w. Internal Audit Report

Title Page

Business Name
Site
Completed by
Date Completed:
Standard Element

Instructions on completing this template

This internal audit is broken down into sections for ease of completion.
The structure allows for the sections to be completed across a period of time or can be completed as a single activity.
• Section 1 - Management Elements (M1 to M5)
• Section 2 - Food Safety and Quality Elements Part 1 (F1 to F3)
• Section 3 - Food Safety and Quality Elements Part 2 (F4 to F6)
• Section 4 - Food Safety and Quality Elements Part 3 (F7 to F10)
• Section 5 - Food Safety and Quality Elements Part 4 (F11 to F14)

Where other templates can be utilised to provide evidence, then these templates are directly referred to and provide the required evidence and support the internal audit.
M4.1 Conduct internal audits to verify ongoing compliance with this Standard.
M4.1.1 An internal audit of all activities and records relevant to the Freshcare Food Safety & Quality Standard is conducted at least annually, or when changes occur that may impact food safety. A record is kept.
M4.1.2 Workers completing sections of this internal audit are independent of the practices being assessed (where possible).

Section 1 - Management Elements (M1 to M5)

Freshcare Rules

R10 The Freshcare Logo is used by the Business (where used the below questions need to also be checked):
The Freshcare Logo has been approved by Freshcare and contains the correct Certification number and program(s)
The Freshcare logo is NOT on consumer-facing packaging (punnets, flow-wrap etc, cartons that is final product packaging)

Scope and Commitment (M1)

M1.1 Define the business scope and the scope of Freshcare certification.
M1.1.1 The scope of Freshcare certification is defined by the owner or appropriate senior manager, and is in accordance with the Freshcare Rules (R1)
M1.1.2 All business enterprises and activities undertaken are recorded. Refer to Annual Review Activities report.
M1.1.3 Flowcharts are completed to document the crops and activities for which Freshcare certification is required. Flowcharts are up to date.
M1.2 Identify property areas, infrastructure and local activities on a property map. Refer to Annual Review Activities report.
M1.3 Define the roles, responsibilities and reporting relationships of workers responsible for the management of food safety and quality
M1.3.1 The owner and/or appropriate senior manager provides suitably qualified workers to implement, maintain, review and improve the food safety program of the business.
M1.3.2 The organisational structure of the business is documented and must include: • workers responsible for the management of food safety and quality • reporting relationships of all workers whose roles may affect food safety and quality
M1.3.3 Position descriptions are documented for workers responsible for the management of food safety and quality.
M1.3.4 The organisational structure, roles and responsibilities are reviewed at least annually or when changes occur. Refer to Annual Review Activities report.
M1.3.5 The organisational structure, roles and responsibilities are communicated to all workers.
M1.4 Document the business commitment to the Freshcare Standard.
M1.4.1 A Food Safety & Quality Policy is documented and must include measurable objectives.
M1.4.2 The owner or appropriate senior manager has signed the Food Safety & Quality Policy committing to support and comply with the Freshcare Food Safety & Quality Standard, Freshcare Rules and all legislative requirements.
M1.4.3 The Food safety & Quality Policy statement is communicated to all workers.
M1.4.4 The Food Safety & Quality Policy is reviewed at least annually, and when changes occur that may impact food safety or quality. A record is kept. Refer to Annual Review Activities report.

Documentation (M2)

M2.1 Procedures and/or work instructions are maintained for activities that impact food safety or quality.
M2.1.1 Procedures and/or work instructions are documented and implemented for activities that impact food safety or quality.
M2.1.2 Procedures and/or work instructions are reviewed at least annually or when changes to processes/tasks occur. Refer to Annual Review Activities report.
M2.2 Verify compliance with the Freshcare Standard through relevant documents and records.
M2.2.1 Current editions of the Freshcare Food Safety & Quality Standard and the Freshcare Rules (R) are kept either in hard copy or electronic copy.
M2.2.2 All records and documents required to verify compliance to this Standard are legible and must include: • title • date of issue or version number • business name • name of person completing the record and are dated (either on the record or by the system)
M2.2.3 As documents and records change, out-of-date versions have been replaced.
M2.2.4 All records are securely stored and kept for a minimum of two years (or longer if required by legislation or customers).

Training and development (M3)

M3.1 Complete Freshcare training.
M3.1.1 A management representative has completed approved Freshcare Food Safety & Quality training and this is documented in training records.
M3.2 Train all workers who complete tasks relevant to this Standard to ensure a base level of food safety awareness.
M3.2.1 Training is provided for workers who complete tasks relevant to the Freshcare Food Safety & Quality Standard, and this is documented in training records.
M3.2.2 All workers must receive basic food safety training before starting work, and this is documented in training records.
M3.2.3 Training is provided in the relevant language for workers and/or pictorially
M3.2.4 Records of all internal and external training is kept and includes the details required by the Standard, at a minimum.
M3.2.5 & 3.2.6 The owner or appropriate senior manager completes a review of training, at least annually to support food safety and quality. Where processes and/or workers change, training has been completed and documented.

