A Guide to Good Agricultural Practices (GAP) for Crop Production

A Guide to Good Agricultural Practices (GAP) for

Crop Production

This booklet was funded by theMinistry of Agriculture and Fisheries, Jamaica;

June 2012

Published by the Ministry of Agriculture and Fisheries Hope Gardens, Kingston 6 2012, June

© 2012 by the Ministry of Agriculture and FisheriesAll rights reserved

No part of this document may be reproduced or transmitted in any form or by anymeans – electronic or mechanical including photocopying, recording or using anyinformation storage retrieval system-without permission in writing from thepublisher.

First edition 2012, June

ACKNOWLEDGEMENTS

The good agricultural practices (GAP) manual for crops is a set ofguidelines aimed at promoting best practices in crop production. Itsprincipal aim is to minimize the risk of contamination of foods by bacteriaand other microbial pathogens, pests and chemicals during the primaryproduction activities.

The compilation of this manual is the result of the collective efforts ofseveral people.

Thanks to Dr Richard Harrison, Don McGlashan and Claudette McKenziefor their foresight and vision in seeing the need for farmers to haverelevant easy-to-understand information at their fingertips.

Special thanks to Joseph Lindsay, PhD; T. Burton; Winston Simpson andFrancine Webb of the Rural Agricultural Development Authority for theirtechnical contribution in preparing the manual.

And for the vital technical given during the early stages of the manual,sincere gratitude is extended to Carol Thomas, the Inter-AmericanInstitute for Cooperation on Agriculture’s regional agricultural health andfood-safety specialist for the Caribbean.

And to Permanent Secretary Donovan Stanberry, whose unstintingencouragement and support spurred the growth of the manual, manythanks.

Thanks also to Tehuti Ra for graphic design and layout and Andrea HooFung for copy-editing of the manual.

Funding for the publication of this manual was provided by the Ministry ofAgriculture and Fisheries, Jamaica.

Don McGlashanDirector GeneralMinistry of Agriculture & Fisheries

ACRONYMS

COLEACP - Europe-Africa-Caribbean-Pacific Liaison Committee

FIFO - First in, first out

GAPs - Good Agricultural Practices

SSOP - Sanitation Standard Operating Procedures

ACKNOWLEDGEMENT ACRONYMSINTRODUCTION 1OBJECTIVES 2SCOPE 2PLANTING MATERIAL 3SITE SELECTION/MANAGEMENT 3LAND PREPARATION 4SOIL MANAGEMENT 5WATER MANAGEMENT 5IRRIGATION/FERTIGATION 5FERTILIZER USAGE 6FERTILIZER STORAGE 6ORGANIC FERTILIZER/MANURE 7CROP MANAGEMENT 7CROP PROTECTION (Pesticides Usage) 8

Field Application 8Pesticide Storage 10Transportation of Pesticides 11Disposal of Pesticides (containers and surplus) 11Training and Worker Safety 12Documentation of Pesticide Application 13

HARVESTING 13POST-HARVEST HANDLING/TREATMENT 14FIELD SANITATION 15EQUIPMENT AND MACHINERY 15TRANSPORTATION 16STORAGE 17WASTE DISPOSAL 18TRACEABILITY AND RECORD KEEPING 19EMPLOYEE HEALTH, WELFARE AND SAFETY 20SANITARY FACILITIES 21BUILDINGS 22REFERENCES 24GLOSSARY 25

Contents

INTRODUCTION

People are becomingincreasingly conscious of whatthey consume and are,

therefore, demanding safer, morewholesome foods. Additionally, theproven health benefits of freshfruits and vegetables to cancerand heart disease prevention haveresulted in increased consumptionof these commodities. Further,with the expansion of global tradeand travel, consumption of theseproduce has increased due toyear-round availability.

However, in recent times, there havebeen increased reports of food-borneillnesses associated with fruit andvegetable consumption, and this hasraised concerns by consumers aboutthe systems used in the productionchain in relation to hygiene and theenvironment.

Food should be produced underconditions that minimizecontamination, as food-borneillnesses can be fatal and repeatedincidences are likely to be damagingto international trade (exports/imports), tourism and production, thusleading to loss of income andemployment. As such, we all have aresponsibility to ensure that food issafe for consumption. With this in

Ministry of Agriculture and Fisheries GAP Manual 1


Crop Production

...fresh fruits and vegetableshave been proven to providehealth benefits to cancer andheart disease patients andthis has resulted in increasedconsumption of thesecommodities.

mind, Good Agricultural Practices(GAP) must be employed throughoutall the stages of production.

