Our Primary Plant Production Code can be applied to food sector categories for indoor growing and harvesting of fresh produce and sprouted seed crops; growing and production of fresh produce and nuts; fresh produce, grain, and nut packhouse operations; and extensive broad-acre agricultural operations.
https://schema.org Certification Food Safety Code: Primary Plant Production, Edition 10 Our Primary Plant Production Code can be applied to food sector categories for indoor growing and harvesting of fresh produce and sprouted seed crops; growing and production of fresh produce and nuts; fresh produce, grain, and nut packhouse operations; and extensive broad-acre agricultural operations. https://www.sqfi.com/images/sqfilibraries/edition-10-images/code-10-module-covers/sqf-code-covers-for-website-1900x1900-primary-plant.png?sfvrsn=7f17259b_9 Organization SQFI (Safe Quality Food Institute) https://www.sqfi.com FSC 2 - Indoor Growing and Harvesting of Fresh Produce and Sprouted Seed Crops DefinedTermSet Part A: Implementing and Maintaining the SQF Food Safety Code DefinedTerm A1 The Safe Quality Food Institute (SQFI) publishes a suite of globally recognized food safety and quality Codes that cover all aspects of the food supply chain from primary production through to retail and foodservice. All standards are available free of charge at www.sqfi.com. Before embarking on the SQF journey, sites are encouraged to download and review the SQF Code that best fits their needs. DefinedTerm A2 Achieving and Maintaining SQF Certification DefinedTerm A2 Part A (this part) of the SQF Code sets out the process a site needs to take to implement and maintain certification to the SQF Food Safety Code relevant to its business.Part B of the SQF Code is the auditable standard. It details the SQF System elements (Module 2) that must be met, and the Good Manufacturing Practices (GMP), Good Agricultural Practices (GAP), or other Good Industry Practices (GIP) module relevant to its industry scope.To determine which Code and GIP module(s) apply to the site, refer to the table in the Food Sector Category Directory, which describes the food sector categories (FSC).Personnel at a site in a site management or technical role are responsible for implementing the requirements of the relevant SQF Food Safety Code and can learn how to get started and implement their SQF system in several ways.SQFI has a library of online training courses for practitioners, which can be accessed from www.sqfi.com. This web-based education tool allows the individual to enroll and complete training on fundamental food safety topics in their own time and at their own pace.An “Implementing SQF Systems” training course is available through the SQFI network of licensed Training Centers. Details about the Training Centers and the countries in which they operate are available at www.sqfi.com.Individuals can become familiar with the SQF Code by downloading the relevant SQF Code from www.sqfi.com free of charge.Although optional, it is recommended to utilize the services of a registered SQF consultant when first implementing an SQF System. All SQF consultants are registered by SQFI to work in specific food sector categories (FSCs) and are listed in the SQF directory, indicating the FSCs in which they are registered.Guidance documents are available for some SQF Code topics from www.sqfi.com. These documents can help the site interpret the requirements of the SQF Codes and assist with documenting and implementing an SQF System. The documents are developed with the assistance of food sector Technical Experts. The guidance documents are available to assist, but are not auditable documents. Where there is a divergence between the guidance document and the relevant Code, the SQF Code prevails. DefinedTerm A2:1 SQFI Assessment DatabaseSites are required to register in the SQFI Assessment Database at www.sqfi.com prior to their audit date and before any audit is initiated. At the time of registration, a fee must be paid (see the fee scale posted at www.sqfi.com). If the site does not maintain annual registration, the site certificate will be invalid until the site is registered on the SQFI Assessment Database. DefinedTerm A2:2 The SQF PractitionerThe SQF Food Safety Code requires that every certified site has a suitably qualified primary SQF Practitioner and substitute SQF Practitioner to oversee the development, implementation, review, and maintenance of the SQF System, including the System Elements, relevant Good Industry Practices (GIPs), and food safety plans.The requirements for an SQF Practitioner and substitute Practitioner are described in the System Elements, Part B: 2.1 Management Commitment. The site may also choose to have additional practitioners to meet shift and operational requirements.SQF Practitioners may voluntarily choose to earn the Certified SQF Practitioner credential. This credential evaluates practitioner competencies and further demonstrates the ability to implement, maintain, and continuously improve an SQF Food Safety System. DefinedTerm A2:3 TrainingSQF Practitioners are required to demonstrate knowledge of the SQF Code, including implementing and maintaining the requirements. Training required for the SQF Practitioners and other relevant personnel is defined in the SQF Code, Part B.Training courses and exams are available online and through the SQFI network of licensed Training Centers. Training in food industry disciplines, such as HACCP, regulatory requirements, applicable GIP, and internal auditing, is encouraged and will help prepare the site for implementing its SQF Food Safety System. Licensed SQF Training Centers can provide details about the other training courses they offer. Details of the training courses are available at www.sqfi.com. DefinedTerm A2:4 Scope of CertificationBefore implementing the SQF Code, the site must determine the scope of certification that includes: the site premises, food sector categories, and products and processes included in the SQF System. The scope determines which elements of the SQF Code are to be documented and implemented and will be audited. The scope must be agreed upon between the site and the Certification Body before the initial certification audit and cannot be changed during or immediately following a certification or re-certification audit for requirements on changing the scope of certification.Site: SQF certification is site-specific. The entire site, including all premises, support buildings, silos, tanks, loading and unloading bays, and external grounds are included in the scope of certification. If activities are carried out in different premises but are overseen by the same senior, operational, and technical management and are covered by a single SQF System, the site can be expanded to include those premises.Food Sector Categories (FSC): SQF certification is industry-specific. The table in the SQF Food Sector Category describes all FSCs that classify product groups, such as Seafood Processing, Confectionery Manufacturing, and Manufacture of Food Packaging. Selecting the proper FSC(s) applicable to the site will ensure the auditor has the requisite knowledge and skills and that the Code elements meet the industry expectations.Products and Process: SQF certification is product specific. Within each applicable FSC, the site will need to identify the products and processes that are included in the SQF System. The manufacture of all listed products will be audited for compliance to SQF and will be listed on the audit certificate, unless there is a request for a scope exclusion (refer to Part A2:5).Changes to the Scope of CertificationIf new food sector categories or new products are added to the scope of certification, a change in the scope of certification may be requested, in writing, to the Certification Body.If the scope change is a new process or a major change to an existing process, a new product line, or a significant change in personnel, equipment, raw materials, packaging materials or ingredients, the Certification Body is required to be advised in writing. The Certification Body is required to review the additional process or product(s) and determine if a new certificate can be issued. If not, the Certification Body is required to advise the site in writing.An audit for an expansion in scope does not change the re-certification date or certificate expiry date. When a new certificate is issued, the re-certification audit date and certificate expiry date remain the same as on the original certificate.When the scope of certification has been changed, the Certification Body makes the appropriate scope changes to the site record in the SQFI Assessment Database.If the request is received within thirty (30) days prior to the re-certification audit window, the Certification Body may defer the scope extension to the upcoming re-certification audit and advise the site accordingly. No new certificate is issued until after a successful re-certification audit. DefinedTerm A2:5 Scope ExclusionsIf the site wishes to exclude specific products, processes, or a portion of the premises from the scope of certification, the request for exclusion must be submitted to the Certification Body in writing prior to the certification audit, detailing the reason for exclusion. The site must be able to demonstrate that these exclusions do not cause a food safety risk with certified products. Exclusions may not be granted for the entire premises or for processes involved with the production, processing, and storage of applicable products.If approved by the Certification Body, exclusions are listed in the site description on the SQFI Assessment Database, in audit reports, and on the audit certificate. Excluded products and portions of the site cannot be promoted as being covered by the SQF certification. Instances where the promotion of excluded items is identified and substantiated will result in the immediate withdrawal of the SQF certification.Sites that have been granted an exclusion shall have "Exclusions" indicated on the certificate, with the complete list of the products or processes that were excluded listed on the audit report. DefinedTerm A2:6 Document The SQF SystemThe SQF system elements (Module 2) and relevant GIP module(s) of the SQF Food Safety Code must be documented. This requires preparing policies, procedures, work instructions, and specifications that meet the Code elements in these modules. In other words, “Say what you do.” DefinedTerm A2:7 Implement the SQF SystemOnce the SQF System is documented in policies, procedures, work instructions, specifications and other related documents and records, they must be implemented. This includes ensuring that all documented procedures are followed, and records are kept demonstrating compliance with the relevant modules of the SQF Food Safety Code. In other words, “Do what you say.” For initial audits and when a recertification audit occurs during an edition change, SQFI recommends that a minimum of ninety (90) days of records, including all activities that are to be conducted at least annually, are available before a site audit is conducted. However, the Certification Body may require additional record requirements relevant to the site's scope. DefinedTerm A2:8 Auditable ClausesAll elements of the Code will be audited. Mandatory clauses and elements designated as such within the SQF System Elements (Module 2) may not be reported as not applicable (NA) during audits. These clauses must be documented, implemented, and audited for a site to achieve SQF certification. Failure to comply with a mandatory element results in a non-conformance. Clauses and requirements that are not designated as mandatory can be reported as not applicable (NA) or involve alternative controls, only when a justification and/or risk assessment is available during the audit.Identified within Part B are Core Clauses. These clauses are foundational to the development, implementation, and maintenance of a robust food safety management system. Non-conformances against Core Clauses are weighted more heavily in the scoring system due to their critical role in preventing food safety failures (refer A2:19). DefinedTerm A2:9 SQF Certification BodiesSQF Certification Bodies are licensed by SQFI to conduct SQF audits and issue SQF certificates. A list of licensed Certification Bodies that operate in the site's region or country is available at www.sqfi.com and in the SQFI Assessment Database. SQFI-licensed Certification Bodies are accredited to the international standard ISO/IEC 17065:2012 (or subsequent versions as applicable) and are subject to annual assessments of their certification activities by SQFI-licensed accreditation bodies. The site must always have an agreement with a Certification Body in place, outlining the SQF certification services to be provided and shall include:The scope of certification (refer to A2:4), including any approved exclusions (refer to A2:5).The expected audit duration and the reporting requirements.The Certification Body’s fee structure includes audit costs, travel time and expenses, report writing costs, ancillary costs, and costs for closing out non-conformances.The conditions under which the SQF certificate is issued, withdrawn, or suspended.The Certification Body’s appeals and complaints process, andThe availability of auditor(s) for the site’s FSC(s). Note that if the site is seeking to implement an SQF multi-site program, this must be indicated in the application to the Certification Body. The agreed multi-site program, including the identification of the central site and number and names of the sub-sites, is to be included in the agreement with the Certification Body. Refer to the SQF Requirements for Multi-Site Certification. Changing the Certification BodyThe SQF certified site can change to another SQF-licensed Certification Body:After the certificate has been issued.After closure of all outstanding non-conformances.Prior to the start of the site's next audit window.The certification is not suspended or under threat of suspension or withdrawal, or pending a surveillance audit. A site can change Certification Bodies only after the surveillance audit is conducted or by written approval from SQF Compliance (compliance@sqfi.com). When a site changes Certification Bodies, the certificate issued by the previous Certification Body remains valid until the expected expiration date. The certification number and re-certification date are transferred with the site to the new Certification Body. The new Certification Body is required to undertake a review of the site’s certification before the transfer is complete to:Confirm the certificate is current, valid, and relates to the SQF System as certified.Confirm the site’s food sector category falls within the new Certification Body’s scope of accreditation.Confirm that any complaints received are actioned.Confirm the last date of the site's unannounced audit.Review of the site’s audit history, including past audit reports and unresolved non-conformances, to satisfy the new Certification Body. Sites are required to make the last recertification audit report and surveillance audit report (if applicable) available to the new Certification Body. DefinedTerm A2:10 The SQF Audit TeamThe SQF food safety auditor is selected by the Certification Body. The Certification Body must advise the site of the auditor’s name and, except for the unannounced audit, the date and time the SQF audit is scheduled.The auditor is required to be employed or contracted by the Certification Body and registered with SQFI for the same food sector category(ies) as the site’s scope of certification (refer to A2:4). The registration and food sector category(ies) of the SQF food safety auditor are available at www.sqfi.com.Technical Experts may be used to assist SQF food safety auditors in audits where the auditor is SQF registered but does not possess some or any of the site’s food sector category(ies) or for products/processes where the audit would benefit from expert technical advice. If a Technical Expert is chosen, the Certification Body must inform the site prior to the audit and obtain approval for the expert's involvement. The Technical Expert is required to sign a confidentiality agreement with the Certification Body.The Certification Body is required to ensure that no SQF food safety auditor conducts audits of the same site for more than three (3) consecutive certification cycles. An SQF food safety auditor cannot audit a site where they have participated in a consulting role or have a conflict of interest with anyone at the site within the last two (2) years. The site can refuse the service of an SQF food safety auditor if the site can demonstrate the auditor has a conflict of interest, or for other valid reasons. In such circumstances, the site shall outline the reasons in writing to the Certification Body. DefinedTerm A2:11 The Certification AuditAn SQF audit of the SQF Food Safety Code is an assessment by a qualified and registered SQF food safety auditor (or audit team) to ensure that the documentation (refer to A2:6) complies with the SQF Code and that the food safety and related management practices (refer to A2:7) are carried out according to that documentation. The scope of certification (refer to A2:4) cannot be changed after the audit has started.The auditor will conduct a process-based audit using a vertical audit approach to traceback targeted product(s) through the manufacturing process and form the basis for reviewing all policies, procedures, Standard Operating Procedures (SOPs)/Work Instructions (WI), records and other documentation related to the Hazard Analysis and Critical Control Point (HACCP) plan(s) and pre-requisite programs.To achieve and maintain certification, the site is required to attain a Certified, Certified with Surveillance, or Certified with Unannounced Surveillance audit rating for the initial certification and recertification audits, ensure that surveillance and re-certification audits occur within the required timeframe, ensure that no critical non-conformances are raised at surveillance or re-certification audits, and correct all major and minor non-conformances within the time frame specified.Recertification audits are conducted within thirty (30) calendar days on either side of the anniversary of the last day of the initial certification audit. These audits are conducted to verify the continued effectiveness of the site’s SQF System.A portion of each audit, with the exception of unannounced audits (refer to A2:14), may be conducted remotely using information and communication technology (ICT). At least half of the allocated audit duration must be conducted on-site by the auditor. Remote activities can only be conducted by agreement between the site and the Certification Body and are dependent on the ICT capability and information security requirements. The off-site and on-site portions are conducted at a time agreed between the site and the Certification Body, with the on-site portion only when the main processes are operating. DefinedTerm A2:12 Audit DurationThe audit duration is the expected total time that is required for the SQF auditor to complete the assessment of the SQF System. The audit duration must be sufficient for auditors to:Observe processes and employee behaviors throughout the inspection.Audit all processes and food categories covered under the certification.Conduct interviews with employees across various shifts and positions.Follow up on deviations as they occur, ensuring proper management and corrective actions.Review and analyze records thoroughly to make informed assessments.The audit duration times listed below are based on industry requirements and do not include time for report writing. The site should confirm with the Certification Body the fees for the audit, including report writing time.The minimum duration for a certification or re-certification audit depends on the scope of the certification and includes both remote and on-site activities (refer to step A2:4). At a minimum, the audit duration should be no less than the following for each of the Food Safety Codes:Primary Plant Production, Primary Animal Production and Aquaculture: One-half (1/2) day*Food Manufacturing, Dietary Supplements, Animal Products, Animal Feed, and Pet Food: Two (2) days*Storage and Distribution and Manufacture of Food Packaging: One (1) day**A typical day is equivalent to eight (8) hours.The audit duration is calculated by the Certification Body. The Certification Body will discuss and agree on the audit duration with the site to ensure complete coverage of the SQF System and the entire scope of certification. This audit duration and justification must be documented in the Certification Body’s agreement.Factors that can impact on the audit duration include:The size of the site and if different premises are included in the scope (i.e., acreage, number of buildings, distance between premises, number and size of tanks/ponds, size of herd/mob/flock).The number and complexity of product lines and processes (i.e., number of machines, variety of ingredients/species/materials, sub processes, support equipment).The design of product and process flow and movement of personnel.The number of employees, level of mechanization, and labor intensiveness.The ease of communication with company personnel (e.g., different languages spoken within the site).The complexity of the SQF System design and documentation.The involvement of the site in a significant food safety event.The initial certification audit may add an extra half (1/2) day to the duration. DefinedTerm A2:13 Seasonal OperationsIf the site is involved in seasonal production for any of its products, in which the major production activities are conducted over a duration that does not exceed more than five (5) consecutive months in any calendar year, the scheduling of the audits may be affected as follows:The initial certification audit must be conducted during the peak operational part of the season (i.e., when processes are operating and managing the largest commodity).If the site seeks to include products from more than one season within the scope of certification, the Certification Body will conduct the initial certification audit during the highest-risk and/or highest-volume production operation.Recertification audits in subsequent years should be scheduled during other times so that all commodities within the scope of certification have been audited within at least three (3) years.When there is a significant change in seasonal operations during the re-certification audit’s sixty (60) day window, the site should communicate this to the Certification Body. The site and Certification Body may agree on a temporary reset of the re-certification audit date, so it falls during the peak operational part of the season. If there is a permanent change to the re-certification audit date due to seasonal conditions, the request must be made in writing by the Certification Body to SQFI. DefinedTerm A2:14 Unannounced AuditsThe Certification Body is required to conduct an unannounced audit of the site once every three (3) years. The first three-year cycle commences with the site's first recertification audit date. The protocol for SQF unannounced recertification audits is as follows:The unannounced food safety audit shall occur within the first three years of the site's first recertification and then within three years after. It can occur in year one (1), two (2) or three (3) of the site's recertification audit cycle.The unannounced food safety audit occurs within the sixty- (60) day re-certification window (i.e., the anniversary date of the last day of the initial certification audit +/- thirty (30) days).If the site changes Certification Bodies, the site’s unannounced re-certification audit schedule does not change.The Certification Body determines the date of the unannounced audit within the sixty (60) day re-certification audit window.Negotiation between the site and the Certification Body may establish a ninety- (90) day blackout period to prevent the unannounced re-certification audit from occurring out of season or when the site is not operating for legitimate business reasons.Unannounced audits are on-site audits. Remote activities using ICT do not apply to unannounced audits.If the site refuses entry to an SQF food safety auditor for an unannounced audit, the Certification Body is required to immediately suspend the certificate.Certificates issued following unannounced re-certification audits indicate that the audit was unannounced (refer to A2:23).Select Site ProgramThe site may forgo the three-year unannounced audit requirement and voluntarily elect to have annual unannounced recertification audits. If annual unannounced re-certification audits are conducted at the site, then the protocol outlined for the unannounced audit requirement is to be followed for each audit. Sites with annual unannounced recertification audits are recognized on the SQF public directory and on the SQF certificate as an “SQFI Select Site.” DefinedTerm A2:15 Corporate AuditsIf the site is part of a larger corporation and some food safety functions are conducted at a separate corporate office (e.g., an office that does not process or handle products), an optional corporate audit of the Code elements managed by that office can be conducted. The decision on whether a separate corporate audit should be conducted is made by agreement between the Certification Body and the corporation. The corporate office should communicate this to the SQF-certified sites they support. Corporate audits do not apply to designated central sites within an SQF multi-site program (refer to the SQF Requirements for Multi-Site Certification).The corporate audit portion may be conducted remotely using ICT. All identified corporate Non-conformances must be closed out before the associated site audits are conducted. Any open Non-conformances that are not closed out are attributed to the site(s). During the site audits, the SQF food safety auditor audits the application of the implementation of the applicable corporate-managed policies and procedures at the site level, according to the scope of certification. All mandatory and applicable elements of the relevant SQF Food Safety Code are audited at each site regardless of the findings of the corporate audit. DefinedTerm A2:16 Language Used During the AuditThe Certification Body ensures the SQF food safety auditor competently communicates in the spoken and written language of the site. A translator is provided by the Certification Body with the knowledge of the technical terms used in the audit, is independent of the site, and has no conflict of interest. The site is to be notified of any increase in the audit duration and cost associated with the use of a translator. If there is a conflict, the English version of the SQF Food Safety Code prevails. DefinedTerm A2:17 Conducting the AuditThe SQF food safety auditor(s) will use a vertical audit exercise to review the documentation and the effectiveness of the implemented SQF System. The auditor(s) collects evidence of compliance or non-compliance for all applicable elements of the SQF Code by reviewing documentation, including policies, procedures, specifications, and records; interviewing key personnel; and observing the condition of the site, operational activities, and cleaning activities.The implementation review depends on the SQF Food Safety Code included in the scope of certification. The auditor will review the entire site, including the interior and exterior of the buildings and representative commodities, regardless of the scope of certification and agreed upon exclusions. The site audit includes a review of all operational and cleaning shifts and pre-operational inspections, where applicable.When remote ICT audit methods are used, SQFI expects that the auditor will spend eighty percent (80%) of the on-site audit time making observations and conducting interviews. DefinedTerm A2:18 Non-conformancesDuring each audit, the SQF food safety auditor(s) will advise the site of the number of non-conformances, including both the associated Code element and the description for each.Non-conformances against the SQF Food Safety Code are graded as follows:Minor: These non-conformances are evidence of a random or infrequent failure to maintain compliance with a requirement. It does not indicate a breakdown in the food safety management system or that food safety is compromised. It is evidence of an incomplete or inappropriate implementation of SQF requirements, which, if not corrected, could lead to system element breakdown.Core Clause Minor: A minor non-conformance issued to a requirement identified within an identified core clause.Major: These non-conformances are a failure of a system element, a systemic breakdown in the food safety management system which could be multiple minor non-conformities creating a pattern against related elements, a serious deviation from the requirements, and/or absence of evidence demonstrating compliance to an applicable system element. It does not indicate the likelihood to cause a significant public health risk. It is evidence of a food safety risk to products included in the scope of certification.Core Clause Major: A major non-conformance issued to a requirement identified within an identified core clause.Critical: These non-conformances are a breakdown of control(s) at a critical control point, a prerequisite program, or other critical process steps; or Determination by the Certification Body that there is systemic falsification of