USDA Good Agricultural Practices Good Handling Practices Audit Verification Checklist

Transcription

1 USDA Good Agricultural Practices Good Handling Practices Audit Verification Checklist This program is intended to assess a participant s efforts to minimize the risk of contamination of fresh fruits, vegetables, nuts and miscellaneous commodities by microbial pathogens based on the U.S. Food and Drug Administration s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, and generally recognized good agricultural practices. Firm Name: Contact Person: Audit Site Address: City: State: Zip: Mailing Address: City: State: Zip: Telephone No: Fax: Auditor(s) (list all auditors with the lead listed first): USDA or Fed-State Office performing audit: Arrival Date: Departure Date: Time: Time: Travel Time (hours) Person(s) Interviewed: For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 1

2 Did the auditee participate in GAP & GHP training? Yes No Is there a map that accurately represents the farm operations? Yes No N/A Legal Description/GPS/Lat.&Long. of Location: Are all crop production areas located on this audit site? Yes No N/A Total acres farmed (Owned, leased/rented, contracted, consigned): Does the company have more than one packing facility? Yes No N/A Is there a floor plan of the packing house facility(s) indicating flow of product, storage areas, cull areas, employee break rooms, restrooms, offices? Yes No N/A Is any product commingled prior to packing? Yes No Audit Scope: (Please check all scopes audited) General Questions (All audits must begin with and pass this portion) Part 1 Farm Review.. Part 2 - Field Harvest and Field Packing Activities... Part 3 - House Packing Facility Part 4 Storage and Transportation... Part 5 (Not Used) Part 6 Wholesale Distribution Center/Terminal Warehouse.. Part 7 Preventive Food Defense Procedures Commodities: For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 2

3 Conditions Under Which an Automatic "Unsatisfactory" Will be Assessed An immediate food safety risk is present when produce is grown, processed, packed or held under conditions that promote or cause the produce to become contaminated. The presence or evidence of rodents, an excessive amount of insects or other pests in the produce during packing, processing or storage. Observation of employee practices (personal or hygienic) that have jeopardized or may jeopardize the safety of the produce. Falsification of records. Answering of Questions P1 or P2 as NO. Auditor Completion Instructions For clarification and guidance in answering these questions, please refer to the Good Agricultural Practices & Good Handling Practices Audit Verification Program Policy and Instruction Guide. Place the point value for each question in the proper column (Yes, No, or N/A). Gray boxes in the N/A column indicate that question cannot be answered N/A. Any N/A or No designation must be explained in the comments section. The "Doc" column: A "D" indicates that a document(s) is required to show conformance to the question. A document may be a combination of standard operating procedures outlining company policy as well as a record indicating that a particular action was taken. A "R" indicates that a record is required to be kept showing an action was taken. A "P" indicates that a policy/standard operating procedure (SOP) must be documented in the food safety plan in order to show conformance to the question. For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 3

4 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist P-1 P-2 G-1 G-2 General Questions Implementation of a Food Safety Program Questions A documented food safety program that incorporates GAP and/or GHP has been implemented. The operation has designated someone to implement and oversee an established food safety program. Name Traceability Questions A documented traceability program has been established. The operation has performed a "mock recall" that was proven to be effective. Worker Health & Hygiene Points Yes NO N/A Doc Points Yes NO N/A Doc Questions Points Yes NO N/A Doc G-3 Potable water is available to all workers. 10 R G-4 All employees and all visitors to the location are required to follow proper sanitation and hygiene 10 P practices. G-5 Training on proper sanitation and hygiene practices is provided to all staff. 15 D G-6 Employees and visitors are following good hygiene/sanitation practices. 15 G-7 Employees who handle or package produce are washing their hands before beginning or 15 returning to work. G-8 Readily understandable signs are posted to instruct employees to wash their hands before 10 beginning or returning to work. G-9 All toilet/restroom/field sanitation facilities are clean. They are properly supplied with single use towels, toilet paper, hand soap or anti- 15 bacterial soap, and potable water for hand washing. G-10 All toilet/restroom/field sanitation facilities are serviced and cleaned on a scheduled basis. 10 R 15 D D D 10 R For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 1

5 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Questions G-11 Smoking and eating are confined to designated areas separate from where product is handled. G-12 Workers with diarrheal disease or symptoms of other infectious diseases are prohibited from handling fresh produce. G-13 There is a policy describing procedures which specify handling/disposition of produce or food contact surfaces that have come into contact with blood or other bodily fluids. G-14 Workers are instructed to seek prompt treatment with clean first aid supplies for cuts, abrasions and other injuries. G-15 Company personnel or contracted personnel that apply regulated pre-harvest and/or post harvest materials are licensed. Company personnel or contracted personnel applying non-regulated materials have been trained on its proper use. COMMENTS: Points Yes NO N/A Doc 10 P 15 P 15 P 5 P 10 R For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 2

6 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Total Points earned for General Questions = 0 Total Possible Subtract "N/A" Adjusted Total X.8 (80%) Passing Score = 180 = 0 = 180 = 144 The total number of points possible for this section. Enter the additive number of N/A points (+points) here. Subtract the N/A points from the Total possible points Multiply the Adjusted Total by.8 and show it as the Passing Score Pass Fail (please mark one) This program is intended to assess a participant s efforts to minimize the risk of contamination of fresh fruits, vegetables, nuts and miscellaneous commodities by microbial pathogens based on the U.S. Food and Drug Administration s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, and generally recognized good agricultural practices. For further information regarding the USDA GAP & GHP Audit Program, please contact: USDA Fruit and Vegetable Program, Specialty Crops Inspection Division, Audit Services Branch at , or FVAudits@ams.usda.gov For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 3

7 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 4

8 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Part 1 - Farm Review Water Usage (1-1) What is the source of irrigation water? (Pond, Stream, Well, Municipal, Other) Please specify: (1-2) How are crops irrigated? (Flood, Drip, Sprinkler, Other) Please specify: Questions A water quality assessment has been performed to determine the quality of water used for irrigation purpose on the crop(s) being applied. A water quality assessment has been performed to determine the quality of water use for chemical application or fertigation method. If necessary, steps are taken to protect irrigation water from potential direct and nonpoint source contamination. Questions Questions Sewage Treatment The farm sewage treatment system/septic system is functioning properly and there is no evidence of leaking or runoff. There is no municipal/commercial sewage treatment facility or waste material landfill adjacent to the farm. Crop production areas are not located near or adjacent to dairy, livestock, or fowl production facilities unless adequate barriers exist. Points Yes NO N/A Doc 15 Points Yes NO N/A Doc Animals/Wildlife/Livestock Manure lagoons located near or adjacent to crop production areas are maintained to prevent leaking/overflowing, or measures have been taken to stop runoff from contaminating the crop production areas. 15 D 15 D Points Yes NO N/A Doc For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 1

9 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Questions 1-10 Manure stored near or adjacent to crop production areas is contained to prevent contamination of crops Measures are taken to restrict access of livestock to the source or delivery system of crop irrigation water Crop production areas are monitored for the presence or signs of wild or domestic animals the entering the land Measures are taken to reduce the opportunity for wild and/or domestic animals from entering crop production areas. Points Yes NO N/A Doc Please choose one of the following options as it relates to the farm operations: Option A. Raw manure or a combination of raw and composed manure is used as a soil amendment. Option B. Only composted manure/treated municipal biosolids are used as soil amendments. Option C. No manure or municipal biosolids of any kind are used as soil amendments. Only answer the following manure questions (questions 1-14 to 1-22) that are assigned to the Option chosen above. DO NOT answer the questions from the other two options. The points from the manure and municipal biosolids are worth 35 of a total 190 points, and answering questions from the other two options will cause the points to calculate incorrectly Manure and Municipal Biosolids 5 5 R R Option A: Raw Manure Points Yes NO N/A Doc 1-14 When raw manure is applied, it is incorporated at least 2 weeks prior to planting or a minimum 10 R of 120 days prior to harvest Raw manure is not used on commodities that are harvested within 120 days of planting. 10 R 1-16 If both raw and treated manure are used, the treated manure is properly treated, composted or exposed to reduce the expected levels of pathogens. 10 R 1-17 Manure is properly stored prior to use. 5 For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 2

10 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Option B: Composted Manure Only composted manure and/or treated biosolids are used as a soil amendment. Composted manure and/or treated biosolids are properly treated, composted, or exposed to environmental conditions that would lower the expected level of pathogens. Composted manure and/or treated biosolids are properly stored and are protected to minimize recontamination. Analysis reports are available for composted manure/treated biosolids. Option C: No Manure/Biosolids Used No animal manure or municipal biosolids are used. Soils Questions A previous land use risk assessment has been performed. When previous land use history indicates a possibility of contamination, preventative measures have been taken to mitigate the known risks and soils have been tested for contaminants and the land use is commensurate with test results. Crop production areas that have been subjected to flooding are tested for potential microbial hazards. Traceability Questions 1-26 Each production area is identified or coded to enable traceability in the event of a recall. COMMENTS: Points Yes NO N/A Doc 10 R 10 D 10 5 R Points Yes NO N/A Doc 35 P Points Yes NO N/A Doc 5 R 10 R 5 R Points Yes NO N/A Doc 10 R For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 3

