DRAFT SAINT LUCIA NATIONAL STANDARD DCP 7 CODE OF GOOD AGRICULTURAL PRACTICES FOR CROPS

Transcription

1 DRAFT SAINT LUCIA NATIONAL STANDARD DCP 7 CODE OF GOOD AGRICULTURAL PRACTICES FOR CROPS Edition 2.0 Stage 40 Enquiry Stage February 2016 Copyright SLBS Saint Lucia Bureau of Standards, (2016) No part of this standard may be reproduced in any form without the prior consent of the Saint Lucia Bureau of Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or comments. SAINT LUCIA BUREAU OF STANDARDS P. O. BOX CP 5412 BISEE INDUSTRIAL ESTATE CASTRIES SAINT LUCIA TEL: FAX: slbs@candw.lc Website:

2 GENERAL STATEMENT The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 1990) and started operations on 01 April A broad-based 15-member Standards Council directs the affairs of the Bureau. The Standards Act gives the Bureau the responsibility to develop and promote standards and codes of practice for products and services for the protection of the health and safety of consumers and the environment as well as for industrial development in order to promote the enhancement of the economy of Saint Lucia. The Bureau develops standards through consultations with relevant interest groups. In accordance with the provisions of the Standards Act, public comment is invited on all draft standards before they are declared as Saint Lucia National Standards. The Bureau also administers the Metrology Act No. 17 of This legislation gives the Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate the metrication of Saint Lucia. The Bureau operates a Product Certification Scheme applicable to all products for which national standards exist. If a product satisfies all the requirements for certification, a licence to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The presence of the mark on a product indicates that the product conforms to all the requirements of a specific national standard and assures consistent quality (of the product) to the consumer. The Bureau is a member body of the International Organisation for Standardisation (ISO), an affiliate member of the International Electrochemical Commission (IEC) and a member of the CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan American Standards Commission (COPANT). The Bureau is the local agent for several foreign standards bodies such as the British Standards Institution (BSI) and the ASTM International (formerly known as the American Society for Testing and Materials). The Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters pertaining to the Technical Barriers to Trade (TBT) Agreement. The Bureau also serves as the National CODEX Alimentarius enquiry point with responsibility for coordinating national positions on CODEX matters. In accordance with good practice for the adoption and application of standards, Saint Lucia National Standards are subject to review every five years. Suggestions for improvements are always welcomed at any time after publication of the standard. ii SLBS 2016

3 CODE OF GOOD AGRICULTURAL PRACTICES FOR CROPS AMENDMENTS ISSUED SINCE LAST PUBLICATION Amendment No. Date of Issue Type of Amendment Text(s) Affected SLBS 2016 iii

4 ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET iv SLBS 2016

5 DRAFT SAINT LUCIA CODE OF PRACTICE DCP 7 CODE OF GOOD AGRICULTURAL PRACTICES FOR CROPS TECHNICAL COMMITTEE FOR AGRICULTURAL PRODUCTS AND PRACTICES The following persons comprised the Technical Committee, which was responsible for the formulation of the standard: Chairman Roycelyn St. Hill Howell Vice chairman Euthalia Philgence Members Anthony Bonaparte Representing Ministry of Commerce, Business Development, Investment and Consumer Affairs General Interest Sir Arthur Lewis Community College Patricia Anthia Joshua Ministry of Agriculture, Food Production, Fisheries & Rural Development Raphael St. Hill Ronald Pilgrim Rosemary Perineau Theresa Desir National Consumers Association Caribbean Agricultural Research and Development Institute Fresh Produce Exporters Association Jilian King (Technical Secretary) Saint Lucia Marketing Board Saint Lucia Bureau of Standards Kensha Neptune (Recording Secretary) Saint Lucia Bureau of Standards SLBS 2016 v

6 Contents Page Foreword 1 1 Scope Normative references. 2 3 Terms and definitions.3 4 General principles and guidelines Management of pre-harvest Harvest and post harvest of fresh produce Storage and transport 22 8 Worker health, welfare and safety 23 9 Fresh produce production and environmental protection Fresh produce production, biological diversity and landscape conservation Record keeping Complaint handling Internal and external audits Produce traceability and recall. 26 Annex A (informative) Sample forms for use by farmers...27 vi SLBS 2016