Customer requirements (M5)

M5.1 Comply with customer specifications.
M5.1.1 Where a written product specification has been provided by, or agreed with a customer, a copy of the specification is kept.
M5.1.2 Product is checked to ensure it meets the agreed specification before dispatch, when required by the customer. A record is kept.
M5.1.3. If product does not meet the agreed specification, the customer is informed of the variation and the agreed course of action is implemented and recorded.
Section Completed by:
Date of completion:
This is the end of Section 1. Move to the next section.

Section 2 - Food Safety and Quality Elements Part 1 (F1 to F3)

F1. Hazard Analysis.

F1.1 Conduct risk assessments for persistent chemicals.
F1.1.1 Risk assessments are conducted for each growing site to determine the risk of persistent chemical contamination of produce from the soil/growing medium. A record is kept
Does the outcome of the risk assessment for persistent chemicals = HIGH
F1.1.2 If the risk assessments conducted in F1.1.1 determine the risk of the hazard is HIGH, relevant control measures, monitoring and verification activities have been implemented.
F1.2 Conduct risk assessments for heavy metals.
F1.2.1 Risk assessments are conducted for each growing site to determine the risk of heavy metal contamination of produce from the soil/growing medium. A record is kept.
Does the outcome of the risk assessment for heavy metals = HIGH
F1.2.2 If the risk assessments conducted in F1.2.1 determine the risk of the hazard is HIGH, relevant control measures, monitoring and verification activities have been implemented.
F1.3 Conduct risk assessments for fertilisers and soil additives.
F1.3.1 Risk assessments are conducted for all growing sites to determine the risk of microbial contamination of produce from fertilisers and/or soil additives. A record is kept.
Does the outcome of the risk assessment for fertilisers and/or soil additives = HIGH
F1.3.2 If the risk assessments conducted in F1.3.1 determine the risk of the hazard is HIGH, relevant control measures, monitoring and verification activities have been implemented.
F1.4 Conduct risk assessments for preharvest water.
F1.4.1 Risk assessments are conducted for all preharvest water used to determine the risk of microbial contamination of produce from preharvest water. A record is kept.
Does the outcome of the risk assessment for preharvest water = HIGH
F1.4.2 If the risk assessments conducted in F1.4.1 determine the risk of the hazard HIGH, relevant control measures, monitoring and verification activities have been implemented.
F1.5 Where an additional food safety hazard is identified within the scope of this Standard, a risk assessment is conducted, and additional actions implemented if required by the hazard analysis.
Are there any additional risk assessments documented? (F1.5)
F1.5.1 A risk assessment must be conducted for any additional food safety hazard identified within the scope of the Standard. A record is kept.
Record the details of the additional Risk assessments. Attach evidence as notes or media.
Do any of the additional risk assessments = HIGH significance?
F1.5.2 If the risk assessment conducted in F1.5.1 determines the risk of the hazard identified is HIGH, relevant control measures, monitoring and verification activities are implemented.
F1.6 Where an aspect of this Standard is not implemented, it is supported by a risk assessment detailing reasons for exclusion.
Are there any exclusions documented? (F1.6)
F1.6.1 A risk assessment must be conducted to support any aspect of the Freshcare Standard Food Safety & Quality that is not implemented and must clearly detail the reason for any exclusion. A record is kept.
F1.7 Review risk assessments at least annually.
F1.7.1 All risk assessments are reviewed at least annually, or when changes occur that may impact the significance of the hazards. Refer to Annual Review Activities report.

F2. Growing site

F2.1 Manage growing sites to minimise the risk of contaminating produce.
For Persistent Chemicals (F1.1) and Heavy metals (F1.2) risks identified in the section above, are there any HIGH significance outcomes?
F2.1.1 If the risk assessment conducted in F1.1 identified the risk of persistent chemical contamination of produce from the soil/growing medium is HIGH, the additional control measures specified in the risk assessment have been implemented.
F2.1.2 If the risk assessment conducted in F1.2 identified the risk of heavy metal contamination of produce from the soil/growing medium is HIGH, the additional control measures specified in the risk assessment have been implemented.
F2.1.3 Growing sites are assessed for potential of spray drift.
Is spray drift likely at any of the growing sites assessed?
F2.1.4 Where spray drift is likely, plantings are planned to minimise the risk of contaminating non-target produce.
Is the growing site at risk of flood, or a flood event?
F2.1.5 For growing sites affected by a flood event, planting must be scheduled to ensure the period between flood water subsiding and harvest exceeds 90 days for produce where the harvestable part is grown in, or has direct contact with the soil, and may be eaten uncooked.
Do you need to record any actual flood event incidents?
Do you have any risk of livestock entry onto the growing sites?
F2.1.6 Livestock is not permitted on growing sites within:
• 90 days of intended harvest date for produce where the harvestable part is grown in, or has direct contact with the soil, and may be eaten uncooked, or
• 45 days of intended harvest date for all other produce.
Have the livestock exclusion periods been met on all occasions? (Review records and confirm)
F2.1.7 Growing sites are assessed for potential of physical contamination.
Is there a risk of physical contamination OR have there been actual incidents of physical contamination?
F2.1.8 Where physical contamination is likely, sites are inspected before ground preparation and physical contaminants are removed or managed to minimise the risk of contaminating produce.
F2.1.9 Sites/areas contaminated with physical contaminants are identified on the property map (M1)

