Self-audit and Corrective Action Checklist.xlsx
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Date:Farm Name:
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Food Safety Manager Signature:YesNoN/A
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Management Responsibility
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A food safety policy is in place
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There is a designated manager and alternate responsible for food safety
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A disciplinary policy is in place
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Food Safety Plan
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There is a written Food Safety Plan
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The Food Safety Plan has been reviewed this year
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Documentation & Recordkeeping
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Procedures, policies and records are in place to meet the standards in the Food Safety Plan
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Documentation is readily available for inspection
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Documentation is retained for a minimum of two years
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Worker Education and Training
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All personnel are trained in the food safety policy and plan, correct hand-washing, food safety procedures, sanitation and personal hygiene appropriate to their job responsibilities -Use all applicable sections of your plan for taining material
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There is an up to date food safety training log
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Traceability
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Trace back and trace forward records are up to date
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Recall
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There is a written recall program and a mock recall has been performed
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Corrective Actions
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Any corrective actions taken are documented on this form and on appropriate logs.
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Worker Health/Hygiene and Toilet/Handwashing Facilities
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There are written policies in place for Worker Health and Hygiene Practices
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Operation’s hygiene policies apply to all employees, contractors, visitors, buyers, product inspectors, and auditors
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Toilets and hand washing facilities are cleaned and stocked
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Where needed there are cleaning records
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Hand washing signs are posted at every hand washing station
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Potable drinking water is available to all personnel
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First aid kits are available to all personnel
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Agricultural Chemicals /Plant Protection Products
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Use of agricultural chemicals follows label directions.
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Regulated agricultural chemicals are applied by trained, licensed or certified application personnel, as required by state regulation - license # and Expiration date on record
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Field History and Assessment
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There is a written risk assessment of land use history and adjacent land use including equipment and structures.
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There is a farm map that has been reviewed/revised this year
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Agricultural Water YesNoN/A
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A water system description is in the food safety plan and there is a map of water systems.
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A water system risk assessment has been completed and documented in the food safety plan.
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There is a water management plan in place to mitigate risks associated with the water system. Water testing has been performed according to the plan and corrective action has been taken where necessary.
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Records of water tests are on file for the current year.
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Animal Control
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There is a written risk assessment for wild and domestic animals in the field, and food handling and storage areas. There are policies in place for managing any associated risks.
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Monitoring for animal activity and pests is recorded on the Pre-Harvest Risk Assessment Log.
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If needed only non-toxic pest control devices are used inside the packing house or storage facility. Baited traps are kept outside the food handling buildings. A Pest Contol Log is kept if necessary.
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Soil Amendments
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Manure is used according to the policies in the Food Safety Plan.
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Manuse use is recorded
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Vehicles, Equipment, Tools and Utensils
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There is a list of all equipment used in harvesting and packing with surfaces that may contact food.
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There is a cleaning schedule and record for all this equipment.
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Cleaning agents are labeled food safe and used according to label instructions.
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Workers are trained to check this equipment for contamination from chemicals, glass, wood, or brittle plastic before use.
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Equipment cleaning and sanitizing operations are conducted away from the product.
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Trash
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Trash and waste in the field, food handling areas and around the buildings is managed to prevent attracting pests and contaminating product.
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Pre-harvest Assessment
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A preharvest risk assessment is performed for each field.
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Water/Ice for Harvesting and Field Packing
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If water or ice is used in harvesting or packing produce the procedures for use are documented in the food safety plan.
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Containers, Bins and Packaging Materials
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Cleaned harvest containers and packaging are stored off the ground, protected from contamination.
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Harvesting buckets and bins comply with the policy for acceptable harvesting containers.
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Personnel are trained not to use harvest containers for non-harvest purposes unless they are labeled for that use.
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Field Packing and HandlingYesNoN/A
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Workers are trained to know the difference between sound and damaged product and they know what to do with culls.
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Workers are trained that product that contacts the ground shall not be harvested unless it normally grows in contact with the ground.
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Workers are trained to watch for contamination while harvesting such as animal droppings, broken glass or chemicals.
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Vehicles used to transport harvested product are cleaned and in good repair before use.
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Raw Material Sourcing
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There is a current list of all of suppliers for all raw materials.
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Facility, Equipment, Tools
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The packing area is designed, constructed and maintained in a manner that prevents contamination of produce. There is a cleaning record for this area including floors, drains, walls, ceilings and other surfaces that may pose a source of product contamination.
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Cleaning equipment and tools are clean, in working order and stored properly away from product handling areas.
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Adequate lighting shall be provided in all areas.
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Coolers are fitted with a temperature gage and a log is kept.
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Cooling equipment is in clean and in good condition and is not a source of product contamination.
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Packing and Handling
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Harvested and packaged product is protected from contamination.
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Workers are trained to handle product with care so it does not become contaminated during harvesting, packing, loading or unloading.
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Chemicals, including cleaning and maintenance compounds are stored in an area separate from harvested produce.
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Storage
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Adequate space is maintained between rows of stored materials to allow cleaning and inspection.
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Packaging is stored off the ground and protected from contamination.
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Equipment and Utensil Construction
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All food contact equipment, tools and utensils are designed and made of materials that are easily cleaned and maintained.
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Temporary Repairs
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Any temporary or permanent repairs on food contact surfaces are constructed of food-grade material.
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Transportation
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Workers are trained to check the cargo area of transport vehicles for cleanliness before any product is loaded.
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Transporter check and cleaning is recorded.
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Corrective Action Report
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ProblemCorrective/Preventative Action TakenDate
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