PACKING FACILITY
Policy; The packing house is generally considered processing and will need a HACCP
Plan. Clean operation to include building, rodents and birds,
Water policy
This facility has a water testing program to assure all water used for cleaning produce,
equipment and making ice is potable. Testing requirements:
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Municipal water: Test results are acquired from the local water authority
annually.
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Well water: Water is tested two (2) times during the growing season. If fecal
coliforms are present, the well is treated with a sanitizer to reduce levels.
Wells are monitored to make sure casings are secure and well-maintained
and that livestock and manure storage areas are excluded from the well
recharge and pumping area.
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This farming operation has a written policy that processing water, should it be
reused, is sufficiently treated to reduce microbial contamination. The water
treatment (Strength levels and pH) and exposure time is monitored and is
appropriate for product. Chlorine may be used in rinses for various products
ranging from 0 to 400 ppm based on the type of produce (see SOP Appendix on
types of sanitizers). Contact time for most post harvest treatments is one to two
minutes. MSDS for the sanitizer used is attached.
This farming operation has a written policy that the water used for cooling/ice is
potable.
This farming operation has a written policy that any ice used for cooling produce
is manufactured, transported and stored under sanitary conditions.
Source water used in the packing of fresh fruits and vegetables, either for
washing or as a way to disinfect produce or apply waxes, must be potable.
Copies of the municipal water test results are obtained yearly and kept with the
water records. (Water testing log Processing/ packing line water log).
Water used in the packing facility is potable. Water used for cooling and/or ice
shall also be potable. If ice is needed, it is manufactured, transported and stored
under sanitary conditions.
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If/when ice is purchased for cooling or comes in contact with produce, the
manufacturing, storage and transportation facilities used in making and delivering
ice must be clean and sanitized. (Ice Sanitation Log)
Water Used in Processing
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The temperature of the water in dump tanks, flumes, etc. is monitored hourly either
automatically or with a standard thermometer at the same time as the disinfectant
concentration is measured. The water temperature is not more than 10 degrees
Fahrenheit cooler than the produce.
Wash water is reused as little as possible and quality is maintained by:
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Periodic water sampling and microbial testing
Changing water as required to maintain sanitary conditions
Developing standard operating procedures for water quality
Cleaning and sanitizing water contact surfaces including dump tanks, flumes,
and wash tanks on a regular schedule
o Installing backflow devices and air gaps to prevent contamination of clean water
o Inspecting and maintaining equipment designed to assist in maintaining water
quality
Water contact surfaces such as dump tanks, flumes, wash tanks and hydro coolers are
cleaned and sanitized on a scheduled basis. If applicable, the temperature of the
processing water used in dump trucks, flumes etc is monitored to keep at temperatures
appropriate for the commodity.
Water used in the packing facility is treated and exposure time monitored. The facility
has demonstrated that the disinfectant used is appropriate for the product .When
chlorine is used to disinfect produce, the concentration of free chlorine is generally
between 50-150 parts per million with a contact time of one to two minutes.
Concentrations may vary by product.
Equipment Cleaning and Sanitation
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This farming operation has a written policy that the water-contact surfaces, such
as dump tanks, flumes, wash tanks and hydro coolers, are cleaned and/or
sanitized on a scheduled basis.
This farming operation has a written policy that food contact surfaces are in good
condition; cleaned and/or sanitized prior to use and cleaning logs are maintained.
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This farming operation has a written policy that only food grade approved and
labeled lubricants are used in the packing equipment/machinery. A label of the
food grade approved and labeled lubricant is attached.
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This farming operation has a written policy that specifies handling/disposition of
finished product which is opened, spilled or comes into contact with the floor.
Pallets, pallet boxes, totes, bags, bins, cellars, storage rooms and packing
containers are kept clean, stored properly and where appropriate, sufficiently
sealed and protected from contamination by birds, rodents or other pests, soil,
water or other known contaminants, and in good condition. Dirty containers will
not be used and broken pallets will be repaired so as not to contribute foreign
material into the product. Only new or sanitized containers will be used for
packing the product.
The harvested product is not expected to be stored out of doors in totes, trucks,
bins or any other container, or in bulk on the ground. Should the harvested
product be stored out of doors it will be covered to protect it from contamination.
At the end of each day, packing areas including equipment used for washing,
grading, sorting, and packing and all contact surface areas are cleaned and
sanitized .
Food contact surfaces are in good condition, cleaned and sanitized prior to use
and cleaning logs are maintained. Product flow zones are protected from
sources of contamination.
Storage cooler temperatures will be checked and logged two times per day.
Problems will be addressed immediately. Multiple thermometers can be used to
assure correct temperatures. An example of a Cooler Temperature Log Sheet
follows. Storage Temperature and Refrigeration Equipment Log;. Cooler
Temperature Log; Refrigeration system is working properly and storage
temperature logs are maintained (Storage Temperature and Refrigeration
Equipment Log;. Cooler Temperature Log;. cooler storage cleaning log.
