Part 3 Packing or Processing Facilities

Transcription

1 Part 3 Packing or Processing Facilities Receiving (10 pts.) Washing/Packing Line (105 pts.) Packing House Worker Health & Hygiene (20 pts.) Packing House, General Housekeeping (115 pts.) Pest Control (30 pts.) Traceability (10 pts.) 290 Total Points

2 3-1 Receiving Products that are transported from the field to packing house in both bulk and packed, must be protected from microbial contamination. 5 Points

3 3-2 Receiving Harvested product must be properly stored and/or handled after delivery to the packing facility 5 Points

4 3-3 Washing/Packing Line Source water used in the packing operation is potable 15 Points Record: Potable Water

5 Water Supplied for Processing is Potable: (Attach water test)

6 3-4 Washing/Packing Line The temperature of the processing water is maintained at temperatures appropriate for the crop 10 Points Document: Thermometer Log

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9 3-5 Washing/Packing Line Processing water is treated with approved water disinfectant at sufficient concentration to maintain water quality and to prevent cross-contamination. 10 Points Document: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log

10 3-5 Washing/Packing Line Cont Chlorine is the treatment of choice for many, concentrations depend on commodity, more later Total Cl = Free Cl + Bound Cl ppm Total Chlorine -or- 3 5 ppm Free Chlorine > Swimming Pool Water > ~1 tbl sp/gallon water 10 Points Document: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log

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12 3-6 Washing/Packing Line Water contact surfaces are cleaned and sanitized on a regular basis 10 Points

13 3-7 Washing/Packing Line Cont. Sanitizing treatments are monitored, as appropriate for the commodity Crop Total Chlorine Concentration (ppm) Apples Asparagus Melons Leafy Greens Tomatoes, Peppers PointsDocument: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log

14 3-7 Washing/Packing Line Cont. Some growers, such as organic producers, may want to minimize or avoid use of sodium hypochlorite. Here is a list of some other options. Disinfectants for Organics Approved Restricted SPECTRUM (FMC Corporation) Tsunami 100 (Eco Lab, Inc.) VigorOx 15 F&V (FMC Corporation) VigorOx Citrus XA (FMC Corporation) Vigor Ox Liquid Sanitizer and Disinfectant (FMC Corporation) Peraclean 5 (Degussa Corporation) 10 Points Document: Produce Disinfection Log & Storage Temperature and Refrigeration Equipment Log

15 Water Treatment Record Logs Doc 3-4

16 3-8 Washing/Packing Line Maintain cleaning logs of food contact surfaces Doc Points Document: Packing House and Storage Facility-Daily Inspection Log

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18 3-9 Washing/Packing Line Product flow zones are protected from sources of contamination 10 Points

19 3-10 Washing/Packing Line Water or ice can be used to remove field heat from commodities such as broccoli Water used for cooling or to make ice must be potable 15 Points Record: Ice Sanitation Log

20 3-11 Washing/Packing Line Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions 10 Points Record: Ice Sanitation Log

21 (Attach water test) Rec 3-10

22 3-12 Packing House Worker Health & Hygiene Break room and eating areas must be kept clean and in an area away from the production line. 10 Points

23 3-13 and 3-14 Packing House Worker Health & Hygiene There should be a written policy that refers to wearing of hair and/or beard nets and the wearing of jewelry This SOP or policy must be followed by everyone, including visitors 5 Points Procedure: Please Note Hairnet Policy

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25 3-15 Packing House General Housekeeping Only food grade approved lubricants can be used in machinery used to pack produce. Lubricant containers must state that they are an approved food grade lubricant and that they meet applicable FDA standards 10 Points Record: Packing House and Storage Facility-Quarterly Inspection Log

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27 3-16 Packing House General Housekeeping Food grade and non-food grade lubricants must be stored separately either in separate rooms to prevent misuse or accidental use of the products. 10 Points

28 3-17 Packing House General Housekeeping The grounds in the immediate vicinity of the packing facility should be kept clear of waste, litter and reasonably free of standing water Garbage receptacles and dumpsters need to be maintained and emptied on a regular basis 5 Points

29 3-18 Packing House General Housekeeping All floor drains must be free of obstructions to prevent pooling of water NO standing water 5 Points

30 3-19 Packing House General Housekeeping All receptacles/dumpsters that are located outside and located sufficiently close to the facility entrances must be closed The area surrounding the garbage receptacles/dumpsters must be maintained in a clean and orderly manner 5 Points

31 3-20 Packing House General Housekeeping If packing facilities are intended to be enclosed, close doors during non-work hours Doors that are used for forklift or foot traffic and are left open during normal working hours are considered part of the normal packing operation and this is acceptable. 5 Points

32 3-21 Packing House General Housekeeping The packinghouse interior must be clean and maintained No evidence that dirt has accumulated over time and been ignored on walls, ceilings and equipment 5 Points

33 3-22 Packing House General Housekeeping All floor drains are free of obstructions to prevent water build-up and harboring of pests 5 Points

34 3-23 Packing House General Housekeeping Pipes, ducts, fans and ceilings which are over food handling operations are clean 5 Points

35 3-24 Packing House General Housekeeping All glass material that is in the product flow zone must be protected in case there is a breakage Shatter proof bulbs, a protective sleeve around the bulbs or covers that will protect the bulb 10 Points

36 3-25 Packing House General Housekeeping Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains or a sufficient distance 10 Points

37 3-26 Packing House General Housekeeping There is a policy describing procedures which specify handling of finished product which is spilled or comes into contact with the floor Policy 15 Points Procedure: Sanitation Unit Spill or Leak Log

38 Log sheet not required, but the Policy regarding spills is

39 3-27 Packing House General Housekeeping Packing containers must be new or sanitized prior to use 10 Points Document: Packing House and Storage Facility-Quarterly Inspection Log

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41 3-28 Packing House General Housekeeping Pallets must be clean and in good condition There should be no foreign material present on the pallets while being used 5 Points

42 3-29 Packing House General Housekeeping Packing containers should be stored and properly covered to prevent the possibility of contamination from birds, rodents and other outside elements. 10 Points

43 3-30 Pest Control Keep all storage devices (boxes, packing bins) organized and so that animals and pests are excluded during storage 10 Points Document: Pest/Rodent Control Log

44 3-31 and 3-32 Pest Control There is an established pest control program for the facility Record all applications and keep the records Make sure that service reports are available to review. 10 Points Document: Pest/Rodent Control Log

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46 3-33 Pest Control Interior walls, floors and ceilings are well maintained and are free of major cracks and crevices 5 Points

47 3-34 Traceability Good record keeping is the core to an effective traceability and recall system. Either paper or electronic records are acceptable, but either format needs to be complete, legible, and easy to access. 10 Points Document: Traceability Checklist Log