system ffor food safety and quality management - agriseta · implement a food safety and quality...

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NQF Level: 4 US No: 116278

The availability of this product is due to the financial support of the National Department of Agriculture and the AgriSETA.

Assessor: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Workplace / Company: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Commodity: . . . . . . . . . . . . . . . . . . . Date: . . . . . . . . . . . . . . . . . .

Implement a food safety and quality management system in the agricultural supply chain

Primary Agriculture NQF Level 4 Unit Standard No: 116278

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Version: 01 Version Date: July 2006

BBeeffoorree wwee ssttaarrtt…… his assessment guide contains all necessary activities and instructions that will enable the assessor and

learner to gather evidence of the learner’s competence as required by the unit standard. This guide was designed to be used by a trained and accredited assessor whom is registered to assess this specific unit standard as per the requirements of the AgriSETA ETQA.

Prior to the delivery of the program the facilitator and assessor must familiarise themselves with content of this guide, as well as the content of the relevant Learner Workbook.

The assessor, facilitator and learner must plan the assessment process together, in order to offer the learner the maximum support, and the opportunity to reflect competence.

The policies and procedures that are required during the application of this assessment are available on the website of the AgriSETA and should be strictly adhered to. The assessor must familiarise him/herself with this document before proceeding.

This guide provides step-by-step instructions for the assessment process of:

This unit standard is one of the building blocks in the qualification listed below. Please mark the qualification you are currently assessing, because that will be determined by the context of application:

Title ID Number NQF Level Credits Mark

National Certificate in Animal Production 48979 4 120

National Certificate in Plant Production 49009 4 120

Please mark the learning program you are enrolled in:

Are you enrolled in a: Y N

Learnership?

Skills Program?

Short Course?

TT

Title: Implement a food safety and quality management system in the agricultural supply chain

US No: 116278 NQF Level: 4 Credits: 3

PPlleeaassee NNoottee::

This Unit Standard 116278 Assessment Guide must be read in conjunction with the generic Assessor Guide as prescribed and published by the AgriSETA.

NNoottee ttoo AAsssseessssoorr::

If you are assessing this module as part of a full qualification or learnership, please ensure that you have familiarized yourself with the content of the qualification.



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Explain to a group of co-workers by means of a multi-media road-show:

• What is traceability?

• What is the purpose of traceability for the food industry? • How is traceability executed by producers? • How can the operational efficiency of traceability be ensured and supported?

• How does recordkeeping support the efficiency of traceability? • Which records are kept to ensure traceability?

• How can a producer show evidence of compliance with traceability systems?

1. The purpose of traceability

Model Answer(s):

As per learner context; built around the following:

Consumer protection is a cornerstone in our economic system. Therefore it is not surprising to see that traceability is an efficient method of exemption from any dispute which may occur by proving that we work by the book. Traceability serves the following purposes:

A security factor Any defective products which present a serious risk to the user must be recalled immediately. Therefore it is absolutely necessary to have a distinctive mark on the products.

An investigator If a defective product has to be recalled, it is because it passed through the checks that should have stopped it. Therefore we have to go back to the cause of the problem to find the solution.

An element of industrial politics

Knowing what was done and how it was done can be essential when responding to a costumer order. Traceability can lead to a greater knowledge of the company's capabilities, making it possible to meet an order in a shorter time and at a lower cost. Traceability can also be a starting point for the statistical methods of process control (SPC).

A stimulus for technical progress

If you are satisfied with the final result of progress that conforms to specifications, there is a great risk of becoming complacent and losing one's motivation. This will result in decreased competitiveness.

Getting to know Traceability also enables collecting information concerning

Instructions to learner:

Design a road-show for co-workers 11 SSOO

Learner Guide: Page 16 Facilitator Guide: Page 14



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the customers consumers and their spending habits. This in turn enables you to categorize the customers according to your marketing goals.

2. Traceability in relation to the local agricultural market and international agri-trade.

Model Answer(s):

Traceability

Traceability is the ability to trace any product back to its original source. In terms of fruit production and exports, traceability is the ability to trace back a specific carton of fruit through the entire process to the orchard in which the fruit was grown.

Traceability system

Traceability is the ability to identify and trace the history, location, and application of products and materials. A traceability system records and follows the trail as products and materials come from suppliers and are processed and distributed as end products.

