Freshcare FSQ Forms - 3rd Edition - Frontline · PDF fileFreshcare Food Safety and Quality – 3rd Edition – July 2009 M1 Flow chart Indicate which activities are undertaken by your

Freshcare Forms

Food Safety and Quality

The National On-Farm Assurance Program

For Australian Growers

3rd Edition – July 2009

Copyright ! Freshcare Limited 2009

www.freshcare.com.au

Table of contents Scope ................................................................................................................................................. 2!Flow chart .......................................................................................................................................... 3!Commitment statement ...................................................................................................................... 5!Training record ................................................................................................................................... 6!Training record ................................................................................................................................... 7!Freshcare Food Safety and Quality Internal audit report ................................................................... 8!Corrective Action Record (CAR) ...................................................................................................... 33!Produce specification – packed produce ......................................................................................... 34!Hazard analysis – other practices .................................................................................................... 35!Livestock movement record ............................................................................................................. 37!Persistent chemicals risk assessment ............................................................................................. 38!Heavy metals risk assessment ........................................................................................................ 39!Chemical storage – annual check .................................................................................................... 40!Chemical authorisation .................................................................................................................... 41!Chemical application record ............................................................................................................. 42!Postharvest chemical application record ......................................................................................... 43!Fertilisers and soil additives risk assessment .................................................................................. 44!Fertiliser and soil additives application record ................................................................................. 45!Fertiliser and soil additives treatment record ................................................................................... 46!Preharvest water risk assessment ................................................................................................... 47!Water source record ........................................................................................................................ 48!Water treatment monitoring record .................................................................................................. 49!Allergen control procedure ............................................................................................................... 50!Facilities audit checklist ................................................................................................................... 51!Preventive maintenance plan ........................................................................................................... 53!Measuring and monitoring equipment register ................................................................................. 54!Calibration record ............................................................................................................................. 55!Cleaning plan ................................................................................................................................... 56!Animal and pest control plan ............................................................................................................ 57!Pest monitoring record ..................................................................................................................... 58!Food safety instructions ................................................................................................................... 59!Allergens .......................................................................................................................................... 59!Harvest and packing record ............................................................................................................. 60!Consumer Level recall procedure .................................................................................................... 61!Trade Level recall procedure ........................................................................................................... 64!Trade Level recall form .................................................................................................................... 65!Approved supplier list ....................................................................................................................... 66!Approved supplier specifications ..................................................................................................... 69!Approved supplier letter ................................................................................................................... 76!

Freshcare Food Safety and Quality – 3rd Edition – July 2009

M1 Scope The Freshcare Food Safety and Quality system applies to all fresh produce grown by:

(Business name)

Fresh produce crops grown by this business are:

Crop Destination(e.g. fresh market, export, processing, unknown; include customer name (where known))

Completed by Date completed

This list will be amended as necessary to include other produce.


M1 Flow chart Indicate which activities are undertaken by your business:

" Tick the corresponding box for each step applicable to your business. " Write NA in the corresponding box for any step that is not applicable to your business

The order of these processes may vary with each growing and packing operation.

Business name: .

LAND PREPARATION

Site selection

Ground preparation

Fertilising / soil improvement

GROWING

Planting

Irrigation

Fertilising / soil improvement

Weed control

Chemical application

Animal / pest control

Propping / weather protection

Continued over page…

Packed in field !

Packed in shed !

Packed in field !

Packed in shed ! Packed in field !

Packed in shed !

Crop(s):

Crop(s):

Crop(s):


Completed by: Date completed

Picking / digging / cutting / mechanical harvest

On farm storage

PACKING (including in-field packing)*

Receival / storage

Post-harvest water use

Post-harvest chemical application

Grading / packing

Palletising

Cooling / storage

Dispatch

Transport to packing / processing / storage

HARVESTING

Packing for retail sale

Product inspection

*The same processes will apply to in-field packing, but the order may change

Crop(s):

Crop(s):

Crop(s):

Freshcare Food Safety and Quality – 3rd Edition

M1 Commitment Statement

(Business name)

Our business grows / packs fresh produce and uses Freshcare Food Safety

and Quality to assist with the management of food safety and produce quality.

We are committed to meeting the requirements of the Freshcare Code of

Practice Food Safety and Quality, Compliance Criteria and Certification Rules

and to ensuring we produce safe quality food that meets our customers’

expectations and relevant legal requirements.

(Owner / senior manager signature) (Date)


M3 Training record Business name: Once training is delivered, the trainee is required to sign and date the relevant box, and the trainer must sign.

Employee name

Element Signature of worker

Date of training

Signature of trainer

Signature of worker

Date of training


Signature of worker

Date of training


M1 Scope and commitment

M2 Documentation

M3 Training

M4 Internal audits and corrective action

M5 Customer requirements

F1 Hazard analysis

F2 Growing site

F3 Planting materials

F4 Chemicals

F5 Fertilisers and soil additives

F6 Water

F7 Allergens

F8 Facilities, containers, equipment, materials and vehicles

F9 Animals and pest

F10 People (including food safety instructions)

F11 Product identification, traceability and recall

F12 Approved suppliers


M3 Training record Business name: Once training is delivered, the trainee is required to sign and date the relevant box, and the trainer must sign.

Employee name

Title / topic Signature of worker

Date of training


Signature of worker

Date of training


Signature of worker

Date of training



M4 Freshcare Food Safety and Quality Internal audit report

Business name: Completed by: Completion date:

Management

Code element Compliance criteria ! / " / NA Comments

M1 Scope and commitment

M1.1 Document the scope of Freshcare certification.

1. The scope of Freshcare Certification is defined by the owner or appropriate senior manager.

2. A flow chart is completed to identify the activities the business undertakes.

M1.2 Document the scope of Freshcare certification.

1. The owner or appropriate senior manager signs a commitment statement to support and comply with the Freshcare Code of Practice Food Safety and Quality and Freshcare Certification Rules.

2. The commitment statement is communicated to all workers.

3. Entry to the property is granted to persons who are authorised for the purposes of auditing for Freshcare certification.

M2 Documentation

M2.1 Verify compliance with the Freshcare Code of Practice through relevant documents and records.

1. The current editions of the Freshcare Code of Practice Food Safety and Quality and the Freshcare Certification Rules are kept.

2. Legible records and documentation required to verify compliance are kept.

3. Documents and records are identified by a version number or date of issue.



M2.1 (contd) Verify compliance with the Freshcare Code of Practice through relevant documents and records.

4. As documents and records change, out-of-date versions are replaced with the new version.

5. All records are kept for a minimum of two years (or longer if required by legislation or customers).

6. All records are signed and dated by the person completing the record.

M3 Training

M3.1 Train all workers who complete tasks relevant to this Code of Practice.

1. A management representative completes approved training for the Freshcare Code of Practice Food Safety and Quality – 3rd Edition.

2. Training is provided for workers who complete tasks relevant to the Freshcare Code of Practice Food Safety and Quality.

3. Training is provided in the relevant language or pictorially.

4. All workers receive basic food safety training.

5. Evidence of external training is kept.

6. A record of training is kept and includes: " name of the person trained " title or topic of the training " signature of the person trained and date of the

training " signature of the trainer



M4 Internal audit and corrective action

M4.1 Conduct internal audits to verify on-going compliance with this Code of Practice.

1. An internal audit of all activities and records relevant to the Freshcare Code of Practice Food Safety and Quality is conducted at least annually, at times when practices are occurring. A record is kept.

2. Workers responsible for completing sections of the internal audit are identified and, where possible, independent of the practices being assessed.

M4.2 Complete corrective actions for any non-compliance or deficiency.

1. A Corrective Action Record (CAR) is completed when: " the requirements of the Freshcare Code of Practice

Food Safety and Quality or Freshcare Certification Rules are not being met

" a complaint relevant to the Freshcare Code of Practice Food Safety and Quality or Freshcare Certification Rules is received from a customer or from a regulatory authority

" produce is identified as being contaminated or potentially contaminated

2. A Corrective Action Record (CAR) includes: " description of the problem " cause of the problem " short term fix (action taken to fix the problem) " long term fix (action taken to prevent the problem

recurring) " date action completed and name and signature of

the person responsible " verification that action has been effective " name and signature of the person reviewing that

short term and long term actions are completed and effective, and date of the review


Code element Compliance criteria ! / " / NA Comments M5 Customer requirements

M5.1 Comply with customer specifications.