7 Foreword This code of practice is a revision of SLCP 7: 2006 Code of good agricultural practices for the production of fresh produce. This second edition of SLCP 7 Code of good agricultural practices for crops was adopted by the standards council on.. The code of practice was prepared as part of a Food and Agriculture Organisation (FAO) of the United Nations project to support the implementation of agricultural product standards and codes of practices in Saint Lucia. The aim of the FAO project is to establish a national agricultural certification system that will enhance the country s ability to take advantage of export market opportunities and increase foreign exchange earnings, and will also help strengthen the linkage between agriculture and tourism by providing safe local food. The project further supports the objectives outlined in the Policy of the Ministry of Agriculture, Saint Lucia, and in pursuit of the implementation of new measures to promote and enhance export-readiness and competitiveness of the agriculture sector. It is expected that the code of practice will institutionalize at the national-level, guidelines and requirements that are consistent with international norms for good agricultural practices. It is anticipated that the country s competitiveness would be enhanced and its ability to trade and protect its farmers against unfair trade practices improved. Consumers of fresh produce need to be assured that the fresh foods sold to them (e.g. vegetables, fruits, ground provisions, meats, etc.) have been grown under conditions that reflect good agricultural practice (GAP). Such practice is aimed at maintaining and enhancing consumer confidence in quality and safety, minimizing detrimental impact on the environment, reducing the use of agrochemicals, improving the efficiency of the natural resource use and ensuring a responsible attitude towards the health, safety and welfare of farm workers and farm animals. This code of practice was therefore formulated against the background of increasing consumer demand, at the local, regional and global levels, for fresh produce that meets the requirements of current good agricultural practice. It outlines the essential elements that will serve as the basis from which good agricultural practices can be elaborated and utilized by fresh produce farms of all sizes. The application of these principles will of necessity be a collaborative undertaking between the private and public sectors concerned with food production. The implementation of good agricultural practices in a collaborative manner could also generate public awareness and debate on the requirements for safe and healthy fresh produce. The code of practice can therefore serve as a benchmark to assess current practice in agricultural production and provide guidance for future development of the fresh food industry in Saint Lucia. It is essential that all stakeholders in the fresh food produce business - civil, environmental, government, production, distribution and consumer organizations recognize, adopt and implement this code of good agricultural practice, to maintain consumer confidence in fresh food quality and safety while working towards the long-term improvement and sustainability of the fresh food industry. SLBS

8 In preparing this code of practice considerable assistance was derived from: a) OECS GAP Certification Protocol for the Production of Fresh Fruits and Vegetables; b) The Food and Agricultural Organization (FAO), Draft for Major Group Discussion Good Agricultural Practices October 2001; c) Development of a Code of Good Agricultural Practices, Republic of Lithuania, The Danish Agricultural Advisory Centre, September 2000; d) EUREPGAP Protocol for Fresh Fruit and Vegetables (English Version), September 2001; e) Code of practice for food safety in the fresh produce chain in Ireland, Code of practice No. 4, Food Safety Authority of Ireland, 2001; f) Guide to minimize microbial food safety hazards for fresh fruits and vegetables, U.S. Department of Health and Human Services, Food and Drug Administration, October 26, g) Thai Agricultural Standard TAS , Good agricultural practices for food crop Annex A is informative and does not form part of the requirements of this standard but provide further information for users. 1 Scope This code of practice establishes Good Agricultural Practices (GAP) that are necessary for the production of food crops such as vegetables, fruits, field crops, spices and herbs at farm level. This code gives guidelines to obtain good quality produce that is safe and fit for consumption by taking environmental, health, safety and welfare of workers into account. These requirements are applicable to any sized agricultural farm. The code of practice does not set out to provide detailed or prescriptive guidance on every aspect of fresh food production. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. SLCP 3 Saint Lucia Code of practice for product recall procedures; 2 SLBS 2016

9 SLCP 6 Code of practice for the packaging and transport of fresh fruits and vegetables. 3 Terms and definitions For the purposes of this code of practice, the following terms and definitions shall apply. 3.1 cleaning the removal of soil, dirt, grease and other objectionable matter 3.2 contamination the occurrence of any objectionable matter in the fresh produce 3.3 detergent a chemical used to remove debris and soil but does not kill micro-organisms 3.4 disinfectant a chemical that has the ability to kill micro-organisms but does not aid in the removal of debris and soil 3.5 fresh produce crop products that are in the same state as when harvested without any processing 3.6 genetically modified plant any plant that has been genetically altered by the addition of foreign genes to enhance a desired trait 3.7 ground water water located beneath the surface available in soil and porous rock 3.8 hazard any potential harm or risk to the health of a person or animal which may arise from being exposed to a particular substance, activity or environment 3.9 hygiene all the measures necessary to ensure the safety, soundness and wholesomeness of the fresh produce from its production and processing until its final consumption 3.10 leachate the nutrient rich fluid that is produced during the decay of manure or compost 3.11 organic manure excrement of farm animals EXAMPLE Faeces and urine, often mixed with litter and plant material 3.12 inorganic manure chemical product, of either mineral or synthetic origin, that provides nutrients to stimulate plant growth SLBS