Traceability generally covers 2 aspects; tracking and tracing:

• Tracking- is the capability to follow a path of a specified unit and/or batch of product through the supply chain as it moves between organizations towards the final point-of-process, point-of-sale or point-of-service.

• Tracing- is the capability to identify the origin, movements and relevant associated information of a particular unit and/or batch of product located within the supply chain by reference to records held upstream.

In order to meet consumer demands for consistent supply of top quality, safe and nutritious foods, as well as rebuild public confidence in the food chain, the design and implementation of full backward and forward traceable supply chains from farm to end-user has become an important part of the overall food quality assurance system. Farmers, post harvest handling operators, marketers, research practitioners and policy makers need good understanding of the concepts and implications of supply chain traceability to assist in developing and implementing appropriate technological interventions to meet consumer demands for traceable agricultural supply chains.

Remember that agricultural traceability simply refers to: the collection, documentation, maintenance, and application of information related to all processes in the supply chain in a manner that provides guarantee to the consumer and other stakeholders on the origin, location and life history of a product as well as assisting in crises management in the event of a safety and quality breach.

With respect to a food product, traceability represents the ability to identify the farm where it was grown and sources of input materials, as well as the ability to conduct full backward and forward tracking to determine the specific location and life history in the supply chain by means of records. It contributes to the demonstration of the



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transparency of the supply chain through the use of verifiable records and labelling

3. Practices which will support operational efficiency of a traceability system

Model Answer(s):

Traceability adds value to the overall quality management system by providing the communication linkage for identifying, verifying and isolating sources of non-compliance to agreed standards and customer expectations.

On previous levels we have only examined traceability in its obvious and simplistic format, but it is important to remember that traceability covers many aspects of the produce. Some of these aspects are directly related to the GAPs (Good Agricultural Practices), that are discussed in detail in Chapter 2 of this guide.

There are six important elements of traceability which put together, constitute an integrated agricultural and food supply chain traceability system:

Product traceability

- determines the physical location of a product at any stage in the supply chain to facilitate logistics and inventory management, product recall and dissemination of information to consumers and other stakeholders.

Process traceability

- ascertains the type and sequence of activities that have affected the product during the growing and post harvest operations (what happened, where and when). These include interactions between the product and physical/mechanical, chemical, environmental & atmospheric factors which result in the transformation of the raw material into value-added products; and the absence or presence of contaminants.

Genetic traceability

- determines the genetic constitution of the product. This includes information on the type and origin (source, supplier) of genetically modified organisms/materials or ingredients as well as information on planting materials (such seeds, stem cuttings, tuber, sperm, embryo) used to create the raw product.

Inputs traceability

- determines type and origin (source, supplier) of inputs such as fertilizer, chemical sprays, irrigation water, livestock, feed, and the presence of additives and chemicals used for the preservation and/or transformation of the basic raw food material into processed (reconstituted or new) food products.

Disease and pest traceability

- traces the epidemiology of pests, and biotic hazards such as bacteria, viruses and other emerging pathogens that may contaminate food and other ingested biological products derived from agricultural raw materials.

Measurement traceability

- relates individual measurement results through an unbroken chain of calibrations to accepted reference standards. To achieve this, measuring and test equipment and measurement standards are calibrated utilizing a reference standard whose calibration is certified as being traceable to a national or international standard.



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The other aspect of measurement traceability relates to the property of the measurements (data and calculations) generated throughout the supply chain and their relationship to the requirements for quality. By focusing on the quality of measurements (rather than on a property of an instrument, it is possible to assure that the measurements are indeed adequate for the intended use. To achieve this, each measured data must specify the environmental, operator, and geospatial and temporal factors, which are not related to the instrument but impact on the quality of the data.

4. The record keeping which supports a traceability system

Model Answer(s):

We have already determined that “agricultural traceability simply refers to: the collection, documentation, maintenance, and application of information”. It is thus a logical step that effective recordkeeping is the cornerstone of traceability and the implementation of a traceability system.

We also already know that Traceability and supporting records for fresh produce are essential components of all Quality Management Systems (QMS).

These standards require that food products be handled under hygienic conditions through all stages of the supply chain, from primary production to the point of export. All off-farm Food Business Operators (FBO's) will be required to apply to principles of HACCP (Hazard Analysis and Critical Control Point) along the entire food supply chain.

These standards and regulations also require record keeping, and that FBO's are able to recall or withdraw products from anywhere in the trade chain, should it pose a health risk.

