GAP – FOOD SAFETY AND QUALITY MANAGEMENT · Seminar on the Implementation of ASEAN Good Agricultural Practices 27 – 29 May 2015, Kuala Lumpur QUALITY HAZARDS$! Any characteristic

Seminar on the Implementation of ASEAN Good Agricultural Practices 27 – 29 May 2015, Kuala Lumpur

GAP – FOOD SAFETY AND QUALITY MANAGEMENT

By : Rosmawati binti Selamat

Crop Quality Control Division PUTRAJAYA

Tel: 03-88703446 Faks : 03-88887639 Email : [email protected]


PRINCIPLE OF ASEAN GAP

GOOD AGRICULTURAL

PRACTICE

SAFETY FOOD

WORKER HEALTH, SAFETY

& WELFARE

ENVIRONMENTAL MANAGEMENT

PRODUCE QUALITY


FOOD SAFETY AND QUALITY MANAGEMENT


QUALITY HAZARDS

§  Any characteristic that prevents the produce from meeting the requirements of a customer or government regulation.

FOOD SAFETY HAZARDS

§  any chemical, biological, or physical substance or property that can cause fresh fruit and vegetables to become an unacceptable health risk to consumers


QUALITY

§  Any characteristic that prevents the produce from meeting the requirements of a customer or government regulation.

§  Not meet the requirement §  customer – size, colour, maturity, external

appearance, flavour or shelf life. §  quarantine regulations of an importing country –

presence of a pest or disease, incorrectly labelled.


Quality Characteristics

§  External appearance Ø  Can seen by the eyes : colour, size, shape, disease,

insects, blemishs, packaging

§  Internal quality Ø  Can not be seen from the outside and produce needs

to be cut or eaten to identify the quality : colour, firmness, texture, flavour, aroma, disease and insects.

§  Hidden quality Ø  Can not be seen, smelt or tasted : shelf life, nutritonal

value and genetic modification.


QUALITY FRUIT


QUALITY VEGETABLES


Customer Expecta9on

•  Free of major injury, spoilage or blemish •  Not overripe, excessively soft or wilted •  Free of excessive dirt, •  Unacceptable chemical residues and other foreign

matter •  Free of foreign odours and taste •  Free of quarantine pests


Customer Expecta9on

P x


1.  Chemical 2.  Biological 3.  Physical

FOOD SAFETY HAZARDS


1.  Agrochemical residues in produce exceeding maximum residue limits (MRL),

2.  Non-agrochemical contaminants –fuels, lubricants and sanitisers

3.  Heavy metals exceeding maximum levels (ML), 4.  Naturally occurring plant toxins, and 5.  Allergenic agents

CHEMICAL HAZARDS


Chemical hazard Sources of contaminaAon

Agrochemical residues in produce exceeding maximum residue limits (MRL)

• Agrochemical residues in produce exceeding maximum residue limits (MRL)

• Agrochemical not registered or approved for target crop (zero MRL) • Failure to follow label instruc9ons resul9ng in incorrect mixing and the concentra9on being higher than the recommended dosage

• Withholding period not observed • Spraying equipment faulty or not calibrated correctly or not cleaned properly aQer the last use or used for mul9-‐purposes

• Spray driQ from adjacent plots • Chemical residue in soil from previous use • Chemical residue in harves9ng containers • Improper dumping, accidental spillage or seepage of chemicals into soil or water source due to poor storage condi9ons

Non-‐agrochemical contaminants –lubricants, fuels, cleaners, sani9sers, pest control chemicals, adhesives

• Inappropriate chemical used for cleaning or sanita9on of equipment or used at wrong dosage

• Inappropriate applica9on of chemicals – pest control chemical sprayed near produce or packaging materials

• Chemical spill near produce or cross contamina9on of chemical during storage and transport with produce

• Oil leaks, grease, paint on equipment in contact with produce • Use of harves9ng containers to store chemicals • Soil contaminated with persistent chemicals from previous war ac9vi9es

Common sources of chemical hazards


Chemical hazard Sources of contaminaAon

Heavy metal residues exceeding maximum levels

• High levels of heavy metals present in soil, either occurring naturally or from previous use or from leakage from industrial sites

• Con9nued use of fer9lizers with high levels of heavy metals

• Development of soil condi9ons conducive to uptake of heavy metals by crops – acidity, salinity, zinc

