GAP BI 15
Personnel training
The standard shall require that a system be in place to ensure that all employees are adequately trained, instructed and supervised in food safety principles and practices, commensurate with their activity.
GAP BI 16
Personnel health and hygiene
The standard shall require that there be hygiene and health requirements in place to ensure that personnel who come directly into contact with fresh fruits and vegetables during or after harvesting are not likely to contaminate them. Visitors shall adhere to the other personal
hygiene provisions in this section.
GAP BI 17
Health status
The standard shall require that people known, or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through fresh fruits and vegetables, not be allowed to enter any food handling area.
GAP BI 18
Personal cleanliness
The standard shall require that hand washing procedures be in place to require hand washing, including training and frequency of hand washing.
GAP BI 19
Personal behaviour
The standard shall require that agricultural workers refrain from behaviour that could result in the contamination of food, for example:
smoking, spitting, chewing gum or eating or sneezing or coughing over unprotected fresh fruits and vegetables. Personal effects such as jewellery, watches or other items shall not be worn or brought into fresh fruit and vegetable production areas if they pose a threat to the
safety and suitability of the food.
GAP BI 20
Equipment associated with growing,harvesting and storage
The standard shall require that growing and harvesting equipment and containers coming into contact with fresh fruit and vegetables be made of materials that are non-toxic and designed and constructed to ensure that they can be cleaned, disinfected and maintained to avoid
the contamination of fresh fruits and vegetables.