Checklists and Compliance criteria have been developed to be used as an aid and self-assessment tool for Food Business Operators (FBO's), in implementing the Food Safety System. The same checklist will be used by PPECB auditors to verify that the system is in place.

The following checklists/compliance criteria have to be completed by law in order to ensure effective traceability:

For Pack houses in general:

(The checklist and compliance criteria for SA GAP and On Farm Pack houses have now been consolidated, therefore making it equally applicable to primary growers and secondary processors and packaging establishments.)

• SAGAP - On Farm Pack house - Checklist - October 2006

• SAGAP - On Farm Packhorse - Compliance criteria - October 2006



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• SAGLP - Checklist – On Farm Pack House - October 2006

For Off-farm pack houses:

• Off-Farm Pack houses - Checklist - September 2006

• Off-farm Pack houses - Compliance criteria - September 2006

For SA GAP:

• GLP – Compliance Criteria - June 2006

For Processing Plants:

• Processing Plants - Checklist - January 2006

• Processing Plants - Compliance Criteria - October 2005

For Cold Stores:

• Cold Storage - Checklist - September 2006

• Cold Storage - Compliance Criteria - September 2006

For Container Depots:

• Container Depots - Checklist - September 2006

• Container Depots - Compliance Criteria - September 2006

For Transporters:

• Road Transporters - Checklist - September 2006

• Road Transporters - Compliance Criteria - September 2006

• Road Transporters – Checklist – September 2006

5. Providing evidence of traceability records

Model Answer(s):

Records can be kept manually (by filling the forms and records in by hand) or by utilising electronic systems where the information is fed in via computer. Electronic systems have the benefit of also processing the data fed into the program and additional information can then be extracted from these programs. Electronic programs can, for example, deliver graphs and comparisons about the progress of the producer in terms of the quality of his produce or financial statements can be expressed by extracting data from different records. Electronic data can often be used when comparisons are drawn over a period of time. Although manual data can supply the same information, it is a lot more complicated to extract the required information without the assistance of electronic equipment and software.

The records subscribed by the various quality management systems and PPECB require that the documents be filled in correctly. The nature of these documents will serve as evidence of compliance with traceability recommendations because specific



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information with dates and signatures of responsible parties will be found on these documents if they have been filled in correctly.

It is thus important that all relevant staff and workers be trained in:

• How to complete the different forms and checklists correctly

• How, where, when and for how long, to report on and/or file these forms and checklists.

• The consequences of accountability and responsibility in terms of traceability and the law related to the completion of (or failure to complete) these forms and checklists.

Evidence of records need to be kept for a specified period in a central place, and under authority of a specific person.

The records should meet standard criteria of tracking and tracing, in order words:

It should be accessible in a systematic and chronological way, by date, batch number, geographical reference point, delivery and or dispatch reference.

6. Implementing a recordkeeping system that will meet all the requirements of traceability

Model Answer(s):

The recordkeeping system required for traceability is directly linked to the implementation of a Food Safety Management System which addresses hazards identified as part of the Good Agricultural Practices

I Principles of traceability that support implementation:

Model Answer(s):

Evaluation To determine whether the grower’s Standard Operations Manual and Procedures and current QMS can be integrated with a HACCP plan which meets regulatory requirements prescribed by the PPECB and GAP.

Verification To determine, on an ongoing basis, that a grower and all the parties involved in the packing and distribution of the produce is carrying out its sanitation Standard Operating Procedures and HACCP plans. This includes microbial verification through the testing of produce.

Documentation To document if a grower and all the parties involved in the packing and distribution of the produce fails to meet regulatory requirements.



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Enforcement To take appropriate actions when a grower and all the parties involved in the packing and distribution of the produce is not in conformance with established regulatory requirements.

II Traceability and on-going risk assessment

Model Answer(s):

Prior to implementation a risk assessment should be performed, there-after any identified risks should be managed and on-going communication needs to be developed in order to ensure that the risks are controlled.

III How traceability would be used in reverse through the tracking of records and

documentation in order to identify a source of contamination:

Model Answer(s):



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Obtain an example of a recording system from a farm in your area and discuss it critically in your group. If you were the manager of a fruit farm, how will you prove that you comply with traceability standards?

Model Answer(s):

The recording system can be of any relevant aspect on a farm like fertiliser management and use, or chemical records to give a practical example for discussion and analysis.

