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Guidelines for Fresh Produce Food Safety Guidelines Proudly Sponsored By

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Guidelines for Fresh Produce Food Safety Guidelines Proudly Sponsored By FRESH PRODUCE PROUDLY HOSTED BY PROGRAM PARTNER SAFETY CENTRE AUSTRALIA & NEW ZEALAND Guidelines for Fresh Produce Food Safety Guidelines proudly sponsored by Platinum Sponsors Gold Sponsor Silver Sponsors AUS-QUAL Fresh Produce Safety Centre August 2015 These Guidelines are licensed under Creative Commons 4.0. You are free to: • Share this material, copying and redistributing it in any medium or format • Adapt this material, remixing, transforming and building upon the material for any purpose, including commercial. However you must: • Give appropriate credit and provide a link or reference to the material • Indicate if changes were made and you must not: • Suggest the licensor endorses you or your use • Apply legal terms or technological measures that restrict others from doing anything the licence permits. http://creativecommons.org/licenses/by/4.0/ Technical editing by: Jenny Ekman Applied Horticultural Research www.ahr.com.au Designed by: Noel Wendtman Design Disclaimer The Fresh Produce Safety Centre (FPSC) makes no representations and expressly disclaims all warranties (to the extent permitted by law) about the accuracy, completeness, or currency of information in this publication. Reliance on any information provided by FPSC is entirely at your own risk. The FPSC is not responsible for, and will not be liable for, any loss, damage, claim, expense, cost (including legal costs) or other liability arising in any way (including from the FPSC’s, or any other person’s, negligence or otherwise) from your use or non-use of information in this publication, or from reliance on information contained in the material or from material that the FPSC provides to you by any other means. Acknowledgements These guidelines are the result of many years of experience working with issues relating to fresh produce food safety, input from a wide range of industry and Government sources and the review of recent, relevant scientific publications. The Editorial Committee: Scott Ledger Hort VC Group Joseph Ekman Fresh Produce Group Clare Hamilton Bate Freshcare Ltd Richard Bennett Produce Marketing Association Australia New Zealand The Technical Reviewers: Tundra Howe HoweTu Consulting Dr Robert Premier Global FS Dr Michael R Butcher Belinda Hazell Optimum Standard Paul Moosberger QAPTM In particular, the FPSC thank our sponsors for their generous support of this initiative who have provided the support that made this publication possible: Platinum Woolworths NSW Food Authority Gold Freshcare Silver AUS-QUAL N2N Global Fresh Select GUIDELINES FOR FRESH PRODUCE FOOD SAFETY Contents 1 Introduction 1 2 How to use these guidelines 5 3 Food safety hazards associated with fresh produce 7 4 Where can contamination occur in the supply chain? 13 5 Managing the growing site and planting material 18 6 Managing fertilisers and soil additives 27 7 Managing water 33 8 Managing chemicals 51 9 Managing facilities 57 10 Managing equipment and tools 61 11 Managing containers and packaging materials 66 12 Vehicle maintenance and hygiene 70 13 Pest and animal control 72 14 Managing people 75 15 Suppliers of inputs and services 81 16 Allergens 82 17 Product identification, traceability and recall 85 18 Testing 91 Appendices 101 GUIDELINES FOR FRESH PRODUCE FOOD SAFETY 2015 SAFE FOOD FROM PADDOCK TO PLATE The NSW Food Authority is Australia’s first and only wholly integrated (through-chain) food regulatory agency. Working in partnership with industry and the community to provide confidence and certainty. The Food Authority is responsible for regulating and monitoring food safety across the food industry supply chain from paddock to plate. More resources at foodauthority.nsw.gov.au nswfoodauthority nswfoodauth Woolworths is committed to ensuring the highest standard of food safety for its customers and takes pride in sourcing safe and high quality fresh produce. Therefore, Woolworths proudly supports the Fresh Produce Safety Centre and key projects such as the revision of the ‘Guidelines for On-Farm Food Safety for Fresh Produce’. This type of initiative will help to ensure continuous improvement and best practice in food safety for the fresh produce industry. Assurance for today and a Fr es hc safe sustainable tomorrow ar Freshcare is Australia's largest on-farm assurance program e i s a p re for the fresh produce industry, meeting the needs of Australian ro nt ud Ce growers in fullling both domestic and international market su ty ppo afe rter ce S requirements. of the Fresh Produ Freshcare’s practical approach to helping growers and packers assure customers that their produce is safe to eat and sustainably grown has seen thousands of fresh produce businesses adopt the Freshcare program since its launch in July 2000. Freshcare provides a wide range of services to support the uptake of food safety and environmental assurance in the fresh produce industry, including: Training – online and on-farm through the Australia-wide Freshcare trainer network. Certication – third party audits through an experienced network of regional auditors. FreshcareOnline – a supplier management tool, providing 24/7 access to Freshcare certication information. The Guidelines for Fresh Produce Safety are an essential resource for all fresh produce businesses, a core component of Freshcare training and key reference for our auditor and trainer networks. 