ASIAGAP
Asia Good Agricultural PracticeControl Points and Compliance Criteria(for Farms)
Fruits and Vegetables
Ver.2.2
Issue date:June 3, 2019
Effective: August 1, 2019

Principles of ASIAGAPASIAGAP aims to establish agricultural production that is consistent and sustainable for and among human beings, ,the earth, and economic sustainability and aims to build trust among producers, distributors, and consumers.
ASIAGAP was developed as a tool to achieve the safety of agricultural products, sustainability of agricultural
production, safety and protection of human rights among workers, and well-organized sales management ofagricultural products in the farms of Japan, East Asia, and South East Asia. By implementing ASIAGAP, producers
can achieve sustainable farm management and simultaneously gain trust from consumers and food industry
stakeholders.
ASIAGAP is based on the Japanese agricultural context and legal regulations and has been developed throughcollaborations between agricultural producers, wholesalers, food manufacturers, and retailers. It is important that thestandard is feasible and easy to implement for agricultural producers in the long run, while simultaneoulsy ensuringthat agricultural production management meets the expectations of consumers and food industry stakeholders.

ASIAGAP should be implemented voluntarily by producers, and its stage of implementation will be recognized bysociety through the system of audit and certification. It should work as a standard that stands for the credibility ofagricultural producers.

ASIAGAP’s ultimate goals are to simultaneously protect the consumers by assuring safe agricultural products, toconserve the environment on the earth, and to achieve sustainable farm management.

Table of content
1. Introduction
2. How to use this document
3. Flow of an ASIAGAP audit and certification
4. Summary of procedures up to certification
5. Previous version
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 top management
3. Planning and evaluation
4. Prerequisite program for food safety
5. Risk management of food safety in production
process
6. Food defense and food fraud mitigation
7. Supplier management
8. Product inspection and sorting
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

in case of accidents

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15. Soil management
16. Use of water and wastewater management
17. Prevention of cross-contamination of sites andfacilities
18. Management of machinery, equipment, vehicles,
harvesting containers and tools, packaging
materials, cleaning equipment
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 for sprouts only

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E. Control points for mushrooms only

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1. Introduction
This document compiles Good Agricultural Practices for the following topics and provides the manner of good farmmanagement and its implementation methods.
○ Farm operation ○ Food safety ○ Environmental sustainability ○ Worker safety ○ Human rights and welfareThis document lists important control points throughout the production process of agricultural produce and is divided into threeareas: 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 common issues amongproducers and are designed to respect the different methods and characteristics of each producer. By implementing farmmanagement that complies with the ASIAGAP control points, a producer can achieve good practices on all five of the above
topics.
Moreover, by implementing ASIAGAP, a farm can achieve a sufficient level of farm management to be internationallyrecognized and establish trust and close relationships with buyers and consumers.
ASIAGAP is a management method for agricultural production processes, which a producer can voluntarily implement. It allows
producers to establish an operation management system with which they can continuously improve their farm management
through self-assessments. It is a scientific approach to improving food safety, and producers can implement it as a program ofquality control. ASIAGAP also establishes a sustainable farm operation based on environmental conservation, including
biodiversity conservation. It contributes to improving productivity through appropriate and effective farm management.
Through its third-party audit and certification system, ASIAGAP allows certified producers to demonstrate to society that they
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 top management of a producergroup to improve the management of the farm or the producer group. This document will contribute to achieving good and effective farm/groupmanagement.
The second way is to show society the compliance with this document through third-party verification (ASIAGAP audit and certification) to prove thatthe farm/group is achieving good management. The ASIAGAP certification is recognized as a sign of farm credibility in the agricultural supply chains.

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

A - C: Basic control points

Fruits and vegetables except for
sprouts and mushrooms
Sprouts
Mushrooms○

D: Control points for sprouts
only

○
○

○

E: Control points for mushrooms
only○＜Elements of the content pages＞(1) Number
Each control point has its number. In the ASIAGAP standard documents for "Fruits and vegetables," "Grains," and "Tea," the control
points with the same content are designated with the same numbers.
(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 conformity percentages for each level are stipulated in "4. Summaryof procedures up to certification."(3) Control points
Control points are the checkpoints that are necessary to manage agricultural production processes.

2(4) Compliance criteria
These criteria comprise a desirable state of farm management for each control point and objective criteria for evaluation. When aconformity criterion contains (1), (2), and (3), unless the criterion says "(1), (2), or (3)," (1) to (3) should all be observed.
(5) Result column
This is a column that can be used to check applicability or conformity during a self-assessment or an audit. A control point can bechecked and defined to be "Conformity," "Non-conformity," or "Not applicable." For example, "Conformity" can be checked as "O," "Nonconformity" can be checked as "X," and "Not applicable" can be indicated by "-" in the column.

3. Flow of an ASIAGAP audit and certification
The ASIAGAP standards consist of the following three documents.
(1) ASIAGAP General Regulations(2) ASIAGAP Control Points and Compliance Criteria for Farms(3) ASIAGAP 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 ASIAGAP General Regulations for the detailed rules.

34. Summary of procedures up to certification (please see the "ASIAGAP General Regulations" for the detailed rules).

(1)

1. Steps for an individual farm audit and certification

2. Steps for a group audit and certification

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

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

Establish procedures based on the "ASIAGAP Control Points and(2)Compliance Criteria for Farms" and implement them.

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

(3) Conduct a self-assessment and correct non-conformities.

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

Apply to the ASIAGAP audit and certification body for an audit andreceive an audit. All the control points need to be audited, and each(4)will be evaluated as "Conformity," "Non-conformity," or "Notapplicable."

Apply to the ASIAGAP audit and certification body for an audit andreceive an audit. All the control points need to be audited, and eachwill be evaluated as "Conformity," "Non-conformity," or "Notapplicable." Farm audits are conducted for sample farms. (Thenumber of samples needs to be more than the square root of thetotal number of members.)(5)

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

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

After a certification decision meeting by the audit and certification(6) body, the farms that meet the following conformity level will be
granted ASIAGAP certification.

After a certification decision meeting by the audit and certification
body, the groups that meet the following conformity level will be
granted ASIAGAP certification.

100% conformity with the applicable Major Must
More than 85% conformity with the applicable Minor Mustof the "ASIAGAP Control Points and Compliance Criteria for Farms"

100% conformity with the applicable Major Musts
More than 85% conformity with the applicable Minor Mustsof the "ASIAGAP Control Points and Compliance Criteria for Farms"
100% conformity with the applicable control points of the "ASIAGAP
Control Points and Compliance Criteria for Group Administration"

45. Previous version
Application for initial and recertification audit based on the previous version, "ASIAGAP Control Points and Compliance
Criteria (for Farms) Fruits and Vegetables Ver 2.1" shall be accepted until July 31, 2020 even after "ASIAGAP Control Points
and Compliance Criteria (for Farms) Fruits and Vegetables Ver 2.2" becomes effective.
6. CopyrightThis document has been developed by the Japan GAP Foundation, and its copyright belongs to the Japan GAP Foundation.
When any entity intends to produce a secondary document derived from this document, the entity needs to acquire an
authorization from the Japan GAP Foundation in advance.
7. Disclaimer
The Japan GAP Foundation and the ASIAGAP audit 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 "ASIAGAP General Regulations")
Note: When laws are quoted, unless otherwise specified, they are Japanese laws.
English abbreviations(1) Additives: Inorganic substances and inorganic substance groups, such as calcium sulfate, that are considered to help mushroom
mycelium in absorbing its main nutrient sources.
(2) Agricultural produce: When crops are harvested from the farm, the harvested products are no longer called "crops" but are called"agricultural produce."(3) Application timing (pre-harvest intervals, etc.): Permitted timing of each agrochemical application.
(4) ASIAGAP (ASIA Good Agricultural Practice): ASIAGAP is one of the GAP schemes developed by the Japan GAP Foundation,and it contains good farm management practices from the perspectives of farm operation, food safety, environmental
conservation, workers' safety, human rights, and welfare, in the context of the production circumstances of Japanese agricultureand GFSI benchmarking requirements.
(5)

(6)

ASIAGAP General Regulations: Document that provides the principles of ASIAGAP; a general overview of the scheme, rules,
and procedures for the ASIAGAP audits and certifications; the ASIAGAP logo display; and relationships with other GAP
schemes.
ASIAGAP trainers: Those who have taken the ASIAGAP trainers basic course that is approved by the Japan GAP Foundation,passed the final exam, and maintained registration status as ASIAGAP trainers.
5(7)CCP (Critical Control Point): The step in the process at which control measure(s) is (are) applied to prevent or reduce asignificant food safety hazard to an acceptable level, and defined critical limit(s) and measurement enable the application ofcorrections. (ref. ISO22000:2018)(8) Certification: The act conducted by an audit/certification body that proves that a farm's management system or a group's
administration complies with a certain standard.
(9) Compliance criteria: Criteria for objective judgment regarding good farm management.
(10) Compost: One type of "special fertilizer." Straw, rice husks, barks, animal waste, and other animal-based or plant-based organic
matter (except for sludge and organs of fish and shellfish) that have been deposited, stirred, and decomposted (including thosethat contain urea, ammonium sulfate, or other materials that promote decomposition). (ref. Japanese laws and regulations:Notification of the Ministry of Agriculture, Fishery Forestry, "special fertilizer" based on the Fertilizer Control Law)
(11) Control method: Activities that allow one to reduce or to eliminate hazards to the minimum acceptable level.
(12) Control points: Points that should be respected from the five standpoints of farm operation, food safety, environmental
conservation, workers' safety, welfare, and human rights.
(13) Critical limit: Measurable value which separates acceptability from unacceptability. Critical limits are established to determine
whether a CCP remains in control. If a critical limit is exceeded or not met, the products affected are to be handled as potentiallyunsafe products.(ref. ISO22000:2018)(14) Crop: Plants that are under cultivation in the field. It does not refer to the produce that has been harvested.
(15) Cross-contamination: Microbiological contamination, agrochemical contamination, or contamination by foreign matters caused by
the activity of workers, machinery, equipment, water, and air.
(16) Cultivation process: Production activities in the field except for harvesting, such as sowing, nursery, transplanting, fertilizer
application, agrochemical application, skiffing, and pruning.
(17) Disinfection: Using chemical or physical methods to reduce microorganisms of agricultural produce to ensure safety (according to
the Codex General Principles of Food Hygiene).
(18) Drift: Spread of applied agricultural chemicals over non-targeted objects.
(19) 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, resting/eating/smoking places for workers, andtoilets.