records relating to food safety controls and the SQF System. It is evidence that the failure is likely to cause a significant public health risk and/or product contamination.If the SQF food safety auditor considers that a critical non-conformance exists during a certification audit, the auditor is required to immediately advise the site and notify the Certification Body, and the audit is to continue as scheduled. A critical non-conformance raised during an initial certification audit results in an automatic failure of the audit, and the site is required to reapply for certification. A critical non-conformance issued during a re-certification audit results in an immediate suspension of the site's certificate. DefinedTerm A2:19 Audit RatingThe audit rating is based on the type and number of non-conformances issued during the audit period and reflects the condition of the site at the time of the audit. Based on the evidence collected by the SQF food safety auditor, each applicable clause of the SQF certification food safety audit is automatically scored in the audit report. A baseline score is calculated using the following scale:Compliant: 0-point deductionMinor: 1-point deducted for each aspectCore Clause Minor*: 2-point deducted for each aspectMajor: 5-point deducted for each aspectCore Clause Major*: 7-point deducted for each aspectCritical: 50-point deduction for any aspect*Non-conformances against Core Clauses are weighted more heavily in the scoring system due to their critical role in preventing food safety failures (refer A2:8).A score is calculated using the formula (100 – N), where N represents the sum of the point deductions. A rating, certificate status, and re-certification audit frequency is determined from the score as follows:80-100: Certified; Certificate issued; twelve-(12) month audit.70-79: Certified with Surveillance; Certificate issued; six-(6) month surveillance audit.0-69: F- Fails to Comply; No certificate issued; Considered to have failed the initial SQF audit0-69; Certified with Unannounced Surveillance; Site is immediately suspended. Certificate issued upon successful site visit; six month unannounced surveillance audit required. (refer A2:28-4). DefinedTerm A2:20 Audit Report Review ProcessAt the end of the site audit, the audit report is in draft form. The audit evidence is deemed the auditor’s recommendation until it is reviewed and approved by the authorized person of the Certification Body for technical content and application of the SQF Code. SQFI requires:The SQF food safety auditor must report on all mandatory elements (refer to A2:8) as compliant or non-compliant before the SQF food safety audit report may be submitted.The SQF food safety auditor must report all non-conformances to the site before the closing of the site audit in a written format.Non-conformances (refer to A2:18) identified during the site audit must be accurately described in the SQF food safety audit report, including the element of the SQF Food Safety Code and the evidence of non-conformance.The draft audit report is completed by the SQF food safety auditor and provided to the Certification Body for technical review.The Certification Body reviews and approves the audit evidence and makes the report available to the site within ten (10) calendar days from the last day of the audit. DefinedTerm A2:21 Corrective ActionsAll minor and major non-conformances must be addressed through corrective actions that eliminate the root cause and prevent recurrence. Documented evidence of both the corrective actions and root cause analysis must be submitted to the Certification Body. The SQF food safety auditor will verify that the response adequately addresses the non-conformance in a timely manner.All corrective actions must be approved by the auditor and closed in the SQFI Assessment Database within forty (40) calendar days of the site audit’s completion. Failure to submit corrective actions, provide root cause analysis, or obtain auditor verification within this timeframe will result in the site being ineligible for certification (see A2:28).Extensions may be granted by the Certification Body upon request:For minor non-conformances, when there is no immediate threat to product safety and temporary controls are in place.For major non-conformances, when corrective actions involve structural changes, are affected by seasonal constraints, or require long lead-time installations—provided interim controls mitigate product safety risks.In all cases, the non-conformance must still be marked as closed in the database within the forty (40) day window. The auditor will document the justification for the extension, the risk control measures, and the agreed completion date.When there is a repeat non-conformance from the previous audit, the auditor, at their discretion, may assign additional non-conformances under the corrective and preventative action clause. DefinedTerm A2:22 Granting CertificationThe Certification Body makes the certification decision based on the evidence of compliance and non-compliance requirements and the effectiveness of the closeout of corrective actions and the recommendation of the SQF food safety auditor. Although SQFI provides guidance on certification, the Certification Body is responsible for deciding if certification is justified and granted, based on the objective evidence provided by the SQF food safety auditor.Any certification decisions that are made outside the scope of this clause require the Certification Body to provide written justification to SQFI.The final audit report with completed and approved corrective actions is made available to the site. The SQF food safety audit report is the property of the site and cannot be distributed to other parties without the site’s permission.Certification of the SQF System is awarded to sites that achieve a certified audit rating at any level, with no outstanding non-conformances. The Certification Body makes the certification decision no more than fifty (50) calendar days from the last day of the site audit. Once SQF certification is granted, SQFI issues a unique SQFI Identification Number (SIN), which is specific to that site. The SIN remains with that site as long as they hold their SQF certification. DefinedTerm A2:23 Certificate IssueWithin five (5) calendar days of granting certification, the Certification Body will provide the site with an electronic and/or hard copy of the certificate. The certificate is valid for seventy-five (75) days beyond the anniversary of the initial certification audit date. Certified site information is posted on www.sqfi.com. The certificate remains the property of the Certification Body and in a form approved by SQFI. It must include the following information:The name and address of the site as listed on the SQFI Assessment Database.The name, address, and logo of the Certification Body.The logo of the accreditation body and the Certification Body’s accreditation number.The heading “certificate.”The phrase (site name) is registered as meeting the requirements of the relevant SQF Food Safety Code.The scope of registration – food sector category(ies) and products.Dates of on-site audit, date of next re-certification audit, date of certification decision, and date of certificate expiry.Indication of unannounced re-certification audit (where applicable).Signatures of the authorized officer and/or issuing officer of the Certification Body.The SQF logo.Certificate number.Certificates are published in English. However, certified sites in non-English-speaking countries may require a certificate in a local language. SQFI allows the Certification Body to issue local language certificates on request as long as:The certificate information listed above is included.The Certification Body has a protocol in place for translation and can verify the translation.An English and a translated copy of the certificate are uploaded to the SQFI Assessment Database and the accreditation body register. DefinedTerm A2:24 Fails to ComplyIf a site receives an “F – Fails to Comply” rating during an initial certification, or a Certified with Unannounced Surveillance during a re-certification SQF food safety audit, or fails to correct identified non-conformances within the required timeframe (see A2:22), it is considered to have failed the audit.For initial certification audits, the site must reapply for a new certification audit.For recertification audits, the site will be immediately suspended (refer to A2:29). Certification will only be reinstated following a successful site visit and is subject to a mandatory unannounced surveillance audit within six (6) months (refer to A2:33). DefinedTerm A2:25 Appeals and ComplaintsEach Certification Body has its own documented procedure for handling and resolving appeals and complaints made by the site or by another party about the site.Appeals: The Certification Body's appeals procedure is to be publicly available. Appeals to a decision made by the SQF food safety auditor in regard to the audit or an action taken by the Certification Body in regard to the certification must first be lodged directly with the Certification Body. Appeals regarding suspension and/or withdrawal of the SQF certification by a Certification Body do not delay the decision to suspend or withdraw the certification. The Certification Body is required to investigate and resolve appeals without delay and must keep a record of all appeals and their resolution.Appeals to the audit must be made to the Certification Body within fifteen (15) days from when the technically reviewed evidence is issued to the site. Certification Bodies are required to respond within fifteen (15) calendar days. If the appeal has first been referred to the Certification Body and cannot be satisfactorily resolved by them, the matter may then be referred to SQFI following the process listed on the Integrity Program page on www.sqfi.com. In the event that the appeal cannot be satisfactorily resolved, the site has fifty-five (55) days from the last day of the audit to refer the matter to SQFI.Complaints: Complaints about the conduct or behavior of an SQF-registered auditor or other Certification Body personnel, an SQF-certified site, SQFI, the SQF Codes, the SQF Assessment Database, SQF Training Centers, or SQF professionals from other parties are to be referred to the posted SQFI Complaint Management Policy via the Integrity Program page on www.sqfi.com. Any complaint that pertains to an audit is to be filed with the Certification Body or SQFI within eighty-five (85) days from the last day of the audit. If, upon investigating a complaint, it is determined that there has been a substantiated breakdown of the site’s SQF System or any other condition not in compliance with the relevant SQF Food Safety Code, the Certification Body is required to suspend certification. DefinedTerm A2:26 Surveillance AuditsA surveillance audit will be conducted if the site attains a Certified with Surveillance or Certified with Unannounced Surveillance at a re-certification audit. The surveillance audit is conducted within thirty (30) calendar days on either side of the six - (6) month anniversary of the last day of the last certification or re-certification audit. If the surveillance audit is a result of a Certified with Unannounced Surveillance rating, the audit will be unannounced within that time frame.A new score and rating are issued at the surveillance audit, but the site’s recertification audit date is not affected.The surveillance audit is a full SQF System audit. In particular, the surveillance audit is intended to:Confirm continued compliance with the requirements of the SQF Food Safety Code.Verify that the SQF System continues to be implemented as documented.Verify appropriate action has been taken where changes to the site’s operations have been made that impact the site’s SQF System.Verify the continued efficacy of corrective actions from the previous audits. Major or minor non-conformities raised at the surveillance audit are required to be closed out (refer to A2:21). DefinedTerm A2:27 Surveillance Audit – Seasonal OperationsSites involved in seasonal production are those in which the major production activities are conducted over a duration that does not exceed more than five (5) consecutive months in any calendar year, and the date of the surveillance audit falls within the peak operational part of the season. In these cases, this audit must be within thirty (30) days on either side of the six (6) month anniversary of the last day of the previous certification or re-certification audit. If the date of the surveillance audit falls outside of the peak operational part of the season, the certification audit is required to conduct a pre-operational audit no less than thirty (30) days prior to the next season. The pre-operational audit comprises a full review of corrective actions from the last audit and preparedness for the next re-certification audit. DefinedTerm A2:28 SuspensionThe Certification Body is required to suspend the SQF certificate if the site:Fails to permit the audit during the sixty- (60) day audit window or approved extension.Fails to take corrective action within the time frame specified.Fails to permit an unannounced audit or refuses entry of an SQF food safety auditor for an unannounced audit.Refuses entry to an auditor or SQFI during a non-audit event, such as an SQFI validation audit or verification of corrective action.Receives a Certified with Unannounced rating at a surveillance or re-certification audit.Fails to maintain the requirements of the SQF Food Safety Code, such as in the event of an enforcement action issued by a regulatory authority, failure to correct non-conformances identified in a food safety regulatory inspection report, or a confirmed foodborne illness outbreak linked to the site.Fails to meet the agreements set forth by the Certification Body.If the site’s certificate is suspended, the Certification Body immediately amends the site details on the SQFI Assessment Database to “suspended” status, indicating the reason for the suspension and the effective date. The Certification Body must inform the site in writing of the reasons for the suspension and the effective date. The site must acknowledge receipt of the suspension notification. Sites with a suspended SQF certificate may not represent themselves as holding an SQF certificate for the duration of the suspension.Appeals regarding decisions on the suspension of the SQF certification by a Certification Body shall not delay the decision to suspend or withdraw the certification (refer to A2:25). DefinedTerm A2:28-1 Reporting suspension in the event the site does not permit the audit to occur.IF: The site fails to permit the audit during the sixty (60) day audit window or approved extension:THEN: The Certification Body requests that within forty-eight (48) hours of receiving notice of the suspension, the site provide a plan detailing the justification for the delay and the timetable for the rescheduled audit (must be no more than thirty (30) days from the audit window).The Certification Body conducts an announced on-site recertification or surveillance audit (as applicable) within thirty (30) calendar days of receiving the corrective action plan.If the site successfully completes the SQF audit with a certified rating (at any level), the Certification Body reinstates the site status on the SQFI Assessment Database and provides the site with written notice that the certificate is no longer suspended.Regardless of the rating and because the site failed to permit the re-certification audit in the designated time frame, the Certification Body conducts an additional unannounced surveillance audit no more than six (6) months after the suspension to verify continued compliance with the SQF Code. DefinedTerm A2:28-2 Reporting suspension in the event the site fails to take corrective action.IF: The site does not take corrective action within the time frame specified:THEN: The Certification Body requests that within forty-eight (48) hours of receiving notice of the suspension, the site provide a detailed plan outlining the corrective actions to be taken to resolve the outstanding non-conformances.The Certification Body verifies that the corrective action plan has been implemented through an on-site visit within thirty (30) calendar days of receiving the corrective action plan.When the corrective action plan has been successfully implemented, the Certification Body reinstates the site status on the SQFI Assessment Database and provides the site with written notice that the certificate is no longer suspended. DefinedTerm A2:28-3 Reporting suspension in the event the site does not allow for the unannounced audit.IF: The site does not permit an unannounced audit or refuses entry of an SQFI food safety auditor for an unannounced audit:THEN: The Certification Body requests that within forty-eight (48) hours of receiving notice of the suspension, the site provide a plan detailing the justification for the refusal to permit an unannounced audit and an agreement to proceed with an unannounced audit within the next thirty (30) days.The Certification Body conducts an on-site recertification audit within thirty (30) calendar days of receipt of the site confirmation. If the site successfully completes the unannounced audit with a certified rating (at any level), the Certification Body reinstates the site status on the SQFI Assessment Database and provides written notice to the site that the certificate is no longer suspended.Additionally, an unannounced surveillance audit is conducted no more than six (6) months after the above unannounced re-certification audit to verify continued compliance with the SQF System. DefinedTerm A2:28-4 Reporting suspension in the event the site receives a Certified with Unannounced Surveillance rating.IF: The site receives a Certified with Unannounced Surveillance at a surveillance or recertification audit:THEN: The Certification Body requests that within forty-eight (48) hours of receiving notice of the suspension, the site provide a detailed plan including the root cause and outlining the corrective actions to be taken to resolve the outstanding non-conformances.The Certification Body verifies that the corrective actions have been implemented by means of an on-site visit within sixty (60) calendar days of receiving the corrective action plan.When the corrective action plan has been successfully implemented, the Certification Body reinstates the site status on the SQFI Assessment Database and provides the site with written notice that the certificate is no longer suspended.If the suspension is the result of a recertification audit, the Certification Body conducts an unannounced surveillance audit no more than six (6) months after the suspension to verify the effective implementation of the corrective action plan. DefinedTerm A2:28-5 Reporting suspension in the event the site fails to maintain the requirements of the SQF Food Safety CodeIF: The site does not maintain the requirements of the SQF Food Safety Code, such as in the event of an enforcement action issued by a regulatory authority, failure to correct non-conformances identified in a food safety regulatory inspection report, or a confirmed foodborne illness outbreak linked to the site:THEN: The Certification Body requests that within forty-eight (48) hours of receiving notice of the suspension, the site provide a detailed plan outlining the corrective actions to be taken regarding the failure to maintain the SQF Food Safety Code regarding the specific incident.The Certification Body verifies the corrective actions have been implemented by means of an on-site visit within thirty (30) calendar days of receiving the corrective action plan. When the corrective action plan has been successfully implemented, the Certification Body reinstates the site status on the SQFI Assessment Database and provides the site with written notice that the certificate is no longer suspended. DefinedTerm A2:28-6 Reporting Suspension in the event the site fails to meet the agreements set forth by the Certification BodyIF: The site fails to meet the agreements set forth by the Certification Body:THEN: The Certification Body requests that within forty-eight (48) hours of receiving notice of the suspension, the site provide a plan detailing the actions to be taken to meet the agreements set forth by the Certification Body.When the agreement between the Certification Body and the site has been successfully met, the Certification Body reinstates the site status on the SQFI Assessment Database and provides the site with written notice that the certificate is no longer suspended. DefinedTerm A2:29 Withdrawing CertificationThe Certification Body withdraws the certificate if the site:Has been placed under suspension and fails to follow the suspension protocol, as defined by the Certification Body in the notice of suspension;Fails to take approved corrective action within the time frames specified, as determined by the Certification Body (refer to step A2:28);Has intentionally and systemically falsified its records; orFails to maintain the integrity of the SQF certificate.If the site’s certificate is withdrawn, the Certification Body immediately amends the site details on the SQFI Assessment Database to “withdrawn” status, indicating the reason for the withdrawal and the effective date. The Certification Body must inform the site in writing of the reasons for withdrawal and the effective date.The site must acknowledge receipt of the withdrawal notification and return the certificate within thirty (30) days of notification. If the certificate is withdrawn, the site is not permitted to reapply for certification for twelve (12) months from the date the certificate was withdrawn by the Certification Body. DefinedTerm A2:30 Changes to Site SQF RequirementsThe SQF Food Safety Code enables sites to change the audit requirements based on changing business arrangements. These include changes and additions in product scope, changing the Certification Body, site relocation, and changes in business ownership. If assistance with any of these changes is needed, the site may contact the SQFI customer service team at info@sqfi.com. DefinedTerm A2:31 Changes to Audit DatesAll requests regarding temporary or permanent certification date changes for legitimate business reasons (such as changes to seasonal operation timeframe, temporary site closures, acts of nature, or extreme weather) must be sent to the site's current SQF Certification Body. Valid requests must then be submitted to SQFI by the site's Certification Body. Written approval by SQFI Compliance is required to issue a date extension to the site’s certificate or a temporary or permanent change to the site’s re-certification audit time frame. DefinedTerm A2:32 Relocation of PremisesSQF certification is site-specific (refer to step A2:4); if the site relocates its business premises, the site’s certification does not transfer to the new site location. A successful certification of the new site location is required. An initial certification audit must be completed for the new site. DefinedTerm A2:33 Change of Business OwnershipIf the ownership of a certified site changes (e.g., the site’s business has been sold), within thirty (30) calendar days of the change of ownership, the new owner is required to notify the Certification Body and apply to retain the SQF certification with the existing certification number.The Certification Body shall retain the existing audit frequency status and existing certification number if the site personnel with major responsibility for the management and oversight of the SQF Food Safety System has been retained.The Certification Body is required to complete an initial certification audit, issue a new certificate and certification number, and apply audit frequency applicable to a new certification if the site has significant changes in site management and personnel. DefinedTerm A2:34 Notification of Recalls and Regulatory InfringementsIf the site initiates a food safety event that requires public notification, such as a Class l or Class ll recall or has been issued an enforcement action issued by a regulatory authority, the site must notify its Certification Body and SQFI in writing at www.sqfi.com/recalls within twenty-four (24) hours of the event.The Certification Body and SQFI are required to be listed in the site's essential contacts lists as defined in system element 2.6.3 of the SQF Food Safety Code.The site's Certification Body is required to notify SQFI within a further forty-eight (48) hours of any action it intends to take to ensure the integrity of the certification. All sites are required to respond to the recall and complete the recall form provided to them by SQF and/ or the Certification Body. DefinedTerm A2:35 The SQFI Compliance and Integrity ProgramTo meet the requirements of SQFI’s Compliance and Integrity Program, SQFI may randomly monitor the activities of the Certification Bodies and their auditors through techniques that include but are not limited to validation and/or witness audits.While conducting these additional monitoring activities, the site is required to allow SQFI-authorized representatives into the site during or after the audit has taken place. The attendance of an SQFI representative does not interfere with the site’s operations or result in additional audit time or non-conformances, and it will not increase the cost charged by the Certification Body for the audit. DefinedTermSet Module 2: System Elements DefinedTerm 2.4.8.1 (M) A risk-based environmental assessment to determine the level of monitoring program needed shall be in place for all pet food manufacturing processes and immediate surrounding areas that impact manufacturing processes. The environmental monitoring program shall be evaluated annually or when trends or other changes affecting product safety occur. DefinedTerm 2.4.7.1 The responsibility and methods for releasing products shall be documented and implemented. The methods applied shall ensure the product is released by authorized personnel. DefinedTerm 2.6.1 Product Identification (Mandatory) DefinedTerm 2.4.1 Feed and Food Legislation (Mandatory) DefinedTerm 2.9.1 Training Program (Mandatory) DefinedTerm 2.5.2.1 The methods, responsibility, and criteria for verifying food safety controls, including prerequisite programs and critical control points, are operating as intended shall be documented and implemented.The methods applied shall:Ensure that responsible personnel authorize each verified record to demonstrate proper completion of the monitoring activities;Require verification of certificates of conformance, certificates of analysis, letter of guarantee, and/or inspection and testing for all inputs, including food contact packaging; andInclude, in the absence of the above controls, confirmation of the absence of potential chemical migration from packaging to food contents. DefinedTerm 2.6.4.1 A crisis management plan shall document the known potential dangers that can impact the site's ability to deliver safe pet food and outline the methods and the site shall implement to cope with such a crisis. The crisis management plan shall include at a minimum:A senior manager responsible for decision making, oversight, and initiating actions arising from a crisis management incident;The selection of a crisis management team;The controls implemented to ensure any responses do not compromise product safety;The measures to isolate and identify product affected by a response to a crisis;The measures taken to verify the acceptability of pet food prior to release;The preparation and maintenance of a current crisis alert contact list, including supply chain customers;Sources of legal and expert advice; andThe responsibility for internal communications and communicating with authorities, external organizations, and media. DefinedTerm 2.7.1.1 A food defense threat assessment shall be conducted to identify potential threats that can be caused by a deliberate act of sabotage or terrorist-like incident. The assessment shall consider internal and external threats. DefinedTerm 2.4.6.1 The responsibility and methods outlining how packaging or products are recouped, or similar activities (i.e. reconditioning, rework), to ensure that the safety or integrity of the product is not affected shall be documented and implemented. The methods applied shall ensure recoup is:Overseen by qualified personnel;Clearly identified and traceable;Processed in accordance with the site’s food safety plan; andReleased as required in 2.4.7.Recouping of product containing food allergens shall be conducted under conditions that ensure product safety and integrity are maintained. DefinedTerm 2.3.3.1 All agreements with third-party storage and distribution facilities and contract service providers that have an impact on product safety shall be documented and include:Information to ensure all food safety requirements are met; andA full description of the product and services to be provided. These agreements shall be approved by both parties, communicated to relevant personnel, and kept current. DefinedTerm 2.2.1.1 The site shall ensure that all documentation used to meet the requirements of the SQF Food Safety Code relevant to the scope of certification are established, implemented, maintained, kept current, and made available to the relevant personnel. Documentation shall include production and and process control procedures and specifications supporting or impacting regulatory limits/claims and food safety. Documentation may be in