Audit Report # 00517 Created by Jessica Macon on Oct 4, 2012 4:38:53 PM Last Comment Number 00517 Document Links 2012 Westside Produce Level 2 Initial Audit # 01421 [rev. 1] (Approved) Company Information Company ID 637166 Company Name Westside Produce Address 1 P.O. Box 7 Address 2 785 12th Street City Firebaugh State/Province California Postal Code 93622 Country UNITED STATES Certification Body Information CB Name SCS Global Services Country UNITED STATES Phone 510-452-8000 Website SCS Global Services Audit Information Audit Reference 01408 Audit Type Certification Facility Audit Level 2 Audit Status Completed Lead Auditor Heena Patel Date Audit Started Aug 14, 2012 1:10:00 PM Aug 14, 2012 8:10:00 PM UTC Audit Rating G - Good Secondary Auditor(s) SQFI Audit Score 91 Date Audit Finished Aug 15, 2012 1:10:00 PM Aug 15, 2012 8:10:00 PM UTC s
Opening Meeting People Present at the Opening Meeting (Please list names and roles in the following format Name: Role separated by comas) Garrette Patricio: Vice President/SQF Practitioner, Steve Patricio: President Closing Meeting People Present at the Closing Meeting (Please list names and roles in the following format Name: Role separated by comas) Garrette Patricio: Vice President/SQF Practitioner, Steve Patricio: President Facility Description Auditor Description of Facility (Please provide facility description include # of employees, size, production schedule, general layout, and any additional pertinent details The operation is seasonal. There are about 18 to 20 workers employed by the company during the season. The melons (honeydew and cantaloupes) are field packed and received at the facility. Products are inspected for quality on a random basis by opening boxes. Products are cooled via forced air cooling system in the cooler to remove field heat and stored in the cooler prior to distribution. Auditor Recommendation Auditor Recommendation
2.1.1.1 Management Policy (2) (M) Senior management shall prepare and implement a policy statement that outlines as a minimum: the organization's commitment to supply safe food; the methods used to comply with its customer and regulatory requirements and continually improve its food safety management system; and the organization's commitment to establish and review food safety objectives. Senior management has prepared and implemented a policy statement that outlines as a minimum a) organization's commitment to supply safe food, b) the methods used to comply with its customer and regulatory requirements and continually improve its food safety management system, c) and the organization's commitment to establish and review food safety objectives. 2.1.1.2 Management Policy (2, 3) (M) The policy statement shall be: signed by senior management; made available in language understood by all staff; and displayed in a prominent position and effectively communicated to all staff The policy statement is signed by the President and made available in Spanish and English. The policy statement was displayed in a prominent position and effectively communicated to staff. The Cooler Manager was interviewed and he was able to describe the content of the statement. The policy statement in English and Spanish is displayed on the employee bulletin board in the employee break room. In addition, training records showed that all new hires and workers had read the policy statement. 2.1.2.1 Management Responsibility (1, 2) (M) The organizational reporting structure describing those who have responsibility for food safety shall be defined and communicated within the organization. The organizational reporting structure is documented. The reporting structure describes each position that has responsibility for food safety. The document provides a snapshot of how positions interact and share responsibility for food safety. Garrett Patricio, the Vice President/SQF Practitioner reports to Stephen Patricio, the President of the company. Brandy Nunez, the Cooler Manager and Quality Advisor and VP of Sales and Marketing report to SQF Practitioner. All cooler employees report to Cooler Manager and Quality Advisor. All administrative and sales personnel report to VP of Sales and Marketing. 2.1.2.2 Management Responsibility (1, 2) (M) The senior management shall make provision to ensure fundamental food safety practices are adopted and maintained.
The senior management has ensured that food safety practices have been adopted. Based on the observation, an environment exists in which employees are encouraged to report food safety problems if they exist. 2.1.2.3 Management Responsibility (2) (M) The senior management shall ensure adequate resources are available to achieve food safety objectives and support the development, implementation, maintenance and ongoing improvement of the SQF System. The senior management has provided sufficient resources to achieve the food safety objectives and to support the on-going maintenance and improvement of the SQF System. The President and the SQF Practitioner were interviewed and according to them, the process has been the same for many years, but adequate resources are provided to maintain the program. 2.1.2.4 Management Responsibility (2) (M) The senior management shall designate an SQF practitioner for each site with responsibility and authority to oversee the development, implementation, review and maintenance of the SQF System, including food safety fundamentals outlined in 2.4.2, and the food safety plan outlined in 2.4.3, to take appropriate action to ensure the integrity of the SQF System, communicate to relevant personnel all information essential to ensure the effective implementation and maintenance The SQF Practitioner is designated by the organization. The SQF Practitioner has the responsibility and authority to support the development, implementation, maintenance, and ongoing improvement of the SQF system. The organizational chart was verified by the senior management and a brief description of job responsibility was documented, which provided a snapshot of how positions interact and share responsibility for food safety. 2.1.2.5 Management Responsibility (2) (M) The SQF practitioner shall be employed by the supplier as a company employee on a full-time basis, hold a position of responsibility in relation to the management of the supplier's SQF System, have completed a HACCP-based training course and be competent to implement and maintain HACCP-based food safety plans, have an understanding of the SQF Code level 2 and the requirements to implement and maintain SQF Systems relevant to the supplier scope of certification.
The SQF Practitioner is employed by the supplier as a company employee on a full-time basis, holds a position of responsibility in relation to the management of the supplier's SQF System and has completed a HACCP-based training course. The SQF Practitioner was interviewed and he was competent to implement and maintain HACCP-based food safety plan, and had an understanding of the SQF code level 2 and the requirements to implement and maintain SQF Systems relevant to the scope of certification. 2.1.2.6 Management Responsibility (2) (M) The responsibility for establishing and implementing the training needs of the organization's personnel to ensure they have the required competencies to carry out those functions affecting products, legality, and safety shall be defined and documented. A training program is documented. Responsibility for establishing and implementing the training needs of the organization has been defined and documented. SQF system training is provided by the SQF Practitioner. The SQF Practitioner has attended a 2 day training class on implementing SQF Systems. He has also taken a one day HACCP training course in Good Agricultural Practices, provided by SCS. He is planning to attend a 2 day course on HACCP in September 2012. In addition, training is also provided by the Cooler Manager and Consultant on GMPs. 2.1.2.7 Management Responsibility (2) (M) All staff shall be informed of their responsibility to report food safety problems to personnel with authority to initiate action. All staff has been provided training by the Consultant or SQF Practitioner. Training records were maintained and reviewed. Receiving and shipping personnel were interviewed and they were aware of their responsibilities and explained the product handling procedures. Staff report food safety problems to SQF Practitioner or Cooler Manager if there are any issues. 2.1.2.8 Management Responsibility (2) (M) Job descriptions for those responsible for food safety shall be documented and include provision to cover for the absence of key personnel. Job descriptions for those responsible for food safety were documented and included provision to cover for the absence of key personnel. Workers were interviewed on a random basis and were aware of their responsibilities. 2.1.2.9 Management Responsibility (2, 3) (M) The senior management shall establish processes to improve the effectiveness of the SQF System to demonstrate continuous improvement.
Continuous improvement processes were documented and implemented. Emphasis has been provided in the employee training program. 2.1.3.1 Food Safety Management System (2) (M) A food safety manual shall be documented and maintained in either electronic and/or hard copy form. It shall outline the methods the organization will use to meet the requirements of this Standard, be made available to staff and include a summary of the organization's food safety policies and the methods it will apply to meet the requirements of this standard, policy statement and organization chart, the scope of the certification, include a list of the products covered under the scope of certification. The food safety manual is kept locked in the file cabinets. Employees were interviewed on a random basis and they were aware of the food safety manual. There was evidence that the food safety manual has been maintained and implemented. All documented procedures applicable to the SQF, Level 2 program are accessed from the common server and these procedures are protected by username and password. The manual included organizational chart and other procedures and documentation necessary to support the development, implementation, and maintenance of the SQF system. 2.1.3.2 Food Safety Management System (2, 3) (M) A food safety manual shall be documented, maintained, made available to relevant staff and include or reference the written procedures, pre-requisite programs, food safety plans and other documentation necessary to support the development and the implementation, maintenance and control of the SQF System. The food safety manual does support the implementation, maintenance, and control of the SQF system. It also includes the pre-requisite programs, food safety plans, and other procedures and documentation necessary to support the development, implementation, and maintenance of the SQF system. The food safety manual was current and documented procedures were up to date. The content of documented procedures was verified. 2.1.4.1 Management Review (2, 3) (M) The senior management shall be responsible for reviewing the SQF System and documenting the review procedure. Reviews shall include the policy manual, internal and external audit findings, corrective actions and their investigations and resolution, customer complaints and their resolution and investigation.
The reviewing procedure is implemented and the entire SQF System is reviewed annually with senior management. Reviews include the policy manual, internal and external audit findings, corrective actions and their investigations and resolution, customer complaints and their resolution and investigation. Meeting discussion records were available for review. 2.1.4.2 Management Review (1, 2, 3) (M) The SQF System in its entirety shall be reviewed at least annually. The entire SQF System is reviewed annually by SQF Practitioner, who is senior management. Review was conducted on 05/12/12 and records were maintained. 2.1.4.3 Management Review (2) (M) Food safety fundamentals and food safety plans shall be reviewed when any changes implemented have an impact on the supplier's ability to deliver safe food. Food safety fundamentals and food safety plans are required to be reviewed when any changes are implemented. Based on the review of the documented procedures, there had not been any major changes in the process. The program requires that any major change to food safety plan shall be validated and verified by the SQF Practitioner before implementation. Note: The facility has been handling melons for many years. 2.1.4.4 Management Review (2) (M) The SQF practitioner shall be responsible for validating changes to food safety fundamentals and food safety plans that have an impact on the supplier's ability to deliver safe food. The SQF Practitioner is responsible for validating changes to food safety fundamentals and food safety plan. All reviews and major changes to the SQF System are required to be documented by the SQF Practitioner. Documentation will include reasons for any changes. Note: The program has been developed in year 2012 and there had not been any major changes. 2.1.4.5 Management Review (2, 3) (M) Records of all reviews and reasons for amending documents, validations and changes to the SQF System shall be maintained.
