Pre and/or Post Harvest Operations
Harmonized GAP Food Safety Plan
For
Owner: _______________________________________________________________________________
Person Responsible for Enforcement
_____________________________________________________
I am available 24/7 at this number: __________________________Date _________________________
If I am unreachable, ________________________ will take responsibility for our food safety. (#
1
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Table of Contents
Our Commitment
Animal Monitoring SOP
Basic Facts of Our Production
Body Fluids SOP
Chemical Applications SOP
Disciplinary SOP
Employee Personal Belongings SOP
Field Harvest Logs
Employee Training Policies and Form
Field Visitors SOP
Field Packing SOP
Glass, Metal, Hard Plastic SOP
Glove/Apron/Coverall Use SOP
Harvesting SOP
Harvest Containers/Bins/Packaging Materials SOP
Hazardous Chemicals SOP
Jewelry/Haircoverings SOP
Manure/Compost/Biosolids
Maintenance of Restroom Facilities SOP
Pre-Harvest Assessment
Sanitizing SOP
Shipping/Transportation SOP
Spills/Leaks From Vehicles, Machinery, Utensils SOP
Toilet/Handwash Stations
Toilet Spills/Leaks SOP
Traceability
Trash SOP
Water Quality Issues
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Our farm has made a commitment to food safety.
 We train all employees in their native language, before they
handle produce, about our policies and standard operating
procedures. We log each training and require employees sign to
confirm that they understand and have received this training.
 We give personnel with food safety assignments sufficient training
so that they may meet their responsibilities and log this.
 We keep records verifying that training in this plan.
 We post signage in each employee’s first language on proper
handwashing procedure and on our visitor’s policy(s). We train all
employees on how to wash their hands and state that they must
wash their hands before handling product each day and after every
break or toilet visit during the day.
 We perform Pre-Harvest Land Use Assessment(s).
 Our Food Safety Plan addresses potential physical, chemical, and
biological hazards and control procedures. We monitor, verify, and
keep records on water quality, soil amendments, field sanitation,
production environment, and worker practices.
 This plan is reviewed at least annually and updated as noted.
Records are maintained in this binder or as noted. We maintain
records for at least two years.
 We have and implement a disciplinary policy to maintain
compliance with our policies and procedures.
 We perform and document a self-audit of our production annually.
We use a copy of the Harmonize GAP audit for that purpose. The
latest self-audit is included in this plan.
 We have a documented traceability program.
The person in charge of food safety, ___________________ has:
o taken at least one food safety course or workshop
o has had experience implementing a Food Safety Plan.
3
Employee Health, Hygiene, and Sanitary Practices & Policies
Used in our employee training.
Each year, all employees are trained using this form and SOPs in this plan. All employees are trained BEFORE
they handle produce. Each must realize and understand that:
 I am required to wash my hands before beginning or returning to handling produce.
 I recognize that I am required to wear reasonably clean clothes that protect the food product from
bodily sources of contamination.
 I have been told that potable water may be consumed from an unbreakable container or a single-use
cup (if there is a trash receptacle for it) in the field.
 I recognize that smoking and eating are confined to designated areas, separate from produce areas.
 I know that I am prohibited from handling produce if symptoms of an infectious disease exist.
Symptoms include fever, vomiting, diarrhea, and jaundice. I must report this to management
immediately.
 I have had training on and understand proper use of pre-harvest and post-harvest application
materials, as well as non-regulated materials.
 I have had training on and know where there are written directions for the proper use of cleaners and
sanitizers and the proper concentrations for each product and use. I know where there is personal
protective equipment for me to use to do this work.
 I understand that we cannot use harvest containers for carrying or storing non-produce items during
the harvest season.
 I realize I must seek prompt treatment with clean first aid supplies for cuts, abrasions, and other
injuries and report them. I have been told how to accomplish this. Minor cuts or abrasions are okay if
covered with a non-permeable covering, bandage, or glove. Band aids on hands shall be covered with
gloves. Kits are readily available and maintained in sanitary and usable condition.
 I understand that I must report and make sure that any produce, container or clothing that has come
into contact with blood or other body fluids is appropriately disposed of and report this to a supervisor.
 I know I must sneeze or cough away from product or into the inside of my shirt. If I use my hands I
must wash them before continuing work.
 I understand that I must report contamination by chemicals, petroleum, pesticides, glass, a major spill
or leak of field sanitation units or toilet facilities, bodily fluids or other contaminating factors. I realize
there are standard operating procedures for cleanup of each of these situations.
 I have been shown how to properly wash my hands and signs are posted to remind me of this
procedure.
 I have been instructed on the location of toilet facilities and proper use of them
 I have been instructed to drink or eat food only in designated (non-produce) areas so as to avoid
contamination.
 I know that potable water is made available to all employees.
 I realize there is/is not a policy about wearing hair or beard nets.
 I realize there is/is not a policy about wearing jewelry, watches, rings.
Visitors, contractors, buyers, inspectors, auditors and other personnel in the field are required to follow the
same health and hygiene polices when entering produce areas or handling produce in a GAP certified field.
Records are kept in this Food Safety Book to verify that training has occurred and that employees understood
it. Signage is posted for all visiting personnel making them aware that they too must wash their hands before
handling any produce.
4
For the Crop Year 2013
Employee Verification of Food Safety and Security Plan Principles
Employee ___________________________________________
Address_____________________________________________
Home Phone__________________ Cell Phone_____________
Each employee needs to read and sign one of these. Signed forms must be kept in the owner’s Safe Food Handling Book.
My signature indicates that the Farm Food Safety / Security Plan Program Coordinator was willing and able to
answer my questions about the Farm’s Food Safety and Security Plan and that I understand the information.
 I have received training on proper hand washing and I understand the information. I am required to
wash my hands before beginning or returning to handling produce.
 I know when and how to correctly wash my hands and that if I do not follow acceptable sanitary
practices, I will be verbally corrected and retrained if needed. A second lapse in good sanitary and
hygienic practices will result in dismissal.
 I recognize that I am required to wear reasonably clean clothes that protect the food product from
blood, sweat, oil, grease, or other contamination...
 I recognize that smoking and eating are confined to designated areas, separate from produce areas.
 I know that I may only take water in an unbreakable container into the produce field/area. No gum or
tobacco.
 I know that I am prohibited from handling produce if symptoms of an infectious disease exist.
Symptoms include fever, vomiting, diarrhea, and jaundice and that this must be logged for traceability.
 I understand that I will be made aware of application of pre-harvest and post-harvest application
materials, as well as non-regulated materials for my safety and the safety of the crop.
 I may not defecate, urinate, or spit in the produce areas, including adjacent woods. Facilities are
always available.
 I understand that we cannot use harvest containers for carrying or storing non-produce items during
the harvest season.
 I realize I must seek prompt treatment with clean first aid supplies for cuts, abrasions, and other
injuries and report them. I may not work if I have exposed open sores or wounds.
 I have had training on and know where there are written directions for the proper use of cleaners and
sanitizers and the proper concentrations for each product and use. I know where there is personal
protective equipment for me to use to do this work.