11 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Total Points earned for Farm Review = 0 Total Possible Subtract "N/A" Adjusted Total X.8 (80%) Passing Score = 190 = 0 = 190 = 152 The total number of points possible for this section. Enter the additive number of N/A points (+points) here. Subtract the N/A points from the Total possible points Multiply the Adjusted Total by.8 and show it as the Passing Score Pass Fail (please mark one) This program is intended to assess a participant s efforts to minimize the risk of contamination of fresh fruits, vegetables, nuts and miscellaneous commodities by microbial pathogens based on the U.S. Food and Drug Administration s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, and generally recognized good agricultural practices. For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 4

12 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Part 2 - Field Harvest and Field Packing Activities Field Sanitation and Hygiene Questions Points Yes NO N/A Doc 2-1 A documented pre-harvest assessment is made on the crop production areas. Risks and possible sources of crop contamination are 15 D noted and assessed. 2-2 The number, condition, and placement of field sanitation units comply with applicable state 10 and/or federal regulations. 2-3 When question 2-2 is answered "N/A" (sanitation units are not required), a toilet facility is readily 10 available for all workers. 2-4 Field sanitation units are located in a location that minimizes the potential risk for product contamination and are directly accessible for 10 servicing. 2-5 A response plan is in place for the event of a major spill or leak of field sanitation units or 10 P toilet facilities. Field Harvesting and Transportation Questions 2-6 All harvesting containers and bulk hauling vehicles that come in direct contact with product are cleaned and/or sanitized on a scheduled basis and kept as clean as practicable. 2-7 All hand harvesting equipment and implements (knives, pruners machetes, etc.) are kept as clean as practical and are disinfected on a scheduled basis. 2-8 Damaged containers are properly repaired or disposed of. 2-9 Harvesting equipment and/or machinery which comes into contact with product is in good repair Light bulbs and glass on harvesting equipment are protected so as not to contaminate produce or fields in the case of breakage. Points Yes NO N/A Doc D D For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 1

13 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist Questions 2-11 There is a standard operating procedure or instructions on what measures should be taken in the case of glass/plastic breakage and possible contamination during harvesting operations There is a standard operating procedure or instructions on what measures should be taken in the case of product contamination by chemicals, petroleum, pesticides or other contaminating factors For mechanically harvested product, measures are taken during harvest to inspect for and remove foreign objects such as glass, metal, rocks, or other dangerous/toxic items Harvesting containers, totes, etc. are not used for carrying or storing non- produce items during the harvest season, and farm workers are instructed in this policy Water applied to harvested product is microbially safe Efforts have been made to remove excessive dirt and mud from product and/or containers during harvest Transportation equipment used to move product from field to storage areas or storage areas to processing plant which comes into contact with product is clean and in good repair There is a policy in place and has been implemented that harvested product being moved from field to storage areas or processing plants are covered during transportation In ranch or field pack operations, only new or sanitized containers are used for packing the product Packing materials used in ranch or field pack operations are properly stored and protected from contamination Product moving out of the field is uniquely identified to enable traceability in the event of a recall. Points Yes NO N/A Doc 5 P 5 P 5 5 P 15 R P 10 D D For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 2

14 USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist COMMENTS: Total Points earned for Field Harvesting & Field Packaging = 0 Total Possible Subtract "N/A" Adjusted Total X.8 (80%) Passing Score = 185 = 0 = 185 = 148 The total number of points possible for this section. Enter the additive number of N/A points (+points) here. Subtract the N/A points from the Total possible points Multiply the Adjusted Total by.8 and show it as the Passing Score Pass Fail (please mark one) This program is intended to assess a participant s efforts to minimize the risk of contamination of fresh fruits, vegetables, nuts and miscellaneous commodities by microbial pathogens based on the U.S. Food and Drug Administration s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, and generally recognized good agricultural practices. For Official Government Use Only USDA, AMS, FV, Specialty Crops Inspection Division September 18, 2014 Version 1.2 Page 3

15 DOC 8.02 How to Request a GAP and GHP Audit 1. Determine what type of audit you need. For example, your customers may require a Harmonized GAP audit or, if you grow mushrooms, you might need a Mushroom GAP (MGAP) audit. 2. Complete DOC 8.03 Audit Request Form(PDF). 3. Next select the office closest to the facility that needs to be audited, from the list below. 4. or fax your completed Audit Request Form to the office that you selected. 5. The office will contact you and confirm the receipt of your request, give you more information about the program procedures, and schedule your audit. 6. Complete DOC 8.04 Agreement for Participation in Audit Verification Programs(PDF), and submit it to your auditor. Audit Contact List for Southeastern U.S. Virginia Dennis Clary dennis.clary@vdacs.virginia.gov North Carolina Michael Carr michael.carr@ncagr.gov --- Vincent Wyche vincent.wyche@ncagr.gov South Carolina Jack M. Dantzler jack.dantzler@ams.usda.gov Georgia Teresa L. Ward x tward@gafsis.com --- Randall Taylor rtaylor@gafsis.com Tennessee Audit Programs Section FVaudits@ams.usda.gov West Virginia Derek Richard drichard@ag.state.wv.us

16 FORM APPROVED BY OMB No UNITED STATES DEPARTMENT OF AGRICULTURE AGRICULTURAL MARKETING SERVICE, FRUIT AND VEGETABLE PROGRAM REQUEST FOR AUDIT SERVICES (This is the only acceptable form for fax or electronic submission to USDA for audit requests) NOTE: Fill in all appropriate blocks. Requested services may be delayed because of incomplete information. Type of service requested must be selected below. Services will be declined if the request is beyond our scope of certification. Once a request has been received, a USDA representative will make contact within 48 hours of receipt to schedule the audit. DATE OF REQUEST: AUDITEE INFORMATION Company Name: Street Address: City, State & Zip: Phone Number: Contact Person: APPLICANT INFORMATION Company Name Phone Number: Fax Number: Contact Person: ANTICIPATED DATE OF AUDIT: Location: Total Acres / Total Sq Feet to be audited: FARM / FACILITY INFORMATION COMMODITIES TO BE COVERED BY AUDIT (Please List) TYPE OF AUDIT SERVICES REQUESTED (Please choose at least one) Produce GAPs Harmonized Audit - Field Operations & Harvesting Produce GAPs Harmonized Audit - Field Operations & Harvesting w/ Global Markets Primary Production Addendum Produce GAPs Harmonized Audit - Post Harvest Produce GAPs Harmonized Audit Post Harvest w/ Global Markets Primary Production Addendum Mushroom Specific GAP Audit (M-GAP) Tomato Audit Protocol - Open Field Production, Harvest & Field Packing Tomato Audit Protocol - Packinghouse Tomato Audit Protocol - Greenhouse Tomato Audit Protocol Repacking and Distribution Plant Systems Audit (PSA) USDA Good Agricultural Practices and Good Handling Practices (GAP&GHP) Audit (choose scopes below) Part 1 Farm Review Part 2 Field Harvest & Field Packing Activities Part 3 House Packing Facility Part 4 Storage & Transportation Part 6 Wholesale Distribution Center / Terminal Warehouse Part 7 Preventative Food Defense Procedures Food Defense Other: ADDITIONAL REMARKS According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is The time required to complete this information collection is estimated average 2 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal or because all or part of an individual s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA s TARGET Center at (202) (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C , or call (800) (voice) or (202) (TDD). USDA is an equal opportunity provider and employer. FV-237A (04-14) (Previous editions are to be destroyed)

