Regular Operational Logging A&P Fruit Growers Ltd. Certification # PROFARM122713

Title Page

Training

Field and Packhouse Staff Training

Food Defense - what to do when suspicious activity is observed; what areas are open to access, etc.
Company Food Safety Policies
Hand Washing Procedure/Policy
Employee Illness Policy
List other Policies as necessary.
Name & Signature of Employee
Name & Signature of Supervisor/Instructor
Name & Signature of HACCP Coordinator.

Agronomic Inputs

Agronomic Inputs (Agricultural Chemicals)

Includes all applications from pre-planting through to and including harvest/storage per production site.
Name & Signature of Applicator or Application Service. If Custom Application, attach invoice.
Enter Production Site Information (Field/Block # or Name/ID/Legal Description)
Enter Previous Year Crop(s).
Enter Current Crop & Variety.
Enter Production Site Area (Specify Acres or Hectares).
Enter Date Planted.
Enter Product/Trade Name.
Enter Date Applied.
Enter PCP #.
Enter Actual Quantity Used.
Enter Application Rate (specify per acre, hectare, etc.).
Were Label Instructions Followed.
Enter Total Area Treated.
Application Method
Enter Earliest Allowable Harvest Date (EAHD).
Enter PHI/DAA.
List Weather Conditions.
Name & Signature of Applicator or Application Service. If Custom Application, attach invoice.
Enter Production Site Information (Field/Block # or Name/ID/Legal Description)
Enter Previous Year Crop(s).
Enter Current Crop & Variety.
Enter Production Site Area (Specify Acres or Hectares).
Enter Date Planted.
Enter Blend Name.
Enter Date Applied.
Enter Application Rate (specify per acre, hectare, etc.).
Enter Fertilizer Lot #.
NOTICE: HACCPCanada strongly discourages application of manure for direct to market crops such as leafy greens, vegetables and non-tree fruits as its use raises concerns of E. Coli contamination.

List Application of Compost, Compost Teas, Pulp Sludges, Mulch, Soil Amendments and Row Covers.
Name & Signature of Applicator or Application Service. If Custom Application, attach invoice.
Enter Production Site Information (Field/Block # or Name/ID/Legal Description)
Enter Previous Year Crop(s).
Enter Current Crop & Variety.
Enter Production Site Area (Specify Acres or Hectares).
Enter Date Planted.
Enter Product Applied.
What Type of Amendment?
Enter Date Applied.
Enter Supplier's Name.
Enter Actual Quantity Used.
Enter Application Rate (specify per acre, hectare, etc.).
Enter Earliest Allowable Harvest Date (EAHD).
Name & Signature of Supervisor/HACCP Coordinator.

Building Pest Monitoring

Pest Monitoring For Buildings

Traps and control methods must be monitored weekly (when in use) and the findings and action taken (if applicable). Each trap or area controlled must be recorded. Report for each Device or Area Controlled.
Is Contacted Pest Control Service used for buildings.
List Pest Control Service and phone number.
Document most recent inspection report (photograph or attach a copy).
Name & Signature of inspector.
Enter date.
Enter device number or area controlled.
List findings and observations.
List actions taken (cleaned traps, added bait, changed traps, etc.)
Name & Signature of Supervisor/HACCP Coordinator.

Receiving & Shipping

Document receipt of product & packing materials and the conditions of delivery vehicles.
Name & Signature of Receiver (person checking in receipt).
Enter the Delivery Company and Driver Name.
Enter Date & Time of Receipt.
Photo the Invoice/Bill of Lading.
Delivery during scheduled delivery times?
Cleanliness?
In good repair?
Product properly handled (on a pallet, not on the vehicle floor)?
Is the delivery refrigerated?
Record product temperature.
Document shipping of product and the conditions of delivery vehicles.
Name & Signature of Loader.
Enter the Courier and Driver Name.
Enter Destination & Customer.
Enter Date & Time of Shipment.
Photo the Bill of Lading.
List product and identifier(s) (Lot ID, Pack ID, Field, Block #, Pallet, Bin Tag)
Enter Quantity Shipped.
Enter Truck/Trailer Id#.
Cleanliness?
In good repair?
Product properly handled (on a pallet, not on the vehicle floor)?
Record product temperature.
Name & Signature of Loading Dock Supervisor or HACCP Coordinator.