Natural plant toxins

• Unsuitable storage condi9ons -‐ storage of potato in light

• Plan9ng toxic varie9es -‐ cassava

Allergenic agents • Traces of a substance that causes a severe reac9on in suscep9ble consumers –sulphur dioxide used to prevent rots on grapes, lychees and longans

Common sources of chemical hazards


•  Soil •  Water •  Animal manure •  Sewage fluids •  Humans •  Animals •  Dust carried by air

Sources of biological contamination


Biological hazard Sources of contamination Pathogenic microorganisms on produce (bacteria, parasites, viruses)

• Animal faeces or and human sewage contaminating: -  water used for irrigation, pesticide application,

unloading harvesting containers, washing, top icing, hydrocooling, cleaning

-  soil that contacts the edible parts of produce -  equipment, containers, tools, packaging

materials, pallets or transport vehicles • Inadequate cleaning of harvesting (knifes,

crates), grading and packing equipment and materials that are contaminated directly or indirectly (via soil, water)

• Untreated animal waste used for fertilizing or soil improvement that contacts produce directly or indirectly

• Handling of produce by infectious workers due to lack of clean toilet and hand washing facilities or poor personal hygiene practices and sickness (Hepatitis A virus)

Common sources of biological hazards


Hazards Sources of contamination Foreign objects from the environment – soil, stones, sticks, weed seeds

• Harvesting of ground crops during wet weather

• Dirty harvesting containers and equipment, packing equipment, packaging materials

• Stacking of dirty containers on top of produce

Foreign objects from equipment, containers, buildings and structures – glass, wood, metal, plastic, paint flakes

• Broken lights above packing equipment and uncovered produce

• Damaged harvesting containers, harvesting and packing equipment, pallets

• Inadequate cleaning, repairs and maintenance

Foreign objects from human handling of produce – jewellery, hair clips, personal items

• Careless or untrained workers • Inappropriate clothing

Common sources of physical hazards


1.  Site history and management 2.  Quality plan 3.  Planting material 4.  Fertilisers and soil additives 5.  Water 6.  Chemicals 7.  Harvesting and handling produce

₋  Handling and packing produce ₋  Storage and transport

8.  Traceability and recall 9.  Training 10. Documents and records 11.  Review of practices

GAP Requirements For Controlling Food Safety Hazards and Produce Quality Produce


1.  Site history and management ₋  Select of land for growing fruit and vegetables for

production of safe produce. ₋  Consider the biological and chemical history of the site ₋  Soil can contain pathogenic microorganisms, persistent

chemicals and heavy metals.

GAP Requirements For Controlling Food Safety Hazards and Produce Quality Produce


2. Quality plan - vary with the type of produce and how it is grown,

harvested, handled, packed and transport. - identify the practices that are critical to managing

quality and document them in quality plan. - The quality plan should contain the following

information: i. Process steps

ii. Quality hazards iii. Causes of quality loss iv. Good agricultural practices

GAP Requirements For Controlling Food Safety Hazards and Producing Quality Produce


3. Planting material ₋  crop variety selected to be grown is acceptable to

the customers

₋  to select the preferd varieties - read the industrial publication and talk to customers such as traders, wholesalers and retailers

₋  ensure the planting material is healthy when obtained from another farm or nursery – plant health certificate to guarantee the material is good quality



Ø  To select good planting material, the grower must consider: •  TYPE of planting material,

•  Cuttings from the TIPS of the vine are the best planting material

•  MIDDLES and the BASES usually produce lower yields. Also, cuttings from the BASES of the vine more often carry weevils.

•  LENGTH of planting material, •  30 to 40 cm (12 to 16 inches)

•  AGE of planting material, and •  YOUNG plants are 2 to 3 months

•  HEALTH of planting material.

SWEET POTATO PLANTING MATERIAL


4. Fertilisers and soil additives Ø  Nutrient requirements vary depending on;

₋  the type of produce grown ₋  the soil type and characteristecs ₋  the previous application of fertilisers and soil

additives Ø  Nutrient application must based on the nutritional

requirements of the crop or recommendations from a competent authority or soil/leap testing

Ø  Record the fertilisers and additives applied to help the nutrient application for the crop grown and for future crop

Ø  If problem occur with produce quality – this record may help to determine



Ø  Four R’s i.  The Right Rate ii.  The Right Time iii.  The Right Place iv.  The Right Material

Nutrient requirements


5. Water ₋  Irrigation varies with :

₋  type of produce grown ₋  the location ₋  production method.

