Food Safety Manual for FFS Part II

8/12/2019 Food Safety Manual for FFS Part II

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Food Safety Manual for FFS Part II: Exercises

FoodSafety

Manual forFarmerField

Schools

A training referenceguide on food safety

in global FFSprogrammes.

Part II

Exercises on food safetyfor farmer training

programmes

Table of Contents

IT!"#$CTI" T" E%E!CISES..........................................................................................................&

' !AISI( A)A!EESS " F""# SAFET*............................................................................+

1.1 What is Food Safety and why is it important? .......................................................................51.2 Food Safety hazards .............................................................................................................6

1.3 What is a micro-organism: fo!r tests....................................................................................."1.# $%istence of micro-organisms in soi......................................................................................&1.5 'naysis of farming practices( har)esting and mar*et preparations......................................+1.6 Food Safety re,!irements in the area..................................................................................11." egiona forces dri)ing demand for food safety...................................................................11

, AA-*SIS "F F""# SAFET* A/A!#S A# (""# FA!MI( P!ACTICES...............',

2.1 /dentifying so!rces of contamination....................................................................................122.2 /dentifying food safety hazards and good farming practices................................................132.3 0hoto presentation of food safety hazards..........................................................................1#2.# Fied isit - oo*ing for food safety hazards.........................................................................152.5 omm!nity( en)ironmenta and ho!sehod mapping...........................................................1+2.6 o!sehod mapping.............................................................................................................21

& F""# SAFET* E%E!CISES AT 0E* STEPS "F TE P!"#$CTI" P!"CESS.............,&

3.1 4ther methods to demonstrate chemica contamination pesticides..................................253.2 $ffect of different techni,!es on composting.......................................................................263.3 oots and 0ant esses......................................................................................................2+3.# ecord 7eeping...................................................................................................................3

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Introduction to Exercises

8his man!a presents a range of e%ercises that address the 7$9 concepts of food safety to e !sed in

Farmer Fied Schoos and participatory farmer training programmes.8he e%ercises in this man!a compement the man!a ;Food Safety

>oth man!as are written for managers of nationa /0 programmes( 848 master trainers and FFSfaciitators.

o1 to use$%ercises from this man!a sho!d e !sed for inspiration( to e tried o!t and eaorated withe%perienced FFS faciitators( and adapted to the oca sit!ation. $%ercises are meant to e changed sothat they ecome effecti)e training toos for specific sit!ations. Some e%ercises are comparae: a differentproced!re to otain the same o@ecti)e: raising awareness on food safety( or identifying methods to pre)ent

food contamination. This means the exercises are not a fixed sequence that must be followed!Aponreading( faciitators can seect and modify the e%ercises that fits est their gro!p and conditions.

Faciitators wi need some refresher training to effecti)ey integrate food safety into FFS. /t wo!d e!sef! to coect some oca materias on food safety( and schemes with food safety component that areoperated in the area. For e%ampe( 'S$'B


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When food safety issues are amongst the urgent topics in your situation, more attention is needed by

selecting a range of topics and exercises that emphasize food safety and good farming practices. A

baseline surey including food safety aspects is recommended !"art 1 Annex 1#. It $ould be good to hae

a fe$ special topics on a$areness raising early in the %%& cycle follo$ed by a field isit !exercise 2.'# or a

mapping exercise !exercise 2.(# to help ma)e a good hazard analysis early in the season. *hen select a

number of exercises that help clarify food safety at different actiities in the cropping cycle !see chapter 3#.

Main types of exercises8his man!a contains a range of e%ercises( se)era of which are fied-tested in specific co!ntries or regions!t not in others and some of which are part of e%isting training materias s!ch as 'S$'B-


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2 oDefine when and where contamination might occ!r with a foc!s on acti)ities that the FFSparticipants can directy inf!enceCmanage H fied seection( water so!rce( prod!ction( har)est(storage( etc.

3 o/dentify ways and practices to a)oid contamination

1 ". #xercises at each ste $or key stes% of the roduction rocess $inc. re/ost roduction%

Gearning o@ecti)es:

1 o>etter !nderstanding on food safety at different steps in prod!ction

2 oow to practicay impement food safety into common farming practices

1 ' !aising a1areness on food safety

1 1.1 What is &ood 'afety and why is it imortant('

Farmers prod!ce food on the farm( to cons!me in their famiy or to se in the mar*et. any famiies wi eat

some of the food prod!ced( and se the rest. 0eope want to eat heathy and safe food. We a *now fromo!r own e%perience( or from stories we hear( that sometimes we get sic* after eating certain food. $)en ifthe food oo*ed and smeed o*( peope sti get sic*. 8his food was !nsafe to eat( eca!se it had somecontamination. /n this e%ercise we wi disc!ss more on food safety( and the *ind of contamination that canma*e food !nsafe to eat.

)b*ecti+e8he o@ecti)e of this e%ercise is to increase the !nderstanding on food safety( the *ind of contaminationthat can ma*e food !nsafe( and how this contamination can occ!r d!ring prod!ction andCor har)esting.

,aterials - Time needed0aper( mar*erD!ration 1 ho!r

rocedure

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1 oStart with the introd!ction( and as* the FFS participants whether they ha)e e%perienced faing sic*after eating food that seemed to e o*. Why do they thin* that happened? 8a*e note of the answers.

2 o8hen try to anayzeCcategorize the possie ca!ses of the food eing !nsafe: microioogica(chemica? 's* where the contamination might ha)e occ!rred H in the fied aready? /n storage? D!ringpreparation of the food? For this e%ercise( foc!s is on contamination that occ!r in the fied( d!ringhar)esting and storage( not so m!ch d!ring the preparation.