electronic and/or hard copy form. DefinedTerm 2.6.1.1 The methods and responsibility for identifying raw and packaging materials, work-in-progress, process inputs, recycled materials, and food sector packaging shall be documented and implemented to ensure:Clear identification during all stages of receipt, production, storage, and dispatch; andPrinting or labeling is completed according to the customer specification and/or regulatory requirements.This shall include identification and labeling in accordance with the regulatory requirements of those products produced on production lines and equipment on which food sector packaging containing allergens are manufactured. DefinedTerm 2.9.1.1 A training program shall be documented and implemented that at a minimum:Establishes the training needs of personnel to ensure they have the required competencies to carry out those functions essential to the effective implementation of the SQF System;Identifies the training methods to be applied;Provides the appropriate training and training materials, in language(s) understood by personnel, to ensure products meet legal, customer, company and SQF Code requirements;Determines the frequency that training is to be conducted;Includes verification that the trainee is competent to complete the required tasks; andIncludes provisions for identifying and implementing the refresher training needs of personnel. DefinedTerm 2.8.2.1 This element does not apply to the selected FSC. DefinedTerm 2.7.1 Food Defense (Mandatory) DefinedTerm 2.6.2.1 The methods and responsibility used to trace product shall be documented and implemented to ensure:Compliance with all regulatory requirements in the country of production and intended sale;Finished product is traceable at least one step forward to the customer;Raw materials, ingredients, feed contact packaging, and other inputs including processing aids are traceable at least one step back from the process to the manufacturing supplier and includes documentation of all receipt dates;Traceability is maintained where product is reworked (refer to 2.4.6); andThe effectiveness of the product trace system is tested at least annually and shall be carried out on products from different shifts and for materials (including bulk materials) that are used across a range of products and/or products that are shipped to a wide range of customers. DefinedTerm 2.5.1 Validation and Effectiveness (Mandatory) DefinedTerm 2.3.2.1 The methods and responsibility for developing, managing, and approving raw and packaging material, and food sector packaging specifications shall be documented. DefinedTerm 2.7.2.1 The methods, responsibility, and criteria for identifying the site's vulnerability to food fraud, including susceptibility to inputs substitution, finished product mislabeling, dilution, or counterfeiting, shall be documented, implemented, and maintained. DefinedTerm 2.4.1.1 The site shall ensure that at the time of delivery to customers finished products shall comply with:Food safety laws and regulations applicable in the locality, country of production, and intended sale, if known; andCustomer and company requirements. This includes compliance with legislative requirements applicable to maintaining sanitary conditions during production, maximum residue limits, food safety, packaging, product description, net weights, nutritional, allergens (when applicable), and additive labeling, labeling of identity preserved foods, any other criteria listed under food legislation, and to relevant established industry codes of practice. DefinedTerm 2.8.1 Allergen Risk Assessment (Mandatory) (Core Clause) DefinedTerm 2.2.2.1 The methods and responsibility for maintaining document control and ensuring personnel have access to current requirements and instructions shall be documented and implemented. Current food safety documents shall be maintained and changes communicated to relevant personnel when documents have been revised. DefinedTerm 2.3.4.1 The methods and responsibility for selecting, evaluating, approving, and monitoring suppliers, including emergency suppliers and suppliers under the same corporate ownership, shall be documented, implemented, and include, at a minimum:Past performance of a supplier;Risk level of the supplied product (e.g., allergen containing, ready-to-eat, foreign supplier);Agreed specifications;Summary of the food safety controls implemented by the supplier;Methods for granting approval and reviewing supplier status;Methods and frequency of monitoring supplier performance;Methods and frequency of verification of supplied product including packaging; Supplier contact details; andAnimals, fish and seafood suppliers controls of prohibited substances (e.g. pharmaceuticals, veterinary medicines, heavy metals and pesticides). DefinedTerm 2.1 Management Commitment DefinedTerm 2.5.1.1 The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented and implemented.The methods applied shall validate that food safety plans, including critical food safety limits (refer to 2.4.3.12), are effective at implementation and re-validated or justified by regulatory standards when changes occur. DefinedTerm 2.1.2.1 The SQF System shall be reviewed by site management at least annually and include:Changes to food safety management system documentation (e.g., policies, procedures, specifications, food safety plan, food safety policy);Results of annual system tests (e.g., food defense, crisis management, recall, and product trace);Trends related to the food safety management system (e.g., audit and inspection findings, complaints, pest prevention program);Performance towards food safety culture assessment plan;Performance to food safety objectives and measures;Review of recalls and regulatory issues;Updates to all hazard analyses and risk assessments; andFollow-up action items from previous management reviews. DefinedTerm 2.5.3.1 The responsibility and methods outlining how issues and non-conformances are investigated and resolved shall be documented and implemented. These shall include, but not be limited to, deviations of critical food safety limits, complaints, findings at internal and external audits and inspections, non-conforming product and equipment, deficiencies found during annual tests and reviews, verification and validation activities, withdrawals and recalls, and regulatory infractions, and negative trends of the food safety system.This procedure shall include, at a minimum, the:Use of corrections, as applicable, to address the identified issue;Method(s) of analysis used to investigate and identify the root cause;Process for determining and implementing the corrective and preventative actions needed to address the root cause;Verification of effectiveness of the implemented actions to prevent reoccurrence; andCommunication of results to relevant site management and personnel. DefinedTerm 2.4.5.1 The responsibility and methods outlining how to handle non-conforming product, agricultural inputs, and packaging, which is detected during receipt, storage, production, packing, repacking/resorting, handling, or delivery, shall be documented and implemented. The procedures applied shall ensure:i. Non-conforming product is identified, quarantined, assessed/evaluated, and/or dispositioned in a manner that minimizes the risk of inadvertent, improper use, or risk to the integrity of finished product;ii. All relevant personnel are aware of the site’s quarantine and release requirements applicable to product placed under quarantine status; andiii. All products of unknown status are included in this process. DefinedTerm 2.5.4.1 The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the entire SQF System shall be documented and implemented. Internal audits must be conducted at least annually.The methods applied shall ensure:Personnel conducting internal audits are independent of the function audited, where practical;All applicable requirements of the SQF Food Safety Code are audited per the current SQF audit checklist or a similar tool that covers all applicable requirements of the SQF Code;Objective evidence is recorded to verify compliance and/or non-compliance;Root cause analysis, corrections, and corrective and preventative actions for deficiencies or trends indicating potential deficiencies, identified during the internal audits are undertaken according to 2.5.3; andAudit results are communicated to relevant site management and personnel responsible for implementing and verifying the effectiveness of actions taken according to 2.5.3. DefinedTerm 2.1.1.1 A food safety policy, signed by the senior site manager shall be established and maintained that outlines at a minimum the commitment of all site management to:Supply safe pet food in compliance with all customer and regulatory requirements;Establish and maintain a positive food safety culture within the site;Establish and continually improve the site's food safety management system; andEffectively communicate this policy to all personnel in a language(s) they understand. DefinedTerm 2.3.1.1 Product handling and storage requirements for all products received, stored, and intended for distribution, shall be documented, current, approved by the site and, when required, by its customer. Requirements shall include proper storage to prevent contamination risks. Product requirements shall be accessible to relevant personnel, and include, where applicable:Microbiological, chemical, and physical limits;Temperature requirements;Packaging requirements;Storage, distribution, and handling conditions; andShelf life of the product. Handling of new products shall be assessed to ensure requirements can be achieved. DefinedTerm 2.2.1 Food Safety Management System (Mandatory) DefinedTerm 2.4.2.1 The Good Industry Practices, as identified in Module 5 of the SQF Food Safety Code, applicable to the scope of certification outlining how food safety is controlled and assured shall be documented and implemented.The site shall provide a written risk assessment outlining the justification for non-applicability or evidence of the effectiveness of alternative control measures that ensure food safety is not compromised. DefinedTerm 2.2.3.1 The site shall maintain relevant and appropriate records, as necessary, to demonstrate the effective implementation, maintenance, and continuous improvement of the food safety management system. The methods and responsibility for maintaining and retaining records shall be documented and implemented. DefinedTerm 2.1.1 Management Responsibility (Mandatory) (Core Clause) DefinedTerm 2.6.3.1 The methods and responsibility used to withdraw or recall product shall be documented and implemented. The procedure shall:Identify personnel responsible for initiating, managing, and investigating a product withdrawal or recall;Describe the management procedures to be implemented;Document sources of legal, regulatory, and expert advice;Provide essential traceability information;Include the risk to programs outside of the site's purview; andOutline a communication plan to inform personnel, customers, consumers, regulatory authorities, and other essential bodies in a timely manner appropriate about the nature of the incident. DefinedTerm 2.1.3.1 The methods and responsibility for handling, investigating, and resolving food safety complaints from customers, consumers, and authorities, arising from products stored or handled on-site shall be documented and implemented. DefinedTerm 2.3.1 New Products and Commercialization DefinedTerm 2.8.1.1 A risk analysis shall be conducted to determine the allergen risk to humans. If the analysis identifies that allergens are a risk to humans, the site shall establish a mitigation plan that identifies the appropriate control measures. Sites that produce and or claim human-grade pet food shall follow the requirements of the SQF Food Safety Code: Food Manufacturing, Allergen Management Program. DefinedTerm 2.4.3.1 A food safety plan shall be prepared in accordance with the steps identified in the latest version of Codex Alimentarius Commission's General Principles of Food Hygiene. The food safety plan shall be effectively implemented and maintained and shall outline how the site controls and assures food safety of the products or product groups included in the scope of the SQF certification and their associated processes. More than one food safety plan may be required to cover all products included in the scope of certification. DefinedTerm 2.3.6.1 This element does not apply to the selected FSC. DefinedTerm 2.3.5.1 The site shall document and implement a procedure to evaluate any changes, including temporary, emergency, unplanned or those made as a result of the corrective action process, that could impact pet food safety or the food safety system to ensure that controls are still effective.This procedure, at a minimum, shall include changes in:Product formulations and manufacturing processes for products included in the scope of certification;Materials, ingredients, labels, other inputs, or equipment;Specifications for raw materials and packaging, chemicals, processing aids, contract services, and finished products; andThe food safety plan including critical control limits. Changes shall be confirmed or validated, documented and communicated, as necessary, in a timeframe that ensures pet food safety is maintained. DefinedTerm 2.4.4.1 The methods, responsibility, and criteria for sampling, inspecting, and/or analyzing materials, product, and other food safety-related evaluations shall be documented and implemented. Sampling, inspection and analysis shall be conducted to nationally recognized methods. Alternative methods that are validated as equivalent to the nationally recognized methods can be used. DefinedTerm 2.3.3.2 For products and processes of contract producers and packers, and third-party storage and distribution facilities, the site shall ensure that they are confirmed to be in compliance with the relevant SQF Food Safety Code. Confirmation is determined relevant to the risk level, through an audit by the site, a third-party agency or other suitable means. The site shall determine and document the food safety risk level of contract manufactured and/or contract stored product. DefinedTerm 2.8.2 This clause does not apply to the selected FSC. DefinedTerm 2.4.1.2 The methods and responsibility for ensuring the site is kept informed of changes to relevant laws and regulations, scientific and technical developments, emerging food safety issues, and relevant industry codes of practice shall be documented and implemented. DefinedTerm 2.5.2.2 Regular inspections of the site and equipment shall be planned and carried out to verify the food safety plan, Good Manufacturing Practices and facilities and equipment maintenance is compliant with food safety requirements. DefinedTerm 2.2 Documentation and Records DefinedTerm 2.1.2 Management Review (Mandatory) (Core Clause) DefinedTerm 2.2.3.2 Records shall be legible, readily accessible, retrievable, and securely stored to prevent unauthorized access, loss, damage, and deterioration. Retention periods shall be in accordance with customer, legal, and regulatory requirements, at minimum the product shelf life, or if longer, the delivery medium (e.g., capsules, coatings, sachets) shelf life, or established by the site if no shelf life exists. DefinedTerm 2.4.6.2 This element does not apply to the selected FSC. DefinedTerm 2.3.1.2 New product formulations, manufacturing processes, and the fulfillment of product requirements shall be established, validated, and verified by site trials and product testing as required to ensure product safety.Product formulations shall be developed by authorized persons to ensure that they meet the intended use, including minimum and maximum nutrient and medicinal values (e.g. vitamin D, thiamine, life stages, species, animal size, and or breeds). Where necessary shelf life trials shall be conducted to establish and validate a new product’s:Preparation, handling, and storage requirements including the establishment of “best before dates”;Microbiological criteria;Food contact packaging adequacy;Customer requirements;Labeling requirements, including limited ingredients claims; andEnsuring ingredients are considered "food/pet food" or recognized as safe by regulatory bodies in the country of manufacture and the country of use or intended sale. DefinedTerm 2.6.3.2 The product withdrawal and recall system shall be reviewed for accuracy and completeness, tested, and verified as effective at least annually. The test shall include all components of the recall program. DefinedTerm 2.3.6.2 This element does not apply to the selected FSC. DefinedTerm 2.5.1.2 Good Agricultural Practices are confirmed to ensure they achieve the required results. (As per applicable modules 7, 8, 10, 18) DefinedTerm 2.4.5.2 This element does not apply to the selected FSC. DefinedTerm 2.7.1.2 A food defense plan shall be documented and implemented based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet regulatory requirements as applicable and shall include the methods, responsibility, and criteria for preventing food adulteration caused by an act of sabotage.The methods implemented shall mitigate public health threats and at a minimum, ensure:Only authorized personnel have access to production equipment and vehicles, production, and storage areas through designated access points;Protection of sensitive production points;The secure receipt and storage of inputs, packaging (including labels), work-in-progress, other production inputs, equipment, and hazardous chemicals;Finished products are held under secure storage and transportation conditions; andAccess to the premises by personnel, contractors, and visitors is recorded and controlled. DefinedTerm 2.1.2.2 Site management shall be updated at least monthly and include:Matters impacting the implementation or maintenance of the SQF System (e.g., deviations of CCPs, label changes, regulatory issues, adverse trends);Corrections, and corrective and preventative actions;Results from internal and external audits; andFood safety complaints. DefinedTerm 2.4.3.2 The food safety plan or plans shall be developed and maintained by a multidisciplinary team that includes those personnel with technical, storage and distribution, and engineering knowledge of the relevant materials, packaging, processing aids, products, and associated processes. Where the relevant expertise is not available on-site, advice may be obtained from other sources to assist the food safety team.The team leader shall be HACCP trained. DefinedTerm 2.4.2 Good Manufacturing Practices (Mandatory) DefinedTerm 2.4.4.2 Internal laboratories shall operate in accordance with the applicable requirements of ISO/IEC 17025, including proficiency testing. DefinedTerm 2.9.1.2 Training shall be provided for all personnel involved in:Developing and maintaining food defense, food fraud, and food safety plans;Monitoring critical control points;Implementing the corrective action process, including root cause analysis;Conducting internal audits; andAny other tasks identified as critical to meeting the effective implementation and maintenance of the SQF Code. A means to assess competency shall be included as part of the training. DefinedTerm 2.1.1.2 Site management shall build a positive food safety culture within the site that ensures that all requirements of the SQF Food Safety System are implemented and maintained.All personnel shall:Understand and fulfill their food safety and regulatory responsibilities;Notify management about actual or potential food safety issues;Act to resolve food safety issues within their scope of work; andDemonstrate commitment to the production and safe handling of food sector packaging. DefinedTerm 2.3.4.2 Supplier audits shall be based on risk and shall be conducted by personnel knowledgeable of applicable regulatory and food safety requirements. DefinedTerm 2.4.7.2 This element does not apply to the selected FSC. DefinedTerm 2.6.1.2 This element does not apply to the selected FSC. DefinedTerm 2.3.2 Specifications (Core Clause) DefinedTerm 2.6.4.2 The crisis management plan shall be reviewed, updated when a new vulnerability is identified, tested, and verified at least annually. The test shall include all components of the crisis management program that impact food safety. DefinedTerm 2.1.3.2 Trends of complaint data shall be investigated and analyzed. Root cause analysis and the corrective action process shall be completed for all adverse trends and serious incidents as outlined in 2.5.3. DefinedTerm 2.2.2 Document Control (Mandatory) DefinedTerm 2.3.2.2 Specifications and/or descriptions for aquacultural materials and packaging, including, but not limited to, inputs, additives, hazardous chemicals, processing aids, and packaging that impact finished product safety shall be documented and kept current. DefinedTerm 2.7.2.2 A food fraud mitigation plan shall be developed and implemented that specifies the methods by which the identified food fraud vulnerabilities shall be controlled, including identified food safety vulnerabilities of raw materials. DefinedTerm 2.4.8.2 The responsibility and methods for the environmental monitoring program shall be documented and implemented and include an environmental sampling and testing schedule. It shall at a minimum:Detail the applicable pathogens or indicator organisms to test based on the site's hazard analysis;List the number of samples to be taken and the frequency of sampling;Outline the locations in which samples are to be taken and the rotation of locations as needed;Identify acceptance criteria; andDescribe the methods to handle elevated or undesirable results. DefinedTerm 2.7.2 Food Fraud (Mandatory) (Core Clause) DefinedTerm 2.8.1.2 Where allergenic material may be intentionally or unintentionally present, cleaning and sanitation of product contact surfaces between material and line changeovers shall be documented, implemented, effective, appropriate to the risk and legal requirements, and sufficient to remove all potential target allergens to prevent cross-contamination from product contact surfaces, including aerosols as appropriate, to prevent cross-contact.Separate handling and production equipment shall be provided, where satisfactory allergen cleaning and sanitizing or segregation are not possible. DefinedTerm 2.5.2 Verification Activities (Mandatory) DefinedTerm 2.6.2 Product Trace (Mandatory) DefinedTerm 2.5.2.3 A verification schedule outlining the verification activities, their frequency of completion, and the personnel responsible for each activity shall be prepared and implemented. DefinedTerm 2.3.3 Contractual Agreements DefinedTerm 2.2.3.3 Records to support the completion of all annual requirements, including relevant documents (e.g., root cause methodology, corrections, and corrective and preventative actions) shall be maintained and include at a minimum:Management review (refer to 2.1.2);Internal audits (refer to 2.5.4);Food defense threat assessment and prevention plan review (refer to 2.7.1);Food defense test (refer to 2.7.1);Food fraud vulnerability assessment and mitigation plan review (refer to 2.7.2);Traceability test (refer to 2.6.2);Crisis management test (refer to 2.6.4);Recall test (refer to 2.6.3); andFood safety plan review, including process flow (refer to 2.4.3). DefinedTerm 2.9.1.3 Instruction shall be provided, at a minimum, to all relevant personnel and contractors involved in the effective implementation and maintenance of the following programs or plans:Allergen management;Food fraud mitigation;Food defense;Environmental monitoring;Recall;Traceability;Crisis management;Supplier and co-manufacturer audits;Sampling and testing of all raw materials including packaging, work-in-progress, and finished products;Personal hygiene; Equipment and site cleaning, sanitizing, and maintenance; and Antemortem animal welfare and inspections. DefinedTerm 2.7.1.3 The food defense threat assessment and prevention plan shall be reviewed for effective implementation and tested at least annually or when the threat level, as defined in the threat assessment, changes. DefinedTerm 2.3.1.3 The process flows for all new and existing animal production/processes shall be designed to ensure that products meet specifications and to prevent cross-contamination. DefinedTerm 2.4.8.3 Environmental test results shall be monitored, tracked, and trended. Root cause analysis, corrections, corrective actions and preventative actions shall be implemented where acceptance criteria is not met or unsatisfactory results or trends are observed. DefinedTerm 2.8.1.3 The site shall document and implement methods to control the accuracy of product labels and/or printed food sector packaging and ensure work-in-progress and food sector packaging use the proper labels and materials as intended. Measures may include label approval and verification upon receipt, during use, at product changeovers, and during the destruction of obsolete labels, verification of labels on finished product as appropriate, and product change over procedures. DefinedTerm 2.3.2.3 Specifications/descriptions shall be reviewed and confirmed to ensure product safety is not compromised and is fit for its intended purpose. DefinedTerm 2.2.3 Records (Mandatory) DefinedTerm 2.4.7.3 This element does not apply to the selected FSC. DefinedTerm 2.4.3.3 The scope of each food safety plan shall be developed and documented including the start and endpoints of the processes under consideration and all relevant inputs and outputs. DefinedTerm 2.3 Specifications, Animal Product Development, and Supplier Approval DefinedTerm 2.4.4.3 On-site chemical and microbiological analyses that may pose a risk to product safety shall be conducted separate from any aquacultural product handling activity and designed to limit access only to authorized personnel.Signage shall be displayed identifying the area as a restricted area, accessible only by authorized personnel. DefinedTerm 2.4.3 Food Safety Plan (Mandatory) (Core Clause) DefinedTerm 2.6.3 Product Withdrawal and Recall (Mandatory) DefinedTerm 2.5.3 Corrections, and Corrective and Preventative Actions (Mandatory) DefinedTerm 2.1.1.3 A food safety culture assessment plan to drive continuous improvement shall be documented, implemented, and maintained.This plan shall address at a minimum:Effective communication strategies to ensure all personnel are informed and engaged in food safety practices;Comprehensive training programs for all personnel including site management;Mechanism to collect and address feedback from all personnel regarding food safety practices; andRegular measurement and evaluation of food safety-related activities. DefinedTerm 2.3.6.3 This element does not apply to the selected FSC. DefinedTerm 2.7.2.3 The food fraud vulnerability assessment and mitigation plan shall be reviewed and verified at least annually or when the vulnerability, as defined in the vulnerability assessment, changes. DefinedTerm 2.6.3.3 SQFI and the Certification Body shall be notified in writing within twenty-four (24) hours upon identification of a food safety event that has been initiated by the site in which use of or exposure to the product:Has a reasonable probability of causing serious adverse health consequences, or death; orMay cause temporary or medically reversible health consequences.SQFI shall be notified at sqfi.com/recalls. All required information from either SQFI or the Certification Body shall be submitted as requested. DefinedTerm 2.4.1.3 SQFI and the Certification Body shall be notified in writing within twenty-four (24) hours as a result of a regulatory warning letter or action, or named in an outbreak. Notification to SQFI shall be via sqfi.com/regulatory. DefinedTerm 2.1.3 Complaint Management (Mandatory) (Core Clause) DefinedTerm 2.8.1.4 This element does not apply to the selected FSC. DefinedTerm 2.2.3.4 Where applicable, records demonstrating the implementation of the food safety management system shall be maintained and include:Monthly management updates (refer to 2.1.2);Product design records including formulations, label compliance, shelf-life trials, and new product approvals (refer to 2.3.1);Supplier approvals (refer to 2.3.4);Root cause analysis and the corrective action process (refer to 2.5.3);Validation and verification records (refer to 2.5.1 and 2.5.2);Process changes (2.3.5);Complaints, investigations, and resolutions (refer to 2.1.3); andContractual agreements (refer to 2.3.3). DefinedTerm 2.5.4 Internal Audits (Mandatory) DefinedTerm 2.1.1.4 Site management shall establish, document, and communicate to all personnel food safety objectives and performance measures. They will ensure departments and operations are appropriately staffed and organizationally aligned with adequate resources to meet these food safety objectives.The reporting structure will:Document the job functions for key personnel whose activities affect food safety, regulation and quality control, and the performance measures and associated regulatory licensing;Identify a backup(s) for these key personnel; andEnsure the integrity and continued operation of the food safety system in the event of organizational or personnel changes. DefinedTerm 2.3.2.4 Site management shall require raw materials suppliers to notify the site of changes in product composition where it could have an impact on food sector packaging, design, processing, or food safety. DefinedTerm 2.6.4 Crisis Management Planning (Mandatory) DefinedTerm 2.4.4.4 Provisions shall be made to isolate and contain all hazardous laboratory waste held on the premises