1. Where a written produce specification has been provided by or agreed with a customer, a current copy of the specification is kept.

2. Where a written produce specification has been provided by or agreed with a customer, produce is checked to ensure it meets the specification prior to dispatch and, when required by the customer, a record is kept.

3. If produce does not meet the customer specification, the customer is informed of the variation before delivery. The agreed course of action is implemented and recorded.

Food safety F1 Hazard analysis

F1.1 Conduct a hazard analysis for hazards specified in this Code of Practice.

1. A hazard analysis is conducted where specified in the Freshcare Code of Practice Food Safety and Quality, and a record of each hazard analysis is kept.

2. The hazard analyses are reviewed at least annually, or when changes occur that may affect the significance of the hazards.

F1.2 Implement additional actions if required by the hazard analysis.

1. If the hazard analyses determine the significance of a hazard is high, control measures, monitoring and verification specified for high significance are implemented.

F1.3 Conduct a hazard analysis for hazards not specified in this Code of Practice.

1. A hazard analysis is conducted for any practice or material specific to the produce grown and/or packed that is not already covered by the Freshcare Code of Practice Food Safety and Quality, and a record of the hazard analysis is kept.


Code element Compliance criteria ! / " / NA Comments F1.3 Conduct a hazard analysis for hazards not specified in this Code of Practice (contd).

2. The hazard analysis is reviewed at least annually, or when changes occur that may affect the significance of the hazards.


1. If the hazard analysis determines the significance of the hazard is high, relevant control measures, monitoring and verification are implemented.

F2 Growing sites

F2.1 Manage growing sites to minimise the risk of contaminating produce.

1. Human effluent or biosolids are not applied to growing sites or potential growing sites.

2. Livestock is not permitted in growing sites and untreated fertilisers and soil additives of organic origin are not used on growing sites within specified periods: " Produce where the harvestable part is grown in or in

direct contact with the ground, has an edible skin and is generally eaten uncooked: within 180 days of intended harvest date.

" All other produce: within 90 days of intended harvest date.

3. In the event of flooding, produce where the harvestable part is grown in or in direct contact with the ground, has an edible skin and is generally eaten uncooked is not planted within 60 days of flood water subsiding.

4. Growing sites are assessed for potential of spray drift.

5. Where spray drift is likely, plantings are planned to minimise the risk of contaminating produce.

6. Growing sites are assessed for potential of physical contamination. Where physical contamination is likely, sites are inspected prior to ground preparation.



F2.1 Manage growing sites to minimise the risk of contaminating produce (contd).

7. Physical contaminants are removed or managed to minimise the risk of contaminating produce

8. Sites / areas contaminated with physical contaminants are identified on the property map.

9. Equipment used on growing sites is regularly maintained and repaired.

F2.2 Conduct a hazard analysis for persistent chemicals and heavy metals.

1. A hazard analysis is conducted for all growing sites to determine the risk of contamination of produce from persistent chemicals and heavy metals and a record of the hazard analysis is kept.


1. If the hazard analysis determines the significance of the hazard is high, control measures, monitoring and verification specified for high significance are implemented.

F3 Planting material F3.1 Manage planting materials to minimise the risk of contaminating produce.

1. Planting materials (seeds and seedlings) purchased from approved suppliers meet specifications.

2. Chemicals used to treat planting materials are managed in accordance with Element F4.

F4 Chemicals

F4.1 Obtain properly labelled chemicals from approved suppliers and ensure labels remain legible.

1. Chemicals are purchased from approved suppliers.

2. Chemical containers, on receival, are adequately labelled and in acceptable condition.

3. Deteriorating chemical labels are replaced immediately with a legible copy.



F4.2 Store, manage and dispose of chemicals to minimise the risk of contaminating produce.

1. Chemical storage areas are: " located and constructed to minimise the risk of

contaminating produce directly, or indirectly through contamination of growing site or water sources

" structurally sound, adequately lit and constructed to protect chemicals from direct sunlight and weather exposure

" equipped with a spill kit to contain and manage chemical spills

" secure, with access restricted to authorised workers

2. Chemicals are stored in designated separate areas for each category of chemical, and for chemicals awaiting disposal.

3. Chemicals are stored in original containers according to directions on the container label. If a chemical is transferred to another container for storage purposes, the new container is a clean chemical container and a copy of the chemical label is transferred to the new container.

4. A check is conducted at least annually to identify and segregate chemicals for disposal that have: " exceeded the label expiry dates " exceeded the permit expiry date " had their registration withdrawn " containers that are leaking or corroded or have

illegible labels

5. A record of the check is kept, including: " date of the check " name and quantity of chemicals awaiting disposal

6. Unusable chemicals and empty containers are legally disposed of i.e. through registered collection agencies, in approved off farm disposal areas.



F4.3 Train and authorise workers who use chemicals.

1. Workers involved in the supervision of the use of chemicals: " have successfully completed a recognised chemical

users course or equivalent; and " are able to demonstrate competency in chemical

handling as specified by the Freshcare Code of Practice Food Safety and Quality

2. Workers authorised to use chemicals have been trained.

3. A register of workers authorised to use chemicals is maintained and displayed in the chemical storage area.

F4.4 Use chemicals according to regulatory, label and market requirements.

1. Chemicals are used and applied: " according to label directions; or " under ‘off label permits’ issued by the Australian

Pesticides and Veterinary Medicines Authority (APVMA), with a current copy of the permit kept; or

" in accordance with relevant state legislation for ‘off label use’; and

" in accordance with specific customer and/or destination market requirements

2. Chemicals are checked for their withholding period prior to use.

3. Chemicals are checked for label changes when opening each new container.

F4.5 Avoid potential for spray drift

1. Chemical application is avoided when the risk of contaminating adjacent crops with spray drift is high.

2. Neighbours are requested to avoid spraying when the risk of contaminating adjacent crops with spray drift is high.

3. Potential and actual spray drift incidents are recorded



F4.6 Maintain and calibrate chemical application equipment and manage the mixing and disposal of chemical solutions to minimise the risk of contaminating produce.

1. Chemical application equipment is maintained and checked for effective operation before and during each use.

2. Equipment is calibrated at least annually or as per manufacturer’s instructions and, immediately after spray nozzles are replaced. Equipment is calibrated using a recognized method and a record of calibration is kept, including: " description of method and calibration results " date of calibration " name and signature of person calibrating the

equipment

3. Chemical mixing areas are located to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources.

4. Leftover chemical solutions are disposed of according to label directions where specified, or in a manner that minimises the risk of contaminating produce directly, or indirectly through contamination of growing site or water sources.

F4.7 Record all chemical applications.

1. Records of all preharvest chemical applications are kept, including: " application date " start and finish times, where required " location and crop " chemical used; including batch number if available " rate of application and/or quantity applied " equipment and/or method used to apply the

chemical " withholding period or earliest harvest date " wind speed and direction " name and signature of the person who carried out

the application



F4.7 Record all chemical applications (contd).

2. Records of all postharvest chemical treatments are kept, including: " treatment date and time " produce treated " chemical used; including batch number if available " rate of application and the quantity applied " equipment and/or method used to apply the

chemical " withholding period, where applicable " name and signature of the person who carried out

the chemical treatment

F4.8 Test produce for chemical residues to verify that chemicals are applied correctly, withholding periods are observed and MRLs are not exceeded.

1. A random sample of produce that has had all pre and postharvest chemical treatments completed and is ready for sale and/or consumption is tested at least annually for chemical residues.

2. Chemical residue levels do not exceed: " Maximum Residue Limits (MRLs) as specified by

Food Standards Australia New Zealand (FSANZ); and, if applicable

" Maximum Residue Limits (MRLs) as specified by a customer and / or the importing country

3. A chemical residue test is conducted before initial Freshcare Certification and then annually or more frequently if required by a customer specification.

4. The chemical residue test is a multi screen test that includes chemicals used during the spray program.

5. The chemical residue test is conducted by a laboratory with NATA accreditation to ISO/IEC 17025 for the analysis of chemical residues.