10 3.13 pest any animal or plant life, or organic function of a plant or animal, that is objectionable because of its undesirable effect on plant life or on any moveable property, or which is objectionable from the point of view of public health or hygiene 3.14 pesticide any chemical or biological agent that is used to kill or control pests 3.15 planting plot a production area with boundary unconnected or connected to other production areas where there are distinctively different production process management, including input management, set up maintenance plan, and personnel management of the planting plot 3.16 potable water water that is suitable for regular use for human consumption in accordance with Guidelines for Drinking-Water Quality, Volumes 1 & 2, published by the World Health Organization (WHO) 3.17 risk an estimate of the probability of a hazard occurring from exposure to contaminants. Risk is a function of both exposure and toxicity 3.18 sanitation removal of soil and debris and the destruction of micro-organisms 3.19 sustainable agriculture a system of agriculture that is economically viable for producers, environmentally healthy and supportive of local communities and rural areas 4 General principles and guidelines 4.1 Water and water management Water Water used in the production shall have suitable quality for the objectives. Water contamination problem shall receive special attention in the following cases: water that will contact the consumable produce part particularly approaching the harvesting period; produce morphological characteristic that will hold water such as leaf and uneven surface; produce that does not require washing prior to packaging. 4 SLBS 2016

11 Water for dissolving fertilizers and pesticides shall not be contaminated with microorganisms at the level that affects consumption safety. The water quality does not lower the dissolving efficiency of fertilizers and pesticides Provide regular change of water for plants grown under hydroponic system. If the water is reused, a contamination reduction system shall be provided for microorganisms or chemicals, and there shall be proper maintenance of water cleaning system for the protection from microorganism contamination Water Sources Water used in the production process shall be from sources that their surroundings are safe from contaminations of hazardous substances, and the water quality is suitable for the agricultural purpose. It shall not be waste water from industries or water from other processes contaminated with hazardous substances. If it is necessary to use such water, there shall be evidence that the water has been treated to improve the quality to suit the agricultural purpose Water sample should be collected at least once at the beginning of production and in the period when the environmental condition is risky to use such water. The sample then shall be sent to an official laboratory or officially accredited laboratory for analysis to check for contamination. Keep the water analysis report for further evidence Water source for agriculture shall not cause any damage to the environment Water management Water is necessary for many field operations of fresh produce production including irrigation, application of pesticides and fertilizers, rinsing/washing, cooling and transport. The quality of water affects the safety of fresh produce. Water of inadequate quality has the potential to be a direct source of contamination. The management of water will require measures to ensure its economical and optimal use, to prevent/control erosion and to avoid contamination of and damage to adjacent lands. The efficient management of water shall require the use of good agricultural practices such as: a) proper channeling and drainage in dry or wet environments and soil moisture conservation in dry areas; b) creation of buffer zones to prevent contamination of water sources; c) using appropriate techniques to monitor crop and soil water status; d) monitoring and providing water requirements for irrigated crops; e) monitoring yield per unit water use as well as yield per unit of cultivated land; f) implementation of a water management plan to optimize water usage and reduce waste (including recycling measures, where possible); SLBS

12 g) management of water table, in collaboration with the relevant authorities, to prevent excessive extraction or accumulation; h) provision of safe, clean water at all times for farm workers and animals; i) identification of chemical, microbial and other pollution hazards and the application of controls to minimize or eliminate hazards Water for production of fresh produce Water used for agriculture may be obtained from several sources such as rivers, streams, springs, ponds, public supply system or collected rainfall. The most efficient and commercially practical water delivery system should be used to ensure the best utilization of water resources. The origin of water being used and the control options to ensure consistency of the supply required for the production and cleaning of fresh produce shall be determined from the following: a) prevalence and impact of animal farms and loose or stray animals in the area; b) impact of barriers to minimize animal access to water sources; c) effectiveness of buffer zones established to prevent contamination of water source(s); d) extent of arable farming and manure application in the region of the water supply; e) likelihood of contaminated run-off reaching water sources and cultivated crops due to the topography and rainfall pattern of the area; f) land usage in adjacent farms that may inadvertently contaminate crop, soil or water; g) contour drains established/stabilized and natural waterways stabilized; h) characteristics of the water, especially microbial, chemical and mineral pollution; i) documented records of water analyses and water quality ratings Water quality for processing of fresh produce Water used for agriculture can be contaminated by many practices some of which will be under the control of the fresh food producer. Good agricultural practices to ensure that water of consistently good quality is used for the processing of fresh produce shall require: a) periodic sampling and testing of water; b) keeping equipment that stores or comes in contact with water in a clean and sanitized condition; c) developing standard operating cleaning/sanitary schedules for all equipment including frequency, cleaning practice and post-cleaning hygiene inspection; 6 SLBS 2016

