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

Slide 3 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 4 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 5 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 6 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 7 Module 2 - Food Hygiene Issues in Primary Production Classes of hazards to consider in primary production HazardHazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. Physical Chemical Biological

Slide 8 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 11 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 12 Module 2 - Food Hygiene Issues in Primary Production 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!

Slide 13 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 14 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 15 Module 2 - Food Hygiene Issues in Primary Production Microbial hazards in crops Fresh produce can become microbiologically contaminated at any point along the farm-to-fork food chain.

Slide 16 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 17 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 18 Module 2 - Food Hygiene Issues in Primary Production Manure is a source of microbial contamination Animal manure is a known source of microbial contamination of crops.

Slide 19 Module 2 - Food Hygiene Issues in Primary Production People are a source of contamination People may represent a source of microbiological contamination.

Slide 20 Module 2 - Food Hygiene Issues in Primary Production Microbiological hazards in animal husbandry Cattle, other ruminants, poultry and swine are important reservoirs for bacteria, viruses and zoonotic parasites.

Slide 21 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 22 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 23 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 24 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 25 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 26 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 28 Module 2 - Food Hygiene Issues in Primary Production You are now aware of the potential hazards

Slide 29 Module 2 - Food Hygiene Issues in Primary Production Responsibilities of downstream operators

Slide 30 Module 2 - Food Hygiene Issues in Primary Production 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

Slide 31 Module 2 - Food Hygiene Issues in Primary Production 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.

Slide 32 Module 2 - Food Hygiene Issues in Primary Production 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).

Slide 33 Module 2 - Food Hygiene Issues in Primary Production YOU ARE HERE You have now completed Module 2 Primary production of Section 2 Applying GMPs after reviewing any supporting documents and links you desire, please proceed to Module.....