Corresponding to the "Guideline on the common base of the Good Agricultural Practices" of the Ministry ofAgriculture, Forestry and Fisheries

JGAP
Japan Good Agricultural PracticeControl Points and Compliance Criteria(for Farms)
Basic - Fruits and Vegetables
2016
Issue date: 1st September 2016

Principles of JGAPJGAP aims to establish agricultural production that is consistent and sustainable for human beings, the earth andeconomical sustainability, and aims to build trust among producers, distributors and consumers.

JGAP was developed as a tool to achieve the safety of agricultural products, sustainability of the agricultural
production, safety and protection of human rights among workers, well organized sales management of agricultural
products, in the farms in Japan, East Asia and South East Asia. By implementing JGAP, producers can achievesustainable farm management and also gain trusts from consumers and food industry stakeholders at the same time.
JGAP is based on the Japanese agricultural context and legal regulations, and has been developed throughcollaborations between agricultural producers, wholesellers, food manufacturers and retailers. It is important that thestandard is feasible and easy to implement for agricultural producers in a long run, and at the same time assuresagricultural production management that meets the expectations of consumers and food industry stakeholders.

JGAP should be implemented voluntarily by producers, and its stage of implementation would be recognized among
the society through the system of inspection and certification. It should work as a standard that stand for thecredibility of agricultural producers.

JGAP’s ultimate goals are to protect the consumers by assuring safe agricultural products, to conserve theenvironment on the earth, and to achieve sustainable farm management at the same time.

Table of content
1. Introduction
2. How to use this document
3. Flow of a JGAP inspection and certification
4. Summary of procedures up to certification
5. Handling of the previous versions
6. Copyright
7. Disclaimer
8. Terms and definitions【Control Points and Compliance Criteria】
A. Basic farm management
1. Visualization of farm management
2. Responsibilities of the top management
3. Planning and evaluation
4. Risk management at cultivation and harvestingprocesses
5. Risk management at produce handling process
6. Food defense
7. Supplier management
8. Product management
9. Handling of complaints, abnormalities andviolations of rules
10. Product identification and traceability
B. Management of resources
11. Responsible personnel and training
12. Human rights, welfare and labor management
13. Hygiene management of workers and visitors
14. Worker safety management and responses incase of accidents

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15. Soil management
16. Use of water and waste water management
17. General hygiene management of facilities
18. Management of machinery, equipment, vehicles,
harvesting containers and tools, packaging
materials, cleaning equipment and workshop tools
19. Energy management and preventing global warming
20. Waste management and effective use of resources
21. Protection of surrounding environment andharmonizing with local communities
22. Biodiversity conservation

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C. Cultivation process management
23. Management of propagation materials
24. Agrochemical management
25. Fertilizer management

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D. Control points only for sprouts

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E. Control points only for mushrooms

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F. Reference: Control Points only for JGAP Control
Points and Compliance Criteria (for Farms) AdvanceFruits and Vegetables 2016

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1. Introduction
This document compiles Good Agricultural Practices in the following topics, and shows the way of good farm management andits implementation methods.
○ Farm operation ○ Food safety ○ Environmental sustainability ○ Worker's safety ○ Human rights and welfareThis document list important control points throughout the production process of agricultural produce is divided into three areas;
basic farm management, resource management and cultivation process management. For each area, important control points
related to the above five topics are listed. These control points address the minimum standard for the common issues amongproducers, and are designed to respect the different methods and characteristics of each producer. By implementing the farmmanagement that complies with the JGAP control points, producer can achieve good practices on all the above five topics.
Moreover, by implementing JGAP on a farm, the farm can achieve the level of farm management enough to be internationallyrecognized, and establish trust and close relationships with buyers and consumers.

JGAP is a management method of agricultural production processes, which a producer can voluntarily implement. It allows
producers to establish an operation management system which they can continuously improve their farm management throughself-assessments. It is a scientific approach to improve food safety, and producers can implement it as a scheme of quality
control. JGAP also establishes a sustainable farm operation based on environmental conservation, including biodiversity
conservation. It also contributes to improve productivity through appropriate and effective farm management.
Through the third-party inspection and certification system of JGAP allows certified producers to demonstrate to the society thatthey are credible producers or producer groups that are executing good farm management.

-1-2. How to use this document
There are two ways to use this document. The first is to use it as a reference document for an agricultural producer or the top
management of a producer group to improve the management of the farm or the producer group. This document will contributeto achieve a good and effective farm/group management.
The second way is to show the society the compliance to this document through third-party verification (JGAP inspection andcertification) in order to prove that the farm/group is achieving a good management. JGAP certification is recognized as a signof farm credibility in the agricultural supply chains.

-2-This document consists of three parts, and the parts that a farm needs to implement depend on a farm. Please see the following table to see
which part applies.

Product
Fruits and vegetables except for
sprouts and mushrooms
Sprouts
Mushrooms
AdvanceA - C: Basic control points

D: Control points only for sprouts

E: Control points only formushrooms

F. Reference: Control Points only
for JGAP Control
Points and Compliance Criteria(for Farms) AdvanceFruits and Vegetables 2016

○
○
○
○

○
○
○

＜Elements of the content pages＞
1) Number
Each control point has its number. In the JGAP standard documents for "Fruits and vegetables", "Grains" and "Tea", the control points with thesame content are designated with the same numbers. JGAP Basic and JGAP Advance also share the same numbers for the same control
points. Therefore, when a control point is exclusive for JGAP Advance, its number is skipped in JGAP Basic.
2) Level
Control points are categorized into "Major Must", "Minor Must" and "Recommendations" according to their level of importance. (Ref. "8. Terms
and Definitions" for the definition of each level.) The required compliance percentages for each level are stipulated in "4. Summary ofprocedures up to certification".
3) Control points
Control points are the check points that are necessary to manage agricultural production processes.

-3-4) Compliance criteria
It is a desirable state of farm management for each control point, and it is an objective criterion for evaluation. When a compliance criterion
contains ①,② and ③, unless the criterion says "①, ② or ③", all ① to ③ should be complied.
5) Implementation examples and references
They are examples of implementation and reference information, and are not criteria to judge compliance.
6) Result column
It is a column that can be used to check the applicability or compliance during a self assessment or an inspection. A control point can bechecked and defined to be "Compliant", "Non-compliant" or "Not applicable". For example, "Compliant" can be checked as "O", "Non-compliant"can be checked as "X", and "Not applicable" can be written as "-" in the column.

＜Publication of implementation examples on the JGAP Foundation's website＞
Good implementation examples are constantly being published on the JGAP Foundation's website for your reference.
JGAP Foundation's website can be looked up with "jgap.jp" or "JGAP".

3. Flow of a JGAP inspection and certification
The JGAP standards consists of the following three documents.
① JGAP General Regulations② JGAP Control Points and Compliance Criteria for Farms③ JGAP Control Points and Compliance Criteria for Group Administration
Please see the following "Summary of procedures up to certification" for the steps of implementation.
Please see the JGAP General Regulations for the detailed rules.

-4-4. Summary of procedures up to certification (Please see the "JGAP General Regulations for the detailed rules.)
1. Steps for an individual farm inspection and certification

2. Steps for a group inspection and certification①

Read and understand the "JGAP Control Points and Compliance
Criteria for Farms".

Read and understand the "JGAP Control Points and Compliance
Criteria for Farms" and the "JGAP Control Points and Compliance
Criteria for Group Administration".

②

Establish procedures based on the "JGAP Control Points andCompliance Criteria for Farms", and implement them.

Develop a "Group/farm management manual" based on the "JGAP
Control Points and Compliance Criteria for Farms" and the "JGAP
Control Points and Compliance Criteria for Group Administration",and implement it.

③

Conduct a self-assessment and correct non-comfirmitees.

Conduct an internal audit and take corrective actions. An internal
audit needs to be conducted to the group administration, all the
produce handling facilities of the group, and to all the group's
member farms.

④

Apply for an inspection to a JGAP inspection and certification body,and receive an inspection. All the control points need to be inspected,
and each will be evaluated as "Compliant", "Non-compliant" or "Notapplicable".

Apply for an inspection to a JGAP inspection and certification body,and receive an inspection. All the control points need to be inspected,
and each will be evaluated as "Compliant", "Non-compliant" or "Notapplicable". Farm inspections are conducted to sample farms. (Thenumber of samples needs to be more than a square root of the total
number of members.)⑤

Take corrective actions for the non-compliances identified, and send
the report on the corrective actions to the inspection and certification
body.

Take corrective actions for the non-compliances identified, and send
the report on the corrective actions to the inspection and certification
body.

⑥

After a certification decision meeting by the inspection andcertification body, the farms that meet the following compliance level
will be granted with JGAP certification.

After a certification decision meeting by the inspection andcertification body, the groups that meet the following compliance level
will be granted with JGAP certification.

100% compliance with the applicable Major Must
More than 95% compliance with the applicable Minor Mustof the "JGAP Control Points and Compliance Criteria for Farms"

100% compliance with the applicable Major Musts
More than 95% compliance with the applicable Minor Mustsof the "JGAP Control Points and Compliance Criteria for Farms"
100% compliance with the applicable control points of the "JGAP
Control Points and Compliance Criteria for Group Administration"-5-5. Handling of the previous versions
Even after the issue of the "JGAP Control Points and Compliance Criteria for Farms - Advance - Tea 2016", first inspections andrenewal inspections of the "JGAP Control Points and Compliance Criteria for Farms - Tea 2012" can be continued until the end of
August of 2017.
6. CopyrightThis document has been developed by the JGAP Foundation, and its copyright belongs to the JGAP Foundation. When any entity
intends to produce a secondary document that derives from this document, the entity needs to acquire an authorization from the
JGAP Foundation in advance.
7. Disclaimer
The JGAP Foundation and JGAP inspection and certification bodies do not hold legal responsibility for the agricultural produce
sold by the certified farms and groups.
8. Terms and definitions (Please also see the "JGAP General Regulations".)
Note: When laws are quoted, unless otherwise specified, Japanese laws have been quoted.
English abbreviations
1)
CCP（Critical Control Point）: Most important control points in the production process, CCPs are indispensable at each stage of agricultural production in orderto prevent food poisoning. CCPs need to be a controllable process that allows to reduce or to eliminate food safety hazards to theminimum.
2)

3)

GAP（Good Agricultural Practice）: Good Agricultural Practice refers to the standard that a producer should comply with during agricultural production and its
implementation. It has various translations in Japanese.
HACCP（Hazard Analysis and Critical Control Point）: A system to identify food safety hazards, evaluate them and control them (based on the general principles of the Codex
Alimentarius).