1300 853 508 [email protected] freshcare.com.au Certification Integrity L Solutions P t y . L t d . “The joy of farming is the fact that we grow food” Your first choice in certification and quality Proudly, Fresh Select has been recog- Contact us: management nised for its market-leading approach 1800 630 890 [email protected] services to supplying quality fresh produce GUIDELINES FOR FRESH PRODUCE FOOD SAFETY 2015 1 1 Introduction 1.1 Background to the guidelines In 1999, the Australian Government the growing, harvesting, packing, Department of Agriculture, Fisheries storage, and despatch stages of and Forestry established a joint fresh produce logistics. Fresh government−industry working produce includes fruit, vegetables, group called the Working Group herbs, mushrooms (fungi) and nuts on Safety and Quality Systems supplied for sale to customers in the Equivalence. A project titled wholesale, retail, and food service ‘Case Studies as Demonstration sectors or for further processing. Models for Achieving Equivalence’ identified the need for guidelines A second edition was developed in to enable greater consistency in 2004 to update the existing material the way in which horticultural food and introduce new sections such safety programs are implemented as contamination risk assessment and audited. and testing information. This was funded by the National Food Industry The original 2001 Guidelines for On- Strategy, Food Safety and Quality Farm Food Safety for Fresh Produce Assurance Initiative. The second was created under the Working Group edition was highly successful, with to provide a single, consolidated over 8,000 printed copies distributed source of best practice information throughout the industry and many relating to on-farm food safety for other copies distributed online. fresh produce crops. It covered 1.2 How the guidelines were developed The Fresh Produce Safety Centre 2004 meant that the guidelines were (FPSC) is an industry-led organisation now out of date for some issues. established in 2013 to enhance fresh produce food safety across Australia This new 2015 edition named the and New Zealand through research, Guidelines for Fresh Produce Food outreach and education. Industry Safety extends across Australian consultation by the FPSC identified and New Zealand fresh produce the need to update and extend the supply chains and incorporates scope of the guidelines to other findings from the latest research on parts of the supply chain and to New managing fresh produce food safety. Zealand. Industry had found the guidelines a valuable resource but These guidelines are designed to published scientific literature and achieve greater consistency in the food safety experience gained since development, implementation and GUIDELINES FOR FRESH PRODUCE FOOD SAFETY 2015 2 auditing of fresh produce food safety eg auditors, trainers, consultants and programs. They are applicable to all agribusinesses. Other parties with an supply chain businesses from the interest in fresh produce food safety producer to the end customer as well issues will also find the guidelines of as suppliers of inputs and services interest and value. The following documents, in particular, were key reference sources: Agents of foodborne illness 2nd ed. 2013. Food Standards Australia New Zealand (FSANZ), Canberra. Australian and New Zealand Guidelines for fresh and marine water quality: Volume 1 – the guidelines. 2000. Agriculture and Resource Management Council of Australia and New Zealand and the Australian and New Zealand Environment and Conservation Council. Australian drinking water guidelines Paper 6 National water quality management strategy. 2011. National Health and Medical Research Council, National resource Management Ministerial council, Canberra, Version 3.1 updated March 2015. Australian guidelines for water recycling: Managing health and environmental risks (Phase 1). 2006. National Resource Management Ministerial Council, Environment Protection and Heritage Council, Australian Health Ministers Conference, 415pp. Composts, soil conditioners and mulches AS4454. 2012. Standards Australia. Composts, Soils and Mulches NZS 4454. 2005. Standards New Zealand.
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