Title Page
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Date
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Location
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HACCP Coordinator Signature
Part 1 - Farm Review
Water Usage
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What is the source of irrigation water? (Pond, Stream, Well, Municipal, Other)
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Please specify
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How are crops irrigated? (Flood, Drip, Sprinkler, Other)
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Please specify
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A water quality assessment has been performed to determine the quality of water used for irrigation purpose on the crop(s) being applied.
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A water quality assessment has been performed to determine the quality of water use for chemical application or fertigation method.
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If necessary, steps are taken to protect irrigation water from potential direct and nonpoint source contamination.
Sewage Treatment
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The farm sewage treatment system/septic system is functioning properly and there is no evidence of leaking or runoff.
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There is no municipal/commercial sewage treatment facility or waste material landfill adjacent to the farm.
Traceability
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Each production area is identified or coded to enable traceability in the event of a recall.
Conclusion: Part 1 - Farm Review
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Comments/Recommendations:
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Farm Review
Part 2 - Field Harvest and Field Packing Activities
Field Sanitation and Hygiene
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A documented pre-harvest assessment is made on the crop production areas. Risks and possible sources of crop contamination are noted and assessed.
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The number, condition, and placement of field sanitation units comply with applicable state and/or federal regulations.
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When question above is answered "N/A" (sanitation units are not required), a toilet facility is readily available for all workers.
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Field sanitation units are located in a location that minimizes the potential risk for product contamination and are directly accessible for servicing.
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A response plan is in place for the event of a major spill or leak of field sanitation units or toilet facilities.
Field Harvesting and Transportation
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All harvesting containers and bulk hauling vehicles that come in direct contact with product are cleaned and/or sanitized on a scheduled basis and kept as clean as practicable.
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All hand harvesting equipment and implements (knives, pruners machetes, etc.) are kept as clean as practical and are disinfected on a scheduled basis.
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Damaged containers are properly repaired or disposed of.
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Harvesting equipment and/or machinery which comes into contact with product is in good repair.
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Light bulbs and glass on harvesting equipment are protected so as not to contaminate produce or fields in the case of breakage.
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There is a standard operating procedure or instructions on what measures should be taken in the case of glass/plastic breakage and possible contamination during harvesting operations.
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There is a standard operating procedure or instructions on what measures should be taken in the case of product contamination by chemicals, petroleum, pesticides or other contaminating factors.
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For mechanically harvested product, measures are taken during harvest to inspect for and remove foreign objects such as glass, metal, rocks, or other dangerous/toxic items.
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Harvesting containers, totes, etc. are not used for carrying or storing non- produce items during the harvest season, and farm workers are instructed in this policy.
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Water applied to harvested product is microbially safe.
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Efforts have been made to remove excessive dirt and mud from product and/or containers during harvest.
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Transportation equipment used to move product from field to storage areas or storage areas to processing plant which comes into contact with product is clean and in good repair.
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There is a policy in place and has been implemented that harvested product being moved from field to storage areas or processing plants are covered during transportation.
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In ranch or field pack operations, only new or sanitized containers are used for packing the product.
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Packing materials used in ranch or field pack operations are properly stored and protected from contamination.
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Product moving out of the field is uniquely identified to enable traceability in the event of a recall.
Conclusion: Part 2 - Field Harvest And Field Packing Activities
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Comments/Recommendations:
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Field Harvest And Field Packing Activities
Part 3 - House Packing Facility
Receiving
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Product delivered from the field which is held in a staging area prior to packing or processing is protected from possible contamination.
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Prior to packing, product is properly stored and/or handled in order to reduce possible contamination.
Washing/Packing Line
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Source water used in the packing operation is potable.
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If applicable, the temperature of processing water used in dump tanks, flumes, etc., is monitored and is kept at temperatures appropriate for the commodity.
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Processing water is sufficiently treated to reduce microbial contamination.
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Water-contact surfaces, such as dump tanks, flumes, wash tanks and hydro coolers, are cleaned and/or sanitized on a scheduled basis.
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Water treatment (strength levels and pH) and exposure time is monitored and the facility has demonstrated it is appropriate for the product.
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Food contact surfaces are in good condition; cleaned and/or sanitized prior to use and cleaning logs are maintained.
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Product flow zones are protected from sources of contamination.
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The water used for cooling and/or making ice is potable.
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Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions.
Packing House Worker Health & Hygiene
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Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from packing area.
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When there is a written policy regarding the use of hair nets/beard nets in the production area, it is being followed by all employees and visitors.
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When there is a written policy regarding the wearing of jewelry in the production area, it is being followed by all employees and visitors.
Packing House General Housekeeping
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Only food grade approved and labeled lubricants are used in the packing equipment/machinery.
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Chemicals not approved for use on product are stored and segregated away from packing area.
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The plant grounds are reasonably free of litter and debris.
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The plant grounds are reasonably free of standing water.
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Outside garbage receptacles/dumpsters are closed or are located away from packing facility entrances and the area around such sites is reasonably clean.