OBJECTIVESThis document sets out guidelines forGood Agricultural Practices (GAP)from site selection to post-harvesthandling. It outlines the stepsnecessary to assist in reducing andcontrolling hazards (biological,chemical and physical) associatedwith crop production, from pre-planting to transportation andstorage.

The principles outlined are in no wayexhaustive and do not apply to anyspecific crop. While it might bedifficult to adopt all due to thestructure of the agricultural sector,they must be regarded as generalrecommendations to be used in foodproduction and handling.

SCOPEThe principles in this document applyto the production and handling offresh horticultural produce – fruits,vegetables, herbs, root crops etc., butare not applicable to manufacturedfoods. These guidelines areapplicable to both local and exportmarkets and cover the productionchain from the farm to market – thatis, from production through totransportation and storage. Thedocument does not apply to domestic

2 Ministry of Agriculture and Fisheries GAP Manual


Crop Production

These guidelines areapplicable to both local andexport markets and cover theproduction chain from the farmto market.

This document sets outguidelines for GoodAgricultural Practices (GAP).

handling practices or to the food-service industry.

PLANTING MATERIAL• Seeds/planting material must be

free from pests and diseases.

• Seed records must be kept toindicate variety, purity,germination, batch number, seedsupplier and country of origin.

• All seed treatment (products)applied should be recorded,together with the pests/diseasestargeted.

• Seeds must be handled carefullyto avoid contamination.

• Planting material must be storedaccording to the manufacturers’instructions in order to preventdamage or contamination.

SITE SELECTION/MANAGEMENT• Land for crop production should

be selected based on previousland usage/history/capability/suitability.

• Test sites for contaminant(s) ifland history is unavailable/unknown.

• Check sites for potentialbiological/chemical/physicalhazards.



Crop Production

Seeds/planting material mustbe free from pest anddiseases.

Seeds must be handledcarefully to avoidcontamination

• Crop production activities should be located at a suitable distance from livestockoperations to avoid animalcontamination.

• Fields should not be sited nearfeedlots or points where animalwaste can contaminate them.

• Run-off/contaminated watershould not be allowed to enterfields.

• Map out production areas(field/orchard/greenhouse) prior toplanting.

LAND PREPARATION• Soil must be properly tilled and

weathered before planting.

• Avoid overtillage.

• Prepare land using techniques toimprove/maintain soil structureand to avoid compaction.

• Avoid mechanical landpreparation on slopes above 20degrees.

• Use equipment appropriate to soiltype and moisture content.

• Mechanical land preparationshould be done on land where itwill improve/maintain soilstructure.



Crop Production

Prepare land, usingtechniques to improve/maintain soil structure and toavoid compaction.

Mechanical land preparationshould be done on land whereit will improve/maintain soilstructure.

SOIL MANAGENMENT• Prepare soil maps prior to

planting.

• Soil conservation measures, suchas contouring, cover cropping,mulching etc, should beemployed to prevent erosion andsoil degradation.

• Soil type should be appropriatefor the crops being grown.

• Only properly composted/agedmanure must be used in fields.

• Manure should be incorporatedinto the soil before planting.

WATER MANAGEMENT• Put water-conservation methods

(dams, tanks) in place beforeplanting.

• Records of water consumptionmust be kept.

• Use water-saving irrigationmethods, e.g. drip, micro-sprinkling.

IRRIGATION/ FERTIGATION• Identify water source before

planting.

• The irrigation water source shouldbe protected from animals andother sources of contamination.



Crop Production

Gravity drip irrigation system

Pineapple barriers

Contouring planting

Sprinkler irrigation system

• Water used for fertigation/pesticide application should befree of pathogens/contaminants.

• Water used for foliar treatments(fertilizers, pesticides, etc.) mustbe of post-harvest quality.

• Water should be tested twice peryear for possible contaminants(microbial, chemical, heavymetals).

FERTILIZER USAGE• Use the appropriate type and

quantity of fertilizer (based on soilanalysis).

• All fertilizer applications must berecorded according to field/orchard map.

• Machinery used for fertilizerapplication should be kept ingood working condition(maintenance schedule/calibration).

• Methods of fertilizer application(mechanical/fertigation/manual)should be recorded.

