TBS/AFDC 26 (6756) P3

DRAFT TANZANIA STANDARD

Checklist for the National Standard for Good Agricultural Practices (GAP) and Good Handling Practices for
Fresh Fruits and Vegetables

TANZANIA BUREAU OF STANDARDS

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0. Foreword
Increased awareness on nutritional benefits of fresh fruits and vegetables for human health, together with a marked increase in the year-
round availability of these products from a global market, has contributed to the substantial increase in consumption of fresh fruits and
vegetables. However, the recent increase in reports of food borne illnesses associated with fresh fruits and vegetables has raised concerns
from the public and private health agencies and consumers on the safety and quality of these produce.

Food safety has gained increasing importance over the years due to its impact on the health of consumers and the growth in the domestic
and international trade in food products. Production of safe food is essential for protecting consumers from the hazards of foodborne
illnesses. Further, food safety is an integral part of food security and also contributes towards increasing markets competitiveness.
Food safety hazards may occur at different stages of the food chain starting right from primary production and extending to secondary and
tertiary processing, storage and distribution, and packaging. It is therefore very important to address food safety starting from the farm level
operations; that is implementing good practices during on-farm production and post-production processes are of immense importance for
assuring a safe food supply resulting in healthy food and non-food agriculture products, while taking into account economic, social and
environmental sustainability”.

This checklist has been prepared for the implementation of TZS 1743:2018- National Standard for Good Agricultural Practices (GAP) and
Good Handling Practices for Fresh Fruits and Vegetables in order to have fresh fruits and vegetables safe for human consumption.

This checklist shall be used in conjunction with the TZS 1743:2018- National Standard for Good Agricultural Practices (GAP) and Good
Handling Practices for Fresh Fruits and Vegetables.

In the preparation of this Checklist the great assistance was drawn from the following:

a. A Scheme and Training Manual on Good Agricultural Practices (GAP) for Fresh fruits and Vegetables, Volume 1: The Scheme
Standard and Implementation infrastructure published by FAO.

b. Integrated Farm Assurance; All farm base, Crop base (Fruit and Vegetables), Control Points and Compliance Criteria, English
version 5.2 published by GLOBAL G.A.P. c/o Food PLUS GmbH.

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1. Scope
This checklist has been prepared in order to assess compliance to the TZS 1743:2018 National Standard for Good Agricultural Practices
(GAP) and Good Handling Practices for Fresh Fruits and Vegetables.

2. Normative references
The following referenced documents are indispensable for the application of this standard. For dated references, only the edition cited
applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

TZS 538, Labelling of Pre-packed foods- General requirements

TZS 1743, National Standard for Good Agricultural Practices (GAP) and Good Handling Practices for Fresh Fruits and Vegetables
TZS 1003 - Guide to the pre-packaging of fresh fruits and vegetables
CAC RCP-1969- General principle of Food hygiene

3. Terms and definitions

For the purpose of this standard, the following terms and definitions apply:

3.1 critical requirements

These are required to maintain the integrity of the produce and failing to adhere to these may result in a serious food safety incident
resulting from a breach in food safety and product integrity

3.2 major requirements

These are mandatory and shall be adhered to

3.3 minor requirements

These are important but may not be essential depending upon the produce category

3.4 Compliance criteria:

Critical – 100 percent compliance shall be compulsory
Major – 90 percent compliance shall be compulsory
Minor – 50 percent compliance shall be compulsory

The term “shall” is used in this document to indicate those provisions that are mandatory, i.e. those that are categorized as “critical”
or “major”. The term “should” is used in this document either for provisions that are categorized as “minor” or to indicate recognised
means of meeting the requirements of the standard.

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4. CHECKLIST FOR THE NATIONAL STANDARD FOR GOOD AGRICULTURAL PRACTICES (GAP) AND GOOD
HANDLING PRACTICES FOR FRESH FRUITS AND VEGETABLES (FFVs)
CP No: Control Point Compliance Criteria Compliance Comments &
Level Required Recommendations

4. PRIMARY PRODUCTION
4.1 Environment
4.1.1 Environmental hygiene
Is the environmental hygiene risk i. The grower has an environmental hygiene Critical 100%
assessment available for all sites? risk assessment report prepared by
competent/authorized personnel/
organization that evaluates the previous uses
of the sites as well as adjoining sites in order
to identify potential microbial, chemical and
physical hazards. The evaluation covers:
a) Previous and present usage of the primary
production area and the adjoining sites to
identify potential hazards that could be
carried to the growing site.
b) The access of domestic and wild animals
to the farm and water sources to identify
potential faecal contamination of the
soil/water and likelihood of contaminating
crop. Existing practices that could increase
the likelihood of uncontrolled deposits of
animal faeces coming into contact with crops.
In addition, the hygiene risk assessment shall
identify ways to prevent animal access to the
crop and leakage or overflow from manure
storage sites and flooding from polluted
surface water.

ii. Physical observation of the primary

production area on the absence of
potentially harmful substances
4.1.2 Environmental conservation

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4.1.2.1 General
4.1.2.1.1 Has the grower considered how to enhance There is environment impact assessment report Major 90%
the environment for the benefit of the local prepared by competent/authorized personnel/
community, flora, and fauna? organization that assessed the impact that their
growing activity has on the environment and
plan/strategy to enhance the environment for the
benefit of local communities, flora, and fauna.
4.1.2.1.2 Does the grower have a wildlife The grower has a plan for the management of Major 90%
management and conservation plan? wildlife and conservation of the environment on
their own property that is compatible with NOTE:
sustainable agricultural practices and minimised applicable to
environmental impact. areas which are
prone to wildlife
4.1.2.2 Site management
The grower has an up to date site risk Critical 100%
Is there a risk assessment and assessment and management plan that provides
management plan for the farm? hazard control procedures to manage all of the
risks identified in the risk assessment.
4.1.2.3 Waste and pollution management,
recycling and re-use
4.1.2.3.1 Have the possible waste products and There is a documented list of all waste products Critical 100%
sources of pollution been identified in all produced by the farm and practices leading to
areas of the farm? generation of waste materials.

4.1.2.3.2 Is there a documented farm waste The grower has a current and comprehensive Critical 100%
management plan to avoid and/or minimize plan for waste reduction, pollution control and
wastage and pollution to the extent waste recycling.
possible, and does the waste management
plan include adequate provisions for waste
disposal?
4.1.2.4 Conservation
4.1.2.4.1 Wildlife habitats and landscape
Has the grower taken steps to conserve There is evidence such as but not limited to Major 90%
wildlife and wildlife habitats on the farm? reports, pictures, attendance records, training
records, and visual observation that the grower
has taken steps to conserve wildlife and wildlife
habitats on the farm.
4.1.2.4.2 Cropped areas/uncropped areas

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4.1.2.4.2 Has the grower taken the necessary steps There is evidence that the grower has taken care Major 90%
to conserve cropped and uncropped areas? to; a) avoid growing the same crop in a large
block of land for long time, b) Care with handling
of fertilizers and plant protection products, c)
Care with handling of slurry and with the location
of manure storage in-field products, d) Ensure
correct, safe handling and storage of fertilizers to
avoid pollution risk, taking into account location of
store and house-keeping standards for storage.
4.1.2.5 Impact of farming on environment and
biodiversity
4.1.2.5 Is there a farm management plan for The grower shall have written action plan for Major 90%
environmental protection and biodiversity? environmental protection and management of
biodiversity.
4.1.2.6 Ecological upgrading of unproductive
sites
Has the grower given consideration to the The grower has a conversion plan that provides Minor 50%
conversion of unproductive sites (e.g. low- for ecological upgrading of unproductive areas
lying wet areas, woodlands, headland within the farm environment.
strips, or areas of impoverished soil, etc.) to
ecological focus areas for the
encouragement of natural flora and fauna?
4.2 Worker's Health Safety and Welfare

4.2.1 Hygiene

4.2.1.1 Hygiene procedures are available that are Critical 100%

Does the farm have written risk suitable for management of the types and level of
assessment with measures in place for potential risks identified in the hygiene risk
hazards, workers health and safety? assessment.

Hygiene instructions are visibly displayed in the Critical 100%

Does the farm have written hygiene form of clear signs (pictures) and/or in the
4.2.1.2 procedures/instructions visibly displayed predominant language(s) of the workforce.
and addressing issue identified in risk
assessment?
4.2.2. Training
There is evidence such as training reports, Critical 100%
Are employees trained regularly on syllabus, attendance register, certificate copies,

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sanitation and hygiene principles? etc. that all workers receive adequate food
hygiene training at least annually.
4.2.3 Risk assessment, health and safety
policy
4.2.3 Does the grower have a written risk The farm has a documented health and safety Critical 100%
assessment report for hazards to workers’ policy and risk assessment report which shall be
health and safety? reviewed and updated annually for all the farm
operations to realize all possible hazards that
may endanger workers on the farm in the entire
production process.

4.2.4 Protective gear

4.2.4 Are workers, visitors, and subcontractors Workers have access to complete and Critical 100%
equipped with suitable protective gear in appropriate sets of protective gear for the tasks
accordance with legal requirements? that they are involved in. Equipment and clothing
shall be in a good state of repair and fit for
purpose.
4.2.5 First aid training and equipment
4.2.5.1 Are workers provided with first aid training Presence of a suitable first aid box and at least Critical 100%
and have first aids in all permanent sites one person who has been trained and holds a
and in the vicinity of fieldwork? valid certificate from a recognized institution such
as the Red Cross and other relevant authorities.
The number of training first aiders, number and
type of first aid kits shall reflect the size of the
farm and type of activities conducted on farm.
Training certificate, attendance logs in place
4.2.5.2 Do accident and emergency procedures There shall be permanent accident procedures Critical 100%
exist? clearly displayed in accessible and visible
location(s) for farm workers and visitors. These
instructions are available in the predominant
language(s) of the workforce and/or pictograms.
The procedures cover all of the requirements
specified in 4.2.5.2 of the TZS 1743.
4.2.6 Worker health checks
Have all people working on the farm There shall be documented evidence that the Critical 100%
4.2.6.1 received health checks according to the grower provides all permanent and contract
risk assessment? workers with health checks twice per annum.

