Freshcare Code of Practice

Transcription

1 2 Freshcare Code of Practice Food Safety and Quality The National On-Farm Assurance Program For Australian Growers 3 rd Edition July 2009 Copyright! Freshcare Limited

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3 Contents Preface... 2! Introduction... 3! Purpose and scope... 3! How the Code was developed... 3! Using the Code... 4! Freshcare structure... 4! Definitions... 5! Freshcare Code of Practice... 8! Management... 8! M1 Scope and commitment... 8! M2 Documentation... 8! M3 Training... 9! M4 Internal audit and corrective action... 9! M5 Customer requirements... 10! Food safety and quality... 11! F1 Hazard analysis... 11! F2 Growing site... 12! F3 Planting material... 12! F4 Chemicals... 13! F5 Fertiliser and soil additives... 16! F6 Water... 18! F7 Allergens... 20! F8 Facilities, equipment, containers, materials and vehicles... 20! F9 Animals and pests... 23! F10 People... 24! F11 Product identification, traceability and recall... 24! F12 Suppliers... 25! Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 1

4 Preface Acknowledgments Many individuals and organizations have been involved in the development of the third edition of the Freshcare Code of Practice Food Safety and Quality, their contribution and support is much appreciated. The following are particularly acknowledged for their valuable contribution, as members of the Freshcare Technical Committee: Clare Hamilton-Bate Richard Bennett Wally Collins Joseph Ekman Tundra Howe Scott Ledger Jane Lovell Graham McAlpine Robert Premier Glenn Williams National Program Manager, Freshcare Ltd Horticulture Australia Limited Trial Bay Quality Assurance Frontline Services Australia Tasmanian Quality Assured Inc. Department of Primary Industries and Fisheries, Queensland Tasmanian Quality Assured Inc. McAlpine Management Services Global FS Pty Ltd AUS-QUAL Pty Ltd Freshcare also acknowledge the support and commitment of Horticulture Australia Limited (HAL) to the Freshcare Program. Appreciation is also expressed to the original contributors to the first and second editions of the Freshcare Code of Practice Food Safety and Quality. Disclaimer Freshcare Limited accept no liability or responsibility whatsoever by reason of negligence or otherwise in relation to any use or reliance on the information in this Code of Practice. Copyright! Freshcare Limited 2009 Copyright protects this publication. Reproduction of this document or any part of it is permitted for use in awareness, training, implementing and auditing of the Freshcare Program, provided it is not sold for profit. Except for purposes permitted above, this document is protected and any other reproduction by whatever means is prohibited without the prior written permission of Freshcare. Code Review Process The Freshcare Technical Committee is responsible for the review and amendment of this Code of Practice. Freshcare members are advised of all Code updates and should ensure that they are operating with the current edition of the Code of Practice at all times. Suggestions for improvement to this Code of Practice are encouraged from all users. Suggestions should be submitted in writing to Freshcare Limited. Freshcare Limited PO Box 247 Sydney Markets NSW 2129 Phone: Fax: Web site: Page 2 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

5 Introduction Purpose and scope The Freshcare Code of Practice Food Safety and Quality is an industry owned standard, describing the good agricultural practices required on farm to provide assurance that fresh produce is safe to eat and has been prepared to meet customer requirements. The Code identifies good agricultural practices required to: " identify and assess the risk of food safety hazards occurring during land preparation, growing, harvesting and packing of fresh produce; " prevent or minimise the risk of food safety hazards occurring; " prepare produce to customer specifications; " identify, trace and withdraw/recall produce; " manage staff and documentation; " review compliance. The Freshcare program offers benefits to both suppliers and customers. It provides verification that an industry recognised food safety and quality program is followed. Certification to the Freshcare program is achieved through independent 3 rd party auditing to the Code of Practice by approved auditors. Freshcare meets the requirements of a wide range of customer groups and forms the basis of many approved supplier programs. Freshcare Ltd continues to work closely with key customer groups, maintaining a level of awareness of program developments and ensuring continued compliance to market requirements. How the Code was developed A team of technical experts from the public and industry sectors, experienced in developing quality management systems for fresh produce, helped prepare the Freshcare Code of Practice Food Safety and Quality. The Hazard Analysis and Critical Control Point (HACCP) method was used to identify where potential food safety hazards may occur on farm and the good agricultural practices needed to prevent or minimise those hazards. A number of publications were referenced when determining the practices required. Sources included: " HACCP System and Guidelines for its Application (1997). Codex Alimentarius Commission. " Guidelines for On-Farm Food Safety for Fresh Produce (2004). Department of Agriculture Fisheries and Forestry, Australia. " BSI PAS 100:2005 specification for composted materials (2005). British Standards Institute. " Commodity Specific Food Safety Guidelines for the Production and Harvest of Lettuce and Leafy Greens (2007). California Leafy Greens Marketing Authority (LGMA). A full list of referenced publications is available from Freshcare Ltd. An important criterion in developing the Code of Practice was the need for consistency with other industry on-farm certification programs. This consistency enables a single on-farm audit to cover more than one program, where applicable. The 2 nd Edition of the Freshcare Code of Practice has been implemented by over 4,000 horticultural businesses in Australia. The 3 rd Edition of the Code of Practice updates and improves the original documents in consideration of new scientific information on food safety management and changing customer requirements. Approved Freshcare Training materials support the interpretation and implementation of the 3 rd Edition of the Code of Practice. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 3