 I understand that I must report and make sure that any produce that has come into contact with blood
or other body fluids is appropriately cleaned up and disposed of and report this to a supervisor.
 I understand that I must report product contamination by chemicals, petroleum, pesticides, glass, a
major spill or leak of field sanitation units or toilet facilities, or other contaminating factors. I realize
there are standard operating procedures for cleanup of these situations.
 I realize that if I do not follow acceptable sanitary practices, I will be verbally corrected and retrained if
needed. A repeated lapse in good sanitary and hygienic practices will result in dismissal.
 I realize there is/is not a policy about wearing hair coverings or beard nets.
 I realize there is/is not a policy about wearing jewelry, including body piercings and loose objects like
fake nails.
Signature___________________________________________ Date________________
I understand there is a copy of our entire Food Safety Policy available to me to read at my convenience.
5
Food Safety Plan Facts
Field
Locations:
Business
Name and Mailing Address:
GPS coordinates: Longitude
Latitude
At this farm, we (circle appropriate lines) do:
o Both crop and animal production
o Crop production only
o Have living facilities
o Pack produce only
List of Equipment, Vehicles, Tools & Utensils Used in This Operation
Schedule of maintenance and cleaning for above included in Log section.
 Machinery is clean and in good repair. There should not be any leaking or broken parts. Light bulbs
and glass are protected to avoid contamination of fields.
 Bulk handling vehicles carrying unwashed produce will be swept out on a regular basis
Crop(s) for GAP Certification
Acreage of that crop
Previous Land Use:
The current crops have been grown at this location for ___ years
Insert a brief description ofAdjacent
what the land
been used
forUse—Best
in the last 20practices
years:
and has
Previous
Land
6
There is/is not a risk of flooding on any of these fields. Should flooding occur, we would take a
microbiological test of the soil to test for e coli.
If there is a risk of flooding on any of our fields, the field(s) is/are listed here:
When adjacent or previous land use indicates a possibility of contamination, preventative measures can be
taken to mitigate known risks. If the land was used as a dairy or feedlot within the last 3 years, or as a waste
site at any time in the past, soil tests would be taken to assure that crops will not become contaminated.
When land history indicates that the land was flooded, we test/do not test for contaminants/microbial
hazards (e coli) and if we use the property, we plant appropriate crops.
Crop production areas are separated from dairy, livestock, or fowl production facilities, manure lagoons, or
other sources of contamination. Physical features may help this separation, such as berms, location, slope,
containment structures, grass/sod waterways, ditches and the like. If there is a concentrated feeding
operation with bare ground, not covered by vegetation, within a mile of a production area, this would be a
problem.
Livestock are confined or prevented from entering production areas by fencing or other enclosures. Animal
waste from adjacent fields should not contaminate production areas or areas where vehicular traffic entering
production areas may cross. Domestic animals do not enter production areas.
Adjacent land Use
All that apply are checked and located on our map:
o Crop Production
o Dairy or Livestock
o Watershed (river, stream, pond, lake)
o Manure storage or dumping
o Dumping site (any)
o Residential (with septic tanks)
o Commercial/Industrial
o Sewage Treatment or Waste Treatment Facility
Risks associated with land use history or adjacent land use, including equipment and structures that we have
identified for our operation include:
Facility Structures:
Facility and Equipment structures are constructed in a manner that enables cleaning and sanitation and does
not serve to harbor pests and contaminants.
Cold/cool storage Units:
7
Chill and cold storage are sealed, drained and graded. Fixtures, ducts, pipes and overhead structures are
installed and maintained so that drips and condensation do not contaminate produce, raw materials or food
contact surfaces.
Water from refrigeration drip pans is drained and disposed of away from products and surfaces used for those
items so as not to become a source of contamination.
Air intakes are not located near potential sources of contamination.
Field Map of Operation
Use grid on next page or insert map(s) to identify:
 crop specific production areas and acreage
 the name/number you assign each field for traceability
 staging areas
 field sanitation units
 active wells
 surface water sources
 areas that flood
 manure storage sites
 septic systems
 roads and their names
8
9
Water and Water Quality Policies:
Potable drinking water is available to all employees. Water used for cleaning, and washing of produce,
washing of hands or washing containers used to hold harvested produce, frost control, and cooling meets the
potable water standard set by the U.S. Environmental Protection Agency or has been made safe by the
addition of chlorine or other acceptable agents or methods before application .
Our microbiological testing is done by:________________________________________________________
They are a Good Laboratory Practices (GLP) or participate in a Proficiency Testing program and use testing
methods that have been validated for detecting or quantifying target organisms. We follow the lab’s written
sampling protocol when collecting samples for testing. We keep results and suggestions from the lab. The
water tests are taken by _______________ , according to laboratory instructions, at the following sites:
1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
*The lab directions followed to take these samples are enclosed in this plan.
We keep these results in this FSP for at least 2 years.
 We sample well water for potability yearly, and follow the advice of the laboratory should the results not
meet our potable standard. Then we would re-test until we met this level. If fecal coli form is present, the
well is treated with a sanitizer and retested. Well casings are secure and well-maintained. Livestock and
manure storage areas are not located near wells and pumping areas.
 We ask for copies of municipal water tests annually.
 We test surface water three times a year –-at planting, peak use, and harvest for e coli levels. Our
standard for surface water is a mean of 126 ppm e coli.
Surface water test results play a role in determining how and if we irrigate, fertigate, or use the water source
to make chemical applications. We use a risk assessment that looks at water quality, weather, and stage of
development of the produce to validate our reasoning
Water System:
Water Use and Source: Only potable water is used for drinking, washing of hands and food contact surfaces
and the making of ice.
Those that apply in our situation are checked below:
Use/Source
Drinking
Hand Washing
Cleaning Food Contact surfaces/harvested crop
Making Ice
Irrigation type(s)_________________________
Fertilizer Application
Pesticide/Fungicide Application
Municipal
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Well
Surface Water
If water tanks are used, they will be cleaned/or sanitized at regular intervals so as not to contaminate
produce.
Ice is only made from potable water. Implements used to handle or move it are sanitized on a regular basis.
We use /do not use surface water for irrigation or chemical application. If surface water is used, it is tested
three times during the growing season: at planting, peak use, and at harvest.
Irrigation water used at harvest time on products eaten raw is potable or treated to be made safe.
We have checked below the steps we take to protect surface water from direct and non-point contamination:
o Diversion of run-off
o Use of berms or swales
o Use fencing or other means to keep animals out
o By monitoring potential pollutants sources
o By testing the water until it is adequate
o By treating the water via filtration or chemical means.
We do a risk assessment of the suitability of the spray or irrigation water method to the particular crop.
We do a risk assessment seasonally or whenever there is a change to our water system that might introduce
opportunity for contamination. Water quality needs to be greater for water used for the final rinse of a
product or for overhead irrigation shortly before packaging. If water is reused, its quality and content of
antimicrobial agents will be monitored.