13 d) developing and applying standard operating procedures to cover a preventive maintenance schedule for important water storage and transportation equipment; e) implementing measures that minimize microbial contamination; f) undertaking routine inspection of all equipment and facilities designed to assist in obtaining and/or maintaining water of the recommended quality; g) applying chemical substances that disinfect food and water in accordance with the food regulations and the competent authority issued by the country of production, and for export the country of consumption and in the manner prescribed by the manufacturer; h) maintenance of appropriate records with respect to a) g) above Quality and storage of drinking water Water for drinking shall be from the recognized water authority of the country. Water quality data shall be obtained from the appropriate authority or other approved institution on a regular basis. When water for drinking is derived from other sources an appropriate authority shall verify the quality of the water in order to determine if it is suitable for human consumption. If storage is necessary, it shall be done in clean, previously sanitized containers that are kept closed at all times, away from excessive heat and possible sources of contamination. 4.2 Planting area Planting area shall not contain any hazardous substances that will cause residues or contamination to the produce. In case the area is near or in the industrial location, or in the risky area of hazardous materials which will cause residues or contamination in the produce, there should be soil analysis to check the soil property and contamination from hazardous substances at the beginning of production. This should be carried out once by taking soil sample and sending it to an official laboratory or officially accredited laboratory for analysis. This analytical record shall be kept. Set up the data assigned to the farm area by: a) indicating owner s name and address of the plantation area; b) name and address of plot keeper if applicable; c) plot location; d) map, and layout; e) layout of types of crops and varieties; f) history of land use in the past at least 2 years; and SLBS

14 g) any other relevant details. NOTE Annex A provides example of forms. Area used for cultivation shall comply with provisions of relevant laws. For new planting area, it shall not have negative effects on the environment. If it does, there shall be measures to reduce or prevent such adverse impact. Plot layout shall be planned or improved by taking into account its impact on food safety, environment, health, safety and welfare of workers and produce quality. 4.3 Site history of plots The history of the crops and agricultural practices on the land and that of adjacent lands shall be documented and maintained as permanent records. These records shall include: a) crops and agronomic activities undertaken at the site; b) results of risk assessment to justify suitability of site for agricultural production; c) a management plan based on the risk assessment setting out strategies to minimize identified risks resulting from the prior history of the land and all potential impacts of the production on adjacent crops and other areas, such as: 1) spray drift from adjacent lands; 2) susceptibility to flooding; 3) water table contamination; 4) disposal of wastes, including hazardous wastes; 5) soil status and method of sampling; 6) levels of bacteria and heavy metals; 7) cultivation system; 8) crop rotation practices or justification for not using rotation; 9) soil and water conservation system. 4.4 Planting material Quality of planting material Each batch of nursery stock shall be selected on the understanding and documentation of their desirable characteristics and performance, including: a) name of variety; 8 SLBS 2016

15 b) plant health; c) seed quality; d) batch number, where applicable; e) germination rate; f) response to sowing or planting time; g) productivity; h) edaphic and climatic adaptability; i) pesticide treatment during rearing stage; j) response to fertilizers and agrochemicals; k) degree of susceptibility or resistance to commercially important pests and diseases; l) susceptibility to handling, storage and transportation; m) material vendor; n) plant health certification record; o) market acceptability Documentation of the information on desirable characteristics and performance prescribed in 4.4 should be kept. Purchased nursery stock should be certified with a record of the plant health quality control system and pesticide treatment Where there is an option to control a pest or disease by the use of treatment of planting material and/or a foliar spray, the treatment of planting material should be the preferred option Seeds or seedlings shall be obtained from reliable sources, true to the variety. There shall be traceability for their sources and history Choice of variety/cultivars The produce variety of planting material shall meet the requirements with respect to quality standards agreed to between producer and potential customer. These quality requirements shall include the following: a) taste; b) visual appearance; c) shelf life; SLBS

16 d) agronomic performance; e) minimum dependence on agrochemicals; f) certified evidence of resistance or degree of susceptibility to specified pests and diseases Genetically modified planting material Suppliers of genetically modified planting material for the production of fresh produce shall: a) comply with the regulations pertaining to genetically modified plants in the country of production and in the country of the consumer; b) secure agreement with customers prior to planting; c) provide information to potential customers prior to planting of the variety and keep them informed of any significant developments relating to the use, effects, and production of products derived from the genetically modified organisms. 4.5 Soils and soil management Management practices that seek to minimize losses of soil, nutrients and agrochemicals from cultivated crops, either by erosion/runoff or leaching, should be established and maintained. Good agricultural practices that will help to achieve effective soil management shall include the execution and proper documentation of: a) production maps/schedules for the planning, implementation and evaluation of crop rotations and crop growing programmes; b) climate and edaphic factors; c) detailed knowledge of the nature, properties, distribution and potential uses of soils under fresh produce production; d) measures, including field cultivation techniques/practices, to minimize soil erosion/run-off and leaching by water and/or wind; e) crop rotation strategy; f) history of the annual use, production inputs and outputs of each individual unit of land under cultivation; g) measures to avoid accumulation of contaminant agrochemicals; h) tillage type and frequency; 10 SLBS 2016