6 Using the Code The requirements of the Code of Practice, called elements, are grouped into two sections Management and Food Safety and Quality. Each element describes the outcomes required and the practices necessary to ensure compliance. More detailed information on compliance is provided in the Freshcare Compliance Criteria; a document which forms the basis of Freshcare Training and which together with the Freshcare Forms provides the foundations for the effective implementation of the Freshcare Program on farm. Freshcare structure Freshcare is the horticultural industry s own on farm assurance program, developed by industry, for industry and operated as a not for profit organisation. Freshcare is owned by nineteen peak industry bodies: " Apple & Pear Australia " Australian Banana Growers Council " Australian Chamber of Fruit & Vegetable Industries " Australian Custard Apple Growers Association " Australian Lychee Growers Association " Australian Mango Industry Association " Australian Melon Association " Australian Mushroom Growers Association " Australian Passionfruit Industry Association " Australian Vegetable & Potato Growers Federation (AUSVEG) " Avocados Australia " Chestnuts Australia " Growcom " NSW Chamber of Fruit & Vegetable Industries " NSW Farmers Association " Potato Processors Association Australia " South Australia Farmers Federation " Summerfruit Australia " Victorian Farmers Federation - Horticulture Group The owner organisations provide a vital link and conduit for communications between Freshcare and their individual members. Representatives from the owner organisations (both producer and non-producer groups) comprise the Board of Freshcare Ltd. The Freshcare Office undertakes the day-to-day management of the Freshcare Program. Page 4 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

7 Definitions Approved supplier APVMA Allergen Audit Biosolids Chemical Cleaning Contamination Control measure Corrective Action Record (CAR) Customer Effluent Extraneous Residue Limit (ERL) Facility Fertiliser and soil additives Flooding Food safety hazard Fresh produce FSANZ A supplier who is approved by the business to supply materials and services that meet agreed specifications. Australian Pesticides and Veterinary Medicines Authority. Australian government authority responsible for the assessment and registration of pesticides and veterinary medicines A substance that can cause hypersensitive immune response (allergic reaction) in some consumers. The reaction may potentially be life-threatening after exposure by ingestion, inhalation or contact with skin. A systematic examination of compliance, to determine whether practices that have been introduced are being followed and to ensure that the system achieves its aims. Solid or semisolid by-product obtained from treated sewage or wastewater. Products such as insecticides, acaricides, herbicides, fungicides, growth regulators, pheromones and other organic treatments applied on or around property, production areas and on harvested produce to control pest, disease, weeds and growth. It also includes other products used on-farm such as fruit waxes, sanitisers, cleaning agents, oil, and grease. The removal of dirt, grease, plant parts, other foreign matter and microorganisms that may contaminate produce. The introduction or occurrence of a direct produce food safety hazard; or indirect produce food safety hazard through the environment e.g. growing site, water sources. Any action taken to prevent, minimise or eliminate a hazard. A written record of an issue, or issues, which must be addressed to demonstrate compliance with this Code of Practice. They may be raised during self assessment, at initial assessment / annual audit, or during routine farm activities. A commercial packer, marketing group, wholesaler, exporter, processor, retailer or consumer who receives produce from a supplier. The out-flow water or wastewater from any water processing system or device. The maximum permitted limit of a pesticide residue, arising from environmental sources other than the use of a pesticide directly or indirectly on the food, expressed in milligrams of the chemical per kilogram of the food (mg/kg). A structure or building in which produce is grown, packed, or stored. Products that are added to the soil to improve fertility and structure and control weeds. Examples are inorganic (chemical) fertilisers, lime, gypsum and those of organic origin such as animal manure, sawdust, compost, compost tea, seaweed, fish-based products and other biological compounds. The submersion or overflowing of a growing site by water outside a grower s control that may contain microbial food safety hazards and may contact the harvestable part of the crop. Any chemical, microbial (biological) or physical substance or property that can cause produce to become a health risk to consumers. Includes, but is not limited to fresh fruit, vegetables, herbs and nuts. Food Standards Australia New Zealand. Government agency responsible for developing and administering the Australia New Zealand Food Standards Code (the Code), which lists requirements for foods such as additives, food safety, labelling and GM foods. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 5

