 
                                                                                           AFDC 26 (558) DTZS   
  
  
  
DRAFT TANZANIA STANDARD  
  
  
Code of hygienic practices for fresh leafy vegetables  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
                   TANZANIA BUREAU OF STANDARDS  
 
  
                                            AFDC 26 (558) DTZS  
 
 0 Foreword   
  
Fresh leafy vegetables are grown, processed and consumed in multiple ways and in diverse conditions 
throughout the world and marketed both locally and globally to provide year round availabi lity to consumers 
and are sold in fresh forms.  
  
This code was prepared due to raised concerns on the outbreaks and illnesses linked to fresh leafy 
vegetables as a result of the presence of microbial pathogens including Enterohemorrhagic Escherichia coli , 
Salmonella enterica , Campylobacter spp, Shigella spp, Hepatitis A virus, Norovirus, Cyclospora 
cayetanensis , Cryptosporidium parvum , Giardia lamblia, Yersinia pseudotuberculosis and Listeria 
monocytogenes .   
 
This code should be used in conjunction with the TZS 109 , Food processing unit — code of hygienic 
practices  and TZS 1743, National Standard G ood Agricultur al Practices  and G ood Handling Practices  for 
fresh fruits and vegetables  
  
In the preparation of this code assistance was derived from CAC/RCP 53 -2003 Code of hygienic practice 
for fresh fruits and vegetables published by the Codex Alimentarius Commission .  
  
  
1 Scope   
  
This code provides guidance related to the production, harvesting, packaging, processing, storage, 
distribution, marketing, and consumer use of fresh leafy vegetables that are intended for direct human 
consumption without further microbiocidal steps.   
  
  
2 Normative r eferences  
  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any  amendments) applies.  
 
TZS 109, Food processing unit — code of hygienic practices  
 
TZS 538, Packaging and labeling of foods   
 
TZS 1003 , Guide to the pre -packaging of fresh fruits and vegetables  
  
 
3 Terms and definitions   
  
For purposes of this Tanzania Standard , the following terms and definition shall apply;  
  
3.1 fresh leafy vegetables  
include all vegetables of a leafy nature such as ( lettuce, spinach, cabbage, chicory, endive and radicchio 
and fresh herbs such as coriander/cilantro, basil, and pars ley) where the leaf is edible and  intended for 
consumpti on    
  
3.2 agricultural inputs    
any material (e.g. seeds, fertilizers, water, agricultural chem                                                                                                                            AFDC 26 (558) DTZS  
 icals, plant support, etc.) used for the primary production of fresh fruits and vegetables  
  
3.3 agri cultural worker  
any person who undertakes one or more of the following: cultivation, harvesting and packing of fresh fruits 
and vegetables   
  
3.4 antimicrobial agents  
any substance of natural, synthetic or semi -synthetic origin which at low concentrations kills or inhibits the 
growth of micro -organisms but causes little or no host damage  
  
3.5 biological control   
use of competing biological  agents  (such as insects, mi cro-organisms and/or microbial metabolites) for the 
control of , pests  (such as mites, insects, weeds , plant pathogens and spoilage organisms )  
  
3.6 biosolids  
sludge and other residue deposits obtained from treatment of sewage plants;   urban and industrial wastes 
(food industries or other types of industry)  
  
3.7 clean water  
water that does not compromise food safety in the circumstances of its use  
  
3.8 composting   
managed process in which organic materials are digested aerobically  or anaerobically by microbial action  
  
3.9 cultivation  
any agricultural action or practi ce used by growers to allow and improve the growing conditions of fresh 
fruits or vegetables grown in the field (with of without cover) or in protected facilities (h ydroponic systems, 
greenhouses)  
  
3.10 environment  
 surroundings or conditions in which a person, animal or plant lives or operates  
  
3.11 farm   
any premise or establishment in which fresh fruits and/or vegetables are grown and harvested  where  the 
surroundings are under the control of the same management   
  
3.13 grower  
person directly responsible for the management of the primary production of fresh fruits and vegetables  
  
3.14 harvester  
person directly responsible for the management of the harvesting of fresh fruits and vegetables                                              AFDC 26 (558) DTZS  
 
   
3.15 Hazard Analysis Critical Control Points (HACCP)  
 system which identifies, analyses , and controls hazards which are significant for food safety  
  
3.16 hazard  
any biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse 
health effect  
  
3.17 hazardous material   
any compound which, at specific levels, has the potential to cause adverse health effects  
  
3.18 hydroponics    
growing  of plants  in a water medium  
  
3.19 manure   
animal excrement which may be mixed with litter or other material, and which may be fermented or otherwise 
treated  and it can be used as natural fertilizer   
  
3.20 micro -organisms  
organisms which ar e too small  to be visible  by naked eye. Include yeasts, moulds, bacteria, viruses and 
microscopic parasites. When used as an adjective , the term “microbial” is used  
 
3.21 microbiocidal  
agent that kills microscopic organisms (bacteria, fungi and viruses)  
 
3.22 packer  
person responsible for the management of post -harvest processing and packing of fresh fruits and 
vegetables  
 
