ASIAGAP
Asia Good Agricultural PracticeControl Points and Compliance Criteria(for Farms)

Tea
Ver.2.3
Issue date: October 1, 2020
Effective: November 1, 2020

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

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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.

＜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.
(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.

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(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"

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100% conformity with the applicable control points of the "ASIAGAP
Control Points and Compliance Criteria for Group Administration"

5. Previous version
Application for initial and recertification audit based on the previous version, "ASIAGAP Control Points and Compliance
Criteria (for Farms) Tea Ver 2.2" shall be accepted until October31, 2021 even after "ASIAGAP Control Points
and Compliance Criteria (for Farms) Tea Ver 2.3" 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) Agricultural produce: When crops are harvested from the farm, the harvested products are no longer called "crops" but are called"agricultural produce."(2) Application timing (pre-harvest intervals, etc.): Permitted timing of each agrochemical application.
(3)

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.

(4)

ASIAGAP General Regulations: Document that provides the principles of ASIAGAP; a general overview of the scheme, rules, andprocedures for the ASIAGAP audits and certifications; the ASIAGAP logo display; and relationships with other GAP schemes.

(5)

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.
Black tea: Tea made using the full power of the oxidative enzymes in fresh leaves. It is completely fermented. (Ref. Japanese
literature: Dictionary of Scientific Tea Terms).

(6)

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(7)

(8)
(9)

CCP (Critical Control Point): The step in the process at which control measure(s) is (are) applied to prevent or reduce a significant
food safety hazard to an acceptable level, and defined critical limit(s) and measurement enable the application of corrections. (ref.
ISO22000:2018)
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.
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) Fresh leaves: Food originated from tea plants that becomes ingredients for unrefined tea. Fresh leaves in this document refer
only to the ingredients for unrefined tea, and do not include the leaves that are sold to be consumed fresh.
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(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) Green tea: Non-fermented tea produced by inactivating the oxidizing enzyme present in fresh leaves by applying a heat treatment(such as steaming or roasting) to fresh leaves. Green tea varieties include Sencha, Bancha, Gyokuro, Covered tea, Tencha, andRoasted tea.
(38) Group administration: An administrative body that is set up within a group to govern the organization based on the ASIAGAP
requirements.
(39) 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.
(40) Group: An organization where plural sites are controlled under one management system of the group administration.
(41) 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).
(42) HACCP-based system: A system that utilizes HACCP for food safety risk management of the entire process of agricultural
production.
(43) Harm: Damages that can be caused to human health, properties, or the environment. (ref. ISO/IEC Guide 51:2014)(44) 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.
(45) 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.
(46) Hazards: Substances or conditions that can cause food accidents, environmental contamination, or work-related accidents. Referto (54) for the definition of food safety hazards.
(47) 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.
(48) 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.
(49) 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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(50) 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.
(51) 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.
(52) 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.
(53) 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.
(54) Major must: Control points that are most important and critical for legal compliance and food safety.
(55) 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.
(56) Minor must: Control points with which conformity is strongly required.
(57) Minors: Those who are under 18 years old. (ref. Japanese laws and regulations: Labor Standards Law)
(58) 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.
(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) Oolong tea: A semi-fermented tea, between green tea and black tea. The color of the tea is reddish brown, and it is characterized
by an easy-to-drink taste and strong fragrance. It is produced in Taiwan and the Fujian Province of China. Strictly speaking,tea must
be produced
using
Oolong-variety
tea leaves, butand
thethenameis commonlyusedreferactivity
to all semi-fermented(63) Oolong
Organizational
chart:
A chart thatclearlyshows top management
responsible
personfortoeach(personal names
must be specified).
(64) Parallel production ("parallel handling"): Simultaneous production of certified and non-certified crop of same item. (simultaneous
handling of same agricultural produce item of certified and non certified is called "parallel handling".)(65) Pathogenic microorganisms: Bacteria, fungi (yeast, mold, etc.), Rickettsia, and viruses that cause infections in human bodies.
9(66) 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.
(67) 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.
(68) 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.
(69) Procedure: Order of conducting or setting up activities.
(70) 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 agricultural
products, byproducts, waste, etc.
(71) Produce handling process: This refers to the process, including loading of agricultural produce into the handling facility, storage,
sorting, trimming, washing, simple cutting, drying, processing, packing, and shipment from the facility (loading, transportation, anddelivery).
(72) Product complaint: To receive a complaint from a client due to a product defect.
(73) Product defect: State of a product that does not allow normal sales, such as abnormal taste or smell, spoiling, deficient quantity,labeling mistakes, etc.
(74) Product: Agricultural produce that is ready to be sent to a buyer from a farm or a group.
(75) Production process: Series of production activities including the cultivation process, harvesting process, and produce handlingprocess.
(76) Protective clothing: Clothing used to protect a body from chemicals during agrochemical mixing and application.
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(77) 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.
(78) Recommendations: Control points that do not affect the audit result, but the implementation of which is encouraged to achieve
ideal farm management.
(79) Risk assessment: Analysis of the seriousness of the risks.
(80) Risk: Combination of the probability of a potential hazard and the degree of its harm. (ref. ISO/IEC Guide 51: 2014)(81) Self-assessment: Assessing and verifying your own farm management, using the "ASIAGAP Control Points and Compliance
Criteria for Farms."(82) Site: Farm(s) and/or facility(ies) for which operation records are collected and verified by one manager.
(83) 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.
(84) Standard fertilization: Standard doses and application methods of fertilizers set by the government.
(85) Tea factory: Agricultural processing facilities that conduct unrefined tea processing and refined tea processing(86) Tea: Plants that belong to Camellia sinensis (L) O. Kuntze. The JGAP Standard Item List includes green tea, black tea andoolong tea. It doesn't include post-fermented tea (pu-erh tea, etc.) which uses fermentation effect of microorganisms such as
yeast. Please refer to the ASIAGAP Standard Item List for details.
(87) 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.
(88) Unrefined tea processing: Series of processes that include loading of fresh leaves, their storage, manufacturing of unrefined tea,
packaging of crude tea, their storage and shipping(89) Unrefined tea: An agricultural product, which is the raw material used to produce finished tea (suitable for drinking). It is made offresh leaves. "Ten cha," which is the raw material used to make Matcha, is also known as "unrefined tea."(90) Verification: Confirmation, through the provision of objective evidence, that specified requirements have been
fulfilled.(ref.ISO22000:2018)(91) 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."11