Records of all reviews and reasons for amending documents, validations and changes to the SQF System is required to be maintained. A change was made on one document and new version # was created and reason for amending the document was documented. 2.1.5.1 Complaint Management (2, 3) The methods and responsibility for handling and investigating the cause and resolution of complaints from customers and authorities shall be documented and implemented. A documented procedure on complaint management was documented and available for review. The Director of Administration receives the complaints and all complaints are documented in the Customer Complaint Form. The customer complaints are received via phone and emails. The SQF Practitioner is responsible for investigating customer complaints and initiating follow up actions. The Director of Administration is responsible for communicating back to the customer on how the complaints were resolved. A Customer Complaint Log is required to be completed to track all complaints received. The investigation is initiated based on the nature of the complaint. All complaints reviewed were quality related. 2.1.5.2 Complaint Management (2, 3) Trends of customer complaint data shall be investigated and analyzed by personnel knowledgeable about the incidents. Customer complaint data is investigated and reviewed by the SQF Practitioner. The data is trended. Complaints are received via emails and phone calls. 2.1.5.3 Complaint Management (2, 3) Corrective action shall be implemented commensurate with the seriousness of the incident and as outlined under 2.5.5. Based on the interview of the management and review of records, there had not been any serious incident at the facility. The management was aware of all the requirements documented in the procedure. 2.1.5.4 Complaint Management (2)
Records of customer complaints and their investigations shall be maintained. Records of customer complaints and corrective actions taken by the supplier were maintained. 2.1.6.1 Business Continuity Planning (2) A business continuity plan based on the understanding of known food safety threats to a business shall be prepared by senior management outlining the methods and responsibility the organization will implement to cope with a business crisis that may impact on the ability of the supplier to deliver safe food. A business continuity plan is documented and it addresses the known threats relevant to the facility. The plan was prepared by the senior management and included methods and responsibilities the organization will implement to cope with a business crisis that may impact the ability of the supplier to deliver safe food. For example, business interruptions identified are power failure, fire, earthquake, ammonia leak, and equipment failure. 2.1.6.2 Business Continuity Planning (2, 3) The business continuity plan shall include as a minimum a senior manager responsible for decision making, oversight and initiating actions arising from a crisis management incident; the nomination and training of a crisis management team; controls implemented to ensure a response to a crisis does not compromise product safety; measures to isolate and identify product affected by a response to a crisis; the preparation and maintenance of a current crisis alert contact list; the responsibility for internal communications and communicating with authorities, external organizations and media. The business continuity plan shall include as a minimum sources of legal and expert advice. The business continuity plan includes a minimum a senior manager responsible for decision making; oversight and initiating actions arising from a crisis management incident; the nomination and training of a crisis management team; controls implemented to ensure a response to a crisis does not compromise product safety; measures to isolate and identify product affected by a response to a crisis; the preparation and maintenance of a current crisis alert contact list; the responsibility for internal communications and communicating with authorities, external organizations, and media. It includes sources of legal and expert advice. The Crisis Team members are the President, SQF Practitioner, SQF Consultant, Cooler Manager and Quality Advisor and VP of Sales and Marketing. 2.1.6.3 Business Continuity Planning (2, 3) The business continuity plan shall be reviewed, tested and verified at least annually. Minor
Business continuity plan has not been tested and verified. Records were not available for review. 2.1.6.4 Business Continuity Planning (2, 3) Records of reviews and verification of the business continuity plan shall be maintained. The plan is required to be reviewed annually. 2.2.1.1 Document Control (2, 3) (M) The methods and responsibility for maintaining document control and ensuring staff have access to current documents shall be documented and implemented. The SQF Practitioner is responsible for maintaining the document control and ensuring that staff has access to current documents. The SQF Practitioner keeps a record of all documents used, when they were issued, and updated. The documented procedures are controlled by version numbers. Note: All documented procedures have document number, title, issue date, version number, developed by, approved by, and revised by information. Records were reviewed and pencil and white-out were not used. 2.2.1.2 Document Control (2, 3) (M) A register of current SQF System documents and amendments to documents shall be maintained. A register of current SQF System documents and amendments were available for review. 2.2.1.3 Document Control (2, 3) (M) Documents shall be safely stored and readily accessible. Documents were safely stored and readily accessible.
2.2.2.1 Records (2, 3) (M) The methods and responsibility for undertaking monitoring activities, verifying, maintaining and retaining records shall be documented and implemented. Methods and responsibilities are defined for monitoring activities, retaining of records, and maintenance of records. The SQF Practitioner is responsible for monitoring activities, verifying, maintaining, and retaining records. Each Dept. Manager or Supervisor is responsible for maintaining daily records and the records are collected by the SQF Practitioner for final review. The records are reviewed by the SQF Practitioner on a scheduled basis. A verification schedule is documented, which includes a list of records to review, frequency of review, responsibility of immediate supervisor, reviewer (SQF Practitioner), and reviewer's frequency to review records. The records are reviewed and signed and dated by the SQF Practitioner as part of the verification activities. 2.2.2.2 Records (2, 3) (M) All records shall be legible and suitably authorized by those undertaking monitoring activities that demonstrate inspections, analyses and other essential activities have been completed. Records were reviewed and they were legible and signed by the SQF Practitioner. 2.2.2.3 Records (2, 3) (M) Records shall be readily accessible, retrievable, securely stored to prevent damage and deterioration and shall be retained in accordance with periods specified by a customer or regulations. Records were readily accessible and securely stored to prevent damage and deterioration. Records were reviewed. The procedure requires minimum of 2 year record storage. 2.3.1.1 Specification and Product Development (2, 3) The methods and responsibility for designing, developing and converting product concepts to commercial realization shall be documented and implemented.
The product is a whole produce. 2.3.1.2 Specification and Product Development (2, 3) Product formulation, manufacturing processes and the fulfillment of product requirements shall be validated by facility trials, shelf life trials and product testing. Methods and responsibility are documented to ensure that melons meet specifications. The President and SQF Practitioner are responsible. Note: The products are melons; therefore, only shelf life and product testing applies. However, there had not been any new products handled at the facility. The facility strictly handles melons and products are field-packed in corrugated cardboard boxes. 2.3.1.3 Specification and Product Development (2, 3) Shelf life trials where necessary shall be conducted to establish and validate a product's handling, storage requirements, including the establishment of "use by" or "best before" dates, microbiological criteria, consumer preparation, storage and handling requirements. "Use by" and "best before" dates are not used. 2.3.1.4 Specification and Product Development (2) A food safety plan shall be validated and verified for each new product and its associated process through conversion to commercial production and distribution, or where a change to ingredients, process, or packaging occurs that may impact food safety. There has not been introduction of any new products. The facility has been handling melons for many years. 2.3.1.5 Specification and Product Development (2, 3) Records of all product design, process development, shelf life trials and approvals shall be maintained.
Record was in place on evaluation on the product, based on the new seed variety introduced at the field in 2012. The melons were evaluated for color, aroma, flavor, and texture. The products were evaluated over a period of time (07/13/12, 07/18/12, 07/25/12, 08/01/12, and 08/08/12). 2.3.2.1 Raw and Packaging Materials (2) Specifications for all raw and packaging materials, including, but not limited to ingredients, additives, hazardous chemicals and processing aids that impact on finished product safety shall be documented and kept current. Specifications on melons and corrugated cardboard boxes were on file. Material safety datasheets and labels for all chemicals used on site were in MSDS binder. Note: Packaging material, corrugated cardboard box is considered low risk. Letter of guarantee was on file as well. Melons are tested once per season for pesticides (organochorides, organophosphates, organonitrogens, carbamates, as well as reduced risk pesticides). Microbiological test is not conducted. 2.3.2.2 Raw and Packaging Materials (2, 3) All raw and packaging materials and ingredients shall comply with the relevant legislation. Melons are handled at the shed, where cgmps (21 CFR) are implemented. Packaging material is low risk and therefore letter of guarantee is maintained. For melons, the management is aware of the recent outbreaks associated with cantaloupes. Senior management is a member of the California Melon board and the board had supported research conducted at UC Davis by Dr. Suslow. 2.3.2.3 Raw and Packaging Materials (2, 3) The methods and responsibility for developing and approving detailed raw material, ingredient, and packaging specifications shall be documented. The President and SQF Practitioner are responsible for developing and approving packaging materials. Melons are handled at the facility. The specifications were documented. For example, quality inspection includes color, size, brix, pressure, firmness, decay, etc. 2.3.2.4 Raw and Packaging Materials (2)
Raw and packaging materials and ingredients shall be validated to ensure product safety is not compromised and the material is fit for its intended purpose. Validation of raw materials and ingredients shall include certificate of conformance; or certificate of analysis; or sampling and testing. Microbiological tests are not conducted on the melons. Packaging material is not tested, since it has been assessed as a low risk. Melons and raw materials are inspected upon receiving at the facility. Verification was conducted and melons came from approved growers and packaging materials from an approved supplier. The methods for selecting, evaluating, approving, and monitoring of approved suppliers were documented. The facility looks for a good supply history and sourcing from quality assured growers. A 3rd party packaging material inspection report was on file. 2.3.2.5 Raw and Packaging Materials (2, 3) Validation of packaging materials shall include certification that all packaging that comes into direct contact with food meets either regulatory acceptance or approval criteria. Documentation shall either be in the form of a declaration of continued guarantee of compliance, a certificate of conformance, or a certificate from the applicable regulatory agency. absence of a certificate of conformance, certificate of analysis, or letter of guarantee, tests and analyses to confirm the absence of potential chemical migration from the packaging to the food contents shall be conducted and records maintained. A letter of guarantee was on file on packaging material. 2.3.2.6 Raw and Packaging Materials (2, 3) Product labels shall be accurate, comply with the relevant legislation and be approved by qualified company personnel. A printed white sticker label with information, such as company name, location, lot code, etc. is placed on each box. 2.3.2.7 Raw and Packaging Materials (2, 3) A register of raw and packaging material specifications and labels shall be maintained and kept current. A register of melons, chemicals, and packaging materials were maintained. A sticker label is printed on a daily basis. All corrugated cardboard boxes are pre-printed by the supplier.
