Quaevs

Prepared by:
MARY AMOR G. FIGUEROA, MSc.

Faculty, SNSU-Mainit Campus
Course Description
This course teaches on the study of food safety concerns, control measures,
evaluation of quality attributes, selection, and implementation of grade
standards, grading procedures and the Philippine laws, grade standards and
regulations applicable to fresh and farm produce.
This will help you understand various food quality characteristics and
evaluation measures, and describe the development of various local and
international standards relating to food quality and safety. This will then
promote the application of food quality awareness to the public to ensure food
quality.
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Faculty, SSCT-Mainit Campus
Course Outline
For the whole 1st semester, we will be discussing on the following topics:
Chapter 1: Introduction to Food Safety and Standards Chapter 4: Good Agricultural Practices
Unit 1.1. Definition of Terms Unit 4.1. Organic and Inorganic Fertilizers
Unit 1.2. Food Safety & Food Hygiene Unit 4.2. Animal Exclusions and Pest Control
Unit 1.3. Food Safety Issues and Concerns Unit 4.3. Work Health and Hygiene
Unit 1.4. Food Standards
Chapter 5: Good Manufacturing Practices
Chapter 2: Food Safety of Fresh Fruits and Vegetables Unit 5.1. Produce Cleaning, Treatment and Cooling
Unit 2.1. Safety Hazards in Fresh Produce: Biological, Chemical, Procedures
and Physical Unit 5.2. Waste Management, Cleaning & Sanitation
Unit 2.2. Fresh Produce, Food-borne Diseases, and Consumer Health
Chapter 3: Food Quality Management Systems

Unit 3.1.Sanitation Standard Operating Procedures
Unit 3.2. Good Agricultural Practices (GAP)
Unit 3.3. Good Manufacturing Practices (GMP)
Unit 3.4. Hazard Analysis Critical Control Point (HACCP)
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CHAPTER 1: INTRODUCTION TO FOOD SAFETY AND STANDARDS
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Food hygiene vs Food Safety
Food hygiene are the conditions and measures necessary to ensure the safety of
food from production to consumption.
 Food can become contaminated at any point during slaughtering or harvesting,
processing, storage, distribution, transportation and preparation.
 Lack of adequate food hygiene can lead to foodborne diseases and death of the
consumer.
Food safety is a scientific discipline describing handling, preparation, and
storage of food in ways that prevent foodborne illness. This includes a number of
routines that should be followed to avoid potential health hazards.
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Food-borne Illness vs Food Poison
Both terms, foodborne illness and food poisoning, are often used interchangeably by
consumers. However, both have different meanings.
Foodborne illness is an infection or intoxication that results from eating food

contaminated with viable (live) microorganisms or their toxins. Foodborne illness
also includes allergic reactions and other conditions where foods act as a carrier of
the allergen.
Food poisoning (or foodborne intoxication) is a form of foodborne

illness and is caused by the ingestion of preformed toxins.
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Food-borne Illness vs Food Poison
Food poisoning (or foodborne intoxication)

 It is a toxemia associated with the ingestion of preformed microbial toxins. It is NOT an infection.
 The toxins are ingested preformed and no microbial growth within the human is required.
 Symptomology occurs rapidly, usually within 2-12 hours. These toxins either affect the intestine
(enterotoxin of C. perfringens) or the central nervous system (neurotoxin of C. botulinum) or both
(S. aureus and B. cereus).
Examples are: S. aureus toxin, B. cereus toxin, C. perfringens toxin, & C. botulinum toxin.
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Staphylococcus aureus toxin - they are heat stable (resist boiling for 30 minutes). They each
cause an enteric effect (diarrhea) and a neurologic effect (vomiting). All are exotoxins produced by
chromosomal genes.
Bacillus cereus toxin - The spore germination process of B. cereus produces several exotoxins
which have either an enteric or a neurologic effect but not both. The type of toxin produced is
dependent on the type of food that the spore germinates in. In a high protein food (meat) the enterotoxin
is formed. In a high carbohydrate food (rice, pasta) the neurotoxin is formed. The enterotoxins cause
fluid accumulation in the intestine. The neurotoxins cause vomiting.
Clostridium perfringens toxin - A single heat-labile protein which inhibits glucose transport in
intestinal epithelial cells, damages the intestinal epithelium and causes protein loss into the intestinal
lumen. This activity is maximal in the ileum and minimal in the duodenum.
Clostridium botulinum Prepared

toxin -by:8 distinct antigenic types . Types A, B and E cause almost all
human botulism. All toxins are proteins that prevent release of acetylcholine at the neuro-muscular
junction causing a flaccid paralysis.
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Types of Hazards in Food Hygiene
Chemical hazards Physical hazards Biological hazards
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Chemicals in the home include those used:

o To clean kitchen surfaces and equipment
o Pesticides
Chemicals in the home include those used: • To clean kitchen
surfaces and equipment • Pesticides
Chemicals canChemicals
be verycan be very if they are:
harmful
harmful if they are:o • Spilt on or near food • Mistaken for food
Spilt on or near food
or drink Natural toxins • Toxins are poisonous substances
o Mistaken for food or drink Natural toxins
produced by some microorganisms, plants and animals. • Most
o
toxins that cause foodToxins
poisoningarearepoisonous substances
tasteless and produced by some
remain toxic
even after cooking. microorganisms, plants and animals.
Chemical hazards o Most toxins that cause food poisoning are tasteless
and remain toxic even after cooking.
Foreign matter can:

o Physically injure people
o Introduce harmful bacteria into food.
Examples of foreign matter include:

o Dead insects
o Hair
Physical hazards o Jewelry
o Glass
o Pieces of metal.
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The microorganisms that can make us sick include:

o Viruses (rotavirus, norwalk virus..)
o Bacteria (Salmonella, E. coli, Listeria…)
o Parasites (Toxoplasma gondii, Trichinella spiralis..)
o Mold (Aspergillus flavus..)
Microorganisms such as viruses and bacteria are the most

Biological hazards common causes of food poisoning.
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Salmonella
Sources – intestines of people and carriers, animals
and animal food, raw meat and poultry, raw milk,
raw eggs.
Common food vehicles – undercooked or

contaminated cooked meat, raw milk and eggs. •
Incubation period – 6- to 72 hrs to produce

endotoxin in intestine.
Symptoms – Abdominal pain, diarrhea, vomiting,

Prepared by: fever

Clostridium botulinum
Sources – Fish intestine, soil, and vegetables.
Common food vehicles – Low acid processed food

contaminated after canning or vacuum packaging.
Incubation period – 2 hrs to 5 days. Heat resistant

neurotoxin produced in foods.
Symptoms – Difficulties in swallowing, talking and

breathing. Double vision and paralysis.
Characteristics – Sporeformer. Spores and exotoxin

will survive under normal cooking temperatures.
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Escherichia coli
Sources – Animal intestine, soil, and water.
Common food vehicles – Undercooked or raw meat,

vegetables, unpasteurized milk and apple juice,
contaminated water
Incubation period – 2 to 5 days.
Symptoms – watery or bloody diarrhea, nausea,

vomiting, cramps, fever.
Characteristics – Hemolytic Uremic Syndrome

(HUS). Acute kidney failure in children
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Staphylococcus aureus
Sources – Human nose, mouth, skin, hands, spots,
boils, septic cuts, etc.
Common food vehicles – Dairy products, cold

cooked meat and poultry, etc.
Incubation period – 1 to 7 hrs. Exotoxin produced in

foods.

