PRE-/POST- SEASON AUDIT MADALEA GROWERS LTD. PROFARM2341121

Information

Location Address
Madalea Growers Ltd. 233 Riverside Road Mara, BC V0E 2K0

GENERAL INFORMATION

Assessor's Name & ID Number.
Name(s) of PIC/person(s) in charge.
Date and Time Assessment was commenced.
Date and Time Assessment was completed.

TRAINING AND CERTIFICATIONS

Total Number of Staff.
Number of Staff With Food Safety Training.
Food Safety Training Log On File.
Photo most current Training Record.
Other Certifications.
Photograph other Certifications (Canada GAP, etc.)

INTEGRATED PEST CONTROL

Contracted to Pest Control Company.
Name and address of Pest Control Service or Licensed person if self-implemented.
Date of last service.
Pest control records available.
Pest control units not located in food production areas.
No evidence of insects or pests is present in Packing Area.
Screens are on open windows and doors are in good repair in Packing Area.
Door sweeps in Packing Area restrict the passage of pests.
Building restricts access to pests.

TRACEABILITY AND RECALL PROGRAMS

Is a full Traceability Program in place that documents seed origin, direct distribution and indirect distribution channels of product?
Is a Product Withdrawal/Product Recall Program in place?
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.
Document the Recall activity (notifications, causes, recall team meeting minutes, etc.).

ALLERGEN CONTROL

Allergen Control Policy in place.
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).
All sources of potential allergen contamination minimized per Governmental Regulations.

PERSONNEL HYGIENE PRACTICES

Written Hygiene Policy in place (restricting the use of jewelry, finger nail length & polish).
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)).
Employees wear proper uniform including proper shoes.
Hair restraint is worn.
Non-latex gloves available and used where necessary.
Hands are washed or gloves are changed at critical points.

HANDWASHING

Hand washing sinks/stations accessible, stocked with anti-microbial soap, sanitizer and disposable drying device operational/stocked, and supplied with potable water.
Staff wash hands in hand-washing sinks/stations only.
Staff observed washing hands between tasks.
Employees wash hands before starting work and returning from break.

HEALTH CONDITIONS

Staff Health Condition Policy in place.
No person with boils, sores, infections permitted if food areas.
Staff are required to report illness to management.

PROCUREMENT

All products are from an approved source.
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.
Pallets Control Policy in place.
Pallets in good physical condition, clean and no evidence of possible cross-contamination.
All incoming product checked for potential of cross-contamination and allergenic contamination.
Policy in place for rejection of goods.
Documentation maintained for rejected materials.
Delivery Log Books Current and Maintained.

EQUIPMENT and BUILDING MAINTENANCE

Water quality meets Safety standards.
Document Water Quality Testing Results.
Regular maintenance maintained on critical equipment.
Adequate lighting.
No evidence of leaking pipes.
Building construction meets local safety codes.
Floors, walls and ceiling meets local safety codes.
No evidence of peeling or flaking paint.
Conveyors, Bins and Rack(s) are clean.
Pallets are maintained and clean.
Forklifts are clean, not leaking fluids, and solid.
Pallet jacks, carts and trolleys maintained.
Maintenance Records Maintained
Cleaning, Testing and Sorting Equipment clean & maintained.
Cleaning Solution tested and logged daily.

RELEASE PROCEDURES

Food is checked for food safety hazards.
Product is coded, dated and labeled as required.
Shipments are released by authorized personnel.
Condition of shipping truck is observed for sanitary condition and logged.
Shipping Logs are Current and Maintained

CLEANING and SANITIZING

Authorized cleaning compounds and sanitizers used.
Concentrations meet standards.
Chemicals are all properly labelled and stored in original containers only.
Equipment properly maintained.
Food contact surface cleaning schedule in place.
Floor and Walls cleaned.
Daily cleaning program in place.
Deep cleaning schedule in place.
Daily log Current and Maintained.

GARBAGE STORAGE and DISPOSAL

Refuse and garbage cans are clean and covered when not in use.
Garbage cans are emptied as necessary.
Boxes and containers are removed from site.
Dumpster area located away from processing area.
Dumpster lid(s) are closed.
Dumpster area is clean.
Staff wash hands after handling trash.

GROWING AREA(S)

Good Agricultural Practices (GAP) Manual Adopted.
A pre-season Food Safety Risk Assessment been conducted (evaluation of Physical, Chemical, Biological and Allergenic Hazards)
Photograph or attach a copy of evaluation.
Pre-Harvest Time Interval Procedures followed and documented (crop rotations, pesticide intervals etc.). Verify through GAP Audit.
All pesticides and fertilizers and their application are documented and applied per Agriculture Canada Codes (verify through GAP Audit).
The use of Bio Solids to crops is prohibited.
Document policy to eliminate bacterial contamination prior to harvest, eg application 90 days prior to harvest. Attach copy of written Policy.
No evidence of human or domestic animal fecal contamination.
Document contamination observed.
All water sources are tested for biological contaminants ( eg, e. coli, fecal coliforms) at least annually.
Document Lab Test results for each water source.

HARVEST

Pre-Harvest Risk Assessment conducted within 7 days of harvest.
Document Risk Assessment.
Adequate Field Sanitation Units (1 for every 20 workers & within 5 minutes walking distance).
Field Sanitation Units are stocked, clean and emptied on a regular schedule.
All hand washing stations are in or near Field Sanitation Units.
Policy for product destruction in place when exposed to bodily fluids.
All equipment used for harvest is in good repair, cleaned & sanitized by written schedule.
Document schedule.
Field packed product is coded appropriately and marked with "Picked On" date.
Reusable harvesting containers are food-grade and are cleaned & sanitized daily. (Cleaning schedule documented).
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).
All product contact surfaces are cleanable and capable of being sanitized.
All harvested product is is free from contamination/adulteration.

PACKINGHOUSE/COOLER/COLD STORAGE AND PROCESSING

HACCP-Based Food Safety Program In Place (an enhanced Canada GAP program for example).
Hazard Analysis conducted and documented.
Critical Control Points identified and Logged.
List Program Logs and Frequencies.
Ambient Storage Observation.
Record Temperature.
FIFO Maintained (first in first out).
Adequate air circulation.
All food and paper supplies are 15cm/6" off the floor.
Food is stored at least 45cm/18" below sprinkler head(s).
Storage areas are well lit.
Protective light shields cover all light sources.
All surfaces and floors are clean.
Refrigerated Storage Areas
Record Cooler Temp.
Observe cooler condition (cleanliness, sanitation and physical condition).
FIFO Maintained (first in first out).
Condensation observed.
Adequate air circulation.
All food is 15cm/6" off the floor.
Food is stored at least 45cm/18" below sprinkler head(s).
Refrigeration area well lit.
Protective light shields cover all light sources.
All surfaces and floors are clean.
Chemicals are stored away from food and other food related supplies.
Ambient and Refrigerated Log Books are Current and Maintained.
Physical Hazards are controlled by detection.
Describe Hazard Detection Process and Monitoring.