3.23 packing  
action of putting fresh fruits and vegetables in a package. This may take place in a field or in an 
establishment  
  
3.24 packing establishment  
any indoor establishment in which fresh fruits and vegetables receive post -harvest treatment and are 
packaged  
  
3.25 primary production  
steps involved in the growing and harvesting of fresh fruits and vegetables such as plantin g, irrigation, 
application of fertilizers, application of agricultural chemicals, etc  
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 3.26 vegetables  
tender edible shoot, leaf, blossom, fruits, root and tubers of plant that are eaten whole, in part, raw or cooked, 
as a supplement to starch foods and meats/fish  
  
3.27 processor  
person directly responsible for the management of the activities associated  with the production of ready -to-
eat fresh pre -cut fruits and vegetables  
  
3.28 potable water  
water that is safe and suitable for human consumption  
 
 
4 Primary production of fresh leafy vegetables   
  
4.1 Environmental hygiene   
  
Potential sources of environmental contamination should be identified prior to production activities. 
Assessment of environmental conditions is particularly important because subsequent steps may not be 
adequate to remove contamination that occurs during p roduction and in some cases may lead to conditions 
that enable the growth of microbial pathogens.   
  
Particular attention should be given to potential sources of faecal contamination in the production area, on 
near-by sites and to vectors which may introd uce faecal contamination to the production and handling areas. 
These vectors include, but are not limited, to humans, domestic and wild animals, or indirectly via 
contaminated water, insects, workers, or fomites such as dust, tools and equipment. More deta ils of the 
requirements to be considered are as follows;   
  
4.1.1 Location of the production site    
  
Production sites (indoor and outdoor) should be located to minimize the probability of microbial 
contamination to the growing sites from the nearby sites . Consideration of land location should include 
evaluating the slope, topographical, flood risk, and hydrological features of nearby sites in relationship to 
the production site.   
  
Assessing environmental hygiene is particularly important in evaluating r isks that arise from use of land 
nearby the production sites, for example feed lots, other animal production operations, hazardous waste 
sites, municipal and industrial waste treatment facilities, The presence of such sites should be evaluated for 
their po tential to contaminate the production site with microbial or other environmental hazards via, for 
example, run -off, faecal material, aerosols or other organic waste.   
  
Where the environment presents a risk to the production site, measures should be taken  to minimize the 
contamination of the fresh leafy vegetable production sites. Landscape changes, such as the construction 
of a shallow ditch, to prevent runoff from entering the field or in the case of aerosols, construction of an 
effective wind -break (nat ural such as trees or constructed) or use of a covering are examples of measures 
that can be used to reduce pathogen contamination of the production site.   
  
4.1.2 Previous and current use of the site    
  
If the evaluation of previous and present usage of  the primary production area and the nearby sites identifies 
potential microbial hazards that are at levels that pose a risk to humans, including faecal and other organic                                             AFDC 26 (558) DTZS  
 
 waste contamination and potential environmental hazards, fresh leafy vegetables shoul d not be grown on 
the land until the risks have been reduced to acceptable levels.   
  
4.1.3 Wild and domestic animals and human activity    
  
Domestic and wild animals and human activity can present a risk both from direct contamination of the crop 
and soi l as well as from contamination of surface water sources and other inputs.   
  
a) domestic and wild animals should be excluded from production and handling areas.  
  
b) production and handling areas should be properly maintained to reduce the likelihood of vecto r 
attraction.   
  
c) existing hygienic  practices should be reviewed to assess the prevalence and likelihood of deposits 
of animal faeces coming into contact with crops. Efforts should be made to protect fresh leafy 
vegetable growing areas from animals. Whe re appropriate, this may require the use of physical 
barriers ( e.g. fences), active deterrents ( e.g. noise makers, scarecrows, images of owls, foil strips) 
and/or cultural methods ( e.g. crop rotation).   
  
4.2 Hygienic primary production of fresh leafy vegetables   
  
4.2.1  Water for primary production   
  
An appropriate and adequate supply of water of a suitable quality for use in different operations in the primary 
production of fresh leafy vegetables shoul d be available. The source of the water used for production and 
the method of delivery can affect the risk of contamination for fresh leafy vegetables. Growers should seek 
appropriate guidance on water quality and delivery methods to minimize the potential  for contamination with 
microbial pathogens.   
  
The quality of water may vary. Water for primary production that has substantial contact with the edible 
portion of the leafy vegetable should meet the standards for potable water.   
  
4.2.1.1 Water for irri gation    
  
Water used for irrigation purposes should be of suitable quality for its intended use. The type of irrigation or 
application method affects the risk of contamination. The timing, the quality of water used, and whether the 
water has direct contac t with the edible portion of the plant should all be considered when selecting the type 
of irrigation or application method to use.   
  
Growers should evaluate the water distribution system to determine if a contamination source is evident and 
can be elimi nated and establish no -harvest zones if irrigation source water is known to or likely to contain 
human pathogens and where failure at connections results in overspray of plants or localized flooding.   
  
