Freshcare FSQ Forms worked examples - 3rd Edition · • nil allowance for Western Flower thrip Major defects: • nil allowance for base rots, baldy head, bolted head, double head,

Freshcare Forms

(worked examples)

Food Safety and Quality

The National On-Farm Assurance Program

For Australian Growers

3rd Edition – July 2009

Copyright © Freshcare Limited 2009

Table of contents M1 Scope ...................................................................................................................................... 2 M1 Flow chart ................................................................................................................................ 3 M1 Commitment Statement .......................................................................................................... 5 M3 Training record ........................................................................................................................ 6 M3 Training record ........................................................................................................................ 7 M4 Freshcare Food Safety and Quality Internal audit report ........................................................ 8 M4 Corrective Action Record (CAR) ............................................................................................. 9 M5 Produce specification – packed produce – Example Only .................................................... 10 F1 Hazard analysis – other practices ......................................................................................... 11 F1 Other Practices - High significance ....................................................................................... 12 F2 Livestock movement record .................................................................................................. 13 F2 Persistent chemicals risk assessment .................................................................................. 14 F2 Heavy metals risk assessment .............................................................................................. 15 F4 Chemical storage – annual check ......................................................................................... 16 F4 Chemical authorisation .......................................................................................................... 17 F4 Chemical application record .................................................................................................. 18 F4 Postharvest chemical application record ............................................................................... 19 F5 Fertilisers and soil additives risk assessment ....................................................................... 20 F5 Fertiliser and soil additives application record ...................................................................... 21 F5 Fertiliser and soil additives treatment record ........................................................................ 22 F6 Preharvest water risk assessment ........................................................................................ 23 F6 Water source record .............................................................................................................. 24 F6 Water treatment monitoring record ....................................................................................... 25 F7 Allergen control procedure .................................................................................................... 26 F8 Facilities audit checklist – Produce packed for retail sale ..................................................... 27 F8 Preventive maintenance plan ................................................................................................ 28 F8 Measuring and monitoring equipment register ...................................................................... 29 F8 Calibration record .................................................................................................................. 30 F8 Cleaning plan ........................................................................................................................ 31 F9 Animal and pest control plan ................................................................................................. 32 F9 Pest monitoring record .......................................................................................................... 33 F10 Food safety instructions ........................................................................................................ 34 F11 Harvest and packing record .................................................................................................. 35 F11 Consumer Level recall procedure ......................................................................................... 36 F11 Trade Level recall procedure ................................................................................................ 39 F11 Trade Level recall form ......................................................................................................... 40 F12 Supplier list ............................................................................................................................ 41 F12 Approved supplier list ............................................................................................................ 42

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: Freddy’s Fruit

(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

Apples Gotham Wholesalers J. Freddy 19/6/09

Onions Smiley Processing Ltd J. Freddy 19/6/09

Iceberg lettuce Fresh market J. Freddy 29/7/09

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): Onions Potatoes

Crop(s): Apples

Crop(s): Iceberg lettuce


Completed by: J. Freddy Date completed 16/07/09

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):


M1 Commitment Statement Freddy’s Fruit

(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.

J. Freddy 16/07/09 (Owner / senior manager signature) (Date)

Freshcare Food Safety and Quality – 3rd Edition

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

Employee name Maureen Freddy Vic Simic

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 M Freddy 14/6/09 J. Freddy V Simic 14/6/09

M2 Documentation M Freddy 14/6/09 J. Freddy V Simic 14/6/09

M3 Training M Freddy 14/6/09 J. Freddy V Simic 14/6/09

M4 Internal audits and corrective action

M5 Customer requirements M Freddy 14/6/09 J. Freddy V Simic 14/6/09

F1 Hazard analysis M Freddy 14/6/09 J. Freddy

F2 Growing site V Simic 18/6/09

F3 Planting materials V Simic 18/6/09

F4 Chemicals M Freddy 18/6/09 J. Freddy V Simic 18/6/09

F5 Fertilisers and soil additives V Simic

F6 Water M Freddy 18/6/09 J. Freddy V Simic 18/6/09

F7 Allergens M Freddy 18/6/09 J. Freddy V Simic 18/6/09

F8 Facilities, containers, equipment, materials and vehicles M Freddy 18/6/09 J. Freddy 18/6/09

F9 Animals and pest M Freddy 18/6/09 J. Freddy 18/6/09

F10 People (including food safety instructions) M Freddy 18/6/09 J. Freddy V Simic 18/6/09

F11 Product identification, traceability and recall M Freddy 18/6/09 J. Freddy V Simic 18/6/09

F12 Approved suppliers M Freddy 18/6/09 J. Freddy V Simic 18/6/09


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: Freddy’s Fruit Completed by: John Freddy Completion date: 1 15/6/09

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.