subnormal temperature.
Characteristics – Heat resistant toxin, salt tolerant

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Bacillus cereus
Sources – Dust and soil.
Common food vehicles – Cereals, corn flour,

steamed rice, spices, etc.
Incubation period – 1 to 5 hrs. Exotoxin produced in

foods.

subnormal temperature.
Characteristics – Sporeformer. Spores and exotoxin

will survive under normal cooking Temp.
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5 Key Principles of Food Hygiene
1. Cooking 2. Temperature 3. Cleaning 4. Unsafe Food 5. Poor Personal

Food to the Control Equipment and Source Hygiene
Right Internal Surfaces
Temperature
1- Cooking Food to the Right Internal Temperature
2- Temperature Control
3- Cleaning Equipment and Surfaces
3- Cleaning Equipment and Surfaces: Preventing Cross Contamination
4- Unsafe Food Source
Q: What is an approved source?
A: An approved source is one that has a valid permit and is

periodically inspected by either a federal, state, or local
enforcement agency.
An approved source is a reputable supplier that has been inspected

and follows regulations.
During receiving, you should check foods for: proper

temperatures, signs of contamination from pests or spills, spoilage,
expiration dates, proper labeling, invoices/shell stock tags, and
overall wholesomeness
5- Poor Personal Hygiene
Critical Basics of Food Hygiene
TCS Food Cooling Food Thawing Food

1-TCS Food
1-TCS Food
2-Cooling Food
2-Cooling Food
2-Cooling Food
3-Thawing Food
Cooking Ware Types and Safety
Strategies for Good Food Hygiene
 Strategies to Prevent Foodborne Illness
To ensure food does not become contaminated: Keeping the kitchen clean. When cleaning plates and
• Keep hands and nails clean equipment:
• Keep the kitchen clean • Scrape and rinse off surface food
• Handle food safely • Wash in clean, soapy water
• Rinse in clean water
To kill or slow down the growth of microorganisms: • Air dry where possible
• Cook high-risk foods thoroughly • If drying immediately, use only a clean, dry towel
• Keep hot food hot and cold food cold
• Keeping hands and nails clean. Pest control and animals:
• Wash hands and nails thoroughly with warm, running • Stop pests such as cockroaches and mice coming into the
water and soap
• Dry hands thoroughly area where food is kept
• Cover cuts and infections on hands • Discourage pests by not leaving food or dirty dishes out
on the benches
• Keep animals out of the kitchen
Strategies for Good Food Hygiene
 Strategies to Prevent Foodborne Illness
Handling food safely: More food safety tips:
• Avoid preparing food when sick or feeling unwell • Use clean equipment, rather than hands, to pick up food
• Keep raw meats, poultry and seafood separated from • Wear clean clothes or a clean apron
cooked food and food to be eaten raw • Wash fruit and vegetables to be eaten raw under running
• Protect food in the refrigerator by placing in covered water
containers or covering with plastic wrap • Cooking high-risk foods thoroughly
• Use clean equipment, plates or containers to prevent • Keeping hot food hot and cold food cold
contamination of cooked food (or food that will be
eaten raw) with traces of raw food
Food Issues and Concerns in the Philippines
International Food Safety Standards
The Codex Alimentarius
The Codex Alimentarius Commission was established by FAO and the WHO in 1963 as part of
the Joint FAO/WHO International Food Standards Programme. It is the single most important
international reference point for food standards. The joint nature of Codex is the key to its
success. All actors along the food chain need to work together to ensure safe food in every
home.
What is Codex?
Codex Alimentarius is a compilation of harmonized international food standards, guidelines and
codes of practice. Collectively, these Codex texts aim to protect consumer health and promote
fair practices in the food trade, and are developed with the joint input of independent experts and
the participation of 188 members representing over 99 percent of the world’s population. For
over five decades, Codex texts have contributed to the safety and quality of the food we eat. The
Codex Alimentarius forms a global rule book that everyone in the food chain can follow. At the
same time, the Codex Alimentarius Commission’s intricate but open and participatory standard-
setting procedure – gathering together nations to deliberate science-based evidence side by side
– also plays an important role in strengthening national food-safety control systems.
International Food Safety Standards
This illustration gives the

number of Codex standards,
guidelines and codes of
practice by subject matter as of
July 2016 after the decisions of
the 39th Session of the Codex
Alimentarius Commission.
Take Away Message: 4 simple steps in ensuring food safety
CHAPTER 2: FOOD SAFETY OF FRESH FRUITS AND VEGETABLES
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Three Main Types of Hazards Associated with Fresh Produce:
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1 - Biological Hazards
Foodborne microorganisms such as:
bacteria,
fungi
viruses and
parasites
are often referred to as biological hazards (FAO, 1998). Some fungi are able to produce
toxins and also are included in this group of hazards.
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Bacterial Hazards
Characteristics of bacteria:
Bacterial Hazards
Pathogenic bacteria associated with fruits and vegetables include:

· Salmonella
· Shigella
· Escherichia coli (pathogenic)
· Campylobacter species
· Yersinia enterocolitica
· Listeria monocytogenes
· Staphylococcus aureus
· Clostridium species
· Bacillus cereus
· Vibrio species
Bacterial Hazards
The surface of fruits and vegetables can be contaminated with
pathogenic microorganisms due to contact with:
· soil · water · manure · sewage fluids · air · humans · animals
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Bacterial Hazards
To destroy these pathogens, control the following

environments:
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Disease Triangle
Fungal Hazards
Mycotoxigenic fungi isolated from agricultural crops:

Fungal Hazards
Major mycotoxins contaminating

commodities:
1. Fumonisin
2. Aflatoxin
3. Ochratoxin
4. Nivalenol
5. Zearalenone
Parasitic Hazards
Parasites most commonly associated with human infections include:
· Cryptosporidium
· Cyclospora
· Giardia
· Entamoeba
· Toxoplasma
· Sarcocystis
· Isospora
· Helminthes:
- Nematodes (i.e. Ascaris lumbricoides, Thricuris trichiura)
- Plathelminthes (i.e. Fasciola hepatica and Cysticercus spp.)
Parasitic Hazards
Parasites Carrier:
Because produce is often eaten raw, it can serve as a vehicle to pass a parasite from one host
organism to another (Beuchat, 1998 and Murray et al., 1995). Water contaminated with fecal
material, infected food handlers, and animals in the field may be vehicles for contamination of
produce with parasites that may then be passed on to humans consuming the raw produce.
Viral Hazards
Viruses that have been reported as transmitted by foods include:

· Hepatitis A
· Norwalk virus and Norwalk-like virus
· Rotaviruses, astroviruses, enteroviruses (polioviruses, echoviruses and
coxsackie viruses), parvoviruses, adenoviruses and coronaviruses.
Viruses are very small and unable to reproduce outside of a living cell. Therefore they do not grow in or on
foods. However, raw fruits and vegetables may become contaminated by exposure to contaminated water or
during handling by infected people. The viruses infect susceptible persons consuming the raw produce. Since an
infective dose of most viruses is extremely small, sometimes as few as 10 virus particles, prevention of produce
contamination is critical to controlling viral disease.
1 - Biological Hazards
Many of the diseases caused by pathogenic bacteria, parasites, and viruses that
have been linked to fruits and vegetables can be transmitted when human feces
contaminate the produce.
It is important that individuals handling produce at every stage, from field to

table have a good understanding of proper hygiene practices to prevent
contamination. Training of workers at every level of the production chain and
education of consumers have been identified as key elements to reduce
foodborne illnesses associated with fresh fruits and vegetables (Beuchat, 1998).
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2 - Chemical Hazards
Chemical contaminants in raw fruits and vegetables may be naturally occurring

or may be added during agricultural production, post-harvest handling and other
unit operations (FAO, 1998).
Harmful chemicals at high levels have been associated with acute toxic
responses and with chronic illnesses.
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Some Naturally Occurring Chemicals Hazards
· Allergens (e.g. weeds)

· Mycotoxins (e.g. aflatoxin)
· Mushroom toxins
· Phytohaemagglutinin
· Alkaloids
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3 - Physical Hazards
Illness and serious injuries can result from foreign material in produce.
These physical hazards can result from poor practices during harvesting,
washing, sorting and packaging operations (FAO, 1998).
Filth and foreign matter in fruit and vegetables are listed, in many instances,
among the main barriers for international trade.
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3 - Physical Hazards
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Who is at risk for food-borne illness?
Everyone is at risk of food-borne illness from contaminated or dirty

food, but some people are at higher risk. These people include:
•seniors;
•people with AIDS, cancer, kidney disease, and certain other chronic diseases;
•people with autoimmune disorders, such as lupus;
•those who have had surgery to remove the spleen;
•those being treated with immune-suppressing medications;
•children under 5 years of age;
•pregnant women and their unborn or newborn babies; and
•those with a history of problematic use of alcohol or drugs.
If you belong to a high-risk group of people, it is safest to eat fruits and vegetables that are
cooked, especially if they have been grown in or on the ground.
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What are the Tips to Prepare Fruits/Vegetables Safely?
o Shop for fruits and vegetables at stores and markets that keep them apart from raw foods such as meat, poultry and
seafood.
o Avoid buying fruits and vegetables that are bruised or damaged.
o Store fruits and vegetables away from fresh or frozen raw foods such as meat, poultry and seafood.
o Always pack fresh and raw foods separately in your grocery bags.
o Wash your hands with soap and warm running water before you begin preparing any food, including fruits and
vegetables.
o Clean fruits and vegetables well before eating. Dirty produce can cause illness.
o Use clean, running water when washing your fruits and vegetables.
o Wash fruits and vegetables that have a rind, before peeling or preparing them. Germs on the rind may travel
inside the fruit during cutting or peeling. Foods with a rind include pineapples, cantaloupes, oranges, melons and
squash.
o Wash and scrub fruits and vegetables that have firm, rough surfaces such as potatoes. Use a clean scrub brush for
produce.
o Cut away any damaged or bruised areas since harmful germs can grow there.
o Throw away rotten fruits and vegetables.
o Discard the outer, damaged orPrepared
wilted leaves
by: of leafy vegetables grown in or near the ground, such as lettuce and
cabbage. The outer leaves are more likely to have germs.
Take Away Message: Tips in Ensuring Fruits and Vegetables Safe from Contamination
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CHAPTER 3: FOOD QUALITY MANAGEMENT SYSTEMS
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Standard Sanitation Operating Procedure (SSOP)
Sanitation Standard Operating Procedures — SSOPs— are the specific, written
procedures necessary to ensure sanitary conditions in the food plant. They include
The National Meat Inspection Service
written steps for cleaning and sanitizing to prevent product adulteration. SSOPs are
(NMIS) is mandated to promulgate specific
required in all meat and poultry processing plants, CFR Title 9 Part 416. The cGMPs can
policies and procedures governing the flow
help guide the plant when the plant’s SSOPs are being developed. The SSOP procedures
of livestock products through the various
are specific to a particular plant, but may be similar to plants in the same or a similar
stages of marketing and the proper
industry. All SSOP procedures must be appropriately documented and validated. Both
preservation and inspection of such
pre-operational (before daily processing begins) and operational (during processing)
products.
sanitation needs are included in SSOPs to prevent direct product contamination or
adulteration. Therefore, the decision about how often to clean the processing line
The GMP and SSOP are the primary
would be addressed in the plant’s SSOPs and supporting documentation.
programs that have to be practiced in all
accredited meat establishments and are
pre-requisites to HACCP Program.
Department of Agriculture Administrative  Pre-operational SSOPs

Order No. 21 series of 2004 requires all  Operational SSOPs
NMIS accredited “AA” Meat Establishments  Meat and poultry SSOPs
to adopt GMP and SSOP in the whole
process of food production and Prepared
to be by:  Action steps for the small processor
certified as such by the NMIS.
Pre-operational SSOPs Operational SSOPs
These are established procedures that describe the daily, routine sanitary procedures
These are established procedures that describe the daily, routine
that will be conducted during operations to prevent direct product contamination or
sanitary procedures that occur before processing begins. The
adulteration. Established procedures for operational sanitation must result in a sanitary
procedures must include the cleaning of product contact surfaces of
environment for preparing, storing, or handling any meat or poultry food product.
facilities, equipment, and utensils to prevent direct product
Established procedures during operations might include, where applicable:
contamination or adulteration. These might include:
1) Equipment and utensil cleaning/sanitizing/disinfecting during production, as
1.) Descriptions of equipment disassembly, reassembly after cleaning,
appropriate, at breaks, between shifts, and at mid-shift cleanup.
use of acceptable chemicals according to label direction, and cleaning
2) Procedures for employee hygiene, such as cleanliness of outer garments and gloves,
techniques.
hair restraints, handwashing, health, etc.
2.) Application instructions, including concentrations, for sanitizers
3) Product handling in raw and in cooked product areas.
applied to product contact surfaces after cleaning
Meat and poultry SSOPs

The SSOPs for meat and poultry plants must meet the following regulatory requirements:
1. The plant has written SSOPs describing daily procedures that will be conducted before and during operations to prevent direct product
contamination or adulteration. At a minimum, these procedures must address the cleaning of food contact surfaces, equipment, and
utensils. The SSOPs state the frequency at which each procedure will be verified.
2. The SSOPs are signed and dated by Prepared
plant management
by: or plant owner. SSOPs should be reviewed periodically.
3. The plant must identify individual(s) who will be responsible for implementing and monitoring SSOPs and the daily sanitation activities.
4. Written records of SSOP activities along with corrective actions must be maintained for a minimum of six months
(48 hours on site).
Pre-operational SSOPs Operational SSOPs
These are established procedures that describe the daily, routine sanitary procedures
These are established procedures that describe the daily, routine
that will be conducted during operations to prevent direct product contamination or
sanitary procedures that occur before processing begins. The
adulteration. Established procedures for operational sanitation must result in a sanitary
procedures must include the cleaning of product contact surfaces of
environment for preparing, storing, or handling any meat or poultry food product.
facilities, equipment, and utensils to prevent direct product
Established procedures during operations might include, where applicable:
contamination or adulteration. These might include:
1) Equipment and utensil cleaning/sanitizing/disinfecting during production, as
1.) Descriptions of equipment disassembly, reassembly after cleaning,
appropriate, at breaks, between shifts, and at mid-shift cleanup.
use of acceptable chemicals according to label direction, and cleaning
2) Procedures for employee hygiene, such as cleanliness of outer garments and gloves,
techniques.
hair restraints, handwashing, health, etc.
2.) Application instructions, including concentrations, for sanitizers
3) Product handling in raw and in cooked product areas.
applied to product contact surfaces after cleaning
Meat and poultry SSOPs

