Title Page

  • Date

  • Location
  • HACCP Coordinator Signature

Part 1 - Farm Review

Water Usage

  • What is the source of irrigation water? (Pond, Stream, Well, Municipal, Other)

  • Please specify

  • How are crops irrigated? (Flood, Drip, Sprinkler, Other)

  • Please specify

  • A water quality assessment has been performed to determine the quality of water used for irrigation purpose on the crop(s) being applied.

  • A water quality assessment has been performed to determine the quality of water use for chemical application or fertigation method.

  • If necessary, steps are taken to protect irrigation water from potential direct and nonpoint source contamination.

Sewage Treatment

  • The farm sewage treatment system/septic system is functioning properly and there is no evidence of leaking or runoff.

  • There is no municipal/commercial sewage treatment facility or waste material landfill adjacent to the farm.

Traceability

  • Each production area is identified or coded to enable traceability in the event of a recall.

Conclusion: Part 1 - Farm Review

  • Comments/Recommendations:

  • Farm Review

Part 2 - Field Harvest and Field Packing Activities

Field Sanitation and Hygiene

  • A documented pre-harvest assessment is made on the crop production areas. Risks and possible sources of crop contamination are noted and assessed.

  • The number, condition, and placement of field sanitation units comply with applicable state and/or federal regulations.

  • When question above is answered "N/A" (sanitation units are not required), a toilet facility is readily available for all workers.

  • Field sanitation units are located in a location that minimizes the potential risk for product contamination and are directly accessible for servicing.

  • 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

  • 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.

  • All hand harvesting equipment and implements (knives, pruners machetes, etc.) are kept as clean as practical and are disinfected on a scheduled basis.

  • Damaged containers are properly repaired or disposed of.

  • Harvesting equipment and/or machinery which comes into contact with product is in good repair.

  • Light bulbs and glass on harvesting equipment are protected so as not to contaminate produce or fields in the case of breakage.

  • 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.

  • 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.

  • 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.

  • 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.

  • Water applied to harvested product is microbially safe.

  • Efforts have been made to remove excessive dirt and mud from product and/or containers during harvest.

  • 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.

  • 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.

  • In ranch or field pack operations, only new or sanitized containers are used for packing the product.

  • Packing materials used in ranch or field pack operations are properly stored and protected from contamination.

  • 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

  • Comments/Recommendations:

  • Field Harvest And Field Packing Activities

Part 3 - House Packing Facility

Receiving

  • Product delivered from the field which is held in a staging area prior to packing or processing is protected from possible contamination.

  • Prior to packing, product is properly stored and/or handled in order to reduce possible contamination.

Washing/Packing Line

  • Source water used in the packing operation is potable.

  • If applicable, the temperature of processing water used in dump tanks, flumes, etc., is monitored and is kept at temperatures appropriate for the commodity.

  • Processing water is sufficiently treated to reduce microbial contamination.

  • Water-contact surfaces, such as dump tanks, flumes, wash tanks and hydro coolers, are cleaned and/or sanitized on a scheduled basis.

  • Water treatment (strength levels and pH) and exposure time is monitored and the facility has demonstrated it is appropriate for the product.

  • Food contact surfaces are in good condition; cleaned and/or sanitized prior to use and cleaning logs are maintained.

  • Product flow zones are protected from sources of contamination.

  • The water used for cooling and/or making ice is potable.

  • Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions.

Packing House Worker Health & Hygiene

  • Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from packing area.

  • 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.

  • 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

  • Only food grade approved and labeled lubricants are used in the packing equipment/machinery.

  • Chemicals not approved for use on product are stored and segregated away from packing area.

  • The plant grounds are reasonably free of litter and debris.

  • The plant grounds are reasonably free of standing water.

  • Outside garbage receptacles/dumpsters are closed or are located away from packing facility entrances and the area around such sites is reasonably clean.

  • Packing facilities are enclosed.

  • The packing facility interior is clean and maintained in an orderly manner.

  • Floor drains appear to be free of obstructions.

  • Pipes, ducts, fans and ceilings which are over food handling operations, are clean.

  • Glass materials above product flow zones are contained in case of breakage.

  • Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or a sufficient distance.

  • There is a policy describing procedures which specify handling/disposition of finished product that is opened, spilled, or comes into contact with the floor.

  • Only new or sanitized containers are used for packing the product.