F3. Planting materials

F3.1 Manage planting materials to minimise the risk of contaminating produce.
Have you purchased any planting materials?
F3.1.1 Planting materials have been purchased from suppliers that are managed in accordance with the supplier requirements specified in F11.1.
Section Completed by:
Date of completion:
This is the end of Section 2. Move to the next section.

Section 3 - Food Safety and Quality Elements Part 2 (F4 to F6)

F4. Chemicals

F4.1 Obtain properly labelled chemicals from approved suppliers and ensure labels remain legible.
F4.1.1 Chemicals have been purchased from suppliers that are managed in accordance with the supplier requirements specified in F11.1.
F4.1.2 Chemical containers are adequately labelled and were in acceptable condition on receipt.
F4.1.3 Deteriorating chemical labels are replaced immediately with a legible copy.
Are there any chemicals stored that have deteriorating labels?
F4.1.4 All chemicals purchased are recorded in a chemical inventory.
A record is kept and must include:
• date received
• place of purchase
• name of chemical
• batch number (where available)
• expiry date or date of manufacture
• quantity.
Are all chemical purchases recorded? This record can be an inventory or through invoices, delivery dockets etc. (Review records and confirm).
F4.2 Store, manage and dispose of chemicals to minimise the risk of contaminating produce
I have checked the chemical storage area(s) and can confirm the following: (any "No" responses require an action to be raised)
they are located and constructed to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing sites or water sources
they are structurally sound, adequately lit, well ventilated and constructed to protect chemicals from direct sunlight and weather exposure
the storage area is secure, with access restricted to authorised workers.
there is a spill kit to contain and manage chemical spills
chemicals are stored in designated separate areas for each category of chemical, and for chemicals awaiting disposal.
chemicals are stored in original containers according to directions on the container label.
If a chemical is transferred to another container for storage purposes, the new container is a clean chemical container and a copy of the chemical label is applied to the new container.
F4.2.4 and 4.2.5 Stored chemicals are checked at least annually to identify and segregate chemicals for disposal that have:
• exceeded the label expiry date
• exceeded the permit expiry date
• had their registration withdrawn
• containers that are leaking, corroded or have illegible labels. A record is kept. Refer to Annual Review Activities report.
F4.2.6 Unusable chemicals and empty chemical containers are legally disposed of through registered collection agencies or approved off-farm disposal areas. A record of disposal is kept.
F4.3 Train and authorise workers who store, handle, apply and dispose of chemicals
F4.3.1 Workers involved in the supervision of the storage, handling, application and disposal of chemicals:
• have successfully completed a recognised chemical users’ course, or equivalent
• are competent in chemical storage, handling, application and disposal as specified by the Standard.
F4.3.2 Workers authorised to store, handle, apply and dispose of chemicals have been trained. (Training records are checked and confirmed)
F4.3.3 A register of workers authorised to store, handle, apply and/or dispose of chemicals is maintained and displayed.
F4.4 Use chemicals according to regulatory, label and market requirements.
F4.4.1 Chemicals are used and applied:
• according to label directions, or
• under ‘off-label permits’ issued by the Australian Pesticides and Veterinary Medicines Authority (APVMA),
• according to relevant state legislation for ‘off-label use’, and
• according to specific customer and/or destination market requirements.
Confirm chemicals used by the business are either:
- used and applied according to the label directions
- used and applied under an approved permit
- are used and applied in a state where "off label" use is acceptable
Permit number(s) and expiry date(s) - record details of all permits in use.
Chemicals are used according to specific customer and/or destination market requirements
State applicable and condition(s) for use are recorded and have been verified (record details)
Chemicals are used according to specific customer and/or destination market requirements
A sample of chemicals are verified for the label use details (record details)
Chemicals are used according to specific customer and/or destination market requirements
F4.4.2 Chemicals are checked for their withholding period before use. (Spray diary or other records are checked and confirmed)
Records indicate that all chemical applications WHP have been met. (Spray diary, harvest or other records are checked and confirmed)
F4.5 Avoid potential for spray drift.
F4.5.1 Chemicals are not applied when the risk of contaminating adjacent crops or off-target areas with spray drift is high.
Has there been any potential or actual spray drift incidents?
F4.5.2 Potential and actual spray drift incidents are identified. A record is available for these incidents.(Spray diary, Corrective action or other records are checked and confirmed)
F4.6 Maintain and calibrate chemical application equipment.
F4.6.1 Chemical application equipment is maintained and checked for effective operation before and during each use.
F4.6.2 Equipment is calibrated at least annually or as per manufacturer’s instructions and immediately after spray nozzles are replaced. (Calibration or other records are checked and confirmed)
F4.6.3 Equipment is calibrated using a recognised method. Records of calibration have been maintained.
F4.7 Manage mixing and disposal of chemical solutions to minimise the risk of contaminating produce.
F4.7.1 Chemical mixing areas are located to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.
F4.7.2 Leftover chemical solutions are disposed of according to label directions where specified, or in a manner that minimises the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.
F4.8 Record all chemical applications.
F4.8.1 Records of all preharvest chemical applications are kept and must include:
• application date
• start and finish times
• location and crop
• chemical used (including batch number if available)
• rate of application and quantity applied
• equipment and/or method used to apply the chemical
• withholding period (WHP) or earliest harvest date (EHD)
• wind speed and direction
• name and signature of person who applied the chemical.
A sample of records has been checked and verified to ensure records are completed as per above.
F4.8.2 Records of all postharvest chemical treatments are kept and must include:
• treatment date and time
• produce treated
• chemical used (including batch number if available)
• rate of application and/or quantity applied
• equipment and/or method used to apply the chemical
• withholding period (WHP) (where applicable)
• name and signature of person who carried out the chemical treatment.
A sample of records has been checked and verified to ensure records are completed as per above.
F4.9 Test produce for chemical residues to verify that chemicals are applied correctly, withholding periods are observed and produce complies with MRLs. Refer to Annual Review Activities report.

