PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
1Foreword
ThisPhilippine National Standard on the Code of Hygienic Practice for Berries was developed in
response to thedevelopment of an Annex on Berries to theCodex Code of Hygienic Practice for
Fruits and Vegetables (CAC/RCP 53 -2003) by the Codex Committee on Food Hygiene in 2012.
This Code of Hygienic Practice is therefore an adoption of the Codex Code of Hygienic Practice for
Berrieswith some modifications to suit the local production practices in the Philippines. This
Code supplements the Philippine National Standard: Code of Good Agricultural Practices for
Fruits and Vegetable (GAP -FV) Farming (PNS/BAFPS 49:2007/2011 ICS 65.020.20), which is the
basis for the granting of the Philippine Good Agricultural Practices (PhilGAP) certification and
should be read in conjunction with it.
A Technical Working Group (TWG) was created through Special Order No. 45 Series of 2014 to
develop the draft Code of Hygienic Practice for Berries. The TWG represented the relevant
agencies of the Department of Agricult ure (DA), the University of the Philippines -Diliman
(UPD)and Los Baños (UPLB). Public consultations were conducted in the Cordillera
Autonomous Region (CAR) andNuevaVizcaya, which represented the major hubs of berries
production and trade. Comments and recommendations were solicited from the relevant
government agencies, academe, private sector ,and non-government organizations.  Therefore,
this Code of Hygienic Practice is the final output of the public -private sector collaboration
between and among th e TWG,and the relevant stakeholders who participated in the public
consultations.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
2INTRODUCTION
Berries as a commodity group include all soft berries that are consumed fresh, including
blackberries, raspberries, strawberries, and blueberri es. Berries are geographically diverse and
represent a wide range of phenotypically unique fruits. Berries, aside from being diverse in size,
shape and color, are also horticulturally diverse, from low growing berries (e.g. strawberries),
to small bushes ( e.g. blackberries, blueberries, raspberries) and tall shrubs (e.g. blackcurrant
and gooseberry). All are perennial sbut some are cultivated as annuals (e.g. strawberries). Most
are cultivated while others are collected from the wild (e.g. wild blueberries) .
Berries are relevant to international trade due to increasing consumption of fresh produce and
globalization as a result of changes and/or optimization in production and distribution. The size
and scope of berry production varyaccording to berry type, and include wild berry collection.
Most berries are conveniently marketed as ready -to-eat fruits. Str awberries are considered to
be the most important in terms of production and trade. In the Philippines, strawberries are
largely produced in Benguet Provin ce. Other berries found in the Philippines include
blackberries (Rubusfruticosus L.), blueberries (Vaccinium cyanococcus ),cloudberries (pinit,
sampinit) (Rubuschamaemorus .)and mulberries (Morusrubra L.).
Berries were implicated in foodborne outbreaks caused by protozoa ( Cyclospora cayatenensis,
Cryptosporidium parvum ),bacteria ( E. coliO26, O157:H7), and viruses (Noroviruses, Hepatitis A
virus) in North America and Europe. Incidence of pathogens in imported raspberries ha sbeen
reported reflecting that microbial contamination extends beyond those countries where there
have been outbreaks. A number of outbreaks ha sbeen associated with imported frozen berries .
In such cases, viral agents are the hazard of concern.  Freezing will maintain viral infectivity.
The potential for amplification of foodborne pathogens on berries was considered small. Berries
are typically acidic and do not provide a suitable environment for microbial growth. Also,
viruses and parasites, the microbiologicalhazards most frequently associated with berries, will
not replicate outside their host. However, low numbers of some of these hazards can be
adequate to cause illness.
A unique characteristic of berries is that they can be harvested from the wild , aside from being
cultivated. Thus, the diversity of the production chain and the industry can be extensive.
Harvesting is also primarily done manually by a large number of people, which are potential
sources of contamination. Due to the delicate nature o f some berries, they are not washed prior
to sale because it will affect its quality. Contamination of berries may occur during harvesting
and water sprinkling operations before freezing.  Primary source sof contamination include
poor personal hygiene and sanitation, contaminated irrigation water, unprocessed manure as
fertilizer and domestic and wild animals specially birds.
Given the food safety issues that surround berry production and the domestic trade of berries,
this Code of Hygienic Practice is t herefore developed to ensure that berries produced in the
Philippines are safe from microbiological hazards and comply with regulatory requirements.