8 Good agricultural practices Growing site HACCP Hazard analysis Heavy metals Historically proven Maximum Level (ML) Practices used to prevent or minimise the risk of hazards occurring during growing, harvesting, packing, storage and transport of produce. The scope of hazards in this Code of Practice is food safety and quality. Any areas or structures where the site history or characteristics are different, inputs to the growing system are different (for example, different irrigation water supply), different types of produce are grown or where growing produce is treated differently (for example, different chemical treatments). Hazard Analysis Critical Control Point a system that identifies, evaluates and controls significant food safety hazards to produce. The method of identifying potential hazards, assessing the significance of the risk and determining the good agricultural practices that prevent or minimise the risk of the hazard occurring. Metals, such as lead and cadmium, having more than five times the weight of water. A number of consecutive tests conducted at a nominated frequency to demonstrate compliance. The maximum level of a specified contaminant, or specified natural toxicant, which is permitted to be present in a nominated food expressed, unless otherwise specified, in milligrams of the contaminant or the natural toxicant per kilogram of the food (mg/kg). Maximum Residue Limit (MRL) The maximum level of chemical which is permitted to be in a food. expressed in mg / kg unless otherwise stated. This is Monitoring Non Compliance Persistent chemicals Pests Potable water Product specification Property map Quality hazard Recall Record Risk Risk assessment A planned sequence of observations and measurements to assess whether control measures are effective. A failure to comply with the requirements of the Freshcare Code of Practice Food Safety and Quality. Organochlorine pesticides and other chemical residues in the soil that may cause unacceptable residues in produce. Rats, mice, birds, cockroaches and other animals and insects that may be a source of contamination to fresh produce. Water considered safe for domestic human consumption (E. coli < 1/100ml). A clear description of the features of the product and any specified handling requirements. Any combination of aerial photographs and topographical, cadastral or self-drawn maps or map overlays that document the relevant boundaries, infrastructure and features on or adjacent to the property. Any condition that prevents the produce from meeting customer, quarantine or legal requirements. Action taken to remove produce from the supply chain if there is a food safety or potential food safety risk to consumers. A Consumer Level recall involves recovery of produce from consumers and businesses in the supply chain whereas a Trade Level recall only involves recovery of produce from businesses in the supply chain. Documentary evidence to support compliance with this Code of Practice. The medium can be paper, photographic, magnetic and electronic or optical disc or any combination thereof. The chance of something happening that will have an impact upon objectives. It is measured in terms of likelihood and severity. The systematic process of assessing the significance of the risk for a potential hazard. Page 6 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

9 Scope Supplier Training Treated fertiliser and soil additive of organic origin Untreated fertiliser and soil additive of organic origin Verification Withdrawal Withholding Period (WHP) Workers A description of the business type, e.g. grower only, grower and packer, or packer only; the produce types grown and the destination market (if known). An individual or business that supplies materials or services. Provision of knowledge and skills to perform tasks to a specified competency. Training can be delivered on-the-job or through qualified external providers. Fertiliser of organic origin that has been treated to achieve levels of E. coli <100/g and Salmonella Not Detected/25g. Fertiliser of organic origin that has not been treated or does not achieve levels of E. coli <100/g and Salmonella Not Detected/25g. A set of procedures, processes and tests designed to ensure the food safety system is working effectively. Action taken to remove produce from the supply chain if there is no food safety risk to consumers from produce, but may be a quality defect or regulatory breach (e.g. size or colour issue, underweight product, labelling error). The required period of time that must elapse between the crop treatment and harvest. All people working in the business, including family members and contractors working on the property or in the business. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 7

10 Management Code element M1 Scope and commitment M1.1 Document the scope of Freshcare certification. M1.2 Document the business commitment to Freshcare. M2 Documentation M2.1 Verify compliance with the Freshcare Code of Practice through relevant documents and records. Freshcare Code of Practice 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. 1. The owner or appropriate senior manager signs a commitment statement to support and comply with the Freshcare Code of Practice Food Safety and Quality and Freshcare Certification Rules. 2. The commitment statement is communicated to all workers. 3. Entry to the property is granted to persons who are authorised for the purposes of auditing for Freshcare certification. 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. 4. As documents and records change, out-of-date versions are replaced with the new version. 5. All records are signed and dated by the person completing the record. 6. All records are kept for a minimum of two years (or longer if required by legislation or customers). Page 8 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

11 M3 Training M3.1 Train all workers who complete tasks relevant to this Code of Practice. M4 Internal audit and corrective action M4.1 Conduct internal audits to verify ongoing compliance with this Code of Practice. 1. A management representative completes approved training for the Freshcare Code of Practice Food Safety and Quality 3 rd Edition. 2. Training is provided for workers who complete tasks relevant to the Freshcare Code of Practice Food Safety and Quality. 3. Training is provided in the relevant language or pictorially. 4. All workers receive basic food safety training. 5. Evidence of external training is kept. 6. A record of training is kept and includes: " name of the person trained " title or topic of the training " signature of the person trained and date of the training " signature of the trainer 1. An internal audit of all activities and records relevant to the Freshcare Code of Practice Food Safety and Quality is conducted at least annually, at times when practices are occurring. A record is kept. 2. Workers responsible for completing sections of the internal audit are identified and, where possible, independent of the practices being assessed. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 9

