ASEAN GOOD AGRICULTURAL PRACTICES

Food Safety Module

Gilberto F. Layese
Former Director
Bureau of Agriculture and Fisheries Product Standards
Department of Agriculture PHILIPPINES

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L/O/G/O
Outline of Presentation

1 Brief History of the Development of ASEAN GAP

2 Definition of GAP and Content of Its Four Modules

3 Food Safety Hazards in Food

4 ASEAN GAP Food Safety Module

5 Prospects of ASEAN GAP Future Works

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 The ASEAN Good Agricultural Practices
(GAP) Project
1 Title Quality Assurance Systems for ASEAN Fruit
(QASAF) Project (2004) THE KICK-OFF
PROJECT
Implemented during Phase III of the ASEAN Australia
Economic Cooperation Program (AAECP)
Outcomes
Good Agricultural Practices (GAP) standard
for the production of fresh fruit and vegetables
in the ASEAN region

Establishment of ASEAN GAP Taskforce to

guide the final stages of the drafting of the GAP
standard and implementation guidelines
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 The ASEAN GAP Regional Standard and its
Interpretative Guidelines
1

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 The purpose of ASEAN GAP is to

1 facilitate the harmonisation of national GAP programs in

the ASEAN region,

facilitate trade regionally and internationally,

enhance the safety and quality of fruit and vegetables for

consumers,

enhance the sustainability of the environment in the

ASEAN region, and

protect the health, safety and welfare of workers

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 Scope
1
ASEAN GAP covers both conventional production
systems, where produce is grown in the soil, and
hydroponic systems where produce is grown in
inert media. Production may occur in the open or
in a protected environment

All types of fresh produce are covered by ASEAN

GAP except high risk products such as sprouts and
minimally processed produce

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 ASEAN GAP Strategi
Strategicc Plan of Actions

1
Establish a mechanism to manage ASEAN
1 GAP

Develop and implement national GAP programs in

2 ASEAN Member States (AMSs)

Align national GAP programs with ASEAN GAP

3

7
1
Create awareness and knowledge
4 of ASEAN GAP

Engage the private sector in future

5 development of ASEAN GAP

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 Updates on the Implementation of ASEAN
GAP SPA
1 Strategic Action #1
Establishment of a mechanism to manage ASEAN GAP

Expert Working Group on ASEAN Good Agricultural

Practices (EWG-ASEAN GAP)

1st Meeting 2nd Meeting

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1
Strategic Action #2
Develop and implement national GAP programs in ASEAN Member
States (AMSs)

Brunei Darussalam had accomplished the process of

establishment of national GAP

Cambodia, Lao PDR and Myanmar in the process of

development of their national GAP programmes
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1
Strategic Action #3

Align national GAP programs with ASEAN GAP

By 2011, all ASEAN Member States (AMSs) have totally

aligned their national GAP programmes with the Food
Safety Module of ASEAN GAP
By 2012, alignment plans for all AMSs national GAP
programmes with the other modules of ASEAN GAP will be
made available.
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 Current alignment of national GAP
Programs with ASEAN GAP

1 Country Food safety Environmental

Management
Workers health
and safety
Produce
quality

Thailand C P P C

Malaysia C P P S

Indonesia C C P P

Singapore C N N S

Philippines C N P S

Brunei C N N N
Darussalam

T = Total alignment C = close alignment P = partial alignment

N = no alignment S = covered by another national standard

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1
It mainly aims to institute a
Global
mechanism that will ensure full recognition of
implementation of the ASEAN quality
GAP Strategic Plan. assurance
develop strategies that will systems for
enable ASEAN GAP attain
ASEAN fruit &
international recognition
vegetables
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 Definition of GAP
2 Broadly, a GAP approach aims at
applying available knowledge to
addressing environmental,
economic and social
sustainability dimensions for on-farm
production and post-production
processes, resulting in safe and quality
food and non-food agricultural products
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 Contents of ASEAN GAP Modules

2 Food Safety
Recommended practices 10 elements.
Each element has background information to
explain how contamination can occur. Specific
information is then provided for each practice to
explain what is required to implement the practice.

Produce Quality
Recommended practices 10 elements
example of a quality plan for production, harvesting
and postharvest handling of mangoes describing
hazards that may occur, causes of quality hazards
and preventative measures
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 Contents of ASEAN GAP Modules

2 Environmental Management
Recommended practices - 13 elements
Provides information about the potential
environmental hazards - negatives impacts that
occur to the environment on and off the property as
a result of the production, harvesting and
postharvest handling of fruit and vegetables.

Workers Health, Welfare and Safety

Recommended practices 6 elements
This section contains on the four steps to managing
the risk of hazards to worker health, safety and
welfare identify the hazards, assess the risk, control
the hazards and monitor and review hazards.
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 Food Safety Hazards in Foods

3 Hazard
A biological, chemical or physical agent in, or
condition of, food with the potential to cause an
adverse health effect

Risk
A function of the probability of an adverse
health effect and the severity of that effect
consequential to a hazard(s) in food
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 Food Safety Hazards in Foods

3 Food Safety Hazard

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

Controlling food safety hazards during production,

harvesting and postharvest handling (trimming, grading,
packing, transport etc) of fresh produce is important to
protect consumer health and to gain access to markets

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 Types of Hazards

3
Microbial

Chemical

Physical

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 Types of Hazards
Microbial Sources of Microbial Hazards
3 Chemical for Fruits and Vegetables
Physical
1. Water
2. Manure
3. Human
4. Air
5. Soil
6. Animals
7. Sewage fluids
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 Types of Hazards
Microbial
3 Chemical
Physical