• Apply fertilizer ‘economically’ toavoid spillage and waste.

FERTILIZER STORAGE• Store fertilizer in a covered area

that is clean, dry and at least



Crop Production

Use the appropriate type andquantity of fertilizer.

Store fertilizer in a coveredarea that is clean, dry and atleast 10cm off the ground.

Apply fertilizer ‘economically’ toavoid spillage and waste.

10cm off the ground.

• Fertilizer in storage must beseparated from pesticides.

• Fertilizer must not be stored withproduce or planting material.

ORGANIC FERTILIZER/MANURE• Human waste (sewage sludge)

must not be used to fertilizeplants.

• Nutrient analysis must be carriedout on all organic fertilizers (NPK,macro/micro elements).

• Source/origin of organic fertilizersmust be documented.

• Manure/organic fertilizer must beapplied in ways to prevent drift/run-off.

• Dates, field application and ratesof manure application must bedocumented.

• Manure must be composted to killharmful pathogens.

CROP MANAGEMENT• Varieties/cultivars should be

selected based on marketacceptability, disease resistanceetc.

• Devise crop-rotation sequence(farm plan).



Crop Production

Manure

Manure should be applied tothe soil prior to planting foodcrops (cassava, yam, potato,etc.).

Workers tending compostbeds.

• Manure should be applied to thesoil prior to planting food crops(cassava, yam, potato, etc.).

• Manure should not be appliedwithin 60 days of harvest.

• Manure should not be used toside dress fruit or vegetablecrops.

CROP PROTECTION(Pesticide Usage)Field Application• Pesticide application should be

controlled throughout everyphase from usage to storage.

• Pesticides should be obtainedfrom approved sources.

• In selecting an area on the farmfor handling pesticides, usersshould take note of the location ofwater sources to avoidcontamination.

• Establish vegetation or otherbarriers to help limit contactbetween chemicals and watersources.

• Use environmentally friendlychemicals.- Use only chemicals approved

for crops being grown.

• Pesticide handlers must wear theappropriate protective gear



Crop Production

Pesticide handlers must begiven the appropriateprotective gear.

(equipment and clothing).

• Persons handling/applyingpesticides must be properlytrained by the appropriateauthorities. Training recordsshould be kept on the farm.

• Pesticide applications must berecorded stating pest to becontrolled, date of application,quantity used, method ofapplication and pre-harvestintervals.

• Water used for mixing pesticidesshould be free from contaminants.

• Spray equipment – pumps andnozzles should be calibrated foraccuracy and checked frequentlyfor malfunction.

• All equipment should be washedregularly to prevent contaminationof produce from unauthorizedcompounds and to avoidaccidental overdose.

• Workers and other personsentering a recently sprayed areashould be informed in order toavoid exposure to pesticides.This can be achieved by postingwarning signs. (These signsshould only be removed after theapproved re-entry period haspassed).



Crop Production

Spray equipment pumps andnozzles should be calibrated foraccuracy and checked frequently.

Pesticide handlers must wearthe appropriate protective gear(equipment and clothing).

Persons handling/applyingpesticides must be properlytrained by the appropriateauthorities.

Pesticide Storage• Growers are encouraged to keep

pesticide usage at a minimumand to buy only what is needed.

• Pesticides should be stored inclearly labelled containers(preferably in the originalcontainers).

• Do not store pesticides with food,animal feed, seeds, fertilizers,packaging material, water orother material which they couldcontaminate.

• Pesticides should be stored atroom temperature and away fromlight.

• Inventories must be kept of allpesticides. Follow the ‘first in firstout’ principle.

• Store liquids and solidformulations separately on a shelfbelow and away from drysubstances.

• Pesticide storage facilities shouldbe

- clearly identified;- located away from

populated areas (animal/human); and

- well ventilated and securely closed to prevent unauthorized entry.



Crop Production

Pesticide storage facilitiesshould beclearly identified.

Pesticides should be stored inclearly labeled containers(preferably in the originalcontainers).

Do not store pesticides withfood, animal feed, seeds,fertilizers, packaging material,water or other material whichthey could contaminate.

• Floors should be made of materialthat facilitates the cleaning up ofspills.

• Emergency exits must be clearlyvisible and unobstructed.

Transportation of Pesticides• Pesticides must never be

transported with food for humanor animal consumption.

• Pesticides should not betransported in a closed passengervehicle.