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4)

ILO convention: Convention that has been established by the International Labor Organization(ILO). ILO is one of the specialized agency of theUnited Nations to improve the working conditions. It sets international norms regarding employment, salary, working hours andhealth and safety of workers, and encourage its member countries to ratify the norms.

5)

ISO (International Organization for Standardization): An organization that sets international standards. The standards that are established by the ISO are used to demonstrateinternational credibility of the product quality, management of factories, certification bodies and laboratories.
ISO17025：
Standard set by the ISO that stipulates requirements regarding the competence of laboratories and calibration schemes. The
laboratories which are certified under this standard are considered to be internationally credible.

6)

7)

JGAP (Japan Good Agricultural Practice): JGAP is one of the GAP schemes developed by the Japan GAP Foundation, and contains good practices on farm management,
food safety, environmental conservation, workers’ safety, human rights protection and welfare in the context of agricultural
production.

8)

JGAP trainers: Those who have taken the JGAP trainers basic course that is approved by the Japan GAP Foundation, passed the final exam,and have maintained the registration status as JGAP trainers.

9)

JGAP General Regulations: Document that stipulates the principles of JGAP, general overview of the scheme, rules and procedures for JGAP inspections
and certifications, JGAP logo display and relationships with other GAP schemes.

Words starting with A, E, I, O, U (in Japanese)10) Foreign matter: Objects that are not supposed to be contained in the agricultural produce.
11) Hygiene: In this document, hygiene refers to food hygiene. Food hygiene consists of knowledge and technologies to keep food at
the safe state and to prevent any hygiene hazard from eating and drinking.
12) Nutrients: The most important raw material as a nutrient source of mushroom mycelium. It includes grains, agricultural produce
processing residue, agricultural produce fermentation residue and extracted parts of grains (e.g. fats, germs).

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Words starting with K (in Japanese)13) Not applicable: Control points that are not applicable to the farm. For example, 7.1.1 (agreement with subcontractors) would be
not applicable for a farm that does not have any subcontractor.
14) Control method: Activities that allow to reduce or to eliminate hazards to the minimum acceptable level.
15) Control points: Points that should be respected from the five standpoints of farm operation, food safety, environmental
conservation, workers' safety, welfare and human rights.
16) Harm: Damages that can be caused to human health, properties or to the environment (Ref. ISO/IEC Guide 51:2014)17) Hazards: Substances or conditions that can cause food accidents, environmental contamination or work-related accidents. Referto (54) for the definition of food safety hazards.
18) Government: It refers to the national government and local governments.
19) Critical limit:criterion which separates acceptability from unacceptability. Critical limits are established to determine whether a
CCP remains in control. If a critical limit is exceeded or violated, the products affected are deemed to be potentially unsafe. (Ref.
ISO22000:2005).
20) Verification: confirmation, through the provision of objective evidence, that specified requirements have been fulfilled.(Ref.
ISO22000:2005)
21) Cross-contamination: Microbiological contamination, agrochemical contamination or contamination by foreign matters causedby the activity of workers, machinery, equipment, water and air.
22) Individual farm inspection and certification: When a single farm (be it a corporate entity or a personal entity) goes through a
JGAP inspection and gets certified.
23) Mushrooms: Generic term referring to edible mushrooms, including Shiitake, Enokitake, Eringi and Bunashimeji.
Words starting with S (in Japanese)24) Cultivation process: Production activities in the field except for harvesting, such as sowing, nursery, transplanting, fertilizer
application, agrochemical application, skiffing, pruning.
25) Workers: All the people who are engaged in production activities on a farm
26) Crop: Plants that are under cultivation in the field. It does not refer to the produce that has been harvested.
27) Maximum residue limit: Based on the Food Sanitation Act, it refers to the maximum level of agricultural chemicals that could beallowed to remain on the food produce, which do not affect human health.

-8-28) Self assessment: Assessing and verifying your own farm management, using the "JGAP Control Points and Compliance Criteria
for Farms".
29) Facility: All buildings, infrastructure and equipment that are used for farm operation. It includes storage, produce handling facility,
infrastructure for electricity, fuel, gas, water (including sewage), compressed air, etc., resting/eating/smoking places for workers,
and toilets.
30) Harvesting process: Activities including harvesting, trimming/ packaging/ temporary storage of harvested produce on site, andloading/ transportation/ delivery of harvested produce from the sites to the produce handling facility.
31) Harvest lot: The minimum unit of harvesting that can be considered as the same produce. For example, a harvest lot can be
defined with a plot number, a harvesting date or a lot number.
32) Employee: Personnel that are not the top management33) Minor must: Control points whose compliances are strongly required34) Product: Agricultural produce that is ready to be sent to a buyer from a farm or a group35) Product defect: State of a product that does not allow normal sales, such as abnormal taste or smell, spoiling, deficient quantity,labeling mistakes etc.
36) Product complaint: To receive a complaint from a client due to a product defect37) Disinfection: Using chemical or physical methods to reduce microorganisms of agricultural produce to ensure its safety(according to the Codex General Principles of Food Hygiene).
38) Food:Under JGAP, food refers to all edible and drinkable items39) Food safety: Concept that food, when prepared and eaten in the intended manner, would not harm the health of consumers (Ref.
ISO 22000: 2005)
40) Food safety hazard: Biological, chemical or physical substances in food or the state of food that could potentially affect humanhealth (Ref. ISO 22000: 2005). For example, it includes biological hazards (e.g. pathogenic microorganisms), chemical hazards(e.g. heavy metals, chemical residue, molds), physical hazards (e.g. foreign matters such as metal pieces and glass pieces),radioactive substances and allergens. It refers to presence, growth or survival of these hazards in food.
41) Food fraud: Conducting any kind of fraud to food. For example, it can include disguising origin of food, expiry date andinformation on suitability for consumption, etc.
42) Food defense: Activity to prevent intentional contamination of food-9-43) Plant residue: Parts of the harvest that are discarded or branches/ stems/ leaves/ roots that have been removed during
cultivation or after harvesting. It can also be called crop residue.
44) Food manufacturing water (Potable water): Water that can be used for food manufacturing, such as tea processing (defined in
the manufacturing, processing and cooking standards for food category 1-B of the standards and criteria for food and foodadditives)45) Pre-harvest interval: Interval before harvesting that is allowed for application of the particular agrochemical. According to theAgrochemical Regulation Act, Enforcement Regulations Article 7 Paragraph 2, display of pre-harvest interval is mandatory.
46) New site: Site that has started being used in the past one year or a site that is planned to be used in the future47) Sprouts: Vegetables that are eaten in a form of freshly-germinated shoots. They include radish sprouts, soya bean sprouts andpea sprouts.
48) Production process: Series of production activities including cultivation process, harvesting process and produce handlingprocess49) Fruits and vegetables: Agricultural produce that includes vegetables, fruits, mushrooms and sprouts. Refer to the JGAPStandard Item List for details.
50) Integrated Pest Management (IPM): Integration of appropriate methods to control the occurrences and growths of pests,
diseases and weeds, evaluating all available crop protection techniques while considering the economic threshold. It aims to
reduce risks on human health and damages to the environment, or keep them to the minimum. It aims to avoid disturbances of
ecosystems by agriculture, and tries to take the maximum advantage of the natural mechanism of pest/disease/weed control bynatural ecosystems. It contributes to the stable production of safe agricultural produce that can be trusted by consumers.
51) Organizational chart: A chart that clearly shows the top management and responsible persons for each activities, (Personalnames must be specified.)
Words starting with T (in Japanese)52) Compost: Fertilizers made form straws, rice hulls, barks, animal waste and other animal or plant organic matters (except forsludge and organs of fish) that has been piled, stirred and decomposed. To accelerate the decomposition process, urea,
ammonium sulfate or other materials can be used. (Ref. Notification by the Ministry of Agriculture and Forestry, "Special
Fertilizers" based on the Fertilizer Regulation Act).
53) Group: Organization that consists of multiple farms that are under the principles and missions of the group, and has arepresentative and a group administration.

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54) Group administration: An administrative body that is set up within a group to govern the organization based on the JGAP
requirements.
55) Group inspection and certification: Inspection and certification of both the state of group governance by the group
administration and the state of management of the agricultural production processes by member farms.
56) Compliance criteria: Criteria for objective judgment regarding good farm management
57) Procedure: Order of conducting or setting up activities
58) Additives: Inorganic substances and inorganic substance groups, such as calcium sulfate, that are considered to help mushroom
mycelium in absorbing its main nutrient sources.
59) Registered laboratories: Laboratories that are registered under the Ministry of Health, Labour and Welfare. There are certain
standards for registration, and analysis results of the registered laboratories are generally considered to be officially recognized
and credible.
60) Soil Contamination Areas: Areas designated by the Article 5 Paragraph 1 of the Soil Contamination Countermeasure Law, theAgriculture Land Soil Contamination Countermeasure Areas designated by the Article 3 Paragraph 1 of the Agricultural Land Soil
Pollution Prevention Law, and the Dioxins Countermeasure Areas designated by the Article 29 Paragraph 1 of the Law on Special
Countermeasures against Dioxins.
61) Soil analysis: Comprehensive analysis of the state of the soil of a site with the purpose of improving crop productivity and quality,
improving the efficiency of agricultural activities and calculating the appropriate fertilizer quantity and soil conditioners.
62) Drift: Spread of applied agricultural chemicals over non-targeted objects
63) Recommendations: Control points that do not affect the inspection result, but are encouraged to implement in order to achieve
an ideal farm management.
64) Traceability: The ability to trace from a shipped product to the producer and to the site from which the product was harvested.
Subsequently, you can trace the records of the site to identify the planting materials, fertilizers and agrochemicals that had beenused for production of the product.