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(20) Farm management system: A system that is necessary to implement sustainable farm management, which is the philosophy of
ASIAGAP. A farm management system needs to be documented in a "Farm Management Manual" by each farm, and it shouldbe effective and efficient.
(21) Farm: A management entity that conducts the production of agricultural produce, has the legal ownership of the agricultural
produce, and has a unitary management system. A unitary management system means that it is run under the same capital andmanagement structure.
(22) Fertilizer: Substances that are applied to the soil for plant nutrition and to induce chemical changes in the soil that support plant
growth, as well as substances that are applied on the leaves of plants with the objective of contributing to the plant nutrition.
(23) 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 a fertilizing
effect but are not registered, plant revitalizers, repellents, etc.).
(24) Flow diagram: A process chart required in procedure 4 of HACCP establishment, which shows the stages of the production
process and their connections. It describes a series of activities, starting from the receipt of inputs (water, soil, materials, etc.)
used in the production process to product shipment, and it is an important document that becomes the basis for hazard analysis.
(25) Food defense: Activity to prevent intentional contamination of food.
(26) Food fraud: Conducting any fraud against food. This includes disguised production origin, disguised ingredients, disguised
expiration date, disguised edibility, etc.
(27) 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).
(28) Food safety hazard: Biological, chemical or physical agent in food with the potential to cause an adverse health effect. (ref.
ISO22000:2018) For example, it includes biological hazards (e.g., pathogenic microorganisms), chemical hazards(e.g., heavy
metals, chemical residue, and molds), physical hazards(e.g., foreign materials such as metal pieces and glass pieces), radio
active substances, and allergens. It refers to presence, growth, or survival of these hazards in food.
(29) Food Safety Management System: A system for establishing policies and goals regarding food safety and achieving such goals.
(30) Food safety: Assurance that food will not cause an adverse health effect for the consumer when it is prepared and/or consumedin accordance with its intended use.(ref. ISO 22000:2018(31) Food: Under ASIAGAP, food refers to all edible and drinkable items.
(32) Foreign matter: Objects that are not supposed to be contained in agricultural produce.
(33) Fruits and vegetables: Agricultural produce that includes vegetables, fruits, mushrooms, and sprouts. Refer to the ASIAGAP
Standard Item List for details.

7(34) 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.
(35) General requirements: A comprehensive representation that should be implemented under multiple control points. Corresponding
control points are 1.3.1 Food safety management system, 4.1 Prerequisite program, and 5.1 HACCP based system.
(36) Government: This refers to the national government and local governments.
(37) Group administration: An administrative body that is set up within a group to govern the organization based on the ASIAGAP
requirements.
(38) Group audit and certification: audit and certification of both the state of group governance by the group administration and thestate of management of the agricultural production processes by member farms.
(39) Group: Organization that consists of multiple farms that are subject to the principles and missions of the group, and which has arepresentative and group administration.
(40) 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).
(41) HACCP-based system: A system that utilizes HACCP for food safety risk management of the entire process of agricultural
production.
(42) Harm: Damages that can be caused to human health, properties, or the environment. (ref. ISO/IEC Guide 51:2014)(43) 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.
(44) 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.
(45) Hazards: Substances or conditions that can cause food accidents, environmental contamination, or work-related accidents. Referto (54) for the definition of food safety hazards.
(46) Hygiene: In this document, hygiene refers to food hygiene. Food hygiene consists of knowledge and technologies used to keep
food in a safe state and prevent any hygiene hazard from eating and drinking.
(47) ILO convention: Convention that has been established by the International Labor Organization (ILO). ILO is a specialized agencyof the United Nations tasked to improve working conditions. It sets international norms regarding employment, salary, working
hours, and health and safety of workers and encourage its member countries to ratify the norms.
(48) Individual farm audit and certification: When a single farm (whether a corporate entity or a personal entity) goes through an
ASIAGAP audit and gets certified.

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(49) Integrated Pest Management (IPM): Integration of appropriate methods to control the occurrence and growth of pests, diseases,
and weeds, evaluating all available crop protection techniques while considering the economic threshold. It aims to reduce risks
to human health and damage to the environment or keep them to a minimum. It aims to avoid disturbances of ecosystems byagriculture and tries to take maximum advantage of the natural mechanism of pest/disease/weed control by natural ecosystems.
It contributes to the stable production of safe agricultural produce that can be trusted by consumers.
(50) ISO (International Organization for Standardization): An organization that sets international standards. The standards that are
established by the ISO are used to demonstrate the international credibility of product quality, management of factories,
certification bodies, and laboratories.
(51) ISO17025：Standard set by the ISO that stipulates requirements regarding the competence of laboratories and calibration
schemes. The laboratories that are certified under this standard are considered to be internationally credible.
(52) 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.
(53) Major must: Control points that are most important and critical for legal compliance and food safety.
(54) Maximum residue limit: Based on the Food Sanitation Act, this refers to the maximum level of agricultural chemicals that could beallowed to remain on the food produce, which do not affect human health.
(55) Minor must: Control points with which conformity is strongly required.
(56) Minors: Those who are under 18 years old. (ref. Japanese laws and regulations: Labor Standards Law)
(57) Monitoring: Conducting a series of observations or measurements to determine whether the management procedures established
for the CCP (Critical Control Points) are operating as intended.
(58) Mushrooms: Generic term referring to edible mushrooms, including Shiitake, Enokitake, Eringi, and Bunashimeji.
(59) New site: Site that has started being used in the past year or a site that is planned to be used in the future.
(60) Non-conformity : The state in which a farm/group does not meet an ASIAGAP Compliance Criterion.
(61) 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.
(62) 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 and germs).
(63) Organizational chart: A chart that clearly shows top management and the responsible person for each activity (personal names
must be specified).
(64) Pathogenic microorganisms: Bacteria, fungi (yeast, mold, etc.), Rickettsia, and viruses that cause infections in human bodies.
(65) Plant residue: Portions of the harvest that are discarded or branches/stems/leaves/roots that are removed during cultivation orafter harvesting. This can also be called crop residue.
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(66) 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.
(67) Prerequisite program: Basic conditions and activities that are necessary within the organization and throughout the food chain tomaintain food safety.(ref. ISO22000:2018) For example, it includes basic conditions and activities regarding the site location, andconstruction of facilities; internal layout of the facilities; management of water, soil, atmosphere, energy, waste, and wastewater;
suitability of machinery, equipment, and tools and there ease of maintenance, cleaning, and washing; management of purchased
inputs; produce handling; prevention of cross-contamination; cleaning, washing, sterilization, disinfection, prevention and controlof pest infestation; personnel and visitor hygiene; etc.
(68) Procedure: Order of conducting or setting up activities.
(69) Process: A series of interrelated or interactive actions that use inputs to produce the intended outputs. Note: Inputs and outputs
may be tangible (e.g., materials, parts, and equipment) or intangible (e.g., data, information, and knowledge) (ref. ISO 9001:
2015).
Process can also be applied to business activities, such as product development, sales, and purchasing; to resource
management activities, such as education, training, and machinery maintenance; and to business management activities, suchas policy management, auditing, and management review. The inputs in the agricultural production process correspond tomaterials, such as soil, water, propagation materials, agrochemicals, and fertilizers. The outputs correspond to agriculturald t handlingb
d process:tt Thist refers to the process, including loading of agricultural produce into the handling facility, storage,(70) Produce
sorting, trimming, washing, simple cutting, drying, processing, packing, and shipment from the facility (loading, transportation, anddelivery).
(71) Product complaint: To receive a complaint from a client due to a product defect.
(72) Product defect: State of a product that does not allow normal sales, such as abnormal taste or smell, spoiling, deficient quantity,labeling mistakes, etc.
(73) Product: Agricultural produce that is ready to be sent to a buyer from a farm or a group.
(74) Production process: Series of production activities including the cultivation process, harvesting process, and produce handlingprocess.
These production process exist under the following sectors.
BI : Cultivation and harvesting process for Fruits and Vegetables and Tea
BII : Cultivation and harvesting process for Grain
D : Produce handling process for Fruits and Vegetables, Tea and Grain(75) Protective clothing: Clothing used to protect a body from chemicals during agrochemical mixing and application.
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(76) Protective equipment: Equipment, other than clothing, that is used to protect a body from chemicals during agrochemical mixing
and application. It includes hats, goggles, chemical-filtered masks, gloves, and rubber boots.
(77) Recommendations: Control points that do not affect the audit result, but the implementation of which is encouraged to achieve
ideal farm management.
(78) Risk assessment: Analysis of the seriousness of the risks.
(79) Risk: Combination of the probability of a potential hazard and the degree of its harm. (ref. ISO/IEC Guide 51: 2014)(80) Self-assessment: Assessing and verifying your own farm management, using the "ASIAGAP Control Points and Compliance
Criteria for Farms."(81) Site: Land that is used for crop cultivation or infrastructure for crop cultivation, such as a greenhouse.
(82) 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.
(83) Sprouts: Vegetables that are eaten in the form of freshly-germinated shoots. They include radish sprouts, soya bean sprouts, andpea sprouts.
(84) Standard fertilization: Standard doses and application methods of fertilizers set by the government.
(85) Traceability: The ability to follow the history, application, movement and location of an object through specified stage(s) of
production, processing and distribution. (ref. ISO22000:2018). Subsequently, one can trace the records of the site to identify theplanting materials, fertilizers, and agrochemicals used to produce the product.
(86) Verification: Confirmation, through the provision of objective evidence, that specified requirements have been
fulfilled.(ref.ISO22000:2018)(87) Violation of rules by a farm/group: The state in which a farm/group violates the rules based on the "ASIAGAP Control Points andCompliance Criteria for Farms" and the "ASIAGAP Control Points and Compliance Criteria for Group Administration" and/or therules set forth in the "ASIAGAP General Regulations."(88) 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)(89) Wastewater: Water that is discarded because it has been contaminated with foreign matter and harmful substances after use.
For example, it includes wastewater from factories and graywater.

