Corresponding to the Guideline on the common base of the Good Agricultural Practices ...jgap.jp/LB_01/JGAP2012tea160914.pdf · · 2016-09-14Good Agricultural Practices that allows

Corresponding to the "Guideline on the common base of the Good Agricultural Practices" of the Ministryof Agriculture, Forestry and Fisheries

Corresponding to the "JGAP Guideline for responses to radioactivity"

JGAP Japan Good Agricultural Practice

Control Points and Compliance Criteria(for farms)

Tea2012

Issue date: 20th January 2012Certification starts from: 1st March 2012

JGAP's vision

The ultimate vision of JGAP is to protect consumers through the safety of agricultural produce, to protect theenvironment of this earth and to establish sustainable agricultural management, all simultaneously.

We aim to establish agricultural production in which human, planet and economic interests can mutually coexist, and toestablish trust-based relationships among agricultural production, wholesale and consumption.

JGAP has been developed as a tool to realize safe agricultural production, environmentally friendly agriculture, safetyand welfare of workers and good sales management in Japanese farms. By implementing JGAP on a farm, you canestablish a sustainable agricultural management, as well as ensuring the trust of the consumers and food businessoperators.

JGAP is a mechanism for Good Agricultural Practices that are suitable for Japanese context of agricultural production,and is to be developed under the collaboration of producers, wholesalers and retailers in Japan. We need to establishGood Agricultural Practices that allows producers to implement in a sustainable way and that consumers and foodbusiness operators can trust in.

JGAP is a management technique that agricultural producers should implement voluntarily, but the level of theimplementation should be publically recognized through the system of inspection and certification. It should serve as astandard for producers to demonstrate their credibility as suppliers in agricultural sales.

1. Introduction p.1 D. Workers' safety and welfare p.432. How to use this document p.1 15. Workers' safety3. Scope p.24. Process of JGAP inspection and certification p.4 E. Control points for finish tea only p.485. Handling of the previous version p.56. Copyright p.57. Disclaimer p.5 p.538. Glossary p.5

Control Points and Compliance Criteria Relevant regulations and reference documentsp.57

【JGAP Basic Control Points ：A-D】A. Farm operation and sales management p.131. Farm operation2. Planning and recordkeeping3. Sales management and traceability

B. Food safety p.234. Management of soil, water and seedlings5. Fertilizer management6. Agricultural chemical management7. Hygiene management for plucking, fresh leaf transport and delivery8. Hygiene management at a tea factory

C. Environmentally sustainable agriculture p.389. Water conservation10. Soil conservation11. Consideration for surrounding lands12. Waste management, reduction and recycling13. Energy efficiency14. Environmental awareness and biodiversity conservation

Table of content

References (Important points for generalhygiene management of tea manufacturing)

A. Farm operation and sales management B. Food safety C. Environmentally sustainable agriculture D. Workers' safety and welfare

2. How to use this document

There are two ways to use this document.

One way is to use this document as a reference document for producers or producer group managers to improve the management of thefarm or the producer group. This document helps to achieve an appropriate and efficient farm/group management.

Another way is to have a third-party verify the compliance to the standard stipulated in this document (i.e. JGAP inspection and certification)in order to demonstrate to the society and to the consumers that the farm/group has implemented Good Agricultural Practices. JGAPcertification is used to identify credible producers in agricultural business.

1. Introduction

This document is about Good Agricultural Practices of the following principles, and demonstrates good farm management and its implementation.

This document lists important control points for the above four principles throughout the process of agricultural production. These controlpoints cover the basic standards that are common for all the producers, and they are written in a way that would not interfere with thespecific ways of agricultural production in each sector. By managing a farm respecting the control points of JGAP, you can achieve anappropriate implementation of all the above four principles.By implementing JGAP on a farm, you can achieve an internationally recognized level of farm management and establish trust withJGAP is a method of Good Agricultural Practices that producers should voluntarily implement. Through a self-assessment, producers canestablish a management system that continuously improves the management of a farm. It is a scientific approach to improve the safety ofagricultural produce, and producers should implement it as a mechanism of quality control. At the same time, JGAP can achieve sustainableagricultural management based on environmentally-friendly agriculture that conserves biodiversity. JGAP also helps to improve theefficiency of farm management and improves the productivity of the farm.The third-party inspection and certification system of JGAP allows certified producers to demonstrate to the society that they are credibleproducers or producer groups that are executing good farm management.

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A-D: Basic controlpoints

E: Control pointsonly for finish tea

⃝

⃝

⃝ ⃝

(1)

(2)

(3)

(4)

(5)

(6)

When the produce (fresh leaves, crude tea or finish tea) from a JGAP certified farm is mixed with non-certified produce (fresh leaves,crude tea or finish tea), it is not possible to obtain a JGAP certificate. However, only when there is a traceability system to distinguishcertified tea from non-certified tea, it is possible to obtain a certificate under certain conditions (ref. control point 3.1.2 and E3.1.3).

Finish tea processing that can be applicable for JGAP certification needs to be produced with the crude tea from the same farm. Whenthe farm uses crude tea from other farms or mixes other food products, the tea will be out of the certification scope (ref. "JGAPInspection and Certification Scope").

There are individual farm certification and group certification. Depending on the farm management and strategy, there can be a differentway of certification. Following are some examples.(i) Farm that produces, manufactures and sells its own tea → Individual farm certification, including fresh leaf production, crude teaprocessing and finish tea processing

3. ScopeThe structure of this document is divided to the basic control points and the control points only for finish tea. Depending on a farm, thecontrol points to be implemented will be different. Based on the table below, please choose the control points that are applicable for the farm.

Remarks

This category only includes production of tea leaves, plucking andshipping of fresh leaves.

There are three product names: "Green tea", "Oolong tea" and "Black tea". Product name will be displayed on the certificate, so it needsto be specified at the point of application. (Regarding the definition of "Green tea", "Oolong tea" and "Black tea", please refer to thesection 8: Glossary.)

Fresh leaf production

Scope of certification

Fresh leaf production＋Crude teaprocessing

Fresh leaf production＋Crude teaprocessing＋Finish teaprocessing

It is not possible to certify only the processing of finish tea or the processing of crude tea.

Regarding the applicability of shipping process (loading, transport, delivery), please refer to the General Regulations "JGAP Inspectionand Certification Scope".

In addition to the fresh leaf production mentioned above, this categoryalso includes reception of fresh leaves, storage of fresh leaves,manufacturing of crude tea, packaging of crude tea, their storage andIn addition to the fresh leaf production and crude tea productionmentioned above, this category includes manufacturing of finish tea,packaging of finish tea, their storage and shipping.

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(ii) Manufacturer of bought tea leaves → Individual farm certification, limiting the scope to its own farm that conducts fresh leafproduction, crude tea processing and finish tea processing(iii) Producer cooperative → Group certification, including fresh leaf production, crude tea processing and fresh tea processing of thecooperative members

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4. Process of JGAP inspection and certification Steps

①

②

③

④

⑤

⑥

"JGAP Control Points and Compliance Criteria (for farms) Tea"⇒　100% compliance to all the applicable Major Musts

95% compliance or above to all the applicable minor musts.

"JGAP Control Points and Compliance Criteria (for farms) Tea"⇒　100% compliance to all the applicable Major Musts

95% compliance or above to all the applicable minor musts.

"JGAP Control Points and Compliance Criteria (for groupmanagement)".

⇒　100% compliance to all the applicable Control Points

1. For individual farm inspection and certification 2. For group inspection and certification

Understand the "JGAP Control Points and Compliance Criteria(for farms) Tea".

Understand the "JGAP Control Points and Compliance Criteria(for farms) Tea" and the "JGAP Control Points and ComplianceCriteria (for group management)".

Establish procedures based on the "JGAP Control Points andCompliance Criteria (for farms) Tea" and implement them.

Based on the "JGAP Control Points and Compliance Criteria (forfarms) Tea" and the "JGAP Control Points and ComplianceCriteria (for group management)", develop a "Group/farmmanagement manual" and implement it.

Conduct a self-assessment and correct non-conformities.Conduct a self-assessment and internal inspection, and correctnon-conformities. Internal inspections need to be conducted tothe group management, tea processing and all member farms.

After the analysis by the inspection/certification body, only thefarms that meet the following criteria will be certified.

After the analysis by the inspection/certification body, only thegroups that meet the following criteria will be certified.

Apply for an inspection by an inspection/certification body thathas been accredited by the JGAP Secretariat. During aninspection, all the control points will be inspected, and the resultwill be defined as "Compliant", "Non-compliant" or "Notapplicable".

Apply for an inspection by an inspection/certification body thathas been accredited by the JGAP Secretariat. During aninspection, all the control points will be inspected, and the resultwill be defined as "Compliant", "Non-compliant" or "Notapplicable".The number of farms to be inspected will be a square root of thetotal number of farms, and they will be randomly sampled.

Correct the non-compliances identified during the inspection,and send the corrective action report to theinspection/certification body.

Correct the non-compliances identified during the inspection,and send the corrective action report to theinspection/certification body.

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After the initiation of inspections/certifications using the "JGAP Control Points and Compliance Criteria (for farms) Tea 2012", theinspections/certifications based on the "JGAP Control Points and Compliance Criteria (for farms) Japanese Green Tea - Version 1.0." canbe continued until the end of February 2013.

①　JGAP General Regulations②　JGAP Control Points and Compliance Criteria (for farms)③　JGAP Control Points and Compliance Criteria (for group management)The above three documents have been developed by the incorporated NPO, JGAP Secretariat. The copyright of these documents belongto the JGAP Secretariat. Production of any secondary documents based on these documents require prior authorization from the JGAPSecretariat.

JGAP Secretariat and the JGAP inspection/certification bodies do not hold any legal responsibility over the agricultural produce of JGAPcertified farms or producer groups.

Abbreviations1) GAP：It is an abbreviation of "Good Agricultural Practice", and it can be interpreted as "good way of farming", "standard for appropriate

agriculture" or "method for agricultural production process management" in Japanese. It refers to the control points that a producer shouldadhere to at each stage of agricultural production and their implementation. It encompasses the ways of farm management from theviewpoint of food safety, environmentally-friendly agriculture and workers safety.

2) ISO17025：Standard that stipulates requirements regarding the capacity of a laboratory and calibration scheme according to ISO. Thelaboratories which are certified under this standard are considered to be internationally credible.

3) JGAP：It is an abbreviation of "Japan Good Agricultural Practice", and it is a GAP developed by Japanese producers, retailers,wholesalers, manufacturers, extension officers and researchers. It is a GAP that takes into consideration the Japanese laws, Japaneseproduction context and social context.

4) JGAP Trainer：Those who have participated in the JGAP Training-of-Trainer workshop approved by the JGAP Secretariat, and who havepassed the exam and registered as JGAP trainers

5) JGAP General Regulations: Document that defines rules for the procedure for JGAP inspection and certification, display of the JGAPmark and benchmarking procedure for other GAP schemes

6. Copyright

5. Handling of the previous version (Version 1.0)

8. Glossary 　　　※ Also check "JGAP General Regulations"

7. Disclaimer

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6) JGAP mark：Registered trademark that is owned by the JGAP Secretariat. It displays that the product has been produced in afarm/producer group that conducts farm management that respects food safety, environmental protection, worker safety and welfare.

7) POPs pollutants：Pollutants whose manufacturing or use has been banned in the Stockholm Convention on Persistent OrganicPollutants (so-called "POPs", signed in May 2001). These pollutants possess characteristics, such as toxicity for human health andenvironment, resistance to decomposition, bioaccumulation and long-distance mobility.

8) Crude tea：Food product made of fresh leaves that is used as ingredient for finish tea. Ingredient for powdered green tea is also includedunder the definition of crude tea.

