Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
1. General Question
1.1 Management Responsibility
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1.1.1. A food safety policy is in place.
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1.1.2. Management has designated individual(s) with roles, responsibilities, and resources for food safety functions.
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1.1.3 There is a disciplinary policy for food safety violations.
1.2. Food safety plan
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1.2.1. There shall be a written food safety plan that covers the operation.
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1.2.2. The food safety plan is reviewed at least annually.
1.3. Documentation and recordkeeping
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1.3.1. Documentation is kept that demonstrates the food safety plan is being followed.
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1.3.2. Documentation is readily available for inspection.
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1.3.3. Documentation should be retained for a minimum period of two years, or as required by prevailing regulation.
1.4. Worker Education and Training
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1.4.1. All personnel have received food safety training.
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1.4.2. Personnel with food safety responsibilities have received training sufficient to their responsibilities.
1.5. Microbiological Sampling and Testing
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1.5.1. Where microbiological analysis is required in the food safety plan, testing will be performed by a GLP laboratory using validated methods.
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1.5.2. Where microbiological analysis is required in the food safety plan, samples are in accordance with an established sampling procedure.
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1.5.3. Tests, their results and actions taken must be documented.
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1.5.4. All required testing must include test procedures and actions to be taken on the results.
1.6. Traceability
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1.6.1. A documented traceability program is established.
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1.6.2. A trace back and trace forward exercise is performed at least annually.
1.7. Recall Program
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1.7.1. A documented recall program, including written procedures, is established.
1.8. Corrective Actions
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1.8.1. The operation will have documented corrective action procedures.
1.9. Self Audits
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1.9.1. The operation has documented self-audit procedures.
2. Field Production
2.1. Field History and Assessment
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2.1.1. Our food safety plan will, initially and at least annually thereafter, evaluate and document the risks associated with land use history and adjacent land use, including equipment and structures.
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2.1.2. For indoor growing and field storage facilities, facility must be designed, constructed and maintained in a manner that prevents contamination of produce.
2.2. Worker Health/Hygiene and Toilet/Hand washing Facilities
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2.2.1. Operation will have policies addressing worker health and hygiene practices as well as restroom facilities.
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2.2.2. Employees and visitors are following all personal hygiene practices as designated by the operation.
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2.2.3. Toilet facilities are designated, constructed, and located in a manner that minimizes the potential risk for product contamination and are directly accessible for servicing.
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2.2.4. Toilet facilities are of adequate number, easily accessible to employees and in compliance with applicable regulation.
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2.2.5. Toilet and wash stations are maintained in a clean and sanitary condition.
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2.2.6. Personnel wash their hands at any time when their hands may be a source of contamination.
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2.2.7. Signage requiring hand washing is posted.
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2.2.8. Clothing, including footwear, is effectively maintained and worn so as to protect product from risk of contamination.
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2.2.9. If gloves are used, the operation has a glove use policy.
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2.2.10. Protective clothing, when required, will be maintained, stored, laundered and worn so as to protect product from risk of contamination.
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2.2.11. When appropriate, racks and/or storage containers or designated storage area for protective clothing and tools used by field employees is provided.
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2.2.12. The wearing of jewelry, body piercings and other loose objects (e.g. false nails) must be in compliance to company policy and applicable regulation.
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2.2.13. The use of hair coverings is in compliance to company policy and applicable regulation.
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2.2.14. Employees' personal belongings are stored in designated areas.
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2.2.15. Smoking, chewing, eating, drinking (other than water), urinating, defecating or spitting is not permitted in any growing areas.
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2.2.16. Our operation has a written policy that break areas are located so as to not be a source of product contamination.
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2.2.17. Drinking water is available to all field employees.
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2.2.18. Workers and field personnel who show signs of illness will be restricted from direct contact with produce or food-contact surfaces.
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2.2.19. Personnel with exposed cuts, scores, or lesions are not engaged in handling product.
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2.2.20. Our operation will have a blood and bodily fluids policy.
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2.2.21. First Aid Kits must be accessible to all personnel.
2.3. Agricultural Chemicals/Plant Protection Products
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2.3.1. Use of agricultural chemicals are in compliance with label directions and prevailing regulation.
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2.3.2. If product is intended for export, agricultural chemical use must consider requirements in the intended country of destination.
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2.3.3. Agricultural chemicals are being applied by trained, licensed or certified application personnel, as required by prevailing regulations.