12 M4.2 Complete corrective actions for any non-compliance or deficiency. 1. A Corrective Action Record (CAR) is completed when: " the requirements of the Freshcare Code of Practice Food Safety and Quality or Freshcare Certification Rules are not being met " a complaint relevant to the Freshcare Code of Practice Food Safety and Quality or Freshcare Certification Rules is received from a customer or from a regulatory authority " produce is identified as being contaminated or potentially contaminated 2. A Corrective Action Record (CAR) includes: " description of the problem " cause of the problem " short term fix (action taken to fix the problem) " long term fix (action taken to prevent the problem recurring) " date action completed and name and signature of the person responsible " verification that action has been effective " name and signature of the person reviewing that short term and long term actions are completed and effective, and date of the review M5 Customer requirements M5.1 Comply with customer specifications. 1. Where a written produce specification has been provided by or agreed with a customer, a current copy of the specification is kept. 2. Where a written produce specification has been provided by or agreed with a customer, produce is checked to ensure it meets the specification prior to dispatch and, when required by the customer, a record is kept. 3. If produce does not meet the customer specification, the customer is informed of the variation before delivery. The agreed course of action is implemented and recorded. Page 10 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

13 Food safety and quality Code element F1 Hazard analysis F1.1 Conduct a hazard analysis for hazards specified in this Code of Practice. F1.2 Implement additional actions if required by the hazard analysis. F1.3 Conduct a hazard analysis for hazards not specified in this Code of Practice. F1.4 Implement additional actions if required by the hazard analysis. 1. A hazard analysis is conducted where specified in the Freshcare Code of Practice Food Safety and Quality, and a record of each hazard analysis is kept. 2. The hazard analyses are reviewed at least annually, or when changes occur that may affect the significance of the hazards. 1. If the hazard analyses determine the significance of a hazard is high, control measures, monitoring and verification specified for high significance are implemented. 1. A hazard analysis is conducted for any practice or material specific to the produce grown and/or packed that is not already covered by the Freshcare Code of Practice Food Safety and Quality, and a record of the hazard analysis is kept. 2. The hazard analysis is reviewed at least annually, or when changes occur that may affect the significance of the hazards. 1. If the hazard analysis conducted for any practice or material that is not already covered by the Freshcare Code of Practice Food Safety and Quality determines the significance of the hazard is high, relevant control measures, monitoring and verification are implemented. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 11

14 F2 Growing site F2.1 Manage growing sites to minimise the risk of contaminating produce. F2.2 Conduct a hazard analysis for persistent chemicals and heavy metals. F2.3 Implement additional actions if required by the hazard analysis. F3 Planting material F3.1 Manage planting materials to minimise the risk of contaminating produce. 1. Human effluent or biosolids are not applied to growing sites or potential growing sites. 2. Livestock is not permitted in growing sites and untreated fertilisers and soil additives of organic origin are not used on growing sites within specified periods: " Produce where the harvestable part is grown in or in direct contact with the ground, has an edible skin and is generally eaten uncooked: within 180 days of intended harvest date. " All other produce: within 90 days of intended harvest date. 3. In the event of flooding, produce where the harvestable part is grown in or in direct contact with the ground, has an edible skin and is generally eaten uncooked is not planted within 60 days of flood water subsiding. 4. Growing sites are assessed for potential of spray drift. 5. Where spray drift is likely, plantings are planned to minimise the risk of contaminating produce. 6. Growing sites are assessed for potential of physical contamination. Where physical contamination is likely, sites are inspected prior to ground preparation. 7. Physical contaminants are removed or managed to minimise the risk of contaminating produce. 8. Sites / areas contaminated with physical contaminants are identified on the property map. 9. Equipment used on growing sites is regularly maintained and repaired. 1. A hazard analysis is conducted for all growing sites to determine the risk of contamination of produce from persistent chemicals and heavy metals and a record of the hazard analysis is kept. 1. If the hazard analysis determines the significance of the hazard is high, control measures, monitoring and verification specified for high significance are implemented. 1. Planting materials (seeds and seedlings) purchased from approved suppliers meet specifications. 2. Chemicals used to treat planting materials are managed in accordance with Element F4. Page 12 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