9) Crude tea processing：Series of process that includes reception of fresh leaves, their storage, manufacturing of crude tea, packaging ofcrude tea, their storage and shipping

10) Foreign matter：Objects that are not intended to be included

11) Potable water：Water that has been tested against the 10 critical requirements of the Water Supply Act and meets the criteria of"Ministerial ordinance on the water quality standard". It also needs to meet the radioactivity standard by the Ministry of Health, Labour andWelfare.

12) Oolong tea：It is a fermented tea that is in between green tea and black tea. It has reddish brown color, is palatable with nice flavour. It isproduced in Taiwan and Fujian province of China. It strictly refers to the tea produced only with the oolong tea variety of tea leaves, but ingeneral it refers to all half-fermented tea. (Ref. "Terminology of Tea Sciences")

13) Not applicable：Control points that are not applicable for the farm. For example, 1.3.1 (agreement with subcontractors) and 1.3.2(verification of subcontractors) would be "Not applicable" for a farm that does not have any subcontractor.

14) External quality control test：Test to verify the analytical precision of a laboratory, based on the proficiency test of a laboratory definedby the Codex Alimentarius Commission.

15) Foreign species：Species that used not to exist in Japan, which have been brought into the country by human being16) Conventional level：The level of usage of agricultural chemicals and fertilizers of the conventional agriculture conducted in the region. It

complies with the standard set by each prefectural government.17) Sensory test：Quality check, using five sensory of human being, to define the external qualities (figure, color) and internal qualities

(humidity, taste, flavour) of crude tea or finish tea. In this document, sensory test is used to detect foreign smell or foreign taste thatindicates a food safety problem.

18) Control points：Points that should be respected from the standpoint of farm operation and sales management, food safety,environmental protection, workers' safety and welfare.

19) Management operation standard：It refers to the Food Sanitation Act, Article 50 Item 2: "Hygiene maintenance of inside and outside ofa facility, extermination of mice and other insects, and other measures to be taken for the public health" and Article 51: "Standards for afacility and other requirements", which a tea factory should respect. Details are stipulated in the ordinances issued by the localgovernments.

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20) Government：It refers to the national government and the local governments.

21) Black tea：Tea made by fully using the enzymes of fresh tea leaves. It is fully fermented tea. (Ref. "Terminology of Tea Sciences")

22) Customer：A party to which the product is sold. When the product is fresh tea leaves, its customer would be crude tea factory. When theproduct is crude tea, its customer would be tea dealers. When the product is finish tea, its customer would be retailer stores andconsumers.

23) International Organization for Standardization (ISO): Standards that are established by ISO are used to achieve a certain level ofcredibility regarding the product quality, management of factories, certification bodies and laboratories.

24) Personal hygiene management：Among the procedures for food safety, it refers to basic procedures to be implemented to reduce thebiological hazards caused by human. For example, people with hand injury should not touch tea leaves with bare hands; workers need towash hands after going to toilet; shoes should be changed when going inside the tea factory; there should be a mechanism to avoid that awatch or a cellphone falls into the tea processing. (These correspond to the hygiene requirements of ISO22000)

25) Individual farm inspection/certification：Single farm (be it a corporation or an individual) going through a JGAP inspection and gettingcertified

26) Cultivation：Series of activities on the farm apart from harvesting, such as planting, pest control, weeding, fertilizing, plowing, pruning,rejuvenation and replanting

27) Workers：All the people who are engaged in agricultural production on a farm

28) Crop：It refers to tea under cultivation (which include seedling, young trees and mature trees). It is called as "tea plant" from hereonwards.29) Maximum residue limit：Based on the Food Sanitation Act, it refers to the maximum level of agricultural chemicals that could be allowedto remain on the food produce, which do not affect human health.

30) Industrial waste management form：Form in which a person who wishes to dispose industrial waste needs to fill in regarding the waste,in order to avoid the inappropriate disposal of industrial waste or potential accidents due to inappropriate disposal. It is also called"Manifest".

31) Finish tea：Tea product that is suitable for final consumption, which includes Japanese green tea, powdered tea and tea bags. For JGAPcertification, crude tea that is used as ingredients for finish tea needs to be produced in the same farm. When the farm uses crude teafrom other farms or mixes other food products, the tea will be out of the certification scope.

32) Finish tea processing：Series of process that includes manufacturing of finish tea, packaging of finish tea, their storage and shipping.

33) Self assessment：Assessing and verifying your own farm management, using "JGAP Control Points and Compliance Criteria (for farms)".It is required to conduct at least one self assessment per year under JGAP certification, and non-compliances need to be corrected.

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34) Facility：Buildings, infrastructure and equipment that are used for fresh leaf production, crude tea processing and finish tea processing ona farm. For example, it includes storage for agricultural chemicals and fertilizers, storage for agricultural equipment, tea factory, toilets etc.

35) Environmental conservation area：Following areas that are designated by the Ministry of Environment for conservation: Primeval natureconservation areas, Nature conservation areas, Prefectural nature conservation areas, National parks, Public parks, Prefectural parks,Wildlife sanctuaries, Wildlife habitat conservation areas, Wetlands under the Ramsar Convention, World natural heritages.

36) Product：Agricultural produce that is eventually delivered to a customer, such as fresh leaves, crude tea and finish tea

37) Product defect：State of a product that does not allow normal sales, such as abnormal taste or smell, deficient quantity, mistakes indisplay etc.

38) Product complaint：To receive a complaint from a client due to a product defect

39) Worker：People contracted by a farm manager

40) Minor must：Control points whose compliance is strongly encouraged

41) Pre-harvest interval：Timing of application of agricultural chemicals, as stipulated in the Agricultural Chemicals Control Act

42) Food：It refers to all types of food and drinks defined in the Food Sanitation Act, Article 4, excluding medicines and quasi-drugs that aredefined in the Pharmaceutical Affairs Act. It includes items that are not intended for final consumers. Therefore, fresh leaves and crude teaare also defined as food.

43) Food safety ：Concept that a food, when prepared and eaten in the intended manner, would not harm health of the consumers (ref. ISO22000)

44) Food safety hazard：Biological, chemical or physical substances in food or the state of food that could potentially affect human health(ref. ISO 22000). For example, biological hazard (e.g. pathogenic microorganisms), chemical hazard (e.g. heavy metals, chemical residue),physical hazard (e.g. foreign matters such as metal pieces and glass pieces, radioactive substances), contamination, multiplication orremaining by these hazards.

45) Registered laboratories under the Food Sanitation Act：Laboratories that are registered under the Ministry of Health, Labour andWelfare, based on the Food Sanitation Act. There are certain standards for registration, and analysis results of the registered laboratoriesare generally considered to be public and credible.

46) Food business operators: Entities that collect, transport, manufacture, process, store and sell food, as defined in the Food SanitationAct, Article 3. Therefore, fresh leaf producers and tea factories are food business operators.Food business operators need to acquire knowledge and techniques to ensure food safety, obtain safe ingredients for their product andconduct self assessment and other necessary measures, in order to ensure its safety under their own responsibility.

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47) Organic residue：Tea that has been rejected, leaves, branches and roots of tea plants that have been generated through cultivationactivities, such as skiffing, pruning, trimming and replanting, tea incrustation and tea dusts that are generated in factories, etc.

48) Registered laboratories under the Water Supply Act：Laboratories that are registered to the Ministry of Health, Labour and Welfare,based on the Water Supply Act. There are certain standards for registration, and analysis results of the registered laboratories aregenerally considered to be public and credible.

49) Manufacturing：It includes both manufacturing and processing, according to the Food Sanitation Act. There are crude tea manufacturingand finish tea manufacturing.

50) Integrated Pest Management：It is commonly called as IPM. Pest and disease management technique that aims to control theoccurrence of pests and diseases below the economic threshold level and maintain them at that level, by combining cultural control(removal of contagious plants and rotation), biological control (biological enemies and use of pheromones), chemical control (application ofagricultural chemicals) and physical control (stick traps and solar thermal disinfection). (ref. "Glossary on agriculture, forestry and fisheryterms" by the Ministry of Agriculture, Forestry and Fisheries)

51) Organization：Unit of JGAP certification

52) Organizational chart：A chart that clearly shows the farm manger and responsible persons for activities

53) Compost：Fermented form of plant resources, such as organic residue and straws, and of animal resources, such as excrements andurine of cows and chickens

54) Group：Organization that consists of multiple farms and has a group management

55) Group management：Entity that has a governance function according to the "JGAP Control Points and Compliance Criteria (for groupmanagement)"

56) Group inspection/ certification：Inspection and certification of both the state of member farm governance by the group managementand the state of the agricultural production process by member farms

57) Local government：It refers to prefectural governments and municipalities. It can also be called local authorities.

58) Tea：Plants that belong to the species, Camellia sinensis (L) O. Kuntze

59) Tea factory：It refers to the agricultural processing facilities that executes crude tea processing and finish tea processing

60) Compliance criteria：Criteria for objective judgment for each control point61) Plucking：Harvesting of tea leaves with the purpose of crude tea production. It includes mechanical plucking and hand plucking. (This

corresponds to "Harvesting" in the case of fruits and vegetables.)

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62) Special fertilizer：Rice bran, compost and other fertilizers designated by the Minister of Agriculture, Forestry and Fisheries (FertilizersRegulation Act, Article 2, Item 2)

63) Soil analysis：Comprehensive analysis of the state of the soil of a site with the purpose of improving crop productivity and quality,improving the efficiency of agricultural activities and calculating the appropriate fertilizer quantity and soil conditioners. It is also calledhealth examination for soil.

64) Soil map：It demonstrates soil type distribution on a map, and is a ledger for land resource.

65) Recommendations：Control points that do not affect the inspection result. It is encouraged to actively implement them in order to achievean ideal farm management.

66) Drift：Spread of applied agricultural chemicals over non-targeted objects

67) Traceability： The ability to trace from a shipped product to a producer or site where the product was produced, and the ability to tracefrom fresh leaves from a particular lot to a client to which the product was shipped

68) Fresh leaves：Food originated from tea plants that becomes ingredients for crude tea. Fresh leaves in this document refer only to theingredients for crude tea, and it do not include the leaves that are sold to be consumed fresh.

69) Fresh leaf processing：Series of process that includes fresh leaf cultivation, plucking and its shipping

70) Certification：The act conducted by an inspection/certification body which proves that the farm management/ group management itsimplementation by a farm or a producer group comply with the set standard

71) Agriculture disaster compensation system：Public insurance system that is run by the national government against natural disasters.Based on this system, each region of the country has an agricultural group called Agricultural Mutual-Aid Association. (Depending on theregion, it could be run by a city, town or village.)Those who take part in this system can receive a compensation fund from the Agricultural Mutual-Aid Association or from a localmunicipality, when there are damages caused by a typhoon, extreme cold weather, draught and deaths of livestock. The fund is paid to thesubscribers when they are affected by disasters, and it resembles insurance payment provided by an insurance company.

72) Agricultural produce：It is a general term referring to agricultural produce that has been produced from a JGAP certified farm, startingfrom fresh leaves harvested from tea plants up to finish tea.

73) Farm：Management entity which has the ownership of the agricultural produce that has been produced, which is run under the samecapital and management, and is managed under the common system.