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2.3.4. Water used with agricultural chemicals is not a source of product or field contamination.
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2.3.5. Agricultural chemical disposal are not a source of product or field contamination.
2.4. Agricultural Water
2.4.1. Water System Description
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2.4.1.1. A water system description will be available for review.
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2.4.1.2. The water source is in compliance with prevailing regulations.
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2.4.1.3. Agricultural water systems are not crossed-connected with human or animal waste systems.
2.4.2. Water System Risk Assessment
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2.4.2.1. An initial risk assessment will be performed and documented that takes into consideration the historical testing results of the water source, the characteristics of the crop, the stage of the crop, and the method of application.
2.4.3. Water Management Plan
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2.4.3.1. Our operation has a water management plan to mitigate risks associated with the water system on an ongoing basis.
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2.4.3.2. Water testing shall be part of the water management plan, as directed by the water risk assessment and current industry standards or prevailing regulations for the commodities being grown.
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2.4.3.3. The testing program is implemented consistent with the water Management plan.
2.5. Animal Control
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2.5.1. The operation has a written risk assessment on animal activity in and around the production area.
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2.5.2. The operation routinely monitors for animal activity in and around the growing area during the growing season.
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2.5.3. Based on the risk assessment, there must be measures to prevent or minimize the potential for contamination from animals, including domestic animals used in farming operations.
2.6. Soil Amendments
2.7. Vehicles, Equipment, Tools, and Utensils
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2.7.1. Equipment, vehicles, tools, utensils and other items or materials used in farming operation that may contact produce are identified.
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2.7.2. Equipment, vehicles, tools and utensils used in farming operations which come into contact with produce are in good repair, and are not a source of contamination of produce.
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2.7.3. Vehicles, equipment, tools and utensils shall be controlled so as not to be a source of chemical hazards.
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2.7.4. Vehicles, equipment, tools and utensils shall be controlled so as not to be a source of physical hazards.
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2.7.5. Cleaning and sanitizing procedures do not pose a risk of product contamination.
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2.7.6. Water tanks are cleaned at a sufficient frequency so as not to be a source of contamination.
3. Harvesting
3.1. Pre harvest Assessment
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3.1.1. A pre harvest risk assessment is performed.
3.2. Water/Ice
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3.2.1. Operation has procedures for water used in contact with product or food contact surfaces.
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3.2.2. Water use SOP's address the microbial quality of water or ice that directly contacts the harvested crop or is used on food- contact surfaces.
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3.2.3. Water use SOP's address treatment or re-circulated water, if used.
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3.2.4. Water use SOP's address condition and maintenance of water-delivery system.
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3.2.5. If applicable to the specific commodity, water use SOP's address control of was water temperature.
3.3. Containers, Bins and Packaging Materials
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3.3.1. Operation has written policy regarding storage of harvesting containers.
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3.3.2. Operation has written policy regarding inspection of food contact containers prior to use..
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3.3.3. Operation has written policy regarding acceptable harvesting containers.
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3.3.4. Operation has written policy prohibiting use of the harvest containers for non-harvest purposes.
3.4. Field Packaging and Handling
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3.4.1. Operation will have a written policy that damaged or decayed produce is not harvested, or is culled.
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3.4.2. Product that contacts the ground will not be harvested unless the product normally grows in contact with the ground.
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3.4.3. Harvest procedures include measures to inspect for and remove physical hazards.
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3.4.4. Cloths, towels, or other cleaning materials that pose a risk of cross-contamination are not being used to wipe produce.
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3.4.5. Packaging materials must be appropriate for their intended use.
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3.4.6. Packaging is stored in a manner that prevents contamination.
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3.4.7. Operation has written policy regarding whether packaging materials are permitted in direct contact with the soil.
3.5. Post Harvest Handling
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3.5.1. Harvested produce is handled in a manner such that it is not likely to become contaminated.
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3.5.2. Materials that come in contact with the produce shall be clean and in good repair.
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3.5.3. Harvested produce shall be stored separately from chemicals which may pose a food safety hazard.
4. Transportation (Field to Packaging House)
4.1. Equipment Sanitation and Maintenance
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4.1.1. The operation has a policy, written procedures, and a checklist to verify cleanliness and functionality of shipping units (e.g. trailer).
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4.1.2. Loading/unloading procedures and equipment shall minimize damage to and prevent contamination or produce.
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4.1.3. Trash must not come in contact with produce.
