Title Page
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Date
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Location
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HACCP Coordinator Signature
Management of Physical Facility
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Is there debris or garbage accumulation around outside of the building?
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Are outside garbage containers clean and properly covered?
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Are the doors or other openings to the outside of the building tightly fitted ( no visible light showing through)?
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Are all screens for window and doors in place and tightly fitted and in good repair?
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Is there an accumulation of spilled food, liquid or dust?
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Do all containers have lids?
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Are all food products stored off the floor?
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Are all interior garbage's being empty and moved from the facility daily?
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Are dirty dishes being cleaned prior to closing the facility at night?
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Are all hard to reach areas of the facility (Under grill lines, prep tables and shelving units) being cleaned on a frequent enough basis to prevent build up?
Harvest Day Sanitizing
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1. Sanitize Growing levels once crops are taken off for harvest
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2. Sanitize Harvest racks once harvest is complete <br>
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3. Sanitize used trays after being washed with water
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4. Clean and Sanitize Harvester once harvesting complete
Sanitizing food contact surfaces
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1. Sanitize packing tables
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2. clean bins with water once product is packed <br>
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3. Place wet bins in a manner to allow for air drying
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4. Disinfect scales
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5. Disinfect watering stations after task sheet is complete
General Disenfecting and Cleaning
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1. Disinfect Respirators and goggles weekly
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2. Disenfect clean and sweep Germination room
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3. Clean and sweep soil, library and seed room
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4. UV Light in germination room ( small white unit in floor) lightbulb change
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5. Disinfect packing tables, harvester, and carts
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HACCP Coordinator Signature