74) Violation of rules by a farm：State whereby a farm/group does not comply with the rules for the farms and the group that have beenestablished based on the Control Points and Compliance Criteria

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75) Agricultural chemical：Fungicides, pesticides and other chemicals (including the products that include such chemical as ingredients andare specified in the cabinet order) that are used to control bacteria, nematodes, mites, insects, rats and other animals, plants and virus(hereafter referred as "pests and diseases") that affect "crop" (, which includes trees as well as agricultural produce), and growthpromotion agents, germination inhibitor and other chemicals to be used to enhance or suppress the crop physiology (ref. AgriculturalChemicals Control Act, Article 1, Item 2)

76) Pest and disease forecasting：Information that is published to report the pest and disease infestation status and to alert the producers

77) Major must：Control points that are most important and critical for legal compliance and food safety

78) Fertilizer：Substances that are applied to the soil with the objective of contributing to the plant nutrition and to induce chemical changes inthe soil that supports plant growth, and substances that are applied to plants with the objective of contributing to the plant nutrition (Ref.Fertilizers Regulation Act). Under the definitions of JGAP, the term "fertilizers" also include soil conditioner, soil revitalizer, plantstrengthener, foliar fertilizer, compost, mulching materials (rice straw, weeded grass, wood barks, etc.) and other inputs (inputs that havefertilizing effect but are not registered, plant revitalizers, repellents etc.)

79) Item：Products that can be applied as "tea" of JGAP certified produce, and it includes green tea, black tea and oolong tea. It does notinclude tea that has been fermented with microorganisms such as yeast, which is so-called post-fermented tea (Pu-erh tea).

80) Near-miss cases：Cases that give you a chill or a shock which could have led to an accident. It is a concept to prevent accidents inadvance.

81) Normal fertilizer：Fertilizers except for specific fertilizers (ref. Fertilizers Regulation Act, Article 2, Item 2)

82) Non-compliance： State whereby a farm/group does not meet the control point and the compliance criterion

83) Protective clothing：Clothing to protect body from chemicals during agricultural chemical mixing and application

84) Protective equipment：Equipment apart from clothing, which are to protect body from chemicals during agricultural chemical mixing andapplication. It includes hats, goggle, chemical-filtered mask, gloves and rubber boots.

85) Site：Tea sites that are cultivating tea plants (The sites that have been planted in less than one year or the sites that are going to beplanted are called "new sites".)

86) Workers' accident compensation insurance：It is a system based on the Workers' Accident Compensation Insurance Law. If a workerwas injured, became sick, became disabled or died, due to an incident during work or commuting, the system provides insurance fund tothe affected worker or to the bereaved family.

87) Risk：Combination of the probability of a potential hazard and the degree of its harm (ref. ISO/IEC Guide 51)

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88) Risk analysis：To check the risks that can exist in the production environment, in the production process and in the produce. It is alsocalled risk assessment.

89) Green tea：Non-fermented tea that is prepared by inactivating the enzymes present in fresh leaves, by steaming and roasting freshleaves. Its variety includes sencha, bancha, gyokuro, kabusecha, tencha and kamairicha.

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No. Level Control Points Compliance Criteria Yes No NA Comment

A　Farm operation and sales management1. Farm operation1.1 Basic principles

1.1.1 MajorMust

Spontaneousimplementation of JGAP

The producer can explain the reasons for the implementation of JGAPand the purposes of implementation.

1.1.2 MinorMust

Organization, tidiness,and cleanness

(1) The sites and infrastructures are regularly cleaned.(2) There is no waste or litter in the fields and infrastructures.

1.2 Management of resources

1.2.1 MajorMust

Responsibilities andauthorities

There is an organizational chart that clearly shows the followingpersonnel.

(1) Farm manager(2) Person responsible for product management(3) Person responsible for fertilizer application(4) Person responsible for agricultural chemical application(5) Person responsible for storage of agricultural chemicals(6) Person responsible for worker safety

1.2.2 MajorMust

Basic information of sitesand facilities

The sites and facilities (stores etc.) are identifiable, and the latestinformation of the following is available:(1) site's name or number, its location (lot number etc.), area size,variety planted(2) facility's name, its location (lot number etc.)(3) map of the sites and facilities that shows their surroundings

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1.2.3 MajorMust

Basic information of thetea factory

The tea factory is identifiable, and the latest information of the followingis available:(1) Tea factory's name(2) Tea factory's location(3) Manufactured item (i.e. green tea, oolong tea or black tea)(4) Sketch of the tea factory that shows its surroundings(5) Layout of the tea factory (infrastructure related to energy and water,manufacturing equipment and machinery, storage for materials, tools,oils, cleaning tool, etc., shipment and receipt area, entrances and exits,place to change shoes, area for break and smoking, eating anddrinking places, toilet, changing place, hand-washing facilities, wastestorage facilities, etc.)

1.2.4 MinorMust

Appropriate maintenanceof equipment andmachinery on the site

(1) Fertilizer application equipment, agricultural chemical applicationequipment, tea garden management machine and other motorizedequipment and machinery are checked and maintained at least once ayear, and checked before use when necessary, so as to prevent laboraccidents, product contamination or environmental contaminationcaused by failure of equipment or machinery(2) There is a record of regular checks and maintenance of equipmentand machinery.(3) When the producer uses external check and maintenance service(including repairs), receipts and relevant documents are kept.

1.2.5 MinorMust

Appropriate maintenanceof equipment andmachinery of the teafactory

(1) Equipment and machinery in the tea factory are checked andmaintained at least once a year, and checked before use whennecessary, so as to prevent labor accidents, product contamination orenvironmental contamination caused by failure of equipment ormachinery(2) There is a record of regular checks and maintenance of equipmentand machinery.(3) When the producer uses external check and maintenance service(including repairs), receipts and relevant documents are kept.

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1.2.6 MajorMust

Assessment of thesuitability of a new site

The decision to use a new site is taken based on the analysis of thefollowing points:(1) Site history(2) Soil type(3) Safety of the soil(4) Water type(5) Safety of the water(6) Safety of the activities(7) Risk of agricultural chemical drift

1.2.7 MinorMust

Measures taken againstthe problems of a newsite

In the case whereby any risk was identified in the analysis conductedunder the Control Point 1.2.6, corrective measures have been taken,and the problems and improvements are recorded.

1.2.8 Recom.

Protection of intellectualproperties

(1) The producer applies for a patent for the new technology developedby the farm.(2) The producer registers the new variety developed by the farm.(3) The producer conducts trademark registration of the new brandproduct created by the farm.

1.2.9 Recom.

Preparedness againstdisasters

When possible, the producer takes part in the Agriculture DisasterCompensation System.

1.3 Management of subcontractors

1.3.1 MajorMust

Agreement withsubcontractors

When the producer subcontracts activities that are directly related toagricultural production process, such as planting, agricultural chemicalapplication, fertilizer application, plucking and tea manufacturing, thesubcontractors have agreed to comply with the "JGAP Control Pointsand Compliance Criteria" that are relevant to their services.

1.3.2 MajorMust

Verification ofsubcontractors

The producer verifies whether the subcontractors comply with therelevant JGAP control points.

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1.4 Correcting non-compliances of the rules of the farm and self assessment

1.4.1 MajorMust

Correcting non-compliances of the rulesof the farm

(1) There is a written procedure to manage non-compliances againstthe rules of the farm based on JGAP. The management procedureincludes the record of the non-compliance found, its causes andcorrective actions.(2) When a non-compliance is found, it is handled according to theprocedures defined in (1).

1.4.2 MajorMust

Implementation of a selfassessment

A record shows that a self-assessment against JGAP has beenconducted for at least once a year.

1.4.3 MinorMust Credible self assessment

Self assessment has been conducted by a person who sufficientlyunderstands JGAP.

For example, there are following ways of conducting a JGAP selfassessment.Farm manager of a JGAP certified farm conducts an assessment.Producer conducts a self assessment together with a JGAP trainer.Producer conducts a self assessment upon a sufficient training andguidance from a JGAP trainer.

1.4.4 MajorMust

Improvements based onself assessment

As the result of the self-assessment, non-conformances are corrected.A record shows that they have been corrected.

2. Planning and recordkeeping2.1 Production planning

2.1.1 Recom. Production plan

The producer manages the farm with an annual, mid-term or long termproduction plan regarding variety selection, cultivation method,plucking plan, renovation and replanting, infrastructure development,capital investment and human resource development.

2.2 Record management

2.2.1 MajorMust Farm diary There is a record of the activities implemented in the site and in the tea

factory.

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2.2.2 MajorMust Management of records

All records required by JGAP in the past three years are kept andavailable for inspection. For the first inspection, the records for the pastthree months are available. For the second inspection, the recordsbetween the first and the second inspection plus three months areavailable. In the third inspection, the records of the past one year andnine months are available.

3. Sales management and traceability3.1 Sales management

3.1.1 Recom.

Contract with thecustomers

(1) When the farm has a specific customer, the content of the salesagreement is recorded and shared by the customer.(2) When the farm contracts a broker for sales of the products, thecontent of agreement is recorded and shared by the broker as much aspossible.

The content of an agreement for the above (1) and (2) can includecultivation method, manufacturing method, quantity, price, submissiondate, sales commission, payment date, customer name, produce,quality, production protocol, quantity and/or weight, price, submissiondate, payment date, pledge regarding the safety of products, etc.

3.1.2 MajorMust

Identification of freshleaves and crude teaproduced in a JGAPcertified farm

(1) When there are agricultural produce from a JGAP certified farm andthat from non-certified farms, they are clearly identified and managed.(2) The above two are identified in records.(3) If certified produce is processed after non-certified produce isprocessed, the equipment and machinery is thoroughly cleaned, andthe cleaning is recorded.

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3.2 Identification and traceability

3.2.1 MajorMust

Display and identificationof crude tea

Container with crude tea ready for shipment has the following display,which includes legal requirements. When they cannot be displayed inthe container, it can be specified in the invoice.

(1) Name(2) Ingredients (including food additives)(3) Origins of the ingredients(4) Quantity(5) Manufacturer' name or its cooperate name and its address(6) Other items required for the identification of crude tea (shippingdate and variety for the manufacturing lot of crude tea)

3.2.2 MajorMust

Traceability betweenshipped crude tea and itsmanufacturing data

(1) The following items regarding crude tea shipment are recorded. i) Customer ii) Shipment date iii) Identification of items, if there are more than one (i.e. green tea,oolong tea or black tea) iv) Quantity v) Manufacturing lot

(2) Manufacturing record of shipped crude tea is identifiable.

3.2.3 MajorMust

Traceability betweencrude tea manufacturingand fresh leaf receipt

(1) The following items regarding crude tea manufacturing arerecorded. i) Manufacturing lot ii) Manufacturing date iii) Manufacturing quantity iv) Lot of fresh leaf received for crude tea manufacturing

(2) Receipt record of the fresh leaves used for manufacturing isidentifiable.

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3.2.4 MajorMust

Traceability betweenfresh leaf receipt andfresh leaf harvesting data

(1) The following items regarding fresh leaf receipt are recorded. i) Lot of fresh leaves received ii) Site number or name iii) Other necessary information for identification (plucking method,cultivation method, etc.) iv) Date of receipt at the factory v) Quantity of fresh leaves received

(2) If the date of fresh leaf receipt and the date of plucking are different,the plucking date is identifiable for each fresh leaf receipt.

3.3 Product management, MRL analysis and radioactivity analysis

3.3.1 MajorMust

Person responsible forproduct management

There is a person responsible for product management, and theperson manages the following operations. (ref. Control Point 1.2.1)

(1) Management of product type and standard (item, variety, cultivationmethod, plucking method, plucking timing, manufacturing method, etc.)(2) Management of packaging, packaging materials and shippingpreparation including weighing and counting(3) Management of product display(4) Management of produce safety and quality(5) Management of product complaint or product defect, andorganization of product recalls

3.3.2 MajorMust Handling of radioactivity

The producer can explain the safety of its product regardingradioactivity. In order to explain about the safety, for example theproducer can quote the outlook of the municipality that he/she belongsto, and/or conduct own radioactivity analysis of the product.

