Iso CD Ts 22002 3 FarminG

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FORM 7 (ISO) Page 1 of 1Version 2001-07

COMMITTEE DRAFT ISO/CD 22002-3

Date2011-07-01

Reference number

ISO/TC 34 / SC 17 N 111

Supersedes document

WARNING: This document is not an International Standard. It is distributed for review and comment. It is subject to change

without notice and may not be referred to as an International Standard.

ISO/TC 34 / SC 17

Title

Management systems for foodsafety

Circulated to P- and O-members, and to technical committees andorganizations in liaison for:

discussion at on[venue/date of meeting]

comments by 2011-09-01 [date]

approval for registration as a DIS in accordance with 2.5.6 ofpart 1 of the ISO/IEC Directives, by

[date]

(P-members vote only: ballot form attached)

Secretariat DS P-members of the technical committee or subcommitteeconcerned have an obligation to vote.

English title

Prerequisite programmes on food safety — Part 3: Farming

French title

Reference language version: English French Russian

Introductory note

In accordance with the ISO Directives Part 1., clause 2.5.2, this committee draft issubmitted for a two-month vote in order for the comments to be collated anddistributed before the ISO/TC 34 SC17 WG2 meeting in October 2011.

We kindly request you to submit comments, if any, in official ISO comment template onISO CIB before 2011-09-01.


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© ISO 2011 – All rights reserved

Document type: International StandardDocument subtype:Document stage: (20) PreparatoryDocument language: E

S:\UDVALG\ISO\ISO TC 034 Agricultural food products\ISO TC 34 SC17\00 Dokumenter\2011\ISO CD TS22002-3(E).doc STD Version 2.4a

ISO/TC 34/SC 17 N 111 Date: 2011-07-01

ISO/CD 22002-3

ISO/TC 34/SC 17/WG 2

Secretariat: AFNOR


Warning

This document is not an ISO International Standard. It is distributed for review and comment. It is subject tochange without notice and may not be referred to as an International Standard.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights ofwhich they are aware and to provide supporting documentation.


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Copyright notice

This ISO document is a working draft or committee draft and is copyright-protected by ISO. While thereproduction of working drafts or committee drafts in any form for use by participants in the ISO standardsdevelopment process is permitted without prior permission from ISO, neither this document nor any extractfrom it may be reproduced, stored or transmitted in any form for any other purpose without prior writtenpermission from ISO.

Requests for permission to reproduce this document for the purpose of selling it should be addressed asshown below or to ISO's member body in the country of the requester:

[Indicate the full address, telephone number, fax number, telex number, and electronic mail address, asappropriate, of the Copyright Manager of the ISO member body responsible for the secretariat of the TC orSC within the framework of which the working document has been prepared.]

Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.

Violators may be prosecuted.


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© ISO 2011 – All rights reserved iii

Contents Page

Foreword ............................................................................................................................................................ iv

Introduction ......................................................................................................................................................... v

1 Scope ...................................................................................................................................................... 1

2 Normative references ............................................................................................................................ 1

3 Terms and definitions ........................................................................................................................... 2

4 Establishment and maintenance of prerequisite programmes ........................................................ 4

5 Common Prerequisite Programmes .................................................................................................... 5 5.1 General ................................................................................................................................................... 5 5.2 Location .................................................................................................................................................. 5 5.3 Construction and layout of premises .................................................................................................. 6 5.4 Equipment suitability ............................................................................................................................ 7 5.5 Personnel hygiene ................................................................................................................................. 7 5.6 Working animals .................................................................................................................................... 8 5.7 Purchasing management ...................................................................................................................... 8 5.8 On-farm storage and transport ............................................................................................................ 9 5.9 Cleaning................................................................................................................................................ 11 5.10 Maintenance ......................................................................................................................................... 12 5.11 Waste management ............................................................................................................................. 12 5.12 Pest control in premises ..................................................................................................................... 13 5.13 Management of products suspected to be unsafe .......................................................................... 13 5.14 Outsourced activities .......................................................................................................................... 14

6 Prerequisite programmes specific to crop production ................................................................... 14 6.1 General ................................................................................................................................................. 14 6.2 Irrigation ............................................................................................................................................... 14 6.3 Fertilization .......................................................................................................................................... 15 6.4 Plant protection products ................................................................................................................... 15 6.5 Harvest and post-harvest activities ................................................................................................... 16 6.5.1 Harvest.................................................................................................................................................. 16 6.5.2 Post-harvest activities ........................................................................................................................ 16

7 Prerequisite programmes specific to animal production ................................................................ 17 7.1 General ................................................................................................................................................. 17 7.2 Feed and water for animals ................................................................................................................ 17

7.2.1 On-farm feed production .................................................................................................................... 17

7.2.2 Feeding and watering .......................................................................................................................... 17 7.2.3 Pasture.................................................................................................................................................. 18 7.3 Health management ............................................................................................................................ 18 7.3.1 Identification and movements ............................................................................................................ 18 7.3.2 Health monitoring ................................................................................................................................ 19 7.3.3 Management of sick animals .............................................................................................................. 19 7.3.4 Management of dead animals ............................................................................................................ 20 7.3.5 Use of veterinary drugs ...................................................................................................................... 20 7.4 Milking .................................................................................................................................................. 21 7.5 Egg collection ...................................................................................................................................... 22 7.6 Preparation for slaughter.................................................................................................................... 22 7.7 Growing, harvesting and handling of aquatic animals .................................................................... 23

Bibliography ...................................................................................................................................................... 24


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Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies(ISO member bodies). The work of preparing International Standards is normally carried out through ISOtechnical committees. Each member body interested in a subject for which a technical committee has beenestablished has the right to be represented on that committee. International organizations, governmental andnon-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with theInternational Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International Standardsadopted by the technical committees are circulated to the member bodies for voting. Publication as an

International Standard requires approval by at least 75 % of the member bodies casting a vote.

This document is being issued in the Technical Specification series of publications (according to the ISO/IECDirectives, Part 1, 3.1.1.1) as a “prospective standard for provisional application” in the field of 'Food SafetyManagement' because there is an urgent need for guidance on how standards in this field should be used tomeet an identified need.

This document is not to be regarded as an “International Standard”. It is proposed for provisional applicationso that information and experience of its use in practice may be gathered. Comments on the content of thisdocument should be sent to the ISO Central Secretariat.

A review of this Technical Specification will be carried out not later than 3 years after its publication with theoptions of: extension for another 3 years; conversion into an International Standard; or withdrawal.”

ISO/TS 22002-2 was prepared by Technical Committee ISO/TC 34, Food products , Subcommittee SC 17,Management systems for food safety .