17 FORM APPROVED BY OMB No UNITED STATES DEPARTMENT OF AGRICULTURE AGRICULTURAL MARKETING SERVICE, FRUIT AND VEGETABLE PROGRAM AGREEMENT FOR PARTICIPATION IN AUDIT VERIFICATION PROGRAMS Good Agricultural Practices & Good Handling Practices Audit Program (GAP&GHP) Identity Preservation Program (IP) Partners in Quality Audit Program (PIQ) Company Information I (Insert Name) a duly authorized representative of (Name of Company) (Street Address, City, State, and Zip Code) hereinafter referred to as the applicant, do hereby agree to be audited under a voluntary USDA, AMS, Specialty Crops Inspection Division audit program. The audit shall include verification of the company s farm(s), packing facilities, storage facilities, wholesale distribution centers or other locations as applicable to the audit scope(s). 1. The applicant agrees that with respect to: a. Laws, Regulation, Statutes - To conform with all applicable Federal, State, and local government laws, regulations, or statutes, including, but not limited to: Regulations Governing Inspection and Certification of Fruits and Vegetables and Related Products (7 CFR, Part 51), any other pertinent regulations, and any such instructions covering inspection and certification of the products and verification of the processes as may be issued by AMS. b. Audit Request - To contact and schedule the audit with the appropriate federal or federal-state inspection office (using the FV-237A form). The request for the initial audit will be made no later than two (2) weeks prior to the end of the growing/harvesting/packing season. c. Records - To maintain all records required by the specific audit program including, but not limited to, quality manual, food safety manual, water test results, employee training records, manure use records, laboratory testing results and other records as required by the quality manual, food safety manual or specific audit program requirements. The applicant shall make these records available to USDA federal and/or federal-state auditors. d. Access to Facilities - To grant permission for AMS authorized personnel to enter any and all farms and/or facilities covered by the specific audit program for the purposes of conducting the audit. This includes the initial audit and any unannounced audits as may be required by the program. e. Payment - To pay by credit card, check, draft, or money order drawn to the order of the appropriate federal or federalstate agency for the services covered herein on or before the due date specified on the billing statement. Charges for GAP&GHP audits include, but are not limited to, the audit fee as listed in the fee schedule or Federal Register and travel expenses for the initial audit and any unannounced audits as may be required by the program. Failure to pay for services will result in decertification. 2. AMS agrees that with respect to: a. Perform Audit To provide objective third-party verification of the applicant s specific audit program using internationally recognized audit principles. b. Opening & Exit Interviews - To discuss the audit prior to and report the results and observations with the applicant after each audit and provide a timeframe in which a copy of the completed audit report or checklist will be provided. c. Reports - To issue to the applicant reports of all audits and evaluations of the applicant s specific audit program and provide written notification of any deficiencies found, if any. d. Confidentiality - To consider and treat any trade secrets or confidential information as proprietary and confidential. To consider any records and related information provided to AMS as information that is voluntarily submitted to AMS because of their participation in the specific audit program. e. Issuance of Certificate, Posting and Sharing Audit Results - To issue a certificate to the applicant and to post audit results to the USDA website, only when the applicant meets the USDA acceptance criteria for each scope being audited. NOTE: If an applicant does not want their company to be posted on the USDA website they must put their request in writing. To provide the specific applicant checklist and results of individual questions to other parties or web-based systems only at the written request of the applicant (See the Optional section on page 2 of this form). NOTE: Reports containing a compilation of audit information can be shared with the Food and Drug Administration. In addition, AMS will notify FDA in the event of an imminent food safety risk. FV-651 (04-14) Page 1 of 2

18 3. It is mutually agreed that with respect to: FORM APPROVED BY OMB No a. Length of Service - That the audit results for GAP&GHP audits are valid for one year from the date of the initial audit, provided that the USDA acceptance criteria is met on both the initial audit and any unannounced audits that may be required by the program. For all other audit programs, the length of service is outlined in the specific audit program policy guide. This agreement shall remain in effect for the length of time the auditee remains a participant in the specific audit program. b. Maintaining Certification - That a company s information will only remain on the USDA website if any and all unannounced audits show satisfactory adherence to the program. If the minimum passing score is not achieved, the company s information will be removed from the website until a follow-up audit is conducted by AMS verifying that effective corrective actions have been taken and the company attains the minimum score on all appropriate scopes of the audit. Approved By: Name of Applicant (Print): Signature: Title: Date: USDA Agricultural Marketing Service, Fruit & Vegetable Program/ Federal or Federal-State Inspection Program Supervisor Name of Representative (Print): Title: Signature: Date: (OPTIONAL) The applicant request AMS to release audit results to: a. Web-based Systems- The auditee designates the audit report is loaded into the following database (check all that apply): icix Azzule Systems FoodLogiQ b. Other Parties- The auditee designates the specific applicant checklist and results of individual questions be sent to: (Name of Company/Representative) ( Address) (Phone) According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is The time required to complete this information collection is estimated to average 2 minutes/hours per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA s TARGET Center at (202) (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C , or call (800) (voice) or (202) (TDD). USDA is an equal opportunity provider and employer. FV-651 (04-14) (Previous editions are to be destroyed) Page 2 of 2

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23 DOC 8.15 Provided as a service to the Fruit & Vegetable Growers of Carroll County Good Agricultural Practice (GAP) By Virginia Cooperative Extension Carroll County Office

24 DOC 8.22 FDA GUIDANCE FOR PACKING PROCESSING FACILITIES Page 1

25 DOC 8.22 FDA GUIDANCE FOR PACKING PROCESSING FACILITIES Page 2

26 DOC 8.22 FDA GUIDANCE FOR PACKING PROCESSING FACILITIES Page 3

27 DOC 8.24 rev. GAP/ Food Safety Pre-Audit Inspection Farm Name: Review Date: Reviewed by: Sec. 1 FARM REVIEW Plan of Action Manual Field Notes All audit questions answered related to this farming operation Standard operating procedures that have been written for this farm Required record sheets are either in manual or posted and up to date Contains all supporting documents >Field maps with field codes >Water quality assessments and water test results >Private pesticide license Crop protection spray records Signage Handwashing First Aid Potable and non potable water Spray re-entry signage Field numbers C:\Users\Morris\Google Drive\NC GAP Manual Basic Audit (1)\SEC 8 Appendix\DOC 8.24 rev Virginia Pre Audit Checklist for Growers Page 1 of 3

28 DOC 8.24 rev. Worker Health and Sanitation Potable water available Sanitation and Worker Protection Training has been done and documented Infectious disease and hygiene policy posted or available to wrokers Sanitation units and supplies/ self service or contracted with receipts Designated break area First Aid Station Emergency phone numbers Irrigation and Spray Water Tested and results in POA SOP for potable spray water Water Quality Assessments Sewage System Operational and in good repair No adjoining site issues C:\Users\Morris\Google Drive\NC GAP Manual Basic Audit (1)\SEC 8 Appendix\DOC 8.24 rev Virginia Pre Audit Checklist for Growers Page 2 of 3

29 DOC 8.24 rev. Animals, Wildlife and Livestock Livestock proximity? Fences in good repair Livestock/manure issues Ponds/water- direct or non point contamination? Monitoring for wildlife (documented) Practices in place to deter wildlife Manure/Biosolids Soils Contamination/ preventive measures if needed Flooding issues Traceability System Calendar Field Codes Crop Codes Production Distribution Records Mock recall has been conducted within previous 12 mo. Period C:\Users\Morris\Google Drive\NC GAP Manual Basic Audit (1)\SEC 8 Appendix\DOC 8.24 rev Virginia Pre Audit Checklist for Growers Page 3 of 3

30 PUBLICATION 8003 UNIVERSITY OF CALIFORNIA Division of Agriculture and Natural Resources Postharvest Chlorination Basic Properties and Key Points for Effective Disinfection TREVOR SUSLOW Extension Specialist, Department of Vegetable Crops, University of California, Davis Postharvest handling of many vegetables and fruits usually involves the use of flumes, water dump tanks, spray washers, or hydrocoolers. Most postharvest processes recirculate used water (process water) to conserve water and energy. Dirt, organic matter, and disease-causing pathogens can accumulate in process water during bin dumping, hydrocooling, and flume recirculation. Disinfection is the treatment of process water to inactivate or destroy pathogenic bacteria, fungi, viruses, cysts, and other microorganisms. The goal of disinfection is to prevent the transfer of these organisms from process water to produce and from one produce item to another during postharvest handling, increasing the likelihood that the produce is microbiologically safe for human consumption. Disinfection may employ chemicals such as chlorine, iodine, ozone, or peroxide, or it may use physical processes such as microfiltration or ultraviolet illumination. Disinfection is part of an overall sanitation and safety management program. Chlorination of process water is one of the primary elements of a properly managed postharvest sanitation program. In conjunction with an overall safety management program, chlorination is generally effective, comparatively inexpensive, and may be implemented in operations of any size. Chlorination alone is not a sanitation program it is best viewed as a way to minimize the transmission of pathogens from infested produce or debris to noninfested surfaces such as harvest or process cuts, wounds, or natural plant surface openings. FORMS OF CHLORINE IN WATER Chlorine (Cl) is a very potent disinfectant with powerful oxidizing properties. It is soluble in water, either by injection of chlorine gas or by the addition of hypochlorite salts (see fig. 1). This solution, called chlorine (or chlorinated) water, consists of a mixture of chlorine gas (Cl 2 ), hypochlorous acid (HOCl), and hypochlorite ions (OCl ) in amounts that vary with the water ph. The terms free chlorine, reactive chlorine, and (more correctly) available chlorine are used to describe the amount of chlorine NaOCl + H 2 O NaOH + HOCl HOCl H + + OCl HOCl + HCl H 2 O + Cl 2 in any form available for oxidative reaction and disinfection. Available chlorine Figure 1. Forms of chlorine in water.