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LevelNo.

Control Point

Compliance Criteria

A. Basic farm management
1. Visualization of farm management
The latest information about the following applicable scope is documented.

Major

1.3

Major

1.2

Scope

Map of sites andfacilities

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

Major

1.1

(1) Farm (farm name, address, contact numbers)(2) Product (name of the produce and item that are under cultivation or are planned for
cultivation)(3) Sector(4) Site (name, address, area size, crop)(5) Storage (name, address, and 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)

Farmmanagement
system

A farm management system has been established and documented in a farmmanagement manual, which stipulates how to implement the farm management requiredby ASIAGAP.

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ResultComment

LevelNo.

Control Point

Compliance Criteria

1.3.1

Major

As part of the farm management system, a food safety management system has been
established based on the safety risk of agricultural products, and it is implemented,
maintained and continuously improved. The food safety management system complies
with the following items:

Food safety
management
system (general
requirements)(1) The scope of the food safety management system is defined.
(2) It complies with the laws of food safety.
(3) It identifies the processes needed for the food safety management system.
(4) It determines the sequence and interaction of these processes.
(5) It determines the criteria and methods required to ensure the effective operation andcontrol of these processes.
(6) It ensures the availability of resources and information necessary to support theoperation and monitoring of these processes.
(7) It measures, monitors, and analyzes these processes and implements actions
necessary to achieve planned results and continuous improvement.
(8) It includes a implementation of verification procedure of the food safety management
system to verify that the system continues to be effective.

1.5

Major

1.4

Major

A farm management manual is developed or revised, according to the following
procedures. Implementation of the procedures can be confirmed through records.

Issuance of afarm management(1) The manual is developed per the instructions of the farm manager.
manual(2) The manual has been verified by a person who fully understands ASIAGAP.
(3) The manual has been approved by the farm representative.

(1) The farm manager revised the content of the farm management manual at least once
Revision of a farma year.
management(2) Top management supports the improvements of the farm management manual andmanualkeeps its content recorded.

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ResultComment

1.6

Level
Major

No.

Control Point

Compliance Criteria

Management of
When a farm management manual is revised, the following actions are conducted.
the latest version
of a farm(1) The old version and the new version are clearly identified.
management(2) The changes have been explained to the workers.
manual

2.1

Major

2. Responsibilities of top management

Responsibilities
and authorities(1) There is an organizational chart that clarifies the following responsible persons:1）Top management
2）Farm manager (a person who is in charge of site management)3）Person responsible for product management (a person who can respond tocases of abnormalities and complaints regarding 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 forselection, planning, applications, and storage of fertilizers)
6）Responsible personnel for agrochemical management (a person 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 forthe working environment within the farm, welfare, and working conditions, such as
working hours, rest periods, holidays, and wages)(2) Top management has provided enough authority to the above responsible personnel,
and made clear to each person the control points in that document for which he/she is
responsible.
(3) Top management has ensured that all the staff understand who is responsible foreach area.

14

ResultComment

2.3

2.4

2.4.1

Major

Level
Major

Policy(1) Top management has documented the farm's policy statement. This policy includes
food safety policy, legal compliance, and continuous improvement of the farmmanagement.
(2) Top management has ensured that all staff in the farm understand the above
principles and objectives.

Food safety
objectives"Top management has set measurable objectives with regard to the food safety policy
mentioned in Control Point 2.2.

Major

2.2.1

Compliance Criteria(1) ASIAGAP internal audits are conducted at least once a year by a person who
sufficiently understands ASIAGAP, and the results are recorded.
Implementation of(2) As a result of the internal audits, corrective actions are taken on non-conformity, andinternal audits
these actions are recorded.

(1) Top management reviews the effectiveness of the farm management system at least
once a year, based on the result of the self-assessments (or the result of the internal
audits in the case of a group), and communicates necessary improvements to thecorresponding responsible personnel, as necessary.
(2) Instructions on improvements given to the responsible personnel are recorded.

Major

2.2

Control Point

Management
review

Major

No.

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

15

ResultComment

Level

2.5

Major

2.4.3

Identification andprovision ofmanagement
resources

Top management determines and provides, in a timely manner,the qualified resources (including suitably qualified personnel) that are necessary to
implement, maintain, and improve the farm management manual, which includes thefood safety system.

Major

2.4.2

Control Point

Review of the
HACCP based
systemTop management revises the HACCP-based system, which is stated in Control Point 5.1,
at least once a year to ensure its continuing applicability, suitability, and effectiveness.
In the event of any change that impacts food safety, top management reviews the
HACCP based system and food safety management procedures, including theprerequisite programs. The review includes analysis of the farm management manualand food safety goals, which are part of the food safety management system.

Minor

No.

Protection of
intellectual
properties(1) When new technologies, new varieties, or new product brands are developed by thefarm, they are protected and utilized as intellectual properties of the farm.
(2) The farm does not infringe upon intellectual properties of others, such as registeredvarieties.

Compliance Criteria

3. Planning and evaluation

3.1

Major

The field manager has developed a documented production plan that includes thefollowing.
Production
planning(1) Activities and their timing(2) Estimated yield per item
(3) Goal regarding productivity

16

ResultComment

3.3

3.4

Level

Compliance Criteria

Maintenance of
documents andrecords(1) There is a documented management procedure to appropriately store the documents andrecords required in order to prove compliance with ASIAGAP.
(2) The records required by ASIAGAP are kept in the manner defined in (1), effectively
controlled, and stored for at least the past two years. For the first audit, the records of the past
three months prior to the date of audit are available. After the first audit, the farm continuously
keeps records.
(3) When a law or customer requires any record to be kept for more than two years, the farm
keeps the records according to the requirement.
(4) The documents and records required in order to prove compliance with ASIAGAP aremanaged appropriately, and can always be viewed promptly as requested.

Evaluation of theplan andachievements(1) Implementation of the plan developed in Control Point 3.1. is recorded.
(2) The plan and its implementation are evaluated, and the evaluation result is used todevelop the next plan.

Major

Records ofactivities

Activities on the sites and in produce handling facilities are recorded.
The records contain the following items:- Date- Operator name(s)- Activity- Application machinery

Major

3.2

Control Point

Recom.

No.

17

ResultComment

LevelNo.

Control Point

Compliance Criteria

4.2

Major

4.1

The farm has established, implemented and maintained a prerequisite program. The
prerequisite program includes items (1)-(11), and at least complies with thecorresponding control points. The program has been developed by competent personnel.
When necessary, workers have been instructed regarding the rules through work
procedures and work instructions (including photos and displays).
(1) Sites, location, and construction of facilities (ref. Control Points 17.8, 17.10, and17.11)(2) Internal layout of the facilities (ref. Control Point 17.7)(3) Water, soil (including substrates), air, energy, etc. (ref. Control Points 16.1, 15.1, and19.1)
Establishment of(4) Waste and wastewater management (ref. Control Points 16.3 and 20.1)
a prerequisite(5) Suitability of the machinery, infrastructure, and equipment, and the easiness ofprogram (generalcleaning, washing, maintenance, and preventive maintenance (ref. Chapter 18)
requirement)(6) Management of purchased materials (propagation materials, agrochemicals,
fertilizers, other agricultural materials, packaging materials, etc.) (ref. Chapters 23, 24,
and 25 and Control Point 18.3)(7) Agricultural produce handling, including storage and transportation (ref. Control
Points 17.4 and 18.1)(8) Prevention of cross-contamination (ref. Control Point 17.5 and 17.6)(9) Contamination, cleaning, washing, sterilization, and disinfection (ref. Control Points
13.3.1, 13.3.2, 18.1 and 20.3)(10) Prevention of entry of pests and their control (ref. Control Point 17.1)(11)Hygiene of workers and visitors (ref. Control Points 13.1 and 13.2)

Major

4. Prerequisite program for food safety

Verification andmaintenance ofthe prerequisite
program(1) The prerequisite program implemented under Control Point 4.1 is verified andmodified according to changes in the work environment.
(2) The above verification and modifications are recorded.

18

ResultComment

LevelNo.

Control Point

Compliance Criteria

5.2

Major

5.1

Major

5. Risk management of food safety in production process

HACCP based
system (general
requirement)

Organizing a
HACCP team

Top management develops a HACCP based system that includes a prerequisite program
based on the seven principles and 12 procedures of HACCP and the relevant laws. The
system is developed in accordance with the HACCP development methodology of theCodex Committee (Codex Alimentarius Recommended International Code of Practice –General Principles of Food Hygiene CAC/RCP1-1969, Rev 4 -2003, and Guidelines for
its Application).
Under the above system, Chapters 4 and 5 are implemented to ensure that application ofagricultural inputs is managed properly to minimize the potential for microbial or chemical
contamination that may adversely affect the safety of the produce. The system includes
a standard work procedure manual and work instructions as necessary.
The results of a risk assessment demonstrate that the food safety management iseffective.
The person responsible for product management set up a HACCP team and conducts
food safety risk management in the production process, as defined in Chapter 5. The
HACCP team consists of persons with diverse knowledge and experience in the field offood safety. The team may seek advice from external experts.
* In the case of a producer group, a HACCP team for the group can manage all
producers in the group.

19

ResultComment

LevelNo.

Control Point

Compliance Criteria

5.5

Major

5.4

Clarification of
product
specifications(1) Product name or product group name(2) Inputs of adequate quality for the intended use (soil, water, propagation materials,
other agricultural materials, etc.)(3) Cultivation, trimming, and shipping method(4) Intended use and targeting users for food safety(5) The minimum acceptable level of food safety hazards of agricultural products (whenthere are official standards/criteria or requirements of clients regarding agriculturalchemical residue, radioactive materials, heavy metals, microorganisms, foreign matter,etc.)(6) Storage condition, shelf life, and delivery condition(7) Content of leveling

Clarification of
production
process(1) The flow diagram of the production process is documented. The flow diagram shows
the connection of the production process and inputs, as identified in Control Point 5.3(2),used at each step.
(2) The flow diagram has been verified on site and is accurate. The results of theverification are recorded.

Major

5.3

Major

The following product specifications are recorded for each product or product group.