and manage it separately from food waste. Laboratory waste outlets shall not cause cross contamination. DefinedTerm 2.4.4 Sampling, Inspection, and Analysis DefinedTerm 2.3.6.4 This element does not apply to the selected FSC. DefinedTerm 2.3.1.4 A food safety plan shall be validated and verified by the site food safety team for each new product and its associated process through conversion to commercial production and distribution or where a change to raw materials, process, or packaging occurs that may impact food safety. DefinedTerm 2.3.4 Approved Supplier Program (Mandatory) DefinedTerm 2.9.1.4 Training records shall be maintained and include:Participant name;Description of necessary skills;Description of the training provided;Date training completed;Trainer or training provider; andVerification that the trainee is competent to complete the required tasks. DefinedTerm 2.4.3.4 Product descriptions shall be developed and documented for all products included in the scope of the food safety plans. The descriptions shall reference the product specifications (refer to 2.3.2) plus any additional information relevant to product safety, such as storage temperature, product packaging, allergens, raw or cooked. DefinedTerm 2.4 Food Safety System DefinedTerm 2.3.2.5 This element does not apply to the selected FSC. DefinedTerm 2.5 Validation and Verification DefinedTerm 2.4.3.5 The intended and potential alternative use of each product shall be determined and documented. DefinedTerm 2.1.1.5 A primary and substitute SQF Practitioner shall be designated with responsibility and authority to:Oversee the development, implementation, review, and maintenance of the SQF System through an understanding of the SQF Food Safety Code(s) relevant to the site's scope of certification;Take appropriate action to ensure the integrity of the SQF System and escalate to site management key food safety issues or events;Communicate to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System, including participation in the annual management review and monthly management updates;Ensure the proper use of the SQF logo, according to the requirements in the SQF Logo Rules of Use; andEnsure relevant blackout dates are provided to the Certification Body a minimum of ninety (90) days prior to the start of the audit window that prevents an audit from occurring when the site is not operating for legitimate business reasons.The primary and substitute SQF Practitioners shall:Be employed at the site (while designated as the primary SQF Practitioner);Have successfully completed a Hazard Analysis and Critical Control Point (HACCP)-based training course; andBe competent to implement and maintain the site's food safety plans. DefinedTerm 2.4.5 Non-conforming Inputs and Aquacultural Products DefinedTerm 2.3.5 Change Management DefinedTerm 2.4.4.5 This element does not apply to the selected FSC. DefinedTerm 2.3.1.5 Where applicable, the site shall have a control procedure including the approval, revision and management of customer artwork. DefinedTerm 2.2.3.5 Where applicable, records to support the food safety programs shall be maintained and include:Product rework (refer 2.4.6);Inspection and analysis (refer to 2.4.4);Product release (refer to 2.4.7);GAP/GOP inspections (refer to 2.5.2.2);Product changeover (refer to 2.6.1);Label reconciliation (refer to 2.6.1) ;Critical control point monitoring (refer to 2.4.3.16);Shipping and receiving (refer to 11.6.5);Non-conforming materials and products (refer to 2.4.5);Environmental monitoring (refer to 2.4.8); andProduct traceability and recall (refer to 2.6.2 and 2.6.3). DefinedTerm 2.3.6 This clause does not apply to the selected FSC. DefinedTerm 2.4.4.6 This element does not apply to the selected FSC. DefinedTerm 2.3.2.6 This element does not apply to the selected FSC. DefinedTerm 2.4.3.6 The food safety team shall develop and document a flow diagram covering the scope of each food safety plan. The flow diagram shall include:Every step in the process;All raw and packaging materials and service inputs (e.g., water, steam, gasses);Scheduled process delays; and All process outputs including waste and rework. Each flow diagram shall be verified by the food safety team to cover all stages and hours of operation. DefinedTerm 2.4.6 Product Recoup DefinedTerm 2.6 Product Traceability and Crisis Management DefinedTerm 2.4.3.7 The process flows shall be designed to ensure that product is stored to prevent contamination. DefinedTerm 2.3.2.7 This element does not apply to the selected FSC. DefinedTerm 2.4.7 Product Release (Mandatory) (Core Clause) DefinedTerm 2.7 Food Defense and Food Fraud DefinedTerm 2.8 Identity Preserved Pet Food DefinedTerm 2.4.8 This clause does not apply to the selected FSC. DefinedTerm 2.4.3.8 The food safety team shall identify and document all food safety hazards that can reasonably be expected to occur in inputs, packaging and each step of the production process. DefinedTerm 2.3.2.8 This element does not apply to the selected FSC. DefinedTerm 2.3.2.9 This element does not apply to the selected FSC. DefinedTerm 2.4.3.9 The food safety team shall conduct a hazard analysis for every identified hazard to determine which hazards are significant, i.e., their elimination or reduction to an acceptable level is necessary to control food safety. The methodology for determining hazard significance shall be documented and used consistently to assess all potential hazards in the absence of control. DefinedTerm 2.9 Training DefinedTerm 2.4.3.10 The food safety team shall determine and document the control measures that must be applied to all significant hazards. More than one control measure may be required to control an identified hazard, and more than one significant hazard may be controlled by a specific control measure. DefinedTerm 2.4.3.11 Based on the results of the hazard analysis (refer to 2.4.3.9), the food safety team shall identify the steps in the process where control must be applied to eliminate a significant hazard or reduce it to an acceptable level (i.e., a critical control point (CCP)). In instances where a significant hazard has been identified at a step in the process but no control measure exists, the food safety team shall modify the process to include an appropriate control measure. DefinedTerm 2.4.3.12 For each identified CCP, the food safety team shall identify and document the limits that separate safe from unsafe product (critical limits). The food safety team shall validate (refer to 2.5.1.1) all critical limits to ensure the level of control of the identified food safety hazard(s) and that all critical limits and control measures individually or in combination effectively provide the level of control required (refer to 2.5.2.1). Critical food safety limits are reviewed annually, at a minimum. DefinedTerm 2.4.3.13 For each identified CCP, the food safety team shall identify and document the limits that separate safe from unsafe product (critical limits). The food safety team shall validate (refer to 2.5.1.1) all critical limits to ensure the level of control of the identified food safety hazard(s) and that all critical limits and control measures individually or in combination effectively provide the level of control required (refer to 2.5.2.1). Critical food safety limits are reviewed annually, at a minimum. DefinedTerm 2.4.3.14 The food safety team shall develop and document deviation procedures that identify the disposition of affected product when monitoring indicates a loss of control at a CCP. The procedures shall include root cause analysis, corrections, and corrective and preventative actions to correct the process step to prevent recurrence of the safety failure. DefinedTerm 2.4.3.15 The documented and approved food safety plan(s) shall be implemented in full. The effective implementation shall be monitored by the food safety team, and a full review of the documented and implemented plans shall be conducted at least annually or when changes to the process, equipment, inputs, or other changes affecting product safety occur. DefinedTerm 2.4.3.16 Procedures shall be in place to verify that critical control points are effectively monitored and appropriate root cause analysis, corrections, and corrective and preventative actions are applied, as applicable. DefinedTerm 2.4.3.17 Critical control point monitoring, corrective action, and verification records shall be maintained and appropriately used. DefinedTerm 2.4.3.18 Where food safety regulations in the country of production and intended sale (if known) prescribe a food safety control methodology other than the current version of the Codex Alimentarius Commission's General Principles of Food Hygiene, the food safety team shall implement food safety plans that meet both Codex and food regulatory requirements. DefinedTermSet Module 7: Good Agricultural Practices for Outdoor Farming of Plant Products DefinedTerm 7.5.3.1 Personnel conducting activities where harvested product is being packaged in the field shall ensure that utensils, personal effects, and inputs/materials used during field packaging do not pose a food safety risk to products. These can include: Aprons and gloves are kept clean and not left on product, work surfaces, equipment, or packaging material but hung on apron and glove racks provided; Harvest containers, if used, are inspected prior to use to ensure they are clean and free from physical debris or materials; Knives and cutting instruments where used are approved for use, controlled, and kept clean and well maintained; Cloths, towels, or other cleaning materials that pose a risk of cross-contamination are not used to wipe produce; All packaging materials are appropriate for their intended use, kept off the ground out in the fields and off the floor of transport vehicles; and Non-food waste is contained in bins identified for this purpose. Waste does not come into contact with produce and is removed regularly and not allowed to accumulate (refer to 7.8). DefinedTerm 7.6.2.1 The water description plan described in 7.6.1.1 shall have a documented hazard analysis conducted annually and whenever changes occur to its sources, methods of transportation, storage conditions, or environmental conditions impacting it. Control methods applied to minimize risks associated with the hazards shall be included in the water management plan. DefinedTerm 7.6.3.1 Pre-harvest water shall be drawn from a known clean source or treated to make it suitable for use and shall be monitored to ensure it complies with pre-harvest water standards or criteria established in the country of production and destination. Irrigation during growing and/or harvesting periods shall be conducted so that it does not contaminate the crop and shall include documentation of the source, type, and timing for each commodity and field or plot location. Hazards and risk associated with irrigation water, including types, sources, storage, proximity to concentrated animal feeding operations (CAFOs), untreated soil amendments, wildlife, pre-harvest intervals, and resulting preventive controls will be in accordance with the water management plan. DefinedTerm 7.7.3.1 A spray or crop protection program indicating the applications used for a target pest or disease and the threshold levels that initiate application shall be documented and implemented. Records of all chemical applications include: The chemical used; Crop information; Date, method, concentration, and frequency of application; and Evidence that the timing between chemical application and harvest complies with the approved harvest interval for the chemical application. DefinedTerm 7.6.1.1 A water description plan shall be prepared that describes the water sources and the production blocks they serve, and shall include one or more of the following: maps, photographs, drawings, or other means to communicate the location of the water sources, permanent fixtures, and the flow of the water system. The plan shall be kept current and revised when changes occur. DefinedTerm 7.4.1.1 A documented and implemented procedure for personal hygiene and personnel practices shall ensure that personnel engaged in the handling of product use appropriate personal hygiene practices. The procedure shall include instructions that:Jewelry and other loose objects that pose a threat to the safety of the product are not worn or taken onto any growing, product handling, or storage operations;Fingernail polish, artificial nails, and long nails are not permitted where product is handled with bare hands;False eyelashes and eyelash extensions are not permitted; andSmoking, vaping, chewing, eating, drinking (except for water which shall be available to all personnel), or spitting is not permitted in any growing areas including on field harvesting rigs and during harvesting and packing operations.Personnel and visitor practices shall be routinely monitored for compliance, and any resulting corrective actions shall be implemented and recorded for personnel who violate food safety practices (refer to 7.5.3.4).Note: The wearing of plain bands with no stones or jewelry accepted for religious or cultural reasons and prescribed medical alert bracelets can be permitted; however, the site will need to consider its customer requirements and the applicable food legislation. DefinedTerm 7.2.4.1 The methods and responsibilities to ensure that farm machinery, equipment, vehicles, tools, utensils, harvest containers, and other items or materials used in farming operations that may contact produce do not pose a risk to product safety, shall be documented and implemented. Procedures shall ensure that these items are: Designed and constructed to allow for the efficient handling of product and that surfaces in direct contact with product are constructed of materials that will not contribute a food safety risk; Identified and included in preventive maintenance and cleaning schedules; Stored to avoid contamination of inputs or products; and Not used for non-harvest purposes, unless this is clearly identified, and the items or materials are not returned to use for harvest. DefinedTerm 7.5.4.1 Personnel conducting loading and transporting of harvested and/or packaged product shall ensure that product integrity is maintained. Work instructions and training shall include the following practices:Inspections for ensuring vehicles are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may impact negatively on products;Securing vehicles (e.g., trucks, vans, containers) from tampering using a seal or other agreed- upon and acceptable device or system;Verification that appropriate storage conditions are maintained during transportation to final destinations;Prevention of cross-contamination with other hazards and potential spoilage;Use of appropriate stock rotation practices; andRecording and maintaining documents for vehicle inspection, transport conditions, and stock rotation. DefinedTerm 7.6.4.1 Water used for washing and treating product, cleaning of product contact surfaces, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include:A schedule indicating the location and frequency of monitoring (refer to 7.6.3.2), which shall be decided by the risk assessment, best practices within the country of production, or applicable legislation;Reference to the potable water criteria or standards;List of microbiological and/or chemical testing being conducted;Reference to the approved laboratory that is accredited to ISO 17025 or equivalent;Corrective actions that will be taken if water and/or ice do not meet established criteria or standards including further water treatment, other source possibilities, non-conforming products that might be affected, or other alternative actions; andRecords maintained for monitoring and/or corrective actions.Where ice is purchased and/or made on-site, it shall meet the microbiological and quality standards stated above. DefinedTerm 7.1.1 Property Location DefinedTerm 7.3.2.1 The property adjacent to buildings, storage facilities, machinery, and equipment shall be kept free of waste or accumulated debris so it does not attract pests and vermin. Harvested products and food contact packaging materials shall be free of evidence of pest and vermin infestation. DefinedTerm 7.3.4.1 The cleaning of product contact surfaces, field harvesting equipment, and sanitary facilities shall be documented and implemented. Cleaning procedures and schedules shall include: A list of equipment, harvesting tools, sanitary facilities, and storage areas that require periodic cleaning; Instructions on how cleaning is to be performed for the various areas and equipment; The frequency of when cleaning is to be completed; Personnel responsible for performing and evaluating the cleaning; and Records of cleaning activities. DefinedTerm 7.3.3.1 The operation shall have a written risk assessment on animal activity in and around the production of produce that has been implemented and monitored. DefinedTerm 7.2.1 Field and Storage Buildings DefinedTerm 7.5.1 Growing and Harvesting Inspection DefinedTerm 7.4.1 Personnel Practices DefinedTerm 7.8.1.1 The methods and responsibility that describes the effective and efficient disposal of all waste shall be documented and implemented. Waste includes: Inedible material; Unusable packaging, including trademarked material; and Liquid and unsanitary waste from the farm. DefinedTerm 7.4.2.1 Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. There shall be sufficient toilet facilities for the maximum number of personnel, and they shall be constructed so they can be easily cleaned and maintained; Handwash basins with clean and potable water, hand soap, disposable towels or effective hand drying devices, waste bins, and a tank that captures used handwash water for disposal (if not connected to drains) shall be provided inside or adjacent to toilet facilities; Signage in appropriate languages shall be provided adjacent to handwash basins instructing personnel to wash their hands after each toilet visit; Racks for protective clothing used by personnel shall be provided; Toilets shall be located to provide easy access for farmworkers; and Toilet and wash stations shall be maintained in clean and sanitary conditions. Tools/equipment used for cleaning toilet rooms shall not be used to clean operational areas. DefinedTerm 7.1.1.1 Production and growing sites shall conduct a risk assessment to evaluate and document the risk to crops due to prior land use, adjacent land use, and other environmental factors, including structures and equipment. Consideration shall be given to the following:History of land use;Topography;Adjacent land use; andOther factors that may impact the ability to supply safe product.Where risks are identified, control measures shall be implemented to reduce the identified hazards to an acceptable level, and the risks shall be re-evaluated in the event of any circumstances or changes that may impact the production of safe product. DefinedTerm 7.7.1.1 Purchased fertilizers, agricultural chemicals, and soil amendments shall be approved for use in the country of production (site location), the country of destination, and for the specific commodity. Purchased chemicals, where required by regulation, shall be labeled with the active ingredient(s), applicable dosage rates, and application instructions. Grower/producer shall have:A list of fertilizers, agricultural chemicals, and soil amendments used per crop; andWhere no regulations or partial regulations govern the use of chemicals, the grower/ producer shall have a documented risk assessment on the justification for use of non- regulated chemicals. DefinedTerm 7.4.3.1 Protective clothing (e.g., uniforms and smocks) shall be effectively maintained, stored, laundered, and worn to protect product from the risk of contamination. DefinedTerm 7.7.2.1 The methods and responsibility for soil amendment preparation and/or treatment shall be documented, implemented, and designed to prevent contamination of product. The procedures or work instructions shall outline how to treat manure and other untreated organic fertilizers ensuring: Treatments and application methods are verified as being in compliance with the approved or recommended methods applied and do not pose a hazard to the soil amendment; Treatment methods applied are validated as being appropriate and effective at inactivating pathogens in organic soil amendments; No raw untreated manure is used; and Records of the approvals, validation, and verification of organic soil amendment treatments are maintained. DefinedTerm 7.5.2.1 The methods and responsibility for the prevention of foreign matter and glass contamination shall be documented and implemented. Procedures shall ensure:Containers, equipment, and other utensils made of glass, porcelain, ceramic, brittle plastic, or similar materials are not permitted where exposed product is handled unless clearly identified, required for effective operational controls, and regularly inspected;Regular inspections are conducted to ensure food handling/contact zones areas are free of glass and brittle plastic and any items made from the previously identified materials are in good repair;Product harvesting and handling areas are routinely inspected to remove risks from foreign materials such as debris, wood, stones, metal, and other physical hazards; andPersonnel are made aware of their responsibility to adhere to the site’s foreign matter and glass controls. Records of foreign material and glass inspections shall be maintained. DefinedTerm 7.2.3.1 Agriculture chemicals, fertilizers, manure, soil amendments, and other toxic substances shall be stored so as not to present a hazard to personnel, product, product handling equipment, or areas in which product is handled, stored, or transported. Specifically, they shall not be stored inside food handling areas and product and packaging storage rooms. DefinedTerm 7.2.1.1 All buildings used to store equipment, field chemicals, field packaging materials, and/or field products shall be designed and constructed to enable compliance with good hygiene practices, avoid product contamination, and in a manner that does not affect the purity, strength, and composition of final products. DefinedTerm 7.2.2.1 The producer shall ensure any chilling, cold storage and controlled atmosphere facility is of suitable size, design, and construction, and is capable of effective operational performance, which includes sufficient refrigeration and controlled atmosphere capacity for chilling or storing the maximum anticipated throughput of products with allowance for periodic cleaning of storage. DefinedTerm 7.6.1 Water Systems DefinedTerm 7.7.1 Purchasing Chemicals DefinedTerm 7.1 Site Requirements DefinedTerm 7.4.5.1 Provision shall be made to store personal belongings away from crops, harvesting, field and packing operations, and harvesting equipment. DefinedTerm 7.5.1.1 The methods and responsibility for conducting inspections to assess biological, chemical, and physical hazards and their risks to products being harvested shall be documented and implemented. Inspections shall occur prior to and during harvesting and through to the transport of product to its next destination (refer to 7.5.2 and 2.5.4.3). DefinedTerm 7.4.4.1 All visitors, including management, contractors and maintenance personnel, shall follow all personnel practices designated by the site when entering or close to fields, sheds, packing facilities, or storage locations. These practices include, but are not limited to, the removal of jewelry and other loose objects and wearing suitable protective clothing. DefinedTerm 7.3.1 Equipment Maintenance and Calibration DefinedTerm 7.3.1.1 The maintenance of equipment and buildings shall be planned, scheduled, and carried out in a manner that prevents any risk of contamination of product or equipment.Maintenance and calibration records shall be maintained. DefinedTerm 7.4.5.2 Areas for meal breaks shall be designated and located away from food contact/ handling zones and harvesting equipment. DefinedTerm 7.4.3.2 Where applicable, clothing (i.e., any outer garment), including footwear, shall be in good condition, cleaned, and worn to protect product from the risk of contamination. DefinedTerm 7.2.2 Controlled Temperature and Atmosphere Storage DefinedTerm 7.7.1.2 Chemicals that are specifically banned for use in the country of production or the country of destination shall not be purchased or stored. DefinedTerm 7.6.2 Water Management Plan DefinedTerm 7.6.3.2 In circumstances where pre-harvest water is treated to render it acceptable, the water after treatment complies with agricultural water standards or criteria established in the country of production and destination. DefinedTerm 7.2.2.2 Chilling, cold storage, and controlled atmosphere storage facilities shall ensure the following design and construction standards are being maintained: Floors are constructed of smooth, dense, impact-resistant material that is impervious to liquid and easily cleaned; Floors are effectively graded to allow the effective removal of all overflow or wastewater under normal conditions; Walls, ceilings, doors, frames, and hatches are of solid construction, and internal surfaces are smooth, impervious, and with a light-colored finish; Lighting is shatter-proof, non-breakable, or provided with protective covers; Discharge from defrosting and condensate lines is controlled and discharged to the drainage system; and Loading dock areas are appropriately sealed, drained, and graded. DefinedTerm 7.2 Buildings, Storage, and Equipment DefinedTerm 7.4.2.2 Personnel shall have clean, washed hands: Before handling product; Before putting on gloves; After each visit to a toilet; After using a handkerchief, handling dirty or contaminated material; and After smoking, vaping, eating, or drinking. DefinedTerm 7.3.2 Pest Prevention DefinedTerm 7.7.3.2 A documented risk assessment for Agriculture Chemical Maximum Residue Limit MRL exceedance, covering all crops in the scope of certification to determine if the products will be compliant with the MRLs in the intended country of destination. Grower/producer shall have:A list agricultural chemicals (including active ingredients) used per crop;Comparison of MRL of active ingredient in Country of Origan to the MRL of active ingredient for intended Country Of Destination;Mitigation procedures in place as determined by the risk assessment (e.g., designated production sites, MRL testing, use of degradation curves); andA documented corrective action plan that describes the steps to be taken if MRL is exceeded. DefinedTerm 7.3.4.2 A schedule shall be prepared that indicates the frequency of verifying the effectiveness of cleaning product contact surfaces, field harvesting equipment, and sanitary facilities, and who is responsible for completing verification activities. DefinedTerm 7.4.1.2 A medical screening procedure shall be established, implemented, and maintained to identify personnel, contractors, and visitors who are known to be carriers of infectious diseases that are transmittable via food. These individuals shall:Immediately report health conditions that could impact food safety (e.g., vomiting, jaundice, diarrhea) to management, subject to legal restrictions in the country of operation; andBe prohibited from engaging in food operations, directly or indirectly, where there is the potential for contamination. Where applicable, legislation shall be met. DefinedTerm 7.2.4.2 Vehicles used for the transport of produce shall be adequate for that purpose and shall not be used to carry waste materials, manure, chemicals, or other hazardous substances that could cause produce contamination without thorough cleaning and inspection. DefinedTerm 7.7.2 Soil Amendments (Core Clause) DefinedTerm 7.3.2.2 The pest prevention program shall:Describe the methods and responsibility for the development, implementation, and maintenance of the pest prevention program;Record pest sightings and trend the frequency of pest activity to target pesticide applications;Outline the methods used to prevent pest problems;Outline the methods used to eliminate pests when found;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; andList the chemicals used. Chemicals are required to be approved by the relevant authority and their Safety Data Sheets (SDS) made available.Records of pest inspections and pest applications shall be maintained. DefinedTerm 7.3.3.2 Measures shall be in place to control domestic and wild animals in the growing fields and to prevent the presence of domestic or wild animals in storage and product handling areas. DefinedTerm 7.1.1.2 Records shall be maintained for each production site listing what crops have been planted and harvested on the site. DefinedTerm 7.5.3.2 Re-usable containers are inspected for condition and cleanliness and are clearly designated for the specific purpose (e.g., trash, raw product, finished product, re-work, ice) such that cross contamination is prevented. DefinedTerm 7.8.1.2 Waste systems shall be designed and constructed such that they do not become food safety risks to product, growing, harvesting, and packing operations. Waste shall be regularly removed from the growing areas and packing facility. DefinedTerm 7.4.4.2 Visitors who are exhibiting visible signs of illness or have been in recent direct contact with other sites, animals, or agricultural commodities, shall be prohibited from entering any growing or product handling or field harvesting operation. DefinedTerm 7.6.2.2 A water management plan describing the methods and responsibilities for managing the different types