Mushroom Good

Agricultural Practices
Program

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 Why GAP ?
 These days consumers are increasingly concerned about food safety,
how food is produced, and how it is handled within the supply chain.

 Good Agricultural Practices (GAP) represent set of practices for

producers so as to address consumer concerns.

 Unlike past, majority of farmers now use modern chemicals for crop
production, crop protection, plant growth, post-harvest treatment, and
storage life to improve their yield productivity and quality and to
protect their crops from pests and diseases.

 However, improper use of these will be harmful for consumers, workers,

soil and environment and will be unsustainable.

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 GUIDING PRINICPLES OF GAP

Grower
Safe and
sustainable food
production
system for
Consumer

• This safe production system is necessary to ensure the right of consumers

to hygienic, nutritious, and affordable food.

• It is also essential for food production to safeguard the health, hygiene,

and welfare of growers and farm workers. & soil health.

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 EurepGAP, initiated in 1997 by European retailers and other members of input and
services side of Agriculture.

 In US, this was implemented in 2002 based on 1998 publication of FDA "Guide to
Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables”

 The Association of South East Asian Nations (ASEAN) has developed ASEAN GAP.

 In last decade many Asian countries have developed their own guidelines as per local
needs and now we have:

• Japan (JGAP)
• Thailand (ThaiGAP)
• Malaysia (MyGAP)
• Indonesia (IndoGAP)
• Vietnam (VietGAP)
• Philippines (PhilGAP)
• Taiwan (TGAP)
• India (IndiaGAP)

 However, the basic principles are the same, need for harmonization between national
GAP schemes among countries is required.
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 Commodity specific GAP for Mushrooms

 Mushroom Good Agriculture Practices (MGAP) Program Applicable for

all mushroom varieties.

It provides a set of standards and procedures that mushroom growers can
use to enhance and document safe mushroom growing practices.

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 FIVE PRINCIPLES OF MUSHROOM GAP
1. Prevention of food safety hazards, rather than action after a problem has occurred.

2. Mushrooms can become contaminated at any point between growing and

marketing/shipping.

3. Minimize the potential for microbial contamination of mushrooms when animal

manures /by-products used to prepare compost/ casing soil.

4. Worker hygiene and field sanitation practices play a critical role in minimizing the
potential for microbial contamination of mushrooms.

5. Water has the potential to be a source of contamination during mushroom growing

and subsequent handling.

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 The following documents are required for an
effective MGAP program:
• Names and contact information for individuals responsible for developing and
implementing the food safety plan.

• Description of the type of products, how they are packaged, and intended use.

• A flow chart that describes each step of the mushroom growing process; from
raw material receipt to shipment of products.

• Standard Operating Procedures (SOP) that describe hazard control measures,

monitoring and verification procedures, and records for each of the 14 critical
food safety areas identified in the MGAP standards.

• Checklists (weekly, monthly & annual) that document compliance with the food
safety plan
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The 14 critical food safety areas identified in the MGAP (Mushroom Good
Agricultural Practices) standards cover a wide range of practices to ensure food
safety and quality. They include aspects like worker hygiene, facility cleanliness, pest
control, pesticide use, water quality, and more.

Here's a more detailed breakdown of the 14 critical areas:

1. Worker Hygiene: Ensuring proper hand washing practices, clean clothing, and
avoidance of contamination through body hair, perspiration, or
cosmetics.

2. Facility Cleanliness: Maintaining a clean and disinfected environment to

prevent contamination.

3. Pest Control: Implementing a program to safely and effectively control pests.

4. Pesticide Use: Ensuring the safe and proper use of pesticides to prevent
residue contamination.

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5. Water Quality: Maintaining safe and clean water for all uses on the farm,
including irrigation and cleaning.

6. Chain of Custody: Implementing procedures to ensure the integrity of the

mushroom supply chain from farm to consumer.

7. HACCP (Hazard Analysis and Critical Control Points): Implementing HACCP

principles to identify and control potential hazards in the production process.