Building Cleanliness & Sanitation

Complete for each structure used for storage and processing.
Name & Signature of Person Completing Log.
Enter Date.
Enter Building ID# or Name.

Building Exterior

Building exterior in good repair (no holes, crevices or leaks in walls, windows, screens, roof, etc.).
All windows can be closed OR have close-fitting screens that are in good condition.
1/2 meter wide perimeter strip of stone, crushed gravel or short grass around building.
No junk piled within 3 meters of the building (unused machinery, garbage, etc.).
Weeds/tall grass controlled.
Land drainage around buildings is good (no potholes or standing water).
Dumpsters are located away from buildings and are emptied regularly to prevent pest infestation.
All doors are close-fitting and prohibit the entrance of pests.
Doors are/can be secured (locked) when unsupervised.

Building Interior

Building interior in good repair (no holes, crevices or leaks in walls, windows, screens, roof, etc.).
Lighting is adequate and shatterproof or covered.
No leaking pipes or condensation.
Good floor drainage (floor sloped to drain) and floor drain uncovered/free of debris.
Floors, walls and ceilings are clean and free of garbage, spills, rodent droppings, etc.
Floor is solid and free of crevices that could harbour pests and debris.
Fans are dust-free and clean (fans are only allowed in storage buildings and are NOT allowed in the packhouse).
There is no evidence (droppings) of animals (wild or domestic), pests (insects, rodents, etc.) and birds (including bird nests).
All materials are in designated areas.
Name & Signature of Supervisor or HACCP Coordinator.

Employee Hygiene

Personal Hygiene

Name & Signature of Person Completing Log.
Enter Date.
All employees following the uniform policy.
Proper hand washing observed.
Employees use only designated hand wash facilities.
Hand wipes and hand sanitizers available for all staff.
Enter facility location/ID #.
Facility is clean. If portable facility needs emptying answer "no" and state "needs service" in the action request.
Paper Towels Stocked.
Anti-microbial Soap Stocked.
Toilet Paper Stockd.
Hand Sanitizer Stocked.
Running Potable Water Available (must be Cold and Hot in packhouse).
If Facility is Cleaned & Maintained by a Service, Photo Facility Service Report.

Equipment Cleaning, Maintenance & Calibration

Equipment Cleaning

Name & Signature of Employee.
Enter Date.
Equipment Name or ID #.
Washed (free of dirt, oils and grime).
Sanitized (wiped down or sprayed with an approved sanitizing solution and allowed to air dry).
Enter Sanitizing Solution pH (for chlorine based sanitizers).

Equipment Maintenance, Calibration & Preventative Maintenance

Name & Signature of Employee.
Enter Date.
Equipment Name or ID #.
List maintenance items performed.
Name & Signature of Supervisor/HACCP Coordinator.

Harvesting & Storing Product

Complete this log for any harvested product that is packaged, harvested in bulk, and/or put into storage.
Name & Signature of Employee.
Enter Date.
Enter storage area name or ID.
List product & variety.
PHI/EAHD/DAA requirement met?
Production site was assessed?
Enter harvest date.
Enter quantity harvested.
Enter Field/Block #/Pallet/Bin Tag.
Enter packaging Materials Used.
Pack ID
Lot ID.
Name & Signature of Supervisor.

Packhouse & IQF

This section is to be completed three times daily during harvest.

Packhouse Control

Name & Signature of Employee.
Enter date & time observed.
Refrigerated storage is clean and free of condensation.
Enter Temperature of Refrigerated Storage
All pallets are well maintained and clean.
Packhouse is kept clean, organized and well-lit.
All market ready packed product is rotated to maintain freshness.
All market ready product is sampled for acceptable pesticide and pathogen levels by harvest area.

IQF Control

Name & Signature of Employee.
All berries are washed.
Enter date & time of observation.
Enter pH level of cleaning section of washing machine. (Must be done three times per shift - at machine startup and every 3 hours thereafter.)
All berries packed per procedure?
All packaged IQF berries inspected for thorough freezing before released for shipping.
Enter Temperature of Frozen Storage
Name & Signature of Supervisor/HACCP Coordinator.