3 oSpit !p in smaer gro!ps( and as* each gro!p to disc!ss the foowing ,!estions( for ao!t 15-2min!tes

iscussion

1 I When yo! are growing )egetaes or fr!its for the mar*et( do yo! do the same things as whengrowing )egetaes and fr!its for yo!r famiy? /f yes( why. /f no why?

2 I /f yo! spray a pesticide( what does it mean for food safety? an yo! eat the fr!it immediateyafter spraying? What after 1 days? ow do yo! *now when yo! can eat it?

3 I What can happen if yo! p!t h!man man!re on the fied?

4 I Where does yo!r irrigation water come from? What water do yo! !se to wash prod!cts after

har)est? /s the water cean? Wo!d yo! or yo!r famiy drin* this water as it is? Who contros the,!aity of the water?

5 I ow do yo! thin* contamination of food can happen in the fied? d!ring har)est? What co!d yo!do ao!t it?

1 o8hen as* each s!gro!p to gi)e feedac* on the ,!estions( and disc!ss with the whoe gro!p.S!mmarize what the gro!ps thin* food safety is( and what *ind of contamination can occ!r( andgenera ideas to a)oid contamination.

NoteH if the faciitator thin*s that some asic concepts i*e microioogica contamination are not

!nderstood( some sma e%ercises can e initiated that wo!d demonstrateCma*e )isie de)eopment ofmicroioogica contamination. 4ne co!d ring some e%ampes of rotting fr!its( or )egetaes as we andas* how these start.....

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ1Source: Marjon Fredrix, FAO/AGP 2008

1 1.2 &ood 'afety haards2

8his is another e%ercise to raise awareness on food safety. Bote that this e%ercise can e done in differentways proced!re. onsider which one is most s!itae in yo!r conditions.

)b*ecti+es

1 I Farmers !nderstand that food safety is important to protect cons!mer heath and gain mar*et

2 access(3 I Farmers !nderstand that there are 3 types of food safety hazards H chemica( ioogica(

4 physica

,aterials and time neededFip charts and mar*er pens8a*es ao!t #5 min!tes

rocedure00

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'. (roup 1or2

1 o's* farmer gro!ps to ists down on cards C paper what food safety is in their opinion.

2 oStim!ate sharing of specific e%periences ao!t food safety( e.g. when someody got sic* aftereating food. 4r if someone e)er fo!nd strange o@ects in their food e.g. stones( coc*roaches?

3 o8hen disc!ss what can ca!se food to e !nsafe and who is responsie.

4 oS!mmarize e%periences on a fip chart.

,. Presentation

'fter this disc!ssion and sharing of e%periences( a presentation can e gi)en on why food safety isimportant( e%ampes of food safety o!trea*s in the region( the costs of a food safety o!trea* e.g. interms of physica heath !t aso on economics of indi)id!as( companies( go)ernment or society( and the3 types of food safety hazards chemica( ioogica( physica3.

'ternati)ey( the proced!re can e foowed in another se,!ence#:

1 '. Presentation 3,4 minutes5

2 I Faciitator e%pains what a food safety hazard is( why food safety is important( e%ampes of foodsafety o!trea*s in the region( the costs of a food safety o!trea*( and the 3 types of food safetyhazards.

1 ,. Exercise 3,4 minutes5

2 I 8he foowing ,!estions can e as*ed either after each type of hazard is presented on a fip chart orafter a of the fip charts are presented.

3 I 's* the farmers to identify the types of chemicas that are !sed on their farm that may e a potentiachemica hazard.

4 I 's* the farmers to )o!nteer any e%ampes of where famiy or friends ha)e ecome sic* frompathogenic micro-organisms germs. Disc!ss what may ha)e ca!sed the iness and try to reate

ca!ses to possie ioogica contamination of fr!it and )egetaes.5 I 's* the farmers to identify possie physica hazards on their farm.

1 &. Summary of main points 3+ minutes5

2 I food safety is important to protect cons!mer heath and gain mar*et access(3 I food safety o!trea*s in the region ha)e een traced ac* to fr!it and )egetaes as a possie

so!rce of contamination. 8here are 3 types of food safety hazards H chemica( ioogica( physica.JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ2Modified from: Mana!in! food "afe#$ and %o"#&ar'e"# (ua)i#$ of frui#" and 'e!e#a*)e"+ rainin! farmer" in

-ao P., u)$ 2003 &i" %rocedure i" fo))oed in &ai)and FFS %ro!ram" a" e)) a" in e"# Africa4 &i" %rocedure i" fo))oed in -ao P.

1 1." What is a microorganism flour tests

icro-organisms or microes are sma organisms that can ony e seen thro!gh a microscope. icro-organisms are fo!nd e)erywhere in the en)ironment( aso in the air( on yo!r s*in( in the soi. any micro-organisms are eneficia !t some can ca!se food spoiage. 8here are aso micro-organisms that ca!sediseases( either ca!sed the micro-organism itsef growing inside the h!man after eating infection or yto%ins prod!ced y the micro-organism to%ic.When yo! eat food contaminated with pathogenic micro-organisms( a common reaction of the ody is)omiting or diarrhoea. See section 2.1.2 in an!a 0art 1 for more information ao!t micro-organisms.

)b*ecti+e

>etter !nderstanding ao!t what micro-organisms are and how they can e spread.