and uses of water shall be documented and implemented. The plan shall include:Description of where and how water is used;Maintenance and cleaning of the water system;The hazard analysis and preventive controls that are to be applied for the use of water during growing and harvesting, including monitoring, corrective action, and verification for each control measure; andDocumentation and records referenced.Control measures may include:Water treatment and/or testing;Water temperature;Re-circulation, aeration;Source alteration or change scheduling;Timing of use or application; andTemporary or permanent protection of water sources from possible contamination (e.g., livestock [CAFO], sewage treatment, human habitation, heavy rains, flooding). DefinedTerm 7.7.2.2 The methods and responsibility for soil amendment applications shall be documented and implemented to ensure organic soil amendment applications are timed to pose minimum risk to product safety including: All applications of soil amendments are in accordance with national or local guidelines best practices and codes of Good Agricultural Practice; Equipment used for soil amendment application is maintained in good condition and calibrated to ensure accurate application (refer to 7.3.1); Records of all equipment maintenance and calibration are maintained; Signage complies with national and local codes of practice; and Records of soil amendment applications are maintained and contain sufficient detailed data. DefinedTerm 7.4.2 Sanitary Facilities and Handwashing (Core Clause) DefinedTerm 7.2.3.2 Chemical storage locations shall: Be compliant with national and local legislation; Be designed to ensure there is no cross-contamination between chemicals, proper ventilation to the exterior, and spill control or containment (including tank capacity); Be equipped with details of purchase, appropriate and compliant labels, vendor approval, and an up-to-date inventory of all chemicals contained within and removed from the storage location; andBe equipped with personnel health and safety requirements, such as signage, safety data sheets, instruction, emergency wash facilities, and other labor law requirements. DefinedTerm 7.5.2 Foreign Matter and Glass Hazard Control DefinedTerm 7.3.1.2 The calibration and re-calibration of chemical application, measuring, testing, and inspection equipment used in the growing and harvesting process shall be documented and implemented. DefinedTerm 7.2.1.2 Storage rooms shall be designed and constructed to allow for the separate, hygienic storage of harvesting utensils, packing utensils, food and packaging away from farm machinery and hazardous chemicals and toxic substances. Storage areas shall be easily accessible for inspection and cleaning. DefinedTerm 7.8.1.3 Inedible waste designated for animal feed shall be stored and handled so it does not cause a risk to the animal or further processing for human consumption. DefinedTerm 7.2.2.3 Chilling, cold storage, and controlled atmosphere facilities shall be fitted with temperature monitoring equipment or a suitable temperature monitoring device that is properly located to monitor the warmest part of the room and is fitted with a temperature gauge that is easily read and accessible. DefinedTerm 7.3 Farm Maintenance, Cleaning, and Pest/Animal Control DefinedTerm 7.4.4.3 Unsupervised children shall not be permitted to enter any harvesting, packing, or food storage areas. DefinedTerm 7.3.1.3 Equipment shall be calibrated against manufacturer, national or international reference standards, methods, and schedules. In cases where such standards are not available, the site shall indicate this and provide evidence to support the calibration reference method used. DefinedTerm 7.7.3.3 The persons making decisions on chemical applications, including applying chemicals, shall: Demonstrate knowledge of and access to information regarding chemical applications and the maximum residue limits allowable in destination markets (refer to 7.7.3.2); Use only chemicals approved for cultivation of the specified products and approved for use in the intended market; and Demonstrate competence and knowledge of chemical applications and crop withholding periods. DefinedTerm 7.6.3 Pre-harvest Agricultural Water (Core Clause) DefinedTerm 7.2.4.3 Tractors, harvesters, field packing equipment, and machinery driven over ground crops shall be fitted with drip trays to prevent contamination of the crop by lubricants and oils. DefinedTerm 7.4.3 Protective Clothing DefinedTerm 7.6.2.3 Water shall be sourced from a location and in a manner that is compliant with applicable regulations. DefinedTerm 7.4.3.3 If rubber or disposable gloves are used, the operation shall have a glove-use policy in place, and personnel shall still adhere to the handwashing practices outlined above. DefinedTerm 7.3.4.3 Facilities used for cleaning, equipment used to clean and cleaning chemical materials shall be suitable for their intended use and shall be stored and used appropriately. DefinedTerm 7.2.3.3 Chemicals such as pesticides, rodenticides, sanitizers, lubricants, and detergents shall be stored separately and in their original containers properly labelled as per local regulations, if local regulations are applicable. DefinedTerm 7.4.1.3 Procedures, including methods and responsibilities, shall be in place that specify the handling of product and/or product contact surfaces that have been in contact with or exposed to blood or other bodily fluids. DefinedTerm 7.2.3 Storage of Agricultural Chemicals, Soil Amendments, and Toxic Substances DefinedTerm 7.7.1.3 Suppliers of chemicals shall be included in the approved supplier program (refer to 2.3.4), and a current inventory of all chemicals purchased and used shall be maintained (refer to7.2.3). DefinedTerm 7.5.3 Harvesting and Field Packing Practices DefinedTerm 7.7.3 Agricultural Chemicals (Core Clause) DefinedTerm 7.5.3.3 Personnel conducting harvesting activities shall ensure product is not contaminated during the harvesting process. Work instructions and training shall include the following practices: Commodity specific handling and harvesting instructions; Personnel access and controls on movement/traffic flow; Ensuring damaged or decayed product is not harvested or culled; and Ensuring product that contacts the ground is not harvested (unless that product typically contacts the ground). DefinedTerm 7.3.3 Animal Control DefinedTerm 7.2.3.4 Soil amendments shall be stored separately from crop, field, or irrigation water sources, so that contamination from runoff is avoided either by locating the soil amendments a reasonable distance from the crop or through the use of other physical barriers. DefinedTerm 7.4 Personnel Hygiene DefinedTerm 7.5.4 Transport DefinedTerm 7.3.4 Cleaning (Core Clause) DefinedTerm 7.7.3.4 Personnel who apply agricultural chemicals shall be trained in the proper application procedures, and when applicable have proper qualifications (e.g., certificate, license). DefinedTerm 7.4.4 Visitors DefinedTerm 7.2.4 Farm Machinery, Product Handling Equipment, and Utensils DefinedTerm 7.5.3.4 Personnel practices and activities, including those listed in 7.5, shall be routinely monitored for compliance, and any resulting corrective actions implemented and recorded for personnel who violate food safety practices. DefinedTerm 7.4.1.4 Personnel with exposed cuts, sores, or lesions shall not engage in handling product or product contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a suitable waterproof and colored dressing. DefinedTerm 7.6.2.4 Systems intended to convey untreated human or animal waste shall be separated from conveyances utilized to deliver pre-harvest or potable water. DefinedTerm 7.6.4 Potable Water (Core Clause) DefinedTerm 7.5 Harvesting, Field Packaging, Product Handling Practices, and Transport DefinedTerm 7.4.5 Personnel Food, Drink, and Personal Storage DefinedTerm 7.2.3.5 The site shall dispose of chemical waste and empty containers in accordance with regulatory requirements and ensure that: Empty chemical containers are not re-used; Empty containers are labeled or rendered unusable, isolated, and securely stored while awaiting collection; and Unused and obsolete chemicals are stored under secure conditions while awaiting authorized disposal by an approved vendor. DefinedTerm 7.6 Water Management DefinedTerm 7.7 Fertilizers, Agriculture Chemicals, and Soil Amendments DefinedTerm 7.8.1 Waste Handling and Disposal DefinedTerm 7.8 Waste Disposal DefinedTermSet Module 8: Good Agricultural Practices for Farming of Grains and Pulses DefinedTerm 8.4.2.1 Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination.There shall be sufficient toilet facilities for the maximum number of personnel, and they shall be constructed so they can be easily cleaned and maintained;Handwash basins with clean and potable water, hand soap, disposable towels or effective hand drying devices, waste bins, and a tank that captures used handwash water for disposal (if not connected to drains) shall be provided inside or adjacent to toilet facilities;Signage in appropriate languages shall be provided adjacent to handwash basins instructing personnel to wash their hands after each toilet visit;Racks for protective clothing used by farm personnel shall be provided;Toilets shall be located s to provide easy access for farmworkers; andToilet and wash stations shall be maintained in clean and sanitary conditions.Tools/equipment used for cleaning toilet rooms shall not be used to clean operational areas. DefinedTerm 8.3.1.1 The maintenance of equipment and buildings shall be planned, scheduled, and carried out in a manner that prevents any risk of contamination to product or equipment.Maintenance and calibration records shall be maintained. DefinedTerm 8.6.4.1 Water used for washing and treating product, cleaning of product contact surfaces, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include:A schedule indicating the location and frequency of monitoring (refer to 7.6.3.2), which shall be decided by the risk assessment, best practices within the country of production, or applicable legislation;Reference to the potable water criteria or standards;List of microbiological and/or chemical testing being conducted;Reference to the approved laboratory that is accredited to ISO 17025 or equivalent;Corrective actions that will be taken if water and/or ice do not meet established criteria or standards including further water treatment, other source possibilities, non-conforming products that might be affected, or other alternative actions; andRecords maintained for monitoring and/or corrective actions.Where ice is purchased and/or made on-site, it shall meet the microbiological and quality standards stated above. DefinedTerm 8.2.1.1 All buildings used to store equipment, field chemicals, and/or field products shall be designed and constructed to enable compliance with good hygiene practices and avoid product contamination. DefinedTerm 8.4.5.1 Provision shall be made to store personal belongings away from crops, harvesting equipment, and product handling operations. DefinedTerm 8.7.1 Purchasing Chemicals DefinedTerm 8.5.1.1 Provision shall be made to store personal belongings away from crops, harvesting equipment, and product handling operations. DefinedTerm 8.1 Site Requirements DefinedTerm 8.7.3.1 The methods and responsibility for the spray or crop protection program, indicating the applications used for a target pest or disease and the threshold levels that initiate application, shall be documented and implemented. Records of all chemical applications shall include: The chemicals used; Crop information; Date, method, concentration, and frequency of application; and Evidence that the timing between chemical application and harvest complies with the approved harvest interval for the chemical application. DefinedTerm 8.3.2.1 The property adjacent to buildings, storage facilities, machinery, and equipment shall be kept free of waste or accumulated debris so it does not attract pests and vermin. Harvested products and food contact packaging materials shall be free of evidence of pest and vermin infestation. DefinedTerm 8.8.1.1 The methods and responsibility (procedure) that describes the effective and efficient disposal of all waste shall be documented and implemented. Waste includes: Inedible material; Unusable packaging, including trademarked material; and Liquid and unsanitary waste from the farm. DefinedTerm 8.6.1 Water Systems DefinedTerm 8.8.1 Waste Handling and Disposal DefinedTerm 8.4.4.1 All visitors, including management, contractors and maintenance personnel, shall follow all personnel practices designated by the site when entering or close to fields, sheds, packing facilities, or storage locations. These practices include, but are not limited to, the removal of jewelry and other loose objects and wearing suitable protective clothing. DefinedTerm 8.6.3.1 Pre-harvest water shall be drawn from a known clean source or treated to make it suitable for use and shall be monitored to ensure it complies with pre-harvest water standards or criteria established in the country of production and destination. Irrigation during growing and/or harvesting periods shall be conducted so that it does not contaminate the crop and shall include documentation of the source, type, and timing for each commodity and field or plot location. Hazards and risk associated with irrigation water, including types, sources, storage, proximity to concentrated animal feeding operations (CAFOs), untreated soil amendments, wildlife, pre-harvest intervals, and resulting preventive controls will be in accordance with the water management plan. DefinedTerm 8.4.3.1 Protective clothing (e.g., uniforms and smocks) shall be effectively maintained, stored, laundered, and worn to protect product from the risk of contamination. DefinedTerm 8.4.1 Personnel Practices DefinedTerm 8.3.1 Equipment Maintenance and Calibration DefinedTerm 8.2.3.1 The methods and responsibilities to ensure that farm machinery, equipment, vehicles, tools, utensils, harvest containers, and other items or materials used in farming operations that may contact product, do not pose a risk to product safety, shall be documented and implemented. Procedures shall ensure that these items are: Designed and constructed to allow for the efficient handling of product, and that surfaces in direct contact with product are constructed of materials that will not contribute a food safety risk; Identified and included in preventive maintenance and cleaning schedules; Stored to avoid contamination of inputs or products; and Not used for non-harvest purposes unless this is clearly identified and the items or materials are not returned to use for harvest. DefinedTerm 8.2.2.1 Agriculture chemicals, fertilizers, manure, soil amendment, and other toxic substances shall be stored so as not to present a hazard to personnel, product, product handling equipment, or areas in which product is handled, stored, or transported. Specifically, they shall not be stored inside product handling areas and product and packaging storage rooms. DefinedTerm 8.3.3.1 The operation shall have a written risk assessment on animal activity in and around the production of product that has been implemented and monitored. DefinedTerm 8.1.1 Property Location DefinedTerm 8.3.4.1 The cleaning of product contact surfaces, field harvesting equipment, and sanitary facilities shall be documented and implemented. Cleaning procedures and schedules shall include: A list of equipment, harvesting tools, sanitary facilities, and storage areas that require periodic cleaning; Instructions on how cleaning is to be performed for the various areas and equipment; The frequency of when cleaning is to be completed; Personnel responsible for performing and evaluating the cleaning; and Records of cleaning activities. DefinedTerm 8.6.2.1 The water description plan described in 8.6.1.1 shall have a documented hazard analysis conducted annually and whenever changes occur to its sources, methods of transportation, storage conditions, or environmental conditions impacting it. Control methods applied to minimize risks associated with the hazards shall be included in the water management plan. DefinedTerm 8.1.1.1 Production and growing sites shall conduct a risk assessment to evaluate and document the risk to crops due to prior land use, adjacent land use, and other environmental factors including structures and equipment. Consideration shall be given to the following:History of land use;Topography;Adjacent land use; andOther factors that may impact the ability to supply safe product.Where risks are identified, control measures shall be implemented to reduce the identified hazards to an acceptable level and the risks shall be re-evaluated in the event of any circumstances or changes that may impact the production of safe product. DefinedTerm 8.7.1.1 Purchased fertilizers, agricultural chemicals, and soil amendments shall be approved for use in the country of production (site location), the country of destination, and for the specific commodity. Purchased chemicals, where required by regulation, shall be labeled with the active ingredient(s), applicable dosage rates, and application instructions. Grower/producer shall have:A list of fertilizers, agricultural chemicals, and soil amendments used per crop; andWhere no regulations or partial regulations govern the use of chemicals, the grower/producer shall have a documented risk assessment on the justification for use of non-regulated chemicals. DefinedTerm 8.2.1 Silos, Bins, and Storage Buildings DefinedTerm 8.7.2.1 The methods and responsibility for soil amendment preparation and/or treatment shall be documented, implemented, and designed to prevent contamination of product. The procedures or work instructions shall outline how to treat manure and other untreated organic fertilizers ensuring: Treatments and application methods are verified as being compliant with the approved or recommended methods applied and do not pose a hazard to the soil amendment; Treatment methods applied are validated as being appropriate and effective at inactivating pathogens in organic soil amendment; No raw untreated manure is used; and Records of the approvals, validation, and verification, of organic soil amendment treatments are maintained. DefinedTerm 8.6.1.1 A water description plan shall be prepared that describes the water sources and the production blocks they serve and shall include one or more of the following: maps, photographs, drawings, or other means to communicate the location of the water sources, permanent fixtures, and the flow of the water system. The plan shall be kept current and revised when changes occur. DefinedTerm 8.5.1 Harvesting Inspection, Product Handling, and Transport DefinedTerm 8.4.1.1 A documented and implemented procedure for personal hygiene and personnel practices shall ensure that personnel engaged in the handling of product use appropriate personal hygiene practices. The procedure shall include instructions that:Jewelry and other loose objects that pose a threat to the safety of the product shall not be worn or taken onto any product handling or storage operations.Smoking, vaping, chewing, eating, drinking (except for water which shall be available to all personnel), or spitting is not permitted in any growing areas including on field harvesting rigs and during harvesting and packing operations.Personnel and visitor practices shall be routinely monitored for compliance, and any resulting corrective actions implemented and recorded for personnel who violate food safety practices.Note: The wearing of plain bands with no stones or jewelry accepted for religious or cultural reasons and prescribed medical alert bracelets can be permitted; however, the site will need to consider its customer requirements and the applicable food legislation. DefinedTerm 8.6.2.2 A water management plan describing the methods and responsibilities for managing the different types and uses of water shall be documented and implemented. The plan shall include:Description of where and how water is used;Maintenance and cleaning of the water system;The hazard analysis and preventive controls that are to be applied for the use of water during growing and harvesting, including monitoring, corrective action, and verification for each control measure; andDocumentation and records referenced.Control measures may include:Water treatment and/or testing;Water temperature;Re-circulation, aeration;Source alteration or change scheduling;Timing of use or application; andTemporary or permanent protection of water sources from possible contamination (e.g., livestock [CAFO], sewage treatment, human habitation, heavy rains, flooding). DefinedTerm 8.4.1.2 A medical screening procedure shall be established, implemented, and maintained to identify personnel, contractors, and visitors who are known to be carriers of infectious diseases that are transmittable via food. These individuals shall Immediately report health conditions that could impact food safety (e.g., vomiting, jaundice, diarrhea) to management, subject to legal restrictions in the country of operation; and Be prohibited from engaging in food operations, directly or indirectly, where there is the potential for contamination. Where applicable, legislation shall be met. DefinedTerm 8.6.3.2 In circumstances where pre-harvest water is treated to render it acceptable, the water after treatment complies with agricultural water standards or criteria established in the country of production and destination. DefinedTerm 8.2.2.2 Chemical storage locations shall be: Compliant with national and local legislation; Designed to ensure there is no cross-contamination between chemicals, proper ventilation to the exterior, and spill control or containment (including tank capacity); Equipped with details of purchase, appropriate and compliant labels, vendor approval, and an up-to-date inventory of all chemicals contained within and removed from the storage location; and Equipped with personnel health and safety requirements, such as signage, safety data sheets, instruction, emergency wash facilities, and other labor law requirements. DefinedTerm 8.3.2.2 The pest prevention program shall:Describe the methods and responsibility for the development, implementation, and maintenance of the pest prevention program;Record pest sightings and trend the frequency of pest activity to target pesticide applications;Outline the methods used to prevent pest problems;Outline the methods used to eliminate pests when found;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; andList the chemicals used. Chemicals are required to be approved by the relevant authority and their Safety Data Sheets (SDS) made available.Records of pest inspections and pest applications shall be maintained. DefinedTerm 8.3.4.2 A schedule shall be prepared that indicates the frequency of verifying the effectiveness of cleaning product contact surfaces, field harvesting equipment, and sanitary facilities, and who is responsible for completing verification activities. DefinedTerm 8.4.4.2 Visitors who are exhibiting visible signs of illness or have been in recent direct contact with other sites, animals, or agricultural commodities, shall be prohibited from entering any growing or product handling or field harvesting operation. DefinedTerm 8.7.3.2 A documented risk assessment for Agriculture Chemical Maximum Residue Limit MRL exceedance, covering all crops in the scope of certification to determine if the products will be compliant with the MRLs in the intended country of destination. Grower/producer shall have:A list agricultural chemicals (including active ingredients) used per crop;Comparison of MRL of active ingredient in Country of Origan to the MRL of active ingredient for intended Country Of Destination;Mitigation procedures in place as determined by the risk assessment (e.g., designated production sites, MRL testing, use of degradation curves); andA documented corrective action plan that describes the steps to be taken if MRL is exceeded. DefinedTerm 8.2 Buildings, Storage, and Equipment DefinedTerm 8.5.1.2 Areas for meal breaks shall be designated and located away from product handling areas and harvesting equipment. DefinedTerm 8.2.2 Storage of Agricultural Chemicals, Soil Amendments, and Toxic Substances DefinedTerm 8.3.1.2 The calibration and re-calibration of chemical application, measuring, testing, and inspection equipment used in the growing and harvesting process shall be documented and implemented. DefinedTerm 8.4.3.2 Where applicable, clothing, including outer garments and footwear, shall be in good condition, cleaned and sanitized, and worn to protect product from the risk of contamination. DefinedTerm 8.3.3.2 Measures shall be in place to control domestic and wild animals in the growing fields and do not allow the presence of domestic or wild animals in storage and product handling areas. DefinedTerm 8.4.5.2 Areas for meal breaks shall be designated and located away from product handling areas and harvesting equipment. DefinedTerm 8.7.1.2 Chemicals that are specifically banned for use in the country of production or the country of destination shall not be purchased or stored. DefinedTerm 8.8.1.2 Waste systems shall be designed and constructed such that they do not become food safety risks to finished product, growing, harvesting, and packing operations. Waste shall be regularly removed from the growing areas and packing facility. DefinedTerm 8.4.2.2 Personnel shall have clean washed hands: Before handling product; Before putting on gloves; After each visit to a toilet; After using a handkerchief, handling dirty or contaminated material; and After smoking, eating, or drinking. DefinedTerm 8.7.2.2 The methods and responsibility for soil amendment applications shall be documented and implemented to ensure organic soil amendment applications are timed to pose minimum risk to product safety including: All applications of soil amendments are in accordance with national or local guidelines best practices and codes of Good Agricultural Practice; Equipment used for soil amendment application is maintained in good condition and calibrated to ensure accurate application (refer to 8.3.1); Records of all equipment maintenance and calibration are maintained; Signage complies with national and local codes of practice; and Records of soil amendment applications are maintained and contain sufficient detailed data. DefinedTerm 8.7.2 Soil Amendments (Core Clause) DefinedTerm 8.2.3.2 Vehicles used for the transport of product shall be adequate for that purpose and not used to carry waste materials, manure, chemicals, or other hazardous substances that could cause product contamination without thorough cleaning and inspection. DefinedTerm 8.2.1.2 Buildings designated to store field product or packaging shall be of durable construction. Internal surfaces shall be smooth and impervious with a light-colored finish and shall be kept clean. DefinedTerm 8.4.2 Sanitary Facilities and Handwashing DefinedTerm 8.6.2 Water Management Plan DefinedTerm 8.3.2 Pest Prevention DefinedTerm 8.1.1.2 Records shall be maintained for each production site listing what crops have been planted and harvested on the site. DefinedTerm 8.4.3 Protective Clothing DefinedTerm 8.7.1.3 Suppliers of chemicals shall be included in the approved supplier program (refer to 2.3.4), and a current inventory of all chemicals purchased and used shall be maintained (refer to 8.2.2). DefinedTerm 8.6.2.3 Water shall be sourced from a location and in a manner that is compliant with applicable regulations. DefinedTerm 8.5.1.3 The methods and responsibilities for loading, transport, and unloading of crops to ensure product integrity is maintained shall be documented and implemented. Training and supervised personnel practices shall include: The inspection of vehicles or other modes of transport to ensure they are clean and functional; Verification that appropriate storage conditions are maintained during transportation to final destinations; Prevention of cross-contamination with other hazards and potential spoilage; Use of appropriate stock rotation practices; and Recording and maintaining documents for vehicle inspection, transport conditions, and stock rotation. DefinedTerm 8.2.3 Farm Machinery, Product Handling Equipment, and Utensils DefinedTerm 8.4.1.3 Procedures, including responsibilities, shall be in place that specify the handling of product and/or product contact surfaces that have been in contact with or exposed to blood or other bodily fluids. DefinedTerm 8.3.3 Animal Control DefinedTerm 8.3.1.3 Equipment shall be calibrated against manufacturer, national or international reference standards, methods, and schedules. In cases where such standards are not available, the site shall indicate this and provide evidence to support the calibration reference method used. DefinedTerm 8.3 Farm Maintenance, Cleaning, and Pest/Animal Control DefinedTerm 8.7.3 Agricultural Chemicals (Core Clause) DefinedTerm 8.2.2.3 Chemicals such as pesticides, lubricants, sanitizers, and detergents shall be stored separately and properly labelled as per local regulations if applicable. DefinedTerm 8.7.3.3 The person making decisions on chemical applications shall:Demonstrate knowledge of and access to information regarding chemical applications and the maximum residue limits allowable in destination markets (refer to 8.7.3.2);Use only chemicals approved for cultivation of the specified products and approved for use in the intended