food safety programs and auditing protocol for the tomato ... · certificate stating its...

For Official Government Use OnlyUSDA, AMS, FVP, Fresh Products Branch

August 2, 2011

Company Name: Street Address:

Yes No ✓ How Many?

Company Contact: Phone Number: Fax Number:E-Mail Address:

Date of Audit: Start Time: End Time:

Yes No ✓

Other Contractors:

Field Office: Auditor(s) Name(s): (list lead auditor first)

Persons Interviewed:

Audit Received: Certificate Mailed:

Reviewing Official Signature: Date Approved:

Auditee Representative Signature:

Internal Use Only Posted to Website:

Reviewing Official Name:

Commodities Covered by Audit: Round Tomatoes

Does this Operation Field Pack Tomatoes?

Auditee Representative Name: Budd Titlow-Food Safety Consultant

Pompano Beach, FloridaErnesto de Palacios 4069

Auditor(s) Signature(s): (list lead auditor first) In File

Keith Paul (Packing House Manager), Richard Steinman (Receiving Supervisor),

Audit Performed By: United States Department of Agriculture , Agricultural Marketing ServiceFruit and Vegetable Programs, Fresh Products Division

A. Moreno (Forklift Operator), C. Collazo, C. Castor and Cecil Coplan (Production Line).

Total Acres Covered by Audit:

AUDIT INFORMATION10/21/2016 8:00AM 11:00AM

Description of Operation: Packinghouse

Harvest Company Name (If Applicable): High Hope Farms & Sk Enterprises

Gadsden Tomato Company

Food Safety Programs and Auditing Protocol for the Tomato Supply ChainPackinghouse - USDA Checklist

AUDITEE INFORMATION

[email protected]

218 N. Graves Street City, State, Zip: Quincy, Florida, 32351Are multiple sites covered by this audit?

Audited Operation Address/GPS: 218 N. Graves Street

Dawn Williams Company Contact Title: Food Safety Coordinator850-875-1440 850-875-3232

Sara A. Cano

11-18-2016


August 2, 2011

USDA ACCEPTANCE CRITERIA FOR 2011

1. No questions are assessed as an "IAR", Immediate Action Required.

3. Questions 1.1 and 14.2 must be assessed as compliant4. In each major section (1 through 15) of the audit, at least 80% of the questions not answered as "N/A" must be answered as compliant. 5. If a major section has less than 5 questions, one "CAN" can be assessed and still meet the minimum acceptance criteria.

Auditor Comments: The auditor shall document the findings associated with any question answered "CAN" or "IAR" in the auditor comment section of the checklist. Auditors may also document observations associated with any question on the checklist whether or not the question is a non-conformity if the explanation clarifies why a question was answered compliant. The auditor shall write a comment for each question answered "N/A" addressing why the question was answered "N/A".

Tallying the Audit: Once the auditor finishes the audit, the score sheet shall be filled out by recording the number of C, CAN, IAR, and NA's for each section of the audit. The question number of any question answered as CAN or IAR for each section shall be noted in the last column of the score sheet.

2. Falsification of records is considered an "IAR".

All questions on the Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, 2011 Packinghouse - USDA Checklist shall be assessed according to the verification instructions outlined in the Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain 2nd Edition- July 2008 and the Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, 2011- Packinghouse standard. Auditors shall have a copy of these verification instructions with them when performing audits to verify questions are assessed appropriately. All questions shall be assessed using one of the following:

Compliant (C) - The operation meets the requirements of the Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, 2011- Packinghouse standard.Corrective Action Needed (CAN) - The operation does not meet the requirement(s) of the verification instructions, however the non-conformance is not considered to be an immediate food safety risk.

Immediate Action Required (IAR) - The operation does not meet the requirement(s) of the verification instructions and the non-conformance is considered an imminent food safety risk. An imminent food safety risk is present when produce is grown, processed, packed or held under conditions that promote or cause the produce to become contaminated. Observation of employee practices (personal or hygienic) that jeopardize or may jeopardize the safety of the produce are considered an "IAR". The presence or evidence of rodents, an excessive amount of insects or pests are also considered an "IAR".Not Applicable (N/A) - The question is not applicable to the operation.