Materials and time needed

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Some wheat fo!r0aper and mar*ersD!ration 1 ho!r

rocedure

's* the participants to share e)ents where they got sic* after eating food or rememer them from apre)io!s disc!ssion on food safety. Disc!ss what co!d e the ca!se of ecoming sic*( how did the foodget !nsafe? $%pain that one ca!se can e the presence of pathogenic micro-organisms in the food.Disc!ss how this contamination co!d occ!r( how did that micro-organism get into the food? Gists!ggestions from the gro!p onto a arge paper. S!mmarize main so!rces of contamination( s!ch as watercontaining microes and contact with h!man or anima man!re. 8o )is!aize acteria spread seect one ormore of the eow e%pained fo!r tests:

Tests 1ith flour+6

1 1. 8wo participants are as*ed to p!t their hands in wheat fo!r. 8hen they go sha*e hands otherparticipants: they aso get fo!r on their hands. icroes are e%acty the same thing( !t !nfort!nateywe can not see themK

2 2. 'nother )ariation with the fo!r e%ercise with foc!s on persona hygiene. >eforehand( p!t fo!r ondoor*no of toiet. Get one FFS participant go to the toiet and then wash hisCher hands after !sing thetoiet. 0!t fo!r again on the door*no and get as* another )o!nteer to go to the toiet. 8he secondparticipant sho!d B48 wash hisCher hands. 8he whoe gro!p oser)e the traces of fo!r on the handsof the 2 )o!nteers.

3 3. Simiary( yo! can p!t some fo!r on the foor seect a cean area with dar* coor( inside or o!tsideand as* someody to wa* thro!gh this fo!r and onwards. We can see the fo!r spread y the shoes.icroes( inc!ding soi-orne diseases( can e spread y wor*ers wa*ing thro!gh the fied and y soiattached to yo!r shoes or sippersK 'so when rain spashes on the soi( it can ca!se soi with Efo!r Lmicroes to get onto the pants and ca!se food !nsafetyK

4 #. omparae with no.3: add fo!r to a watering can fied with water( then water the crop or theprod!ce : fo!r ends !p e)ery where i*e microes from dirty water. 8hen yo! can i!strate saferwatering techni,!es s!ch as: do not spash waste water on the ea)es if possie !t water at the foot

of the pant tho!gh it is not aways possie. est wo!d e drip irrigation or f!rrow irrigationK

S!mmarize main contamination so!rces and disc!ss how to pre)ent microia contamination of food.

iscussion

1 oow can water affect food safety?

2 oow can persona hygiene affect food safety?

3 oWhen d!ring the cropping cyce is water !sed? irrigation( !t aso mi%ing pesticides( washingprod!cts( for washing of farm wor*ers( etc

4 oWhat can e done to pre)ent contamination?JJJJJJJJJJJJJJJJJJJJJJJJJ5

&e"e or com%ara*)e6 #e"#" are done in FFS in e"# Africa7 #&e near a"# and A"ia1.3 #xistence of microorganisms in soil4

8his is an e%ercise ao!t ioogica contamination of food thro!gh soi.icroia contamination can occ!r as a res!t of soi contaminating the prod!ce or improper !se ofcontainers. For e%ampe( sometimes( containers are paced directy on the gro!nd after they ha)e eenpac*ed. owe)er( it is diffic!t for farmers to !nderstand the presence of micro-organisms in the soieca!se they can not e seen. 8he foowing e%ercise wi hep farmers !nderstand why it is important toappy good farming practices( s!ch as not p!tting )egetae prod!ce on the gro!nd and !sing ceancontainers( to ens!re food safety.

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"b7ecti8es

1 is!aize microia growth

2 Disc!ss the importance of good farmingpractices to a)oid contamination thro!ghsoi and ens!re food safety

,aterials

1 5 g oied rice

2 1 m poyethyene ag3 Sterie water

4 Steamer Bote: 4rdinary co)ered potscan e !sed as steamers.

5 Soi microia so!tion see eow for theprocess of preparation

rocedure

11. 0repare the n!trient medi!m for the microes for two treatments. $ach gro!p sho!d prepare two

pastic ags or transparent gass ottes with co)ers which can e p!t in a do!e oier for steaming.8o do this( p!t 5 g oied rice into a 1 m transparent otte and sea it. Within 2# ho!rs( steriizeeach otte n!trient medi!m twice for 2 min!tes each y steam-heating. 'fter cooing down( thewhite sterie medi!m is ready to !se

1 2. Set !p two treatments y appying micro-organisms from the foowing so!rces:2 81: soi microia so!tion. 8his is done y first mi%ing 5 g of fied soi with 5 m sterie water. Stir the

s!spension and then et the soi sette for 1 min!tes. 8a*e 1 m of the i,!id and po!r on the sterierice medi!m.

3 82: contro. 4ny sterie rice medi!m. Bo microia growth is e%pected in the contro treatment.

1 3. Gea)e the cosed ottes at room temperat!re for appro%imatey se)en days. 2 #. icroia growth wi ecome )isie on the s!rface of the rice medi!m within 2# ho!rs. ' simy awn

of )ario!s coors indicates acteria growth( whereas f!ngi appear to prod!ce dry myceia growing inthe air( est descriae as a ayer of fine cotton fires.

iscussion

1 1. Descrie oser)ations from the treatments.2 2. Where did the growth come from?

3 3What effect wo!d these micro-organisms ha)e on )egetae prod!cts? Why?

4 9What happens d!ring har)esting and farmers p!t the prod!ce directy in contact with the soi? What

does this impy for food safety?

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ1.1.1 9'dapted y 'Goraes-'!a*ar from ichard Si*oras Soi B!trients and Soi eath in Gowand ice0rod!ction

5 1.5 6nalysis of farming ractices7 har+esting and market rearations8

)b*ecti+e8his e%ercise !ids on the asic !nderstanding of food safety and contamination initiated in earier

e%ercises e.g. 1.1 or 1.2. 8he o@ecti)e is to anayze what farmers are doing d!ring the prod!ction of thecrop and when har)esting and preparing for the mar*et( and how these practices can inf!ence food safety(

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in partic!ar contamination. 8his e%ercise wi then aso identify ways to a)oid contamination d!ringprod!ction and har)esting stages.

