Guide to quality and safety risk control throughout the course of green vegetables.

Original title: Green vegetables throughout the quality and safety risk control guide
Green vegetables also known as cabbage, small green vegetables, no ball cabbage, Northeast region called rape, north and south all over the distribution, cultivation in China is very extensive. The growth cycle of green vegetables is short, the chance of various pests and diseases occurring in the production process is relatively large, the main pests and diseases include small vegetables, beet leaves, jumpers, tobacco powder lice, aphids, vegetable green insects and so on, the main diseases are viral diseases, frost mold, soft rot, black spot disease and so on. Chemical pesticides are often used in pest control process, and the main drugs used in the prevention and treatment are pyrethroids , clatters, pyrethroids, methylamphetamine benzoate and so on. Pesticide residue is the key risk point of the quality and safety of green vegetables, many residues, over-range, high toxicity, banned pesticide use in recent years still exist, for the quality and safety of green vegetables bring great hidden dangers. Therefore, in order to improve the quality and safety level of green vegetables, it is required to select and manage the production base of green vegetables, fertilizer use, pesticide use, harvesting and packaging and other links to develop the whole quality and safety risk control guide, for the whole process of green vegetables quality and safety control to do a good job of technical support.
production base selection and management
the production site environmental requirements
production base should be selected in non-polluting and ecological conditions in good areas. Facility cultivation can be cultivated using plastic sheds, solar greenhouses and summer shade nets. Suitable for soil cultivation in flat terrain, easy road and drainage, loose, fertile, water-protected, fertile soil or sandy soil. Crops free of the same pests and diseases should be chosen as a pre-production and should not be associated with crusader vegetables. The green production environment should comply with the requirements of NY/T391.
production base management
new production base should be monitored for environmental conditions. Every 2-3 years, or when changes in environmental conditions may affect product quality and safety, the relevant indicators should be tested in a timely manner by qualified monitoring units to determine whether to continue to use the production site.
the base should be set up around the isolation network, isolation zone, etc., or have a natural isolation barrier to prevent external pollution.
the use of fertilizer,
should follow the principle of sustainable development, safe and high quality. Fertilizer used should have no adverse effects on the environment, which is conducive to protecting the ecological environment, maintaining or improving soil fertility and soil biological activity. Fertilizer use should have no adverse effects on crops (nutrition, taste, quality and plant resistance).
the selection of fertilizer types should be mainly farm fertilizer, organic fertilizer, microbial fertilizer, chemical fertilizer as a supplement, in order to ensure the effective supply of plant nutrition on the basis of reducing fertilizer use, taking into account the proportional balance between elements.
control of pesticide use risk
Principles and requirements for pesticide use
prohibit the use of highly toxic, highly toxic, highly residual pesticides and their mixed pesticide varieties, which are expressly prohibited by the State. When using chemical pesticides, NY/T1276 and GB/T8321 (all sections) should be implemented and green production should also meet NY/T393 requirements. Reasonable mixing, rotation and alternating drug use to prevent and delay the production and development of pest resistance.
Pest Control Programme
should select low-risk pesticide varieties that are effective for the main control objects, and choose appropriate methods of application according to the characteristics of pests and pesticides during the appropriate period of prevention and control of the main control objects. Pesticides should be used in accordance with pesticide product labels or GB/T8321 and GB12475 to control dosage (or concentration), the number of dosages and safe intervals.
harvesting, finishing and packaging
summer, autumn green vegetables grow about 20-45 days, spring, winter slightly longer, according to market demand in batches in a timely manner. Only the harvest in line with the requirements of commodity quality standards, can not eat the root, leaves removed. Before harvesting, the product pesticide residues, heavy metals and other harmful substances should be inspected to ensure that the product meets GB2763, GB2762 and other related quality and safety requirements. Green vegetable products should also meet the NY/T654 requirements.
Packaging materials should be non-toxic, clean, dry, pollution-free, odor-free, with a certain permeability, moisture resistance, pressure resistance and environmental protection, can be recycled or degradable food packaging materials, to minimize the total use of materials. Products should be packaged under appropriate safe and hygienic conditions to avoid the effects of light, water, wind and other contaminants.
shall be carried out under conditions of ventilation, cleaning and hygiene, and shall be strictly protected against exposure, rain, frost damage and pollution of toxic substances.
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