  • Pallets and containers are clean and in good condition.

  • Packing containers are properly stored and protected from contamination (birds, rodents, and other pests).

Pest Control

  • Measures are taken to exclude animals or pests from packing and storage facilities.

  • There is an established pest control program for the facility.

  • Service reports for the pest control program are available for review.

  • Interior walls, floors and ceilings are well maintained and are free of major cracks and crevices.

Traceability

  • 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

  • Comments/Recommendations:

  • House Packing Facility

Part 4 - Storage and Transportation

Product, Containers & Pallets

  • The storage facility is cleaned and maintained in an orderly manner.

  • Bulk storage facilities are inspected for foreign material prior to use and records are maintained.

  • Storage rooms, buildings, and/or facilities are maintained and sufficiently sealed or isolated and are protected from external contamination.

  • Storage grounds are reasonably free of litter and debris.

  • Floors in storage areas are reasonably free of standing water.

  • Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or sufficient distance.

  • There is a policy describing procedures which specify handling/disposition of finished product which is opened, spilled, or comes into contact with the floor.

  • Packing containers are properly stored and sufficiently sealed, to be protected from contamination (birds, rodents, pests, and other contaminants).

  • Pallets, pallet boxes, tote bags, and portable bins, etc. are clean, in good condition and do not contribute foreign material to the product.

  • Product stored outside in totes, trucks, bins, other containers or on the ground in bulk is covered and protected from contamination.

  • Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to the product.

  • Mechanical equipment used during the storage process is clean and maintained to prevent contamination of the product.

Pest Control

  • Measures are taken to exclude animals or pests from storage facilities.

  • There is an established pest control program for the facility.

  • Service reports for the pest control program are available for review.

  • Interior walls, floors, and ceilings are well-maintained and are free of major cracks and crevices.

Ice & Refrigeration

  • The water used for cooling and/or making ice is potable.

  • Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product have been sanitized.

  • Climate-controlled rooms are monitored for temperature and logs are maintained.

  • Thermometer(s) are checked for accuracy and records are available for review.

  • Refrigeration system condensation does not come in contact with produce.

  • Refrigeration equipment (condensers, fans, etc.) is cleaned on a scheduled basis.

  • Iced product does not drip on pallets of produce stored below.

Transportation

  • Prior to the loading process, conveyances are required to be clean, in good physical condition, free from disagreeable odors, and from obvious dirt/debris.

  • Produce items are not loaded with potentially contaminating products.

  • Company has a written policy for transporters and conveyances to maintain a specified temperature(s) during transit.

  • Conveyances are loaded to minimize damage to product.

Worker Health and Personal Hygiene

  • Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from storage, shipping, and receiving areas.

  • 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.

  • 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

  • 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

  • Comments/Recommendations:

  • Storage And Transportation

  • Note: Part 5 is no longer in use. Proceed to Part 6.

Part 6 - Wholesale Distribution Center/Terminal Warehouses

Receiving

  • All companies that supply fresh produce are required to have passed a third party audit verification of GAP and/or GHP.

  • 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.

  • Company does not accept produce items that are loaded with or are not protected from potentially contaminating products.

  • Refrigerated commodities are monitored for temperatures at the time of receiving.

  • 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

  • The facility is clean and maintained in an orderly manner.

  • Refrigerated rooms are monitored for temperature and logs are maintained.

  • Thermometer(s) are checked for accuracy and records are available for review.

  • Refrigeration system condensation does not come into contact with produce.

  • Refrigeration equipment (condensers, fans, etc.) is cleaned on a scheduled basis.

  • Iced product does not drip on pallets of produce stored below.

  • The water used for cooling/ice is potable.

  • Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product are sanitized on a scheduled basis.

  • There is a policy describing procedures which specify handling/disposition of finished product which is opened, spilled, or comes into contact with the floor.

  • Product flow zones are protected from sources of contamination.

  • Glass materials above product flow zones are contained in case of breakage.

  • The grounds are reasonably free of litter and debris.

  • The grounds are reasonably free of standing water.

  • Outside garbage receptacles/dumpsters are closed or are located away from facility entrances and the area around such sites is reasonably clean.

  • The facility is enclosed.

  • Floor drains appear to be free of obstructions.

  • Pipes, ducts, fans, and ceilings in the facility are reasonably clean.