2.3.3.1 Contract Service Providers (2) Specifications for contract services that have an impact on finished product safety shall be documented, current, include a full description of the service to be provided and detail relevant training requirements of contract personnel. For example, the pest control company, waste management company, and refrigeration service company are contract service providers. The pest control operator is required to go through pest management and GMP training. Current PCO license was on file. 2.3.3.2 Contract Service Providers (2, 3) A register of all contract service specifications shall be maintained. A list of contract service providers was available, maintained, and current. 2.3.4.1 Contract Manufacturers (2, 3) The methods and responsibility for ensuring all agreements relating to customers product requirements and its realization and delivery are specified and agreed shall be documented and implemented. The facility does not use any contract manufacturers. 2.3.4.2 Contract Manufacturers (2, 3) The supplier shall verify all customer requirements are being met at all times, ensure changes to contractual agreements are approved by both parties and communicated to relevant personnel. The facility does not use any contract manufacturers.
2.3.4.3 Contract Manufacturers (2, 3) Records of all contract reviews and changes to contractual agreements and their approvals shall be maintained. The facility does not use any contract manufacturers. 2.3.5.1 Finished Product (1, 2) Finished product specifications shall be documented, current, approved by the supplier and their customer, accessible to relevant staff and may include microbiological and chemical limits, labeling and packaging requirements. Finished product specifications were documented, current, and approved by the supplier and customer. Products are inspected for quality by inspectors known as "bird dogs" and the person is sent by most buyers to the facility for inspection. The receivers at the facility also conduct inspections of each lot upon arrival from fields. The qualifications of the staff were verified and they were qualified and competent to verify the specifications. Records on quality inspections were maintained. Records were reviewed. Note: Microbiological tests are not conducted on products. 2.3.5.2 Finished Product (2, 3) A register of finished product specifications shall be maintained. A register of finished product specifications was maintained. 2.4.1.1 Food Legislation (2) (M) The organization shall ensure that, at the time of delivery to its customer, the food supplied shall comply with the legislation that applies to the food and its production in the country of its origin and destination. This includes compliance with legislative requirements applicable to maximum residue limits, food safety, packaging, product description, nutritional, allergen and additive labeling, and to relevant established industry codes of practice. The management demonstrated that they were aware of and compliant with the food regulation that applies to the products that are handled within the facility. Country of origin and facility name and address were printed on the corrugated boxes.
2.4.1.2 Food Legislation (2, 3) (M) The methods and responsibility for ensuring the organization is kept informed of changes to relevant legislation, scientific and technical developments and relevant industry codes of practice shall be documented and implemented. The President and SQF Practitioner keep abreast with relevant legislations and scientific or technical development. The facility is affiliated with Western Growers and Produce Marketing Association. The management is also involved in research studies conducted by UC Davis on melons due to cantaloupe implicated with microbiological outbreaks. 2.4.2.1 Food Safety Fundamentals (2) (M) The property, buildings and equipment shall be located, constructed, designed and maintained to facilitate the hygienic production, manufacture, handling, storage and/or delivery of safe food. The premises, buildings, and equipment are located, constructed, and designed to facilitate the proper manufacturing, handling, storage and delivery of safe food. Food safety fundamentals are documented to ensure fundamental food safety practices are adopted and maintained. A site plan showing location of the premises and surroundings was on file. Site registration was current indicating that the premise is approved for the purpose. The premises were structurally sound and operated in a hygienic manner. 2.4.2.2 Food Safety Fundamentals (1, 2) (M) The supplier shall ensure the food safety fundamentals described in the relevant subsequent modules of this Code (i.e. modules 3 15) are applied or excluded according to a detailed risk analysis outlining the justification for exclusion or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised. The food safety fundamentals were documented and these included 1) personnel practices, 2) personnel processing practices, 3) training of personnel, 4) calibration of equipment, 5) pest control program, 6) premises and equipment, 7) cleaning and sanitation, 8) monitoring of water microbiology and quality, 9) supplier approval, 10) transport and delivery, 11) waste management and disposal, and 12) allergen control (vending machines). 2.4.2.3 Food Safety Fundamentals (2, 3) (M)
Those pre-requisite programs applicable to the scope of certification that outline the means by which food safety is controlled and assured shall be documented and implemented. Pre-requisite programs were documented and implemented. The programs are verified and validated by the SQF Practitioner. 2.4.2.4 Food Safety Fundamentals (2, 3) (M) The effectiveness of the pre-requisite programs shall be verified as described in 2.5.4. SQF Practitioner is responsible for verifying monitoring activities for a) pre-requisite programs, b) control points, c) other food safety programs, d) sampling, inspection and analysis of raw materials, finished products, and d) scheduling and conducting internal audits. Records were in place showing that the methods and control measures provide the level of control needed. Potential methods for verification of the effectiveness of specific pre-requisite programs are listed below: 1. Personnel Practices: Employees are observed and interviewed during the internal audits to ensure that they are following personal hygiene. 2. Personnel Processing Practices: Employees are observed during the internal audit to ensure that they are following the program requirements. 3. Training of Personnel: Employees are interviewed to ensure that job training has been effective and that key points are understood. 4. Calibration of Equipment: Weighing scales, refractometers are calibrated according to the schedule. 5. Management of Pests and Vermin: Trend analysis is conducted on the pest activity to determine that the program is effective. 6. Premises Maintenance: Areas are inspected to ensure that building fabrics and fixtures are maintained. 7. Cleaning and Inspection: Pre-operational inspection is conducted to verify the cleaning and sanitation practices. Swabs are taken to verify the efficacy of sanitation program. 8. Water Microbiology and Quality: Water testing is performed to ensure that it meets potability standards. 9. Control of Physical Contaminants: Foreign material inspections are conducted. 10. Transport and Delivery: Trucks are inspected prior to loading. 11. Waste Management and Disposal: Outside grounds are monitored as part of self inspection. 2.4.3.1 Food Safety Plan (2, 3) (M) A food safety plan shall be developed, effectively implemented, and maintained and outline the means by which the organization controls and assures food safety. The food safety plan shall be prepared in accordance with the steps identified in the Codex Alimentarius Commission or NACMCF HACCP guidelines; cover a product or product group and the associated processes; describe the methodology and results of a hazard analysis conducted to identify food safety hazards associated with all inputs and process steps including rework; prescribe those measures taken to apply the controls implemented that are critical to assuring, monitoring and maintaining food safety; include process controls at control points in production to monitor product safety, identify when a process is deviating from set parameters and make corrections to keep a process under control; include documented Standard Operating Procedures (SOPs) and Work Instructions (WI) applicable to the organization's scope of certification. Primary producers may utilize a HACCP-based reference food safety plan developed by a responsible authority.
The food safety plan was current, verified, and validated by the SQF Practitioner. Food safety plan is implemented and maintained by the facility. The food safety plan had been prepared based on a thorough analysis of the process, identifying each step in the process and completing a "hazard analysis" of hazards at each step in the receiving, packing, storage, and transport of the products. The facility has demonstrated the 6 steps of HACCP as described in the CODEX HACCP Guidelines. There are no CCPs identified in the production process. There is one food safety plan. A multi-disciplinary HACCP team is in place. The HACCP team consists of the President, SQF Practitioner, VP of Sales and Marketing, Director of Information Technology, and other Supervisors and Managers. HACCP Plan: Product: Melons Food Category: Produce Packaging Used: Corrugated cardboard box Method of Storage and Distribution: Less than 40F Intended Use: Raw or cooked for General Public Composition: Whole produce Method of Preservation: No additives or preservatives Shelf life: 14 to 21 days under refrigeration 2.4.5.1 Incoming Goods and Services (2) Raw materials, ingredients, packaging materials and services that impact on finished product safety shall be supplied by an approved supplier. Raw materials and packaging materials are supplied from approved suppliers. All incoming materials are inspected. Evaluation records were on file on each supplier. 2.4.5.2 Incoming Goods and Services (2, 3) The receipt of raw materials, ingredients, and packaging materials received from non-approved supplier shall be acceptable in an emergency situation provided they are inspected or analyzed before use. The melons are grown locally by the growers. According to the management, there will be no need to buy products from non-approved suppliers. 2.4.5.3 Incoming Goods and Services (2, 3) The responsibility for selecting, evaluating, approving and monitoring an approved supplier shall be documented and implemented. Approved supplier program is documented. All melons are harvested and packed from locally grown fields. The growers are selected, evaluated, and approved based on a good supply history and having GAP audits conducted on the fields. The inspections/audits are conducted every season. Also, a grower compliance form is completed which has food safety questions on employee training, water source, soil history evaluation, field sanitation, spray history and applications, pest and vermin control program, etc. Packaging material supplier's recent 3rd party audit report was maintained on file.
2.4.5.4 Incoming Goods and Services (2) The approved supplier program shall be based on the prior performance of a supplier and the risk level of the raw materials ingredients, packaging materials, and services supplied, and shall contain as a minimum agreed specifications, reference to the rating of the level of risk applied to a raw material's ingredients, packaging materials and services and the approved supplier, a summary of the food safety controls implemented by the approved supplier, methods for granting approved supplier status, methods and frequency of monitoring approved suppliers, details of the certificates of conformance if required, methods and frequency of reviewing approved supplier performance and status. The program does contain methods and frequency for monitoring and approving the suppliers. The approved supplier program is based on the prior performance of a supplier and the risk level of raw materials, packaging materials, and services supplied. The President and the SQF Practitioner manage the approved supplier program. 2.4.5.5 Incoming Goods and Services (2, 3) A register of approved supplier and records of inspections and audits of approved suppliers shall be maintained. All fields are audited for GAP on an annual basis by a third party auditing company. Records on audits were available for review. A list of approved suppliers and contract service providers was maintained. 2.4.6.1 Non-conforming Product or Equipment (2, 3) The responsibility and methods outlining how non-conforming product, raw material, ingredient, work-in-progress, packaging or equipment detected during receipt, storage, processing, handling or delivery is handled shall be documented and implemented. The methods applied shall ensure: Non-conforming product is quarantined, identified, handled and disposed of in a manner that minimizes the risk of inadvertent use, improper use or risk to the integrity of finished product; and Non-conforming equipment is effectively repaired or disposed of in a manner that minimizes the risk of inadvertent use, improper use or risk to the integrity of finished product; All relevant staff is aware of the organization's quarantine and release requirements applicable to equipment or product placed under quarantine status. For producers, the procedure must document the grower, field name, quantity and final disposition of the unacceptable materials when applicable. Methods and responsibility are documented, outlining how non-conforming products and packaging received during receiving, handling, and delivery are handled. Non-conforming products are identified physically with a tag or tape and stored segregated. Based on the interview of the SQF Practitioner, the products are field packed and inspected at the field level. Also, there had not been any incidents, and products had not been placed on hold or disposed of. Also, an inspector is on site to check the brix and quality of the products to ensure it is meeting the customer's specifications, prior to release. The SQF Practitioner and Cooler Manager are responsible for handling non-conforming products.
