10_2_strict

All staff must be aware of the need to harvest, transport, store and pack produce with the utmost care having received basic training in personal hygiene requirements for handling of fresh produce.

A documented and up-dated risk assessment e.g. HCCP covering hygiene aspects of the harvest process and of produce handling operations must be made and hygiene procedures implemented.

With regard to other labour conditions ILO (international labour organisation) charts give guidance.