Through accurate recordkeeping

Training personnel

Staying on top of legislation

Drafting Standard Operating procedures with Critical Control Points

MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Group discussion & conclusion 22 SSOO 11




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1. Conduct workplace research to obtain information about implementing a recordkeeping system that will meet all the requirements of traceability – i.e. give a complete list of all the documented records with physical examples attached for each step listed below.

a. Conduct a food safety hazard analysis.

b. Identify your critical control points (CCPs).

c. Establish critical limits for each critical control point.

d. Develop procedures to monitor critical control points.

e. Design corrective actions to handle critical limit violations.

f. Create a food safety record keeping system.

g. Validate and verify your system.

Model Answer(s): As per learner context

2. Now draw up a suggested HACCP plan for your farm according to the criteria listed below, and include a summary of information for the following information flow in your workplace:

Model Answer(s):

Risk Assessment

Identify Hazards to food Safety

As per learner context

Characterise these Hazards

Conduct an exposure assessment


Workplace Research 33 SSOO 11




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Characterise the risk

Risk Management

Weigh up policy alternatives for the protection of consumer health

Weigh up policy alternatives for the promotion of fair trade practices

Select the appropriate prevention and control options

Risk Communication

Identify the role-players in risk communication and to whom risk management findings must be communicated

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3. Criteria for HACCP plan

a. Critical control points (CCPs)

Model Answer(s): Will vary as per learner context, but should be applied according to standard HACCP plan formatting requirements

b. Hazards that will be controlled at each CCP




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c. Control measures that will be used at each CCP


d. Critical limits that will be applied at each CCP


e. Procedures that will be used to monitor CCPs


f. Actions that will be taken when limits are violated


Give an overview of which Prerequisite programmes are in use?


Give an overview of which Operational prerequisite programs are in use?




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Give at least two examples related to the following concepts, from perspective of the workplace or organisation where you are currently employed

Model Answer(s): Examples per learner context

Good Agricultural Practices (GAP)

1. Good Agricultural Practices (or GAPs) are a collection of principles to apply for on-farm production and post-production processes, resulting in safe and healthy food and non-food agricultural products, while taking into account economical, social and environmental sustainability.

2. Are basic environmental and operational conditions that are necessary for the production of safe, wholesome fruit and vegetables? The term includes practices used in growing, harvesting, sorting, packing and storage operations.

Good Manufacturing Practices (GMP)

• A term used to describe general practices to reduce food safety hazards. Often used simultaneously with GAPs and include practices used in sorting, packing, storage and transportation operations.

• A protocol that manufacturers use to ensure that products and processes are of quality and produced safely and consistently.

Good Health Practices (GHP)

Guidelines that will help reduce the risk of being implicated in a "reckless spread" of foodbourne illness through poor personnel hygiene. The scope of these practices is relevant to staff and worker health and hygiene.

Good Social Practices (GSP)

Creating opportunities for economically disadvantaged producers


Give examples 44 SSOO 22




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• Good Social Practices is a strategy for poverty alleviation and sustainable development. Its purpose is to create opportunities for producers who have been economically disadvantaged or marginalized by the conventional trading system.

Transparency and accountability

• Good Social Practices involves transparent management and commercial relations to deal fairly and respectfully with trading partners.

Capacity building

• Good Social Practices is a means to develop producers’ independence. Fair trade relationships provide continuity, during which producers and their marketing organizations can improve their management skills and their access to new markets.

Payment of a fair price

• A fair price in the regional or local context is one that has been agreed through dialogue and participation. It covers not only the costs of production but enables production which is socially just and environmentally sound. It provides fair pay to the producers and takes into account the principle of equal pay for equal work by women and men.

Gender equity

• Good Social Practices means that women’s work is properly valued and rewarded. Women are always paid for their contribution to the production process and are empowered in their organizations.

Working conditions

• Good Social Practices means a safe and healthy working environment for producers. The participation of children (if any) does not adversely affect their well-being, security, educational requirements and need for play and conforms to the UN Convention on the Rights of the Child as well as the law and norms in the local context.