31 POSTHARVEST CHLORINATION: Basic Properties and Key Points for Effective Disinfection 2 Table 1. Activity of chlorine forms in water of varying ph WARNING Never combine chlorine with ammonia or acetylene, as poisonous chlorine gas can be produced. does not include chlorine combined with ammonia or other less readily available forms of chlorine with weak antimicrobial activity such as chloramines. Total chlorine refers to the total available and combined chlorine that is present in water and still available for disinfection and oxidation of organic matter. Although combined chlorine compounds are more stable than available chlorine forms, they are slower in disinfectant action. In process water, the desired form of chlorine is hypochlorous acid, which is a much more effective bactericide than the hypochlorite ion. ph of Approx. % Approx. % process of chlorine of chlorine water as HOCl as OCl trace trace trace The degree of acidity or alkalinity of a solution as measured on a scale of 0 to 14 is known as ph. The midpoint of 7.0 on the ph scale represents neutrality; that is, a neutral solution is neither acid nor alkaline. Values below 7.0 indicate acidity; values greater than 7.0 indicate alkalinity. Although hypochlorous acid concentration is highest at ph 6.0 (table 1), the best compromise of activity and stability is achieved by maintaining a water ph between 6.5 and 7.5. At low ph, chlorine gas is released from water. Chlorine may incompletely oxidize organic materials to produce undesirable byproducts in process water, such as chloroform (CHCl 3 ) or other trihalomethanes, that have known or suspected carcinogenic potential. At high ph, chlorine reacts with organic nitrogen-based materials to produce chloramines. From a U.S. government regulatory perspective, the benefits of proper chlorination as a primary tool for sanitation outweigh concern for the potential presence of these byproducts. The use of chlorination for produce washing (chlorinated water in direct contact with produce) has been banned in a few countries other than the United States and may affect the export of chlorinated produce. Assistance and information on export regulations may be obtained from the FDA Center for Food Safety and Applied Nutrition (200 C St. SW, Washington, D.C ). Concern for the potential hazards associated with chlorine reaction byproducts and wastewater disposal have heightened efforts to evaluate and register alternative water disinfection and surface sanitizer treatments for produce and postharvest handling. These are discussed briefly under Other Disinfectants, below. REGISTERED PRODUCTS Chlorine is commercially available in three forms that have been approved for use (registered) by the U.S. Environmental Protection Agency (EPA) and, for California, by the California Department of Pesticide Registration (DPR). For a discussion of other disinfectants, including some that may not be registered, see Other Disinfectants, below. Chlorine Gas (Cl 2 ) Chlorine gas is the least expensive but most demanding source of chlorine from a safety and monitoring standpoint. Generally restricted to use in very large operations,

32 POSTHARVEST CHLORINATION: Basic Properties and Key Points for Effective Disinfection 3 the use of chlorine gas requires automated, controlled injection systems with in-line ph monitoring. Chlorine gas reduces the ph of water to below 6.5. Calcium Hypochlorite (CaCl 2 O 2 ) Calcium hypochlorite is the most common source of chlorine used for disinfecting produce and produce process water. Registered formulations are 65 percent or 68 percent active ingredient (a.i.). It is available as a granulated powder, compressed tablets, or large slow-release tablets. In dry storage, calcium hypochlorite is more stable than liquid sodium hypochlorite. Phytotoxicity (bleaching or burning) of produce can occur if calcium hypochlorite granules fail to dissolve in cool wash tank water or in a hydrocooler system. Always dissolve granules in a small volume of warm water before adding them to cooling or wash water. Calcium hypochlorite increases water ph to slightly above 7.5. Sodium Hypochlorite (NaOCl) Sodium hypochlorite is the source of chlorine commonly used in small-scale operations. It is generally used in concentrations of 5.25 percent or percent a.i. in liquid form, because the solid forms readily absorb water from air and release chlorine gas. Only registered formulations are approved for use on produce (household bleach is not a registered material for produce). Sodium hypochlorite is generally more expensive than other forms of chlorine due to the added shipping cost of the water-based formulations. Excess sodium buildup from repeated applications of sodium hypochlorite to recirculating water may damage sensitive produce. Sodium hypochlorite increases water ph to above 7.5. KEY POINTS FOR PROPER CHLORINE DISINFECTION Water Source Potable water should be used for all postharvest washing, grading, and cooling operations. Contaminated water used during postharvest operations can transmit diseases that decay the produce or adversely affect human health. Water taken and used directly from rivers or holding ponds should not be used for postharvest washing or cooling. Because some pathogens of concern to human safety are not easily killed by chlorination, even under optimal conditions, beginning with clean potable water is the best preventive step available. The effectiveness of other disinfectant options, such as ozonation and UV treatment of process water, is currently being evaluated against these chlorine-resistant microorganisms. When using a nondomestic water source, water quality evaluations should be performed by a certified analytical lab. For further information, see A. E. Greenberg, ed., Standard Methods for the Examination of Water and Wastewater, 19th ed. (Washington, D.C.: American Public Health Assn., 1995). Temperature Although chlorine activity slightly increases with temperature, some chlorine gas is lost to the atmosphere as warmer temperature increases the rate of volatilization. Low temperature and improper ph values in hydrocooling, for example, can greatly reduce disinfection efficiency. In general, the need for rapid cooling to optimize postharvest quality makes temperature adjustment of chlorinated process water for optimizing disinfection activity unavailable as a management option. Organic Matter Chlorine is highly reactive with leaves, soil, and any plant or vegetable matter whenever oxygen is present. Each chemical reaction reduces the amount of active chlorine

33 POSTHARVEST CHLORINATION: Basic Properties and Key Points for Effective Disinfection 4 in the water. Changing chlorinated water frequently or filtering out organic matter and debris is essential for effective sanitation. Also, prewashing very dirty produce can prolong the useful life of chlorinated cooling water. Concentration and Length of Exposure Disinfection is best accomplished by deriving contact (exposure) times and concentrations through direct experience for each type of produce and local conditions. Exposure times of 3 to 5 minutes at concentrations of 50 to 75 parts per million (ppm) or less (1 to 1.5 ounces of calcium hypochlorite at 65 percent a.i. per 100 gallons of water provides 50 to 75 ppm) maintained at ph 6.5 is generally adequate for controlling most postharvest pathogens suspended in water. Microorganisms differ in their sensitivity to chlorine: bacteria are most sensitive, many fungal spores are less sensitive, and some spore-forming animal parasites are highly insensitive. In practice, total chlorine concentrations may need to exceed 300 ppm to sustain sufficient available chlorine activity in process water throughout the daily use cycle. The practical duration of contact exposure is generally 10 to 15 minutes. Caution must be used as some produce is sensitive to surface bleaching or pitting at high concentrations. For example, bell peppers are not affected by 250 ppm available chlorine but carrots may lose orange color intensity, and celery and asparagus may develop light-brown surface pits when exposed to chlorine concentrations exceeding 250 ppm. Performance Enhancers Chlorine kills only what it directly contacts. Water films that form on very small contours on plant surfaces may prevent the chlorinated water from directly contacting target microorganisms. Adding approved surfactants to process water reduces water surface tension and may increase the effectiveness of chlorination. Consult a postharvest chemical supplies dealer for available and approved materials. Examples of these materials are polysorbate 80, other sorbitan esters, and Chlorine Potentiator (Bonagra Technologies, Inc.). Monitoring The chlorine concentration and ph of chlorinated process water should be checked frequently using test paper strips, colorimetric kits, or electronic sensors. The optimal frequency of testing is best determined through on-site experience. In general, monitoring should increase as the concentration of suspended materials in the water increases. Different tests measure different forms of chlorine; some are accurate only at very low concentrations. Dilution of most process water with distilled or deionized water is required to obtain useful results from these tests. Select a chlorine test kit that is based on DPD (N, N diethyl-p-phenylenediamine) that specifically tests for available (reactive) chlorine. Become familiar with what is being measured and how water quality affects the results. Muriatic (hydrochloric) acid (HCl) or citric acid (C 6 H 8 O 7 ) is commonly used to maintain wash or cooling water at a ph of 6.5 to 7.5. Consult a postharvest management service for designing an effective and safe acid-injection system. Some automated cooling systems monitor the oxidation reduction potential (ORP) of process water using probes that measure activity in millivolts (mv). The relationship between ORP, contact time, and microbial inactivation for chlorinebased oxidizers in laboratory tests and field confirmation tests are used to establish the setting for the system. For example, an ORP setpoint of 600 to 650 mv is commonly used in hydrocooling systems.