ISO/TS 22002-series consists of the following parts, under the general title Prerequisite programmes on foodsafety :

Part 1: Prerequisite programmes on food safety -- Part 1: Food manufacturing

Part 2: Prerequisite programmes on food safety -- Part 2: Good manufacturing practices for food services

Part 3: Prerequisite programmes on food safety – Part 3: Farming


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© ISO 2011 – All rights reserved v

Introduction

Food and feed safety has to be ensured at all stages of the food chain. Operators have the responsibility toassure that the production, processing and distribution of foodstuffs meet hygiene requirements.

In the same way, farmers (organizations) have to implement food safety control measures relevant to therequired safety of their end products. All farm end products are concerned, but the required safety maydepend on the intended use, such as whether they are intended to be processed or not, and on whetherhazards can be controlled later in the food chain. Farmers (Organizations) shall be able to justify andimplement these control measures, and when necessary carry out record, ensure upstream and downstreamtraceability, maintain documents related to incoming materials and even sometimes carry out sampling foranalyses.

The farmers (organizations) have to comply with local regulation including general and specific hygiene rules,which include good hygiene programmes. Where no such regulation exists, it is often the case that Codexstandards and/or the regulation of the country of sales apply.

Today, food safety control measures at farms are typically integrated into Good Practices (e.g. GoodAgricultural Practices (GAP), Good Farming Practices (GFP), Good Veterinary Practices (GVP), GoodHygienic Practices (GHP)). GAP and GFP can address environmental, economic and social sustainability foron-farm processes, resulting in safe and qualitative food and non-food agricultural products. GHP address theconditions and measures necessary to ensure the safety and suitability of feed or food at all stages of the foodchain. GVP address the appropriate use of veterinary drugs and/or feed additives, according to the authorizeduse, in terms of dosage, applications and withholding periods, to obtain adequate treatment of animals whileleaving as little residue as possible in food derived from the animals. At present, GHPs are described in theCodex General Principles of Food Hygiene and in the various Codex Codes of Hygiene Practice. However,these practices are not implemented towards target hazards, but they aim at contaminants in general, whetherthey affect safety, suitability or both.

ISO 22000:2005 sets out specified food safety requirements for organizations in the food chain. One suchrequirement is that organizations establish, implement, and maintain prerequisite programs (PRPs) to assist incontrolling food safety hazards (ISO 22000:2005 Clause 7.2). PRPs are the basic conditions and activities thatare necessary to maintain a hygienic environment throughout the food chain suitable for the production,handling and provision of safe end products and safe food for human consumption.

When a farm moves from a GHP-based system to an ISO 22000:2005-based system, a hazard analysis isrequired. Then, most of the GHPs are likely to continue as PRPs. If the hazard analysis concludes that thereare hazards that need to be controlled by targeted measures, others may be categorized as OPRPs.

This Technical Specification does not duplicate the requirements given in ISO 22000:2005 and is intended tobe used when establishing, implementing and maintaining the PRPs specific to the organization(s) inaccordance with ISO 22000:2005. This document in itself is not intended for certification purposes.

In practical terms, the following applications of this Technical Specification, in accordance withISO 22000:2005, are possible:

a) an organization developing the PRPs part of Codes of Practices, or checking that an existing Code ofPractices is consistent with this Technical Specification;

b) a group of farmers establishing a common ISO 22000:2005 Food Safety Management System. Based onthe hazards analysis, the group determines the control measures to be implemented by each member.The group of farmers will use the Technical Specification as a basis to structure and document the PRPscorresponding to the activity of the farms. If certification is desired, the certificate can be granted to thegroup of farmers and not to the individual members;


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c) one or more organizations establishing an integrated ISO 22000:2005 Food Safety Management Systemcovering both farming and processing. Based on the hazards analysis, the organization(s) determine(s)the control measures to be implemented at the farming and processing levels. PRPs applicable to thefarms will be selected and implemented on the basis of this Technical Specification. PRPs applicable tothe processing establishment(s) will be selected and implemented on the basis of the ISO/TS 22002-1. If

certification is desired, one certificate can be granted to the integrated system;

d) a farmer implementing an ISO 22000:2005 Food Safety Management System. Based on the hazardsanalysis, the farmer determines the control measures to be implemented. The farmer will use theTechnical Specification as a basis to structure and document the PRPs corresponding to the activity ofthe farm. If certification is desired, the certificate can be granted to the farmer.


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© ISO 2011 – All rights reserved 1


1 Scope

This Technical Specification specifies the requirements for the design, implementation, and documentation ofPRPs that maintain a hygienic environment and assist in controlling food safety hazards in the food chain.

This Technical Specification is applicable to all organizations (including individual famers or groups offarmers), regardless of size or complexity, which are involved in farming step of the food chain and wish toimplement PRPs in accordance with the requirements specified in ISO 22000:2005, Clause 7.2.

This technical specification is applicable to the farming of crops (e.g. cereals, fruits, vegetable), living farmanimals (e.g. cattle, poultry, pigs, fish) and the handling of their products (e.g milk, eggs). It is not applicable toactivities such as picking of wild fruits, vegetables and mushrooms, fishing, hunting, which are not consideredas organized farming activities.

All operations related to farming are included in the scope (e.g. sorting, cleaning, wrapping of unprocessedproducts, on-farm feed manufacturing, transport within the farm, etc.). This document is not applicable toprocessing activities carried out in farm premises (e.g. heating, smoking, curing, maturing, fermenting, drying,marinating, extraction, extrusion or a combination of those processes). This document is not applicable toproducts or animals that are being transported to or from the farm. Guidance on PRPs for operations furtherdown the food chain is covered by other TSs of the ISO/TS 22002 series, such as ISO/TS 22002-1 for

manufacturing.Farming operations are diverse in nature according to size, type of products, production methods,geographical and biological environment, related statutory and regulatory requirements etc. Therefore, theneed, intensity and nature of PRPs will differ between organizations. Established PRPs may also change asthe result of the review procedures stated in Clause 8.2 of ISO 22000:2005. This Technical Specificationfocuses on the requirements for managing PRPs, while the design of the exact PRPs is left to the user.Managing PRPs includes assessment of the need, selection of measures that meet the identified needs, andrecording requirements. The specific examples of PRPs listed in this document are intended for guidanceonly, and must therefore be applied with a proper regard for the overall objectives of producing food which issafe and suitable for consumption.

This technical specification may be applied by other organizations willing to develop codes of practice and

other types of supplier-buyer relationship based on ISO 22000:2005.

2 Normative references

The following referenced documents are indispensable for the application of this document. For datedreferences, only the edition cited applies. For undated references, the latest edition of the referenceddocument (including any amendments) applies.

ISO 22000:2005, Food safety management systems — Requirements for any organization in the food chain


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3 Terms and definitions

For the purposes of this document, the terms and definitions given in ISO 22000:2005 and the following apply.

3.1clean waterwater that does not compromise food safety in circumstances of its use

NOTE 1 Adapted from Reference [2].