F5. Fertilisers and soil additives

F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce.
F5.1.1 Human effluent or biosolids are not used.
F5.1.2 Fertilisers and soil additives of organic origin comply with heavy metal limits specified in AS4454-2012 Composts soil conditioners and mulches. (See Appendix A-F5) OR if an inorganic origin, the National Code of Practice for Fertiliser Description and Labelling (2018).
F5.1.3 Storage sites for fertilisers and soil additives are located, constructed and maintained to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.
F5.1.4 and F5.1.6 Specified exclusion periods between the application of fertilisers and soil additives and crop harvest (identified in the risk assessment conducted in F1.3) have been met on all occasions. This includes liquid and foliar sprays derived from untreated manures, that may contact the harvestable part of the crop.
Application, Harvest, Corrective action or other records are checked and confirmed that the above is being met.
F5.1.5 Fertilisers and soil additives containing manures and/or food waste used within the specified exclusion periods must be treated using an approved treatment process. (Application, Harvest, Corrective action or other records are checked and confirmed)
F5.1.7 All other liquid or foliar sprays that may contact the harvestable part of the crop must meet preharvest water requirements (Ecoli<100cfu/100mL)
F5.1.8 Fertilisers and soil additives have not been applied when the risk of contaminating off-target areas due to wind drift and/or runoff is high. (Application records checked and confirmed)
F5.1.9 Records of all fertiliser and soil additive applications are kept and must include:
• application date
• location and crop
• product used
• rate of application
• wind speed and direction
• method of application/incorporation
• name of person applying the fertilisers and soil additives.
A sample of records has been checked and verified to ensure records are completed as per above.