This Code adopts the Annex on Berries to theCodex Code of Hygienic Practice for Fruits and
Vegetables (CAC/RCP 53 -2003)and provides additional specific food safety recommendations
based on the current production practices of berries in the Philippines.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
3This Code of Hygienic Practice addresses the essential principles of food safety applicable to
primary p roduction, postharvest and transport operations. It encompasses Good Agricultural
Practices (GAP), Good Hygienic Practices (GHP) and Good Manufacturing Practices (GMP) that
will help minimize microbiological hazards associated with all stages of production to
consumption of berries. Primary aim of this C ode is the reduction of microbiological hazards.
This Code provides general recommendations to allow flexible and uniform adoption even when
production practices and environmental conditions are diverse. The refore, this Code is also
applicable to micro and small -scale producers.
Section 1 -OBJECTIVES
The objective of this PNS/BAFS is to provide specific guidance on how to minimize
microbiological hazards during primary production ,packing,distribution and consumption of
fresh berries .Itadoptstothe  general hygienic recommendations for the primary production of
fresh fruits based on Codex Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP
53-2003).
Section 2 -SCOPE, USE AND DEFINITIONS
2.1Scope
This Code covers specific guidance related to all areas from primary production to consumption
of berries that are intended to be consumed raw (e.g. fresh berries) and/or are processed
without a microbicidal step .
This Code encompas ses all edible varieties of strawberries ( i.e.Fragaria x ananassa Duch.),
raspberries ( i.e.RubusidaeusL.), blackberries ( i.e.Rubusfruticosus L.spp.), mulberries ( i.e.
Morus L.), blueberries ( i.e. Vaccinium cyanococcus spp.), currants and gooseberries ( i.e. Ribes
uva-crispaL.) and ground cherries ( i.e. Physalis peruvinia L .)For wild berries, only the measures
for handling and postharvest activities ( i.e. fromSection 3.3 onwards) apply.
2.2Use
This Code adopts and follows the general format of the Codex Code of Hygienic Practice for Fresh
Fruits and Vegetables (CAC/RCP 53 -2003).  Only the specific sections of the Codex Code of
Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003)that relate to the
microbiological safety of berries are discussed in this Code. Therefore, this Code should be read
in conjunction with the Codex Code of Hygienic Practice for Fresh Fruits and Vegetables
(CAC/RCP 53 -2003), the Codex Recommended Internation al Code of Practice -General Principles
of Food Hygiene (CAC/RCP 1 -1969,Rev.4-2003)and other applicable codes.
This Code supplements the Philippine National Standard: Code of Good Agricultural Practices for
Fruits and Vegetable (GAP -FV) Farming (PNS/BAFP S 49:2007/2011 ICS 65.020.20), which is the
basis for the granting of the Philippine Good Agricultural Practices (PhilGAP) certification of
berry farms.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
42.3Definitions
For the purpose of this Code, the following terms are operationally defined:
Berries-fleshyfruitproduced from a single flower and containing one ovary.The berry is the
most common type of fleshy fruit in which the entire ovary wall ripens into an edible pericarp.
Biofilm-a microbial consortium adhering to a surface.
Clean water -water that does not compromise food safety in the circumstances of its use.
Cull-to remove any product that shows signs of physical damage (such as skin breaks or decay,
deformed, and diseased strawberries).
Grower/ agricultural worker -any person that undertakes one or more of the following:
cultivation , harvesting and packing of berries.
Potable water -water which meets the quality standards of drinking water such as described in
the World Health Organization Guidelines for Drinking Water Quality.
Reclaimed wastewater -water taken from industrial wastewater and treated to a level suitable
for its intended use .
Section 3 -PRIMARY PRODUCTION
3.1Environmental Hygiene
3.1.1 Location of Production Site
The following should be considered in the location of production sites for berries:
Slope and potential for run -off from nearby fields ;
Flood risks as well as hydrological features of nearby sites in relation to the production
site; and
Proximity to high risk production sites (animal production facilities, hazardous waste
sites and waste treatment facilities) .
Measures to mitigate the risks associated with runoff and flooding include mapping the
production field, terracing, construction of shallow ditch to prevent runoff from entering the
fields.Environmental events such as heavy rains and floodin g increase the exposure of berries
to pathogens if contaminated soil splashes onto fruit surfaces. Postpone harvesting of berries
that are directly consumed, and/or subject berries to treatment that will minimize the risk from
foodborne pathogens. Berries that have been in contact with flood waters should not be used.