AUDITOR COMPLETION INSTRUCTIONS


August 2, 2011

If an operation meets the acceptance criteria as outlined above, the operation will receive a certificate stating its conformance to the Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain 2nd Edition- July 2008 and the Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, 2011- Packinghouse standard as well as being posted to the USDA website. Corrective action reports will still be supplied to the auditee for all nonconformances.

If an operation fails to meet the acceptance criteria as outlined above, a corrective action report form will be issued for each non conformity noted on the audit. The operation has the opportunity to take measures in order to address the issue and schedule a new audit in order to show compliance to the acceptance criteria.

Gadsden Tomato Company (Round Tomatoes).

Additional Information: Quincy Tomato Corporation is part of the conglomerate that includes Gadsden Tomato Company and High Hope Hope Farms LLC. It only packs Plum Tomatoes and shares Food Safety Manual and Food Safety Consultant with


August 2, 2011

Food Safety Programs and Auditing Protocol for the Tomato Supply ChainPackinghouse - USDA Checklist


August 2, 2011Page 4

Section QuestionsTotal # in Section

# of C

#of CAN

# of IAR

# of NA Question # of any CAN or IAR

1 Management Responsibility 7 7 0 0 0

2Packinghouse Condition and Equipment 16 16 0 0 0

3 Pest Control 7 6 0 0 14 General Sanitation 6 6 0 0 05 Raw Material Sourcing 3 3 0 0 0

6Produce Containers and Packaging Materials 6 6 0 0 0

7Produce Cleaning and Produce Wash Water 19 15 0 0 4

8 Facility Supplies and Equipment 2 2 0 0 09 Quarantine or On-hold Materials 1 1 0 0 0

10 Tomato Rerunning Processes 1 1 0 0 011 Transportation 2 2 0 0 012 Employee Hygiene 22 19 0 0 313 Education and Training 4 4 0 0 0

14Product Traceability and Recall Procedures 4 4 0 0 0

15 Food Defense Awareness 2 2 0 0 0

Audit Summary Name of Auditee: Gadsden Tomato CompanyDate of audit: 10/21/2016

Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, 2011Packinghouse - USDA Checklist



Q # Requirement C CAN IAR NA Auditor Comments1

1.1

Operation has designated an individual responsible for food safety.

✓ Gadsden Tomato Company Organizational Chart shows Dawn Williams, Food Safety Coordinator and Budd Titlow, Food Safety Consultant as the responsible individuals for Food Safety.

1.2

Responsible individual has evidence of training in food safety relevant to tomatoes.

✓ Dawn Williams, 30 years of experience. NEHA HACCP Manager, 04/2015. Budd Titlow, FSMA training course at the University of Florida on September 5th to 7th, 2016; Global G.A.P. All Farms and Fruits and Vegetables at Light House Safety & Quality, on 3/8/2016. HACCP training on June 2014.

1.3

Operation has current copies of the Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain, Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain and additional food safety documents as required by state and/or federal regulation.

✓ Copies of both publications were available in the Food Safety binder.

1.4

Operation has been registered or permitted as a food handling establishment as required by state or federal regulation.

✓ Gadsden Tomato Company (GTC)-Packing License number 68, expires 10/29/2016.

Name of Auditee: Date of Audit:

Gadsden Tomato Company10/21/2016

Management Responsibility




Q # Requirement C CAN IAR NA Auditor Comments

1.5

Operation has procedures for conducting self-audits, and conducts self-audits to verify compliance with established internal policies and procedures.

✓GTC conducts internal self-audits twice a year before the onset of each spring/fall harvesting season. Records of self-audits are available for review in Book HHF-5, S-1006-1: Self Gap Internal Audit and binder "Audits-GLOBALGAP" and "USDA AUDITS". Last self-audit performed by Budd Titlow on 09/15/2016.

1.6

Operation has a written procedure and timelines for implementing and documenting corrective actions.

