Designated Training Team and Leader 1. Management should assign a specific group of competent individuals and a team leader such as a farm manager with the responsibility of implementing proper hygiene practices among workers and
Monitor the microbial quality of processing water in direct contact with fruit periodically.
Worker Health and Hygiene Training 1. Workers should be trained using written documents and infographics to outline how workers can prevent physical (e.g. snails, stones, insects, knives, fruit residues, watches, mobile phones, etc.), microbiological and
Use potable water for all cleaning and washing activities.
Worker Health and Hygiene Training Requirements
Health and Hygiene Hazard Assessment in the Farm 1. Conduct and record a hygiene hazard assessment covering physical, chemical (incl. allergens) and microbiological contaminants, spillage of bodily fluids (e.g.: vomiting, bleeding), and human transmissible diseases,
Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least on the first day of harvesting and in the middle of the season. When test
Swab hands of harvesters or other farm workers in direct contact with fruit and test for bacterial indicators (such as E. coli or fecal coliform) at least on the first day of harvesting and in
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