Introduction to

PhilGAP
Accreditation and Inspection Section – PhilGAP Unit
Plant Product Safety Services Division
BUREAU OF PLANT INDUSTRY
Safe Food for a Healthy Life
A healthy life can be attributed by many
factors such as good environment and
lifestyle. But, one major factor that
affects it is our diet. In order to have a
healthy diet, the food that we eat must
be safe.
A Healthy and Safe Food comes from
produce with FOOD SAFETY PRACTICES
applied in all stages in the food supply chain:

FARM
“Food Safety refers to the assurance that
the food will not cause harm to the
consumer when it is prepared or eaten
according to its intended use.”
- RA 10611
Food safety issues
⤬Inappropriate use of agrochemicals
⤬Use of untreated or partially treated waste water
⤬Use of sewage or animal manure on crops
⤬Insufficient food inspection
⤬Lack of infrastructure, such as post harvest
⤬Poor hygiene, including lack of clean water supply
Foodborne illness outbreaks
can be prevented by
implementing Food Safety
Practices starting with
Good Agricultural Practices
Food Safety at the Farm Level

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Definition of GAP

Broadly, a GAP approach aims at applying available

knowledge to addressing environmental, economic
and social sustainability dimensions for on-farm
production and post-production processes, resulting in safe
and quality food and non-food agricultural products
 4 GAP Modules

ENVIRONMENTAL WORKER HEALTH,

FOOD SAFETY PRODUCE QUALITY
MANAGEMENT SAFETY & WELFARE
Preventive Measures at Primary Production
Appropriate environmental hygiene:
 farm location, wild and domestic animals and
human activity

Hygienic primary production:

 water, manure, personnel hygiene, equipment

Hygienic handling, storage and transport:

 harvesting considerations, prevention of
cross-contamination

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GAP for fertilizer usage
Raw manure or human waste must not be used for
vegetable production

Natural fertilizer must be fully composted with no

foul smell

Equipment that come in contact with untreated

manure must be properly cleaned

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 GAP for fertilizer usage
Barriers or physical containment should be part of
manure storage areas

Complete record of fertilizer preparation must be kept

Organic fertilizer should be applied pre-planting or in

early stages of growth of plant

Organic fertilizer should not be applied when produce

is nearing maturity or harvest

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Fertilizers and soil additives
Apply fertilizers based on the
quantitative information on
soil nutrient based on soil
analysis or leaf or sap analysis.
This is to optimize nutrient use
and minimize nutrient losses.
Fertilizers and soil additives
Fertilizers and soil additives
should be judiciously selected
to minimize the risk of
contamination of produce,
particularly with the heavy
metals. Only duly registered
fertilizers (inorganic and
bio/organic) should be used.
Integrated Pest Management
A pest management approach that uses all available
pest control methods to optimize a crop’s ability to
resist the pest with the least hazard to man and the
environment.

-judicious use of pesticides

-biocontrol agents

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Fertilizer & Pesticide

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When pesticides are not used properly...
▶ Development of pest resistance
▶ Destruction of natural enemies which are beneficial
▶ Potential for minor pests becoming major pests
▶ Environmental contamination
▶ Health hazard
▶ May result to increase in the cost of production

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GAP in pesticide management

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 Storage of Crop Protection Products
• Store pesticides in their original
labeled containers.
• Keep pesticides locked in storeroom
and out of children’s reach.
• Keep pesticides out of the kitchen
specially pesticide powders near
salt or sugar.
• Do not place pesticide bottles beside
bottles of vinegar, oil and soy sauce.

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 How can we reduce
pesticide residues in food?
By complying with the
provisions on the proper use
of pesticides consistent with
GAP

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 Use of registered pesticides
Apply pesticides which have
been approved by the FPA.
I Highly toxic

II Moderately toxic
The expiry dates of the agro-
chemicals is 2 years after the III Slightly toxic
formulation date /
IV Relatively non-toxic
manufacturing date, or as
indicated on the label.

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 Read and follow label instructions
Check for the following:
A) Product info
B) Directions for use – PHI
(Pre- Harvest Interval)

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Maximum Residue Limit (MRL)
Pesticide residues may be detected in
fruits and vegetables. However, this
does not necessarily mean that the crop
is not safe to be consumed.
Pesticides
Active MRL (ppm)
Ingredients for okra
Carbaryl 10.0
If applied at approved dosages, it prevent Carbofuran 0.50
residue levels that exceeds the maximum
Glyphosate IPA 0.20
residue limits (MRLs).

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Harvesting
• Appropriate maturity
indices should be the
bases in determining
the harvest time.
Harvesting
• Appropriate harvesting
technique should be
employed to optimize the
quality and other desired
characteristics of produce
during harvest or
postharvest phases.
Sources of contamination during harvesting
MICROBIAL PHYSICAL
CHEMICAL
• Workers not wearing • Metals, staplers
PPE’s • Sanitizing agent
• Stones and glass
• Personal hygiene of • Containers for
shards
workers harvesting the produce
– toxic materials • Twigs
• Washing facility for the
produce • Non food grade • Soil
containers • Filths
• Containers for harvesting
the produce – not elevated
• Fruit Rots

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Traceability
• Farm records
TRACEABILIT
– daily activities, purchase,
usage, treatment, training,
Y
spraying records etc.
• Traceability
– lot identification number,
date of planting, date of
harvest, farm source, etc.

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 Transport
• Handle harvested produce with care
• Adequate air circulation
• Control temperature
• Avoid incompatible mixed loading
• Maintain good transport conditions
• During the coolest part of the day or
during night time.