2.4.6.2 Non-conforming Product or Equipment (2, 3) Quarantine records, and records of the handling, corrective action, or disposal of non-conforming product or equipment shall be maintained. Products are field packed and according to the Cooler Manager, products are rarely disposed of from the facility. However, form is in place to document disposal of non-conforming products. 2.4.7.1 Product Rework (2, 3) The responsibility and methods outlining how the product is reworked (or recouped) shall be documented and implemented. The methods applied shall ensure: Reworking operations are supervised by qualified personnel; Reworked product is clearly identified and traceable; Each batch of reworked product is inspected or analyzed as required before release; Inspections and analyses shall conform to the requirements outlined in element 2.5.6; and Release of reworked product shall conform to the requirements outlined in element 2.4.8. Products are not reworked. 2.4.7.2 Product Rework (2, 3) Records of all reworking operations shall be maintained. Products are not reworked. 2.4.8.1 Product Release (2, 3) (M) The responsibility and methods for releasing products shall be documented and implemented. The methods applied shall ensure the product is released by authorized personnel, once all inspections and analyses are successfully completed and documented to verify legislative and other established food safety controls have been met. The responsibility and methods are documented. The SQF Practitioner and Cooler Manager oversee the program. The representative who was sent by a customer to verify brix and quality of the products informs the Cooler Manager to release the products, after the results meet the customer specifications. All products released from the hold status are required to have records on a) product name and identification, b) total amount of products kept on hold, c) reason for hold, d) and product disposition.
2.4.8.2 Product Release (2, 3) (M) Records of all product release shall be maintained. Records of all product release are maintained. 2.4.9.1 Stock Rotation (2, 3) The responsibility and methods for ensuring effective stock rotation principles are applied shall be documented and implemented. Responsibility and methods are documented. The primary person to manage stock rotation is the Cooler Manager. Due to short shelf-life, products are released as quickly as possible to maintain the quality integrity. Inventory is conducted on a daily basis. 2.5.1.1 Responsibility Frequency and Methods (1, 2, 3) Validation and verification activities shall be the responsibility of the SQF practitioner. The frequency and methods used to validate and verify food safety fundamentals and other food safety controls identified in the food safety plan was documented and implemented. The SQF Practitioner is responsible for establishing frequency schedule and methods to verify and validate the programs. SQF Practitioner is responsible for verifying and validating a) pre-requisite programs (review and sign off), b) monitoring activities for pre-requisite programs, c) product inspections conducted, and d) internal audits. Verification and validation are conducted by review of records, interview of employees, and conducting visual observation. 2.5.1.2 Responsibility Frequency and Methods (2) The frequency and methods used to validate and verify food safety fundamentals, critical limits, and other food safety controls identified in food safety plans shall be documented and implemented and meet their intended purpose. A verification and validation schedule is documented outlining the activities, their frequency of completion, and the person responsible each activity. All pre-requisite programs were validated by the SQF Practitioner as required by the validation schedule in July, 2012.
2.5.1.3 Responsibility Frequency and Methods (1, 2, 3) Records of all verification activities shall be maintained. Verification records were available for review and authorized by the SQF Practitioner. For example, records were on sanitation, cooler temperature, water and environmental swabs results, pest control program, calibration, inspection of trucks, and other pre-requisite programs. 2.5.2.1 Validation and Effectiveness (2) (M) The methods, responsibility and criteria for ensuring the effectiveness of pre-requisite programs, and validating critical food safety limits to ensure they achieve their intended purpose shall be documented and implemented. The methods applied shall ensure that pre-requisite programs are confirmed to ensure they achieve the required result, that critical limits are selected to achieve the designated level of control of the identified food safety hazard(s), all critical limits and control measures individually or in combination effectively provide the level of control required, all critical limits and control measures individually or in combination effectively provide the level of control required, changes to the processes or procedures are assessed to ensure controls are still effective, ensure that critical food safety limits are re-validated at least annually. Internal audits are conducted to verify the effectiveness of the pre-requisite programs. Note: the facility does not have any CCPs. 2.5.2.2 Validation and Effectiveness (2, 3) (M) Records of all validation activities shall be maintained. Internal audit and pesticide tests on the melons were on file. 2.5.3.1 Verification Schedule (1, 2, 3) A verification schedule outlining the verification activities, their frequency of completion and the person responsible for each activity shall be prepared and implemented. A verification schedule was prepared.
2.5.4.1 Verification of Monitoring Activities (2) (M) The methods, responsibility and criteria for verifying the effectiveness of monitoring pre-requisite programs critical control points and other food safety controls identified shall be documented and implemented. The methods applied shall ensure that personnel with responsibility for verifying monitoring activities authorize each record verified. The SQF Practitioner reviews the records and makes observations on the floor to verify the effectiveness of pre-requisite programs. Example of monitoring records are sanitation, cooler temperature, water and environmental swabs results, pest control program, calibration, inspection of trucks, and other pre-requisite programs. 2.5.4.2 Verification of Monitoring Activities (2, 3) (M) Records of the verification of monitoring activities shall be maintained. Records of verification activities were maintained. 2.5.5.1 Corrective and Preventative Action (2) (M) The responsibility and methods outlining how corrections and corrective actions are investigated, resolved, managed and controlled, including the identification of the root cause and resolution of non-compliance of critical food safety limits, and deviations from food safety requirements, shall be documented and implemented. The SQF Practitioner is responsible for maintaining records of corrective and corrective actions. Corrective actions are investigated, resolved, managed, and controlled. Resolution of non-compliances and deviations are documented. Note: There are no CCPs. Corrective and preventive log was reviewed and it tracked the date of the issue, description of non-conformity, corrective action to be taken, date to be completed, assigned to, completion date, and verified by. Records were reviewed. 2.5.5.2 Corrective and Preventative Action (2, 3) (M) Records of all investigation and resolution of corrections and corrective action shall be maintained.
Records of all investigation and resolution of corrections and corrective actions were maintained. 2.5.6.1 Product Sampling, Inspection and Analysis (2) The methods, responsibility and criteria for sampling, inspecting and/or analyzing raw materials, finished product and work in progress shall be documented and implemented. The methods applied shall ensure: Inspections and analyses are completed at regular intervals as required and to agreed specification and legal requirements; Inspections are conducted to ensure raw materials, work in process and finished products comply with the relevant specification, regulatory requirements and are true to label; and All analyses are conducted to nationally recognized methods or alternative methods which are validated as equivalent to the nationally recognized methods. Where external laboratories are utilized to conduct input or product analysis, the laboratories shall be accredited to ISO 17025 or an equivalent national standard. Microbiological test is not conducted on the products. Pesticide testing is conducted on the products once per season (organochorides, organophosphates, organonitrogens, carbamates, and reduced risk pesticides). 2.5.6.2 Product Sampling, Inspection and Analysis (2) Records of all inspections and analyses shall be maintained. Records of pesticide results were available for review. 2.5.7.1 Internal Audits (2) (M) The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System including facility and equipment inspections, pre-requisite programs, food safety plans and legislative controls shall be documented and implemented. The methods applied shall ensure an internal audit schedule is prepared detailing the scope and frequency of internal audits, ensure correction and corrective action of deficiencies identified during the internal audits are undertaken, audit results are communicated to relevant management personnel and staff responsible for implementing and verifying corrective actions; and Audit results are communicated to relevant management personnel and staff responsible for implementing and verifying corrective actions The internal audits are carried out by the SQF Practitioner to verify the effectiveness of the SQF System and monthly GMP inspections are conducted by other personnel as well. The inspection includes facility inspections, pre-requisite programs, food safety plan, and legislative controls. SQF systems audit is conducted on an annual basis. The SQF Practitioner keeps track of all the findings and verifies the corrective actions taken. Correction and corrective actions are documented and results are communicated via emails and in management meetings. The SQF Practitioner keeps track of all the findings and verifies the corrective actions taken. The internal audit on the SQF System was conducted on 05/12/12.
2.5.7.2 Internal Audits (2, 3) (M) Staff conducting internal audits shall be trained in internal audit procedures. Minor There were no training records showing that staff conducting internal audits have been trained in internal audit procedures. 2.5.7.3 Internal Audits (2, 3) (M) Where possible staff conducting internal audits shall be independent of the function being audited. The SQF Practitioner conducts the audit. 2.6.1.1 Product Identification (2, 3) (M) The methods and responsibility for identifying products during all stages of production and storage shall be documented and implemented. The product identification system shall be implemented to ensure raw materials, work in progress and finished product are clearly identified during all stages of receipt, production, storage and dispatch, finished product is labeled to the customer specification and/or regulatory requirements. Responsibility for the identification of product has been assigned and methods for identifying product have been developed. Incoming and outgoing products are verified by the receivers, shippers, and shed supervisors. Each box on the pallet gets a PIT compliant label. The label is bar-coded and contains information on ranch #, grower name, crew name, and date packed. Information from incoming bin tags are transferred onto newly generated pallet tags by the receivers. The field packed products in boxes are inspected for damage and properly labeled. Incoming and outgoing products are verified by the receivers, shippers, and Shed Supervisors. Finished products were inspected and properly labeled. Lot code was printed on box stickers. Pallets were tagged with pallet stickers. The facility has the capability of tracing products back and forward. 2.6.1.2 Product Identification (1, 2, 3) (M) Product identification records shall be maintained. Product identification records were maintained.
