Food Safety in the field

Food Safety is defined as the characteristic ensuring that the food we consume does not harm our health, that is, that hygiene measures were applied during food production so that the risk of foods being polluted is reduced with:

  • Pesticide residues
  • Heavy metals
  • Physical agents which may injure food at the moment of consumption
  • Microorganisms such as E. coli, Salmonella spp or Listeria monocytogenes, which can cause diseases on humans.

The way to achieve this is by implementing Good Agricultural Practices.

Good Agricultural Practices are those recommended management activities for vegetable production; from primary production to transportation.

The purposes of Good Agricultural Practices:

  • Reducing food pollution risks,
  • Obtaining high-quality products according to consumer demand,
  • Protecting the environment, and
  • Ensuring occupational welfare.

Here are the actions we must develop in implementing food safety programs in the field:

  • Use good quality seeds
  • Use of healthy land and soil
  • Use of good quality water according to its use
    • Irrigation water
    • Management water
    • Water for consumption
  • Implementation of good hygiene practices in the facilities
    • Cleaning program
    • Equipment, transportation
    • Utensils, containers and harvesting tools
    • Management of chemicals (cleaning and disinfectants)
  • Implementation of good hygiene practices among the personnel
    • Personnel hygiene
    • Hygienic habits and handling
    • Health condition
      • Clinical tests
      • Channeling of patients
  • Animal management and/or control (domestic and wild)
  • Good agrochemical use and management (pesticides and fertilizers)
    • Use of approved products (RSCO) for the recommended crop
    • Product storage according to specifications in NOM-003-STPS-1999
    • Handling of empty containers
    • Handling of leftover broths
    • Preparation of mixtures
    • Washing of application and personal protection equipment
    • MRLs (Maximum Residue Limits)
  • Traceability
  • Supplier management
  • Safe and/or cross contamination-risk free facilities (risk analysis)
    • Production units
    • Sanitation facilities
    • Warehouses
    • Storage and/or waste handling areas
    • Dining areas
  • Personnel training and coaching
  • Documentation
    • Procedures
    • Manuals
    • Deeds
    • Risk analysis
    • Plans and programs
    • Work instructions
    • Records
      • Monitoring results
      • Verification results

Benefits obtained when implementing Good Agricultural Practices:

  • Minimize potential pollution of our products
  • Reduce costs
  • Increase quality
  • Traceable raw materials
  • Conquering new markets
  • FOOD SAFETY