17 i) periodic analyses of agrochemical characteristics of the arable layer of each unit of land under production (e.g. ph, organic matter, phosphorus, potassium, nitrate content) so as to regulate plant nutrition and soil fertility properly; j) alternative techniques to chemical fumigation; NOTE 1 The structure, fertility and biological activity of soils are fundamental to sustaining agricultural productivity. NOTE 2 Chemical fumigation of soil should not be undertaken before exploring other alternatives such as crop rotation, planting of break (buffer) crops, use of disease resistant varieties, solar sterilization, etc. k) quantity of organic matter before application. 4.6 Fertilizer use Inorganic fertilizers Fertilizer application shall, therefore, meet the needs of the crops as well as maintaining soil fertility. The following practices are necessary to ensure the effective application and management of chemical fertilizers: a) the location, date of application, type and quantity of fertilizers applied, method of application and type of applicator shall be documented; b) fertilisers shall be stored in a clean, dry place where there is no or low risk of contamination of water sources; c) fertilizers shall be stored in the original package [or other appropriate packaging material] and protected from unfavourable weather/environmental conditions such as humidity and from chemical agents that are likely to affect their physical and chemical properties; d) fertilizers shall be labelled when in storage; e) fertilizers shall always be physically separated from fresh produce and other farm materials; f) recommendations for the application of fertilizers shall be given by competent, qualified advisers and/or trained personnel. NOTE The frequency, quantities and method of application of chemical or inorganic fertilizers shall be recommended by qualified personnel based on the scientific analyses of crop and soil requirements Organic fertilizers/manures Good agricultural practices for the storage, handling and application of organic fertilizers or manures shall include the following: a) manure shall be stored and removed in a manner that would reduce the risk of contamination of the environment; SLBS

18 b) stored manure shall be in such condition that the manure could be spread easily on the soil surface or be mixed with the soil; c) manure storage and treatment sites shall be situated as far as is practical from production and handling areas, dwelling houses, water bodies, roads and garbage dumps. The minimum distance will depend on such factors as farm layout and slope, runoff controls that are in place, the likelihood of spread by wind or rainfall, the quantity of manure and how it is obtained; d) manure heaps should always be covered to protect them from rainfall that could result in leachate. Water that leaches through the manure should be collected and used/disposed of in a manner recommended by qualified personnel; e) barriers or physical containments shall be present to prevent contamination by runoff, leaching or wind spread from manure storage or treatment areas; f) untreated manure or leachate from untreated manure shall not be applied to crops or used in the planting area; g) manures, organic matter and chemical fertilizers shall be applied in the recommended manner to replace nutrients extracted by harvest or lost during production; h) a record sheet, containing information about the method of treatment of the manure shall be obtained from the manure supplier for each shipment of manure; i) workers with open sores, boils or open wounds shall not handle manure; j) all workers who handle manure shall be vaccinated; k) equipment that comes in contact with untreated manure shall be cleaned; l) domestic animals shall be excluded from fields during the growing season; m) animal waste from adjacent fields or waste storage facilities shall not contaminate the production area. NOTE Properly treated manure or compost is an effective and safe fertilizer that can increase the organic matter content of the soil and thereby improve its fertility. Untreated, improperly treated or re-contaminated manure should not be used as they may contain micro-organisms that have the potential to contaminate fresh produce and exert an adverse effect on human health, soil and water quality and biodiversity Appropriate, adequate and up-to-date records shall be kept for Section especially with regard to: a) origin of the manure; b) treatment applied; c) times and temperatures during the treatment application; d) amount used; 12 SLBS 2016

19 e) place of application; f) date of application; g) responsibility for the application; h) identification of chemical, microbial and other hazards and related hazard control measures. 4.7 Pest and disease control Pest and disease control systems shall be established with regular monitoring to assess the effectiveness of such measures. The following should be used as indicators: a) field and ground in immediate vicinity of packing area should be maintained in good condition; b) minimum pesticide input by utilizing an Integrated Pest Management (IPM) strategy; c) appropriateness of the crop protection product utilized for the control required. 4.8 Pesticides Pesticide use Pesticides are by their nature toxic substances and only those that are approved by the Pesticides Control Board or other recognized body of the country of production and country of consumer shall be applied in the cultivation of fresh produce. In addition growers shall: a) comply with all recommendations/regulations of the appropriate national authority; b) handle, apply and store pesticides in accordance with the manufacturer s label instructions; c) carry out the following as part of good agricultural practice to prevent or minimize the harmful effects of pesticides on users, bystanders, animals, non-target organisms, soil, air, water, crops and ultimately and most critically, to consumers of fresh produce: 1) persons using pesticides shall read the labels carefully; 2) pesticides shall be used only on the crops for which they are registered; 3) pesticides shall be used at recommended intervals and rates; 4) persons applying pesticides shall be trained and always protected with suitable protective clothing; 5) pesticide remains shall be disposed of in a safe manner; SLBS