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Availability of medical report
4.2.7 Worker's welfare
The farm has a member of management Major 90%
designated as responsible for worker welfare.
4.2.7.1 Does the farm have a member of Issues of worker welfare such as meeting
management responsible for the workers’ records, resolution of disputes etc., shall be kept
health, safety, and welfare? and made available for audit.
Do workers have access to clean food There are clean food storage spaces, designated Critical 100%
storage space, designated resting and resting and eating areas, hand washing facilities,
eating areas, hand washing facilities, and and drinking water. If on-farm living quarters are
4.2.7.2
drinking water? provided they shall have the basic services of
drinking water, toilets, and drains. In the case of
no drains, septic pits are acceptable.
4.2.8 Employment conditions
Does the grower comply with all national There is documented evidence that the grower Major 90%
regulations as regards wages, workers age, complies with all national regulations as regards
4.2.8 working hours, conditions, job security, wages, workers age, working hours, conditions,
unions, pensions, and all other legal and job security, unions, pensions, and all other legal
health requirements? and health requirements.
4.2.9 Drinking water
There is evidence such as water analysis Critical 100%
Does the farm use potable drinking water certificate that all drinking water on farm is
4.2.9
and that water for hand washing is potable and that all hand wash water is
microbiologically safe? microbiologically safe.
Hygienic Primary Production of fresh
4.3 fruits and vegetables
4.3.1 Agricultural input requirements
Does the farm use agricultural inputs There is evidence such as invoice, input labels, Critical 100%
approved by the Competent Authority? etc., that only approved agricultural inputs are
used on the farm. For materials produced on
4.3.1 farm such as in-house propagation materials and
organic composts advice shall be sought from
agricultural extension officers to determine if
laboratory analysis is required prior to use.
4.3.1.1 Propagation material
Are propagation materials used in the farm There shall be documented evidence that all Major 90%
4.3.1.1 obtained in compliance with variety propagation material comes from
registration laws? registered/reliable/recognizable sources. A

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document (e.g. empty seed package or plant
passport or packing list or invoice) that states as
a minimum variety name, batch number,
propagation material vendor, and, where
available, additional information on seed quality
(germination, genetic purity, physical purity, seed
health, etc.) shall be available.
4.3.1.2 Integrated Pest Management (IPM)
Does the farm employ IPM techniques? Evidence of implementing IPM such as mulching, Major 90%
4.3.1.2 weeding, scouting, judicial use of pesticides and
use of biological controls.
4.3.1.3 Fertiliser application
Complete records of all fertilizer advised and Critical 100%
applications shall be kept. The records will
specify identity of field/plot or greenhouse,
4.3.1.3 Does decision-making process of application dates, types of fertilizer applied,
application of fertilizer involves quantities applied, and method of application and
consideration of crop demands and operator details.
correctly applied in the field?
4.3.1.4 Knowledge
Are recommendations for the application of The grower can demonstrate competence and Major 90%
fertilizers (organic or inorganic) provided by knowledge of technical requirements for fertilizer
competent and qualified persons? usage. There shall be evidence of adequate
training and advice in fertilizer usage and
4.3.1.4
application. If advice is obtained externally it
shall be from named advisors who hold a
certificate of competence from a recognized
institution.
4.3.1.5 Organic fertilizer
Has a risk assessment been carried out for There is evidence such as but not limited to Critical 100%
organic fertilizer, which, prior to application, laboratory test that Organic fertilizers used does
4.3.1.5.1
considers its source, characteristics and not compromise with food safety environment
intended use? status
4.3.1.5.2 Management of organic fertiliser usage

There shall be evidence that manures and Critical 100%

4.3.1.5.2.1 Have manure, biosolids and other organic biosolids shall be treated to eliminate any food
fertilizers undergone proper treatment borne pathogens from the material

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procedures before usage?

In case of untreated manure, biosolids and Evidence such as date of preparation that Critical 100%
other organic fertilizers, have corrective untreated or partially treated manures, biosolids
actions been taken to prevent risk of or other organic fertilizers shall be left for 6
4.3.1.5.2.2 contamination? months before being used on the field and only
applied in the early stages of growth of the crop.
The material shall be banded in to reduce the risk
of contact with the edible portion of the crop.
If organic fertilisers, manures or biosolids are Critical 100%
purchased from outside the farm, there is
documented evidence that these materials do not
4.3.1.5.2..3
Have purchased manure, biosolids and represent a microbial or chemical food safety risk
other organic fertilizers undergone all if used for production of fresh fruits and
necessary treatments? vegetables.
Are there management procedures that There are procedures to minimise the risk of Major 90%
minimize contamination of manure, contamination of fresh fruits and vegetables via
4.3.1.5.2.4
biosolids and other organic fertilizers from organic fertilisers and manures applied to
adjacent fields? adjacent fields.
That precautions have been taken to minimise Critical 100%
Are there precautions or procedures that the risk of contamination of fresh fruits and
prevent direct or indirect contact of manure, vegetables via organic fertilisers and manures by
4.3.1.5.2.5
biosolids and other organic fertilizers with avoiding application close to harvest and making
FFV? sure that applications are banded in with no
material left on the surface
Are manure, biosolids and other organic Treatment and storage sites for organic fertilisers Critical 100%
4.3.1.5.2.6 fertilizers treatment sites located far are kept away from production areas and water
enough from FFV production areas? sources.
There is no evidence of use of treated or Critical 100%
4.3.1.5.2.7 Does the grower prevent the use of human untreated sewage sludge on the farm for
sewage sludge on the farm? production of fresh fruits and vegetables.
There is evidence such as attendance, training
reports, training certificate copies (applicable
4.3.1.6 Training from 4.3.1.6.1 to 4.3.1.6.12)
The relevant staff shall be trained in the preparation/accurate application of nutrients/fertilisers and this shall involve the following actions:
Is fertilizer application sought from qualified Workers involved with fertiliser can explain when Major 90%
4.3.1.6.1 soil advisor(s)? and why they would seek advice from a qualified
soil adviser.

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Are workers trained on record keeping by Major 90%
field, type, date, quantity and method of Demonstrate understanding of record keeping
4.3.1.6.2
application of inorganic and organic requirements for fertilisers.
fertilizers?
Major 90%
Are workers trained on application Demonstrate understanding of correct application
4.3.1.6.3
techniques? techniques for different types of fertiliser used on
the farm.
Is machinery for fertilizer application Critical 100%
4.3.1.6.4 regularly calibrated? Demonstrate the ability to maintain and calibrate
fertiliser application machinery.
Is there mechanism to prevent fertilizer Major 90%
application to areas that undesirable? Demonstrate understanding of where to apply
4.3.1.6.5
fertilizers and areas that shall be avoided to avoid
environmental contamination.
Is there a plan for application of manure to Major 90%
minimize contamination of water sources? Demonstrate understanding of manure
4.3.1.6.6
application methods, rate, and timing to reduce
risk of contamination of water sources.
Are there storage facilities and knowledge Availability of proper storages facilities and Major 90%
for handling and storage of fertilizer? knowledge for handling of fertilizers
Demonstrate knowledge and understanding of
4.3.1.6.7
good practices for storage and handling of
fertilizers.

Are there emergency procedures for There shall be an emergency Standards Major 90%
incidences such as fertilizer spillage? Operating Procedures (SOP)

4.3.1.6.8 Demonstrate knowledge of procedures to be

followed in the event of an emergency such as
major spillage of fertiliser.

Are there measures that ensure fertilizer The quality of fertiliser used on the farm meets Major 90%
quality and particle uniformity is maintained requirements in terms of uniform particle size.
4.3.1.6.9
during storage and application?

