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