Attached is an illustration (map, photograph, or picture) of our water source system showing the location of
permanent fixtures (wells, gates, reservoirs; valves, returns and other above ground features) and flow of the
water system. (including holding systems; reservoirs; or water captured for re-use). Our water is sourced from
a location and in a manner that is compliant with prevailing regulations. It is separated from conveyances that
might convey untreated human or animal waste.
It is constructed and maintained to prevent back siphonage backflow and cross connections between product
contact water and waste water.
We conduct routine checks that verify that back siphonage and backflow prevention units function properly at
least annually and document our results.
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Water System Risk Assessment
Person in charge: ________________________
Personnel with oversight are trained or retrained as needed. (Note dates) ______________________
Planting Time
Growing Season
Harvest Period
Physical Hazards
Chemical Hazards
Biological Hazards
Hazard Control
Procedures
Water Management Plan
Dates:
Preventive controls
Monitoring/Verification
Procedures
Corrective Actions
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Manure, Compost, and or Biosolids
We do/do not use manure, compost, or biosolids.
Whenever raw manure is used, it is applied to soil at least 120 days before harvest. It is either incorporated
immediately or at least 2 weeks prior to planting. Raw manure is/is not used on commodities harvested within
120 days of planting. It is important to note that there are buyers who may request that manure not be
applied within 5 years of harvest. Scientific study is ongoing to determine what the best guidelines will be.
A chart is attached showing which fields manure, compost, or biosolids were applied to and on what dates, as
well as predicting the safe harvest interval.
Manure is stored correctly so it does not leach or run off into adjacent crop production areas.
Whenever treated or composted manures or biosolids are used, they are treated, composted or aged
adequately to reduce pathogens to safe levels. The compost pile should have maintained an internal
temperature between 130 and 150 degrees Fahrenheit. It must achieve a minimum of 131° F or 55° C for 3
days at a depth of 3 feet from the surface of the pile in the static or ‘precondition’ stage, or in the turned
windrow phase, have achieved a minimum of 131° F or 55° C at either the one foot or three foot depth for a
minimum of 15 days with a minimum of 5 turnings during the period while it exceeds 131°F or 55° C in order
to kill bugs, seeds and any internal parasites or disease in the compost.
We ask for documentation in the form of a letter of guarantee or Certificate of Analysis from our compost
supplier(s) to prove that the compost have reached these temperatures for the recommended period of time
and is in compliance with process or microbial standards.
Soil Amendments are applied in accordance with federal, state, and local regulations.
For passive treatment of manure we have maintained a time chart or a temperature chart to document
suitable reduction of pathogens. These charts/documentation or reports from vendors are in this book.
Soil amendments delivered to the site for future application are properly stored to reduce contamination. The
erection of barriers or physical containment structures controls leachate.
Manure, Biosolids, Compost
Check all that apply:
o No manure or biosolids are applied to soil
o Raw manure is applied to soil
o Composted manure or municipal biosolids are applied to soil
o No manure or municipal biosolids are stored on site
o Manure or municipal biosolids are stored on site
Sewage Treatment
Circle all that apply:
Municipal
Septic System
Portable Containment System
Our human waste and gray water sewage system has the needed capacity to handle our operations peaks and
flows and not cause direct or indirect product contamination. We do not have cross connections with product
contact water.
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Toilet and Hand Washing Facilities
Toilet Facilities
There is one toilet facility (within ¼ mile) of each laborer’s place of work. If this cannot occur, there must be
vehicular access for workers to go to the facility and they must be allowed to do so. When terrain is an issue,
facilities will be located at the point of closest vehicular access. Facilities must be operational and supplied
with toilet paper. Facilities should not be located close to where the crop is harvested or stored or where
spillage might run down hill to a production area or product storage area. The facility must be adequately
vented or screened, have doors that can be latched from the inside and constructed to insure privacy. If it is
not a regular indoor toilet, it must be able to be emptied on a regular basis. Facilities are cleaned and
maintained on a regular basis.
Check all that apply:
o Indoor
o Portable Units
o None
Maximum Number of Employees at one Time: ____
Number of Toilet Facilities: ____
We realize we need one toilet facility for every 20 employees.
Signs are posted instructing all employees and visitors on how to wash their hands and that they must wash
their hands before returning to work.
In post-harvest applications, restrooms are located away from produce handling areas and are directly
accessible for servicing.
Gray water is either plumbed or captured for disposal.
Hand Washing Facility
A basin, container, or outlet with an adequate supply of microbially safe water, soap dispenser, and single use
towels are provided for each toilet facility. There needs to be a covered receptacle to contain the trash. There
also needs to be a tank that captures used hand wash water for disposal.
Employee Storage
When appropriate, racks and/or storage containers or designated storage is provided for protective clothing
and tools used by employees. Protective clothing may not be left on product, work surfaces, equipment or
packaging material.
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Standard Operating Procedures/Policies:
Animal Monitoring Procedure:
Crop production areas are regularly monitored and logged for the presence or signs of wild or domestic
animals during the growing season. If there are signs that they are entering growing areas, all reasonable
measures are taken to prevent reentry. A log is kept of this vigilance and the measures (such as noise makers,
scare balloons, fencing, hunting, reflective ribbons, fishing line, etc.) undertaken to deter/eliminate animals
are noted. Notation is made of the grazing and feeding characteristics of these animals and their proximity to
the crop, water sources, and other relevant factors.
Blood & Body Fluids Procedure
Workers are instructed to dispose of any product that has been exposed to bodily fluids (blood, saliva, sweat,
mucus, vomit) and to report incidents to their supervisor. If a food surface becomes contaminated with bodily
fluids, it must be cleaned and sanitized before it is used again. If it is on the product, the product will be
destroyed. Affected clothing will be removed or replaced.
Chemical Application Procedure:
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Agricultural chemicals used are registered for such use as required by regulation and used in
accordance with label directions, including application rates, worker protection standards, personal
protection equipment, container disposal, storage and all requirements specified for the chemical
compound.
All water used in chemical application meets either the potability standard or our surface water
standard (mean of 126ppm e coli) to ensure that it is not a source of product or field contamination.
Records/logs of use are maintained. Procedures, such as pre-harvest intervals and application rates
shall be noted.
All personnel responsible for chemical application are trained and/or licensed or supervised by licensed
personnel in compliance with prevailing legislation.
All chemicals are stored safely, according to State regulation. All chemicals, including cleaning and
maintenance compounds are stored in an area separate from harvested product. All containers are
disposed off according to State Law so as not to contaminate products or fields.
The name and number for the Pesticide Applicator License for the commercial or private applicator who will
be making these applications to the fields is/are:
Name____________________________________ Number_______________________
Disciplinary Procedure
All employees are trained at least annually. If these policies are violated by workers, the worker(s) will be retrained. Should further incident occur, it will result in termination of that employee.
Employees Personal Belongings Protocol
Employees personal belongings shall be stored in personal spaces allotted by management so as not to be a
source of contamination for the product.
15
Employees Breaks
Employees breaks will be in pre-authorized areas that are not in the produce areas.
Employees may not eat, chew, smoke, or drink anything in the produce areas. Water in an unbreakable
container is allowed in the field harvest area, but not on the production line.
