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>NAVIGATION > >
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| Overview |
| Introduction |
| Potential Food Hazards |
| Quality Assurance Systems |
| Supermarket Quality Requirements |
| Health and Safety for Smallholders |
| Training |
| Record Keeping |
| Useful Websites |
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HAZARDS TO BE MANAGED BY GOOD AGRICULTURAL PRACTICE (GAP)
Hazards can occur at each and every one of nine different production stages. The control of any such hazard requires the establishment of control procedures, back-up remedies and comprehensive record-keeping.
| PRODUCTION STAGE | HAZARD* | REMEDY | |
| 1. | Site selection | Contaminated soils (C & B) | GAP |
| 2. | Multiple land use | Grazing of livestock, Use of the field for disposal of waste (B & C) | GAP |
| 3. | Fertilization | Microbial or chemical contamination on crop (B & C) | GAP |
| 4. | Irrigation | Presence of bacterial pathogens, parasites, viruses or environmental contaminants, e.g. pollutants in irrigation water (B & C) | GAP |
| 5. | Pest control | Inappropriate use of pesticides (B & C) | GAP |
| 6. | Water for pesticide application | Presence of E. coli etc in application water (B) | GAP |
| 7. | Packaging, storage | Microbiological and chemical contamination of harvested crops (B & C) | GAP |
| 8. | Harvesting | Biological, physical and chemical contamination of harvested crops. (B, P & C) | GAP |
| 9. | Transport to pack-house | Temperature and condition of harvested crop (B & P) | GAP |
*
B = biological, C = chemical, P = physical
Adapted from: Primus Laboratories
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Natural
Resources Institute 2003