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3.3.3 MajorMust

Awareness of the MRLs(Maximum ResidueLimit)

(1) The producer has the information on the MRLs of the country wherethe produce is traded, or the producer knows how to obtain theinformation.(2) The producer ensures that the produce meets the MRLs of thecountry where the produce is treaded. For example, changing theagricultural chemical, using the result of a MRL analysis etc.

3.3.4 MajorMust

Sampling for a MRLanalysis

(1) The producer chooses samples with the highest risks, according toactive ingredients, harvest timing and location, considering theagricultural chemicals used on the farm and the drift of the agriculturalchemicals used in surrounding farms.The following can be considered for choosing active ingredients forsampling.- Active ingredient that has been applied most close to the harvestingperiod- Active ingredient that has been applied frequently- Active ingredient that is more likely to remain on tea as residue- Active ingredient that is not registered for tea (when a producer canidentify the active ingredients contained in the chemical drift fromsurrounding farms)(2) Sampling method is recorded.

3.3.5 MajorMust

Implementation of a MRLanalysis

Based on the sampling method according to the Control Point 3.3.4,the producer conducts a MRL analysis at least once a year to verify theappropriate use of agricultural chemicals. Analysis result is kept.

3.3.6 MinorMust

Credibility of thelaboratory

The laboratory that conducts MRL analysis meets at least one of thefollowing requirements:(1) Registration based on the Food Sanitation Act, accreditationagainst ISO17025(2) Participation in the external inspection of analysis quality at least ayear to conduct appropriate quality control(3) Recognition by the JGAP Secretariat

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3.3.7 MajorMust Accurate weighing

(1) The producer regularly verifies the measure that is used forweighing crude tea for shipping or weighing fresh leaf receipt, toensure that it is weighing accurately(2) Weighing method complies with the Measurement Act.

3.3.8 Recom. Storing of lot sample

In order to prepare for a potential product complain, the producerkeeps a sample for each manufacturing lot and stores them during theseason.

3.3.9 MajorMust

Correct display of JGAPtrademark

(1) The producer has a license agreement for JGAP trademark use.(2) The producer uses the trademark according to the JGAP GeneralRegulations.

3.4 Response to product complaint and product defect, and product recall

3.4.1 MajorMust

Appropriate response toa product complaint orproduct defect

(1) There is a procedure for product complaint and product defect, andthe procedure is implemented.(2) There is a record of the content of the product complaint andproduct defect, responses to the situation, causes of the problem andcorrective actions.(3) The need to recall the product is considered, and when it isnecessary, the Control Point 3.4.2 is applied.

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3.4.2 MajorMust Product recall

(1) There is a documented procedure on recall (including the incidentof MRL exeedence, radioactivity limit exeedence or violation of JASregulations on product label use). The documentation includes thefollowing information:- Corresponding lot to be recalled (Ref. Control Point 3.2.2)- Notification and consultation with the affected clients and withrelevant government authorities (public health center, agriculture andforestry office, National Federation of Agricultural CooperativeAssociations, etc.)- Method of recall and reconciling stock- Disposal of recalled product- Investigation on the cause of the problem and corrective measures- Notification to the inspection/certification body

(2) When there is a need to recall product, the procedures defined in(1) is implemented. The result of the recall is recorded.

3.4.3 Recom. Product recall test

(1) The producer conducts a test on product recall procedureestablished under the Control Point 3.4.2 once a year, and records thetest result.

(2) Based on the result of the test, the producer revises the productrecall procedure established under the Control Point 3.4.2.

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B Food safety4. Management of soil, water and seedlings4.1 Soil management

4.1.1. MinorMust

Ensuring the safety ofthe soil

(1) If the farm is located in the area with soil contamination recognizedby the government, the producer follows the government instruction.(2) If there is suspect of soil contamination caused by the surroundingenvironment assessed under the Control Point 1.2.2 (3), by the sitehistory (residue of PoPs substances, such as drin compounds, heavymetals, radioactive substances, etc.) or by the earth brought by anotherplace, the producer conducts soil analysis to verify its safety.(3)When any problem is detected, the producer consults governmentinstitutions and follow their advices.

4.2 Management of water used in cultivation

4.2.1 MinorMust

Verification of the safetyof the water used incultivation

According to the following information, the producer assesses, at leastonce a year, whether the water used in cultivation, such as irrigationwater, water used for mixing agricultural chemicals and water used forfrost protection, has any potential hazard that could contaminate theproduce.

(1) The conditions of the surrounding areas, as has been assessedunder the Control Point 1.2.2 (3)(2) The result of the water analysis conducted by the government orlocal municipality, on the water from the river or well near the watercollection point, (including the result of the environmental radioactivitylevel monitoring)

4.2.2 MinorMust

Countermeasures to theproblems of the waterused in cultivation

Based on the result of the above verification, the producer conducts awater analysis and takes necessary countermeasures to the problemswith high risks.

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4.3 Seedling selection and management

4.3.1 MinorMust Variety selection

The producer has selected the variety from various perspectives, andcan explain the reasons for the selection. Reasons for selection caninclude the following examples:Suitability to the soil and the climate, commercial demand, resistanceto diseases and pests, lower requirements of agricultural chemicalsand fertilizers.

4.3.2 Recom.

Obtaining healthyseedlings

The producer verifies that seedlings are free of pests and diseases,before purchase.

4.3.3 MajorMust Origin of seedlings

The producer implements the following for the seedlings that havebeen planted in the past one year.(1) When seedlings are purchased, the producer has a record or acertificate that contains its variety name, origin location and seller.(2) When the producer grows his/her own seedlings, the origin of thescions (site name or number) is recorded.

4.3.4 MajorMust

Compliance with thevariety registrationsystem

The producer obtains necessary permissions to cultivate seedlings ofthe registered varieties.

4.3.5 MinorMust Planting record

The producer records the following information regarding planting.(1) Planting date(2) Site name or number

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5. Fertilizer management (including soil conditioner, soil revitalizer, plant strengthener, foliar fertilizer, compost, mulching materials, etc.)

5.1.1 MinorMust

Person responsible forfertilizers

(1) There is a designated person responsible for the fertilizer selection,application planning and instructions on the application. (Ref. ControlPoint 1.2.1)(2) There is a documental evidence which shows that the person hasreceived training course provided by a fertilizer manufacturer, fertilizerdistributor, governmental institution or agricultural cooperative.Alternatively, the person can be receiving advices from extensionofficers or an agricultural cooperative.

5.1.2 MajorMust

Appropriate applicationplanning

The producer establishes a fertilizer application plan based on thestandards of the local government or agricultural cooperative (i.e.standard application rate, cultivation calendar) and the soil analysis, inorder to improve the product quality as well as to protect theenvironment. The soil analysis includes at least analysis on nitrogen,phosphorus, potassium, lime, magnesium, pH and EC.

5.1.3 Recom. Desirable soil analysis The soil analysis includes CEC-C/N ratio and micronutrients.

5.1.4 MinorMust

Awareness of thenutrient composition offertilizers

(1) The producer is aware of the nutrient composition of the normalfertilizers and keeps their composition tables.(2) The producer is aware of the nutrient composition of the specialfertilizers.

5.1.5 MajorMust Safety of sludge fertilizer

If a producer uses fertilizer made of sludge, it needs to be registered asnormal fertilizer, and the producer should be able to verify that it meetsthe public standards and governmental standards on pollutants, suchas heavy metals and radioactive substances.

5.1.6 MinorMust

Safety of specialfertilizers, mulchingmaterials and otherinputs

The producer verifies that a fertilizer does not contain a potentialhazard that can contaminate produce (heavy metal, chemicalsubstance, microorganisms, radioactive substances, etc.) by findingout its ingredients (including origin where it has been taken), itsmanufacturing process and/or its analysis result.

5.1 Fertilizer selection and application planning (including soil conditioner, soil revitalizer, plant strengthener, foliar fertilizer, compost, mulching materials, etc.)

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5.2.1 MinorMust

Verification of fertilizerapplication equipmentbefore use

The producer conducts a test application to verify that the application isprecise. For example, the producer verifies that the nozzle is notclogged.

5.3.1 MajorMust

Recording of fertilizerapplications

Following items are recorded regarding fertilizer applications:(1) Applied location (site name or number) (Ref. Control Point 1.2.2)(2) Application date(3) Fertilizer name and its composition (when there is nutrientcomposition)(4) Applied quantity(5) Application method (including the identification of the applicationmachinery)(6) Operator's name

5.4.1 MajorMust

Storage of fertilizers thatcan generate heat, igniteor explode

When the producer stores fertilizers that can potentially generate heat,ignite or explode (e.g. ammonium nitrate, nitrate of potash, quicklime),the producer asks the distributor or the manufacturer of the fertilizersabout their safe storing method and follows their instructions.

5.4.2 MajorMust

Storing conditions offertilizers

Fertilizers are stored in a way that they do not get in contact withproduce, propagation materials, packaging materials, harvestingcontainers and agricultural chemicals. Fertilizers are stored in a waythat they would not contaminate water sources.

5.4.3 MinorMust

Storage of packagedfertilizers

The storage of packaged fertilizers meets the following requirements.(1) The place is covered, and the fertilizers would not be affected bythe sunlight, frost or rain. Especially quicklime and nitrolime areprotected from water leakages.(2) The place is kept clean and free of waste or spilled fertilizer.(3) Fertilizers are not placed directly on the soil.

5.2 Preparation and application of fertilizers (including soil conditioner, soil revitalizer, plant strengthener, foliar fertilizer, compost, mulching materials, etc.)

5.3 Fertilizer application record (including soil conditioner, soil revitalizer, plant strengthener, foliar fertilizer, compost, mulching materials, etc.)

5.4 Fertilizer storage (including soil conditioner, soil revitalizer, plant strengthener, foliar fertilizer, compost, mulching materials, etc.)

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5.4.4 Recom.

Storage of organicfertilizers

The floor of the organic fertilizer storage is made of non-absorbentmaterials (e.g. concrete). The organic fertilizer storage has a cover orwalls to protect from wind and rain, and has a mechanism to preventwater contamination from spilled liquid.

5.4.5 MinorMust

Fertilizer stockmanagement

(1) There is an inventory of fertilizer stock.(2) Based on the purchasing records and application records offertilizers, each input and output of the stock is recorded in theinventory. The inventory allows the verification of the current stock offertilizers. When it is difficult to calculate the exact remaining amountfor certain types of fertilizers, the current stock can be verified by othermeans.

6. Agricultural chemical management 6.1 Selection and application planning of agricultural chemicals

6.1.1 MajorMust

Person responsible foragricultural chemicals

(1) There is a designated person responsible for selecting agriculturalchemicals, establishing an application plan and instructions on theapplications. (Ref. Control Point 1.2.1)(2) The person has a qualification as a agricultural chemicalmanagement instructor, governmental extension officer, agriculturalcooperative's extension officer or other equivalent qualifications thatare recognized by the prefectural government. Alternatively, theproducer can receive advices or training from the above-mentionedqualified persons, from a pest and disease prevention center or froman agricultural extension center.

6.1.2 MinorMust

Collection of the latestinformation onagricultural chemicals

The person responsible for agricultural chemicals puts effort to achievebetter safety and efficiency of plant protection, by improving his/herknowledge on agricultural chemicals, by obtaining latest informationabout agricultural chemicals, etc.

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6.1.3 MajorMust

Application of theminimum necessaryquantity of agriculturalchemicals

The responsible person for agricultural chemicals puts efforts to reducethe use of agricultural chemicals by suppressing the damages causedby pests and diseases, through IPM (Integrated Pest Management)techniques and the combination of cultural, biological, physical andchemical controls of pest.

