Harvest Checklist

	B	C	D	E	F	G	H	I	J
1	Harvest Checklist:	Pre-harvest and Active Harvest Risk Assessment			Corrective Action Log
2	Checklist Item	Yes	No	Corrective Action Example (if checked red box)	Time	Location	Incident	Action Taken	Initials

3	1. Pre-Harvest Checklist
4	Potable water available for drinking and hand washing			Handwashing station and/or drinking water refilled with potable water.
5	All toilets and field sanitation facilities are clean			Ensure all toilets are properly located, stocked, and cleaned according to SOPs. Ensure all field sanitation and handwashing sinks are clean, in accordance with SOPs. Record any corrective actions taken before proceeding with harvest.
6	Evidence of unauthorized entry in crop area			Inspect and isolate any areas of contamination due to unauthorized entry and/or implement a “No Harvest Buffer Zone” as needed.
7	Evidence of crop damage by animals			Inspect and isolate any areas of contamination due to signs of eating, peeing, or feces until remediated according to Pest/Intrusion SOP (refer also to Best Practices for Hawai'i School Gardens - UH CTAHR, pgs 11-14). Implement a “No Harvest Buffer Zone” as needed. Record any pest intrusion and/or damage by animals and any corrective actions taken. Remove any pests such as rats or slugs
8	Evidence of physical contamination			Inspect and isolate areas of contamination according to SOPs (refer to Best Practices documents). Implement a “No Harvest Buffer Zone” or suspend harvesting as necessary. Record any physical contamination and any corrective actions taken before continuing with harvest.
9	Any nessary corrective actions taken and recorded?			Take necessary corrective action (and record) until issue(s) resolved. Proceed with harvest accordingly.
10	2. Harvest Checklist
11	Harvesting containers are cleaned and sanitized			Wash, rinse, and sanitize all harvest containers according to Cleaning and Sanitizing SOP.
12	Harvesting equipment is clean and in good conditions			Wash, rinse, and sanitize all harvest equipment according to Cleaning and Sanitizing SOP. Do not use equipment that is broken, or in poor condition.
13	Everyone who is harvesting is healthy			Remove the sick person from the harvest / production area and record in the Incident Log according to SOP.
14	Everyone has washed their hands			Ensure everyone has washed their hands, re-training as necessary according to SOPs.
15	Visible dirt on product removed in the garden, produce or prep washing station prior to delivery in the cafeteria			Follow SOP for washing produce. Record any needed corrective actions.
16	3. Post-Harvest Checklist
17	Harvesting containers are cleaned and sanitized and returned to their designated location.			Wash, rinse, and sanitize all harvest containers according to Cleaning and Sanitizing SOP and return to their designated location.
18	Harvesting equipment is cleaned, dried and stored in their designated location			Wash, rinse, and sanitize all harvest equipment according to Cleaning and Sanitizing SOP, returning to designated locations Discard any equipment that is broken, or in poor condition.
19	Everyone has washed their hands (at least 20 sec)			Ensure everyone has washed their hands, re-training as necessary according to SOPs.
20	4. Pre-packing Checklist
21	All surfaces washed and sanitized			Wash, rinse, and sanitize all food contact surfaces, following SOPs. Record any necessary corrective actions taken.
22	Packaging containers are clean and stored off the ground			Wash, rinse, and sanitize all packing containers according to Cleaning and Sanitizing SOP, returning to designated locations Discard any equipment that is broken, or in poor condition. Record any necessary corrective actions taken.
23	Produce handlers have washed their hands			Ensure everyone has washed their hands, re-training as necessary according to SOPs.
24	5. Produce Prep/Washing Station Cleaning
25	All surfaces washed and sanitized (if applicable)			As applicable, wash, rinse, and sanitize all food contact surfaces, following SOPs. Record any necessary corrective actions taken.
26	Floors Cleaned (if aplicable) and no standing water			Sweep and mop floors, removing any food debris, following best practices and SOPs.
27	Trash and cull bins are emptied			Empty trash and cull bins, following best practices and SOPs.
28	Washing and cleaning supplies are stocked			Stock available supplies. Record and report any needed supplies.
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30	COMPLETED BY (NAME)
31	DATE
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