The SSOPs for meat and poultry plants must meet the following regulatory requirements:
1. The plant has written SSOPs describing daily procedures that will be conducted before and during operations to prevent direct product
contamination or adulteration. At a minimum, these procedures must address the cleaning of food contact surfaces, equipment, and
utensils. The SSOPs state the frequency at which each procedure will be verified.
2. The SSOPs are signed and dated by Prepared
plant management
by: or plant owner. SSOPs should be reviewed periodically.
3. The plant must identify individual(s) who will be responsible for implementing and monitoring SSOPs and the daily sanitation activities.
4. Written records of SSOP activities along with corrective actions must be maintained for a minimum of six months
(48 hours on site).
Action steps for the small processor
 Find, read, and retain a copy of the cGMPs for the specific type of
food plant. These regulations are located in the Code of Federal
Regulations (CFR), Title 21, Part 110.
 Find, read, and retain a copy of the SSOP requirements for meat and
poultry processing. CFR, Title 9, Part 416.
 Develop written policies for personal hygiene that address SSOPs in

the plant including handwashing, gloves, jewelry, hairnets, policies
for sick employees, etc.
 Include written SSOPs in the employee training program, specifically

those associated with personal hygiene and the plant’s policies on
checking that employees are following the established procedures.
 Include all sanitation procedures in the SSOPs. Ensure that all

sanitation procedures document Prepared by:
the verification frequencies,
identify responsible persons and supervisory personnel, and
describe in detail all verification activities.
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Acronyms
The objective of this topic
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PhilGAP Program & ASEAN GAP Initiatives
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PhilGAP Program & ASEAN GAP Initiatives
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PhilGAP Program & Characteristics
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PhilGAP Program & Characteristics
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What is PhilGAP
• What is food safety and how is

this related to PhilGAP?
• What is the underlying

framework on GAP in the
Philippines?
• Who stands to benefit when

smallholder farmers adopt
PhilGAP?
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What is PhilGAP
Food safety is about promoting good health and keeping consumers free from harm
when they take in food. It covers the way food is produced, handled upon harvest,
and stored until they reach the market. Because 90% of food are produced by small
family farms worldwide, small farmers1 have a huge role to play in ensuring food
safety. Republic Act (RA) No. 10611 or the Food Safety Act, sets the framework
for the development and implementation of food safety regulations.
A key measure that was adopted is the mandatory promotion by the Department of
Agriculture (DA) of a set of food safety standards. Good agricultural practices
(GAP) pertain to on-farm production and post-production processes that are being
advanced so that the food produced by farms are safe to eat and are of good quality.
Since 2013, the government, through DA and working with local government units
(LGUs), has promoted PhilGAP by ensuring farms conform to these practices
through certification. In so doing, DA does not simply “protect consumer health”
but also
Prepared by: “facilitate market access of local foods” produced by small farmers.2

5 Major Component of PhilGAP
1 2 3 4 5
Development Legal Mandates Technical Information Inspection and

of Standards Assistance (TA) Dissemination Certification
Standards describe hygienic The legal mandate of Farmers eligible for PhilGAP The first source of information AC No. 1, s2018 has set the
practices for the production PhilGAP is drawn from RA certification receive support of farmers about PhilGAP is composition and tasks of
and primary processing of No. 10611 which describes from their local government through their LGUs. In those charged with carrying
crops cultivated for human the food safety regulatory units (LGUs), the Regulatory practice, DA-RFO conducts out the different procedures
consumption. Every crop system in the Philippines. Division of the regional field several one-day information from pre-inspection to formal
has a set of standards which DA issues rules on its offices (RFO) of DA and DA’s drive sessions on PhilGAP. assessment, including
is compiled into a code of implementation through own training arm, the Once a critical number of monitoring farms issued with
practice. To date, there are Administrative Circulars. Agricultural Training Institute farmers express interest in PhilGAP certificates with
over 100 codes of practice The most recent AC is No. (ATI). The level of cooperation PhilGAP certification, several plans of renewing them. The
which are always 01, s2018 and dated among these agencies vary stakeholders (e.g. DA-RFO, over-all lead for inspection
harmonized with regional January 2018. It stipulated, per area but in general, they LGU, BAFS, NGOs or SUCs) and certification is lodged with
and international standards, among others, that the lead collaborate in training farmers come together to train them the BPI.
especially those set by Prepared by:
for PhilGAP is the Bureau of
Plant Industry (BPI) and that
on GAP, conducting pre- for a longer period of time,
neighboring countries within assessments of farms, usually three days. A PhilGAP
the Association of Southeast PhilGAP certificates are serving as liaison to the BPI training certificate is among
Asian Nations or ASEAN. now valid for two years from for the schedule of the the requirements for a small
the previous one year. certification process and for farmer to be considered for
other forms of technical
assistance.
assessment.
Who can benefit when Smallholder Farmers adopt PhilGAP
The small farmers are the first to directly benefit economically from adopting
PhilGAP and receiving a PhilGAP certificate. A vegetable farmer from
Dalaguete, Cebu, after attending a PhilGAP training, best summed up what is in
it for him, saying:
“I now understand GAP as a way of farming (“usa ka sistema sa pang-

uma”).1 I did not realize until now that it tidies up (“hapsay”or
“hipus”)2 how I perform my tasks and it is beneficial (“nindut”)3 to
follow. I am able to reduce my expenses (“makamenos sa gasto”)4 and I
am assured of continuous access to my regular market (“segurado ang
merkado”).”
Following the ASEAN economic integration in 2015, adopting PhilGAP readies

farmers for competition with neighboring countries. Many food companies also
require farmer suppliers to be PhilGAP-certified, in order to serve healthy and
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by: food. This leads to benefits for consumers as well.

PhilGAP STANDARDS ON FRUITS FOR VEGETABLES
• What is a risk and how is this related

to standards?
• Where are the risks in a small farm?
• How did the Philippine National

Standards (PNS) on GAP come
about?
• What is the Code of PhilGAP for

fruits and vegetables and how are
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Who can benefit when Smallholder Farmers adopt PhilGAP
WHAT IS A RISK?
A risk is a condition that may occur and when it does take place, results in
something negative or harmful. A farmer is almost always exposed to many
WHAT A risks when farming. These may beavoided through pre-emptive action and
the sooner a small farmer realizes this, the better for him to minimize his
WOMAN losses. Farming need not be synonymous with failure.
FARMER WHAT ARE THE RISKS IN A SMALL FARM?

