Part 6 – Wholesale Distribution,
Center/Terminal Warehouses
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Receiving (45 pts.)
Storage Facility/Temperature Control (150 pts.)
Pest Control (30 pts.)
Repacking/Reconditioning (125 pts.)
Worker Health and Personal Hygiene (20 pts.)
Shipping/Transportation (30 pts.)
Traceability (10 pts.)
410 Total Points Possible
6-1 Receiving
All companies that supply fresh produce are required to have passed
a 3rd party audit verification of GAP and/or GHP
15 Points Document: Traceability Checklist Log
6-2 Receiving
At time or receiving, conveyances are required to be clean, in good
physical condition and free from objectionable odor, dirt and/or debris
10 Points
6-3 Receiving
Company does not accept produce items that are loaded without
being protected from potentially contaminating products.
10 Points
6-4 Receiving
Refrigerated commodities are monitored for temperature at time of receiving
5 Points Record: Carrier Monitoring Log
6-5 Receiving
The company has a written policy regarding the disposition of product
when temperatures are not within the company’s guidelines
5 Points
6-6 Storage Facility/Temperature Control
All storage facilities must be clean and maintained in an orderly manner
5 Points
6-7 Storage Facility/Temperature Control
• Refrigeration systems must be working
properly, Logs are maintained
5 Points Document: Storage Temperature and Refrigeration Equipment Log
6-8 Storage Facility/Temperature Control
Thermometer must be checked or calibrated on a
regular basis for accuracy and records are available
5 Points Document: Thermometer Log
6-9 Storage Facility/Temperature Control
Refrigeration system condensation does not
come in contact with produce
10 Points
6-10 Storage Facility/Temperature Control
Refrigeration equipment (condensers, fans, etc.) is
cleaned on a scheduled basis
10 Points Document: Storage Facility and Equipment Cleanliness
6-11 Storage Facility/Temperature Control
Product that is stored in ice must be stored which prohibits moisture from
dripping on pallets of produce
10 Points
6-12 Storage Facility/Temperature Control
The water used for cooling/ice is potable.
10 Points Record: Ice Sanitation Log
6-13 Storage Facility/Temperature Control
Manufacturing, storage and transportation facilities used in making and delivering
ice used for cooling the product are sanitized on a scheduled basis
10 Points Document: Packing House and Storage Facility-Monthly Inspection Log
6-14 Storage Facility
There is a policy describing procedures which concern the handling of
products which are spilled or come into contact with the floor
15 Points
6-15 Storage Facility
Is the building designed to prevent cross
contamination
10 Points
6-16 Storage Facility
Any glass object or
material that is above the
product flow zones needs
to be contained in the
event of breakage
10 Points
6-17 Storage Facility
The grounds are reasonably free of litter and debris
5 Points
6-18 Storage Facility
The grounds are reasonably free of standing water
5 Points
6-19 Storage Facility
Outside garbage receptacles/dumpsters reasonably clean
5 Points
6-20 Storage Facility
If the facility is designed to be enclosed, doors must be closed during non-work hours
5 Points
6-21 Storage Facility
Floors should be sloped to allow
drainage and free of obstructions
5 Points
6-22 Storage Facility
Overhead pipes, ducts and fans should be
cleaned on a regular basis
5 Points
6-23 Storage Facility
Possible wastewater spillage is prevented from contaminating any food storage
10 Points
6-24 Storage Facility
Non-food grade substances
such as paints, lubricants,
pesticides, etc., are not stored
in close proximity to product
10 Points
6-25 Pest Control
Pests should be excluded from the packing
shed, including rodents, birds, and insects
10 Points Document: Pest/Rodent Control Log
6-26 Pest Control
There is an established pest control program for the facility
10 Points Document: Pest/Rodent Control Log
6-27 Pest Control
A pest control program should be documented, including inspection
schedules and reporting procedures
5 Points Record: Pest/Rodent Control Log
6-28 Pest Control
Interior walls, floors and ceilings are well maintained and free of major cracks
5 Points
6-29 Repacking/Reconditioning
Does the facility repack and/or recondition product?
YES
NO (circle one)
If the answer is YES, answer questions 6-30 through 6-41. If the
answer is NO, then questions 6-29 through 6-41 are answered N/A.
6-30 Repacking/Reconditioning
Repacking/reconditioning is confined to an established location
5 Points
6-31 Repacking/Reconditioning
Food contact surfaces are in good condition; cleaned and/or
sanitized prior to use and cleaning logs are maintained
15 Points Document: Processing/Packaging Line Cleaning Log
6-32 Repacking/Reonditioning
Water that comes into
direct contact crop must
be the potable
15 Points
6-33 Repacking/Reconditioning
Water used in repack processing must be sanitized to reduce contamination
10 Points
6-34 Repacking/Reconditioning
Monitor water (strength levels and pH) and exposure time
pH = 6.0 – 7.5
Exposure = 1 – 2 minutes
10 Points Document: Produce Disinfection Log
6-35 Repacking/Reconditioning
The temperature of processing water used in dump tanks and flumes is
monitored and is appropriate for the commodity
10 Points Document: Storage Temperature Log
6-36 Repacking/Reconditioning
Any ice used for cooling produce is manufactured, transported and stored
under sanitary conditions
10 Points
6-37 Repacking/Reconditioning
Water used for chilling or in ice production is potable
15 Points
6-38 Repacking/Reconditioning
Only food grade approved lubricants are used in the repacking
equipment/machinery
10 Points Document: Packing House and Storage Facility-Quarterly Inspection Log
6-39 Repacking/Reconditioning
Only new or sanitized containers are used for product repacking.
10 Points Procedure: Harvesting Container Sanitization Log
6-40 Repacking/Reconditioning
Pallets are clean and in good condition
5 Points
6-41 Repacking/Reconditioning
Packing containers are properly stored and protected from
contamination (birds, rodents, and other pests, etc.)
10 Points
6-42 Worker Health and Personal Hygiene
Employees’ lunch, locker and break areas must be separate from storage facilities,
repack areas, shipping and receiving areas. They must be kept clean.
10 Points
6-43 Worker Health and Personal Hygiene
When there is a written policy regarding the use of hair nets/beard nets in the
facility, it is being followed by all employees and visitors
5 Points
6-44 Worker Health and Personal Hygiene
When there is a written policy regarding the wearing of jewelry in the facility, it is
being followed by all employees and visitors
5 Points
6-45 Shipping/Transportation
• Cleanliness of conveyances delivering product
• Loading areas are in good physical condition
• Free of dirt and debris
10 Points
6-46 Shipping/Transportation
Produce items are not loaded with
potentially contaminating products
10 Points
6-47 Shipping and Transportation Cont…
A written policy is in place requiring trucks to
maintain proper temperature during transit
10 Points
6-48 Traceability
All produce must be able to be traced one step forward (who the product was
sold to) and one step back (what field the product came from or, if co-packing,
who provided the product).
BACK
FORWARD
Packinghouse
Crop Fields
Market
10 Points Document: Traceability Checklist Log