15 F4 Chemicals F4.1 Obtain properly labelled chemicals from approved suppliers and ensure labels remain legible. F4.2 Store, manage and dispose of chemicals to minimise the risk of contaminating produce. 1. Chemicals are purchased from approved suppliers. 2. Chemical containers, on receival, are adequately labelled and in acceptable condition. 3. Deteriorating chemical labels are replaced immediately with a legible copy. 1. Chemical storage areas are: " located and constructed to minimise the risk of contaminating produce directly, or indirectly through contamination of growing site or water sources " structurally sound, adequately lit and constructed to protect chemicals from direct sunlight and weather exposure " equipped with a spill kit to contain and manage chemical spills " secure, with access restricted to authorised workers 2. Chemicals are stored in designated separate areas for each category of chemical, and for chemicals awaiting disposal 3. Chemicals are stored in original containers according to directions on the container label. If a chemical is transferred to another container for storage purposes, the new container is a clean chemical container and a copy of the chemical label is transferred to the new container. 4. A check is conducted at least annually to identify and segregate chemicals for disposal that have: " exceeded the label expiry date " exceeded the permit expiry date " had their registration withdrawn " containers that are leaking or corroded or have illegible labels 5. A record of the check is kept, including: " date of the check " name and quantity of chemicals awaiting disposal 6. Unusable chemicals and empty chemical containers are legally disposed of i.e. through registered collection agencies, in approved off farm disposal areas. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 13

16 F4.3 Train and authorise workers who use chemicals. F4.4 Use chemicals according to regulatory, label and market requirements. 1. Workers involved in the supervision of the use of chemicals: " have successfully completed a recognised chemical users course or equivalent; and " are able to demonstrate competency in chemical handling as specified by the Freshcare Code of Practice Food Safety and Quality. 2. Workers authorised to use chemicals have been trained. 3. A register of workers authorised to use chemicals is maintained and displayed in the chemical storage area. 1. Chemicals are used and applied: " according to label directions; or " under off label permits issued by the Australian Pesticides and Veterinary Medicines Authority (APVMA), with a current copy of the permit kept; or " in accordance with relevant state legislation for off label use ; and " in accordance with specific customer and/or destination market requirements. 2. Chemicals are checked for their withholding period prior to use. 3. Chemicals are checked for label changes when opening each new container. F4.5 Avoid potential for spray drift 1. Chemical application is avoided when the risk of contaminating adjacent crops with spray drift is high. 2. Neighbours are requested to avoid spraying when the risk of contaminating adjacent crops with spray drift is high. 3. Potential and actual spray drift incidents are recorded. F4.6 Maintain and calibrate chemical application equipment and manage the mixing and disposal of chemical solutions to minimise the risk of contaminating produce. 1. Chemical application equipment is maintained and checked for effective operation before and during each use. 2. Equipment is calibrated at least annually or as per manufacturer s instructions and immediately after spray nozzles are replaced. Equipment is calibrated using a recognised method and a record of calibration is kept, including: " description of method and calibration results " date of calibration " name and signature of person calibrating the equipment 3. Chemical mixing areas are located to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources. 4. Leftover chemical solutions are disposed of according to label directions where specified, or in a manner that minimises the risk of contaminating produce directly or indirectly through contamination of growing site or water sources. Page 14 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

17 F4.7 Record all chemical applications. 1. Records of all preharvest chemical applications are kept, including: " application date " start and finish times, where required " location and crop " chemical used; including batch number if available " rate of application and/or quantity applied " equipment and/or method used to apply the chemical " withholding period (WHP) or earliest harvest date (EHD) " wind speed and direction " name and signature of the person who carried out the application 2. Records of all postharvest chemical treatments are kept, including: " treatment date and time " produce treated " chemical used; including batch number if available " rate of application and the quantity applied " equipment and/or method used to apply the chemical " withholding period (WHP), where applicable " name and signature of the person who carried out the chemical treatment F4.8 Test produce for chemical residues to verify that chemicals are applied correctly, withholding periods are observed and MRLs are not exceeded. 1. A random sample of produce that has had all pre and postharvest chemical treatments completed and is ready for sale and/or consumption is tested at least annually for chemical residues. 2. Chemical residue levels do not exceed: " Maximum Residue Limits (MRLs) as specified by Food Standards Australia New Zealand (FSANZ); and, if applicable. " Maximum Residue Limits (MRLs) as specified by a customer and / or the importing country. 3. A chemical residue test is conducted before initial Freshcare Certification and then annually or more frequently if required by a customer specification. 4. The chemical residue test is a multi screen test that includes chemicals used during the spray program. 5. The chemical residue test is conducted by a laboratory with NATA accreditation to ISO/IEC for the analysis of chemical residues. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 15

