Good Hygiene Practices
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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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
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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.
Mouldy cheese
Mouldy orange
Mould on corn that may contain mycotoxins
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Module 2 - Food Hygiene Issues in Primary Production
Introducing Good Agricultural Practices (GAP)
Efforts to assure food safety must start
at farm level.
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.
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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
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Module 2 - Food Hygiene Issues in Primary Production
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
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Chemical
Module 2 - Food Hygiene Issues in Primary Production
Biological
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.
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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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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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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
Discarded pesticide cans polluting soil nearby
 They enter the food chain by plant
interception and through plant uptake
and present a hazard to human health.
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Module 2 - Food Hygiene Issues in Primary Production
Persistent chemicals cannot be removed from
foodstuffs
Only a preventive approach that eliminates or controls contamination
on the farm will be effective in guaranteeing safe products.
Avoid planting in contaminated areas and processing
produce from polluted sources!
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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.
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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.
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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.
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Module 2 - Food Hygiene Issues in Primary Production
Water may carry contaminants
Contamination through water
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.
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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
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A squirrel eating grains
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.
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Module 2 - Food Hygiene Issues in Primary Production
People are a source of contamination
People may represent a source of microbiological contamination.
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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.
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Module 2 - Food Hygiene Issues in Primary Production
Hygienic methods can prevent microbial hazards
in animal husbandry
Bacteria and viruses are transferred
between animals and people.
Milking method lacking control of hygiene
Good hygiene practices are essential
for the handling of animals and
animal products.
More hygienic methods reduce bacteria in milk pail
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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.
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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.
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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.
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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.
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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
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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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Module 2 - Food Hygiene Issues in Primary Production
You are now aware of the potential hazards
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Module 2 - Food Hygiene Issues in Primary Production
Responsibilities of downstream operators
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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
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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.
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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).
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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 .....
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Module 2 - Food Hygiene Issues in Primary Production