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Growing sites

Growing sites If you’re a grower of leafy vegetables or melons, you need to make sure the site you use to grow your produce does not make the food unsafe to eat. What is a growing site? A growing site is any site used to grow fresh produce. This includes open areas or fields, as well as partially or fully enclosed planting areas such as greenhouses and hydroponic facilities. What are the requirements? Primary producers of leafy vegetables and melons must do what they reasonably can to make sure their growing site does not make produce unacceptable to eat, from contamination with harmful bacteria, chemicals or physical hazards. This means you need to know about your growing site, what it was used for previously, what is happening nearby and what other potential sources of…

Published 20 October 2023

Weather events

Weather events Grower and primary processors need to make sure produce that might have been damaged or contaminated from weather events is disposed of or treated so it is safe to eat. What are weather events? Weather events include drought, dust storms, floods, strong winds and hail storms, which can all contaminate produce. What are the requirements? Primary producers and primary processors of leafy vegetables and melons must take appropriate action to ensure that produce affected by a weather event is not unacceptable and is safe to eat. This means you need to understand the food safety risks, and what to do with your produce after these events, to prevent unsafe produce entering the food supply. These requirements are under primary production and processing standards for…

Published 20 October 2023

Premises and equipment

Premises and equipment Growers and primary processors need to make sure the structures, equipment and vehicles used for growing, harvesting and primary processing produce do not make the food unsafe to eat. What are premises and equipment? These are equipment, infrastructure, sheds or packhouses and other structures and vehicles that are used for the growing, harvesting, handling and storage of fresh produce. This also includes irrigation pipes, and equipment such as cutting knives, conveyor belts, bins and boxes. These items can be a potential source of contamination from harmful bacteria, chemicals and physical hazards (e.g. wood, glass or metal fragments). What are the requirements? Primary producers and primary processors of berries, leafy vegetables and…

Published 20 October 2023

Animals and pests

Animals and pests If you are a grower or primary processor of leafy vegetables or melons, you must control animals, vermin and pests to minimise their presence and the risk of contaminating produce. What are animals and pests? Animals, vermin and pests include livestock, pets and working dogs, rats and mice, birds, wild animals (e.g. kangaroos, possums and deer), flies, cockroaches and other insects. Animals and pests are known to carry harmful microorganisms that can contaminate produce and make it unacceptable. They can directly contaminate crops through their faeces and urine, hair/feathers or carcasses left on growing sites. They can also indirectly contaminate crops through contaminating buildings, equipment and inputs such as water. What are the requirements? Primary…

Published 20 October 2023

Pesticides

Pesticides If you grow or process produce, make sure you use pesticides correctly during growing, harvesting, packing and storage. What are pesticides? Pesticides are agricultural chemicals used to treat pests and diseases during production, growing and storing your produce. These include insecticides, fungicides and herbicides (weed control) you may use during growing of produce; and also insecticides, fungicides or fumigants that may be used during or after packing produce. What is an MRL? MRL stands for maximum residue limit. An MRL is the highest amount of an agricultural or veterinary (agvet) chemical residue that is legally allowed in a food product sold in Australia. MRLs help regulatory agencies check whether a chemical has been used correctly to control pests and diseases…

Published 20 October 2023

Traceability of produce

Traceability of produce Being able to track where your produce has come from and gone to will help you respond quickly if something goes wrong, and will prevent people becoming ill. What is traceability? Traceability is the ability to track produce through all stages of its production, processing and distribution. What are the requirements? Primary producers and primary processors of berries, leafy vegetables and melons must have a system in place that can identify from whom their produce was received; and to whom their produce was supplied. These requirements are under primary production and processing standards for horticulture for berries, leafy…

Published 21 October 2023

A1094 - Food derived from Herbicide-tolerant Cotton DAS-81910-7

A1094 - Food derived from Herbicide-tolerant Cotton DAS-81910-7

Published 15 April 2015

Washing and sanitising produce

Washing and sanitising produce If you are a primary processor of leafy vegetables and melons, you must ensure washing and sanitising processes work properly and do not make the food unsafe to eat. What does washing and sanitisation mean?

• Washing fresh produce removes any visible material such as dirt.
• Sanitisation is an additional process that reduces microorganisms on the surface of produce to a safe level, usually with a chemical (e.g. food grade bleach). Sanitisation must only be done after washing, because dirt can make sanitisers less effective.

Published 21 October 2023

Temperature control

Temperature control If you’re a grower or primary processor of leafy vegetables or melons, you must keep your harvested produce at a temperature that ensures it is safe to eat. What is temperature control? Temperature control involves monitoring the temperature of your harvested produce and adjusting conditions to keep it cool. Doing this once produce is harvested, and during processing, storage and transport can help keep the product’s quality, reduce the risk of harmful bacteria growing in the food and reduce food waste. What are the requirements? Primary producers and primary processors of leafy vegetables and melons must keep harvested produce at a temperature that does not make the food unsafe or unsuitable to eat. This means once produce has been picked, its…

Published 21 October 2023

Skills and knowledge

Skills and knowledge If you’re a grower or primary processor of berries, leafy vegetables or melons, you must ensure your staff and supervisors have the knowledge and skills in food safety and hygiene to keep produce safe What are food safety and hygiene skills and knowledge?

• Food hygiene means the things done during growing and processing that prevent produce becoming contaminated and keep it safe to eat – for example, using safe water and clean equipment.
• Food safety is the guarantee the produce will not harm consumers who eat it – it’s the result of practicing good food hygiene.
• Skills means being able to do a task in a way that ensures the produce stays safe – for example, people…

  Published 21 October 2023