Identification offood safety
hazards

Based on the flow diagram in Control Point 5.4, the potential food safety hazards are
identified and listed.

20

ResultComment

LevelNo.

Control Point

Compliance Criteria

5.6

Major

5.5.1

Identification offood safety
hazards specificto certain items

Major

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 the harvesting andhandling process(2) Vegetables that are consumed raw - Pathogenic E. coli contamination during theharvesting and produce handling processes(3) Microbial contamination occurring as a result of exposure to the environment, which
could present a risk (e.g. Listeria monocytogenes arising during low-temperature longterm storage)(1) Risk assessment of the food safety hazards identified under Control Point 5.5 has
been conducted.
Risk assessment(2) Risk assessment of the food safety hazards has been conducted by taking intoof food safety
consideration the likely occurrence of food safety hazards and the severity of theirhazards
adverse health effects. If a risk assessment was required by other control points, theresult of the risk assessment has been used.

21

ResultComment

5.8

Level

Compliance Criteria

Major

5.7

Control Point

Identification ofmanagement
process andimplementation
method(1) Management methods are identified to eliminate or reduce food safety hazards
including contamination, based on the risk assessment conducted under Control Point
5.6. A single management method can address more than one hazards.
(2) The management method to control food safety hazards that have been consideredhigh risk in Control Point 5.6 is defined as a CCP (Critical Control Point) when it isindispensable for eliminating or reducing food safety hazards to below the minimum
acceptable levels. A management method can be defined as a CCP only when settled
monitoring indicators and their critical limit can be monitored. A CCP has been definedby taking into consideration a post-process that can eliminate or reduce food safety
hazards to below the minimum acceptable level.
(3) For the CCPs defined in (2), the process to be managed, the food safety hazards, themanagement methods, and the monitoring system (monitoring indicators, critical limit,
monitoring frequency, monitoring procedure, responsible personnel, monitoring
equipment if used, monitoring records, and measures taken in case of exceeding thecritical limit) are documented as an operational plan.
(4) Before operating the management methods identified in (3), their effectiveness isvalidated and recorded to ensure that they can eliminate the food safety hazards or
reduce them to below the allowed limits.

Major

No.

(1) The management methods established under Control Point 5.7 are implemented.
Implementation of(2) When the monitoring of CCPs based on Control Point 5.7 (3) detects that the criticalthe management
limit has been exceeded, countermeasures are taken according to the CCP operational
methods
plan.

22

ResultComment

5.10

Level

Compliance Criteria

Major

5.9

Control Point(1) The procedures (methods, responsible personnel, frequency, and records) to verify
that implementation of the management methods according to Control Point 5.8 iseffective are documented.
(2) Verification based on (1) is carried out and recorded.
Verification of the(3) As a result of the verification, countermeasures are implemented and recorded whenmanagement
the implementation of the management methods is not effective. The countermeasures
methods
include a review of the management methods and their implementation. If they affectproduct safety, the procedures for handling nonconforming products in Control Point 8.3
and for handling complaints and abnormalities of products in Control Point 9.1 are
implemented.

Major

No.

(1) The food safety risk management in Control Points 5.2 to 5.9 is reviewed andupdated by the HACCP team at least once a year and when changes of the production
process that affect food safety of products occur.
(2) The results of the review conducted under (1) are recorded and reflected in a reviewof the HACCP-based system under Control Point 2.4.3.

Review of thefood safety risk
management

6.1

Major

6. Food defense and food fraud mitigation

Food defense(1) Potential threats related to food defense, such as contamination of crops, agricultural
products, water, soil, and materials, etc., by foreign matter and pollutants are identified,and a procedure for the food defense assessment to prioritize measures against thethreats is documented, implemented, and recorded.
(2) The plan that includes measures to mitigate the identified threats is documented.
(3) This plan (the food defense plan) is incorporated into the food safety management
system and is being implemented.

23

ResultComment

6.2

Level
Major

No.

Control Point

Food fraud
mitigation

Compliance Criteria(1) Falsification of records and displays of agricultural products and intentional
contamination are identified, and a procedure to prioritize potential food fraud
vulnerability is documented and implemented.
(2) A plan that includes measures to mitigate the food safety risks from food fraud
vulnerabilities is documented.
(3) This plan (the food fraud mitigation plan) is incorporated into the food safety
management system and is being implemented.

7. Supplier management
7.1 Management of subcontractors

7.1.1

Major

There is a contract between the farm and the subcontractors. The contract document
includes the following items.

Agreement with
thesubcontractors(1) Name, address, and contact information of top management(2) Name, address, contact information, and representative of the subcontractor(3) Process that has been outsourced and the food safety rules regarding the process(4) Agreement to follow the rules set by the farm regarding (3)(5) Agreement regarding sanctions in case of a violation of the contract(6) Agreement regarding receiving inspection by the external entity and taking corrective
actions, in case non-conformities are detected.
In cases where it is not possible for the farm and the subcontractor to sign a contract
document, the farm can alternatively confirm the documents disclosed publicly by thesubcontractor, including their terms and conditions, with validating that there is no
adverse effects to food safety.

24

ResultComment

7.1.2

Level
Major

No.

Control Point

Compliance Criteria

The farm verifies the subcontractor's compliance with 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 subcontractor(2) Verification date(3) Name of the verifier
Verification of the(4) Non-conformity
subcontractors(5) Requests for corrective actions or implementation of corresponding sanctions
In cases in which the subcontractor is already certified by ASIAGAP or another thirdparty certification scheme recognized by the ASIAGAP Association, the farm canalternatively confirm the subcontractor's certificate with its scope and validity, instead of
conducting verification.

7.2.1

Major

7.2 Management of suppliers and service providers

Assessment andselection oflaboratories

The farm confirms that the laboratory that conducts food safety analysis of agrochemical
residue, water quality, heavy metals, microorganisms, and radioactive substances meets
one of the following criteria.
(1) Registered laboratory of the producing country(2) ISO17025 certified laboratory(3) In the case of agrochemical residue, a laboratory that meets the guidelines
concerning laboratories that conduct agrochemical residue testing25

ResultComment

7.2.3

7.2.4

Level
Major

Compliance Criteria(1) Procedures for credibility assessment, selection, and monitoring of the following
suppliers and service providers, which have an impact on the safety of produce, aredocumented.
1）Suppliers of water, electricity, gas, fuel, etc.
2）Suppliers of inputs, such as propagation materials, agrochemicals, fertilizers, andpackaging materials3）Suppliers and maintenance service providers of machinery and infrastructure

Assessment,
selection, andmonitoring of
suppliers andservice providers (2) Suppliers are assessed, selected, and monitored based on the procedure defined in(1). This includes emergency procurements. The results of assessment, selection, andmonitoring are recorded.
When resuming business with certain suppliers, such suppliers are reassessed andselected, and the results of the reassessment the selection are recorded.

Major

7.2.2

Control Point(1) Documented specifications of purchasing and provided services (including utilities,
Specification oftransport and maintenance) which have effect on food safety are maintained.
purchasing and(2) Documented specifications of the above (1) are securely stored and readily
provided services accessible as necessary.
(3) A specification review process is in place.

Major

No.

(1) The farm confirms if the products or services correspond to the specifications
Transactions ofmentioned in 7.2.3, analyze if necessary, and store evidence of receipt.
Suppliers and(2) The farm does not make transactions with suppliers or service providers that have notService Providers
been selected through CPCC7.2.2 (2).

26

ResultComment

LevelNo.

Control Point

Compliance Criteria

8.3

Major

8.2.1

Major

8.1

Major

8. Product inspection and sorting

Input/Productinspection(1) The farm prepares and implements a system to ensure analysis of inputs that havean effect on food safety.
(2) An examination of the item, at least regarding the product specifications clarified inControl Point 5.3, is conducted, and a procedure to ship only the products that conformto the product specifications is documented and implemented.
(3) The equipment that is necessary for the above inspection is specified (ref. Control
Point 18.2) .

Response to anuclear disaster(1) The farm follows the government instruction on crop cultivation and product shipment
regarding a nuclear disaster, and the farm can demonstrate the safety of its produce
through means such as radioactivity analysis.
(2) The farm confirms 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.

Handling ofproduce(1) There is a documented procedure to sort and identify agricultural produce that meetsthe product specifications from agricultural produce that does not meet the productspecifications. The procedure includes the management of agricultural produce that does
not meet the product specifications. Products are handled, sorted, graded and packed ina manner that minimizes sources of biological, chemical and physical contamination.
(2) According to the procedure in (1), the farm sorts the produce that meets the productspecifications and produce that does not meet the product specifications and manages
product that does not meet the product specifications.
(3) When the produce could significantly affect food safety or food quality, the produce ismanaged based on Control Points 9.1.1 and 9.1.2.

27

ResultComment

LevelNo.

Control Point

Compliance Criteria

9. Handling of complaints, abnormalities, and violations of rules
9.1 Handling of complaints and abnormalities of products
There are written effective incident management procedures for handling the cases ofcomplaints and abnormalities of products, and the following points are clear in the
document.
Product abnormalities include serious nonconformities related to the safety of harvested
produce, agricultural products under preparation, or shipments.

Major

9.1.3

Major

9.1.2

Handling ofcomplaints andabnormalities of
products

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

Product recall
practice run(1) 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 Control
Point 9.1.1.

Major

9.1.1

(1) Reporting to the person responsible for product management, in the case ofcomplaints and abnormalities of products(2) Analysis of the situation and the impacts (including the decision regarding productrecall)(3) Emergency responses (contacting clients that can be affected, consulting andinforming relevant institutions, product recall, disposal of products with problems, etc.)(4) Investigation of causes(5) Corrective actions and their completion due dates(6) Reporting to the ASIAGAP audit and certification body, in case the illegalities arefounded(7) Verification of the effectiveness of the corrective actions taken(8) The incident management procedures shall be regularly tested.

Procedures forhandling
complaints andabnormalities of
products

28

ResultComment

LevelNo.

Control Point

Compliance Criteria

9.2 Handling of the farm's violations of rules

9.2.2

Major

9.2.1

Procedures forhandling the
farm's violationsof rulesMajor

There are documented procedures for handling cases of the farm's violations of rules,
and the following points are clear in the document.