Environment

• Good Social Practices actively encourages better environmental practices and the application of responsible methods of production



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Good Environmental Practices (GEP)

• environmental hazard of the product, its production, its use and ultimate disposal

• substitution by less polluting activities or substances;

• scale of use

• potential environmental benefit or penalty of substitute materials or activities

• advances and changes in scientific knowledge and understanding

• time limits for implementation

• social and economic implications

• the precautionary principle, i.e., taking preventive measures when there is reason to assume that substances or energy introduced, directly or indirectly, into the marine environment may create hazards to human health, harm living resources and marine ecosystems, damage amenities or interfere with other legitimate uses of the sea even when there is no conclusive evidence of a causal relationship between inputs and their effects. Soil and water conservation are also important precautionary measures to comply with.

MMyy NNootteess ……

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Explain in your own words what the purpose of Good Agricultural Practice is and how it might be of value to a commercial crop grower to adhere to and report on their implementation thereof.

Model Answer(s): 1. Good Agricultural Practices (or GAPs) are a collection of principles to apply for on-

farm production and post-production processes, resulting in safe and healthy food and non-food agricultural products, while taking into account economical, social and environmental sustainability.

2. Good environmental and operational conditions are necessary for the production of safe, wholesome fruit and vegetables. The term includes practices used in growing, harvesting, sorting, packing and storage operations.


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Explain in your own words 55 SSOO 22




1188


Water o current o in the

future

Consumero current o in the

future

Animals o current o in the

future

Soil o current o in the

future

Look at the diagram below and summarise what you understand this diagram to mean in terms of the flow process of Good Agricultural Practices

Model Answer(s): The inter-related aspects of soil, animals and water are influenced by each other and have a strong influence on the final product which the consumer has to eat. All the factors have to be taken into account and preserved in their current state to ensure their future use and the future support from consumers for viable products –as per the GAPs identified.


Process and relationships 66 SSOO 22




1199


Conduct research regarding the following factors that should be considered in the management of Good Agricultural Practices, based on information from the farm where you are completing your practical duties:

Model Answer(s):

Factors Your findings Your findings and recommendations pertaining to the implementation, management and

maintenance surrounding Good

Agricultural Practices (GAPs)

Adapt to learner context

Soil

Cultivated Land Information

Current or Prior Use of Adjacent Land

Example from audit info: Audit

Criteria Sample

Examined

Direct contact of fruit with contaminated soils.

7 Orchards on the Farm “Verlate

Example: Comments & Conclusions

None observed meets CCP and critical limits




Research and Discover 77 SSOO 22




2200


Indirect contamination by equipment tainted with contaminated soils

Water Resources and Irrigation Practices



Potential Produce Contamination Associated with Water Sources



Hazards Introduced by Irrigation Practices



Guard against hazards Introduced by Irrigation Practices by managing hazards associated with irrigation practices



Chemigation As per learner context


Agricultural Water Microbiological Testing Procedures



Implementation of Soil and Water Conservation Principles



Organic Fertilizers As per learner context


Hazards Associated with Animal Manure



Treatments to Reduce the Risks



Good Agricultural Practices in the Management of Organic Fertilizers



Hazards Associated with Manure Treatment and Storage Location



Precautions for the Application of Organic Fertilizers (Not





2211


recommended for Citrus Crops due to the adverse influence on colour development of fruit).

Keeping complete records of organic fertilizer preparation and use is part of a Good Agricultural Practices program.



Inorganic Fertilization As per learner context


Keeping complete records of Inorganic Fertilization Programs



Animal Exclusion from production areas



Methods for Keeping Animals Out of Production Areas



Cleaning Considerations for Surrounding Areas



Animals and Water As per learner context


Pest Control As per learner context


Pest Control in Fresh Produce Operations



Common Pest Control Procedures



Pesticides As per learner context


Pesticide Handling As per learner context


Pesticide Application in the Field



Pesticide Storage As per learner context


Pesticide Residues As per learner context


Pesticide Disposal As per learner context




2222


Training and Documentation



Worker Health and Safety



Relationship between Worker Health and Hygiene



Relationship between Worker Health and Hygiene



Health Programs As per learner context


Worker Hygiene Training Program



Drinking Water As per learner context


Precautions for handling drinking water in the fields and packing areas



Frequent microbiological and physical evaluation should be performed on drinking water when the water is being stored or treated on site.



Worker Hygiene Practices and Sanitation Facilities



Hand washing and hand-washing facilities



Basic requirements for- and placement of sanitary field stations



Safety Hazards Associated with Harvesting



Physical damage caused by mechanical and / or manual harvesting methods



In-field Packaging Operations





2233


Post-Harvest Water Quality



Practices to reduce the risk of contamination of produce by post harvest processing water.