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Packing facilities are enclosed.
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The packing facility interior is clean and maintained in an orderly manner.
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Floor drains appear to be free of obstructions.
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Pipes, ducts, fans and ceilings which are over food handling operations, are clean.
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Glass materials above product flow zones are contained in case of breakage.
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Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or a sufficient distance.
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There is a policy describing procedures which specify handling/disposition of finished product that is opened, spilled, or comes into contact with the floor.
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Only new or sanitized containers are used for packing the product.
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Pallets and containers are clean and in good condition.
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Packing containers are properly stored and protected from contamination (birds, rodents, and other pests).
Pest Control
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Measures are taken to exclude animals or pests from packing and storage facilities.
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There is an established pest control program for the facility.
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Service reports for the pest control program are available for review.
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Interior walls, floors and ceilings are well maintained and are free of major cracks and crevices.
Traceability
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Records are kept recording the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability.
Conclusion: Part 3 - House Packing Facility
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Comments/Recommendations:
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House Packing Facility
Part 4 - Storage and Transportation
Product, Containers & Pallets
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The storage facility is cleaned and maintained in an orderly manner.
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Bulk storage facilities are inspected for foreign material prior to use and records are maintained.
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Storage rooms, buildings, and/or facilities are maintained and sufficiently sealed or isolated and are protected from external contamination.
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Storage grounds are reasonably free of litter and debris.
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Floors in storage areas are reasonably free of standing water.
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Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or sufficient distance.
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There is a policy describing procedures which specify handling/disposition of finished product which is opened, spilled, or comes into contact with the floor.
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Packing containers are properly stored and sufficiently sealed, to be protected from contamination (birds, rodents, pests, and other contaminants).
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Pallets, pallet boxes, tote bags, and portable bins, etc. are clean, in good condition and do not contribute foreign material to the product.
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Product stored outside in totes, trucks, bins, other containers or on the ground in bulk is covered and protected from contamination.
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Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to the product.
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Mechanical equipment used during the storage process is clean and maintained to prevent contamination of the product.
Pest Control
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Measures are taken to exclude animals or pests from storage facilities.
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There is an established pest control program for the facility.
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Service reports for the pest control program are available for review.
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Interior walls, floors, and ceilings are well-maintained and are free of major cracks and crevices.
Ice & Refrigeration
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The water used for cooling and/or making ice is potable.
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Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product have been sanitized.
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Climate-controlled rooms are monitored for temperature and logs are maintained.
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Thermometer(s) are checked for accuracy and records are available for review.
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Refrigeration system condensation does not come in contact with produce.
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Refrigeration equipment (condensers, fans, etc.) is cleaned on a scheduled basis.
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Iced product does not drip on pallets of produce stored below.
Transportation
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Prior to the loading process, conveyances are required to be clean, in good physical condition, free from disagreeable odors, and from obvious dirt/debris.
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Produce items are not loaded with potentially contaminating products.
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Company has a written policy for transporters and conveyances to maintain a specified temperature(s) during transit.
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Conveyances are loaded to minimize damage to product.
Worker Health and Personal Hygiene
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Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from storage, shipping, and receiving areas.
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When there is a written policy regarding the use of hair/beard nets in the storage and transportation areas, it is being followed by all affected employees and visitors.
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When there is a written policy restricting the wearing of jewelry in the storage and transportation areas, it is being followed by all affected employees and visitors.
Traceability
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Records are kept regarding the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability.
Conclusion: Part 4 - Storage And Transportation
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Comments/Recommendations:
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Storage And Transportation
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Note: Part 5 is no longer in use. Proceed to Part 6.
Part 6 - Wholesale Distribution Center/Terminal Warehouses
Receiving
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All companies that supply fresh produce are required to have passed a third party audit verification of GAP and/or GHP.
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Upon receiving, conveyances are required to be clean, in good physical condition and free from obvious objectionable odors, dirt and/or debris at time of unloading.
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Company does not accept produce items that are loaded with or are not protected from potentially contaminating products.
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Refrigerated commodities are monitored for temperatures at the time of receiving.
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The company has a written policy regarding the disposition of product when temperatures are not within the company's guidelines at the time of receiving.
Storage Facility/Temperature Control
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The facility is clean and maintained in an orderly manner.
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Refrigerated rooms are monitored for temperature and logs are maintained.
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Thermometer(s) are checked for accuracy and records are available for review.
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Refrigeration system condensation does not come into contact with produce.
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Refrigeration equipment (condensers, fans, etc.) is cleaned on a scheduled basis.
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Iced product does not drip on pallets of produce stored below.
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The water used for cooling/ice is potable.
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Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product are sanitized on a scheduled basis.
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There is a policy describing procedures which specify handling/disposition of finished product which is opened, spilled, or comes into contact with the floor.
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Product flow zones are protected from sources of contamination.
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Glass materials above product flow zones are contained in case of breakage.
