TRAINING

All smallholders who supply fresh produce for export should understand why they are required to meet minimum food safety requirements; they should understand the necessity for food safety standards, and be trained to deal with them. Areas of particular concern are water quality, use of animal manure, personal hygiene, field hygiene and facilities, and pest and disease control.

Training should cover:

• Good Agriculture Practice;
• Record keeping ;
• Personal hygiene (including health and safety), and hygienic harvesting and handling of crops;
• Pest and disease control;
• Maintenance of equipment;
• Cleaning and calibration of equipment;
• Protective clothing.

Records should be kept as evidence for supermarkets that a training policy exists and is followed on the farm. Such records can be in a simple notebook. Relevant training sessions and courses, date/s of participation and competency to carry out a task should be entered as sessions are completed.