34 POSTHARVEST CHLORINATION: Basic Properties and Key Points for Effective Disinfection 5 Table 2. Chlorine concentrations generally used on selected vegetables Commodity Treatment type Available chlorine (ppm) Artichokes Sprayer over continuous belt Asparagus Sprayer over continuous belt Hydrocooler * Bell peppers Sprayer over continuous belt Dump tank Broccoli Sprayer over continuous belt Brussels sprouts Sprayer over continuous belt Cabbage (shredded) Sprayer over continuous belt Carrots Sprayer over continuous belt Flume Cauliflower Sprayer over continuous belt Celery Hydrocooler * 100 Sprayer over continuous belt Corn Sprayer over continuous belt Cucumbers Sprayer over continuous belt Garlic (peeled) Sprayer over continuous belt Greens, chopped leafy Sprayer over continuous belt Lettuce, butterhead Sprayer over continuous belt Lettuce, iceberg whole, shredded Sprayer over continuous belt Hydrovac cooler * Lettuce, romaine Sprayer over continuous belt Melons, all types Sprayer over continuous belt Dump tank Mushrooms Sprayer over continuous belt Onions, green Sprayer over continuous belt Peas, pod-type Sprayer over continuous belt Peppers, chili Sprayer over continuous belt Potatoes, brown or red Flume Dump tank (prewashed) Sprayer over continuous belt Potatoes, white Dump tank (for bleaching) Pumpkins Sprayer over continuous belt Radishes Sprayer over continuous belt Dump tank Spinach Sprayer over continuous belt Sweet potatoes Dump tank (prewashed) Squash, all types Sprayer over continuous belt Tomatoes Flume Dump tank Turnips Dump tank Yams Dump tank Note: This table represents the combined range of concentrations from the product labels and technical information of formulations currently registered in California. These concentrations are guidelines reflecting industry practice; always follow directions, use rates, and tolerances listed on approved product labels. Determine cultivar sensitivity within a given concentration range. * For more information on hydrocooler chlorination see UC Perishables Handling Newsletter no. 84 (Nov. 1995) (special issue on hydrocooling), also available on the Internet at Residual water must be removed by centrifugation or some other dewatering process following treatment. Not a common treatment. When used, follow with an antioxidant to prevent browning. Ascorbic acid or erythorbic acid in combination with citric acid are examples of these antioxidants.

35 POSTHARVEST CHLORINATION: Basic Properties and Key Points for Effective Disinfection 6 Wastewater Disposal A disposal plan for chlorinated process water must be in place before any chlorination system is used. Although land application has been allowed, always determine if a local permit or other restrictions apply. The EPA Office of Wastewater Management sets federal policy and standards for disposal of chlorinated process water and the impacts of chlorinated byproducts in environmental water systems. State and local water resource management agencies, air quality management boards, and wastewater resource boards are responsible for regulatory oversight of disposal issues. Worker Safety As a concentrate, chlorine gas is extremely dangerous and should be used only in properly designed containment systems that are isolated from the processing plant area. Chlorine fumes released from treated water will cause worker discomfort and eye irritation. If a chlorine odor is even barely detectable by a worker just entering an area where a chlorinated processing and cooling water system is operating, it is likely that the maximum safe chlorine concentration has been reached. In addition to being a health hazard, excessive chlorine reaction odor (odors from interaction with organic amine compounds) or chlorine gas may also indicate improper ph adjustment. The Occupational Safety and Health Administration (OSHA) (see website establishes and publishes the Threshold Limit Value (TLV) and Short-Term Exposure Limit (STEL) for worker exposure to chlorine, chlorine dioxide, ozone, and other hazardous materials. Figure 2. Disinfection efficiency and efficacy for chlorine forms. OTHER DISINFECTANTS In the search for effective disinfectant treatments for process water sanitation, the postharvest handling industry often operates within areas of regulatory uncertainty. Some produce handlers and processors use chlorine dioxide and ozone for sanitation and other postharvest applications, in part because of their characteristics in relation to registered materials (see fig. 2). For applications to whole OCl < HOCl < ClO 2 < O 3 Relative antimicrobial disinfection efficency HOCl O 3 ClO 2 Strong Moderate Low Efficacy impacted by ph or peeled produce, handlers and processors may be assuming that these materials have an approved Generally Regarded as Safe (GRAS) status. Recent expert advisory panel recommendations have made this determination, but, to date, the U.S. Food and Drug Administration (FDA) has not released an official determination on these materials. Unlike chlorine gas, calcium hypochlorite, and sodium hypochlorite, no postharvest uses of chlorine dioxide or ozone in contact with produce are currently registered by the U.S. EPA or the California DPR. Chlorine Dioxide (ClO 2 ) A yellow to red gas with 2.5 times the oxidizing potential of chlorine gas, chlorine dioxide is explosive at concentrations above 10 percent a.i. or at temperatures above 130 o C (266 o F). It is normally diluted to less than 10 percent a.i. and shipped frozen for many industrial uses, including water treatment and sanitation of food processing contact surfaces. On-site generation of chlorine dioxide is also available by combining either chlorine gas and sodium chlorite or sodium hypochlorite,

36 POSTHARVEST CHLORINATION: Basic Properties and Key Points for Effective Disinfection 7 hydrochloric acid, and sodium chlorite. As with chlorine gas, the safety hazards associated with the use of chlorine dioxide demand detailed attention to proper engineering controls to prevent or reduce exposure. Violent explosions can occur when chlorine dioxide comes into contact with ammonia compounds. The disinfecting power of chlorine dioxide is relatively constant within a ph of 6 to 10. It is effective against most microbes at concentrations of 3 to 5 ppm in clean water. The need for on-site generation, specialized worker safety programs, and closed injection systems for containment of concentrate leakage and fumes from volatilization make chlorine dioxide relatively expensive for produce applications. Currently, chlorine dioxide is not registered (approved for use by the California DPR) as a postharvest treatment for direct contact with produce. Ozone (O 3 ) Ozone is another strong oxidizing agent used in disinfection of process water, drinking water, and swimming pools. In clean, potable water free of organic debris and soil particulates, ozone is a highly effective sanitizer at concentrations of 0.5 to 2 ppm. Ozone is almost insoluble in water ( g/100mL at 20 o C [68 o F]); its disinfectant activity is unaffected in at a water ph from 6 to 8. Ozone is highly corrosive to equipment and lethal to humans with prolonged exposure at concentrations above 4 ppm. Ozone is readily detectable by human smell at 0.01 to 0.04 ppm. At 1 ppm ozone has a pungent, disagreeable odor and is irritating to eyes and throat. Effective but safe ozone concentrations are difficult to maintain in process water because automated detection systems are not highly reliable. Electrode probes that measure the ORP of the water or colorimetric kits are used to monitor ozone concentrations. Ozone is also highly unstable in water and decomposes to oxygen in a very short time (less than half the activity remains after 20 minutes). In process water with suspended soil and organic matter, the half-life of ozone activity may be less than 1 minute. Maintaining effective concentrations for microbial disinfection by using remote ozone generation and injection into a centralized water system, as is done with chlorine, has proved difficult. Currently, ozone is not registered by the California DPR as a postharvest treatment for direct contact with produce. The recent expert panel recommendation to the FDA supporting GRAS classification of ozone as a disinfectant for foods has opened the door for the produce industry to establish independent affirmation of safety when applied in a manner consistent with good manufacturing practices. Peroxyacetic Acid (CH 3 CO 3 H) Peroxyacetic acid has recently been approved for use on produce by the California DPR. For the treatment of fruit and vegetable surfaces, current formulations combine hydrogen peroxide 11 percent and peroxyacetic acid 15 percent a.i. The labeled rate for surface contact on produce is 80 ppm. After application of peroxyacetic acid for disinfection, produce must be rinsed with potable water. Peroxyacetic acid is a colorless liquid with an acrid odor; as a concentrate it is considered a hazardous substance and a severe irritant if breathed. Sodium Hypophosphite (NaH 2 PO 2 ) Although sodium hypophosphite has been shown to be active against spore-forming microbes known to be resistant to standard levels of chlorine, it has had few performance tests in process water. Currently, it is not registered by the California DPR as a postharvest treatment of produce.