• Containers with pesticides shouldbe securely closed to avoidspillage and prevented fromrolling or sliding duringtransportation.

Disposal of Pesticides(containers and surplus)• Empty pesticide containers

should be triple-rinsed, properlydisposed of or returned to thesuppliers, where relevant.

• Rinsing water should be usedagain to dilute pesticide solutionsor disposed of as hazardouswaste.

• Pesticide containers over fivegallons should not be buried onfarms. Instead, they should bedisposed of only in areas



Crop Production

Pesticides must never betransported with food forhuman or animal consumption.

Packages to be buried mustbe made unusable and reducein bulk as much as possible.Liquid containers must betriple-rinsed.

Empty pesticide containers(drums, bottles etc) must bedrained and rinsed three timesand made unusable.

designated by the competentauthorities.

• Never dump pesticide containersnear wells or water sources.

• Ensure that empty containers arenot accessible to children oranimals.

• Containers that have beenwashed should be punctured(making them unfit for furtheruse).

• Empty pesticide containers (bags,boxes etc.) should be destroyed.

Training and Worker Safety • Pesticide users must be

thoroughly trained in correctpesticides usage and application.

• Pesticide users must be aware ofdangers arising from improperuse, symptoms of pesticidepoisoning and how to administertreatments.

• Pesticide users must be aware ofwhat safety precautions to usewhen handling pesticides andmust wear appropriate protectiveclothing and safety equipment atall times.

• Pesticide handlers andapplicators must be tested twiceyearly for pesticide exposure.



Crop Production

Pesticide users must be awareof what safety precautions touse when handling pesticidesand must wear appropriateprotective clothing and safetyequipment at all times.

Pesticide users must bethoroughly trained in correctpesticides usage andapplication.

Documentation of PesticideApplication• Records should be kept on

pesticide usage.

• Records of pesticide applicationmust include date, name ofapplicator, crop name, location,method of application, type andquantity of pesticide used, pestbeing controlled and pre-harvestinterval.

• A list of pesticides approved forthe crops being grown must bekept.

HARVESTING• Growers are encouraged to keep

pesticide usage at a minimum andto buy only what is needed.

• Storage areas should bethoroughly cleaned beforeharvesting and storing produce.

• Food products should beharvested followingrecommended pre-harvestintervals.

• All harvesting containers shouldbe made of non-toxic materials.

• Harvesting containers should notbe used for storing non-produceitems.



Crop Production

Records should be kept onpesticide usage.

Food products should beharvested followingrecommended pre-harvestintervals.

All harvesting containersshould be made of non-toxicmaterials.

• Employees should practise goodhygiene/sanitation.

• Smoking and eating should berestricted to designated areas.

• Workers who are ill should not beallowed to handle/harvestproduce.

• Pets/farm/wild animals should notbe allowed to roam in crop-production areas.

• Workers engaged in harvestingmust have access to clean toiletand hand-washing facilities.

POST-HARVESTHANDLING/TREATMENT• Water used for post-harvest

operations should be of drinkingquality (potable).

• Use only approved post-harvesttechniques and treatments whenstoring/packing produce whichhas been reaped.

• Sanitation standard operatingprocedures (SSOPs) for post-harvest treatment must bedocumented.

• Produce-handling facilities andequipment (floors, walls, storageareas, pallets, machinery etc.)must be cleaned and maintainedto prevent contamination.



Crop Production

Use only approved post-harvest techniques andtreatments when storing/packing produce which hasbeen reaped.

Water used for post-harvestoperations should be ofdrinking quality (potable).

Produce-handling facilitiesand equipment (floors, walls,storage areas, pallets,machinery etc.) must becleaned and maintained toprevent contamination.

• Waste/reject produce must bestored in designated areas.

• Waste disposal areas must becleaned and disinfected toprevent contamination.

• Cleaning records should becarefully documented.

FIELD SANITATION• Equipment/tractors used for

harvesting/cultivation should becleaned prior to entering fields.

• Avoid entering fields that are wetin order to reduce the spread ofplant/human pathogens.

• Restrict livestock movements infields where crops are beinggrown or harvested.

• Avoid making cull piles in or nearfields as this attracts pests.

EQUIPMENT ANDMACHINERY• All equipment should be

maintained in good workingcondition.

• Equipment requiring calibrationshould be serviced and calibratedannually or as recommended bymanufacturers.



Crop Production

All equipment should bemaintained in good workingcondition.