Handling the
farm's violationsof rules(1) Analysis of the situation and the impacts(2) Emergency responses (contacting clients that can be affected, consulting andinforming relevant institutions, etc.)(3) Investigation of causes(4) Corrective actions(5) Reporting to the ASIAGAP audit and certification body in the case of violations of theGeneral Regulations

The records show that the farm handled cases of its violations of rules according to theprocedures established in Control Point 9.2.1.

10. Product identification and traceability
10.1 Traceability

10.1.1Major

The shipped product, invoice, or delivery note contains the following information.
Product display(1) Farm name
(2) Product name
(3) Place of origin

29

ResultComment

10.1.1.1

Level
Major

No.

Control Point

Appropriate
labeling

Compliance Criteria(1) The product to be shipped is labeled in accordance with the food regulations of thecountry of destination.
(2) All the products to be shipped that intentionally or potentially include allergic
substances are labeled in accordance with the labeling regulations for allergens of thecountry of destination.

10.1.2

Major

There are records that connect the shipped product and its harvest information. The
records contain the following information.
Shipping records(1) Shipping/sales destination(2) Shipping date(3) Product name(4) Shipped quantity(5) Harvest lot or storage lot that is linked to the harvest lot

10.1.3

Major

There are harvest records that contain the following information.
Harvesting
records(1) Harvest lot(2) Product name(3) Harvest date(4) Harvested quantity(5) Harvested site

30

ResultComment

10.2

Level
Major

No.

Control Point

Handling ofproduce fromother farms

Compliance Criteria(1) If the farm handles produce from other farms, there is a countermeasure to
distinguish produce from each farm and to prevent unintentional mixing of produce fromthe other farms. The countermeasure can be monitored 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.

B. Management of resources

11.1

Major

11. Responsible personnel and training

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

31

ResultComment

11.3

Level
Major

11.2

Major

No.

Control Point

Compliance Criteria

Responsible
personnel for
productmanagement(1) The person responsible for product management (ref. Control Point 2.1) oversees thefollowing work.
1）Supervision of the product types and standards (varieties, cultivation methods, etc.)2）Shipment specifications, including packaging, quantity and weight3）Management of product displays
4）Ensuring the safety and quality of agricultural produce
5）Handling of product complaints and abnormalities and product recall procedures(2) The responsible personnel for product management conducts the following.
1）He/she is capable of explaining his/her knowledge regarding the ASIAGAP
control points of his/her work area.
2）He/she makes an effort to improve his/her knowledge of product management by
obtaining qualifications or training from qualified persons.

Responsible
personnel for
fertilizer
management(1) The person responsible for fertilizer management (ref. Control Point 2.1) oversees theselection, measurement, application, and storage of fertilizers.
(2) The person responsible for fertilizer management conducts the following.
1）He/she is capable of explaining his/her knowledge regarding the ASIAGAP
control points of his/her work area.
2）He/she makes an effort to improve his/her knowledge of fertilizer andsoil management by obtaining qualifications or training from qualified
persons.

32

ResultComment

11.5

11.6

Level
Major
Major

11.4

Major

No.

Control Point

Compliance Criteria

Responsible
personnel for
agrochemical
management(1) The person responsible for agrochemical management (ref. Control Point 2.1)
oversees the selection, measurement, application, and storage of agrochemicals.
(2) The person responsible for agrochemical management conducts the following.
1）He/she is capable of explaining his/her knowledge of the ASIAGAP
control points of his/her work area.
2）He/she makes an effort to improve his/her knowledge regarding agrochemicals by
obtaining qualifications or training from qualified persons.
3）He/she obtains the latest information about agrochemical application
standards and can present the information obtained in the past year.

Responsible
personnel for
worker safety(1) The person responsible for worker safety (ref. Control Point 2.1) oversees the work toprevent injuries or accidents on the farm.
(2)The person responsible for worker safety implements the following items.
1）He/she is capable of explaining his/her knowledge of the ASIAGAP
Control Points of his/her work area.
2）He/she makes an effort to improve his/her knowledge regarding worker safety
by obtaining qualifications or training from qualified persons.
3）He/she obtains and understands the latest information about the safe use ofmachinery and infrastructure.
4）He/she ensures that there is a person who can conduct first aid on the farm andcan prove that the person has been trained in first aid.

Personresponsible forlabormanagement(1) The person responsible for labor management (ref. Control Point 2.1) oversees thework to manage the working environment, welfare, and working conditions on the farm.
(2) The person responsible for labor management implements the following items.
1）He/she is capable of explaining his/her knowledge on the ASIAGAP
control points of his/her work area.
2）He/she makes an effort to improve his/her knowledge of human rights, welfare,and labor management by obtaining qualifications or training from
qualified persons.
33

ResultComment

11.9

Level
Major

11.8

Compliance Criteria

Training ofworkers

Major

11.7

Control Point(1) The responsible personnel listed in Control Point 2.1 conduct training on thecorresponding rules on the farm based on the ASIAGAP for all the workers that theysupervise, at least once a year. Each responsible person 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 a manner that they
can understand (language, use of illustrations, etc.).

Official
qualification orcompletion of a
training course

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

Major

No.

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 draw their attention. If there areforeigners among the visitors, the rules are communicated in a manner that they canunderstand (language, use of illustrations, etc.).
(1) Worker safety(2) Food safety(3) Environmental conservation

11.10

Recom.

The farm works on the following items to develop farm successors and workers.

Human resource
development(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.
34

ResultComment

LevelNo.

Control Point

Compliance Criteria

12.1

Major

12. Human rights, welfare, and labor management

Properrecruitment ofworkers(1) There is a list of workers. The list includes the workers' names, birth dates, sex,
address, and employment date. Private information of the workers is managed withconfidentiality.
(2) When a foreigner is employed, the farm ensures that the person has a valid workvisa.
(3) The farm does not use "child labor" as defined by the ILO convention or another law
that is stricter. Employment of minors abides by the relevant laws.
* When the farm is operated only by relatives living together (a family operation), thiscontrol point is not applicable. Whether an individual is a worker is determined based onwhether labor service is provided under direction and supervision and whether wages arepaid for labor service. Those who work temporarily for certain seasons are also
considered to be workers.

12.3

Minor

12.2

Major

The farm has a mechanism to prevent the following from happening.
No forced labor(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 that unduly constrain his/her freedom.

(1) There is a meeting between the employer and the worker at least once a year to
exchange opinions about the working conditions, working environment, and worker
Communication
safety. The minutes of the meeting are recorded.
between the(2) There is agreement regarding the right of collective bargaining of an organization,
employer and the between the employer and the labor union or the worker's representative. If any
workeragreement has been signed by both parties, the agreement is respected.
* Not applicable when there is no worker

35

ResultComment

12.6

Level
Major

12.5

Compliance Criteria

Minor

12.4

Control Point

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

(1) The employer presents the following points regarding working conditions to apotential worker before employment.
1）Content and location of the work
2）Employment period (if the employment period is limited, the farm needs to present
Disclosure of thethe terms of contract renewal)
working condition 3）Working hours, break time, holidays
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 adocumented form, in a language that the person can understand.

Minor

No.

Compliance ofworking
conditions(1) The working hours, holidays and break times comply with the laws.
(2) The wage is not below the minimum wage that is set by the government. When there
is no minimum wage set by the government, the wage is not below the amountpresented in Control Point 12.5.
(3) Extra pay for work at night, overtime, and work on holidays follows the laws.
(4) The workers receive their wages within the timeframe presented in Control Point
12.5.
(5) There is no unreasonable or excessive deduction from the wage.

36

ResultComment

Level

12.9

Minor

12.8

Workers' housing

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

Recom.

12.7

Control Point

Agreement forfamily operation

When the farm is operated only by family members who live together, there is adocumented agreement negotiated through family discussions regarding the working
environment on which all the family members agree.

Recom.

No.

Setting up a
workingenvironment(1) The farm is aware of the physiological needs of the workers and sets up a suitableworking environment.
(2) The farm is aware of physical burdens and sets up measures to relieve such burdens
at the site, storage, and produce handling facilities.

Compliance Criteria

37

ResultComment

LevelNo.

Control Point

Compliance Criteria

13.1

Major

13. Hygiene management of workers and visitors(1) The farm manager implements medical screening of the workers and the visitors who
Countermeasures
have the possibility of carrying diseases that can be contagious to consumers throughagainst the healthagricultural produce before entering a food handling area.
issues of workers(2) The farm manager prohibits the persons indicated in (1) from harvesting and handlingand visitors
agricultural produce, as well as from entering a food handling area.

13.2

Major

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.
Rules for theworkers andvisitors(1) Work clothes, caps, masks, shoes, gloves, and personal belongings(2) Hand washing procedure (including hand washing training and frequency),
disinfection, and nails(3) Smoking, eating, coughing, sneezing, and spitting(4) Use of the toilet(5) Touching of agricultural produce(6) Personal effects such as jewellery, watches or other items shall not be worn or
brought into product harvesting and handling areas.

13.3.1

Major

13.3 Management of hygiene facilities

Hand-washingfacilities

There are hand-washing facilities near toilets and produce handling facilities, and there
are a sufficient number of hand-washing facilities for the number of workers present. The
hand-washing facilities are kept hygienic, and are equipped with hygienic water (ref.
Control Point 16.1.2), soaps, towels, and disinfectants.

38

ResultComment

13.3.2

Level
Major

No.

Control Point

Set-up andhygiene of the
toilets

Compliance Criteria(1) There are enough 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 do not contaminate
the sites, facilities, or water canals of the farm.

14.1

Major

14. Worker safety management and responses in case of accidents

Worker safety(1) The farm conducts a risk assessment on dangerous places and dangerous activities
in 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 stepladder(2) 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 handlingfacilities, the risk assessment and the countermeasures are revised.

39

ResultComment

LevelNo.

Control Point

Compliance Criteria

14.5

Minor

14.4

Procedures incase of a work
accident

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

Minor

14.3

(1) They have been sufficiently trained on safety. (ref. Control Point 11.7)
Workers engaged(2) They have an official qualification on worker safety when required by law or they are
in dangerous
under the supervision of a person with an official qualification. (ref. Control Point 11.8)
tasks(3) They are not drunk, drugged, sick, pregnant, minors in 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.