  
4.2.1.2 Water for fertilizers, pest control and ot her agricultural chemicals    
  
Clean water should be used in the application of aqueous fertilizers, pesticides, and other agricultural 
chemicals that are directly applied to edible portions of the fresh leafy vegetables, especially close to 
harvest. Human  pathogens can survive and grow in many agrichemicals including pesticides. The 
application of pesticide solutions contaminated with human pathogens to the surface of leafy vegetables is 
known to constitute a risk, particularly near harvest time.  
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 4.2.1 .3 Water for harvesting and other agricultural uses    
  
Water for other agricultural uses includes dust reduction, hydration, as a lubricant, and to maintain roads, 
yards, and parking lots  should be clean so that they do not constitute a source of contamination in areas 
where fresh leafy vegetables are exposed. If sprinkling water using mechanical means to minimize dust on 
roads  within or near the fields, then use clean water to avoid the aerosolization and  spread of pathogens.   
  
Fresh leafy vegetables may be sprayed with small amounts of water during machine harvest or in the field 
container just after harvest to hydrate crops. Water may also be used to facilitate the handling of leafy 
vegetables in the f ield.   
  
4.2.2 Manure, biosolids and other natural fertilizers   
  
Manure, biosolids and other natural fertilizers may contain human or animal waste, animal parts or products, 
or be composed primarily of plant materials. Because of this, natural fertilize rs and other soil amendments 
may contain human pathogens that may persist for weeks or even months, particularly if treatment of these 
materials is inadequate. Proper treatment of biosolids, manures and by -products (e.g. physical, chemical, 
or biological t reatment) will reduce the risk of potential human pathogen survival.   
  
Fresh leafy vegetables may be contaminated through direct contact with contaminated soil amendments. 
Therefore untreated and/or partially treated manure, biosolids, and other natural fertilizers should not be 
applied to leafy vegetables after plant emergence unless it can be demonstrated that product contamination 
will not occur. Field soil contaminated with human pathogens may also provide a means of fresh leafy 
vegetables contaminati on via rain splash or plant uptake. Therefore, establishing suitably conservative pre -
plant fertilizer intervals appropriate for specific regional and field conditions is an effective step towards 
minimizing risk.  
  
4.2.3 Indoor facilities associated with  growing and harvesting (protective agricultural structures)    
  
Protective agricultural structures, including greenhouses, high tunnels, hoop houses, and shade house 
structures, provide some degree of control over various environmental factors.   
  
4.2.3. 1 Location, design and layout    
  
Some protective agricultural structures are located in the field (hoop houses, high tunnels, etc.) Factors that 
influence the magnitude and frequency of the transfer of pathogenic microorganisms in the field, such as 
the c limate, weather, topology, hydrology and other geographic characteristics in or nearby the field may 
pose a similar risk for certain protective structures.   
  
The methods for adequate maintenance of the environment around the structures include, but are n ot limited 
to:   
  
a) properly storing equipment, removing litter and waste, and cutting weeds or grass within the 
immediate vicinity of the plant buildings or structures that may constitute an attractant, breeding 
place, or harborage for pests.  
  
b) adequately draining areas that may contribute contamination to food by   
  
i providing a breeding place for pests   
  
ii runoff, leakage, or pooled/settled water flowing into food growing areas,  
  
iii transfer of contaminants via equipment or foot traffic   
                                              AFDC 26 (558) DTZS  
 
 c) the land nearby certain protective structures (high tunnel, hoop house, etc.) should not be a 
significant source of contamination. Appropriate measures should be taken to minimize any relative 
risks from surrounding land use or environment. These measures may include berms, fences, 
ditches, buffer zones or other strategies to effectively mitigate any hazards.   
  
4.2.3.2 Drainage and waste disposal    
  
a) good drainage should be maintained around the structure to eliminate standing water.   
  
b) waste disposal system s and facilities should be provided. All refuse should be disposed of in 
containers with lids and stored away from the facility to prevent harbourage of pests.   
  
c) waste containers should be emptied regularly.   
  
4.2.3.3 Cleaning, maintenance and sanitation    
  
a) workers and visitors should take effective measures (e.g. wash hands) before entering 
greenhouses.   
  
b) plant debris and cull piles should be removed promptly from inside the structure. There should be 
no plant refuse around the outside of th e structure or nearby to attract or harbour pests.   
  
4.2.4 Personnel health, hygiene and sanitary facilities    
  
Personnel hygiene and sanitation should be maintained in all production areas to ensure:  
  
a) each businesses operating primary production  have written Standard Operating Procedures 
(SOPs) that relate to health, hygiene , and sanitary facilities. The SOPs should address worker 
training, facilities and supplies to enable workers to practice proper hygiene, and company policies 
relating to expec tations for worker hygiene as well as illness reporting.   
  
b) all workers  properly wash their hands using soap and clean, running water before handling leafy 
vegetables, particul arly during harvesting and post -harvest handling. Workers should be trained in  
proper technique for hand washing and drying.   
  
c) if gloves are used, a procedure for glove use in the field  be documented and followed. If the gloves 
are reusable, they should be made of materials that are readily cleaned and sanitized, should be 
cleane d as needed and stored appropriately. If disposable gloves are used, they should be 
discarded when they become torn, soiled, or otherwise contaminated.   
  
d) non-essential persons and casual visitors, particularly children,  not be allowed in the harvest are a 
as they may present an increased risk of contamination.   
  