F5 Fertiliser and soil additives

F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce.

1. Human effluent and biosolids are not used.

2. Fertilisers and soil additives used have low or zero levels of heavy metals.

3. Storage sites for fertilisers and soil additives are located, constructed and maintained to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources. Sites are clearly identified.

4. Untreated fertilisers and soil additives of organic origin are not used on growing sites within 90 days1 of intended harvest date.

5. Livestock are not permitted on growing sites within 90 days1 of intended harvest date.

1 Time limit may increase based on produce risk. Refer to Freshcare Compliance Criteria for further information.



F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce (contd).

6. Treated fertilisers and soil additives of organic origin used within 90 days1 of harvest are: " sourced from suppliers with a certified treatment

process. Suppliers provide an annual Certificate of Analysis for each type of product supplied, to verify that the treatment process achieves E. coli < 100/g, Salmonella Not Detected/25g.

" sourced from suppliers without a certified treatment process. Suppliers provide a Certificate of Analysis for each batch, to verify the batch achieves E. coli < 100/g, Salmonella Not Detected/25g.

" treated on farm, with treatment records kept. A Certificate of Analysis is obtained for each batch of treated material, to verify the treatment process achieves E. coli < 100/g, Salmonella Not Detected/25g. Records of treatment include: " treatment start date " description of treatment method " date and temperature readings " treatment end date " name and signature of the person that

supervised the treatment

7. Fertiliser and soil additive applications are avoided when the risk of contaminating adjacent crops due to wind drift and / or run-off is high.

8. Neighbours are requested to avoid fertiliser and soil additive applications when the risk of contaminating adjacent crops due to wind drift and / or run-off is high.

9. Records of potential and actual wind drift or run-off incidents are kept.

1 Time limit may increase based on produce risk. Refer to Freshcare Compliance Criteria for further information.



F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce (contd).

10. Equipment used to apply fertilisers and soil additives is maintained and checked for effective operation before and during each use.

11. Equipment used to apply fertilisers and soil additives is calibrated at least annually or as per manufacturer’s instructions. A record of calibration is kept, including: " description of method and calibration results " date of calibration " name and signature of person calibrating the

equipment

12. Untreated fertilisers and soil additives of organic origin are incorporated, irrigated or incorporated by rainfall as soon as possible after application.

13. Records of all fertiliser and soil additive applications are kept, including: " application date " identification of treated area " product used " rate of application " method of application " the name and signature of the person applying the

fertilisers and soil additives

F5.2 Conduct a hazard analysis for fertilisers and soil additives of organic origin.

1. A hazard analysis is conducted for all growing sites to determine the risk of microbial contamination of produce from fertilisers or soil additives of organic origin, and a record of the hazard analysis is kept.





F6 Water

F6.1 Manage preharvest water to minimise the risk of contaminating produce.

1. Preharvest water sources used for produce are identified and a record kept.

2. Water sources used for produce are managed to minimise potential contamination from: " human activities " livestock and domestic animals " wildlife (where possible) " adjacent activities

3. If preharvest water directly contacts the harvestable part of the produce, water sources contaminated by toxic algae are not used.

4. Reclaimed or recycled water meets the appropriate specifications as defined in the Australia Guidelines for Water Recycling. Water suppliers provide test results that verify water quality.

5. Bores and water tanks are maintained.

6. Irrigation equipment used seasonally is flushed prior to use.

7. If preharvest water directly contacts the edible part of the produce, each water source is tested at least annually, at time of greatest risk, and meets specified limit of thermotolerant coliforms < 1000/100ml1.

8. Produce that has come into contact with flood water is not harvested unless it meets limits of E.coli < 10/g and Salmonella Not Detected / 25g or customer specifications.

1 Specified limit may change based on produce risk. Refer to Freshcare Compliance Criteria for further information.



F6.2 Conduct a hazard analysis for water used preharvest.

1. A hazard analysis is conducted for all water sources to determine the risk of microbial contamination of produce from preharvest water, and a record of the hazard analysis is kept.



F6.4 Manage postharvest water to minimise the risk of contaminating produce.

1. Postharvest water sources used for produce are identified and a record kept.

2. Postharvest water sources used for produce are managed to minimise potential contamination from: " human activities " livestock and domestic animals " wildlife (where possible) " adjacent activities

3. Water sources contaminated by toxic algae are not used.

4. All postharvest water used on produce that has an edible skin and is generally eaten uncooked is potable or treated to a potable standard. " Each water source is tested:

o monthly during the period of use; or o tested annually once it is historically proven to

be potable (four consecutive monthly tests that meet specified limits).

" Water treatment is monitored for effectiveness and treatment and monitoring records are kept.



F6.4 Manage postharvest water to minimise the risk of contaminating produce (contd).

5. Water (for single step water use) or final wash / rinse water, used for all other produce is potable or treated to a potable standard. " Each water source is tested at least annually, during

the period of use and at time of greatest risk, to confirm water quality.

" Water treatment is monitored for effectiveness, and treatment and monitoring records are kept.

" Any variations to final wash or rinse water quality limits are agreed in writing by Freshcare and the customer.

" Water used prior to final wash or rinse meets specified limit for preharvest water quality.

6. Bores and water storage tanks are maintained and enclosed.

7. Water storage tanks, water dumps, flumes and treatment tanks are: " constructed of materials that will not adulterate the

water " clean and maintained

8. Water in recirculation systems, water dumps, flumes and treatment tanks is treated or changed at an appropriate frequency.

F7 Allergens

F7.1 Identify potential sources of allergens and implement controls where required.

1. Raw material inputs are reviewed for known allergy-causing agents.

2. If allergy-causing agents are identified, an allergen control procedure is documented, including: " list of all raw materials and/or produce containing

allergy-causing agents " details on how these products are stored and

handled " cleaning procedures to prevent cross contamination



F7.1 Identify potential sources of allergens and implement controls where required (contd).

3. Workers are trained to identify, remove and not introduce allergy-causing agents.

F8 Facilities, equipment, containers, materials and vehicles

F8.1 Construct and maintain facilities to ensure they are suitable for the production and preparation of produce.

1. Growing, packing (including in-field packing) and storage facilities are constructed and maintained to minimise the risk of contaminating produce.

2. Septic, waste disposal and drainage systems are designed, located and constructed to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources.

3. Drains are designed to prevent pests entering and to enable regular cleaning. Drains are kept clean.

4. Mezzanine floors, walkways and stairs are designed and constructed to minimise the risk of contaminating produce.

5. Lighting in growing, packing and storage areas is adequate for the tasks performed.

6. Lights above produce handling and storage areas are protected with shatter proof covers.

7. Where possible, glass, hard or brittle plastic, ceramic or similar materials are removed from produce handling and storage areas. Where this is not possible, precautions are taken to ensure glass, hard or brittle plastic, ceramic or similar materials do not contaminate produce.



F8.1 Construct and maintain facilities to ensure they are suitable for the production and preparation of produce (contd).

8. Items that are not necessary for production are removed from produce handling and storage areas. Items necessary for production are managed to minimise the risk of contaminating produce.

9. Produce contact surfaces in the packing area do not present a risk of produce contamination.

10. Cooling systems are checked to ensure they are operating at specified temperatures. Systems are maintained and calibrated.

11. Measures are taken to prevent condensate and defrost water from cooling systems contacting produce.

12. Chemicals, grease, oil, fuel and farm machinery are segregated from packing and produce storage areas.

13. Workshop equipment is not operated during production or is screened to prevent produce contamination.

14. Produce is not stored with goods that may cause contamination.

15. Facilities are kept clean, and are subject to regular cleaning.

16. Non-potable water outlets are clearly identified and not used for hand washing or cleaning.



F8.2 Provide and maintain toilets and hand washing facilities.

1. Toilets and hand washing facilities are: " located to minimise risk to produce and maximise

accessibility " regularly maintained and serviced, and kept clean " designed to ensure hygienic removal of waste and

to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources

" equipped with running water, liquid soap, disposable paper towels and waste disposal facilities

2. For produce that has an edible skin and is generally eaten uncooked, hand sanitiser is used before handling produce or materials that may come into contact with produce.