4.3.1.6.10 Are machinery used for fertilizer application There are records to demonstrate that all Critical100%

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calibrated and maintained? machinery used to apply fertilisers is maintained
and calibrated correctly.
Is weather forecast taken into account The grower shall demonstrate that they take Major 90%
when applying fertilizer to avoid potential account of weather conditions to minimize the
4.3.1.6.11
risks? risk of uneven application and nutrient loss due to
leaching etc.
Is there procedure that prevents workers There is procedure which prevents fertiliser Major 90%
4.3.1.6.12 from applying fertilizer to waterlogged application to waterlogged soils (e.g. application
fields? during flooding).
4.3.1.7 Fertilizer storage
Major 90%
The fertilizer store constructed 60 meters away
from potential water sources.
Liquid fertilizer stores/tanks surrounded by an
4.3.1.7
Are all fertilizers stored separately from impermeable barrier to contain a capacity to
PPPs, in a covered area and In an 110% of the volume of the largest container, if
appropriate manner that reduces the risk of there is no applicable legislation.
contamination of water sources? Fertilizers not stored with harvested products.
4.4 Water for primary production
4.4.1 Water quality in general
There is a farm map that identifies all water Major 90%
sources and location of potential sources of
4.4.1.1 Has the grower established maps contamination such as human habitation and
identifying water sources and locating areas associated with livestock production
potential sources of contamination? including slurry pits and manure slabs.
Does the grower conduct annual water There is documented of annual water analyses Critical 100%
analysis? for chemical and microbiological contaminants. If
seasonal flooding is normal, frequency of testing
4.4.1.2 shall take account of the risks associated with
flooding events. If problems have been identified
there is evidence that appropriate corrective
actions have been taken.
There is no evidence of use of untreated sewage Critical 100%
water on farm
4.4.1.3 Is the use of treated sewage water in pre-
harvest activities justified according to a If treated sewage water is used there shall be
risk assessment? evidence of water analysis report
4.4.2 Water management

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There is evidence (such use of drip irrigation, Minor 50%
growing crops with less demand of water,
mulching, use of contours)that the grower has
4.4.2
Is there a water management plan that optimised efficiency of water use on farm and
identifies water sources and measures to reduced wastage wherever possible.
ensure the efficiency of application? Water management plan in place
4.4.3 Predicting irrigation requirements
Are tools routinely used to calculate and The grower or designated worker can Minor 50%
optimize the crop irrigation water demonstrate competence to predict irrigation
requirements? requirement for their crops based on the data
obtained from competent authorities such as local
agricultural institute/weather station,

4.4.3 Availability of instruments/equipment such as

farm rain gauges, drainage trays for substrate
growing, evaporation meters, water tension
meters for the percentage of soil moisture
content. Where on-farm tools are in place, there
is evidence that these are maintained in a good
state of repair and fit for purpose.
4.4.4 Supply of water
Copies of valid permits, and licences for water Major 90%
Does the farm have legal permits/licences extraction, usage and water storage are available
4.4.4
for extracted water? as part of the production records of the farm.

4.4.4.1 Water for irrigation and harvesting

There is evidence such as water analysis Critical 100%
certificate, that the quality of water used for
agricultural activities do not compromise food
safety and quality. If the water comes into
contact with the edible portion of the crop there is
4.4.4.1 evidence that the water is either potable or
microbiologically safe for use on fresh produce.

Is water used for farm activities of good and The prior risk history of the type of crop shall be
sound quality and does not compromise taken into consideration. For salad crops the
food safety and quality? water shall be potable.
Water for fertilisers, pest control and
4.4.4.2 other agro-chemicals

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There is evidence that the quality of water used Critical 100%
for application of water soluble fertilisers will not
compromise food safety and quality. If the water
4.4.4.2 comes into contact with the edible portion of the
crop there is evidence that the water is either
Does the grower use quality water during potable or microbiologically safe for use on fresh
application of water-soluble fertilizers? produce.
4.4.4.3 Hydroponic water
Is the nutrient solutions prepared, used In hydroponic systems there is evidence such as Critical 100%
correctly and that the water delivery water analysis certificate, water treatment
systems are kept clean and maintained? records, those nutrient solutions are prepared
and used correctly.
4.4.4.3
There is evidence such as no leakage, water
delivery systems are kept clean and maintained
in a manner that reduces potential for microbial
contamination of the water supply.
4.5 Soil
4.5.1 Soil management and conservation
Have techniques been used to improve or There is evidence of use of techniques for Major 90%
conserve/maintain soil fertility and prevent maintaining soil fertility such as crop calendar,
other associated risks? crop rotation and mulching and in areas where
there is slope, cultivation across the slope has
been applied and if the slope is so steep,
contours or terraces are made to prevent and
4.5.1
control soil erosion for sustainable use. In areas
prone to strong winds, windbreaks, cover crops
have been established to minimize crop losses
and soil erosion. Raised beds and improved
drainage systems have been created in area to
reduce the risk of flooding.
4.5.2 Soil for production
4.5.2 Does the grower have a soil risk Presence of a risk assessment report that takes Critical 100%
assessment and a soil management plan? account of potential hazards in the soil such as
heavy metals resulting from natural conditions or
other factors such as industrial contamination.
- If potential hazards have been identified
the level of risk has been confirmed by
laboratory analysis.

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- There is evidence that soils that present a
food safety risk are not used for
production of food crops.
4.6 Plant Protection Products (PPPs)
4.6.1 Are there designated competent personnel There is documentary evidence such as scouting Critical 100%
for selecting the PPPs? report, PPP advice to show who was involved in
making decisions on type of PPP.
There is documentary evidence such as training Critical 100%
Are the persons selecting the PPPs certificate that the grower or designated worker is
4.6.2
competent to make that choice? competent to make decisions regarding the
choice and use of PPP.
Is the use of antimicrobial agents significant There is no evidence of use of antimicrobial Critical 100%
4.6.3 to environment, human and animal therapy agents significant to environment, human and
strictly avoided? animal therapy shall be avoided
In the use of antimicrobial agents NOT Critical 100%
significant to environment, human and Evidence such as materials safety data sheet,
animal therapy, in accordance with good safe use of antimicrobial agent in cases like
agricultural practices? disinfection of planting materials
4.6.4
List of approved antimicrobial agents not
significant to environment, human and animal
therapy

Have workers who apply chemicals of farm There is evidence in the form of relevant Critical 100%
undergone proper training on application certificates and/or Standards Operating
procedures? Procedures (SOP) that persons handling and
applying PPP have received appropriate training.
4.6.5
Workers involved with PPP can demonstrate
competence in safe handling and effective use of
PPP.
Are records of all plant protection product The grower can produce complete PPP records Critical 100%
applications kept? that contain information on the area treated, date
of application, the chemical used, the crop
4.6.6 sprayed, the pest or disease against which it was
used, the concentration, method and frequency of
application, the pre-harvest interval for all PPP
applications where a pre-harvest interval is stated

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on the product label or, if not on label, as stated
by an official source and records on harvesting to
verify that the time between application and
harvesting is appropriate.
Are the PPP sprayers calibrated and The grower or spray operator can demonstrate Critical 100%
maintained to control accuracy of the rate competence in maintenance and calibration of
of application? spraying equipment.
4.6.7
There is documentary evidence of maintenance
and calibration at least annually.
Physical evidence that Mixing of PPPs is only Critical 100%
carried out in a designated area such as a
chemical soak away and never in places such as
4.6.8 Is surplus application mix or tank washings water sources. Physical evidence that workers
disposed of in a way that does not who handle PPP's wear appropriate Personal
compromise food safety and the Protection Equipment (PPE) at all times whilst
environment? handling the PPPs.
There is physical evidence that sprayers and Critical 100%
Are sprayers and mixing containers rinsed mixing containers are rinsed out at a properly
4.6.9
out at properly designated areas? constructed and designated chemical soak away
and never into water sources.
Physical evidence that all PPPs are in original Critical 100%
containers with intact and clearly readable labels.
4.6.10 In the case of damage to an original container the
Are PPPs kept in original containers with replacement container is labelled with all of the
readable labels? information from the original label.
The PPPs store is a secure well-ventilated Critical 100%
Are PPPs storage appropriate and in areas structure well away from production, living areas
4.6.11
away enough from production, living areas and fresh produce handling and storage areas.
and fresh produce handling sites?
Are PPPs storage areas located at least 60 Evidence that the PPPs store is located at least Critical 100%
metres away from water source? 60 metres away from water source and has
measuring equipment whose validation for
containers and calibration verification for scales
4.6.12 that are verified regularly to assure accuracy of
mixtures. Evidence that the store is equipped with
utensils (e.g. buckets, water supply point, spade
etc.), and they are kept clean for the safe and
efficient handling of all PPPs that can be applied.

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Are spray mix calculations made correctly? There is evidence that spray mix calculations are Critical 100%
made correctly. The grower or spray operator
4.6.13
can demonstrate competence in calculating spray
requirements for PPP.
Are there procedures dealing with re-entry There shall be evidence that documented Critical 100%
times on the farm? procedures based on the label instructions for
regulation of re-entry intervals for PPPs applied
to the crops are followed.

Where no re-entry information is available on the

label, there are no specific minimum intervals, but
4.6.14
the spray shall have dried on the plants before
workers re-enter the growing area.
In areas where workers and non-workers are
allowed to collect edible non-crop plants from the
fields warning markers such as red flags shall be
placed and the community informed not to enter
the crop whilst the flags are in place.
Pressure-rinsing equipment for plant protection Critical 100%
product containers shall be installed on the plant
protection product application machinery or there
shall be clear written instructions to rinse each
4.6.15 container at least 3 times prior to its disposal. The
rinse from the empty PPP containers shall always
Are empty containers cleaned and be put back into the application equipment tank
disposed of properly? when mixing, or disposed of in a properly
designated PPP soak away.
Is re-use of empty PPPs containers for There is no evidence of re-use of empty PPPs Critical 100%
purposes other than containing and containers for any purpose other than containing
4.6.16
transporting the identical product being /transporting of the PPPs mentioned on the
avoided? original label.
Are obsolete PPPs securely maintained, There is evidence that obsolete PPPs are Critical 100%
identified and disposed of through disposed of via official channels or stored
4.6.17
authorized or approved channels? securely and identifiable to avoid accidental use
on a crop.
Evidence of training reports, certificates and Critical 100%
Are the farm personnel making decision on attendance log on crop protection training
4.6.18
crop protection trained and competent in Evidence of risks communicated to all staff
the subject matter? management, supervisory staff and those who