(92) 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)(93) 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 farm management
manual, which stipulates how to implement the farm management required by ASIAGAP.

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ResultComment

LevelNo.

Control Point

Compliance Criteria

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:

Major

1.5

Major

1.4

Food safety
management
system (general
requirements)

Issuance of afarmmanagement
manual

Major

1.3.1

(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 and controlof these processes.
(6) It ensures the availability of resources and information necessary to support the operation andmonitoring of these processes.
(7) It measures, monitors, and analyzes these processes and implements actions necessary toachieve 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.

Revision of a farm (1) The farm manager revised the content of the farm management manual at least once a year.
(2) Top management supports the improvements of the farm management manual and keeps its
management
content recorded.
manualA farm management manual is developed or revised, according to the following procedures.
Implementation of the procedures can be confirmed through records.
(1) The manual is developed per the instructions of the farm manager.
(2) The manual has been verified by a person who fully understands ASIAGAP.
(3) The manual has been approved by the farm representative.

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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, andmade 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 for each area.

15

ResultComment

2.4"Top management has set measurable objectives with regard to the food safety policy mentionedin Control Point 2.2.

Level
Major

2.3

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

Policy

Major

2.2.1

Compliance Criteria

Food safety
objectives

Major

2.2

Control Point(1) ASIAGAP internal audits are scheduled and conducted accordingly at least once a year, andthe results shall be recorded.
Implementation of(2) Internal audit is conducted by a person(s) who sufficiently understand ASIAGAP.
internal audits(3) Corrective actions are taken against the non-conformity pointed out by internal audits, andthese actions are recorded.

Major

No.

(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 caseof a group), and communicates necessary improvements to the corresponding responsible
personnel, as necessary.
(2) Instructions on improvements given to the responsible personnel are recorded.

Management
review

16

ResultComment

2.4.4

Level
Major

2.4.3

Compliance Criteria

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

Major

2.4.2

Control Point

In order to nurture awareness towards food safety throughout the organization, the senior
Grasping how
management shall conduct communication and training with and for the worker, grasp the statefood safetyof implementation of process concerning food safety and carry out the review by theculture is nurtured management stipulated in 2.4.

Major

2.4.1

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

Major

No.

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 the prerequisite programs. The
review includes analysis of the farm management manual and food safety goals, which are partof the food safety management system.

17

ResultComment

2.6

Level
Minor

2.5

Major

No.

Control Point

Compliance Criteria

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

Appropriate useof trademark

The use of the trademark owned by Japan GAP Foundation and the explanatory documents of
ASIAGAP follow the relative standard documents and satisfy the following items.
(1) The trademarks and logo marks are used with the approval from Japan GAP Foundation.
(2) The users obtain the confirmation from Japan GAP Foundation on their usage.
(3) Logo mark shall not be used on the package for consumers.

3. Planning and evaluation

3.2

Major

3.1

Major

The field manager has developed a documented production plan that includes the following.

Production
planning

Records ofactivities(1) Activities and their timing(2) Expected yield per crop item, estimated production volumes of unrefined tea/ refined tea(3) Goal regarding productivity

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

18

ResultComment

3.4

Level

Compliance Criteria(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, or
agricultural produce to be on the shelf at the retail exceeding for two years, the farm keeps therecords 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.

Major

3.3

Control Point

Maintenance ofrecords

Recom.

No.

Evaluation of the (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 to develop
plan andthe next plan.
achievements

19

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 the corresponding control points. The
program has been developed by competent personnel. Condition of sites, facilities, machinery,
infrastructure and equipment are confirmed and inspected to be suitable to secure and maintainfood safety. 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, and 17.11)(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, and 19.1)
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 of cleaning,
program (general washing, maintenance, and preventive maintenance (ref. Chapter 18)(6) Management of purchased materials (propagation materials, agrochemicals, fertilizers, otherrequirement)
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 and modified
according to changes in the work environment.
(2) The above verification and modifications are recorded.

20

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 basedon the seven principles and 12 procedures of HACCP and the relevant laws. The system isdeveloped in accordance with the HACCP development methodology of the Codex 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. (including the measuresagainst allergen)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 foodsafety risk management in the production process, as defined in Chapter 5. The HACCP teamconsists of persons with diverse knowledge and experience in the field of food 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 thegroup.

21

ResultComment

LevelNo.

Control Point

Compliance Criteria

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

Major

5.5

Major

5.4

Clarification of
product
specifications

Clarification of
production
process(1) The flow diagram of the production process is documented. The flow diagram shows theconnection of the production process and inputs, as identified in Control Point 5.3(2), used ateach step.
(2) The flow diagram has been verified on site and is accurate. The results of the verification arerecorded.