20 6) pesticide storage facility shall be well identified and away from water sources; 7) pesticides shall be properly labelled and stored at a location where only authorized or trained personnel can have access to them; 8) pesticides shall be at the correct residue levels in the crop at harvest time; 9) proper records shall be kept on pesticide use for traceability purposes; 10) the necessary safety equipment for personnel handling or applying pesticides shall be available; 11) damaged containers shall not be used; 12) a first aid guide and kit shall be available for emergencies; 13) equipment used for pesticide application shall be calibrated; 14) spraying equipment shall be washed regularly; 15) pre-harvest intervals shall be observed; 16) empty pesticide containers shall be washed several times before disposal. Water used for washing containers shall be disposed of properly; 17) supervisory personnel shall be trained in the application and administration of pesticides; 18) workers shall receive regular medical checks; 19) post-harvest chemicals shall be used in accordance with the label; 20) growers should be aware of restrictions placed on the use of pesticides in individual countries (particularly Saint Lucia s trading partners); 21) obsolete pesticides shall be disposed of in the manner approved by the relevant and competent authority; 22) emergency action procedures intended to minimize the risks of pollution from accidents shall be reviewed periodically Personnel training for pesticide application Records of personnel training for the application of pesticides shall include: a) operator s name; b) experience or hire date; c) position or job performed by the employee; 14 SLBS 2016

21 d) date of training; e) training material topics; f) information about the institution responsible for training and instruction records or certificates; g) signatures of trainer and trainee Farmer or person responsible for pesticide application shall have: a) technical sheet on the pesticides used; b) pesticide permit(s) issued by regulatory authority; c) evidence of medical checks Pesticide application records Accurate records of pesticide use shall be maintained by using a Pesticide Application Record Sheet that provides the following information: a) crop (variety, planting date, product code, etc.); b) name of pesticide used; c) place of application; d) period of time before harvest; e) name of the person responsible for the application; f) date of last equipment calibration; g) date of application; h) reason for application; i) quantity of pesticide applied; j) pesticide pre-harvest interval; 4.9 Waste management Treatment of wastewater Wastewater treatment processes shall be subjected to all valid sanitary and environmental conditions and established inspection and testing schedules determined by the relevant authority (ies). SLBS

22 The wastewater treatment area or facility (if any) shall be located at a safe distance away from the cultivation, processing and storage of fresh produce Wastewater shall be treated and then reused where recommended or discharged into the natural environment in the manner approved by the Ministry of Health or other appropriate authority Management of other wastes, energy and pollution All possible sources of waste and waste products generated during the production of fresh produce must be identified, sorted and isolated. For good agricultural practice, the grower shall: a) develop and implement strategies and measures to avoid or reduce wastes (in particular non-usable wastes) and pollution; b) implement recommended guidelines for the treatment and reuse of wastes and disposal of non-usable wastes; c) identify and adopt energy saving practices where applicable; d) establish input-output plans for farm energy, nutrients and agrochemicals to ensure efficient use and safe disposal; e) implement and maintain recycling programme for both organic wastes and inorganic materials where possible; f) store fertilizers and agrochemicals securely and in accordance with legislation; g) maintain accurate records of energy use; h) establish and review emergency action procedures to minimize the potential effects of pollution from accidents Sanitation practice Sanitary facilities Toilet facilities and hand washing stations for workers shall be accessible, properly located and kept clean at all times. Workers shall always have the opportunity to use the facilities when they need to Toilet facilities and hand washing stations shall be well supplied with all the basic materials including water, liquid soap, sanitary hand-drying devices and a waste container Toilet facilities in the field shall not be located near a water source or in a location that would subject such facilities to potential run-off in the event of heavy rains. Such run-off has the potential to contaminate water sources, soil, fresh produce, animals and workers. 16 SLBS 2016

23 Appropriate systems and practices shall be in place to ensure safe management and disposal of human waste from permanently installed or portable toilets There shall also be a plan for containment and treatment of any effluent in the event of leakage or a spill of sewage Containers used to transport water for hand washing shall, on a routine basis, be emptied and thoroughly cleaned, sanitized and refilled with potable water Field sanitation Fresh produce quality depends upon, among other things, the implementation of acceptable protocols for harvesting, storage and where appropriate, processing of fresh produce. The following actions are examples of good agricultural practice that shall be followed to reduce the risk of contamination of fresh produce in the field: a) harvest and storage facilities shall be cleaned and disinfected as necessary prior to use; b) harvest and storage facilities shall be inspected for evidence of pests such as rodents, insects and birds; c) all damaged containers that can no longer be cleaned shall be discarded; d) containers or bins used to transport fresh produce shall be cleaned before use; e) systems shall be in place to ensure that produce that have been washed, cooled or packaged in the field is not contaminated in the process; f) as much dirt and mud as practicable shall be removed from the produce before it leaves the field; g) appropriate harvesting and packaging equipment shall be kept clean and sanitized before use; h) responsibilities for cleaning, sanitizing and ensuring the proper functioning of equipment shall be assigned by the person in charge; i) crop growing conditions shall not harbor pests such as rodents, insects and birds Packing facility sanitation Good agricultural practices required to maintain proper control throughout the packing operations shall include the following: a) as much dirt and mud as practicable shall be removed from produce outside of packing facility or packing area; b) containers shall be intact and damaged containers should be repaired or discarded in a timely manner; SLBS

