Untitled

NQF Level: 4 US No: 116278
Learner Guide
Primary Agriculture
System for
food safety
and quality
man ag emen t
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The availability of this product is due to the financial support of the National
Department of Agriculture and the AgriSETA. Terms and conditions apply.
Implement a food safety and quality management system in the agricultural supply
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Primary Agriculture NQF Level 4 Unit Standard No: 1166278
Before we start…
Dear Learner - This Learner Guide contains all the information to acquire all the
knowledge and skills leading to the unit standard:
Title: Use language and communication in occupational learning programmes

US No: 8979 NQF Level: 3 Credits: 5
The full unit standard will be handed to you by your facilitator. Please read the unit
standard at your own time. Whilst reading the unit standard, make a note of your
questions and aspects that you do not understand, and discuss it with your
facilitator.
This unit standard is one of the building blocks in the qualifications listed below.
Please mark the qualification you are currently doing:
Title ID Number NQF Level Credits Mark

National Certificate in Animal Production 48979 4 120
National Certificate in Plant Production 49009 4 120
Are you enrolled in a: Y N

Please mark the learning program you
Learnership?
are enrolled in:
Skills Program?
Your facilitator should explain the above
Short Course?
concepts to you.
This Learner Guide contains all the information, and more, as well as the activities
that you will be expected to do during the course of your study. Please keep the
activities that you have completed and include it in your Portfolio of Evidence.
Your PoE will be required during your final assessment.
What is assessment all about?

You will be assessed during the course of your study. This is called formative
assessment. You will also be assessed on completion of this unit standard. This is
called summative assessment. Before your assessment, your assessor will discuss
the unit standard with you.
Assessment takes place at different intervals of the learning process and includes
various activities. Some activities will be done before the commencement of the
program whilst others will be done during programme delivery and other after
completion of the program.
The assessment experience should be user friendly, transparent and fair. Should
you feel that you have been treated unfairly, you have the right to appeal. Please
ask your facilitator about the appeals process and make your own notes.
Version: 01 Version Date: July 2006
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Your activities must be handed in from time to time on request of the facilitator for
the following purposes:
The activities that follow are designed to help you gain the skills, knowledge
and attitudes that you need in order to become competent in this learning
module.
It is important that you complete all the activities, as directed in the learner
guide and at the time indicated by the facilitator.
It is important that you ask questions and participate as much as possible in

order to play an active roll in reaching competence.
When you have completed all the activities hand this in to the assessor who
will mark it and guide you in areas where additional learning might be
required.
You should not move on to the next step in the assessment process until this
step is completed, marked and you have received feedback from the assessor.
Sources of information to complete these activities should be identified by

your facilitator.
Please note that all completed activities, tasks and other items on which you
were assessed must be kept in good order as it becomes part of your
Portfolio of Evidence for final assessment.
Enjoy this learning experience!

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How to use this guide …

Throughout this guide, you will come across certain re-occurring “boxes”. These
boxes each represent a certain aspect of the learning process, containing
information, which would help you with the identification and understanding of these
aspects. The following is a list of these boxes and what they represent:
What does it mean? Each learning field is characterized by unique terms and
definitions – it is important to know and use these terms and definitions correctly. These
terms and definitions are highlighted throughout the guide in this manner.
You will be requested to complete activities, which could be group activities, or individual
activities. Please remember to complete the activities, as the facilitator will assess it and
these will become part of your portfolio of evidence. Activities, whether group or individual
activities, will be described in this box.
Examples of certain The following box indicates a summary of

concepts or principles to concepts that we have covered, and offers
help you contextualise you an opportunity to ask questions to your
them easier, will be shown facilitator if you are still feeling unsure of
in this box. the concepts listed.
My Notes …
You can use this box to jot down questions you might have, words that you do not understand,
instructions given by the facilitator or explanations given by the facilitator or any other remarks that
will help you to understand the work better.
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What are we going to learn?

What will I be able to do? .....................................................…………….………… 6
Learning outcomes …………………………………………………………………………… 6
What do I need to know? .................................................…..……………………… 7
Revision …………………………………………………………………………...……………. 8
Session 1 Manage a traceability system ........................................…………... 11
Session 2 Good manufacturing practices in the agricultural food chain....... 23
Session 3 Non-Conformances and the effect thereof on quality of the

product...................................……………………………………………. 51
Session 4 Conduct Internal Audits..............………………………………………… 56
Session 5 Maintain Standard Operational Procedures................................... 68
Am I ready for my test? ........................................…….................. 74
Checklist for practical assessment ............................……............. 75

Paperwork to be done ...................................................…….......... 76
Bibliography ....................................................................……........ 77
Terms and conditions ……………………………………………..……….. 78
Acknowledgements .....................................................……............ 79
SAQA Unit Standards

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What will I be able to do?

When you have achieved this unit standard, you will be able to:
Implement a management system related to food safety, production practices,

as well demonstrate environmental and social awareness within the agricultural
supply chain. Learners will gain an understanding of sustainable agricultural
practices as applied in orchard farming. This unit standard focuses on the
application of food safety principles in primary agriculture.
Be fully competent in food safety practices whereby providing the environment

for the application of quality practices and thus strengthen agricultural practices
in general. They will be able to participate in, undertake and plan farming
practices with knowledge of their environment. This unit standard will instil a
culture of maintenance and care for both the environment as well as towards
farming infrastructure and operations.
Learning Outcomes
At the end of this learning module, you must is able to demonstrate a
basic knowledge and understanding of:
Principles of regulatory and legal aspects with reference to the specific

agricultural enterprise.
A basic understanding of food-borne illnesses.
A basic knowledge of the Impact of food safety and quality in trade.
A thorough understanding of contamination risks and preventative measures.
Contamination risks.
Contamination preventative measures.
A basic understanding of risk factors related to food safety.
Be familiar with the principles of food safety and quality.
Basic principles of environmental and conservation management.
Basic principles of waste and pollution management.
Basic principles of natural resource management.
Local legislation such as Occupational Health and Safety, Health and Welfare,
A basic understanding of procedures of internal audits, traceability, and
management skills.

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What do I need to know?

It is expected of the learner attempting this unit standard to demonstrate
competence against the unit standard:
NQF3: Literacy and Numeracy
2: 116125, Apply crop protection effectively and responsibly

3: 116240, Explain store inputs categories, labelling and storage methods
3: 116271, Monitor and supervise a food safety and quality management

system in the agricultural supply chain
My Notes …
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Revision of Level 3
Health, Social and Environmental Issues Related to the Agricultural
Environment
Food safety is an essential public health function according to a resolution that
was adopted by the World Health Organisation.
Food-borne diseases are a major threat to public health and affect the social
and economical well-being of societies.
Global trends in food consumption mean that food is consumed far from where
it is produced, and that food from a single source is consumed by a great
number of people.
The Codex Alimentarius Commission establishes international food standards to
protect the health of consumers, and to ensure fair practices in the food trade,
on which member countries base their food safety legislation and regulations.
In South Africa, the Agricultural Products Act (APS) prescribes food safety
standards.
Regulations for specific commodities are based on and empowered by the APS,
and standards and requirement checklists are in turn based on the regulations.
The PPECB is an assignee of the DoA, and conducts, amongst others, quality
assurance inspections in terms of food safety regulations, and food safety
audits.
EurepGAP prescribes a set of food safety and quality standards for all products
that are exported to the European Union and the United Kingdom.
Communicable diseases are of importance in plant production because is
impacts on worker health and productivity.
Workers that contract diseases that are infectious must be removed from the
workplace until they no longer pose a danger to the health of other workers.
The environmental impact and sustainability of food production is usually
addressed on an industry level through Improvement Programmes, Crop and
Fruit Quality Management Research, Disease Management Research, and
Integrated Pest Management Research.
The most significant contribution that individual growers can make to
sustainability and minimising environmental impact is by applying Integrated
Crop Production (ICP) principles.
Awareness amongst workers with regard to food safety issues are created
through skills development, workshops and road shows by commodity
organisations, awareness campaigns, incentives and disciplinary enforcement by
employers, warning signs, and inspections.
Checklists are handy as a guideline for the information that should be
disseminated to workers.
Recordkeeping enables traceability, which should allow one to trace a fruit from
where the consumer buys it back to the tree it grew on in the orchard, with
details of all the processes that it was subjected to in between.
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Non-Conformance and Food Safety

Everyone involved in the production process has a responsibility towards food
safety and must be aware of what is required to ensure that food is safe for
human consumption.
Non-conformance must be reported immediately and the reporting must be
escalated until appropriate action is taken.
The seven principles of HACCP is a good general approach to food safety
monitoring.
Periodic reports and checklists must be developed for each critical control point
that is identified with the specific aim to detect non-compliance and non-
conformance as soon as it occurs.
Informal reporting relies on every person having a thorough understanding of the
requirements and principles of food safety and on a tiered verbal reporting
system that normally follows the chain of command.
The response in case of non-conformance must include steps to immediately
correct the problem, to isolate the area in which the problem occurred, to
determine the impact of the problem and take steps to rectify the situation, to
determine the cause of the problem, and to ensure that the problem does not
recur.
Traceability
Traceability depends on the completeness of the recordkeeping systems
throughout the supply chain.
ISO develops voluntary international standards for products and services and
defines traceability as the ability to trace the history, application, or location of
that which is under consideration.
The purpose of traceability is to allow one to determine the point at which
deviations or non-conformance occurred if it is found that the safety of the
product has been compromised.
Traceability if a legislative requirement.
The most basic penalty for non-compliance is that no produce will be accepted,
shipped or sold if it does not comply with the minimum standards for traceability.
Record keeping
Recordkeeping is essential for complying with a major food safety requirement,
being traceability.
Checklists are available to ensure that the correct records are kept.
Quality management systems that are commonly used are ISO, EurepGAP and
HACCP.
ISO reflects international consensus on the standards that are required by
governments, business and society.
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EurepGAP aims to develop widely accepted standards and procedures for the
global certification of Good Agricultural Practices (GAP).
HACCP is a commonsense approach designed to identify and control food safety
hazards, and monitor the controls established.
Internal Audits
Internal audits aim to monitor and probe the integrity of any quality management
system continuously.
There are no specific rules for internal audits, but it is closely related to the type
of quality management system that is in place.
Regardless of the size of the entity or the approach to internal audits, there are
key elements that must be included in all internal audit systems.
Conducting an internal audit mostly includes measuring and monitoring,
evaluation, and reporting.
Implementing Food Safety and Quality Principles
Observing sanitation standard operating procedures eliminate the risk of food
contamination.
Maximum residue levels are prescribed by legislation, but also by importing
country’s standards.
A document indicating maximum residue levels and pre-harvest intervals is
developed by the Citrus Growers Association.
HACCP provides a handy tool for implementing food safety principles.
Hazard analysis involves identifying all possible hazards to food safety at every
point.
Critical control points are identified as points at which control can be applied.
Critical operational limits are established for each critical control point.
Critical control points are monitored and operations are measured against
operational limits.
Procedures for corrective action are developed in case of a loss of control.
Records are kept of all operations at critical control points.
The soundness, effectiveness, and implementation of the system are verified.
Recordkeeping is essential for traceability and effective management.
The types of records that must be kept are prescribed by legislation and
standards authorities.