Major

5.3

(1) Product name or product group name(2) Inputs of adequate quality for the intended use (soil, water, propagation materials, otheragricultural 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 (when there are
official standards/criteria or requirements of clients regarding agricultural chemical residue,
radioactive materials, heavy metals, microorganisms, foreign matter, etc.)(6) Storage condition, shelf life, and delivery condition(7) Content of leveling

Identification offood safety
hazards

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

22

ResultComment

5.7

Level

Compliance Criteria

Major

5.6

Control Point(1) Risk assessment of the food safety hazards identified under Control Point 5.5 has been
Risk assessment conducted.
(2) Risk assessment of the food safety hazards has been conducted by taking into considerationof food safety
the likely occurrence of food safety hazards and the severity of their adverse health effects. If ahazards
risk assessment was required by other control points, the result of the risk assessment has been
used.

Major

No.

(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 considered high riskin Control Point 5.6 is defined as a CCP (Critical Control Point) when it is indispensable 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 theircritical limit can be monitored. A CCP has been defined by taking into consideration a postprocess 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 the critical limit) are documented
as an operational plan.
(4) Before operating the management methods identified in (3), their effectiveness is validated
and recorded to ensure that they can eliminate the food safety hazards or reduce them to below
the allowed limits.

Identification ofmanagement
process andimplementation
method23

ResultComment

5.10

Level
Major

5.9

Compliance Criteria

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

Major

5.8

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 is effective are
documented.
Verification of the (2) Verification based on (1) is carried out and recorded.
(3) As a result of the verification, countermeasures are implemented and recorded when the
management
implementation of the management methods is not effective. The countermeasures include amethods
review of the management methods and their implementation. If they affect product safety, theprocedures 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.

Review of thefood safety risk
management(1) The food safety risk management in Control Points 5.2 to 5.9 is reviewed and updated by the
HACCP team at least once a year and when changes of the production process that affect foodsafety of products occur.
(2) The results of the review conducted under (1) are recorded and reflected in a review of the
HACCP-based system under Control Point 2.4.4.

24

ResultComment

LevelNo.

Control Point

Compliance Criteria

6.2

Major

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 aprocedure for the food defense assessment to prioritize measures against the threats 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.

Food fraud
mitigation(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 andimplemented.
(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.

25

ResultComment

LevelNo.

Control Point

Compliance Criteria

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 the subcontractor,
including their terms and conditions, with validating that there is no adverse effects to foodsafety.

26

ResultComment

LevelNo.

Control Point

Compliance Criteria

7.1.2

Major

The farm verifies the subcontractor's comformity with the rules established in the contract (ref.
Control Point 7.1.1) at least once a year, and the result is recorded. The record contains thefollowing information.
(1) Name of the subcontractor(2) Verification date
Verification of the(3) Name of the verifier
subcontractors(4) Non-comformity(5) Requests for corrective actions or implementation of corresponding sanctions
In cases in which the subcontractor is already certified by ASIAGAP or another third-party
certification scheme recognized by the ASIAGAP Association, the farm can alternatively 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 performs in line withthe requiremets applicable to ISO17025.

27

ResultComment

7.2.2

Level
Major

No.

Control Point

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

Assessment,
selection, andmonitoring of
suppliers and(2) Suppliers are assessed, selected, and monitored based on the procedure defined in (1). This
service providers includes emergency procurements. The results of assessment, selection, and monitoring are

Major

7.2.3

(1) Documented specifications of purchasing and provided services (including utilities, transportand maintenance) which have effect on food safety are maintained.
Specification of(2) Risk assessment and the selection are in place to find there is no problem on food safety
purchasing andfrom the perchasing and provided services mentioned in above (1).
provided services (3) Risk assessment and the selection are conducted when there is an alteration in purchasing
and provided services.

Major

recorded.
When resuming business with certain suppliers, such suppliers are reassessed and selected,
and the results of the reassessment the selection are recorded.

Transactions of
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 not been
Service Providers selected through CPCC7.2.2 (2).

(1) The farm confirms if the products or services correspond to the specifications mentioned in

7.2.4

28

ResultComment

LevelNo.

Control Point

Compliance Criteria(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 throughmeans 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 forfertilizers.

(1) The farm can explain the procedures for removing foreign matter at different stages of theprocess.
(2) The farm has established a mechanism for removing foreign matter, based on the procedures
mentioned in (1).

8.2.1

Major

Input/Productinspection(1) The farm prepares and implements a system to ensure analysis of inputs that have an effecton food safety.
(2) An examination of the item, at least regarding the product specifications clarified in Control
Point 5.3, is conducted, and a procedure to ship only the products that conform to the productspecifications 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

8.2.2

Major

8.1

Major

8. Product inspection and sorting

Removal offoreign matter

29

ResultComment

8.3

Level
Major

No.

Control Point

Handling ofproduceCompliance Criteria(1) There is a documented procedure to sort and identify agricultural produce that meets the
product specifications from agricultural produce that does not meet the product specifications.
The procedure includes the management of agricultural produce that does not meet the productspecifications. Agricultural produce is are handled, sorted, graded and packed in a manner thatminimizes 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 productthat 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.

9. Handling of complaints, abnormalities, and violations of rules
9.1 Handling of complaints and abnormalities of products

9.1.1

Major

There are written effective incident management procedures for handling the cases of complaints
and abnormalities of products, and the following points are clear in the document.
Product abnormalities include serious accident or incident, which might provoke serious accident,
related to the safety of harvested produce, agricultural products under preparation, or shipments.