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Words starting with N (in Japanese)65) Certification: The act conducted by an inspection/certification body which proves that a farm's management system or a group's
administration complies with a certain standard66) Minors: People below the age of 18 according to the Labor Standards Act67) Agricultural produce: When crops are harvested from the farm, the harvested product is no longer called "crops" but is called"agricultural produce".
68) Produce handling process: It refers to the process including: loading of agricultural produce into the handling facility, storage,
sorting, trimming, washing, simple cutting, drying, processing, packing and shipment from the facility (loading, transportation anddelivery).
69) Farm: Management entity which conducts the production of the agricultural produce, has the legal ownership of the agricultural
produce, and has an unitary management system. An unitary management system means that it is run under the same capitaland the management structure.
70) Violation of rules by a farm/group: State whereby a farm/group violates the rules based on the "JGAP Control Points andCompliance Criteria for Farms" and the "JGAP Control Points and Compliance Criteria for Group Administration" and/or the rules
set in the "JGAP General Regulations".
Words starting with H (in Japanese)71) Waste: garbage, bulky waste, cinders, sludge, manure, waste oil, waste acid, waste alkali, animal carcasses, and other wastes ina solid or a liquid form (except for radioactive substances and things that have been contaminated by radioactivity) (Ref. Waste
Management and Public Cleansing Law, Article 2, Paragraph 1)72) Major must: Control points that are most important and critical for legal compliance and food safety73) Close call: Cases which could have led to an accident that gives you a chill or a shock. It reminds you to prevent accidents inadvance.
74) Pathogenic microorganisms: Bacteria, fungi (yeast, mold, etc.), Rickettsia and virus that cause infections to human bodies
75) Standard fertilization: Standard doses and application methods of fertilizers set by the government76) Fertilizer: Substances that are applied to the soil for plant nutrition and to induce chemical changes in the soil that supports plant
growth, and substances that are applied on the leaves of plants with the objective of contributing to the plant nutrition- 12 -

77) Fertilizers etc.: In this document, the term "fertilizers etc." also include soil conditioner, soil revitalizer, plant strengthener, foliar
fertilizer, compost, mulching materials (rice straw, weeded grass, wood barks, etc.) and other inputs (inputs that have fertilizing
effect but are not registered, plant revitalizers, repellents etc.)78) Non-compliance: State whereby a farm/group does not meet a JGAP Compliance Criterion
79) Protective clothing: clothing to protect a body from chemicals during agrochemical mixing and application
80) Protective equipment: Equipment apart from clothing, which are to protect a body from chemicals during agrochemical mixing
and application. It includes hats, goggle, chemical-filtered mask, gloves and rubber boots.
81) Laws and regulations: All types of laws and regulations that are established by the government. In this document, they refer toconstitutions, treaties, laws, decrees, cabinet orders, ordinances, directives, announcements and guidelines.
82) Site: Land that is used for crop cultivation, or infrastructure for crop cultivation such as a green house.
83) Post-harvest agrochemicals: Agrochemicals that are used after harvesting, during the transportation or storage of agricultural
produce. In Japan, they are categorized as food additives. In this document, post-harvest agrochemicals are categorized as
agrochemicals.
Words starting with M (in Japanese)84) Monitoring: Conducting a planned sequence of observations or measurements to assess whether control measures areoperating as intended (Ref. ISO22000: 2005)
Words starting with R (in Japanese)85) Risk: Combination of the probability of a potential hazard and the degree of its harm (Ref. ISO/IEC Guide 51: 2014)86) Risk assessment: To analyze the seriousness of the risks
87) Worker: According to the Labor Standards Law, Article 9, a person who is used in an industry or in an office, and is paid a wage,
regardless of the type of profession.

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LevelNo.

Control Point

Compliance Criteria

A. Basic farm management
1. Visualization of farm management

1.2

Major

1.1

Scope

Major

The latest information about the following applicable scope is documented.

Map of sites andfacilities① Farm (farm name, address, contact numbers)② Product (name of the produce and item that are under cultivation or are planned for
cultivation)③ Production process category④ Site (name, address, area size, crop)⑤ Storage (name, address, materials stored, such as agrochemicals, fertilizers, fuels,
machinery etc.)⑥ Produce handling facility (name/identification, address, items handled)⑦ Subcontractors (name, process outsourced, address, contact numbers)

There is a map that indicates the sites and facilities of the farm. It should also indicate
the surrounding areas of the farm.

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ResultComment

LevelNo.

Control Point

Compliance Criteria

2.1

Major

2. Responsibilities of top management

Responsibilities
and authorities① There is an organizational chart that clarifies the following responsible person:1）Top management
2）Farm manager (a person who is in charge of site management)3）Responsible personnel for product management (a person who
can respond to the cases of abnormalities and complaints
regarding the product and food safety issues)4）Responsible personnel for produce handling facility (a person
who is responsible for the operation of produce handling facilities)5）Responsible personnel for fertilizer management (a person
who is responsible for selection, planning, applications andstorage of fertilizers)
6）Responsible personnel for agrochemical management (aperson who is responsible for selection, planning, applications
and storage of agrochemicals)7）Responsible personnel for worker safety (a person who is
responsible for preventing injuries and accidents during work)8）Responsible personnel for labor management (a person who is
responsible for the working environment within the farm,
welfare, working conditions, such as working hours, rest
periods, holidays and wages)② The top management has provided enough authorities to the above responsible
personnel, and made clear to each person which control points in thst document he/she
is responsible for.
③ The Top mamagement had made all the staff understand who is responsible for eacharea.

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ResultComment

2.5

Level
Minor

2.4

① The top management has documented the farm's principles and objectives. The
principles and objectives includes food safety, legal compliances and continuous
improvement of the farm management.
② The top management has made all staff in the farm to understand the above
principles and objectives.

Principles andobjectives

Major

2.3

Compliance Criteria① JGAP self-assessments are conducted at least once a year by a person who
Implementation of sufficiently understands JGAP, and the results are recorded.
self-assessments ② As a result of the self-assessments, the corrective actions are taken on noncompliances, and these actions are recorded.

Minor

2.2

Control Point① The top management revises the effectiveness of the farm management system atleast once a year, based on the result of the self-assessments (or the result of the
Revision by theinternal audits in the case of a group), and communicate the necessary improvements to
top management
the corresponding responsible personnel, as necessary.
② The instructions on the improvements to the responsible personnel are recorded.

Minor

No.

Protection of
intellectual
properties① When there are new technologies, new varieties or new product brands developed by
the farm, are protected and utilized as intellectual properties of the farm.
② The farm does not infringe upon intellectual properties of others, such as registeredvarieties.

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ResultComment

LevelNo.

Control Point

Compliance Criteria

3.4

Major

3.3

Major

3.2

Production
planning

Records ofactivities

Activities on the sites and in produce handling facilities are recorded.

Major

3.1

The field manager developed a documented production plan that includes the following.
① Activities and their timings② Estimated yield per item
③ Goal regarding productivity

Storage ofrecords① The farm keeps the records required by JGAP for at least past 2 years, and theserecords are available for reference. For the first inspection, the records of the past threemonths prior to the date of inspection are available, except for the records of activities
that did not take place during that corresponding period. After the first inspection, thefarm continuously keeps records.
② When a law or a customer requires any record to be kept for more than two years, thefarm keeps the records according to the requirement.

Recom.

3. Planning and evaluation

Evaluation of theplan andachievements① Implementation against the plan developed in the Control Point 3.1. is recorded.
② The plan and its implementation are evaluated, and the evaluation result is used todevelop the next plan.

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ResultComment

LevelNo.

Control Point

Compliance Criteria

4.8

Major

4.3

The suitability of new sites are assessed based on the analysis of the following items.
The result of the analysis is recorded.
① Safety of agricultural produce (Ref. Control Points 15.1, 16.1.1, 24.5.1)② Worker safety (Ref.14.1)③ Impacts on the surrounding environment (Ref. 21.1)④ Development regulations of the natural protected areas

Suitability
assessment of
new sites

Minor

4.2

① The farm conducts a risk assessment on cross-contamination regarding the following
items in the sites and storages at least once a year, and implements necessary
Prevention ofcountermeasures.
cross1）Planting materials, crops and agricultural produce
contamination at2）Packing materials
sites and storages 3）Machinery, infrastructure, transportation vehicles, containersand equipment for harvesting and produce handling② The results of the risk assessments and the countermeasures are recorded.

Countermeasures
Based on the analysis conducted under the Control Point 4.2, if the farm has conductedon the problems
any countermeasure, the actions and their results are recorded.
of new sites

Major

4.1

Major

4. Risk management at cultivation and harvesting processes① For each crop or item, the harvesting process including the following is recorded.
1）Activity flow
Documentation of
2）Inputs used at each stage (planting materials, soil, water,
the harvesting
equipment, machinery, infrastructure, transportation vehicle,
processetc.)② When the process has been changed, the document is revised accordingly.

- 18 -

ResultComment

Level

4.11

Major

4.10

Assessment offood safety
hazards (at theharvestingprocess)

Major

4.9

Control Point

Establishment ofcountermeasures,
rules andBased on the risks identified in the Control Point 4.9, the countermeasures, rules andprocedures (at the procedures to ensure the food safety are established and documented.
harvestingprocess)

Major

No.

Implementation ofthe
countermeasures,
The countermeasures, rules and procedures that are established under the Control Point
rules and
4.10 are communicated to all workers, and are implemented after training workers.
procedures (at theharvestingprocess)

Compliance Criteria① The farm identifies food safety hazards in the harvesting process (recorded under theControl Point 4.8), and analyze their risks at least once a year.
② The result of the above analysis is recorded.
③ When the harvesting process is modified, ① is also revised accordingly. As
necessary, ② is also revised.

5.1

Major

5. Risk management at produce handling process① The farm conducts a risk assessment on cross-contamination and mixing of foreign
Prevention ofmatters, regarding the following items of the produce handling facility at least once acrossyear. The necessary countermeasures are implemented.
contamination
1）Agricultural produce
and mixing of2）Packing materials
foreign matters at3）Machinery, infrastructure, transportation vehicles, containers
the produce
and equipment for harvesting and produce handling
handling facility② The results of the risk assessments and the countermeasures are recorded.

- 19 -

ResultComment

5.4

Level
Major

5.3.1

① For each crop or item, the produce handling process including the following isrecorded.
Documentation of
1）Activity flow
the produce
2）Inputs used at each stage (planting materials, soil, water,
handling processequipment, machinery, infrastructure, transportation vehicle, etc.)② When the process has been changed, the document is revised accordingly.

Major

5.3

Compliance Criteria

Assessment offood safety
hazards (at the
produce handlingprocess)① The farm identifies food safety hazards in the produce handling process (recorded
under the Control Point 5.2), and analyze their risks at least once a year.
② The result of the above analysis is recorded.
③ When the produce handling process is modified, ① is also revised accordingly. As
necessary, ② is also revised.

Major

5.2

Control Point

Identification offood safety
hazards specificto certain items

When the farm produces any of the following items, the farm has considered the
produce-specific food safety hazards.
① Apples and pears - Patulin (mycotoxin) contamination during harvesing and handlingprocess② Vegetables that are consumed raw - Pathogenic E. coli contamination during
harvesting and produce handling processes

Major

No.