market; andDemonstrate competence and knowledge of chemical application and crop withholding periods. DefinedTerm 8.8.1.3 Inedible waste designated for animal feed shall be stored and handled so it does not cause a risk to the animal. DefinedTerm 8.4.3.3 If rubber or disposable gloves are used, the operation shall have a glove-use policy in place, and personnel shall still adhere to the handwashing practices outlined above. DefinedTerm 8.4.4.3 Unsupervised children shall not be permitted to enter any harvesting, product handling, or storage areas. DefinedTerm 8.2.3.3 Tractors, harvesters, and machinery driven over ground crops shall be fitted with drip trays to prevent contamination of the crop by lubricants and oils. DefinedTerm 8.6.3 Pre-harvest Agricultural Water (Core Clause) DefinedTerm 8.3.4.3 Facilities used for cleaning, equipment used to clean and cleaning chemical materials shall be suitable for their intended use and shall be stored and used appropriately. DefinedTerm 8.2.1.3 Silos or bins used to store seed or food crops shall be constructed of approved materials and designed to remain dry, clean, and free from any dirt residues, enable safe fumigation practices, and prevent the invasion of pests, so the stored products remain fit for purpose and in an acceptable condition. DefinedTerm 8.4.1.4 Personnel with exposed cuts, sores, or lesions shall not engage in handling product or product contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a suitable waterproof and colored dressing. DefinedTerm 8.6.4 Potable Water (Core Clause) DefinedTerm 8.2.2.4 Soil amendments shall be stored separately from crop, field, or irrigation water sources so that contamination from run-off is avoided either by locating the soil amendment a reasonable distance from the crop or through the use of other physical barriers. DefinedTerm 8.7.3.4 Personnel who apply agricultural chemicals shall be trained in the proper application procedures, and when applicable have proper qualifications (e.g., certificate, license) DefinedTerm 8.3.4 Cleaning (Core Clause) DefinedTerm 8.4.4 Visitors DefinedTerm 8.4 Personnel Hygiene DefinedTerm 8.2.1.4 Storage rooms shall be designed and constructed to allow for the separate, hygienic storage of harvesting utensils, packing utensils, food and packaging (e.g., bulk bags) away from farm machinery and hazardous chemicals and toxic substances. Storage areas shall be easily accessible for inspection and cleaning. DefinedTerm 8.6.2.4 Systems intended to convey untreated human or animal waste shall be separated from conveyances utilized to deliver pre-harvest or potable water. DefinedTerm 8.5 Harvesting, Product Handling Practices, and Transport DefinedTerm 8.2.2.5 The site shall dispose of chemical waste and empty containers in accordance with regulatory requirements and ensure that:Empty chemical containers are not re-used;Empty containers are labeled or rendered unusable, isolated, and securely stored while awaiting collection; andUnused and obsolete chemicals are stored under secure conditions while awaiting authorized disposal by an approved vendor. DefinedTerm 8.4.5 Personnel Food, Drink, and Personal Storage DefinedTerm 8.6 Water Management DefinedTerm 8.7 Soil Management DefinedTerm 8.8 Waste Disposal DefinedTermSet Module 10: Good Operating Practices for Pre-processing of Plant Products (Packhouses) DefinedTerm 10.1.3.1 All external windows, doors, and other openings shall be effectively sealed when closed, and proofed against dust, vermin, and other pests.External personnel access doors shall be effectively insect-proofed and fitted with a self-closing device and proper seals to protect against entry of dust, vermin, and other pests. DefinedTerm 10.1.1 Premises Exterior DefinedTerm 10.6.1 Water Supply DefinedTerm 10.2.4.1 The methods and responsibility for calibration and re-calibration of measuring, testing, and inspection equipment used for monitoring and verification activities outlined in prerequisite programs, food safety plans, and other process controls, or to demonstrate compliance with customer specifications, shall be documented and implemented. Software used for such activities shall be validated as appropriate. DefinedTerm 10.1.1.1 The location and construction of the premises and building shall ensure that:Adjacent and adjoining buildings, operations, and land use do not interfere with safe and hygienic operations; andRelevant regulatory authority approval has been obtained when required and is on file (e.g., business license, permit). DefinedTerm 10.8.1.1 Hazardous chemicals and toxic substances with the potential for food contamination shall be: Clearly labeled, identifying and matching the contents of their containers; Included in a current register of all hazardous chemicals and toxic substances that are stored on-site; and Supplemented with current Safety Data Sheets (SDS) made available to all personnel. DefinedTerm 10.9.1.1 The responsibility and methods used to collect and handle solid and liquid waste and how to store it prior to removal from the premises shall be documented and implemented. DefinedTerm 10.8.2.1 The methods and responsibility for postharvest chemical application, indicating the applications used for a target pest or disease shall be documented and implemented. Records of all chemical applications shall be maintained and include: The chemicals used; Crop information; Date, method, concentration, and frequency of application; and Evidence that the timing between chemical application and packing complies with the label. DefinedTerm 10.9.1 Waste Management DefinedTerm 10.1.2.1 Floors shall be constructed of smooth, dense, impact-resistant material that can be effectively graded, drained, easily cleaned, and is impervious to liquid. Floors shall be suitably sloped toward the floor drains at gradients to allow the effective removal of all overflow or wastewater under normal working conditions. Where floor drainage is not possible, plumbed options or other control measures shall be in place to handle overflow or wastewater. DefinedTerm 10.1 Premises - Exterior, Buildings, and Interior DefinedTerm 10.3.1 Pest Prevention DefinedTerm 10.5.1.1 All personnel engaged in any food handling, packing, storage operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices: Personnel entry to processing areas shall be through the personnel access doors only; All doors are to be kept closed. Doors shall not be open for extended periods when access is required for waste removal or receiving of product/ingredient/packaging; Packaging, 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; and All wash down and compressed air hoses shall be stored on hose racks after use and not left on the floor. DefinedTerm 10.6.5.1 Compressed air or other gases (e.g., nitrogen or carbon dioxide) that contact food or food contact surfaces shall be clean and present no risk to food safety. DefinedTerm 10.5.1 Product Handling and Packaging Operations DefinedTerm 10.2.2.1 The methods and responsibility for the maintenance and repair of site, equipment, and buildings shall be documented, planned, and implemented in a manner that minimizes the risk of product, packaging, or equipment contamination. DefinedTerm 10.4.3.1 When worn, protective clothing (e.g., uniforms, smocks, safety vests) shall be manufactured from material that will not pose a food safety threat and is easily cleaned. All protective clothing shall be cleaned a frequency to control contamination, and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination. DefinedTerm 10.2.1 Equipment and Utensils DefinedTerm 10.6.3.1 Water shall comply with local, national, or internationally recognized potable water microbiological and quality standards, as required, when used for: Washing, thawing, and treating food; Handwashing; Conveying food; An ingredient or operational aid; Cleaning food contact surfaces and equipment; The manufacture of ice; or The manufacture of steam that will come into contact with food or be used to heat water that will come into contact with food. DefinedTerm 10.4.4.1 All visitors shall be trained in and follow the site's food safety and hygiene procedures before entering any food processing and handling areas or shall be escorted at all times in food processing, handling, and storage areas. DefinedTerm 10.4.1 Personnel Practices DefinedTerm 10.8.1 Storage of Hazardous Chemicals and Toxic Substances DefinedTerm 10.3.2.1 The methods and responsibility for the effective cleaning of the food handling and processing equipment and environment and storage areas 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; Validation of the cleaning procedures for food contact surfaces (including CIP); Methods and frequency used to confirm the correct concentrations of detergents and sanitizers; and The responsibility and methods used to verify the effectiveness of the cleaning and sanitation program. DefinedTerm 10.7.1 Ambient/Dry Storage DefinedTerm 10.3.1.1 A documented pest prevention program shall be effectively implemented. It shall: Describe the methods and responsibility for the development, implementation, and maintenance of the pest prevention program; Record pest sightings and trend the frequency of pest activity to target pesticide applications; Outline the methods used to prevent pest problems; Outline the pest elimination methods and the appropriate documentation for each inspection; Outline the frequency with which pest status is to be checked; Include the identification, location, number, and type of applied pest control/monitoring devices on a site map; List the chemicals used. The chemicals are required to be approved by the relevant authority and their Safety Data Sheets (SDS) made available; Outline the methods used to make personnel aware of the bait control program and the measures to take when they come into contact with a bait station; Outline the requirements for personnel awareness and training in the use of pest and vermin control chemicals and baits; and Measure the effectiveness of the program to verify the elimination of applicable pests and to identify trends. DefinedTerm 10.5.3.1 The responsibility, methods, and frequency for monitoring, maintaining, calibrating, and using screens, sieves, filters, or other technologies to remove or detect foreign matter shall be documented and implemented. DefinedTerm 10.2.1.1 The methods and responsibility for purchasing and specifications development for equipment and utensils shall be documented and implemented. The methods shall ensure that equipment and utensils:Are designed, constructed, installed, and operated so as not to pose a threat to products; andMeet any applicable regulatory requirements. DefinedTerm 10.6.1.1 A water supply plan shall be prepared that describes the water sources and the operational areas they serve and shall include the location of water sources, permanent fixtures, and the flow of the water system. The plan shall be kept current and revised when changes occur.Contingency plans shall be in place for instances when the potable water supply is deemed to be contaminated or otherwise inappropriate for use. DefinedTerm 10.4.5.1 Personnel facilities shall be supplied with appropriate lighting and ventilation and provided to personnel, visitors and contractors to:Change into and out of protective clothing, if applicable; andStore street clothing, footwear, and personal items separate from food handling, packing, and storage areas. DefinedTerm 10.4.2.1 Toilet rooms shall be:Designed and constructed so that they are accessible to personnel and separate from any food handling operations;Sufficient in number for the maximum number of personnel;Constructed so that they can be easily cleaned and maintained;Racks for protective clothing used by personnel and visitors shall be provided; andHandwashing basins shall be provided immediately outside or inside the toilet room and designed as outlined in 10.4.2.2. DefinedTerm 10.4.1.1 Personnel working in or visiting food handling shall adhere to the following:Shall not eat or taste any product being processed in the food handling/contact zones, except as noted in element 10.5.1.2;The wearing of false fingernails, false eyelashes, eyelash extensions, long nails, or fingernail polish is not permitted when handling exposed food;Hair restraints and beard covers, where applicable, shall be used in areas where product is exposed;Smoking, chewing, eating, or spitting is not permitted in areas where product is produced, stored, or otherwise exposed;Drinking water is permissible only under conditions that prevent contamination or other food safety risks from occurring. Drinking water containers in production and storage areas shall be stored in clear, covered containers, and in designated areas away from raw materials, packaging, tools, or equipment storage; andJewelry and other loose objects shall not be worn or taken into a food handling or processing operation or into any area where food is exposed. DefinedTerm 10.5.4.1 Personnel conducting receiving activities shall ensure agricultural inputs, packaging materials, and product are not contaminated during the unloading process. Work instructions and training shall include the following practices:Vehicles are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may impact negatively on the agricultural input, packaging, or product;Vehicles (e.g., trucks, vans, containers) are secured from tampering using a seal or other agreed-upon and acceptable device or system;Unloading docks are designed to protect the product and in good operating condition (refer to 10.1.2.7); andWhere temperature control is required, the refrigeration unit’s storage temperature settings and operating temperature are checked and recorded before opening the doors. Unloading is completed efficiently, and product temperatures are recorded at the start of unloading and at regular intervals during unloading.Recording documents for vehicle inspection, identification of approved suppliers, and temperature checks shall be maintained. DefinedTerm 10.5.2.1 The methods and responsibility for the prevention of foreign matter and glass contamination shall be documented and implemented. Procedures and resulting records shall ensure: Containers, equipment, and other utensils made of glass, porcelain, ceramics, brittle plastic, or similar materials are not permitted where exposed product is handled, unless clearly identified, required for effective operational controls, and regularly inspected; Regular inspections are conducted to ensure food handling/contact zones areas are free of glass and brittle plastic and any items made from the previously identified materials are in good repair; Wooden pallets and other wooden utensils or tools used in food handling/contact zones are dedicated for that purpose. Their condition is subject to regular inspection, and they are cleaned and maintained in good order; Product handling areas are routinely inspected to remove risks from foreign material, such as debris, wood, stones, metal, detached/deteriorated equipment, and other physical hazards; and Personnel are to be made aware of their responsibility to adhere to the site’s foreign matter and glass controls. DefinedTerm 10.6.4.1 Ice provided for use during operations, as a processing aid, or an ingredient shall comply with 10.6.3.1. DefinedTerm 10.6.2.1 Water treatment methods, equipment, and materials if required, shall be designed, installed, and operated to ensure water receives effective treatment.Water treatment equipment shall be monitored regularly to ensure it remains serviceable. DefinedTerm 10.7.1.1 The responsibility and methods for ensuring proper storage of inputs, packaging, and finished product shall be documented and implemented. The methods shall ensure: Effective stock rotation; Utilization of inputs, work-in-progress, and finished product within their shelf life; Risks to temporarily stored materials and/or products are analyzed, and controls are applied if necessary; Rooms used for the storage of product ingredients, packaging, and other dry goods are located away from wet areas (refer to 10.1.2); and Records are maintained to control storage and stock rotation. DefinedTerm 10.7.2.1 The site shall provide confirmation of the effective operational performance of coolers, controlled atmosphere facilities, and cool rooms. They shall be designed and constructed to allow for the hygienic and efficient refrigeration and storage of food and be easily accessible for inspection and cleaning. DefinedTerm 10.2.3.1 Maintenance personnel and contractors shall comply with the site’s personnel hygiene requirements. DefinedTerm 10.1.2 Building Interior DefinedTerm 10.7.2 Cold Storage, Controlled Atmosphere Storage, and Chilling of Foods DefinedTerm 10.6.5.2 Compressed air systems and systems used to store or dispense other gases used in the operational process that come into contact with food or food contact surfaces shall be maintained and regularly monitored for quality and applicable food safety hazards. The frequency of analysis shall be risk-based and at a minimum annually. DefinedTerm 10.8.2.2 A documented risk assessment for Agriculture Chemical Maximum Residue Limit MRL exceedance, covering all crops in the scope of certification to determine if the products will be compliant with the MRLs in the intended country of destination. Grower/producer shall have:A list agricultural chemicals (including active ingredients) used per crop;Comparison of MRL in COO to COD;Mitigation procedures in place as determined by the risk assessment (e.g., designated production sites, MRL testing, use of degradation curves); andA documented corrective action plan that describes the steps to be taken if MRL is exceeded. DefinedTerm 10.3.1.2 Pest contractors and/or internal pest controllers 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 prevention plan (refer to 2.3.2.8), which includes a site map, indicating the location of bait stations traps and other applicable pest control/monitoring devices;Report to a responsible authorized person on entering the premises and after the completion of inspections or treatments;Provide regular inspections for pest activity with appropriate action taken if pests are present; andProvide a written report of their findings and the inspections and treatments applied. DefinedTerm 10.3.2 Cleaning and Sanitation (Core Clause) DefinedTerm 10.1.2.2 Drains and waste/material trap systems shall be constructed and located so that they can be easily cleaned and not present a hazard to products. DefinedTerm 10.2.1.2 All surfaces located in food handling and storage areas shall be constructed of materials that will not contribute to a food safety risk. DefinedTerm 10.6.1.2 Adequate supplies of potable water drawn from a known clean source shall be provided for use during operations, cleaning the premises and equipment, and handwashing. The source of potable water shall be identified as well as on-site storage (if applicable) and reticulation within the facility. DefinedTerm 10.5.4.2 Personnel conducting loading and transporting of harvested and/or packaged product shall ensure that product integrity is maintained. Work instructions and training shall include the following practices:Inspections for ensuring vehicles are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may impact negatively on products;Securing vehicles (e.g., trucks, vans, containers) from tampering using a seal or other agreed- upon and acceptable device or system;Loading docks are designed to protect the product and in good operating condition (refer to 10.1.2.7);Verification that appropriate storage conditions are maintained during transportation to final destinations;Prevention of cross-contamination with other hazards and potential spoilage;Use of appropriate stock rotation practices; andRecording and maintaining documents for vehicle inspection, transport conditions, and stock rotation. DefinedTerm 10.4.1.2 A medical screening procedure shall be established, implemented, and maintained to identify personnel, contractors, and visitors who are known to be carriers of infectious diseases that are transmittable via food. These individuals shall Immediately report health conditions that could impact food safety (e.g., vomiting, jaundice, diarrhea) to management, subject to legal restrictions in the country of operation; and Be prohibited from engaging in food operations, directly or indirectly, where there is the potential for contamination. Where applicable, legislation must be met. DefinedTerm 10.8.2 Post Harvest Chemical Application (Core Clause) DefinedTerm 10.4.2.2 Handwashing stations shall be adjacent to all personnel access points and in accessible locations throughout food handling and storage areas as required. They shall be constructed of stainless steel or similar non-corrosive material and at a minimum supplied with: A potable water supply at an appropriate temperature; Liquid soap; Paper towels in a dispenser; and A means of containing used paper towels. DefinedTerm 10.2.2 Equipment Maintenance and Repair DefinedTerm 10.7.2.2 Sufficient refrigeration and controlled atmosphere capacity shall be available to chill or store the maximum anticipated throughput of products with allowance for periodic cleaning of storage rooms. DefinedTerm 10.4.5.2 Separate lunchroom and/or breakroom facilities shall be provided away from product contact/handling zones. Lunchrooms/breakrooms shall be: Ventilated and well lit; Provided with adequate tables and seating to accommodate the maximum number of personnel at one sitting; Equipped with a sink serviced with hot and cold potable water for washing utensils; Equipped with refrigeration and heating facilities, enabling personnel to store or heat food and prepare non-alcoholic beverages if required; and Kept clean and free from waste materials and pests. DefinedTerm 10.6.3.2 Microbiological analysis of the water and ice supply shall be conducted to verify the cleanliness of the supply, the monitoring activities, and the effectiveness of the treatment measures implemented. Samples for analysis shall be taken at sources supplying water for the process, cleaning, or from within the site. The frequency of analysis shall be risk-based, and at a minimum annually. DefinedTerm 10.7.1.2 Dry ingredients and packaging shall be received and stored separately from field product or chilled materials to ensure there is no cross-contamination. Unprocessed field products shall be received and segregated to ensure there is no cross- contamination. DefinedTerm 10.5.2.2 Knives and cutting instruments used in product handling and packaging operations shall be controlled, kept clean, and well maintained. Snap-off blades shall not be used in manufacturing or storage areas. DefinedTerm 10.8.1.2 Storage of hazardous chemicals and toxic substances shall be:Located in an area with appropriate signage indicating that the area is for hazardous storage;Controlled, lockable, and accessible only by personnel trained in the storage and use of chemicals;Adequately ventilated;Stored where intended and not comingled (e.g., food versus non-food grade);Designed such that pesticides, rodenticides, fumigants, and insecticides are stored separately from sanitizers and detergents; andStored in a manner that prevents a hazard to finished product or product contact surfaces.Packing utensils and packaging shall not be stored in areas used to store hazardous chemicals and toxic substances. DefinedTerm 10.6.2 Water Treatment (Core Clause) DefinedTerm 10.2.4.2 Equipment shall be calibrated using national or international reference standards and methods and to an accuracy appropriate to its use according to the equipment manufacturer. In cases where standards are not available, the site shall provide evidence to support the calibration reference method applied. DefinedTerm 10.9.1.2 Waste shall be regularly removed from food handling or processing areas so it does not create food safety risks for finished product and packing operations.Designated waste accumulation areas shall be maintained in a clean, tidy conditions until external waste collection occurs. DefinedTerm 10.5.3.2 Metal detectors or other physical contaminant detection technologies shall be routinely monitored and verified for operational effectiveness. The equipment shall be designed to isolate defective product and indicate when it is rejected. DefinedTerm 10.5.2 Control of Foreign Matter Contamination Operations DefinedTerm 10.2 Equipment and Maintenance DefinedTerm 10.6.2.2 Water used as an aid to operations (e.g., fluming, final product spray) or for cleaning and sanitizing equipment, shall be tested and, if required, treated to maintain potability (refer to 10.6.2.1). DefinedTerm 10.4.3.2 Excessively soiled uniforms, clothing, shoes, etc shall be changed or replaced when they present a product contamination risk. Uniforms, clothing, shoes, etc shall be in good condition and worn to protect product from risk of contamination. DefinedTerm 10.3.2.2 Detergents and sanitizers shall be suitable for use in a food handling environment, labeled according to regulatory requirements, and purchased in accordance with applicable legislation. The organization shall ensure: The site maintains a list of chemicals approved for use; An inventory of all purchased and used chemicals is maintained; Detergents and sanitizers are properly stored as per the storage program; Safety Data Sheets (SDS) are provided for all detergents and sanitizers purchased; and Only trained personnel handle sanitizers and detergents. DefinedTerm 10.2.3.2 All maintenance and other engineering contractors required to work on-site shall be trained in the site’s food safety and hygiene procedures or shall be escorted at all times until their work is completed. DefinedTerm 10.5.1.2 In circumstances where it is necessary to undertake sensory evaluations in a food handling/contact zone, the site shall implement proper controls and procedures to ensure: Food safety is not compromised; Sensory evaluations are conducted by authorized personnel only; A high standard of personal hygiene is practiced by personnel conducting sensory evaluations; Sensory evaluations are conducted in areas equipped for the purpose; and Equipment used for sensory evaluations is sanitized, maintained, and stored separately from operational equipment. DefinedTerm 10.1.1.2 The methods and responsibilities applied to maintain a suitable exterior environment shall be documented and implemented. These include: Effective, periodic monitoring and/or inspection of the premises, the surrounding areas, storage facilities, machinery, and equipment; Controls to ensure that the exterior is kept free of waste and/or accumulated debris to prevent the attraction of pests and vermin; Paths, roadways, loading and unloading areas are adequately drained and maintained; and Records of inspections and correction actions are maintained. DefinedTerm 10.6.4.2 Ice that is purchased shall be from an approved supplier and included in the site’s food safety hazard analysis. Ice shall be supplied in containers that are appropriate for use, cleanable if reused, and be tested as appropriate. DefinedTerm 10.2.2.2 Routine maintenance of site and equipment in any food processing, handling, or storage areas shall be performed according to a maintenance control schedule and recorded. The maintenance schedule shall be prepared to include buildings, equipment, and other areas of the premises critical to the maintenance of product safety. DefinedTerm 10.4.2 Toilets and Handwashing (Core Clause) DefinedTerm 10.4.4.2 Visitors exhibiting visible signs of illness shall be prevented from entering areas in which food is handled and stored. DefinedTerm 10.4.3 Protective Clothing DefinedTerm 10.6.1.3 Supplies of hot and cold water shall be provided, as required, to enable the effective cleaning of the premises and equipment. DefinedTerm 10.8.2.3 The person making decisions on chemical applications shall:Demonstrate knowledge of and access to information regarding chemical applications and the maximum residue limits allowable in destination markets; (refer to 10.8.1.6);Use only chemicals approved for cultivation of the specified products and approved for use in the intended market; andDemonstrate competence and knowledge of chemical application and crop withholding periods. DefinedTerm 10.8.1.3 Hazardous chemicals and toxic substances shall be correctly labeled and: Used only according to manufacturers’ instructions; Controlled to prevent contamination or a hazard to raw and packaging material, work-in- progress, finished product, or product contact surfaces; Returned to the appropriate storage areas after use; and Be compliant with national and local legislation. DefinedTerm 10.5.3.3 Records shall be maintained of the inspection of foreign object detection devices, of any products rejected or removed by them, and of corrections, corrective and preventative actions resulting from the inspections. DefinedTerm 10.4.2.3 All personnel shall have clean hands, and hands shall be washed by all personnel, contractors, and visitors: On entering food handling or processing areas; After each visit to a toilet; After using a handkerchief/tissue; After smoking, eating, or drinking; After handling wash down hoses, cleaning materials, dropped product, or contaminated material; and Signage in appropriate languages instructing people to wash their hands before entering the food handling areas shall be provided in a prominent position in break rooms, at break room exits, toilet rooms, and in outside eating areas, as applicable. DefinedTerm 