Procedures forhandling
complaints andabnormalities of
products(1) Reporting to the person responsible for product management, in the case of complaints andabnormalities of products(2) Analysis of the situation and the impacts (including the decision regarding product recall)(3) Emergency responses (contacting clients that can be affected, consulting and informing
relevant institutions, product recall, stock withdrawal including removal from shelves, 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 are founded(7) Verification of the effectiveness of the corrective actions taken(8) Plan for practice run for product recall to confirm the effectiveness of control procedure.

30

ResultComment

LevelControl Point

9.1.2

Major

Handling ofcomplaints andabnormalities of
products

9.1.3

Major

Product recall
practice run

No.

Compliance Criteria

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

(1) The farm conducts a practice run for product recall based on Contol Point 9.1.1(8) assuming
occurance 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.

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 thefollowing 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 and informing
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 the General
Regulations

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

31

ResultComment

LevelNo.

Control Point

Compliance Criteria

10. Product identification and traceability
10.1 Traceability
The shipped product, invoice, or delivery note contains the following information.

10.1.1

Major(1) Variety nameProduct display(2) Ingredients (including food additives)(for unrefined tea) (3) Place of origin

10.1.1.1

Major(4) Volume(5) Name and address of the manufacturer(6) Product identification information (shipping date, variety, lot number, etc.)

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

32

ResultComment

LevelNo.

Control Point

Compliance Criteria

10.1.2

Major

There are records that connect the shipment of a product (unrefined tea) with its manufacturing
process. The records contain the following information.

Shipping
records(forunrefined tea)

(1) Shipping date(2) Clients(3) Variety name(4) Shipped quantity(5) Manufacturing lot (unrefined tea)

10.1.3

Major

There are records that connect the shipment of a product (fresh leaves) with its harvestingprocess. The records contain the following information.

Shipping records (1) Shipping date(for fresh leaves) (2) Clients(3) Variety name(4) Shipped quantity(5) Harvesting lot (fresh leaves)

10.1.4

Major

When unrefined tea is manufactured, manufacturing records connect the tea with its harvestingprocess. The records contain the following information.

Unrefined tea
manufacturing
record(1) Manufacturing lot (unrefined tea)
(2) Manufacturing date (unrefined tea)
(3) Manufactured quantity (unrefined tea)
(4) The lot/s of harvested fresh leaves used in manufacturing the unrefined tea

33

ResultComment

LevelNo.

Control Point

Compliance Criteria

The following harvesting information is recorded.
Major

10.3

Major

10.2

Verification on
accuracy ofquantity shipped

Accuracy of quantity shipped, including pararelly handled quantity shipped, is verified by
caliculating yield from quantity harvested and shipped.

Major

10.1.6(1) The lot of fresh leaves harvested

Harvesting record (2) Variety nameHandling ofproduce fromother farms(1) If the farm handles produce from other farms, there is a countermeasure to distinguishproduce from each farm and to prevent unintentional mixing of produce from the 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 productdisplays that would not miscommunicate about the farms of origin.

Major

10.1.5The prevention ofany mixing(1) When different varieties are sold separately, there are countermeasures in place to prevent
between different the mixing of varieties that resemble each other.
(2) There are countermeasures in place to prevent produce intended for human consumption
varieties or
produce intended from being mixed with produce for non-food purposes.
for oher purposes(3) Date harvested(4) Quantity harvested(5) Site of harvesting34

ResultComment

Level(1) The purchase record of certified produce includes the following information:1) Name of the farm/group that the produce was purchased from
2) Purchase date3) Variety names of the purchased produce
4) Quantity of purchased produce(2) When the farm sells purchased produce as ASIAGAP-certified, the farm needs to obtain acopy of the ASIAGAP certificate and confirm that its scope and period of validity are appropriate.

As for the purchased produce, accuracy of quantity purchased and sold is verified.

Test on function of traceability system covering from material purchase (specified as input incontrol point 5.3) to shipment of product shall be conducted at least once a year and the results
are recorded.

Major

Compliance Criteria

The purchase ofcertified produce

10.4.1

Major

Control Point

Verification on
accuracy ofquantity of
producepurchased

10.5

Major

No.

Test ontraceability

10.4

35

ResultComment

LevelNo.

Control Point

Compliance Criteria

B. Management of resources

11.2

Major

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 the farmon 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.

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.

36

ResultComment

11.4

11.5

Level
Major
Major

11.3

Major

No.

Control Point

Compliance Criteria

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.

Responsible
personnel for
agrochemical
management(1) The person responsible for agrochemical management (ref. Control Point 2.1) oversees theselection, 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 to prevent
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.

37

ResultComment

11.8

11.9

Level

Training ofworkers(1) The responsible personnel listed in Control Point 2.1 conduct training on the corresponding
rules on the farm based on the ASIAGAP for all the workers that they supervise, at least once ayear. 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 thetraining materials that were used in the training.
(2) If there are foreigners among the workers, training is conducted in a manner that they canunderstand (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 on a law orcompletion of a training course, the worker can prove that he/she meets the requirement.

Major

Personresponsible forlabormanagement

Major

11.7

Compliance Criteria

Major

11.6

Control Point(1) The person responsible for labor management (ref. Control Point 2.1) oversees the work 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.

Major

No.

