British Farm Standard

The Red Tractor standards for fruit, vegetables and salad crops address the concerns of consumers that farm produce should be carefully grown, responsibly harvested and safe to eat. The Red Tractor standards require scientifically based integrated crop management and good horticultural practice, with an emphasis on reducing the use of pesticides to guarantee high quality food and environmental protection. Red Tractor also believes it is important to know where your food comes from and can trace all Red Tractor farmers’ produce back to its field of origin.

TRACEABILITY AND INTEGRITY (TI)

All food must be fully traceable so it is possible to establish where it is from and where it went and provide consumers with the confidence they require.

STAFF AND CONTRACTORS (SC)

Properly trained and competent staff, whether directly employed or contractors, are essential to achievinggood standards of production.

VERMIN CONTROL (VC)

Control of vermin (including birds, rodents and insects) and other animals (including cats and dogs) is vital to prevent contamination of animal feed or harvested crops. This is important in the production of safe food, managing biosecurity and preventing the spread of disease.

ENVIRONMENTAL PROTECTION & CONTAMINATION CONTROL (EC)

A responsible attitude to the countryside and the environment is essential. Carefully managing the storage, application and disposal of fertilisers, pesticides (including insecticides, herbicides and fungicides), manures and other potential pollutants in accordance with current legislation and best practice will prevent pollution of the environment (including watercourses, soil, air and wildlife habitats), contamination and spread of disease.

DOCUMENTS AND PROCEDURES (DP)

Access to certain documents and Codes of Practice’s ensures the most relevant information and best practice guidance is available to producers. Certain plans, records and procedures are required to assist the legal and safe production of food. (Other records will also be required by specific scheme standards.)

SEED, NURSERY STOCK AND ROOTSTOCK (SN)

Responsible use of chemicals on seed, nursery stock and rootstock is essential

CHOICE OF VARIETY OR ROOTSTOCK AND PLANT HEALTH CERTIFICATION (CV)

Consideration of crop husbandary benefits such as pesticide or disease resistance of varieties used is important to ensure that the production of quality produce is maximised.

SITE AND SOIL MANAGEMENT (SM)

Properly managed soil through crop rotations is necessary to help maintain soil condition and reduce reliance on agrochemicals. Conservation of soil organic matter will help ensure soil stability, reduce soil erosion and maintain good soil structure.

ENVIRONMENTAL IMPACT/CONSERVATION AND SUSTAINABILITY (EI)

Management of wildlife and conservation of the environment is important to ensure that agricultural production minimises the impact it has on the environment, avoids damaging habitats and encourages natural flora and fauna wherever possible.

IRRIGATION (IG)

Proper management and testing of water irrigation systems is vital to avoid excessive usage, ensure bestutilisation of water resources and reduce the risk of contamination.

TEMPORARY CROP PROTECTION STRUCTURES (TC)

It is important that polytunnels (if used) must minimise the impact they have on the local environment.

HARVEST AND STORAGE (HS)

Harvest procedures including, staff training, access to cleansing facilities, clean packaging, containers and storage are essential to reduce the risk of contamination to the harvested produce. If producers hold a current BRC certificate covering the harvesting and storage of the crop(s) assessors should be notified prior to the audit to minimise any duplication of assessment points.

PRODUCE HANDLING AND PACKING (PH)

These requirements are applicable to on-farm produce packing operations. Where on-farm produce packing is in operation hygiene risk assessments, appropriate cleaning facilities and clothing for staff, well maintained machinery and storage facilities are vital to reduce the risk of contamination and ensure the produce is safe to eat. If producers hold a current BRC certificate covering the handling and packing of the crop assessors should be notified prior to the audit to minimise any duplication of assessment points.

RESIDUES AND CONTAMINANTS (RC)

Production of food which is safe to eat is vital and as such microbiological contamination and chemical residues must be minimised and, where applicable, monitored.

HEALTH AND SAFETY AND WORKER WELFARE (HW)

Where applicable, producers must have in place an up-to-date Health and Safety at Work Policy and Risk Assessment. (PR.HW.1)

GENETICALLY MODIFIED ORGANISMS (GM)

If grown, strict rules on the production of Genetically Modified Organisms must be followed at all times (to meet legal requirements and reduce the risk of cross contamination)

INTERNAL AUDIT (IA)

Annual self-assessment (in addition to the independent audit) must ensure that the producer is checking that the standards of production are maintained.

ENERGY EFFICIENCY (EE)

It is important to monitor and optimise use of energy to help achieve efficiency.