Training manual on implementing ASEANGAP in the fruit and vegetable sector: Its certification and accreditation

RAP PUBLICATION 2014/02

Training manual on implementing ASEANGAP in the fruit and vegetable sector: Its certification and accreditation

Food and Agriculture Organization of the United Nations
Regional Office for Asia and the Pacific
Bangkok 2014

ABSTRACT

GAP refers to “practices that need to be applied on farms to ensure food safety and quality during pre-production, production, harvest and post-harvest” stages. ASEANGAP was developed in 2006 with the purpose of enhancing harmonization of national GAP programmes within the ASEAN region, enhancing the safety and quality of fruit and vegetables for consumers, ensuring the sustainability of natural resources, and facilitating the trade of fruit and vegetables regionally and internationally. Many importing countries as well as domestic buyers require that GAP implementing producers are certified. Certification is the procedure through which assurance is provided that those foods or systems implemented conform to the GAP requirements. This training manual is designed to support countries in establishing a certification scheme for ASEANGAP in line with accreditation requirements.

Table of Contents

Foreword Acknowledgements Abbreviations and acronyms Introduction Introduction to the training course, resource persons and participants Background to food safety and introduction to GAP GAP standards – Global and ASEAN regional scenario Relation between quality, safety and GAP ASEANGAP – An overview ASEANGAP – Food safety module ASEANGAP – Environmental management module ASEANGAP – Worker health, safety and welfare module ASEANGAP – Produce quality module Recap of ASEANGAP, concept of control points in GlobalGAP and review questionnaire Certification, implementation and accreditation – an overview and introduction Certification – Requirements (individual and producer groups) Implementation by individual producers and producer groups Field trip Accreditation – Importance and requirements Preparing a certification body for setting up GAP certification and the accreditation process Benefits of GAP Evaluation and feedback Annexes Answers to recap questionnaire – Section 1 Training slides on Introduction to the training course, resource persons and participants Training slides on Background to food safety and introduction to GAP Training slides on GAP standards – Global and ASEAN regional scenarios Training slides on Relation between quality, safety and GAP	[1.69 Mb]

Training slides on ASEANGAP – An overview Training slides on ASEANGAP – Food safety module Training slides on ASEANGAP – Environmental management module Training slides on ASEANGAP – Worker health, safety and welfare module Training slides on ASEANGAP – Produce quality module Training slides on Recap of ASEANGAP, concept of control points in GlobalGAP and review questionnaire	[2.05 Mb]

Training slides on Certification, implementation and accreditation – an overview and introduction Training slides on Certification – Requirements (individual and producer groups) Training slides on Implementation by individual producers and producer Groups Training slides on Field trip Training slides on Accreditation – Its Importance and requirements Training slides on Preparing a certification body for setting up GAP certification and the accreditation process Training slides on Benefits of GAP Evaluation and Feedback	[1.50 Mb]

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ISBN 978-92-5-108131-0 (print)
E-ISBN 978-92-5-108132-7 (PDF)

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For copies write to:	Shashi Sareen
	Senior Food Safety and Nutrition Officer
	FAO Regional Office for Asia and the Pacific
	Maliwan Mansion, 39 Phra Atit Road
	Bangkok 10200, Thailand
	Tel: (+66) 2 697 4000
	Fax: (+66) 2 697 4445
	E-mail: [email protected]