Field Harvest Visitor Policy
All visitors must follow business Safety and Hygiene Rules which are posted in prominent places and restroom
facilities. They are required to wash their hands before beginning or returning to handling produce. Directions
for proper hand washing are posted in each wash area.
Field Packing Procedure:
All field packing will be into new containers or into containers that have been sanitized prior to each use. We
keep a log kept of when they are sanitized. Employees are trained that only sound produce appropriate for the
intended use is harvested and other damaged produce is either not harvested or culled.
Glass, Metal, Hard Plastic Procedure
Exposed glass on equipment and machinery is protected against breakage. Equipment is checked on a regular
basis to make sure there is no exposed glass or brittle plastic hazards. Workers must throw away any product
that is contaminated by glass, metal fragments, and hard plastics or other harmful foreign objects nor
normally found in fresh produce and to report any incidents to their supervisor. Supervisors must determine
cause and correct the conditions.
Harvesting Procedures:
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
We do not use cloths or other cleaning materials to clean produce, unless there is a procedure to
prevent cross contamination.
All harvested product is handled in such a manner that it is not likely to become contaminated.
In order to prevent microbial contamination of fresh produce with soil, fertilizer, water, workers and
equipment, all harvest containers are kept as clean as practical. If used repeatedly, they are cleaned
after each load and prior to reuse. Such cleaning operations are conducted away from the product or
other equipment to prevent contamination. If items are stored outside, they are cleaned and sanitized
before being used to haul fresh produce.
If harvesting implements are used, a log is kept showing when they are sanitized, cleaned, repaired. All
are made of materials that can be cleaned and sanitized.
A list of equipment, vehicles, tools, utensils and other items that may pose a risk of produce
contamination during normal use is kept here. A log details when cleaning, sanitizing, repair, and
storage of all food contact surfaces occurs.
Vehicles and equipment shall be properly calibrated, operated, maintained, and used appropriately.
Equipment traffic flow shall not travel through untreated manure areas into produce areas.
Harvested product is inspected during harvest to detect glass/plastic breakage and to remove physical
contaminants suck as rocks, glass, metal, or other hazardous items.
Our policy is that produce that drops and come into contact with the soil is thrown away unless the
product normally grows in contact with the ground.
Damaged or decayed produce is not harvested or it is culled.
16


Product being moved from field to storage or packing or processing is / is not protected from sources
of contamination.
If using containers for refuse, they will be labeled as refuse containers only. Harvesting containers are
not used for carrying or storing any non-produce items in the harvest season.
Harvest Containers/Product Contact Containers/Bins/Packaging Materials Procedures
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Containers are stored so as not to serve as a source of contamination. They shall not be used for other
purposes unless clearly marked or labeled for that purpose. They are appropriate to the commodity
being harvested. Food contact bins, totes, packing materials and other harvest containers and pallets
shall be visually inspected, clean, intact and free of foreign materials prior to use. Logs are kept of
when they are cleaned.
No one can stand in containers.
These containers may not be used for other purposes unless they are clearly marked/labeled for such.
Containers shall keep the product clean, dry and free from dirt of residue. Care is taken to ensure they
do not become a hiding place for vermin. They are stored separately from chemicals and toxic
substances and other contaminates.
If product is packaged in the field, care is taken to ensure the packing materials are not directly on the
ground.
If produce in not normally in contact with the ground, it will not directly contact the ground in harvest
or post-harvest processes.
Harvest or post-harvest containers will not be placed directly on the ground except in the case of:
____________________________________________________________________________
Packing containers that are not used immediately need to be covered to protect against rain and bird
droppings. Using the top container as protection is not adequate.
Pallets are inspected prior to use. They are maintained in good condition, and are clean and dry.
Hazardous Chemicals Procedure
Workers are instructed to throw away any product that has become contaminated by toxic chemicals such as
fuel, pesticides or other harmful substances during harvesting operations and to report the incident to their
supervisor. Supervisors must determine the cause and correct procedures and conditions.
Gloves/Aprons/ Hairnets/Beardnets/Caps/Jewelry/False Nails Policies:
If gloves/aprons are worn that come into contact with product, they must be pre-approved by the food safety
manager. All wearers will be instructed on what types of gloves may be used, how and when they can be
used, how and when they need to be cleaned, replaced or stored so as not to contaminate the produce.
Our policy is single-use gloves used in production must be appropriately disposed of in the trash receptacle.
Gloves, aprons or coveralls that can be washed must be collected in a central location container and washed
and dried daily. Employees have a storage area in which to keep these items when they are not in use. They
may not be left lying around.
Employees may not wear jewelry, fingernails, or watches that may damage the produce while being handled.
Jewelry, watches, or other items shall not be worn or brought into fresh fruit and vegetable production areas
if they pose a threat to the safety and suitability of the food.
Hair coverings much as nets, beard nets, or caps shall or shall not be worn when product is being washed or
packed.
17
Maintenance of Restroom Facilities Procedures
Toilet and hand washing facilities are maintained on a regular basis and supplied as necessary to keep them
clean, sanitary, and functional. Records are kept showing when facilities have been emptied (If appropriate)
and/or when they have been cleaned and restocked. This is done on a regular schedule.
Microbiological Testing
Our microbiological testing is done by:________________________________________________________
They are a Good Laboratory Practices (GLP) or participate in a Proficiency Testing program and use testing
methods that have been validated for detecting or quantifying target organisms. We follow the lab’s written
sampling protocol when collecting samples for testing and keep those directions for reference. We keep
results and suggestions from the lab for two years.
Sanitizing Protocols
Sanitization procedures include a pre-rinse, a wash and scrub step ; another rinse; and then the sanitization
step (see directions on label of product). No cleaner or sanitizer will be perfect for every situation. Chlorine
compounds, quaternary ammonium compounds, iodophors, and peroxyacetic acid compounds have all been
used to reduce microorganisms on surfaces. A chemical supplier should be consulted who will take into
consideration the safety of the fresh produce as well as worker/consumer health and safety as you select the
best product for your situation. You must follow label directions on these items, including the use of personal
protective equipment and proper concentration guidelines as you create your S.O.P.
 Employees need to be trained to do this correctly and safely.
 Create an S.O.P for each instance you use these products—for instance the exact mix and method for
sanitizing solution for disinfecting tools, protective equipment needed to be worn; buckets; and how
the mixed compound needs to be used safely.
 Write these down and include them in this plan.
 Post the protocol for mixing where it is very visible and useable by workers.
Shipping/Transportation Policy





All shipping units shall be clean, functional and free of odors before loading. Refrigeration units must
be in working order. If trailer is not dedicated to transporting produce, it must be cleaned to prevent
product contamination.
Trucks and transport containers must be inspected for cleanliness, odor, and debris before loading
begins and this information is logged.
Equipment used to load or unload shall be clean and well maintained and suitable for product to avoid
contamination.
Drivers/operators will be aware of what the previous contents of the trucks and containers to avoid
putting the fresh produce at risk. They will make sure they are acceptably clean and do not carry odor.