F8.3 Construct and maintain facilities for handling and packing produce for retail sale (includes, but is not limited to, retail crates, pre-packs)

1. The packing and storage of produce for retail sale is conducted in a designated clean area constructed and maintained to minimise the risk of contaminating packed produce.

2. Hand washing facilities are located at main entry points for workers.

3. Facilities are reviewed at the start of the production season and at least weekly during operation, and a record is kept.

F8.4 Maintain and clean equipment, containers and materials that contact produce.

1. Equipment, containers and materials are made of substances that are non-toxic and designed and constructed to enable regular cleaning and maintenance.



F8.4 Maintain and clean equipment, containers and materials that contact produce (contd).

2. A documented plan of preventive maintenance is followed. The plan describes: " areas / equipment " details of maintenance " frequency of maintenance " name of person responsible for ensuring

maintenance is completed

3. Equipment, containers and materials are stored in a manner that minimises contamination.

4. Hand held harvesting tools are company controlled and cleaned each day prior to use. Loss of tools is recorded.

5. For produce that has an edible skin, and is generally eaten uncooked: " Produce containers used at harvest are handled to

avoid contamination of produce from soil and physical contaminants.

" A food grade liner is used when reused packaging cannot be effectively cleaned.

6. Monitoring and measuring equipment is identified, checked for operational efficiency and calibrated using a recognised method at a predetermined frequency and accuracy. A record is kept.

7. All packaging is checked for cleanliness, foreign objects and pest infestation. Where required packaging is cleaned, rejected or covered with a protective material.

8. Wooden bins and pallets are checked for cleanliness, foreign objects, pest infestation and protruding nails and splinters. Where required, bins and pallets are cleaned, rejected or covered with a protective material.

9. Containers used for storage of waste, chemicals or dangerous substances are clearly identified and not used for produce.



F8.5 Manage produce transport vehicles to minimise the risk of contaminating produce.

1. Produce is not transported under conditions or with other goods that present a potential source of contamination.

2. Transport vehicles are checked before use for cleanliness, foreign objects and pest infestation, and where necessary, cleaned to prevent contamination of produce.

3. Transport refrigeration systems are checked to ensure they are operating at specified temperatures.

F8.6 Document and implement a plan for cleaning.

1. A documented plan is followed for cleaning of produce handling and storage areas, equipment, containers, materials and vehicles that come into contact with produce. The plan describes: " areas and items to be cleaned " cleaning agents and the methods used " frequency of cleaning " name of the person responsible for ensuring

cleaning is completed

2. Chemicals used for cleaning are approved for use in a food handling area and are used in accordance with label instructions.

3. Cleaning materials and equipment are stored safely to minimise the risk of contaminating produce.

4. Cleaning must be effective and minimise the risk of contamination of produce.

F9 Animals and pests

F9.1 Document and implement a plan for controlling animals and pests.

1. Domestic animals are excluded from areas where produce is grown, packed and stored.

2. Where possible, wildlife is excluded from areas where produce is grown, packed and stored



F9.1 Document and implement a plan for controlling animals and pests (contd).

3. Animal and pest presence is minimised in areas where produce is packed and stored

4. Measures are taken to discourage roosting of birds above growing facilities, packing and storage areas.

5. Chemicals used for pest control are approved for use in a food handling area and are used according to label instructions.

6. A documented plan is followed to minimise the presence of pests in and around packing and storage areas. The plan describes: " location of baits and traps " chemicals and methods used " frequency of checking baits and traps " name of the person responsible for placing,

checking and restocking baits and traps

7. Baits and traps used for pest control are located and contained to minimise the risk of contaminating produce, packaging containers, materials and equipment.

8. Pest control measures are monitored to ensure they are effective and a record is kept.

9. Chemicals used for pest control are not applied to edible plant parts.



F10 People F10.1 Personal hygiene standards are followed and adequate facilities provided to minimise the risk of chemical, microbial and physical contamination of produce from workers and visitors.

1. Verbal instructions on basic food safety are provided to workers and visitors, and reinforced with easily understandable written instructions, pictorial training guides or prominent signs.

2. Food safety instructions include requirements for cleanliness, personal items and clothing, behaviour and health status.

3. Toilets and hand washing facilities are readily available to enable compliance with personal hygiene requirements.

F11 Product identification, traceability and recall F11.1 Identify growing sites.

1. The location of all growing sites is identified on a property map, or equivalent system.

F11.2 Maintain a product identification and traceability system to enable produce to be traced to its source and destination.

1. A record of all produce harvested is kept, including: " business name " crop/variety " growing site " harvest date " packing date and / or batch identification code

(where applicable) " destination



F11.2 Maintain a product identification and traceability system to enable produce to be traced to its source and destination (contd).

2. Where harvested produce is sent to another business for packing or further processing, each delivery is clearly identified with supplier name and harvest or delivery date.

3. All packed produce sent to a customer is marked with: " business name and physical address " packing date and / or batch identification code " other trade descriptions required by customer or

regulations

F11.3 Maintain a product recall system enabling unsafe produce to be recalled.

1. In the event of a customer complaint or other notification indicating a potentially serious food safety issue, an investigation is carried out to determine the extent of the problem and if further action is required.

2. If a recall is required, the level of recall is identified as a: " Trade Level recall; or " Consumer Level recall

3. The relevant recall procedure is implemented.

4. Where produce is supplied to the consumer level, a ‘mock’ recall is completed annually, using the A&NZ Product Recall / Withdrawal form. A record of this activity is kept.

F12 Approved suppliers

F12.1 Identify and manage materials and services that may present a food safety risk.

1. Materials and services that may present a food safety risk are identified.

2. Specifications for these materials and services are documented and, as a minimum, meet the requirements stated in the relevant section of the Freshcare Code of Practice Food Safety and Quality – 3rd Edition.



F12.1 Identify and manage materials and services that present a high risk of contaminating produce (contd).

3. To ensure these specifications are met, materials and services that may present a food safety risk are either:

" inspected / assessed against the specification before acceptance or use and a record of inspection kept; or

" purchased from an ‘approved supplier’.

4. To become an ‘approved supplier’ a business must confirm, in writing, that it will only supply materials and services that comply with the specifications.

5. A list of approved suppliers is kept and reviewed annually.

6. Purchase records are kept for materials and services that may present a food safety risk. Records include: " name of supplier " date of purchase " material or service supplied

7. A Freshcare certified business must not represent produce for sale as Freshcare Certified unless the produce was grown by a business certified to Freshcare or an equivalent food safety program recognised by Freshcare.

8. Produce grown by a Freshcare certified business must not be represented for sale as Freshcare Certified unless any subsequent packing is undertaken by a business certified to Freshcare or an equivalent food safety program recognised by Freshcare.

Signature upon completion:


M4 Corrective Action Record (CAR) Date CAR raised:

Person raising CAR:

What is the problem?

What caused the problem?

Short term fix (what can be done now to fix the problem)?

Person responsible: Signature: Date completed:

Long term fix (what can be done to prevent the problem from happening again)?

Person responsible: Signature: Date completed:

Have the changes made been effective? YES / NO

Reviewed by: Signature: Date reviewed:


M5 Produce specification – packed produce – Example Only General description Variety / type

District

Marketing period

Brand

Customers

Intended use Product quality Colour

Visual appearance

Maturity / ripeness

Size

Shape

Defect allowances

Tolerances for out of grade product in consignment

Handling requirements Temperature

Treatment

Handling

Presentation

Packaging

Transport

Other


F1 Hazard analysis – other practices Business Name:

Practice / step Hazard (e.g. chemical, microbial, physical, quality)

Cause (why is the problem occurring)

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What control measures are in place? Records

Completed by: Date completed:

Significance Matrix

Severity Likelihood Likelihood 1. Fatality A. Common occurrence Severity A B C D E 2. Serious sickness B. Known to occur 1 H H H H L 3. Product recall C. Could occur 2 H H H L L 4. Customer complaint D. Not expected to occur 3 H H L L L 5. Not significant E. Practically impossible 4 H L L L L

5 L L L L L


F1 Other Practices - High significance

Additional actions we follow Control measures " " " " " " "

Monitoring " " " " " " "

Verification " " " " " " "

Corrective action " " " " " " Records " " "


F2 Livestock movement record Business name:

Date in Livestock Paddock / block ID Date out Operator


F2 Persistent chemicals risk assessment Crop(s):

Growing site(s):

Hazard analysis

Hazard Possible cause(s)

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Action

Chemical: Chemical in produce exceeds MRL / ERL

Soil / medium contains residues of persistent chemicals.