✓ Procedure is outlined in the Food Safety Manual PH-6, S-116-1: Internal audit SOP. Deviations from the Food Safety Manual are recorded in the Notice of Unusual Occurrence and Corrective Action.

1.7

Operation has a "zero tolerance" policy for controllable practices and conditions that result in immediate food safety risks.

✓ Policy outlined in Book PH-4. Company policies.

2A.

2.1

Grounds are reasonably free of litter, debris, and standing water.

✓Grounds were very clean and organized.

2.2

Facility is constructed/arranged to allow separation of incoming, in-process, and finished products.

✓

2.3

System for removing waste materials from product handling area works efficiently.

✓

General BuildingPackinghouse Condition and Equipment





2.4

Outside garbage receptacles/dumpsters are covered or are located away from facility entrances, and areas around such sites are reasonably clean.

✓

2.5Proper maintenance of roof is done. ✓

2.6

Operation has procedures that minimize the accumulation of standing water.

✓

Book PH-15 (Section 2.8.4), S-123-1: Facility Structure Sanitation SOP. Auditor inspected a number of drains around the production area. All were functional and free from obstructions.

2.7Floors are in good repair and easily cleaned. ✓

B.

2.8

All food contact surfaces are made of material and designed to be easily cleaned and sanitized, and are maintained in good condition.

✓

Book PH-15 (Section 2.9.1): S-123-2-Equipment Sanitation SOP and (Section 2.9.2): F-123-1-Master Sanitation Log.

2.9Wood is not used as a food contact source. ✓ Book PH-15 (Section 2.9.1), S-123-2: Equipment Sanitation SOP

Facility and Equipment





2.10

Glass and brittle plastic items are excluded to the extent practical from and/or protected in packing or processing areas. Lights have shatterproof bulbs or covers in all areas where tomatoes or packaging are handled or held.

✓

Book PH-5 (Sections 2.5.1 through 2.5.4): S-110-1-Glass Breakage SOP, S-110-2-Glass Control SOP, F-110-1-Glass Register Form, F-110-2-Glass Register Correction Form, and F-110-3-Glass Register Maps.

2.11

Where workers walkover product contactsurfaces, thosewalkways are protectedby kick plates, catchtrays, product covers orother barriers.

✓

2.12

Motors and gear boxesabove food handlingareas have drip pansunder them and usefood grade lubricants.

✓

2.13

Goods in all storageareas are kept off thefloor and away fromwalls to allow cleaningand inspection for pestactivity.

✓




Q # Requirement C CAN IAR NA Auditor CommentsC.

2.14

Evaporators, coolingcoils, drip pans, drains,drain lines andreservoirs are cleanedand sanitized on ascheduled basis.

✓ Master Sanitation Log is in Book PH-15 (Section 2.9.1 and 2.9.2): S-123-2-Equipment Sanitation SOP and F-123-1.

2.15

Water from refrigerationdrip pans is drainedand disposed of awayfrom product andproduct contactsurfaces.

✓

2.16

Operation has aprogram to maintainand monitortemperature in processand storage roomswhere temperaturecontrol is required.

✓ Book PH-15 (Section 2.8.4), S-123-1: Facility Structure Sanitation SOP and Book PH-7 (Section 2.7.3), S-120-1: Calibration SOP.

3

3.1

Operation has a writtenpest control program,performed by a trainedpest control operator.Pest control operatorsare licensed whererequired by prevailingregulation or law.

✓

Book PH-13 (Section 2.7.1), S-119-1: Contracted Pest Control SOP, Book PH-13 (Section 2.7.2), F-119-2 Pest Trap Monitoring Log, and binder "Dixon Pest Control Services Log Book". Dixon Pest Control License JB197545 expires 09/30/2017.

3.2

There is a clear areasurrounding the facilityto deter pestinfestation.

✓

Cooling Systems

Pest Control





3.3

There is no evidence ofsignificant pestpopulations (birds,rodents, insects)reasonably likely tocontaminate tomatoes.

✓

3.4

There are no baitstations containingtoxic baits inside thefacility.