4.2.4.1 Personal hygiene and sanitary facilities    
  
a) eating should not be allowed in the field and growers should provide areas away from the field and 
packing lines for workers to take breaks and eat. For worker convenience, these areas should contain 
toilet and hand washing facilities so that workers can p ractice proper hygiene.   
  
b) all workers should be trained in proper use of hygienic facilities. Training should include toilet use, 
proper disposal of toilet paper or equivalent, and proper hand washing and drying procedures.   
  
As far as possible, such f acilities should be located close to the field and readily accessible to the work area:                                                                                                                             AFDC 26 (558) DTZS  
   
a) sanitary facilities should be located in a manner to encourage their use and reduce the likelihood 
that workers will relieve themselves in the field. Facilities sho uld be in sufficient number to 
accommodate personnel (e.g. 1 per 10 people) and be appropriate for both genders if workforce 
contains males and females.   
b) portable facilities should not be located or cleaned in cultivation areas or near irrigation water 
sources or conveyance systems. Growers should have a standard plan that identifies the areas 
where it is safe to put portable facilities and to prevent traffic in case of a spill.   
  
c) facilities should include clean running water, soap, toilet paper or equiv alent, and single use paper 
towels or equivalent.   
  
4.2.4.2 Health status    
  
The following should be considered:   
  
a) farm and packing  house managers should be encouraged to observe symptoms of diarrhoea or 
food transmissible communicable diseases and re assign workers as appropriate.   
  
b) employees should be encouraged to notice and report symptoms of diarrhoea or food transmissible 
communicable diseases.   
  
c) medical examination of food handlers should be carried out if clinically or epidemiologically 
indicated.   
  
4.2.4.3 Personnel cleanliness    
  
When personnel are permitted to continue working with cuts and wounds covered by water proof dressings, 
they should wear gloves to cover the bandages thereby providing a secondary barrier between them and 
the fresh leafy vegetables they handle. Workers sho uld wear clean clothes and bathe daily.   
  
4.2.4.4 Personal behaviour  
 Agricultural workers should refrain from behaviour which could result in the contamination of food, for 
example: smoking, spitting, chewing gum or eating, or sneezing or coughing over unprotected fresh leafy  
vegetables    
 
Personal effects such as jewellery, watches, or other items should not be worn or brought into fresh leafy  
vegetable s production areas if they pose a threat to the safety and suitability of the food.  
 
  
 
4.2.5 Equipme nt associated with growing and harvesting   
  
Growers and harvesters should adopt the following sanitary practices:   
  
a) employees should be trained to follow SOPs for the maintenance requirements of equipment used 
for growing and harvesting.   
  
b) all safety guards should be used and maintained according to manufacturers’ instructions. Such 
equipment should be maintained in good order.  
  
c) equipment used to harvest leafy vegetables by cutting or mowing should be thoroughly cleaned and 
sanitized befor e use and cutting edges should be kept smooth and sharp.                                               AFDC 26 (558) DTZS  
 
   
4.3 Handling, storage and transport   
  
4.3.1 Prevention of cross -contamination   
  
During handling, storage and transportation of fresh leafy vegetables the following should be considered in 
order to prevent contamination:   
  
a) the field should be evaluated for the presence of hazards or contamination prior to harvest to 
determine safety procedures during harvesting .   
  
b) written SOPs should be in place  for appropriate handling, storage, and transport.   
  
c) excessive dirt and caked mud should be removed from product and/or containers during harvest.   
d) clean water should be used to remove dirt and debris from leafy vegetables in the field.  
  
Harvesting me thods vary depending upon the characteristics of the product. Mechanical harvesting provides 
opportunity for increased surface contact exposure and may cause damage that could lead to penetration 
of plant tissues by microorganisms. Specific control measure s should be implemented to minimize the risk 
of contamination from microorganisms associated with the method, such as prevention of sucking up soils 
and other field contaminants and components that may damage or cut plants.   
  
a) personal hygiene is critical with manual harvesting due to the amount of human handling that could 
lead to contamination of the leafy vegetables.   
  
b) proper cleaning and sanitation of equipment is also important for manual and mechanical 
harvesting, since knives and other equipment used can wound fresh leafy vegetables, lead to cross 
contamination, and provide entry for contaminants that may be in soil and water.   
  
c) over-filling of carts and bins should be avoided to prevent transfer of contaminants to pro duce during 
stacking.   
  
4.3.2 Storage and transport from the field to the packing facility    
  
Food may become contaminated, or may not reach its destination in a suitable condition for consumption, 
unless effective control measures are taken during tran sport ation .  
  
Fresh leafy vegetables may be transported to the packing, cooling and cold storage facility by numerous 
modes of transportation. Transportation should be managed to reduce or control the risk of contamination. 
Each transporter should have it s own SOP for shipping containers/trailers to verify that they are clean, 
sanitary, and in good structural condition.   
  