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Session 1 Manage a traceability

sy st em
After completing this session, you should be able to:
SO 1: Manage a traceability system demonstrating operational
efficiency in the agricultural supply chain.
In this session we explore the following concepts:

Traceability
Record Keeping
1.1 Introduction
Traceability is the ability to trace and follow a food product or any substance
intended to be, or expected to be incorporated into, a food product through all
stages of production, packing, processing, handling and distribution. Traceability
refers to the completeness of the information about every step in a process chain.
Traceability is one of the most important corner stones of food safety

implementation. In this chapter, we will briefly revise certain concepts and
checklists that were discussed in detail at previous levels, before looking at how
traceability is implemented in the pre-harvest production environment along with
the recordkeeping systems that are essential for traceability.
1.2 The purpose of Traceability

Consumer protection is and essential aspect in the agricultural production
environment. Traceability allows the grower to provide proof of the origin of all
fresh produce, and therefore presents a measure of protection for the grower and
the consumer. For grain production, traceability is problematic because it gets
mixed but less critical because it is normally cooked and not consumed in a fresh
form like fruit.
It is critical that all employees in the supply chain understands the importance of
food safety and the related traceability of it. Traceability serves the following
purposes:

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• Security – It is a legal requirement that any defective product that presents

a risk to the consumer must be able to be recalled immediately. Traceability
allows this by ensuring that the origins of the product can be determined.
• Investigation – If a product is found to be defective, at least two things
have gone wrong. Firstly, the product itself was not produced, handled or
packed in the prescribed manner, and secondly, the product may already
have passed through quality control points where the defect should have
been detected. Traceability allows for the necessary investigation to
determine where these deviations occurred.
• Production Management – Traceability can lead to a greater
understanding of the company's capabilities, making it possible to meet
production targets in a shorter time and at a lower cost. Traceability can also
be a starting point for the statistical methods of process control (SPC).
• Stimulus for Technical Progress – There is always a risk that a production
unit that is profitable and that is meeting its objectives may become
complacent. Implementing traceability systems forces management to assess
the use of technology within the organisation and the skills levels of the
employees.
• Consumer Information – Traceability allows the producer to collect information
about consumers and their spending habits, which allows him to better define and
understand his target market.
1.3 Traceability in the supply Chain

Supply chains exist in production, manufacturing and service organisations, and
they are principally concerned with the flow of products and information between
supply chain member organisations. Supply chains are concerned with processes
such as the procurement of products (sourcing), their transformation into finished
product (production and packing), and distribution of that product to consumers.
An agricultural supply chain is a series of distinct activities that take place in order
to take the product from field or orchard to market. The demand chain is the
supply chain in reverse, seen from the consumer’s point of view. The following
diagram show a supply chain where exporting is part of it:

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Suppliers and Service

Providers
Tracking (Forward Traceability)

Orchard / Field
Pack house
Export Agent
Traceability
Transport and Shipment
Service Providers
Importer
Retailer
Consumer
Figure 1.1: Fresh Produce Supply Chain
Tracking: Tracking is the ability to follow a path of a specified unit and / or batch
of product through the supply chain as it moves between organisations
towards the final point-of-process, point-of-sale or point-of-service.
Tracking is also referred to as forward traceability.
Tracing: Tracing is the ability to identify the origin, movements and relevant
associated information of a particular unit and / or batch of product
located within the supply chain by reference to records held upstream.
Tracking is also referred to as backward traceability.
In order to meet consumer demands for consistent supply of top quality, safe and
nutritious foods, the design and implementation of full backward and forward
traceable supply chains from farm to end-user has become an important part of the
overall food quality assurance system.
Farmers, post-harvest handling operators, marketers, researchers and policy

makers need a sound understanding of the concepts and implications of supply
chain traceability to assist in developing and implementing appropriate

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technological interventions to meet consumer demands for traceable agricultural

supply chains.
In line with the supply chain, traceability represents the ability to identify the farm
where it was grown and sources of input materials, and the ability to conduct full
backward and forward tracking to determine the specific location and life history in
the supply chain by means of records.
1.4 Elements of Traceability

Traceability adds value to the overall quality management system by providing the
communication linkage for identifying, verifying and isolating sources of non-
compliance to agreed standards and customer expectations.
On previous levels we examined traceability in its obvious and simplistic form, but it
is important to remember that traceability have many different elements. Some of
these elements are directly related to the Good Agricultural Practices (GAP) that is
discussed in detail in Chapter 2 of this guide.
There are six important elements of traceability, which in combination constitute an

integrated agricultural and food supply chain traceability system. They are:
Product Traceability
Product traceability determines the physical location of a product at any stage
in the supply chain to facilitate logistics and inventory management, product
recall and dissemination of information to consumers and other stakeholders.
Process traceability
Process traceability ascertains the type and sequence of activities that affect
the product during the growing and post-harvest operations, meaning what
happened to it, where and when. These include interactions between the
product and physical, mechanical, chemical, environmental and atmospheric
factors and the absence or presence of contaminants.
Genetic Traceability
Genetic traceability determines the genetic constitution of the product, which

relates in terms of food production to the plant material that was used in the
orchard.
Input Traceability
Input traceability determines the type and supplier of inputs such as fertiliser,
chemical sprays, irrigation water, and the presence of additives and chemicals
used for the preservation of the product.

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Disease and pest Traceability
Disease and pest traceability traces the epidemiology of pests and biotic
hazards such as bacteria, viruses and other pathogens that may contaminate
food.
Measurement Traceability
Measurement traceability relates individual measurement results through an

unbroken chain of calibrations to accepted reference standards. To achieve
this, measuring and test equipment and measurement standards are calibrated
utilising a reference standard whose calibration is certified as being traceable to
a national or international standard.
The other aspect of measurement traceability relates to the property of the

measurements, including data and calculations, generated throughout the
supply chain and their relationship to the requirements for quality. By focusing
on the quality of measurements, rather than on a property of an instrument, it
is possible to assure that the measurements are indeed adequate for the
intended use. To achieve this, each measured data must specify the
environmental, operator, and geospatial and temporal factors, which are not
related to the instrument but impact on the quality of the data.
1.5 Recordkeeping for Traceability

As we have already seen, traceability is the ability to trace and follow a food
product from the orchard to the basket, or back from the basket to the field or
orchard. It is logical that effective recordkeeping is the cornerstone of traceability
and the implementation of a traceability system.
We also already know that traceability and supporting records for fresh produce are
essential components of all quality management systems (QMS).
Checklists and compliance criteria have been developed to be used as an aid and
self-assessment tool for food business operators (FBO's) in implementing the food
safety system. The same checklists are used by PPECB auditors to verify that the
system is in place.
In the table below, the checklists and compliance criteria that have to be completed
by law in order to ensure effective traceability are set out.
Note that checklist and compliance criteria for SA GAP and on-farm pack houses
have now been consolidated, therefore making it equally applicable to primary
growers and secondary processors and packaging establishments.

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Operation Checklists and Compliance Criteria

On-Farm Pack • SAGAP – On-Farm Pack house – Checklist – October 2006
houses • SAGAP – On-Farm Pack house – Compliance criteria - October 2006
Off-Farm Pack • Off-Farm Pack houses – Checklist – September 2006
houses • Off-farm Pack houses – Compliance Criteria – September 2006
Processing Plants • Processing Plants – Checklist – January 2006
• Processing Plants – Compliance Criteria – October 2005
SA GAP • GAP – Compliance Criteria – June 2006
Cold Stores • Cold Storage – Checklist – September 2006
• Cold Storage – Compliance Criteria – September 2006
Container Depots • Container Depots – Checklist – September 2006
• Container Depots – Compliance Criteria – September 2006
Transporters • Road Transporters – Checklist – September 2006
• Road Transporters – Compliance Criteria – September 2006
Table 1.1: Traceability Checklists and Compliance Criteria
Please complete Activity 1:

Design a road-show for co-workers
• What is traceability?
• What is the purpose of traceability for the industry that you are involved in?
• How do producers execute traceability?
• How can the operational efficiency of traceability be ensured and supported?
• How does recordkeeping support the efficiency of traceability?
• Which records are kept to ensure traceability?
• How can a fruit producer show evidence of compliance with traceability systems?
Records can be kept manually, by filling the check lists and forms in by hand, or
electronically, by recording the information on a computer. Electronic systems
have the benefit of also processing the data and additional information can as a
result be extracted from these programs.
Computer programs can, for example, deliver graphs and comparisons about the
progress of the producer in terms of the quality of his produce. Electronic data can
often be used when comparisons are drawn over a period of time. Although
manual data can supply the same information, it is a lot more complicated to
extract the required information without the assistance of electronic equipment and
software.
The records that must be kept in accordance with the requirements of legislations
and various food safety accreditation systems serve as evidence of compliance with
traceability recommendations because specific information with dates and
signatures of responsible parties are found on these documents if they have been
filled in correctly.

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All workers that are responsible for traceability records must therefore be trained
in:
• How to complete the forms and checklists correctly.
• How, where, when and for how long, to report on and file forms and
checklists.
• The accountability and responsibility in terms of traceability and the law
related to the completion of (or failure to complete) these forms and
checklists.
Records must be kept for a specified period in a central, accessible place, under the
care of a person appointed for this task. The records must meet standard criteria
of tracking and tracing, in order words it should be kept in a systematic and
chronological way, by date, batch number, geographical reference point, and
delivery or dispatch reference.
1.6 Implementing a Recordkeeping

Traceability System
Traceability systems are implemented in most cases as part of the food safety and
quality management system. Traceability is in fact a major requirement for such a
system.
HACCP (Hazard Analysis Critical Control Point system) principles are often used as
the basis for designing and implementing a quality management system. Even is
the HACCP system itself is not used as such, the same basic principles should be
applied. At previous levels we discussed the principles of HACCP in detail. As a
reminder, they are:
• Hazard analysis
• Identification of critical control points
• Establishing critical limits
• Monitoring critical control points
• Establishing procedures for corrective action
• Recordkeeping
• Verification
HACCP provides for the risk, or hazard, assessment that has to be done prior to
implementation of a quality control system, and for the ongoing management of
identified risks.
ISO 22000 is a commercial food safety management standard that makes use of
the HACCP principles and methodology to develop a HACCP plan. A HACCP plan is

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a document that describes how an organisation plans to manage and control its
food safety hazards, and contains at least the following information:
• Identified critical control points (CCP’s)
• Hazards that must be controlled at each CCP
• Control measures for each CCP
• Critical limits to be applied at each CCP
• Procedures for monitoring CCP’s
• Procedures for remedial action when limits are exceeded
ISO 22000 provides for combining the HACCP plan with prerequisite programs
(PRP’s) and operational prerequisite programs (OPRP’s) into a single
integrated food safety management strategy.
Prerequisite programs (PRPs) are the conditions that must be established
throughout the food chain and the activities and practices required to establish and
maintain a hygienic environment. PRPs must be suitable and capable of providing
food that is safe for human consumption. PRPs are also referred to as good
hygienic practices, good agricultural practices, good production practices, good
manufacturing practices, good distribution practices, and good trading practices.
Operational prerequisite programs (OPRPs) are prerequisite programs (PRPs) that

are essential. They are essential because a hazard analysis has shown that they
are necessary in order to control specific food safety hazards. OPRPs are used to
reduce the likelihood that products will be exposed to hazards, that they will be
contaminated, and that hazards will proliferate. OPRPs are also used to reduce the
likelihood that the processing environment will be exposed to hazards.
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Please complete Activity 2 and 3:
2. Group discussion & conclusion

Obtain an example of a recording system from a farm in your area and discuss it critically
in your group. If you were the manager of a fruit farm, how will you prove that you
comply with traceability standards?
3. Workplace Research
Conduct workplace research to obtain information about implementing a recordkeeping
system that will meet all the requirements of traceability – i.e. give a complete list of all
the documented records with physical examples attached for each step listed below.
a. Conduct a food safety hazard analysis.

b. Identify your critical control points (CCPs).
c. Establish critical limits for each critical control point.
d. Develop procedures to monitor critical control points.
e. Design corrective actions to handle critical limit violations.
f. Create a food safety record keeping system.
g. Validate and verify your system.

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Now draw up a suggested HACCP plan for your farm according to the criteria listed below,
and include a summary of information for the following information flow in your
workplace:
Identify Hazards to food
Risk Assessment Safety
Characterise these Hazards
Conduct an exposure
assessment
Characterise the risk
Weigh up policy alternatives

Risk Management
for the protection of consumer
health
Weigh up policy alternatives

for the promotion of fair trade
practices
Select the appropriate

prevention and control options
Identify the role-players in risk

Risk communication and to whom
Communication risk management findings
must be communicated

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Criteria for HACCP plan
a. Critical control points (CCPs)
b. Hazards that will be controlled at each CCP
c. Control measures that will be used at each CCP
d. Critical limits that will be applied at each CCP
e. Procedures that will be used to monitor CCPs
f. Actions that will be taken when limits are violated
Give an overview of which Prerequisite programmes are in use?
Give an overview of which Operational prerequisite programs are in use?

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I understand Questions that I still would

Concept (SO 1)
this concept like to ask
The purpose of a traceability system is

explained.
Practices, which will support

operational efficiency of a traceability
system are identified.
The record keeping which supports a

traceability system is explained.
Evidence of traceability records

provided.
My Notes …
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Session 2 Implement a record system

o n the f a rm
SO 2: Manage and maintain good agricultural practices (GAP)
associated with good manufacturing practices (GMP), good health
practices (GHP), good social practices (GSP) and good
environmental practices (GEP).

Good practices in Agriculture
2 .1 Introduction
‘Good practices’ is a term that has come into use in recent years to describe the
good way to do or manage things. This is often put in place of strict regulations
where producers are encouraged to comply to Good Practices through education
and incentives. Self monitoring then becomes an important tool in the Good
Practices System. Guidelines for Good Practices have been developed for just about
every activity in every field, from good trading practices to good marketing
practices to good fund raising practices.
Good practice guidelines aims to improve the manner in which a variety of business
conduct themselves, by integrating for instance good social practices with good
agricultural practices.
The management and maintenance of GAP are closely linked with recordkeeping
and the concepts and process flow associated with traceability, and should be
targeted for internal monitoring, internal audits, and inspections by external
auditors and inspectors.