REALIZED Hazards are closely linked to risks. Any chemical, biological or physical
FROM substances or properties that can cause fruits and vegetables to become
an acceptable health risk to consumers are considered hazards. To
BECOMING understand what the likely risks are in a small farm, one may use the
questions below to evaluate exposure to the following hazards in five
PhilGAP categories:
CERTIFIED 1. Source of Water

2. People (or farm workers)
Prepared by: 3. Presence of animals, birds and reptiles
4. Use of farm inputs
5. Farm materials and equipment
Some Common Hazards on Small Farms
HOW ARE RISKS RELATED TO

STANDARDS?
A standard is used as a measure or norm, indicating a
level of quality that is to be aspired for. Adopting a
standard is voluntary and comes as a result of evaluating
the likelihood that a certain risk will occur. Conforming to
a standard would reduce the likelihood a risk will occur
or, when it does, lessen the gravity of a loss.
Prepared by:

How PNS & PhilGAP related?
HOW DID THE PHILIPPINE NATIONAL WHAT IS THE CODE OF PhilGAP FOR
STANDARDS (PNS) ON GAP COME FRUITS AND VEGETABLES AND
ABOUT? HOW ARE THESE CLASSIFIED?
The development of national-level standards The Code of GAP lays down the standards for
related to good agriculture was first mandated in fruit and vegetable farming. These are
the Philippines by RA No. 8435 or the Agriculture classified into four major modules:
and Fisheries Modernization Act of 1997 (AFMA).
The Bureau of Agriculture and Fisheries Standards (1) food safety,
(BAFS) was created under the DA to fulfill this (2) environmental management,
mandate, “establishing (the) scientific basis for (3) harvesting and quality produce, and
food safety, trade standards and codes of (4) workers’ health, welfare and safety.
practice.”
Essentially, GAP describe good farming
Over the next two decades, these standards practices that have either been followed by
would be upgraded to become harmonized with farmers or prescribed to them in the past by
ASEAN economic prescriptions and region-wide AEWs but not yet adopted.
Prepared
minimum GAPby:
requirements.

Code of GAP: Description of Four Modules and Some Practical Examples
Description:
• Origin of, and procurement practices related to planting materials
• Farming practices related to application of fertilizers and chemical
pesticides and the maintenance of equipment and tools
Practical ways to adopt:

1. Procure seeds only from accredited suppliers.
2. Have a storage area for fertilizers and chemicals. Storage areas
must be kept clean, well_x0002_ventilated, covered and secure at
all times.
3. Practice integrated pest management (IPM).
MODULE 1: 4. Rinse used chemical bottles 3x before disposal.
FOOD SAFETYPrepared by:

Description:
• Farm location (prior land use and suitability for agricultural production)
• Farm structure (cultivation, packing and storage areas, irrigation system)
• Farm site management
• Farming practices related to ensuring water safety and proper waste
segregation

1. Production areas must be far from cemeteries, poultry farms, and
landfills.
2. Keep farms free from weeds and litter. Ensure area is inaccessible to stray
animals.
MODULE 2: 3. Get an accredited laboratory to conduct a water quality assessment.
4. Provide two trash cans for biodegrable and non-biodegrable waste
ENVIRONMENTAL
Prepared by:
materials.
MANAGEMENTMARY AMOR G. FIGUEROA, MSc.

Description:
• Farming practices related to harvesting, handling, and
transporting of crops
• Type of packing and storage areas or facilities
• Traceability or record-keeping of farm data

1. Use color-coded containers for harvesting, handling and packing
produce. Containers should be made of non-toxic materials, and
may be easily cleaned and disinfected.
MODULE 3: 2. Sorters and packers must wash their hands with soap before
handling produce.
HARVESTING &Prepared by: 3. Label all packing materials with name of farmer, date, quantity
and other essential data.
QUALITY PRODUCE
Description:
• Workers’ benefits and training

1. Install a toilet and a resting area for farm workers.
2. Provide protective clothing for workers exposed
to hazardous conditions such as during spraying
MODULE 4:
WORKERS’ HEALTH,
WELFARE AND SAFETY
Prepared by:

OPERATIONAL PROCEDURES FOR PhilGAP CERTIFICATION
• What is certification?
• Who can apply for PhilGAP certification?
• What are the two ways of applying for PhilGAP

certification?
• What are the requirements for application and

renewal of PhilGAP certification?
• What is the application process for PhilGAP

certification?
• What is the process during farm inspection or

assessment for PhilGAP?
Prepared by:
• Which government agencies are involved in
PhilGAP certification?
PhilGAP Certification
WHAT IS A CERTIFICATION?
Certification is the granting of official recognition that an entity’s system of
doing things conforms to the required standards for quality. In PhilGAP, the
THE ROLE OF DA singlehandedly assumes the certification function, in order to guarantee
that no small farmer is turned away from applying because he cannot afford
LEADERSHIP the fees. The DA does not charge anything for PhilGAP certification.
IN
WHO CAN APPLY FOR PhilGAP CERTIFICATION?
ORGANIZING
FOR Any Filipino into farming can apply for PhilGAP certification. It does not
matter if he is a small owner-cultivator, a tenant or the owner of a large
PhilGAP – corporate farm. The Code of GAP is applicable to those engaged in the
production of fruits and vegetables meant for human consumption. Similarly
THE qualified are
KALASAG
(a) partnerships or joint ventures,
EXPERIENCE (b) groups like cooperatives, corporations, associations or organizations
and
(c) agencies linked to universities or LGUs that manage demonstration
Prepared by: farms.

What are Two Ways of Applying for PhilGAP Certification?
For Individual Applicants
For individual applicants, the assessment is directed at their day-to-day practices in the
farm. Timing is dependent on a farmer-applicant’s readiness and preparation is simpler as
the applicant is focused only on his farm.
For Group Applicants

including farmers’ associations and/or cooperatives, the assessment is focused on how
the internal control system (ICS) is being followed. Only a few members from the group,
selected randomly, will be assessed but preparation takes longer.
An ICS contains procedures and protocols for internal inspection and corrective action.
The list of production standards, the inspection rules and the prescribed documentation
forms constitute the ICS manual. A functioning ICS secures members’ compliance of
PhilGAP, increasing their likelihood of passing assessment. The internal inspection
required in the ICS also ensures more thorough application of the standards. Essentially,
in proving an ICS works, documentation must be consistently performed.However, ICS
formulation requires more commitment from members of group applicants. Application for
Prepared by:assessment may also be delayed is some members are not ready, and certification is
withheld if a group member fails the assessment.

WHAT ARE THE REQUIREMENTS FOR APPLICATION AND RENEWAL FOR PhilGAP CERTIFICATION?
There is a standard PhilGAP application form that must be filled up by any individual
farmer or farmers’ group that wants to undergo PhilGAP certification.
The supporting documents to accompany the PhilGAP application form

are as follows:
̆ Farm or organizational profile (including diagram that shows structure in the

organization)
̆ Farm location map
̆ Layout of farm(s) to be inspected
̆ Field operation procedures
̆ Production and harvesting records2 ̆ List of fertilizers, pesticides and other agricultural
chemicals used
̆ Certificate of Nutrient Soil Analysis
̆ Certificate of training on PhilGAP conducted by ATI, BPI, LGU, DA RFO, SUCs or
any ATI-accredited service providers
̆ Certificate of registration and other related permits (e.g. SEC, DTI, CDA or
DOLE)
For group applicants, the major requirement during the application process will be the
ICS manual. Every member of the farmers’ association or cooperative, however, must
Prepared by:have most of the documents that an individual farmer-applicant is expected to submit.