2.6.2.1 Product Trace (2, 3) (M) The responsibility and methods used to trace product shall be documented and implemented to ensure finished product is traceable to the customer (one up) and provides traceability through the process to the supplier and date of receipt of raw materials, food contact packaging and materials and other inputs (one back),; traceability is maintained where product is reworked; the effectiveness of the product trace system shall be tested at least annually. The responsibility and methods used to trace products are documented and implemented to ensure finished product is traceable to the customer and provides traceability through the process to the supplier and date of receipt of incoming products, food contact packaging. Recall system is tested on an annual basis. The effectiveness of the product trace system was tested on 08/14/12 on cantaloupes and records were available for review. The lot # of product was PO # and packaging material 23415. 2.6.2.2 Product Trace (1, 2, 3) (M) Records of raw and packaging material receipt and use, and product dispatch and destination shall be maintained. Records of raw and packaging material receipt and use, and product dispatch and destination were maintained. 2.6.3.1 Product Withdrawal and Recall (2, 3) (M) The responsibility and methods used to withdraw or recall product shall be documented and implemented. The procedure shall identify those responsible for initiating, managing and investigating a product withdrawal or recall, describe the management procedures to be implemented including sources of legal and expert advice, and outline a communication plan to inform customers, consumers, authorities and other essential bodies in a timely manner appropriate to the nature of the incident. The President and SQF Practitioner are responsible for initiating, managing, and investigating any product withdrawal or recall. Management procedures were documented including sources of legal and expert advice. A communication plan to inform customers and authorities were documented. A description of incidents that might trigger product withdrawal and recall and an up-to-date list of customers, regulators, and certification body were documented. It also outlined the methods that will be implemented to investigate the cause of withdrawal or recall. Note: There had not been an actual withdrawal or recall. 2.6.3.2 Product Withdrawal and Recall (2, 3) (M) Investigation shall be undertaken to determine the root cause of a withdrawal or recall and details of investigations and any action taken shall be documented.
There had not been an actual recall. However, the documented procedure requires that investigations must be conducted and root cause must be determined. 2.6.3.3 Product Withdrawal and Recall (2, 3) (M) The product withdrawal and recall system shall be reviewed, tested and verified as effective at least annually. Recall system has been tested at least annually. The documented procedure requires that product withdrawal or recall will be reviewed, tested, and verified on an annual basis. 2.6.3.4 Product Withdrawal and Recall (2, 3) (M) Records of all product withdrawals and recalls shall be maintained. There had not been an actual recall. However, the documented procedure requires that records on product withdrawals and recalls shall be maintained. 2.7.1.1 Food Defense (1, 2, 3) (M) The methods, responsibility and criteria for preventing food adulteration caused by a deliberate act of sabotage or terrorist-like incident shall be documented, implemented and maintained. The facility has a documented procedure on food defense, which outlines the methods and responsibility, and criteria for preventing adulteration caused by deliberate acts of sabotage. 2.7.1.2 Food Defense (2, 3) (M)
A food defense protocol shall be prepared and include: The name of the senior management person responsible for food defense; The methods implemented to ensure only authorized personnel have access to crops, production equipment and vehicles, manufacturing and storage areas through designated access points; The methods implemented to protect sensitive processing points from intentional adulteration; The measures taken to ensure the secure storage of raw materials, packaging, equipment and hazardous chemicals; The measures implemented to ensure harvested crop and/or finished product is held under secure storage and transportation conditions; and The methods implemented to record and control access to the premises by employees, contractors, and visitors. Methods for food defense have been developed and implemented. Methods to record and control access to the premise by employees, contractors, and visitors are defined. Responsibility for food defense has been assigned to the President. The facility is partially enclosed. The coolers are enclosed and the receiving and shipping dock area is open, covered by a roof. For example, screening is conducted on all new employees and work related references are obtained for administrative and management employees. All employees are assigned to their working areas. Personal items are restricted in all working and product handling areas. All visitors and contractors are required to report to the main office to sign in and out and the visit is verified by the receptionist. A visitor ID badge is issued. Lights are on after hours. Product handling areas are restricted to authorized personnel only and signs are posted in certain areas in the facility as a reminder. All exit doors have locks and kept locked when not in use. Interior and exterior surveillance cameras are provided. Audit on the food defense program was conducted by SQF Practitioner on 06/20/12. 2.8.2.1 Allergen Management (2, 3) The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include the hazards associated with allergens and their control incorporated into the food safety plan, include cleaning and sanitation of product contact surfaces between line changeovers shall be effective, appropriate to the risk and legal requirements, and sufficient to remove all potential target allergens from product contact surfaces, including aerosols as appropriate, to prevent cross contact. The facility does not handle any allergen products. Allergens are provided in the vending machines. Employees had been provided an allergen awareness training. An allergen register was on file. 2.8.2.2 Allergen Management (1, 2, 3) The product identification system shall make provision for clear identification and labeling in accordance with regulatory requirements of those products produced on production lines and equipment on which foods containing allergens were manufactured. The facility does not handle any allergen products. 2.8.2.3 Allergen Management (1, 2, 3)
The product trace system shall take into consideration the conditions under which allergen containing foods are manufactured and ensure full trace back of all ingredients used. The facility does not handle any allergen products. 2.8.2.4 Allergen Management (1, 2, 3) Re-working of product containing allergen causing agents shall be conducted under conditions that ensure product safety and integrity is maintained. Re-worked product containing allergens shall be clearly identified and traceable. The facility does not handle any allergen products. 2.9.1.1 Training Requirements (2) Appropriate training shall be provided for personnel carrying out the tasks critical to the effective implementation of the SQF level 2 system and the maintenance of food safety and regulatory requirements. Employee training program is documented. Training program includes GMPs, pre-requisite programs, food regulatory requirements, hazard analysis, maintenance of food safety plan, customer specifications, food safety plan, and quality control. Training has been provided by qualified technical person (SQF Practitioner) and consultant. 2.9.2.1 Training Program (2) (M) An employee training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied for those staff carrying out tasks associated with: Developing and applying Good Agricultural Practices, Good Aquaculture Practices, or Good Manufacturing Practices (as appropriate). Applying food regulatory requirements; Steps identified by the hazard analysis and/or other instructions as critical to effective implementation of the food safety plan and the maintenance of food safety; and Tasks identified as critical to meeting the effective implementation and maintenance of the SQF System.
Training program was documented. Employees with assigned tasks have been trained on the procedures that relate directly to their specific responsibilities and well as on those policies that affect product safety. Training has been provided by the SQF Practitioner and a Consultant. Training records were maintained. The consultant provided training to all employees on pre-requisite programs and HACCP on 02/20/12. The SQF Practitioner provided PowerPoint presentation training on 06/25/12 and 06/29/12. The training was provided in Spanish and English. The topics covered in training were 1) senior management commitment, 2) management policy and statement, 3) senior management role and responsibilities, 4) reporting structure (organization chart), 5) responsibility of SQF Practitioner, 6) training resources, 7) job descriptions, and 8) SQF management review. Tail-gate meetings: Meeting discussions were documented. Meetings with managers and supervisors were held on 12/13/11, 01/25/12, 02/19/12, 3/16/12, 06/20/12, and 07/29/12. Implementation of SQF System was discussed. 2.9.3.1 Instructions (2) Instructions shall be available explaining how all tasks critical to meeting regulatory compliance, the maintenance of food safety and process efficiency are to be performed. Specific work instructions are documented available to employees. Training requirements are identified to ensure staff is trained to carry out their duties and responsibilities. Cooler Manager, Shipping and Receiving personnel were interviewed and they were able to explain the work instructions on specific tasks. 2.9.4.1 HACCP Training Requirement (2) HACCP training shall be provided for staff involved in developing and maintaining food safety plans. The consultant provided training to all employees on pre-requisite programs and HACCP on 02/20/12. 2.9.5.1 Language (1, 2, 3) Training materials and the delivery of training shall be provided in language understood by staff. Training was provided in English and Spanish. 2.9.6.1 Refresher Training (1, 2, 3) The training program shall include provision for identifying and implementing the refresher training needs of the organization.
Training program does define refresher training requirement. 2.9.7.1 Training Skills Register (2, 3) A training skills register describing who has been trained in relevant skills shall be maintained. The register shall indicate the participant name, skills description, description of the training provided, date training completed, the trainer or training provider, and the supervisor's verification the training was completed and that the trainee is competent to complete the required tasks. Minor The training skills register did not include participant's names, trainer name, and supervisor verification. 12.1.1.1 Premises Location The location of the premises shall be such that adjacent and adjoining buildings, operations and land use do not interfere with safe and hygienic operations. The premises, buildings, and equipment are located, constructed, and designed to facilitate the proper handling, storage and delivery of safe food. Food safety fundamentals are documented to ensure fundamental food safety practices are adopted and maintained. A site plan showing location of the premises and surroundings was on file. Site registration was current indicating that the premise is approved for the purpose. The premises were structurally sound and operated in a hygienic manner. 12.1.2.1 Construction and Operational Approval The construction and ongoing operation of the premises on the site shall be approved by the relevant authority. The construction and ongoing operation of the premises on the site has been approved by the State of California. Current business registration was available for review. Note: There had not been any new area expansions. 12.2.1.1 Materials and Surfaces
In warehouses where food products are recouped or exposed, product contact surfaces shall be constructed of materials that will not contribute a food safety risk. Products are not exposed; therefore, it does not come in contact with any food contact surfaces. The products are received field-packed, forced-air cooled in the cooler, and stored in the cooler, prior to distribution. 12.2.2.1 Floors, Drains and Waste Traps Floors shall be constructed of smooth, dense impact resistant material that can be effectively graded, drained, impervious to liquid and easily cleaned. Floors were constructed of bare cement in shipping/receiving area. The floor surfaces were in good repair and constructed with dense impact resistant material. 12.2.2.2 Floors, Drains and Waste Traps Drains shall be constructed and located so they can be easily cleaned and not present a hazard. There are no drains in the shipping/receiving area. Note: The area is open with a covered roof. 12.2.3.1 Walls, Partitions, Doors and Ceilings Walls, partitions, ceilings and doors shall be of durable construction. Internal surfaces shall be smooth and impervious, and shall be kept clean (refer 12.2.11.1). Walls, ceilings, doors in the shipping/receiving area were of sound construction and did not pose any food safety risk. 12.2.3.2 Walls, Partitions, Doors and Ceilings
Wall to wall and wall to floor junctions shall be designed to be easily cleaned and sealed to prevent the accumulation of food debris. Wall to wall junctions and wall to floor junctions were sealed to prevent accumulation of food debris. 12.2.3.3 Walls, Partitions, Doors and Ceilings Doors shall be of solid construction; and windows shall be made of shatterproof glass or similar material. Doors were constructed solid and windows in the shipping/receiving office facing the product handling area were shatter-proof. 12.2.4.1 Lighting and Light Fittings Lighting in warehouses where food product is recouped or exposed shall be of appropriate intensity to enable the staff to carry out their tasks efficiently and effectively. Lighting intensity was sufficient at inspection areas, so that staff can carry out their tasks efficiently and effectively. 12.2.4.2 Lighting and Light Fittings Light fittings in areas where food product is recouped or exposed shall be shatterproof, manufactured with a shatterproof covering or fitted with protective covers and recessed into or fitted flush with the ceiling. All light fittings where product was exposed were shatterproof. 12.2.4.3 Lighting and Light Fittings Light fittings in other areas where product is protected shall be designed such as to prevent breakage and product contamination.