₋  Important factors to consider are ₋  crop water requirements, ₋  water availability ₋  soil moisture levels.

₋  Irrigation systems selection depends on; ₋  how much water is available, ₋  type of produce grown, ₋  production system, ₋  availability of labour, ₋  finances.



5. Water ₋  Recommenda9ons for irriga9on -‐ competent authori9es

₋  Record of irriga9on system use, detail the crop, date, loca9on, and volume of water applied or dura9on of irriga9on.

₋  Rainfall should be recorded.



6. Chemicals Ø  during the produc9on of fresh produce for;

₋  control of pests (insects, disease, weeds), ₋  regula9on of growth ₋  thinning of crops,

Ø  aQer harvest for; ₋  trea9ng produce for disease and insect control, ₋  applying surface coa9ngs to reduce moisture loss or

improve appearance, ₋  for sani9sing water and equipment surfaces.



6. Chemicals Ø  Must be approved for use on the type of produce grown

and applied according to label or permit instructions.

Ø  Recommended where possible to use Integrated pest management systems - to reduce the risk of chemical resistance and excessive residues and the impact of chemicals on the environment.

Ø  The equipment should be calibrated to check that the volume of spray delivered is correct - done by a technically competent person.

Ø  Chemicals applied must recorded - to show that chemicals have been applied correctly and for traceability in the event of unacceptable quality loss occurring due to pest damage.



7. Harvesting and handling produce Ø  during the harvesting operation:

• Incorrect maturity • Acceleration of senescence (aging) • Water loss • Mechanical injury • Disease infection

Ø  during handling and packing:

• Incorrect grading • Acceleration of senescence and water loss • Mechanical injuries • Physiological disorders • Disease infection • Growth and development



7. Harvesting and handling produce Ø  during storage and transport:

•  Acceleration of senescence •  Water loss •  Disease infection •  Mechanical injuries •  Physiological disorders



•  Respira9on •  Maturity

Acceleration of senescence


•  Transpiration Ø  Temperature – the higher temperature, the

higher the water loss Ø  Varies depend on

•  surface area •  Protective skins

Water loss


•  Major types of injuries Ø Bruising Ø Abrasion Ø Wound (cuts and punctures) Ø Cracking and spli^ng

Mechnical injuries


•  External factors can cause some of the active biological processes ocurring in produce to fail or be distrupted, resulting in quality loss.

•  Physiological disorders: –  Heat injury –  Chilling (cold) injury –  Ethylene damage –  Carbon dioxide damage –  Low oxygen (anaerobic) injury

Physiological disorders


•  Acceleration of senescence (aging) •  Water loss •  Mechnical injuries •  Physiological disorders •  Growth and development

Disease infection


8. Traceability and recall ₋  Need a effective system for identifying and tracing

produce - to investigate causes of quality loss when it occurs and to prevent re-occurrence of the problem.

₋  Essential requirements for an effective system are: • each production site is identified by a name or code, • each batch of packed containers is clearly marked with an identification code,

• a record the batch identification, date of supply, source and destination, and

• records of farm operations



9. Training -  Employers must be train to adequate

knowledge and skills to performs their duties and reduce the risk of quality loss.

-  Planned and carried out the training - on-the-job training or formal training.

-  Record the employers and the training activities have been given.



10. Documents and records ₋  Records must be kept for a minimum of 2 years or

longer if required by government legislation or customers.



12. Review of practices ₋  All practices must be reviewed at least once each year

- best to review the practices at the time when they are being undertaken.

₋  Record the practices reviewed and corrective actions taken.

₋  Self-assessment checklist – a useful tool, simple, systematic outline for reviewing practices and it provides a record of the review and corrective actions taken



•  Self-assessment checklist For Producing Quality Produce

•  Self-assessment checklist For Controlling Food Safety Hazards



Don’t ever be afraid of ‘change’ Always remember, God will never Take anything away from you without the intention of replacing with something better


Don’t ever be afraid of ‘change’ Always remember, God will never Take anything away from you without the intention of replacing with something better