Cooling Considerations As per learner context


Eliminating Field Heat As per learner context


Common Cooling Media for Fresh Produce



Hazards Associated with Air Cooling Methods



Hazards Associated with Water and Ice Cooling Methods



Important Considerations Regarding Water Temperature and Microbial Infiltration



Common Cooling Methods for Fresh Produce



Safety Hazards Associated with Post-Harvest treatments and handling




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2244


Do a walk-about on your own farm, and identify at least two areas where possible non-conformance to the implemented Food Safety Management System’s Protocols and Procedures may potentially occur, and what corrective actions may be applicable.

Model Answer(s): Adapt to learner context Example:

Stage of

process

Potential Hazards

Yes / No

Hazard Description

Control Measures

CCP or CP

Critical Limits

Monitoring Process

Corrective Action Records

Chemical Yes

Chemical spray resides are in excess

of the minimum allowance

Orchard spray program &

GAP's

Physical Yes

Dirty fruit bins can

contaminate the picked fruit during

harvest

Bin Contamination

& GMP's

Biological Yes

Contamination of fruit

through poor hygiene

practices by harvest workers

Orchard hygiene &

GAP's

CC

P 1

Are

as d

efin

ed M

RL'

s

2 Kg sample per orchard, per cultivar

to a registered analytical laboratory

Take 2nd sample, and send

to laboratory for analysis

Chemical residue analysis

certificate

Orc

hard

s

Quality Control

Sampling

Yes

Internal & external defects

examined

50 Fruit Sampling and

Evaluation CP

1

Expo

rt I

nstr

uctio

ns

Before every

delivery to the pack

house from the orchard

Take 2nd sample and quarantine

fruit

Quality Control in orchard and at

receiving bay of pack house


Walk-about 88 SSOO 33




2255


Stage of process

Potential Hazards

Yes

/ No

Hazard Description

Control Measures

CCP or CP

Critical Limits

Monitoring Process


Stage of process

Potential Hazards

Yes

/ No

Hazard Description

Control Measures

CCP or CP

Critical Limits

Monitoring Process



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2266


Write a report after investigating the internal and external audits that take place where you are completing your practical duties

• Give details of the role that these audits play in ensuring food safety for the produce from your farm

• Draft process flow of how these audits are conducted.

• Explain in your own words how Standard Operating Procedures are integrated into Internal Audit Procedures

• Give examples of at least 5 different areas related to the HACCP plan or the Food Safety Management Plan upon which Internal Audits are performed regularly. Include copies of standard internal audit criteria and/or checklists for the areas discussed as annexures to the report, and note on each how frequently the internal audits are conducted.

• Give a brief overview of how these internal audits are managed throughout the organisation in order to ensure a systematic record keeping system that will form the basis of a sound traceability system

• Draw conclusions regarding the affectivity of the current internal audit system and make recommendations regarding possible improvements that might benefit the organisation.

Model Answer(s): As per learner context

MMyy NNootteess …… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Audit Report 99 SSOO 44




2277


For each of the following questions or concepts – Define and explain your understanding of the concept with a practical example as supporting evidence (to be attached to your learner workbook)

1. What do “standard operating procedures” mean in terms of your workplace?

Model Answer(s): Standard operating procedures are written documents that describe in detail, step-by-step, how a procedure should be done.

2. How do standard operating procedures contribute to food safety?

Model Answer(s): Giving exact methods to complete a task will eliminate errors and will minimize food safety risks

Benefits of having a SOP manual

The development and use of SOPs is an integral part of a successful quality system. It provides individuals with the information to perform a job properly and facilitates consistency in the quality and integrity of a product or end-result through consistent implementation of a process or procedure within the organization. SOPs can also be used as a part of a personnel training program, since they should provide detailed work instructions. When historical data are being evaluated for current use, SOPs can be valuable for reconstructing project activities. In addition, SOPs are frequently used as checklists by inspectors when auditing procedures. Ultimately, the benefits of a valid SOP are reduced work effort, along with improved data comparability, credibility, and legal defensibility.

3. Describe at least one Standard Operating Procedure that directly affects food safety

Model Answer(s): E.g. “How to pick apples by hand” SOP - As per learner context


Define and explain 1100 SSOO 55




2288


4. What is the link between “Quality” and “Food Safety”?

5. How do production practices influence food safety?

Model Answer(s):

Non-conformance to Food Safety Management Systems and non-conforming produce has far reaching effects for the grower and for the profitability of the grower.