✓

3.5

Traps do not containtoxic bait and areplaced at the intervaland locationrecommended by thepest control operator.Traps must be labeledwith a number or otheridentifier and theirlocations aredocumented on a map.

✓ Map of trap locations and labels is provided in the Dixon Pest Control Services Log Book.

3.6

Bug zappers and insectattractant devices, ifused, are not placed ina location whereproduct or foodhandling equipment orfood packagingmaterials may becomeadulterated.

✓

Bug zappers are not used in the packinghouse.





3.7

Operation has a writtenpolicy prohibitingdomestic animals in thepackinghouse.

✓

Book PH-4, Section 1.2.5: Company Policies

4

4.1

A Master Cleaning andSanitation Schedule forthe facility is in placefor daily, weekly,monthly andseasonal/yearlycleaning andmaintenance tasksincluding all areas.

✓

Book PH-15 (Section 2.9.2), F-123-1: Master Sanitation Schedule

4.2

All compounds used toclean and sanitizefinished productcontainers, foodcontact surfaces, orfood contact tools areapproved for that useby the US EPA, FDA orappropriate agency andused according to labelinstructions.

✓

Book PH-15 (Section 2.9.1), S-123-2: Equipment Sanitation SOP and Notebook labeled "Materials Data Safety Sheets (MSDS)". Cleaning and sanitizing materials are food grade and kept locked in separate storage facilities.

4.3

All chemicals, cleaningcompounds andsolvents are stored in asecure and lockedlocation.

✓

General Sanitation





4.4

There are writtencleaning and sanitationprocedures for all foodcontact surfaces(SSOPs).

✓

Book PH-15 (Section 2.9.1), S-123-1: Facility Structure Sanitation SOP and Book PH-15, F-123-2: Equipment Sanitation SOP describes the procedure.

4.5

There are writtencleaning and, ifrequired, sanitizingprocedures for all non-foodcontact surfacesand areas of the facilityincluding floors, drains,walls, ceilings andother surfaces that maypose a source ofproduct contamination.

✓

Book PH-15 (Section 2.9.1), S-123-1: Facility Structure Sanitation SOP and Book PH-15, (Section 2.9.2): F-123-2: Equipment Sanitation SOP describes the procedure.

4.6

Cleaning equipmentand tools are clean, inworking order andstored properly awayfrom food handlingareas.

✓

5

5.1

Operation has anApproved Supplierprogram for allincoming materials,including packaging.

✓

Book PH 14, Section 2.6.8, F118-2. Supplier Letters of Guarantee, Book PH 14, Section2.6.8, F118-1. Supplier Listing Form.

Raw Material Sourcing





5.2

The operation has apolicy and takesaffirmative steps toensure that all freshtomatoes that arepacked or stored in thefacility are grownfollowing requirementsin Tomato Metrics Audit- Open FieldProduction, Harvestand Field Packing.

✓GTC packs only tomatoes grown at High Hope Farms and S&K Enterprises of North Florida, under strict State and Federal food safety requirements.

5.3

Operation hasprocedures to ensurethat the tomato stagingarea and stagingpractices do not pose arisk of tomatocontamination.

✓

Book PH-14 (Section 2.5.5), S-112-1: Raw Material Commodity Receiving SOP and Book PH-14 (Section 2.5.6) S-112-2: Produce Commodity Raw Material Inspection SOP. Staging area is under a roof.

6

6.1

Tomato-contact bulkbins, gondolas, totesand trays shall beconstructed ofimpervious materialsthat can be easilycleaned and sanitized.

✓

Book PH-15 (Section 2.9.1), S-123-2: Equipment Sanitation SOP describes the type of material that the tomato-contact containers are made of. Generally they are plastic made so they are easy to clean and sanitize.

6.2

Bulk bins, gondolas,totes and trays arestored and maintainedin designated locations.

✓

Produce Containers and Packaging Materials





6.3

The operation haswritten procedures forcleaning and sanitizingof produce food contactcontainers, requiringthat bulk bins,gondolas, totes andtrays are cleaned andsanitized periodicallyand is documented.

