Information
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Client / Site
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Location
GENERAL INFORMATION
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Assessor's Name & ID Number.
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Name(s) of PIC/person(s) in charge.
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Date and Time Assessment was commenced.
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Date and Time Assessment was completed.
TRAINING AND CERTIFICATIONS
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Food Safety Training Log On File.
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Photo most current Training Record.
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Other Certifications.
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Photograph other Certifications (Canada GAP, etc.)
INTEGRATED PEST CONTROL
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Contracted to Pest Control Company.
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Name and address of Pest Control Service or Licensed person if self-i plemented.
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Date of last service.
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Pest control records available.
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Pest control units not located in food production areas.
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No evidence of insects or pests is present in Packing Area.
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Screens are on open windows and doors are in good repair in Packing Area.
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Door sweeps in Packing Area restrict the passage of pests.
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Building restricts access to pests.
TRACEABILITY AND RECALL PROGRAMS
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Is a full Traceability Program in place that documents seed origin, direct distribution and indirect distribution channels of product?
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Is a Product Withdrawal/Product Recall Program in place?
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Has a Withdrawal/Recall Event or Mock Recall been performed in the previous 90 days? Note: Mock Recalls are to be Performed a minimum of twice annually.
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Document the Recall activity (notifications, causes, recall team meeting minutes, etc.).
ALLERGEN CONTROL
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Allergen Control Policy in place.
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All staff are trained on the known causes of food allergies and how to control them (note this may be part of the Food Safety Training Program).
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All sources of potential allergen contamination minimized per Governmental Regulations.
PERSONNEL HYGIENE PRACTICES
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Written Hygiene Policy in place (restricting the use of jewelry, finger nail length & polish).
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Policy restricts smoking, tobacco use, eating, drinking, and chewing gum to employee break areas (strictly prohibited in Growing Area(s), Packing Area(s) and Storage Area(s)).
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Employees wear proper uniform including proper shoes.
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Hair restraint is worn.
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Non-latex gloves available and used where necessary.
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Hands are washed or gloves are changed at critical points.
HANDWASHING
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Hand washing sinks/stations accessible, stocked with anti-microbial soap, sanitizer and disposable drying device operational/stocked, and supplied with potable water.
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Staff wash hands in hand-washing sinks/stations only.
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Staff observed washing hands between tasks.
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Employees wash hands before starting work and returning from break.
HEALTH CONDITIONS
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Staff Health Condition Policy in place.
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No person with boils, sores, infections permitted if food areas.
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Staff are required to report illness to management.
PROCUREMENT
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All products are from an approved source.
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Photograph/attach sample Certificates of Conformity from seed suppliers, packaging material suppliers, etc. All cleaning & sanitizing materials should have an MSDS sheet per WHMIS regulations.
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Pallets Control Policy in place.
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Pallets in good physical condition, clean and no evidence of possible cross-contamination.
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All incoming product checked for potential of cross-contamination and allergenic contamination.
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Policy in place for rejection of goods.
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Documentation maintained for rejected materials.
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Delivery Log Books Current and Maintained.
EQUIPMENT and BUILDING MAINTENANCE
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Water quality meets Safety standards.
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Document Water Quality Testing Results.
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Regular maintenance maintained on critical equipment.
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Adequate lighting.
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No evidence of leaking pipes.
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Building construction meets local safety codes.
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Floors, walls and ceiling meets local safety codes.
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No evidence of peeling or flaking paint.
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Conveyors, Bins and Rack(s) are clean.
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Pallets are maintained and clean.
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Forklifts are clean, not leaking fluids, and solid.
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Pallet jacks, carts and trolleys maintained.
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Maintenance Records Maintained
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Cleaning, Testing and Sorting Equipment clean & maintained.
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Cleaning Solution tested and logged daily.
RELEASE PROCEDURES
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Food is checked for food safety hazards.
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Product is coded, dated and labeled as required.
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Shipments are released by authorized personnel.
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Condition of shipping truck is observed for sanitary condition and logged.
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Shipping Logs are Current and Maintained
CLEANING and SANITIZING
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Authorized cleaning compounds and sanitizers used.
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Concentrations meet standards.