Wet berries are very susceptible to spoilage and often resemble overripe berries leaking juice.
Growers/a gricultural workers should allow a drying period, if possible, before harvesting
berries to reduce risk of contamination with foodborne pathogens.
Neighboring sites such as animal production facilities, hazardous wastes sites ,and waste
treatment facilities have the potential to contaminate berries production fields or its waterPHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
5sources thr ough runoff, fecal material, aerosols ,and organic wastes. When the risks are serious,
the location should not be used for berry production until corrective or control measures are
carried out.
3.1.2 Wild and Domestic Animals and Human Activity
Many wild and domestic animal sare potential carriers of foodborne pathogens. Domestic and
wild animals ,and human activity present a risk from direct contamination of the berries and
soil,as well as from contamination of surface water sources ,and other inputs. The following
should be considered:
Domestic and wild animals should be excluded from the berry production area, to the
extent possible, in compliance with the local and national environmental, and animal
protection regulations;
Minimize standing water in fields;
Restrict access by animals to water sources (based on local ordinances for public
irrigation systems);
Keep berry production sites free of wastes and clutter; and
Evaluate for evidence of thepresence of wildlife or domestic ani malactivity (e.g.,
presence of animal feces, hairs, large areas of animal tracks, burrowing or decomposing
remains) .Ifthere isevidence of such activity, thegrowers/ agricultural workers should
evaluate the risk whether the affected parcelof  berry pro duction should stillbe
harvested for direct consumption .Seek technical assistance from the competent
authorities if necessary .
3.2Hygienic Primary Production of Berries
Thethree(3) major characteristics that pre-disposeberries to microbiological contamination
during primary production are: (1) its high moisture content (2)soft skin, and ( 3) direct contact
with soil during fruit growth and development.
The high moisture content and soft skin of berries makes them more susceptible to physical
damage that accelerates deterioration of berries by increasing water loss ,and provide
conditions for contamination during production, harvest ,and transport. Berries may be
physically damaged during harvesting from the use of sharp -edged stor age containers,
improper field packing procedure or through poor handling. Rodents, insects and birds may
also damage berries that lead to increased microbiological spoilage and potential transmission
of foodborne pathogens.
Some berries frequently get i n contact with the soil during growth and/or harvesting. Bird
droppings and airborne contaminants (i.e. birds nesting around the packing area, nearby
livestock, and poultry areas, or manure storage or treatment facilities, etc.) may also pose a risk
of contamination of berries.
The following are generally recommended:
Reduce the extent of damage fruits during production ;
Use proper production practices  (e.g. site selection, wind breaks) to minimize contact of
berries with airborne contaminants ;PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
6Minimize contact of berries to animal droppings, soil amendments (including natural
fertilizers) and irrigation water ;
Use mulch or biodegradable materials (e.g. ricestraw, plastic mulch, grass clippings ) to
minimize contact of berries with the soil during growing .Use clean plastic or
biodegradable materials (e.g. leaves or papers as liners of biodegradable baskets) during
collection of harvested fruits ; and
Prohibit the use of newspapers and papers with print as liners .
If biodegradable materials are used, the fo llowing are recommended:
Ensure that biodegradable materials are clean and sanitary; and
Use biodegradable materials only once to prevent cross -contamination.
3.2.1.1 Water for Primary Production
Only clean water should be used for berry production. Sourc es of water should be identified .