Commitment statement not signed. Sign statement and keep in Freshcare manual.

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. Not all records have a date of issue. Check records and

put date of issue on each one.


M4 Corrective Action Record (CAR) Date CAR raised: 15/2/09

Person raising CAR: Maureen Freddy

What is the problem?

Light found to be broken in pack shed above despatch area. No request for maintenance.

What caused the problem?

Bin stacked 4 high instead of 3 high in despatch area. Forklift driver did not report the issue. Bins were empty at the time – no produce was affected.

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

Fix light before starting production again. Dispose of bin because of broken glass (wooden bin).

Person responsible: John Freddy Signature: J. Freddy Date completed: 16/7/09

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

Re-train all forklift drivers in stacking heights. Complete facilities audit checklist weekly, instead of monthly. Investigate better light covers.

Person responsible: John Freddy 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 Iceberg lettuce with wrapper leaves intact

District Lockyer Valley, Brisbane

Marketing period May to September

Brand Lovely Lettuce

Customers Wholesalers and retailers in Brisbane, Sydney and Melbourne

Intended use Lettuces are used by retailers for sale as whole heads to consumers. No members of the general population are known to be sensitive to lettuce.

Product quality Colour Mid to dark green

Visual appearance Bright appearance

Maturity / ripeness Well formed heart

Size Evenly sized with 12 heads per box

Shape Reasonably round

Defect allowances Quarantine defects: • nil allowance for Western Flower thrip

Major defects: • nil allowance for base rots, baldy head, bolted head,

double head, and foreign matter on inner leaves Minor defects:

• angle cut – no more than 10 degrees from horizontal • brown butt – slight browning on no more than ¼ of butt • dry spotting – no fungal or russet spotting on inner leaves • soft head – head not soft or spongy • misshapen – head almost round, butt not pointy • frost burn / sunburn – none on inner leaves, no more than

6 cm2 2 on wrapper leaves Tolerances for out of grade product in consignment

Quarantine defects: 0% Major defects: 5% Minor defects: 10% Major = minor defects: 10%

Handling requirements Temperature Pulp temperature of 1 – 3o.

Treatment Butts are washed to remove sap and excess soil.

Handling Packed boxes on pallets (6 boxes per layer and 7 layers high)

Presentation Heads are even in size and colour with wrapper leaves intact

Packaging 62 litre waxed fibreboard carton.

Transport Refrigerated van.

Other


F1 Hazard analysis – other practices Business name: Freddy’s Fruit

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

Cause (why is the problem occurring)

Seve

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Sign

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What control measures are in place? Records

Growing Microbial contamination

Neighbours’ homing pigeons entering orchard

2 C H • Bird scarers in operation

• Apples washed in potable water at later step


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

Bird scarers in operation.

Apples washed in potable water at later step.

Monitoring

Bird scarers checked weekly as per animal and pest control plan.

Record of monitoring kept.

Records of treatment of postharvest water maintained.

Annual water testing completed.

Verification

Check at internal audit that control measures and monitoring for high significance are being followed.

Check monitoring records for postharvest water and pest monitoring are being completed.

Corrective action • Complete produce microbial test at harvest and check produce meets specified levels of E. coli <

10/g and Salmonella Not Detected / 25g or customer specifications

• If specified levels are not met:

• advise customer of issue and agree course of action which may include diverting to processing or further treatment; or

• dispose of produce; do not sell or distribute produce for human consumption and do not feed produce to livestock

Records

Pest monitoring record

Water treatment record


F2 Livestock movement record Business name: Freddy’s Fruit

Date in Livestock Paddock / block ID Date out Operator

19/06/08 Cattle Barn 16/07/08 John Freddy

14/11/08 Sheep Block 16 01/12/08 Maureen Freddy


F2 Persistent chemicals risk assessment Crop(s): Potatoes, Onions Growing site(s): Barn, Dam, F-12

Hazard analysis

Hazard Possible cause(s)

Seve

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Like

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Sign

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Action

Chemical: Chemical in produce exceeds MRL / ERL

Soil / medium contains residues of persistent chemicals.

3 B H

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

Completed by: J. Freddy Date completed: 16/07/09

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): Potatoes, Onions Growing site(s): Barn, Dam, F-12 1. 2.