There are documented rules of the farm on the following points that visitors need to respect. The
rules are communicated to visitors to draw their attention. If there are foreigners among thevisitors, the rules are communicated in a manner that they can understand (language, use ofillustrations, etc.).

Communicationsof the rules tovisitors(1) Worker safety(2) Food safety(3) Environmental conservation

38

ResultComment

LevelNo.

Control Point

Compliance Criteria

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 farmmanagement (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) and information
regarding the farm operation are shared with the successors and workers.
(3) Responsibilities and authorities are progressively allocated to the successors and workers.

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, andemployment date. Private information of the workers is managed with confidentiality.
(2) When a foreigner is employed, the farm ensures that the person has a valid work visa.
(3) The farm does not use "child labor" as defined by the ILO convention or another law that isstricter. Employment of minors abides by the relevant laws.
* When the farm is operated only by relatives living together (a family operation), this control
point is not applicable. Whether an individual is a worker is determined based on whether labor
service is provided under direction and supervision and whether wages are paid for labor service.
Those who work temporarily for certain seasons are also considered to be workers.

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, or othermental or physical means that unduly constrain his/her freedom.

39

ResultComment

12.3

Level
Minor

No.

Control Point

Compliance Criteria(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 safety. The minutes ofCommunication
the meeting are recorded.
between the(2) There is agreement regarding the right of collective bargaining of an organization, between
employer and the the employer and the labor union or the worker's representative. If any agreement has beensigned by both parties, the agreement is respected.
worker

12.5

Major

12.4

No discrimination

Minor* Not applicable when there is no worker(1) The employer presents the following points regarding working conditions to a potential 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 and the like, in a language that the person can understand.

Decisions on labor conditions are made based only on the level of competency to conduct thework and are not influenced by race, ethnicity, nationality, religion, or gender.

40

ResultComment

Minor

Level

12.6

Compliance ofworking
conditions

12.7

Minor

Control Point

Workers' housing

12.8

Recom.

No.

Agreement forfamily operation

Compliance Criteria(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 amount presented 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. Deduction if any should bebased on formalities prescribed by law.

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

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

41

ResultComment

12.9

Level
Recom.

No.

Control Point

Setting up a
workingenvironment

Compliance Criteria(1) The farm is aware of the physiological needs of the workers and sets up a suitable working
environment.
(2) The farm is aware of physical burdens and sets up measures to relieve such burdens at thesite, storage, and produce handling facilities.

13.1

Major

13. Hygiene management of workers and visitors(1) There is a procedure to check the health condition, including the one affects food safety, ofworkers and visitors and such is implemented. The procedure stipulates that disease or its
Countermeasures symptom shall be promptly reported to farm manager in line with the legal restrictions of a nation
against the health or region.
issues of workers (2) The farm manager, following the above (1), prohibits the persons who are suffering from orunderstood or suspected to be carriers of the disease which might be contagious by agriculturaland visitors
produce prohibits entering into or work at the area of producing, harvesting, and food handlingfacilities.

13.2

Major

There are documented rules on hygiene management to minimize the food safety risks on thefollowing points. The rules have been communicated to the workers engaged in producing,harvesting and produce handling and to the visitors.

Rules for theworkers andvisitors(1) Providing, fitting and cleaning of 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.

42

ResultComment

LevelNo.

Control Point

Compliance Criteria

13.3.2Major

13.3.1

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 handwashing facilities are kept hygienic, and are equipped with hygienic water (ref. Control Point
16.1.2), soaps, towels, and disinfectants.

Major

13.3 Management of hygiene facilities

Set-up andhygiene of the
toilets(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.

43

ResultComment

LevelNo.

Control Point

Compliance Criteria

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 thesites, paths, storage, and produce handling facilities at least once a year and documents thecountermeasures 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 brush cutter on slopes
3) Adjusting or repairing the rotating parts of fresh-leaf cutters in tea factories
4) Re-starting rotating machinery after repair or cleaning in tea factories(2) The countermeasures established in (1) to prevent accidents or injuries are understood by theworkers and are implemented.
(3) When there is a change of activities at the sites, storage, or produce handling facilities, therisk assessment and the countermeasures are revised.

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

14.2

Minor

(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 underin dangerous
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 or mental
limitations.
(5) They wear appropriate clothing and equipment for their safety.

44

ResultComment

LevelMinor

14.4

Preparation for
accidents

Preparation forwork injuries(compulsory
subscription)

14.5

14.6

Compliance Criteria

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

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.

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

Recom.

14.3

Procedures incase of a work
accident

Minor

Control Point

Major

No.

Preparation forwork injuries(voluntarysubscription)(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.

45

ResultComment

LevelNo.

Control Point

Compliance Criteria

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 to establish countermeasures.
The result of the risk assessment and the countermeasures are recorded.

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

Countermeasures and negatively affecting the soil or the crops.
against(2) If contaminated water flows into a site, the farm conducts a risk assessment on the safety of
the crops and the soil, and takes necessary countermeasures. The farm manages crops that
contaminatedwere affected by contaminated water according to government instructions, if they exist. The
water(1) The farm has a countermeasure to prevent contaminated water from getting inside the site

15.4

result of the risk assessment and the countermeasures are recorded.

46

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, andits storage place.
(2) Risk assessment is conducted at least once a year to ensure that the quality of water issuitable 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 ofwater quality. The frequency of water analysis is determined by the risk of environmental
Safety of thecontamination, which includes water sources and intermittent and temporary contamination (e.g.,water used in the heavy rain, floods, etc.).
1) The results of the water analysis by the government of the water source, water storage site,
cultivationand their surrounding areas, or the WHO guidelines for the safe use of wastewater, excreta, andprocessgraywater.
2) Purpose of use (irrigation, dilution of agrochemicals, washing after harvesting, etc.) andcultivation 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 water supplying system, which isadequete for food safety, such as water storage tank, plumbing, pump etc and adequate forwashing hand, equipments and post-harvest produce.