All light fittings in other areas where product is protected were designed to prevent breakage and product contamination. The lights were shatterproof. 12.2.5.1 Dust, Fly and Vermin Proofing All external windows, ventilation openings, doors and other openings shall be effectively sealed when closed and proofed against dust, vermin and flies. All doors to cooler were effectively sealed when closed and proofed against dust, vermin, and flies. 12.2.5.2 Dust, Fly and Vermin Proofing Personnel access doors shall be provided. They shall be effectively fly-proofed and fitted with a self-closing device. Personnel access doors to the shipping/receiving office and to the cooler were self-closing and effectively fly-proofed. 12.2.5.3 Dust, Fly and Vermin Proofing External doors, including overhead dock doors, used for product, pedestrian or truck access shall be fly-proofed by at least one or a combination of the following methods: a self-closing device, an effective air curtain, a fly-proof screen, a fly-proof annex, adequate sealing around trucks in docking areas. The loading/receiving area is open and covered by a roof. 12.2.5.4 Dust, Fly and Vermin Proofing Electric insect control devices, pheromone or other traps and baits shall be located so as not to present a contamination risk to product, packaging, containers or processing equipment.
Bait stations and tincats are used. The devices are located so as to not pose a threat to products and products storage areas. 12.2.6.1 Ventilation Adequate ventilation shall be provided in enclosed storage and food handling areas. Adequate ventilation is provided. 12.2.7.1 Premises and Equipment Maintenance The methods and responsibility for the maintenance and repair of food storage areas, equipment and buildings shall be documented planned and carried out in a manner that minimizes the risk of product, packaging or equipment contamination. Maintenance schedule is documented. 12.2.7.2 Premises and Equipment Maintenance Maintenance staff and contractors shall observe the following practices when undertaking maintenance and repairs in any handling or storage area: routine maintenance of food storage areas and equipment shall be performed according to a maintenance-control schedule and recorded, failures of facility and equipment shall be documented, reviewed and their repair incorporated into the maintenance control schedule, compliance with the personnel and process hygiene requirements (refer 12.3.1, 12.3.2, 12.3.3, 12.3.4) by maintenance staff and contractors, ensure warehouse supervisors are notified when maintenance or repairs are to be undertaken in any food handling area, inform the maintenance supervisor and the facility supervisor if any repairs or maintenance pose a potential threat to product safety (i.e. pieces of electrical wire, damaged light fittings, and loose overhead fittings). When possible, maintenance is to be conducted outside processing times, remove all tools and debris from any maintenance activity once it has been completed and inform the area supervisor and maintenance supervisor so appropriate hygiene and sanitation can be completed prior to the commencement of facility operations. Supervisors are notified. All tools and debris are removed from the repair area. All maintenance activities are documented. Maintenance contractors are required to follow food safety and hygiene practices. Note: During inspection, contractors were not on the property. Plant failures are required to be documented. Based on the interview of the SQF Practitioner and Cooler Manager, there had not been plant failures and no major maintenance. If needed, the facility utilizes the service of an outside company for maintenance. 12.2.7.3 Premises and Equipment Maintenance
The maintenance schedule shall be prepared to cover building, equipment and other areas of the premises critical to the maintenance of product safety and quality. Minor Maintenance schedule does not include building fabric, such as ceilings, walls, and roof inspection. Inspection records were not available for review. 12.2.7.4 Premises and Equipment Maintenance Equipment located over exposed product or product conveyors shall be lubricated with food grade lubricants and their use controlled so as to minimize the contamination of product. Products are not exposed. The facility is a cold storage warehouse. There is no product equipment. 12.2.7.5 Premises and Equipment Maintenance Paint used in a food handling or contact zone shall be suitable for use and in good condition and shall not be used on any product contact surface. Paint used in the building is suitable for use. 12.2.8.1 Calibration The methods and responsibility for the calibration and re-calibration of measuring, test and inspection equipment used for monitoring activities outlined in the pre-requisite program, food safety plans and food quality plans and other process controls, or to demonstrate compliance with customer specifications shall be documented and implemented. The calibration procedure is documented. Hand-held thermometers, scales, refractometer are calibrated by trained personnel. 12.2.8.2 Calibration
Procedures shall be documented and implemented to address the disposition of potentially affected product should measuring, test and inspection equipment be found to be out of calibration state. Procedures are documented to address disposition of potentially affected products. The products are adequately disposed of. 12.2.8.3 Calibration Calibrated measuring, test and inspected equipment shall be protected from damage and unauthorized adjustment. Calibrated equipment is protected from damage and unauthorized adjustment. 12.2.8.4 Calibration Equipment shall be calibrated against national or international reference standards and methods or to accuracy appropriate to its use. In cases where standards are not available, the supplier shall provide evidence to support the calibration reference method applied. Equipment is calibrated in reference to calibration manual provided by the manufacturer. 12.2.8.5 Calibration Calibration shall be performed according to regulatory requirements and/or to the equipment manufacturers recommended schedule. Calibration schedule has been developed and follow recommended frequency. 12.2.8.6 Calibration Calibration records shall be maintained.
Calibration records were on file. 12.2.9.1 Management of Pests and Vermin The methods and responsibility for integrated pest management shall be documented and effectively implemented. The premises, its surrounds, storage facilities, machinery and equipment shall be kept free of waste or accumulated debris so as not to attract pests and vermin. Pest control program is overseen by a pest control service provider. In addition, in-house inspections are conducted. The SQF Practitioner is responsible for overseeing the program. The inspections are conducted on a scheduled basis. Pest control program include interior and exterior areas of the building, including surrounding areas of the facility. 12.2.9.2 Management of Pests and Vermin The pest and vermin management program shall describe the methods and responsibility for the development, implementation and maintenance of the pest and vermin management program, identify the target pests for each pesticide application, outline the methods used to prevent pest problems, outline the pest elimination methods, outline the frequency with which pest status is to be checked, outline the frequency with which pest status is to be checked, include on a site map the identification, location, number and type of bait stations set, list the chemicals used (they are required to be approved by the relevant authority and their Material Safety Data Sheets (MSDS) made available), outline the methods used to make staff aware of the bait control program and the measures to take when they come in contact with a bait station, the requirements for staff awareness and training in the use of pest and vermin control chemicals and baits, measure the effectiveness of the program to verify the elimination of applicable pests. The pest and vermin program describes the services provided by the pest control company. MSDS on any chemicals used are required to be maintained. Target pests are identified. Traps are provided to prevent pest problems. Frequency of inspecting traps is developed. Site map identifies pest control devices. The training program includes staff awareness training on pest control. 12.2.9.3 Management of Pests and Vermin Inspections for pest activity shall be undertaken on a regular basis by trained personnel and the appropriate action taken if pests are present. Inspections of pest activity is taken on a monthly basis and inspections are conducted by the pest control operator. Records were reviewed and appropriate actions were taken when issues were noted on pest control inspections.
12.2.9.4 Management of Pests and Vermin Records of all pest control applications shall be maintained. Records were maintained. 12.2.9.5 Management of Pests and Vermin Pesticides and other toxic chemicals shall be clearly labeled and stored as described in element 12.5.4 and handled and applied by properly trained personnel. They shall be used by or under the direct supervision of trained personnel with a thorough understanding of the hazards involved, including the potential for the contamination of food and food contact surfaces. Pesticides and other toxic chemicals are not stored on site. 12.2.9.6 Management of Pests and Vermin Pest control contractors shall be licensed and approved by the local relevant authority, use only trained and qualified operators who comply with regulatory requirements, use only approved chemicals, provide a pest control management plan (see Contract Services 2.3.3) which will include a site map indicating the location of bait stations and traps, report to a responsible senior management person on entering the premises and after the completion of inspections or treatments, provide a written report of their findings and the inspections and treatments applied. Pest control operator is licensed and approved by the local authority to perform inspections. The pest control operator s license and liability insurance was current. The pest control binder included a pest control management plan, current PCO license, current liability insurance, a site map indicating the location of bait stations and traps, written findings of inspections, pesticide application log. The pest control operator reports to SQF Practitioner upon entering the premises and after completion of inspections. 12.2.9.7 Management of Pests and Vermin The supplier shall dispose of unused pest control chemicals and empty containers in accordance with regulatory requirements and ensure that empty chemical containers are not reused, are labeled, isolated and securely stored while awaiting collection, are stored under secure conditions while waiting authorized disposal by an approved vendor. The facility does not store any pest control chemicals.