Growers/a gricultural workers should seek assistance of competent authorities (e.g. from Local
Government Unit or LGU) toassess and manage the microbiological risk of contamination of the
water source , which are as follows :
Assess the microbiological quality of the sources of water used on the farm for the
presence of foodborne pathogens.  This should include a documented check detailing the
potential for microbiological contamination from all possible human and/or animal
feces sources of contamination (e.g. from animals, human habitation, leaks from sanitary
facilities on field, sewage treatment, manure and composting operations) and the
water’s suitability for its intended use. When contamination sources of the water are
identified, corrective actions should be taken to minimize the risk of contamination. The
effectiveness of corrective actions should be verified ;
Identify and implement corrective actions to prevent and minimize contamination such
as, fencing to prevent la rge animal contact, proper maintenance of wells, filtering water,
not stirring the sediment when drawing water, building settling or holding ponds, and
use of water treatment facilities. If water treatment is needed, consult with water safety
experts;
Determine if microbiological and chemical testing should be done by local authorities
such as the LGU,andtheBureau of Soils and Water Management (BSWM) to evaluate
the suitability of water for each intended use. Analytical testing may be necessary after a
change in irrigation water source, flooding, or a heavy rainfall when water is at a higher
risk of contamination. If testing is conducted the following should be documented ;
What tests need to be performed, (e.g., which foodborne pathogens and/or
sanitary indicators),
Which parameters should be noted (e.g., temperature of water sample, water
source location, and/or weather description),
How often tests should be conducted,
What the test outcomes indicate, and
How tests will be used to define corrective a ctions.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
7Determine the f requency of watertesting  depend ingon the source of the irrigation
water (less for adequately maintained deep wells, more for surface waters) and the risk
of environmental contamination, including intermittent or temporary contamin ation
(e.g. heavy rain, flooding, etc.) ;
If water testing is limited to non -pathogenic indicators (such as coliforms, AerobicPlate
CountorAPC, etc.), frequent water tests may be useful to establish the baseline water
quality so that subsequent changes in the levels of contamination can be identified ; and
If the water source is found to have unacceptable levels of indicator organisms (such as
E. coli) or is contaminated with foodborne pathogens, corrective actions should be taken
to ensure that the water is suitable for its intended use. Testing frequency should be
increased until consecutive results are within the acceptable range.
Reassessment of the potential for microbiological contamination is necessary when events or
other conditions indicate that w ater quality may have changed.
3.2.1.2 Manure, Bio solids and other Natural Fertilizers
Growers/a gricultural workers should prohibit use of untreated manure and liquid
manure to the extent possible since foodborne pathogens can persist in soil for long
periods of time and some berries have short production cycle ;
Animal manure/plant waste materials are allowed only when fully decompos ed; and
Human manure and urine are not allowed.
Obtain documentation from the supplier that identifies the origin, treatment used, tests
performed and the results thereof, and evaluate information when necessary for those manure,
biosolids and other natur al fertilizers that have been treated to reduce microbiological and
chemical contaminants.
3.2.3 PersonnelHealth, Hygiene and Sanitary Facilities
The following should be considered:
Whenever possible, reduce berry handling during harvesting, packing and inspection
operations;
All growers/agricultural workers should properly wash their hands using soap and
clean running water and dry their hands before handling berries, particularly during
harvesting and post -harvest handling;
If gloves are used, a procedu re for glove use in the field should be documented and
followed. If the gloves are reusable, they should be made of materials that are easily
cleaned and disinfected, and they should be cleaned regularly and stored in a clean area.
If disposable gloves are used, they should be discarded when they become torn, soiled,
or otherwise contaminated. Glove use alone is not asuitable substitute for good hand
washing practices;
Where appropriate, each farm should have written SanitationStandard Operating
Procedures ( SSOP) that relate to health, hygiene, and sanitary facilities. The S SOP should
address training, facilities, and supplies to enable growers/agricultural workers to
practice proper hygiene, and company policies that relate to worker hygiene and illness
reporting.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
8Non-essential persons, casual visitors, and to the extent possible, youngchildren, should
not be allowed in the harvest area, as they may present an increased risk of
contamination.
3.2.3.1 Personnel Hygiene and Sanitary Facilities
Thefollowing should be considered:
Provide areas away from the field and packing area for taking breaks and meals. These
areas should provide access to clean toilet and hand -washing facilities ;
Sanitary facilities should be readily accessible to the work are a, encouraging their use
andprohibit the growers/ agricultural workers torelieve themselves in the field or in
the production site ;
Prohibit the growers/ agricultural workers to do the following: disposal of waste, eating,
smoking, spitting ,and any activi ty that will introduce contamination ;
Sanitary facilities should be present in sufficient number in relation to the number of
workers (refer to theCode on Sanitation of the Philippines );
Portable sanitary facilities should not be located or cleaned in cultivation areas or near
irrigation water sources or conveyance systems. Growers/agricultural workers should
identify the areas where it is safe to put portable facilities. Sanitary facilities should
include clean running water, soap, toilet paper or equi valent, single use paper towels or
equivalent. Multiple use cloth drying towels should not be used. Hand sanitizers should
not replace hand washing and should only be used only after hands have been washed ;
and
If clean running water is not available, an a cceptable alternative hand washing method
should be recommended by the relevant competent authority.