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2.2 Good Practices in the Agricultural

Supply Chain
In agriculture, good practice guidelines have been developed for the entire supply
chain, and they include:
• Good Agricultural Practices (GAP)
• Good Manufacturing Practices (GMP)
• Good Health Practices (GHP)
• Good Social Practices (GSP)
• Good Environmental Practices (GEP)
Good practice guidelines are interactive and integrated, meaning that the
requirements of good social practices, good health practices and good
environmental practices are included and integrated with good agricultural practices
and good manufacturing practices. In crop production and processing, GAP and
GMP principles are the therefore generally applied, as this provides for other good
practices as well.
Good Agricultural Practices (GAP)

Good agricultural practices are a collection of principles and basic environmental
and operational conditions that are necessary for the production of safe,
wholesome fruit and vegetables. The term includes practices used in growing,
harvesting, sorting, packing and storage operations. GAP principles also aim to
ensure the sustainability of agricultural production.
Good Manufacturing Practices (GMP)
Good manufacturing practices are guidelines that manufacturers use to ensure the
quality, consistency and safety of products and processes. GMP is often used
simultaneously with GAP and includes practices used in sorting, packing, storage
and transportation operations.
Good Health Practices (GHP)

Good health practices are guidelines that help reduce the risk of being implicated in
the spread of food-borne illnesses through poor personnel hygiene. The scope of
these practices is relevant to staff and worker health and hygiene.
Good Social Practices (GSP)
Good social practices address a wide range of environmental issues and are not
only applicable to agriculture. These issues include:

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• Third bullet – Not bold – Like thisEconomically Disadvantaged

Producers – Good social practices prescribe a strategy for poverty
alleviation and sustainable development. Its purpose is to create
opportunities for producers who have been economically disadvantaged or
marginalised by the conventional trading system.
• Transparency and Accountability – Good social practices encourages
transparent management and commercial relations to deal fairly and
respectfully with trading partners.
• Capacity Building – Good social practices is a means to develop
producers’ independence. Fair trade relationships provide continuity, during
which producers and their marketing organisations can improve their
management skills and their access to new markets.
• Payment of a Fair Price – A fair price in the regional or local context is
one that has been agreed through dialogue and participation. It covers not
only the costs of production but enables production which is socially just and
environmentally sound. It provides fair pay to the producers and takes into
account the principle of equal pay for equal work by women and men.
• Gender Equity – Good social practices means that women’s work is
properly valued and rewarded. Women are paid for their contribution to the
production process and are empowered in their organisations.
• Working Conditions – Good social practices means a safe and healthy
working environment for producers and workers. The participation of
children, if any, does not adversely affect their well-being, security,
educational requirements and need for play, and conforms to the UN
Convention on the Rights of the Child as well as the laws and norms in the
local context.
• Environment – Good social practices actively encourages better
environmental practices and the application of responsible methods of
production.
Good Environmental Practices (GEP)
Good environmental practices address the following aspects:

• The environmental hazard posed by the product, its production, its use and
ultimate disposal
• Substitution by less polluting activities or substances
• The scale of use
• The potential environmental benefit or penalty of substitute materials or
activities
• Advances and changes in scientific knowledge and understanding
• Time limits for implementation
• Social and economic implications

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• The precautionary principle, i.e. taking preventive measures when there is

reason to assume that substances or energy introduced, directly or
indirectly, into the natural environment may create hazards to human
health, harm living resources and ecosystems, damage amenities or
interfere with other legitimate uses of nature even when there is no
conclusive evidence of a causal relationship between inputs and their
effects.
Please complete Activity 4.
Give examples
Give at least two examples related to the following concepts, from perspective of the
workplace or organisation where you are currently employed
Good Agricultural Practices (GAP)
Good Manufacturing Practices (GMP)
Good Health Practices (GHP)
Good Social Practices (GSP)
Good Environmental Practices (GEP)
2.3 The principles of Good Agricultural

Practices
GAPs may be applied to a wide range of farming systems and at different scales.
They are applied through sustainable agricultural methods, such as integrated pest
management, integrated fertilisation management and conservation. They rely on
four principles:
• Economically and efficiently produce sufficient, safe and nutritious food
• Sustain and enhance natural resources
• Maintain viable farming enterprises and contribute to sustainable livelihoods
• Meet cultural and social demands of society
The key areas of concern when implementing a GAP program are:
• Prior land use • Soil fertility management
• Adjacent land use • Wildlife, pest, and vermin control
• Water quality and water • Worker hygiene and sanitary facilities
use practices • Harvesting and post-harvest practices

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Explain in your own words
Explain in your own words what the purpose of Good Agricultural Practice is and how it
might be of value to a commercial fruit grower to adhere to and report on their
implementation thereof.
2.4 Guidelines for Good Agricultural

Practices
The following is a summary of the areas for which GAP guidelines have been
developed.
Land Use and Soil

• Cultivated land information
• Current or prior use of adjacent land
Water Sources and Irrigation Practices
• Potential contamination associated with water sources
• Hazards introduced by irrigation practices
• Chemigation
• Agricultural water microbiological testing procedures
Implementation of Soil and Water Conservation Principles – Organic Fertilisers
• Management of organic fertilisers
• Hazards associated with animal manure and treatments to reduce the risks
• Hazards Associated with manure treatment and storage location
• Precautions for the application of organic fertilisers
• Keeping complete records of organic fertiliser preparation and use
Implementation of Soil and Water Conservation Principles – Inorganic Fertilisers
• Keeping complete records of inorganic fertilisation programs

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Animal Exclusion from Production Areas

• Methods for keeping animals out of production areas
• Cleaning surrounding areas
• Animals and water
Pest Control
• Pest Control in fresh produce operations
• Common pest control procedures
• Pesticides
• Pesticide handling
• Pesticide application
• Pesticide storage
• Pesticide residues
• Pesticide disposal
• Training and documentation
Worker Health and Safety
• Relationship between worker health and hygiene
• Health programs
• Worker hygiene training program
• Drinking water
• Worker hygiene practices and sanitation facilities
• Hand washing and hand-washing facilities
• Basic requirements for and placement of sanitary field stations
Safety Hazards Associated with Harvesting
• Physical damage caused by mechanical and / or manual harvesting methods
• In-field packaging operations
Safety Hazards Associated with Post-Harvest treatments and handling
• Post-harvest water quality
• Cooling considerations

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2.5 Managing good Agricultural Practices

Land use and Soil
Agricultural land and land that has been used for activities other than agriculture
can be contaminated with pathogenic organisms or toxic chemical substances.
Obtaining a history of the prior use of the land is important because it helps
identify these potential hazards. In addition, the failure of prior users to follow
Good Agricultural Practices can offer risks of contamination to produce grown on
the soil.
It is important to obtain information about the previous use of the land where
agricultural production is taking place. This can be done through interviews with
prior owners, a review of municipal permits, or from other sources. This
background information can help in the identification of situations that can increase
the risk for fresh produce contamination.
Cultivated Land Information
Information that should be obtained about the history of the land includes
if the land is being used or has been used for:
• Animal feeding or domestic animal production
• Barns or other housing of farm animals
• Garbage or toxic waste disposal, sanitary waste management
• Mining activities, or oil or gas extraction
Other information that should be obtained includes:
• If the land has experienced any serious flooding
• If the land has been treated in an uncontrolled manner with organic or
inorganic fertilisers and / or pesticides.
Prior use of the land for animal feeding or domestic animal production can
greatly increase the risk of contamination of fruit and vegetables with
pathogens commonly found in the intestinal tract of animals. The potential for
contamination from this source is related to the time that has passed since the
land was used for animal feeding or production. The risk of contamination will
also be influenced by conditions such as atmospheric temperature, sunlight and
relative humidity.
The presence of barns or farm animals a short distance from the cultivation site
increases the risk of product contamination. An assessment of the location of
the animals and their facilities and an evaluation of drainage systems and water
currents flowing near these areas will help determine the potential for
contamination. In some instances it may be necessary to create physical

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barriers or channels to divert water which may carry contaminants from the
animals.
When the land has been used for garbage disposal or as a waste management
site, it may contain decomposing organic matter and faecal material.
Depending on the garbage contents, soil microbial loads can be extremely high
and the soil may also contain harmful chemicals or toxic contaminants.
Land that has been used for mining or petroleum extractions can be
contaminated with heavy metals or hydrocarbons. Even if the contamination is
located on a small portion of the land, factors such as rainfall and subterranean
water flow should be evaluated. Analysis of toxic substances in the soil and a
review of the environmental compliance of the extraction operation are
recommended when the ground history indicates a high risk for chemical
hazards.
Heavy flooding can increase the sources of contamination. Water runoff can
introduce pathogens and chemical contaminants from remote areas. Dead
animals and standing water that remains after the floodwater have receded can
lead to significant bacterial hazards. Individual assessment of each flooding
situation is necessary, along with a review of the time that has passed since the
flood and other conditions that can mitigate or reduce the risks. When there is
concern about the safety of the site, microbiological analyses after the flooding
has occurred may assist in identifying contamination.
Even if the investigation of the prior use of the land indicates that it has been
used solely for agricultural production, prior production practices should be
reviewed. Improper use of organic fertilisers may result in microbiological
contamination of the soil, while inorganic fertiliser and / or pesticides used
improperly can cause serious chemical hazards. Chemical compounds should
have been used according to label recommendations and the products should
be registered for use on the specific crop.
Current or Prior Use of Adjacent Land
The land owner or operator should research both the present and prior use of
adjacent lands to identify potential sources of contamination and precautions
that need to be taken to prevent contamination of fresh produce in the
orchards.
Contamination from areas away from the actual growing area can reach
produce through a variety of means including water, wind, workers, vehicles, or
equipment moving from one area to another.
Water Sources and Irrigation Practices
During agricultural production of fruits and vegetables, water is used for numerous
activities in the field, including pesticide and fertiliser applications and irrigation.
Other water uses during produce handling include cooling, washing, waxing and
the movement of fruit. In addition to activities where water comes in direct contact
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with produce, field and pack house workers use water for drinking and hand
washing.
Water used in agricultural activities can be contaminated with pathogenic bacteria

that may cause severe health problems to consumers. It can be a source of and
vehicle for a number of biological hazards. Such micro-organisms are associated
with gastrointestinal diseases that, in severe cases, can cause death.
Poor quality water may be a direct source of contamination and also an important
vehicle for spreading micro-organisms in the production field. The severity of the
hazard resulting from poor quality water will depend on the type and number of
micro organisms in the water and their capacity to survive on the produce.
In addition to the quality of the water, other factors that can increase the risk of
contamination of produce by water include the stage of development and type of
crop, the time between the contact of the produce with the water and harvest, and
other water and produce handling practices. Fruits and vegetables with large
surface areas, such as leafy vegetables, or those where the surface structure allows
pathogens to adhere easily, are at a greater risk of contamination from water.
This risk can be further increased when the contact with contaminated water takes
place near harvest time or during post harvest handling.
Potential Contamination Associated with Water Sources
Among the most common sources of agricultural water are surface rivers,
streams, and open canals. Other sources include reservoirs such as swamps,
lakes, tanks, ground water from boreholes and, occasionally, public water
systems.
Surface and reservoir sources vary considerably in their microbial content.

Microbial loads of surface water range from several thousand organisms per
millilitre after a rainfall to a relatively low number after auto-purification, a
normally occurring process in smooth waters.
Surface waters can be exposed to temporary or intermittent contamination.