24 c) pallets and containers used to transport produce shall be clean; d) unused, cleaned and new packing containers shall be protected from contamination when in storage; e) equipment or machinery that comes in contact with produce shall be kept as clean as is practicable; f) packing areas shall be cleaned at the end of each day; g) the cooling system shall be maintained to ensure its proper functioning; h) product storage areas should be cleaned regularly and schedule maintained; i) access of pests into enclosed facilities shall be prevented; j) a pest control log shall be in use, (dates of inspection, inspection reports, steps taken to eliminate any problems); k) chemicals shall be used in post harvest treatment only if there is no alternative. NOTE Operations with poor sanitation in the packing environment can significantly increase the risk of contamination of fresh produce and water used for washing of fresh produce. It is important therefore, that buildings, fixtures and other physical facilities and their grounds are maintained in good condition to reduce the potential for contamination Tools and agricultural equipment Set up a list for the storage of tools and agricultural equipment Provide sufficient and appropriate agricultural equipment for operation Provide shelter/store room for storing tools and agricultural equipment with proper partition, to ensure safety and convenience for use An agricultural equipment maintenance plan shall be established. They should be serviced according to the set schedule, and proper records kept Check the condition of tools and agricultural equipment such as, chemical sprayer and harvesting equipment before operating Tools and agricultural equipment that need accuracy in the operation such as pesticide spraying nozzle shall be regularly inspected and calibrated If any deviation is found; corrective action shall be carried out in order to obtain efficient output during operation Tools and agricultural equipment including containers for holding and transporting produce shall be cleaned before and after use prior to storage. 18 SLBS 2016

25 5 Management of pre-harvest 5.1 Quality control plan Provide the set up of a quality control plan throughout the production processes of each crop which will be applied according to the principles of hazard analysis and critical control point (HACCP). NOTE Apply data from the recognized research, or official data, or from expert of that crop, or data from trade partners on the basis of analytical principles on critical control point in order to set up measures on hazard control at each step which may affect the safety and/or quality of produce. 5.2 Production inputs Compile a list of important production inputs such as seeds or seedlings, fertilizers and pesticides used in the production processes. Record data on sources volume, date of purchase and use. NOTE Annex A Provides example of items and Details of Input Resources Form. 5.3 Crop management Maintenance of crop health is essential for successful farming for both yield and quality of fresh produce. This requires long-term strategies for the minimization of pests and diseases by the use of disease and pest-resistant crops, rotation of crops to provide disease breaks for susceptible crops and the tactical use of agrochemicals to control weeds, pests and disease Management is required in to obtain quality produce that is compliant with: a) the relevant agricultural commodity standard, b) trade partners specification, c) implementing the quality control plan Production management steps from planting plot preparation, or trees health after harvest (in case of fruit trees) to harvesting period including fertilizer application and irrigation shall be done. This is to nourish the plant to become healthy with appropriate plant development, producing high yield with good quality. Record data of every important operation step that affects produce quality. The use of agrochemicals is based on the assessment of the extent of problems, evaluation of all control options, the necessity of intervention and the likely chance of success With the support of qualified personnel in the field, growers of fresh produce shall adopt good agricultural practice that will enable them to: a) use resistant varieties, crop sequences and associations and tillage practices that maximize biological prevention of pests and diseases; b) maintain regular and quantitative assessment of the pest and disease status of all crops; SLBS

26 c) apply pest and disease forecasting techniques where possible; d) determine the necessity of interventions following consideration of all possible methods and their short- and long-term effects on crop productivity and environmental implications in order to minimize the use of agrochemicals; e) use and store agrochemicals according to the legal requirements of the country; EXAMPLE Registration for individual crop, recommended intervals and rates of application. f) maintain accurate records of agrochemical use. 6 Harvest and post harvest of fresh produce 6.1 On-site processing and storage of fresh produce The produce shall be harvested at maturity as specified in agricultural commodity standard for each produce or specified by trade partners To ensure good product quality, produce should be harvested, stored and processed under acceptable hygienic and environmental conditions and in space reserved for that purpose. To achieve such quality, good agricultural practice requires that: a) workers shall receive basic instructions in hygiene before handling fresh produce; b) fresh produce shall be processed hygienically, using recommended detergents and clean water; c) fresh food produce shall be harvested and stored according to recommended hygienic and environmental conditions, relevant regulations and best practice; d) fresh produce shall be cooled to remove field heat; e) fresh food produce shall be packed in clean, sanitized and appropriate containers for transport from the farm; f) accurate records of harvest, storage and processing of fresh food produce shall be maintained; g) off quality produce shall be sorted out. If farmers do quality classification and sizing of their produce before distribution, such activity operation shall be conducted according to the provisions of the agricultural commodity standard established for each produce or specified by trade partners; h) tools and specific method shall be used to prevent bruising or defect scars on the produce due to harvest; i) containers for wastes and pesticides shall be obviously separated from those for harvest and transport of produce in order to prevent contamination; 20 SLBS 2016