When necessary, consult competent authorities with regards to personnel hygiene and
sanitation .
3.2.3.2 Health Status
The following should be considered:
Growers/agricultural workers should be encouraged (with appropriate incentives, if
feasible) to note and report symptoms of diarrheal or food -transmissible, communicable
diseases. Reassign growers/agricultural workers, as appropriate ; and
Medical examinati on ofgrowers/agricultural workers should be carried out if clinically
or epidemiologically indicated.
3.2.3.3 Personnel Cleanliness
Whengrowers/ agricultural workers are permitted to continue working with cuts and wound
covered by waterproof dressings, they should wear clean gloves to cover bandages thereby
providing a second barrier between them and the berries they handle. Otherwise, reassign the
concerned growers/ agricultural workers to another working area where there is no direct
handling ofberries.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
93.2.4 Equipment Associated with Growing and Harvesting
SanitationStandard Operating Procedures (SSOP)should be developed for the maintenance,
cleaning and disinfecting operations of growing and harvesting equipment. The following are
recommended:
Containers used repeatedly during harvest should be cleaned after each load;
Containers (including liners of containers made from biodegradable materials) that are
no longer cleanable should be disposed of since they may increase the risk of
microbiological contamination of berries;
Harvest containers should not be placed directly on the ground; and
If containers are stored outside, they should be cleaned and disinfected before being
used to transport berries.
3.3Handling, Storage and Transport
Some berries may have high respiration rates making them more perishable. Enzymes and
biochemical reactions may play an important role in the ripening process ,but also accelerate
spoilage of damaged fruits and increase susceptibility of berries to microb iological
contamination.
Growers/a gricultural workers should implement safe handling, transport and storage practices
and immediately cool berries after harvesting. Precooling ( i.e. rapid removal of heat) berries
after harvesting (e.g. within the first 2 hours) is important to maintain freshness and quality and
contributes to the control of foodborne pathogens. When required, growers/agricultural
workers should use potable water for ice and hydro -cooler when precooling to minimize risks
of contamination.
For manual harvesting, the following should be considered:
Since appearance and firmness of berries are commonly associated with fruit quality
and freshness, avoid over -handling of berries as this may damage and affect fruit
quality;
Avoidharvesting in adverse temperatures (hot/and or humid weathers), which
decrease quality and may affect food safety due to fruit damage and juice leakage that
may spread contamination over healthy fruits .Have a responsible person to supervise
harvesting at all times to assure harvesters use proper hand washing and follow
procedures not to harvest wet, bruised and/or damaged fruits. Berries that have fallen
on the ground should also be discarded unless they are processed with a microbicidal
step; and
Traingrowers/agricultural workers on safe handling, transport and storage practices to
ensure that berries are immediately cooled after harvesting.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
103.3.1 Prevention of Cross -Contamination
The following should be considered for the pre -harvesting, harvesting and postharvest handling
of berries:
Growers/agricultural workers should take measures to improve sorting and selection of
berries as the extent of soil and extraneous matter/debris during and after harvesting
may pose a risk of contamination ;
Growers/agricultural workers should not handle culled fruit in the field in order to
prevent cross -contaminating healthy berries during harvest. It is recommended that
culls be removed from the field by growers/agricultural workers who are not harvesting
healthy fruits ; and
Growers/a gricultural workers should continually reinforce the importance of good
hygienic practices since poor hygienic practices can significantly increase the risk of
contaminating berries.
3.3.3 Field Packing
Preference should be giv en to the field packing into consumer -ready containers of berries that
will not be washed after harvest (e.g. strawberries), to minimize the possibility of
microbiological contamination through the additional handling steps.
Growers/agricultural workers s hould ensure that clean pallets and containers (disinfected
when necessary) are used and that containers do not come in contact with soil and manure
during field packing operations.
Section 4 -ESTABLISHMENT: DESIGN AND FACILITIES
Refer to the Codex Recom mended International Code of Practice –General Principles of Food
Hygiene(CAC/RCP 1 -1969, Rev .4-2003)in conjunction with the Guidelines on the Application of
General Principles of Food Hygiene to the Control of Listeria monocytogenes in Ready-to-eat Foods
(CAC/GL 61 -2007).