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 Control
Point 14.1.

Major

14.2

Minor

Workers who conduct dangerous activities, as identified in Control Point 14.1, meet thefollowing conditions.

Preparation forwork injuries(compulsory
subscription)

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

40

ResultComment

Level

14.6

Control Point

Recom.

No.

Preparation forwork injuries(voluntarysubscription)

Compliance Criteria(1) There is a compensation mechanism for cases in which a worker gets injured at work.
(N/A if already subscribed to insurance under Control Point 14.5)(2) There is a compensation mechanism in case top management or family members are
injured at work.

15.1

Major

15. Soil management

Safety of the soil

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.

15.4

Minor

15.3

Soil erosion
control

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

Minor

15.2

Soil conservation

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

Major(1) Notification or designation of safety of the soil by the government(2) Condition of the surrounding areas based on Control Point 1.2 and the site history(1) The farm has a countermeasure to prevent contaminated water from getting inside
the site and negatively affecting the soil or the crops.
Countermeasures(2) 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 crops that were affected by contaminated water according to government
water
instructions, if they exist. The result of the risk assessment and the countermeasures arerecorded.

41

ResultComment

LevelNo.

Control Point

Compliance Criteria

16. Use of water and wastewater management

16.1.1

Major

16.1 Safety of the water used in the cultivation process(1) The farm understands the type of water used in the cultivation process (tap water,
agricultural water, well water, river water, water from reservoir, rainwater, wastewater,etc.), its source, and its storage place.
(2) Risk assessment is conducted at least once a year to ensure that the quality of water
is suitable for its intended use and the water does not have a negative effect (such as
pathogenic microorganisms, heavy metals, agrochemicals, organic solvents, radioactive
substances, etc.) on agricultural produce, and necessary countermeasures are taken.
The risk assessment considers microbial and chemical contamination. Risk assessment
is implemented with the information of 1) to 3) shown below, if necessary, a water
analysis is conducted to ensure that there is no issue of water quality. The frequency of
Safety of thewater analysis is determined by the risk of environmental contamination, which includes
water used in thewater sources and intermittent and temporary contamination (e.g., heavy rain, floods,
cultivationetc.).
process
1) The results of the water analysis by the government of the water source, water
storage site, and their surrounding areas, or the WHO guidelines for the safe use ofwastewater, excreta, and graywater.
2) Purpose of use (irrigation, dilution of agrochemicals, washing after harvesting, etc.)
and cultivation stage3) Conditions of the surrounding areas of the water source and the water storage site(3) The results of risk assessment in (2) (including the results of the water analysis whennecessary) and the countermeasures are recorded.
(4) Indoor production facilities are properly equipped with clean storing and adequate
supplying water system for washing hand, equipments and post-harvest produce.

42

ResultComment

16.1.5

Level
Major

16.1.4Major

16.1.3Compliance Criteria

Hygienemanagement of
stored water andrecycled water(1) When produce is washed with 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 it is conducted regularly.

Major

16.1.2Control Point

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 comes into
contact with produce, the water used to wash the machinery or containers that comes
Safety of theinto contact with produce, and the water used by the workers for hand washing. The farmwater used in the
conducts water analysis at least once a year, confirms that there is no E. coli in the
produce handlingwater, and keeps a record of the analysis results. When the produce is normallyprocess
consumed raw, the farm uses 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.

Safety of waterused fornutriculture

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

Water storage

When stored water is used in the production process, measures are taken to prevent thetank, container, or reservoir from becoming a source of contamination of water or
agricultural produce.

Major

No.

43

ResultComment

Level

16.4

Major

16.3.1

Protection ofwater sources

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.

Major

16.3

Compliance Criteria

Wastewater
management

The farm manages the wastewater from the sites and the produce handling facility andremoves the plant residue and the wastes contained in the wastewater, to maintain thequality of water used in the cultivation process.

Minor

16.2

Control Point

Management ofwastewater from
culture solution

The farm takes countermeasures to reduce the amount of wastewater coming from thesolution of nutriculture or the amount of fertilizers contained in the wastewater.

Minor

No.

(1) If there is an arrangement/instruction/approval system imposed by the government or
Records of water by the local community regarding water use, the farm follows it and contributes to theusage andefficient use of water.
efficient use of(2) If (1) applies, the farm records the volumes of irrigation water and the water used inwater
the produce handling facility.

44

ResultComment

LevelNo.

Control Point

Compliance Criteria

17.1

Major

(1) The farm prevents the entry or proliferation of pests (small animals, insects, andMeasures against
birds) into the produce handling facility.
pests(2) If the farm is controlling a pest, the control method does not affect food safety.

17.2

Major

Smoking andeating places

Major

17. Prevention of cross-contamination of sites and facilities

Changing roomand place to keep The produce handling facility has a changing room and a place for the workers to keep
personal
their personal belongings.
belongings

17.3

The smoking and eating places do not affect agricultural produce.

17.4

Major

A risk assessment for contamination is implemented at least once a year, andprocedures are determined, documented and implemented to reduce the risk of physical,
chemical and biological product contamination including the following points. Agricultural
products are maintained and stored in designated areas, handled in an appropriate
condition. The results of risk assessment are recorded.
Storage of fruits
and vegetables(1) The storage place for produce is kept at the optional temperature and humidity.
(2) Dews condenwed 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 stored for a long period,
it is placed in a storage place where light does not enter.
(4) Consideration for storable duration of produce is made and standard operation
procedure to define appropriate order for handling shall be prepared and conductedaccordingly.

45

ResultComment

17.7

Level
Major

17.6

Compliance Criteria(1) The farm implements a risk assessment of contamination and cross-contamination
regarding the following items in the sites and storage places at least once a year,
documents a procedure to reduce the risk of physical, chemical or biological
Prevention ofcontamination of produce, and implements necessary countermeasures. The results ofcontamination
risk assessment are recorded. The countermeasures can be cited from those for theand crossother control points.
contamination at 1）Propagation materials, crops, and agricultural producesite and storages 2）Packaging materials3）Machinery, infrastructure, transportation vehicles, containers, and equipment for
harvesting and produce handling(2) The results of the risk assessments and the countermeasures are recorded.

Major

17.5

Control Point(1) The farm implements risk assessments of contamination and cross-contaminationand mixing of foreign matters, regarding the following items of the produce handling
Prevention offacility at least once a year. Procedures to reduce the risk of physical, chemical orcontamination
biological contamination of produce, are documented, and the necessary
and crosscountermeasures are implemented. The results of risk assessment are recorded. The
contamination
countermeasures include the review of location and facility designs and can be cited
and mixing offrom those for the other control points.
foreign matters at 1）Agricultural produce
the produce
2）Packaging materials
handling facility3）Machinery, infrastructure, transportation vehicles, containers,
and equipment for harvesting and produce handling(2) The results of the risk assessments and the countermeasures are recorded.

Major

No.

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

46

ResultComment

LevelNo.

Control Point

Compliance Criteria

17.8

Major

17.9

Major

The facilities are located, designed, and laid out for construction considering thefollowing.

Location, designand construction
layout of the(1) Good Hygiene Practices
facilities(2) Prevention of contamination of the agricultural products(3) Prevention of parasitism by pests such as insects, rodents, and birds

Allergenmanagement

An allergen management plan is developed at all agricultural produce handling facilities.
This includes risk assessments of cross-contacts with allergens and the procedures andthe management methods to reduce or eliminate the cross-contact.

17.11

Major

17.10

Suitability
assessment of
new sites

Major

The suitability of new sites is assessed based on the analysis of the following items. The
result of the analysis is recorded.

Countermeasures
Based on the analysis conducted under Control Point 17.10, if the farm has conducted
for the problems
any countermeasure, the actions, and their results are recorded.
of new sites(1) Safety of agricultural produce (ref. Control Points 15.1, 16.1.1, and 24.5.1)(2) Worker safety (ref. Control Point 14.1)(3) Impacts on the surrounding environment (ref. Control Point 21.1)(4) Development regulations of the natural protected areas

47

ResultComment

17.12

Level
Major

No.

Control Point

Environmental
monitoring ofproduce handlingfacilities

Compliance Criteria

ResultComment

The following control processes are being implemented in processes for handling
produce, with regard to microbial contamination, etc., occurring as a result of exposure to
the environment, which could present a risk.
(1) Contamination risks in produce handling processes and at produce handling facilities
are identified, based on the identification of food safety hazards as described underControl Point 5.5.1 (3), and risk assessments described under Control Points 17.4 and
17.6.
(2) There is a documented environmental monitoring plan for minimizing identified
contamination risks. The environmental monitoring plan includes details of verification
methods, and the frequency of their implementation.
(3) The environmental monitoring plan is incorporated into and implemented as part of afood safety management system.

18.1.1

Major

18.1

Checking,
maintenance,
cleaning, andstorage ofmachinery,equipment, andvehicles(1) There is a list of machinery, equipment, and vehicles on the farm. The list indicates
the type of fuel or energy necessary to run the machinery, equipment, and vehicles.
(2) The machinery, equipment, and vehicles are checked, maintained, cleaned, washed,
and disinfected as necessary according to the documented procedure, and themaintenance activities are recorded. If the maintenance activities are outsourced, themaintenance slips are kept.
(3) The machinery, equipment, and vehicles are stored so that they do not affect foodsafety or worker safety, and so that robbery is prevented.

Major

18. Management of machinery, equipment, vehicles, harvesting containers and tools, packaging materials, cleaning
equipment

Hygienemanagement ofcontainers andvehiclesAll containers and vehicles, including subcontracted vehicles, used for transporting
harvests (including packaging materials) and shipments are suitable for the purpose oftransporting agricultural products and are kept clean to prevent cross-contamination.

48

18.2

Level
Major

No.

Control Point

Compliance Criteria

There is a list of testing, measuring, and sorting equipment and their standard test
Management ofpieces. This equipment is regularly checked to ensure that it can test, measure, or sorttesting,
accurately. The check results are recorded. The devices that require calibration and canmeasuring, andaffect food safety risks are calibrated.The calibration of these measuring and monitoring
sorting equipment
devices is traceable to a recognised standard or method.

18.3

Major

Procedures to reduce the physical, chemical or biological contamination risk of the
produce, including the following points, are documented.

