GAP BI 15

Personnel training

The standard shall require that a system be in place to ensure that all employees are adequately trained, instructed and supervised in food safety principles and practices, commensurate with their activity.

GAP BI 16

Personnel health and hygiene

The standard shall require that there be hygiene and health requirements in place to ensure that personnel who come directly into contact with fresh fruits and vegetables during or after harvesting are not likely to contaminate them. Visitors shall adhere to the other personal

hygiene provisions in this section.

GAP BI 17

Health status

The standard shall require that people known, or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through fresh fruits and vegetables, not be allowed to enter any food handling area.

GAP BI 18

Personal cleanliness

The standard shall require that hand washing procedures be in place to require hand washing, including training and frequency of hand washing.

GAP BI 19

Personal behaviour

The standard shall require that agricultural workers refrain from behaviour that could result in the contamination of food, for example:

smoking, spitting, chewing gum or eating or sneezing or coughing over unprotected fresh fruits and vegetables. Personal effects such as jewellery, watches or other items shall not be worn or brought into fresh fruit and vegetable production areas if they pose a threat to the

safety and suitability of the food.

GAP BI 20

Equipment associated with growing,harvesting and storage

The standard shall require that growing and harvesting equipment and containers coming into contact with fresh fruit and vegetables be made of materials that are non-toxic and designed and constructed to ensure that they can be cleaned, disinfected and maintained to avoid

the contamination of fresh fruits and vegetables.