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The grounds are reasonably free of litter and debris.
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The grounds are reasonably free of standing water.
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Outside garbage receptacles/dumpsters are closed or are located away from facility entrances and the area around such sites is reasonably clean.
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The facility is enclosed.
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Floor drains appear to be free of obstructions.
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Pipes, ducts, fans, and ceilings in the facility are reasonably clean.
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Possible wastewater spillage is prevented from contaminating any food storage or handling area by barriers, drains, or a sufficient distance.
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Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to the product.
Pest Control
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Measures are taken to exclude animals or pests from the facility.
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There is an established pest control program for the facility.
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Service reports for the pest control program are available for review.
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Interior walls, floors and ceilings are well-maintained and free of major cracks and crevices.
Repacking/Reconditioning
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Does the facility repack and/or recondition product?
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Repacking/reconditioning processes are confined to an established location in the facility.
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Food contact surfaces are in good condition; cleaned and/or sanitized prior to use and cleaning logs are maintained.
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Source water used in the repacking operation is potable.
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Processing water is sufficiently treated to reduce microbial contamination.
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Water treatment (strength levels and pH) and exposure time is monitored and is appropriate for product.
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If applicable, the temperature of processing water used in dump tanks, flumes, etc., is monitored and is kept at temperatures appropriate for the commodity.
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Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions.
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Water used for chilling and/or to make ice is potable.
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Only food grade approved and labeled lubricants are used in the repacking equipment/machinery.
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Only new or sanitized containers are used for product repacking.
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Pallets and other containers are clean and in good condition.
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Packing containers are properly stored and protected from contamination (birds, rodents, and other pests, etc.).
Worker Health and Personal Hygiene
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Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from repack and storage area.
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When there is a written policy regarding the use of hair nets/beard nets in the facility, it is being followed by all affected employees and visitors.
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When there is a written policy restricting the wearing of jewelry in the facility, it is being followed by all affected employees and visitors.
Shipping/Transportation
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Prior to the loading process, conveyances are required to be clean, in good physical condition, free from disagreeable odors and from obvious dirt/debris.
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Produce items are not loaded with potentially contaminating products.
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Company has a written policy for transporters and conveyances to maintain a specified temperature(s) range during transit.
Traceability
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Records are kept recording the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability.
Conclusion: Part 6 - Wholesale Distribution Center/Terminal Warehouses
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Comments/Recommendations:
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Wholesale Distribution Center/Terminal Warehouses
Part 7 - Preventive Food Defense Procedures
Secure Employee/Visitor Procedures
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The company has a documented food defense plan and a person has been designated to oversee it.
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Name:
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Food defense training has been provided to all employees.
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Employees are aware of whom in management they should contact about potential security problems/issues.
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Name of management representative:
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Visitors are required to check in (showing proof of identity) and out, when entering/leaving the facility.
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The purpose of visitation to site is verified before admittance to the facility.
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Visitors are prohibited from the packing/storage areas unless accompanied by an employee.
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Incoming and outgoing employee and visitor vehicles to and from the site are subject to inspection.
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Parked vehicles belonging to employees and visitors display a decal or placard issued by the facility.
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Staff is prohibited from bringing personal items into the handling or storage areas.
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Staff access in the facility is limited to the area of their job function and unrestricted areas.
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Management is aware of which employee should be on the premises, and the area they are assigned to.
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A system of positive identification of employees has been established and is enforced.
Secure Facility Procedures
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Uniforms, name tags, or identification badges are collected from employees prior to the termination of employment.
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The mailroom is located away from the packing/storage facilities.
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Computer access is restricted to specific personnel.
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A system of traceability of computer transactions has been established.
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A minimum level of background checks has been established for all employees.
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Routine security checks of the premises are performed for signs of tampering, criminal or terrorist activity.
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Perimeter of facility is secured by fencing or other deterrent.
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Checklists are used to verify the security of doors, windows, and other points of entry.
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All keys to the establishment are accounted for.
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The facility has an emergency lighting system.
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The facility is enclosed.
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Storage or vehicles/containers/trailers/railcars that are not being used are kept locked.
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Delivery schedules have been established.
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The off-loading of incoming materials is supervised.
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The organization has an established policy for rejecting deliveries.
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Unauthorized deliveries are not accepted.
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The company does not accept returned (empty) containers for packing of product unless they are sanitized containers intended for reuse.
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The facility has a program in place to inspect product returned to the facility for tampering.
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The company has identified the individual(s), with at least one backup, who are responsible for recalling the product.
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The company has performed a successful mock recall of product to the facility.
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Product imported from outside the United States is segregated from domestic product.
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Allergens handled by the facility are segregated from products to avoid cross contamination.
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Floor plans, product flow plans, and/or segregation charts are in a secure location.
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The organization has registered with the FDA and has been issued a registration number (do not record the number on checklist).
Conclusion: Part 7 - Preventive Food Defense Procedures
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Comments/Recommendations:
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Preventive Food Defense Procedures