F6. Water

F6.1 Manage and maintain water sources and infrastructure.
F6.1.1 All water sources used preharvest and postharvest are identified. Water source record checked and verified.
F6.1.2 Water sources are monitored and managed to minimise potential contamination from: • human activities • livestock and domestic animals • wildlife (where possible) • adjacent activities.
F6.1.3 Water extraction points, water storage and delivery infrastructure and irrigation equipment is monitored and maintained.
F6.1.4 Water storage tanks, water dumps, flumes and treatment tanks are: • suitable for intended purpose • constructed of materials that will not contaminate the water • clean and maintained.
F6.2 Manage preharvest water to minimise the risk of contaminating produce.
F6.2.1 Water sources contaminated by toxic algae are not used if preharvest water directly contacts the harvestable part of the crop.
Is Reclaimed or recycled water used?
Does the water meet the appropriate specification as defined in the Australian Guidelines for Water Recycling (2006), with water suppliers providing test results that verify water quality.
F6.2.3 If the risk assessment conducted in F1.4 identified the risk of microbial contamination of produce from pre-harvest water use is high, all water used within 48 hours of harvest must meet E. coli <100 cfu/100mL.
Does the risk assessment outcome from F1.4 Pre-harvest water = HIGH significance?
Do the records prove that all water used within 48 hours of harvest meets the limit of E. coli <100 cfu/100mL?
F6.2.4 Produce that has come into contact with flood water is not harvested unless it meets limits of E. coli <10 cfu/g and Salmonella Not Detected/25g, or customer specifications. Refer F2.
F6.3 Manage postharvest water to minimise the risk of contaminating produce.
Is water used for post harvest activities? Product treatment or washing, cleaning, handwashing as examples?
F6.3.1 Water sources contaminated by toxic algae are not used postharvest.
F6.3.2 Is water used postharvest for pre-washing (removing soil and debris) where there is a subsequent wash step?
Do the records prove that all water used to pre-wash product meets the limit of E. coli <100 cfu/100mL?
F6.3.3 Are all other sources of water used postharvest suitable for the intended purpose and not a source of food safety risk?
Do the records prove that all water used post harvest meets (or is treated to meet) the limit of E. coli <1 cfu/100mL?
Is the post harvest water use for the following activities? Water in recirculation systems, water dumps, flumes and treatment tanks?
Is the water treated and/or changed at an appropriate frequency to maintain water quality, E. coli <1 cfu/100mL, with records available?
F6.3.5 Any variations to postharvest water quality must be supported by a risk assessment and associated documentation and be verified at audit.
F6.3.5 Are there any variations to record?
F6.4 Manage all other water usage.
F6.4.1 Are water sources used for hand washing suitable for the intended purpose and not a source of food safety risk?
Do the records prove that all water used for handwashing meets (or is treated to meet) the limit of E. coli <1 cfu/100mL?
Is the application of an alcohol-based hand sanitiser used after washing hands with soap and water in all instances where water does not meet the limit of E. coli <1 cfu/100mL?
Is water used for any other post-harvest activities, not already assessed? (cleaning etc)
F6.4.1 Are water sources used for cleaning equipment, containers or other produce contact surfaces, (or other post harvest activities) suitable for the intended purpose and not a source of food safety risk?
Do the records prove that all water used for cleaning (or other post harvest activities) meets (or is treated to meet) the limit of E. coli <1 cfu/100mL?
F6.4.3 Any variations to water quality must be supported by a risk assessment and associated documentation and be verified at audit
F6.4.3 Any variations to water quality must be supported by a risk assessment and associated documentation and be verified at audit.
F6.4.3 Are there any variations to record?
Section completed by:
Date of completion:

Section 4 - Food Safety and Quality Elements Part 3 (F7 to F10)

F7. Allergen management

F7.1 Identify and manage potential sources of allergens.
Does the site need to address allergens, apart from making staff aware through F10 people?
F7.1.1 Raw material inputs are reviewed for known allergens.
F7.1.2 If allergens are identified, an allergen management plan is documented and must include: • a list of all raw materials and/or produce containing allergens • how these products are used, stored and handled • control measures to prevent cross-contamination.
Has the allergen plan been reviewed to ensure no new allergens or changes to control measures are required?
F7.1.3 Workers are trained to identify, avoid introducing and remove allergens and in allergen control measures (where required)., and records are up to date?
Does any product on site that is handled or stored require labelling for allergens?
F7.2 Manage allergen labelling.
F7.2.1 Labelling of packed product that contains, or may contain, allergens is compliant with allergen labelling regulations in the country of production and/or the country of destination.
Records, including product labels have been reviewed and verified as accurate for allergen labelling

F8. Premises, facilities, equipment, tools, packaging and vehicles

F8.1 Construct and maintain growing, handling, packing and storage facilities to ensure they are suitable for the production and preparation of produce
F8.1.1 Produce growing, handling, packing (including in-field packing) and storage facilities are located, designed, constructed and maintained (interior and exterior) to minimise the risk of contaminating produce.
Are you routinely using the facilities audit checklist template (F8) to demonstrate compliance with this section?
Do you want to use the facilities audit checklist to cover this section?
F8.1.2 Mezzanine floors, walkways and stairs are designed and constructed to minimise the risk of contaminating produce.
F8.1.3 Lighting in growing, packing and storage areas is adequate for the tasks performed.
F8.1.4 Lights above produce handling and storage areas are fitted with shatter proof covers and/or shatter proof bulbs.
F8.1.5 Glass, hard or brittle plastic, ceramic or similar materials are removed from produce handling and storage areas. Where this is not possible, precautions are taken to ensure these materials do not contaminate produce.
F8.1.6 Items that are not needed for production are removed from produce handling and storage areas. Items needed for production are managed to minimise the risk of contaminating produce.
F8.1.7 Surfaces that contact produce in the packing area are cleaned and maintained to ensure they do not contaminate produce.
F8.1.8 Produce is not stored with or near materials that may present a risk of contaminating produce.
F8.1.9 Chemicals, grease, oil, fuel and farm machinery are segregated from packing and produce storage areas.
F8.1.10 Workshop equipment is not operated during production or is screened to prevent contamination of produce.
F8.1.11 Facilities are kept clean and are subject to regular cleaning.
Refer to Facilities Audit checklist reports as evidence of compliance.
F8.2 Construct and maintain facilities for handling and packing produce for retail sale (includes, but is not limited to, retail crates, pre-packs).
Do you handle or pack any product intended for supply through retailers to sell to consumers. Describes product intended for direct retail display includes but is not limited to, retail crates, pre-packs, cartons, and trays. May include bulk containers.
Are you routinely using the facilities audit checklist template (F8) to demonstrate compliance with this section?
Do you want to use the facilities audit checklist to cover this section?
F8.2.1 The packing and storage of produce for retail sale is conducted in a designated clean area and constructed and maintained to minimise the risk of contaminating packed produce.
F8.2.2 Hand washing facilities are easily accessed by workers before entry into the packing area.
F8.2.3 Facilities are reviewed at the start of the production season and at least weekly during operation. A record is kept.
Records have been checked and verified to be compliant with this clause.
Refer to Facilities Audit checklist reports as evidence of compliance.