Heavy metals hazard analysis


Seve

rity

Like

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Sign

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Action

Chemical: Chemical in produce exceeds ML

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

3 A H 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 E L 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: Freddy’s Fruit

Date of check Name of person completing check Signature of person completing check19/02/2009 John Freddy J. Freddy

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

Mancozeb 2 litres ChemClear 23/02/09

Diazanon 10 litres ChemClear 23/02/09


F4 Chemical authorisation

Please note – when an authorised person is not present, this chemical storage area is to be kept locked. John Freddy 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

Maureen Freddy

Vic Simic

Sue Hill

J. Freddy

J. Freddy

J. Freddy

15/9/07

14/3/08

20/9/08


F4 Chemical application record Business name: Freddy’s Fruit Pty Ltd Crop / variety: Apples (Block C) and Onions (House)

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

15/2/09 Block C Mancozeb 8l/ha 32l Unit 1 2 days Calm J. Freddy

25/2/09 House Diazanon 700ml/ha 7l Unit 2 11/3/09 Light air V Simic

• WHP = Withholding period • EHD = Earliest harvest date


F4 Postharvest chemical application record Business name: Freddy’s Fruit

Chemical Tank Size Tank Mixing Rate

Application Method Fresh Top-up

Sporekill 500l 650ml 375ml Bulk bin dip, replace after 40 bins

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

15/2/09 Citrus 1402-01 Sporekill 0 35ml/l 150l Auto-doser M. Freddy


F5 Fertilisers and soil additives risk assessment Crop(s): Iceberg lettuce Growing site(s): Block 1, Block 3

Fertilisers and soil additives hazard analysis


Seve

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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 C H

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: Freddy’s Fruit

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

application Equipment / method

used Name and signature of

operator

15/02/09 Barn Onions Cow manure 2t/ha Spreader 1 J. Freddy

20/03/09 Block C Apples KelpnGro 500ml/ha Foliar V Simic


F5 Fertiliser and soil additives treatment record Business name: Freddy’s Fruit

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

end date Name and signature of

operator

15/1/09 Composting (follow guidelines from AS 4454)

15/1/09 - 58© 15/3/09 - 58© 16/3/09 - 56© 17/3/09 - 55©

17/3/09 J. Freddy


F6 Preharvest water risk assessment Crop(s): Iceberg lettuce Growing site(s): Block 1, Block 3

Preharvest water hazard analysis


Seve

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Action

Microbial: Contamination of produce

Microbial contamination of preharvest water source. 1 E L

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: Freddy’s Fruit

Produce Preharvest water source Postharvest water source Completed by Date completed

Apples Dam 1 Town water John Freddy 15/6/09

Onions Bore Not applicable John Freddy 15/6/09

Iceberg lettuce Winter dam Town water John Freddy 20/7/09


F6 Water treatment monitoring record Business name: Freddy’s Fruit Method of water treatment: Chlorination What is monitored / checked to ensure treatment is effective (e.g. pH, FAC)? pH = 4.5-5.0; FAC = 50-60ppm

Date / time Crop / variety Harvest ID

(batch / block / paddock)

Is water treatment effective? (Yes / No)

If no, detail the action taken Checked by

15/2/09 Carrots 1402-01 Yes M Freddy

20/2/09 Carrots 1902-01 No Adjusted dosage of chlorine, retested water, rewashed produce. M Freddy


F7 Allergen control procedure Business name: Freddy’s Fruit

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

informed Responsible

person

15/6/08 Waxes Casein Segregate produce Full clean down once finished Yes M Freddy


F8 Facilities audit checklist – Produce packed for retail sale1 Completed by: John Freddy Location: Pack shed Date: 16/9/09 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

Light broken in dispatch area. Maintenance to fix. CAR completed.

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

Cleaning chemical drum to be removed from under grading table.

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.


F8 Preventive maintenance plan Business name: Freddy’s Fruit

Area / equipment Details of maintenance Frequency Person responsible

Chemical boom spray • Check oil and fuel levels; check tyres

• Check hydraulic hoses for leaks

• Check nozzles and replace as necessary

Monthly John Freddy

Grading line • Check conveyor for wear and tear

• Check motor for leaks and rust

• Check rollers for holes or damage

Weekly Maureen Freddy



F8 Measuring and monitoring equipment register Business name: Freddy’s Fruit

Equipment name / serial

number Type of device Location

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

M253076 Scales Packing shed Twice daily (morning /

night) Annual + / - 2% M Freddy

Repair and recalibrate scales. Re-weigh produce.

Coolroom thermometer

Thermometer Cool room Weekly - + / - 2% M Freddy Send to external company for repair or replacement. Check

produce temperatures.

Completed by: J. Freddy Date: 16/9/09


F8 Calibration record Business name: Freddy’s Fruit

Date of calibration

Equipment calibrated Reading / results Action taken / comments Signature

03/03/09 9.10am

M253076 – packing scales 10.2kg - M Freddy

03/03/09 3.15pm

M253076 – packing scales 10.1kg - M Freddy

04/03/09 9.10am

M253076 – packing scales 11.2kg Reset scales and

recalibrate. Check in 1 hour. M Freddy

04/03/09 9.20am

M253076 – packing scales 11.3kg

Use reserve scales. Send scales for repair. Re-weigh all produce packed since last check.