NOTE 2 In the context of this Technical Specification, the term refers to natural, artificial or purified water that does notcontain micro-organisms, harmful substances in quantities capable of directly or indirectly affecting the safety of food.

3.2competent persona person, qualified by knowledge and practical experience, with the necessary skills and ability to perform anassigned task

NOTE Education, training or experience is how a person achieves competency.

3.3contaminationintroduction or occurrence of a contaminant in food, feed or in food and feed environment

NOTE Adapted from Reference [1].

3.4contaminantany biological or chemical agent, foreign matter or other substances not intentionally added to food or feedwhich may compromise food safety


NOTE 2 In the context of this Technical Specification, the term “foreign matter” refers to physical contaminants.

NOTE 3 This definition is similar to the definition of “food safety hazard” given in ISO 22000:2005. In fact, in the contextof ISO 22000:2005, food safety hazards are identified during the hazard analysis, after the establishment of PRPs.Consequently, the term “contaminant” is used in this Technical Specification.

3.5feedany single or multiple materials, whether processed, semi-processed or raw, which is intended to be feddirectly to food-producing animals

NOTE Adapted from Reference [6].

3.6feed additivesany intentionally added ingredient not normally consumed as feed by itself, whether or not it has nutritionalvalue, which affects the characteristics of feed or animal products

NOTE Adapted form Reference [6].


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3.7feed ingredienta component part or constituent of any combination or mixture making up a feed, whether or not it has anutritional value in the animal’s diet, including feed additives

NOTE 1 Ingredients are of plant or animal origin, whether terrestrial or aquatic, or other organic or inorganic substances.


3.8lotset of units of a product which have been produced and/or processed or packaged under similarcircumstances

NOTE 1 Adapted from ISO 22005:2007.

NOTE 2 The lot is determined by parameters established beforehand by the organization.

NOTE 3 A set of units can include a single unit of product.

3.9medicated feedany feed which contains veterinary drugs [3.15]

NOTE Adapted from reference [6].

3.10organizationgroup of people and facilities with an arrangement of responsibilities, authorities and relationships(e.g. company, corporation, firm, enterprise, institution, charity, sole trader, association, or parts orcombination thereof)

NOTE 1 Adapted from ISO 9000:2000.

NOTE 2 In the context of this Technical Specification, the term refers to a farmer, a group of farmers, farming companyand/or an association, an authority or a processing company establishing PRPs for farmers. An organization can be publicor private.

3.11packagingplacing of one or more wrapped foodstuffs in a second container, or the latter container itself

3.12pest

unwanted species of plants or animals that may have a detrimental effect for humans, their activities or theproducts they use or produce, or for animals or for the environment

NOTE In the context of this Technical Specification, the term refers to small animals, birds and insects that destroycrops, spoil food, or spread disease at fields/premises on farm.


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The organization shall establish and maintain the appropriate documentation and records, such as:

1) the regulatory requirements (4(b)) that are to be met by the selected PRPs;

2) the externally developed recommendations (4(c)) from which the PRPs have been selected;

3) the description of the selected PRPs and how they are managed.

NOTE The management of PRPs includes in particular monitoring, verification, corrective actions and correspondingrecords and is part of the food safety management system requirements set in ISO 22000:2005.

5 Common Prerequisite Programmes

5.1 General

Food products can be contaminated in many ways. For example, waste, personnel, water, equipment may

constitute sources of contamination. Whatever the type of production considered, control measures exist toreduce the likelihood of contamination from the general farm environment. This chapter deals with theidentification of those measures that are appropriate to be implemented as PRPs.

5.2 Location

The organization shall implement measures that minimize the likelihood of introducing harmful contaminantsfrom environmentally polluted areas.

The organization shall identify potential sources and nature of such contamination in the neighbouringenvironment.

The organization shall identify water sources and reserves used for farming activities, e.g. springs, rivers andwells. The organization should identify on a map water sources and reserves, and the location of the sourcesof potential contamination. Local authorities can assist in the identification of water sources and reserves.Monitoring local district development plans is useful to foresee and prevent future problems.

Any previous accidents that could have contaminated the farm environment (e.g. fire, flood) should bedescribed.

Depending on the operations and where appropriate to minimize the likelihood of food contamination,examples of PRPs that should be implemented are:

a) locating farming activities away from environmentally polluted areas and neighbouring activities whichpose a serious threat of contaminating food;

NOTE Examples of environmentally polluted areas are areas with a history of industrial production, waste storage, ornuclear fall-out; Examples of potentially threatening neighbouring activities include heavy traffic roads (e.g. leadcontamination), incinerators (e.g. dioxin contamination), sewage treatment plants (microorganisms, heavy metals), otherindustries that may pollute water sources, land and/or air.

b) planting crops or keeping animals away from particularly high specific contamination (e.g. lead, cadmium,dioxins…) they are sensitive to;

c) selecting water sources or reserves according to their intended use;

d) protecting from faecal contamination the water that is used for irrigating ready to eat fruits and vegetables.

Records should include an updated list/map of identified contamination sources (e.g. extended if theorganization discovers a pollution of its farm from its neighbourhood) and water sources and reserves used.


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If the organization discovers information that can have an impact on the safety of its products, it shall takeappropriate measures and inform the competent authorities if necessary.

5.3 Construction and layout of premises

Farm premises shall be designed and constructed in a way that enables to maintain an appropriate degree ofhygiene and to minimize the likelihood of cross contamination.

NOTE In crop production, an example of cross-contamination is the contamination between incoming (raw) productsand washed and sorted products. In animal production, an example of cross-contamination is the contamination betweenthe flow of effluents and the flow of feed.


a) controlling animal density by adapting livestock size to the surface and/or volume of buildings and land;

b) designing facilities so as to allow separating groups or lots of animals, isolating sick or newly introducedanimals, and preventing the introduction or spread of zoonotic diseases;

c) designing buildings according to the required level of hygiene, by providing adequate ventilation, lightingand cleanability;

NOTE Examples of areas requiring high level of hygiene are storage areas and places where food products arehandled, for instance the milking facility.

d) constructing buildings with non-toxic and cleanable materials;

e) storing materials that may constitute a source of food contamination (e.g. plant protection products,detergents, disinfectants, fuel and oils, wastes and wrapping materials) in specific and adapted locations;

f) equipping premises with properly designed and functioning toilets so as to minimize the likelihood offaecal contamination;

g) equipping premises with clean and/or potable water inlets appropriate to the intended use;

h) providing potable water inlet for toilets in areas where the likelihood of contaminating foods from workershands is particularly high;

i) identifying potable and non-potable water pipes;

j) designing and equipping facilities so as to collect and maintain away from animals and foods the effluentsand waste waters that may result in food contamination;

k) setting premises and the immediate farm surroundings in a manner that allows an appropriate degree ofdrainage and to minimize the likelihood of food contamination from stagnant waters;

l) setting and maintaining air-conditioning systems so as not to increase the likelihood of foodcontamination;

m) designing and equipping facilities so as to prevent undesired animals from entering the facilities.