Toilets, Handwashing and Drainage

F8.3 Provide and maintain toilets and hand washing facilities to minimise the risk of contaminating produce.
F8.3.1 Toilets and hand washing facilities must be:
• located to minimise the risk of contaminating produce and maximise accessibility
• provided to accommodate the number of workers
• kept clean, and regularly maintained and serviced
• designed to ensure hygienic removal of waste and to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources
• equipped with running water (as specified in F6.4.1), liquid soap, mechanism/s for effective hand drying, and waste disposal facilities (See Appendix A-F8)
• hand washing instructions are displayed.
F8.4 Construct and maintain septic, waste and drainage systems to minimise the risk of contaminating produce.
Are you routinely using the facilities audit checklist template (F8) to demonstrate compliance with this section?
Do you want to use the facilities audit checklist to cover this section?
F8.3.1 Toilets and hand washing facilities are located to minimise the risk of contaminating produce and maximise accessibility
Toilets and hand washing facilities are provided to accommodate the number of workers
Toilets and hand washing facilities are kept clean, and regularly maintained and serviced
Toilets and hand washing facilities are designed to ensure hygienic removal of waste and to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources
Toilets and hand washing facilities are equipped with running water (as specified in F6.4.1), liquid soap, hand sanitiser, mechanism/s for effective hand drying, and waste disposal facilities.
Toilets and hand washing facilities have hand washing instructions displayed.
F8.3.2 For produce that has an edible skin and may be eaten uncooked, all workers must apply hand sanitiser (after completing handwashing) before handling produce or materials that may come into contact with produce
F8.4.1 Septic, waste disposal and drainage systems are designed, located and constructed to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.
F8.4.2 Drains are designed to: • prevent ponding in areas where produce is handled and stored • prevent pests entering the facility • enable regular cleaning.
F8.4.3 Drains must be kept clean.
Did you answer "NO" to any of the above 10 questions? A "NO" answer requires an action to be completed.
Refer to Facilities Audit checklist reports as evidence of compliance.

Tools, Equipment and containers

Are you routinely using the facilities audit checklist template (F8) to demonstrate compliance with this section?
Do you want to use the facilities audit checklist to cover this section?
F8.5.1 Tools, equipment, and containers are made of substances that are non-toxic, and designed and constructed to enable regular cleaning and maintenance.
F8.5.2 Tools, equipment, and containers are stored in a manner that minimises contamination.
F8.5.3 Handheld harvesting tools are cleaned each day before use and accounted for at the end of each day.
F8.5.4 For produce that has an edible skin, and may be eaten uncooked: • produce containers used at harvest are handled to avoid produce being contaminated by soil or other physical contaminants • a food grade liner is used when containers cannot be effectively cleaned.
F8.5.5 Wooden bins and pallets are checked for cleanliness, odours, foreign objects, pest infestation and protruding nails or splinters. Where required, bins and pallets are cleaned, repaired, rejected or covered with a protective material.
F8.5.6 Containers used for storing waste, chemicals or dangerous substances are clearly identified and not used for produce.
F8.6 Maintain monitoring and measuring equipment.
Does the site use monitoring and measuring equipment?
F8.6.1 Monitoring and measuring equipment is identified, checked for operational efficiency and accuracy, and calibrated using a recognised method at a predetermined frequency.
Records are available for all calibrations conducted?
F8.8 Construct and maintain cooling systems to minimise the risk of contaminating produce.
Does the site use coolrooms?
F8.8.1 Cooling systems are checked to ensure they are operating at specified temperatures. Systems are maintained and calibrated.
F8.8.2 Measures are taken to prevent condensate and defrost water from cooling systems contacting produce.
F8.9 Manage produce transport vehicles to minimise the risk of contaminating produce.
Does the site use transport vehicles?
F8.9.1 Produce is not transported under conditions or with other goods that present a potential source of contamination.
F8.9.2 Transport vehicles are checked before use for cleanliness, foreign objects and pest infestation. Where necessary, vehicles are cleaned to prevent contamination of produce.
F8.9.3 Transport refrigeration systems are checked to ensure they are operating at specified temperatures.
Refer to Facilities Audit checklist reports as evidence of compliance.