3

If low significance, no additional action is required. If high significance, implement additional actions for high significance – persistent chemicals


Significance Matrix Likelihood Likelihood Severity A B C D E A. Common occurrence 1 H H H H L B. Known to occur 2 H H H L L C. Could occur 3 H H L L L D. Not expected to occur 4 H L L L L E. Practically impossible 5 L L L L L

Do you grow produce where the harvestable part is grown in or in direct

contact with the ground / growing medium?

Likelihood = E

Yes or unsure "

Likelihood = B

Yes " No "

No "

Has a test for persistent chemicals been completed for produce and were the results compliant with ERLs / MRLs?

No "

Yes "

Have persistent chemicals been previously used on the growing site or in

components of the growing medium?


F2 Heavy metals risk assessment Crop(s):

Growing site(s): 1. 2.

Heavy metals hazard analysis


Seve

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Action

Chemical: Chemical in produce exceeds ML

Soil contains residues of cadmium from previous use of growing site.

3 If low significance, no additional action is required. If high significance, implement additional actions for high significance – heavy metals.

Soil contains residues of lead from previous use of growing site.

3 If low significance, no additional action is required. If high significance, implement additional actions for high significance – heavy metals.


1 Leafy green vegetables are defined as: spinach, cabbage, raw watercress, lettuce and salad leaves (all varieties), fresh herbs (e.g. basil, parsley), chicory.!

Significance Matrix Likelihood Likelihood Severity A B C D E A. Common occurrence 1 H H H H L B. Known to occur 2 H H H L L C. Could occur 3 H H L L L D. Not expected to occur 4 H L L L L E. Practically impossible 5 L L L L L

Was the site: " Treated with sewage sludge? " A rifle range, military firing range or

ordnance site? And / or is the site:

" Near buildings with weathered exterior lead-based paint?

" Within 20m of a busy road? " Near a lead smelter or refinery?

Likelihood (cadmium) = A

Do you grow: " Leafy, green vegetables1 and / or " Root and tuber vegetables and / or " Peanuts

Is your irrigation water salty or is your soil: o Very sandy o Acidic o Low in zinc o Low in organic matter

Likelihood (lead) = E

Likelihood (lead) = A

No "

Yes "

Yes or unsure "

Yes or unsure

"

No "

Likelihood (cadmium) = E

No "

Has previous testing been completed on produce from the growing site(s) and was it

compliant with the relevant MLs?

No " Yes "


F4 Chemical storage – annual check Business name:

Date of check Name of person completing check Signature of person completing check

Dispose of chemicals that have:

" exceeded their label expiry date " exceeded the permit expiry date " had their registration withdrawn " containers that are leaking / corroded " labels that are illegible or missing

Disposal details

Chemical name Amount disposed of Method of disposal Date of disposal


F4 Chemical authorisation

Please note – when an authorised person is not present, this chemical storage area is to be kept locked. is responsible for the security, storage and use of chemicals used on this property, and the training and supervision of workers who are required to use chemicals. The following workers have authorisation to use chemicals:

Authorised person Supervisor’s signature Date

F4 Chemical application record Business name: Crop / variety:

Date Start and

finish times (where required)

Treatment area (e.g. paddock ID)

Product name (plus batch number

where available) Rate of

application Quantity applied

Equipment / method used WHP / EHD Wind speed

and direction Name and

signature of operator

" WHP = Withholding period " EHD = Earliest harvest date

F4 Postharvest chemical application record Business name:

Chemical Tank Size Tank Mixing Rate

Application Method Fresh Top-up

Date / time Crop / variety Harvest ID

(batch / block / paddock)

Product name (plus batch number where

available) WHP Rate of

application Quantity applied

Equipment / method used

Name and signature of

operator


F5 Fertilisers and soil additives risk assessment Crop(s):

Growing site(s):

Fertilisers and soil additives hazard analysis


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Action

Microbial: Contamination of produce

Microbial contamination of produce from: " direct or adjacent use of

untreated fertiliser / soil additive of organic origin; or

" manure remaining on growing site from livestock; or

" ineffective treatment of fertilisers / soil additives of organic origin.

1

If low significance, no additional action is required. If high significance, implement additional actions for high significance – fertilisers and soil additives.


Significance Matrix Likelihood Likelihood A. Common occurrence Severity A B C D E B. Known to occur 1 H H H H L C. Could occur 2 H H H L L D. Not expected to occur 3 H H L L L E. Practically impossible 4 H L L L L

5 L L L L L

No "

Yes "

Do you grow produce where the harvestable part is grown in or directly contacts the soil and has an edible skin

and is generally eaten uncooked?

Yes "

Likelihood = C

No " Do you use raw manure or untreated fertiliser or

soil additives of organic origin on the growing site? Sources may include:

" Direct application " Livestock " Adjacent use

Do you use treated fertilisers and soil additives of organic origin within 180 days

of harvest?

Yes "

No "

Likelihood = E

F5 Fertiliser and soil additives application record Business name:

Date Treatment area (e.g. paddock ID) Crop Product name Rate of

application Equipment / method

used Name and signature of

operator

F5 Fertiliser and soil additives treatment record Business name:

Treatment start date Description of treatment method Date and temperature readings Treatment

end date Name and signature of

operator


F6 Preharvest water risk assessment Crop(s):

Growing site(s):

Preharvest water hazard analysis


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Action

Microbial: Contamination of produce

Microbial contamination of preharvest water source. 1

If low significance, no additional action is required. If high significance, implement additional actions for high significance – preharvest water.


Significance Matrix Likelihood Likelihood A. Common occurrence Severity A B C D E B. Known to occur 1 H H H H L C. Could occur 2 H H H L L D. Not expected to occur 3 H H L L L E. Practically impossible 4 H L L L L

5 L L L L L

Does water directly contact the edible part of the produce?

No "

Yes "

Likelihood = E

Are there subsequent steps prior to sale for human consumption which significantly minimises or eliminates

the risk of microbial contamination from preharvest water?

Yes "

No "

No "

Is documented evidence available that proves that the subsequent step minimises

or eliminates the risk of microbial contamination?

Likelihood = A

Yes "


F6 Water source record Business name:

Produce Preharvest water source Postharvest water source Completed by Date completed


F6 Water treatment monitoring record Business name: Method of water treatment: What is monitored / checked to ensure treatment is effective (e.g. pH, FAC)?

Date / time Crop / variety Harvest ID

(batch / block / paddock)

Is water treatment effective? (Yes / No)

If no, detail the action taken Checked by


F7 Allergen control procedure Business name:

Date Raw material Allergen involved Storage / handling conditions required Cleaning requirement Customer

informed Responsible

person


F8 Facilities audit checklist – Produce packed for retail sale1 Completed by: Location: Date: Requirement ! / "/ NA Comments / action

Growing, packing (including in-field packing) and storage facilities are constructed and maintained to minimise the risk of contaminating produce

Septic, waste disposal and drainage systems are designed, located and constructed to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources

Drains are designed to prevent pests entering and to enable regular cleaning. Drains are kept clean

Mezzanine floors, walkways and stairs are designed and constructed to minimise the risk of contaminating produce

Lighting in growing, packing and storage areas is adequate for the tasks performed

Lights above produce handling and storage areas are protected with shatter proof covers

Where possible, glass, hard or brittle plastic, ceramic or similar materials are removed from produce handling and storage areas. Where this is not possible, precautions are taken to ensure glass, hard or brittle plastic, ceramic or similar materials do not contaminate produce

Items that are not necessary for production are removed from produce handling and storage areas. Items necessary for production are managed to minimise the risk of contaminating produce.