17
 TBS/AFDC 26 (6756) P3
implement crop protection
There is evidence that any pesticide storage Critical 100%
facilities are fit for purpose and meet the
requirements;
a) General warning signs on access doors,
b) Store shall be sound, secure, well ventilated,
frost proof and well lit.
c) store shall be bounded to retain any spillages
or have an adequate sump to prevent
contamination of watercourses,
4.6.20 d) facilities to deal with accidental spillages
(bucket of sand or absorbent granules), Store
including door shall be made of materials that
resist fire for 30 minutes or longer,
e) Store shall be away from flammable materials
such as fuel, f) shelves shall be made of non-
Are PPPs stored in accordance with local absorbent materials & g) Liquid PPPs shall never
regulations in secure place with sufficient be stored above powdered PPPs.
facilities for measuring and mixing and are For small-scale operations modified oil drum and
kept in their original packages? tin trunk type storage systems may be used.
4.7 Biological control
Is advice sought from competent Advice shall be sought from expert and Critical 100%
professionals when applying Biological competent advisers before applying biological
4.7.1 Control Agents (BCA)? control agents as part of a pest control regime.
There shall be evidence such as importation Critical 100%
Are all BCA used are Authorized in the permit, dispatch document that only authorised
4.7.2
country by competent authority? BCA have been used and only as specified in the
manufacturer’s instructions.
Does the grower consider the use of The grower shall use a range of different BCA to Critical 100%
4.7.3 different BCA so as to reduce associated reduce the risk of development of pest resistance
risks? to a single type of BCA.
BCA shall be released seasonally to maintain the Critical 100%
active population in the field or greenhouse,
cover crops and predator refuges along field
4.7.3 borders and within the crop will help maintain the
BCA levels and encourage development of a
Is there procedure for seasonal release of wider range of natural predators of the pest
BCA so as to maintain active population? species.
5 RESOURCE MANAGEMENT

18
 TBS/AFDC 26 (6756) P3
5.1 Soil management and fertility
5.1.1 Soil texture
5.1.1 Does the grower have a map that identifies There is a map that identifies soil types and Major 90%
soil types and textures on the farm and is texture
there evidence that this map and any
additional soil analysis are used in planning There is evidence of soil types and texture
planting and growing programmes and crop analysis report that is used to plan rotations,
rotations? planting and growing programs.

5.1.2 Soil structure

Has the grower conducted soil profile Soil pits report Major 90%
analysis? Are measures in place to avoid
5.1.2
overworking of the soil? Measures to avoid overworking of the soil

5.1.3 Cultivation techniques

Major 90%
Are measures in place to avoid Planning and measures in place for cultivation
5.1.3 overworking of the soil? Are these techniques to avoid overworking of soil
measures appropriate for the type of soil
present and cultivation method?
Does the grower have a soil management Evidence of soil management plan that describe Major 90%
plan? nutritional needs of the crop based on soil risk
5.1.3.1 assessment

Evidence of Records of analyses

Have maps of soils prone to erosion There are maps of soils prone to erosion and Major 90%
prepared for the farm? evidence of control practices (e.g. mulching,
5.1.3.2 cross line techniques on slopes, drains, sowing
grass or green fertilizers, trees and bushes on
borders of sites, etc.)
Does the farm have identification for areas There are farm maps and plans showing fields Minor 50%
5.1.3.4
that are unsuitable for late harvesting? unsuitable for late harvesting
Does the grower use techniques to reduce There is evidence of techniques applied (e.g. use Major 90%
the possibility of soil compaction? of deep-rooting green crops, drainage, sub
5.1.3.5 soiling, use of low pressure tires, tramlines,
permanent row marking, avoiding in-row
ploughing, smearing, poaching,) that are suitable

19
 TBS/AFDC 26 (6756) P3
for use on the land and, where possible,
minimize, isolate or eliminate soil compaction,
etc.
There is assessment report and measures’ Minor 50%
5.1.3.6 Does the farm assess soil condition to records to address the problem.
determine soil compaction problems?
Are the field drains in place and working There evidence of presence of effective working Major 90%
5.1.3.7 correctly? drainage systems and maps of drainage systems.

Is there a plan to consider areas where There is a plan and record of implementation to Minor 50%
permanent grass may need to be establish grasses on areas needed.
5.1.3.8
established?

There is evidence of technique used such as Major 90%

5.1.3.9 Are there techniques used to improve or planting of vetiver grass buffer strips on contours
maintain soil structure? and grassing of non-cropped margins
Are there measures in place to encourage The grower can demonstrate that they have Major 90%
growth of earth worms and other beneficial taken steps to encourage earthworms and other
5.1.3.10
microorganisms in the soil? beneficial microorganisms via well decomposed
manures and or establishment of a wormery.
5.1.4 Crops to protect soils
There is evidence of to protect soils against Minor 50%
erosions, water holding, nutrients leaching etc.,
using appropriate crop varieties such as planting
of vetiver grass buffer strips on contours and
5.1.4
grassing of non-cropped margins. Where
Are there measures in place to protect soil possible fields are not left empty but are planted
from erosion and loss of nutrients using with cover crops such as leguminous plants to
appropriate crop varieties? reduce erosion by wind and rain.
5.2 Plant nutrition
5.2.1 Application rates
Do the application rates consider nutrients Evidence of calculations conducted for all major Critical 100%
5.2.1 requirements of the plant as per soil nutrient requirements based on soil analysis
analysis? report.
5.3 Water management
5.3.1 Predicting water requirement
Does the farm predict water requirements The grower can demonstrate that crop irrigation Minor 50%
5.3.1
for optimum crop irrigation purposes? requirements are calculated based on data (e.g.

20
 TBS/AFDC 26 (6756) P3
local agricultural institute data, farm rain gauges,
drainage trays for substrate growing, evaporation
meters, water tension meters for the percentage
of soil moisture content). Where on-farm tools are
in place, these should be maintained to ensure
that they are effective and in a good state of
repair.
5.3.2 Rainfall and evaporation
There should be evidence that the grower takes Minor 50%
5.3.2 Does the irrigation plan consider rainfall rainfall and evaporation into account when
and evaporation prediction? calculating irrigation requirements for the crop.
5.3.3 Irrigation method
Has the grower taken into account the Minor 50%
5.3.3 efficient irrigation method for efficient water Efficient irrigation systems are in place e.g. drip
use? irrigation.
5.3.4 Water management plan
Does the farm have the water management There is a written and implemented water Minor 50%
5.3.4 plan that identifies water sources and management plan
efficient water use?
5.3.5 Usage records
Are records of crop irrigation/fertigation There are written documents showing water used Major 90%
5.3.5 water in place and maintained? for irrigation/fertigation

6 INDOOR FACILITIES RELATED WITH GROWING AND HARVESTING

6.1 Location, design and lay-out
Has the produce handling premises been Premises and structures used for indoor Critical 100%
designed and located in such a way that production of fresh fruits or vegetables shall be
6.1.1
they avoid contamination and infestation of designed and maintained in such a way as to
FFV? prevent access or harbourage of pests.
Internal layout and equipment such as irrigation, Critical 100%
Has the produce handling premises’ supporting structures and lighting shall be
6.1.2 internal layout been designed in such a designed and maintained to prevent risk of
way that they avoid cross contamination contamination of the edible portions of the crop
during operations? during production or harvesting.
6.2 Water supply
Is there adequate supply of potable water Water used for indoor production shall be either Critical 100%
6.2 through a proper designed system which potable or microbiologically safe (as per the
separates potable and non-potable water? requirements identified in the hygiene risk

21
 TBS/AFDC 26 (6756) P3
assessment). Non potable water sources and
potable supplies shall be kept separate.
6.3 Drainage and waste disposal
Drainage and waste disposal facilities shall be Critical 100%
Is there an adequate, well designed and constructed and maintained in a manner that
6.3 constructed drainage and waste disposal avoids any risk of contamination of either the
system to avoid contamination with fresh produce or the potable water supply used
produce and potable water? for irrigation etc.
PERSONNEL HEALTH, HYGIENE AND
7 SANITARY FACILITIES
7.1 Principles of hygiene
Does the facility have a written risk There is written risk assessment report for Critical 100%
assessment for personnel hygiene? personnel hygiene issues covering the production
7.1.1
environment and all activities carried out by the
grower until the produce leaves the farm.
Are there hygiene procedures for the There are well documented hygiene procedures Critical 100%
harvesting and post-harvest processes to (based on the findings of the hygiene risk
7.1.2 guide workers and communicated to them? assessment) and well displayed in the form of
signs/pictures for easy communication to
workers.
Presence of clean protective gears specified as Critical 100%
part of the hygiene procedures. Evidence of
7.1.3 Is specific gears identified in the risk presence of facilities for cleaning of protective
assessment kept clean and in good state of clothing and storage of clean protective clothing
use or repair to ensure food safety? that maintain hygienic conditions.
Do workers in produce handling receive Evidence of training reports, certificates, Critical 100%
annual hygiene training appropriate to their attendance logs to Workers involved in handling
7.1.4
activities and according to the hygiene produce.
instructions?
Are signs that communicate the primary Hygiene instructions and posters for workers and Critical 100%
hygiene instructions and posters to workers visitors appropriate to the risk assessment and
7.1.5 and visitors, including at least instructions hygiene procedure shall be clearly displayed in
to workers, to wash their hands before work areas and around toilet and hand wash
returning to work clearly displayed? areas.

22
 TBS/AFDC 26 (6756) P3
Critical 100%
Evidence of designated area for smoking, eating,
chewing, and drinking
7.1.6
Are smoking, eating, chewing, and drinking Presence of posters and signs to instruct and
confined to designated areas segregated restrict workers and visitors where smoking,
from products? eating, chewing, and drinking to take place
7.2 Personnel hygiene and sanitary facilities
Are there hygiene and sanitary facilities Hygiene and sanitary facilities such as toilets, Critical 100%
designed and located in areas such that hand washing, changing rooms and sanitary
7.2 contamination with produce will be equipment is available, designed and located in
avoided? areas to prevent contamination with produce.