,aterials and time needed0aper( mar*ersD!ration1.5 ho!rs

rocedure

1 oStart with a ,!ic* reminder of the first e%ercise on food safety and contamination( y as*ing a few,!estions s!ch as: what is food safety? ow can food e contaminated?

2 o$%pain the p!rpose and proced!re of the e%ercise: wor*ing in sma gro!ps( each gro!p wi drawCistpractices d!ring the cropping season( d!ring har)esting and preparation for the mar*et. $ach gro!pwi mar* with an arrow acti)ities that can ca!se contamination( and indicate what type ofcontamination it is microioogica( chemica.

3 oDisc!ss how the contamination happens( and s!mmarize on the paper.

4 o8hen disc!ss how to a)oid contamination H what to change to impro)e( and s!mmarize on the paper.'so as* each gro!p to mention things they do not *now e%acty for e%ampe( maye there is noinformation on water ,!aity....

5 o8hen as* gro!ps to present their finding to the ig gro!p( and disc!ss. oS!mmarize main actions that yo! can ta*e to red!ce contamination.

iscussion

1 I What contamination can happen d!ring the fied stage? D!ring har)esting and preparation? Whatare the most important ones( and the most dangero!s ones?

2 I When yo! har)est yo!r prod!cts do yo! need to wash them efore yo! can send them to themar*et? What water do yo! !se? /s that cean? What ao!t the har)esters H do yo! as* them tocean their hands?

3 I For microioogica contamination: what can we do to red!ce them? /n the fied? d!ring har)est?

4 I For pesticide contamination: what can we do to red!ce them? /n the fied? D!ring har)est?5 I What is the pre-har)est inter)a? /s it the same for a pesticides? Where can yo! find the

information?

I 're yo! *eeping records of a the things that yo! do in the fied and at har)esting? an yo!aways rememer how many days it was when yo! ast sprayed pesticides when yo! are ready tohar)est? an good records hep yo! to impro)e food safety? an they hep yo! to show inspectorswhat yo! do for food safety?

Note:this e%ercise pro)ides an o)er)iew of what *ind of contamination might occ!r( and when. Gin* othere%ercises yo! do in the FFS with food safety as we. For e%ampe( if yo! disc!ss on pesticides as* some,!estions on food safety. /f some things are not )ery cear to the FFS gro!p( seect some e%ercises that wii!strate the wea* points e.g. to%icity cassifications of pesticidesM pre-har)est inter)as H different fordifferent pesticides( sho!d e on aes( etc.

See also Part I6 Annexes , and :.

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJSource: Marjon Fredrix, FAO/AGP 2008

1.4 &ood 'afety requirements in the area9

)b*ecti+e/n yo!r area there might e specific standardsCre,!irements with regard to prod!ction practices and foodsafety. 8his can e


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)b*ecti+eFarmers are aware of oca own area or nationa or regiona internationa dri)ing forces increasingdemand for fr!it and )egetaes that are safe to eat and the right ,!aity

,aterials and time needed

Fip charts and mar*ers8a*es ao!t 35 min!tes.

rocedure

'. Presentation 3'4 minutes5

1 I $%pain the oca or regiona forces dri)ing demand for fr!it and )egetaes that are safe to eat andthe right ,!aity( s!ch as:

0 ohanges in cons!mer ifestyes

1 o/ncome growth

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2 2.1 =dentifying sources of contamination1>

)b*ecti+e8o identify possie so!rces of contamination on a farm( it is necessary to first identify the acti)ities doned!ring a cropping cyce and then ist the inp!ts necessary for those acti)ities. 'n inp!t is something that isnecessary for an acti)ity to occ!r. For e%ampe: an acti)ity is irrigation( and water is the inp!t that isneeded. 8he o@ecti)e of this e%ercise is to identify main so!rces of contamination from food safetyhazards.

,aterials and time needed0aper( mar*ersD!ration 1.5 ho!rs

rocedure

1 o8his e%ercise can e done in sma gro!ps as a wor*ing session( or in a arge gro!p as a disc!ssionsession.

2 oFirst( gro!ps ist a acti)ities that are done d!ring the prod!ction of a crop !nti it ea)es the farmaternati)ey( other steps can e added !nti the prod!ce is cons!med( i.e. goes from Efarm to for* inwhich case distri!tion and retai need to e added to the tae eow.

3 o4nce a agree on those acti)ities( disc!ss what inp!ts are needed to do the acti)ities. $%ampes inthe tae eow. Gist e)erything on a ig poster.

4 o4nce the inp!ts are agreed !pon( the faciitator as*s which of those inp!ts can e a so!rce ofcontamination from food safety hazards. Gist them separatey( or mar* inp!ts aready isted with adifferent coor.

5 o't the end of the session the faciitator emphasizes the main so!rces of contamination ands!mmarizes the disc!ssion. See 0art 1 of this man!a chapter 2 for ac*gro!nd information.