Management ofcontainers, tools,
and packaging
materials used inharvesting andproduce handling(1) The farm regularly checks that the harvesting containers, tools, packaging materials,
and produce storage containers that are used in the harvesting process and the produce
handling process are not deteriorated, damaged, or contaminated.
(2) If any problem is found as a result of the checks, the item is repaired, cleaned, or
replaced.
(3) Containers, supplies and packaging materials used in procedure handling processes
are used in an appropriate order. Items with expiry (“use by”) dates are used by thedesignated date. Items without expiry (“use by”) dates are used according to useablestates which are determined by the farm or facility itself.
(4) If multiple packaging materials are used, there is a countermeasure to prevent thewrong material from being used, or the wrong description being used by mistake.

49

ResultComment

LevelNo.

Control Point

Compliance Criteria

18.6

Major

18.5

(1) The cleaning tools used to clean the machinery, equipment, harvesting containers,
Management oftools, and produce storage containers that are used in the harvesting process and in thecleaning tools,
produce handling process are separated from the other cleaning tools.
cleaning agents,(2) The cleaning tools are regularly checked and replaced as necessary, in order toand disinfectants
prevent a deteriorated cleaning tool from contaminating agricultural produce.
(3) The cleaning tools are kept in a designated place after use in a hygienic manner.
(4) The cleaning agents and disinfectants do not pose any risk to food safety, are used
before their effective expiry ("use-by") date, and are stored safely in a designated place.

Use of machine
oil

There is a measure to ensure that the machine oil applied to parts of the machinery that
may come into contact with agricultural produce in the harvesting process and in the
produce handling process will not affect food safety.

Minor

18.4

Major

Procedures to reduce the contamination risk of the produce, including the following
points, are documented.

Safe use ofmachinery andequipment(1) 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 confirmed before purchase.

50

ResultComment

18.7

Level
Major

No.

Control Point

Safety of thesurface thatcomes into
contact with
agricultural
products

Compliance Criteria
The machinery, equipment, vehicles, packaging materials, harvesting containers, tools,
and produce storage containers that come into contact with agricultural produce meet thefollowing conditions.
(1) The safety of the material of the surface that come into contact with agricultural
produce is verified. If any problem with the material is identified, it must not be used.
(2) The contact surface must not damage the surface of agricultural produce (except forcases in which it is intended to cut agricultural produce).
(3) The contact surface can be easily cleaned, disinfected and maintained.

19.2

Major

19.1

Storage of fuels(1) 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
electricity.
(4) 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 to reduce theemission of greenhouse gases.

51

ResultComment

LevelNo.

Control Point

Compliance Criteria

20.1

Major

20. Waste management and effective use of resources
Storage anddisposal ofwastes(1) 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 such that they do not contaminate agricultural produce, materials, or theenvironment.
(2) The documented methods in (1) are followed.

20.2

Minor

Efficient use ofresources

20.3

Major

The farm is working on the following activities regarding the wastes from the farm.

Organizing andcleaning(1) Reduction of wastes(2) Segregation of wastes and their storage at designated places(3) Recycling of wastes

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

52

ResultComment

LevelNo.

Control Point

Compliance Criteria

21.3

Minor

21.2

Minor

21.1

(1) The farm ensures that the noise, vibration, bad smell, insects, smoke, dusts, or
harmful 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 agricultural machinery needs to come out to the public road, the farm ensuresthat the machinery does not cause trouble for pedestrians and other vehicles on theroad.
Recycling ofresources within
the community

Recom.

21. Protection of surrounding environment and harmonizing with local communities(1) The farm is aware and respectful of the common rules and traditional practices of theRelationship withlocal community.
the local(2) The farm actively participates in community events and works toward smoothcommunitycommunications within the local community.

(1) When organic matters are incorporated into the soil, the farm gives priority to usingorganic 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 priority.

53

ResultComment

LevelNo.

Control Point

Compliance Criteria

22.2

Recom.

22.1.1

Awareness of
biodiversity

Minor

22.1

(1) The farm is aware of the flora and fauna in the farm and around the farm. The farm isaware of any rare species.
(2) The farm is aware of the species that existed in the past and have been reduced.
(3) There is a list of (1) and (2), and the farm confirms their population increase anddecrease at least once a year, and records the result.

Management of
exotic species(1) The farm manages the exotic species used in the farm production such 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 this awareness, the farm establishes its
principles and contributes to the environment and the biodiversity as a member of thelocal community.

54

ResultComment

LevelNo.

Control Point

Compliance Criteria

C. Cultivation process management

23.1

Major

23. Management of propagation materials

Procurement ofpropagationmaterials (seeds
and nursery)(1) When the farm purchases a propagation material, the farm keeps its certificate or
keeps records that contain its variety name, place of origin, seller, agrochemicals applied(including seed treatment and any agrochemical used during the nursery period), and thenumber 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 farmconfirms that the material has passed governmental inspection.

23.2

Minor

The following is recorded for sowing/planting.
Sowing/planting
record(1) Lot number of the propagation material(2) Method of sowing/planting (including the identification of machinery)(3) Date of sowing/planting(4) Site name or number

55

ResultComment

LevelNo.

Control Point

Compliance Criteria

23.3

Major

The genetically modified crop meets the following conditions.

Cultivation,
storage, andsales of ageneticallymodified crop(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 crops.
(4) The sites for the genetically modified crop and the sites for non-genetically modified
crop are clearly distinguished.
(5) The propagation materials and harvested produce of the genetically modified crop
are separated from those of non-genetically 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 "geneticallymodified produce, unfractionated."

24. Agrochemical management

24.1.1

Major

24.1 Agrochemical application plan
(1) The person responsible for agrochemical management develops an IPM (Integrated
Pest Management) plan to control damage by pests, diseases and weeds by combining
Implementation of cultural methods, biological methods, physical methods, and chemical methods.
IPM(2) The responsible person analyzes the past occurrences of pests, diseases, andweeds, and the effectiveness of agrochemical applications of the past to improve theagrochemical application plan.

56

ResultComment

LevelNo.

Control Point

Compliance Criteria
The person responsible for agrochemical management develops an agrochemical
application plan that meets the following points.

Major

24.1.4Major

24.1.3

Selection andplanning of
agrochemicals

Prevention ofdevelopment ofresistance

Major

24.1.2(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 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 confirms 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.

Measures against
The farm confirms whether the agrochemicals used for the current crop are applicableagrochemical
for the second crop and takes countermeasures to avoid exceeding the maximum
residue for the
residue limits of the second crop.
second crop

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

57

ResultComment

LevelNo.

Control Point

Compliance Criteria

24.2.3Major

24.2.2Major

24.2.1

Decisions on
agrochemical
application(1) The person responsible for agrochemical management decides on agrochemical
applications based on the plan developed in Control Point 24.1.2.
(2) When the plan needs to be changed, the changes need to meet the conditions ofControl Point 24.1.2.
(3) Application dates are calculated based on the planned harvesting date.
(4) The farm abides by labeled instructions.

Preparation andconfirmation of
agrochemicals(1) 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 agrochemicals(1) Spray solution is prepared at a place that would not affect agricultural produce or theenvironment.
(2) Agrochemicals are measured accurately.
Preparation of the(3) There are designated tools to clean spilled agrochemicals.
spray solution(4) Measurement and mixing follow the labeled instructions and are conducted wearing
protective clothing and equipment.
(5) A water supply hose is not directly put into the tank to mix the spray solution.

58

ResultComment

24.2.4

Level
Major

No.

Control Point

Compliance Criteria(1) Necessary dosages are calculated precisely, and there is no leftover solution after
applications.
(2) Agrochemicals are diluted precisely.
Measurement and(3) When agrochemicals are mixed, the mixing follows the labeled instructions and the
dilution oforder of mixing, and the agrochemicals are mixed well and in the appropriate order.
agrochemicals(4) A measuring cup and empty agrochemical containers are rinsed at least three times
with water, and the rinsate is poured back into the application tank as a part of the waterused for dilution.

24.3.3Major

24.3.2Major

24.3.1(1) The operators wear necessary protective clothing and equipment, according to the
Wearinglabel instructions, during agrochemical applications.
protective clothing(2) If there is a limited duration or time of use for a mask, the mask is replacedand equipment
accordingly.
(1) After agrochemical application, there is no cross-contamination through used
protective clothing and equipment.
Washing of(2) Reusable protective clothing and equipment are washed after use.
protective clothing (3) Protective clothing is washed separately from other clothing, and gloves are washedand equipment
before taking them off.
(4) Boots are thoroughly washed including their shoe soles.
(5) Protective clothing that has been torn or damaged and dirty mask filters are replaced.

Major

24.3 Agrochemical application and records

Storage of
After cleaning, protective clothing and equipment is dried well and stored such that theyprotective clothing
do not come into contact with agricultural produce. They are stored after drying.
and equipment

59

ResultComment

24.3.6

Level
Major

24.3.5Compliance Criteria

Disposal of
leftover solution(1) All the solution that has been prepared is used thoroughly at the site.
(2) The disposal of leftover solutions follows the government instructions. If there is nogovernment instruction, they are disposed at a designated place within the farm suchthat they do not affect agricultural produce or water sources.

Major

24.3.4Control Point(1) After an application, the application machinery, hose, nozzle, joints, and tank are
Washing of
washed immediately such that there is no agrochemical residue on the equipment.
application(2) Washing of application equipment is conducted at a designated place within the farmequipment andsuch that it does not affect agricultural produce or water sources.
disposal of rinsate(3) Rinsate is disposed in the same manner as (2) of Control Point 24.3.4.

Major

No.

Management of
re-entry(1) If there is a labeled instruction regarding 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.

60

ResultComment

LevelNo.

Control Point

Compliance Criteria

24.3.7.1

Major

24.3.7Major

The following information is recorded on agrochemical applications.

Records ofagrochemical
applications

Verification ofproper use ofagrochemicals(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/weeds(6) Active ingredient(7) Dilution rate and the quantity of the solution (when the dilution rate is defined)/applied
quantity per 1,000m2 (when the application quantity is defined)(8) Application timing (pre-harvest interval, etc.)(9) Application method (identification of the application machinery)(10) Operator name(1) Before harvesting, the person responsible for agrochemical management verifies
proper use of agrochemicals using the records of agrochemical application according toControl Point 24.2.1(1) and (2), and the verification is recorded.
(2) The person responsible for agrochemical management verifies the application timing(pre-harvest interval, etc.) after harvest and before shipment to ensure that Control Point
24.2.1(3) has been properly followed.