Farm records are usually kept in a
small notebook or calendar,
detailing all farm activities. They
should include, but are not limited
to the following:
Prepared by:

What is the Application Process for PhilGAP Certification?
All required application documents are

reviewed by the LGU, usually the AEW from
the Municipal Agriculture Office (MAO).
These are compiled, and together with a
letter of endorsement signed by the LCE,
submitted to the Regulatory Division (RD) of
the regional field office (RFO) of DA. These
are then endorsed and forwarded to the
Bureau of Plant Industry (BPI) which sets the
schedule for farm inspections. The BPI is
required to issue a notice of inspection 10
days after receiving the complete set of
application documents. Actual inspection,
however, must ensure there are standing
Prepared by:
crops and/or the farmer-applicants are about
to harvest.
Which Government Agencies are involved in PhilGAP Certification?
WHAT IS THE PROCESS DURING FARM

INSPECTION OR ASSESSMENT FOR
PhilGAP?
Farm inspections are formal processes undertaken by PhilGAP

inspectors to assess whether an individual or group applicant for
PhilGAP certification follows the required practices. It takes an
average of two (2) to three (3) hours to complete a farm
inspection. Where the applicants are individual farmers, all of
their crop samples shall be sent to a BPI-accredited laboratory for
chemical pesticide residue and microbial analysis.
Howev_x0002_er, where it is a group of farmers that has applied,
only randomly selected farms shall be subject to inspection based
on the group’s ICS.After each visit, an inspector provides the
applicant immediate feedback, especially where there are non-
compliances discovered. They agree on a set of corrective
measures, including the number of days for these to be complied
with. The inspectors and the applicants re-convene again to plan
next steps. Samples of the standing crops are taken and sent to a
Prepared by: BPI-accredited laboratory for chemical and pesticide residue
ananalysis. Hence, inspection is set during the harvesting stage of
the crop.
Steps During Farm Inspection or Assessment
Prepared by:

Preparing Small Farmers for PhilGAP Certification
Who are the partners of farmers in

implementing the PhilGAP and what is
their role?
• What are the eight (8) main steps

recommended to prepare the farmers for
PhilGAP certification?
• How long will it take to complete

the preparations to apply for PhilGAP
certification and at what cost?
• If successful, for how long is a PhilGAP

certificate valid and how is it is renewed?
Prepared by:

How to Apply for PhilGAP
WHO ARE THE PARTNERS OF FARMERS IN
IMPLEMENTING PhilGAP AND WHAT ARE THEIR
ROLES?
Farmers, when keen and resourceful, are capable of adopting PhilGAP on

their own, without or with little, external help. Farmers that are organized as
TWO an association or cooperative are better off when applying for PhilGAP
DEPENDABLE certification because they can rely on their officers and co-members for
support. LGUs can be another enabler for farmers through the agricultural
ALLIES OF external workers (AEWs). AEWs can establish links with non-governmental
organizations (NGOs) and SUCs that are present in the community to
SMALL support farmers prepare for PhilGAP certification. Having LGUs on the side
FARMERS of farmers is critical. LGU endorsement is also a pre-requisite before the
RFO of DA acts on the farmers’ application for PhilGAP certification.
ASPIRING
Having LGUs on the side of farmers is critical. LGU endorsement is also a
FOR PhilGAP pre-requisite before the RFO of DA acts on the farmers’ application for
PhilGAP certification.
Prepared by:

8 Steps to Achieve PhilGAP Certification
Prepared by:

Duration of PhilGAP Certification
HOW LONG WILL IT TAKE TO COMPLETE THE

PREPARATIONS TO APPLY FOR PhilGAP
CERTIFICATION AND AT WHAT COST?
There is no prescribed timeframe to prepare small farmers for

PhilGAP certification.Preparations may take less than six (6)
months or remain unfinished even after a year. This is dependent
on a number of factors: exercise of farmer group leadership, the
capacity of farmers (or the AEW assisting them) to generate
support for the tasks ahead, the cooperation from farmer-
members and the turnaround time it will take for DA to act on
the farmers’ application for PhilGAP certification. However, where
there are no standing crops, DA-BPI cannot schedule any
inspection. For example, small farmers who grow onions starting
October must ensure DA-BPI sets an inspection not later than
their last harvest in March or April. If DA-BPI fails to set an
inspection during this period, their application is considered on
hold and they will have to wait another 6-8 months when the next
production cycle kicks in. There is no fee to be paid by applicant
farmers, though they will shoulder thePrepared by:farm
costs for
improvements such as a storage area for chemicals and fertilizers
or a makeshift toilet when his farm is remote.
GOOD AGRICULTURAL PRACTICES (GAP) CERTIFICATION ESSENTIAL REQUIREMENTS TO BE PREPARED
BY SMALL FARMERS PER COMPONENT (APRIL 2018)
Prepared by:

GOOD AGRICULTURAL PRACTICES (GAP) CERTIFICATION ESSENTIAL REQUIREMENTS TO BE PREPARED
BY SMALL FARMERS PER COMPONENT (APRIL 2018)
Prepared by:

Prepared by:

Good Manufacturing Practices (GMP)
Current Good Manufacturing Practices Good Manufacturing Practices (GMP’s)

describe what you need to do
(cGMP) to“manufacture” safe and wholesome food
for your customers.
are mandatory practices developed by the FDA to
ensure basic processing and sanitary Your own “processing environment” extends
requirements are met to make safe food. Your well beyond a mobile unit or your own
GMPs are the first line of defense in keeping your poultry processing equipment to your whole
product safe. Regardless of the product type, ALL farm.
food manufacturers and service professionals are
required to follow cGMP according to the Code of It includes the people and the buildings,
Food Regulations (CFR). grounds, equipment and conditions on your
farm site.
They are designed to help you create a

processing environment that allows for the
safe and sanitary processing of a potentially
hazardous food.
Prepared by:

1. Provide Training for Processing Personnel
Design and implement an effective training

program in which all those who assist in
processing of poultry understand personal
hygiene and sanitary product handling
procedures.
2. Establish Health & Hygiene Policies for Processing Personnel

Make certain that you and your personnel have the
knowledge, skills and attitude necessary to protect
your poultry products from contamination by food
handlers. This is especially important because
poultry products support the rapid growth of
microorganisms and are recognized as a “potentially
Prepared by: hazardous food.”