Acti8ity during cropping cycle Inputs needed Sources ofcontamination

Seect and prepare site Soi( fertiizers( soi additi)es( f!migants(hericides( e,!ipment

Soian!re( etc

0anting C sowing 0anting materias or seeds( e,!ipment/rrigation Water( e,!ipment

Fertiization hemica fertiizers( organic fertiizers(compost( soi additi)es( water( e,!ipment

0est and disease contro /nsecticides( f!ngicides( water( e,!ipment

Weed contro ericides( e,!ipment

rop management pr!ning( etc 8oos( e,!ipment

ar)est 0ic*ing containers( e,!ipment( peope

Washing N ceaning Water( sanitizers( e,!ipment( peope


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/n this e%ercise !ids on from e%ercise 2.1 ao)e. ' systematic ist of good agric!t!ra practices that a)oidcontamination of food prod!cts is de)eoped in a participatory way. 8hese good agric!t!ra practices arereated to the cropping cyce. 8his e%ercise aso gi)es e%ampes of acti)ities that can e done d!ring '$S'.a*e s!re to incorporate some ,!estions ao!t food safety in '$S' at ree)ant times in the cropping

cyce. 'so see 0art 1 of this man!a( anne% #.

,aterials and time needed0aper( mar*ersD!ration 2 ho!rs

rocedure

1 oDepending on the gro!p size this e%ercise may e done in sma gro!ps( or in one arge gro!p.

2 o


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)b*ecti+eis!aize food safety hazards and disc!ss how to hande in a partic!ar sit!ation to pre)ent contaminationof food.

,aterials and time neededomp!ter( eamer( photos of ree)ant sit!ationsD!ration 1 ho!r depending on n!mer of photos

rocedure and questions for discussion8his needs proper preparation time and might e more feasie in a 8raining of 8rainer conte%t: thefaciitator either prepares a 0ower0oint presentation with pict!res of specific sit!ations on-farm where foodsafety ris*s are shown( or prints are made of s!ch photos. For e%ampe: a pot with factory nearyM waterso!rcesM spied pesticide ottes in a fiedM or the !se of fresh anima man!re in eafy )egetaesM har)estedpot with wasteM crops eing ceanedM compost heap with garage i*e medicine ottes or atteries( etc.8he photos are shown to participants. 8he foowing ,!estions are as*ed:

1 oWhat type of ris* can we see in this pict!re?2 oow can we dea with this sit!ation?

3 oWhat wo!d e the conse,!ences of ta*ing action to pre)ent food !nsafety? e.g. costs( trainingneeded( etc

't the end of the photo presentation and disc!ssion( the faciitator s!mmarizes the ris*s and ways tohande.

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JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ11 Modified from &ai)and #rainin! on Good A!ricu)#ura) Prac#ice"

1 2.3 &ield ?isit looking for food safety haards12

For this to be an effective exercise, the facilitator(s) should previsit farms and fields to determine whetherthe selected plots are !ood examples with clearly identifiable ha"ards.

)b*ecti+e8he farmers wi oser)e e%ampes of so!rces of contamination from food safety hazards d!ring prod!ctionand post-har)est handing on farm( which wi reinforce awareness on the importance of food safety and onpractica ways to a)oid contamination.

,aterials and time needed

1 I Food Safety chec*ist see eow

2 I ipoards and pens

3 I 8ransport to farms

Fied trip: preparation time 3 min!tes in pre)io!s FFS sessionM the fied trip itsef e%c!ding tra)e timeappro%. two to three ho!rs depending on the n!mer of farms )isited. S!mmarizing oser)ations anddisc!ssing res!ts: 1 ho!r.

rocedure1. 0reparation for fied trip H presentation O pre)iewing chec*ists2. Fied trip H oser)e and disc!ss so!rces of contamination3. 4ser)ations from fied trip H gro!p disc!ssion ao!t oser)ations

'. Preparation for field tripI $%pain the p!rpose for the fied )isit and the gro!nd r!es.I $%pain the itinerary and administrati)e arrangements.I


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I 't each farm( yo! may ha)e to di)ide the farmers into smaer gro!ps to oser)e practices and conditions.I $nco!rage the farmers to !se the chec*ist and oo* for so!rces of contamination from food safety

hazards.I 't the end of each )isit( ha)e a gro!p disc!ssion ao!t what they oser)ed !sing the chec*ist as a g!ide.

4ne trainer eads the disc!ssion and another trainer records the *ey points raised.

&. "bser8ations from field trip (this can be in a next FF# session or at the end of all field visits)I $%pain that the p!rpose of the fied trip was to oser)e e%ampes of so!rces of contamination from food

safety hazards d!ring prod!ction and post-har)est handing on farm.I 0resent a s!mmary of the *ey points raised d!ring the fied trip disc!ssions.JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ12 Modified from #rainin! ma#eria) -ao P. Mana!in! food "afe#$ and %o"#B&ar'e"# (ua)i#$ of frui# and 'e!e#a*)e"rainin! farmer" in -ao P.+ exerci"e ?, u)$ 200

I 's* the farmers to ist on their food safety chec*ist any so!rces of contamination they oser)ed andmeas!res needed to pre)ent or red!ce the contamination. $nco!rage the farmers to !se the *ey pointsfrom the fied trip disc!ssions. 'ow 1 min!tes for indi)id!a thin*ing. 8he farmers can wor* in gro!ps of2-# if they wish.

I


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)ater use

What operations on the farm !se water and what is the so!rce of water?

/s there any ris* of water eing contaminated with germs that may ca!se contamination ofprod!ce?

Farm 1or2ers

What type of toiet and hand washing faciities are pro)ided for wor*ers?

're there any instr!ctions gi)en to wor*ers on persona hygiene standards?

/n a sit!ation where the wor*ers wo!d to!ch the fina prod!ct i*e sorting or washingoperations( and if it is a fresh prod!ct: are there any specific instr!ctions ao!t stayingaway from the fina prod!ct if wor*ers are s!ffering from diarrhea or infected wo!nds?

Animals and pests're any grazing or domestic animas present where the crops are grown( har)ested orpac*ed?