  • Possible wastewater spillage is prevented from contaminating any food storage or handling area by barriers, drains, or a sufficient distance.

  • Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to the product.

Pest Control

  • Measures are taken to exclude animals or pests from the facility.

  • There is an established pest control program for the facility.

  • Service reports for the pest control program are available for review.

  • Interior walls, floors and ceilings are well-maintained and free of major cracks and crevices.

Repacking/Reconditioning

  • Does the facility repack and/or recondition product?

  • Repacking/reconditioning processes are confined to an established location in the facility.

  • Food contact surfaces are in good condition; cleaned and/or sanitized prior to use and cleaning logs are maintained.

  • Source water used in the repacking operation is potable.

  • Processing water is sufficiently treated to reduce microbial contamination.

  • Water treatment (strength levels and pH) and exposure time is monitored and is appropriate for product.

  • If applicable, the temperature of processing water used in dump tanks, flumes, etc., is monitored and is kept at temperatures appropriate for the commodity.

  • Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions.

  • Water used for chilling and/or to make ice is potable.

  • Only food grade approved and labeled lubricants are used in the repacking equipment/machinery.

  • Only new or sanitized containers are used for product repacking.

  • Pallets and other containers are clean and in good condition.

  • Packing containers are properly stored and protected from contamination (birds, rodents, and other pests, etc.).

Worker Health and Personal Hygiene

  • Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from repack and storage area.

  • 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.

  • 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

  • Prior to the loading process, conveyances are required to be clean, in good physical condition, free from disagreeable odors and from obvious dirt/debris.

  • Produce items are not loaded with potentially contaminating products.

  • Company has a written policy for transporters and conveyances to maintain a specified temperature(s) range during transit.

Traceability

  • 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

  • Comments/Recommendations:

  • Wholesale Distribution Center/Terminal Warehouses

Part 7 - Preventive Food Defense Procedures

Secure Employee/Visitor Procedures

  • The company has a documented food defense plan and a person has been designated to oversee it.

  • Name:

  • Food defense training has been provided to all employees.

  • Employees are aware of whom in management they should contact about potential security problems/issues.

  • Name of management representative:

  • Visitors are required to check in (showing proof of identity) and out, when entering/leaving the facility.

  • The purpose of visitation to site is verified before admittance to the facility.

  • Visitors are prohibited from the packing/storage areas unless accompanied by an employee.

  • Incoming and outgoing employee and visitor vehicles to and from the site are subject to inspection.

  • Parked vehicles belonging to employees and visitors display a decal or placard issued by the facility.

  • Staff is prohibited from bringing personal items into the handling or storage areas.

  • Staff access in the facility is limited to the area of their job function and unrestricted areas.

  • Management is aware of which employee should be on the premises, and the area they are assigned to.

  • A system of positive identification of employees has been established and is enforced.

Secure Facility Procedures

  • Uniforms, name tags, or identification badges are collected from employees prior to the termination of employment.

  • The mailroom is located away from the packing/storage facilities.

  • Computer access is restricted to specific personnel.

  • A system of traceability of computer transactions has been established.

  • A minimum level of background checks has been established for all employees.

  • Routine security checks of the premises are performed for signs of tampering, criminal or terrorist activity.

  • Perimeter of facility is secured by fencing or other deterrent.

  • Checklists are used to verify the security of doors, windows, and other points of entry.

  • All keys to the establishment are accounted for.

  • The facility has an emergency lighting system.

  • The facility is enclosed.

  • Storage or vehicles/containers/trailers/railcars that are not being used are kept locked.

  • Delivery schedules have been established.

  • The off-loading of incoming materials is supervised.

  • The organization has an established policy for rejecting deliveries.

  • Unauthorized deliveries are not accepted.

  • The company does not accept returned (empty) containers for packing of product unless they are sanitized containers intended for reuse.

  • The facility has a program in place to inspect product returned to the facility for tampering.

  • The company has identified the individual(s), with at least one backup, who are responsible for recalling the product.

  • The company has performed a successful mock recall of product to the facility.

  • Product imported from outside the United States is segregated from domestic product.

  • Allergens handled by the facility are segregated from products to avoid cross contamination.

  • Floor plans, product flow plans, and/or segregation charts are in a secure location.

  • 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

  • Comments/Recommendations:

  • Preventive Food Defense Procedures

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