Policies should be strictly implemented:
a. Have a food borne illness.
A. Personal Health b. Show symptoms of a stomach or intestinal illness or jaundice.
and Cleanliness. c. Have a sore throat or temperature.
d. Have an infected wound or cut.
e. Live with or are exposed to a person who is ill.
Personnel should be dismissed
f. Personal Cleanliness. You and your personnel must discuss the critical importance of general
from the processing environment
personal cleanliness. Ideally, you and they should shower and shampoo before work. (Dirty hair, for
if they:
example, is a prime source of pathogens.)
Prepared by:

B. Hygienic Hand a. Wet hands with running water as hot as you can comfortably stand it (at least 105° F) and apply
soap. Vigorously scrub hands and arms for at least ten to fifteen seconds. Pay special attention to
Practices. cleaning between fingers and under fingernails.
b. Rinse thoroughly under hot running water.
Hand washing is the most c. Dry hands with a single use paper towel.
important aspect of personal d. Use a paper towel to turn off the faucet and to open the bathroom facility door.
hygiene for food handlers. Train
personnel to follow these steps:
Prepared by:

C. Wash hands frequently a. Using toilet facilities.
b. Handling processing by-products or trash.
when handling live or c. Touching hair, face or body, including an open sore.
processed poultry or d. Sneezing, coughing or using a tissue.
viscera, as well as before e. Handling chemicals that might affect food safety.
f. Touching dirty clothing, work aprons, work surfaces or anything else that could contaminate
starting work and after: hands, such as unsanitary equipment, work surfaces or cleaning tools.
Prepared by:

D. Gloves, if used, should be disposable and changed when they become soiled or torn,
before changing tasks, and at least every four hours during continued use. Hand dips are
optional but not required. Nail polish should be prohibited; nails should be clipped short.
Prepared by:

E. Proper Work a. Wear clean clothing. If possible, change into clean clothes at the processing site.
b. Wear a clean hat or other hair restraint. Hair restraints serve two purposes: they keep you from
Attire – touching your hair and keep your hair away from food. Personnel with long beards should wear
beard restraints.
c. Remove jewelry from hands and arms. Jewelry provides a good host site for pathogens and may
pose a hazard when working around equipment.
You and your processing d. Wear appropriate, clean boots or close-toed shoes with non-skid soles. Consider providing step-
personnel should: in shoe sanitizing “stations” at points of entry to the processing area.
Prepared by:

3. Create & Maintain a Clean Processing Environment
Establish grounds and building maintenance

practices that provide a clean and
wholesome processing environment.
A. Set up or arrange your site to

allow easy and direct movement of
your birds to the holding area and
the processing area. Clean and
disinfect poultry transport coops
before and after use, Plan for easy
and direct movement of chilled,
Prepared by:
packaged carcasses to your on-site
refrigerated storage areas. MARY AMOR G. FIGUEROA, MSc.
B. Maintain the
following areas in a
clean,
well-drained condition and free of litter:
a. Poultry holding facilities and adjacent areas.

b. The processing equipment location (including
water and electric hook up).
c. Buildings or sheds used for: storage of
processing/handling supplies, equipment and
finished product (i.e., refrigeration or freezing,
and adjacent areas).
d. Facilities used by personnel for personal
hygiene (i.e., toilets, handwashing, supplies and
clothing) and adjacent areas.
e. On-site areas used for processing waste
Prepared by:
management (i.e., fields or pastures used for
wastewater disposal and compost areas used to
process solid wastes). MARY AMOR G. FIGUEROA, MSc.
C. Frequently inspect all outside
areas of your site for trash, blood,
feathers, fecal material, etc., all of
which must be promptly and
properly removed and disposed of.
D. Keep trashcans, if any, tightly

covered.
E. Maintain adequate dust control

throughout your site.
F. Keep the buildings and sheds you

use for storing processing supplies
and product, and for maintaining
personal hygiene of your personnel,
Prepared by:
in good, easily “cleanable” repair.
4. Control Pests: Inside & Outside
Install and maintain adequate pest control
measures throughout your processing
environment.
A. Keep all areas free of harborages for

rodents; maintain “clean zones” in and
around all storage and processing areas.
B. Install measures to prevent wild birds,
domestic and wild animals, and insects
from entering your processing
environment
C. Prevent wild birds and other pests
from nesting in the processing
environment
D. Inspect all areas prior to processing
dates for presence of rodents and all
other pests
Prepared by: E. Establish and maintain rigorous on-
farm and farm-to-farm bio-security
MARY AMOR G. FIGUEROA, MSc. policies and practices.
5. Control Access
Place signs around your site to provide strict
access control in your processing
environment. Discourage non-personnel from
entering your poultry rearing areas (a
biosecurity issue) and processing
environment in general, and do not permit
them on the mobile unit or on-farm
processing area when in use. Limit access to
poultry holding areas, processing areas, and
on-site storage/refrigeration areas to trained
personnel during processing operations.
Personnel should not move back and forth
between the slaughter and evisceration
areas, between the processing area and
poultry holding and on-farm
refrigeration/storage areas, or out of and
back into the processing environment
without removing gloves and aprons when
leaving, and without washing hands upon
Prepared by: return. Prohibit smoking, eating, drinking,
and chewing gum and tobacco in the
MARY AMOR G. FIGUEROA, MSc. processing environment when processing is
Faculty, SSCT-Mainit Campus taking place.
6. Provide & Protect Potable Water
Provide a supply of safe-to-drink, potable water that
is sufficient (quantity and pressure) to support all
processing, chilling, cleaning, sanitizing and
personnel hygiene needs, including ice manufacture.
(Sources of potable water include municipal water,
private wells that are properly managed and regularly
tested; closed portable water containers filled with
potable water and bottled drinking water.) In
addition:
A. Provide hot water (105° minimum) for personal

hygiene (including hand washing) and equipment
cleaning (150° minimum).
B. Provide approved, food-grade quality hoses and
pipes for all water used for processing, cleaning and
personal hygiene.
C. Install and maintain measures to prevent
contamination of water used in processing, cleaning
and personal hygiene; prevent cross-contamination
Prepared by: between potable and non-potable water with water
system backflow prevention devices (air gaps,
MARY AMOR G. FIGUEROA, MSc. vacuum/pressure breakers or check valves).
7. Maintain & Securely Store Processing Equipment & Utensils
Maintain your processing equipment and utensils in good
condition, so that they can perform effectively and can be
easily cleaned and sanitized. Store them securely when not in
use.
A. Conduct pre- and post-operation inspections of all

processing equipment and utensils, checking for cleanliness
and signs of rust, wear, damage or other defects.
Your equipment inspection checklist should include:
a. Transport Coops
b. Killing cones
c. Scalder and plucker
d. Knives and other implements and utensils
e. Evisceration and work tables
f. Chilling and holding tanks; ice containers; processing waste
collection tubs
g. Cleaning and sanitizing equipment
h. Hoses, water and propane lines and connections, water
backflow devices, electric outlets and wiring, propane tanks,
etc.
B. Repair serious defects and/or perform necessary
Prepared by: maintenance before processing begins and prior to storage.
C. Store all equipment and utensils in good conditions in
clean, secure storage areas, to prevent damage or
MARY AMOR G. FIGUEROA, MSc. contamination of any kind.
8. Provide Secure Storage for Processing Supplies & Materials
Store all supplies and materials used in
cleaning, sanitizing, packaging and labeling in
clean, secure storage areas, to prevent
damage or contamination of any kind. Keep
cleaning and sanitizing agents in clearly
labeled, secure containers; keep separated
from supplies that may come in contact with
food.
9. Manage Processing Wastes

Your plan should describe the steps you will take to manage processing wastes in a safe and environmentally responsible manner. It
will insure that:
A. Wastewater, such as water from chilling, cleaning with approved soaps, and rinsing, is properly collected and land applied on
biologically active farm hayfields or pastures in a manner that precludes erosion and functions as a safe and appropriate crop
nutrient. Such fields or pastures must be located at least 200 feet from any surface water or wells.
B. Solid processing waste, such as poultry feathers, blood and viscera, is properly collected, transported and incorporated into an
actively managed agricultural
Prepared by:compost pile or windrow. Your proposed compost “recipe” must support active composting,
including appropriate bulking materials, moisture content and C:N ratio.
C. Trash, such as discarded containers for supplies, damaged packaging materials and disposable gloves, is properly collected,
MARY
contained and removed fromAMOR G. FIGUEROA,
your processing environment. MSc.
Prepared by:

