Good Hygiene Practices

Module 2

Food Hygiene Issues in Primary Production

Slide 2 Module 2 - Food Hygiene Issues in Primary Production

Primary Production: Presentation Outline

1. Introduction• Definition of primary production• Introducing Good Agricultural Practices (GAP)

standards• Explaining classes of hazards• Introducing concept of maximum limits for

residues or contaminants in foods

2. Overview of potential hazards in crops and animal products

3. Suggested supplier monitoring techniques

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Definition of primary production

Steps in the food chain up to and including, for example, harvesting, slaughter, milking, fishing.

Hunting and fishing wild animals, as well as collecting wild crops is considered part of primary production

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Be aware of inappropriate farm production technologies

Identification of potential food safety hazards upon delivery to the food business is difficult. Therefore, prevention of contamination of primary produce is always favoured over correction.

Mould on corn that may contain mycotoxins

Mouldy orange

Mouldy cheese

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Introducing Good Agricultural Practices (GAP)

A GAP approach to agriculture involves the establishment of guidelines or standards for agricultural producers and post-farm handlers as well as the monitoring of these standards.

Efforts to assure food safety must start at farm level.

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Assuring GAP on the farm

Control plant and animal health

Protect food sources from faecal and other contamination

Keep all chemicals (and other harmful substances) away from food materials

Segregate food and food ingredients that are unfit for further processing or consumption

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Classes of hazards to consider in primary production

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

Physical Chemical Biological

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Maximum limits for residues or contaminants in foods

Maximum Residue Limits (MRLs) define the maximum concentration of a chemical or compound that is legally permitted in any type of food product.

Extraneous Maximum Residue Limits (EMRLs) refer to compounds banned for agricultural uses, which are persistent in the environment with potential to result in residues in food and feed.

Maximum Levels (MLs) define specified contaminants and natural toxicants in foods.

Microbiological Criteria are used to formulate requirements to indicate the required microbiological status of foods at different stages of food production.

Slide 9 Module 2 - Food Hygiene Issues in Primary Production

1. Introduction• Definition of primary production• Introducing Good Agricultural Practices (GAP)

standards• Explaining classes of hazards• Introducing concept of maximum limits for

residues or contaminants in foods

2. Overview of potential hazards in crops and animal products

3. Suggested supplier monitoring techniques

Primary Production: Presentation Outline

Slide 10 Module 2 - Food Hygiene Issues in Primary Production

Agricultural chemicals can be toxic

Agricultural chemicals are applied either as

insecticide, fungicide, herbicide, or desiccant used in the field,

or post-harvest treatments to preserve shelf-life (i.e.

fungicides)

Workers spraying pesticides

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Persistent chemicals contaminate soils

Soils can be contaminated with persistent chemicals

These compounds or their metabolites are stable and cannot be degraded or destroyed

They enter the food chain by plant

interception and through plant uptake and present a hazard to human health.

Discarded pesticide cans polluting soil nearby

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Only a preventive approach that eliminates or controls contamination on the farm will be effective in guaranteeing

safe products.

Persistent chemicals cannot be removed from foodstuffs

Avoid planting in contaminated areas and processing produce from polluted sources!

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Mycotoxins are a major food safety threat

Molds produce toxic substances called mycotoxins which are a major food safety threat.

Mycotoxins can occur at any stage throughout the food-chain and cannot be removed through processing steps.

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High Nitrate levels are hazardous

As a general rule for any commodity the re-use of packaging previously used for non-food items should be avoided.

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Microbial hazards in crops

Fresh produce can become microbiologically contaminated at any point along the farm-to-fork food chain.

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Water may carry contaminants

Water is used during growing for irrigation, and after harvest for washing produce, as well as for cleaning field containers. The quality of water is of particular concern when it comes into direct contact with the edible portion of the produce.

Contamination through water

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Animals should be kept away from crops

Birds, rodents and domestic animals can contaminate products

An ear of corn affected by caterpillars and rats

A squirrel eating grains

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Manure is a source of microbial contamination

Animal manure is a known source of microbial contamination of crops.

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People are a source of contamination

People may represent a source of microbiological contamination.

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Microbiological hazards in animal husbandry

Cattle, other ruminants, poultry and swine are important reservoirs for bacteria, viruses and zoonotic parasites.

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Milking method lacking control of hygiene

More hygienic methods reduce bacteria in milk pail

Hygienic methods can prevent microbial hazards in animal husbandry

Bacteria and viruses are transferred between animals and people.

Good hygiene practices are essential for the handling of animals and animal products.

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Apply good hygienic layout and design principles in primary production

Important safety precautions at primary production level include the hygienic layout and design of primary production facilities:

Hygiene barriers (boot dips; one way transport crates for animals);

Strict control of visitors’ contact to other farms; Stringent pest control.

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Veterinary treatments as a food safety hazard

Veterinary Medicines

Residues of veterinary medicines, growth promoters and performance enhancers

in foods of animal origin are a potential threat to human health.

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Chemical Hazards contaminate animal feed

Chemicals from industrial and environmental sources can contaminate feed and make the animal or the animal product unfit for human consumption.

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Fish habitats are exposed to environmental contaminants

Chemicals, organochloric compounds and heavy metals can cause public health problems.

Veterinary drug residues can occur in aquaculture products.

Contrarily to wild fish harvesting aquaculture systems can be monitored to control contamination.

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Microbial hazards in fisheries and aquaculture

Biological food safety hazards associated with fish, shellfish and other aquatic invertebrates are:

Parasites, Bacteria, Viruses, Biotoxins

Slide 27 Module 2 - Food Hygiene Issues in Primary Production

1. Introduction• Definition of primary production• Introducing Good Agricultural Practices (GAP)

standards• Explaining classes of hazards• Introducing concept of maximum limits for

residues or contaminants in foods

2. Overview of potential hazards in crops and animal products

3. Suggested supplier monitoring techniques

Primary Production: Presentation Outline

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You are now aware of the potential hazards

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Responsibilities of downstream operators

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Food businesses must monitor their suppliers

1. Develop specifications

2. Source incoming raw materials or ingredients

3. Request supplier declarations

4. Inspect/audit primary production processes

5. Know what type of agricultural practices the farmer follows

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Know your suppliers

Good suppliers :

understand potential hazards to food safety during production and handling on the farm.

develop and implement practices to prevent hazards from affecting food.

require and monitor compliance to GAP on the farm.

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Conclusions

Chemical, microbiological and physical hazards from primary production can pose a significant threat to food safety.

Food raw materials carrying potential hazards from primary production cannot always be reliably identified during receipt at a food business and separated.

Hazards cannot be corrected or eliminated during processing.

Food producers must carefully choose and monitor their suppliers (GAP-certified farmers).

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You have now completed Module 2 Primary production of Section 2 Applying GMPs after

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