Establishment ofcountermeasures,
rules andBased on the risks identified in the Control Point 5.3, the countermeasures, rules andprocedures (at the procedures to ensure the food safety are established and documented.
produce handlingprocess)- 20 -

ResultComment

5.5

Level
Major

No.

Control Point

Compliance Criteria

Implementation ofthe
countermeasures,
The countermeasures, rules and procedures that are established under the Control Point
rules and
5.4 are communicated to all workers, and are implemented after training workers.
procedures (at the
produce handlingprocess)

6. Food defense
7. Supplier management

7.1.1

Major

7.1 Management of subcontractors

Agreement with
thesubcontractors

There is a contract between the farm and the subcontractors. The contract document
includes the following items.
① Name, address and contact information of the top management② Name, address, contact information and the representative of the subcontractor③ Process that has been outsourced and the food safety rules regarding the process④ Agreement to follow the rules set by the farm regarding ③⑤ Agreement regarding sanctions in case of a violation of the contract⑥ Agreement regarding recieveing inspection by the external entity and taking corrective
actions, in case non-compliances are detected.
In cases where it is not possible for the farm and the subcontractor to sign a contract
document, the farm can alternatively verify the documents that the subcontractor is
publically disclosing their terms and conditions.

- 21 -

ResultComment

7.1.2

Level
Minor

No.

Control Point

Compliance Criteria

The farm verifies the subcontractor's compliance against the rules established in thecontract (ref. Control Point 7.1.1) at least once a year, and the result is recorded. The
record contains the following information.
① Name of the subcontractor② Verification date
③ Name of the verifier
Verification of the④ Non-compliances
subcontractors⑤ Requests for corrective actions or implementation of corresponding sanctions
In cases whereby the subcontractor is already certified by JGAP or another third-party
certification scheme recognized by the JGAP Association, the farm can alternatively
verify the subcontractor's certificate with its scope and validity, instead of conducting
verification.

7.2.1

Minor

7.2 Management of suppliers and service providers

Assessment andselection oflaboratories

The farm verifies that the laboratory that conducts food safety analysis agrochemical
residue, water quality, heavy metals, microorganisms and radioactive substances, meets
one of the following criteria.
① Registered laboratory of the producing country② ISO17025 certified laboratory③ Laboratory recommended by the JGAP Association (only for JGAP Basic)④ Laboratory that meets the Guidelines on the agrochemical residue analysis (only for
JGAP Basic)- 22 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

8. Product management

8.2.1

Major

8.2 Product inspection and sorting

Response to anuclear disaster① The farm follows the government instruction on the crop cultivation and productshipment regarding a nuclear disaster, and the farm can demonstrate the safety of its
produce through means such as radioactivity analysis.
② The farm verifies the safety of the soil, water and fertilizers through the following
control points: Control Point 15.1 for soil, Control Point 16.1.1 for water, and Control
Point 25.1.3 for fertilizers.

9. Handling of complaints, abnormalities and violations of rules

9.1.1

Major

9.1 Handling of complaints and abnormalities of products

Procedures forhandling
complaints andabnormalities of
products

There are written procedures for handling the cases of complaints and abnormalities of
products, and the following points are clear in the document.
① Reporting to the responsible personnel for product management, in the case ofcomplaints and abnormalities of products② Analysis of the situation and the impacts (including the decision on product recall)③ Emergency responses (contacting clients that can be affected, consulting andinforming relevant institutions, product recall, disposal of products with problems, etc.)④ Investigation of causes⑤ Corrective actions⑥ Reporting to the JGAP inspection and certification body, in case the illegalities arefounded.

- 23 -

ResultComment

Level9.1.2

Control Point

Major

No.

Handling ofcomplaints andabnormalities of
products

Compliance Criteria

The records show that the farm handled complaints and abnormalities of products,
according to the procedures established in the Control Point 9.1.1.

9.2.2

Major

9.2.1

Procedures forhandling the
farm's violationsof rulesThere are written procedures for handling the cases of the farm's violations of rules, andthe following points are clear in the document.
① Analysis of the situation and the impacts② Emergency responses (contacting clients that can be affected, consulting andinforming relevant institutions, etc.)③ Investigation of causes④ Corrective actions⑤ Reporting to the JGAP inspection and certification body, in the case of violations of
the General Regulations

Major

9.2 Handling of the farm's violations of rules

Handling the
farm's violationsof rulesThe records show that the farm handled the cases of its violations of rules, according to
the procedures established in the Control Point 9.2.1.

10. Product identification and traceability

10.1.1

Major

10.1 Traceability

Product display

The shipped product, invoice or delivery note contains the following information.
① Farm name② Product name
③ Place of origin- 24 -

ResultComment

10.2

Level
Major

10.1.3Compliance Criteria

Major

10.1.2Control Point

There are records that connect the shipped product and its harvest information. The
records contain the following information.
① Shipping/ sales destination
Shipping records ② Shipping date
③ Product name④ Shipped quantity⑤ Harvest lot or storage lot that is linked to the harvest lot

Harvesting
records

There are harvest records that contain the following information.
① Harvest lot② Product name
③ Harvest date
④ Harvested quantity⑤ Harvested site

Handling ofproduce fromother farms① If the farm handles produce from other farms, there is a countermeasure to distinguishproduce from each farm and to prevent unintentional mixing of produce from the otherfarms. The countermeasure can be verified through the records.
② When the farm conducts sales of the produce from other farms, it uses correct
product displays that would not miscommunicate about the farms of origin.

Major

No.

- 25 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

B. Management of resources

11.2

Major

11.1

Major

11. Responsible personnel and training

Farm manager① The farm manager (ref. Control Point 2.1) has been given the authority to manage thefarm on behalf of the top management.
② The farm manager conducts the following.
1) He/she understands the latest version of the JGAP documents,and shares the updates the responsible personnel accordingly.
2) He/she is capable of explaining his/her knowledge on the JGAP
Control Points of his/her work area.

Responsible
personnel for
productmanagement① The responsible personnel for product management (ref. Control Point 2.1) oversees
the following work.
1）Supervision of the product types and standards (varieties,
cultivation methods, etc.)2）Shipment specifications, including packaging, quantity andweight3）Management of product displays
4）Ensuring the safety and quality of agricultural produce
5）Handling of product complaints and abnormalities, and productrecall procedures② The responsible personnel for product management conducts the following.
1）He/she is capable of explaining his/her knowledge on the JGAP
Control Points of his/her work area.
2）He/she puts effort to improve his/her knowledge on productmanagement.

- 26 -

ResultComment

11.4

11.5

Level
Major
Major

11.3

Major

No.

Control Point

Compliance Criteria

Responsible
personnel for
fertilizer
management① The responsible personnel for fertilizer management (ref. Control Point 2.1) oversees
the selection, measurement, application and storage of fertilizers.
② The responsible personnel for fertilizer management conducts the following.
1）He/she is capable of explaining his/her knowledge on the JGAP
Control Points of his/her work area.
2）He/she puts effort to improve his/her knowledge on fertilizer andsoil management.

Responsible
personnel for
agrochemical
management① The responsible personnel for agrochemical management (ref. Control Point 2.1)
oversees the selection, measurement, application and storage of agrochemicals.
② The responsible personnel for agrochemical management conducts the following.
1）He/she is capable of explaining his/her knowledge on the JGAP
Control Points of his/her work area.
2）He/she puts effort to improve his/her knowledge on
agrochemicals.
3）He/she obtains the latest information about agrochemical
application standards, and can present the information
obtained in the past one year.

Responsible
personnel for
worker safety① The responsible personnel for worker safety (ref. Control Point 2.1) oversees the work
to prevent injuries or accidents on the farm.
② The responsible personnel for worker safety conducts the following.
1）He/she is capable of explaining his/her knowledge on the JGAP
Control Points of his/her work area.
2）He/she puts effort to improve his/her knowledge on
worker safety.
3）He/she obtains and understands the latest information about thesafe use of machinery and infrastructure.
4）He/she ensures that there is a person who can conduct first aid
on the farm, and can prove that the person has been
trained on first aid.

- 27 -

ResultComment

11.7

11.8

Level

Compliance Criteria

Training ofworkers① The responsible personnels lissted in the Control Point 2.1 conduct training on thecorresponding rules on the farm based on the JGAP to all the workers that theysupervise, at least once a year. Each responsible personnel records the training results.
The records include the training date, the participants and the content of the training. The
responsible personnel can present the training materials that were used in the training.
② If there are foreigners among the workers, training is conducted in the manner thatthey can understand (language, use of illustrations etc.).

Official
qualification orcompletion of a
training course

If there is a worker that is conducting a work that requires an official qualification basedon a law, or completion of a training course, the worker can prove that he/she meets therequirement.

Major

Responsible
personnel forlabormanagement① The responsible personnel for labor management (ref. Control Point 2.1) oversees thework to manage the working environment, welfare, working conditions on the farm.
② The responsible personnel for labor management conducts the following.
1）He/she is capable of explaining his/her knowledge on the JGAP
Control Points of his/her work area.
2）He/she puts effort to improve his/her knowledge onhuman rights, welfare and labor management.

Minor

11.6

Control Point

Major

No.

- 28 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

12.3

12.4

No forced labor

Communication
between theemployer and theworkers① There is a meeting between the employer and the workers at least once a year to
exchange opinions about the working conditions, working environment and worker
safety. The minutes of the meeting are recorded.
② There is agreement regarding the right of collective bargaining of organization,
between the employer and the labor union or the workers' representative. If there is any
agreement that has been signed by both parties, the agreement is respected.

Decisions on employment, promotion and salary raise are made based only on the level
No discrimination of competency to conduct the work, and are not influenced by race, ethnicity, nationality,
religion or gender.

Major
Major

12.2

The farm has a mechanism to prevent the following from happening.
① A worker has been recruited through human trafficking, slave labor or prison labor.
② A worker has been forced into labor through assault, intimidation, imprisonment orother mental or physical means to unduly constrain his/her freedom.

Minor

12.1

Properrecruitment ofworkers① There is a list of the workers. The list includes the workers' names, birth dates, sex,
address and employment date. Private information of the workers are managed withconfidentiality.
② When a foreigner is employed, the farm is sure that the person has a valid work visa.
③ The farm does not use "child labor" as defined by the ILO convention or other law
which is stricter. Employment of minors abide by the relevant laws.