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The cooler will be cleaned on a monthly basis or sooner if needed. This
cleaning will be recorded in the log and kept on file for one year. (log Storage Facility and Equipment Cleanliness)
The cooler thermometer will be calibrated on a monthly basis to ensure a reliable
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and accurate reading. The calibration will be recorded in the calibration log.
(Thermometer Calibration Log). A calibration method is available in the SOP
Appendix.
Light bulbs and glass on harvesting equipment are to be protected so as not to
contaminate produce or fields in the case of breakage. Should glass break on
harvesting equipment, workers will cease operation immediately. Any affected
produce will be disposed of through regular disposal avenues typically used by
the farming operation for trash removal. All effort will be made to insure the
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contaminated produce does not enter the food chain. Workers are instructed and
expected to report such breakage to their supervisors.
There is a policy that describes procedures which specify handling a/ disposition
of finished product which is opened, spilled, or comes in contact with the floor.
Should the finished packed product become opened, spilled or come into contact
with the floor, workers will cease operation immediately. Any affected produce
will be disposed of through regular disposal avenues typically used by the
farming operation for trash removal. All effort will be made to insure the
contaminated produce does not enter the food chain. Workers are instructed and
expected to report such events to their supervisors.
PERSONAL
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Should this his farming operation have a written policy regarding the wearing of
hair nets/beard nets in the storage and transportation areas, it is being followed
by all employees and visitors.
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Should this his farming operation have a written policy regarding the wearing of
unsecured jewelry in the storage and transportation areas, it is being followed by
all employees and visitors.
Worker Health and Personal Hygiene
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Employee facilities in the packing house (locker rooms, lunch and break areas)
are inspected and cleaned on a daily basis and are located away from the
packing area
Employees and visitors shall wear hair and beard nets in production areas if they
have exposed hair. Employees shall not be allowed to wear jewelry that is
capably of falling off. These policies should be different than ones in field work.
RODENT CONTROL
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This farming operation has a written policy describing measures taken to exclude
animals or pests from packing and storage facilities.
This farming operation has a written policy that an organized pest control
program has been established.
This farming operation has a written policy that an organized pest control
program has been established. Service reports are available under
documentation section.
There is an established pest control program for the facility that includes
measures to exclude animals or pests from storage facilities. Service reports for
the program are available for review.
The storage facility is well maintained to minimize major cracks and crevices.
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The packing and storage facilities will be maintained such that loose insulation
or other building materials will not be protruding from the walls. Cracks and
crevices, should they be present, will be filled as much as possible. The facility
will be well maintained and, as much as practicable, kept free of visible debris,
soil and the like.
A description of the program is in the SOP appendix. Maps of rodent bait and
trap locations are in the map section
Pest control program in SOP appendix. ; Log at. Pest Rodent Control Log
Proactive measures are taken to exclude pests or animals from packing and
storage facilities. These measures may include bird tape, screens or wind
curtains. The storage facilities are to be sufficiently sealed or isolated so they are
protected from external contamination such as wandering animals. Dogs, cats or
other domestic animals are not permitted inside the packing and storage
facilities.
This farming operation has established an organized pest control program. A
pest control log will be maintained that indicates the dates of inspection, the
inspection report and any steps taken to eliminate any problems if present.
Poison bait, should it be used, will not be located inside the facility. Only traps or
nonpoisonous baits will be permitted inside the facility should they be needed.
Any area where bait or traps are set out or areas routinely affected will be
frequently monitored. Any and all bait or traps and will be marked to be easily
visible and individually identifiable. Time permitting, a map of the premises will be
maintained indicating the location and individual identifier of any and all bait and
traps.
Traceability
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This farming operation records the source of incoming product and the
destination of outgoing product which is uniquely identified to enable traceability.
Produce moving out of the field is coded or identifiable to enable traceability.
Packinghouse General Housekeeping
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There is a policy that describes procedures which specify handling a/ disposition
of finished product which is opened, spilled, or comes in contact with the floor.
Should the finished packed product become opened, spilled or come into contact
with the floor, workers will cease operation immediately. Any affected produce
will be disposed of through regular disposal avenues typically used by the
farming operation for trash removal. All effort will be made to insure the
contaminated produce does not enter the food chain. Workers are instructed and
expected to report such events to their supervisors.
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Only new or sanitized containers are used for packing product.
Pallets and containers are clean and in good condition.
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Packing containers are properly stored and protected from contamination (birds,
rodents, and other pests
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Pallets, pallet boxes, totes, bags, bins, cellars, storage rooms and packing
containers are kept clean, stored properly and where appropriate, sufficiently
sealed and protected from contamination by birds, rodents or other pests, soil,
water or other known contaminants, and in good condition. Dirty containers will
not be used and broken pallets will be repaired so as not to contribute foreign
material into the product. Only new or sanitized containers will be used for
packing the product.
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The harvested product is not expected to be stored out of doors in totes, trucks,
bins or any other container, or in bulk on the ground. Should the harvested
product be stored out of doors it will be covered to protect it from contamination
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