HACCP Overview and Principles
Principle 1. Conduct a hazard analysis to identify hazards
HACCP
associated with the food and measures to control those hazards.
Hazards could be biological (ex: pathogens); chemical (ex: toxins);
is a food safety or physical (ex: metal fragments).
system designed to identify and control
hazards * that may occur in the food Principle 2. Identify the critical control points (CCPs). These
production process. are points of the process at which the hazard can be controlled or
eliminated (ex: cooking).
The HACCP approach focuses on preventing
potential problems that are critical to food Principle 3. Establish critical limits for each CCP. A critical
safety known as 'critical control points' limit is the criterion that should be met to ensure food safety in a
(CCP) through monitoring and controlling product (ex: minimum cooking temperature and time to ensure
each step of the process. elimination of harmful bacteria).
HACCP applies science-based controls from Principle 4. Establish CCP monitoring procedures to ensure
raw materials to finished product. It uses each CCP stays within its critical limits. Monitoring involves a
seven principles standardizedPrepared
by the by:
Codex series of observations or measurements to determine if the CCP is
Alimentarius Commission. under control (ex: determine who and how temperature and time
will be monitored during cooking).
HACCP Overview and Principles
Principle 5. Establish corrective actions if the CCP is not
HACCP
within the established limits. By applying corrective actions, the
control of hazards is regained (ex: reprocessing or disposing of
is a food safety food if the minimum cooking time and temperature are not met).
system designed to identify and control
hazards * that may occur in the food Principle 6. Establish verification procedures to confirm that
production process. the HACCP plan is operating effectively and accordingly to written
procedures. This verification may include reviewing HACCP plans,
The HACCP approach focuses on preventing CCP records, microbial sampling (ex: testing time and temperature
potential problems that are critical to food recording devices to verify that are calibrated and working
safety known as 'critical control points' properly).
(CCP) through monitoring and controlling
each step of the process. Principle 7. Establish record-keeping and documentation
procedures that demonstrate that HACCP is working properly. This
HACCP applies science-based controls from includes monitoring documentation, actions taken to correct a
potential problem, validation documents (ex: scientific information
raw materials to finished product. It uses
that supports the use of specific time and temperature for
seven principles standardizedPrepared
by the by:
Codex cooking).
Alimentarius Commission.
*A hazard is MSc.
MARY AMOR G. FIGUEROA, any biological, chemical or physical agent that is likely to
cause illness or injury.
Why HACCP important?
THE NEED FOR HACCP BENEFITS FOR HACCP

In the past few years the food industry has Although the main goal of HACCP is food
protection, there are other benefits acquired
faced new challenges such as the increasing
through HACCP implementation, such as:
number of emerging pathogenic bacteria
(ex: E. coli 0157:H7), increasing public  Increase customer and consumer confidence
concern on chemical contamination of food  Maintain or increase market access
(ex: lead in food, allergens).  Improve control of production process
 Reduce costs through reduction of product
HACCP prevents and controls these and losses and rework
other major food safety concerns on the  Increase focus and ownership of food safety
 Business liability protection
process; minimizing food safety risks on the
 Improve product quality and consistency
product.  Simplify inspections primarily because of the
recordkeeping and documentation
HACCP allows food producers to offer a  Alignment with other management systems
safer product
Prepared by:to the consumers, protecting (ISO 22000)
their health and life.
Good
Agricultural
Practices
(GAP)
Organic and Inorganic
Prepared by: Fertilizers
Fertilizers
Natural or synthetic substance added to the soil or plants to provide them with the necessary nutrients for
plant develop
Fields used for agricultural production

Categories of Fertilizers
generally require the addition of plant
Fertilizers can be divided into two large categories:
nutritional supplements for soil enrichment. ·Organic
Fertilizers are natural or synthetic ·Inorganic
substances that are added to the soil or
plants to provide them with the nutrients
necessary for plant development. The use of
fertilizers is a common practice to increase
the soil quality, and consequently, the
quantity and quality of the fruits and
vegetables grown in it.
Prepared by:


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MARY AMOR G. FIGUEROA, MSc.

MARY AMOR G. FIGUEROA, MSc.

Chapter 3: Food Quality Management Systems

MARY AMOR G. FIGUEROA, MSc.

MARY AMOR G. FIGUEROA, MSc.

MARY AMOR G. FIGUEROA, MSc.

Foodborne illness is an infection or intoxication that results from eating food

Food poisoning (or foodborne intoxication) is a form of foodborne

MARY AMOR G. FIGUEROA, MSc.

Food poisoning (or foodborne intoxication)

MARY AMOR G. FIGUEROA, MSc.

Clostridium botulinum Prepared

MARY AMOR G. FIGUEROA, MSc.

Chemical hazards Physical hazards Biological hazards

MARY AMOR G. FIGUEROA, MSc.

Chemicals in the home include those used:

Foreign matter can:

Examples of foreign matter include:

MARY AMOR G. FIGUEROA, MSc.

The microorganisms that can make us sick include:

Microorganisms such as viruses and bacteria are the most

MARY AMOR G. FIGUEROA, MSc.

Common food vehicles – undercooked or

Incubation period – 6- to 72 hrs to produce

Symptoms – Abdominal pain, diarrhea, vomiting,

MARY AMOR G. FIGUEROA, MSc.

Common food vehicles – Low acid processed food

Incubation period – 2 hrs to 5 days. Heat resistant

Symptoms – Difficulties in swallowing, talking and

Characteristics – Sporeformer. Spores and exotoxin

MARY AMOR G. FIGUEROA, MSc.

Common food vehicles – Undercooked or raw meat,

Incubation period – 2 to 5 days.

Symptoms – watery or bloody diarrhea, nausea,

Characteristics – Hemolytic Uremic Syndrome

MARY AMOR G. FIGUEROA, MSc.

Common food vehicles – Dairy products, cold

Incubation period – 1 to 7 hrs. Exotoxin produced in

Symptoms – Abdominal pain, diarrhea, vomiting,

Characteristics – Heat resistant toxin, salt tolerant

MARY AMOR G. FIGUEROA, MSc.

Common food vehicles – Cereals, corn flour,

Incubation period – 1 to 5 hrs. Exotoxin produced in

Symptoms – Abdominal pain, diarrhea, vomiting,

Characteristics – Sporeformer. Spores and exotoxin

MARY AMOR G. FIGUEROA, MSc.

1. Cooking 2. Temperature 3. Cleaning 4. Unsafe Food 5. Poor Personal

Q: What is an approved source?

A: An approved source is one that has a valid permit and is

An approved source is a reputable supplier that has been inspected

During receiving, you should check foods for: proper

TCS Food Cooling Food Thawing Food

This illustration gives the

MARY AMOR G. FIGUEROA, MSc.

MARY AMOR G. FIGUEROA, MSc.

Foodborne microorganisms such as:

MARY AMOR G. FIGUEROA, MSc.

Pathogenic bacteria associated with fruits and vegetables include:

MARY AMOR G. FIGUEROA, MSc.

To destroy these pathogens, control the following

Mycotoxigenic fungi isolated from agricultural crops:

Major mycotoxins contaminating