7.3 Health status

Is there a regular workers health check, There are regular workers’ health checks reports, Critical 100%
procedures for reporting illness and procedures for reporting illness and restrictions
restrictions for workers who are carrier of a for workers who are carrier of a disease or illness
7.3
disease or illness from accessing the from accessing the facility.
facility?

7.4 Personal cleanliness

Do workers who come into direct contact Workers shall wear clean protective gears and Critical 100%
with produce implement general principles follow hygienic practices specified in the hygiene
of personnel cleanliness? working instructions. Minor wounds and cuts
shall be covered with waterproof dressings that
7.4.1 are brightly coloured to ensure visibility if a
dressing shall become mixed with produce by
mistake. If there is evidence that cuts or wounds
are infected the worker shall not be allowed to
handle produce.
Do personnel wash their hands before Presence of hand washing facilities Critical 100%
handling fresh fruits and vegetables or
other materials that comes into contact with Workers shall wash their hands with unscented
7.4.2 them? soap under running water before handling
produce, after any toilet or rest breaks or if they
have handled anything that might result in
contamination of the produce.
7.5 Personal behaviour
7.5.1 Is there a procedure that restricts workers There shall be a procedure that restricts workers Critical 100%

23
 TBS/AFDC 26 (6756) P3
personal behaviours such as chewing, behaviour of chewing, coughing, smoking,
coughing, smoking, sneezing over sneezing over unprotected fresh fruits and
unprotected fresh fruits and vegetables? vegetables.

There shall be no smoking, eating, chewing or

drinking (drinking of water is permitted) in
production, post-harvest handling or produce
storage areas. Smoking, eating, chewing or
drinking will only take place in clearly designated
areas away from the produce.
Is there a procedure that restricts jewellery, There is a procedure that restricts jewellery, Critical 100%
watches and other items from being worn in watches and other items from being worn in FFV
FFV production and handling areas? production and handling areas.

Personal effects such as watches, jewellery,

7.5.2 mobile-phones etc., shall not be bought into
produce production and handling areas due to
the risk of physical contamination of the produce.

A plain wedding ring (without stones) is

permitted.
8 EQUIPMENT ASSOCIATED WITH GROWING AND HARVESTING
8.1 Handling, storage and transportation
8.1.1 Prevention of cross contamination
Are there measures to prevent Preventive measures are in place to prevent Critical 100%
contamination of fresh fruits and vegetables contamination such as SOPs for good storage
8.1.1 from agricultural inputs, equipment and practices, cleaning and sanitation of equipment
personnel? and good hygienic practices in general

Are there measures to prevent There shall be evidence that the grower has Critical 100%
contamination from local factors such as suitable procedures and work instructions to
8.1.1.1 adverse weather condition? procedures prevent contamination from local factors such as
and work instructions to prevent cross- adverse weather.
contamination during adverse weather
Are FFV unfit for human consumption Documented disposal mechanism for FFV unfit Critical 100%
separated during harvest and properly for human consumption
8.1.1.2 disposed of to avoid contamination with
other FFV and inputs? Records of rejects

24
 TBS/AFDC 26 (6756) P3
Designated area for storage of FFV unfit human
consumption prior to disposal.

Harvesting and packing containers shall never be Critical 100%

used for carrying anything other than produce
8.1.1.3 intended for human consumption. Harvesting
Are there harvesting containers used for containers well identified by such as colour
carrying harvested FFV coding, marking etc.
Are there measures in place to prevent use Documented procedures for disposal/cleaning Critical 100%
of containers used to carry hazardous and disinfecting of containers used to carry
8.1.1.4 materials without adequate cleaning and hazardous materials are in place and
disinfection? implemented.

Are there precaution taken to ensure that Procedures for handling, cleaning, disinfection Critical 100%
containers or bins aren’t contaminated and storage of containers or bins for packaging
8.1.1.5
during packaging on the field? FFV in place and implemented.

Storage and transport from the field to

8.1.2 the packing facility
Are storage and transportation facilities Storage and transportation facilities shall not be a Critical 100%
designed and constructed in such a way source of contamination
that they protect harvested produce from
8.1.2.1
contamination during storage and Storage and transportation procedures shall be in
transportation? place.

Are FFV unfit for human consumption Documented SOP for produce transportation and Critical 100%
separated before transportation and storage in place, clearly instruct separation of
8.1.2.2 storage and properly disposed of to avoid FFV unfit for human consumption before
contamination with other FFV and inputs? transport and store and implemented

Aerosols from harvested produce properly SOP for post-harvest handling in place and Critical 100%
8.1.2.3 removed before storage and transportation implemented.
while minimizing damage to crop?
Are vehicles used for transportation/loading SOP for cleaning and maintenance of vehicles Critical 100%
of produce cleaned and maintained? used for transportation of produce in place and
implemented.
8.1.2.4
Cleaning and maintenance schedule for vehicles
used for transportation of produce in place and

25
 TBS/AFDC 26 (6756) P3
implemented.

8.1.3 Cleaning maintenance and sanitation

Are the premises and harvesting Evidence of cleaning procedures, cleaning Major 90%
equipment kept in an appropriate state of schedules and maintenance for all premises and
repair and conditions to facilitate cleaning harvesting equipment.
8.1.3
and disinfection?
Records for repair and maintenance in place.

8.1.3.1 Cleaning programs

Are there cleaning and disinfection There shall be written programs and work Major 90%
programs to ensure that cleaning and instructions for ensuring that equipment, tools
maintenance is carried out effective and and produce containers are kept in hygienic
appropriate? condition.
8.1.3.1
Appropriate records shall be available including
evidence that any cleaning in place (CIP)
systems are working properly and fit for purpose.
8.1.3.2 Cleaning procedures and methods
Are there SOPs and schedule of cleaning There are SOPs and schedule of cleaning Major 90%
equipment? equipment.
8.1.3.2
Records for cleaning equipment in place.
8.1.3.3 Monitoring detection and effectiveness
Are there monitoring and verification SOP for monitoring and asses effectiveness of Critical 100%
procedures for sanitation systems of sanitation programs in place and implemented
facilities and surroundings of the Pre-audit inspections records and schedule of
Establishment? monitoring programs.
8.1.3.3
Laboratory analysis reports such as
microbiological analysis report for swabbed
contacts.

8.1.3.4 Waste management

Are there facilities for removal and storage Critical 100%
8.1.3.4 of waste to ensure minimum health and
safety risks; and environmental pollution? Waste management plan and facilities in place.

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 TBS/AFDC 26 (6756) P3

9 PACKHOUSE DESIGN AND FACILITIES

9.1 Location
9.1.1 Establishments
Is the pack house establishment designed Official produce establishment permit in place Critical 100%
and located in a way that fresh produce is
9.1.1
protected from environmentally polluted
areas, pest infestation etc.?
9.1.2 Equipment
Are equipment in a good state of use and Equipment layout Major 90%
repair and located to permit ease Equipment maintenance schedule
9.1.2
maintenance and cleaning? Equipment calibration records

9.2 Premises and rooms

9.2.1 Design and layout
Is the internal pack house designed, laid- Critical 100%
out in such a way it prevents cross-
9.2.1.1
contamination by workers during
operations? Official produce establishment permit in place
Is there unidirectional flow of produce so as Pack house layout with unidirectional flow of Critical 100%
9.2.1.2 to separate incoming soiled produce from produce.
the farm and outgoing washed produce?
Is the cleaning operation in packaging Pack house layout with unidirectional flow of Critical 100%
areas separated from cleaning operation of produce to reduce the risk of cross-contamination
raw material handling area? of end product via contact with raw material either
9.2.1.3
directly or indirectly via contact with tools,
equipment or surfaces used for handling of raw
materials.
SOPs and records for cleaning and maintenance Critical 100%
Are final packaging and storage areas of pack and storage areas
9.2.1.4 cleaned and maintained in dry conditions to
prevent growth and spread of food borne Cleaning schedules
pathogens?
Are there measures to minimize/control Measures and records of implementation in place Critical 100%
pest infestations? such as; Pest entry shall be prevented by
9.2.1.5 screening all windows, doors and other apertures
such as drains and ventilators. All surfaces that
come into contact with produce shall be made of

27
 TBS/AFDC 26 (6756) P3
materials suitable for cleaning and disinfection
(stainless steel).
9.2.2 Internal structures and fittings
Are contact surfaces such as walls, Walls and partitions and floors shall be made of Major 90%
partitions, floors made of impervious and non-absorbent food grade materials and sealed
9.2.2.1
food grade materials? with coatings suitable for use in premises where
food is handled.
Are walls and partitions having smooth Walls and partitions shall be smooth to prevent Major 90%
surface and high enough for operations? build-up of contaminants. The base of walls and
9.2.2.2
partitions should be reverted to make cleaning
easier.
Are floors constructed to allow effective Floors shall be sealed with a non-absorbent Major 90%
drainage and cleaning? coating and angled to ensure drainage of any
9.2.2.3 spillages into covered drains for disposal. Floor
coverings shall not be cracked or damaged as
this allows contaminants to build up.
Are ceilings constructed to minimize dirt- Ceilings shall have a smooth surface sealed with Major 90%
build-up, condensation and shedding of an appropriate coating and be in good condition
particles? with no evidence of shedding of particles of
9.2.2.4
ceiling material. There shall be no evidence of
exposed beams as these allow contaminants to
build up.
Are windows fitted with insect proof nets, Windows shall be in good conditions, easy to Major 90%
removable or fixed and easy to clean? clean and maintain and fitted with screens to
9.2.2.5
prevent pest entry. Screens shall be fit for
purpose and well maintained.
Are doors smooth, made of non-absorbent Doors shall be made from smooth non-absorbent Major 90%
9.2.2.6 surfaces, and easy to clean? easy to clean surfaces. External doors shall be
fitted with fly curtains to prevent pest entry.
Are working surfaces that come into direct Working surfaces that come into contact with Critical 100%
contact with produce durable, in sound produce shall be made from smooth and food
condition, easy to clean, maintain, disinfect grade materials to ensure ease of cleaning and
and non-absorbent to detergents and disinfection.
disinfectants and easy to clean, maintain
9.2.2.7
and disinfect. They should be made of
smooth, non-absorbent materials, and inert
to the fresh fruits and vegetables, to
detergents and disinfectants under normal
operating conditions.