For example, the person implements the following techniques.(1) Prevention of pests and diseases(2) Monitoring of the pests and diseases in order to decide on a controlmethod and its timing(3) Application of the minimum necessary quantity of agriculturalchemicals, based on the monitoring

6.1.4 MajorMust

Agricultural chemicalapplication program

The responsible person for agricultural chemicals establishes anapplication program that meets the following requirements:

(1) There is a list of agricultural chemicals to be used on the farm,which includes their commercial name, active ingredients, target crop,and target pest or disease. This could be a pest control table publishedby a local municipality or agricultural cooperative.(2) The agricultural chemicals to be used on the farm are registered fortea in the country of production. In the case of Japan, the agriculturalchemicals need to be registered under the Ministry of Agriculture,Forestry and Fisheries.(3) When tea is going to be exported, the agricultural chemicals thatare prohibited in the country of export destination should not beapplied. Even when an agricultural chemical is allowed, the producerneeds to check the MRL of the chemical before selecting it (ref. ControlPoint 3.3.5). As for fresh leaves and crude tea, this action is necessaryonly when the client indicates that the product will be exported.(4) The application program complies with the permitted frequency ofapplication, total number of applications and application timing (e.g.pre-harvest interval) of the agricultural chemicals.

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6.1.5 MinorMust

Prevention of thedevelopment ofresistance

The producer is aware of the agricultural chemicals applied in the past,and establishes an application program so as to prevent thedevelopment of resistance. When there are instructions on the label,the producer follows them.

6.2 Preparation and application of agricultural chemicals

6.2.1 MajorMust

Decision on agriculturalchemical applications

(1) The person responsible for agricultural chemicals decides on theirpreparation and application (application date, products, site, dosage)according to the application program developed under the ControlPoint 6.1.4.(2) When there is a need to change the application program, theresponsible person checks that it still meets (2), (3) and (4) of theControl Point 6.1.4.

6.2.2 MajorMust

Preparation ofagricultural chemicals

The operator(s) of agricultural chemical applications do(es) not prepareor apply agricultural chemicals without the permission of the personresponsible.

6.2.3 MinorMust

Verification of applicationequipment before use

(1) Nozzle, hose, joints of the equipment are checked, and testspraying is conducted to ensure accurate applications.(2) It is verified that the application equipment is well cleaned.

6.2.4 MinorMust

Appropriate place forpreparation

(1) Agricultural chemicals are prepared in a place where there is norisk of contamination of the produce or the environment.(2) There is a broom, dustpan, plastic bag etc. nearby, for cleaning incase of spillage.

6.2.5 MajorMust

Accurate measuring andmixing of agriculturalchemicals

(1) There is equipment to measure agricultural chemicals accurately.(2) Measuring is conducted at a flat place, and mixing with water isdone accurately.(3) A measuring cup is washed three times after use, and the washingwater is poured into the tank to be used for application.(4) Application mix is calculated accurately based on the applicationarea to avoid having remaining application mix. (ref. Control Point6.3.1)

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6.2.6 MajorMust

Compliance with labelinstructions (No.1)

The producer verifies the label instructions regarding the target crop(tea), target pest or disease, dilution rate or dosage, applicationmethod (fumigation, irrigation, etc.), mixing and other precautions, andfollows these instructions.

6.2.7 MinorMust


The labels are checked in order not to use expired agriculturalchemicals.

6.2.8 MajorMust


The records show that the application frequency, total number ofapplications and timing of applications (e.g. pre-harvest intervals) arefollowing the label instructions.

6.3 Cleaning after application and recordkeeping

6.3.1 MinorMust

Appropriate disposal ofremaining applicationmix

(1) The producer uses up all the application mix. (ref. Control Point6.2.5)(2) The remaining application mix is disposed in a way that follows theinstructions of the local municipality. In the absence of an instruction,the producer applies it over the crop right after the application, ensuringthat the total dosage does not exceed the label instruction. When thereis still remaining application mix, the producer disposes it to adesignated place on his/her own property in a way that it would notaffect the crop or water sources.

6.3.2 MinorMust

Washing of applicationequipment

(1) After application, the application equipment, hose, nozzle, jointsand tank are immediately washed, according to the procedure thatensures that no residue is left on the equipment.(2) There is a designated area for equipment washing.(3) Equipment that still has residue on it is not used for other purposes.

6.3.3 MinorMust

Appropriate disposal ofthe equipment washingwater

Water used for washing application equipment is disposed in a waythat follows the instructions of the local municipality. In the absence ofan instruction, the producer disposes it to a designated place on his/herown property in a way that it would not affect the crop or water sources.

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6.3.4 MajorMust

Records of agriculturalchemical applications(No.1)

Records of agricultural chemical applications contain the followinginformation. As for (4) and (6), it can refer to the list of agriculturalchemicals (ref. Control Point 6.1.4).

(1) Target crop or variety (target crop under the agricultural chemicalregistration)(2) Applied location (site name or number)(3) Application date(4) Trade name and active ingredients of agricultural chemicals(5) Dilution rate and application quantity (for the agricultural chemicalsthat need to be diluted) or dosage per 10 acre (for the agriculturalchemicals that do not need to be diluted)(6) Application timing (e.g. pre-harvest interval)

(4) and (6) can be drawn from the list of plant protection products inuse. (Ref. control point 6.1.4)

6.3.5 MinorMust

Records of agriculturalchemical applications(No.2)

Records of agricultural chemical applications contains the followinginformation. As for (2) and (3), it can refer to the list of agriculturalchemicals, and (4) can refer to the organizational chart (ref. ControlPoints 1.2.1 and 6.1.4).

(1) Operator name(2) Reason for application (name of target pest, disease or weed)(3) Application method (including the identification of the applicationmachinery)(4) Person responsible for agricultural chemicals

6.4 Agricultural chemical storage

6.4.1 MajorMust

Person responsible foragricultural chemicalstorage

(1) There is a designated person responsible for agricultural chemicalstorage, and the person's name is displayed on the store. (ref. ControlPoint 1.2.1)(2) The person manages the key of the store to prevent misuse orrobbery.

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6.4.2 MajorMust

Storing conditions ofagricultural chemicals

(1) The store is sound and is kept locked.(2) There is a warning sign about the danger.(3) If poisonous substances, deleterious substances or hazardousmaterials are stored, there is a warning sign about their danger.

6.4.3 MajorMust

Prohibition of replacingcontainers, andpreservation of the labeldisplay

The agricultural chemicals are stored in their original containers. Incase where a chemical needed to be put into a different container, anew container needs to have the information of the label of the originalcontainer.

6.4.4 MajorMust

Storage of flammable orignitable agriculturalchemicals

When agricultural chemicals that are flammable or ignitable (e.g. oil,emulsion) are stored, the producer verifies with the distributor ormanufacturer of the agricultural chemicals about their storing method,and follows their instructions.

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6.4.5 MinorMust

Storing method ofagricultural chemicals

(1) The opened bottles or packages are well-sealed so as to preventspillage.(2) The powders and granulars are placed above the liquids so as toprevent mixing in case of spillage. Retention trays can also be used.(3) Agricultural chemicals that are used on crops and those that are notused on crops (herbicide or other products used outside the sites) areseparated so as to prevent misuse.(4) In case of spillage, there are trays or retention walls for the openedbottles or packages and for the products with delicate packaging.These trays or walls are adequate for the volume of agriculturalchemicals to be contained. There are sand, broom, dustpan, wastebag, etc. to clean spillage.(5) The store is cool and dry. If there is a temperature requirement onthe label, the required temperature is maintained.(6) If there are other storage instructions on the label, they arefollowed.(7) The storage is well-ventilated, in case of a walk-in storage.(8) There is enough light to read the labels.(9) Agricultural chemicals, mixing equipment and applicationequipment are stored in a way that they do not come in contact with theother inputs, such as fertilizers, plucking bags, fuels, machinery andagricultural produce.(10) The shelves of the store do not absorb agricultural chemicals.

6.4.6 MajorMust

Management of expiredagricultural chemicals

Expired agricultural chemicals are separately stored. When they arediscarded, the Control Point 12.1 is respected.

6.4.7 MinorMust

Stock management ofagricultural chemicals

(1) There is a stock inventory of agricultural chemicals.(2) Based on the purchasing records and application records ofagricultural chemicals, each input and output of the stock is recorded inthe inventory. The inventory allows the verification of the current stockof agricultural chemicals.(3) Opened bottles or packages are used first.

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6.5 Agricultural chemical drift

6.5.1 MajorMust

Awareness of the risks ofdrift

The producer knows which crops are cultivated in the surroundingfarms, and is aware of the risks of drift of agricultural chemicals fromthese farms (ref. Control Point 1.2.2 (3))

6.5.2 MinorMust

Countermeasures to thedrift

The farmer takes countermeasures to prevent drift, such ascommunication with the producers of the surrounding farms. Thecontent of communication can include the timing of application ofagricultural chemicals, timing of harvesting, method of application, etc.For the problems of drift that cannot be resolved by communication, theproducer takes countermeasures, such as establishment of bufferzones and windbreak barriers. The countermeasures take into accountthe Control Point 11.1.

7. Hygiene management for plucking, fresh leaf transport and delivery

7.1 MajorMust

Development of anactivity flow chart

(1) There is a documented flow chart of activities, starting fromplucking, fresh leaf transport to the tea factory, up to the fresh leafdelivery at the tea factory. The documented flow chart includes theactivities, their locations, equipment and machinery used.(2) If there are different types of activities (different plucking methods,such as hand plucking, portable harvesting machine, riding-typeharvesting machine, different transportation methods, etc.), eachactivity is clearly documented.(3) When there is a change in the activities, their locations, equipmentand machinery used, the documented activity flow chart is modified.

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7.2 MajorMust

Identification of potentialfood safety hazards andrisk assessment

(1) Based on the basic information on the site and facilities (map ofsurrounding areas etc.) developed under the Control Point 1.2.2 andbased on the activity flow chart developed under the Control Point 7.1,the farm has identified the potential food safety hazards, and assessesthe possibilities of these hazards to contaminate, proliferate or remainon produce, at least once a year. The risk assessment considers thefollowing.- Site and surrounding areas- Inputs (covering material, etc.)- Machinery- Fuels, oils- Harvesting container (bag, etc.)- Transport vehicle- Personal hygiene condition of workers(2) If there is any change on the basic information on the site andfacilities (map of surrounding areas etc.) developed under the ControlPoint 1.2.2 and based on the activity flow chart developed under theControl Point 7.1, the producer re-conducts the assessment.(3) The above assessments are documented.

※Potential hazards can include the following.a. Biological hazards：pathogenic microorganismsb. Chemical hazards：chemical substances, such as agriculturalchemicals, fertilizers and oilsc. Physical hazards：foreign matters, such as glass, metal, plastics,wood, stones, sand, ash, insects, other animals and plants

7.3 MajorMust

Defining procedures,rules, and workinstructions to ensurefood safety

Based on the assessment conducted under the Control Point 7.2, thereare documented procedures, rules, and work instructions on eachactivity to ensure food safety. Documentation can be in a form ofdisplay on the farm.

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7.4 MajorMust

Communication andimplementation of theprocedures, rules andwork instructions

(1) The person responsible for product management hascommunicated and trained the workers on the procedures, rules andwork instructions defined under the Control Point 7.3.(2) The person responsible for product management verifies that all theworkers are implementing the procedures, rules and work instructions.

8. Hygiene management at a tea factory 8.1 General hygiene management of a tea factory

8.1.1 MajorMust

Awareness on themanagement operationstandards on foodhygiene

The producer is aware of the management operation standards onfood hygiene, stipulated by the ordinances issued by the localgovernments, and considers the standard for the risk assessmentunder the Control Point 8.2.2.※Refer to "References: Important points for general hygienemanagement of tea manufacturing"

8.1.2 Recom.

Obtaining knowledge onfood hygiene

The person responsible for product management obtains knowledgeand information about food safety and hygiene management atplucking, shipping and delivery, by reading books and articles or byparticipating in workshops and courses.