This contamination can come from raw human and animal wastes, sewage
water discharges, and water coming from adjacent areas dedicated to animal
production or other contamination. Surface water generally flows some
distances before it reaches the crop. It is important to identify upstream
sources of contamination to this flow. Elimination of this contamination may
involve modification of the water’s route or the introduction of intervention
methods, such as filters.
Water destined for agricultural production can easily become contaminated with
human and / or animal faeces. It is important to keep animals and children out
of the orchards and to provide field workers with properly constructed and
maintained restrooms or mobile sanitary units. Water contamination with
human faecal material also can occur if wells and water systems are not

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properly developed, if septic systems fail or have deficiencies in their design,

and from discharges that come from sewage treatment plants.
Wildlife, including insects, rodents, reptiles, and birds, can carry diseases. Since
these are found even in the most pristine environments, absolute protection of
water is difficult and minimisation of potential contamination by wildlife should
be the goal.
It is generally believed that ground water is less likely than surface water to be
contaminated with pathogens since ground water generally loses much of its
bacterial and organic content after filtration though rock and clay layers. The
bacterial content of ground water may vary from a few to a few hundred
organisms per millilitre. However, under certain conditions, such as with
shallow, old, or improperly constructed wells, the potential for contamination of
ground water by surface water is a great risk.
Hazards Introduced by Irrigation Practices
Irrigation is the controlled application of water to the land or field with the
purpose of providing the moisture levels required for the appropriate
development of the plant. Irrigation plays a major role in achieving cultivable
lands, especially in arid and semi-arid regions.
The hazards associated with irrigation practices are influenced by:

• Water source and quality
• Amount of water applied
• Irrigation program
• Irrigation method
• Soil drainage properties
• Pre-harvest interval
The closer to harvest irrigation occurs, the greater the chance for survival of
pathogens and for the presence of residual chemicals on the produce.
Irrigation methods, such as drip irrigation, where the contact between water
and plant is minimised, are generally less likely to cause fresh produce
contamination, however, the use of good quality water is still important.
Chemigation
Chemigation refers to the application of chemicals, such as fertilisers or
pesticides, through the irrigation system. In crop production, fertilisers are
often applied in this way, and this is referred to as fertigation.
When chemigation systems are not properly designed, they can result in serious
ground water contamination, increasing the risk of chemical contamination of
fresh produce. Safety equipment is available that can prevent back-flow and
subsequent groundwater contamination. This equipment is relatively
inexpensive and can prevent serious hazards.
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In the case of fertilisers, it important to know the plant toxicity of the specific
fertiliser and to pay close attention to calculated and recommended dosage
rates and schedules of application.
Additional safeguards against contamination during chemigation include training

and certification of applicators and water analysis at the source and at locations
near the water source. In addition, it is important to identify the runoff
direction if runoff takes place.
In the case of fertilisers, it important to know the plant toxicity of the specific
fertiliser and to pay close attention to calculated and recommended dosage
rates and schedules of application.
Agricultural Water Microbiological Testing Procedures
Microbiological analyses are generally performed as indicators of contamination,

especially for the verification of cleaning programs for tanks, wells, or when
contamination from a specific source or event is suspected. They are time-
consuming and are used to track safety trends, not for daily monitoring
activities, and are generally used to verify that the appropriate preventive
measures are in place.
Proper records of water microbiological quality are an important good

agricultural practice. It is important to document the frequency and results of
each water test since changes in results may identify problems.
Testing for specific pathogenic bacteria in water may be inappropriate. They

could be present in very small amounts and thus not detected. Furthermore,
microbiological characteristics of water can vary considerably depending on
such factors as the water source, season, and sampling time. Since waterborne
disease is usually the result of faecal contamination of water supplies, it is more
efficient to determine if faecal contamination is present than to actually look for
the presence of pathogens.
Implementation of Soil and Water Conservation Principles – Organic

Fertilisers
Good agricultural practices prescribe the use of soil and water conservation
practices, such as channel construction, drain control structures, diversion tanks
and vegetative barriers and so on, which act as physical barriers in the event of a
contaminated water runoff.
A very important aspect of soil and water conservation is the management of

fertilisers that are applied to the soil.
Animal manure and solid biological waste may provide safe, effective fertiliser when
properly treated. If the treatment is inadequate, or if no treatment is used, the risk
of contamination of fruit and vegetables with pathogenic micro-organisms is
extremely high. The rate of survival of contaminants in manure and their transfer

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to crops depends on a number of factors. These include soil type, manure

application rate, soil pH, composting method, and time of application.
Raw materials commonly used for the production of organic fertilisers include:
• Animal manure
• Post-harvest material
• Organic waste
• Bio-solids / sludge (human waste)
Implementation of Soil and Water Conservation Principles – Inorganic
Fertilisers
Inorganic fertilisers are produced through commercial chemical processes.

Although the products themselves are generally not a source of microbial
contamination, care should be taken to assure that contamination is not introduced
through the use of contaminated water to mix the products or unclean equipment
used in their application.
Many inorganic fertilisers may cause residues which are unacceptable for export
requirements of certain markets. It is therefore very important to keep accurate
fertilisation records in order to complete the cycle of traceability as well as to
implement the relevant good agricultural practices.
Animal Exclusion from Production Areas
All animals including mammals, birds, reptiles and insects are considered vehicles
for contamination with pathogenic organisms. A large number of micro-organisms
can be found on the surface of animals’ hair, feathers, hide, and skins, and in their
respiratory and gastrointestinal systems.
In addition to food-borne pathogens, animals can carry many spoilage micro-

organisms, which can greatly reduce the quality and shelf-life of fresh produce.
Quality deterioration also can be accelerated by physical damage to the surface of
the fruit caused by animals, birds and insects. In addition to lowering quality, the
wounded surfaces become an open door to pathogenic and spoilage organisms,
greatly increasing the risk of contamination of the internal parts of the produce.
Methods for Keeping Animals Out of Production Areas
Maintain domestic and farm animals away from the fruit orchards and establish
physical barriers or vegetation to prevent entry of wild animals. These
precautions are especially important near harvest time.
Field workers should not be allowed to bring dogs, cats or other domestic
animals into the field, packaging areas or storage facilities.
Dead or trapped animals such as birds, insects, and rats, should be disposed of
promptly to avoid attracting other animals. Proper disposal procedures are to
bury or incinerate the animal.

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Cleaning Surrounding Areas
It is important to keep areas around the orchards clean and neat to further
protect the plants and fruit. The following general guidelines should be adhered
to:
• Keep the grass short to avoid the presence of rats, reptiles and other pests.
• Keep all areas free of garbage.
• Remove all unnecessary equipment. Old and broken equipment provide
protection for rats and insects.
• Remove nests from fields and buildings
Animals and Water
Since animals are attracted by water, the presence of water in the orchards and
in the fruit packing or storage area should be limited to what is needed for
specific uses. In the packhouse, surfaces and floors should be kept clean and
as dry as possible to avoid water that may promote bacterial and pest growth.
Water tanks and storage containers should be capped to prevent access to
water sources.
Pest Control
Pest Control in Fresh Produce Operations
In fresh produce operations, the term pest applies to all organisms that can
damage or contaminate fruit and vegetables during field production, packaging,
storage and distribution. Insects, micro-organisms, wild animals and weeds,
which can also harbour insects, vermin, etc., should all be considered in a pest
control program. This program should also extend to the packhouse, storage
facilities and vehicles used for transport.
Common Pest Control Procedures
Pests can be controlled through a variety of methods. Table 2.1 describes the
various pest control methods that are commonly used.
When selecting a pest control method, choose one that is approved for local,
regional and national level use and apply it appropriately.

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Method Description
Biological Control Biological control uses living organisms for pest control. Biological
pesticides fall into three major classes, which is:
• Microbial pesticides that contain micro-organisms, such as
bacteria, fungi, or viruses, that attacks a specific pest.
• Plant pesticides that are substances that plants produce
from genetic material that has been added to the plant.
• Biochemical pesticides that are naturally-occurring
substances that control pests by non-toxic mechanisms, for
example pheromones.
Some plant growth regulators are naturally-occurring bio pesticides.
Biological control also includes the release of parasitic and
predaceous insects to control insect pests or weed species.
Plant Resistance Crop plants are bred to produce varieties that resist insects and
other pests. Crop plants are also genetically altered to allow them to
withstand herbicides so that only weeds are killed when treated with
chemical herbicides.
Cultural Control Cultural methods include crop rotation, soil tillage, the use of trap
crops, changing planting or harvesting time, intercropping with other
crops or with varieties that repel pests.
Mechanical and Mechanical and physical methods refer to techniques such as
Physical Control collecting pests with traps, suction devices or by hand, or such as
using fire, heat, cold, sound, or physical barriers or screens.
Chemical Control Chemical control methods make use of conventional pesticides,
which are synthetic chemicals that are intended to prevent, destroy,
repel or mitigate any pest.
Integrated Pest IPM is a pest management approach that uses all available pest
Management control methods, including the judicious use of pesticides, to
(IPM) optimise a crop's ability to resist the pest with the least hazard to
humans and the environment.
Integrated pest management supports the control of pests through
methods that are less dependent on chemicals. In recent years,
consumers of fresh produce are becoming more aware of the
chemicals that are applied to fresh produce and the demand is
therefore for a more integrated pest control strategy.
Pest control programs should include a series of scheduled inspections to

identify situations that can encourage the introduction of pests, identify the
presence of pests and quantify their number.
Pesticides
Pesticides are toxic chemicals that are used to protect crops, to control
household pests and nuisance insects, and to eliminate vectors of human and
animal diseases. Vectors are organisms that carry pathogens from one host to
another.
Classes of pesticides are commonly named after the pests that they help to
control, for instance insecticides control insects, herbicides control weeds,
fungicides control fungi, and rodenticides control rodents.
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Since pesticides can be extremely harmful, they should be applied, handled and
stored in accordance with the instructions given on the label or on the
manufacturer's safety data sheet for the product. Because of the potential
health hazards associated with pesticides, application rates should be controlled
to limit the amount of residues on produce and only pesticides approved for use
on a specific product or in food processing facilities should be used.
Registration of a pesticide is a scientific, legal and administrative process to

enable authorities to control quality, use levels, labeling, packaging and
advertising. Data required for registration of a product include its chemical and
physical properties, effectiveness, toxicity for assessment of human health
hazards and a prediction of the environmental effects that it may have.
Pesticides should be used only when needed and only in the amounts that will
adequately control pests. Minimising the amount of pesticide used reduces
costs and helps to protect the environment. The pesticide label is the ultimate
source of information for determining the proper application rates for a specific
pesticide.
It is recommended that growers document and verify that the pesticides used
come from certified distributors, and that competent authorities approved their
usage.
Pesticide Handling
Pesticide handling should be controlled through every phase, from acquisition
through storage to use in the fields. It is very important that the persons in
charge of handling these products are aware of the possible danger that they
hold, and follow the instructions printed on the label or on the information page
that usually accompanies the product.
Pesticide Application
The instructions for application of a particular pesticide should be read carefully

before using the product. Information such as restrictions for its use,
application rates, approved doses, number of applications and minimal intervals
between applications should be carefully considered.
Pesticides are supplied in liquid, solid, or gaseous forms. It is important to

follow label instructions for the mixing, loading and handling of the specific
pesticide being used and the actual conditions of use. The amount of pesticide
concentrate needed to treat a specific site should be carefully calculated. The
water used to prepare pesticides should be free of pathogenic organisms.
Special attention should be paid to spray equipment, pumps and nozzles used
to apply pesticides. To minimise the potential for over or under treatment,
accidents and spills, they should be calibrated for accuracy and checked
frequently for malfunctions. Spray equipment should be regularly washed to
prevent possible contamination of fruits or vegetables with compounds not
authorised for that commodity and to avoid accidental overdosing.
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Warning signs should be posted on fields that have recently been treated with
pesticides to prevent workers or visitors from inadvertently coming in contact
with treatment chemicals. Such signs should only be removed after the
established re-entry period into the field has passed so that residual levels are
at an acceptable level.
Pesticide Storage
The amount of pesticide on hand should be kept to a minimum by buying only

what is needed for the season or for the specific application.
The pesticide storage facility should:

• Be properly identified and signposted
• Be away from animal shelters, human habitations and all water sources
• Have a concrete floor to facilitate clean up in the event of a spill or leak
Pesticide Residues
High levels of pesticide residues on crops may be a hazard to humans who eat
the produce. To regulate pesticide residues, a legal limit known as the
maximum residue limit (MRL) is developed for each pesticide. The MRL is the
maximum level of residue of a chemical substance that is legally permitted to
remain in or on a crop when sold. This limit is used to provide reasonable
assurance that the consumer will suffer no adverse effects from consuming the
product, even over a lifetime of exposure.
Although strict adherence to MRLs might not be feasible for some countries
because of economic constraints, those countries relying on food export profits
should monitor for and comply with these MRL levels in order to maintain
credibility as responsible exporters.
The Citrus Growers’ Association of Southern Africa publishes and updates a

document called The Recommended Usage Restrictions for Plant
Protection Products. This document indicates the MRL for all plant
protection products that is registered for use on in South Africa, and the
withholding period for each product. The withholding period is the length of
time before the fruit is harvested that the product must not be applied in order
to ensure that the residue levels will be within the acceptable range when the
fruit is harvested. Although this will give a good guideline to all fresh fruit the
specific regulations need to be obtained for a specific fruit.
If the guidelines contained in this document are strictly adhered to and the
pesticides are applied in the correct dosages, the risk of exceeding MRLs is
limited.