47

ResultComment

LevelControl Point

Major

Safety of thewater used in the
produce handlingprocess

16.1.3

Major

Hygienemanagement of
stored water andrecycled water

16.1.5Major

Water storage

16.2

Major

Protection ofwater sources

No.

16.1.2Compliance Criteria

Water safety is confirmed at least once a year. A record is made of water that comes into contact
with agricultural produce during the produce-handling process (as steam, etc.), water used towash machinery and containers that come into contact with agricultural produce, and water usedby workers for hand-washing. These must all be potable water, as recognized by thegovernment.

If fresh leaves are washed, they must not be contaminated by the washing water.

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

The farm has a risk assessment based mechanism to prevent the intentional or accidental
contamination of water sources, water storage places, and water canals that are under its
management. The results of risk assessment and and the countermeasures are recorded.

48

ResultComment

16.4

Level

Compliance Criteria(1) The proper drainage facilities are equipped when the drain water treatment is required at thesites and produce facilities. Drain water includes pollluted water (wastewater).
(2) The farm manages the polluted water (wastewater) from the sites and the produce handlingfacility and removes the plant residue and the wastes contained in the wastewater, to maintainthe quality of water used in the cultivation process.

Major

16.3

Control Point

Wastewater
management

Minor

No.

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

17.2

Major

17.1.1

Major

17.1

(1) The farm conducts the food safety risk assessment against the entry or proliferation of pests(small animal, insects and birds) at each and every sites and produce handling facilities which
Measures against
affect food safety ,and the countermeasures are taken. Risk assessment results andpests
countermeasures taken are recorded.
(2) If the farm is controlling a pest, the control method does not affect food safety.

Measures taken
to keep out
insects at night

The farm takes measures to prevent insects attracted by the lights from getting into the facilities
at night.

Major

17. Prevention of cross-contamination of sites and facilities

Smoking andeating places

The smoking and eating places do not affect agricultural produce.

49

ResultComment

17.3

Level
Major

No.

Control Point

Compliance Criteria

Changing room
In order to minimize the risk of food safety, the farm designs, provides and operates the facilities
and place to keep(including the ones for public) such as the changing room and a place for the workers to keep
personal
their valuables.
belongings

17.4

Major

A risk assessment for contamination is implemented at least once a year, and procedures are
determined, documented and implemented to reduce the risk of physical, chemical and biologicalproduct contamination including the following points. Agricultural products are maintained andstored in designated areas, handled in an appropriate condition. The results of risk assessment
are recorded.

The handling andstorage of
unrefined andrefined tea andtheir packing
materials(1) Prevention of water leakage.
(2) Avoidance of contacts with contaminated materials such as medicine, oil, grease, disposed
waste etc
(3) Usage of uncontaminated and undamaged pallets especially for handling unrifined tea(4) Storage of unrefined tea shall be done with clearly distinction of items, production lots,
quantity and with no mistakes in handling thereafter(5) When the cold storage is used, tempreture control and prevention of water leakage fromcondensation shall be conducted(6) Consideration for storable duration of produce is made and standard operation procedure todefine appropriate order for handling shall be prepared and conducted accordingly.

50

ResultComment

17.6

17.6.1

Level

Prevention ofcontamination andcrosscontamination atsite and storages(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 contamination of produce, and implements
necessary countermeasures. The results of risk assessment are recorded. The countermeasures
can be cited from those for the other control points.
1）Propagation materials, crops, and agricultural produce, including a provision for hundling
product that has dropped to the ground.
2）Packaging materials3）Machinery, infrastructure, transportation vehicles, containers, and equipment for harvestingand produce handling(2) The results of the risk assessments and the countermeasures are recorded.

Prevention ofcontamination andcrosscontamination andmixing of foreign
matters at the
produce handlingfacility(1) The farm implements risk assessments of contamination and cross-contamination and mixingof foreign matters, regarding the following items of the produce handling facility at least once ayear. Procedures to reduce the risk of physical, chemical or biological contamination of produce,
are documented, and the necessary countermeasures are implemented. The results of risk
assessment are recorded. The countermeasures include the review of location and facility
designs and can be cited from those for the other control points.
1）Agricultural produce
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.
(3) In case water, which is not planned to be utilised for agricultural produce, exists at the
produce handling area, such water shall be controlled to minimize the risk on food safety.
(4) Air and compressed gas which might affect food safety have to be periodically checked andproperly controlled and handled in order to minimize the risk on food safety.

Establishing"captive footwear" areas

No one may enter the areas where unrefined or refined tea are manufactured without wearing
captive foot wear. At the entrance to the manufacturing area there shall be a sign indicating that
captive foot wear is required.

Major

Compliance Criteria

Major

17.5

Control Point

Minor

No.

51

ResultComment

17.7

Level
Major

No.

Control Point

Compliance Criteria

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

17.8

Major

Taking followings into consideration, designing, executing construction and scheduled
maintenance are conducted for the food safety related facilities and their adjacent area.

Design, layout,
construction andmaintenance(1) Satisfactory maintenance of hygiene control including protection against cross contamination
between and during operations.
(2) Proper cleaning and pest control. The proper layout of machinery, facility, appliance in abuilding shall be considered.