Records should include an updated map of premises, locating the potential sources of food contamination(e.g. chemical products storage area) and the facilities necessary to minimize the likelihood of foodcontamination (e.g. water inlets).


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a) wearing of suitable protective clothing, head covering, and foot wear that is cleaned and/or changedregularly;

b) frequent washing of hands, with or without specifying when (e.g. after visits to toilet, prior to handling offood, milking or collection of eggs);

c) promoting the reporting of personnel health problems that can contaminate foodstuffs and animals, by theindividuals themselves or medical staff;

d) coverage of injuries on hands or forearms with suitable waterproof dressings;

e) prohibition of smoking in premises;

f) restriction of personal effects brought into food handling areas;

g) restriction of entry to the farm;

h) training on the use of chemical products (e.g. plant protection products);

i) training on the handling of specific food;

j) training on the appropriate handling of animals.

Records should include a description of the personal hygiene practices applicable.

People known or suspected to be infected with, or carrying, a disease or illness transmissible though food orfood producing animals shall be prevented from handling food producing animals, foods and materials which

come into contact with food.

5.6 Working animals

Working animals such as dogs, cats and horses used for farming activities shall not increase the likelihood ofcontaminating foods.

The organization shall identify and implement measures that enable to minimize the likelihood of transferringcontaminants from working animals to foods, directly or indirectly through food producing animals.

In case of sudden death of a working animal, or signs suggestive of a disease that can increase the likelihoodof food contamination, the organization shall ask advice to a veterinarian or similarly recognized competentperson in animal health and take appropriate action to prevent contact with foods and food producing animals.


a) keeping working animals in good health by appropriate check up, treatment, and/or vaccination by orupon recommendation of a veterinarian or similarly recognized competent person in animal health;

b) preventing working animals from entering facilities where the likelihood of food contamination isparticularly high.

5.7 Purchasing management

Introducing feed, seeds, animals or any other material into the farm shall not increase the likelihood of foodcontamination.


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The organization shall identify and implement measures that enable to ensure that goods and animalsintroduced into the farm are appropriate to the intended use and will not increase the likelihood of foodcontamination.

Depending on the operations and where appropriate to minimize the likelihood of food contamination,

examples of PRPs that should be implemented are:

a) establishing specifications and implementing material inspection upon delivery;

b) refusing goods, animals and/or delivery vehicles that do not conform to relevant specifications(e.g. unacceptable mould contamination or other defects), or limiting their access to an area where thelikelihood of food contamination is minimized;

NOTE An example of inspection upon delivery is the verification of labelling, product integrity, and visual aspect offeed.

c) controlling that feed is suitable for the intended use, in particular the animal species and type ofproduction;

d) asking advice to a competent person or body in case of any doubt on the quality of feed.

Records should include the history of goods introduced into the farm. They shall include the history of animalintroduction with the associated health and traceability documentation, and the results of examinations carriedout in the context of animal introduction. They shall include the history of feed introduction with theidentification of suppliers and, if relevant, sanitary documents.

If the organization discovers that goods or animals introduced into the farm can have a detrimental impact onthe safety of foods (e.g. presence of hazardous material or substance in the feed), it shall take appropriatemeasures and, where necessary, inform the next step in the food chain, the supplier and/or competentauthorities.

5.8 On-farm storage and transport

During on-farm storage and within-farm transport, the organization shall protect the food from possiblecontamination and implement measures to minimize the likelihood of increasing hazard levels and occurrence.

Storage areas and transport containers shall be designed to allow maintenance and cleaning and to minimizedeterioration of products.

Containers used for storage or transport of food and food packaging (e.g. wrapping) materials shall besuitable for the intended food contact purpose.

The organization shall maintain traceability of all food lots throughout storage and transport operations.


a) storing packaging material out of direct contact with the ground;

b) keeping free from visible contamination (e.g. foreign bodies, waste) the storage areas and transportcontainers where unprotected foods are placed;

c) preventing harvested products intended for human consumption from being in direct contact with theground, or minimizing the waiting time in the field after harvest. A particular attention should be paid to therisk of contamination by animals;

d) storing feed in a place which is kept at an appropriate degree of hygiene and where the likelihood of pestaccess and proliferation is minimized;


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e) managing feed supply and storage so as to prevent mixing of feed and feed ingredients from differentsources;

f) implementing appropriate control measures aimed at minimizing the likelihood of development ofundesirable microorganisms or the production of toxins in foods or feed, by appropriate conditions of

temperature, humidity and/or duration of stay or transport;

g) applying temperature control systems that take into account the intrinsic characteristics (e.g. wateractivity, pH, and likely initial level and type of microorganisms), the intended shelf-life, the method ofpackaging, and the intended use (e.g. further cooking/processing or ready-to-eat) of foods and feed;

h) consulting and following the instructions provided by the receiving processing plant as far as they relate toapplying and monitoring temperature, time and other criteria identified as the results of the processor’shazard analysis for the storage of farm end products intended for further processing. This is particularlyimportant when storing milk;

i) cooling and maintaining the milk intended to be stored, in properly designed containers placed in a cleanarea;

j) minimizing the time between egg laying and storage, adapting storage temperatures, times and humidityto the hygienic condition of eggs and their intended end use, and minimizing temperature fluctuation;

k) ensuring a satisfactory turnover of farm end products by applying the general principles of the First In FirstOut method, when the quality or shelf life may be impacted within the intended storage time;

l) using and storing chemicals according to manufacturer's instructions, in an area of limited access andaway from food handling activities, when they may contaminate food;

m) ensuring that all chemicals are labelled to show the name of the manufacturer, instructions for use, and,where applicable, the appropriate government approvals;

NOTE Chemicals include cleaners, sanitizers, rodenticides, insecticides, food grade machine lubricants, etc.

n) restricting, in areas where food is processed or exposed, the storage and use of hazardous chemicals tothose:

i) required for maintenance of clean and sanitary equipment and surfaces;

ii) necessary for use in laboratory testing procedures;

iii) necessary for equipment maintenance and operation;

iv) necessary for use in operations;

o) storing plant protection products in a locked, dedicated, properly ventilated space whose access iscontrolled, when there is a likelihood of misuse;

p) storing veterinary drugs according to the labelled instructions, in particular in terms of storagetemperatures and darkness;

q) storing fertilizers separately from food products and other chemical products;

r) ensuring sufficient storage capacity for animal effluents stored on farm premises in proximity to foods,crops and/or food-producing animals, and preventing leakage that may result in food contamination;

s) covering containers during transport;

t) preventing products of plant origin and products of animal origin from being mixed during storage ortransport, when appropriate protection against cross contamination is not in place;


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Records shall include the results of the monitoring related to temperature, time and other storage criteriaidentified.