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Pesticide Disposal
Instructions and restrictions on pesticide disposal are available from the

product’s manufacturer and may also be established by local environmental
regulations.
Empty pesticide containers should be washed multiple times and taken to an

appropriate place for disposal. Empty, properly rinsed containers can be
disposed of at most sanitary landfills. In view of the persistent, volatile nature
of many pesticides, disposal by burning or burying on the farm is discouraged.
Never dispose of pesticides or pesticide containers in unused wells or near
water sources.
Excess spray and rinse water from cleaning of equipment can be sprayed on
sites or crops listed on the label.
Training and Documentation
Records of training for the proper handling and application of pesticides should
include:
• Employee’s name
• Experience or employment date
• Position or job performed by the employee
• Date of training
• Training topics
• The institution responsible for training and instruction records or certificates
• Signature of trainer
Pesticide records must contain information on:
• Crop data (variety, planting date, etc.)
• Name of pesticides used
• Place of application
• Dosage
• Application dates
• Time period before harvest
• Name of the person responsible for the application
• Date of last equipment calibration

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Look at the diagram below and summarise what you understand this diagram to mean in
terms of the flow process of Good Agricultural Practices
Soil
o current
o in the
future
Water Animals
o current o current
o in the o in the
future future
Consumer
o current
o in the
future

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Relationship between Worker Health and Hygiene
Assuring worker health both increases worker productivity and aids in

preventing potential microbial contamination of crops. An infected employee,
whether he / she is showing symptoms or not, can easily contaminate fresh
produce if they do not practice good hygiene, such as washing their hands after
sneezing, touching hair or other body parts, or using the restroom.
General symptoms that flag an employee with the potential for causing
microbial contamination of produce include:
• Diarrhoea
• Vomiting
• Dizziness
• Abdominal cramps
• Exposed or open wounds
• Hepatitis or jaundice (yellow colour of the skin)
Employees with gastrointestinal distress or open wounds can contaminate fresh
fruits and vegetables through handling. Persons that do not show any
symptoms of disease can transmit microbial pathogens. Many micro-organisms
can be guests in the human body without evidence of disease and can be
spread to others by the human hosts.
Workers should be trained to report any disease symptoms to supervisors.
Sick employees should not participate in activities that involve direct contact
with the fresh produce or with packaging material until they have clearance
from a licensed healthcare provider.
Health Programs
Ideally, agricultural workers should have access to a health care system that is
accessible to them in their workplace. Workers have been shown to be more
willing to report symptoms of illness or disease if they have access to healthcare
professionals.
Information on and contact details of medical service providers that should be

contacted in case of emergency must be prominently displayed.
Any worker with exposed wounds that can directly contaminate fresh produce
should have these wounds properly disinfected and covered before participating
in production and handling activities. A first aid kit with supplies for treating
worker injuries should be readily available at the worksite.

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Worker Hygiene Training Program
It is also important for employers to provide fruit and vegetable handlers with a
training program on good food handling and hygiene practices. The possibility
of produce contamination is directly related to the quality of the worker training
program.
Proper hygiene procedures should be established and included in hygiene and

health training programs. All employees including supervisors, temporary
personnel, part-time and full-time workers should participate in these activities.
The level of knowledge required should be set according to the type of
operation, responsibilities and type of activities in which the employee
participates.
Training should be reinforced constantly. Demonstrations of procedures are

usually more effective than simple verbal instructions. Training should be in the
language and dialect of the employees to ensure comprehension and trainers
should consider cultural aversions and ingrained practices when planning
training.
Drinking Water
Water for human consumption should be potable, which means that it should
be free of micro-organisms and chemical substances that can jeopardise the
health of the person consuming it. Ensuring the availability of potable drinking
water for field workers can minimise the risk of them developing disease and
consequently contaminating fresh produce.
Precautions that should be taken for the handling of drinking water in the fields
and packing areas include:
• Water supply systems should be in good condition and operating properly
• Water should be stored in clean, sanitised containers and tanks
• Water containers should be washed and sanitised on a daily basis
• Water storage containers should be closed at all times
• Containers should be kept out of the sun and away from excessive heat
• Disposable cups should be provided and each person should use a different
cup
Frequent microbiological and physical evaluation should be performed on
drinking water when the water is being stored or treated on site. Simple
evaluations of the colour, odour and taste of water should be performed as part
of the daily monitoring procedures.
If any of the water quality tests indicate the quality is not adequate, the water
should be replaced to reduce the chances of infection and the proper authorities
should be notified of the problem.

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Worker Hygiene Practices and Sanitation Facilities
The responsibility for reducing or avoiding contamination during primary

production falls heavily on agricultural workers. Employers can provide training
and other resources to educate workers, but the effectiveness of the program,
in the end, relies on the worker’s understanding and implementation of personal
hygiene and safety practices.
Therefore, management should provide workers with information about

acceptable hygiene practices, ensure it is understood, and send a clear signal to
workers about the importance of these practices.
Hand washing is required:

• At the beginning of the work day
• After going to the restroom
• After smoking or eating
• After breaks
• After sneezing, coughing or touching the nose
• After touching or scratching the skin or wounds
• After touching dirty equipment and utensils
• After touching trash on the floor or after handling waste material
• After touching or handling fertilisers, pesticides, chemicals or cleaning
materials
Sanitary Field Stations
The basic requirements for sanitary field stations are:
• Toilets should be connected to an evacuation or sewage system adequately
constructed to avoid contamination of fields, water sources or product.
• Sanitary stations should be in good, clean and sanitary, and should have
adequate clean water, soap and paper towels.
• There should be an adequate number of toilets for the number of employees
working. It is recommended that there be at least one toilet for every 20
persons of the same gender.
• Toilets should be accessible for the personnel, meaning close to their
working area, at a maximum distance of 400 meters or a 5 minute walk.
• Toilet facilities should be separated by at least 400 meters from the water
sources.
• Water stations with potable water for drinking should be in place during the
harvest season.

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Safety Hazards Associated with Harvesting
Most fresh fruits and vegetables are extremely perishable. The safety and quality
of the produce when it reaches the retail market is strongly influenced by the
safety and quality of the produce at harvest. Additional factors that affect safety
and quality of fresh produce at market include handling, storage temperature,
transportation conditions, and the time period between harvest and consumption.
Maintaining safe, high quality produce with an adequate shelf-life depends on both
the pre-harvest factors discussed earlier and the control measures taken
throughout the distribution chain. This chain begins with harvesting the produce.
The choice of harvesting method depends on the produce characteristics.

Mechanical harvesting is recommended for produce that can withstand physical
handling. For commodities destined for the fresh market, integrity and appearance
are important, and manual harvesting is therefore widely used. Most fruit is almost
exclusively harvested manually.
With manual harvest, worker hygiene is especially important since there is a great
deal of hand contact with the product that could lead to contamination. Proper
sanitation of harvest tools is also critical to product safety.
Physical Damage
Physical damage caused during harvesting may lead to:

• Water loss
• Increased respiration rate
• Initiation of ethylene synthesis
• Fruit discolouration
• Penetration of micro-organisms
In-Field Packaging Operations
The following is recommended for products packed in the production field:

• All workers involved in field packing operations must follow good hygiene
and sanitation practices.
• Avoid the direct contact of packages, containers or products with the soil.
• All containers, baskets or empty boxes should be clean and free from visible
signs of dirt, oil, grease and chemical contaminants.
• Packing containers should be stored in a clean dry place away from the field
and should be transported and handled with the same sanitary
considerations

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Post-Harvest Treatments
Post-Harvest Water Quality
Water is a key to a number of post-harvest operations. It is used in dump

tanks to reduce physical injury as bins or picking trailers are emptied onto a
packing line. It may be used for rinsing at any point on a packing line. It is
needed for mixing solutions of waxes and fungicides. Hot water treatment is
also used as a quarantine measure for pest control.
Water quality is important in reducing contamination during post-harvest
cooling, washing and sanitising operations. The water used for post-harvest
operations should be potable and free of disease-causing organisms. Water
taken and used directly from rivers or holding ponds should not be used for
post-harvest washing or cooling.
Practices that are used to reduce the risk of contamination of produce by post-
harvest processing water are as follows:
• Perform periodic water sampling and microbial testing
• Follow appropriate guidelines for pack house water sanitation
• Change water as necessary to maintain sanitary conditions
• Clean and sanitise water contact surfaces, such as dump tanks and wash
tanks
• Install backflow devices and legal air gaps to prevent contamination of clean
water with potentially contaminated water
• Routinely inspect and maintain equipment designed to assist in maintaining
water quality, such as chlorine injectors, filtration systems, and backflow
devices
Cooling Considerations
Immediately after harvest the temperature of the fresh produce is high. To

extend the shelf-life and quality of fresh fruits and vegetables, products are
generally cooled within 24 hours after harvesting. Heat elimination is commonly
applied to highly perishable commodities such as fruits.
There are many different types of cooling systems available. Methods that are
commonly used to cool fresh produce include:
• Room cooling • Package icing

• Forced air cooling • Vacuum cooling
• Hydro-cooling

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Of the commonly used commercial cooling methods, the ones using air and
vacuum present the lowest risk for contamination. However, the air introduced
in the cooling systems can represent a potential microbial hazard. Micro-
organisms found in dust and tiny water droplets can be introduced onto product
using these cooling systems. Such micro-organisms can come from outside
dust, soil, equipment, and waste products. These micro organisms cannot
develop in the air, but air can serve as the vehicle through which they can reach
the product.
Cooling methods using water and ice as the cooling mediums have the greatest
potential for contamination of fruits and vegetables. Water and ice used for
cooling operations are potential contamination sources. Water used in hydro-
cooling systems and for ice making should be potable and ice should be made
and held under sanitary conditions.

Research and Discover
Conduct research regarding the following factors that should be
considered in the management of Good Agricultural Practices, based
on information from the farm where you are completing your
practical duties:
Factors Your findings Your findings and

recommendations
pertaining to the
implementation,
management and
maintenance
surrounding Good
Agricultural Practices
(GAPs)
Soil
Cultivated Land
Information
Current or Prior Use of
Adjacent Land
Water Resources and
Irrigation Practices
Potential Produce
Contamination
Associated with Water
Sources
Hazards Introduced by

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Water Resources and

Guard against hazards
Introduced by Irrigation
Practices by managing
hazards associated with
irrigation practices
Chemigation
Agricultural Water
Microbiological Testing
Procedures
Implementation of Soil
and Water Conservation
Principles
Organic Fertilizers
Hazards Associated with
Animal Manure
Treatments to Reduce
the Risks
Good Agricultural
Practices in the
Management of Organic
Fertilizers
Manure Treatment and
Storage Location
Precautions for the
Application of Organic
Fertilizers (Not
recommended for Citrus
Crops due to the adverse
influence on colour
development of fruit).
Keeping complete
records of organic
fertilizer preparation and
use is part of a Good
Agricultural Practices
program.

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Inorganic Fertilization
Keeping complete
records of Inorganic
Fertilization Programs
Animal Exclusion from
production areas
Methods for Keeping
Animals Out of
Production Areas
Cleaning Considerations
for Surrounding Areas
Animals and Water
Pest Control
Pest Control in Fresh
Produce Operations
Common Pest Control
Procedures
Pesticides
Pesticide Handling
Pesticide Application in
the Field
Pesticide Storage
Pesticide Residues
Pesticide Disposal
Training and
Documentation
Relationship between
Worker Health and
Hygiene
Relationship between
Worker Health and
Hygiene
Health Programs
Worker Hygiene Training
Program

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Drinking Water
Precautions for handling
drinking water in the
fields and packing areas
Frequent microbiological
and physical evaluation
should be performed on
drinking water when the
water is being stored or
treated on site.
Worker Hygiene
Practices and Sanitation
Facilities
Hand washing and hand-
washing facilities
Basic requirements for-
and placement of
sanitary field stations
Safety Hazards
Associated with
Harvesting
Physical damage caused
by mechanical and / or
manual harvesting
methods
In-field Packaging
Operations
Post-Harvest Water
Quality
Practices to reduce the
risk of contamination of
produce by post harvest
processing water.
Cooling Considerations
Eliminating Field Heat
Common Cooling Media
for Fresh Produce
Air Cooling Methods
Water and Ice Cooling
Methods

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Safety Hazards
Associated with
Harvesting (Cont.)
Important Considerations
Regarding Water
Temperature and
Microbial Infiltration
Common Cooling
Methods for Fresh
Produce
Safety Hazards
Associated with Post-
Harvest treatments and
handling

Concept (SO 2)
Concepts of good manufacturing

practices in the agricultural food chain
are described.
The complimentary nature of these

regulatory processes and how it
impacts on the management of the
agricultural enterprise are described.
The management and maintenance of

above processes are explained.
The flow of the process to achieve the

goals is illustrated.
My Notes …
. .................................................................................
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..................................................................................
..................................................................................
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Non-Conformances and the

Session 3 effect thereof on quality of
the product
SO 3: Take decisions on reported non-conformances in respect of
food safety, production, environmental, and social practices and
implement corrective action in the agricultural environment.