Produce items will only be shipped with other produce items, NOT fertilizers, meats, poultry, or fish
products. When co-shipped with something else, they need to be protected from cross contamination
by segregation and physical barriers.
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

Precautions are taken to prevent damage to produce during packing and transportation. Loads that
can be, are braced, or have straps/belts and/or pallet wrapping to stay in place. Each load is organized
to secure packages and prevent spillage during transit.
There is adequate control of transport temperatures from loading to receiving. Transporters will be
made aware of temperature requirements and avoid delivery of mixed loads with incompatible
refrigeration requirements. Not all transports require refrigeration, and some shippers may require or
specify a higher temperature for transport than storage. This will be clearly communicated and
recorded on the manifest.
All fresh produce is carefully packed and loaded to minimize physical damage and reduce potential for
contamination during transport.
Spills and Leaks from Vehicles, Tools and Utensils Procedure
All leaks are repaired and spills such as fuel, oil, or hydraulic fluids are cleaned up immediately and
appropriately disposed of, so as not to contaminate equipment or product.
Toilet Spill/Leak Procedures:
If a major spill or leak of a field sanitation unit or toilet facility occurs, the spilled area will be contained.
Access will be blocked off and the affected area will be cleaned up and residue will be disposed of
appropriately before the facility can be inspected for cleanliness and put back in use.
Trash Procedures
All trash shall be picked up at regular intervals each day and appropriately disposed of in a covered container.
It will never come into contact with the produce so as to pose a food safety risk.
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Traceability Program
We maintain records that allow us to trace produce back to the field it was picked from and the date of pick
or purchased from a supplier. We keep records of who we wholesaled to and dates of deliveries. These
records are available upon request.
For post-harvest, we maintain records that link product with source of produce and other supplies and raw
materials. These records include items and date of receipt; lot numbers; quantities; source of produce and
transporter.
We do at least one mock recall exercise once a year.
Emergency Contact Information for stores, warehouses, freight companies we wholesale to:
Name/Affiliation
Phone
Fax
Email
Our produce is coded by field area picked or supplier and by date of picking. The map in this plan identifies
field or supplier sources. We attach a label with this information on Master Shipping Units.
Fields or suppliers are coded by us using the following method:
Numerical Field Name or Supplier
Code
Date Picked: Month (1-12)/Day (1-31/ Year (last 2 digits))
Sample code: 7/7/30/13 (field or supplier 7 picked on July 30, 2013)
A sample tag is attached.
Each label is on the master shipping unit along with our business name
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All items are coded before they leave the field.
Worker Illness Log
In the interest of Food Safety, we keep a log of instances of illnesses of infectious diseases of all workers who
come into contact with the produce. Symptoms include fever, vomiting, diarrhea, and jaundice.
Date
Employee
Illness or Symptoms
What we did:
Field Packing
Product that is shipped directly to the suppliers from this point is clearly labeled and coded on the master
shipping unit. We keep internal records of all produce we ship, its source, date of pick, who it was shipped to
and when.
Post Harvest
Records are kept that enable reconciliation of product delivered to recipients (not individual consumer sales).
These include source of our produce and other supplies and raw materials. These include date of receipt, lot
numbers quantities, source of produce and transporter.
Recall Policy
Determination and carry out of a recall would be made by the team of:________________________________.
Should a recall be necessary, we would contact our legal counsel ____________________________ at
______________and/or our insurance adjusters ____________________________ at
___________________. We would consult with our legal counsel before we issued statements to print and
television media. We would include concerns and steps being taken to protect consumer’s safety as well as
instructions for those who have purchased product.
We would immediately begin to keep a written record of what we did and when. We would call affected
buyers to make them aware of lot numbers and products being recalled and record who we spoke with and
their responses (for proof of notification).
We would have prepared the following information about the recalled product: grower; field location; date
harvested or received if co-packed; individuals involved in harvesting; total number of packages in the lot; and
shipping and receiving dates.
We would contact public (Maine Dept. of Agriculture-911) and regulatory agencies. (FDA) We would ask for
their assistance to identify the resources, including testing labs, which are available to us at this time.
Although we would physically telephone every one of our wholesaler buyers of the product being recalled, we
would also prepare letters to notify retailers and customers who have received a recalled product about what
to do with it. We would ask for verification that they have received the letters.
We would verify this plan for effectiveness for removal of the product from the market.
A mock recall will be performed at least annually. Sample form attached.
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Mock Recall Form
Grower ____________________________
Date of Recall Exercise______________ Time Grower/Producer Called for Exercise_____
Company doing the Mock Recall _________________________
Person performing the Mock Recall_______________________
Item traceability code(s) being searched for:
________________________________________
________________________________________
Date shipped:______________________
Shipped_______________units of ______________________
A. Amount of product remaining from original shipment: __________
B. Disposition of product that cannot be recalled:
_________ sold
_________reshipped to others
_________destroyed
(A & B must equal the amount of items shipped)
______________________________________
Signature of Person Performing the Mock Recall
Time Exercise concluded: _________________________(Must be within 4 hours of call)
Upon Completion, Grower Rates Recall Exercise:
o This mock recall is deemed to have been effective.
o This mock recall showed us we need to make the following changes:
Should this recall not achieve 100% reconciliation, another will be conducted a.s.a.p.
A copy of this completed form is filed in our Food Safety Plan as proof of a successful Mock Recall.
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Optional Traceability Log for _____________________
Product
Quantity
Field/
Source
Date
Picked
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Date
Packed
Date
Shipped
Shipped to:
Pre-Harvest Assessment of Crop Production Areas
or Are You Ready to Harvest?
Complete one form for each field and do it before you harvest each field
Use this form to do this assessment and record and save your results in this book.
Date of Assessment:____________ Field/Crop: __________________________________
Comments:
Proposed date of harvest: _______________________
Condition of field—wet; dry; normal
Are toilet and wash facilities ready & properly located?
Is potable water available for workers?
Are harvest containers available, clean, well located
and protected?
Is harvest equipment available and in good condition?
Is there evidence of unauthorized entry in the crop
area? Has it been investigated?
Is there evidence of domestic or wild animal crop
damage?
Is there evidence of physical contamination of the
crop? (smell, color…)
Are fuel/or chemicals that might contaminate crop
areas isolated?
If areas are contaminated, are they isolated for “no
harvest”?
Are there any sources of biological or physical
contamination (dumps, manure, burn debris, bad
water)?
Is transportation equipment clean and available?
Is there evidence of any chemical contamination of
produce? (misshapen foliage, odd coloring…)
Signature of person performing assessment: ________________________________________________
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Field Harvest Log
Activity
Date:
Train New Staff
Logged Employee illness
Clean Rest Room(s)
Restock Rest Room(s)
Rest Room(s) Pumped Out
Cleaning Hand Wash station(s)
Restock Hand Wash Station(s)
Restock First Aid Kit(s)
Refresh Signs if necessary
Clean/sanitize harvest containers
Clean/sanitize harvest
implements
Clean/sanitize harvest
machinery/vehicles
Repair food contact surfaces
Sanitize packing containers
Enter and file traceability data for
daily field harvest
Pre-Harvest Field Assessment(s)
completed
Monitored quality of water used
to wash produce in the field.