Records should include information necessary for ensuring the traceability of all food lots during transport andstorage operations within the farm.

The organization shall dispose of any stored product that is unusable (e.g. exceeded expiry date, damagedproducts, etc.) or which does not comply with end product criteria specified by the receiving processing plant.

5.9 Cleaning

The organization shall maintain in farming facilities the degree of hygiene that is necessary to minimize thelikelihood of food contamination. It shall keep clean the surfaces of all premises and equipment, includingtransport containers, which are intended to come in direct or indirect contact with food. Cleaning shall notresult in food contamination. Cleaning and disinfection shall be effective in achieving the degree of cleanlinessrequired.

The organization shall:

1) identify premises and equipment that need to be cleaned;

2) appoint competent personnel that performs cleaning;

3) establish operating procedures for the cleaning of surfaces that are potentially in contact with foodproducts and feed; The operating procedures shall include, depending on the operations carried out,the nature of the product, and type of surface material:

i) a description of the cleaning process (e.g. steps involved, temperatures, times, etc);

ii) the cleaning frequency appropriate to the use of the area, equipment, etc. ;

iii) the names (e.g. trade names) of cleaning and disinfecting products used and which have beenapproved for food contact usage;

iv) the quality of the water used, which depends on the equipment cleaned and on the type ofproducts likely to be contaminated;

v) the verification criteria that determine required cleanliness to be achieved.

NOTE The degree of cleanliness is determined by the criteria used to verify the cleaning procedure (e.g.visual inspection (daylight, UV-light), microbiological testing).

The organization shall follow the manufacturer’s instructions when using sanitizers (e.g. method of

preparation, including concentration, temperature of use, mechanical action required (i.e. turbulence,scrubbing) to remove soil and biofilm, waiting time before rinsing if any, and withholding period before contactwith food or food producing animals, if any).


a) cleaning the milking equipment (lines and teat suction cups) after every milking and the milk storagecontainers after each emptying, when there is a likelihood of milk contamination from milk residues orbiofilms;

b) rinsing with potable water the milking equipment and storage containers, when there is a likelihood ofcontamination with residues of detergents used for cleaning;

c) using water from sources and reserves that is free from organic material when it is used for disinfectionactivities, so as to optimize disinfection;


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d) cleaning equipments that could act as vectors of cross contamination with chemicals;

e) cleaning and disinfecting the reusable egg containers prior to use and upon their return to the farm, so asto prevent egg contamination;

f) preventing containers, equipment and facilities that have been used for storing, transporting, mixing orspreading potentially hazardous material (e.g. plant protection products or medicated feed) from beingreused for food or feed, unless a cleaning procedure validated to be effective in removing the hazardousmaterial has been applied;

g) cleaning and, where necessary, disinfecting buildings once all animals of the concerned building havebeen moved to another rearing location or slaughterhouse, so as to ensure an effective maintenance ofan appropriate degree of hygiene and the protection against transmission of animal disease;

h) preventing animals from being introduced in the facilities during an appropriate drying out period aftercleaning and/or disinfection;

i) maintaining troughs and automatic feeders in appropriate level of hygiene.

Records should include operating procedures for the cleaning of surfaces that may come in contact with foodproducts and feed.

If the organization detects quality problems in farm end products that may be caused by failure in or ineffectivecleaning, the cleaning operating procedure in question shall be reviewed and amended as necessary.

5.10 Maintenance

The equipment shall be kept in proper working condition.

The organization shall follow the manufacturer’s instructions for maintaining equipments intended to come in

contact with foods. Harvest containers shall be checked and maintained in good condition (e.g. no damages).

5.11 Waste management

The organization shall ensure that waste produced, transported, recycled, composted and stored on farmpremises does not harbour pests at a level that could increase the likelihood of food contamination and doesnot constitute a risk of contaminating farm end products.

The organization shall identify which types of waste, including human and animal effluents, that, taking intoaccount its handling on the farm, is likely to contaminate food products and/or affect food safety.

The organization shall implement procedures for the proper handling and disposal (or reuse) of on-farmwaste.


a) disposing of wastes with an appropriate frequency;

b) identifying, properly maintaining waste containers, and keeping them closed in areas where pestproliferation may increase the likelihood of food contamination;

c) isolating, identifying as waste for disposal and disposing of in a specified safe manner the chemicals andsimilar products of food safety concern (e.g. veterinary drugs, plant protection products) that cannot beused (e.g. exceeded expiry date), as well as the empty containers from which such substances where

taken off;


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d) disposing of in an appropriate way the waste waters coming from the cleaning of equipment used forplant protection products.

Records should include an updated list of wastes that are likely to contaminate food products and/or affectfood safety.

5.12 Pest control in premises

The organization shall establish and maintain a pest control system to monitor and control pest access andproliferation on the farm in a manner that does not result in contamination of food with pest remains or anti-pest substances.

NOTE This chapter deals with measures aimed at controlling pest that invade or harbourage farm buildings,equipment and storage facilities, with the exception of the use of plant protection products.

Only pest control chemicals that are authorized by the competent authority shall be used. These productsshall not come into contact with food and feed products or livestock.

Pest control chemicals shall be used following the manufacturer's instructions and their effectiveness shall beverified by visual inspection of premises.


a) placing UV light traps used for controlling the occurrence of flying insects not above products orconveyors of products;

b) minimizing contacts between farm end products and food producing animals with wild or other non-domestic animals when such contact can increase the likelihood of food contamination or the transfer ofzoonotic agents to food-producing animals;

c) installing physical barriers (e.g. fences) and or active deterrents (e.g. noise makers, scarecrows,surrogates of owls, foil strips) where appropriate to minimize crop contamination in the fields;

d) installing physical barriers (e.g. nets) on the access points such as windows, vent and drain of thepremises, so as to prevent pests from entering food storage facilities.

Records shall include the history of any observed occurrence of pest ,or symptom attributable to pest, thatmay affect the safety of foods, and the history of anti-pest actions whose residues may contaminate foods.

If the organization observes pest in premises where food is stored, or observes pest in any other location at alevel that may increase the likelihood of food contamination, it shall take the appropriate actions to removepest, prevent the reoccurrence, or reduce its occurrence at an appropriate level. If pest control chemicals, or

their use, appear to be ineffective, the organization shall take appropriate actions to modify the productsand/or their conditions of use.

5.13 Management of products suspected to be unsafe

Products suspected to be unsafe shall not be a source of food contamination, directly by coming in contactwith safe foods or indirectly through the environment (e.g. water, soil, fields etc.) and food-producing animals.

The organization shall establish and implement appropriate measures that enable to minimize the likelihood offood contamination.