Non-Conformance
3. 1 Introduction
Now that we have examined traceability through effective recordkeeping, and
considerations regarding the management and maintenance of Good Agricultural
Practices, it is important to examine the implications of non-conformance and
explore possibilities for corrective actions.
In the context of food safety management systems, the term “non-conformance” is

used not only to describe products that are potentially unsafe because is deviates
from set standards, but also to describe the processes and procedures that were
deviated from in the first place and caused the deviation in the product.
A food safety management system is designed to consistently produce products

that adhere to certain quality and safety standards. The system should be such
that as long as all prescribed policies and procedures are adhered to the product is
virtually guaranteed to be safe and of good quality.
Assuming that the food safety management system adheres to these requirements,
it follows that only non-conformance or non-compliance to the prescribed policies
and procedures can result in a product that does not conform to quality and safety
standards, because it was produced or manufactured during a period when critical
limits were violated or exceeded, or when an organisation has lost control of a
prerequisite program (PRP) or an operational prerequisite program (OPRP).

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3.2 The Impact of Non-Conformance

Non-conformance to food safety procedures may compromise product quality by
causing blemishing, contamination, accelerated decay, or exceeding of maximum
residue levels, which would render it unsafe for human consumption or unsuitable
for meeting specifications of export markets.
Many export or local contracts are based on the assurance provided by the
implementation of and management according to a food safety management
systems and adherence to Good Agricultural Practices. The buyer of fresh produce
would not be satisfied with a product that does not conform to the standards and
specifications. Additionally, it would raise concerns for the buyer if they find
repeated instances of non-conformance to the plan.
Regulations of importing countries allow for fruit that do not conform to quality and
safety standards to be quarantined and such fruit cannot be sold in that market.

Walk – about
Do a walk-about on your own farm, and identify at least two areas where possible non-
conformance to the implemented Food Safety Management System’s Protocols and Procedures
may potentially occur, and what corrective actions may be applicable.
Stage Yes CCP
of Potential / Hazard Control or Critical Monitoring Corrective
process Hazards No Description Measures CP Limits Process Action Records
Stage Yes CCP

of Potential / Hazard Control or Critical Monitoring Corrective
process Hazards No Description Measures CP Limits Process Action Records

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3.3 The Role of Traceability and

recordkeeping in identifying Non-
Conformance
The purpose of traceability and associated recordkeeping was discussed in detail
both in the level 3 guide and in Chapter 1 of this guide. As part of the food safety
management system, data and records associated with traceability are analysed
and interpreted in order to identify instances of non-conformance.
This is done both on an ongoing basis, where the records that relate specifically to
identified risk areas, or critical control points, are monitored to ensure that critical
limits are maintained. If critical limits are exceeded at any critical control point, the
planned corrective action must be taken immediately to eliminate or control the
non-conformance.
Records related to traceability is also useful in determining the point at which non-
conformance occurred if it is found that the end-product does not conform to
safety and quality standards. Because traceability records are designed to provide
a complete picture of the process to which the fruit was subject, the point at which
the critical limits were exceeded can be identified if non-con-forming fruit is found.
Non-Conformance and Recordkeeping

In 2006, a consignment of fruit was found on arrival in Japan to exceed maximum residue
levels. The consignment consisted of 4,000 pallets of fruit. The procedure in such a case
prescribes that the entire consignment is rejected until it can be proven that not all the fruit
was subjected to the same processes. Because the grower had sound traceability records, he
could prove that most of the fruit were not subject to processes where the critical limits were
exceeded. The non-confirming fruit was accurately identified and the remainder passed
inspection.

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3.4 Validation and verification

Validation is a process that is used to ensure that food safety control measures
are capable of being effective. The validation process uses evidence to determine
whether control measures are capable of controlling food safety hazards and
ensuring that products are safe.
Control measures are implemented and managed using operational prerequisite

programs (OPRPs) and HACCP plans, and must be validated before they are
implemented.
Verification is a process that uses objective evidence to confirm that specified

requirements have been met. In the context of most food safety standards, you
are expected to verify that your food safety management system has been
implemented. You are expected to do at least the following:
• Verify that your Prerequisite programs (PRPs) have been implemented.
• Verify that hazard analysis inputs are updated.
• Verify that your hazard levels are acceptable.
• Verify that Operational prerequisite programs (OPRPs) are implemented and
effective.
• Verify that HACCP plan is implemented and effective.
• Verify that procedures are implemented and effective.
3.5 Corrective Actions

Corrective actions are steps that are taken to eliminate the causes of an existing
nonconformity. The corrective action process includes causal analysis and is
designed to prevent recurrence.
It is difficult to quantify or prescribe corrective actions, as the options would be

related directly to the food safety management system and identified deviation or
non-conformance. The scope of the corrective actions is also directly related to the
class and grade of fruit to be produced and the market for which it is destined.
Planned corrective actions are described in the Quality Management Standard

Operations Procedure Manual or in the Standard Operating Procedures manual for
the food safety management system. The development of such prescribed
corrective actions relates directly to HACCP step 5.
The following principles are applied in terms of taking corrective actions:

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• Early identification of the problem through prescribed and regular analysis

and interpretation reports
• Open and honest channels of communication regarding the occurrence of
non-conformance to avoid health risks to the consumer and limit liability to
the grower and its agents
• Rapid and coordinated response to the problem, for example quarantine any
affected produce immediately or suspend procedures that caused the
problem
• Investigation and confirmation of non-conformance as measured against the
critical control points identified in the food safety management system
• Confirmation and identification of source(s) of the non-conformance or non-
conforming product(s) by measuring against critical limits
• Take decisive action to prevent future non-conformance instances or the
production of similar non-conforming produce

Concept (SO 3)
Examples of non-conformances and the

effect thereof on quality of the product
are described.
The role of traceability and record

keeping system in the identification of
non-conformances are described.
The effect of non-conformances is

identified and explained.
Different types of corrective action are

described and implemented.
My Notes …
...................................................................
...................................................................
. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...................................................................
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Session 4 Conduct Internal Audits

SO 4: Conduct internal audits according to the specifications of
the trade/market in the agricultural environment.

An Audit System
4.1 Introduction
The International Organisation for Standardisation (ISO) describes audits as
follows: a systematic and independent examination to determine whether quality
activities and related results comply with planned arrangements and whether these
arrangements are implemented effectively and are suitable to achieve objectives.
The documented food safety management system on a farm can be of the highest
quality, but if it is not implemented correctly and consistently and if its prescriptions
and procedures are not followed, it is of no real value at all.
Internal audits are used to monitor and probe the integrity of the food safety
management system continuously and to thereby ensure that it is implemented as
prescribed. The internal auditor conducts regulatory system audits to verify that an
establishment's food safety management system, such as the HACCP system and
its prerequisite programs, HACCP plans and reassessment procedures, is
implemented as described and is continuously effective.
4.2 Elements of Internal Audit System

An organisation’s approach to internal audits consists of the policies and procedures
that govern its internal audit functions, including auditing schedules. There are no
hard and fast rules that prescribe exactly how internal audit systems for food safety
should be designed and executed and the approach to conducting an internal audit
is often closely related to the quality management system.

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There are certain common elements that occur in all internal audit systems, being:
• An audit charter
• Risk assessment process
• An audit plan
• An audit cycle
• Audit work programs
• Audit reports
• Requirements for audit documentation
• Follow-up processes
• Professional development programs
Audit Charter
A mission statement or audit charter outlines the purpose, objectives, organisation,

authorities, and responsibilities of the internal auditor, audit staff, audit
management, and the audit committee.
Risk Assessment Process
A risk assessment process describes and analyses the risks inherent in a given line
of business. The level of risk should be one of the most significant factors
considered when determining the frequency of audits.
Auditors should update the risk assessment at least annually, or more frequently if
necessary, to reflect changes to internal control or work processes, and to
incorporate new lines of business.
Audit Cycle
An audit cycle identifies the frequency of audits. Auditors usually determine the
frequency by performing a risk assessment, as noted above, of areas to be audited.
While staff and time availability may influence the audit cycle, they should not be
overriding factors in reducing the frequency of audits for high-risk areas.
Audit Plan
The audit plan details the internal audit budgeting and planning processes. The
plan describes audit goals, schedules, staffing needs, and reporting.
The audit plan should cover at least 12 months and should be developed by
combining the results of the risk assessment and the resources required to result in
the timing and frequency of the planned audit cycle.
The audit committee should formally approve the audit plan annually, or review it
annually in the case of multi-year audit plans. The internal auditors should report
the status of planned versus actual audits, and any changes to the annual audit
plan, to the audit committee for its approval on a periodic basis.

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Audit Work Programs
Audit work programs that set out for each audit area the required scope and
resources, including the selection of audit procedures, the extent of testing, and
the basis for conclusions. Well-planned, properly structured audit programs are
essential to strong risk management and to the development of comprehensive
internal control systems.
Audit Reports
Written audit reports inform the board and management of individual department
or division compliance with policies and procedures. These reports should state
whether operating processes and internal controls are effective, and describe
deficiencies as well as suggested corrective actions.
The audit manager should consider implementing an audit rating system approved
by the audit committee. The rating system facilitates conveying to the board a
consistent and concise assessment of the net risk posed by the area or function
audited.
Requirements for Audit Documentation

The requirements for audit work paper documentation should be clearly described
in the audit policies and procedures, including work paper retention policies. This
ensures clear support for all audit findings and work performed.
Follow-Up Processes
Follow-up processes require internal auditors to determine the disposition of any
agreed-upon actions to correct significant deficiencies.
Professional Development Programs
Professional development programs must be in place for the institution’s audit staff
to maintain the necessary technical expertise.
4.3 Pre-Harvest Internal Audits

A pre-harvest internal audit on a fruit farm is normally conducted as a single audit,
usually in the following sequence:
• Chemical storage
• Fertilisers
• Water and irrigation
• Waste disposal and pollution
• Transport from orchard
• Machinery and equipment maintenance

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• Personal hygiene
• Training
Below are examples of internal audit documents for each of these points. Please
note that these are examples only and that the work papers used on specific farms
will depend on the risk assessment and circumstances on that farm.
Chemical Storage
Internal Audit – Food Safety
Chemical Storage
Auditor Responsible Person
Signature Audit Date
Question Y/N Defects

1. Are there sufficient warning signs?
2. Are there signs for no smoking, eating or drinking?
3. Is the storage area always locked?
4. Is there a safety gate to the storage facility?
5. Are only authorised personnel allowed in the storage area?
6. Are there hand washing and showing facilities?
7. Are clothing stored separately?
8. Is the ventilation adequate?
9. Is non-absorbent shelving used?
10. Are the powders stacked above the liquids?
11. Are the chemical stored in their original containers?
12. Is there emergency procedures?
13. Is there a pail with sand to clear up spillages?
14. Are agrochemicals transported in a safe and secure

manner?
15. Is there a system in place for the disposal of wastewater?
16. Is all documentation up to date?
17. Are MRL lists and safety data sheets present and
accessible?
18. Is the yearly residue analysis available?

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Verify
Completion
Corrective Action Person Target Date Signature (Date and
Date
Signature)
Fertilisers
Fertilisers

1. Are inorganic fertilisers stored at least 10m from ditches,
water courses and other water sources?
2. Are there retention walls where inorganic fertilisers are

stored?
3. Are all concentrated fertilisers stored under cover?
4. Are all hazardous and risk areas sign-posted?
5. Are the personnel trained in the handling of fertilisers?
6. Are documentation, records, and safety data sheets up to

date?
Verify
Completion
Date
Signature)

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Water and Irrigation
Water and Irrigation

1. Have no untreated sewage water been used for irrigation?
2. Have records been kept of the water volumes deposited
during irrigation?
3. Have routine water analysis been taken of water used from
water sources where there is a potential pollution risk?
4. Have an annual risk assessment for water pollution been
completed?
Verify
Completion
Date
Signature)
Waste Disposal and Pollution
Waste Disposal and Pollution

1. Are there procedures and facilities in place for storage and
disposal of hazardous materials?
2. Is suitable provision made for the removal of waste?
3. Is waste stored in suitable containers with lids in the
orchard?
4. Are there any indications that the production practices may
cause pollution?

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Verify
Completion
Date
Signature)
Transport from Orchard
Transport from Orchard


1. Are the vehicles, trailers and crates cleaned regularly?
2. Are drivers trained to operate vehicles and machinery?
3. Are drivers instructed to drive at the proper speed through

orchards to minimise dust?
Verify
Completion
Date
Signature)

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Machinery and Equipment Maintenance
Machinery and Equipment Maintenance

1. Are all machinery in a good condition and cleaned regularly
(spray machines, trailers, herbicides carts, etc.)?
2. Are all equipment in a good condition and cleaned
regularly (pruning sheers, saws, clippers, etc.)?
3. Are all maintenance records and schedules in place and up
to date?
Verify
Completion
Date
Signature)
My Notes …
....................................................................
....................................................................
. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
....................................................................
....................................................................
....................................................................
....................................................................
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . .
....................................................................