10.2.3.3 Maintenance personnel and contractors shall 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 conducted and a pre-operational inspection completed prior to the restarting of site operations. DefinedTerm 10.1.3 Dust, Insect, and Pest Proofing DefinedTerm 10.1.2.3 Walls, partitions, and doors, including hatches, shall be of durable construction. Internal surfaces shall have an even and regular surface and be impervious with a light-colored finish. Wall-to-wall and wall-to-floor junctions shall be designed and sealed to prevent the accumulation of food debris. DefinedTerm 10.3.1.3 Pest activity risks shall be analyzed and recorded. Inspections for pest activity shall be conducted on a regular basis by trained site personnel and the appropriate action taken if pests are present. Identified pest activity shall not present a risk of contamination to food products, raw materials, or packaging. Records of all pest control inspections and applications shall be maintained. DefinedTerm 10.5.1.3 The flow of personnel in food handling areas shall be managed so that the potential for contamination is minimized. DefinedTerm 10.6.3 Water Quality (Core Clause) DefinedTerm 10.3.2.3 Detergents and sanitizers that are mixed for use shall be correctly mixed according to the manufacturer’s instructions, stored in containers that are suitable for use, and clearly identified. Mix concentrations shall be verified, and records maintained. DefinedTerm 10.2.3 Maintenance Personnel and Contractors DefinedTerm 10.3 Cleaning and Sanitation and Pest Prevention DefinedTerm 10.2.2.3 Failures of plant and equipment in any food processing, handling, or storage areas shall be documented and reviewed, and their repair(s) incorporated into the maintenance control schedule. DefinedTerm 10.7.1.3 Racks provided for the storage of packaging shall be constructed of impervious materials and designed to enable cleaning and inspection of the floors and areas behind the racks. Storage areas shall be cleaned at a predetermined frequency (refer to 10.2.5.1) and designed and constructed to prevent packaging from becoming a harborage for pests or vermin. DefinedTerm 10.6.3.3 Water and ice shall be analyzed using reference standards and methods. DefinedTerm 10.2.1.3 Benches, tables, conveyors, mixers, mincers, graders, and other mechanical processing equipment shall be hygienically designed. Equipment surfaces shall be smooth, impervious, and free from cracks or crevices. DefinedTerm 10.5.2.3 Gaskets and other equipment made of materials that can wear or deteriorate over time shall be inspected on a regular frequency (refer to 2.5.4.3). DefinedTerm 10.7.2.3 Discharge from defrost and condensate lines shall be controlled and discharged into the drainage system. DefinedTerm 10.9.1.3 Waste and overflow water from tubs, tanks, and other equipment shall be discharged directly to the floor drainage system and meet local regulatory requirements. DefinedTerm 10.4.3.3 Disposable gloves and aprons shall be changed after each break, upon re-entry into the processing area, and when damaged.Non-disposable aprons and gloves shall be cleaned and sanitized as required and, when not in use, stored on racks provided in the processing area or designated sealed containers in personnel lockers and not on packaging, ingredients, product, or equipment. DefinedTerm 10.4.5.3 Where outside eating areas are provided, they should be kept clean and free from waste materials and maintained in a manner that minimizes the potential for the introduction of contamination, including pests to the site. DefinedTerm 10.6.2.3 Treated water shall be regularly monitored to ensure it meets the specified indicators. Water treatment chemical usage shall be monitored to ensure chemical residues are within acceptable limits. Records of testing results shall be kept. DefinedTerm 10.4.1.3 The site shall have measures in place to prevent contact of materials, ingredients, food packaging, food, or food contact surfaces from any bodily fluids, open wounds, coughing, sneezing, spitting, or any other means.In the event of an injury that causes the spillage of bodily fluid, a properly trained personnel shall ensure that all affected areas, including handling and processing areas, have been adequately cleaned, and that all materials and products have been quarantined and/or disposed of. DefinedTerm 10.6.4.3 Ice rooms, ice manufacturing equipment and receptacles shall be constructed of materials as outlined in element 10.1 and designed to minimize contamination of the ice during storage, retrieval, and distribution. DefinedTerm 10.5.3 Detection of Foreign Objects DefinedTerm 10.5.4 Receiving and Shipping DefinedTerm 10.5.3.4 In all cases of foreign matter contamination, the affected batch or item shall be isolated, inspected, reworked, or disposed of. Records shall be maintained of the disposition. DefinedTerm 10.4 Personnel Practices, Hygiene, and Welfare DefinedTerm 10.2.2.4 Site supervisors shall be notified when maintenance or repairs are to be undertaken in any processing, handling, or storage areas. DefinedTerm 10.6.4 Ice Supply (Core Clause) DefinedTerm 10.8.2.4 Personnel who apply agricultural chemicals shall be trained in the proper application procedures, and when applicable have proper qualifications (e.g., certificate, license). DefinedTerm 10.5.1.4 Personnel practices and activities, including those listed in 10.4 and 10.5, shall be routinely monitored for compliance, and any resulting corrective actions implemented and recorded for personnel who violate food safety practices. DefinedTerm 10.4.1.4 Personnel with exposed cuts, sores, or lesions shall not engage in handling exposed products or handling primary (food contact) packaging or touching food contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered suitable waterproof and colored dressing. DefinedTerm 10.2.1.4 Product containers, tubs, and bins used for edible and inedible material shall be constructed of materials that are non-toxic, smooth, and impervious. Bins used for inedible material shall be clearly identified. DefinedTerm 10.9.1.4 Trolleys, vehicles waste disposal equipment, collection bins, and storage areas shall be maintained in a serviceable condition and cleaned and sanitized regularly so they do not attract pests and other vermin. DefinedTerm 10.4.4 Visitors DefinedTerm 10.1.2.4 Ducting, conduit, and overhead pipes shall be designed and constructed to prevent the contamination of food, ingredients, and food contact surfaces and allow ease of cleaning. DefinedTerm 10.4.2.4 When gloves are used, personnel shall maintain the handwashing practices outlined above. DefinedTerm 10.7.2.4 Cool and controlled atmosphere rooms shall be fitted with temperature and atmosphere monitoring equipment and located to monitor the warmest part of the room and fitted with measurement devices that are easily read and accessible. DefinedTerm 10.3.1.4 Food products, raw materials, or packaging that are found to be contaminated by pest activity shall be effectively disposed of, and the source of pest infestation shall be investigated and resolved. Records shall be kept of the disposal, investigation, and resolution. DefinedTerm 10.8.1.4 Personnel who handle hazardous chemicals and toxic substances, including pesticides and cleaning chemicals: Shall be fully trained in the purpose of the hazardous chemicals and toxic substances, their storage, handling, and use; Be provided first aid equipment and personnel protective equipment (PPE); and Ensure compliance with the proper identification, storage, usage, disposal, and clean-up requirements. DefinedTerm 10.6.1.4 The use of non-potable water shall be controlled so that: There is no cross-contamination between potable and non-potable water lines; Non-potable water piping and outlets are clearly identified; Hoses, taps, and other similar sources of possible contamination are designed to prevent backflow or back siphonage; and Testing of the backflow system, where possible, is conducted at least annually and records are maintained. DefinedTerm 10.3.2.4 Cleaning equipment, tools, racks, and other items used in support of the cleaning and sanitizing program shall be clearly identified, stored, and maintained in a manner that prevents contamination of processing areas, product handling equipment, and storage areas as well as the tools themselves. Tools/equipment used for cleaning toilet rooms shall not be used to clean processing areas. DefinedTerm 10.2.4 Calibration DefinedTerm 10.5 Personnel Product Handling Practices DefinedTerm 10.3.2.5 Suitably equipped areas shall be designated for cleaning product containers, knives, cutting boards, and other utensils. Racks and containers for storing cleaned utensils and protective clothing shall be clearly identified and maintained in a manner that prevents contamination of products, equipment, or storage areas. DefinedTerm 10.6.1.5 Where water is stored on-site, storage facilities shall be adequately designed, constructed, and routinely cleaned to prevent contamination. DefinedTerm 10.4.2.5 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 as per regulations. DefinedTerm 10.8.1.5 The site shall dispose of empty, obsolete, and unused chemicals, pesticides, toxic substances, and containers in accordance with requirements and ensure that primary containers are: Not reused; Segregated and securely stored prior to collection; and Disposed through an approved vendor. DefinedTerm 10.5.3.5 In circumstances where glass or similar material breakage occurs, the affected area shall be isolated, cleaned, and thoroughly inspected (including cleaning equipment and footwear), and the completed actions approved by a suitably responsible person before restarting operations. DefinedTerm 10.9.1.5 Inedible waste designated for animal feed shall be stored and handled so it does not cause a risk to the animals or to further processing. DefinedTerm 10.2.2.5 The maintenance supervisor and the site supervisor shall be informed if any repairs or maintenance activities pose a potential threat to product safety (e.g., pieces of electrical wire, damaged light fittings, and loose overhead fittings). When possible, maintenance is to be conducted outside operating times. DefinedTerm 10.2.1.5 Re-usable containers are inspected for condition and cleanliness and are clearly designated for the specific purpose (e.g., trash, raw product, finished product, re-work, ice) such that cross contamination is prevented DefinedTerm 10.4.5 Personnel Amenities (change rooms, toilets, lunchrooms/breakrooms) DefinedTerm 10.1.2.5 Adequate ventilation shall be provided in enclosed product handling and storage areas and meet commodity-specific regulations where applicable. All ventilation equipment and devices shall be adequately cleaned per the cleaning and sanitation program. DefinedTerm 10.6.5 Air and Other Gasses DefinedTerm 10.3.1.5 No animals shall be permitted on the site in food handling or storage areas. DefinedTerm 10.2.2.6 Temporary repairs, where required, shall not pose a food safety risk and shall be included in routine inspections (refer to 2.5.4.3) and the cleaning program. There shall be a plan in place to address the completion of temporary repairs to ensure they do not become permanent solutions DefinedTerm 10.3.1.6 External doors, including overhead dock doors in food handling areas used for product, pedestrian, or truck access, shall be designed and maintained to prevent pest ingress by at least one or a combination of the following methods: A self-closing device; An effective air curtain; A pest-proof screen; A pest-proof annex; and Adequate sealing around trucks in docking areas. DefinedTerm 10.3.2.6 Pre-operational inspections shall be conducted following cleaning and sanitation operations to ensure food handling areas, product contact surfaces, equipment, personnel amenities, sanitary facilities, and other essential areas are clean before the start of operations.Pre-operational inspections shall be conducted by qualified personnel. DefinedTerm 10.2.1.6 Equipment and utensils shall be designed, constructed, installed, operated, and maintained to meet any applicable regulatory requirements and to not pose a contamination threat to products. DefinedTerm 10.6 Water, Ice, and Air Supply DefinedTerm 10.1.2.6 Windows, including frames, located in food processing, handling and storage areas shall be made of shatterproof glass or similar material. DefinedTerm 10.8.1.6 In the event of a hazardous spill, the site shall:Have spillage clean-up instructions to ensure that the spill is properly contained; andBe equipped with PPE, spillage kits, and cleaning equipment DefinedTerm 10.9.1.6 Reviews of the effectiveness of waste management shall form part of regular site inspections (refer to 2.5.2.2), and the results of these inspections shall be included in the relevant inspection reports. DefinedTerm 10.7 Storage DefinedTerm 10.1.2.7 Stairs, catwalks, and platforms in food processing and handling areas shall be designed and constructed so they do not present a product-contamination risk. Open grates directly above exposed food product surfaces are not allowed. DefinedTerm 10.2.2.7 Food contact equipment and equipment located over food contact equipment shall be lubricated with food-grade lubricant, and its use shall be controlled to minimize the contamination of the product. DefinedTerm 10.3.1.7 Electric insect control devices, pheromone, or other traps and baits shall be located and operated so they do not present a contamination risk to the product, packaging, containers, or processing equipment. Poison rodenticide bait shall not be used inside ingredients or product storage areas or processing areas where ingredients, packaging, and products are handled, processed, or exposed. DefinedTerm 10.2.1.7 Equipment storage rooms shall be designed and constructed to allow for the hygienic and efficient storage of equipment and containers. Where possible, food contact equipment shall be segregated from non-food contact equipment. DefinedTerm 10.3.2.7 Personnel amenities, sanitary facilities, and other essential areas shall be inspected by qualified personnel at a defined frequency to ensure the areas are clean. DefinedTerm 10.8 Chemical Control DefinedTerm 10.2.2.8 Paint used in a food handling or contact zone shall be suitable for use, in good condition, and shall not be used on any product contact surface. DefinedTerm 10.1.2.8 If on-line inspection is required, an area shall be provided with facilities that are suitable for inspection and testing of the type of product being handled/processed. This area shall: Have easy access to handwashing facilities; Have appropriate waste handling and removal; and Be kept clean to prevent product contamination. DefinedTerm 10.3.2.8 The responsibility and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented. A verification schedule shall be prepared. A record of pre-operational hygiene inspections, cleaning and sanitation activities, and verification activities shall be maintained. DefinedTerm 10.2.1.8 Vehicles and/or other devices used in handling or storage areas shall be designed and operated so as not to present a food safety hazard. DefinedTerm 10.1.2.9 Light fixtures in all areas where the product is exposed shall be shatterproof, manufactured with a shatterproof covering or fitted with protective covers, and recessed into or fitted flush with the ceiling. Where fixtures cannot be recessed, structures shall be protected from accidental breakage, manufactured from cleanable materials, and addressed in the cleaning and sanitation program. DefinedTerm 10.2.2.9 Compressed air systems, and systems used to store or dispense other gases used in the operational process that come into contact with food or food contact surfaces, shall be maintained and regularly monitored for quality and applicable food safety hazards. DefinedTerm 10.9 Waste Disposal DefinedTerm 10.1.2.10 Light fixtures in areas where product is covered or otherwise protected shall be designed to prevent breakage and product contamination. DefinedTermSet Module 18: Good Agricultural Practices for Indoor Farming of Plant Products DefinedTerm 18.8.1.1 Agriculture chemicals, fertilizers, soil amendments, and other toxic substances shall be stored so as not to present a hazard to personnel, product, product handling equipment, or areas in which product is handled, stored, or transported. Specifically, they shall not be stored inside food handling areas and product and packaging storage rooms. DefinedTerm 18.5.1.1 All personnel engaged in any food handling operations shall ensure that products and materials are handled and stored to prevent damage or product contamination. They shall comply with the following operational practices: No eating or tasting any product in the food handling/contact zone, except as noted in element 18.5.1.2; Entry to operational areas is only through the personnel access doors; All doors are kept closed. Doors are not open for extended periods when access is required for waste removal, or receiving and/or shipping of products, ingredient, or packaging; Packaging material, product, and ingredients are kept in appropriate containers as required and off the floor; Waste is contained in the bins identified for this purpose, removed from operational areas regularly, and not left to accumulate; and All wash down and compressed air hoses are stored on hose racks after use and not left on the floor. DefinedTerm 18.4.1 Personnel Practices DefinedTerm 18.6.2.1 The water system plan described in 18.6.1.1 shall have a documented hazard analysis conducted annually and whenever changes occur to its sources, storage, methods of transportation, storage conditions, or environmental conditions (refer to 2.4.3). Control methods applied to minimize risks associated with the hazards shall be included in the water management plan (refer to 18.6.2.2). DefinedTerm 18.6.1 Water Supply DefinedTerm 18.7.1 Ambient/Dry Storage DefinedTerm 18.5.3.1 Personnel conducting receiving activities shall ensure agricultural inputs, packaging materials, and product are not contaminated during the unloading process. Work instructions and training shall include the following:Vehicles are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may impact negatively on the agricultural input, packaging, or product;Vehicles (e.g., trucks, vans, containers) are secured from tampering using a seal or other agreed-upon and acceptable device or system; andWhere temperature control is required, the refrigeration unit’s storage temperature settings and operating temperature are checked and recorded before opening the doors. Unloading is completed efficiently, and product temperatures are recorded at the start of unloading and at regular intervals during unloading.Records for vehicle inspection, identification of approved suppliers, and temperature checks shall be maintained. DefinedTerm 18.5.1 Growing and Harvesting Operations DefinedTerm 18.3.2.1 The methods and responsibility for cleaning of the product handling equipment and environment shall be documented and implemented. Cleaning procedures and schedules shall include: A list of equipment, utensils, and storage areas that require periodic cleaning; Instructions on how cleaning is performed for the various areas and equipment; The frequency of when cleaning is to be completed; Personnel responsible and the methods used to verify the effectiveness of the cleaning and sanitation program (e.g., validation of procedures, concentration of detergents and sanitizers); and Records of cleaning activities and effectiveness reviews/inspections are maintained. DefinedTerm 18.8.3.1 The methods and responsibilities for substrates/soil amendment preparation and/or treatment shall be documented, implemented, and designed to prevent contamination of product. The procedures or work instructions shall outline how to treat manure and other untreated organic fertilizers ensuring:Treatments and application methods are verified as being in compliance with the approved or recommended methods applied and do not pose a hazard to the substrate/soil amendments; Treatment methods applied are validated as being appropriate and effective at inactivating pathogens in organic soil amendments/substrates; No raw untreated manure is used; and Records of the approvals, validation, and verification, of organic soil amendment treatments are maintained. DefinedTerm 18.9.1.1 The methods and responsibility for the effective and efficient disposal of all solid waste, such as inedible material, unusable packaging including trademarked material, and liquid and unsanitary waste from the farm, shall be documented and implemented.Reviews of the effectiveness of waste management shall be part of the site’s daily inspections, and the results of these inspections shall be included in the relevant reports. DefinedTerm 18.4.5.1 Personnel facilities shall be supplied with appropriate lighting and ventilation and provided to enable personnel and visitors to: Change into and out of protective clothing, if applicable; Store street clothing, footwear, and personal items separate from food handling, packing, and storage areas. DefinedTerm 18.7.2.1 The producer/grower shall ensure any chilling, cold storage, and controlled atmosphere facility is of suitable size, design, and construction, and is capable of effective operational performance, which includes sufficient refrigeration and controlled atmosphere capacity for chilling or storing the maximum anticipated throughput of products with allowance for periodic cleaning of storage. DefinedTerm 18.1.3.1 All external windows, ventilation openings, doors, and other openings shall be effectively sealed when closed and proofed against dust, vermin, and other pests.External personnel access doors shall be provided. They shall be effectively insect-proofed and fitted with a self-closing device and proper seals to protect against ingress of dust, vermin, and other pests. DefinedTerm 18.4.2.1 Toilet and handwashing facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. The following shall be considered: There shall be sufficient toilet facilities for the maximum number of personnel, and they shall be constructed so that they can be easily cleaned and maintained; Handwash basins with clean and potable water, hand soap, disposable towels or effective hand drying devices, waste bins, and a tank that captures used handwash water for disposal (if not connected to drains) shall be provided inside or adjacent to toilet facilities and in accessible locations throughout food handling areas as required; Signage in appropriate languages shall be provided adjacent to handwash basins instructing personnel to wash their hands after each toilet visit; Racks for protective clothing used by personnel and visitors shall be provided; and Toilet and wash stations shall be maintained in clean and sanitary conditions. Tools/equipment used for cleaning toilet rooms shall not be used to clean operational areas. DefinedTerm 18.1.1.1 The location and construction of the premises and building shall ensure that:Adjacent and adjoining buildings, operations, and land use do not interfere with safe and hygienic operations; andRelevant regulatory authority approval has been obtained when required and is on file (e.g., business license, permit). DefinedTerm 18.1.1 Premises Exterior DefinedTerm 18.2.2.1 The methods and responsibility for the maintenance and repair of equipment and buildings and facilities shall be documented, planned, and implemented in a manner that minimizes the risk of product, packaging, or equipment contamination. The methods shall ensure:Routine preventive maintenance of facilities and equipment in any food handling or storage area is performed according to a maintenance control schedule;Preventive maintenance and repair of items identified as impacting food safety controls and practices are prioritized for completion according to defined schedules or immediately when they are not properly functioning; andRecords are maintained for all preventive maintenance and equipment failure/immediate repair activities and corrective actions.The maintenance schedule shall cover buildings, equipment, and other areas of the premises critical to product safety and quality. DefinedTerm 18.8.1 Storage of Agricultural Chemicals, Soil Amendments, and Toxic Substances DefinedTerm 18.4.1.1 A documented and implemented procedure for personal hygiene and personnel practices shall ensure that personnel engaged in the handling of product use appropriate personal hygiene practices. The procedure shall include instructions that:Jewelry and other loose objects that pose a threat to the safety of the product are not worn or taken onto any growing, product handling, or storage operations;Fingernail polish, artificial nails, and long nails are not permitted where product is handled with bare hands;False eyelashes and eyelash extensions are not permitted;Hair restraints are used where product is exposed; andSmoking, chewing, vaping, eating, drinking (except for water which shall be available to all personnel), or spitting is not permitted in any growing areas, during harvesting, and in packing operations.Personnel and visitor practices, including those listed in 18.4, shall be routinely monitored for compliance, and any resulting corrective actions implemented and recorded for personnel who violate food safety practices.Note: The wearing of plain bands with no stones or jewelry accepted for religious or cultural reasons and prescribed medical alert bracelets can be permitted; however, the site will need to consider its customer requirements and the applicable food legislation. DefinedTerm 18.6.1.1 A water supply plan shall be prepared that describes the water sources and the operational areas they serve, and shall include the location of water sources, permanent fixtures, and the flow of the water system. The plan shall be kept current and revised when changes occur.Contingency plans shall be in place for instances when the potable water supply is deemed to be contaminated or otherwise inappropriate for use. DefinedTerm 18.4.4.1 All visitors, including management personnel, shall be required to adhere to site personnel practices and specifically: Remove jewelry and other loose objects as per 18.4.1.1; Wash hands as per 18.4.2.2; Wear suitable clothing and footwear when entering growing and packing areas; and Enter and exit operational areas through the proper personnel entrance points. DefinedTerm 18.8.4.1 The methods and responsibility for the spray or crop protection program, indicating the applications used for a target pest or disease and the threshold levels that initiate the application, shall be documented and implemented. Records of all chemical applications shall be maintained and include: The chemicals used; Crop information; Date, method, concentration, and frequency of application; and Evidence that the timing between chemical application and harvest complies with the approved harvest interval for the chemical application. DefinedTerm 18.8.2.1 Purchased fertilizers, agricultural chemicals, and soil amendments shall be approved for use in the country of production (site location), the country of destination, and for the specific commodity. Purchased chemicals, where required by regulation, shall be labeled with the active ingredient(s), applicable dosage rates, and application instructions. Grower/producer shall have:A list of fertilizers, agricultural chemicals, and soil amendments used per crop; andWhere no regulations or partial regulations govern the use of chemicals, the grower/ producer shall have a documented risk assessment on the justification for use of non-regulated chemicals. DefinedTerm 18.9.1 Waste Management DefinedTerm 18.1.2.1 Walkways and floors shall be constructed of smooth, dense, impact-resistant material that can be effectively graded, drained, easily cleaned, and is impervious to liquid. Floors shall be suitably sloped toward the drains at gradients to allow the effective removal of all overflow or wastewater under normal working conditions. Where floor drainage is not possible, plumbed options or other control measures shall be in place to handle overflow or wastewater. DefinedTerm 18.5.2.1 The methods and responsibility for prevention of foreign matter and glass contamination shall be documented and implemented. Procedures and resulting records shall ensure: Containers, equipment, and other utensils made of glass, porcelain, ceramics, brittle plastic, or similar materials are not permitted where exposed product is handled unless clearly identified, required for effective operational control, and regularly inspected; Regular inspections are conducted to ensure food handling/contact zones areas are free of glass and brittle plastic and any items made from the previously identified materials are in good repair;Wooden pallets and other wooden utensils or tools used in food handling/contact zones are dedicated for that purpose. Their condition is subject to regular inspection, and they are kept clean and maintained in good order; Product harvesting and handling areas are routinely inspected to remove risks from foreign materials, such as debris, wood, stones, metal, and other physical hazards; and Personnel are made aware of their responsibility to adhere to the site’s foreign matter and glass controls. DefinedTerm 18.4.3.1 Protective clothing (e.g., uniforms and smocks) shall be effectively maintained, stored, laundered, and worn to protect products from the risk of contamination. DefinedTerm 18.2.1 Product Handling Equipment and Utensils DefinedTerm 