Code of Good Agricultural Practices for Fruits and Vegetables

1 Scope

This standard code of practice covers the general hygienic practices for the production and primary processing of fresh fruits and vegetables cultivated for human consumption, particularly those intended to be consumed raw. Specifically, this code is applicable to fresh fruits and vegetables that are field-grown with or without cover, or those grown under protected facilities such as hydroponic systems or greenhouses. This standard code does not apply to production of sprouts, fresh cut products and other products that are covered by separate production or certification standards

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. PNS/BAFPS 49:2011, Code of good agricultural practices (GAP) for fruits and vegetable farming Good Agricultural Practices (GAP) for production of fresh fruits and vegetables in the ASEAN Region

3 Definitions

For the purpose of this standard, the following terms shall apply:

3.1 agricultural inputs any incoming material (e.g. seeds, fertilizers, water, agricultural chemicals, plant support, etc.) used for the primary production of fresh fruits and vegetables

3.2 agricultural worker any person that undertakes one or more of the following: cultivation, harvesting, and packing of fresh fruits and vegetables

3.3 antimicrobial agents any substance of natural, synthetic or semi-synthetic origin which at low concentrations kills or inhibits the growth of microorganism but causes little or no host damage

3.4 biological control the use of competing biologicals for the control of pests (such as insects, mites, plant pathogens and spoilage organisms).

3.5 biopesticide a pesticide that is manufactured from biological sources

3.6 biosolids sludge and other residue deposits obtained from sewage treatment plants and from treatments applied to urban and industrial wastes (food industry or other types of industries)

3.7 cleaning the removal of soil, dirt, grease or other foreign matter

3.8 clean water water that does not compromise food safety in the circumstances of its use

3.9 composting a managed process where organic materials are subjected to moisture, heat and microorganisms for a specified period to produce a product known as compost

3.10 contamination food safety context: the introduction or transfer of a food safety hazard to the produce or to the inputs, such as soil, water, chemicals, equipment and people that contact produce environmental context: the introduction or occurrence of a hazard into the environment

3.11 domestic animals animals that are raised as family pets or as a source of food for the family – for example dogs, cats, cows, chickens, ducks, birds, sheep, monkeys, mice, rabbits

3.12 farm animals animals that are raised for agricultural and commercial purposes - for example, cows, carabaos, sheep, chickens and ducks

3.13 fertigation the application of nutrients through an irrigation system

http://www.bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNS BAFS 49-2017 Code of GAP for Fruits and Vegetable Farming (1) (1).pdf