Fresh produce should not be transported in vehicles used previously to carry animal manure or biosolids. 
Receptacles in vehicles and/o r containers are not to be used for transporting anything other than foodstuffs 
where this may result in contamination. Where conveyances and/or containers are used for transporting 
anything in addition to foodstuffs or for transporting different foodstuff s at the same time, there is, where 
necessary, to be effective separation of products.   
  
Fresh leafy vegetables are perishable products that should be carefully handled. Damage will adversely 
affect the quality of the product and may increase its potenti al for microbial contamination. Damaged product 
should be discarded.    
  
4.4 Cleaning, maintenance and sanitation   
                                                                                                                            AFDC 26 (558) DTZS  
 During cleaning, maintenance and sanitation the following should be adhered;  
  
4.4.1 Cleaning programmes    
  
The following should be considered:   
  
a) harvesting containers that come into direct contact with leafy vegetables should not be utilized for 
purposes other than holding product ( e.g. should not hold personal items, waste, etc.).   
  
b) single use primary containers such as cardboard boxes or clamshells should not be reused in food 
contact applications.   
  
c) containers should be covered and stored in a location and in a manner to prevent possible 
contamination ( e.g. pests, birds, rodents, dust, water, etc.).   
  
d) damaged containers should be repaired or replaced.   
e) containers that come into direct contact with the soil should not be stacked in such a manner as to 
allow soil and debris to contaminate fresh leafy vegetables.   
  
f) policies shoul d be established for the control of equipment when it is not in use, including policies 
for the removal of equipment from the work area or site and for the use of scabbards, sheathes or 
other storage equipment.   
  
g) harvesting equipment, including hand harv esting implements (knives, pruners, corers, machetes) 
that come in direct contact with fresh leafy vegetables, should be cleaned and sanitized at least 
daily or as the situation warrants.   
  
h) clean water should be used to clean all equipment directly conta cting fresh leafy vegetables, 
including farm machinery, harvesting and transportation equipment, containers and implements.   
  
4.4.2 Cleaning procedures and methods    
  
The following should be considered:   
  
a) cleaning and disinfection programmes should no t be carried out in a location where the rinse might 
contaminate fresh leafy vegetables.   
  
b) where appropriate or necessary, cleaning and sanitizing procedures should be tested to ensure 
their effectiveness.   
  
  
5 Packing establishment: design and facilities   
  
Packing activities can occur in the field or in the facilities. Field pack operations should implement the same 
sanitary practices where practical or modify as needed to minimize risks.   
  
5.1 Establishme nts   
  
The following should be considered:   
  
a) floors and walls should be of a material that is easily cleanable and does not pose a risk for 
harbourage or growth of foodborne microorganisms.   
                                              AFDC 26 (558) DTZS  
 
 b) pipes should not leak and condensation should be minimized to avoid dripping on product or packing 
equipment  
 
c) Establishment layout should ensure product flow is one way to prevent cross -contamination   
  
5.2 Drainage and waste disposal   
  
Adequate drainage is critical to packing, cooling and processing facilities to avoid the risk of contaminating 
the fresh leafy vegetables. To ensure adequate drainage of standing water the following should be 
considered:   
  
a) drainage in the facility should  be designed with sloped floors to effectively drain standing water.   
  
b) floors should be kept as dry as possible using appropriate methods.   
  
c) food handlers should have proper training to remove standing water or push standing water to the 
drains.   
  
d) drains should be cleaned periodically to prevent build -up of biofilms that may contain organisms of 
concern ( e.g. Listeria monocytogenes ).   
  
e) areas for garbage recyclables and compostable waste should be identified and all waste should be 
stored and dispose d of in a manner to minimize contamination.   
  
f) waste should be disposed of on a frequent basis to avoid attracting pests (e.g. flies, rodents).   
  
6. Establishments: Control of operations   
  
6.1 Control of fresh leafy vegetable hazards   
  
Establishment s should pay special attention to product flow and segregation from incoming soiled to 
outgoing washed product to avoid cross -contamination.  Leafy vegetables should also be packed in 
accordance with TZS  1003  
  
6.2 Key aspects of hygiene control systems   
  
6.2.1 Receipt and inspection of raw materials    
  
Prior to preparation, damaged or decayed material (both at harvest and at the processing plant) should be 
trimmed and/or discarded.   
  
6.2.2 Post-harvest water use    
  
The following should be considered:    
  
 Water quality management will vary throughout all operations. Packers should follow GMPs to 
prevent or minimize the potential for the introduction or spread of pathogens in processing water. 
The quality of water to be used should depend on the stage of the  operation. For example, clean 
water could be used for initial washing stages, whereas water used for final rinses should be of 
potable quality.  
 
 Clean or preferably potable water should be used when water is applied under pressure or vacuum 
during washin g as these processes may alter the leaf structure and force pathogens into plant cells.                                                                                                                            AFDC 26 (558) DTZS  
  
 Where appropriate, the pH, hardness, temperature of the post -harvest water should be controlled 
and monitored, e.g., where these impact the efficacy of the antimicrob ial treatments.   
 