Maintenance, Cleaning and Waste

Are you routinely using the facilities audit checklist template (F8) to demonstrate compliance with this section?
Do you want to use the facilities audit checklist to cover this section?
Refer to Facilities Audit checklist reports as evidence of compliance.
F8.10 Preventative maintenance, and cleaning is effective to minimise the risk of contaminating produce.
F8.10.1 A documented plan of preventive maintenance is followed. The plan describes: • areas/equipment • details of maintenance • frequency of maintenance • name of person responsible for ensuring maintenance is completed.
F8.10.2 A documented plan is followed for cleaning of produce handling and storage areas, equipment, containers, materials and vehicles that come into contact with produce. The plan describes: • areas and items to be cleaned • cleaning agents and the methods used • frequency of cleaning • name of person responsible for ensuring cleaning is completed.
F8.10.3 Chemicals used for cleaning are approved for use in a food handling area and are used according to label instructions.
F8.10.4 Cleaning materials and equipment are stored and managed to minimise the risk of contaminating produce.
F8.10.5 Monitoring activities are undertaken to ensure cleaning is effective.
F8.11 Waste is managed and appropriately disposed of.
F8.11.1 Waste containers are provided, appropriate for use, clearly identified and emptied on a regular basis.
F8.11.2 Waste disposal is appropriate for the type of waste generated.
F8.11.3 Waste storage and disposal sites are located to minimise the risk of contaminating produce, are clearly identified and kept clean and tidy.
Refer to Facilities Audit checklist reports as evidence of compliance.

F9. Animals and pests

F9.1 Measures are taken to minimise animal and pest presence.
F9.1.1 In and around areas where produce is grown, packed and stored, measures are taken to: • minimise animal and pest presence • exclude wildlife and domestic animals • discourage roosting of birds.
F9.2 Document and implement a plan for managing pests.
F9.2.1 A documented plan is followed to manage pests in and around growing, packing and storage areas. The plan must include: • method used • location of baits and traps • frequency of checking baits and traps • name of person responsible for placing, checking and restocking baits and traps.
F9.2.2 Method and chemicals used for pest management are: • appropriate for use in growing, packing and storage areas • used according to label instructions • not applied to the harvestable part of the crop.
F9.2.3 Baits and traps used for pest management are located and contained to minimise the risk of contaminating produce, packaging containers, materials and equipment.
F9.2.4. Pest control measures are monitored to ensure they are effective. A record is kept. Facilities audit checklist may be used for this question.

F10. People

F10.1 Food safety instructions are communicated to workers and visitors to minimise the risk of chemical, microbial and physical contamination of produce.
Are you routinely using the facilities audit checklist template (F8) to demonstrate compliance with this section?
Do you want to use the facilities audit checklist to cover this section?
F10.1.1 Written food safety instructions are provided to workers and visitors and must include requirements for: • health status • personal hygiene • handwashing • management of clothing and personal items • use of protective clothing (where necessary) • general behaviour.
F10.1.2 Food safety instructions are reinforced with prominent signs and/or basic written or pictorial training guides.
F10.1.3 Compliance with food safety and hygiene requirements is monitored.
F10.2 Manage access to the property, growing sites and product handling areas to minimise the risk of contamination of produce.
F10.2.1 Entry is restricted to authorised persons
2. Workers or visitors known, or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through fresh produce: • must report to management • are not permitted to handle produce • are not permitted to enter food handling areas
Refer to Facilities Audit checklist reports as evidence of compliance.
Section completed by:
Date of completion:

Section 5 - Food Safety and Quality Elements Part 4 (F11 to F14)

F11. Suppliers

F11.1 Identify and manage materials and services that may introduce a food safety risk.
Annual review of suppliers is addressed under Annual review activities.
F11.1.1 A record is available to support that all Suppliers of materials and services that may introduce a food safety risk are identified.
F11.1.2 and 11.1.3 Records are available to support that all Suppliers of materials and services identified, comply with the applicable requirements of the Standard. This includes: • independent evidence of compliance, or • a written declaration to comply with requirements, or • a record of inspection/assessment against requirements.
F11.1.4 Records are available to support all purchases made from Suppliers of materials and services identified.
F11.1.5 Competent laboratories are used when testing to verify compliance with requirements of the Freshcare Food Safety & Quality Standard. This is addressed under Annual review activities.
F11.2 Manage Freshcare certified produce.
The business sources product from other growers
F11.2.1 All produce represented for sale as Freshcare certified must be: • grown by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard
F11.2.1 All produce represented for sale as Freshcare certified must be: • packed by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard.
The business sends product to others for packing
F11.2.1 All produce represented for sale as Freshcare certified must be: • grown by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard
F11.2.1 All produce represented for sale as Freshcare certified must be: • packed by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard.