✓ Book PH-15 (Section 2.9.1), S-123-2: Equipment Sanitation SOP outlines the procedure.

6.4

Bins, totes and cartonsintended for product notused for any otherpurposes.

✓

6.5

Operation has a policythat requires bins traysand boxes made ofcorrugated cardboardare for single use only.

✓

Book PH-4, Section 1.2.5: Company Policies

6.6

Packaging materialsand finished productcontainers are stored ina clean and orderlymanner and prohibitedfrom direct contact withthe floor. Pallets, slipsheets, and supportsused to keep productcontainers off the floorare clean and in goodcondition.

✓ Auditor observed all packaging material and finished boxes stacked on pallets and well organized.





A.

7.1

Operation shall have apolicy that cloths,towels, or othercleaning materials shallnot be used to wipetomatoes.

✓ Book PH-4, Section 1.2.5: Company Policies

B.

7.2

Debris is not allowed tocollect in washareas/dump tanks.

✓

7.3

Damaged tomatoes areremoved to the degreepossible.

✓

C.

7.4

Only water that meetsthe microbial standardsfor potable water isused in thepackinghouse forhandwashing, food orfood contact surfaceuse.

✓

QTC uses only potable Municipal water.Additional water testing was conducted by Ackuritlabs of Tallahassee, Florida on 08/16/2016 which found no presence of Fecal coliforms nor E.coli. Book PH-11 (Section 2.3.3), S-106-1: Water Microbiological Testing SOP and Book PH-11 (Section 2.3.3), (Section F-106-1): Water Analysis and Backflow Reports

7.5

Cross connectionsbetween water thatmay contact food andfood contact surfacesand non-potable watersystems are prohibited.

✓ Only potable Municipal water is used in the packinghouse.

7.6

All water lines areprotected against backflow siphonage.

✓Book PH-11 (Section 2.3.3), S-106-1 and (Section F-106-1): Testing Backflow Results (Mainor Moore, Jr.)

Produce Cleaning and Produce Wash WaterCleaning Materials Including Cloths

Debris Removal and Removal of Injured Tomatoes

Water Quality Management





7.7

All water lines andfixtures are in properrepair.

✓

D.

7.8

Only sanitizers orsanitizer systemsregistered or approvedby EPA or theprevailing regulatoryagency for their specificintended use may beused in the dump tankwash water, on thespray line or other foodcontact purposes.

✓

The following products are used in the packinghouse for treatment/processing of tomatoes: Tri-Wax, Aqua Guard Chlorinating Sanitizer, & muriatic (hydrochloric) acid. Book PH-15 (Section 2.1.2), S-101-1: Chemical Inventory SOP and Book PH-15 (Section 2.1.3), F-101-1: Chemical Inventory Log.

7.9

Wash water sanitizer,used in dump, flume orother multi-pass washsystem, is used inaccordance withoperational procedure,manufacturerinstructions, andregulatoryrequirements. Recordsare kept.

✓

Product Wash Water Management





7.10

In systems wheretomatoes aresubmerged or dwell inwater, watertemperature ismonitored andcontrolled. Watertemperature should beat least 10ºF abovehighest measured pulptemperature oftomatoes whenentering the water. Ifoperation candemonstrate retentiontimes are never morethan two minutes andwater submersion doesnot exceed 1 ft, watertemperature shall becontrolled to be not lessthan highest measuredpulp temperature.

✓

Book PH-11 (Section 2.3.3 & Section F-106-1) showing microbial water testing results and Book PH-4 (Section 1.2.4): Food Safety Manual for Packinghouse Operation. Document S-121-1. Dump Tank Water Changing and Anti-Microbial Testing SOP; Form F-121-1, Antimicrobial Water Testing Record, last reading on 10/19/2016 shows time, water changed, lot code FSBCAE, free chlorine 200ppm, pH 7.22, water temperature 106 oF, ORP 650 mV, and signature.

7.11

Operations utilizingspray systems in placeof whole tomatoimmersion shall designthe line so that theentire tomato surface isrinsed.