Machinery/equipment withmoving parts should haveprotective guards.

• All equipment/machinery shouldbe cleaned after use.

• Machinery/equipment withmoving parts should haveprotective guards.

• Documentation must be kept of(equipment) maintenanceschedules. A written preventativemaintenance programme shouldbe in place.

• Equipment should be set up toallow easy cleaning, sanitizing,maintenance and inspection.

• Machinery to be used as food-contact areas should havesmooth surfaces to preventdamage to products andcontamination.

• Machinery/equipment used forhandling non-edible materialshould not be used for food.

TRANSPORTATION • Vehicles transporting produce

must be cleaned and sanitizedbefore loading.

• Use carriers (trucks, containersetc.) that are suitable fortransporting food.

• Vehicles used for transportingtoxic substances/pesticides orlive animals should not be used



Crop Production

Use refrigerated trucks whenpossible for transportingproducts requiringrefrigeration.

Use carriers (trucks, containersetc.) that are suitable fortransporting food.

Produce should be stacked onpallets.

for fresh fruits and vegetables(unless properly washed andsanitized).

• Produce should be stacked onpallets.

• Use refrigerated trucks whenpossible for transporting productsrequiring refrigeration.

• Always use dividers inside thetruck when transporting mixedloads, to prevent crosscontamination.

• Containers used for transportingproduce from the production areamust be clean, free of odours, andshould be constructed so as toallow for thorough cleaning.

STORAGE• Design storage facilities to allow

for proper cleaning andmaintenance.

• Storage facilities, pallets,containers and packing cratesmust be cleaned and sanitizedbefore use.

• Allow space betweenracks/pallets for inspectionpurposes (pest and pestdroppings).

• Cold-storage facilities must becarefully monitored for



Crop Production

Storage facilities, pallets,containers and packing cratesmust be cleaned and sanitizedbefore use.

Cold-storage facilities must becarefully monitored fortemperature, and logsmaintained.

Containers used fortransporting produce from theproduction area must be clean,free of odours, and should beconstructed so as to allow forthorough cleaning.

temperature, and logsmaintained.

• Condensation from therefrigeration system must notcome into contact with produce.

• Refrigeration rooms must not bestocked above cooling capacity.

• All stored items must beprotected against contaminationand spoilage.

• Toxic substances (e.g. pesticides)must be stored in lockedrooms/cabinets used for thatpurpose only.

• Storage areas should be properlylabelled.

• Adopt the FIFO (first in, first out)system for stock rotation to avoidspoilage during storage.

WASTE DISPOSAL• Facilities must be provided for the

disposal of spoilt produce.

• The waste-disposal proceduremust be documented andcommunicated to all employees.

• Waste from work/food-handlingfacilities must be discarded atleast once daily.



Crop Production

Facilities must be provided forthe disposal of spoilt produce.

Areas for waste disposal(burial/burning) must be clearlydefined.

All stored items must beprotected againstcontamination and spoilage.

• Areas designated for storingwaste must be cleaned anddisinfected to prevent build-up ofpathogens and pests.

• Areas for waste disposal(burial/burning) must be clearlydefined.

• Procedures for disposal ofpesticides/pesticide containersmust be documented andcommunicated to all employees.

• Adopt the triple-rinse method;puncture the containers beforediscarding/storing (if possible,return to pesticide distributors).

TRACEABILITY ANDRECORD KEEPING• All farms, farmers, suppliers

(higglers and middlemen), andexporters should be registered bythe competent authority.

• Prepare a map of the productionarea.

• Records of lot numbers must bemaintained for all produce leavingthe farm.

• All produce leaving the farm mustbe traceable to the field of originand harvesting, and packingdates should be documented.



Crop Production

All produce leaving the farmmust be traceable to the fieldof origin and harvesting, andpacking dates should bedocumented.

Records of lot numbers mustbe maintained for all produceleaving the farm.

Farmer registration excercisebeing conducted by RADAofficers.

• Where farmer groups areinvolved, produce must betraceable to the group.

EMPLOYEE HEALTH,WELFARE AND SAFETY• Employees must be informed

about the terms and conditions oftheir employment.

• Salaries paid must be reasonable(not exploitative).

• Children must not be employed.

• Working hours should not bedetrimental to the physical andmental health of the workers.

• Employees must be properlytrained in personal hygiene andsanitation. Training recordsshould be kept on the farm.

• Sanitation and personal-hygienepolicies should be documentedand accessible to all employees.

