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

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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]
   



The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned.

The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO.

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: RAP-Publications@fao.org



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