 Water re -circulated for reuse in the establishment should be treated and maintained in conditions 
that do not constitute a risk to the safety of fresh leafy vegetables. For example the following may 
be used to maintain the suitability of  the water: primary screening, secondary filtration, and 
antimicrobial treatment process.   
  
6.2.3 Chemical treatments    
  
Certain post -harvest treatments, i.e. paraffin and fungicides, should not be used for fresh leafy   vegetables.   
  
6.2.4 Cooling of  fresh leafy vegetables    
  
  
Fresh leafy vegetables can be cooled immediately after harvest by either, using ice (parsley), forced -air 
cooling, vacuum cooling (iceberg lettuce), hydro -cooling, or spray -vacuum (hydrovac) cooling. Water used 
in post -harvest  operations may contaminate fresh leafy vegetables if there is direct contact of water 
containing human pathogens with edible portions of the plant.   
  
For fresh leafy vegetables and the control of inputs such as water used for cooling, particular attenti on 
should be paid to:   
  
a) water used to cool fresh leafy vegetables should be free from human pathogens.   
  
b) water that is used in hydrovacs should be clean or preferably potable. Water that is used only once 
and is not recirculated is preferable. If recir culated water is used, water disinfectant at sufficient 
levels to reduce the potential risk of cross -contamination should be used and monitored.   
  
c) cooling equipment should be cleaned and sanitized on a regular basis according to written 
procedures to ens ure that the potential for cross contamination is minimized.   
  
6.2.5 Cutting, slicing, shredding and similar pre -cut processes    
 
Procedures should be in place to minimize contamination with physical (e.g. metal) and microbiological 
contaminants during c utting, slicing, shredding or similar pre -cut processes.  
  
 
The following should be considered:   
  
a) maintain sharpness and condition of knives and cutting edges to ensure product quality and safety.   
  
b) cutting equipment should be cleaned and sanitized on a regular basis according to written 
procedures to ensure that the potential for cross contamination is minimized.  
  
6.3 Microbiological and other specifications   
  
Microbiological testing can be a useful tool to evaluate and verify the effectiveness of safety and sanitation 
practices, provide information about an environment, a process, and even a specific product lot, when 
sampling plans and methodology are properly designed and performed. The inte nded use of information 
obtained ( e.g. evaluating the effectiveness of a sanitation practice, evaluating the risk posed by a particular 
hazard, etc.) can aid in determining what microorganisms are most appropriate to test for. Test methods 
should be select ed that are validated for the intended use. Consideration should be given to ensure proper                                             AFDC 26 (558) DTZS  
 
 design of a microbiological testing programme. Trend analysis of testing data should be undertaken to 
evaluate the effectiveness of food safety control systems.   
  
6.4 Documentation and records   
  
A comprehensive written food safety control plan that includes a written description of each of the hazards 
identified in assessing environmental hygiene and the steps that will be implemented to address each 
hazard should  be prepared by the businesses operating primary production. The description should include, 
but is not limited to: an evaluation of the production site, water and distribution system, manure use and 
composting procedures, personnel illness reporting polic y, sanitation procedures, and training programmes.   
  
The following are examples of the types of records that should be retained:   
  
a) microbiological testing results and trend analyses;  
  
b) water testing results;  
  
c) employee training records;  
  
d) pest contr ol records;  
  
e) cleaning and sanitation reports;  
  
f) equipment monitoring and maintenance records;  
  
g) inspection/audit records; and  
  
h) employee health check -up records.   
  
6.5 Traceability  
  
The traceability system should be designed and implemented to enable the withdrawal of the products, 
where necessary.   
  
a) Detailed records should be kept that link each supplier of the product with the immediate subsequent 
recipient of the fresh leafy vege tables throughout the food chain. The information needed to link 
each supplier should include, if available, the packer name, address, and phone number, date 
packed, date released, type of fresh leafy vegetables (e.g lettuce, spinach, cabbage, chicory, 
endive, amaranth and fresh herbs such as coriander/cilantro, basil, and parsley) e.g. cantaloupe, 
waterfresh leafy vegetables, etc.) including brand name, lot identification and number of lots, and 
transporter.   
  
b) the following are examples of the types of r ecords that should be retained to facilitate traceability:   
  
i Shipping documents   
  
ii Invoices   
  
iii Other records maintained by the firm that identifies the supplier and the buyer  (Out growers 
contract)  
  
iv Operators such as growers and producers and, in cases where contract harvesters are used, 
harvesters should keep current all relevant information on agricultural activities such as                                                                                                                           AFDC 26 (558) DTZS  
 information concerning each lot, date harvested, grower contact information , harvest practices, 
if water used in harvesting, water quality.   
  
c) In fresh -cut, pre -cut or ready -to-eat salad operations, multiple ingredients from different sources 
may be combined in a single package. This practice can complicate efforts to trace leafy vegetables 
to their source. The processors should consider establis hing and maintaining records to identify the 
source of each ingredient in the product.  
  