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Chemicals are all properly labelled and stored in original containers only.
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Equipment properly maintained.
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Food contact surface cleaning schedule in place.
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Floor and Walls cleaned.
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Daily cleaning program in place.
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Deep cleaning schedule in place.
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Daily log Current and Maintained.
GARBAGE STORAGE and DISPOSAL
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Refuse and garbage cans are clean and covered when not in use.
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Garbage cans are emptied as necessary.
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Boxes and containers are removed from site.
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Dumpster area located away from processing area.
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Dumpster lid(s) are closed.
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Dumpster area is clean.
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Staff wash hands after handling trash.
GROWING AREA(S)
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Good Agricultural Practices (GAP) Manual Adopted.
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Each Growing Area food safety audited (third party) during the growing season.
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Photograph or attach a copy of Audit Report.
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A pre-season Food Safety Risk Assessment been conducted (evaluation of Physical, Chemical, Biological and Allergenic Hazards)
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Photograph or attach a copy of evaluation.
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Pre-Harvest Time Interval Procedures followed and documented (crop rotations, pesticide intervals etc.). Verify through GAP Audit.
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All pesticides and fertilizers and their application are documented and applied per Agriculture Canada Codes (verify through GAP Audit).
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The use of Bio Solids to crops is prohibited.
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Document policy to eliminate bacterial contamination prior to harvest, eg application 90 days prior to harvest. Attach copy of written Policy.
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No evidence of human or domestic animal fecal contamination.
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Document contamination observed.
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All water sources are tested for biological contaminants ( eg, e. coli, fecal coliforms) at least annually.
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Document Lab Test results for each water source.
HARVEST
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Pre-Harvest Risk Assessment conducted within 7 days of harvest.
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Document Risk Assessment.
Field Sanitation Information
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Adequate Field Sanitation Units (1 for every 20 workers & within 5 minutes walking distance).
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Field Sanitation Units are stocked, clean and emptied on a regular schedule.
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All hand washing stations are in or near Field Sanitation Units.
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Policy for product destruction in place when exposed to bodily fluids.
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All equipment used for harvest is in good repair, cleaned & sanitized by written schedule.
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Document schedule.
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Field packed product is coded appropriately and marked with "Picked On" date.
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Reusable harvesting containers are food-grade and are cleaned & sanitized daily. (Cleaning schedule documented).
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If wooden bins are used, there is a Wooden Bin Policy in place (documents cleaning and condition of bins; any bins in need of repair or are suspect to cause possible cross-contamination are to be removed from service...similar to Pallet Control Policy).
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All product contact surfaces are cleanable and capable of being sanitized.
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All harvested product is is free from contamination/adulteration.
PACKINGHOUSE/COOLER/COLD STORAGE AND PROCESSING
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HACCP-Based Food Safety Program In Place (an enhanced Canada GAP program for example).
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Hazard Analysis conducted and documented.
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Critical Control Points identified and Logged.
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List Program Logs and Frequencies.
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Ambient Storage Observation.
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FIFO Maintained (first in first out).
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Adequate air circulation.
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All food and paper supplies are 15cm/6" off the floor.
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Food is stored at least 45cm/18" below sprinkler head(s).
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Storage areas are well lit.
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Protective light shields cover all light sources.
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All surfaces and floors are clean.
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Refrigerated Storage Areas
Refrigerated Area Observation
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Observe cooler condition (cleanliness, sanitation and physical condition).
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FIFO Maintained (first in first out).
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Condensation observed.
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Adequate air circulation.
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All food is 15cm/6" off the floor.
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Food is stored at least 45cm/18" below sprinkler head(s).
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Refrigeration area well lit.
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Protective light shields cover all light sources.
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All surfaces and floors are clean.
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Chemicals are stored away from food and other food related supplies.
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Ambient and Refrigerated Log Books are Current and Maintained.
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Physical Hazards are controlled by detection.
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Describe Hazard Detection Process and Monitoring.
RECOMMENDATION
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Facility meets HACCPCanada Pre-requisite & HACCP Program Standards
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Select date
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Additional Comments
SIGNATURES
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Facility is APPROVED
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Signature of PIC
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Signature of Auditor
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Select date
