The safety of food production is a fundamental part of producer awareness. None of us would want to consume finished food made from raw materials contaminated with fuel, grease, pesticides, metal filings, animal droppings, dead insects and rodents.
This is also what is involved in maintaining order, occupational safety and hygiene on the farm, in order to avoid creating risks to the effects of the process and the people involved during production.
We take care of production safety on a daily basis, more or less consciously. We isolate fertilisers, plant protection products, biocides, lubricants, fuel and any waste in designated areas. When starting to create order in the workplace, it is necessary to designate places for their proper use and storage. Available laws and regulations detail where and what can be stored. Designating a safe place for the workshop and machinery park is also one of the priorities.
In crop storage facilities, following established procedures, care should be taken to ensure deratisation hygiene, proper disinfection, cleaning of premises, cleaning of machinery and equipment from plant and soil residues – this also applies to harvest residues in combines, so that there is no potential pest development. As for other equipment: washing sprayers, regular visual inspections of all machinery and equipment on the farm should be a daily occurrence. Care should be taken to ensure that wild birds do not cause potential biohazards in stored products (covers, spikes, legally permitted repellents, etc.).
Awareness of the risks must be present in all participants in the farm production chain: workers, family members, external service companies, etc.