Monitored crop production areas
for wild or domestic life
Was there sign of entry?
a. Feces
b. Chewing/damage
c. Trampling
d.
What actions were taken?
a. Reflective tape/scare balloons
b. Hunting/trapping
c. Fencing
d.
*Grazing and feeding characteristics of these animals and their proximity to the crop, water sources, and other relevant factors will be noted
and dated on the back of this form. This form is filled out on a regular, routine basis-- at least weekly when harvesting.
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Master List of Equipment, Vehicles, Tools & Utensils Maintenance & Cleaning Log
Item
Cleaned/Maintained/Repaired
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Date
Post Harvest Operations
Hazard Risk Analysis:
Location
Physical Risk
Chemical Risk
Biological Risk
Our operation monitors, verifies, and records these actions for all possible risks. See Log.
We review our Food Safety Plan at least annually and revise it as needed.
Approved Raw Material List and Sources:
Raw Material
Approved Supplier
Alternative Supplier
Suppliers comply with requirements of Field Operations & Harvesting Harmonized Standard
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Use of Agricultural Chemicals applied Post Harvest:
Such chemicals shall be registered for such use and used in accordance with label directions. (This includes
application rates, worker protection standards, personal protection equipment; container disposal, storage,
and all requirements specified for it. Records are maintained.) This includes biocides, waxes and plant
protection products. Records will demonstrate that all personnel responsible for chemical application are
trained and/or licensed or supervised by licensed personnel, in compliance with prevailing regulation.
Product Intended for Export:
If product is intended for export, we will review pre-harvest intervals and adjustment of post-harvest
applications rates sufficient to meet the MRL entry requirements of the country(ies) in which it is intended to
be traded. (If known). Water applied directly to the harvested crop or food contact surfaces meets the
microbial standards for drinking water as defined by the prevailing regulation for the country it is intended to
be traded in or the country of origin, whichever is more stringent.
Packing Facility/Storage Facility
Our storage facility is cleaned and maintained in an orderly manner on a regular and as needed basis.
Bulk storage facilities (potato piles in warehouses, cellars, or areas where product is not stored in containers)
are inspected for foreign material and cleaned prior to use and this is recorded on our log.
Storage rooms, buildings, and facilities are maintained and sealed/isolated for protection from external
contamination such as wind, rain, rodents…
We may use screens, wind curtains, bird deterrent tape and traps to minimize risks. Pets or other animals do
not have free run of the facility.
We have a pest control program to reduce contamination possibilities by rodents and other animals, including
pets. We monitor regularly and frequently and log the inspection dates, reports and procedures implemented
to eliminate problems. All bait stations are flagged on the wall and a map notes all their locations. Outdoor
stations have poison attractants. Inside we use only traps or other non-poisonous methods.
Storage grounds are reasonably free of litter and debris. They are maintained to discourage breeding,
harboring and feeding of pests. No piles, broken pallets, or litter.
Floors are maintained in dry condition. When wet, drainage shall be maintained and false floors, platforms,
mats shall be provided. Every floor, work place, and passageway shall be kept free from protruding nails,
splinters, loose boards, and unnecessary holes and openings.
Floors in storage area are reasonably free of standing water. Rain situations are okay as long as there is
indication the water will drain.
Wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or sufficient
distance. (this means toilets, sinks must be prevented from running into storage or transportation areas)
Drains must drain away from this area. Sanitary sewer pipes and drains should not leak.
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Standard Operating Procedure for product that spills or contacts the floor. If produce spills or contacts the
floor, and it can go through the wash cycle again, that will be done. Otherwise it will be disposed of.
(N/A in case of bulk storage when no finished (packed) products are present.)
Packing containers not for immediate use, are stored in a way that protects them from contamination by any
source (pests, dirt, water…) Ones stored outside are covered (no mesh covers) to protect them from
contamination.
Product stored outside in totes, trucks, bins or other containers, is covered and protected from contamination.
(Mesh coverings are not acceptable)
If used, pallets, pallet boxes, totes, and portable bins are clean, in good condition and do not add foreign
material to the product.
Non-food grade chemicals are not stored near stored product so that possible leakage or spills would not
affect the products.
Mechanical equipment used during storage process is clean and maintained to prevent contamination of
product.
Interior walls, floors, and ceiling are well maintained and free of major cracks and crevices. There are no loose
insulation materials protruding from walls or ceilings.
Water used in ice making is potable, as evidenced by our water tests. All manufacturing, storage, and
transportation facilities used in making and delivering ice that is used for cooling has been sanitized on a
regular schedule, this includes conveyors, belts, and augers.
Climate controlled rooms are monitored for temperature and these logs are maintained. We store
______________ at a temperature of _______.
Thermometers used in cold storage areas and for checking product temperatures are checked for accuracy
and records are available.
Refrigeration system condensation does not contact product. Iced product does not drip on pallets of produce
stored below it, unless it is covered and protected.
Employee facilities are clean and located away from storage and receiving areas. Employees may not eat or
take breaks in the packing area.
There is/is not a written policy requiring the use of hair/beard nets or caps in the storage and transportation
areas that is followed by all employees and visitors.
There is/is not a written policy restricting wearing of jewelry/artificial nails in the storage and transportation
areas that is followed by all employees and visitors.
Our policy is that employees ____________________________________________________________
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____________________________________________________________________________________
Records are kept recording the source of incoming product and destination of outgoing product which enables
traceability. All master containers or regular containers shall be marked with identifying marks as outlined in
our traceability program.
Produce delivered to the packing house is kept in a staging area until it is ready to be sent through the packing
house. The staging area is protected from sources of contamination (not under trees). These methods may
include a pole barn, covering it with a tarp, or keeping it in an enclosed trailer. Mesh type covers will NOT
work. All product is packed in new or sanitized containers.
Standard Operating Procedures (SOPs) exist for mixing and using individual specific sanitizers according to
label instructions on surfaces, containers, machinery, lines, equipment, and brushes. Employees are provided
protective equipment (as per label requirements) when expected to do this and training and written directions
for each product.
Spillage:
Product that is opened, spilled, or comes into contact with the floor or ground is usually disposed of.
There may be instances, depending on the product and its state, where the product may be resent through
the wash cycle, checked, and reunited with the saleable products.
Visitor Policy
All visitors must follow business Safety and Hygiene Rules which are posted in prominent gathering places and
restroom facilities. They are required to wash their hands before beginning or returning to handling produce.
Directions for proper hand washing are posted in each wash area.
Packing House
The facility and equipment structures are constructed in a manner that facilitates cleaning and sanitation and
does not serve to harbor contaminants or pests.
Chill and cold storage loading areas are sealed, drained and graded. Overhead structures are maintained so
that drips and condensation does not contaminate produce, raw materials or food contact surfaces. Water
from refrigeration drip pans is drained and disposed of away from product and product areas. Condensate
does not become a source of contamination. Air intakes are not located near potential courses of
contamination.