37 POSTHARVEST CHLORINATION: Basic Properties and Key Points for Effective Disinfection 8 Sodium Sulfite (Na 2 SO 3 ) Sodium sulfite has been evaluated as a process water disinfectant. The U.S. FDA prohibits the use of sodium sulfite or any sulfite-generating materials as additives to process or cooling water at any concentration. No food residue or tolerance level is permitted. Ultraviolet Illumination An alternative to chemicals for disinfection of recycled or recirculating process water, ultraviolet light has germicidal activity in wavelengths from 250 to 275 nm (shortwave UV [UV-C]). The effectiveness of UV-C in disinfection depends on maintaining a clean water supply by filtration; high-intensity UV-C systems can kill microorganisms in only a few seconds. RELATED WEBSITES OF INTEREST National Food Safety Database UC Postharvest Outreach Program Water Quality Association Occupational Safety and Health Administration (OSHA) The information in this publication should not be viewed as an authoritative source for current registration status or legal use recommendations of any product. For more information contact the California Department of Pesticide Registration Information Center at (916) To simplify information, trade names of products have been used. No endorsement of named or illustrated products is intended, nor is criticism implied of similar products that are not mentioned or illustrated. The assistance and information provided by Duane Schnabel, Cal/EPA Pesticide Registration Branch, and staff at DECCO Agrichemicals (Monrovia, CA) and Brogdex Co. (Pomona, CA) for portions of this bulletin are gratefully acknowledged. The review and helpful suggestions of Marita Cantwell, Adel Kader, and Linda Harris are also gratefully acknowledged. An electronic version of this publication is available on the DANR Communication Services website at Publication by the Regents of the University of California Division of Agriculture and Natural Resources. All rights reserved. The University of California, in accordance with applicable Federal and State law and University policy, does not discriminate on the basis of race, color, national origin, religion, sex, disability, age, medical condition (cancer-related), ancestry, marital status, citizenship, sexual orientation, or status as a Vietnam-era veteran or special disabled veteran. The University also prohibits sexual harassment. Inquiries regarding the University s nondiscrimination policies may be directed to the Affirmative Action Director, University of California, Agriculture and Natural Resources, 300 Lakeside Drive, 6th Floor, Oakland, CA ; (510) pr-12/97-SB/WS

38 PRINCIPLES OF VERTEBRATE PEST MANAGEMENT By Dave Pehling, W.S.U. Snohomish County Extension Analyst (updated 07/08) Introduction Vertebrate pests, while not as numerous or pervasive as disease or invertebrate problems, can occasionally be a real concern. A pest can be defined as an organism that causes, or is perceived to cause, or is likely to cause economic or aesthetic damage to humans or their property. When attempting to manage a vertebrate pest there are many things you need to consider first. Before beginning any direct control action, such as the use of traps or poison baits, think if there are alternative ways the animals can be managed. First, is control really necessary? There are several variables that should affect your decision. 1. For example,... What kind of animal is it? Positive identification of the pest is essential for effective management. This must often be done by studying the signs left by the animal as most vertebrates are nocturnal or difficult to observe. 2. How much damage might occur without any control? AND What are the benefits of control vs. the cost of damage? In other words, what are the economic or aesthetic thresholds? 4. Is there any aesthetic or recreational value of the species involved, or are they legally protected? This may limit the action you would otherwise take. 5. Finally, What will be the effect of a control program on non-target animals and the environment? Once you ve considered these things, if you still believe a control program is called for, there are usually several options, depending on the pest to be managed. Ideally, what we want to do is eliminate or repel the pest animal or change its bad habits in a way that will not endanger humans, other non-target animals or the environment. Population dynamics and pest management Some pests can be managed indirectly, without resorting to chemicals or traps, by manipulating the habitat. To do this most effectively, one should have a working knowledge of population dynamics or how populations change in relation to the environment. In its simplest form -- each living area has a limited CARRYING CAPACITY for a given species. Each living area or habitat, will hold only a limited number of any given species. Excess population either dies or migrates.

39 The carrying capacity is determined in part by three limiting factors -- FOOD, WATER, and SHELTER. If we can control these factors, especially food and shelter, we can manipulate the population density, even if we do nothing else. Common vertebrate pests & how to manage them Rats and Mice Worldwide, rats and mice are the most notorious of all the vertebrate pests that plague humankind. Of these, the Norway Rat, (Rattus norvegicus) and the House Mouse, (Mus musculus) are the most common. Adult Norway Rats are robust, weighing ounces and are inches total length. The tail is usually shorter than the head and body. Colors range from gray to brown to almost black. The Roof Rat, (Rattus rattus), is the same length but lighter in build and not as widespread as the Norway rat. The tail is LONGER than combined head and body length and the belly is often white. The common House Mouse is another Asian Murine rodent, second only to the rats as a destructive pest. House mice can be distinguished from young rats by their proportionally smaller heads and feet. Outlying areas are likely to have native Deer Mice (Peromyscus maniculatus) rather than the imported House Mice. Deer mice have white underparts of the body and tail. Rats and mice are mostly nocturnal in their habits so an infestation often goes undetected until the rodents become very numerous. By knowing what signs to look for, a rodent problem can usually be caught before it gets out of hand. Rats and mice tend to move over regular routes and usually produce defined runways. These show up particularly well in dusty areas, especially if flour or other tracking powder is sprinkled around likely spots. Outdoors, rats will leave trails through vegetation and dig or gnaw holes around buildings and foundations. Another tell-tail is that rats leave grease smudges when traveling close to a wall, around a beam or through a hole. Finally, fresh rat and mouse droppings which are moist and soft, are a very reliable sign of infestation. CONTROL There are four important steps to effective rat and mouse control. 1. Elimination of shelter or harborage 2. Rodent-proofing structures 3. Elimination of food and water 4. Killing rodents

40 ELIMINATION OF HARBORAGE Elimination of harborage is often overlooked in a rodent control program. Rats in particular like to inhabit woodpiles and stacks of stored material.. Materials that are stored in stacks or piles should be on pallets at least 8 inches off the ground inches is even better. If possible, they should also be 18 inches from adjacent walls and stacked no more than six feet wide, leaving at least a 12 inch aisle between stacks. Dense vegetation and rubbish piles around structures should be reduced as much possible and ornamental shrubs should be pruned away from the ground. Also, avoid planting ground cover such as ivy, that can offer harborage to rats. Finally, spaces under buildings should be blocked off and old burrows filled in. RODENT-PROOFING STRUCTURES Complete rodent-proofing is usually not possible, especially in barns and older buildings, but if approached properly will go a long way towards reducing an infestation. To keep rats out of buildings, any opening they can get their teeth into (that is over 1/2 inch in diameter) must be closed up. Mice can often squeeze through openings as small as 3/8 inch. Be sure to seal up openings around pipes and floor drains and keep the drains tightly covered. Edges subject to gnawing such as door bottoms, should be covered with heavy sheet metal or wire mesh. Place metal rat guards on pipes, wires and other places rats climb. Other openings can be covered with 19 gauge or heavier hardware cloth no larger than 1/4 inch. In severe cases, burrowing under foundations by rats can be eliminated by building an off-set curtain wall of concrete or sheet metal. ELIMINATION OF FOOD AND WATER Elimination of food and water is the third step for effective rat and mouse control. Strict control of food materials is essential in any rodent control program. Be sure all human and animal foods are stored in rodent-proof buildings, rooms or containers. Dispose of garbage and other waste in tightly covered metal cans It s very important not to feed outside pets more than they can eat at one sitting. Be sure to clean up pet droppings -- rats can do very well on a straight diet of feces. Clean up windfall fruits, nuts and ornamental seed pods. Finally, don t scatter food for birds and squirrels. Even if you have a rodent-proof feeding station, birds will often throw seed onto the ground. KILLING EXISTING RODENTS Along with general clean-up and controlling food sources, direct reduction of the infestation is obtained by careful use of rodenticides and traps.

41 Rodenticides NOTE: As of June, 2011, home use rodenticides will be severely restricted. For information, see f There are several effective rodenticides on the market. These are available as concentrates, mixed baits, weather-proof blocks and pre-measured packets. They are all effective and safe to use as long as the label directions are followed. Always read the label before using any pesticide (a pesticide is any insecticide, herbicide, fungicide OR rodenticide). The most widely available rodent poisons are the anti-coagulants, usually containing warfarin, brodifacoum, diphacinone or bomadialone as the active ingredient. There are many brands available. Anti-coagulant rodenticides work by reducing the clotting properties of the blood until the animal painlessly bleeds to death internally, usually after several feedings. Most other types of rodent poisons are either not readily available or contain chemicals highly toxic to humans and animals. Baits containing Warfarin were the most popular of the rodenticides for many years and are still usually effective if used correctly. These materials are relatively non-toxic to humans, pets and stock. An animal poisoned by anti-coagulants may bleed at the nose and mouth, have a bloody stool, have labored breathing, or all three symptoms. Vitamin K1, administered for an extended length of time is the antidote. The problem with Warfarin based rodenticides and other 1 st generation anticoagulants such as diphacinone, is that the rodents must feed almost exclusively on the bait for several days in order for them to kill and a few populations of rats have developed resistance. The more modern 2 nd generation anti-coagulants such as brodifacoum, bromadialone and difethialone are often effective with a single dose. This may make them a bit more hazardous to use if the label is not followed exactly but they are probably more effective than milder poisons where other food sources can not be eliminated. In addition, no U.S. rodent populations have developed resistance to these materials. With some of these chemicals, there is a hazard of secondary poisoning of wildlife and pets if they feed on a number of dead rodents. There are only a few non-anti-coagulant rodenticides available to the public. These contain the ingredients cholecalciferol, bromethalin or zinc phosphide. Cholecalciferol (Vitamin D 3 ) is a calcium-mobilizing chemical that upsets the rodent s blood-calcium level and the animal dies of hypercalcemia. Most other mammals are not as sensitive to changes in bloodcalcium levels so the poison has relatively low to moderate toxicity to most non-target animals. This material is not known to cause secondary poisoning. Bromethalin is another recent addition to the rodenticide shelf. This material is a potent nerve poison that paralyzes and kills rodents within 2-4 days. Zinc phosphide is the oldest of the available non-anti-coagulant rodenticides. This chemical, available under several brand names, is a quick-acting stomach poison that will sometimes kill a rodent within 17 minutes after feeding. Zinc phosphide is quite toxic to all warm blooded animals and must be used with caution. It must not be handled with bare hands as it can be absorbed directly through the skin and care must be taken not to