✓

Packinghouse does not use a spray system.





7.12

Re-circulated and reusedwater is changedat least daily, andrecords of changes arekept.

✓

During operation, processing water in packinghouse is changed at least daily and records are maintained for review. Book PH-11 (Section 2.7.5): S-121-1 - Dump Tank Water Testing & Anti-

Microbial Testing SOP. Records available.

7.13

If water quality is basedupon a chlorine-basedsanitizer and OxidationReduction Potential(ORP), the processshall be targeted to beat least 800 mV. ORPlevels shall not be lessthan 650 mV,measured at the exit ofthe product from thewater system, unlessvalidation data areavailable todemonstrate a lowerORP is effective underoperating conditions.

✓

All tomatoes are washed in a potable hot water bath containing 200 ppm free chlorine (checked every 60 minutes), with a target pH of 6.5 – 7.5 and a target Oxidation-Reduction Potential (ORP) of 650 mV (minimum). Book PH-11 (Section 2.7.5): S-121-1 - Dump Tank Water Testing & Anti-Microbial Testing SOP. Records are available.

7.14

If an ORP system isused, an independentmeasurement is usedto verify compliance.

✓Book PH-11 (Section 2.7.5): S-121-1 - Dump Tank Water Testing & Anti-Microbial Testing SOP describes the method to verify compliance,





7.15

If water quality is basedupon an aqueouschlorine dioxidesanitizer, chlorinedioxide levels shall notbe less than 1 ppm,measured at the exit ofthe product from thewater system, unlessvalidation data areavailable todemonstrate a lowerlevel is effective underoperating conditions.

✓ Water quality is not based upon an aqueous chlorine dioxide sanitizer.

7.16

If water quality is basedupon a peroxyacetic,peracetic or peracidsystem, levels shall notbe less than 30 ppm,measured at the exit ofthe product from thewater system, unlessvalidation data areavailable todemonstrate a lowerlevel is effective underoperating conditions.

✓ Water quality is not based upon a peroxyacetic, peracetic or peracid system.





7.17

If a sanitizer systemother than aqueouschlorine dioxide,peracid, orhypochlorous and ORPis used, the systemshall be operated andcontrolled to levels ofequivalent efficacy ofpathogen cross-contaminationcontrol intomato wash systems.

✓ Water quality is based upon hypochlorous and ORP.

7.18

All instruments used tomeasure temperature,pH, sanitizer levels andor other importantdevices used to monitorrequirements in thissection shall becalibrated at afrequency sufficient toassure continuousaccuracy.

✓Book PH-7: Maintenance & Calibration Records/Logs plus Section 2.7.3: S-120-1: Calibration SOP. Calibration records are kept in the packinghouse Administrative Office.

7.19

Instruments, testmethods or test stripsused to monitorrequirements shall beappropriate to their useand sufficientlysensitive to theirintended purpose.

✓





8.1

MSDS are on file for allchemicals used in thefacility, and readilyaccessible.

✓ MSDS are maintained in the packinghouse office.

8.2

All waxes, coatings andother chemicals appliedto product areapproved by the USEPA, FDA or prevailingauthority for theirdesignated use andused according to labelinstructions.

✓ MSDS are maintained in the packinghouse office.

9

9.1

Materials placed onhold, quarantined orrejected are clearlyidentified andsegregated from otherproducts andpackaging materials.

✓ Two rows in the cooler are identified as the "on hold" area.

10

10.1

Tomato lots shall notbe commingled in arerunning process.Boxes shall not bereused if prohibited byprevailing regulation orlaw.

✓ Operation does not run various lots at the same time to avoid product mixing.

11

Quarantine or On-hold Materials

Tomato Rerunning Processes

Transportation

Facility supplies and Equipment





11.1

Shipping unit is clean,functional and free ofobjectionable odorsbefore loading. Aresponsible individualsigns the completedchecklist.