Major

12. Human rights, welfare and labor management- 29 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

13.2

Major

13.1

Countermeasures ① Workers and visitors that have possibility to carry diseases that can be contagious toagainst the health consumers through agricultural produce, report to the farm manager in advance.
issues of② The farm manager either prohibits the entry of the persons indicated in ① to theworkers andharvesting or produce handling processes, or sets up countermeasures and allows theirvisitors
entry.

Minor

13. Hygiene management of workers and visitors

There are documented rules on hygiene management on the following points. The rules
have been communicated to the workers engaged in harvesting and produce handlingand to the visitors.
① Work clothes, caps, masks, shoes, gloves and personal belongings② Hand washing procedure, disinfection, nails③ Smoking, eating, coughing, sneezing, spitting④ Use of the toilet⑤ Touching of agricultural produce

Rules for theworkers andvisitors

13.3.2Minor

13.3.1

Minor

13.3 Management of hygiene facilities
Hand washingfacilities

There is a hand-washing facility near the toilet and the produce handling facility. The
hand-washing facility is kept hygienic, and is equipped with hygienic water (ref. Control
Point 16.1.2), soaps, towels and disinfectants.

Set-up andhygiene of the
toilets① There are sufficient number of toilets close to the work place.
② The toilets are regularly cleaned and maintained in a hygienic manner.
③ Any breakage of the toilets that can affect hygiene is fixed.
④ Filth and sewage from the toilets are disposed appropriately, and are not to
contaminate the sites, facilities or water canals of the farm.

- 30 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

14. Worker safety management and responses in case of accidents

Major

14.2

Worker safety

Minor

14.1

① The farm conducts a risk assessment on dangerous places and dangerous activities
on the sites, paths, storage and produce handling facilities at least once a year, anddocuments the countermeasures to prevent accidents or injuries. The risk assessments
and the measures take into account the accidents and injuries that have taken place on
the farm or in a similar farm, or the cases of close calls on the farm. The following
dangerous activities are considered in the risk assessments.
1) Loading and unloading using a riding machine, and its use
on slopes or steps
2) Use of a tiller
3) Use of a brush cutter on slopes
4) Use of a stepladder② The countermeasures established in ① to prevent accidents or injuries areunderstood by the workers and are implemented.
③ When there is a change of activities at the sites, storage or produce handling facilities,
the risk assessment and the countermeasures are revised.

Workers who conduct dangerous activities, as identified in the Control Point 14.1, meetthe following conditions.
① They have been sufficiently trained on safety. (Ref. Control Point 11.7)② They have an official qualification on worker safety when required by laws, or they are
Workers engaged
under the supervision of a person with an official qualification. (Ref. Control Point 11.8)
in dangerous task
③ They are not drunk, drugged, sick, pregnant, minors of age or disqualified.
④ Elderly workers are given a type of work that takes into consideration their physical ormental limitations.
⑤ They wear appropriate clothing and equipment for their safety.

- 31 -

ResultComment

14.6

Level
Minor

14.5

Procedures incase of a work
accident

The procedures and emergency contacts in case of a work accident are established, andare communicated to all the workers.

Minor

14.4

Compliance Criteria

Preparation for
accidents

In case of an accident, clean water and a first aid kit are available for immediate use.
The content of the first aid kit is sufficient to respond to the risks identified in the Control
Point 14.1.

Major

14.3

Control Point

Preparation forwork injuries(compulsory
subscription)

When there is an insurance that compensates for work injuries and is required by thelaw, and the farm meets the criteria for its compulsory subscription, the farm carries theinsurance.

Recom.

No.

Preparation forwork injuries(voluntarysubscription)① There is a compensation mechanism for the cases when a worker gets injured atwork. (N/A if already subscribed to an insurance under the Control Point 14.5)② There is a compensation mechanism in case the top management or the family
members are injured at work.

- 32 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

15. Soil management

Major
Minor

The farm understands the soil characteristics of the sites, and conserves the soil for its
sustainable use.

15.2

Soil erosion
control

15.3

Minor

The farm uses cultivation techniques to control soil erosion by wind or water.

Safety of the soil

Soil conservation

Recom.

The farm conducts a risks assessment on the safety of the soil (including soil dressing,
culture soil and substrates for hydroponics) at least once a year, based on the following
information. If any problem is identified, the farm consults a government agency toestablish countermeasures. The result of the risk assessment and the countermeasures
are recorded.
① Notification on the soil contamination areas designated by the government② Condition of the surrounding areas based on the Control Point 1.2 and the site history① The farm has a countermeasure to prevent contaminated water from getting inside thesite and negatively affecting the soil or the crops.
Countermeasures② If contaminated water flows into a site, the farm conducts a risk assessment on theagainstsafety of the crops and the soil, and takes necessary countermeasures. The farmcontaminatedmanages the crops that were affected by contaminated water according to thewater
government instructions, if they exist. The result of the risk assessment and thecountermeasures are recorded.

15.1

15.4

- 33 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

16. Use of water and waste water management

16.1.2Major

16.1.1① The farm understands the type of water used in the cultivation process, its source andits storage place.
② The farm conducts a risk assessment on the water used for the cultivation process atleast once a year, and sets up necessary countermeasures. The result of the risk
Safety of theassessment and the countermeasures are recorded. The following information iswater used in the considered in the risk assessment.
cultivation
1）Method, timing and period of water use
process2）Condition of areas surrounding the water source and thestorage place3）Result of the water analysis conducted by the government on
the water source, storage place or its surrounding area4）Result of the water analysis conducted by the farmMajor

16.1 Safety of the water used in the cultivation process

The farm conducts hygiene management of the water used for the final washing ofproduce, the water sprayed on harvested produce as mist, the ice that gets in contact
Safety of thewith produce, the water used to wash the machinery or containers that get in contact withwater used in the produce and the water used by the workers for hand washing. The farm conducts waterproduce handling analysis at least once a year, verifies that there is no E. coli in the water, and keeps
processrecord of the analysis result. When the produce is normally consumed raw, the farmuses potable water that has been approved by the government. When any problem is
detected, the use of water is suspended, and the farm consults a governmental authority.

- 34 -

ResultComment

LevelControl Point

Minor

Hygienemanagement of
stored water andrecycled water

16.1.4

Minor

Safety of waterused fornutriculture

16.2

Recom.

Protection ofwater sources

Minor

Waste water
managementNo.

16.1.3

16.3

Compliance Criteria① When produce is washed by water kept in a container, the water is constantly flowing.
② When the water used for washing produce is recycled, the used water is filtered anddisinfected, and its pH and the concentration of disinfectants are regularly monitored andrecorded. The filtering effectively removes solid wastes and suspended solids in thewater, and is conducted regularly.

The farm takes countermeasures to prevent contamination of water used for nutriculture.

The farm has a mechanism to prevent the intentional or accidental contamination ofwater sources, water storage places and water canals that are under its management.
The farm manages the waste water from the sites and the produce handling facility, andremoves the plant residue and the wastes contained in the waste water, in order to keep
the quality of water used in the cultivation process.

- 35 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

ResultComment

17.4

Minor

17.2

① The farm prevents the entry or proliferation of pests (small animals, insects and birds)
Measures againstin the produce handling facility
pests② If the farm is controlling a pest, the control method does not affect food safety.
Smoking andeating places

The smoking and eating places do not affect agricultural produce.

Storage of fruits
and vegetables① The storage place for fruits and vegetables is kept at an optimal temperature andhumidity.
② Dews condensed on the ceilings and the walls do not touch the stored produce.
③ When the produce is sensitive to the light (e.g. potatoes) and is stored for a long
period, it is placed in a storage place where the light does not enter.

Minor

17.1

Minor

17. General hygiene management of facilities

18.1

Minor

18. Management of machinery, equipment, vehicles, harvesting containers and tools, packaging materials, cleaning
equipment and workshop tools
Checking,
maintenance,
cleaning andstorage ofmachinery,equipment andvehicles① There is a list of machinery, equipment and vehicles on the farm. The list indicates thetype of fuel or energy that are necessary for running the machinery, equipment ofvehicles.
② The machinery, equipment and vehicles are checked, maintained and cleaned asnecessary, and the maintenance activities are recorded. If the maintenance activities areoutsourced, the maintenance slips are kept.
③ The machinery, equipment and vehicles are stored in a way that they do not affectfood safety or worker safety, and that prevents robbery.

- 36 -

18.6

Level
Minor

18.5

Minor

18.4

Management of
There is a list of testing, measuring and sorting equipment and their standard test pieces.
testing,
These equipment are regularly checked to ensure that they can test, measure or sortmeasuring andaccurately. The check results are recorded.
sorting equipment① The farm regularly checks that the harvesting containers, tools, packaging materials,
Management of
produce storage containers, that are used in the harvesting process and the produce
containers, tools,
handling process, are not deteriorated, damaged or contaminated.
packing materials② If any problem is found as s a result of the checks, the item is repaired, cleaned orused in harvesting
replaced.
and produce③ If multiple packaging materials are used, there is a countermeasure to prevent that a
handling
wrong material to be used or wrong discription is put by a mistake.

Minor

18.3

Compliance Criteria① The cleaning tools used to clean the machinery, equipment, harvesting containers,
tools and produce storage containers that are used in the harvesting process and in theManagement of
produce handling process, are separated from the other cleaning tools.
cleaning tools,② The cleaning tools are regularly checked and replaced as necessary, in order tocleaning agents prevent a deteriorated cleaning tool from contaminating agricultural produce.
and disinfectants ③ The cleaning tools are kept in a designated place after use in a hygienic matter.
④ The cleaning agents and disinfectants do not pose any risk to food safety, and arestored safe in a designated place.

Minor

18.2

Control Point

Use of machine
oil

There is a measure to ensure that the machine oil applied to the parts of the machinerythat has possibility to get in contact with agricultural produce in the harvesting process
and in the produce handling process, would not affect food safety.

Minor

No.

Safe use ofmachinery andequipment① The use of machinery and equipment follows the manuals or the instructions of the
manufacturer.
② The machinery or equipment is not modified in a way that risks its safety.
③ The safety of machinery and equipment is verified before purchase.

- 37 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

19.2

Major

19.1

Storage of fuels① No fire is allowed near or at the fuel storage.
② There is a danger sign near the fuel storage.
③ Gasoline is stored in a metal container, which prevents fire caused by static electricity④ There is a fire extinguisher or firefighting equipment at the fuel storage.
⑤ There is no spillage of fuel. There is a measure to deal with fuel spillage.

Minor

19. Energy management and preventing global warming

Reduction ofgreenhouse gas
emission andefficient use ofenergyThe farm is aware of its consumption of energy, such as electricity, gas, heavy oil,gasoline, diesel oil and kerosene. The farm tries to use energy efficiently in order toreduce the emission of greenhouse gases.