17.9

Major

Maintenance operations are conducted to minimize the food safety risks.

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 and the
management methods to reduce or eliminate the cross-contact.

17.10

Major

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

Suitability
assessment 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

52

ResultComment

17.12

Level
Major

17.11

Major

No.

Control Point

Compliance Criteria

ResultComment

Countermeasures
Based on the analysis conducted under Control Point 17.10, if the farm has conducted any
for the problems
countermeasure, the actions, and their results are recorded.
of new sites

Environmental
monitoring ofproduce handlingfacilities

The following control processes are being implemented in processes for handling produce, withregard 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 and risk assessments describedunder 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 thefrequency of their implementation.
(3) The environmental monitoring plan is incorporated into and implemented as part of a foodsafety management system.

18.1

Major

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

53

18.2

Level
Major

18.1.1

Control Point

Hygienemanagement ofcontainers andvehicles

Major

No.

Compliance Criteria

All containers and vehicles, including subcontracted vehicles, used for transporting harvests(including packaging materials) and shipments are suitable for the purpose of transporting
agricultural products and are kept clean to prevent cross-contamination to minimize the foodsafety risks.

There is a list of equipments and their standard test pieces which are used for the folloiwng. The
equipments are regularly checked to be ensured that they can test, measure, or sort accurately.
The check results are recorded. The devices that require calibration are regularly calibrated inunder the verifiable domestic or international standard or method.

Management of
testing,measuring, andsorting equipment (1) Equipment used for sorting/mesuring of product.

(2) Equipment/device required for mesuring the items which are judged to be necessary to keep
food safetey under control point 5.3, 5.7.

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, andproduce storage containers that are used in the harvesting process and the produce handlingprocess 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 usedin an appropriate order. Items with expiry (“use by”) dates are used by the designated date. Items
without expiry (“use by”) dates are used according to useable states which are determined by thefarm or facility itself.
(4) If multiple packaging materials are used, there is a countermeasure to prevent the wrong
material from being used, or the wrong description being used by mistake.

54

ResultComment

LevelNo.

Control Point

Compliance Criteria
Procedures to reduce the contamination risk of the produce, including the following points, aredocumented.

18.7

Major
Major

18.6

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 handlingprocess will not affect food safety.

Minor

18.5

Management ofcleaning tools,
cleaning agents,
and disinfectants

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.

Major

18.4

(1) The cleaning tools used to clean the machinery, equipment, harvesting containers, tools, andproduce storage containers that are used in the harvesting process and in the produce handlingprocess are suitable for the purpose of usage and separated from the other cleaning tools.
(2) The cleaning tools are regularly checked and replaced as necessary, in order to 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 suitable forpurpose of usage, used before their effective expiry ("use-by") date, and stored safely in adesignated place.

Safety of thesurface thatcomes into
contact with
agricultural
products

The machinery, equipment, vehicles, packaging materials, harvesting containers, tools, andproduce storage containers that come into contact with agricultural produce meet the following
conditions.
(1) The safety of the material of the surface that come into contact with agricultural produce isverified. 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 for cases inwhich it is intended to cut agricultural produce).
(3) The contact surface can be easily cleaned, disinfected and maintained.

55

ResultComment

LevelNo.

Control Point

Compliance Criteria

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 the emission ofgreenhouse gases.

56

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 suchthat they do not contaminate agricultural produce, materials, or the environment.
(2) The documented methods in (1) are followed.

20.3

Major

20.2

Minor

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

Efficient use ofresources

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

The farm has procedures to keep its sites, storage and produce facilities and their area kept tidy,
in order, swept, cleansed and sterilized. It checks the implemantation of procedure, verify andrecord the effectiveness for reduction and elimination of food safety risks. Furthermore the farm
let such clensing operation avoid food safety risks to be brought.

21.1

Minor

21. Protection of surrounding environment and harmonizing with local communities(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 not affecting theProtection ofpeople living in the surrounding areas of the farm.
surrounding areas (2) When agricultural machinery needs to come out to the public road, the farm ensures that themachinery does not cause trouble for pedestrians and other vehicles on the road.

57

ResultComment

Level21.3

Compliance Criteria

Minor

21.2

Control Point

Recycling ofresources within
the community(1) When organic matters are incorporated into the soil, the farm gives priority to using organic
matters generated within the local community.
(2) When the crop residue from the field or the produce handling facility is used for compost or
animal feed, the local community is given priority.

Recom.

No.

Relationship withthe local
community(1) The farm is aware and respectful of the common rules and traditional practices of the local
community.
(2) The farm actively participates in community events and works toward smoothcommunications within the local community.

22. Biodiversity conservation

Recom.

22.2

Awareness of
biodiversity

Recom.

22.1(1) The farm is aware of the flora and fauna in the farm and around the farm. The farm is awareof 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 and decrease atleast once a year, and records the result.

The principles of
The farm is aware of both the impacts of agriculture on the environment and the impacts of theenvironmental
environment on agriculture. Based on this awareness, the farm establishes its principles andconservation and contributes to the environment and the biodiversity as a member of the local community.
its contribution

58

ResultComment

LevelNo.

Control Point

Compliance Criteria

C. Cultivation process management

23.2

Minor

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.
(2) When the farm reproduces its own propagation material, there is a record of the site where
the seed/plant has been harvested.

Sowing/planting
recordThe following is recorded for sowing/planting.
(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

59

ResultComment

LevelNo.

