Corresponding to the "Guideline on the common base of the Good Agricultural Practices" of the Ministryof Agriculture, Forestry and Fisheries
Corresponding to the "JGAP Guideline for responses to radioactivity"

JGAP
Japan Good Agricultural Practice

未定稿
抜粋版

Control Points and Compliance Criteria(for farms)
Tea
2012
Issue date: 20th January 2012
Certification starts from: 1st March 2012

Table of content
1. Introduction
2. How to use this document
3. Scope
4. Process of JGAP inspection and certification
5. Handling of the previous version
6. Copyright
7. Disclaimer
8. Glossary

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Control Points and Compliance Criteria【JGAP Basic Control Points ：A-D】
A. Farm operation and sales management
1. Farm operation
2. Planning and recordkeeping
3. Sales management and traceability

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E. Control points for finish tea only

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References (Important points for generalp.53
hygiene management of tea manufacturing)
Relevant regulations and reference documents
p.57

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B. Food safety
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4. Management of soil, water and seedlings
5. Fertilizer management
6. Agricultural chemical management
7. Hygiene management for plucking, fresh leaf transport and delivery
8. Hygiene management at a tea factory
C. Environmentally sustainable agriculture
9. Water conservation
10. Soil conservation
11. Consideration for surrounding lands
12. Waste management, reduction and recycling
13. Energy efficiency
14. Environmental awareness and biodiversity conservation

D. Workers' safety and welfare
15. Workers' safety

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No.

LevelControl Points

Compliance Criteria

Yes NoNA

8. Hygiene management at a tea factory
8.1 General hygiene management of a tea factory
The producer is aware of the management operation standards onfood hygiene, stipulated by the ordinances issued by the local
governments, and considers the standard for the risk assessment
under the Control Point 8.2.2.
※Refer to "References: Important points for general hygiene
management of tea manufacturing"

8.1.1

Awareness on theMajor management operation
Must standards on foodhygiene

8.1.2

The person responsible for product management obtains knowledge
Reco Obtaining knowledge on and information about food safety and hygiene management at
m. food hygiene
plucking, shipping and delivery, by reading books and articles or byparticipating in workshops and courses.

8.2 Management of crude tea processing based on food safety hazard analysis (risk assessment)

8.2.1

Major Development of anMust activity flow chart(1) There is a documented flow chart of activities, starting from fresh
leaf receipt and crude tea shipping and delivery. The documented flow
chart includes crude tea transport and foreign matter removal process.
(2) There are separate documented flow charts for the manufacturing
process of each product (green tea, black tea and oolong tea).
(3) When there is a change in the activities (addition of machinery etc.)
the documented activity flow chart is modified.

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CommentNo.

8.2.2

Level

Control Points

Compliance Criteria(1) Based on the basic information on the tea factory (sketch of thesurroundings and layout of the factory, etc.) developed under theControl Point 1.2.3 and based on the activity flow chart developed
under the Control Point 8.2.1, the farm has identified the potential foodsafety hazards, and assesses the possibilities of these hazards tocontaminate, proliferate or remain on produce, at least once a year.
(2) Among the hazards identified in (1) above, the producer assesses
whether there are any hazards of critical importance that require strict
management. For this assessment, the producer considers:occurrence of product complaints and product defects, customer
demands on food safety, deterioration of the facilities, equipment andmachinery, degree of hazard minimization at the later stage of process,and degree of damage to human healthy by the hazards.
Identification of potential
Major
And take full account of the degree of damage of human health.
food safety hazards andMust(3) If there is any change on the basic information on the tea factoryrisk assessment(sketch of the surroundings and layout of the factory, etc.) developed
under the Control Point 1.2.3 and based on the activity flow chartdeveloped under the Control Point 8.2.1, the producer re-conducts theassessment.
(4) The above assessments are documented.
※Potential hazards can include the following that may have remainedon fresh leaves or get in contact with crude tea.
a. Biological hazards：pathogenic microorganisms
b. Chemical hazards：chemical substances, such as agriculturalchemicals, fertilizers and oilsc. Physical hazards：foreign matters, such as glass, metal, plastics,wood, stones, sand, ash, insects, other animals and plants

8.2.3

Defining procedures,
Major rules, and work
Must instructions to ensure
food safety

Based on the assessment conducted under the Control Point 8.2.2,
there are documented procedures, rules, and work instructions on eachactivity to ensure food safety. Documentation can be in a form ofdisplay on the farm. The procedures, rules and work instructions canbe the same as the implementation of the management operation
standards under the Control Point 8.1.1.

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Yes NoNAComment

No.

8.2.4

Level

Control Points

Communication andMajor implementation of theMust procedures, rules andwork instructions

Compliance Criteria(1) The person responsible for product management has
communicated and trained the workers on the procedures, rules andwork instructions defined under the Control Point 8.2.3.
(2) The person responsible for product management verifies that all theworkers are implementing the procedures, rules and work instructions.
(3) Implementation of the procedures, rules and work instructions andverification by the person responsible for product management arerecorded, at least for the hazards that were identified to be of criticalimportance under the Control Point 8.2.2.

C Environmentally sustainable agriculture
9. Water conservation
9.1 Conservation of water quantity
9.1.1

Major Agreement on the use of When there is a community agreement or government instructions orMust irrigation water
regulations on the use of irrigation water, the producer respects them.

9.2 Conservation of water quality
The producer ensures that the applied agricultural chemicals do notcontaminate the underground water, rivers and streams.

9.2.1

Prevention of water
Minorcontamination by
Must
agricultural chemicals(1) The producer uses only minimum necessary quantity. (ref. Control
Point 6.1.3.)(2) Remaining application mix is disposed adequately. (ref. Control
Point 6.3.1)(3) Water used for application equipment washing is disposed
adequately. (ref. Control Point 6.3.3)

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Yes NoNAComment