8.2 Management of crude tea processing based on food safety hazard analysis (risk assessment)

8.2.1 MajorMust


(1) There is a documented flow chart of activities, starting from freshleaf receipt and crude tea shipping and delivery. The documented flowchart includes crude tea transport and foreign matter removal process.(2) There are separate documented flow charts for the manufacturingprocess of each product (green tea, black tea and oolong tea).(3) When there is a change in the activities (addition of machinery etc.)the documented activity flow chart is modified.

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8.2.2 MajorMust


(1) Based on the basic information on the tea factory (sketch of thesurroundings and layout of the factory, etc.) developed under theControl Point 1.2.3 and based on the activity flow chart developedunder the Control Point 8.2.1, the farm has identified the potential foodsafety hazards, and assesses the possibilities of these hazards tocontaminate, proliferate or remain on produce, at least once a year.(2) Among the hazards identified in (1) above, the producer assesseswhether there are any hazards of critical importance that require strictmanagement. For this assessment, the producer considers:occurrence of product complaints and product defects, customerdemands on food safety, deterioration of the facilities, equipment andmachinery, degree of hazard minimization at the later stage of process,and degree of damage to human healthy by the hazards.And take full account of the degree of damage of human health.(3) If there is any change on the basic information on the tea factory(sketch of the surroundings and layout of the factory, etc.) developedunder the Control Point 1.2.3 and based on the activity flow chartdeveloped under the Control Point 8.2.1, the producer re-conducts theassessment.(4) The above assessments are documented.

※Potential hazards can include the following that may have remainedon fresh leaves or get in contact with crude tea.a. Biological hazards：pathogenic microorganismsb. Chemical hazards：chemical substances, such as agriculturalchemicals, fertilizers and oilsc. Physical hazards：foreign matters, such as glass, metal, plastics,wood, stones, sand, ash, insects, other animals and plants

8.2.3 MajorMust


Based on the assessment conducted under the Control Point 8.2.2,there are documented procedures, rules, and work instructions on eachactivity to ensure food safety. Documentation can be in a form ofdisplay on the farm. The procedures, rules and work instructions canbe the same as the implementation of the management operationstandards under the Control Point 8.1.1.

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8.2.4 MajorMust


(1) The person responsible for product management hascommunicated and trained the workers on the procedures, rules andwork instructions defined under the Control Point 8.2.3.(2) The person responsible for product management verifies that all theworkers are implementing the procedures, rules and work instructions.(3) Implementation of the procedures, rules and work instructions andverification by the person responsible for product management arerecorded, at least for the hazards that were identified to be of criticalimportance under the Control Point 8.2.2.

C Environmentally sustainable agriculture9. Water conservation9.1 Conservation of water quantity

9.1.1 MajorMust

Agreement on the use ofirrigation water

When there is a community agreement or government instructions orregulations on the use of irrigation water, the producer respects them.

9.2 Conservation of water quality

9.2.1 MinorMust

Prevention of watercontamination byagricultural chemicals

The producer ensures that the applied agricultural chemicals do notcontaminate the underground water, rivers and streams.

(1) The producer uses only minimum necessary quantity. (ref. ControlPoint 6.1.3.)(2) Remaining application mix is disposed adequately. (ref. ControlPoint 6.3.1)(3) Water used for application equipment washing is disposedadequately. (ref. Control Point 6.3.3)

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9.2.2 MinorMust

Prevention of watercontamination byfertilizers

(1) The producer controls the fertilizer application dosage andapplication timing with adequate planning, and takes other measuresso as to prevent the contamination of the underground water, riversand streams with nitrate and phosphoric acid from the appliedfertilizers. (ref. Control Point 5.1.2)(2) The producer prevents the water contamination caused by leakingof the stored fertilizers and compost. (ref. Control Points 5.4.2 and5.4.4.)

9.2.3 MinorMust

Management of wastewater from the teafactory

Organic waste from the manufacturing machines and tea factorycleaning are caught with a filtration tank or by a net and regularlyremoved, so that they are not discharged outside the factory withouttreatment.

10. Soil conservation

10.1 MajorMust

Soil conservation andimprovements

The producer is aware of the soil characteristics of the site, andconducts soil conservation and improvement techniques that aresuitable for the soil.

For example, the following methods can be considered: use of a soilmap, application of compost or manure, deep tillage, improvement ofsoil drainage, use of appropriate soil conditioning materials, etc.

10.2 MinorMust Soil erosion control

The producer uses techniques to control soil erosion.

For example, the following techniques can be considered:improvement of water infiltration by the soil, mulching, protection of thebanks with blocks or stones, establishment of vegetative barriers,contour planting, etc.

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11. Consideration for surrounding lands

11.1 MajorMust

Prevention of drift ofagricultural chemicals tothe surrounding areas

The producer takes measures to prevent drift of agricultural chemicalsto the surrounding areas.

The following methods can be considered:Controlling the application quantity, being careful of the wind directionand wind strength, being careful of the application direction andlocation, not using a small nozzle that creates very small particles, notapplying with too high pressure, properly washing the tank and hose,using agricultural chemicals that are also registered for the cropsproduced in surrounding areas, using the form of agricultural chemicalsthat does not drift easily (e.g. granular form), communicating with theneighboring producers, establishing buffer zones, etc.

11.2 Recom.

Prevention of negativeimpacts by insects andsmell

The producer ensures that the insects attracted by the crop, waste andfertilizers on the farm, or their smell would not affect the surroundingareas negatively.

The following methods can be considered:Storing fertilizers far from the houses or packhouses, covering themwith plastics, ensuring complete decomposition of compost, etc.

11.3 Recom.

Prevention ofcontamination byindustrial waste

The producer does not allow the entry of industrial waste that canpotentially contaminate the water or soil of the farm.

11.4 MinorMust Driving of machinery

When it is necessary for a machinery to go out of the site to the publicroads, attention is paid in order not to cause problems to other passingvehicles.

11.5 Recom.

Prevention of spread oftea dust

There is a mechanism to prevent the spread of tea dust from theexhaust duct to the surrounding areas.

11.6 Recom.

Management of the sitesand facilities that are notin use

The producer properly manages the sites and facilities that are not inuse, according to the regulations of the local municipality.

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12. Waste management, reduction and recycling

12.1 MajorMust

Appropriate storage anddisposal of wastes

(1) There is a list of waste from the farm, such as used oil, plastics,crop residue and other wastes that can potentially contaminate theenvironment. Their disposal methods and storing methods are defined.(2) The farm stores and disposes waste appropriately, according to theinstructions of the local municipality.(3) Used farm inputs are not burned, thrown away or buried.

12.2 MinorMust

Waste reduction,classification andrecycling

The farm puts the following efforts regarding farm wastes:(1) Reduction of their volume(2) Classification at designated places(3) Recycling

12.3 MajorMust

Appropriate storage ofempty containers

The storage of empty containers meets the following requirements:(1) The disposal and storage of empty containers follow the labelinstruction.(2) The agricultural chemical in the container has been used up.(3) In the case of liquid chemical, the empty container is washed atleast three times with water. The washing water is poured into the tankso that it can be used for application.(4) Empty container is not used for other purposes.(5) Empty containers are stored in a safe manner that they do not getin contact with human, animals, produce or packaging materials, andthat they do not contaminate the environment.

12.4 MajorMust

Appropriate disposal ofempty containers

The disposal of empty containers meets the following requirements:(1) Empty containers are disposed following the local municipality'sinstructions.(2) If there is a local collection and disposal service by a municipality oragricultural cooperative are used, the service are used.(3) There are records on the collection and disposal (industrial wastemanagement form, subcontractor agreement for waste managementetc.).(4) Paper containers are disposed as general industrial waste.

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13. Energy efficiency

13.1 Recom.

Monitoring of the energyuse

The producer monitors the use of electricity, gas and fuels, in order toimprove the energy use efficiency.

13.2 MinorMust

Efforts to improve theenergy efficiency

The producer puts effort to improve the energy use efficiency, whenusing machinery and facilities. The use of non-renewable energysources is kept to the minimum.

For example, the following methods can be considered.Revising the operation process and improving its efficiency, choosingenergy-efficient machinery and facilities, good maintenance andrepairing of any broken part of the machinery and equipment, turninglight off when not used.

14. Environmental awareness and biodiversity conservation

14.1 MajorMust

Compliance with theregulations andrestrictions ondevelopment and use

The producer establishes a new field in an environmental conservationarea, according to the regulations.

Environmental conservation areas include: Primeval natureconservation areas, Nature conservation areas, Prefectural natureconservation areas, National parks, Public parks, Prefectural parks,Wildlife sanctuaries, Wildlife habitat conservation areas, Wetlandsunder the Ramsar Convention, World natural heritages.

14.2 MinorMust

Awareness of the floraand fauna

The producer is aware of the flora and fauna that exist on and aroundthe farm, and recognizes how they are related to the farm's agriculturalactivities.

14.3 Recom. Appropriate pest control

(1) The producer implements techniques to repel wild animals that areharmful to the farm, based on the Control Point 14.2.(2) If the animals that are harmful to the farm need to be controlled, theproducer consults the local municipality in advance.

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14.4 MinorMust

Management of foreignspecies

When compost or manure is used, it is assured that the decompositionis complete in order to kill the seeds of foreign species withfermentation heat.

14.5 Recom.

Collection of newknowledge andinformation onenvironmentalconservation

The producer collects information and knowledge about environmentalconservation.

14.6 Recom.

Participation inenvironmentalconservation activities

The producer participates activities for environmental conservation.

For example, monitoring of the fauna in and around the farm,conservation of endangered native species.

D Workers' safety and welfare15. Workers' safety15.1 Prevention of accidents

15.1.1 MajorMust

Person responsible forworkers' safety

(1) The person responsible for workers' safety is identified. (ref. ControlPoint 1.2.1)(2) The person responsible for workers' safety has the managementresponsibility on the labor safety on the farm.

15.1.2 MajorMust

Development of a tableof dangerous activitiesand places

There is a table of all the dangerous activities and dangerous placeson the farm. The table contains the content of activities, their locationsand machinery used. The activities include the verification and cleaningof machinery and equipment. The accidents, injuries and near-misscases in the past are taken into consideration, when developing thetable.Whenever there is a change in activities, their locations of machineryused, the table is amended.

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15.1.3 MinorMust

Procedures to preventaccidents

Based on the table of dangerous activities and places developed underthe Control Point 15.1.2, the procedures, rules and work instructions toprevent accidents are documented or displayed.Whenever there is a change in activities, their locations or machineryused, the procedures are reviewed.In establishing procedures, the producer has followed the "Guidelinefor the safety of agricultural activities" by the Ministry of Agriculture,Forestry and Fisheries, and used training materials by othergovernmental institutions and machinery manufacturing companies.

15.1.4 MinorMust

Requirements forworkers who conductdangerous activities

The workers who conduct dangerous activities identified in the ControlPoint 15.1.2 meet the following conditions:

(1) They have received sufficient training for safety, which can beverified from the training record.(2) They are not drunk, drugged, sick, pregnant, below-age, not-qualified for work.(3) The work allocation takes into account the deterioration of physicalability due to aging.(4) The workers wear appropriate clothing and equipment to ensuresafety.