Produce contact surfaces in the packing area do not present a risk of produce contamination

Cooling systems are checked to ensure they are operating at specified temperatures. Systems are maintained and calibrated

Measures are taken to prevent condensate and defrost water from cooling systems contacting produce

Chemicals, grease, oil, fuel and farm machinery are segregated from packing and produce storage areas

Workshop equipment is not operated during production or is screened to prevent produce contamination

1 Includes, but is not limited to, retail crates, pre-packs.


Requirement ! / "/ NA Comments / action

Produce is not stored with goods that may cause contamination

Facilities are kept clean, and are subject to regular cleaning

Non-potable water outlets are clearly identified and not used for hand washing or cleaning.

Toilets and hand washing facilities are: " located to minimise risk to produce and

maximise accessibility " regularly maintained and serviced, and

kept clean " designed to ensure hygienic removal of

waste and to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources.

" equipped with running water, liquid soap, disposable paper towels and waste disposal facilities

For produce that has an edible skin and is generally eaten uncooked, hand sanitiser is used before handling produce or materials that may come into contact with produce.

The packing and storage of produce for retail sale (includes, but is not limited to, retail crates, pre-packs) is conducted in a designated clean area constructed and maintained to minimise the risk of contaminating packed produce

Hand washing facilities are located at main entry points for workers

Facilities are reviewed at the start of the production season and at least weekly during operation, and a record is kept.

Additional comments:

F8 Preventive maintenance plan Business name:

Area / equipment Details of maintenance Frequency Person responsible


F8 Measuring and monitoring equipment register Business name:

Equipment name / serial

number Type of device Location

Calibration frequency Acceptable variance Person responsible Action to be taken if out of calibration Internal External

Completed by: Date:

F8 Calibration record Business name:

Date of calibration

Equipment calibrated Reading / results Action taken / comments Signature

F8 Cleaning plan Business name:

Area / items Frequency Person responsible Details (including chemicals and methods used)


F9 Animal and pest control plan Business name:

Area / items Frequency Person responsible Details (this must include chemicals and methods used and the location of baits and traps, or a reference to a bait map)


F9 Pest monitoring record Business name:

Date Area / bait station Result Action taken Signature

F10 Food safety instructions Personal hygiene Workers and visitors will: " wash and dry hands before handling produce (both in-field and in the packhouse) and

after using the toilet, eating or smoking, handling animals or at any other time when there is a risk of contaminating produce

" use hand sanitiser where required " cover all wounds with clean, waterproof dressings. Waterproof gloves may also be

worn. Workers and visitors with open cuts / lesions are prohibited from handling fresh produce

" not smoke, eat or spit in into growing, packing, handling and storage areas " report gastric illness or communicable disease (e.g. influenza, hepatitis) to relevant

manager and not handle produce if suffering from these illnesses " not take personal items (e.g. pens, personal mobile phones) or wear jewellery (with the

exception of a plain wedding band) into growing, packing, handling and storage areas. An exception is made for plastic drinking containers filled with water and phones required as part of the job

" wear clean clothes at the beginning of each day. Personal clothing will be covered by protective clothing if there is a risk of contaminating produce

" regularly clean reusable gloves (if worn) so as not to contaminate produce " report any situations that could affect food safety or produce quality to the relevant staff

member

Allergens An allergy is a reaction to a normally harmless substance. Food allergies are important to the food industry as they are becoming more common and are potentially life-threatening. Allergens of concern are: " cereals containing gluten and their products, namely wheat, rye, barley, oats, spelt and

their hybridized strains other than where these substances are present in beer and spirits

" crustacea and their products " eggs and egg products " fish and fish products " peanuts and soybeans and their products " milk and milk products " tree nuts and sesame seeds and their products " added sulphites in concentrations of 10mg/kg or more Workers and visitors will: " follow hygiene instructions, particularly washing hands after eating and not eating near

produce " keep food in designated areas " follow cleaning instructions at all times " tell management if an allergen is identified and likely to contaminate produce " tell management of the presence of weeds that may cause poisoning (e.g. stinging

nettles, deadly nightshade) if there is a risk of contamination of produce.

Signature: Date:

F11 Harvest and packing record Business name:

Crop / variety Paddock / block identification Harvest date Packing date /

batch code Destination /

consignment number Completed by Date


F11 Consumer Level recall procedure In the event of an official recall of produce this procedure will be used as a guide to activities. It is important to ensure activities occur promptly to minimise the impact of any potential hazard to human health. It is recommended that the Food Standards Australia New Zealand (FSANZ) “Food Industry Recall Protocol” booklet be used a reference when conducting any recalls. This document can be accessed through the FSANZ website: http://www.foodstandards.gov.au. If the problem with the produce is deemed to be a potential hazard to human health, a recall is required. The following procedure relates to recall only. If the problem is a quality defect only, the produce may be withdrawn from sale. Produce may also be withdrawn pending an investigation. Recalling produce There are five main stages in the recall procedure: 1. convening of a recall committee 2. determining the level of recall 3. determining who should be notified of the recall 4. recovering product 5. post recall reporting The flow chart below gives details of the process of recall. Record details of complaint/problem

Consult customer procedures and recall

Convene the recall committee

It is essential to make a proper assessment of the risk to public health and safety and the

appropriate action required. It is advisable that the owner / senior manager contacts the

relevant State or Territory health authority and FSANZ to determine if a recall is required and

must notify relevant authorities if the decision to recall has been already made.

If necessary, recommend a withdrawal step while potential risk is assessed.

If a risk to public health and safety is confirmed and a recall is required.

If no risk is established, terminate the process.

" STOP distribution and stop production (if appropriate) of the affected product. " CONTACT distributors (wholesale, retail and other trade customers) of the affected product by

phone and follow that with a fax. Also notify your suppliers, the Aust Retailers Association and any other relevant trade associations.

" Within two days of initiating a recall you have to NOTIFY, in writing, the Commonwealth Minister responsible for consumer affairs. It will also be necessary to inform the relevant State and Territory authority responsible for consumer affairs/fair trading.

" INFORM the media and the public (in the event of a consumer level recall) by placing advertisements in relevant newspapers. FSANZ and health authorities can help with the wording of the advertisement. Also think about a media release. Note that press advertisements can take two or more days to be published.

" Arrange isolation, storage and disposal of affected stock. " Check the effectiveness of the recall. " Implement a course of action to prevent a recurrence of the problem. " Prepare interim and final reports and recommendations for FSANZ.


Record details of complaint / problem If you are made aware of a problem, then you must determine if a recall is necessary. You may be notified / become aware of problems through:

o reviewing records i.e. spray diary review o adverse test results i.e. residue or microbial testing o customer complaint / feedback o notification of a problem from a raw material supplier (such as a chemical manufacturer

or seed supplier) o government authorities such as local government or Food Standards Australia

indicating there is an issue with a particular product

Identify the product(s) and paddocks / areas that may be affected. Record the following information on the A & NZ Product Recall / Withdrawal form:

o what the problem is o which product or products are affected o what paddock / block / area the product came from o if the problem could have affected any other product or products o what caused the problem o If the problem affects the safety and/or quality and/or regulatory compliance of the

product

Convening the recall committee The owner or senior manager is responsible for ensuring any recall is carried out correctly. As such, the owner or senior manager is responsible for conducting the recall, notifying authorities (including customers) and conducting any assessments. The owner or senior manager can be contacted on;

(business hours contact number)

(after hours contact number)

A recall committee has been identified that will deal with any recall of product.

Name Position Phone Mobile

Determining the level of recall The owner / senior manager and the recall committee will determine if the situation calls for a withdrawal or recall. This group will also determine the level of the recall. There are two levels of recall: " a trade recall which involves recovery of product from supermarkets, grocery stores,

hospitals, restaurants and other major catering establishments " a consumer recall which involves recovery of product from consumers

Determining who should be notified of the recall Each state and territory has a food recall officer. The name and contact detail of each officer can be found at http://www.foodstandards.gov.au/foodmatters/foodrecalls/actionofficers.cfm. The state food recall officer must be notified, along with the Food Standards Australia New Zealand (FSANZ) Food Recall Coordinator.

FSANZ Food Recall Coordinator Contact details 02 6271 2222 / fax 02 6271 2278


The relevant state or territory recall officer is and can be contacted on: (name)

(business hours contact number)

(after hours contact number)

It is the responsibility of the owner / senior manager to communicate the details of the recall to any affected customers in a timely manner once deciding to instigate the recall. All customers that have received affected products are required to be notified as soon as the above steps have been carried out. This communication should be, where possible, by telephone to ensure the information is received. Also fax the A&NZ Product Recall / Withdrawal form to each customer. Details of notifications should be recorded including time of call, person contacted, further instructions. Media outlets may also need to be contacted.