28
 TBS/AFDC 26 (6756) P3
9.2.3 Waste management and disposal
9.2.3.1 Waste management
Are facilities for removal and storage of Waste storage containers in place and kept Critical 100%
waste in place and are kept appropriately covered to discourage pests.
clean?
9.2.3.1
SOP for cleaning of waste containers and waste
disposal procedures in place.

9.2.3.2 Drainage and waste disposal

Drainage and waste disposal layout in place. Critical 100%
Drainage facilities shall be covered and kept
9.2.3.2 Is the pack-house equipped with drainage separate from the potable water supply exit and
systems designed and constructed to entry points of the drainage system shall be
prevent risk of contaminating the produce? screened to prevent access by pests.
Produce control and monitoring
9.2.4 equipment
9.2.4.1 Temperature control
Are the storage facilities well equipped to Temperature control systems in place Major 90%
9.2.4.1 monitor and control optimum temperatures Temperature monitoring records in place
of FFV?
9.2.4.2 Air quality and ventilation
Ventilation systems shall be fit for purpose and Critical 100%
designed and installed so as to avoid potential
contamination of produce through aerosols in the
air stream. Air shall never be allowed to flow
9.2.4.2
Is there enough ventilation to control from potentially contaminated areas (such as
odours, humidity, air-borne contamination produce washing) into high-care areas (such as
and designed so as to prevent air flow from produce packing and storage areas). Ventilation
contaminated areas? systems shall be clean and well maintained.
9.2.4.3 Lighting
Is there adequate and appropriate lighting Produce handling and storage areas shall have Major 90%
to enable hygienic operations and is the sufficient lighting. Lights shall be either covered
9.2.4.3
light intensity appropriate to the or of the safe-break type to prevent the risk of
operations? broken glass from lights falling onto produce.
Containers for waste and inedible
9.2.5 substances
Is there clear identification of containers for Containers for waste are clearly labelled and Critical 100%
9.2.5
wastes which are cleanable and lockable to made of impervious materials

29
 TBS/AFDC 26 (6756) P3
avoid accidental contamination?
9.3 Facilities
9.3.1 Sanitary facilities
Are the washing stations available and Wash stations shall be provided at entry points to Critical 100%
equipped with soaps, towels etc.? packing areas, outside of toilets and worker rest
9.3.1.1 areas with running water, unscented soap and
hygienic towelling or air dryer to enable workers
and visitors to wash their hands.
Is the water used for hand washing meet Certificate of or report of water analysis Critical 100%
9.3.1.2
the microbial standard for drinking water?
Are the toilet facilities equipped with hand- Hand-washing stations shall be provided inside or Critical 100%
washing stations? at the entry/exit point from toilet facilities to
9.3.1.3
ensure that workers wash hands properly after
using the toilet.

SOP and records for cleaning and maintenance Critical 100%

9.3.1.4 All containers, tools and equipment used for

produce handling shall be cleaned and well
Are re-usable equipment cleaned and maintained.
maintained in good state of use?
Produce containers shall never be used for any Critical 100%
9.3.1.5 Are produce containers only used for purpose other than carriage / storage of produce.
harvested products?
Are vehicles used for loading and transport SOP and records for cleaning and maintenance Critical 100%
of produce at farm cleaned and of vehicles used for loading and transport
maintained?
Farm vehicles used for general farm use and
9.3.1.6 transport of produce shall be cleaned, maintained
and where necessary disinfected to eliminate the
risk of contamination of the produce by soil,
animal manure, plant protection products or
spillage of any potentially hazardous substance.

9.3.2 Water supply

Is there enough supply of potable water to Water analysis records Critical 100%
9.3.2 ensure safety of produce and is the potable
water system separated from the non- Water used for produce handling shall be either

30
 TBS/AFDC 26 (6756) P3
potable water system? potable or microbiologically safe. Non-potable
water may be used for fire control, steam
generation or closed refrigeration systems.
However, non-potable water shall never come
into contact with produce and the potable and
non-water systems shall be kept separate and be
clearly labelled to prevent the risk of cross-
contamination or accidental use of non-potable
water on produce.

9.3.3 Cleaning facilities

Are the facilities for cleaning systems well There shall be evidence of suitable cleaning Critical 100%
equipped with hot and potable water and in systems for produce, equipment, containers and
9.3.3
accordance with the hygiene risk tools that meets the requirements identified in the
assessment? hygiene risk-assessment.

9.3.4 Personnel hygiene facilities

Are there facilities for personal hygiene Toilets and hand-washing facilities are accessible Critical 100%
9.3.4 such as washing stations, lavatories, to the workers to prevent the risk of
changing rooms? contamination of produce

9.3.5 Storage

Are there facilities for storage of chemicals Storage facilities for produce and non-produce Critical 100%
and designed to permit cleaning and repair items shall be kept separate, well maintained,
to prevent infestation and hazardous hygienic, free from pests, and fit for purpose.
substances? Cleaning and disinfectants shall not be stored
9.3.5
with produce or with fuels & lubricants. Pest
control products such as rodent baits shall not be
kept with produce or cleaning / disinfection
materials.

10 CONTROL OF OPERATIONS
10.1 Control of food hazards
Are there Good Hygienic Practices (GHP) Presence of SOPs and records of implementation Major 90%
10.1.1
In place and implemented? of GHP

31
 TBS/AFDC 26 (6756) P3
Are there GHP systems applied throughout Presence of SOPs and records of implementation Major 90%
10.1.2
the produce shelf life? of GHP
Are there control systems that prevent SOP for produce handling and transportation, Critical 100%
produce contamination during handling and reception and rejection criteria
10.1.3 transportation? Records of rejected produce at the produce
receipt point

Are culled produce well-disposed to SOP and records for disposal of culled produce Critical 100%
10.1.4
prevent contamination with other FFV?
10.2 Key aspects of hygiene control systems
10.2.1 Time and temperature control
Are the fresh fruits and vegetables Temperature control devices in place Critical 100%
maintained at optimum temperatures at Records of temperature at various levels of
10.2.1
various levels of operations? operation

10.2.2 Specific process steps

10.2.2.1 Pre-harvest
Is there risk assessment covering the Risk assessment report Critical 100%
10.2.2.1 microbiological quality of the water used in
all pre-harvest operations?
10.2.2.2 Pre-harvest checks
Are there appropriate measures to reduce There shall be evidence that appropriate Major 90%
possible contamination within the growing measures have been taken to prevent
area? contamination from pests, domestic and wild
animal of the crop within growing area.
Water quality analysis records for water used in
10.2.2.2
pre-harvest activities
Records of mitigation measures implemented for
risks associated with water used for pre-harvest
activities

10.2.2.3 Post-harvest water use

Plan for which type of water to be used at what Critical 100%
Is water quality well managed and suitable
stage of operation in place and implemented.
according to the stage of produce
10.2.2.3 Water management plan in place and
handling?
implemented
Water quality analysis reports
10.2.2.3.1 Are there well designed post-harvest Post-harvest systems such as water that uses Critical 100%

32
 TBS/AFDC 26 (6756) P3
systems to minimize produces lodges and washing, and flotation systems in place to
dirt builds up? minimise dead areas where debris and dirt can
build up and adhere to surfaces offering the
opportunity for establishment of microbial
biofilms.
SOP for use of antimicrobial agent in place Critical 100%
Does the application of antimicrobial
agents, follow GHP to ensure that chemical Records for residue analysis of antimicrobial
10.2.2.3.2
residues do not exceed levels as agents and control measures in case of levels
recommended by the Codex Alimentarius above the recommended ones.
Commission?
Is the temperature for postharvest water Where temperature control is essential for quality Critical 100%
monitored and controlled? or food safety reasons there shall be evidence
that temperature controls for are in place and
10.2.2.3.3 operating correctly.

Temperature control devices and records of

temperature of post-harvest water in place
SOP for treatment of recycled water Critical 100%

10.2.2.3.4 Does recycled water, treated and Quality analysis records for treated recycled
maintained in a way that no risk is posed to water and recommended action.
the safety of fresh fruits and vegetables? Water treatment record.
Is the ice used in the post-harvest process, There is SOP for production, storage and Critical 100%
made from potable water, stored and handling of ice when used in the post-harvest
handled in a hygienic manner? process (including field cooling).
10.2.2.3.5
Microbial analysis reports of ice used in post-
harvest processes
10.2.2.4 Harvest and post-harvest activities
10.2.2.4.1 Chemical treatments
If post-harvest treatments such as chlorine, Critical 100%
waxes or fungicides are used there shall be
evidence that usage is conducted according to
Are chemical treatments used in post- the manufacturer’s instructions. Any sprayers
10.2.2.4.1
harvest activities in line with Codex General used for post-harvest treatments shall be
Standards on Food Additives (Codex stan maintained and tested to ensure accuracy of
192) or with the Codex Pesticide dose delivered. They shall be washed out in a
Guidelines? designated area especially if the type of chemical

33
 TBS/AFDC 26 (6756) P3
is changed for a different type of produce to avoid
accidental contamination with the wrong type of
chemical.