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Depending on the operations and where appropriate to minimize the likelihood of food contamination byproducts suspected to be unsafe, examples of PRPs that should be implemented are:

a) evaluating the safety of other products that were produced and/or stored in the same conditions;

b) removing from the food chain all products suspected to be unsafe;

c) handling products suspected to be unsafe so as to minimize the likelihood of cross-contamination duringtheir storage and disposal.

Records shall include the history of the management of products suspected to be unsafe, including theiridentification and movements.

5.14 Outsourced activities

Outsourcing all or part of the faming activities shall not increase the likelihood of food contamination.

The organization shall identify and implement measures that enable to verify that outsourced organizationsmeet the requirements included in this Technical Specification for the outsourced activities.

Depending on the operations and where appropriate to ensure that outsourced activities do not increase thelikelihood of food contamination, an example of PRP that should be implemented is the establishment ofspecifications for the selection of suppliers and the verification of their performance.

NOTE Examples of verification include the audit of suppliers by the organization itself or through third partycertification bodies.

Records should include the specifications and contractual agreements for any outsourced activities, and theresults of verification.

6 Prerequisite programmes specific to crop production

6.1 General

In addition to the prerequisite programmes concerning the general farm environment, some general controlmeasures appropriate to be implemented as PRPs are relevant to plant productions, only. This chapter dealswith the identification of those PRPs that in general minimize the likelihood of contamination of crops at allstages of the plant production and assist in controlling food safety hazards in the food chain.

6.2 Irrigation

Water used for irrigation purposes shall not introduce contaminants to crops.

The organization shall evaluate the distribution system of irrigation (i.e. water quality used for irrigation and itsapplication method) for its intended use.

Depending on the operations and where appropriate to minimize the likelihood of waterborne contamination,an example of PRP that should be implemented is adapting water quality to the nature of crops (e.g. rootvegetable, fruit), to the subsequent processing (e.g. no processing, cooking), and to the way the product willbe consumed and/or used (e.g. cooked, raw). Products that have physical characteristics such as roughsurfaces that can retain water, particularly those without further processing including thermal or similarmicrobiocidal treatment, should be irrigated with clean water or using subsurface or drip irrigation to minimizethe wetting of the edible portion of the crops.

Records should include the results of the periodical evaluations of the distribution system for irrigation.


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If the organization discovers information on irrigation that can have an impact on the safety of its products, itshall take appropriate measures and inform the competent authorities.

6.3 Fertilization

Fertilization shall not increase the likelihood of crop contamination.

Fertilizers (e.g. sludge from treatment plants, mineral fertilizers…) shall comply with local or regionalregulation and, when applicable, be authorized by the competent authority. Suppliers shall be identified.

The organization shall identify and implement appropriate measures that enable to minimize foodcontamination during fertilization operations.

Depending on the operations and where appropriate to minimize the likelihood of microbiologicalcontamination, an example of PRP that should be implemented is the spreading of manure, biosolids andother natural fertilizers that went through all required steps of composting; or, in the case of fertilization withuntreated or partially treated fertilizers, applying an appropriate holding time before crop can be harvested.

Records should include the history of fertilization operations, with relevant information (e.g. fertilizeridentification and composition, conditions of use, date and place of application, equipment used, and/oridentification of the personnel who carried out the operation).

6.4 Plant protection products

Plant protection products shall be used in a manner that avoids the residues on/in the crops exceeding anymaximum residue levels (MRLs) as established by the competent authority.

The organization shall use plant protection products in accordance with all applicable laws and regulations.The application of plant protection products shall be justified by observation or diagnosis, except in case ofspecific programmes of pest control. Applications shall be reduced to their minimum, taking into account theproduct efficiency, the goal to reach and following the manufacturer's instructions.

The organization shall identify the plant protection products used and which are appropriate to its cropproduction.

The organization shall establish appropriate methods of using the plant protection products, including theappropriate maintenance of equipment applied and the handling of products in stock and related waste.

Depending on the operations and where appropriate to minimize the likelihood of food contamination by plantprotection product residues, examples of PRPs that should be implemented are:

a) purchasing plant protection products from suppliers that are registered or approved;

b) applying manufacturer’s instructions of use, as regards the applicable crops, the application period, thedose, the withholding period, and/or the weather conditions required for its effective use;

c) verifying and maintaining all equipment used for plant protection products preparation and application, inparticular as regards the spread dosage observance.

Records shall include the history of use of plant protection products, with relevant information (e.g.commercial name, dose, date of treatment, date of harvest, field identification and/or the crops sprayed).

If the organization discovers information on misuse of plant protection products that can have an impact onthe safety of its product, it shall take appropriate measures and, where necessary, inform the competentauthority.


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6.5 Harvest and post-harvest activities

6.5.1 Harvest

The harvest activities shall not increase the likelihood of crop contamination.

The organization shall identify the potential sources and nature of contamination that may occur duringharvest operations and implement the appropriate measures that enable to minimize the likelihood ofcontamination.


a) harvesting no earlier than the end of applicable withholding periods corresponding to fertilization or anyother treatment with plant protection products;

b) minimizing the mechanical damage to the products and duration of harvesting operations;

c) discarding damaged or decayed crops;

d) minimizing the likelihood of contamination crops with foreign bodies (e.g. metallic or plastic materials,toxic plants).

Records should include the history of harvesting operations with relevant information regarding productidentification, location, harvesting equipment and/or personnel who carried out the operations.

If the organization discovers that the required withholding period related to the use of plant protection productswas not applied, it shall take appropriate measures to prevent the affected crops from entering the food chainand inform, when necessary the competent authority and/or the operator of the next step in the food chain.

6.5.2 Post-harvest activities

The post-harvest activities shall not increase the likelihood of contamination of end products.

The organization shall identify the potential sources and nature of contamination related to post-harvestoperations and implement appropriate measures that enable to minimize the likelihood of food contamination.


a) sorting and/or inspecting harvested products so as to discard defective products and foreign bodies;

b) minimizing the likelihood of introducing foreign bodies during wrapping and packaging operations;

NOTE Examples of sources of contamination during wrapping or packaging are parts of the equipment, personnelitems or hairs, and packaging and wrapping materials.

c) using water of appropriate quality for rinsing, decontaminating or cooling products. Water should bepotable when used for the washing of products intended to be consumed raw without further industrialprocessing such as thermal or similar microbiocidal treatment.


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7 Prerequisite programmes specific to animal production

7.1 General

In addition to the prerequisite programmes concerning the general farm environment, some general controlmeasures appropriate to be implemented as PRPs are relevant to animal productions, only. This chapterdeals with the identification of those PRPs that in general minimize the likelihood of contamination of productsderived from farm animal and assist in controlling food safety hazards in the food chain.

7.2 Feed and water for animals

7.2.1 On-farm feed production

On-farm feed production activities shall not increase the likelihood of contaminating foods by transmittingcontaminants to food-producing animals.

The organization shall identify and implement measures to minimize the likelihood of feed contamination whenselecting, cultivating, preparing and storing feed and feed ingredients.