15.1.5 MinorMust

Communication of theprocedures for accidentprevention to the workers

(1) The procedures, rules and work instructions to prevent accidents,defined under the Control Point 15.1.3 are communicated to all theworkers, and are implemented by the workers.(2) The dangerous activities, places and machineries are indicated withwarning signs that are visible to the workers.(3) The near-miss cases are communicated among the workers.(4) There are measures to prevent mis-operation of machinery. Forexample, dangerous parts are covered, operation procedures aredisplayed, etc.

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15.1.6 MajorMust

Official qualification ortraining course on laborsafety

When it is required by law, workers can demonstrate that they haveofficial qualification regarding labor safety or that they have completeda training course.

For example, there are following licenses and training courses: licensefor handling dangerous materials, training course on operation offorklift, license for drying machine operation, training course on boilerhandling, training course on crane operation.

15.1.7 MinorMust

Safe use of agriculturalmachinery

(1) The producer uses machinery or equipment, according to theinstructions for use and explanation by the manufacturing company.(2) The producer does not conduct any modification to machinery orequipment which can impair its safety.

15.1.8 MajorMust

Appropriate fuel storage(No.1)

(1) Use of fire near fuels is prohibited.(2) Hazardous materials are stored in compliance with the regulationson quantity stipulated in the Fire Services Act and the fire preventionordinances by the local municipality.(3) There is an appropriate fire extinguishing equipment.

15.1.9 MinorMust


(1) There is no leakage from the fuel tank, container or pipes.(2) A container used for fuel is appropriate for the type of fuel stored.For example, gasoline is stored in a metal container.

15.1.10 Recom.


(1) When fuel is not used, its valve is tightly closed.(2) There are measures to prevent falling of fuel tanks.(3) There is a warning sign on the fuel storage.

15.1.11 MajorMust

Wearing of protectiveclothing and equipment

The workers who apply agricultural chemicals wear suitable protectiveclothing and protective equipment (protective mask, goggle, rubbergloves, rubber boots etc.) according to the instructions on the label ofagricultural chemicals.

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15.1.12 MinorMust

Washing of protectiveclothing and equipment

(1) Protective clothing is washed after each time it is used.(2) Reusable protective equipment is washed after each time it is used.(3) Protective clothing is washed separately from other clothes, andgloves are washed after taking them off.(4) Torn or worn out protective clothing or dirty filer of a mask havebeen replaced with new ones.

15.1.13 MajorMust

Appropriate storage ofprotective clothing andequipment

Protective clothing and protective equipment (protective mask, goggle,rubber gloves, rubber boots etc.) are stored in a way that they do notget in contact neither with plant protection products nor with produce.They are stored in a well-ventilated place.

15.1.14 MinorMust

Measures against heatand break times

The workers do not suffer from extreme heat at the site or in the teafactory, and there are appropriate break times for the workers.

15.1.15 MinorMust

Communication to thevisitors

The visitors are communicated about of the following procedures onthe farm:(1) Measures to prevent accidents, defined under the Control Point15.1.3(2) Food safety (ref. Control Points 7.4 and 8.2.4)(3) Environmental conservation

15.2 Emergency procedures

15.2.1 MinorMust

Communication ofemergency procedures

Procedures in the case of an accident, contact numbers (of responsiblepersons for workers' safety, hospital, police, fire-brigade), locations ofemergency exits and fire extinguishers, how to stop water, electricityand gas in emergency, are defined, and clearly communicated to andknown by all the workers.

15.2.2 MinorMust

Preparedness foremergencies

In the case of an accident, clean water and a first aid kit are readilyavailable for use.

15.2.3 MinorMust

Person trained on firstaid

There is at least one person trained in first aid that is present on thefarm.

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15.3 Insurance subscription

15.3.1 MajorMust

Subscription to theworkers' accidentcompensation insurance(No.1)

When the farm employs full-time workers, they are subscribed to theworkers' accident compensation insurance. (This criterion does notapply to small-scale farm business operators with less than 5 full-timeworkers.)

15.3.2 Recom.

Subscription to theworkers' accidentcompensation insurance(No.2)

(1) The full-time workers are subscribed to the workers' accidentcompensation insurance, even when the number of full-time workers isless than 5.(2) The producer him/herself and the family members are subscribed tothe workers' accident compensation insurance.

15.3.3 Recom.

Subscription to avoluntary insurance

Based on the needs, the workers are subscribed to a voluntaryinsurance, such as an accident mutual aid.

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E　Control Points only for Finish Tea No. Level Control Points Compliance Criteria Yes No NA Comment

E 3.1 Sales management

E 3.1.3 MajorMust

Identification of finish teafrom a JGAP certifiedfarm

(1) When there are agricultural produce from a JGAP certified farm andthat from non-certified farms, they are clearly identified and managed.(2) The above two are identified in records.(3) If certified produce is processed after non-certified produce isprocessed, the equipment and machinery is thoroughly cleaned, andthe cleaning is recorded.

E 3.2 Identification and traceability

E 3.2.5 MajorMust

Display and identificationof finish tea

Packaging material of finish tea has the following display.

(1) Name(2) Ingredients (including food additives)(3) Origins of the ingredients(4) Quantity(5) Expiry date(6) Storing method(7) Manufacturer' name or its cooperate name and its address(8) If necessary, notes on the intended uses

E 3.2.6 MajorMust

Traceability betweenshipped finish tea and itsmanufacturing data

(1) The following items regarding finish tea shipment are recorded. i) Customer ii) Shipment date iii) Product name iv) Quantity v) Expiry date vi) Identification on the manufacturing process of the shipped finishedtea (e.g. Finish tea manufacturing lot)

(2) Manufacturing record of shipped finish tea is identifiable.

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E 3.2.7 MajorMust

Traceability betweenfinish tea manufacturingand crude teamanufacturing data

From the manufacturing data of finish tea, the manufacturing lot ofcrude tea that was used for that finish tea is identifiable. (ref. ControlPoint 3.2.2)

E 3.2.8 MajorMust

Mass-balancing of finishtea from a JGAP certifiedfarm

(1) The farm can demonstrate that all the finish tea that has beenproduced in the JGAP certified farm has been made from the crude teathat has come from the same farm.(2) The farm can demonstrate that the quantity of finish tea that is soldfrom the JGAP certified farm is reasonable.

E 3.3 Product management, MRL analysis and radioactivity analysis

E 3.3.10 MajorMust

Product inspection(No.1: General)

(1) The farm conducts the following product inspection and records theresult. i) Sensory test to check any foreign taste or smell that can indicate afood safety problem. ii) Check of foreign matters, such as metal(2) Inspector, sampling method and inspection method are clearlydefined.(3) When any equipment is used, the equipment is regularly verified toensure accuracy.

E 3.3.11 MajorMust

Product inspection(No.2: MRL analysis)

(1) When a MRL analysis of crude tea was not conducted under theControl Point 3.3.5, a MRL analysis of finish tea is conducted. Theanalysis result shows that the finish tea meets the standard.(2) The laboratory that conducts the analysis is registered under theFood Sanitation Act or is ISO17025-accredited.

E 3.3.12 MajorMust

Product inspection(No.3: Radioactivityanalysis)

(1) When the safety of crude tea against radioactivity could not bedemonstrated under the Control Point 3.3.2, the radioactivity analysis offinish tea is conducted. The analysis result shows that the finish teameets the standard.(2) The laboratory that conducts the radioactivity analysis is capable ofconducting the analysis methods in accordance with the requirementsof the country where the finish tea will be traded.

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E 3.3.13 MajorMust

Product inspection(No.4: Microbiologicalanalysis)

(1) When powdered green tea or tea powders are shipped as rawmaterials for processing, a microbiological analysis is conducted.(2) The result of a microbiological analysis needs to be: total bacteriacount = less than 3000 cfu/g, Coliform bacteria count = negative. Theanalysis result shows that the finish tea meets the standard.

E 3.3.14 MajorMust

Handling of the productsthat have failed in theinspection

(1) When a product fails in the inspection conducted under the ControlPoints E 3.3.10 - E.3.3.13, the product is identified and segregatedfrom the other products that have passed the inspection.(2) When the failed product is going to be corrected and reused, theproduct is re-inspected after the correction.(3) The failed products and their handling (disposal, correction andreuse, etc.) are recorded.

8.1 General hygiene management of a tea factory

E 8.1.3 MajorMust

Awareness on themanagement operationstandards on foodhygiene

The producer is aware of the management operation standards on foodhygiene, stipulated by the ordinances issued by the local governments,and considers the standard for the risk assessment under the ControlPoint E 8.2.6.※Refer to "References: Important points for general hygienemanagement of tea manufacturing"

8.2 Management of crude tea processing based on food safety hazard analysis (risk assessment)

E 8.2.5 MajorMust


(1) There is a documented flow chart of activities, including crude teaand finish tea storage (including deep freezing), finish tea transport andforeign matter removal process.(2) There are separate documented flow charts for each product(bagged tea, tea bags, powdered tea, etc.).(3) If there is any activity that is subcontracted, it is clearly documented.(4) When there is a change in the activities (addition of machinery etc.)the documented activity flow chart is modified.

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E 8.2.6 MajorMust


(1) Based on the basic information on the tea factory (sketch of thesurroundings and layout of the factory, etc.) developed under theControl Point 1.2.3 and based on the activity flow chart developedunder the Control Point E 8.2.5, the farm has identified the potentialfood safety hazards, and assesses the possibilities of these hazards tocontaminate, proliferate or remain on produce, at least once a year.(2) Among the hazards identified in (1) above, the producer assesseswhether there are any hazards of critical importance that require strictmanagement. For this assessment, the producer considers: occurrenceof product complaints and product defects, customer demands on foodsafety, deterioration of the facilities, equipment and machinery, degreeof hazard minimization at the later stage of process, and degree ofdamage to human healthy by the hazards.And take full account of the degree of damage of human health.(3) If there is any change on the basic information on the tea factory(sketch of the surroundings and layout of the factory, etc.) developedunder the Control Point 1.2.3 and based on the activity flow chartdeveloped under the Control Point E 8.2.5, the producer re-conductsthe assessment.(4) The above assessments are documented.

※Potential hazards can include the following that may have remainedon fresh leaves or get in contact with crude tea.a. Biological hazards：pathogenic microorganismsb. Chemical hazards：chemical substances, such as agriculturalchemicals, fertilizers and oilsc. Physical hazards：foreign matters, such as glass, metal, plastics,wood, stones, sand, ash, insects, other animals and plants

E 8.2.7 MajorMust


Based on the assessment conducted under the Control Point E 8.2.6,there are documented procedures, rules, and work instructions on eachactivity to ensure food safety. Documentation can be in a form ofdisplay on the farm. The procedures, rules and work instructions can bethe same as the implementation of the management operationstandards under the Control Point E 8.1.3.

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E 8.2.8 MajorMust


(1) The person responsible for product management hascommunicated and trained the workers on the procedures, rules andwork instructions defined under the Control Point E 8.2.7.(2) The person responsible for product management verifies that all theworkers are implementing the procedures, rules and work instructions.(3) Implementation of the procedures, rules and work instructions andverification by the person responsible for product management arerecorded, at least for the hazards that were identified to be of criticalimportance under the Control Point E 8.2.6.

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References: Important points for general hygiene management of tea manufacturing

1. Management of the water used in a tea factory

aWhen the water that gets into direct contact with tea leaves, the water that is used for washing of machinery that gets in contact with tea leaves, or thewater that is used for workers' hand-washing is not tab water, the producer analyzes the water at least once a year at a public laboratory or alaboratory recognized by the Minister of Health, Labor and Welfare, in order to verify that the water is potable. The analysis result is kept.

b When the producer conducts sterilization and water purification using water that is not tab water, the producer checks the functionality of thesterilization or purification machine at least once a day. The verification record is kept.

c When water is stored in a tank, it is regularly cleaned and maintained hygienic. When required by law, water quality is analyzed, and its record is kept.

d As for the additives to prevent scale (deposits of calcium, magnesium, etc.) of a boiler, the producer chooses a product that will not cause any problemon food safety.

e When produce is washed to remove ash, the washing water is regularly changed.