Cooling equipment are inspected, debris removed, and cleaned and sanitized according to our schedule.
We maintain a schedule for cleaning and maintenance all food and not-food contact surfaces including floors,
drains, walls, ceilings and other surfaces that may be a source of product contamination as well as cooling
equipment.
Prior to use, lines used for washing, grading, sorting, or packing are cleaned and sanitized as appropriate (from
our risk assessment) and maintained so as not to become a source of contamination.
Lighting is sufficient to enable cleaning, sanitation, and repairs.
Light bulbs, fixtures, windows, mirrors, skylights and other glass and brittle plastic in the facility or in the
product path shall be of the safety type or otherwise protected to prevent breakage. (If they must be used, a
written glass and brittle plastic control policy will be developed and used.)
Roof leaks are promptly identified and repaired.
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All equipment used for cleaning or sanitizing are maintained in order to avoid becoming a source of product
contamination and are stored away from the product handling areas.
All chemicals we use for cleaning or sanitizing are approved for that use and labeled for food contact surfaces
and are used in a manner consistent with approved use. They (including cleaning and maintenance
compounds and lubricants) are stored away from product handling areas and in a way that inhibits
unauthorized access. Food grade and non food grade are kept separate from each other.
Only food-grade lubricants are used on food processing and packaging equipment or on any equipment when
incidental food contact may occur unless manufacturer specifies only a non-food grade lubricant. Lubricant
leaks are fixed or catch pans are installed to prevent contamination.
Product is stored in areas and under conditions that do not pose a risk of contamination.
Iced product is not stored over other food items unless protective measures are in place to contain melting ice
contaminate.
Pallet jacks, carts, trolleys and forklifts are maintained to prevent contamination and that is logged.
Waste containers and compactors are located away from produce handling areas and are closed or have lids,
unless in active use. They are emptied on a scheduled basis (or as needed) and weeds and other pest
harborage are minimized around them.
Materials are stored so as to be protected from condensate, sewage, dust, dirt, chemicals, allergens or other
contamination. They are stored off the floor/ground on pallets, slip-sheets or stands and covered when
applicable.
Materials and Equipment are stored or installed in a way that does not inhibit access for proper cleaning.
They are stored/installed away from walls and ceilings so as to allow cleaning and inspection.
Temporary repairs are compliant with all food safety requirements and do not create potential sources of
chemical, microbiological or physical contamination. Permanent repairs as implemented a.s.a.p.
Catwalks above the product flow zone are protected to prevent produce or packaging contamination.
Plant grounds are maintained to minimize sources of contamination such as litter, vegetation, waste culls,
debris and standing water. Vegetation that does not serve as a harborage is permitted.
Trash, leaves, trim, culls, waster water and other waste materials are removed from produce handling areas at
a frequency sufficient to avoid becoming a source of contamination.
Equipment stored outside is stored away from the building perimeter. It does not accumulate near the
building. Outside equipment storage areas are including in the pest control program.
Allergens
If allergens are in use or stored in the facility, they must be identified and segregated during storage and
handling. This is part of our risk control assessment. Labels will note this presence.
Gloves/Aprons/ Hairnets/Beard nets/Caps/Jewelry/False Nails Policies:
If gloves/aprons are worn that come into contact with product, they must be pre-approved by the food safety
manager. All wearers will be instructed on what types of gloves may be used, how and when they can be
used, how and when they need to be cleaned, replaced or stored so as not to contaminate the produce.
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Our policy is single-use gloves used in production must be appropriately disposed of in the trash receptacle.
Gloves, aprons or coveralls that can be washed must be collected in a central location container and washed
and dried regularly. Employees have a storage area in which to keep these items when they are not in use.
They may not be left lying around.
Employees may not wear jewelry, fingernails, or watches that may damage the produce while being handled.
Traceability:
We track all items that are held in storage before packing and that we pack. We are able to identify the source
of incoming product, the date of pick, the date of packing, the date of shipping, and the destination of
outgoing product.
All master shipping units identify our business and are coded so that we may indentify who we shipped to,
the date of shipping and the source of the produce.
Processing Water:
In order to ensure and maintain water quality, the following may be done:
 Periodic water sampling and microbial testing
 Change water as necessary. Develop a water change schedule and log when it is done.
 Clean and sanitize water contact surfaces. See Sanitization SOP. .
 Install backflow devices and legal air gaps as needed.
 Routinely inspect and maintain equipment used, such as chlorine injectors, filtration systems, and
backflow devices.
 If water is reused/re-circulated, it must be treated using an approved antimicrobial to prevent it from
becoming a source of contamination. Read and follow the labels for microbials for proper
concentrations.(use most stringent regulation—either the country of destination or production)
If chorine is added to water for post-harvest treatment of fresh produce, it should be at 50-200 ppm total
chlorine at a pH of 6-7.5 with a contact time of 1 or 2 minutes.
There are many options for water sanitation including ozone, ultraviolet radiation and various other
chemicals. The strength and acidity of the treated water must be appropriate for the commodity. This is
monitored and logged.
Dump Tanks/ Flumes:
Special attention is paid to the temperature of water in dump tanks and flumes for tomatoes, cantaloupes,
peppers, apples, potatoes, and pears. It needs to be maintained within 10 degrees F on the incoming product
pulp temperature to minimize water infiltration. This is monitored and logged.
If the produce is immersed in water and demonstrated as susceptible to microbial infiltration from water,
water temperature differentials during immersion shall be controlled in accordance with prevailing industry
guidelines. Only wash water antimicrobials or antimicrobial systems registered or approved by EPA; FDA or
the prevailing regulatory agency may be used in the dump tank wash water, on the spray line or other food
contact surfaces.
All instruments used to measure temperature, pH, antimicrobial levels or other important devices used to
monitor shall be calibrated at a frequency that assures continuous compliance. This monitoring will be logged.
Debris and damaged produce shall be removed from the wash or dump tank to the extent possible on a
regular basis.
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(Logs for all applicable processes are kept at the site of the process)
Crop
General
Apples
Asparagus
Cantaloupe, Honey Dew Melons
Lettuce, Cabbage, Leafy Greens
Tomatoes, Potatoes, Peppers
Chlorine Strength (total Titratable Chlorine)
50-500 PPM
100-150 PPM
125-250 PPM
100-150 PPM
100-150 PPM
200-350 PPM
Housekeeping:
It is important to have a regular cleaning schedule. Packing areas are cleaned at the end of each day of use.
We clean and sanitize lines and equipment. (SOP) Brushes and conveyors that physically touch the produce
are regularly cleaned as needed. Floors are swept daily when facility is in use. All of this is logged. All floors,
workspaces, passageways are kept free from protruding nails, splinters, loose boards, and unnecessary holes
and openings. Grounds in the immediate vicinity of the packing need to be kept clear of litter and trash. Grass
is trimmed to discourage vermin.
