Example Food Safety Plan. Florida Citrus Operation. Updated April 15, The development of a Food Safety Plan with Good Agricultural Practices

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1 Example Food Safety Plan Florida Citrus Operation Updated April 15, 2011 Purpose of the document Many growers have requested a written example of a food safety plan with good agricultural practices. This example plan is intended to demonstrate how a fictitious Florida citrus operation might approach this issue, and the types of records that may apply. The development of a Food Safety Plan with Good Agricultural Practices The development of a food safety plan is a dynamic process. Plans should be developed in the context of a comprehensive risk assessment. The thought process is important and cannot be skipped or substituted. It is the responsibility of each operation to consider all possible risks and include those elements that are relevant to the specific operation. This example food safety plan is meant as a tool for the grower, and should not be copied in its totality. Parts of this plan may be applicable to other operations; but it remains the responsibility of each operator to identify steps necessary to ensure the production of safe food. A description of the citrus operation, used in this example: Company name Owner: ACME Citrus Company Mr. Jack Lemon A commercial citrus operation producing: 10 acres of grapefruit intended for the fresh market 10 acres of tangerines intended primarily for the fresh market 10 acres of Hamlin oranges that may go fresh or processed 10 acres of Valencia oranges that may go fresh or processed 10 acres of young Mid-Sweet trees that are not yet in production. There is a small barn on premises where equipment is stored. Barn is located on the south side of the road.

2 Irrigation is achieved by a well feeding micro-jet sprinklers on the south side of the road (next to the barn where equipment is stored). On the north side of the road, adjacent to the lake, surface water is utilized for irrigation. Water used in foliar sprays may come from wells or surface water. Harvesting is done at appropriate times of the year, based on the variety, by subcontractors. This farm is a conventional farm and does not produce organic citrus. Fruit is sold on consignment for domestic packing or processing The property is bordered on one side, by a housing development using septic tanks. Another side of the grove is bordered by a lake.

3 THE PLAN Section I Owner/Manager responsible for food safety It is the objective of ACME Citrus Company to produce fruit that is wholesome and safe for consumption as well as meet statutory and regulatory requirements. We accomplish this by adhering to our good agricultural practices and food safety plan and communicating the need for food safety throughout all aspects of growing, caretaking, harvesting, transporting and marketing to employees through documented training programs. Mr. Jack Lemon is responsible for implementation and review of the Food Safety Good Agricultural Practices program. He can be reached via cell phone 24 hours a day at xxx-xxx-xxxx. Section II A Written Food Safety Plan, in the context of risk assessment Part A Location of the Farm Land and Land Use (Enter Legal Property Description) and identify individual production units Include previous land uses provided with title policy. It should be sufficient to go back 50 years. Location of wells Surface water Location of wetlands Septic System Enter GPS coordinates or insert plat plan, showing locations of active wells. The lake adjacent to the grove is the source of surface water Include a computer generated or hand drawn map showing location of wetlands There is no flushable toilet on the audited land (farm) There are septic systems in the adjacent development Pesticide Storage Fertilizers All pesticides are stored in the barn located on farm Fertilizers are not stored on property, but are delivered as needed.

4 Part B Water Quality Sources All water sources are qualified as suitable for use in irrigation and spray tanks. ACME has evaluated its water sources and determined that they do not represent a substantial risk of introducing contaminants. Consumptive use permits are current and on file. Part C Animal Activity Animal feces are a potential source of food borne pathogens. ACME Citrus Company takes reasonable measures to prevent crop contamination from domestic animals, livestock and wildlife. Part D Soil Amendments Storage If Biosolids are used, treated Class A Biosolids are required by ACME Citrus Co. ACME maintains the certificate of analysis in farm records. ACME applies these products according to SL 253 ACME does not dump and/or store these products near sensitive areas, and wind and water are taken into consideration. Handling ACME takes steps necessary, when spreading or applying manures and/or Class A Biosolids, to minimize contact with fruit. Before application, ACME considers removal of equipment and bins to avoid contact. ACME maintains a soil amendment application log

5 Part E Worker Hygiene Records ACME maintains a worker training log ACME maintains a Field Sanitation Service Log (if applicable) ACME maintains an injury/illness log for workers and harvesting crews ACME maintains a first aid kit monitoring log Water Wash Drink Clean water is provided for hand washing Potable water is provided for drinking and is clearly labeled Hygiene ACME provides hand washing stations, including soap and single use towels ACME provides appropriate hygiene training for workers (or verifies that this is done for contracted workers) Suitable training is provided for ACME employees at County Extension Office Workers report anything entered into the injury/illness log to the appropriate supervisor ACME provides one toilet for every 20 persons of each gender. (as this is required for companies with 5 or more employees) Part F Harvesting, Roadside and Transportation Harvesting For Fresh: All fruit is picked into pick-sacks and no drops may be included ACME files the CHRP Harvesting Compliance agreement, with reference to schedule 11. All bins or tubs are dedicated for use in citrus harvesting

6 Workers have appropriate hygiene training through county extension office, or equivalent. ACME maintains training records A pre-harvest survey is conducted for the presence of animal feces, as appropriate Roadside Equipment that contacts fruit is cleaned and in good repair ACME takes steps to minimize fruit contact with soil Transportation Trailers transporting bins are kept clean and in good working order ACME makes every effort to protect fruit from potential sources of contamination Part G Production Records Pesticide Applications ACME maintains appropriate written records of application ACME, or its contractor, applies chemicals according to label directions Equipment used in application of agro-chemicals is calibrated and checked regularly. Maintenance records are kept on file. A procedure is in place to enforce restricted entry and pre-harvest intervals. This information is on the pesticide label and records are maintained. Part H Traceability Trip Tickets Harvesting crews are required to provide trip tickets Trip tickets provide the following information: section-township-range, date, number boxes harvested, variety, block ID, harvester name,hauling company, destination, truck #, Trailer #, block #, county

7 The affixed checklists enable ACME to organize and retain records relevant to food safety. ACME has developed this document to assure food safety. There are additional things that will need to be done internally to complete the ACME food safety plan Risk Assessment ACME will identify the potential physical, chemical and biological hazards that may contribute to a food safety incident. ACME will develop a quantitative analysis of risks. o On a scale of 0-5, assign a value to the likelihood of each defined risk. Assign a value for severity of the risk, should it occur. The scale for severity is also on a 0-5 scale. Multiply the risk times the severity. Anything with a score of 8 or great requires a mitigation strategy (in other words steps taken to minimize the risk or reduce it to acceptable levels). Policies and Procedures o ACME may elect to develop written Standard Operating Procedures (SOP s) that cover specific activities related to food safety. Written procedures will ensure that such activities are performed correctly, uniformly and in a timely manner.

8 SAMPLE FORMS AND CHECKLISTS

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