2. Prevention of entries and infestation of rats, insects and animals

a

(1) The producer takes measures to prevent the entries and infestation of rats, insects and animals, through the receipt and dispatch gates, windows,doors, supply and exhaust ports and wastewater outlet, from outside the tea factory. For example, the holes and gaps are closed; The doors are notleft opened; Screen doors, nets and traps are installed; The light is managed. When a repellent is used, it is used in a way that it does not affect foodsafety.(2) Places that can potentially become host or breeding place for rats, insects and animals are kept clean. Especially the place for eating and drinkingand the place where tea dusts accumulate are cleaned with attention.

b

(1) The places that are easily infested by rats and insects are equipped with sticky traps.(2) The locations of the traps and their results are recorded at least twice a year.(3) When the traps are not being effective, revised countermeasures are implemented.(4) When extermination of pests is necessary, it is conducted in a way that it does not affect food safety. (As for the use of chemicals, such asrodenticide, the producer consults the public health center.)

Based on the "Guideline on the Management Operation Standards to be implemented by the food business operators" (Notice No. 0227012 by the FoodSafety Department of the Food and Drug Administration of the Ministry of Health, Labor and Welfare, issued on the 27th February 2004.), the JGAPSecretariat presents the below points of general hygiene management to be considered in tea manufacturing.

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3. Management of the surrounding areas of the tea factory

a

(1) Drainage canals and wastewater tanks outside are regularly cleaned.(2) Vegetation around the tea factory does not attract insects or small animals.(3) There are no spots of water around the factory that can breed insects.(4) When weedicide, insecticide and other chemical substances are used in surrounding areas, there are countermeasures to prevent the drift to thetea factory and contamination of tea leaves.(5) If there is a risk of drift of agricultural chemicals used in surrounding farms to the tea factory, there are countermeasures.(6) Livestock and pests are not allowed in the processing area and its surrounding of the tea factory.(7) Waste storing place for tea incrustation, tea dust and organic residue is maintained hygienic after cleaning.(8) Non-smoking area and smoking area are clearly identified.

4. Management of inside the tea factory

a

(1) There are measures to prevent the mixing of foreign matters caused by breaking of window glasses, wall or floor materials.(2) There is no roof leak. There are measures to prevent the mixing of foreign matters caused by the peeling and dropping of ceiling materials.(3) The producer checks whether asbestos were used for construction. If they were used, countermeasures are taken.(4) If there is a risk that the light bulbs break and scatter, there are measures to prevent their scattering.(5) The drains inside the factory are hygienically managed.(6) Agricultural chemicals, household insecticides, fertilizers and agricultural machinery are not kept in the processing area.

b

(1) There are measures to prevent the mixing of foreign matters caused by damage, peeling, rust and other deterioration of the construction materials,such as floor, walls, ceiling, columns and beams.(2) Tea dusts are regularly removed.(3) When some production line, such as conveyers, is below the floor level, there are measures to prevent the mixing of foreign matters from the floor.

5. Management of entrances, workers and visitors

a

(1) Areas for outer footwear and areas for inner footwear are identified.(2) Workers and visitors enter the factory with clothing, hat and inner footwear that are hygienic and prevent the mixing of foreign matters.(3) There are measures to prevent the mixing of foreign matters at the entrance, by controlling the carrying and wearing of cellphone, wallet, cigarette,lighter, keys and accessories.(4) The nails are kept short, free from artificial nails and nail polish.(5) Workers with hand injury with infection should not carry out activities that involves touching of tea leaves.(6) There are measures to prevent the mixing of foreign matters coming from hair and clothes (passing an adhesive roller, etc.).(7) There is a hand-washing facility, and it is equipped with running water, liquid soap, clean hand-drying tool (paper towel, etc.) and disinfectant.(8) The steps for hand-washing are displayed, and the workers follow the displayed steps before entering the factory. The workers always wash handsbefore conducting the activities that involve touching of tea leaves.

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b The above management of 5.a is complied by the equipment repairers and visitors.

6. Management of toilets, resting rooms and offices

a

(1) Toilets are located in places that are away from the processing area.(2) There is a hand-washing facility at the toilets, and it is equipped with running water, liquid soap, clean hand-drying tool (paper towel, etc.) anddisinfectant.(3) The steps for hand-washing are displayed, and the workers follow the displayed steps after relieving oneself.(4) The toilets are cleaned, disinfected and maintained hygienically.(5) Footwear for the toilets are separate from the inner footwear for the factory.

b

(1) There is a designated place for drinking, eating and smoking, so that these activities do not affect the hygiene of the manufacturing lines of thefactory.(2) There are waste bins and ash trays in the designated place for drinking, eating and smoking, and these items are hygienically managed.(3) Food and drinks are kept in closed containers.(4) Food waste and garbage are regularly disposed.

7. Cleaning, washing, inspection and repairs, and management of waste

a

(1) The surrounding areas of the factory, inside the factory, machinery and transport vehicles are regularly cleaned and washed.(2) Regular inspections and repairs are conducted to prevent the mixing of foreign matters and contamination caused by damages of the construction,machinery and transport vehicles, peeling of paints, rust, loosening of screws and parts, oil leakages and other deterioration.(3) The above rules for cleaning, washing and inspection are documented, and the person responsible, implementation timing and content of theimplementation are identified.

b

(1) There are measures to prevent the mixing of foreign matters and contamination caused by the damages and deterioration of cleaning tools,spatula, apparatus, parts, etc.(2) The cleaning tools for cleaning the manufacturing lines that get in direct contact with tea leaves, and the cleaning tools for the lines which do nottouch tea leaves are separated.(3) There is a designated storing place for cleaning tools, spatula, apparatus, parts, etc. They are stored in the designated place when they are notused.(4) The cleaning tools are kept away from the floor in order not to create pools of dust.(5) Compressor can provide hygienic compressed air that is free of moisture and oil (by regularly changing the filter, etc.). Removed oil and water aredisposed properly without contaminating the floor.

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c

(1) Waste that is generated from repairs, cleaning and washing is completely removed and disposed to the waste containers.(2) Waste containers are identified and stored so as to prevent mixing with the products.(3) Organic waste, such as tea inclusion and tea dusts, is not left in the processing area in an unhygienic way.(4) When lubricant is applied to the manufacturing lines that get in contact with tea laves, a lubricant approved for the food industry is used.(5) There is a designated storing place for chemical substances, such as oils, paints and drugs. They are stored in the designated place, when theyare not used.

d The machinery inspectors, repairers and external visitors are aware of the corresponding rules of the above 7.a-c, and follow them.

8. Management of packaging materials

a(1) There is a designated storing place for bags, carton boxes and packaging materials. When they are not used, they are not left at the processingarea and are kept in the designated storing place.(2) The bags, carton boxes and packaging materials are not directly placed on the floor.

9. Management regarding foreign matter removal

a (1) An iron-removal equipment is used before the packing and packaging of product.(2) The iron-removal equipment is regularly maintained.

10. Management regarding stool test [only for finish tea]

a

(1) According to the Food Sanitation Act, Article 51, business operators that are licensed under the ordinance of the local municipality (canned teamanufacturers) and manufacturers of read-to-eat tea products (powdered green tea, edible tea, etc.), or when it is instructed by a public health center, theworkers who are engaged in the finish tea processing need to have a stool test at least twice a year. The result of stool tests is kept for at least one year fromthe day of the test.(2) As the result of a stool test, the workers who are positive cannot be engaged in the finish tea processing until they become negative.

11. Designation of a person responsible for food hygiene [only for finish tea]

a According to the Food Sanitation Act, Article 51, business operators that are licensed under the ordinance of the local municipality (canned teamanufacturers) need to have a designated person responsible for food hygiene.

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Relevant regulations and reference documents

・Food, Agriculture and Rural Areas Basic Act・Ministry of Agriculture, Forestry and Fisheries: Basic guideline onagricultural techniques

・Food Safety Basic Act・Notice by the Ministry of Agriculture, Forestry and Fisheries:Guideline for the safety of agricultural activities

・Food Sanitation Act ・Decree on the regulations on hazardous materials・Notice by the Food Safety Department of the Food and DrugAdministration of the Ministry of Health, Labor and Welfare:Guideline on the development and preservation of records by food businessoperators, defined under the Food Sanitation Act, Article 1, Paragraph 3,Item 2

・Fire prevention ordinance・Immigration Control and Refugee Recognition Act・Labor Standards Act

・Act on Standardization and Proper Labeling of Agricultural and ForestProducts・Measurement Act・Standards and criteria for food and food additives

・Notification by the Ministry of Health, Labor and Welfare: Notificationstipulating the types of machinery defined by the Minister of Health,Labor and Welfare, based on the Ordinance for Enforcement of theWorkers' Compensation Insurance Act, Article 46, Paragraph 18, Item

・Guideline on the management operation standards to be implemented byfood business operators ・Industrial Safety and Health Act・Ministerial ordinance on the standards to be complied by agriculturalchemical users ・Workers' Accident Compensation Insurance Act・Guideline on intellectual property handling in the agriculture sector ・Ordinance for Enforcement of the Workers' Compensation Insurance・Soil Fertility Enhancement Act ・Display standards for green tea (Japan Tea Central Association Inc.)

・Basic guideline on soil fertility enhancement ・Shizuoka Tea Hygiene Management Manual (Chamber of TeaAssociation of Shizuoka Prefecture)

・Good Agricultural Practices in harmony with the environment ・Guideline on the common base of the Good Agricultural Practices

・Codex Alimentarius - Food Hygiene Basic Texts・Guideline on the common base of the Good Agricultural Practices -References [Tea]

・Act on Special Measures Concerning Nuclear Emergency Preparedness・Plant Variety Protection and Seed Act・Fertilizers Regulation Act

・ISO22000・ISO/IEC Guide 51

・Agricultural Chemicals Control Act ・Notice by the Ministry of Agriculture, Forestry and Fisheries: Precautionsconcerning the training on appropriate use of agricultural chemicals・Notice by the Ministry of Agriculture, Forestry and Fisheries: Measures toprevent negative impacts of agricultural chemical drift on surrounding crops・Notice by the Ministry of Agriculture, Forestry and Fisheries: Use ofagricultural chemicals in residential areas

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・Poisonous and Deleterious Substances Control Act・Fire and Disaster Management Act・Ministry of Agriculture, Forestry and Fisheries: Summary of theimplementation of the campaign on the prevention of agricultural chemical・Notice by the Ministry of Agriculture, Forestry and Fisheries: Thoroughinstruction on the fertilizers that are suspected to be unregistered・Implementation guideline on the Integrated Pest Management (IPM)・Waste Management and Public Cleansing Act・Invasive Alien Species Act・Notification by the Ministry of the Environment: Details on the standard onthe designated facilities for breeding of specific foreign species recognizedby the Minister of the Environment・Act on the Appropriate Treatment and Promotion of Utilization of Livestock Manure・Basic Environment Act

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JGAP SecretariatJGAP Secretariat (Specified Nonprofit Corporation)

Nihon nougyo kenkyujo Bldg. 4F, 3-29 Kioi-choChiyoda-ku, Tokyo, 102-0094, Japan

Tel: (81) 3 5215 1112, Fax (81) 3 5215 1113URL: http://jgap.jp

E-mail: [email protected]

Documents

Corresponding to the Guideline on the common base of the Good Agricultural Practices ...jgap.jp/LB_01/JGAP2012tea160914.pdf · · 2016-09-14Good Agricultural Practices that allows