What meas!res are ta*en to pre)ent rats( mice( and coc*roaches from contaminatingprod!ce and containers( pac*aging and e,!ipment that contacts prod!ce?

E


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"TE6 if a hoto camera is a+ailable7 ictures can be taken from good or bad examles of foodsafety / haards. These ictures can be shown at the next &&' or T)T session for easy reference tosituations and how to a+oid contamination of food.'so see e%ercise 2.3.

iscussion obser+ations from the field tri

1 I Did yo! oser)e any potentia so!rces of contamination from food safety hazards?

2 I What meas!res wo!d yo! s!ggest to pre)ent or red!ce the ris* of contamination?

Sources of contamination from

food safety ha;ards

Measures to pre8ent or reduce the

ris2 of contamination

1

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2

3

4

5

2.5 @ommunity7 en+ironmental and household maing1"

/n order to f!rther raise awareness ao!t food safety and identify factors that may ca!se contamination offood or en)ironment( or h!man heathK it can e )ery !sef! to ma*e an anaysis of the sit!ation in acomm!nity. /n some co!ntries( s!ch mapping is an acti)ity in a 0esticide is* ed!ction 0rogramme( as itoften concentrates on pesticides. 8his acti)ity can aso e done ony at ho!sehod e)e. See e%ercise 2.6eow.

't comm!nity e)e( inc!de oca eaders( farmers( pesticide seers( representati)es from sociaorganizations e.g.( Womens Anion( Farmers Anion( 9o!th Anion( etc.( oca en)ironment agency( as weas pesticide inspectors. 8he p!ic heath sector hospitas or heath centers can aso e a good so!rcesfor information ao!t food poisoning cases or pesticide poisoning cases.

8his mapping acti)ity that is !sed to coect aseine data can aso e !sed as a method to raisecomm!nity awareness and moti)ate comm!nity action. 8he foowing tae s!mmarizes the so!rce andtype of information s!ggested to e coected. Aote that questions should be added / remo+ed to makesure it alies best to your conditions!

8ae: omm!nity( $n)ironmenta and o!sehod apping /nformation

'ource ,ethod =nformation /obser+ation

6nalysis and resentation

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0esticide shop ownersCseers /nter)iew andoser)ation

- *inds of pesticides

- casses of pesticides

- storage

- handing

- so!rces of pesticides

B )oca#ion in re)a#ion #ore"idence", a#er "ource", food

"&o%", "c&oo)", e#c

-shop*eepers *nowedge onpesticides( ris* red!ctiontechni,!es( reg!ations( etc.

- Gist down *inds of pesticides a)aiaeMemphasize those that are anned andCoreong to W4 azard ass /

- Descrie handing of pesticides and !se ofprotecti)e e,!ipment y seers

- Descrie e%pos!re of famiy memers who!se shops as residence( if appicae

- a*e a map of the comm!nity and indicateocation of pesticide shopM indicate mo)ementof pesticide from the shop to the comm!nity

- a*e an anaysis of the ris*s from thepesticide shop to food safety( for e%ampe:

1 I Are #&ere an$ food "&o%" near%e"#icide "&o%"C

2 9Are #&e %e"#icide "&o%" a)"o "e))in!food %roduc#"C

3 9&a# im%)ica#ion" ou)d #&i" &a'e onfood "afe#$C

- /f a camera is a)aiae( photographs may eta*en and shown to the comm!nity.

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o!se owners /nter)iew andoser)ation

- pesticide storage inside theho!se( in the yard( in animasheter( etc.

- storage of tan*

- ea*ing pesticide containers

- pesticides in originacontainers with proper aes

- 0ace of storage of drin*ingand coo*ing water and foodstorage

- For each ho!sehod( draw a ho!sehod mapto indicate where pesticides are *ept andanayze the sit!ation( for e%ampe:

1 I Are %e"#icide" acce""i*)e #o c&i)drenor farm anima)"C

2 9Are %e"#icide"


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o!se ownersCfarmers /nter)iew andoser)ation

- ocation of water so!rce

- ocation of drin*ing water

- pace for storing food

- pace for preparing food

- pace for eating

- pace for chidren to pay in

- pace for *eeping animas- pace for *eeping spraye,!ipment

- pace for *eeping pesticides

- pace for disposing ofpesticide containers

- were any containersea*ing?

- pesticides containersrecyced and !sed in thehomes or sod

- are there pesticides that arenot in their origina containers?

- Descrie how pesticide containers aredisposed of( e.g.( are they !ried( !rned( eftying aro!nd( etc.

- Descrie what recyced containers are !sedfor(

- /f a camera is a)aiae( photographs may e

ta*en and shown to the comm!nity.

>y-standers otherfamiyCcomm!nity memers andother agric!t!re and non-agric!t!re pop!ations

/nter)iew andoser)ation

- distance of ho!ses to fieds

- agric!t!re and non-agric!t!re pop!ations

connected y water- for h!mans( )!neraiity ofgro!ps( e.g.( women andchidren

- ro!tes of e%pos!re foragric!t!re and non-agric!t!repop!ations

- women washing cothes!sed y appicator

- chidren paying in the fied orathing in the canasCri)ers(etc.

- peope catching fish for food

- animas drin*ing from waterso!rce

- /nc!de information in map of the comm!nityand descrie. For e%ampe:

1 I Are %e"#icide a%%)ica#ion e(ui%men#and con#ainer" a"&ed in #&e ri'erC

2 9&a# &a%%en" #o #&e fi"& in #&e ri'er&ere %e"#icide re"idue" f)o #oC

3 9&a# doe" #&i" mean for %eo%)e &oea# #&e fi"& from #&e ri'erC

4 9&a# o#&er con#amina#ion can one !e#from u"in! ri'er a#er, for in"#ance for a"&in!