Recovering product The owner / senior manager is responsible for ensuring that distribution and production of the affected produce is halted. All affected produce must be isolated and disposed of. If the customer is to dispose of the product, the relevant section on the A&NZ Product Recall / Withdrawal form must be completed by the customer and returned to you. Records of disposal must be kept.

Post recall reporting In accordance with the company Corrective Action procedures, an investigation into how and why produce was affected must be completed. Any corrective actions arising from the investigation must be documented and followed up. Documented records of the investigation must be retained.

Follow-up meetings may be held between the owner / senior manager and customers to review corrective and preventative actions and to determine recommencement of supply.

Complete the remainder of the A&NZ Product Recall / Withdrawal form, noting actions taken and preventative steps to ensure the cause is not repeated. All activities relating to a recall will be documented and reviewed to determine its effectiveness.

Withdrawal If a problem with produce is identified as being a quality defect only, the produce may be withdrawn from sale. Produce may be withdrawn as a precautionary measure before an investigation of the problem is completed.

If a quality defect is identified, customers should be notified as soon as possible. A course of action is agreed with the customer, and actions are documented using the Corrective Action Record.

Records Complete the A&NZ Product Recall / Withdrawal form detailing all actions taken. Updated copies of the form can be found on the Australian Food and Grocery Council website.


F11 Trade Level recall procedure The owner is responsible for ensuring any recall is carried out correctly. As such, the owner is responsible for following the process listed below. 1. If you are made aware of a problem, then you must determine if a recall is necessary. You may

be notified / become aware of problems through: a. reviewing records i.e. spray diary review b. adverse test results i.e. residue or microbiological testing c. customer complaint / feedback d. notification of a problem from a raw material supplier (such as a chemical manufacturer or

seed supplier) e. government authorities such as local government or Food Standards Australia indicating

there is an issue with a particular product 2. Identify the product(s) and paddocks / areas that may be affected. Record the following

information on the recall form: a. What the problem is b. Which product or products are affected c. What paddock / block / area the product came from d. If the problem could have affected any other product or products e. What caused the problem f. Does the problem affect the safety and/or quality and/or regulatory compliance of the

product 3. Notify relevant persons or companies.

a. Customers – all customers that have received affected products are required to be notified as soon as the above steps have been carried out. Fax the recall form to each customer.

NOTE – if the affected products have been sold to a retailer or direct to a consumer, then an official recall must be initiated. This may involve notifying relevant authorities and public advertising. Use the Consumer Level recall procedure in this situation. Further information on these recalls can be found on the Food Standards Australia New Zealand website - www.foodstandards.gov.au/foodmatters/foodrecalls/

4. Organise for return or disposal by customer of the affected product. If the customer is to

dispose of the product, the relevant section on the recall form must be completed by the customer and returned to you. It is important that all affected product can be accounted for.

5. Complete the remainder of the recall form, noting actions taken and preventative steps to

ensure the cause is not repeated. All activities relating to a recall will be documented and reviewed to determine its effectiveness.

Withdrawal If a problem with produce is identified as being a quality defect only, the produce may be withdrawn from sale. Produce may be withdrawn as a precautionary measure before an investigation of the problem is completed.

If a quality defect is identified, customers should be notified as soon as possible. A course of action is agreed with the customer, and actions are documented using the Corrective Action Record.


F11 Trade Level recall form Date problem identified:

Person coordinating recall:

Product affected: Paddock / Block ID:

What is the problem?

What caused this problem?

Could this have affected any other product? YES NO If yes, complete a recall form for each product affected Does the problem affect (circle one or more):

Food safety Product quality Regulatory compliance Customer to complete Company name: Date:

Was the product (circle one): Returned Disposed of

Quantity or weight of product:

To the best of my knowledge all affected product has been returned/disposed of

Signature: Date: Return to grower upon completion Actions taken:

Signature when completed:

Completion date:

Preventive action:

Person responsible: Proposed completion date:

Signature when completed:

Completion date:

Were the changes effective?

Reviewed by:


F12 Supplier list Raw materials or service Do you use another business to provide this

raw material or service?

Agricultural chemicals

Agricultural chemical application

Agronomist / technical advisor

Bins / tubs / crates

Calibration of scales

Calibration of thermometers / cool rooms

Cleaning chemicals

Contract labour

Contract cleaning – food contact equipment

Contract cleaning – premises

Fertiliser and soil additives

Fertiliser of organic origin

Laboratory testing

Packaging

Pest control

Portable toilets

Produce

Recycled / reclaimed water

Planting material

Transport

Water – postharvest

Water – preharvest

Water treatment chemicals


F12 Approved supplier list Business name:

Raw materials or service provided Supplier Date approved Signature Date removed Reason for removal

Agricultural chemicals

Agricultural chemical application

Agronomist / technical advisor

Bins / tubs / crates

Calibration

Cleaning chemicals

Contract labour Contract cleaning – food contact equipment

Contract cleaning – premises

Fertiliser and soil additives

Fertiliser of organic origin

Laboratory testing

Packaging

Pest control

Portable toilets

Produce

Recycled / reclaimed water

Planting material


F12 Approved supplier list (cont) Business name:

Raw materials or service provided Supplier Date approved Signature Date removed Reason for removal

Transport

Water – postharvest

Water – preharvest

Water treatment chemicals


Approved supplier specifications Agricultural chemical supplier To become an approved supplier of agricultural chemicals, you must:

" Be AgSafe accredited or similar " Ensure all chemicals are adequately labelled and in acceptable condition " Ensure chemicals provided are within Use By dates " Advise if product contains or has been in contact with known allergens. These include:

o Cereals containing gluten and their products, namely wheat, rye, barley, oats, spelt or their hybridized strains

o Crustacea and their products o Eggs and egg products o Fish and fish products o Peanuts and soybeans and their products o Milk and milk products o Tree nuts, sesame seeds and their products o Added sulphites in concentrations of 10mg/kg or more

" If entering site, abide by food safety instructions when handling produce or entering growing, storage and packing areas

Agronomist / technical advisor To become an approved supplier of agronomical advice, you must:

" Be appropriately certified / qualified and provide details of these qualifications upon request " Make all recommendations in writing " Ensure all agricultural chemical recommendations are in accordance with label or permit

specifications " Ensure recommendations take into account withholding periods (WHP) and anticipated

harvest dates " If entering site, abide by food safety instructions when handling produce or entering

growing, storage and packing areas Bin / tub / crate supplier To become an approved supplier of bins, tubs and / or crates, you must:

" Ensure bins / tubs / crates are constructed from food grade materials that are non-toxic and designed and constructed to enable regular cleaning and maintenance

" Use only food-grade chemicals when cleaning and sanitising bins / tubs / crates " Ensure bins / tubs / crates supplied are cleaned and free from foreign objects and pest

infestation " Ensure bins / tubs / crates are free from splits, breakage, protruding nails and splinters " Advise if product has been in contact with known allergens. These include:




Calibration service To become an approved supplier of calibration services, you must:

" Be a licensed certifier as per the relevant state legislation i.e. Trade Measurement Act, and provide evidence of certification upon request

" Provide a record of calibration results " If entering site, abide by food safety instructions when handling produce or entering

growing, storage and packing areas.