Control Point

Compliance Criteria

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 cultural
Implementation of methods, biological methods, physical methods, and chemical methods.
(2) The responsible person analyzes the past occurrences of pests, diseases, and weeds, andIPM
the effectiveness of agrochemical applications of the past to improve the agrochemical
application plan.

24.1.2Major

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

Selection andplanning of
agrochemicals(1) The plan contains product names, active ingredients, target crops, target
pests/diseases/weeds, dilution rate, application dosage, number of applications, total number ofapplications, 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 for application.
(5) The plan considers toxicity of agrochemicals to fish if an agrochemical is to be applied in arice paddy or at a site near an aquatic ecosystem.
(6) The plan includes post-harvest agrochemicals.

60

ResultComment

Level24.1.3Control Point

Major

No.

Prevention ofdevelopment ofresistanceCompliance Criteria

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

24.2.3Major

24.2.2

Decisions on
agrochemical
application

Major

24.2.1(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 of Control
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 and instructionof 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.

61

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 order ofdilution 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 withwater, and the rinsate is poured back into the application tank as a part of the water used for
dilution.

24.3.3Major

24.3.2Major

24.3.1

Wearing(1) The operators wear necessary protective clothing and equipment, according to the label
protective clothing instructions, during agrochemical applications.
(2) If there is a limited duration or time of use for a mask, the mask is replaced accordingly.
and equipment(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 washed before
taking them off.
and equipment(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 they do notprotective clothing
come into contact with agricultural produce. They are stored after drying.
and equipment

62

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 such that 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 washed
Washing of
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 farm such
equipment andthat 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 iscommunicated.
(2) Even if there is no labeled instruction, nobody enters the site that has been recently sprayeduntil it is dry.

63

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 useof agrochemicals using the records of agrochemical application according to Control Point
24.2.1(1) and (2), and the verification is recorded.
(2) The person responsible for agrochemical management verifies the application timing (preharvest interval, etc.) after harvest and before shipment to ensure that Control Point 24.2.1(3)has been properly followed.

64

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 lost registration
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.
(5) There are designated tools to clean spilled agrochemicals.
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 and avoids
misuse or robbery.
(3) The agrochemical storage is made of a robust material and kept locked. Nobody can accessthe agrochemicals without the permission and instruction of the person responsible for
agrochemical management.
(4) Poisonous, deleterious, and dangerous substances are displayed with a warning and arestored 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 is followed.

Major

24.4 Storage of agrochemicals

65

ResultComment

24.4.5

Level

Compliance Criteria

Major

24.4.4Control Point
Storage of
dangerous
substances

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

Major

No.

Inventory of
agrochemicals

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

24.5.2Major

24.5.1Prevention ofnegative impactsof agrochemical
drift(1) The farm is aware of the crops cultivated in its own sites and in its surrounding farms, and isaware of the risks of agrochemical drift from these areas. The farm is also aware of the risk ofagrochemicals entering the farm through irrigation water.
(2) The farm communicates with the producers of the surrounding farms to avoid 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.

66

ResultComment

LevelNo.

Control Point

Compliance Criteria

Major

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 ingredient,
Sampling plan for
harvesting period,or location that has the highest risks of chemical residue among the
agrochemical
agrochemicals that have been used in the farm or that could have drifted from surrounding areas.
residue analysis (3) When an active ingredient with a higher risk cannot be identified, a general analysis of allactive ingredients is conducted.

Major

24.6 Agrochemical residue analysis

Implementation of
Point 24.6.1, to verify that the agrochemicals are used correctly. If a maximum residue limit isagrochemical
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.

(1) The farm conducts agrochemical residue analysis at least once a year, according to Control

24.6.2

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.

67

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 the fertilizers,
quantity per 1,000m2, 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 theproduce 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)

68

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 thegovernment standard.
(2) For the fertilizers that have not passed the official standard of the government, the farminvestigates their ingredients (including the place of origin), manufacturing process, and analysis
result, to verify that these fertilizers do not pose food safety risks to agricultural produce.
(3) For compost, Bio Solids, and natural fertilizers, the farm takes management measuresagainst pathogenic microorganisms, killing weed seeds, etc. (e.g., composting, pasteurization,
heat drying, UV irradiation, alkali digestion, natural drying, leaving enough time between
application of agricultural inputs and harvesting of crops, and the combination of all thesetechniques).
(4) Agricultural produce is protected from contamination through workers, equipment, andfacilities 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 thefield.
(6) As for excreta and graywater, the farm takes into consideration the WHO guidelines for thesafe use of wastewater, excreta, and graywater. The farm does not use untreated Bio Solids.

25.2.1

Major

25.2 Fertilizer application and records

Fertilizer
application
records

The following information is recorded for fertilizer applications.
(1) Location (site name, etc.)(2) Date(3) Fertilizer name(4) Quantity(5) Application method (including identification of application machinery)(6) Operator name69

ResultComment

LevelNo.

Control Point

Compliance Criteria

25.3.1

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 their storage methodwith the supplier or manufacturer and follows the instructions.

25.3.4

Recom.

25.3.3(1) The fertilizers are covered and are not affected by sunlight, frost, rain or water flowing from
Storage condition outside.
(2) The storage is kept clean, and there is no spilled fertilizer or waste.
of fertilizers(3) The fertilizers are not placed directly on the ground.
(4) The fertilizers that contain agrochemicals and lime nitrogen are stored separately from theother fertilizers.

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

Minor

25.3.2

Minor

Fertilizers in bags are stored under the following conditions.

Inventory offertilizers

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

70

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