4.1Location
4.1.2 Equipment
Whenever possible, equipment should be designed and placed to facilitate cleaning and
disinfection, and to prevent build -up of biofilms that may contain foodborne pathogens of
concern.
4.2Premises and Rooms
4.2.1 Design and Layout
Premises and rooms should be designed to separate the area for incoming berries from the field
(areas for incoming soiled and outgoing washed berries) from the area of handling. This can be
accomplished in a number of ways, including linear product flow.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
11Where feasible, raw material handling areas should be separated from processing/packing
areas. Within each of these areas, cleaning operations should be conducted separately to avoid
cross-contamination betwee n equipment and utensils in each operation.
For products that are not immediately wrapped or packed (i.e. the berries are exposed to
contaminants from the environment), the rooms where final products are packaged and stored
should be designed and maintaine d to be as dry as possible. The use of water or having a wet
environment enhances the growth and spread of foodborne pathogens.
Berry packing and/or processing establishments may be seasonal, and used only for a few
months per year. The facilities may be dormant for many months, leaving them susceptible to
pest infestations. Measures to minimize pest infestations should be put in place. The design
should allow thorough cleaning and disinfection of food contact surfaces.
Section 5 -CONTROL OF OPERATIONS
Refer to the Codex Recommended International Code of Practice –General Principles of Food
Hygiene(CAC/RCP 1 -1969, Rev .4-2003) in conjunction with the Guidelines on the Application of
General Principles of Food Hygiene to the Control of Viruses in Food (CAC/GL 79 -2012) and the
Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8 -1976).
5.1Control of Food Hazards
Prevention of microbiological contamination is a key control point for all fresh produce
operations, including berr ies operations. Establishment should carefully consider product flow
and segregation of incoming soiled and/or damaged, and outgoing berries to avoid cross -
contamination.
Care should be taken to ensure that berries are not damaged and do not become cross -
contaminated during transport and handling. Prior to packing, berries that are soiled, berries
that come with debris (e.g., insects), or that are damaged, should be inspected and culled.
Culled berries should be removed from the field or packing facility a nd disposed of to prevent
contamination of other fruit. Culled fruit should be hygienically disposed of to avoid it from
attracting pests.
5.2.Key Aspects of Hygiene Control Systems
5.2.2 Specific Process Steps
5.2.2.1 Post-Harvest Water Use
Most berries intended for direct consumption are generally not washed after harvest. However,
for berries that are washed after harvest, clean or preferably potable water should be used. It is
recommended the quality of the water used in packing establishments be cont rolled and
monitored ( i.e.record testing for indicator organisms and/or foodborne pathogens).PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
12If water is used in pre -washing and washing tanks, additional controls (e.g. changing water
whenever necessary and controlling of product throughput capacity) a nd monitoring (e.g.
recording the pH ,temperature, turbidity, and water hardness) should be adopted.
Potable water should be used for final rinses.
Any antimicrobial agents used in the water should be maintained at sufficient levels to ensure
that water used in pre -washing and washing tanks does not act as a source of contamination for
the fruit, and to prevent antimicrobial agents from damaging fruit skin structure.
If antimicrobials and/or disinfectants are used to control foodborne pathogens in post -harvest
water, the efficacy of the treatment should be demonstrated/ validated against a target
organism under appropriate conditions (see Section 5.2.3 ).
5.2.3 Microbiological and Other Specifications
Microbiological testing of an environment, process and specific product lot should be performed
toevaluate and validate the safety and effectiveness of cleaning practices, methodology and
sampling plan.
5.2.4 MicrobiologicalCross-Contamination
Berries that have undergon e cleaning and/or chemical treatment should be effectively
separated, either physically or by time, from raw material and environmental contaminants.
To prevent cross -contamination , segregate the washed and unwashed berries.Avoid
contamination of washed b erries from wash water, rinse water, equipment, utensils ,and
vehicles.
Onlygrowers/agricultural workers who have been trained on hygienic handling should be
assigned to pack berries.