27 j) equipment, containers and materials that contact directly with produce shall not be made from materials that can cause contamination, and the harvested produce shall not be allowed to touch the ground directly; k) provision of management to control any mixing between inferior and good quality produce. Provide separated area to hold inferior quality produce with its utilization plan. 6.2 Post harvest treatment Post harvest chemicals Growers of fresh produce shall consult the competent and recognized authority to determine if any additional post-harvest chemical treatment is required for specific crops. Where such treatment is recommended, growers should be able demonstrate their knowledge and competence with regard to the post-harvest chemical. In addition, good agricultural practice requires that: a) post-harvest chemicals shall be used in accordance with product label; b) growers shall only use chemicals that are officially recommended in the country of production and country of consumer for use on the particular crop being protected; c) applications for post-harvest chemical treatment shall be recorded in a crop diary or equivalent and shall include: 1) crop/product; 2) location; 3) date of application; 4) trade name; 5) type and quantity of treatment used; 6) name of operator; Post harvest washing The source of water used for produce washing shall be potable water. Recycled water should be filtered before use. Post-harvest washing water should be analysed for chemical, microbiological or mineral pollution and other hazards before use. SLBS

28 6.2.3 Post harvest analysis Any analysis for residual pesticide or contaminants shall be conducted at the post harvest stage. 7 Storage and transport The type of hygiene and sanitation practices by workers involved in the loading and unloading of fresh produce during transportation as well as the hygienic condition of the transport equipment are both critical to maintaining the quality of fresh produce. In addition to the requirements stipulated in SLCP 6 Code of practice for the packaging and transport of fresh fruits and vegetables, the following shall apply to achieve good produce quality during transportation: a) produce inspectors, buyers and other visitors shall comply with established hygienic practices such as thoroughly washing their hands before inspecting produce; b) trucks and transport cartons shall be inspected for cleanliness, odours, insects, obvious dirt or debris before beginning the loading process; c) transportation vehicles shall be kept clean at all times; d) temperatures shall be maintained to ensure both the quality and safety of fresh produce; e) produce shall be placed in transport cartons and loaded onto vehicles in a manner that will minimize damage; f) harvested produce is held on the floor laid with lining material in order to protect the produce from microorganism, filth, soil fraction and dirty matter contamination, or other hazardous pieces from the ground; g) containers for moving or transport of pesticides or fertilizers are separated from those for produce in order to protect the produce from chemical, biological and physical contamination which is harmful for consumption. In case the container separation cannot be done, container cleaning to prevent contamination shall be carried out; h) select primary packaging containers with lining material to protect produce from impact and rubbing damages for moving the produce within planting area to the appropriate packing station; i) placing and stacking produce in the harvested produce holding area on the farm shall be done in a such manner to protect the produce from scratches or collision damage and deterioration due to heat and sunlight; j) farm produce shall be handled with care and protected from contamination during movement; 22 SLBS 2016

29 k) field sorted or packaged produce shall be protected from contamination by water, harmful matter or materials; l) move harvested produce carefully and quickly from the field through to primary processing (trimming, quality sorting or sizing) and storage. 8 Worker health, welfare and safety 8.1 Health and safety The health and safety needs of those involved in farming operations are important matters to be addressed on a continual basis. Due care and diligence is required at all times. In keeping with good agricultural practice: a) workers shall be trained in hygienic practices and in the operation of all dangerous or complex equipment on the farm; b) supervisors shall be familiar with signs and symptoms of infectious diseases; c) fresh produce and other materials or equipment, which come into contact with workers, shall be protected from infected workers; d) accident and emergency procedures exist, shall be visually displayed and clearly understood by both workers and management; e) first aid kits shall be present at least on one permanent site and in the vicinity of field work; f) workers shall adhere to established safe work procedures and instructions for the safe and efficient use of tools and machinery; g) visitors to the farm, packing or transport facility shall follow good hygiene practices; h) hazards shall be clearly identified by warning signs where appropriate. 8.2 Training of workers Training programmes for all farm workers shall be established for the following: a) good hygiene practices for handling of fresh produce; b) first aid for skin cuts, bruises, wounds, etc; c) waste disposal methods; d) pest control measures; e) using farm facilities; SLBS