8. Good Manufacturing Practices (GMP): Adhering to GMP standards for

processing and packaging.

9. Food Safety Training: Providing adequate training to employees on food safety

practices and procedures.

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10. Equipment Maintenance: Regularly maintaining and cleaning all equipment to
prevent contamination.

11. Storage: Implementing proper storage procedures to maintain the quality and
safety of mushrooms.

12. Record Keeping: Maintaining accurate records of all food safety practices and
procedures.

13. Bio-security: Implementing bio-security measures to prevent the introduction of

pests and diseases.

14. Hazard Identification and Control: Identifying and controlling potential hazards
in the mushroom production process, including biological,
chemical, and physical hazards.

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 FARM SANITATION
• A visitor’s first impression of a mushroom farm is often the condition of
the grounds and the general layout of the facility.

• Farms that are kept clean and orderly convey to visitors and employees
that food safety is the company’s number one priority.

• Critical areas where potential food safety hazards exist need to be

identified and control measures taken to prevent product contamination.

• The grounds shall be cleaned on a scheduled basis and maintained so they

do not become a source of contamination.

• Buildings shall be maintained to prevent entry points for pests or water.

• Breezeways and growing rooms shall be kept clean and uncluttered.

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• Building interiors shall be maintained to prevent
physical hazards, condensate, and floor splash from
contaminating mushrooms.
• Reusable harvest containers shall be kept in good
repair and cleaned and sanitized before each use.

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 FOOD SAFETY PROGRAM
DEVELOPMENT
• The food safety plan provides evidence that the mushrooms are grown in a
safe and sanitary manner.

• Each mushroom farm shall have a food safety plan that identifies and
documents potential.

• Hazards, hazard control measures, and monitoring and verification

procedures.

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 SAFETY OF WATER
• Water is used for preparation of substrate and casing
materials, cleaning and sanitizing of equipment and food
contact surfaces, irrigation, pesticide use, generation of
steam, hand washing, and drinking.

• Water quality shall be known to be adequate for

irrigation method and/or chemical application and
potable drinking water shall be available for employees.

• Faucets, fixtures, and hoses in production areas shall be

fitted with backflow prevention devices where necessary
to prevent cross-contamination of the water supply.

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 WORKER HYGIENE AND PRACTICES TO
PREVENT CONTAMINATION OF MUSHROOMS
• Basic worker hygiene is important because pathogens can be
transmitted from people to mushrooms through hand contact,
from facial and body hair, dirty clothes, and with coughing and
sneezing.

• Workers, contractors and visitors shall follow good personal

hygiene practices.

• Workers in mushroom growing and handling areas shall wash

their hands before beginning work, each time they use the
toilet, after any absence from their workstation for breaks or
lunch, or after handling soiled materials.
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 HAND WASHING AND TOILET FACILITIES

• Unsanitary hand washing and toilet facilities are a potential

source of contamination.

• Therefore, both employees and management play important

roles in assuring that workers do not become a source of
contamination.

• Toilet facilities shall be maintained so that they are clean and

sanitary.

• Hair restraints shall be worn in mushroom growing and

handling areas.
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• Harvesters with signs of an illness or infection that can be
transmitted, shall not be permitted to handle mushrooms.

• Jewelry and other personal items that can fall into the product
shall be prohibited from mushroom growing and handling areas.

• Food and beverages, chewing gum, and tobacco shall not be

permitted in mushroom growing and handling areas.

• Movement of workers and visitors between mushroom growing

and substrate preparation or staging areas shall be controlled to
prevent cross contamination.

• Procedures shall be in place to specify handling and disposition

of mushrooms or food contact surfaces that have come into
contact with blood or other bodily fluids.

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 PRODUCT SECURITY
• Growers need to take measures to protect mushrooms from intentional contamination.

• Identify areas or activities where threats might occur and increase security in those
areas.