20.3

Major

20.1

Storage anddisposal ofwastes① The farm is aware of the wastes from the field and the produce handling facility. The
storage and disposal methods of the wastes are documented. The wastes are stored
and disposed in a way that they do not contaminate agricultural produce, materials or theenvironment.
② The documented methods in ① are followed.

Major

20. Waste management and effective use of resources

Organizing andcleaning

The sites, storage and produce handling facility are kept organized and cleaned, andthere is no scattered waste.

- 38 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

21.2

Minor

21.1

① The farm ensures that the noise, vibration, bad smell, insects, smoke, dusts orharmful substances coming from the field or from the produce handling facility are notProtection ofaffecting the people living in the surrounding areas of the farm.
surrounding areas ② When an agricultural machinery needs to come out to the public road, the farm
ensures that the machinery does not cause troubles to the pedestrians and othervehicles on the road.

Minor

21. Protection of surrounding environment and harmonizing with local communities

Recycling ofresources within
the community① When in use of organic matters are incorporated into the soil, the farm gives a priority
to use the organic matters generated within the local community.
② When the crop residue from the field or the produce handling facility is used forcompost or animal feed, the local community is given a priority.

22.2

Recom.

22.1.1

Minor

22.1

① The farm is aware of the flora and fauna in the farm and around the farm. The farm isaware whether any of them is a rare species.
Awareness of the ② The farm is aware of the species that used to exist in the past and have been
biodiversity
reduced.
③ There is a list o f ① and ②, and the farm verifies their population increase anddecrease at least once a year, and records the result.
Management of
exotic species① The farm manages the exotic species used in the farm production in a way that they
do not disturb the existing ecosystems.
② When there is a governmental instruction regarding the management of exotic
species, the farm follows the instruction.

Recom.

22. Biodiversity conservation

The principles ofenvironmental
conservation andits contribution

The farm is aware of both the impacts of agriculture on the environment, and the impactsof the environment on agriculture. Based on the awareness, the farm establishes its
principles and contributes to the environment and the biodiversity as a member of thelocal community.

- 39 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

C. Cultivation process management

23.2

23.3

Sowing/ planting
recordThe following is recorded for sowing/ planting.
① Lot number of the propagation material② Method of sowing/ planting (including the identification of machinery)③ Date of sowing/ planting④ Site name or number

The genetically modified crop meets the following conditions.
① It is cultivated following the governmental instruction of the country or region of
production.
② It is a variety that is permitted for cultivation in the country of production.
③ The cultivation records show that it is a genetically modified crop.
④ The sites for the genetically modified crop and the sites for non-genetically modified
Cultivation,
crop are clearly distinguished.
storage and sales⑤ The propagation materials and harvested produce of the genetically modified crop areof a geneticallyseparated from those of non-genetically modified crop.
modified crop
⑥ It is sold following the governmental instruction of the country of sale.
⑦ It is a variety that is permitted for sale in the country of sale.
⑧ It is sold following the governmental instruction regarding product display in the
country of sale. When there is no legislation, the product display at least contains the
produce name, place of origin and "genetically modified produce" or "genetically modified
produce, unfractionated".

Major
Minor

23.1

Procurement ofpropagationmaterials( seeds
and nursery)① When the farm purchases a propagation material, the farm keeps its certificate or
keeps records that contains its variety name, place of origin, seller, agrochemicals
applied (including seed treatment and any agrochemical used during the nursery period)
and the number of applications.
② When the farm reproduces its own propagation material, there is a record of the sitewhere the seed/plant has been harvested.
③ When the propagation material is a quarantine target of the government, the farm
verifies that the material has passed the governmental inspection.

Major

23. Management of propagation materials- 40 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

24. Agrochemical management

24.1.2Major

24.1.1① The responsible personnel for agrochemical management develops an IPM(Integrated Pest Management) plan to control the damages by pests, diseases andweeds by combining cultural methods, biological methods, physical methods and
Implementation ofchemical methods.
IPM② The responsible personnel analyzes the past occurrences of pests, diseases andweeds, and the effectiveness of agrochemical applications of the past in order to improve
the agrochemical application plan.

Major

24.1 Agrochemical application plan

The responsible personnel for agrochemical management develops an agrochemical
application plan that meets the following points.
① The plan contains product names, active ingredients, target crops, target pests/
diseases/ weeds, dilution rate, application dosage, number of applications, total number
of applications, application timing and application methods.
② The plan complies with the regulations on agrochemical applications of the producer
country.
③ If there is any requirement from a client or by the local community, the plan meets therequirements.
④ If the farm intends to export the agricultural produce, the plan does not contain the
agrochemicals that are prohibited in the importing country. The farm verifies the
maximum residue limits of the allowed agrochemicals before selecting them forapplication.
⑤ The plan considers toxicity of agrochemicals to fish, if an agrochemical is to be
applied in a rice paddy or at a site near an aquatic ecosystem.
⑥ The plan includes post-harvest agrochemicals.

Selection andplanning of
agrochemicals- 41 -

ResultComment

Level24.1.4Compliance Criteria

Minor

24.1.3Control Point
Prevention ofdevelopment ofresistance

The plan takes into consideration the agrochemicals used in the past, in order to avoid
development of resistance. If there is an instruction on a product label, the instruction isfollowed.

Major

No.

Measures against
The farm verifies whether the agrochemicals used for the current crop are applicable for
agrochemical
the second crop, and takes countermeasures to prevent exceedance of the maximum
residue for the
residue limits of the second crop.
second crop

24.2.3Major

24.2.2Major

24.2.1

Decisions on
agrochemical
application① The responsible personnel for agrochemical management decides on agrochemical
applications based on the plan developed in the Control Point 24.1.2.
② When the plan needs to be changed, the changes need to meet the conditions of theControl Point 24.1.2.
③ Application dates are calculated based on the planned harvesting date.
④ The farm abide by labeled instructions.

Preparation andverification of
agrochemicals① The operators do not prepare or apply agrochemicals without the permission andinstruction of the responsible personnel.
② Expired agrochemicals are not used.

Major

24.2 Preparation of agrochemicals① Spray solution is prepared at a place that would not affect agricultural produce or theenvironment.
② Agrochemicals are measured accurately.
Preparation of the③ There are designated tools to clean spilled agrochemicals.
spray solution④ Measurement and mixing follow the labeled instructions, and are conducted wearing
protective clothing and equipment.
⑤ Water supply hose is not directly put into the tank to mix the spray solution.

- 42 -

ResultComment

24.2.4

Level
Major

No.

Control Point

Compliance Criteria① Necessary dosages are calculated precisely, and there would be no leftover solution
after applications.
② Agrochemicals are diluted precisely.
Measurement and③ When agrochemicals are mixed, the mixing follows the labeled instructions and the
dilution oforder of mixing, and well mixed with appropriate order.
agrochemicals④ A measuring cup and empty agrochemical containers are rinsed at least three times
by water, and the rinsate is poured back to the application tank as a part of the waterused for dilution.

24.3.3Major

24.3.2Major

24.3.1① The operators wear necessary protective clothing and equipment according to the
Wearinglabel instructions, during agrochemical applications.
protective clothing② If there is a limited duration or times of use for a mask, the mask is replacedand equipment
accordingly.
① After agrochemical application, there is no cross-contamination though used
protective clothing and equipment.
② Reusable protective clothing and equipment are washed after use.
Washing of③ Protective clothing is washed separately from other clothing, and gloves are washedprotective clothing
before taking them off.
and equipment④ Boots are thoroughly washed including their shoe soles.
⑤ Protective clothing that has been torn or damaged or a dirty filter of a mask are
replaced.

Minor

24.3 Agrochemical application and records

Storage ofProtective clothing and equipment after cleaning is dried well and are stored in a way
protective clothing
they do not get in contact with agricultural produce. They are stored after drying.
and equipment- 43 -

ResultComment

24.3.7

Level
Minor

24.3.5Compliance Criteria

Disposal of
leftover solution① All the solution that has been prepared is used thoroughly at the site.
② The disposal of leftover solutions follow the government instructions. If there is nogovernment instruction, they are disposed at a designated place within the farm in a waythat they do not affect agricultural produce or water sources.

Major

24.3.4Control Point① After an application, the application machinery, hose, nozzle, joints and tank are
Washing of
washed immediately in a way that there is no agrochemical residue on the equipment.
application② Washing of application equipment is conducted at a designated place within the farmequipment andin a way that it does not affect agricultural produce or water sources.
disposal of rinsate③ Rinsate is disposed in the same manner as ② of the Control Point 24.3.4.

Major

No.

Records ofagrochemical
applications

The following information is recorded on agrochemical applications.
① Target crop (applicable crop according to the agrochemical registration)② Location of the application (site name, etc.)③ Application date
④ Product name
⑤ Target pests/ diseases / weeds⑥ Active ingredient⑦ Dilution rate and the quantity of the solution (when the dilution rate is defined)/ Applied
quantity per 10 acre (when the application quantity is defined)⑧ Application timing (pre-harvest interval etc.)⑨ Application method (identification of the application machinery)⑩ Operator name
⑪ Verification by the responsible personnel for agrochemical management- 44 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

24.4.224.4.3

Prevention of
misuse① Agrochemicals are stored in the same containers as when they are purchased.
② Agrochemicals are stored in a way that prevents misuse.
③ Prohibited agrochemicals, expired agrochemicals or agrochemicals which have lostregistration status are stored separately to avoid misuse.

① Containers of agrochemical in use are well sealed.
② There is a countermeasure to prevent falling of agrochemical containers.
Prevention of③ There is a countermeasure to prevent spilling of agrochemicals.
contamination by ④ The shelves of the agrochemical storage do not absorb agrochemicals.
agrochemicals⑤ There are designated tools to clean spilled agrochemicals.
⑥ There is a countermeasure to prevent that agrochemicals do not get in contact with
agricultural produce or other materials.

Major
Minor

24.4.1

Management ofagrochemicalstorage① No agrochemical is left outside the storage.
② The responsible personnel for agrochemical management manages the storage key,
and avoids misuse or robbery.
③ The agrochemical storage is made of a robust material and kept locked. Nobody canaccess the agrochemicals without the permission and instruction of the responsible
personnel for agrochemical management.
④ Poisonous, deleterious and dangerous substances are displayed with warning, andare stored separately from other agrochemicals.
⑤ For a walk-in type storage, there is good ventilation.
⑥ There is enough light to be able to read labels.
⑦ If a label contains an instruction regarding storage temperature, the instruction isfollowed.