✓

Book PH-15 (Section 2.3.1): S-105-1 - Shipping Trailer Sanitation & Security Check SOP and Book PH-15 (Section 2.3.2): F-105-1 -Shipping Trailer Inspection and Daily Truck Sheet. Records are maintained by Dawn Williams, Shipping Director, and were available at the shipping office.

11.2

Vehicles andcontainers used totransport produce shallnot be used to transporttrash, animal carcassesor raw animal productsthat may be a source ofmicrobial contaminationunless cleaned andsanitized by aprocedure sufficient toensure that microbialcontamination ofproduce does notoccur.

✓

12 Employee Hygiene





12.1

Clean and sanitarytoilet facilities areprovided for allemployees and toiletsare made fromcleanable materials andare cleaned andsanitized daily orsufficiently often to bemaintained in a cleanand sanitary manner.

✓ Auditor observed all bathrooms clean and well supplied (toilet paper, paper towels, and soap).

12.2

The number of toiletfacilities meets stateand federalrequirements.

✓

12.3

Toilets are locatedwithin a five minutewalk of work areas.

✓

12.4All toilet facilitiescontain toilet paper. ✓

12.5

There is a program forthe sanitary disposal ofused toilet paper.

✓Program is part of the initial and annual Personal Food Safety

Hygiene Training. Pictorials are posted.

12.6

Hand washing facilities,with soap, water anddisposable hand-dryingtowels, or air blowers,and refuse containersare provided.

✓





12.7

If permanenthandwashing facilitiesare not used, graywater is captured anddisposed of away fromthe packing area.

✓

All handwashing facilities are permanent.

12.8

If portable hand washwater tanks are used,they are cleaned andsanitized and the wateris changed periodically.

✓

All facilities are permanent.

12.9

The source of waterused to fill handwashing tanks meetsthe microbial standardfor potable water and isdocumented.

✓

All facilities are permanent.

12.10

Toilet and handwashing facilities areinspected by adesignated individual ata sufficient frequencyduring use to assurecleanliness, conditionand adequate supplies.

✓ Sanitary facilities are inspected by management before the beginning of the daily operation and maintained as needed.





12.11

There is a written policydescribing procedureswhich specifyhandling/disposition ofproduce or treatment offood contact surfacesthat have come intocontact with blood orother bodily fluids.

✓

Book PH-4 (Section 1.2.5): Company Policies and Book PH-9 (Section 2.5.8): "Employee Compliance Form" and Book PH-9

(Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training outlines the policy.

12.12

There is a written policyinstructing workers toseek prompt treatmentfor cuts, abrasions andother injuries and firstaid supplies areprovided.

✓

Book PH-4 (Section 1.2.5): Company Policies and Book PH-9 (Section 2.5.8): "Employee Compliance Form" and Book PH-9

(Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training outlines the policy.

12.13

There is a writtenHygiene Practicespolicy including, but notlimited to, policies andprocedures on handwashing, toilet use, andrequiring handwashingat beginning of shiftand prior to returning toproduction line, for allemployees and visitors.

✓

Book PH-4 (Section 1.2.5): Company Policies and Book PH-9 (Section 2.5.8): "Employee Compliance Form" and Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training outlines the policy.





12.14

Policies shall requirehand washing withsoap and potable waterat the appropriate time,such as before startingwork, after use of toiletfacilities, after breaksand when hands mayhave becomecontaminated. Policyshall apply toemployees, outsidecontractors, inspectors,and visitors.Compliance isemphasized bymanagement.

✓

Book PH-2: Food Safety & Defense (Section 2.3.4) - S-107-1: "Food Defense SOP", Book PH-4 (Section 1.2.5): Company

Policies, Book PH-9 (Section 2.5.8): "Employee Compliance Form", and Book PH-9 (Section 2.5.9): S-113-2 - "Personal Food Safety

Hygiene Training (Item 2.1)."

12.15

There are signs, eitherin the appropriatelanguage or pictorially,reminding workers towash their hands afterusing the toilet.

✓ Auditor observed signs in English, Spanish and Creole and pictorials reminding employees to wash their hands.

12.16

If gloves are used,there must be a writtenSOP regarding theiruse.