Non-conformance to Food Safety Management Systems may lead directly to compromise product quality such as blemishing, contamination, accelerated decay or unnecessarily high residues which would render it unsafe for human consumption or unsuitable for meeting specifications by specific export markets.

Quality Attributes That Might Be Compromised By Non-Conformance

External Internal Hidden

Appearance (sight) Odour Wholesomeness

Feel (touch) Taste Nutritive Value

Defects Texture Safety Non-Conformation That Directly Causes Deterioration/Spoilage Factors In Fruits

Deterioration Factor Cause

Biological · Pests (insects, rodents, birds) · Microbiological · Physiological Respiration Ethylene production Growth, development Maturation, ripening, senescence Transpiration and water loss Disorders, injury

Inadequate GMPs Inadequate controls Heat Environment (temp, gas atm.) Time, environment Time, environment Packaging, RH, air velocity Chilling, heat, freezing, gas comp.

Chemical/Biochemical · Enzymic · Oxidation · Non-enzymic changes · Light oxidation

Environment, handling/bruising Oxygen Packaging, composition, heat Packaging

Physical · Bruising, crushing · Wilting · Texture changes · Moisture change

Handling, packaging Relative humidity, packaging Environment, packaging Relative humidity, packaging, environment

Time

Biological Causes of Deterioration

Pests such as insects, rodents and birds, are often identified as causes of biological deterioration of produce.



2299


Pests such as insects, rodents and birds, are often identified as causes of biological deterioration of produce. The presence of pests and/or their droppings is cause for alarm. They can result in product that is unsightly and can produce a significant food safety hazard. Pests can spread disease-causing organisms to produce. They also cause damage to the surfaces of fruits and vegetables

Many export or local contracts are based on the assurance provided by the implementation of and management according to Food Safety Management Systems and adherence to Good Agricultural Production Principles. It is thus logical to understand that the distributor and / or contract awarder would not be satisfied with a product that does not conform to the standards and specifications. Additionally, it would raise concerns for the distributor and / or contract awarder should they find repeated instances of non-conformance to the plan.

Most distributors and / or contract awarders have penalty clauses and may view instances of non-conformance as breach of contract, and may thus quarantine such a grower’s produce and refuse to sell it. Such a grower will also find that they will no longer be awarded future contracts and may even be liable in terms of the law.

6. How does adherence to good environmental practices contribute to food safety?

Model Answer(s):

Agricultural land and land that has been used for activities other than agriculture can be contaminated with pathogenic organisms or toxic chemical substances.

Obtaining a history of the prior use of the land is important because it helps identify these potential hazards. In addition, the failure of prior users to follow Good Agricultural Practices can offer risks of contamination to produce grown on the soil.

It is important to obtain information about the previous use of the land where agricultural production is taking place. This can be done through interviews with prior owners, a review of municipal permits or from other sources. This background information can help in the identification of situations that can increase the risk for fresh produce contamination

The land owner or operator should research both the present and prior use of adjacent lands to identify potential produce contamination and precautions that need to be taken to prevent contamination of fresh produce in the field.

Contamination from areas away from the actual growing area can reach produce through a variety of means including water or wind flow, and workers, vehicles, or equipment moving from one area to another.

Good agricultural practices also include the use of soil and water conservation practices, such as channel construction, drain control structures, diversion tanks, vegetation barriers, etc., which act as physical barriers in the event of a contaminated water run off.



3300


7. How can social awareness contribute to food safety?

Model Answer(s):

Assuring worker health both increases worker productivity and aids in preventing potential microbial contamination of crops

An infected employee (showing symptoms or not) can easily contaminate fresh produce if they don’t practice good hygiene such as washing their hands after sneezing, touching hair or other body parts, or using the restroom.

Ideally, agricultural workers should have access to a health care system.

Employers should provide fruit and vegetable handlers with a training program on good food handling and hygiene practices

It is also important for employers to provide fruit and vegetable handlers with a training program on good food handling and hygiene practices. The possibility of produce contamination is directly related to the quality of the worker training program.

This training should be reinforced constantly. Demonstrations of procedures are usually more effective than simple verbal instructions.