Cleaning chemical supplier To become an approved supplier of cleaning chemicals, you must:

" Ensure all chemicals are adequately labelled and in acceptable condition " Ensure chemicals provided are within Use By dates " Ensure chemicals are approved for use in a food handling area and provide evidence of

this upon request " Advise if product contains or has been in contact with known allergens. These include:




Contract labour supplier To become an approved supplier of contract labour, you must:

" Ensure all workers have been trained in the food safety requirements of Freshcare " Maintain records of training and provide copies of records upon request " If entering site, abide by food safety instructions when handling produce or entering

growing, storage and packing areas Contract cleaning – food contact equipment To become an approved supplier of contract cleaning – food contact equipment, you must:

" Ensure chemicals are approved for use in a food handling area and provide evidence of this upon request

" If cleaning occurs off-site, ensure food contact equipment is transported back to the production site in a hygienic manner / protected during transport to maintain cleanliness

" Ensure staff undertaking cleaning are appropriately trained " Advise if any products used contain or have been in contact with known allergens. These

include: o Cereals containing gluten and their products, namely wheat, rye, barley, oats, spelt

or their hybridized strains o Crustacea and their products o Eggs and egg products o Fish and fish products o Peanuts and soybeans and their products o Milk and milk products o Tree nuts, sesame seeds and their products o Added sulphites in concentrations of 10mg/kg or more


Contract cleaning – premises To become an approved supplier of contract cleaning – premises, you must:

" Use cleaning chemicals that are appropriate for use in food production areas " Ensure cleaning equipment and chemicals are stored, applied and handled to prevent

contamination of produce " Provide details of cleaning activities as requested including areas / items cleaned,

chemicals and methods used and frequency of cleaning " Ensure staff undertaking cleaning are appropriately trained " Advise if any products used contain or have been in contact with known allergens. These


or their hybridized strains




Fertilisers and soil additives supplier To become an approved supplier of fertilisers and soil additives, you must:

" Ensure packaging is intact and there is no leakage or possibility of contamination " Ensure fertiliser or soil additive is mixed to correct specifications and is of good quality, free

flowing and dry " Ensure fertilisers and soil additives meet legal requirements for heavy metals " Advise if products contain or have been in contact with known allergens. These include:




Fertilisers and soil additives of organic origin To become an approved supplier of fertilisers and soil additives of organic origin, you must:

" Ensure packaging is intact and there is no leakage or possibility of contamination " Ensure fertiliser is mixed to correct specifications and is of good quality " Advise if products contain or have been in contact with known allergens. These include:



EITHER " Be certified to AS 4454, ACO or NASAA or equivalent certified standard for the production

of composts and at least annually provide a copy of a Certificate of Analysis for the fertiliser supplied (E. coli <100/g, Salmonella ND/25g)

OR " Work to the pasteurization requirements detailed in AS 4454, specifically:

o Fertilisers must have been subject to appropriate turning of outer material to the inside of the windrow so that the whole mass is subject to a minimum of three turns with the internal temperature reaching a minimum of 55oC for three consecutive days before each turn

" Records of time and temperature monitoring must be available if required " Certificates of Analysis must be provided with each batch of fertiliser supplied (E. coli

<100/g, Salmonella ND/25g)


Laboratory testing supplier To become approved supplier to undertake testing of soil, water and/or produce you must:

" Hold NATA accreditation to ISO/IEC 17025 for the specific testing requested and provide evidence of accreditation.

Packaging supplier To become an approved supplier of packaging, you must:

" Ensure packaging is made of substances that are non-toxic and are food grade. " Ensure packaging is clean and free of foreign objects and pest infestation prior to delivery. " Advise if any products used contain or have been in contact with known allergens. These



" If entering site, abide by food safety instructions when handling produce or entering growing, storage and packing areas.

Pest control contractor To become an approved supplier of pest control services, you must:

" Be appropriately licensed / certified, and provide copies of credentials upon request " Ensure all chemicals and baits supplied or recommended are approved for use and used in

accordance with label instructions " Ensure baits / traps are located and contained to minimise the risk of contaminating

produce, packaging containers, materials and equipment. Provide a map of bait / trap locations

" Provide written records of inspections, pest levels and action taken after each visit " If entering site, abide by food safety instructions when handling produce or entering

growing, storage and packing areas. Portable toilet supplier To become an approved supplier of portable toilets, you must:

" Position portable toilets to minimise risk to produce and maximise accessibility " Regularly maintain and service portable toilets " Ensure portable toilets are designed to ensure hygienic removal of waste and minimise the

risk of contaminating produce directly or indirectly through contamination of growing site or water sources

" Ensure portable toilets are equipped with running water, liquid soap, disposable paper towels and waste disposal facilities


Produce supplier To become an approved supplier of produce, you must:

" Provide evidence of current certification to a third party audited food safety standard (e.g. HACCP, WQA, SQF, BRC, Freshcare), the scope of which covers the type of produce being supplied.

" Advise management immediately if the certification is withdrawn or expires. " Advise if the produce contains or has been in contact with known allergens. These include:


o Crustacea and their products o Eggs and egg products


o Fish and fish products o Peanuts and soybeans and their products o Milk and milk products o Tree nuts, sesame seeds and their products o Added sulphites in concentrations of 10mg/kg or more


Recycled / reclaimed water supplier To become an approved supplier of recycled or reclaimed water, you must:

" Ensure water meets the appropriate specifications as defined in the Australian Guidelines for Water Recycling.

" Provide test results that verify water quality. " If entering site, abide by food safety instructions when handling produce or entering

growing, storage and packing areas. Planting materials supplier To become an approved supplier of planting materials, you must:

" Ensure planting material containers / trays are free from physical contaminants " Provide healthy and disease free planting materials " Provide seedlings of the age / growth stage and variety requested " Advise if planting materials contain or have been in contact with known allergens. These




Spray contractor To become an approved supplier of spray contracting services, you must:

" Hold appropriate accreditation e.g. commercial spray licence and provide copies of accreditation upon request.

" Apply chemicals: o according to label directions; or o under ‘off label permits’ issued by the Australian Pesticides and Veterinary

Medicines Authority (APVMA), with a current copy of the permit kept; or o in accordance with relevant state legislation for ‘off label use’; and o in accordance with specific customer and/or destination market requirements.

" Check chemicals for withholding periods prior to use. " Check chemicals for label changes when opening each new container. " Avoid chemical application when the risk of contaminating adjacent crops with spray drift is

high. " Ensure application equipment is maintained and checked for effective operation before and

during each use. " Ensure equipment is calibrated at least annually or as per manufacturer’s instructions, and

immediately after spray nozzles are replaced. Provide records of calibration upon request. " Dispose of leftover chemical solutions according to label directions (where specified) or in a

manner that minimises the risk of contaminating produce directly or indirectly through contamination of growing site or waterways.


" Record all chemical applications including: o Application date o Start and finish times (where required) o Location and crop o Chemical used; including batch number if available o Rate of application and/or quantity applied o Equipment and/or method used to apply the chemical o Withholding period o Wind speed and direction o Name and signature of the person carried out the application

" Advise if products used contain or have been in contact with known allergens. These include:




Transport service supplier To become an approved supplier of transport services, you must:

" Ensure produce is not transported under conditions or with other goods that present a potential source of contamination

" Check transport vehicles before use for cleanliness, foreign objects and pest infestation and, where necessary, clean to prevent contamination of produce.

" Check transport refrigeration systems prior to loading to ensure they are operating at specified temperatures. Maintain records to verify temperature during transit.

" Ensure that all vehicles used are free of / have not been in contact with known allergens (unless properly cleaned). These include:




Water supplier – postharvest To become an approved supplier of water, you must:

" Ensure water supplied for postharvest use is potable and meets specified levels of E. coli <1/100ml

" Undertake microbiological testing at least monthly, and provide records of testing upon request



Water treatment chemical supplier To become an approved supplier of water treatment chemicals, you must:

" Ensure all chemicals are adequately labelled and in acceptable condition " Ensure chemicals provided are within Use By dates " Ensure chemicals are approved for use in a food handling area " If entering site, abide by food safety instructions when handling produce or entering

growing, storage and packing areas.


Approved supplier letter Please note – this is an example only. Letters for approved suppliers are available on the Freshcare CD, or upon request in hard copy. BUSINESS NAME Date: Dear ____________________________, We have recently implemented Freshcare Food Safety and Quality, and as such are required to ensure that suppliers abide by certain requirements.

Produce supplier To become an approved supplier of produce, you must:






We would appreciate you acknowledging your ability to meet these requirements by completing the section overleaf and returning as soon as possible. Sincerely, Manager’s name


We acknowledge the requirements of Freshcare Code of Practice Food Safety and Quality and agree to: To become an approved supplier of produce, you must:





" If entering site, abide by food safety requirements when handling produce or entering growing, storage and packing areas.

Signature: Date:

www.freshcare.com.au