18 F5 Fertiliser and soil additives F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce. 1. Human effluent and biosolids are not used. 2. Fertilisers and soil additives used have low or zero levels of heavy metals. 3. Storage sites for fertilisers and soil additives are located, constructed and maintained to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources. Sites are clearly identified. 4. Untreated fertilisers and soil additives of organic origin are not used on growing sites within 90 days 1 of intended harvest date. 5. Livestock are not permitted on growing sites within 90 days 1 of intended harvest date. 6. Treated fertilisers and soil additives of organic origin used within 90 days 1 of harvest are: " sourced from suppliers with a certified treatment process. Suppliers provide an annual Certificate of Analysis for each type of product supplied, to verify that the treatment process achieves E. coli < 100/g, Salmonella Not Detected/25g. " sourced from suppliers without a certified treatment process. Suppliers provide a Certificate of Analysis for each batch, to verify the batch achieves E. coli < 100/g, Salmonella Not Detected/25g. " treated on farm, with treatment records kept. A Certificate of Analysis is obtained for each batch of treated material, to verify the treatment process achieves E. coli < 100/g, Salmonella Not Detected/25g. Records of treatment include: o treatment start date o description of treatment method o date and temperature readings o treatment end date o name and signature of the person that supervised the treatment 7. Fertiliser and soil additive applications are avoided when the risk of contaminating adjacent crops due to wind drift and / or run-off is high. 8. Neighbours are requested to avoid fertiliser and soil additive applications when the risk of contaminating adjacent crops due to wind drift and / or run-off is high. 9. Records of potential and actual wind drift or run-off incidents are kept. 10. Equipment used to apply fertilisers and soil additives is maintained and checked for effective operation before and during each use. 1 Time limit may increase based on produce risk. Refer to Freshcare Compliance Criteria for further information. Page 16 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

19 F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce (contd). F5.2 Conduct a hazard analysis for fertilisers or soil additives of organic origin. F5.3 Implement additional actions if required by the hazard analysis. 11. Equipment used to apply fertilisers and soil additives is calibrated at least annually or as per manufacturer s instructions. A record of calibration is kept, including: " description of method and calibration results " date of calibration " name and signature of person calibrating the equipment 12. Untreated fertilisers and soil additives of organic origin are incorporated, irrigated or incorporated by rainfall as soon as possible after application. 13. Records of all fertiliser and soil additive applications are kept, including: " application date " identification of treated area " product used " rate of application " method of application " name and signature of the person applying the fertilisers and soil additives 1. A hazard analysis is conducted for all growing sites to determine the risk of microbial contamination of produce from fertilisers or soil additives of organic origin, and a record of the hazard analysis is kept. 1. If the hazard analysis determines the significance of the hazard is high, control measures, monitoring and verification specified for high significance are implemented. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 17

20 F6 Water F6.1 Manage preharvest water to minimise the risk of contaminating produce. F6.2 Conduct a hazard analysis for water used preharvest. F6.3 Implement additional actions if required by the hazard analysis. 1. Preharvest water sources used for produce are identified and a record kept. 2. Water sources used for produce are managed to minimise potential contamination from: " human activities " livestock and domestic animals " wildlife (where possible) " adjacent activities 3. If preharvest water directly contacts the harvestable part of the produce, water sources contaminated by toxic algae are not used. 4. Reclaimed or recycled water meets the appropriate specifications as defined in the Australia Guidelines for Water Recycling. Water suppliers provide test results that verify water quality. 5. Bores and water tanks are maintained. 6. Irrigation equipment used seasonally is flushed prior to use. 7. If preharvest water directly contacts the edible part of the produce, each water source is tested at least annually, at time of greatest risk, and meets specified limit of thermotolerant coliforms < 1000/100ml Produce that has come into contact with flood water is not harvested unless it meets limits of E.coli < 10/g and Salmonella Not Detected / 25g or customer specifications. 1. A hazard analysis is conducted for all water sources to determine the risk of microbial contamination of produce from preharvest water, and a record of the hazard analysis is kept. 1. If the hazard analysis determines the significance of the hazard is high, control measures, monitoring and verification specified for high significance are implemented. 1 Specified limit may change based on produce risk. Refer to Freshcare Compliance Criteria for further information. Page 18 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

21 F6.4 Manage postharvest water to minimise the risk of contaminating produce. 1. Postharvest water sources used for produce are identified and a record kept. 2. Postharvest water sources used for produce are managed to minimise potential contamination from: " human activities " livestock and domestic animals " wildlife (where possible) " adjacent activities 3. Water sources contaminated by toxic algae are not used. 4. All postharvest water used on produce that has an edible skin and is generally eaten uncooked is potable or treated to a potable standard. " Each water source is tested: o monthly during the period of use; or o tested annually once it is historically proven to be potable (four consecutive monthly tests that meet specified limits). " Water treatment is monitored for effectiveness, and treatment and monitoring records are kept. 5. For all other produce, where water is used only once during processing or as a final wash / rinse, the water is potable or treated to a potable standard. " Each water source is tested at least annually, during the period of use and at time of greatest risk, to confirm water quality. " Water treatment is monitored for effectiveness, and treatment and monitoring records are kept. " Any variations to final wash or rinse water quality limits are agreed in writing by Freshcare and the customer " Water used prior to final wash or rinse meets specified limit for preharvest water quality. 6. Bores and water storage tanks are maintained and enclosed. 7. Water storage tanks, water dumps, flumes and treatment tanks are: " constructed of materials that will not adulterate the water " clean and maintained 8. Water in recirculation systems, water dumps, flumes and treatment tanks is treated or changed at an appropriate frequency. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 19