42 breathe the dust or vapors. Also, it decomposes quickly, especially in damp situations and has a short shelf life (if you can t smell it, it s too old). Fortunately, zinc phosphide is repellent to most animals due to its strong odor and taste which rodents seem to like. There may be a possible problem with secondary poisoning using this chemical since some sources claim that it can remain active in an animal s gut for a couple days after death. (For more extensive information about rodenticide formulations see the University of California publication, RODENTICIDES FOR CONTROL OF NORWAY RATS, ROOF RATS AND HOUSE MICE.) One of the main disadvantages of acute, or quick-kill rodenticides in general is that the target animal will often sample just a small dose of the bait to begin with. Sub-lethal doses of these quick-acting poisons make the animal very sick. After recovering, these animals become bait-shy and very difficult to poison. To overcome this problem, it s best to first pre-bait the area with grain until all the rodents are feeding well, then replace the non-toxic baits with a quick-kill rodenticide in a similar grain base. Since the rodents are used to feeding at these stations, they will gorge on the poison and die. This technique results in good control very quickly and is often more economical when dealing with large numbers of rodents.. With any rodenticide, once control is achieved, it s a good idea to continue with a preventative baiting program using an anti-coagulant. This is especially important on farms and other areas where there is a good chance of reinfestation. Permanent, tamper-proof bait stations placed around buildings will take care of any incoming rodents before they can become a problem. Remember, if there is a lot of other food available or too few bait stations, or not enough bait set out for a long enough time, you will not get good control. To be most effective, bait stations must be placed where the rodents can easily get to them. At the same time, they must be protected from dampness, pets, stock, and children. This can easily be done by placing pans of bait in runways and covering with a board or a box with a hole in each end, For prolonged baiting and outdoor situations, a tamper-proof bait-box can easily be made that will safely present a continuous supply of fresh bait to the pests. Traps can also be used effectively to help control rat and mouse infestations. They are especially useful when poisons are not wanted or to catch bait-shy rodents left after a baiting program. When traps are used for rats, it is most effective to set one or two at least every 15 to 20 feet, the same spacing you d use for bait, wherever there are signs of activity. For mice, place traps every 5 to 10 feet. A "tracking patch" of flour or dust placed along walls is an excellent way to check areas for these pests. The traps should be placed along baseboards facing the wall and near possible entry holes or other cover. When possible, it s a good idea to wire traps to some secure anchor to prevent dying rodents from dragging them off. You may have to try several baits to find what works best in your situation. Whichever attractant you choose, be sure it is fixed securely to the trap so it can not be licked off. Nut-meats, gumdrops or bacon usually work well. Even a wad of cotton can be effective as the rodents like to use it for nesting material. To help ensure a good catch, it's a good idea to place the baited traps UN-SET until the rodents begin taking the bait. Being very cautious by nature, rats will sometimes avoid a trap or strange bait for up

43 to 14 days. For rats, it is usually a good idea to leave the baited traps unset until rodents are feeding on them. Mice, on the other hand, are generally unwary and easily caught right away. The glue-board trap is another kind of trap available for setting in runways and is quite effective. The large size can be used for either rats or mice but rats can sometimes escape with these so fasten them down when possible. In addition, remember that glue-boards do not work well in very cold, wet or dusty areas and captured rodents are often alive and struggling when found. Remember to check sets daily to remove dead rodents and re-set any sprung traps. Wear gloves when emptying the traps to avoid being bitten by fleas and lice. Drop the dead rodents directly into sealable plastic bags for disposal. One of the big advantages of trapping is that the pests don t die in an inaccessible place. With baiting, rodents will sometimes die between the walls and begin to smell in a couple days. If you can locate the odor source, a small hole can be drilled in the wall, 6 inches above the floor and a pint of deodorant or disinfectant sprayed in. This should be repeated between the 2 adjacent studs. Commercial deodorants are the most effective and may be available through hospital supply houses or drugstores. If the odor cannot be precisely located, apply the deodorant in the general area. Hard-to-locate odors can sometimes be pinpointed by releasing a few blowflies in the room. These will soon congregate on the wall at the source of the problem which can then be treated. If left untreated, the odor will usually disappear on its own in about a month. Electronic sonic repellers are often sold in catalogs for rodent control. These units, made by several companies, are said to emit sonic waves which disrupt the rodent s activities and eventually drive them away. When tested under laboratory conditions, none of the devices have been proven effective for ANY pest.

44 FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations William McGlynn Extension Horticultural Food Scientist Use of chlorine bleach for sanitizing equipment and food handling articles: Dilute mixtures of chlorine bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations. When used properly, chlorine bleach can be a very effective method of killing undesirable microorganisms. Processors should be aware, however, that there are regulations concerning the use of this sanitizer. The germ-killing effect in a solution of chlorine bleach and water is due to available chlorine, present as hypochlorite and hypochlorous acid. Federal regulations (21 CFR Part 178) permit the use of sanitizing solutions containing sodium hypochlorite on food processing equipment and food contact articles with the following provisions: Equipment or articles sanitized with the solution must be allowed to drain adequately before contact with food. Solutions used for sanitizing equipment shall not exceed 200 parts per million (ppm) available chlorine. As shown in Table 1, about one tablespoon (1/2 fluid ounce, 15 ml) of typical chlorine bleach per gallon of water is the maximum that should be used for sanitizing food contact surfaces, according to federal regulation. If higher concentrations are used, the surface must be rinsed with potable water after sanitizing. Contact times of one to five minutes are usually sufficient to achieve a thorough kill, depending on chlorine concentration and organic load. Table 1 Amount of chlorine bleach per gallon of water for a given chlorine concentration 1 Amount of chlorine bleach per gallon of water Approximate concentration of total chlorine 2 (ppm) 3 1 teaspoon 65 1 tablespoon fluid ounce 400 1/4 cup 800 1/2 cup /3 cup /4 cup cup Assuming 5.25% sodium hypochlorite in chlorine bleach. 2. Typically present as both hypochlorous acid and hypochlorite ion. 3. ppm = parts per million. Use of chlorine bleach for sanitizing raw fruits and vegetables: In addition to sanitizing food contact surfaces, chlorine bleach solutions may be used for sanitizing raw fruits and vegetables during the washing or peeling process. The federal regulations that apply differ slightly from those for sanitizing solutions given above. The regulations (21 CFR Part 173) specify two conditions for the permitted use of hypochlorite solutions in washing produce: The concentration of sanitizer in the wash water must not exceed 2000 ppm hypochlorite. The produce must be rinsed with potable water following the chlorine treatment. Most operations, unless the produce is very dirty, will not need a sanitizer concentration greater than 200 ppm total chlorine to achieve the desired sanitizing effect. Contact times of one minute or greater are typically sufficient to achieve a thorough kill. The regulations do not specify a permissible residual level of chlorine. Presumably, the fresh water rinse eliminates any potential problem with residual chlorine. As a practical matter, residual chlorine would in most foods produce highly objectionable flavors and odors well before becoming a safety hazard. Food processing in-plant chlorination systems typically produce water for processing with residual available chlorine levels of no more than 0.5 ppm. For container cooling or general washing, residual available chlorine levels of 2 to 7 ppm are commonly used. Typical municipal water systems produce potable water with a residual available chlorine level of 0.25 to 2 ppm. Some considerations when using chlorine bleach as a sanitizer: Any chlorine bleach that is used for making a sanitizing solution, whether for equipment or raw produce, must be of sufficient purity to be categorized as a Oklahoma Cooperative Extension Service Division of Agricultural Sciences and Natural Resources