Pesticides Other Fertilizers Naturally

Agro- occurring
chemicals chemicals

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 Types of Hazards
Microbial
3 Chemical
Physical
Any potentially harmful
extraneous material not
normally found in food such
as glass, bone splinters, twigs,
metals, buttons, etc. that are
likely to cause choking, cuts,
injury or other adverse health
effects. 22
 ASEAN GAP Food Safety Module

Major Components
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Equipment, containers and materials
Harvesting & Buildings and structures
Handling Cleaning and sanitation
Personal hygiene
Harvesting and Handling
Fertilizers and soil additives
Chemicals Agrochemicals
Chemicals Other chemicals

Planting
Material Planting materials Source and treatments

Site & Site history and management

Site & water Source of water & its
Water microbial quality

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 Hazards associated with site

4 Fecal contamination from

overflowing manure storage
Microbial sites, polluted water sources

Organic waste

Chemical
Agricultural wastes
Harvesting and Handling

Chemicals

Planting
Material

Site &
Water
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 Recommended practices
What else can
4 What to do we do?
next?
Assessment
Look for another site
if cannot be remedied
Carry out land use Plant low risk plants
plan (e.g. plants grown not
Previous usage close to the ground)
Allow 3 years Physical barriers
Adjacent land use buffer time for land
used for rearing
Harvesting and Handling
Access of wild & animals
domestic animals
Chemicals

Planting
Material

Site &
Water
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 Site Management

4
Land preparation

Planting design

Fencing/barriers
Harvesting and Handling

Chemicals Soil renewal

Planting
Material

Site &
Water
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 Water

4 Assessment of source
Risk for possible contamination is assessed for
each operation

Water testing
Cycle of Where required, tests are conducted at a
assessment frequency appropriate for the condition

Where there is risk

Alternative water source is used or the water
is treated and monitored
Harvesting and Handling

Chemicals Untreated sewage water

Planting
Material
Is not used during production and postharvest
handling of produce
Site &
Water
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 Planting Material

4
Careful selection Source of
of planting If planting material
planting is produced in the
materials
material farm
Should be
disease-free & Record of seed
Accredited nurseries
non-toxic to treatments as well
human and Certified planting
as of stock plants
materials
Harvesting and Handling
Ensure workers
Record keeping
Chemicals
safety during seed
Planting
Material
treatment
Site &
Water 28
 Chemicals - Fertilizers
1. Raw manure or human waste must not be
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used for vegetable production
1
2. Natural fertilizer must be fully
2 composted with no foul smell.

3. Heavy metal analysis must be

3 conducted
Harvesting and Handling

Chemicals

Planting
4 4. Equipment that come in contact with
Material

Site &
untreated manure must be properly cleaned
Water 29
4 5. Barriers or physical containment should be
part of manure storage areas
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6. Complete record of fertilizer
6 preparation must be kept

7. Organic fertilizer should be applied

7 pre-planting or in early stages of
growth of plant.
Harvesting and Handling

Chemicals

Planting
Material

Site &
Water 30
 Chemicals - Pesticides

4
1. Use registered pesticides

2. Read and follow the label

instructions.

3. Practice Integrated Pest

Management (IPM)
Harvesting and Handling

Chemicals

Planting
Material

Site &
Water 31
 Harvesting and Handling

4 Produce should undergo some

preparatory steps prior to marketing to
command a higher price, to have
assurance that it is safe to eat, and to
enhance competitiveness in the trading
arena.
Harvesting and Handling

Chemicals

Planting
Material

Site &
REMEMBER!!!
Water 32
4
Harvesting

Harvesting and Handling

Packaging
Chemicals

Planting
Material

Site &
Water 33
 Sources of contamination during
harvesting
4 Chemical
Microbial
workers not wearing protective sanitizing agent
clothing
containers for
personal hygiene of workers harvesting the produce
toxic materials
washing facility for the produce

containers for harvesting the Harvesting and Handling

produce not elevated Chemicals

Planting
Material

Site &
Water
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 Harvesting Considerations

4
Harvest when the foliage is dry
to minimize spread of diseases.

Use clean and lined containers.

Harvesting and Handling

Chemicals
Keep harvested produce out of
Planting
Material the sun to avoid sun injury and
Site &
Water unnecessary heating of product.35
4 Harvest and handle gently: cuts,
bruises and other injuries increase
decay and water loss.

Reduce physical damage by

reducing handling steps.

Harvesting and Handling

If possible, harvest and directly
Chemicals

Planting
pack into container in which the
Material

Site &
product will be marketed.
Water 36
 Sources of contamination during
packaging
4 Microbial Chemical
sanitizing agent
workers not wearing
protective clothing in case of retail packed
produce, non-toxic &
personal hygiene of workers clean packaging materials

fruit coating material i.e.

washing facility for the fruit wax
produce
Harvesting and Handling

containers for harvesting the Chemicals

produce not elevated Planting

Material

Site &
Water 37
 What are packinghouse operations?

4
processes/activities
done to prepare
inside a packinghouse fresh produce for
marketing, storage
in the field/harvest area or transport
FIELD PACKING maybe done

Harvesting and Handling

Chemicals

Planting
Material

Site &
Water 38
 Market preparation
4 Basic requirements of a packing shed

close to production minimum area = 20 elevated to allow

Prepare area and near
m2/ton commodity
adequate
processed at
commodities thoroughfare one time drainage
for marketing
inside a packing elevated to allow with clean toilet
adequate well-lighted facilities (with
shed. drainage water and soap)

Harvesting and Handling

must have
Chemicals
adequate supply
Planting
Material
of water
Site &
Water 39
 Future Works for ASEAN GAP
Accreditation of AMS GAP Certification
5 Bodies (CBs)

Aligned GAP Inspector / Auditor Qualification

Full alignment of national GAPs with ASEAN

GAP

Global Recognition

Regional Branding
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Thank You!

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L/O/G/O