Minor

24.4 Storage of agrochemicals- 45 -

ResultComment

24.4.5

Level

Compliance Criteria

Major

24.4.4Control Point
Storage of
dangerous
substances

When an ignitable or flammable pesticide (such as oil solution or emulsion) is stored, thefarm make sure the way of storage with the supplier or the manufacturer, and follows
their instruction. The pesticide is displayed with a warning sign.

Minor

No.

Inventory of
agrochemicals

There is an inventory that records the quantity of agrochemicals increasing anddecreasing in the storage, and the quantity of agrochemicals that are currently in thestorage is clear.

24.5.2Major

24.5.1① The farm is aware of the crops cultivated in its own sites and in its surrounding farms,
Prevention ofand is aware of the risks of agrochemical drift from these areas. The farm is also aware
receiving negativeof the risk of agrochemicals entering into the farm through irrigation water.
impacts of② The farm communicates with the producers of the surrounding farms, in order toagrichemical drift
prevent recieving negative impacts of agrichemical drift from the surrounding areas.

Major

24.5 Agrochemical drift

Prevention ofagrichemical drift
to surrounding
farms

The farm takes countermeasures to prevent causing drift to its surrounding farms. The
farm prevents that agrochemicals flow out of the farm through ground water, streams or
rivers. When the farm uses soil fumigants, it follows the label instruction and covers thesoil after application.

- 46 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

24.6.2Major

24.6.1① There is a documented plan on agrochemical residue analysis.
② The sample for analysis is selected from the product considering the item, active
Sampling plan for ingredient, harvesting period or location, which has the highest risks of chemical residue
agrochemical
among the agrochemicals that have been used in the farm or could have drifted fromresidue analysis surrounding areas.
③ When an active ingredient with a higher risk cannot be identified, a general analysis isconducted to all active ingredients.

Major

24.6 Verification of agrochemical residue① The farm conducts agrochemical residue analysis at least once a year, according to
Implementation of the Control Point 24.6.1, in order to verify that the agrochemicals are used correctly. If a
agrochemical
maximum residue limit is exceeded, it is recorded according to the procedure of theresidue analysis Control Point 9.1.2.
② The result of maximum residue analysis is kept.

25. Fertilizer management

25.1.1

Minor

25.1 Selection and planning of fertilizers
Understanding
the nutrient
composition offertilizers① The farm keeps the information on nutrient composition of purchased fertilizers.
② When a fertilizer is made on the farm, or did not come with an information on nutrient
composition, the farm sends it for analysis or investigates literatures to understand its
average nutrient composition.

- 47 -

ResultComment

25.1.3

Level
Major

25.1.2

Major

No.

Control Point

Compliance Criteria

Planning of
fertilizer
application① The responsible personnel for fertilizer management develops a fertilizer application
plan.
② The fertilizer application plan contains the names and nutrient composition of thefertilizers, quantity per 10 acre, application method and application period/ timing. The
application period/ timing takes into consideration the food safety issues.
③ The fertilizer application takes into consideration the following information in order toimprove the produce quality while protecting the environment.
1）Corelation between the productivity and produce quality in thepast and the fertilizer applications2）Result of the soil analysis3）Recommendations by the government or agricultural
cooperatives on fertilizer application
4）Need of soil conservation (ref. Control Point 15.3)
5）Cases of water contamination of the area due to fertilizer
application6）Greenhouse gas emission by fertilizers (e.g. nitrous oxide)

Safety offertilizers① The farm verifies that the radioactive substances contained in fertilizers do not exceed
the government standard.
② As for the fertilizers that have not passed the official standard of the government, thefarm investigates their ingredients (including the place of origin), manufacturing process
and analysis result, in order to verify that these fertilizers do not pose food safety risks toagricultural produce.
③ As for compost, the farm monitors its fermentation temperature to ensure that
pathogenic microorganisms and seeds of weeds are killed.
④ Agricultural produce is protected from contamination through workers, equipment andfacilities that went in contact with compost.
⑤ The farm prevents entry of other potential contaminants of soil or water to the farm.

- 48 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

25.2.1

Major

25.2 Fertilizer application and records

Fertilizer
application
records

The following information are recorded for fertilizer applications.
① Location (site name, etc.)② Date③ Fertilizer name
④ Quantity⑤ Application method (including identification of application machinery)⑥ Operator name25.3.4Major

25.3.3Minor

25.3.2

Fertilizers in bags are stored under the following conditions.
① The fertilizers are covered, and are not affected by sunlight, frost, rain or water flowing
from outside.
Storage condition② The storage is kept clean, and there is no spilled fertilizer or waste.
of fertilizers③ The fertilizers are not placed directly on the ground.
④ The fertilizers that contain agrochemicals and lime nitrogen are stored separately fromthe other fertilizers.

Recom.

25.3.1

Storage of
dangerous
substances(fertilizers)

Storage ofcompostThe floor of the storage for compost is made of impervious material (e.g. concrete). The
storage for compost is covered or has walls so that it is protected from wind and rain,
and that the liquid from the compost would not contaminate water sources. Raw animal
manure or compost under decomposition process does not get in contact with completed
compost.

Minor

25.3 Storage of fertilizers

Inventory offertilizers

There is an inventory that records the quantity of fertilizers increasing and decreasing inthe storage, and the quantity of fertilizers that are currently in the storage is clear. For thefertilizers that are difficult to measure, there is an alternative method to verify their stock.

When fertilizers that can heat up, ignite or explode (e.g. ammonium nitrate, potassium
nitrate, calcium nitrate, sulfur powder, quicklime) are stored, the farm verifies theirstorage method with the supplier or manufacturer, and follows the instructions.

- 49 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

15.1.1Major

13.2.1

Hygienemanagement ofsprouts

The produce handling process of the sprouts complies with the following.
① Stool analysis (including Salmonella and enterohemorrhagic E. coli) is conducted forworkers at least once a year.
② There is a disinfection tank at the entrance of the produce handling facility, and theantiseptic solution in the tank is kept at the effective concentration.
③ Microbial analysis of the produce is conducted at least once a month. If E. coli is
detected, the analysis of E. coli needs to be conducted at least once a week, andSalmonella group bacteria and enterohemorrhagic E. coli also need to be included in theanalysis. The farm must revise and improve its hygiene procedures and weekly analysis
must be continued until the absence of bacteria is confirmed on a consistent basis, andthe improved hygiene procedures are properly implemented.
④ The workers can change shoes and wash hands at the doorway of the toilets. There isa countermeasure to prevent contamination from the opening for collecting night soil.

Minor

D. Control points only for sprouts

Safety of thesubstrate forsprouts① The farm conducts a risk assessment on the safety of the substrate for sprouts atleast once a year.
② If any risk is detected as a result of the risk assessment, the farm takes
countermeasures against the risk.

- 50 -

ResultComment

16.1.5

17.5.1

Level

Minor
Major

15.1.2

Major

No.

Control Point

Compliance Criteria

Hygienemanagement of
the substrate forsprouts

The substrate and cultivation containers for sprouts meet the following conditions.
① They are stored in a way that prevents contamination by pathogenic microorganisms
and foreign matters.
② When they are reused, they are properly washed before reuse.
③ The containers that have been washed and those that have not been washed can be
distinguished.

Safety of thewater used forsprouts

The farm conducts the following measures for the water used for sprouts.
① The farm conducts an analysis of the water used in the farm at least once a year. The
result of the analysis which shows the absence of E. coli. is kept as record. Unless thewater used is tap water, the chlorine concentration is kept above 0.1mg/ ℓ.
② The farm regularly check and maintain the water supply facility, and verifies its
functionality.
③ The farm prevents the contamination of the nutrient solution tank by pathogenic
microorganisms and foreign matters.
④ The farm prevents microbial contamination of the water in the cultivation pool.

Hygienemanagement ofsprouts

The sprout handling area (including the handling of seeds and crops) is distinguishedfrom the other areas, and meets the following conditions.
① It is under the same hygiene management required in the Section 5, "Riskmanagement at produce handling process".
② It is regularly checked, and any broken or disfunctional part is repaired.
③ There is no stagnant water on the floor.
④ There is no accumulated waste or stagnant waste water at the drains or drainage
ports.

- 51 -

ResultComment

Level23.1.2

Production facility The production facility for sprouts is made exclusive for each process, and is not use forfor sprouts
other processes.

Safety of theseeds of sprouts

The seeds of sprouts meet the following conditions.
① They are disinfected before germination, and the disinfection treatment is recorded.
② They are managed in a hygienic manner after disinfection.
③ When receiving seeds, the farm verifies that there is no abnormality, such as a broken
bag or leakage of water.
④ The farm verifies that there is no foreign matter, such as animal dropping, carcass andfly, mixed in the seeds.

Storage of theseeds of sprouts

The seeds of sprouts are handled under the following conditions.
① There is a countermeasure to prevent contamination of the seeds by pathogenic
microorganisms or foreign matters.
② The storage room for seeds is kept at the optimal temperature for the variety.
③ When sowing the seeds, the equipment and the hands are kept clean.

Minor

23.1.1

Compliance Criteria

Minor

18.8

Control Point

Major

No.

- 52 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

E. Control points only for mushrooms

Major

15.1.4

Safety of thematerials formushroom
cultivation

Minor

15.1.3

The farm conducts a risk assessment on the safety of the following materials used formushroom cultivation, and records the result of the analysis. Raw woods and substratecomply with the standard on radioactive substances. If any risk is detected as the resultof the risk assessment, the farm takes countermeasures against the risk.
① The farm verifies the place of origin and tree species of the raw wood used (including
substrates such as sawdust and wood chips).
② The farm verifies the supplier and ingredients of the nutrients (such as rice bran andwheat bran).
③ The farm verifies the supplier and ingredients of the additives (such as calcium
carbonate).
④ The farm verifies the supplier and ingredients of the yield boosters.
⑤ The farm verifies the supplier and materials of the containers.
⑥ The farm verifies the supplier and materials of the other materials used (such as
sealing wax, styrene stopper and soil cover).

The substrate and containers used for growing mushrooms meet the following
conditions.
① They are stored in a way that prevents contamination by pathogenic microorganisms
and foreign matters.
Hygiene② When they are reused, they are washed and disinfected appropriately. When they are
management of
disinfected, there is a record of the location, date, name of disinfectant, disinfection
the substrate and method, operator name and pre-planting interval. When disinfection is conducted outsidecontainers used the farm, there is a record of the name and address of the company that disinfected thefor growing
substrate.
mushrooms③ The farm handles the substrate and containers in a hygienic way.
④ The farm regularly cleans the facility.
⑤ The soaking containers are not used for other purposes, such as preparation of
agrochemicals.
⑥ The disinfectant used does not negatively affect mushroom cultivation.

