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Yes |
No |
NI1 |
NA2 |
Comments
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| I. Water Sources for Irrigation and Drinkable Water (potable water) |
| A.
Are wells protected from outside contamination? |
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| B.
Is the drinkable water supply and/or wells tested at least once
a year? |
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| C.
Are water source(s) used for washing produce located the distance
required by local/state regulations from the manure storage
facility, livestock area (s), pesticide storage area and/or
septic system drainage field(s)? |
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| D.
Does the water used to clean and/or sanitize produce meet the
EPA Drinking Water Standard? |
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| E.
Are records of all water tests on file? ** |
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| F.
Are backflow devices and air gaps installed at appropriate locations? |
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| G.
Are good management practices in place to protect the quality
of irrigation water? |
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| H.
Is farm livestock access to ponds and streams used for irrigation
limited? |
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| II. Good Manure/Biosolids Management Practices Are Followed |
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A. Are storage and treatment facilities located as far as practical and possible from growing and produce handling areas?
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B. Do storage and treatment facilities include physical barriers that prevent leakage, run off or wind spread ?
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C. Is there a manure management plan in place that meets USDA standards and includes:
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1.-fly control program
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2.-manure incorporated into the soil immediately after application
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3.-measures in place to minimize recontamination of composted manure
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4.-fresh manure in any form kept away from edible plant parts during the growing season?
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| D.
Is the use of manure in any form, during the growing season
in accordance with USDA guidelines and/or state and/or federal
organic regulations? |
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E. Is equipment that comes in contact with manure/bio-solids in any form cleaned prior to use for harvesting and/or transporting fresh produce?
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F. Are bio-solids applied in accordance with local regulations/processor instructions? **
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| III. In the Fields |
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A. Worker Health and Hygiene
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1. Is there a worker food safety training program in place?**
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| 2.
Do workers and supervisors practice good personal hygiene by: |
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a. Wearing clean clothing and shoes/boots
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b. Not smoking or eating in work area
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c. Keeping hair covered
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d. Washing hands as required
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e. Limiting bare-hand contact with fresh produce.
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f. Covering open wounds with a clean bandage and wearing a single-use glove?
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| 3.
Do field workers have access to toilet and hand washing facilities? |
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| 4.
Are supervisors aware of the symptoms of foodborne illnesses? |
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| 5.
Are sick employees and those with open wounds reassigned to
duties having no direct contact with produce? |
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| B. Sanitary Facilities |
| 1.
Are toilet facilities and hand washing stations clean and regularly
serviced (soap, water, single-use paper towels)? |
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2. Are portable toilets maintained and transported
in a manner which prevents wastewater from contaminating fields?
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| C. Sanitation |
| 1.
Are harvest storage containers cleaned prior to use? |
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| 2.
Are clean containers kept covered until used in the field? |
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| 3.
Is harvesting equipment kept clean and in good working order? |
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| 4.
Does harvested produce come in contact with manure or bio-solids,
non-potable water, workers with poor hygiene and/or dirty boots
and clothing, dirty packaging or storage containers? |
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| 5.
Are farm livestock, including poultry and/or pets, restricted
from fields or orchards where crops are being grown and harvested? |
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IV. In the Packing/ Processing Facility
(check with the local regulatory authority to determine if the facility must be licensed and therefore meet specific standards). |
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Worker Health and Hygiene
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1. Is there a worker food safety training program in place?
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| 2.
Do workers practice good personal hygiene by: |
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a. Wearing clean clothing and shoes/boots
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b. Not smoking or eating in work area(s)
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c. Keeping hair covered
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d. Washing hands as required
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e. Limiting bare-hand contact with fresh produce
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f. Covering open wounds with a clean bandages and single-use gloves?
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g. Are sick employees and those with uncovered open wounds sores, etc assigned to other duties having no direct contact with fresh produce?
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B. Sanitary Facilities
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1. Are restrooms accessable and well serviced (cleaned regularly and well supplied with water, soap and single-use paper towels)?
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C. Sanitation
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1. Are approved sanitizers used to sanitize food contact surfaces?
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2. Is the processing area and equipment cleaned and sanitized at least once a day?
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3. Are unused and new packing containers protected from contamination?
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| 4.
Is there a pest control system in place? |
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5. Is produce waste removed daily?**
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6. Are grounds maintained in good condition?
**
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D. Temperature Control
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1. Are refrigeration storage units maintained at the correct temperature?
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| 2.
Are refrigeration units loaded beyond their capacity? |
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| 3.
Is ice used for cooling made of potable water? |
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E. Storage of Harvested Crops
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| 1.
Are storage areas clean and free of contamination? ** |
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| 2.
Are storage areas used exclusively for food crops and their
containers? ** |
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| 3.
Is produce stored at least six inches off the floor depending
on the nature of the crop? ** |
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F. Washing Operations
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| 1.
Is the level of sanitizer monitored? |
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| 2.
Is wash water changed when dirty, or after several hours? |
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| 3.
Is the wash water maintained at temperature no more than 10
degrees cooler than the produce? |
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| 4.
Are packing lines, conveyer belts and all other food contact
surface washed, rinsed and sanitized at the end of the day? |
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| V. Transportation-Farm to Market |
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A. Do workers loading and transporting produce practice good personal hygiene? **
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B. Is harvested produce loaded and stored
in a manner to minimize physical damage and reduce risk of
contamination during transport and to allow for air circulation?
**
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C. Are vehicles used to transport fresh produce
to market well maintained and clean?
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D. Are vehicles used to transport produce
used to transport animals or animal products?
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| VI. Trace-back Systems |
| A.
Are
records maintained for all produce leaving the farm? |
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| VII. Pick Your Own Operations-Field Sanitation (Could also apply to those who give farm tours) |
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A. Are pets and farm livestock allowed in the "pick your own" area?
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B. Are toilet facilities and hand washing
stations clean and regularly serviced and maintained in good
working order (soap, water and single-use paper towels) and
available for customer use?
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C. Are clean containers available for customer
purchase and use?
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D. Is the produce picked by customers accepted
for sale?
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E. Are facilities available for customers
to wash their hands after coming in contact with farm animals
(petting zoo) prior to entering the "pick your own"
area?
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N1 - Needs Improvement
N 2 - Not Applicable |
| RI Audit-2/26/02 |
Issued in furtherance of Cooperative Extension work; Acts of May 8 and June 30, 1940, in cooperation with the U.S. Department of Agriculture, Directors, New England Cooperative Extension Systems, Universities of Connecticut, Rhode Island, Massachusetts, Maine, New Hampshire and Vermont.
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Send mail to marilyn.chase@uconn.edu with questions or comments about this web site.
Last modified: July 19, 2002 |