22 F7 Allergens F7.1 Identify potential sources of allergens and implement controls where required. 1. Raw material inputs are reviewed for known allergy-causing agents. 2. If allergy-causing agents are identified, an allergen control procedure is documented, including: " list of all raw materials and/or produce containing allergy-causing agents " details on how these products are stored and handled " cleaning procedures to prevent cross contamination 3. Workers are trained to identify, remove and not introduce allergy-causing agents. F8 Facilities, equipment, containers, materials and vehicles F8.1 Construct and maintain facilities to ensure they are suitable for the production and preparation of produce. 1. Growing, packing (including in-field packing) and storage facilities are constructed and maintained to minimise the risk of contaminating produce. 2. Septic, waste disposal and drainage systems are designed, located and constructed to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources. 3. Drains are designed to prevent pests entering and to enable regular cleaning. Drains are kept clean. 4. Mezzanine floors, walkways and stairs are designed and constructed to minimise the risk of contaminating produce. 5. Lighting in growing, packing and storage areas is adequate for the tasks performed. 6. Lights above produce handling and storage areas are protected with shatter proof covers. 7. Where possible, glass, hard or brittle plastic, ceramic or similar materials are removed from produce handling and storage areas. Where this is not possible, precautions are taken to ensure glass, hard or brittle plastic, ceramic or similar materials do not contaminate produce. 8. Items that are not necessary for production are removed from produce handling and storage areas. Items necessary for production are managed to minimise the risk of contaminating produce. 9. Produce contact surfaces in the packing area do not present a risk of produce contamination. 10. Cooling systems are checked to ensure they are operating at specified temperatures. Systems are maintained and calibrated. 11. Measures are taken to prevent condensate and defrost water from cooling systems contacting produce. 12. Chemicals, grease, oil, fuel and farm machinery are segregated from packing and produce storage areas. 13. Workshop equipment is not operated during production or is screened to prevent produce contamination. Page 20 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

23 F8.1 Construct and maintain facilities to ensure they are suitable for the production and preparation of produce (contd). F8.2 Provide and maintain toilets and hand washing facilities. F8.3 Construct and maintain facilities for handling and packing produce for retail sale (includes, but is not limited to, retail crates, pre-packs) 14. Produce is not stored with goods that may cause contamination. 15. Facilities are kept clean, and are subject to regular cleaning. 16. Non-potable water outlets are clearly identified and not used for hand washing or cleaning. 1. Toilets and hand washing facilities are: " located to minimise risk to produce and maximise accessibility " regularly maintained and serviced, and kept clean " designed to ensure hygienic removal of waste and to minimise the risk of contaminating produce directly or indirectly through contamination of growing site or water sources " equipped with running water, liquid soap, disposable paper towels and waste disposal facilities 2. For produce that has an edible skin and is generally eaten uncooked, hand sanitiser is used before handling produce or materials that may come into contact with produce. 1. The packing and storage of produce for retail sale is conducted in a designated clean area constructed and maintained to minimise the risk of contaminating packed produce. 2. Hand washing facilities are located at main entry points for workers. 3. Facilities are reviewed at the start of the production season and at least weekly during operation, and a record is kept. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 21

24 F8.4 Maintain and clean equipment, containers and materials that contact produce. F8.5 Manage produce transport vehicles to minimise the risk of contaminating produce. 1. Equipment, containers and materials are made of substances that are non-toxic and designed and constructed to enable regular cleaning and maintenance. 2. A documented plan of preventive maintenance is followed. The plan describes: " areas / equipment " details of maintenance " frequency of maintenance " name of person responsible for ensuring maintenance is completed 3. Equipment, containers and materials are stored in a manner that minimises contamination. 4. Hand held harvesting tools are company controlled and cleaned each day prior to use. Loss of tools is recorded. 5. For produce that has an edible skin, and is generally eaten uncooked: " Produce containers used at harvest are handled to avoid contamination of produce from soil and physical contaminants. " A food grade liner is used when reused packaging cannot be effectively cleaned. 6. Monitoring and measuring equipment is identified, checked for operational efficiency and calibrated using a recognised method at a predetermined frequency and accuracy. A record is kept. 7. All packaging is checked for cleanliness, foreign objects and pest infestation. Where required packaging is cleaned, rejected or covered with a protective material. 8. Wooden bins and pallets are checked for cleanliness, foreign objects, pest infestation and protruding nails and splinters. Where required, bins and pallets are cleaned, rejected or covered with a protective material. 9. Containers used for storage of waste, chemicals or dangerous substances are clearly identified and not used for produce. 1. Produce is not transported under conditions or with other goods that present a potential source of contamination. 2. Transport vehicles are checked before use for cleanliness, foreign objects and pest infestation, and where necessary, cleaned to prevent contamination of produce. 3. Transport refrigeration systems are checked to ensure they are operating at specified temperatures. Page 22 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

