AGRI

• Hazard


  Something that has the potential to harm you
• Risk


  The likelihood of a hazard causing harm
• Safety hazards


  • Slipping
  • Tripping
  • Falls
  • Machinery
  • Electrocution
• Physical hazards


  • Radiation
  • Extreme weather
  • Extreme noise
• Psychosocial hazards


  • Workplace violence
  • Confrontation
  • Flexibility
• Risk assessments are essential to determine the type and severity of threats your employees face whilst at work
• The higher the level of risk


  The more important it is to apply controls that eliminate, reduce or minimize exposure to the hazard
• Hierarchy of controls


  • Elimination
  • Substitution
  • Engineering controls
  • Administrative controls
  • PPE
• Elimination


  Physically remove the hazard
• Substitution


  Replace the hazard
• Engineering controls


  Isolate people from the hazard
• Administrative controls


  Change the way people work
• PPE


  Protect the worker with PPE
• Most effective to control hazard is Elimination
• Least effective to control hazard is PPE
• Training program requirements


  • Cover all workers at the workplace
  • Conducted by competent persons
  • Effective, timely & relevant at appropriate intervals, manner and language understood by the workers
  • Include participant evaluation for comprehension and retention of the training
  • Adequately documented
• PPE requirements


  • Supplementary protection against exposure to hazards
  • Suitable and efficient with regard to wearer and type of work and risks
  • The last line of defense, least effective and never considered adequate substitute for higher level control measures
  • Used in accordance to manufacturer's specifications
• Emergency response plan components

  • Emergency contact services
  • In-house emergency response team
  • Escape routes and procedures
  • Worksite evacuation area
  • Provisions for first aid
  • Internal and external communication and coordination
  • Trainings and Regular Drills
• Key considerations for equipment safety

  • Safety features of equipment and tools upon purchase
  • Adaptability of usage for both women and men workers
  • Safety standards of agricultural machinery and equipment set by the competent authority should be undertaken before such equipment is used (Design, Manufacture, Installation and use)
  • Hierarchy of controls for preventive and protective measures should be implemented
• Basic first aid requirements

  • Presence/Availability of trained personnel in the workplace
  • Training workers in the treatment of open wounds, resuscitation, antidotes for intoxication by chemicals or smoke, snake, insect or spider bites, and other specific hazards
  • First aid boxes are durable, clearly marked, accessible and located near accidents would most likely occur
• RA 10611


  Food Safety Act of 2013
• Food


  Any substance or product whether processed, partially processed or unprocessed that is intended for human consumption
• Food safety


  The assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use
• Food hygiene


  The measures and conditions necessary to control hazards that could lead to food-borne illnesses and to ensure fitness for human consumption of a food of plant or animal origin taking into account its intended use
• FSRA


  Food safety regulatory Agency
• Food safety regulatory system (FSRA)

  1. Regulations

  2. Food safety standards

  3. Inspection

  4. Testing

  5. Data collection

  6. Monitoring

  7. Other activities carried out by food safety regulatory agencies and by the Local Government Units (LGUs) in the implementation of their responsibilities for the control of food safety risks in the food supply chain
• LGU


  Local Government Units
• Accountable for Food Safety Regulation

  • The Food Safety Regulatory Agencies (FSRA)
  • Department of Agriculture (DA)
  • Department of Health (DOH)
  • Department of the Interior and Local Government (DILG)
  • Local Government Units (LGUs)
• Food safety standards


  Formal documents containing the requirements that foods or food processors have to comply with to safeguard human health, implemented by authorities and enforced by law, and developed and published under the auspices of a national standards body
• Food business


  Any undertaking, whether public or private, that carries out any of the activities related to, or any of the stages of the food supply chain
• Food Supply Chain


  • Production
  • Processing
  • Transport/Distribution
  • Retail & Storage
  • Preparation
  • Consumption
• Food Business Operators


  • Farmers/Producers
  • Middle Men/Buyers
  • Food storage operators
  • Transporters
  • Food Processors
  • Food shop managers
  • Restaurateur
  • Retailers
• Responsibilities of Food Business Operators

  • Ensure food safety
  • Satisfy food law requirement
  • Put in place control systems to prevent, eliminate or reduce risks to consumers
  • Allow inspection from the regulatory authorities
  • Knowledgeable of food law relevant to activities in the food supply chain
  • Withdraw food in question from the market and inform regulatory authority
  • Inform consumers the reasons for product withdrawal/ recall
• GAP or PhilGAP (Philippine GAP)


  A set of standards for the safe and sustainable production of crops, livestock and fisheries, aims to help farm owners maximize yields and optimize business operations while minimizing production costs and environmental impact
• GAP PROGRAMS


  • FAO GAP
  • EUREP/GLOBAL GAP
  • USDA GAP
  • AUSTRALIAN GAP
  • JAPAN GAP
  • ASEAN GAP
• Good Manufacturing Practice (GMP)


  Standards for manufacturing, packing, repacking, or holding food
• GMP Guidelines


  • Organization
  • Premises
  • Equipment
  • Sanitation and Hygiene
  • Production and Process Control
  • Quality Control
  • Documentation
  • Quality Audits
  • Warehousing and Distribution
  • Product Recall
  • Retention of Samples
  • Subcontracting of Manufacture
• 5 Ps of Good Manufacturing Practices

  • People
  • Products
  • Processes
  • Procedure
  • Premises
• HACCP


  Hazard Analysis and Critical Control Points, an internationally recognized system for reducing the risk of safety hazards in food
• 7 Principles of HACCP

  • Conduct a Hazard Analysis
  • Identify the Critical Control Points (CCP)
  • Establish Critical Limits
  • Monitor CCPs
  • Establish Corrective Actions
  • Verification
  • Record Keeping