Moving forward with Good Agricultural Practice

This is the third instalment in a series of articles clarifying the need and drivers for Good Agricultural Practice (GAP), and guidance on its main elements and their on-farm management.

Documentation and traceability:

Food safety compliance is not just a regulatory requirement; it’s a critical component of operational success in a food business that safeguards the health of consumers. Farming operations that give priority to documentation discipline will most often find themselves better equipped to steer through the complexities of compliance management and ultimately enhancing their overall operational efficiency.

The core principles to adhere to in maintaining a good record management system can be summarized as follows:

• Clarity:Use simple language, and standard terms to avoid confusion.
• Be concise:Keep notes short and to the point while still sharing all necessary facts.
• Ensure completeness:Include the full story, vital signs, and all needed details from start to finish.
• Be consistent: Keep records in chronological order, use the same style every time and write events down in the exact order they happened.
• Be mindful of confidentiality:Protect private information and keep records secure

Keeping clear and easy-to-access records of all farm activities is key to the overall farm management while ensuring compliance with food safety requirements. Every farm is different, so it’s important to create a documentation system tailored to your specific operation. Good record-keeping helps you track every step in the life of your product, from the orchard to the processor and handler.

Here are some important aspects to include in your farm records:

• History of the farm.
• Details about current ownership, including shareholders and directors if it’s a company.
• All updated licenses and permits related to your farming activities.
• A map of your farm showing roads, boundaries, buildings, water sources, and orchard layout.
• Information about your water sources, testing plans, and results.
• Clear labels for each orchard or orchard section.
• A chart or spreadsheet showing the varieties planted, orchard age, and harvest order.
• Lot numbers for each load harvested, with records for all pecan nut shipments.
• A diagram showing nearby land use and any influences on your farm.
• A crop management plan covering from before bloom to after harvest.
• Worker training programs and proof of training.
• Placement and maintenance records for sanitation facilities and supplies.
• Records of all pesticide and fertilizer purchases and storage.
• Details about pesticide application and equipment calibration.
• Records of equipment maintenance for applying fertilizers and pesticides.
• Fertility management activities.
• A detailed plan for managing the orchard floor.

During harvest, when the crop is physically handled and transported, efficient documentation is critical to maintain traceability and relies on real-time recording of the following:

• Lot numbers linked to the orchard and farm where they nuts were collected.
• Harvest dates.
• Shipment dates and times.
• The harvest team involved.
• Managing sanitation of harvest containers.
• Cleanliness of transport vehicles before loading.
• Transport company and driver details.
• Delivery destination.
• Date and time the processor or shipper received the nuts.

Having a thorough and organized documentation system is key to a well-managed business. When viewed from a food safety perspective, real-time and comprehensive document management is indispensable in support of traceability, not only for the product but for all for key activities on the farm as well.

Worker & Employee welfare and safety:

Farm workers do have the right to a safe and healthy work environment, as outlined in the Basic Conditions of Employment Act 75 of 1997. Because farm tasks vary widely, workers must receive proper training and instructions for their specific roles. This helps ensure their safety, proper equipment use, good hygiene, environmental respect, and food safety. Proper employee management with a reasonable workload keeps attention levels high regarding processes and safety protocols.

All employees, workers, and visitors must follow strict health and hygiene rules. Those handling unprotected food products should wash their hands before starting work and after breaks. Jewellery is not allowed in crop handling areas. Smoking, eating, and drinking must be done only in designated areas away from crops to avoid contamination. Glass containers must never be allowed in fields or crop storage areas.

Workers with infectious illnesses should not handle food products. Any possible contamination, such as chemicals, foreign objects, body fluids, or spills, must be reported immediately. Workers should always watch for foreign matter like glass, metal, packing materials, rocks, bones, insects, rodents, or any type of faeces. If found, these should be safely removed, if possible, and reported to a supervisor.

Workers near machinery must know how to safely operate equipment and report unsafe conditions immediately. Chemical containers must be kept away from storage and crop areas unless handled by trained and authorized personnel. Anyone handling chemicals must be trained, understand product labels, and be certified as required by law.

Well-trained employees are valuable assets and essential for meeting Good Agricultural Practices (GAP) standards. A written training program helps prepare workers with the skills and awareness needed for food safety.

Training should be regularly scheduled and documented, covering:

• Proper use of handwashing and ablution facilities
• Thorough handwashing techniques
• Management policies to prevent sick or injured workers from handling crops
• Procedures for reporting illness and injury
• Cleaning and sanitizing equipment and tools used in orchard and harvest operations

Set simple and documented procedures for equipment use which should be clear and available to all workers involved in orchard management processes throughout the year. This ensures everyone understands their responsibilities for personal hygiene and safe work practices on the farm. A supportive workplace encourages staff to speak up about risks or broken equipment without fear of punishment.

In the next instalments of this series we will start exploring the various elements of GAP that focus on practices with a direct impact in the orchard and with a critical role in reducing the prevalence of food safety hazards.

-Anelich Consulting