SOP for post-harvest treatment in place

Residual analysis records for chemicals used in
post-harvest treatments

Calibration records for sprayers used in post-

harvest treatments

10.2.2.4.2 Cooling of fresh fruits and vegetables

Is potable water used in cooling system Potable water shall be used for cooling systems Critical 100%
and the system designed, constructed and where the water or ice comes into contact with
maintained in such a way that the the produce (hydro and ice cooling).
condensate and defrost water does not drip
into the fresh fruits and vegetables? Air cooling systems shall be designed to ensure
that condensate and defrost water from
10.2.2.4.2 evaporative cooling systems (cold rooms and
vacuum coolers) cannot come into contact with
the produce.
Water quality analysis report/certificate

SOP, schedule and record for maintenance of

cooling systems
10.2.2.4.3 Cold storage
Are the cooling systems effectively Where fresh fruits and vegetables are kept at low Critical 100%
controlled when FFV is being maintained at temperatures to help control food safety risks,
low temperatures after cooling to minimize there shall be evidence that the cooling system is
10.2.2.4.3 microbial growth? maintained and monitored and is working
effectively.

Maintenance and monitoring SOP and reports

10.2.3 Microbial and other specifications
Is the effectiveness of sanitation practices Measures in place to evaluate and verify Major 90%
verified and evaluated? effectiveness of sanitation practices such as
10.2.3
microbial analysis records, correctness of
concentration of the chemicals for sanitation,

34
 TBS/AFDC 26 (6756) P3
cleaning and sanitation procedures etc.
10.2.4 Microbial cross-contamination
Is the process flow well implemented to process flow chart in place and implemented Critical 100%
prevent cross-contamination and access to SOP for all the operations in place and
10.2.4 packing house controlled? communicated to workers
Field visitors checklist records at the entry point

10.2.5 Physical and chemical contamination

Are fruits and vegetable stored, handled in Equipment and facilities in the pack house shall Critical 100%
such a way that foreign bodies such as be designed and maintained to prevent physical
glass or metal shards from machinery, or chemical contamination of produce during
dust, harmful fumes and unwanted post-harvest handling or storage.
chemicals cannot contaminate them?
10.2.5
If the risk assessment indicates a significant level
of risk from physical contaminants
detectors/screening devices shall be installed to
prevent contaminated produce reaching the
customer.
10.3 Incoming material requirements
Is there a procedure in place that doesn’t procedures in place for acceptance criteria for Critical 100%
accept produce that is known to contain FFV at raw material receipt pint
parasites, undesirable microorganisms, Lab analysis reports for incoming produces
10.3
toxins, decomposed produces, pesticides Records of rejected FFV
and veterinary drugs residues above the
acceptable levels?
10.4 Packaging
Are packaging materials used comply with All packaging materials shall comply with TZS Major 90%
the requirements set under the TZS 538 - 538 and TZS 1003
10.4 Packaging, marking and labelling of foods
and TZS 1003 - Guide to the pre-packaging There is evidence such as test report and
of fresh fruits and vegetables? certificate
10.4.1 Packaging and storage areas
Are the harvested produce protected from There is evidence that produce protected from Critical 100%
contamination? contamination due to contact with contaminated
surfaces or access by pests. All produce shall be
10.4.1.1
packed and removed from the field on the day of
harvest. Overnight storage of produce on field is
NOT allowed.

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 TBS/AFDC 26 (6756) P3
SOP for post-harvest handling
There shall be evidence of suitable cleaning and Critical 100%
maintenance systems to prevent risk of produce
contamination at on or off-farm storage and
produce handling facilities.
10.4.1.2
Are produce handling facilities and Cleaning and maintenance SOP, schedule and
equipment kept cleaned and/or maintained records in place for produce handling
according to the schedule? facilities/equipment
Are packaging materials used appropriate All packaging materials shall be suitable for food Critical 100%
for the safety of the produce and stored in a use and not made from materials that could
10.4.1.3 clean and hygienic area? contaminate the produce. Packaging materials
shall be stored in secure, dry, pest free conditions
away from any chemicals, fuels etc.
Are the rejects controlled from entering There shall be evidence of procedures and Critical 100%
produce supply chain? implementations of work instructions to ensure
10.4.1.4 that rejected and potentially contaminated
produce cannot accidently enter the food supply
chain.
Waste shall be kept separate from produce in Critical 100%
segregated areas that are secure and kept
hygienic by daily disposal of wastes and cleaning
and disinfection of areas used for storage of
10.4.1.5
Is there a management procedure for the wastes.
culled produce and waste materials stored - cleaning and disinfection SOP, schedules
in designated area to avoid contamination and records of areas used for storage of
of produce? wastes
Are light fixtures suspended above produce To prevent contamination of produce with broken Critical 100%
or material used for produce handling are glass all light bulbs and fixtures shall either be
10.4.1.6 of a safety type or are protected/ shielded shield or of the safe-break type.
to prevent produce contamination?

There shall be evidence of implementation of Critical 100%

appropriate measures for control of pests.
10.4.1.7
Are there measures in place to prevent and Pest management plan such as fumigation
control pest infestation and population? schedules
10.4.2 Post-harvest washing
10.4.2 Is water used for postharvest washing Water used for critical stages of post-harvest Critical 100%

36
 TBS/AFDC 26 (6756) P3
declared suitable by Competent Authority processing (post initial washing) shall be potable.
acceptable threshold? The grower shall have a test certificate from the
competent authority to confirm that the water
used is suitable for post-harvest processing. If
water is re-circulated in final washing procedures
it shall be treated to render it fit for purpose.

There shall be evidence that the treatment

systems ensure portability and are working
effectively.
10.4.3 Post-harvest treatments
Are postharvest treatments applied in post-harvest treatments SOP, schedule and Critical 100%
accordance to label instructions of the used records
10.4.3.1
chemicals?

Is postharvest treatment products used List of approved Post-harvest by the Competent Critical 100%
10.4.3.2 permitted by the appropriate National Authorities and shall be used only within the limits
Competent Authorities? of the label instructions.
Are postharvest treatment products (i.e. Critical 100%
biocides, waxes and plant protection Biocides, waxes and post-harvest plant protection
10.4.3.3
products etc. kept in a designated secure products shall be stored in a secure designated
area, away from the produce? storage area away from any produce.
Post-harvest treatment records shall be kept and Major 90%
all records shall be maintained such as Identity
of harvested crops (i.e. lot or batch of produce);
10.4.3.4.
Location, Application dates, Type of treatment,
Are the records for all post-harvest Product trade name, active ingredient and
treatments kept? Product quantity
Water used in the packaging
10.5 establishment
10.5.1 Water in contact with food
Is potable water used for postharvest Water analysis report and certificate Critical 100%
10.5.1 washing conforming to National standard
for potable water?
10.5.2 Recycled water
Is the recycled water treated and Recycled water treatment SOP, records and Critical 100%
10.5.2 maintained in way that no risk is posed to quality analysis reports/records in place
the safety of fresh fruits and vegetables? Water treatment record.

37
 TBS/AFDC 26 (6756) P3
10.6 Management and supervision
Managers and supervisors shall be able to Major 90%
demonstrate that they have sufficient
understanding of food hygiene principles to be
10.6
Does the farm management have sufficient able to manage potential food safety risks
knowledge and understanding of hygiene effectively.
principles and practices? Training certificates
10.7 Documentation and records
Are records of production and distribution Production and post-harvest processing records Major 90%
kept for at least two years to facilitate a shall be kept for 2 years to assist in any recall
10.7 recall and food borne illness investigation, actions and also to allow the grower to identify
when required? possible indications of emerging risks in their
system.
Growers shall be able to provide complete Major 90%
records of agricultural activities such as the site
of production, suppliers’ information on;
10.7.1
agricultural inputs, lot numbers, irrigation
Are current and relevant information of farm practices, use of agrochemicals for each lot of
activities kept? produce that they produce/handle.
Are current information for each lot kept by Packers shall be able to provide complete Major 90%
10.7.2
packers records for each lot of produce that they handle.
10.8 Recall Procedures
Recall procedures in place to enable the rapid Major 90%
and complete removal of any produce from the
market that is suspected of representing a risk to
consumer health.
10.8.1
Management shall be able to demonstrate
knowledge of these procedures and explain each
step of the recall process.

Are the recall procedures in place? Records of recalled products if happened

Are there measures to hold the recalled There is documented evidence that recall Major 90%
products until when they are destroyed? procedures are effective and tested at least
annually. Any recalled products shall be clearly
10.8.2 identified and stored separate from new
production in a secure area reserved for recalled
materials pending further testing or destruction.

