SQF Checklist: Primary Plant Production - Edition 9


SQF Checklist: Primary Plant Production - Edition 9

    18.1 Premises - Exterior, Buildings, and Interior

    18.1.1 Premises Exterior The location and construction of the premises and building shall ensure that: The methods and responsibilities to maintain a suitable exterior environment shall be documented and implemented. These include:

    18.1.2 Growing Areas The inspection/quality control area shall be provided with facilities that are suitable for examination and testing of the type of product being handled/packed (refer to 2.4.4 for internal lab requirements). The inspection area shall: Lighting and light fixtures in product handling areas, inspection stations, ingredient/ input and packaging storage areas, and all areas where the product is exposed shall be:

    18.1.3 Insect and Pest Proofing External doors, including overhead dock doors in food handling areas used for product, pedestrian, or truck access, shall be designed and maintained to prevent pest entry by at least one or a combination of the following methods:

    18.2 Equipment and Maintenance

    18.2.1 Product Handling Equipment and Utensils The methods and responsibility for purchasing and specifications development for equipment and utensils shall be documented and implemented. The methods shall ensure that equipment and utensils:

    18.2.2 Equipment Maintenance and Repair The methods and responsibility for the maintenance and repair of equipment and buildings and facilities shall be documented, planned, and implemented in a manner that minimizes the risk of product, packaging, or equipment contamination. The methods shall ensure:

    18.2.3 Maintenance Personnel and Contractors

    18.2.4 Calibration The methods and responsibility for calibration and re-calibration of chemical application, measuring, testing, and inspection equipment used in growing and harvesting processes or to demonstrate compliance with customer specifications shall be documented and implemented. The methods shall ensure:

    18.3 Cleaning and Pest Prevention

    18.3.1 Pest Prevention The methods and responsibility for pest prevention shall be documented and effectively implemented. The pest prevention program shall: Pest contractors and/or internal pest controllers shall:

    18.3.2 Cleaning The methods and responsibility for cleaning of the product handling equipment and environment shall be documented and implemented. Cleaning procedures and schedules shall include: Detergents and sanitizers shall be suitable for use in a food handling environment, labeled according to regulatory requirements, and purchased in accordance with applicable legislation. The organization shall ensure:

    18.4 Personnel Practices, Hygiene, and Welfare

    18.4.1 Personnel Practices A documented and implemented procedure for personal hygiene and personnel practices shall ensure that personnel engaged in the handling of product use appropriate personal hygiene practices. The procedure shall include instructions that: Personnel who are known to be carriers of infectious diseases that present a health risk to others through the packing or storage processes shall not engage in growing, product handling, or harvesting and packaging operations. Procedures and responsibilities shall be in place that specify the handling of product and/or product contact surfaces that have been in contact with or exposed to blood or other bodily fluids. Personnel with exposed cuts, sores, or lesions shall not be engaged in handling product or product contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a suitable waterproof and colored dressing.

    18.4.2 Sanitary Facilities and Handwashing Toilet and handwashing facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. The following shall be considered: Personnel shall have clean hands, and hands shall be washed by all personnel, contractors, and visitors:

    18.4.3 Protective Clothing

    18.4.4 Visitors All visitors, including management personnel, shall be required to adhere to site personnel practices and specifically:

    18.4.5 Personnel Amenities (change rooms, toilets, lunchrooms/breakrooms) Personnel facilities shall be supplied with appropriate lighting and ventilation and provided to enable personnel and visitors to: Areas for meal breaks shall be designated and located away from food contact/ handling zones and harvesting equipment. These areas shall be:

    18.5 Harvesting and Packaging Practices

    18.5.1 Growing and Harvesting Operations All personnel engaged in any food handling operations shall ensure that products and materials are handled and stored to prevent damage or product contamination. They shall comply with the following operational practices: Personnel conducting harvesting and packaging activities shall ensure that utensils, personal effects, and inputs/materials used do not pose a food safety risk to products. These can include procedures that: Personnel conducting harvesting activities shall ensure product is not contaminated during the harvesting process. Work instructions and training shall include the following practices:

    18.5.2 Foreign Material, Glass, and Other Hazard Control The methods and responsibility for prevention of foreign matter and glass contamination shall be documented and implemented. Procedures and resulting records shall ensure:

    18.5.3 Receiving and Shipping Personnel conducting receiving activities shall ensure agricultural inputs, packaging materials, and product are not contaminated during the unloading process. Work instructions and training shall include the following: Personnel conducting loading and transporting of harvested product shall ensure that product integrity is maintained. Work instructions and training shall include the following:

    18.6 Water Management

    18.6.1 Water Supply The use of non-potable water shall be controlled so that:

    18.6.2 Water Management Plan A water management plan describing the methods and responsibilities for managing the different types and uses of water at the site shall be documented and implemented. The plan shall include:

    Control measures may include: Water used for washing and treating product, cleaning of product contact surfaces, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include:

    18.7 Storage

    18.7.1 Ambient/Dry Storage The responsibility and methods for ensuring proper storage of inputs, packaging, and finished product shall be documented and implemented. The methods shall ensure:

    18.7.2 Controlled Temperature and Atmosphere Storage Chilling, cold storage, and controlled atmosphere storage facilities shall ensure the following design and construction standards are maintained:

    18.8 Fertilizers, Agriculture and Hazardous Chemicals, and Soil Amendments

    18.8.1 Storage of Agricultural Chemicals, Soil Amendments, and Toxic Substances Chemical storage locations shall: The site shall dispose of unused chemicals and empty containers in accordance with regulatory requirements and ensure that:

    18.8.2 Purchasing Chemicals

    18.8.3 Soil Amendments The methods and responsibilities for soil amendment preparation and/or treatment shall be documented, implemented, and designed to prevent contamination of product. The procedures or work instructions shall outline how to treat manure and other untreated organic fertilizers ensuring: The methods and responsibility for soil amendment applications shall be documented and implemented to ensure organic soil amendment applications are timed to pose minimum risk to product safety including:

    18.8.4 Agricultural Chemicals The person making decisions on chemical applications shall: Records of all chemical applications shall be maintained and include:

    18.9 Waste Disposal

    18.9.1 Waste Management

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