• Plan how to respond to threats or tampering with mushrooms, equipment, chemicals,

supplies, and water sources, as well as how to notify appropriate local law enforcement
officials and state agriculture officials.

• Control measures shall be in place to prevent entry of unauthorized individuals onto the
premises.

• Employee activities shall be monitored so that product security is adequately

maintained.

• Movement of delivery truck drivers, contractors, inspectors, auditors and other visitors
within the facility shall be monitored so that product security is adequately maintained
and good agricultural practices are followed.
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RECEIVING AND STORAGE OF MATERIALS

• Materials used in growing and harvesting mushrooms include substrate, casing,

casing ingredients, peat moss, spawn, supplements, and packaging materials.

• Contamination between mushrooms and substrate may be by surface water run-

off, pests, wind, or movement of equipment and people on the farm.

• Raw materials and packaging materials shall be purchased from approved

suppliers.

• Phase I preparation and storage areas shall be adequately separated from Phase II
and storage areas so that cross-contamination does not occur.

• Substrate preparation procedures shall be based on scientific principles that

reduce potentially harmful microorganisms to acceptable levels.

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 FIELD PACKING AND PROTECTION OF
HARVESTED MUSHROOMS
• Mushrooms are at risk for contamination during and after harvesting.

• Harvest containers shall not be permitted to contact the floor during

packing or storage.

• Mushrooms that spill on the floor or ground shall be considered

contaminated and discarded.

• Containers of mushrooms in staging areas shall be protected from

physical hazards, condensate, and floor splash.

• Mushrooms shall be loaded onto clean and secure trucks

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 CLEANING AND SANITIZING FOOD CONTACT
AND CRITICAL NON-FOOD CONTACT SURFACES
• Food contact surfaces include harvesting containers and knives that contact mushrooms.

• Critical non-food contact surfaces include walls, floors, ceilings, and other adjacent areas
that may contribute to the risk of mushroom contamination.

• Each grower should identify specific cleaning and sanitizing needs necessary to reduce
food safety hazards by developing a master cleaning schedule.

• For each task, the schedule should communicate who will do the cleaning, how it will be
done, and when it will be done.

• Cleaners and sanitizers shall be labeled for use in food production facilities and used in a
safe and effective manner.

• Cleaning and sanitizing procedures shall be documented.

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PROPER LABELING, USE, AND STORAGE OF POTENTIALLY
HAZARDOUS CHEMICALS

• Potentially hazardous chemicals used on mushroom farms

include pesticides, cleaners, sanitizers, disinfectants, fuels,
coolants, paints, and solvents.

• All chemicals must be labeled, used according to the

manufacturer’s instructions, and stored in a safe manner so
that chemical contamination of mushrooms is prevented.

• All relevant government regulations relating to the

application, use, or holding of these products should be
carefully followed.
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• Containers of potentially hazardous chemicals shall be
easily identified through proper labeling.

• Potentially hazardous chemicals shall be used according

to label directions.

• Potentially hazardous chemicals shall be stored so that

they do not become a source of contamination.

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 PEST CONTROL

• Insects, birds, and rodents are capable of transferring human

pathogens in their saliva, feces, or on their feet to mushrooms.

• Insects, rodents, and birds can transmit a variety of pathogens

including Salmonella and Listeria.

• Even if pests do not cause illness, the presence of insects, insect

parts, rodent hairs, or droppings can lead consumers to question the
wholesomeness of the mushrooms they have purchased.

• A pest-control program shall be in place that documents safe and

effective control of all pests.

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 TRACEABILITY AND PRODUCT RECALL
• If a food borne disease outbreak occurs, traceability
procedures are useful for determining the source and
distribution of suspected products.

• A trace-back and recall program can, therefore, protect

individual growers and the mushroom industry by limiting an
investigation to a specific region, packing facility or grower.

• Mushroom lots shall be labeled to allow trace-back to the

grower.

