Part 3 – Packing or Processing Facilities
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Receiving (10 pts.)
Washing/Packing Line (105 pts.)
Packing House Worker Health & Hygiene (20 pts.)
Packing House, General Housekeeping (115 pts.)
Pest Control (30 pts.)
Traceability (10 pts.)
290 Total Points
3-1 Receiving
Products that are transported from the field to packing house in both bulk and
packed, must be protected from microbial contamination.
5 Points
3-2 Receiving
Harvested product must be properly stored and/or handled after delivery to
the packing facility
5 Points
3-3 Washing/Packing Line
Source water used in the packing operation is potable
15 Points Record: Potable Water
Water Supplied for Processing is Potable:
(Attach water test)
3-4 Washing/Packing Line
The temperature of the processing
water is maintained at temperatures
appropriate for the crop
10 Points Document: Thermometer Log
3-5 Washing/Packing Line
Processing water is treated with approved
water disinfectant at sufficient
concentration to maintain water quality
and to prevent cross-contamination.
10 Points Document: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log
3-5 Washing/Packing Line Cont…
Chlorine is the treatment of choice for many, concentrations depend on commodity, more later
Total Cl = Free Cl + Bound Cl
50 – 400 ppm Total Chlorine
-or3 – 5 ppm Free Chlorine
> Swimming Pool Water
> ~1 tbl sp/gallon water
10 Points Document: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log
Doc 3-4
3-6 Washing/Packing Line
Water contact surfaces are cleaned and sanitized on a regular basis
10 Points
3-7 Washing/Packing Line Cont….
Sanitizing treatments are monitored, as appropriate for the commodity
Crop
Apples
Asparagus
Melons
Leafy Greens
Tomatoes, Peppers
Total Chlorine Concentration (ppm)
100 – 150
125 – 250
100 – 150
100 – 150
200 – 350
10 PointsDocument: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log
3-7 Washing/Packing Line Cont….
Some growers, such as organic producers, may want to minimize or avoid use of
sodium hypochlorite. Here is a list of some other options.
Disinfectants for Organics
Approved
Restricted
SPECTRUM
(FMC Corporation)
Tsunami 100
(Eco Lab, Inc.)
VigorOx 15 F&V
(FMC Corporation)
VigorOx Citrus XA
(FMC Corporation)
Vigor Ox Liquid Sanitizer and Disinfectant
(FMC Corporation)
Peraclean 5
(Degussa Corporation)
10 Points Document: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log
Water Treatment Record Logs…
Doc 3-4
3-8 Washing/Packing Line
Maintain cleaning logs of food contact surfaces
Doc 3-8
15 Points Document: Packing House and Storage Facility-Daily Inspection Log
3-9 Washing/Packing Line
Product flow zones are protected from sources of contamination
10 Points
3-10 Washing/Packing Line
• Water or ice can be used to remove field heat from commodities such as broccoli
• Water used for cooling or to make ice must be potable
15 Points Record: Ice Sanitation Log
3-11 Washing/Packing Line
Any ice used for cooling produce is manufactured, transported and stored under
sanitary conditions
10 Points Record: Ice Sanitation Log
Rec 3-10
(Attach water test)
3-12 Packing House Worker Health & Hygiene
Break room and eating areas must be kept clean and in
an area away from the production line.
10 Points
3-13 and 3-14 Packing House Worker Health & Hygiene
• There should be a written policy that
refers to wearing of hair and/or beard
nets and the wearing of jewelry
• This SOP or policy must be followed by
everyone, including visitors
5 Points Procedure: Please Note Hairnet Policy
3-15 Packing House General Housekeeping
Only food grade approved lubricants can be used in
machinery used to pack produce.
• Lubricant containers must state that they are an
approved food grade lubricant and that they meet
applicable FDA standards
10 Points Record: Packing House and Storage Facility-Quarterly Inspection Log
3-16 Packing House General Housekeeping
Food grade and non-food grade lubricants
must be stored separately either in
separate rooms to prevent misuse or
accidental use of the products.
10 Points
3-17 Packing House General Housekeeping
• The grounds in the immediate vicinity of the packing
facility should be kept clear of waste, litter and
reasonably free of standing water
• Garbage receptacles and dumpsters need to be
maintained and emptied on a regular basis
5 Points
3-18 Packing House General Housekeeping
• All floor drains must be free of obstructions to prevent pooling of water
• NO standing water
5 Points
3-19 Packing House General Housekeeping
• All receptacles/dumpsters that are located outside and located sufficiently
close to the facility entrances must be closed
• The area surrounding the garbage receptacles/dumpsters must be
maintained in a clean and orderly manner
5 Points
3-20 Packing House General Housekeeping
If packing facilities are intended to be enclosed, close doors during non-work hours
Doors that are used for forklift or foot traffic and
are left open during normal working hours are
considered part of the normal packing operation
and this is acceptable.
5 Points
3-21 Packing House General Housekeeping
• The packinghouse interior must be clean and maintained
• No evidence that dirt has accumulated over time and been ignored on
walls, ceilings and equipment
5 Points
3-22 Packing House General Housekeeping
All floor drains are free of obstructions to prevent water
build-up and harboring of pests
5 Points
3-23 Packing House General Housekeeping
Pipes, ducts, fans and ceilings
which are over food handling
operations are clean
5 Points
3-24 Packing House General Housekeeping
• All glass material that is in
the product flow zone must
be protected in case there
is a breakage
• Shatter proof bulbs, a
protective sleeve around
the bulbs or covers that will
protect the bulb
10 Points
3-25 Packing House General Housekeeping
Possible wastewater spillage is prevented from
contaminating any food handling area by
barriers, drains or a sufficient distance
10 Points
3-26 Packing House General Housekeeping
There is a policy describing procedures which specify handling of
finished product which is spilled or comes into contact with the floor
Policy
15 Points Procedure: Sanitation Unit Spill or Leak Log
Log sheet not required, but the Policy regarding spills is…
3-27 Packing House General Housekeeping
Packing containers must be new or
sanitized prior to use
10 Points Document: Packing House and Storage Facility-Quarterly Inspection Log
3-28 Packing House General Housekeeping
• Pallets must be clean and in good condition
• There should be no foreign material present
on the pallets while being used
5 Points
3-29 Packing House General Housekeeping
Packing containers should be stored and properly covered to prevent the
possibility of contamination from birds, rodents and other outside elements.
10 Points
3-30 Pest Control
Keep all storage devices (boxes, packing bins) organized and so that animals and
pests are excluded during storage
10 Points Document: Pest/Rodent Control Log
3-31 and 3-32 Pest Control
• There is an established pest control program
for the facility
• Record all applications and keep the records
• Make sure that service reports are available
to review.
10 Points Document: Pest/Rodent Control Log
3-33 Pest Control
Interior walls, floors and ceilings are well maintained and
are free of major cracks and crevices
5 Points
3-34 Traceability
Good record keeping is the core to an effective traceability and recall system. Either
paper or electronic records are acceptable, but either format needs to be complete,
legible, and easy to access.
10 Points Document: Traceability Checklist Log