The operation shall nominate the farm manager or other competent person as responsible for the implementation of the hygiene procedures by all workers and visitors.
There shall be evidence that the workers received specific induction and annual training regarding the hygiene procedures for the harvesting and product handling activities. Workers shall be trained using written (in appropriate languages) and/or pictorial instructions to prevent physical (e.g. snails, stones, insects, knives, fruit residues, watches, mobile phones, etc.), microbiological and chemical contamination of the product during harvesting. Training records and evidence of attendance shall be available.