• All employees should be properlytrained in hand-washingtechniques.

• Persons who are ill or sufferingfrom communicable diseasesshould not be allowed to work infood production/handling areas.

• Persons with open cuts shouldnot be allowed to work in food-



Crop Production

Children must not beemployed.

All produce must be traceableto the place/source of origin.

All employees should beproperly trained in hand-washing techniques.

production/handling areas unlessthe cuts are properly covered toprevent contamination.

SANITARY FACILITIES• Clean, well-serviced toilets (one

toilet to 10 workers) must beeasily accessible during workinghours.

• Staff doing field work should beprovided with facilities forshowering and changing ofclothes during fieldwork.

• Hand-washing stations/facilitiesshould exist in the same ratio astoilets. Soap, single-use towelsand potable drinking water shouldalso be provided.

• If portable toilets are used, theymust be serviced regularly, andthe sewage disposed of byqualified service providers.(Cleaning schedules should be inplace).

• Drinking water must be providedin sufficient quantity for allemployees.

• Lunch rooms/changing rooms andtoilets should be located awayfrom food-handling areas.

• Equipment/material used forsanitizing and cleaning should beprovided for use in these areas



Crop Production

Clean well-serviced toilets.

Hand-washing stations/facilities should exist in thesame ratio as toilets. Soap,single-use towels and potabledrinking water should also beprovided.

facilities for showering andchanging of clothes.

exclusively.

(Do not use bathroom equipmentto clean food-handling areas).

BUILDINGS• Employee accommodation (if

provided) must be safe, wellventilated and constructedaccording to national buildingstandards.

• Buildings should be designed toprevent access to pests andenvironmental contaminants.

• Food-handling facilities must bedesigned to avoid productcontamination throughout thedifferent stages of processing.

• Floors, walls and ceilings shouldbe built with durable material toallow for cleaning/sanitizing.

• Floors must be adequately slopedto allow for proper drainage.

• Buildings should not be locatedwithin close proximity topotentially hazardous areas thatcan cause contamination of food.

• Adequate ventilation must beprovided to prevent the build-upof dust, odour, heat andcontaminated air.



Crop Production

Buildings should be designedto prevent access to pests andenvironmental contaminants.

Floors must be adequatelysloped to allow for properdrainage.

Adequate ventilation must beprovided to prevent the build-up of dust, odour, heat andcontaminated air.

• Produce-handling facilities shouldbe designed to allow forcomfortable working positions.

• Drains and sewage systems mustbe built with proper traps andventilation.

• Adequate lighting (natural orartificial) should be provided tofacilitate hygienic operations.

.



Crop Production

Drains and sewage systemsmust be built with proper trapsand ventilation.

REFERENCES

• EUREPGAP Protocol for Fresh Fruits and Vegetables ver 2001Rev 02.

• Code of Hygienic Practice for Fresh Fruits and Vegetables.CAC/RCP 53-2003.

• The COLEACP Harmonized Framework 2001.



Crop Production

Glossary

Bacterium (bacteria, pl): tiny organisms not visible to the eye (seemicrobial).

Contaminants: substances that make things dirty, polluted or poisonous.

Cultivars: a variety of plant developed by propagation and given a name.

Fertigation: the application of fertilizer or other water-soluble substancesthrough irrigation. Efficient and effective, it saves money.

Foliar treatment: applying herbicide to leaves.

Microbial: describes a tiny organism (see micro-organism) or life form,especially a bacterium (see definition), which causes disease.

Microorganism: very tiny one-celled organism such as viruses, fungi, and

bacteria

Pathogens: a disease-causing micro organism such as a bacterium or virus.

Pre-harvest: refers to all the activities which take place on a farm before thecrops are sold.

Preventative maintenance programme: a plan detailing actions toprevent the breakdown of equipment; for example, replacing worn parts before they fail.

Sanitation standard operating procedures (SSOPs): a set ofprocedures designed to ensure that equipment used in food production isadequately cleaned.

Toxic substance: any chemical or mixture that may be harmful to theenvironment.

Triple-rinse method: the most commonly used procedure for cleaningpesticide containers; involves draining, rinsing with a solution, shaking orrolling the container, and draining again – before disposing of the container.



Crop Production

A Guide to Good Agricultural Practices (GAP) for Crop Production

Documents

Transcript of A Guide to Good Agricultural Practices (GAP) for Crop Production