5.3Incoming Material Requirements
The following are recommended:
For berries that are intended to be consumed raw, as well as to be frozen ,sortingand
gradingshould be implemented to avoid using berries that have visible signs of decay or
damage due to the increased risk of microbiological contamination ; and
Berries s hould be cooled and stored as soon as possible under temperature controls within
the processes.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
135.7Documentation and Records
Where practicable, a written food safety control plan that includes a written description of each
of the hazards identif ied in assessing environmental hygiene, as well as the steps that will be
implemented to address each hazard, should be prepared by the business operating the primary
production. The description should include the following:
Evaluation of the production si te
Water and distribution system
Manure and compost use and their corresponding procedures
Personnel illness reporting policy
Sanitation procedures
Training programs
The following are the types of records that should be retained:
Microbiological testing results and trend analyses
Water quality monitoring and test results
Employee training records
Pest control records
Cleaning and sanitation reports
Equipment monitoring and maintenance records
Inspection/audit records
Corrective action reports
Volume and quality of harvest p roduction
Profile of farm/ field
Marketof the product
5.8Recall Procedures
In the event of a foodborne illness outbreak associated with berries, maintaining appropriate
records of production, processing, packaging, and distribution ma y help to identify the source of
contamination in the berry food chain and facilitate product recalls. Growers/agricultural
workers/ processors/distributors should consider developing and maintaining a
traceability/product tracing system. The traceability/ product tracing system should be
designed and implemented according to the Codex Principles for Traceability/Product Tracing as
a Tool within aFood Inspection and Certification System (CAC/GL 60 -2006), especially to enable
the withdrawal of the products, where necessary.
Detailed records should be kept that link each supplier of the product with the immediate
subsequent recipient of the berries throughout the food chain. The information needed to link
each supplier should include, if available, the packer name, address, phone number, date
packed, date released, type of berries ( i.e.strawberry, blueberry, etc.) including brand name, lot
identification and number of lots and transporter.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
14Section 6 -ESTABLISHMENT: MAINTENANCE AND SANITATION
6.1Maintenance and Cleaning
6.1.1 General
Food contact surfaces should be cleaned and disinfected before the start of the season and
throughout the berry season to ensure that foodborne pathogens do not become established in
the facility or on the equipme nt.
6.1.2 Cleaning Procedures and Methods
Written SSOP should be developed and implemented for the cleaning and disinfection of
equipment used for post -harvest treatment.
Section 7 -ESTABLISHMENT: PERSO NAL HYGIENE
Refer to the CodexRecommended International Code of Practice -General Principles of Food
Hygiene(CAC/RCP 1 -1969, Rev. 4 -2003).
SECTION 8 -TRANSPORTATION
Refer to the Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables
(CAC/RCP 44 -1995).
SECTION 9 -PRODUCT INFORMATION AND CONSUMER AWARENESS
9.4Consumer Education
Referto the “WHO Five Keys to Safer Food” message and its supporting materials for simple and
clear guidance for food handlers including consumers on safe food handling
(http://www.who.int/foodsafety/publications/consumer/en/5keys_en.pdf ). The following are
applicable to berry production:
1.Keep Clean
Wash your hands before handling berries and often during cutting/slicing of
berries
Wash your hands after going to the toilet
Wash and sanitize all surfaces and equipment used for berries
Protect berry preparation areas from insects, pests and other animals
2.Separate Raw and Cooked
Separate berries f rom raw meat, poultry and seafoods
Use separate equipment and utensils such as knives and cutting boards for
handling berries
Store berries in containers to avoid contact with prepared foodsPHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
153.Keep Food at Safe Temperatures
Refrigerate berries preferably below40C to prevent growth of Listeria
monocytogenes
Do not store berries too long in the refrigerator
4.Use Safe Water and Raw Materials
Use safe water and treat it to make it safe
Select fresh berries
Wash berries with potable water
Relevantstakeholders (government, industry, consumer organizations and the media) should
work together to communicate clear consistent messages on handling berries safely .
Consumer information on handling berries safely should cover the following:
Avoid the purchase of trays or cases with damaged or rotten berries ;
Keep berries in insulated containers during transport .Berries should be preferably
stored in a cool environment. All pre -packaged berries should be refrigerated as soon as
possible;
Once removed from the refrigerator, berries should be consumed as soon as possible ;
Practice correct hand washing methods (based on the WHO Guidelines on Hand Hygiene
in Health Care:
http://whqlibd oc.who.int/publications/2009/9789241597906_eng.pdf );
Handle, prepare and store berries safely to avoid cross -contamination with foodborne
pathogens from various sources (e.g. hands, sinks, cutting boards, utensils, raw meats) ;
and
Wash berries with potable water before consuming.
