Managing pesticides

Citation

(2008), "Managing pesticides", Nutrition & Food Science, Vol. 38 No. 2. https://doi.org/10.1108/nfs.2008.01738bab.039

Managing pesticides

Article Type: Food facts From: Nutrition

Guidance from CCFRA will help food producers, processors, manufacturers and retailers understand and respond to the legislative and voluntary controls of pesticides in the food chain. Developed with industry, the guideline managing pesticides in the food chain describes pesticide risk management systems and explains how to implement them in practice. A series of factsheets has also been published to help companies understand pesticide approval and the setting of maximum residue limits. These emphasise that pesticides can be used safely and without harm to operators, consumers or the environment, when used in an approved manner. The factsheets will be followed by a key topic book on crop protection, written specifically for food companies and explaining the different approaches that can be taken to adapt to the demands to minimise residues.

Meanwhile, field trials with fruit and salad crops are exploring the decline in pesticide residues after application. These demonstrate that when good practice is followed, pesticide residues decline well below regulatory limits and that further small reductions are possible by extending the interval between application and harvest. This work has helped us improve the extensive support package we offer to members on pesticides, including advice on best practice and regulation, e-mail alerts, field trials and analytical services.

For more information E-mail: r.stanley@campden.co.uk