The organization shall produce feed by using feed ingredients, e.g. water, additives, medicated premixes, thatdo not increase the likelihood of food contamination. It shall apply the conditions of use recommended by feedingredients manufacturers. Water used as feed ingredient shall be clean.


a) controlling that additives and medicated premixes are handled and stored so as to maintain their integrityand that they are used according to manufacturer instructions (e.g. doses, withholding periods and

protocol of use such as mixing time);

b) ensuring that the equipment used for mixing feed is not overfilled and that it is purged, rinsed and/orcleaned after each run of feed production;

Records should include the history of feed production with the identification of animals that were fed with.Where relevant, the documentation should include the formula and a description of the production process.

If the organization discovers that feed produced on the farm can have a detrimental impact on the safety offoods (e.g. presence of hazardous material or substance), it shall take appropriate measures and, wherenecessary, inform the next step in the food chain and/or competent authorities.

7.2.2 Feeding and watering

The activity of feeding and watering animals shall not increase the likelihood of food contamination bytransmitting contaminants through food producing animals.

The organization shall define and implement measures to ensure that feed and water are suitable for foodproducing animals and do not increase the likelihood of food contamination.

NOTE Species and physiological state are examples of parameters that can influence the suitability of feed.


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a) adapting the quantity of feed delivered to the animals to their physiological needs and removing feed thatwas refused before refilling;

b) identifying the animals or groups of animals while they are fed medicated feed and/or during thesubsequent withholding period if applicable.

7.2.3 Pasture

Pastures, including paddocks, shall not be a source of food contamination by transmitting contaminants tograzing food producing animals.

NOTE Contaminants that occur on pastures include those that are voluntarily or accidentally introduced by humanactivity, and those that naturally occur, e.g. toxic plants.

The organization shall identify and implement measures to minimize the likelihood of pasture contaminationand the likelihood of transmitting contaminants to grazing animals.

Depending on the operations and where appropriate to minimize the likelihood of contamination originatingfrom manure, fertilizers or plant protection products, an example of PRP that should be implemented is strictlyfollowing the manufacturer instructions for pastures spraying and, where applicable, preventing animals fromgrazing those pastures for an appropriate time.

If the organization discovers information about pastures, neighbouring pastures or surrounding activities thatmay affect food safety, it shall take appropriate measures to protect food producing animals fromcontamination and, when necessary, inform the competent authority.

7.3 Health management

7.3.1 Identification and movements

The movements of animals or groups of animals outside farm premises, on farmer’s initiative or not, shall notincrease the likelihood of contaminating foods.

NOTE Transhumance and grazing on mountain pastures are examples of circumstances were animal movementoccurs.

The organization shall identify and implement measures to control animal movement outside the farm.


a) identifying animals or groups of animals by appropriate means so as to ensure an effective movementcontrol;

b) preventing animals from coming into contact with other species while they are moved, so as to minimizethe likelihood of food contamination by zoonotic agents.

Records shall include an updated list of food producing animals, at either individual or lot level, with relevantinformation (e.g. species, identification, age, sex…). They should include the history of animal movements.

If the organization discovers information during animal movement that can have an impact on the safety of itsproducts, it shall take appropriate measures and inform the competent authorities.


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7.3.2 Health monitoring

Animals shall remain in healthy condition at all times so as not to increase the likelihood of contaminatingfoods.

The organization shall identify and implement measures that enable the early detection of animal disease thatcould increase the likelihood of food contamination. The organization shall identify and implement measuresthat enable the assessment of the health status of newly introduced animals and that minimize the likelihoodof transmitting zoonotic agents to the herd.

NOTE An example of contaminant that pose a serious threat is the zoonotic agent of tuberculosis in cattle

Depending on the operations and where appropriate to minimize the likelihood of food contamination byallowing an effective monitoring of animal health, examples of PRPs that should be implemented are:

a) implementing a regular visual examination of animal behaviour and integrity;

b) implementing a system to monitor animal production performance to assist in the early detection ofdiseases or injuries;

c) establishing an animal health plan, including prophylactic measures, upon recommendation of aveterinarian or similarly recognized competent person in animal health;

NOTE Examples of prophylactic measures are vaccination and eradication programmes.

d) verifying the accompanying health and traceability documents of introduced animals, as well as theirproper identification (e.g. tag, mark) if applicable;

e) quarantining introduced animals at delivery and having their health status checked by a veterinarian orsimilarly recognized competent person, by means of appropriate tests or physical examination.

Records should include the history of prophylactic measures, visits done by a veterinarian or similarlyrecognized competent persons in animal health, and occurrence of animal diseases that may increase thelikelihood of food contamination.

In case of signs suggestive of a disease that can increase the likelihood of contaminating foods, theorganization shall ask advice to a veterinarian or similarly recognized competent person in animal health.

In case signs of animal disease are discovered or suspected later in the food chain (e.g. ante- and post-mortem inspections at the slaughterhouse) and notified to the organization, it shall take appropriate action byasking advice to a veterinarian or similarly recognized competent person in animal health.

7.3.3 Management of sick animals

Sick animals shall not be a source of food contamination.

The organization shall identify and implement measures that enable the management of sick animals and theirproducts so as not to increase the likelihood of contaminating foods.


a) identifying and separating sick or injured animals from healthy herd mates, until cured or fit for purpose;

b) selecting the measures ensuring the effective control of spread of transmissible diseases, upon advice ofa veterinarian or similarly recognized competent person in animal health;

c) excluding sick animals and their products from the food and/or feed chain;


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d) collecting separately the products from healthy animals and the products from sick animals or animalssuspected to be sick so as to minimize the likelihood of cross contamination;

e) having purchased animals examined by a veterinarian or similarly recognized competent person in animalhealth before allowing them to enter the farm when they show signs of clinical disease, and follow the

recommendations made by the veterinarian or similarly recognized competent person in animal health.

Records should include the history of animal disease and how the animals, and if applicable their products,were managed.

If the organization discovers that a sick animal, or its products, have not been excluded from the food or feedchains and are posing a serious threat for food safety, it shall take appropriate measures to inform the nextstep in the food chain and competent authorities if necessary.

7.3.4 Management of dead animals

Dead animals and the disease causing the death shall not increase the likelihood of food contamination.

NOTE This Technical Specification covers aborting foetuses but not animals that enter the food chain after slaughter,including on-farm emergency slaughter..

The organization shall identify and implement measures that enable the determination of the cause of deathand that minimize the likelihood of contaminating foods from the animal body or from any other source ofcontamination. Such dead animals shall not enter the food and feed chains.


a) having the cause of death diagnosed by a veterinarian or similarly recognized competent person inanimal health when possible;

b) informing the competent authorities when the death is associated with a serious threat for food safety;

c) moving dead animals with no delay to a specific and adapted location, away from healthy animals andtheir products, prior to destruction in conditions that allow the likelihood of food contamination to beminimized.