45 food grade substance. Some commercially available household chlorine bleaches contain fragrances, thickeners and/or other additives not approved for food use. These products are not suitable for making sanitizing solutions. If any chemicals are used to alter or buffer the ph of a sanitizing solution, these likewise should be food grade. And finally, only potable water should be used in making sanitizing solutions. Chlorine bleach has a distinctive, powerful and unpleasant odor. It is an effective sanitizer but can easily damage the quality of processed foods if not used properly. Care should be taken in using chlorinated water for brine or syrup. Even at low levels, chlorinated water may produce undesirable off-flavors in processed foods. This may be a particular problem with syrup or starch solutions since these tend to entrap the chlorine. Heating chlorinated water to typical processing temperatures, 150 to 200 F, prior to formulating the brine, syrup or sauce will minimize potential problems; this amount of heat easily drives off residual chlorine. Chlorine loses its effectiveness quickly in the presence of oil, dirt and organic material. Wash water should be changed when it becomes dirty. For very dirty produce, the best approach is to have an initial washing step to remove excess dirt prior to the sanitizing treatment. Chlorine solutions are by nature highly corrosive; they should not be used on surfaces that are prone to rust. Other sanitizers, such as quaternary ammonia compounds, may often be used on these surfaces. In addition, chlorine solutions are irritating to the skin and the fumes irritate the respiratory tract. These solutions should only be used with adequate ventilation and protective clothing. The effectiveness of chlorine as a sanitizer is determined in large part by ph. This is because when sodium hypochlorite (NaOCl) is mixed with water an equilibrium reaction between hypochlorite and hypochlorous acid (HOCl, the active sanitizing agent) occurs. This reaction occurs as follows: First, the NaOCl dissolves and chemically breaks apart in the water. NaOCl + H 2 O OCl - + Na + + OH - + H + Then, the hypochlorite ion (OCl - ) reacts with the hydrogen ions in the water to form hypochlorous acid. OCl - + H + +OH - HOCl + OH - As seen in Figure 1 below, most of the chlorine is in the form of hypochlorous acid. As the ph drops, another change occurs, resulting in an equilibrium reaction between hypochlorous acid and free chlorine. The chlorine molecules form chlorine gas (Cl 2 ) according to the following reaction: HOCl + H + + Cl - Cl 2 + H 2 O This is a reaction to be aware of since chlorine gas is highly toxic. For this reason, never add acid to a chlorine solution without monitoring its ph. One common source of acid is vinegar - often used as a cleaning aid. Some commercial cleaning agents are also acidic. The chemistry of hypochlorite and water mixtures described above shows that chlorine sanitizing rinses are most effective in an % Undissociated HOCl Cl 2 Figure 1 -- Effect of ph on hypochlorous acid content. HOCl OCl ph Value of chlorine solution acid ph range. The recommended ph range for an effective and safe saniizing solution is 6.5 to 7.5. Solutions with ph values lower than 6.0 are more corrosive; this will shorten the life of treated equipment. Solutions with ph values lower than 5.0 will begin to generate potentially harmful levels of chlorine gas, and solutions with ph values greater than 8.0 quickly lose their effectiveness as sanitizers. High ph values may become an issue if the water used for the sanitizing solution is naturally alkaline (ph > 7.0). It may also be a problem if detergent residues, which are usually alkaline, are left on equipment or food contact surfaces sanitized with chlorine. Be sure to rinse surfaces as well as possible before using a chlorine sanitizing rinse. Chlorine test kits are available to test the level of active chlorine present in a solution. These commonly involve a color change. Some tests employ strips of paper treated with chemicals that change color based on the chlorine concentration and some employ liquid reagents that change color when added to a chlorine solution. In either case, the resulting color is compared to a standard chart or read by a simple color meter to give a measure of active chlorine present in solution. These test kits are available from scientific supply houses and/or sanitizer supply companies. Many kits have a limited range of measurable chlorine concentrations, often with an upper limit of ppm. In these cases, higher chlorine concentrations may be measured by diluting the test sample as needed and using the dilution factor to figure the actual chlorine concentration. References Troller, J.A. "Cleaning and Sanitizing," Chapter 5 in Sanitation in Food Processing, Academic Press, New York, NY, pp , White, G.C. Handbook of Cholorination, 2nd ed. Van Nostrand Reinhold, New York, NY, pp , National Food Processors Association. "Food Plant Sanitation, "Chapter 5 in Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation, 6th ed. A Gavin and L.M. Weddig (Ed.), The Food Processors Institute, Washington D.C., pp , Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Samuel E. Curl, Director of Cooperative Extension Service, Oklahoma State University, Stillwater, Oklahoma. This publication is printed and issued by Oklahoma State University as authorized by the Dean of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of 73 cents per copy. MHG

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53 1/19/2015 OPPIN: Details for Pesticide Labels Pesticides US EPA Pesticide Product Label System You will need Adobe Reader to view some of the files on this page. See EPA's PDF page to learn more. Provided below is the information for the Product/Registration number selected. To view a product label, select a Product that is listed in the Labels tab. Details for PUMA EPA Registration Number: Company Name: CLOROX CO., THE Division Name: C/O PS&RC Address: Po Box: 493 City, State Zip: PLEASANTON, CA Current State (Date):Active Registered (JANUARY 12, 2011) Alternate Name(s): CONCENTRATED CLOROX GERMICIDAL BLEACH1: CLOROX GERMICIDAL BLEACH2: CLOROX REGULAR BLEACH1: CLOROX MULTI PURPOSE BLEACH1: CONCENTRATED CLOROX MULTI PURPOSE BLEACH1: CLOROX DISINFECTING BLEACH1: CONCENTRATED CLOROX DISINFECTING BLEACH1: CONCENTRATED CLOROX REGULAR BLEACH: Labels and Amendments Labels and Amendments Go 1 11 of 11 EPA Reg. No. Product Name Approved Date PUMA December 17, PUMA August 04, PUMA April 01, PUMA September 20, PUMA August 01, PUMA March 20, PUMA February 13, PUMA December 22, PUMA September 21, PUMA April 27, PUMA January 12, of /2

54 " Log Sheet of _ SAMPLE LOG SHEET & CHAIN OF CUSTODY 'i~ PROFESSIONAL SERVICES ENVIRONMENTAL MONITORING, INCORPORATED ENVIRONMENTAL CONSULTANTS... ANALYTICAL LABORATORIES POBox Norton. Virginia rcllent:. i*contact CUSTOMER INFORMATION Shaded Areas LAB INFORMATION White Areas BILlING_ CITY'... *PARAMETEP {ANALYSIS REQUESTED) STATEIZIP 1*COLLECTED BY (print) COLLECTOR(S) SIGNATURE(S) f'o"~~~ j. o )i.. z: o I TURN-AROUND (circle): 2 Day 3 Day 5 Day 10 Day Regular (Working Days) (Working Days) (Working Days) (Working Days) (15 WOrking Days) ~ Additional Cost May Apply - Any TAT Not Specified Will Be Regular 'it..... SAMPLES WILL BE DISPOSED *SITEID: I ac OF IN ACCORDANCE WITH tt ~~j:)~~i~llnstructions CLIENT PROJ. NO. EMI PROJECT " 3...'"'.,."~...,.,..cl:J~d:! EMI's TERMS & CONDITIONS Requirements & Comments '~~~I'd,i, iri MANAGER OR RETURNED TO CLIENT OR * EMI PROJECT NO.: Archive for months _U J: o~ o :;; h o 0 u en s: 0'" z.. 'C~~::~~~!~~LE : 0 "'"...".. Uv J: J: Z EMI No. EMI SAMPLE # CO~~:b~ED M:I~C~ED '" v. w, t i.., ',,, Itf\ Ii. 'F Aii}!Ml I ;;xi if' in,iui 'n1!,"j III!! i,i' W T ';;IJII!!I. ~. ;;;','" :ih ",. 'it ',,' ", "'~: C;>;O(.'.i' -«: t,,(. 1<)' :. It" i' jii Ar~, I"Y i i :::c"i..) F'" "r,':;'i 'll 'P it. i!i'ii'ill.i'::i1 "\", itw..) bit,. 'iz.,y1!i!t;~ii'.,.,.. ',Ii i.t \i.. F' 'i ~. i"!ij;!i!j~i.: L'.2 c z ~,~ '. f' :)JJ -: 1Ft }',ill" <,\'; ~ :1; /. j " < Hazard Information: (Circle) Non Hazard Flammable Skin Irritant Poison B Unknown. I by (sign) -""..,.""" 'Received By (Sign) by (sign) -ua'."iime 'Received By (Sign) A_port to be IM.!nt (It ~jfferent than.;'.. """,,;1 rr ;;;,' + QA Review: Anomaly Report Required: )W InformaUOn): by (sign) Oa1e1Time 'Received By (sign) Relinquished by (Sign) ua,,,,,,,,',,, Received By (sign) NAME: ADDRESS: iii} 'METHOD OF SHIPMENT TO LAB (clrde) 1 ITemperature of Cooler upon Receipt by Lab '.ISMAIL UPS FED. EX. EMf.OIRECT EMI"'CKUP PERSONAL DEUVERY OTHER Ptl Meter # BIN. STATEIZIP *;, 'k No. of Containers, '" H,e"+ CustoMer to wl't'r.::"'" all shaded categories, use additional forms if necessary Additional Remarks: EMI 30,Revised 7112) WHI - EMI YELLOW - REPORT CRESCENT PRINTERY, LTD. (276) 'CITY: x', I,."