'e!e#a*)e"C

- /f a camera is a)aiae( photographs may eta*en and shown to the comm!nity.

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ13Modified from &ai)and FFS exerci"e" B cour#e"$ .ada Mora)e"

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1 2.4 Household maing13

8his is an e%ercise on ho!sehod practices of storage and disposa of pesticides. P!estions on food safetycan easiy e added. See aso 'nne% # in an!a 0art 1 for e%ampes of g!ide ,!estions.

Farmers and their famiies may e indirecty contaminated from pesticides thro!gh !nsafe ho!sehodstorage and disposa practices. 8hey can red!ce ris*s of pesticide poisoning thro!gh proper ho!sehodstorage and disposa of pesticides.

,aterials and time neededo!sehod maps( pens( fipchart paper( mar*ersD!ration appro%. 2-3 ho!rs( depending on distance to ho!sehod

rocedurearry o!t oser)ations in farmer ho!sehods. 8he n!mer of ho!sehods sho!d e determined y thecomm!nity. 4ser)e if:

1 I 0esticides are stored in the same room as where food is eing prepared or stored? Water isdistri!ted or stored?

2 I 0esticides are stored at gro!nd e)e( accessie to chidren?3 I 0esticides are stored at gro!nd e)e( accessie to farm animas?

4 I 0esticide containers are ea*ing?5 I 0esticides are not in their origina containers with proper aeing?

I 0esticide containers are !sed for water or food storage?

I Ased pesticides are not !ried as a means of disposa?

'nswer the foowing ,!estions yesCno for each ho!sehod. Ase the ho!sehod mapsCdiagram eow tomar* pesticide storage and disposa sites as safe or !nsafe.

Storage:

1 a. /s pesticide storage chid-safe?

2 . Does pesticide storage pre)ent drin*ing and coo*ing water contamination?3 c. Does pesticide storage pre)ent food contamination?

4 d. /s pesticide storage farm anima safe?

Disposa:

1 e. /s pesticide disposa chid-safe?2 f. Does pesticide disposa pre)ent drin*ing and coo*ing water contamination?

3 g. Does pesticide disposa pre)ent food contamination?

4 h. /s pesticide disposa farm anima safe?

8ay the res!ts on a master ist n!mer and Q

Disc!ss why the answers are Eno pict!re y pict!re. Define with gro!p what constit!tes !nsafe storage anddisposa.

#ata analysis and presentation: 8he same ho!sehod mapCdiagram !sed for coecting information maye !sed to present the res!ts of the e%ercise. 'ternati)ey( the information may e presented in a tae./nformation on the foowing sho!d e presented:

1 I homes with pesticide storage that is not chid safe

2 I homes with pesticide storage that is not farm anima safe

3 I homes with pesticide storage that potentiay contaminates food4 I homes with a pesticide storage that potentiay contaminates water

5 I homes with pesticide container that is ea*ing

I homes with pesticides not in their origina container with proper aeing

I homes with pesticide containers !sed for water or food storage8 I homes that do not !ry pesticide containers after !se

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JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ14 Modified from #rainin! ma#eria)" *$ A-=Mora)e"BA*u*aPresentation Format6 Example of a ousehold Map

$hen drawin! a map li%e this: ma%e sure to indicate where the house is&

1 & Food safety exercises at 2ey steps of the production process

/n part 1 chapter 2( a arge n!mer of good farming practices to ens!re food safety aso caed


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0anting materias seeds( )arieties(rootstoc*s

hemica contamination of prod!ce frompesticides !sed d!ring prod!ction ofpanting materia.

See !nder pesticides

Fertiization and soi additi)es hemica and ioogica contaminationof prod!ce from fertiizers and soiadditi)es appied directy to the soi orgrowing medi!m or thro!gh irrigation

systems or foiar spraying.

oncepts s!ch as the need to estaish asec!re compost tan*CpitCpie so as not to ca!sepo!tion or contaminate the prod!ction site andwater so!rce sho!d e addressed. See &.,

belo1.

'nother concept that co!d e addressed is thepractice of !sing daily 1astein fresh )egetaeprod!ction. 'n e%ercise for this co!d e to !sedaiy waste and monitor how organisms growon the )egetaes and ca!se contamination.

/rrigation water hemica and ioogica contaminationof prod!ce from contaminated water!sed for irrigation.

8he same appies to contaminated water!sed to spray pesticides andCor !sed forceaning the prod!ce after har)est.

/f faciities are a)aiae( an analysisco!d edone to pro)ide information on the e)e ofmicro organisms in the water

' possie training e%ercise wi e to steriize amedi!m e.g.( oied rice and po!r irrigationwater on the medi!m and oser)e the gro1thof organisms. 8his needs to e tested firstK

8here may e other information ao!t watermanagement( e.g. doc!mentary or DD e.g. atF'4 office ome

0est( Disease and weed contropesticides and agro chemicas

hemica contamination of prod!ceao)e ma%im!m resid!e e)es Gsd!ring storage( appication( and disposaof pesticides !sed for crop protection

any e%ercises e%ist in reg!ar /0 FFSprogrammes on dangers of pesticide !sage. /tis recommended to add a few ,!estions on foodsafety.

'nother option is exercise &.'eow.

ar)esting and handing prod!ce:

o$,!ipment( materias( containers

1

hemica( ioogica( and physicacontamination of prod!ce frominade,!ate !se( ceaning andmaintenance of e,!ipment( materiasand containers.

/f faciities are a)aiae( swas can e ta*enfrom containers that ha)e not een ceaned andoser)ations can e made !sing microscopesto show presence of micro-organisms.