Proper hygiene procedures should be established and included in hygiene and health training programs. All employees including supervisors, temporary personnel, part-time and full time workers should participate in these activities.

The level of knowledge required should be set according to the type of operation, responsibilities and type of activities in which the employee participates.

Training should be in the language/dialect of the employees to ensure comprehension and trainers should consider cultural aversions and ingrained practices when planning training.

The level of knowledge an employee should achieve will vary according to the type of operation and the responsibilities and type of activities in which the employee participates. In order to ensure employees comprehend and implement the training, it should be in the language/dialect of the employees and trainers should consider cultural aversions and ingrained practices of the trainees when planning training


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3311


SSuummmmaattiivvee TTeesstt aanndd AAttttiittuuddee && AAttttrriibbuuttee EEvvaalluuaattiioonn

efore the knowledge test is undertaken, the learner must be reminded of what is expected from him / her in terms of summative and reflexive competence. Read and

explain to the learner, the Preparation for Your Final Assessment section in the learner workbook. Learners and assessor should sign off this section to acknowledge that this step was completed.

Please set up a knowledge test from the questions given as a guideline to learners and supply each learner with a test sheet.

Supply each report with the following heading:

Questions

Based on your practical experience, design a multi-media presentation in which you identify, discuss and explain the impact of non-conformance to the basic regulatory processes on the trade of the product.

Model Answers

Model Answer(s):

As per learner context; should include the following information:

Non-conformance to Food Safety Management Systems and non-conforming produce has far reaching effects for the grower and for the profitability of the grower.

Non-conformance to Food Safety Management Systems may lead directly to compromised product quality such as blemishing, contamination, accelerated decay or unnecessarily high residues which would render it unsafe for human consumption or unsuitable for meeting specifications by specific export markets. (Cont.)

BB

Unit Standard: 116278 NQF Level: 4

Learner Name:



3322


Quality Attributes That Might Be Compromised By Non-Conformance

External Internal Hidden

Appearance (sight) Odour Wholesomeness

Feel (touch) Taste Nutritive Value

Defects Texture Safety Non-Conformation That Directly Causes Deterioration/Spoilage Factors In Fruits

Deterioration Factor Cause

Biological · Pests (insects, rodents, birds) · Microbiological · Physiological Respiration Ethylene production Growth, development Maturation, ripening, senescence Transpiration and water loss Disorders, injury

Inadequate GMPs Inadequate controls Heat Environment (temp, gas atm.) Time, environment Time, environment Packaging, RH, air velocity Chilling, heat, freezing, gas comp.

Chemical/Biochemical · Enzymic · Oxidation · Non-enzymic changes · Light oxidation

Environment, handling/bruising Oxygen Packaging, composition, heat Packaging

Physical · Bruising, crushing · Wilting · Texture changes · Moisture change

Handling, packaging Relative humidity, packaging Environment, packaging Relative humidity, packaging, environment

Time

Biological Causes of Deterioration

Pests such as insects, rodents and birds, are often identified as causes of biological deterioration of produce.

Pests such as insects, rodents and birds, are often identified as causes of biological deterioration of produce. The presence of pests and/or their droppings is cause for alarm. They can result in product that is unsightly and can produce a significant food safety hazard. Pests can spread disease-causing organisms to produce. They also cause damage to the surfaces of fruits and vegetables

Many export or local contracts are based on the assurance provided by the implementation of and management according to Food Safety Management Systems and adherence to Good Agricultural Production Principles. It is thus logical to understand that the distributor and / or contract awarder would not be satisfied with a product that does not conform to the standards and specifications. Additionally, it would raise concerns for the distributor and / or contract awarder should they find repeated instances of non-conformance to the plan.

Most distributors and / or contract awarders have penalty clauses and may view instances of non-conformance as breach of contract, and may thus quarantine such a grower’s produce and refuse to sell it. Such a grower will also find that they will no longer be awarded future contracts and may even be liable in terms of the law.



3333


Assessment Feedback Form

Comments / Remarks

Feedback to learner on assessment and / or overall recommendations and action plan for competence:

Feedback from learner to assessor:

Assessment Judgement You have been found:

Competent

Not yet competent in this unit standard

Actions to follow:

Assessor report to ETQA

Learner results and attendance certification issued

Learner’s Signature:

Date:

Assessor’s Signature:

Date:

Moderator’s Signature:

Date:

system ffor food safety and quality management - agriseta · implement a food safety and quality...

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