6.6 Product r ecall    
  
In the event of a foodborne illness outbreak associated with fresh leafy vegetables, maintaining appropriate 
records of production, processing , packaging and distribution may help to identify the source of 
contamination in  the fresh leafy vegetables food chain and facilitate product recalls. 
Growers/packers/processors/distributors should consider developing and maintaining recall procedures . 
The recall procedures  should be designed and implemented accordingly to enable the withdrawal of the 
products, where necessary.   
  
 
7 Establishment: maintenance and sanitation   
  
To facilitate the continuing effective control of fresh leaf vegetable hazards , pests, and other agents likely to 
contaminate fresh leafy vegetables , establishment should have effective systems to:   
  
a) ensure adequate and appropriate maintenance and cleaning;  
b) control pests;   
  
c) manage waste; and   
  
d) monitor effectiveness of maintenance and sanitation procedures.   
  
7.1 Cleaning and maintenance   
  
7.1.1 General    
  
Establishments and equipment should be kept in an appropriate state of repair and condition to:   
  
a) facilitate all sanitation procedures;   
  
b) function as intended  
  
c) prevent contamination of fresh leafy vegetables, e.g. from metal shards, flaking plaster, debris and 
chemicals.   
  
Cleaning should remove food residues and dirt which may be a source of contamination. Disinfection may 
be necessary after cleaning.   
  
Cleaning chemicals should be handled and used carefully and in accordance with manufacturers’ 
instructions and stored, w here necessary, separated from food, in clearly identified containers to avoid the 
risk of contaminating food.   
  
7.1.2 Cleaning procedures and methods    
                                              AFDC 26 (558) DTZS  
 
 Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, 
scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical 
methods using detergents, alkalis or acids.   
  
7.2 Cle aning programmes   
  
Cleaning and disinfection programmes should ensure that all parts of the establishment are appropriately 
clean, and should include the cleaning of cleaning equipment.   
Cleaning and disinfection programmes should be continually and eff ectively monitored for their suitability 
and effectiveness and where necessary, documented.   
  
Where written cleaning programmes are used, they should specify:   
  
a) Areas, items of equipment and utensils to be cleaned;   
  
b) Responsibility for particular tas ks;   
  
c) Method and frequency of cleaning; and   
  
d) monitoring arrangements.   
  
Where appropriate, programmes should be drawn up in consultation with relevant specialists.  
  
7.3 Pest control systems   
  
7.3.1 General    
  
Pests pose a major threat to the safety and suitability of food. Pest infestations can occur where there are 
breeding sites and a supply of food. Good Hygiene Practices should be implemented to avoid creating an 
environment conducive to pests. Good sanitat ion, inspection of incoming materials and good monitoring can 
minimize the likelihood of infestation and thereby limit the need for pesticides.   
  
7.3.2 Preventing access    
  
Buildings should be kept in good repair and condition to prevent pest access and  to eliminate potential 
breeding sites. Holes, drains and other places where pests are likely to gain access should be kept sealed. 
Wire mesh screens, for example on open windows, doors and ventilators, will reduce the problem of pest 
entry. Animals should , wherever possible, be excluded from the grounds of factories and food processing 
plants.   
  
7.3.3 Harbourage and infestation    
  
The availability of food and water encourages pest harbourage and infestation. Potential food sources 
should be stored in pe st-proof containers and/or stacked above the ground and away from walls. Areas both 
inside and outside food premises should be kept clean. Where appropriate, waste should be stored in 
covered, pest -proof containers.   
  
7.3.4 Monitoring and detection    
  
Establishments and surrounding areas should be regularly examined for evidence of infestation.   
  
7.3.5 Eradication    
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 Pest infestations should be dealt with immediately and without adversely affecting food safety or suitability. 
Treatment with chemical,  physical or biological agents should be carried out without posing a threat to the 
safety or suitability of food.   
  
7.4 Waste management   
  
Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to 
accumulate in  food handling, food storage, and other working areas and the adjoining environment except 
so far as is unavoidable for the proper functioning of the business.   
  
Waste stores must be kept appropriately clean.   
  
7.5 Monitoring effectiveness   
  
Sanitati on systems should be monitored for effectiveness, periodically verified by means such as audit pre -
operational inspections or, where appropriate, microbiological sampling of environment and food contact 
surfaces and regularly reviewed and adapted to reflec t changed circumstances.  
   
8 Transportation   
  
Fresh leafy vegetables  may become contaminated, or may not reach its destination in a suitable condition 
for consumption, unless effective control measures are taken during transportation , even where adequ ate 
hygiene control measures have been taken earlier in the food chain. Measures should be taken where 
necessary to:   
  
a) protect fresh leafy vegetables from potential sources of contamination;   
  
b) protect fresh leafy vegetables from damage likely to render the food unsuitable for consumption; 
and   
c) provide an environment which effectively controls the growth of pathogenic or spoilage 
microorganisms and the production of toxins in fresh leafy vegetab les.   
  
The design of the food transportation unit should be such as to avoid cross contamination due to 
simultaneous or consecutive transport. There should be appropriate facilities conveniently available for 
cleaning and, where appropriate disinfecting of the food transportation unit.   
   