12.2.10.1 Equipment, Utensils and Protective Clothing Equipment and utensils shall be designed, constructed, installed, operated and maintained so as not to pose a contamination threat to the product. Food contact equipment and utensils are not used. The forced air cooling system (fans) and overhead cooling units did not pose a contamination threat to product. 12.2.10.2 Equipment, Utensils and Protective Clothing Protective clothing in areas where food product is recouped or exposed shall be manufactured from material that is not liable to contaminate food and easily cleaned. Protective clothing is not worn, such as smocks or aprons. Risk assessment has been conducted to justify not wearing of protective clothing. The employees do not directly come in contact with products. Inspectors sent by customers will inspect the product, but those products are thrown away. Note: Melons are picked from inside the box on a random basis. 12.2.10.3 Equipment, Utensils and Protective Clothing In areas where food product is recouped or exposed, racks shall be provided for the temporary storage of protective clothing when staff leaves the processing area and shall be provided in close proximity or adjacent to the personnel access doorways and hand washing facilities. Protective clothing is not worn. 12.2.11.1 Cleaning and Sanitation The methods and responsibility for the cleaning of the food handling and storage areas, staff amenities and toilet facilities shall be documented and implemented. Consideration shall be given to what is to be cleaned, how it is to be cleaned, when it is to be cleaned, who is responsible for the cleaning, the responsibility and methods used to verify the effectiveness of the cleaning and sanitation program. Minor
Sanitation procedures were documented. The documented procedures included methods on how items are cleaned, frequency of cleaning, responsibility of cleaning, and verification. However, cleaning procedures were not documented on restrooms and employee break room. 12.2.11.2 Cleaning and Sanitation Provision shall be made for the effective cleaning of equipment, utensils and protective clothing. Equipment, utensils are not used and protective clothing, such as smocks, aprons are not worn. 12.2.11.3 Cleaning and Sanitation Suitably equipped areas shall be designated for cleaning product containers, utensils and protective clothing that are used by cleaning staff in cleaning, sanitizing, and maintaining the facility. Racks and containers for storing cleaned utensils and protective clothing shall be provided as required. Equipment and utensils are not used. 12.2.11.4 Cleaning and Sanitation Pre-operational hygiene and sanitation inspections shall be conducted by qualified personnel to ensure food handling and storage areas, staff amenities and sanitary facilities and other essential areas are clean. Pre-operational inspections are conducted. 12.2.11.5 Cleaning and Sanitation The responsibility and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented. A verification schedule shall be prepared.
Methods and responsibility are documented. Visual inspections are conducted and environmental swabs are taken to verify the effectiveness of cleanliness. Areas swabbed are racks, fans, tarps, floors and drains and tested for Listeria on monthly basis. Tests were conducted on 06/28/12 and 08/14/12. Results were negative. Microbiological testing is conducted by external laboratory. 12.2.11.6 Cleaning and Sanitation Detergents and sanitizers that are used to clean, sanitize and maintain the facility shall be purchased in accordance with applicable legislation. The organization shall ensure an inventory of all chemicals purchased and used shall be maintained, detergents and chemicals are stored as outlined in 12.5.4, Material Safety Data Sheets (MSDS) are provided for all detergents and sanitizers purchased, only trained staff handles sanitizers and detergents. All detergents and sanitizers were stored secured. Material safety datasheets were filed in the MSDS binder. Inventory was maintained. 12.2.11.7 Cleaning and Sanitation The supplier shall dispose of unused detergents and sanitizers and empty containers in accordance with regulatory requirements and ensure that empty detergent and sanitizer containers are appropriately cleaned, treated and labeled before use, labeled, isolated and securely stored while awaiting collection, unused and obsolete detergents and sanitizers are stored under secure conditions while waiting authorized disposal by an approved vendor. Empty cleaning chemicals are isolated and stored secured awaiting disposal. 12.2.11.8 Cleaning and Sanitation A record of pre-operational hygiene inspections, cleaning and sanitation activities, and verification activities shall be maintained. Minor Records of cleaning and sanitation, and verification activities were maintained. However, there were no cleaning records on the facility and employee break room. 12.3.1.1 Personnel
Personnel suffering from infectious diseases or are carriers of, any infectious disease are not permitted to work in the distribution center or in the transportation of food, and shall not engage in food handling operations, or be permitted access to storage areas where the product is exposed. During inspection, the auditor did not find personnel with any signs of illnesses or disease. The company has a policy that states that personnel who have been ill with an infectious illness are not allowed to be involved in food handling and storage areas. Management was interviewed and they were aware of the policy. 12.3.1.2 Personnel Personnel with exposed cuts, sores or lesions shall not be engaged in handling exposed product or handling packaging materials or food contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with colored bandage, or an alternative suitable waterproof and colored dressing. During inspection, the auditor did not find personnel with sores or cuts on hands handling food products. Controls for personnel injuries to hands do include appropriate alert controls, such as colored band-aid containing a metal strip protected by a single-use glove. 12.3.1.3 Personnel Smoking, chewing, eating, drinking or spitting is not permitted in any food handling or storage areas where the product is exposed. No evidence of smoking, chewing, eating, or drinking, was found in product handling areas. 12.3.10.1 First Aid First aid facilities shall be provided to treat minor injuries and suitable arrangements shall be provided in circumstances when a patient requires more specialized care. Arrangements are made to provide for more specialized care as required.
12.3.2.1 Hand Washing Hand wash basins shall be provided, and in accessible locations throughout the facility as required. Hand washing sinks are provided in the restrooms and by the entrance door to the facility. 12.3.2.2 Hand Washing Hand wash basins shall be constructed of stainless steel or similar non-corrosive material and as a minimum supplied with a potable water supply at an appropriate temperature, supplied with liquid soap contained within a fixed dispenser, with paper towels or effective hand dryer, with a means of containing used paper towels. Minor Hand washing sinks were constructed of stainless steel and porcelain materials. Hand washing sinks were equipped with hot and cold water, anti-bacterial liquid soap, and paper towels. Soap was not contained within a fixed dispenser. 12.3.2.3 Hand Washing A sign advising people to wash their hands, and in appropriate languages, shall be provided in a prominent position adjacent to hand wash stations. A sign advising employees to wash their hands in English and Spanish was provided next to hand washing sinks. 12.3.2.4 Hand Washing Personnel shall have clean hands and hands shall be washed by all personnel, including staff, contractors and visitors after each visit to a toilet, after smoking, eating or drinking, handling wash down hoses or contaminated material. Personnel were observed washing hands when entering the dock area, leaving restroom, and eating. 12.3.2.5 Hand Washing
When gloves are used, personnel shall maintain the hand washing practices outlined above. Gloves are not worn. 12.3.3.1 Clothing Clothing worn by staff engaged in handling food shall be maintained, stored, laundered and worn so as not to present a contamination risk to product. Clothing worn by employees was maintained and worn so as not to present a contamination risk to product. 12.3.3.2 Clothing Clothing shall be clean at the commencement of each shift and maintained in a serviceable condition. Workers wore clean clothing. 12.3.4.1 Jewelry and Personal Effects Jewelry and other loose objects shall not be worn or taken into a food handling area or any area where food is recouped. The wearing of wedding rings and medical alert bracelets (plain bands with no stones) that cannot be removed can be permitted, however the supplier will need to consider their customer requirements and the applicable food legislation. Jewelry and loose objects are prohibited from being worn or taken into product handling areas. The wearing of wedding rings (plain bands with no stones) and medical alert bracelets that cannot be removed is permitted. 12.3.5.1 Visitors All visitors, including management and maintenance staff, shall wear suitable clothing and footwear when entering any food handling area.
All visitors, including management and maintenance staff wore suitable clothing and footwear when entering food handling area. 12.3.5.2 Visitors All visitors shall be required to remove jewelry and other loose objects. All visitors are required to remove jewelry and other loose items. 12.3.5.3 Visitors Visitors exhibiting visible signs of illness shall be prevented from entering areas in which food is handled or exposed. Visitors exhibiting signs of illness are prevented from entering areas in which food is handled. 12.3.5.4 Visitors Visitors shall enter and exit food handling areas through the proper staff entrance points and comply with all hand washing and personal practice requirements. Visitors were observed following facility protocols on hygiene. 12.3.6.1 Staff Amenities Staff amenities supplied with appropriate lighting and ventilation shall be made available for the use of all persons engaged in the handling and processing of product. Staff amenities are available to employees and supplied with adequate lighting and ventilation.
12.3.7.1 Change Rooms Facilities shall be provided to enable staff and visitors to change into and out of protective clothing as required. Protective clothing is not worn by the employees and not provided to visitors. Risk assessment has been conducted to justify the above policy. Note: Products are received all field-packed. 12.3.7.2 Change Rooms Provision shall be made for staff to store their street clothing and personal items separate from food contact zones and food and packaging storage areas. Employees store their personnel items in personal cars. 12.3.8.1 Sanitary Facilities Toilet rooms shall be designed and constructed so that they are accessible to staff and separate from any food handling operations, accessed from the warehouse or product handling area via an airlock vented to the exterior or through an adjoining room, sufficient in number for the maximum number of staff, constructed so that they can be easily cleaned and maintained, kept clean and tidy Adequate number of toilet facilities was provided for maximum number of employees. Restrooms were kept in good condition. 12.3.8.2 Sanitary Facilities Sanitary drainage shall not be connected to any other drains within the premises and shall be directed to a septic tank or a sewerage system. Procedure shall be documented and implemented to properly manage sewage back-ups in order to minimize the potential for contamination. Minor Sanitary drainage is not connected to any other drains within the premises. Sanitary drainage is directed to a septic tank. Procedure is not documented to properly manage sewage back-ups in order to minimize the potential for any contamination.