38
 TBS/AFDC 26 (6756) P3
Access to recalled materials shall be limited to
staff with authority to handle the material.
PACKHOUSE MAINTENANCE AND
11 SANITATION
11.1 Maintenance and cleaning
11.1.1 General
Are establishment and equipment kept in There shall be no evidence of any metal shards, Critical 100%
an appropriate state of condition and repair flaking plaster/paint, debris or chemical spillages
to prevent produce contamination and (leakage of lubricants etc.) as these could
11.1.1.1
facilitate sanitation activities? contaminate the fresh produce during handling or
storage.
Maintenance SOP and records
Is cleaning and disinfection (when Critical 100%
necessary) done to remove food residues SOP, schedule and records for cleaning.
11.1.1.2
and dirt which may be a source of
contamination? Residuals analysis reports
Are cleaning chemicals, handled, stored in SOP for storage of cleaning chemicals Critical 100%
original containers with a legible label and Cleaning chemicals shall be kept in their original
used according to label directions or containers with legible labels. If a chemical has
instructions from manufacturers as well as to be transferred to another container (due to
11.1.1.4
Competent Authority? damage to the original container or dispensing
from a bulk container), the new container shall be
marked with the brand name of the chemical,
expiry date and dosage level.
11.1.2 Cleaning procedures and methods
Are the cleaning procedures and methods SOP, schedules and records for cleaning Major 90%
11.1.2
in place and implemented?
11.1.3 Cleaning programs
SOP, schedule and records for cleaning and Major 90%
disinfection programs in place.
11.1.3.1 Systems shall be monitored to assess
Are the cleaning and disinfection programs effectiveness and maintenance and corrective
in place and implemented? actions taken where necessary.
Records and documentation shall be available for Major 90%
11.1.3.2
Are the Cleaning programs documented all cleaning programs.
Are the cleaning programs drawn up in If the hygiene risk assessment indicates need for Minor 50%
11.1.3.3 consultation with relevant specialist/expert/ specialised cleaning or disinfection procedures
advisors in case of high risk of there should be evidence that advice has been

39
 TBS/AFDC 26 (6756) P3
contamination to the produce? sought from a competent specialist/adviser.
11.2 Control of pests
11.2.1 Pest control systems
Are there pest control procedures and There shall be evidence of pest control Critical 100%
systems that meet the GHP requirements procedures, systems, devices and record that
of the current version of Codex (CAC RCP- meet the GHP requirements of Codex (CAC
11.2.1
1969)? RCP-1969). Fresh produce and harvest
containers shall be inspected at pack house entry
to prevent pests from entering the fresh produce.
11.2.2 Preventing access
Is the pack-house establishment designed All windows, doors, drains, ventilators and any Critical 100%
and constructed in a way that prevents other apertures between the outside and inside of
entry of pests? produce handling/storage facilities shall be
11.2.2
screened to prevent pest entry. The structure of
the building shall be maintained to avoid creating
opportunities for pest entry via damaged areas.
11.2.3 Harbourage and infestation
Is the pack house establishment designed The interior and exterior of premises used for Critical 100%
and constructed in a way that prevents handling and storage of fresh produce shall be
harbourage and infestation of pests? kept clear of any food debris or other waste
11.2.3 materials that could be used by pests as a source
of food or shelter. Refuse shall be stored in
covered, pest proof containers away from
produce handling and storage areas.
11.2.4 Eradication
Are eradication measures in place to Measures to prevent Pest entry and harbourage Major 90%
prevent/control pest’ infestations? shall be in place. SOP, schedule and records in
place to eliminate infested pests
11.2.4 Chemicals such as rodenticides and insecticides
shall not be allowed to come into contact with
fresh produce or with surfaces that come into
contact with the produce.
11.3 Pack house: Personal hygiene
11.3.1 Health status
Does the grower / packer comply with There shall be evidence that the grower / packer Critical 100%
national labour laws and workers complies with national labour laws. If a worker
11.3.1
suspected to be carriers for diseases or reports illness shall undergo a medical
illness restricted from entering pack house? examination and receive appropriate medical

40
 TBS/AFDC 26 (6756) P3
treatment. If a worker is identified by a medical
professional (doctor) to be a carrier of a food
borne pathogen they shall not be allowed to
resume work with fresh produce even though no
symptoms of illness are present (carriers transmit
the pathogen without showing any symptoms of
illness themselves).
11.3.2 Illness and injuries
Are workers allowed to handle produce Records of medical examinations Critical 100%
after being cleared from all symptoms of List of workers excluded from working due to
11.3.2
illness for 48hrs? illness

11.3.3 Personal cleanliness

Do food handlers maintain a high degree of Presence of SOPs on personal hygiene Critical 100%
11.3.3
personal cleanliness?
11.3.4 Personal behaviour
Are there measures in place to control Workers including contractors shall not engage in Critical 100%
personal behaviours such as smoking, practices that could result in contamination of the
11.3.4 spitting, chewing or eating and drinking, produce. There shall be evidence of compliance
sneezing or coughing over unprotected with the requirements provided.
food to prevent FFV contamination? SOP and records in place
11.3.5 Visitors
Do visitors to fresh fruits and vegetables SOP for handling visitors to the FFV handling Critical 100%
handling areas wear protective gears and area
adhere to other personal hygiene?
Visitors shall be provided with appropriate
11.3.5
hygiene instructions and wear suitable protective
gears when in fresh produce handling and
storage areas.
Register for visitors
12 TRANSPORTATION
Mode of transportation and type of
12.2 equipment
There is evidence that the relevant factors have Critical 100%
been taken into account to ensure that
12.2.1 transportation shall not compromise food safety
Does the mode of transport and type of management.
equipment compromise safety of the FFV?

41
 TBS/AFDC 26 (6756) P3
Risk assessment report related to mode of
transport
Are the conveyances and bulk containers Vehicles used for transportation of fresh fruits Critical 100%
used for transportation of FFV designed and vegetables shall be designed and maintained
12.2.2 and constructed in a way that protects so as to maintain the correct conditions for
produce from contamination? optimal quality and effective management of
potential food safety risks.
12.3 Use and maintenance
12.3
Are transportation equipment kept clean Compartments used for transportation of fresh Critical 100%
and in appropriate conditions? fruits and vegetables shall be clean, hygienic and
well maintained. There shall be evidence of
regular cleaning and of maintenance and
calibration of any temperature control systems
12.3.1 fitted to refrigerated vehicles.
SOP, records, schedules for cleaning of
transportation equipment
SOP, records and schedule for calibration of
temperature recording devices and refrigeration
units
Fresh fruit and vegetable transportation
12.4 units
Lay out of the cooling and heating equipment Major 90%
Are the cooling or heating equipment Cooling or heating systems on vehicles shall be
12.4.1
designed and constructed to avoid designed to ensure that product is not
contamination? contaminated with material from the system.
The inner surfaces of vehicles that come into Critical 100%
direct contact with produce shall be made of food
grade materials that do not transfer substances to
12.4.2
Is the inner surface which is in direct the produce. There shall be no dead spaces or
contact with the produce made of suitable areas that are difficult to keep clean within the
and food grade materials? vehicle.
SOP and records for maintenance of vehicles Major 90%
used for transportation of fresh fruits and
vegetables shall be designed and maintained so
12.4.3
Is the design of the transportation unit as to prevent access or harbourage of pests, to
preventing access of insects, vermin, etc., be secure and to maintain specific conditions
contamination from the environment? within the transportation chamber.

42
 TBS/AFDC 26 (6756) P3
Are there appropriate facilities for cleaning The grower / packer shall have facilities for Critical 100%
and, where appropriate disinfecting of the cleaning and where necessary disinfecting
12.4.4
fresh fruits and vegetables transportation vehicles used for transportation of fresh fruits and
unit? vegetables.
PRODUCT INFORMATION AND
13 CONSUMER AWARENESS
13.1 Produce information
For loose fruits and vegetables there shall be Major 90%
evidence that the grower / packer provides
sufficient information in the form of batch/lot
labels & other documentation for the buyer to
13.1.1
handle, store, prepare and display the produce in
a manner that ensures food safety. Trade and
Does the produce bear appropriate final consumer information shall be clearly
information to ensure food safety? distinguishable.
13.2 Marking and labelling
Do pre-packaged fresh fruits and Pre-packaged fruits and vegetables shall be Major 90%
vegetables labelled with clear instructions labelled in accordance with TZS 538 and TZS
13.2.1 to enable the next person in the food chain 1003.
to handle, display, and store and use the
produce safely?
13.3 Consumer education
Does the grower work with other List of partners Minor 50%
stakeholders along the produce value chain Memorandum of Understandings (MoUs)
13.3.1 to ensure clear communication to Letters of agreement with other stakeholders
consumers? Certificate of appreciation

14 TRAINING
14.1 Awareness and responsibilities
14.2 Training programs
Personnel involved in primary production and postharvest operations should undergo regular training relevant to their areas of responsibility.
14.2.1 Assessment of training needs
Does the training needs assessment for Training need assessment report and training Minor 50%
14.2.1 workers take into account prior training programs
program?
Topics to be considered for training
14.2.2 programs
14.2.2 Do the training programs cover all the There shall be evidence that the training Major 90%%

43
 TBS/AFDC 26 (6756) P3
necessary topics in sufficient detail to programs covered all the necessary topics in
enable the workers to maintain the food sufficient detail to enable the workers to maintain
safety of the produce? the food safety of the produce.
Training curriculum
Training hand-outs/manual/materials
Training schedule/timetable
14.3 Instruction and supervision
Is the training assessed annually for its Annual training assessments reports of the Minor 50%
14.3.1
effectiveness? effectiveness of training in place.
Do managers and supervisors of produce Critical 100%
handling have the necessary knowledge of
14.3.2 food hygiene principles and practices to be Shall have food hygiene Training certificates from
able to judge potential risks and take the competent authorities
necessary action to remedy deficiencies?
14.4 Refresher training
Refresher training shall be provided on an annual Major 90%
14.4.1 Are the training programs reviewed basis or at the start of each production season.
annually and updated where necessary? Evidence of reviewed curriculum

44
.