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Personal Hygiene
Personal Hygiene

1. Do all workers wash their hands before handling fruit and
after using the toilet?
2. Do all workers have clean protective clothing, head

coverings and footwear?
3. Is there no spitting, chewing, eating, smoking, drinking,

sneezing, and coughing over fruit?
4. Is hair clean, tidy and covered?
5. Are no personal items taken into the orchard?
6. Are all fingernails short and clean, with no nail varnish and
no false fingernails?
7. Is no jewelery allowed in the orchard?
8. Are all cuts and open sores properly dressed with bandage
or a plaster?
9. Are all serious skin complaints reported to the health

worker?
10. Are no transferable or infectious disease carriers allowed to

work with fruit? (please report)
11. Are incidences of transferable or infectious disease carriers

reported to the health worker?
12. Are all field toilets equipped with soap, water and
disposable towels?
13. Are all the toilets kept clean and is there a cleaning
schedule available?
Verify
Completion
Date
Signature)

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Training
Training
1. Are all personnel operating machinery trained and do they
have the necessary certificates?
2. Are all personnel working with plant protection products
trained and do they have the necessary certificates?
3. Are all personnel trained in food hygiene and food safety
and do they have the necessary certificates?
4. Are all personnel trained in personal hygiene?
5. Are there at least one person trained in First Aid?
6. Are there in each harvesting team at least one person
trained in basic food handling hygiene?
Verify
Completion
Date
Signature)
My Notes …
....................................................................
....................................................................
. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
....................................................................
....................................................................
....................................................................
....................................................................
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . .

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Audit Report
Write a report after investigating the internal and external audits that take place where
you are completing your practical duties
• Give details of the role that these audits play in ensuring food safety for the produce
from your farm
• Draft process flow of how these audits are conducted.
• Explain in your own words how Standard Operating Procedures are integrated into
Internal Audit Procedures
• Give examples of at least 5 different areas related to the HACCP plan or the Food
Safety Management Plan upon which Internal Audits are performed regularly.
Include copies of standard internal audit criteria and/or checklists for the areas
discussed as annexures to the report, and note on each how frequently the internal
audits are conducted.
• Give a brief overview of how these internal audits are managed throughout the
organisation in order to ensure a systematic record keeping system that will form the
basis of a sound traceability system
• Draw conclusions regarding the affectivity of the current internal audit system and
make recommendations regarding possible improvements that might benefit the
organisation.

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Concept (SO 4)
The purpose, importance and effect of

an internal audit are explained.
The procedure of an internal audit is

explained.
An internal audit is performed.
The management of such a process is

explained and how the results assist
with improving certain aspects of the
agricultural enterprise.
My Notes …
...................................................................
...................................................................
. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...................................................................
...................................................................
...................................................................
...................................................................
...................................................................
.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...................................................................
.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .................................................................
.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...................................................................
.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...................................................................
...................................................................

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Session 5 Maintain Standard

Operational Procedures
SO 5: Maintain standard operational procedures with regard to
agro-chemicals, food safety, quality, and production practices, as
well as environmental and social awareness within the
agricultural supply chain.

Standard operating procedures
5 .1 Introduction
Standard operating procedures (SOPs) are written documents that describe step-
by-step in detail how a procedure should be done. SOPs describe both technical
and administrative operational elements of an organisation.
The standard operating procedure manual for food safety is to a large extent the
documentation for a food safety management system. The SOPs contained in the
manual is used during an internal audit to measure the actual procedures and
processes that are employed.
The development and use of SOPs is an integral part of a successful quality

management system. It provides individuals with the information to perform a job
properly and facilitates consistency in the quality and integrity of a product through
consistent implementation of a process or procedure within the organisation.
SOPs can also be used as a part of personnel training programs, since they should
provide detailed work instructions. When historical data are being evaluated for
current use, SOPs can be valuable for reconstructing project activities. In addition,
SOPs are frequently used as checklists by inspectors when auditing procedures.
Ultimately, the benefits of a valid SOP are reduced work effort, along with improved
data comparability, credibility, and legal defensibility.

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5.2 Drafting Standard Operating Procedures

Standard operating procedures are often compiled into a standard operating
procedures manual. The different standard operating procedures in a manual are
typically related to managing one specific outcome or objective and are normally
related to each other. The SOP manual related to food safety will for instance hold
systematic and sequential procedures related to each of the steps that the
organisation will follow in order to ensure food safety.
It is important that each producer examines every aspect of the GAP list and
associated HAACP plan and draft specific operating procedures that will ensure food
safety principles are adhered to in line with his food safety management system.
A SOP manual should be organised to ensure ease and efficiency of use and to be
specific to the organisation that develops it. There is no one correct format –
internal formatting varies with each organisation and with the type of SOP being
written.
A SOP should be written with sufficient detail so that someone with a basic
understanding of the field can successfully reproduce the activity or procedure
when unsupervised.
SOPs should be written by individuals knowledgeable with the activity and the
organisation's internal structure. These individuals are essentially subject-matter
experts who actually perform the work or use the process. A team approach can
also be followed, especially for multi-tasked processes where the experiences of a
number of individuals are critical.
The organisation should have a procedure in place for determining what

procedures or processes need to be documented. The first step in an SOP manual
is to determine the policies of the organisation regarding:
• Food Safety
• Traceability
• Good Agricultural and Production Practices
• Quality and Quality Management
• Environmental awareness and conservation
• Social awareness

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5.3 Validating Reviewing Standard Operating

Procedures
SOPs should be reviewed and validated by one or more individuals with appropriate
training and experience with the process. It is especially helpful if the draft SOPs
are tested by an individual other than the original writer before the SOPs are
finalised.
The finalised SOPs should be approved as described in the organisation’s quality

management plan. Generally, the immediate supervisor, such as a section or
branch chief, and the organisation’s quality assurance officer review and approve
each SOP. Signature approval indicates that a SOP has been both reviewed and
approved by management.
SOPs need to remain current. Therefore, whenever procedures are changed, SOPs
should be updated and re-approved.
SOPs should be also systematically reviewed on a periodic basis to ensure that the
policies and procedures remain current and appropriate, or to determine whether
SOPs are even needed. The review date should be added to each SOP that has
been reviewed. If a SOP describes a process that is no longer followed, it should
be withdrawn from the current file and archived.
The review process should not be overly cumbersome or SOPs will never get
reviewed. The frequency of review should be indicated by management in the
organisation’s quality management plan, which should also indicate the
individual(s) responsible for ensuring that SOPs are current.
5.4 Checklists
Many activities use checklists to ensure that steps are followed in order. Checklists
are also used to document completed actions. Any checklists or forms that is
included as part of an activity should be referenced at the points in the procedure
where they are to be used and then attached to the SOP. Remember that the
checklist is not the SOP, but a part of the SOP.
In some cases, detailed checklists are prepared specifically for a given activity. In
those cases, the SOP should describe, at least generally, how the checklist is to be
prepared, or on what it is to be based. Copies of specific checklists should be kept
in the file with the activity results or with the SOP.

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5.5 Standard Operating Procedure Document

Control and Tracking
Each organisation should develop a numbering system to systematically identify
and label their SOPs, and the document control should be described in its quality
management plan.
Generally, each page of a SOP should have control documentation notation. A

short title and identification (ID) number can serve as a reference designation. The
revision number and date are very useful in identifying the SOP in use when
reviewing historical data and is critical when the need for evidentiary records is
involved and when the activity is being reviewed. When the number of pages is
indicated, the user can quickly check if the SOP is complete. Generally, this type of
document control notation is located in the upper right-hand corner of each
document page following the title page.
The organisation should maintain a master list of all SOPs, and this file should
minimally include the date of the current version. This list may be used when
audits are being considered or when questions are raised as to practices being
followed within the organisation.
My Notes …
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................
...................................................................................

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Define and explain
For each of the following questions or concepts – Define and explain your understanding
of the concept with a practical example as supporting evidence (to be attached to your
learner workbook)
1. What do “standard operating procedures” mean in terms of your workplace?
2. How do standard operating procedures contribute to food safety?
3. Describe at least one Standard Operating Procedure that directly affects food
safety
4. What is the link between “Quality” and “Food Safety”?
5. How do production practices influence food safety?
6. How does adherence to good environmental practices contribute to food safety?
7. How can social awareness contribute to food safety?

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73

Concept (SO 5)
Standard operation procedures of the

enterprise are explained.
Related to food safety, quality,

production practices, environmental
and social awareness within the
The management of the different

aspects of the agricultural enterprise
with respect to traceability and
regulatory procedures are described.
My Notes …
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................
..................................................................................

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74
Am I ready for my test?

Check your plan carefully to make sure that you prepare in good time.
You have to be found competent by a qualified assessor to be declared
competent.
Inform the assessor if you have any special needs or requirements before
the agreed date for the test to be completed. You might, for example,
require an interpreter to translate the questions to your mother tongue, or
you might need to take this test orally.
Use this worksheet to help you prepare for the test. These are examples of
possible questions that might appear in the test. All the information you
need was taught in the classroom and can be found in the learner guide that
you received.
1. I am sure of this and understand it well
2. I am unsure of this and need to ask the Facilitator or Assessor to explain what it means
Questions 1. I am sure 2. I am unsure
Based on your practical experience, design a multi-

media presentation in which you identify, discuss
and explain the impact of non-conformance to the
basic regulatory processes on the trade of the
product. Make sure that you refer to the following
aspects:
1. Quality attributes that might be compromised

by non-conformance (internal, external,
hidden.)
2. Non-conformation that directly causes

deterioration/spoilage factors in fruits

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75
Checklist for practical assessment …

Use the checklist below to help you prepare for the part of the practical
assessment when you are observed on the attitudes and attributes that you need
to have to be found competent for this learning module.
Answer Motivate your Answer

Observations
Yes or No (Give examples, reasons, etc.)
Can you identify problems and deficiencies

correctly?
Are you able to work well in a team?
Do you work in an organised and

systematic way while performing all tasks
and tests?
Are you able to collect the correct and

appropriate information and / or samples
as per the instructions and procedures that
you were taught?
Are you able to communicate your

knowledge orally and in writing, in such a
way that you show what knowledge you
have gained?
Can you base your tasks and answers on

scientific knowledge that you have learnt?
Are you able to show and perform the

tasks required correctly?
Are you able to link the knowledge, skills

and attitudes that you have learnt in this
module of learning to specific duties in
your job or in the community where you
live?
The assessor will complete a checklist that gives details of the points that are
checked and assessed by the assessor.
The assessor will write commentary and feedback on that checklist. They will
discuss all commentary and feedback with you.
You will be asked to give your own feedback and to sign this document.
It will be placed together with this completed guide in a file as part
of you portfolio of evidence.
The assessor will give you feedback on the test and guide you if there are
areas in which you still need further development.

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76
Paperwork to be done …
Please assist the assessor by filling in this form and then sign as instructed.
Learner Information Form
Unit Standard 116278
Program Date(s)
Assessment Date(s)
Surname
First Name
Learner ID / SETA
Registration
Number
Job / Role Title
Home Language
Gender: Male: Female:
Race: African: Coloured: Indian/Asian: White:
Employment: Permanent: Non-permanent:
Disabled Yes: No:
Date of Birth
ID Number
Contact Telephone
Numbers
Email Address
Signature:
Postal Address

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77
Bibliography
Books:
Encyclopaedia Britannica, South African Version
Wikepedia, International Version
Practical Guide To Food Safety Regulation, H.L. Goodwin

Training and Education for Food Safety, S. Mortimore, C. A. Wallace, R.
Smith
Pre-harvest and Post-harvest Food Safety: Contemporary Issues and

Future Directions, Ross C. Beier, Suresh D. Pillai, Timothy D. Phillips, and
Richard L. Ziprin
Integrated Production Guidelines for Export Citrus, Vol. III –

Integrated Pest and Disease Management, Citrus Research International
Technical Guide for the Manufacture of Compost, Ballesteros-Sandoval, V.,

1999
Guide to Minimise Microbial Food Safety Hazards for Fresh Fruits and
Vegetables, U.S. Food and Drug Administration, FDA, 1998
The Preservation of Fruit and Vegetable Food Products, Holdsworth, S.D.,

1985
World Wide Web:

www.technifor.com/htm/Tracea/serve.htm
www.world-food.net/scientficjournal/2003/issue1/pdf/Agriculture/V1N1A101-
106traceability.pdf
www.nri.org/NRET/SPCDR/Chapter5/quality-5-7.htm
www.jifsan.umd.edu/PDFs/GAPS_English/II__Good_Agricultural_Pract.pdf
www.praxiom.com/iso-22000-intro.htm
www.sunkist.com/growers/ag_practices/SOPs.doc

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Terms & Conditions

This material was developed with public funding and for that reason this material
is available at no charge from the AgriSETA website (www.agriseta.co.za).
Users are free to produce and adapt this material to the maximum
benefit of the learner.
No user is allowed to sell this material whatsoever.