• Each farm shall have a program in place for tracking and

responding to a need to recall product.
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 EQUIPMENT MAINTENANCE AND CALIBRATION

• A regularly scheduled preventative maintenance program is an

important part of a food safety plan because it ensures that
equipment and instrumentation used to monitor safety related
processes are in working order and that they do not become a
source of contamination.

• An equipment maintenance program shall be in place that

ensures that all equipment used to control food safety hazards
is in proper working order.

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 EMPLOYEE TRAINING

• Regular training and reinforcement is necessary to teach employees

that they have an individual responsibility to assure the quality,
safety, and wholesomeness of mushrooms.

• Growers must make a long-term commitment to regularly

communicate and train their work force on food safety principles and
procedures.

• All workers involved in mushroom growing operations shall receive

training in food safety, sanitation, and/or personal hygiene
appropriate to their assigned responsibilities and supervisory level.

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 ABOUT HEALTH, ALLERGIES AND BASIC
FACILITIES TO WORKERS
• For better health of self, workers and the unit it is important to
understand about health hazards at different steps of mushroom
cultivation.

• We should also know about the facilities that are required by the
workers and also know that some people can be allergic to some
specific mushroom spores.

• Use masks and gum boots while preparing the compost.

• Use proper protective clothing as the compost can be hot, can have
excessive ammonia and at times temperature can reach up to 75-
80°C.
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• Use disinfectants before spawning. It is useful both for the crop
and the workers.

• In spawn run rooms which are at times kept closed, the carbon
dioxide can reach up to 10000 ppm which can be fatal for
human beings. So before starting the casing in such rooms, the
fresh air should be introduced.

• Use gloves while harvesting the mushrooms to ensure hygiene.

• Use racks with width of 4.5 feet or less. If width is more,

workers will have to do excessive bending for prolonged periods
while performing operations like casing, watering, harvesting
which can lead to problems of spine.

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• Some workers can be allergic to the spores released by
mushrooms. This is particularly important in case of oyster
mushroom which produces lot of spores.

• Such workers should not be allowed to work in cropping

rooms or mushroom packaging.

• Ensure that basic medical facilities and first aid box is always
available at the unit.

• Water is sprayed frequently in the cropping rooms and

humidity is high. It is important that electric fittings are in
accordance to these conditions.

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 PRECAUTIONS AGAINST FIRE AND OTHER
HAZARDS
• Standard fire safety system is a must in commercial
houses. Particular care may be taken in case of
electric fittings.

• Seasonal cultivation is done in huts made using

paddy straw and here fire safety is very important.

• Use carbon dioxide sensors in cropping rooms.

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 WILD MUSHROOMS AND MUSHROOM
POISONING
• We must know that all mushrooms occurring in the wild are
not edible and in fact some poisonous mushrooms resemble
with edible mushroom at early stage.

• Majority of mushroom poisonings are not fatal. However,

some mushrooms like Amanita phalloides are lethal.

• Of the most lethal mushrooms, three – the death cap (A.

phalloides), destroying angels (A. virosa and A. bisporigera),
and the fool’s mushroom (A. verna) – belong to the genus
Amanita.

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• All mushrooms are not equally poisonous. Some
may be poisonous when taken raw, others may
become edible after parboiling while few others
may be poisonous if taken along with alcohol.

• Many deaths occur every year in North Eastern

part of India by consumption of wild mushrooms.

• Major culprit is Amanita phalloides as its shape in

early stages of growth is somewhat similar to
paddy straw mushroom.

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 As researchers we have to look into future needs and address the problems
before they arise.

 Need for Policy research and documents balancing our conditions and
international requirements.

 We need to come out with Approach Papers and today interaction is a step in
this direction.

 There is serious lack of coordination at research and policy level in our country.

 Policies are imposed but do not succeed without good science.

 FSSAI has set globally benchmarked safe food practices that include

• Developing manuals for Food Safety Management Systems (FSMS),

• Setting up third party audits and Indian certification for Hazard Analysis and
Critical Control Points (HACCP) and
• General Hygiene Practices (GHP) for food businesses

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