25 F8.6 Document and implement a plan for cleaning. F9 Animals and pests F9.1 Document and implement a plan for controlling animals and pests. 1. A documented plan is followed for cleaning of produce handling and storage areas, equipment, containers, materials and vehicles that come into contact with produce. The plan describes: " areas and items to be cleaned " cleaning agents and the methods used " frequency of cleaning " name of the person responsible for ensuring cleaning is completed 2. Chemicals used for cleaning are approved for use in a food handling area and are used in accordance with label instructions. 3. Cleaning materials and equipment are stored safely to minimise the risk of contaminating produce. 4. Cleaning must be effective and minimise the risk of contaminating produce. 1. Domestic animals are excluded from areas where produce is grown, packed and stored 2. Where possible, wildlife is excluded from areas where produce is grown, packed and stored. 3. Animal and pest presence is minimised in areas where produce is packed and stored 4. Measures are taken to discourage roosting of birds above growing facilities, packing and storage areas. 5. Chemicals used for pest control are appropriate for use in a food handling area and are used according to label instructions. 6. A documented plan is followed to minimise the presence of pests in and around packing and storage areas. The plan describes: " location of baits and traps " chemicals and methods used " frequency of checking baits and traps " name of the person responsible for placing, checking and restocking baits and traps 7. Baits and traps used for pest control are located and contained to minimise the risk of contaminating produce, packaging containers, materials and equipment. 8. Pest control measures are monitored to ensure they are effective and a record is kept. 9. Chemicals used for pest control are not applied to edible plant parts. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 23

26 F10 People F10.1 Personal hygiene standards are followed and adequate facilities provided to minimise the risk of chemical, microbial and physical contamination of produce from workers and visitors. 1. Verbal instructions on basic food safety are provided to workers and visitors, and reinforced with easily understandable written instructions, pictorial training guides or prominent signs. 2. Food safety instructions include requirements for cleanliness, personal items and clothing, behaviour and health status. 3. Toilets and hand washing facilities are readily available to enable compliance with personal hygiene requirements. F11 Product identification, traceability and recall F11.1 Identify growing sites. 1. The location of all growing sites is identified on a property map, or equivalent system. F11.2 Maintain a product identification and traceability system to enable produce to be traced to its source and destination. F11.3 Maintain a product recall system enabling unsafe produce to be recalled. 1. A record of all produce harvested is kept, including: " business name " crop/variety " growing site " harvest date " packing date and / or batch identification code (where applicable) " destination 2. Where harvested produce is sent to another business for packing or further processing, each delivery is clearly identified with supplier name and harvest or delivery date. 3. All packed produce sent to a customer is marked with: " business name and physical address " packing date and / or batch identification code " other trade descriptions required by customer or regulations 1. In the event of a customer complaint or other notification indicating a potentially serious food safety issue, an investigation is carried out to determine the extent of the problem and if further action is required. 2. If a recall is required, the level of recall is identified as a: " Trade Level recall; or " Consumer Level recall. 3. The relevant recall procedure is implemented. 4. Where produce is supplied to the consumer level, a mock recall is completed annually, using the A&NZ Product Recall / Withdrawal form. A record of this activity is kept. Page 24 Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009

27 F12 Suppliers F12.1 Identify and manage materials and services that present a food safety risk. 1. Materials and services that may present a food safety risk are identified. 2. Specifications for these materials and services are documented and, as a minimum, meet the requirements stated in the relevant section of the Freshcare Code of Practice Food Safety and Quality 3 rd Edition. 3. To ensure these specifications are met, materials and services that may present a food safety risk are either: " inspected / assessed against the specification before acceptance or use and a record of inspection kept; or " purchased from an approved supplier. 4. To become an approved supplier a business must confirm, in writing, that it will only supply materials and services that comply with the specifications. 5. A list of approved suppliers is kept and reviewed annually. 6. Purchase records are kept for materials and services that may present a food safety risk. Records include: " name of supplier " date of purchase " material or service supplied 7. A Freshcare certified business must not represent produce for sale as Freshcare Certified unless the produce was grown by a business certified to Freshcare or an equivalent food safety program recognised by Freshcare. 8. Produce grown by a Freshcare certified business must not be represented for sale as Freshcare Certified unless any subsequent packing is undertaken by a business certified to Freshcare or an equivalent food safety program recognised by Freshcare. Freshcare Code of Practice Food Safety and Quality: 3 rd Edition July 2009 Page 25

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