SECTION 10 -TRAINING
10.2Training Programs
Since producing berries for direct consumption is labor intensive, which increases the risk of
contamination from manipulation, special attention is needed to properly select and train all
growers/agricultural workers involved in primary production, packing, processing or transport
operations of berries that are intended to be consumed. Ensure that only experienced pickers
harvest berries that are intended for direct consumption. Allgrowers/agricultural workers
should receive training appropriate to their tasks and should be periodically assessed while
performing their duties to ensure tasks are being completed correctly.
Specific employee training programs should include the following:
Importance of sorting and grading berries;
Orientation on and i mplementation of SSOP,GAP, GHP and GMP ;and
Cold chain logistics and management, in line with advancing knowledge and
technologies for both refrigeration and temperature monitoring, and expanding
international trade .PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
16Growers/ agricultural workers should be trained before immersion to actual operations.
Training activities of growers/agricultural workers should be documented.
Training should be delivered in a language and manner t hatfacilitate understanding of what is
expected of thetrainees and why .Itshould emphasize the importance of using hygienic
practices. A well -designed training program considers the barriers to learning of the trainees
and develops training methods and mate rials to overcome those barriers.  Training programs
should be repeated periodically and updated whenever there is a change in the product, process
or staff. Training program should be monitored for effectiveness and modified when necessary.PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
17REFERENCES:
Codex Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).
Codex Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables
(CAC/RCP 44 -1995).
CodexCode of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8 -
1976).
Codex Guidelines on the Application of General Principles of Food Hygiene to the Control of
Listeria monocytogenes in Ready-to-Eat Foods (CAC/GL 61 -2007).
Codex Guidelines on the Application of General Princ iples of Food Hygiene to the Control of
Viruses in Food (CAC/GL 79 -2012).
Codex Recommended International Code of Practice –General Principles of Food Hygiene
(CAC/RCP 1 -1969, Rev .4-2003).
Codex Traceability/Product Tracing as a Tool within a Food Inspection and Certification System
(CAC/GL 60 -2006).
Food and Agriculture Organization (FAO) and World Health Organization. 2008.
Fitzgerald, M. ,  L. Thornton, J. O’Gorman, L. O’Connor, P. Garvey, M. Boland, A. M. Part, J.
Rogalska, H. Coughlan, J. Mac Diarmada, J. Heslin8, M. Canny, P. Finnegan, J. Moran, D O’Flanagan
on behalf of the Hepatitis A Outbreak Control Team. Outbreak of hepatitis A infection
associated with the consumption of frozen berries, Ireland, 2013 -linked to an international
outbreak. Euro Surveill. 2014;19(43):pii=20942. Retrieved from:
http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20942
(http://whqlibdoc.who.int/publications/2009/9789241597906_eng.pdf ).
(http://www.who.int/foodsafety/publications/consumer/5keys/en/ ).
(http://www.who.int/foodsafety/publications/micro/MRA_FruitVeges.pdf )
Philippine Code of Good Agricultural Practices for Fruits and Vegetable (GAP -FV) Farming
(PNS/BAFPS 49:20 07/2011 ICS 65.020.20).
The Code of Sanitation of the Philippines (Presidential Decree No. 856)
Department of Agriculture (DA)PHILIPPINE NATIONAL STANDARD PNS/BAFPS ___:2015
Code of Hygienic Practice for Berries
18Bureau of Agriculture and Fisheries Standards (BAFS)
Technical Working Group
Chair
Rodel G. Maghirang, PhD/Maria Cielo P. Bartolome
Institute of Plant Breeding (IPB),
University of the Philippines, Los Baños (UPLB)
Members
Elijah Z. Davalos/Agnes M. Wy
Philippine Center for Postharvest
Development and Mechanization
(PhilMECH)
Department of Agriculture (DA)
Rachel R. Elano/ Neri O. Camitan
Food Development Center (FDC)
National Food Authority (NFA)Jallyne E. Remoquillo
High Value Crops Development Program
(HVCDP)
DA
Maria Auxilia T. Siringan, PhD/
Vina B. Argayosa
Natural Science Research Institute (NSRI)
University of the Philippines Diliman
(UPD)
Secretariat
Lara Vivas -Navarro
Ms. Abon Mariae B. Suataron
Mr. Charlie T. Palilio
Bureau of Agriculture and Fisheries Standards
BAFS-DA
Adviser
Karen Kristine A. Roscom
OIC-Executive Director
Bureau of Agriculture and Fisheries Standards
BAFS-DA