M Freddy

04/03/09 9.30am

M276890 – reserve packing

scales 10.1kg - M Freddy


F8 Cleaning plan Business name: Freddy’s Fruit

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

Packing shed Daily when in operation

Shed supervisor • Sweep floors, empty rubbish bins • Scrub grading tables with hot water and food-safe

cleaning chemical. • Rinse tables to remove soapy water.

Packing shed toilets Daily when in

operation Dispatch supervisor • Sweep and mop floors

• Check soap dispenser and replace liquid as required • Check paper towels and replace as necessary • Clean toilet bowls and sinks



F9 Animal and pest control plan Business name: Freddy’s Fruit

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)

Packing shed Weekly when in operation Monthly when not in operation

Shed supervisor • Bait station locations: o Dispatch (eastern wall) o Packing (next to office)

• Chemical used in baits is Kilverm • Bait stations checked weekly and topped up as necessary • Pest control contractor contacted if necessary

Packaging storage Weekly when in operation Monthly when not in operation

Dispatch supervisor

• 1 bait station located along northern wall • Chemical used in baits is Kilverm • Bait stations checked weekly and topped up as necessary • Pest control contractor contacted if necessary



F9 Pest monitoring record Business name: Freddy’s Fruit

Date Area / bait station Result Action taken Signature

02/03/09 Dispatch No activity M. Freddy

09/03/09 Packaging storage Baits eaten Top-up bait. Re-check in 3 days. Call pest control contractor if high level activity continues. M. Freddy

04/07/09 Bird scarer Operating ok M. Freddy


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: J. Freddy Date: 16/9/09


F11 Harvest and packing record Business name: Freddy’s Fruit

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

batch code Destination / consignment

number Completed by Date

Onions Barn 14/3/09 16/3/09 Smiley’s Processing M Freddy 15/6/09

Royal Gala apples Block 4 17/3/09 18/3/09 Gotham Wholesalers M Freddy 15/6/09


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;

0567 876 345 (business hours contact number)

(09) 6574 7567 (after hours contact number)

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

Name Position Phone Mobile John Freddy Owner (09) 4567 3456 0567 876 345 Maureen Freddy Pack shed manager (09) 4567 3456 0567 111 444 Vic Simic Field manager (09) 4567 8990 0567 567 321

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 Joe Smith and can be contacted on:

(09) 7654 0000 (business hours contact number)

0567 999 666 (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: 03/03/09 Person coordinating

recall: J Freddy

Product affected: Onions Paddock / Block ID: Barn

What is the problem? Onions were harvested before withholding period had lapsed.

What caused this problem? Withholding period was recorded on chemical application record. Chemical application record not checked prior to harvest.

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: Customer informed of issue – 03/03/09. Crop isolated and residue test completed. Residue test found no breaches of MRL. Person responsible for harvesting trained on requirement to check chemical application record prior to harvest.

Signature when completed: J. Freddy Completion date: 20/03/09

Preventive action: Training record updated. Work instruction updated for workers to include need for check of chemical application record.

Person responsible: J. Freddy Proposed completion date: 23/03/09

Signature when completed: J. Freddy Completion date: 22/03/09

Were the changes effective? Yes Reviewed by: J. Freddy


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

raw material or service?

Agricultural chemicals Yes

Agricultural chemical application No

Agronomist / technical advisor Yes

Bins / tubs / crates Yes

Calibration of scales Yes

Calibration of thermometers / cool rooms Yes

Cleaning chemicals Yes

Contract labour No

Contract cleaning – food contact equipment No

Contract cleaning – premises No

Fertiliser and soil additives No

Fertiliser of organic origin No

Laboratory testing Yes

Packaging Yes

Pest control No

Portable toilets No

Produce No

Recycled / reclaimed water Yes

Planting material No

Transport Yes

Water – postharvest No

Water – preharvest No

Water treatment chemicals Yes


F12 Approved supplier list Business name: Freddy’s Fruit

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

Agricultural chemicals Sun Rural 24/3/08 J Freddy

Agronomist / technical advisor Albert Richards 3/7/08 J Freddy

Calibration Weigh Up Inc 20/5/08 J Freddy

Contract labour WorkSmarter Ltd 6/10/08 J Freddy 15/3/09 Untrained staff

WorkCheaper Inc 20/4/09 J Freddy

Pest control Stomp’em 7/10/08 J Freddy

www.freshcare.com.au