F12. Food defence and food fraud

F12.1 Identify potential food defence threats that may impact food safety and implement control measures where required.
F12.1.1 A food defence vulnerability assessment is completed to assess the risk of intentional contamination of: • raw materials (business inputs or produce) • end product.
Does the food defence plan identify threats?
F12.1.2 Where a food defence threat is identified, a control plan is documented and must include mechanisms for control to mitigate risk to public health.
F12.1.3 The food defence vulnerability assessment and control plan is reviewed at least annually and updated when changes occur. Refer annual review activities.
F12.2 Identify potential vulnerabilities for food fraud that may impact food safety and implement control measures where required.
F12.2.1 A food fraud vulnerability assessment is completed to assess the potential risk of intentional adulteration, substitution or misrepresentation of: • raw materials (business inputs or produce) • end product.
Does the food fraud assessment identify threats?
F12.2.2 Where a food fraud vulnerability is identified, a control plan is documented and must include mechanisms for control to mitigate risk to public health.
F12.2.3 The food fraud vulnerability assessment and control plan is reviewed at least annually and updated when changes occur. Refer Annual review activities.

F13. Product identification and traceability

F13.1 Maintain a product identification and traceability system to enable produce to be traced from production to its destination.
F13.1.1 A record of all produce harvested is kept and must include: • crop/variety • growing site • earliest harvest date in consideration of exclusion periods • harvest date • packing date • batch identification code (where applicable) • quantity • destination.
A sample of records has been reviewed to confirm that they are in compliance with the criteria.
F13.1.2 Where harvested produce is sent to another business for packing or further processing, each delivery is clearly identified with supplier name and harvest or delivery date.
F13.1.3 A record of all produce received from suppliers is kept and must include: • supplier business name • crop/variety • date received • packing date • batch identification code (where applicable).
A sample of records has been reviewed to confirm that they are in compliance with the criteria.
F13.1.4 All packed produce sent to a customer is marked with: • business name and physical address • packing date and/or batch identification code • other trade descriptions required by customer or legislation.
F13.1.5 Dispatch records are kept and must include: • customer and/or destination • dispatch date • batch identification code • quantity.
A sample of records has been reviewed to confirm that they are in compliance with the criteria.
F13.1.6 Product traceability is tested at least annually to verify full traceability of produce from production to its destination/immediate customer, or vice versa.
Refer to Annual Review activities.
F13.2 Product release procedures are maintained for the final check of produce to prevent unintended use or delivery of produce found non-compliant.
F13.2.1 A product release procedure is documented and must include: • assessment and final check of produce prior to dispatch • controls for produce found non-compliant • any required corrective action.

F14. Incident management, recall and withdrawal

F14.1 Maintain an incident management plan to ensure produce that does not meet food safety requirements is effectively managed
F14.1.1 An incident management plan must include the requirements for:
• incident reporting
• product hold and release
• product withdrawal and product recall
F14.1.2 The incident management plan is documented and must include: • workers responsible for incident management • name of person documenting the plan • date plan is developed
F14.1.3 A test of the incident management plan is conducted at least annually. A record is kept. Refer to Annual Review activities.
F14.1.4 The incident management plan is reviewed at least annually, and following any event requiring the incident management plan to be actioned. A record is kept. Refer to Annual Review activities.
F14.2 Manage Product recall and withdrawal
F14.2.1 In the event of a potentially serious food safety incident, the matter is investigated to determine the extent of the problem. Where required, further action is taken.
Has there been any food safety incidents where action has been required to be taken by the business?
F14.2.2 Establish the level of recall relevant for the produce supplied to customers as a: • trade level recall, or • consumer level recall.
F14.2.3 If a recall is required, the relevant recall is implemented.
F14.2.4 Where produce is supplied direct to consumers, or if required by a customer, a mock recall is completed annually using the A&NZ Product Recall/Withdrawal form (or equivalent). A record is kept. Refer to Annual Review activities.
Section completed by:
Date of completion:

Confirmation

This completes your internal audit. Please ensure any actions that have been documented are completed.
I have completed the review and the information is accurate to the best of my knowledege.
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Freshcare Rules

Scope and Commitment (M1)

Documentation (M2)

Training and development (M3)

Customer requirements (M5)

F1. Hazard Analysis.

F2. Growing site

F3. Planting materials

F4. Chemicals

F5. Fertilisers and soil additives

F6. Water

F7. Allergen management

F8. Premises, facilities, equipment, tools, packaging and vehicles

Toilets, Handwashing and Drainage

Tools, Equipment and containers

Maintenance, Cleaning and Waste

F9. Animals and pests

F10. People

F11. Suppliers

F12. Food defence and food fraud

F13. Product identification and traceability

F14. Incident management, recall and withdrawal

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Go digital today!

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Freshcare Rules

Scope and Commitment (M1)

Documentation (M2)

Training and development (M3)

Customer requirements (M5)

F1. Hazard Analysis.

F2. Growing site

F3. Planting materials

F4. Chemicals

F5. Fertilisers and soil additives

F6. Water

F7. Allergen management

F8. Premises, facilities, equipment, tools, packaging and vehicles

Toilets, Handwashing and Drainage

Tools, Equipment and containers

Maintenance, Cleaning and Waste

F9. Animals and pests

F10. People

F11. Suppliers

F12. Food defence and food fraud

F13. Product identification and traceability

F14. Incident management, recall and withdrawal

Related checklists