8o i!strate why containers sho!d not paced

directy on the gro!nd after they ha)e eenpac*ed( exercise '.&on how to show thee%istence of micro-organisms in the soi can edone.

o>!idings and str!ct!res

1

hemica( ioogica( and physicacontamination of prod!ce frominade,!ate constr!ction andmaintenance of !idings and str!ct!res.

oWashingCceaning water !se

hemica( microia( and physicacontamination of prod!ce frominade,!ate ceaning of e,!ipment(containers( and materias and areaswhere prod!ce is pac*ed( handed andstored.

See ao)e Eirrigation water

o'nima and pest contro>ioogica contamination of prod!ce from)ermin infestation and animas andchemica contamination from )ermincontro chemicas.

o0ersona hygiene

>ioogica contamination of prod!ce frompoor persona hygiene and inade,!atefaciities.

ario!s e%ercises e%ist with fo!r H see e%ercise1.3 for detais.

o0rod!ct treatment after har)est

appication

hemica contamination of prod!ceao)e ma%im!m resid!e e)es Gsd!ring storage( appication( and disposaof chemicas appied after har)est.

See !nder pest contro ao)e


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Storage and 8ransport hemica( ioogica and physicacontamination of prod!ce frominade,!ate storage and transport.

' )isit to a wareho!se of grains and ta*ingsampes from )ario!s stoc*s e.g.( stoc*s *eptfor a ong time( newy dei)ered stoc*s anddoing a )is!a oser)ation of the grains as weas ringing sampes to a aoratory to e)a!atefor afato%in content.

ecord 7eeping See &.: belo1

1 ".1 )ther methods to demonstrate chemical contamination $esticides%

0esticides can enter the pant thro!gh the eaf tiss!e and the h!man ody thro!gh the s*inK.Whie the intention of pesticide !se is to red!ce pests and diseases( too high resid!es on or in the cropmay ca!se food safety hazard. ons!mption of pesticide resid!es on food can e e%tremey dangero!sand may ead to )omiting( stomach cramps( headaches( and e)en death y poisoning.For many pesticides( a G a%im!m esid!e Ge)e has een defined: the ma%im!m amo!nt ofpesticide that is Epermitted as a resid!e on a fr!it or )egetae !s!ay in ppm - parts per miion( mgC*g.

Asing /0 techni,!es can e hepf! to red!ce the amo!nt of pesticides !sed. /n addition( most pesticidesha)e a withhoding time. 8his is aso caed the 0re-ar)est /nter)a 0/ and is the n!mer of days thatyo! sho!d wait after spraying efore yo! can har)est the crop. /n this withhoding time( most of thepesticide has ro*en down or is washed off. 8he 0/ n!mer of days sho!d e mentioned on the ae.

/n many cases yo! cannot see if there is a pesticide resid!e sti on a fr!it or )egetae. owe)er( if yo!dont see it( that does not mean it is not thereR. @!st as we ha)e seen with the microes e%ercise 1.3K

8hese are a few simpe methods to )is!aise this16:

Test 1ith cream: ring ody otion or cream and p!t a it of cream on the hand of a participant. /nitiay(the cream can e seen as a white patch. >!t after a whie( yo! cannot see the cream anymore eca!se it

is asored y the s*in. 8he same appies for some pesticides: pesticides may e asored into yo!r s*in!t aso into a )egetae or fr!it( ca!sing potentia heath hazard.

Test 1ith in2 or oil?based paint: p!t in* or paint on a persons hand: when yo! wash it immediatey( thereis aready a stain eft on the hand. 'fter it has dried( washing the spot is e)en more diffic!t: a more intensecoo!red spot remains. 8his can aso happen with pesticides: when they are spied on the s*in pesticidespenetrate ,!ic*y. Deaying washing wi increase the amo!nt of pesticides that can penetrate. 8his appiesoth for h!man safety !t aso for food safety

Test 1ith tissue paper: Gayers of tiss!e paper on which a coo!red so!tion is ro!ght. 8he coo!r canspread thro!gh )ario!s ayers of the tiss!e paper( @!st i*e pesticides can penetrate thro!gh ayers ofh!man s*in and thro!gh pant tiss!e. $)en if yo! wash yo!r s*in( or wash the prod!ct on the s!rface( thepesticide may ha)e aready penetrated into deeper ayers of the prod!ct or yo!r s*in.

lease note this &ood 'afety ,anual does not ro+ide additional exercises to demonstrate thedangers of esticides.

This is an imortant art of &&' rograms already!

II-2


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JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ

1&e"e me#&od" ere demon"#ra#ed durin! a re!iona) orecome aware that compost can affect food safety

,aterials'rea for st!dy: 2m2

For composting: whate)er pant materia is ocay a)aiae for compost( i*e water hyacinth or resid!es ofcrops in the ean famiy( cr!cifers( etc.( anima man!re( !rea( rice straw ash or ime( water( materias toco)er the pie with i*e anana ea)es or m!d 2 H 5 cm thic*( amoo poes for aeration and posts0astic twine$,!ipment: sho)es( watering cans( thermometers

rocedure1. 8he st!dy is set !p with three treatments as foows: See instr!ctions on how to set !p heaps eow.

7 81 H W/8 49


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JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ1.1.2 '@ So!rce: 'mainda oraes( materias from ietnam FFS programme. 'dapted from Gi)ing Sois: 8raining$%ercises for /ntegrated Sois anagement compied and edited y Dr. Wiiam Sette

7 83 ;D$S8A8/$= 8$'8$B81& - W/84A8 49


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di"#ur*in! #&e rea) #rea#men#" &e %roce"" of #a


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1 "." :oots and lant ?essels1

Documents

Food Safety Manual for FFS Part II