9. Product information and consumer  awareness   
  
9.1 Product information  
  
Insufficient product information, and/or inadequate knowledge of general food hygiene, can lead to products 
being mishandled at later stages in the food chain. Such mishandling can result in consumer illnesses, or 
products becoming unsuitable for consumption, even where adequate hygiene control measures have been 
taken earlier in the food chain.   
  
Products should bear appropriate information to ensure that:   
  
a) adequate and accessible information is available to the next person in the food chain to enable them 
to handle, store, process, prepare and display the product safely and correctly;   
  
b) the lot or batch can be easily identified and recalled if necessary.   
                                              AFDC 26 (558) DTZS  
 
 9.2 Marking and labelling   
  
Prepackaged fresh leafy vegetables should be labelled with clear instructions. In addition to TZS 538 , each 
package should also bear the following partic ulars legibly and indelibly marked:  
  
a) name and address of the packer and/or dispatcher;  
  
b) name of the produce by common name; including variety/cultivar;  
  
c) origin of the produce – Name of the producing country, region and district where grown;  
  
d) commer cial specification, i.e. type, class, size expressed as minimum and maximum diameter;  
  
e) net weight; and  
  
f) brand or trade mark, if any.  
  
9.3 Consumer education    
  
Health education programmes should cover general food hygiene. Such programmes should ena ble 
consumers to understand the importance of any product information and to follow any instructions 
accompanying products, and make informed choices. In particular consumers should be informed of the 
relationship between time/temperature control and foodb orne illnesses. Consumer should prevent 
contamination and growth or survival of food borne pathogens by storing, preparing and using it correctly.   
  
All stakeholders along the supply chain including government, industry, consumer organizations and the 
media - should work together to communicate clear consistent messages on handling fresh leafy vegetables 
safely to avoid giving contradictory advice and causing confusion.   
  
Consumer information on handling fresh leafy vegetables safely should cover:   
  
a) selecting produce in the marketplace (supermarkets, retailers). Many fresh leafy vegetables such 
as lettuce are fragile and should be handled with care to avoid mechanical damage and to minimize 
microbiological contamination.   
  
b) transporting to home. Increases in product temperatures during transportation can be considerable. 
Time in transit for fresh leafy vegetables between retail/markets and the home should be kept as 
short as possible.   
  
c) storage/refrigeration of fresh leafy vegetables.   
  
d) washing leafy vegetables as appropriate with potable running water. Products labelled washed and 
ready -to-eat should not be rewashed.   
  
e) correct hand washing met hods using soap and potable water before handling fresh leafy vegetables 
should continue to be promoted to consumers.   
  
f) cross -contamination. Consumers need to handle, prepare and store fresh leafy vegetables safely 
to avoid cross -contamination with pathogens from various sources e.g., hands, sinks, cutting 
boards, raw meats.   
  
g) Specific information for fresh -cut, pre -cut o r ready -to-eat bagged salads. Consumers need specific 
and clear guidance on how to safely handle fresh -cut, pre -cut or ready -to-eat (RTE) leafy                                                                                                                           AFDC 26 (558) DTZS  
 vegetables. Clear labelling is therefore important. There is anecdotal evidence to suggest that some 
consumers f ind it difficult to distinguish between products that can be consumed without further 
washing.   
  
  
10 Training   
  
10.1 Awareness and responsibilities   
  
Education and training should be a priority for all personnel invo lved in the fresh leaf vegetable supply chain.   
  
10.2 Training and education programmes   
  
Personnel involved in fresh leafy vegetable operations should receive training appropriate to their tasks and 
should be periodically assessed while performing thei r duties to ensure tasks are being completed correctly. 
Training should be delivered in a language and manner to facilitate understanding of the information and 
expectations. Training programmes should be designed to help personnel understand what is expec ted of 
them and why and it should emphasize the importance of using hygienic practices. A well -designed training 
programme considers the barriers to learning of the trainees and develops training methods and materials 
to overcome those barriers.  
  
To acco mmodate the complexity of situations that exist in fresh leafy vegetable operations, the following or 
any other relevant trainings should be addressed :   
  
a) longstanding entrenched trainee behaviors, attitudes and social taboos   
  
b) transient nature of workf orce with no prior training in food safety and hygiene   
c) children/infants, who may accompany parents working in the field with the potential for transfer of 
pathogens with a human reservoir   
  
d) diverse cultural, social and traditional practices   
  
e) literac y and education level   
f) language and dialect of trainees   
  
g) need to make food safety practices realistic and easy to implement (identify enabling factors, 
motivators and incentives)   
  
h) raising awareness among trainees of symptoms and signs of disease and encourage them to act 
upon it (take personal responsibility for health)   
  
i) importance of food safety when new crops are being grown for the first time.   
  
Training programmes should be  regular, updated particularly when there is a change in product variety or 
process recorded, monitored for effectiveness and modified when necessary.   
  
Increased emphasis on training in cold chain logistics and management is recommended in line with 
advancing knowledge and technologies for both refrigeration and temperature monitoring and expanding 
international trade.   
  
  
  
  
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