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Ultimate Guide for Producing Safe Food
PNS/ BAFS 49: 2017
1. Site History and Management
2. Planting Material
3. Soil and Soil Conservation
4. Fertilizer and Soil Additives
5. Water
6. Crop Protection
7. Harvesting and Handling Produce from Harvest
to Storage prior to Transport
8. Transport
9. Post Harvest
10. Off-farm Facility for Produce and handling and/ or Storage
11. Personal Hygiene and Farm Sanitation
12. Training
13. Waste Management and Energy Efficiency
14. Traceability and Recall
15. Documentation and Records
16. Internal Self Inspection

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Questions?
 PhilGAP
Certification
Process
Accreditation and Inspection Section – PhilGAP Unit Plant
Product Safety Services Division
Bureau of Plant Industry
 What is PhilGAP Certification?
• A certification issued to farms that follow GAP Standard
• Validation of the safety and quality of the produce

PNS/BAFS 49:2017 (2021)

Good Agricultural Practices (GAP)
for Fruits and Vegetable Farming
Why is there a PhilGAP Certification?
Legal Mandates
RA 10611 or Food Safety Act of 2013
Act to Strengthen the Food Safety Regulatory System in the
Country to Protect Consumer Health and Facilitate Market Access of
Local Foods and Food Products, and for Other Purposes

Article V, Section 16 E: Responsibilities of Food Safety

Regulatory Agencies of the Department of Agriculture.
Bureau of Plant Industry for plant foods
Why is there a PhilGAP Certification?
Legal Mandates
DA AC No. 1, s. 2018
Rules and Regulations on the Certification of PhilGAP for Crops

• Adoption of the four GAP modules

• Availability and access of Philippine agricultural crops to
neighboring ASEAN markets and other foreign markets
 Four PhilGAP Modules
Food safety  Produce quality  Environmental  Worker’s health,
management safety and welfare
PhilGAP Certification…
 is Free

 is with Traceability

 can provide access to neighboring ASEAN

markets and other foreign markets.
PhilGAP Certification Process
Who can apply?
Individual farmers
Group of farmers (e.g. cooperatives)
Agencies managing demo farms of government,
academic and/or research institutions, including
LGUs
PhilGAP Certification Process
PhilGAP applicants can apply as
Individual or as a Group
PhilGAP application
documentary
requirements

For Individual or Group

1. PhilGAP Application Form

2. Production and Harvesting
Records (Annex A)
3. List of Farm Inputs (Annex B)
PhilGAP application documentary
requirements
4. Farm or Organizational Profile
• Simple farm/site history or farm organizational chart
5. Farm Map
• Drawing or picture showing neighboring landmarks
of the farm and the directions on how to get to the area
6. Farm Layout
• Drawing or picture showing the areas occupied by the
farm
PhilGAP application documentary
requirements
7. Field Operation Procedures (per crop)
• Written farming practices of the applicant to his/her crops planted

8. Copy of Certificate of Soil Nutrient Analysis

9. Copy of Certificate of Registration

• RSBSA, SEC, DTI, CDA
10. Copy of Certificate of training on PhilGAP
PhilGAP application documentary
requirements
Additional requirements for Group application
1. Internal Control System (ICS) manual or
equivalent
2. Procedure for accreditation of farmers/growers
3. Manual of procedure for outgrowership scheme
 Certification Process
DA-RFO BPI-PPSSD AIS PhilGAPCC BPI Director

• Receives the • Evaluate application • Evaluates report of • Issues the PhilGAP

application • Prepare Inspection inspection Certiifcate
• Pre-assessment of the • Inspection Process • Recommends farm for
farm • Submit report to Certification
PhilGAPCC

Informs Applicant thru RFO

PhilGAP
Certification
Process
PhilGAP Inspection process

1 •Entrance Meeting

2 •Field Inspection

3 •Exit Meeting
PhilGAP Inspection process
1. Entrance Meeting

Introduction of PhilGAP Inspection team

Overview of PhilGAP Inspection activities
PhilGAP Inspection process
2. Field Inspection
Farm walk - uses the farm layout as guide
Field/production area
Storage (for produce, farm tools, machineries,
agrochemicals, other farm inputs)
Farm facilities (washing area, sorting area, packaging
area, disposal pits, etc.)
Interview
PhilGAP Inspection process
2. Field Inspection
• Standing Crops preferably be at harvestable stage
• Plant Produce for Laboratory Analysis will be collected
• Heavy Metal Contaminants
• Microbial Contaminants
• Pesticide Residues
PhilGAP Inspection process
3. Exit meeting
Discusses the non-compliances observed and the timeline
of the corrective actions
Monitoring of PhilGAP Certified Farms
• Once a farm is granted with a PhilGAP certificate, it shall
be subjected to monitoring for compliance at least once or
as deemed necessary during the validity of the certificate.

• The frequency of monitoring shall be based on the

inspection and monitoring report
 “Good Agricultural Practices (GAP)
refers to the practices that address
environment, economic, and social
sustainability for on farm processes, and
which will result in safe and quality food.”

(RA 10611, 2013)

 Be ONE of
the PhilGAP
Certified
Farms in
the Country!
 Department of Agriculture
Bureau of Plant Industry
Accreditation and Inspection Section

• Office Address: 692 San Andres St., Malate, Manila

• Contact No.: (02)8524-0779
Smart: 09696356730
Globe: 09953090460
• Email Address: philgap.bpi@gmail.com
• Websites: buplant.da.gov.ph
ppssd.buplant.da.gov.ph
 09994412253
Jomar ped

Thank you!