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79
Acknowledgements
Project Management:
IMPETUS Consulting and Skills Development
Donors:
Citrus Academy
Developer:
Mr R H Meinhardt
Authenticator:
Prof P J Robbertse
OBE Formatting:
Ms B Enslin
Design:
Didacsa Design SA (Pty) Ltd
Layout:
Ms N Matloa

All qualifications and unit standards registered on the National Qualifications Framework are
public property. Thus the only payment that can be made for them is for service and
reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted,
the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD:
Implement a food safety and quality management system in the agricultural supply chain
SAQA US ID UNIT STANDARD TITLE
116278 Implement a food safety and quality management system in the agricultural
supply chain
SGB NAME REGISTERING PROVIDER
SGB Primary Agriculture
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Primary Agriculture
ABET BAND UNIT STANDARD TYPE NQF LEVEL CREDITS
Undefined Regular Level 4 3
REGISTRATION REGISTRATION START REGISTRATION END SAQA DECISION
STATUS DATE DATE NUMBER
Registered 2004-10-13 2007-10-13 SAQA 0156/04
PURPOSE OF THE UNIT STANDARD

A learner achieving this unit standard will be able to implement a management system related to food
safety, production practices, as well demonstrate environmental and social awareness within the
Learners will gain an understanding of sustainable agricultural practices as applied in the animal, plant and
mixed farming sub fields. This unit standard focuses on the application of food safety principles in primary
agriculture.
Competent learners will be fully competent in food safety practices whereby providing the environment for
the application of quality practices and thus strengthen agricultural practices in general. They will be able
to participate in, undertake and plan farming practices with knowledge of their environment. This unit
standard will instil a culture of maintenance and care for both the environment as well as towards farming
infrastructure and operations.
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

It is assumed that a learner attempting this unit standard will show competence against the following unit
standards or equivalent:
• NQF 3: Apply of crop protection and animal health products effectively and responsibly.
• NQF 3: Explain store inputs categories, labelling and storage methods.
• NQF 3: Monitor and supervise a food safety and quality management system in the agricultural supply
chain.
UNIT STANDARD RANGE

Range statements are neither comprehensive nor necessarily appropriate to all contexts. Alternatives must
however be comparable in scope and complexity. These are only as a general guide to scope and
complexity of what is required.
UNIT STANDARD OUTCOME HEADER
N/A
Specific Outcomes and Assessment Criteria:
SPECIFIC OUTCOME 1
Manage a traceability system demonstrating operational efficiency in the agricultural supply chain.
OUTCOME RANGE
Traceability system includes but is not limited to a system that allows for problems to be traced back to the
points of origin, both pre-harvest and post-harvest.
ASSESSMENT CRITERIA
ASSESSMENT CRITERION 1
The purpose of a traceability system is explained.
ASSESSMENT CRITERION RANGE
In relation to the local agricultural market and international agri-trade.
Practices, which will support operational efficiency of a traceability system are identified.
The record keeping which supports a traceability system is explained.
Evidence of traceability records provided.
SPECIFIC OUTCOME 2
Implement a record system on the farm.
OUTCOME RANGE
A record system includes but is not limited to a manual and electronic system that allows for a paper or
electronic trail of activities and management systems on the farm.
ASSESSMENT CRITERIA
Evidence of good record keeping practices is provided.
Records include but are not limited to production, agrochemicals/ pests and diseases/ fertiliser/ irrigation/
application of chemicals, worker welfare/ safety/ security and training, soil management, soil history.
Relevant documentation of the different activities of the agricultural enterprise is managed is described and
supplied.
The flow of information is controlled and accessed to ensure effective distribution of information.
The role of this process and how it complements the traceability process is discussed.
SPECIFIC OUTCOME 3
Manage and maintain good agricultural practices (GAP) associated with good manufacturing practices
(GMP), good health practices (GHP), good social practices (GSP) and good environmental practices (GEP).
OUTCOME RANGE
Management and maintenance includes but is not limited to ensuring that the activities of one regulatory
process compliments the other.
ASSESSMENT CRITERIA
Concepts of good manufacturing practices in the agricultural food chain are described.
The complimentary nature of these regulatory processes and how it impacts on the management of the
agricultural enterprise are described.
The management and maintenance of above processes are explained.
The flow of the process to achieve the goals is illustrated.
SPECIFIC OUTCOME 4
Take decisions on reported non-conformances in respect of food safety, production, environmental, and
social practices and implement corrective action in the agricultural environment.
OUTCOME RANGE
Taking decisions and implementing corrective action includes but is not limited to addressing the problems
encountered in order to assist with the implementation of corrective processes in order to achieve the set
goals.
ASSESSMENT CRITERIA
Examples of non-conformances and the effect thereof on quality of the product are described.
The role of traceability and record keeping system in the identification of non-conformances are described.
The effect of non-conformances is identified and explained.
• Non-conformances relate to but are not limited to chemical, microbiological and physical contamination.
• Management systems include but are not limited to production, Fertiliser/agrochemical/irrigation,

product handling, hygiene and safety, quality, waste and pollution, social and welfare, environment, record
keeping.
Different types of corrective action are described and implemented.
SPECIFIC OUTCOME 5
Conduct internal audits according to the specifications of the trade/market in the agricultural environment.
OUTCOME RANGE
Internal audits include but is not limited to implementing checks and balances that assist the GMP to
ensure good agricultural practices in keeping with the rights of the workers and the environment.
ASSESSMENT CRITERIA
The purpose, importance and effect of an internal audit are explained.
The procedure of an internal audit is explained.
Within the standard operation procedures of the enterprise.
An internal audit is performed.
The management of such a process is explained and how the results assist with improving certain aspects
of the agricultural enterprise.
SPECIFIC OUTCOME 6
Maintain standard operational procedures with regard to agro-chemicals, food safety, quality, and
production practices, as well as environmental and social awareness within the agricultural supply chain.
OUTCOME RANGE
Standard operational procedures include but are not limited to food safety, quality, production practices,
environmental, and social awareness within the agricultural supply chain.
ASSESSMENT CRITERIA
Standard operation procedures of the enterprise are explained.
Related to food safety, quality, production practices, environmental and social awareness within the
The management of the different aspects of the agricultural enterprise with respect to traceability and
regulatory procedures are described.
The impact of non-conformance to the basic regulatory processes on the trade of the product is explained
and discussed.
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

The assessment of qualifying learners against this standard should meet the requirements of established
assessment principles.
It will be necessary to develop assessment activities and tools, which are appropriate to the contexts in
which the qualifying learners are working. These activities and tools may include an appropriate
combination of self-assessment and peer assessment, formative and summative assessment, portfolios and
observations etc.
The assessment should ensure that all the specific outcomes; critical cross-field outcomes and essential
embedded knowledge are assessed.
The specific outcomes must be assessed through observation of performance. Supporting evidence should
be used to prove competence of specific outcomes only when they are not clearly seen in the actual
performance.
Essential embedded knowledge must be assessed in its own right, through oral or written evidence and
cannot be assessed only by being observed.
The specific outcomes and essential embedded knowledge must be assessed in relation to each other. If a
qualifying learner is able to explain the essential embedded knowledge but is unable to perform the specific
outcomes, they should not be assessed as competent. Similarly, if a qualifying learner is able to perform
the specific outcomes but is unable to explain or justify their performance in terms of the essential
embedded knowledge, then they should not be assessed as competent.
Evidence of the specified critical cross-field outcomes should be found both in performance and in the
essential embedded knowledge.
Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly
discriminate against them. Qualifying learners should be able to justify their performance in terms of these
values.
• Anyone assessing a learner against this unit standard must be registered as an assessor with the
relevant ETQA.
• Any institution offering learning that will enable achievement of this unit standard or assessing this unit
standard must be accredited as a provider with the relevant ETQA.
• Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines
in the relevant qualification and the agreed ETQA procedures.
UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

The person is able to demonstrate a basic knowledge of:
• Principles of regulatory and legal aspects with reference to the specific agricultural enterprise.
• A basic understanding of food-borne illnesses.
• A basic knowledge of the Impact of food safety and quality in trade.
• A thorough understanding of contamination risks and preventative measures.
• Contamination risks.
• Contamination preventative measures.
• A basic understanding of risk factors related to food safety.
• Be familiar with the principles of food safety and quality.
• Basic principles of environmental and conservation management.
• Basic principles of waste and pollution management.
• Basic principles of natural resource management.
• Local legislation such as Occupational Health and Safety, Health and Welfare,
• A basic understanding of procedures of internal audits, traceability, and management skills.
UNIT STANDARD DEVELOPMENTAL OUTCOME

N/A
UNIT STANDARD LINKAGES

N/A
Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING
Problem solving relates to all specific outcomes.
UNIT STANDARD CCFO WORKING

Teamwork relates to all specific outcomes.
UNIT STANDARD CCFO ORGANIZING

Self-organisation and management relates to all specific outcomes.
UNIT STANDARD CCFO COLLECTING

Interpreting information relates to all specific outcomes.
UNIT STANDARD CCFO COMMUNICATING

Communication relates to all specific outcomes.
UNIT STANDARD CCFO SCIENCE

Use science and technology relates to all specific outcomes.
UNIT STANDARD CCFO DEMONSTRATING

Inter-relatedness of systems relates to all specific outcomes.
UNIT STANDARD CCFO CONTRIBUTING

Self-development relates to all specific outcomes.
UNIT STANDARD ASSESSOR CRITERIA

N/A
UNIT STANDARD NOTES

N/A
QUALIFICATIONS UTILISING THIS UNIT STANDARD:

ID QUALIFICATION TITLE LEVEL STATUS END DATE
Core 48979 National Certificate: Animal Production Level 4 Registered 2007-10-13
Core 49009 National Certificate: Plant Production Level 4 Registered 2007-10-13

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NQF Level: 4 US No: 116278

Title: Use language and communication in occupational learning programmes

Title ID Number NQF Level Credits Mark

Are you enrolled in a: Y N

What is assessment all about?

It is important that you ask questions and participate as much as possible in

Sources of information to complete these activities should be identified by

Enjoy this learning experience!

Version: 01 Version Date: July 2006

How to use this guide …

Examples of certain The following box indicates a summary of

Version: 01 Version Date: July 2006

What are we going to learn?

Learning outcomes …………………………………………………………………………… 6

What do I need to know? .................................................…..……………………… 7

Session 2 Good manufacturing practices in the agricultural food chain....... 23

Session 3 Non-Conformances and the effect thereof on quality of the

Am I ready for my test? ........................................…….................. 74

Checklist for practical assessment ............................……............. 75

Terms and conditions ……………………………………………..……….. 78

SAQA Unit Standards

Version: 01 Version Date: July 2006

What will I be able to do?

Implement a management system related to food safety, production practices,

Be fully competent in food safety practices whereby providing the environment

Principles of regulatory and legal aspects with reference to the specific

Version: 01 Version Date: July 2006

What do I need to know?

NQF3: Literacy and Numeracy

2: 116125, Apply crop protection effectively and responsibly

3: 116271, Monitor and supervise a food safety and quality management

Version: 01 Version Date: July 2006

Non-Conformance and Food Safety

Version: 01 Version Date: July 2006

Session 1 Manage a traceability

In this session we explore the following concepts:

Traceability is one of the most important corner stones of food safety

1.2 The purpose of Traceability

Version: 01 Version Date: July 2006

• Security – It is a legal requirement that any defective product that presents

1.3 Traceability in the supply Chain

Version: 01 Version Date: July 2006

Suppliers and Service

Tracking (Forward Traceability)

Figure 1.1: Fresh Produce Supply Chain

Farmers, post-harvest handling operators, marketers, researchers and policy

Version: 01 Version Date: July 2006

technological interventions to meet consumer demands for traceable agricultural

1.4 Elements of Traceability

There are six important elements of traceability, which in combination constitute an

Genetic traceability determines the genetic constitution of the product, which

Version: 01 Version Date: July 2006

Disease and pest Traceability

Measurement traceability relates individual measurement results through an

The other aspect of measurement traceability relates to the property of the

1.5 Recordkeeping for Traceability

Version: 01 Version Date: July 2006

Operation Checklists and Compliance Criteria

Please complete Activity 1:

Version: 01 Version Date: July 2006