Records shall include traceability documentation for the outcome and movement of dead animals. Recordsshould include the history of animal death and their cause if identified.

If the organization discovers that a dead animal has entered the food or feed chain, it shall inform thecompetent authorities.

7.3.5 Use of veterinary drugs

The use of veterinary drugs shall not increase the likelihood of food contamination.

The organization shall use veterinary drugs in accordance with all applicable laws and regulations. Theorganization shall identify and implement measures that enable the selection of the drugs appropriate to thecircumstances. It shall identify and implement measures to ensure that drugs are used according to theinstructions of use defined by the manufacturer or by the veterinarian or similarly recognized competentperson in animal health, using the appropriate equipment for animal restraint and drug application, ifapplicable.

NOTE 1 An unacceptable level of veterinary drug residues can result from the intentional use of unapproved or bannedveterinary drugs or by the inappropriate use of approved veterinary drugs. In addition, the inappropriate use of veterinarydrugs can contribute toward the selection of antimicrobial resistant microorganisms and foreign matter (e.g. needles).


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a) conducting, prior to milking a cow, an evaluation of the milk by visual examination and/or physicochemicalindicators, after careful observation of the cow behaviour and the aspect of its udder and teats, to allow

verifying whether the milk appears normal and is not likely to contaminate food;

b) cleaning and, where necessary, decontaminating all teats before milking, by appropriate means.

If the organization discovers that milk intended to human consumption has been contaminated during milking,it shall take appropriate action to prevent such milk from entering the food chain.

7.5 Egg collection

This chapter deals with measures specific to egg collection operations. The activities addressed in other partsof the document (e.g. personnel hygiene, equipment suitability, cleaning and disinfection, storage) areapplicable as well. Therefore, organizations shall not consider only this chapter when establishing PRPs foregg production.

The likelihood of contaminating eggs after laying shall be minimized.

The organization shall identify and implement measures to collect eggs as early as possible after laying. Eggsshall be collected, handled, stored and wrapped in a manner that minimizes the likelihood of contaminationand damages to eggs or eggshell.


a) collecting separately and identifying eggs with broken or cracked shell;

b) separating dirty eggs from clean eggs and preventing the former from entering the food chain, so as tominimize the likelihood of food contamination.

If the organization discovers that eggs intended to human consumption have been contaminated whil theyhave been collected, handled or wrapped, it shall take appropriate action to prevent them from entering thefood chain.

7.6 Preparation for slaughter

This chapter deals with measures specific to animal preparation for slaughter. The activities addressed inother parts of the document (e.g. personnel hygiene, equipment suitability, cleaning and disinfection, storage)are applicable as well. Therefore, organizations shall not consider only this chapter when establishing PRPsfor meat production.

Only animals not likely to result in food contamination shall be sent for slaughter. They shall be handled andprepared in a way that minimizes the likelihood of food contamination.

NOTE In the context of this Technical Specification, preparation for slaughter includes activities such as animalhandling and allotting before transport to the slaughterhouse.

The organization shall identify and implement measures that enable to assess whether animals intended to besent for slaughter do not increase the likelihood of meat contamination, as well as measures aimed tominimize the likelihood of contamination during the preparation for slaughter.


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a) preventing animals from accessing feed during an appropriate time before being sent for slaughter, whena fasting period is necessary to minimize the likelihood of food contamination;

b) preventing overcrowding and stress by loading animals in vehicles suitable for maintaining theirphysiological needs, for preventing wounds and for protecting them from foreseeable extreme weatherconditions;

c) ensuring that animals sent for slaughter are sufficiently clean to minimize the likelihood of contaminationduring the slaughtering process;

d) transporting poultry by using crates that are properly cleaned and disinfected, to minimize animal injuryand the likelihood of the transfer of contaminants between flocks.

7.7 Growing, harvesting and handling of aquatic animals

This chapter deals with measures specific to the growing, harvesting and handling of aquatic animals. Theactivities addressed in other parts of the document (e.g. personnel hygiene, equipment suitability, cleaningand disinfection, storage) are applicable as well. Therefore, organizations shall not consider only this chapterwhen establishing PRPs for aquatic farming.

The conditions of growing and harvesting of aquatic animals intended for human consumption shall notincrease the likelihood of contamination.

The organization shall define and implement measures that enable to maintain the health of aquatic animalsand the quality of water in which they are grown, so as to minimize the likelihood of contaminating foods.

Depending on the operations and where appropriate to minimize the likelihood of food contamination,

examples of PRPs that should be implemented are:

a) not applying manure to ponds, even after composting, so as to maintain water quality;

b) monitoring carefully the closed recirculation systems, so as to maintain animal health and sanitation;

c) processing harvest as quickly as possible so as not to expose products to excessive temperatures;

d) cleaning products as soon as possible after harvest, with water of suitable quality; so as to eliminate mudand weed;

e) removing, storing separately, and subsequently disposing of in an appropriate manner animals showingsigns that are likely to be associated with and increase the likelihood of food contamination.


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Bibliography

[1] CODEX ALIMENTARIUS COMMISSION. Recommended international code of practice – Generalprinciples of food hygiene CAC/RCP 1-1969. Rome, FAO & OMS, 2003. 31p. Available:

[2] CODEX ALIMENTARIUS COMMISSION. Code of hygienic practice for fresh fruits and vegetablesCAC/RCP 53-2003. Rome, FAO & OMS, 2003. 26p. Available:

[3] CODEX ALIMENTARIUS COMMISSION. Code of hygienic practice for eggs and egg productsCAC/RCP 15-1976. Rome, FAO & OMS, 2007. 22p. Available:

[4] CODEX ALIMENTARIUS COMMISSION. Code of hygienic practice for milk and milk products

CAC/RCP 57-2004. Rome, FAO & OMS, 2009. 40p. Available:

[5] CODEX ALIMENTARIUS COMMISSION. Code of practice for fish and fishery products CAC/RCP 52-2003. Rome, FAO & OMS, 2008. 134p. Available:

[6] CODEX ALIMENTARIUS COMMISSION. Code of practice for good animal feeding CAC/RCP 54-2004. Rome, FAO & OMS, 2008. 8p. Available:

[7] CODEX ALIMENTARIUS COMMISSION. General standard for the labelling of prepackaged foodsCODEX STAN 1-1985. Rome, FAO & OMS, 2010. 7p. Available:

[8] IDF, FAO. Code to good dairy farming practice. Rome, FAO & IDF, 2004. 37p. Available:

[9] FAO, OIE. Guide to good farming practices for animal production food safety. Rome, FAO & OIE, 2010.56p. Available:

[10] WHO. Guidelines for Drinking-water Quality, 3rd edition incorporating the first and second addenda,Volume 1, Recommendations. Geneva, WHO, 2008. 515p. Available:

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