12.3.8.3 Sanitary Facilities Hand wash basins shall be provided immediately outside or inside the toilet room and designed as outlined in 12.3.2.2. Hand washing sinks were available inside the employee restrooms. 12.3.9.1 Lunch Rooms Separate lunch room facilities shall be provided away from a food handling or storage areas. Lunch rooms shall be kept clean and tidy and free from waste materials and pests. Separate lunch room is provided, which is located away from food handling or storage areas. Lunch room was kept clean and free from waste materials and pests. 12.3.9.2 Lunch Rooms Signage in appropriate languages advising people to wash their hands before entering the food processing areas shall be provided in a prominent position in lunch rooms and at lunch room exits. Hand washing sign in Spanish and English was available at the exit of the lunch facility. 12.4.1.1 Staff Engaged in Food Handling Operations All personnel engaged in the direct handling of exposed food shall comply with the following practices: personnel entry to food handling areas shall be through the personnel access doors only, all doors are to be kept closed. Doors shall not be left open for extended periods when access for waste removal or stock transfer, the wearing of false fingernails or fingernail polish is not permitted when handling food, packaging material, product, and ingredients shall be kept in appropriate containers as required and off the floor, waste shall be contained in the bins identified for this purpose and removed from the processing area on a regular basis and not left to accumulate, staff shall not eat or taste any product being processed in the food handling/contact zone.
Access doors were provided to enter cooler. All doors to cooler were kept closed. Waste was contained in bins. Employees were not observed eating or tasting products. All field-packed products were stored off the floor on pallets. 12.4.1.2 Staff Engaged in Food Handling Operations All personnel engaged in storage, transport and handling of packaged products and materials shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. All personnel engaged in storage, transport, and handling of packaged products and materials shall ensure that products and materials are handled and stored properly to avoid product contamination. 12.5.1.1 Cold and Chilled Storage The supplier shall provide confirmation of the effective operational performance of cold and chilled storage facilities. Cold and chilled storage rooms shall be designed and constructed to allow for the hygienic and efficient refrigeration of food. accessible for inspection and cleaning. The cold storage was in operation and properly designed and constructed. The areas were accessible for inspection and kept in clean condition. 12.5.1.2 Cold and Chilled Storage Sufficient refrigeration capacity shall be available to store chilled or frozen food at the maximum anticipated throughput of product with allowance for periodic cleaning of refrigerated areas. The facility had adequate refrigeration capacity. Note: The facility does not have any freezers. 12.5.1.3 Cold and Chilled Storage Discharge from defrost and condensate lines shall be controlled and discharged to the drainage system.
Discharge from defrost and condensate lines were controlled and discharged to the drainage system. The lines were not located against the wall and not directly over the products. Signs of condensation were not found on the walls. 12.5.1.4 Cold and Chilled Storage Cold and chilled storage rooms shall be fitted with temperature monitoring equipment and located so as to monitor the warmest part of the room and be fitted with a temperature measurement device that is easily readable and accessible. Coolers temperature had monitoring devices, which were monitored on a daily basis. 12.5.1.5 Cold and Chilled Storage Loading and unloading docks shall be designed to protect product during loading and unloading. Dock areas were adequately maintained. 12.5.2.1 Storage of Shelf Stable Packaged Goods Rooms used for the storage of dry goods shall be located away from wet areas and constructed to protect the product from contamination and deterioration. Dry goods are not stored on site. 12.5.2.2 Storage of Shelf Stable Packaged Goods Racks provided for the storage of food Products shall be constructed of impervious materials and designed to enable cleaning of the floors and the storage room. Storage areas shall be constructed to prevent food products becoming a harborage for pests or vermin.
The facility does not handle shelf stable packaged products. 12.5.2.3 Storage of Shelf Stable Packaged Goods Vehicles used in storage rooms shall be designed and operated so as not to present a food safety hazard. The facility does not handle shelf stable packaged products. 12.5.3.1 Storage of Equipment and Containers Storage rooms shall be designed and constructed to allow for the hygienic and efficient storage of equipment and containers. The facility does not have storage rooms for equipment. 12.5.4.1 Storage of Hazardous Chemicals and Toxic Substances Hazardous chemicals and toxic substances with the potential for food contamination shall be stored so as not to present a hazard to staff, product, packaging, product handling equipment or areas in which the product is handled, stored or transported. Chemicals are stored segregated. 12.5.5.1 Alternative Storage and Handling of Goods Where goods described in 12.5.1 to 12.5.4 are held under temporary or overflow conditions that are not designed for the safe storage of goods, a risk analysis shall be undertaken to ensure there is no risk to the integrity of those goods or contamination or adverse effect on food safety and quality. Minor Risk analysis is not conducted on packaging materials stored outside to ensure that there is no risk to the integrity of the packaging materials or contamination or adverse effect.
12.5.6.1 Loading, Transport and Unloading Practices The practices applied during loading, transport and unloading of food shall be documented, implemented and designed to maintain appropriate storage conditions and product integrity. Foods shall be loaded, transported and unloaded under conditions suitable to prevent cross contamination. The trucks are inspected for cleanliness prior to loading and observations are documented. 12.5.7.1 Loading Vehicles (trucks/vans/containers) used for transporting food shall be inspected prior to loading to ensure they are clean, in good repair, suitable for the purpose and free from odors or other conditions that may impact negatively on the product. The trucks are inspected for cleanliness prior to loading. All products are shipped under refrigeration in closed trucks. 12.5.7.2 Loading Loading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining product integrity. Products are brought out from the cooler and loaded straight on the trucks. 12.5.8.1 Transport Refrigerated units shall maintain the food at required temperatures and the unit's temperature settings shall be set, checked and recorded before loading and core product temperatures recorded at regular intervals during loading as appropriate. Refrigerated units in the trucks are inspected to ensure that the temperature set point is less than 40F.
12.5.8.2 Transport The refrigeration unit shall be operational at all times and checks completed of the unit's operation, the door seals and the storage temperature checked at regular intervals during transit. The refrigeration units are required to be operational. 12.5.9.1 Unloading Prior to opening the doors the refrigeration unit's storage temperature settings and operating temperature shall be checked and recorded. Unloading shall be completed efficiently and product temperatures shall be recorded at the commencement of unloading and at regular intervals during unloading. Products are received at ambient temperature. 12.5.9.2 Unloading Unloading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining product and package integrity. Unloading practices are not detrimental to products. Note: Products are field packed. 12.6.1.1 Control of Foreign Matter The responsibility and methods used to prevent foreign matter contamination of product shall be documented, implemented and communicated to all staff. The employees are required to keep the areas clean and remove any objects found. All office windows facing the dock areas are tamper evident and overhead lights are protected.
12.6.1.2 Control of Foreign Matter Inspections shall be performed to ensure plant and equipment remains in good condition and potential contaminants have not detached or become damaged or deteriorated. The use of temporary fasteners such as string, wire or tape to fix or hold equipment shall not be permitted. Inspections are conducted on a daily basis to prevent foreign material contamination. 12.6.1.3 Control of Foreign Matter The following preventative measures shall be implemented where applicable to prevent glass contamination: all glass objects or similar material in food handling/contact zones shall be listed in a glass register including details of their location, containers, equipment and other utensils made of glass, porcelain, ceramics, laboratory glassware or other like material (except where product is contained in packaging made from these materials, or measurement instruments with glass dial covers or MIG thermometers required under regulation) shall not be permitted in food processing/contact zones, conduct regular inspections of food handling/contact zones to ensure they are free of glass or other like material and to establish no changes to the condition of the objects listed in the glass register, inspect glass instrument dial covers on processing equipment and MIG thermometers at the start and finish of each shift to confirm they have not been damaged. A glass and brittle plastic register register is developed and was complete. Glass or brittle plastic items are not allowed to be carried in product handling areas. 12.6.1.4 Control of Foreign Matter Wooden pallets and other wooden utensils used in food handling and storage shall be dedicated for that purpose, clean, maintained in good order and their condition subject to regular inspection. Wooden pallets are used to store products and maintained in good repair. 12.6.1.5 Control of Foreign Matter Loose metal objects on equipment, equipment covers and overhead structures shall be removed or tightly fixed so as not to present a hazard.
Loose materials were not found in the areas where products are handled. 12.6.2.1 Managing Foreign Matter Contamination Incidents In all cases of foreign matter contamination the affected batch or item shall be isolated, inspected, reworked or disposed of. The procedure requires that affected products will be disposed of. 12.6.2.2 Managing Foreign Matter Contamination Incidents In circumstances where glass or similar material breakage occurs the affected area is to be isolated, cleaned and thoroughly inspected (including cleaning equipment and footwear) and cleared by a suitably responsible person prior to the commencement of operations. Products affected by foreign material contamination is properly destroyed. Note: Based on the interview of Cooler Manager and SQF Practitioner, there had not been any incidents. 12.7.1.1 Dry and Liquid Waste Disposal The responsibility and methods used to collect and handle dry, wet and liquid waste and store prior to removal from the premises shall be documented and implemented. Dry waste is picked by the outside service company on a scheduled basis. Wet or liquid waste is not generated. 12.7.1.2 Dry and Liquid Waste Disposal Waste shall be removed on a regular basis and not build up in food handling or storage areas. Designated waste accumulation areas shall be maintained in a clean and tidy condition until such time as external waste collection is undertaken.
Waste is removed on a regular basis and waste collection areas were maintained and cleaned on a regular basis. 12.7.1.3 Dry and Liquid Waste Disposal Trolleys, vehicles waste disposal equipment, collection bins and storage areas shall be maintained in a serviceable condition and cleaned and sanitized regularly so as not to attract pests and other vermin. Containers for waste were properly maintained. 12.7.1.4 Dry and Liquid Waste Disposal Reviews of the effectiveness of waste management will form part of daily hygiene inspections and the results of these inspections shall be included in the relevant hygiene reports. Daily inspections are conducted to monitor waste handling. 12.8.1.1 Grounds and Roadways The grounds and area surrounding the premises shall be maintained to minimize dust and be kept free of waste or accumulated debris so as not to attract pests and vermin. The outside grounds and areas surrounding the premises were maintained in good condition. 12.8.1.2 Grounds and Roadways Paths, roadways and loading and unloading areas shall be maintained so as not to present a hazard to the food safety operation of the premises. The areas were maintained in a good condition and did not present a hazard to the food safety operation of the premises.
12.8.1.3 Grounds and Roadways Surroundings shall be kept neat and tidy and not present a hazard to the hygienic and sanitary operation of the premises. Outside grounds were kept in good condition.