Manufacturing Process of good agricultural practices (VietGAP) for fresh fruits and vegetables is a standard safety practices to minimize the risk of pollution chemistry, biology and physics in the process of cultivation, harvesting, closed package.
An assessment of the hazard classes in the field of vegetable production in Hai Duong VietGAP

To date, this process has been applied to SX in many places, especially in the area of vegetables in Dalat (Lam Dong) and the outskirts of Hanoi. Vegetable cultivation areas RRD only apply this process in modest numbers, mainly Qseap provincial project implementation.

Meanwhile, awareness of safe vegetables for most consumers, as well as the vegetable production process with farmers still incorrect or incomplete. To learn how vegetables are safe, safe vegetable production to minimize any harm? Please be presenting hazards as vegetables contaminated, affecting the health of consumers.

Food safety hazard (risk of contamination) is any agent that becomes a product risk (adverse) health for the user. There are 3 types of hazards related to fresh produce group biological hazards, chemical and physical.

Vegetables are vegetables still contain safety hazards on but in the (threshold) standard allows state regulations.

Vegetables fresh vegetables do not contain any risk of any contamination mentioned above.

+ Group biological hazards: Includes objects microorganisms cause disease in humans, such as bacteria, viruses and parasites (worms). Typically, bacteria such as Salmonella causes typhoid bacteria Escherichia coli causing acute diarrhea,. Hepatitis A virus causes hepatitis ...

These species survive in soil, water, manure, human and animal intestines. We may contact contaminate vegetables, spread disease and serious impact on the health of humans and livestock.

The type of root vegetables and leafy high risk for contamination.

+ Group chemical hazards: Is the presence of these chemicals, heavy metals in vegetables exceeded allowable limits prescribed by the competent authority of the State. Use this product eaters are at risk of poisoning or acute and chronic disease for people and pets.

The chemicals need to mention that the industrial chemical (gasoline, paint, oil, grease ...), in agriculture (pesticides and growth stimulants ...); disease-causing heavy metals such as lead, mercury, arsenic, cadmium ... survive in soil, water (they break down the immune system, arthritis and organ ...).
To improve quality, food safety, the vegetables VietGAP piloted and replicated on a national scale is necessary. But first need to be aware of changes to large consumers and the Production of safe vegetables through the propaganda and media training.
Thus, the SX as well as new VietGAP vegetable consumption effectively. Vegetable production can not keep every grocery VietGAP when there are 90% of consumers are oblivious of safe vegetables.

In addition, the concentration of nitrate (NO3) is one of the risk of chemical contamination with the most dangerous to human health but far less known. If nitrate accumulation in the body beyond human tolerance level will effect the cancer. So, scientists such it is subject to "no knife murder".

But its effects are not recognized early users because they eat fruits and vegetables that contain high nitrate levels, we do not see any symptoms of poisoning because it is a risk factor of chronic toxicity (long new Long out manifest disease).

  Unlike pesticides, pollution is a risk of acute poisoning users (expression poisoning soon after eating). Because of this, the use of pesticides vegetables and fear just as it is also the need to avoid isolating farmers need to use for vegetables.

Such hazardous but the SX vegetables frequently to accumulate large amounts of nitrate, NO3 is due to the composition of urea, an essential nutrient for growing vegetables now. Since no known toxic levels of NO3 automatically farmers abuse urea in vegetable production, sale and even vegetables in their family.

So, want to minimize the hazard to the user when nitrate, urea fertilizer for vegetables need time to NO3 excretion isolated from the vegetables (especially leafy vegetables).

The fact that, due to unknown hazards should consumers still prefer non vegetable, vegetables fertilized with urea caused many people to be agreeable SX "god" that positive urea fertilizer inflation even making use green vegetables is no longer the same inherent blue anymore, steamed vegetables and green water stuck under ...

The leaf vegetables, edible tubers with a high risk of contamination of chemical hazards.

+ Group physical hazards: Includes solid objects such as pieces of glass, iron, wood, plastic, sand, dirt, rocks, ornaments ... mixed into the product during harvesting and storage of agricultural products. So growers need to be concerned minimize this hazard during harvesting and primary processing of new products and product safety vegetables as desired.
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