- 53 -

ResultComment

17.6.1

23.1.3

Level

Minor

The farm records the following information regarding the inputs applied on mushrooms.
① Location (e.g. site name)② Date③ Name of the input used and its active ingredient (e.g. calcium carbonate, ammonium
sulfate, etc.)④ Quantity⑤ Application method⑥ Operator name⑦ SupplierMinor

16.1.6

Records on theapplication of
inputs onmushrooms

Compliance Criteria

Safety of thewater used formushrooms

Minor

15.1.5Control Point

The facility for mushroom cultivation complies with the following conditions.
① The disinfectants used for the facility and inoculation equipment do not touch theHygienesubstrate.
management of② The disinfectants used for the cultivation location do not touch the mushroom beds.
the mushroom③ The disinfectants used do not negatively affect mushroom cultivation.
cultivation facility④ The facility is maintained at the optimal temperature and humidity as work
environment.

Minor

No.

The inoculum of mushrooms comply with the following conditions.
① There is a countermeasure to prevent contamination of the inoculum by pathogenic
microorganisms or foreign matters.
② The storage room for the inoculum is kept at the optimal temperature for the variety.
③ The inoculation equipment and hands that touch the inoculum are kept clean.

Handling of the
inoculum ofmushrooms

The farm verifies that the heavy metal content (such as lead, cadmium, mercury andarsenic) of the water used for mushrooms don't exceed the level of that of potable water
standard.

- 54 -

ResultComment

LevelNo.

Control Point

Compliance Criteria

ResultComment

4.5

Major

4.4

Recom.

2.4.1

Food safety goals The top management has set measurable goals to achieve in food safety.

Recom.

2.2.1

Progress of
The top management conducts the revision of the farm management system (Control
achievement of
Point 2.4), based on the progress of achievement of food safety goals( Control Point
food safety goals 2.2.1).

Major

1.3

Documentation of
the farm
The procedures to implement the farm management required by the JGAP aremanagement
documented.
system① The cultivation process for each crop or item including the following is recorded.
1）Activity flow
Documentation of
2）Inputs used at each stage (planting materials, soil, water,
the cultivationequipment, machinery, infrastructure, transportation vehicle,
processetc.)② When the process has been changed, the document is revised accordingly.

Major

F. Reference: Control Points only for JGAP Control Points and Compliance Criteria (for Farms) Advance-Fruits andVegetables 2016

Assessment offood safety
hazards (at thecultivation
process)① The farm identifies food safety hazards in the cultivation process (recorded under theControl Point 4.4), and analyze their risks at least once a year.
② The result of the above analysis is recorded.
③ When the cultivation process is modified, ① is also revised accordingly. As
necessary, ② is also revised.

- 55 -

5.6

Level
Major

5.5.1

Major

5.1.1

Establishment ofcountermeasures,
rules andBased on the risks identified in the Control Point 4.5, the countermeasures, rules andprocedures (at the procedures to ensure the food safety are established and documented.
cultivation
process)
Implementation ofthe
countermeasures,
The countermeasures, rules and procedures that are established under the Control Point
rules and
4.6 are communicated to all workers, and are implemented after training workers.
procedures (at thecultivation
process)

Major

4.7

Compliance Criteria

Layout of the
produce handling There is a layout of the produce handling facility.
facility

Major

4.6

Control Point

Implementation
records of the
There are implementation records of the countermeasures, rules and procedures, whichcountermeasures, are to prevent high-risk food safety hazards, based on the analysis in the Control Point
rules and
5.3.
procedures

Major

No.

Evaluation of the ① There are documented methods to evaluate the effectiveness of thecountermeasures, countermeasures, rules and procedures, which are to prevent high-risk food safety
rules andhazards, based on the analysis in the Control Point 5.3.
procedures② Evaluation is conducted based on ①, and the result is recorded.

- 56 -

ResultComment

7.2.3① A risk assessment is conducted at least once a year regarding the intentional mixingof foreign matters and contaminants into crops, agricultural produce, water sources, soils
and agricultural inputs. The farm conducts necessary countermeasures.
② The result of the risk assessments and the countermeasures are recorded.

Level
Minor

7.2.2

Compliance Criteria

Food defense

Minor

6.1

Control Point① The farm assesses the following suppliers and service providers, regarding their
credibility and any possibility of food fraud that affects food safety.
1）Suppliers of water, electricity, gas, fuel etc.
Assessment and2）Suppliers of inputs, such as planting materials, agrochemicals,
selection offertilizers and packing materials
suppliers and3）Suppliers and maintenance service providers of machinery andservice providers
infrastructure② When a certain supplier has not been selected based on the above assessment, thereasons for non-selection are recorded. When the supplier is re-contracted based on are-assessment, the result of the re-assessment is recorded.

Minor

No.

① The farm does not contract the suppliers or service providers that have not been
Contracting of
selected through ① of the Control Point 7.2.2.
suppliers and② The farm verifies the services and products of the suppliers and service providers,service providers
and keeps their delivery statements.

- 57 -

ResultComment

11.10

Level
Major

11.9

Recom.

9.1.3

Compliance Criteria

Product recall
practice run① The farm conducts a practice run for product recall in a case of product complaint or
abnormality at least once a year, and records the result.
② Based on the result of the trial, the farm revises the procedures established in theControl Point 9.1.1.

Communicationsof the rules tovisitors

There are documented rules of the farm on the following points that visitors need torespect. The rules are communicated to visitors to call for attention. If there areforeigners among visitors, the rules are communicated in a manner that they canunderstand (language, use of illustrations, etc.).
① Worker safety② Food safety③ Environmental conservation

Human resource
development

The farm works on the following to develop farm successors and workers.
① The farm successors and workers are involved in the documentation process of the
farm management (ref. Control Point 1.3) or in the production planning (ref. Control Point
3.1).
② Evaluation results of the plan and the achievements (ref. Control Point 3.4) andinformation regarding the farm operation are shared with the successors and workers.
③ Responsibilities and authorities are progressively allocated to the successors andworkers.

Minor

8.3

Control Point① Agricultural produce that meets the product requirements and those which do not
Handling ofmeet the product requirements are segregated and identified separately.
produce that does
② There is a defined procedure for the produce that does not meet the productnot meet therequirements.
product③ When the produce could significantly affect food safety or food quality, the produce isrequirements
managed based on the Control Point 9.1.1 and 9.1.2.

Recom.

No.

- 58 -

ResultComment

LevelMinor

Compliance Criteria① The employer presents the working condition regarding the following points to apotential worker before employment.
1）Content and location of the work
2）Employment period (If the employment period is limited, the farmneeds to present the terms for contract renewal.)
Disclosure of the3）Working hours, break time, holidays
working condition
4）Wage, payment method, payment time5) Issues regarding dismissal (rights and conditions for dismissal,
etc.)② When a potential worker is a foreigner, the working condition is communicated in a
written form, in a language that the person can understand.

12.6

Minor

Control Point

Compliances of
the working
condition① The working hours, holidays and break times comply with the laws.
② The wage is not below the minimum wage which is set by the government. When
there is no minimum wage set by the government, the wage is not below the amountpresented in the Control Point 12.5.
③ Extra pay for the work at night, overtime and work on holidays follows the laws.
④ The workers receive their wage within the time frame presented in the Control Point
12.5.
⑤ There is no unreasonable or excessive deduction from the wage.

12.7

Minor

No.

Workers' housing

12.5

When the farm provides housing to the workers due to the necessity for labor
management, the housing is safe and is equipped with a healthy living environment.

- 59 -

ResultComment

16.4

17.3

Level
Recom.
Recom.

16.3.1

When the farm is operated only by the family members that live together, there is a
written agreement through family discussions on the working environment that all thefamily members agrees.

Setting up a
workingenvironment① The farm is aware of the physiologic needs of the workers, and sets up a suitableworking environment.
② The farm is aware and sets up measures to relieve the physical burdens at the site,storage and produce handling facilities.

Minor

12.9

Agreement forfamily operation

Management of
The farm takes countermeasures to reduce the amount of waste water coming from thewaste water fromsolution of nutriculture or the amount of fertilizers contained in the waste water.
culture solution

Minor

12.8

Control Point

Recom.

No.

Records of water
usage andefficient use ofwater
Changing room
and a place tokeep personal
belongings

Compliance Criteria① If there is an arrangement/ instruction/ approval system by the government or by the
local community on water use, the farm follows it and contributes to the efficient use ofwater.
② If ① applies, the farm records the volumes of irrigation water and the water used in
the produce handling facility.
The produce handling facility has a changing room and a place for the workers to keep
their personal belongings.

- 60 -

ResultComment

21.3

24.3.6

Level
Minor

The machinery, equipment, vehicles, packaging materials, harvesting containers, tools
and produce storage containers that get in contact with agricultural produce during the
Safety of theharvesting process and the produce handling process, meet the following conditions.
surface that get in① The safety of the material of the surface that gets in contact with agricultural produce
contact withis verified. If any problem with the material is identified, it must not be used.
agricultural② The contact surface must not damage the surface of agricultural produce (except for
products
the cases that it is intended to cut agricultural produce).
③ The contact surface can be easily cleaned and maintained.

The farm is working on the following activities against the wastes from the farm.
① Reduction of wastes② Segregation of wastes and their storage at designated places③ Recycling of wastes

Minor

20.2

Compliance Criteria

Efficient use ofresources

Recom.

18.7

Control Point① The farm is aware and respectful of the common rules and traditional practices of theRelationship withlocal community.
the local② The farm actively participates in community events, and works towards smoothcommunitycommunications within the local community.

Minor

No.

① If there is a labeled instruction regarding the re-entry to the site that has been recently
sprayed or to its surrounding areas, the instruction must be followed. The restriction on
re-entry is communicated.
② Even if there is no labeled instruction, nobody enters the site that has been recently
sprayed until it is dry.

Management of
re-entry- 61 -

ResultCommentJapan GAP Foundation
Nihon nougyo kenkyujo Bldg. 4F, 3-29 Kioi-cho
Chiyoda-ku, Tokyo, 102-0094, Japan
Tel: (81) 3 5215 1112, Fax (81) 3 5215 1113
URL: http://jgap.jp
E-mail: info@jgap.jp
Printed: June 2016