61

ResultComment

LevelNo.

Control Point

Compliance Criteria

24.4.224.4.3

Prevention of
misuse(1) 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 that have lostregistration status are stored separately to avoid misuse.

(1) Containers of agrochemicals in use are well sealed.
(2) There is a countermeasure to prevent agrochemical containers from falling.
Prevention of(3) There is a countermeasure to prevent agrochemicals from spilling.
contamination by (4) The shelves of the agrochemical storage do not absorb agrochemicals.
agrochemicals(5) There are designated tools to clean spilled agrochemicals.
(6) There is a countermeasure to prevent agrochemicals from coming into contact with
agricultural produce or other materials.

Major
Major

24.4.1

Management ofagrochemicalstorage(1) No agrochemical is left outside the storage.
(2) The person responsible for agrochemical management manages the storage key andavoids 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 person
responsible for agrochemical management.
(4) Poisonous, deleterious, and dangerous substances are displayed with a 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.

Major

24.4 Storage of agrochemicals

62

ResultComment

Level24.4.4

Major

Control Point

Storage of
dangerous
substances

24.4.5Major

No.

Inventory of
agrochemicals

Compliance Criteria

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

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

24.5.2Major

24.5.1(1) 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
negative impactsof the risk of agrochemicals entering the farm through irrigation water.
of agrochemical(2) The farm communicates with the producers of the surrounding farms to avoid
drift
negative impacts of agrochemical drift from the surrounding areas.

Major

24.5 Agrochemical drift

Prevention ofagrichemical drift
to surrounding
farms

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

63

ResultComment

LevelNo.

Control Point

Compliance Criteria

24.6.2Major

24.6.1(1) 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 that has the highest risks of chemical residue
agrochemical
among the agrochemicals that have been used in the farm or that could have drifted fromresidue analysis surrounding areas.
(3) When an active ingredient with a higher risk cannot be identified, a general analysisof all active ingredients is conducted.

Major

24.6 Agrochemical residue analysis(1) The farm conducts agrochemical residue analysis at least once a year, according to
Implementation ofControl Point 24.6.1, to verify that the agrochemicals are used correctly. If a maximum
agrochemical
residue limit is exceeded, it is recorded according to the procedure of Control Point 9.1.1.
residue analysis(2) The result of maximum residue analysis is retained.

25. Fertilizer management

25.1.1

Major

25.1 Selection and planning of fertilizers
Understanding
the nutrient
composition offertilizers(1) The farm keeps the information on nutrient composition of purchased fertilizers.
(2) When a fertilizer is made on the farm or does not come with information on nutrient
composition, the farm sends it for analysis or investigates the literature to understand its
average nutrient composition.

64

ResultComment

25.1.2

Level
Major

No.

Control Point

Planning of
fertilizer
application

Compliance Criteria(1) The person responsible for fertilizer management develops a fertilizer application
plan.
(2) The fertilizer application plan contains the names and nutrient composition of the2
fertilizers, quantity per 1,000m , 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 to improve
the produce quality while protecting the environment.
1）Correlation between the productivity and produce quality in the past and the fertilizer
applications2）Result of the soil analysis3）Recommendations by the government or agricultural cooperatives on fertilizer
application
4）Need for 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)

65

ResultComment

25.1.3

Level
Major

No.

Control Point

Safety offertilizers

Compliance Criteria(1) The farm confirms that the radioactive substances contained in fertilizers do not
exceed the government standard.
(2) 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, to verify that these fertilizers do not pose food safety risks toagricultural produce.
(3) For compost, Bio Solids, and natural fertilizers, the farm takes management
measures against pathogenic microorganisms, killing weed seeds, etc. (e.g., composting,pasteurization, heat drying, UV irradiation, alkali digestion, natural drying, leaving enoughtime between application of agricultural inputs and harvesting of crops, and the
combination of all these techniques).
(4) Agricultural produce is protected from contamination through workers, equipment,
and facilities that come into contact with compost, Bio Solids, or natural fertilizers.
(5) The farm does not put anything that may contaminate other sources of water or soil
into the field.
(6) As for excreta and graywater, the farm takes into consideration the WHO guidelines
for the safe use of wastewater, excreta, and graywater. The farm does not use untreated
Bio Solids.

66

ResultComment

LevelNo.

Control Point

Compliance Criteria

25.2 Fertilizer application and records

25.2.1Major

The following information is recorded for fertilizer applications.
Fertilizer
application
records(1) Location (site name, etc.)(2) Date(3) Fertilizer name(4) Quantity(5) Application method (including identification of application machinery)(6) Operator name25.3.1

Major

25.3 Storage of fertilizers
Storage of
dangerous
substances(fertilizers)

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

25.3.2

Minor

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
Storage condition from outside.
of fertilizers(2) The storage is kept clean, and there is no spilled fertilizer or waste.
(3) The fertilizers are not placed directly on the ground.
(4) The fertilizers that contain agrochemicals and lime nitrogen are stored separatelyfrom the other fertilizers.

67

ResultComment

25.3.4

Level
Recom.

25.3.3

Minor

No.

Control Point

Compliance Criteria

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 will not contaminate water sources. Raw animal
manure or compost in a decomposition process does not come into contact withcompleted compost.

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
fertilizers that are difficult to measure, there is an alternative method to confirm theirstock.

68

ResultComment

LevelNo.

Control Point

Compliance Criteria

15.1.1Major

D. Control points for sprouts only
Safety of thesubstrate forsprouts(1) 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.

15.1.2Major

The substrate and cultivation containers for sprouts meet the following conditions.
Hygienemanagement of
the substrate forsprouts(1) They are stored in a way that prevents contamination by pathogenic microorganisms
and foreign matter.
(2) When they are reused, they are properly washed before reuse.
(3) Containers that have been washed can be distinguished from those that have notbeen washed.

16.1.1.1

Major

The farm conducts the following measures for the water used for sprouts.

Safety of thewater used forsprouts(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 a record. Unless thewater used is tap water, the chlorine concentration is kept above 0.1mg/ℓ.
(2) The farm regularly checks and maintains the water supply facility, and confirms its
functionality.
(3) The farm prevents the contamination of the nutrient solution tank by pathogenic
microorganisms and foreign matter.
(4) The farm prevents microbial contamination of the water in the cultivation pool.

69

ResultComment

LevelNo.

Control Point

Compliance Criteria

17.5.1Major

The sprout handling area (including the handling of seeds and crops) is distinguishedfrom the other areas and meets the following conditions.
Sprout handlingarea(1) It is regularly checked, and any broken or dysfunctional part is repaired.
(2) There is no stagnant water on the floor.
(3) There is no accumulated waste or stagnant wastewater at the drains or drainage
ports.
The produce handling process of the sprouts complies with the following.

17.6.2

Major

Hygienemanagement ofsprouts

18.8

Minor

(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 an 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 above-mentiond bacteria is confirmed on aconsistent basis and the improved hygiene procedures are properly implemented.
(4) The workers can change shoes and wash hands at the doorway of the toilets. Thereis a countermeasure to prevent contamination from the opening for collecting night soil.

Production facility The production facility for sprouts is made exclusively for each process, and is not used
for sprouts
for other processes.

70

ResultComment

23.1.1

Level
Major

No.

Control Point

Compliance Criteria

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 confirms that there is no foreign matter, such as animal droppings,
carcasses, and flies, mixed with the seeds.

23.1.2Major

The seeds of sprouts are handled under the following conditions.
Storage of theseeds of sprouts(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 hands are kept clean.

71

ResultComment

LevelNo.

Control Point

Compliance Criteria

E. Control points for mushrooms only

15.1.3Major

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.
Safety of thematerials formushroom
cultivation(1) The farm confirms the place of origin and tree species of the raw wood used(including substrates such as sawdust and wood chips).
(2) The farm confirms the supplier and ingredients of the nutrients (such as rice bran andwheat bran).
(3) The farm confirms the supplier and ingredients of the additives (such as calcium
carbonate).
(4) The farm confirms the supplier and ingredients of the yield boosters.
(5) The farm confirms the supplier and materials of the containers.
(6) The farm confirms the supplier and materials of the other materials used (such as
sealing wax, styrene stopper, and soil cover).

15.1.4Major

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 matter.
Hygiene(2) When they are reused, they are washed and disinfected appropriately. When they
management ofare disinfected, there is a record of the location, date, name of disinfectant, disinfection
the substrate andmethod, operator name, and pre-planting interval. When disinfection is conductedcontainers usedoutside the farm, there is a record of the name and address of the company thatfor growing
disinfected the substrate.
mushrooms(3) 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.
72

ResultComment

LevelNo.

Control Point

Compliance Criteria

16.1.1.2

Major

15.1.5Major

The farm records the following information regarding the inputs applied to mushrooms.
Records on theapplication of
inputs onmushrooms

Safety of thewater used formushrooms(1) Location (e.g. site name)(2) Date(3) Name of the input used and its active ingredient (e.g. calcium carbonate, ammonium
sulfate, etc.)(4) Quantity(5) Application method(6) Operator name(7) Supplier
The farm confirms that the heavy metal content (such as lead, cadmium, mercury, andarsenic) of the water used for mushrooms does not exceed the level of that of the
potable water standard.

17.6.3Major

The facility for mushroom cultivation complies with the following conditions.
Hygienemanagement of
the mushroom
cultivation facility(1) The disinfectants used for the facility and inoculation equipment do not touch thesubstrate.
(2) The disinfectants used for the cultivation location do not touch the mushroom beds.
(3) The disinfectants used do not negatively affect mushroom cultivation.
(4) The facility is maintained at the optimal temperature and humidity for the work
environment.

23.1.3Major

The inoculum of mushrooms complies with the following conditions.
Handling of the
inoculum ofmushrooms(1) There is a countermeasure to prevent contamination of the inoculum by pathogenic
microorganisms or foreign matter.
(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.
73

ResultComment

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