Product Flow Zone:
The area above the product line needs to be clear of unprotected glass lights, dust, dirt, cracks, cat walks,
unshielded motors, overhead pipes that leak, box conveyors to second floor storage…
Ice:
Ice is made from potable water. It may be manufactured on site or bought. Ice storage and production
machinery must be sanitized (SOP), as well as the means for transporting it to the product line. Logs must be
kept of the sanitization times.
Cooling:
When produce is cooled, it is cooled to temperatures appropriate to the commodity according to industry
standards. The temperature and equipment control equipment are calibrated and monitored at a defined
frequency and records are maintained.
Worker Break/Lunch/ & Smoking Areas are located away from the packing area. Floors are maintained in a
dry condition (as much as practical) If there is a wet area, we will use of false floors or mats for worker
protection.
Packing Equipment
Only food grade approved and labeled lubricants are used in the packing equipment/machinery. We keep
either the container it comes in or the bills for verification that we use it.
Storage
Food grade and non-food grade lubricants/chemicals need to be stored separately from each other to prevent
misuse and contamination.
Pest Control
The pest control program of this operation includes regular and frequent monitoring which is logged.
Traps and non-poison bait stations are placed along the interior perimeter of the facility, especially along
entries. They are marked and flagged by signs on the wall for easy recognition. The map of our packing
facility includes placement of each station. Only bait stations outside the facility may contain poison. Vermin
are trapped and other pests are deterred as much as possible. We may use screens, wind curtains, bird
deterrent tape if necessary. Dogs, cats, and other animals are not allowed in the packing house. If equipment
is housed outside the building, the pest control program will include monitoring of this area. Documentation
includes dates of inspection, what was found, and steps taken to eliminate problems. Application of any
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pesticides shall be performed in compliance with local, state, and federal pesticide regulations by
appropriately certified personnel.
Labels and Labeling
Specifications for all packaging materials that impact on the finished product safety and quality shall be
provided and comply with prevailing regulations. A register of these packaging specifications and label
approvals shall be maintained and kept current.
Trash Handling
Trash handling and removal will not pose a hazard of contamination of produce.
Transporters have written, predetermined temperature ranges for commodities being transported.
The proper temperature for pre-cooling is appropriate to the type of produce as documented by protocol.
Refrigerated transportation equipment is controlled by a thermostatic device as necessary to maintain
temperatures in the cargo area for the specific produce.
Prior to loading, vehicles will be pre-cooled.
When required, temperatures of product are taken and recorded prior to or upon loading.
Trucks and transport containers must be inspected for cleanliness, odor, and debris before loading begins. This
information is logged.
Drivers/operators need to be aware of what the previous contents of the trucks and containers to avoid
putting the fresh produce at risk. They need to make sure they are acceptably clean and do not carry odor.
Produce items should only be shipped with other produce items, NOT fertilizers, meats, poultry, or fish
products. When co-shipped with something else, they need to be protected from cross contamination by
segregation and physical barriers.
There is adequate control of transport temperatures from loading to receiving. Transporters will be made
aware of temperature requirements and avoid delivery of mixed loads with incompatible refrigeration
requirements. Not all transports require refrigeration, and some shippers may require or specify a higher
temperature for transport than storage. This will be clearly communicated and recorded on the manifest.
All fresh produce is carefully packed and loaded to minimize physical damage and reduce potential for
contamination during transport.
Acceptable Safe Loading Policy:
Precautions are taken to prevent damage to produce during packing and transportation. Loads that can be,
are braced, or have straps/belts and/or pallet wrapping to stay in place. Each load is organized to secure
packages and prevent spillage during transit.
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Storage & Transportation
Checklist
Keep area around building
doors clean and trim.
Food contact surfaces
cleaned.
Bulk storage inspected &
cleaned prior to use
Facility swept & cleaned. If
wet, drain. May apply false
floor or mat. Clear drains.
Broken pallets, debris
disposed of
Store packing containers to
protect from contamination
or undercover if outside
Cover & protect product
stored outside
Make sure non-food grade
chemicals will not spill and
contaminate product
Clean & maintain
mechanical equipment
Check all bait stations and
refresh
Monitor and protect from
animal intrusions
Sanitize ice making
equipment and tools
Check & record
temperatures in climate
controlled storage
35
Dates:
Check accuracy of
thermometers & record
Inspect trucks & containers
for odor, debris before
loading—clean if needed
Record on manifest
transport temperature.
Pack produce according to
Standard Operating
Procedure
Bathrooms and hand wash
areas cleaned, restocked
Employee lounge area clean
and neat
Traceability data recorded
for each load-source and
destination
Empty trash and compost
items. Close dumpsters.
Close up building tight
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Map of Facility (next page):
Included on the next page is a map of our packing facility. Noted are:
 Production areas
 Restrooms
 Employee Lounge/Eating Area
 Staging Area
 Rodent Trap/Bait Stations (numbered as they are labeled on the walls)
 Trash receptacles
 Doors and their use/type
 Refrigeration areas
 Dimensions
37
38
House Packing Log
Activity
Date:
Train New Staff
Clean Rest Room(s)
Restock Rest Room(s)
Restock Hand Wash Station (s)
Refresh signs if necessary
Clean staff lunch or break facility
Clean/sanitize packing containers
Clean/sanitize packing implements
Clean/sanitize packing machinery
and food contact surfaces
Clean/sanitize water contact
surfaces
Clean vehicles used to transport
produce
Check/refresh bait stations
Empty cull/trash containers
Record source of incoming product
and destination of outgoing product
Floor and drains cleaned, swept
Overhead area free of dust
Pallets/containers in good condition
Packing containers covered
Monitor water treatment to reduce
contamination
Monitor temperature of processing
water
Monitor exposure time and pH of
processing water
Make sure outside garbage
receptacles are covered
Ice machinery, storage, and
implements used to transport it are
sanitized
Plant grounds are neat
Clean uniforms/aprons/gloves…
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Hand Washing Procedure
For employees and visitors
1. Wet hands with clean soapy water, apply soap and work up a lather.
2. Rub hands together for at least 20 seconds.
3. Clean under the fingernails and between the fingers.
4. Rub fingertips of each hand in suds on palm of opposite hand.
5. Dry hands with a single use towel.
6. Use towel to turn off faucet.
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Employees and Visitors
Are required
To wash their hands
Before beginning or
Returning to handling
produce.
Thank you!
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Manure Spreading Chart
Date Spread
Site Spread On
Date Incorporated
/Date Planted
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
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Anticipated Harvest
Date
(at least 120 days later)
To schedule a G.A.P. audit in Maine, contact:
John B. McCrea
Federal-State Inspection Service
Maine Department of Agriculture
PO Box 1058
Presque Isle, ME 04769
Phone: 207-764-2100 or Toll Free: 1-800-292-6552
Fax: 207-764-2035
Email: john.mccrea@maine.gov
You might want to call and see if the auditors would like you to fax them a copy of your Food Safety Book once
it is filled out and before your actual audit appointment, to save time and expense.
You will have to pay for your audit the day it occurs.
Call if you have any questions,
Lauchlin, Linda, & Miah Titus
207-873-2108
ltitus 21@myfairpoint.net
www.agmattersllc.com
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