✓SOP is maintained in Book PH-4 (Section 1.2.5): Company Policies and Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 2.6)





12.17

SOPs establishing theoperation’s illnesspolicy provide thatworkers who showsigns of illness(vomiting, jaundice,diarrhea) or open orexposed sores orlesions on their handsare not permitted toperform job dutieswhere they will come indirect contact with rawproduct or food contactsurfaces.

✓SOP is maintained in Book PH-4 (Section 1.2.5): Company Policies and Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 2.15)

12.18

There is a written policyregarding the use ofhair restraints.

✓SOP is maintained in Book PH-4 (Section 1.2.5): Company Policies

and Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 2.15)

12.19

There is a written policyregarding jewelry, nailpolish and false nails inthe workplace.

✓SOP is maintained in Book PH-4 (Section 1.2.5): Company Policies and Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 2.7).

12.20

Food and tobaccoproducts are only indesignated areas asspecified in companySOP.

✓SOP is maintained in Book PH-4 (Section 1.2.5): Company Policies and Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 2.3).





12.21

Drinking water shall beprovided in fountains orsingle use containers.Drinking watercontainers shall behandled in a mannerthat prevents them frombecoming sources ofcontamination.

✓

Water drinking fountains available to all packimg house employees and visitors.

12.22

There is a written policyprohibiting the storageand use of personalitems outside ofdesignated areas.

✓

13

13.1

Employees shallreceive mandatory safeproduct handling andpersonal hygieneeducation at time ofhire withreinforcements asdetailed in companySOP.

✓

SOP is maintained in Book PH-3 (Section 1.2.5): Company Policies, Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 3.0 - New Hire Training), and Books PH-3 and PH-9: Food Safety Instructor - Training Logs & Sign-In Sheets. Records were available.

13.2

Individuals shall betrained on all foodsafety requirementsspecific to theirassigned duties.

✓

SOP is maintained in Book PH-3 (Section 1.2.5): Company Policies, Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 3.0 - New Hire Training), and Books PH-3 and PH-9: Food Safety Instructor - Training Logs & Sign-In Sheets' Records were available.

Education and Training





13.3

Workers are trainedand follow the policythat product droppedon the floor isdiscarded.

✓

Book PH-9 (Section 2.5.9): S-113-2 - Personal Food Safety Hygiene Training (Item 2.19) outlines the policy.

13.4

Supervisors are trainedto look for, recognizeand react to symptomsof potentially infectiousillness.

✓

Book PH-9 (Section 2.5.11): University of Florida Training Manual for Produce Handlers (see DVD in pocket) and Book PH-4:

(Section 1.2.5) "Company Policies"

14

14.1

Lot identification shallbe labeled on all casesand clearly legible.

✓Book PH-12 (Section R-3001-1): "Mock Traceback & Recall SOP";

plus Notebook entitled "Mock Trace Recalls" in Book PH-12.

14.2

There are writtenproduct tracing andrecall procedures.

✓Book PH-12 (Section R-3001-1): "Mock Traceback & Recall SOP"; plus Notebook entitled "Mock Trace Recalls" in Book PH-12.

14.3

Operation routinelytests the producttracing procedures.

✓Book PH-12 (Section R-3001-1): "Mock Traceback & Recall SOP"; plus Notebook entitled "Mock Trace Recalls" in Book PH-12.

14.4

A successful mockrecall test has beenperformed in the last 12months.

✓

Book PH-12 (Section R-3001-1): "Mock Traceback & Recall SOP"; plus Notebook entitled "Mock Trace Recalls" in Book PH-12. A Mock Recall was performed by Budd Titlow-Food Safety Consultant on 05/20/2015

15

15.1

The facility is registeredwith FDA as requiredby the Public HealthSecurity andBioterrorismPreparedness andResponse Act of 2002.

✓

Food Defense Awareness

Product Traceability and Recall Procedures





15.2

There are proceduresin place that readilyidentify employees, andthose with specificaccess privileges, e.g.,to chemical storage, tothe water system.

✓

food safety programs and auditing protocol for the tomato ... · certificate stating its...

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