18.3.1 Pest Prevention DefinedTerm 18.2.4.1 The methods and responsibility for calibration and re-calibration of chemical application, measuring, testing, and inspection equipment used in growing and harvesting processes or to demonstrate compliance with customer specifications shall be documented and implemented. The methods shall ensure: Calibration is performed according to regulatory requirements and/or the equipment manufacturer’s recommended schedule; Calibrated measuring, testing, and inspection equipment is protected from damage and unauthorized adjustment; Affected product is handled per non-conforming product procedures when equipment is found to be out of calibration; Software used for calibration activities is effective and appropriate; and Records of calibration activities are maintained. DefinedTerm 18.7.1.1 The responsibility and methods for ensuring proper storage of inputs, packaging, and finished product shall be documented and implemented. The methods shall ensure: Effective stock rotation; Utilization of inputs, work-in-progress, and finished product within their shelf life; Risks to temporarily stored materials and/or products are analyzed, and controls are applied if necessary; and Rooms used for the storage of inputs, packaging, and other dry goods shall be located away from wet/growing areas (refer to 18.1.2 for construction requirements). Records to control storage and stock rotation shall be maintained. DefinedTerm 18.2.1.1 The methods and responsibility for purchasing and specifications development for equipment and utensils shall be documented and implemented. The methods shall ensure that equipment and utensils: Are designed, constructed, installed, and operated so as not to pose a threat to products; and Meet any applicable regulatory requirements. DefinedTerm 18.3.1.1 The methods and responsibility for pest prevention shall be documented and effectively implemented. The pest prevention program shall: Describe the methods and responsibility for the development, implementation, and maintenance of the pest prevention program; Record pest sightings and trend the frequency of pest activity to target pesticide applications; Outline the methods used to prevent pest problems; Outline the pest elimination methods and the appropriate documentation for each inspection; Outline the frequency with which pest status is to be checked; Include the identification, location, number, and type of bait stations set on a site map; List the chemicals used. They are required to be approved by the relevant authority, and their Safety Data Sheets (SDS) made available; Outline the methods used to make personnel aware of the bait control program and the measures to take when they come into contact with a bait station; Outline the requirements for personnel awareness and training in the use of pest and vermin control chemicals and baits; andMeasure the effectiveness of the program to verify the elimination of applicable pests and to identify trends. DefinedTerm 18.1 Premises - Exterior, Buildings, and Interior DefinedTerm 18.2.3.1 Maintenance personnel and contractors shall comply with the site’s personnel and operational hygiene requirements (refer to 18.5). DefinedTerm 18.4.4.2 Visitors who are exhibiting visible signs of illness or have been in recent direct contact with other sites, animals, or produce shall be prohibited from entering any growing, product handling, or harvesting operation. DefinedTerm 18.8.2.2 Chemicals that are specifically banned for use in the country of production or the country of destination shall not be purchased or stored. DefinedTerm 18.2.4.2 Equipment shall be calibrated against manufacturer, national or international reference standards, methods, and schedules. In cases where such standards are not available, the site shall provide evidence to support the calibration reference method applied. DefinedTerm 18.1.2 Building Interior DefinedTerm 18.4.1.2 A medical screening procedure shall be established, implemented, and maintained to identify personnel, contractors, and visitors who are known to be carriers of infectious diseases that are transmittable via food. These individuals shall:Immediately report health conditions that could impact food safety (e.g., vomiting, jaundice, diarrhea) to management, subject to legal restrictions in the country of operation; andBe prohibited from engaging in food operations, directly or indirectly, where there is the potential for contamination. Where applicable, legislation shall be met. DefinedTerm 18.2.3.2 All maintenance and other engineering contractors required to work on-site shall be trained in the site’s food safety and hygiene procedures or shall be escorted at all times until their work is completed. DefinedTerm 18.3.2 Cleaning (Core Clause) DefinedTerm 18.5.2.2 The methods and responsibility for conducting inspections to assess biological, chemical, and physical hazards and their risks to products being harvested shall be documented and implemented. Inspections shall occur before and during harvesting and through to the transport of product to its next destination (refer to 2.5.4.3). DefinedTerm 18.8.2 Purchasing Chemicals DefinedTerm 18.2.2 Equipment Maintenance and Repair DefinedTerm 18.1.2.2 Drains and waste/material trap systems shall be constructed and located so they can be easily cleaned and not present a hazard to harvested products. DefinedTerm 18.8.1.2 Chemical storage locations shall: Be compliant with national and local legislation; Be designed to ensure there is no cross-contamination between chemicals, proper ventilation to the exterior, and spill control or containment (including tank capacity); Be equipped with details of purchase, appropriate and compliant labels, vendor approval, and an up-to-date inventory of all chemicals contained within and removed from the storage location; and Be equipped with employee health and safety requirements, such as signage, safety data sheets, instruction, emergency wash facilities, and other labor law requirements. DefinedTerm 18.6.2 Water Management Plan (Core Clause) DefinedTerm 18.7.2.2 Chilling, cold storage, and controlled atmosphere storage facilities shall ensure the following design and construction standards are maintained: Storage facility meets the requirements of 18 2.1; Discharge from defrosting and condensate lines is controlled and discharged to the drainage system; and Loading dock areas in controlled temperature areas are appropriately sealed, drained, and graded. DefinedTerm 18.2 Equipment and Maintenance DefinedTerm 18.9.1.2 Waste systems shall be designed and constructed and waste shall be regularly removed from the growing areas and packing facility so they do not become food safety risks to finished product, growing, harvesting, and packing operations. Waste shall be regularly removed from the growing areas and packing facility. DefinedTerm 18.8.4.2 A documented risk assessment for Agriculture Chemical Maximum Residue Limit MRL exceedance, covering all crops in the scope of certification to determine if the products will be compliant with the MRLs in the intended country of destination. Grower/producer shall have:A list agricultural chemicals (including active ingredients) used per crop;Comparison of MRL of active ingredient in Country of Origan to the MRL of active ingredient for intended Country Of Destination;Mitigation procedures in place as determined by the risk assessment (e.g., designated production sites, MRL testing, use of degradation curves); andA documented corrective action plan that describes the steps to be taken if MRL is exceeded. DefinedTerm 18.2.1.2 Product contact surfaces and those surfaces not in direct contact with product in product handling areas, raw material storage, packaging material storage, and cold storage areas shall be constructed of materials that will not contribute a food safety risk.Paint used in a food handling or contact zone shall be suitable for use, in good condition, and shall not be used on any product contact surface. DefinedTerm 18.8.3.2 The methods and responsibility for soil amendment applications shall be documented and implemented to ensure organic soil amendment applications are timed to pose minimum risk to product safety including: All applications of soil amendments are in accordance with national or local guidelines, best practices, and codes of Good Agricultural Practice; Equipment used for soil amendment application is maintained in good condition and calibrated to ensure accurate application (refer to 18.2.2); Records of all equipment maintenance and calibration are maintained; Signage complies with national and local codes of practice; and Sufficient data is recorded to provide a detailed record of soil amendment applications. DefinedTerm 18.6.1.2 Adequate supplies of potable water drawn from a known clean source shall be provided for use during operations, pre-harvest water, cleaning the premises and equipment, and handwashing. DefinedTerm 18.1.1.2 The methods and responsibilities to maintain a suitable exterior environment shall be documented and implemented. These include: Effective, periodic monitoring and/or inspection of the premises, the surrounding areas, storage facilities, machinery, and equipment; Controls to ensure that the exterior is kept free of waste and/or accumulated debris to prevent the attraction of pests and vermin; Paths, roadways, loading and unloading areas are adequately drained and maintained; and Records of inspections and correction actions are maintained. DefinedTerm 18.3.1.2 Pest contractors and/or internal pest controllers 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;Maintain a site map indicating the location of bait stations, traps, and other applicable pest control/monitoring devices; and Report to a responsible authorized person on entering the premises and after the completion of inspections or treatments. DefinedTerm 18.6.2.2 A water management plan describing the methods and responsibilities for managing the different types and uses of water at the site shall be documented and implemented. The plan shall include:Description of where and how water is used (e.g., washing and treating products, irrigation, re- circulation, pesticide application);Maintenance and cleaning of the water system (refer to 18.3.1 and 18.3.2);The hazard analysis and preventive controls that are to be applied for the use of water during growing and harvesting, including monitoring, corrective action, and verification for each control measure that ensures water is safe and of adequate sanitary quality; andDocumentation and records referenced.Control measures may include:Water treatment and/or testing;Water temperature;Re-circulation, aeration;Spent irrigation water;Source alteration or change scheduling; andTiming of use or application. DefinedTerm 18.5.2 Foreign Material, Glass, and Other Hazard Control DefinedTerm 18.3.2.2 Detergents and sanitizers shall be suitable for use in a food handling environment, labeled according to regulatory requirements, and purchased in accordance with applicable legislation. The organization shall ensure: The site maintains a list of chemicals approved for use; An inventory of all purchased and used chemicals is maintained; Detergents and sanitizers are properly stored per the storage program; Safety Data Sheets (SDS) are provided for all detergents and sanitizers purchased; and Only trained personnel handle sanitizers and detergents. DefinedTerm 18.7.1.2 Inputs and packaging shall be received and stored separately from indoor farmed grown products or chilled materials to ensure there is no cross-contamination. When sourced externally, products shall be received and segregated to ensure there is no cross-contamination. DefinedTerm 18.4.2.2 Personnel shall have clean washed hands: Before handling product; Before putting on gloves; After each visit to a toilet; After using a handkerchief, handling dirty or contaminated material; and After smoking, eating, or drinking. DefinedTerm 18.7.2 Controlled Temperature and Atmosphere Storage (Core Clause) DefinedTerm 18.2.2.2 The maintenance supervisor and/or site supervisor shall be informed when repairs or maintenance are undertaken in product handling or storage areas and when the activities pose a potential threat to product safety (e.g., pieces of electrical wire, damaged light fittings, and loose overhead fittings). When possible, maintenance is to be conducted outside operating times. DefinedTerm 18.4.2 Sanitary Facilities and Handwashing (Core Clause) DefinedTerm 18.5.3.2 Personnel conducting loading and transporting of harvested product shall ensure that product integrity is maintained. Work instructions and training shall include the following:Inspections for ensuring vehicles are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may impact negatively on products;Securing vehicles (e.g., trucks, vans, containers) from tampering using a seal or other agreed- upon and acceptable device or system;Verification that appropriate storage conditions are maintained during transportation to final destinations;Prevention of cross-contamination with other hazards and potential spoilage;Use of appropriate stock rotation practices; andRecording and maintaining documents for vehicle inspection, transport conditions, and stock rotation. DefinedTerm 18.1.3.2 External doors, including overhead dock doors in food handling areas used for product, pedestrian, or truck access, shall be designed and maintained to prevent pest entry by at least one or a combination of the following methods: A self-closing device; An effective air curtain; A pest-proof screen; A pest-proof annex; and Adequate sealing around trucks in docking areas. DefinedTerm 18.4.5.2 Areas for meal breaks shall be designated and located away from food contact/handling zones and harvesting equipment. These areas shall be:Ventilated and well lit;Provided with adequate tables and seating to accommodate the maximum number of personnel at one sitting;Equipped with a sink serviced with hot and cold potable water for washing utensils;Equipped with signage in appropriate languages instructing personnel to wash their hands before entering the growing or food handling areas;Equipped with refrigeration and heating facilities, enabling personnel to store or heat food and prepare non-alcoholic beverages if required; andKept clean and free from waste materials and pests. DefinedTerm 18.4.3.2 Where applicable, clothing (i.e., any outer garment), including footwear, shall be in good condition, cleaned, and worn to protect product from the risk of contamination. DefinedTerm 18.5.1.2 Personnel conducting harvesting and packaging activities shall ensure that utensils, personal effects, and inputs/materials used do not pose a food safety risk to products. These can include procedures that: Aprons and gloves are kept clean and not left on product, work surfaces, equipment, or packaging material but hung on apron and glove racks provided; Harvest containers, if used, are inspected prior to use to ensure they are clean and free of physical debris or materials; Knives and cutting instruments, where used, are approved for use, controlled, and kept clean and well maintained;Cloths, towels, or other cleaning materials that pose a risk of cross-contamination are not used to wipe products or product containers;All packaging materials are appropriate for their intended use and kept off the floor; and Non-food waste is contained in the bins identified for this purpose. Waste does not come into contact with produce, is removed regularly, and not left to accumulate (refer to 18.8). DefinedTerm 18.5.3 Receiving and Shipping DefinedTerm 18.3.1.3 Inspections for pest activity shall be conducted on a regular basis by trained personnel and the appropriate action taken if pests are present. Identified pest activity shall not present a risk of contamination to food products, raw materials, or packaging.Records of pest activity inspections and pest control devices shall be maintained. DefinedTerm 18.2.2.3 Temporary repairs, where required, shall not pose a food safety risk and shall be included in the cleaning program and/or routine inspections. There shall be a plan in place to address the completion of temporary repairs to ensure they do not become permanent solutions. DefinedTerm 18.8.3 Soil Amendments and Substrates (Core Clause) DefinedTerm 18.9.1.3 Waste and overflow water from tubs, tanks, and other equipment shall be discharged directly to the floor drainage system and meet local regulatory requirements. DefinedTerm 18.1.3.3 Electric insect control devices, pheromone, or other traps and baits shall be located and operated so they do not present a contamination risk to the product, packaging, containers, or operating equipment. Poison rodenticide bait shall not be used inside growing rooms, product storage areas, or other food handling areas. DefinedTerm 18.4.1.3 Procedures and responsibilities shall be in place that specify the handling of product and/or product contact surfaces that have been in contact with or exposed to blood or other bodily fluids. DefinedTerm 18.7.1.3 Racks provided for the storage of packaging shall be constructed of impervious materials and designed to enable cleaning and inspection of the floors and areas behind the racks. Storage areas shall be cleaned at a predetermined frequency (refer to 18.3.2) and designed and constructed to prevent packaging from becoming a harborage for pests or vermin. DefinedTerm 18.2.3 Maintenance Personnel and Contractors DefinedTerm 18.3.2.3 Detergents and sanitizers that are mixed for use shall be correctly mixed according to the manufacturer’s instructions, stored in containers that are suitable for use, and clearly identified.Mix concentrations shall be verified and records maintained. DefinedTerm 18.3 Cleaning and Pest Prevention DefinedTerm 18.1.2.3 Walls, partitions, ceilings, and doors shall be of durable construction and/or easily replaced. Internal surfaces shall have even, light-colored finishes, be impervious to liquids, and shall be kept clean (refer to 18.3.3).Wall-to-wall and wall-to-floor junctions shall be designed to be easily cleaned and sealed to prevent the accumulation of harvested product waste.Drop ceilings, where present, shall be constructed to enable monitoring for pest activity, facilitate cleaning, and provide access to utilities.Greenhouse glass or plastic for roof or wall construction shall be kept in good repair, clean, and designed and installed for effective pest management. DefinedTerm 18.4.3 Protective Clothing DefinedTerm 18.7.2.3 Chilling, cold storage, and controlled atmosphere facilities shall be fitted with temperature monitoring equipment or a suitable temperature monitoring device that is properly located to monitor the warmest part of the room and is fitted with a temperature gauge that is easily read and accessible. DefinedTerm 18.5.1.3 Personnel conducting harvesting activities shall ensure product is not contaminated during the harvesting process. Work instructions and training shall include the following practices: Commodity-specific handling and harvesting instructions; Employee access and controls on movement; Damaged or decayed product is not harvested or culled; and Product that contacts the ground or floor is not harvested. DefinedTerm 18.4.5.3 Where outside eating areas are provided, they should be kept clean and free from waste materials and maintained in a manner that minimizes the potential for the introduction of contamination, including pests, to the site. DefinedTerm 18.8.1.3 Hazardous chemicals and toxic substances shall be handled and applied by properly trained personnel. These materials shall be used by or under the direct supervision of trained personnel who have a thorough understanding of the hazards involved, including the potential for the contamination of food and food contact surfaces. DefinedTerm 18.6.2.3 Water used for washing and treating product, cleaning of product contact surfaces, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include:A schedule indicating the location and frequency of monitoring (refer to 18.6.2.2), which shall be decided by the risk assessment, best practices within the country of production, or applicable legislation;Reference to the potable water criteria or standards;List of microbiological and/or chemical testing being conducted;Reference to the approved laboratory that is accredited to ISO 17025 or equivalent;Corrective actions that will be taken if water and/or ice does not meet established criteria or standards, including further water treatment, other source possibilities, non-conforming products that might be affected, or other alternative actions; andRecords maintained for monitoring and/or corrective actions.Water testing and monitoring for uses such as irrigating (before and spent), fluming, and flooding shall comply with the items above and the water quality criteria defined by regulations in the country of production and destination. DefinedTerm 18.4.2.3 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 as per regulations. DefinedTerm 18.6.1.3 Supplies of hot and cold water shall be provided, as required, to enable the effective cleaning of the premises and equipment. DefinedTerm 18.4.3.3 Disposable gloves and aprons shall be changed after each break, upon re-entry into the processing area, and when damaged.Non-disposable aprons and gloves shall be cleaned and sanitized as required and when not in use stored on racks provided in the processing area or designated sealed containers in personnel lockers and not on packaging, ingredients, product, or equipment. DefinedTerm 18.8.2.3 Suppliers of chemicals shall be included in the approved supplier program (refer to 2.3.4), and a current inventory of all chemicals purchased and used shall be maintained. DefinedTerm 18.8.4.3 The person making decisions on chemical applications shall: Demonstrate knowledge of and access to information regarding chemical applications and the maximum residue limits allowable in destination markets (refer to 8.7.3.2); Use only chemicals approved for cultivation of the specified products and approved for use in the intended market; and Demonstrate competence and knowledge of chemical applications and crop withholding periods. DefinedTerm 18.1.3 Insect and Pest Proofing DefinedTerm 18.2.3.3 Maintenance personnel and contractors shall 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 conducted and a pre-operational inspection completed prior to restarting site operations. Maintenance, operations, and/or sanitation shall sign-off on communications. DefinedTerm 18.2.1.3 Benches, tables, conveyors, packers, and other mechanical equipment shall be hygienically designed and located for appropriate cleaning. Equipment surfaces shall be smooth, impervious, and free from cracks or crevices. DefinedTerm 18.9.1.4 Trolleys, vehicles, waste disposal equipment, collection bins, and storage areas shall be maintained in a serviceable condition and cleaned and sanitized regularly so they do not attract pests and other vermin. DefinedTerm 18.4 Personnel Practices, Hygiene, and Welfare DefinedTerm 18.2.2.4 Equipment located over product or product conveyors shall be lubricated with food-grade lubricants, and its use shall be controlled to minimize the contamination of the product. DefinedTerm 18.3.1.4 Food products, raw materials, or packaging that are found to be contaminated by pest activity shall be effectively disposed of, and the source of pest infestation shall be investigated and resolved. Records shall be kept of the disposal, investigation, and resolution. DefinedTerm 18.2.4 Calibration DefinedTerm 18.5.1.4 Employee practices and activities, including those listed in 18.5, shall be routinely monitored for compliance, and any resulting corrective actions implemented and recorded for personnel who violate food safety practices. DefinedTerm 18.8.4.4 Personnel who apply agricultural chemicals shall be trained in the proper application procedures, and when applicable have proper qualifications (e.g., certificate, license). DefinedTerm 18.8.4 Agricultural Chemicals DefinedTerm 18.6.2.4 The producer shall verify that any ice used is made from water that meets the microbiological and quality standards as specified in element 18.6.2.3. DefinedTerm 18.6.1.4 The use of non-potable water shall be controlled so that: There is no cross-contamination between potable and non-potable water lines; Non-potable water piping and outlets are clearly identified; Hoses, taps, and other similar sources of possible contamination are designed to prevent backflow or back siphonage; and Testing of the backflow system, where possible, is conducted at least annually, and records are maintained. DefinedTerm 18.8.1.4 The site shall dispose of unused chemicals and empty containers in accordance with regulatory requirements and ensure that: Empty chemical containers are not reused; Empty containers are labeled, isolated, and securely stored while awaiting collection; and Unused and obsolete chemicals are stored under secure conditions while awaiting authorized disposal by an approved vendor. DefinedTerm 18.1.2.4 Ducting, conduit, and pipes that convey products or services, such as air, steam, water, sanitary waste, or wastewater, shall be designed and constructed to prevent the contamination of food, ingredients, and food contact surfaces, and allow ease of cleaning (refer to 18.3.3). DefinedTerm 18.2.1.4 Product containers, tubs, and bins used for edible and inedible material shall be constructed of materials that are non-toxic, smooth, impervious, and readily cleaned per the cleaning and sanitation program. Bins used for inedible material shall be clearly identified. DefinedTerm 18.4.1.4 Personnel with exposed cuts, sores, or lesions shall not be engaged in handling product or product contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a suitable waterproof and colored dressing. DefinedTerm 18.3.2.4 Suitably equipped areas shall be designated for cleaning product containers, knives, cutting boards, and other utensils. Racks and containers for storing cleaned utensils and protective clothing shall be clearly identified and maintained in a manner that prevents contamination of products, equipment, or storage areas. DefinedTerm 18.4.4 Visitors DefinedTerm 18.6.1.5 Where water is stored on-site, storage facilities shall be adequately designed, constructed, and routinely cleaned to prevent contamination. DefinedTerm 18.4.5 Personnel Amenities (change rooms, toilets, lunchrooms/breakrooms) DefinedTerm 18.2.2.5 Compressed air systems, and systems used to store or dispense other gases used in the operational process that come into contact with food or food contact surfaces, shall be maintained and regularly monitored for quality and applicable food safety hazards. DefinedTerm 18.3.1.5 No domestic animals shall be permitted on the site in food handling or storage areas. DefinedTerm 18.9.1.5 Inedible waste designated for animal feed shall be stored and handled so it does not cause a risk to the animal or further processing for human consumption. DefinedTerm 18.5 Harvesting and Packaging Practices DefinedTerm 18.8.4.5 Biological controls that are approved for the cultivation of the specified products shall be used according to instructions or per expert recommendations. DefinedTerm 18.3.2.5 Pre-operational inspections shall be conducted following cleaning and sanitation operations to ensure food handling areas, product contact surfaces, equipment, personnel amenities, sanitary facilities, and other essential areas are clean before the start of operations.Pre-operational inspections shall be conducted by qualified personnel and records maintained. DefinedTerm 18.1.2.5 Adequate ventilation shall be provided in enclosed product handling and storage areas and meet commodity-specific regulations where applicable. All ventilation equipment and devices shall be adequately cleaned per 18.3.3. DefinedTerm 18.2.1.5 All equipment and utensils shall be cleaned after use (refer to the cleaning and sanitation program) and be stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination. DefinedTerm 18.1.2.6 Pipes carrying sanitary waste or wastewater that are located directly over product lines or storage areas shall be designed and constructed to prevent the contamination of food, inputs, and food contact surfaces, and shall allow ease of cleaning. DefinedTerm 18.6 Water Management DefinedTerm 18.2.1.6 Vehicles and/or other devices used to transport and move products in food contact, handling, or processing zones, or cold storage rooms shall be designed and operated so as not to present a food safety hazard.Site-owned and operated shipping vehicles shall be maintained and clean so they do not impact the safety of shipped products. DefinedTerm 18.7 Storage DefinedTerm 18.1.2.7 Doors, hatches, and windows and their frames in food handling or storage areas shall be of a material and construction that meets the same functional requirements as for internal walls and partitions. Doors and hatches shall be of solid construction, and windows shall be made of shatterproof glass or similar material. DefinedTerm 18.8 Fertilizers, Agriculture and Hazardous Chemicals, Substrates and Soil Amendments DefinedTerm 18.1.2.8 Stairs, catwalks, and platforms in food handling areas shall be designed, constructed, and cleaned so they do not present a product contamination risk, and have no open grates directly above exposed food product surfaces. DefinedTerm 18.1.2.9 The inspection/quality control area shall be provided with facilities that are suitable for examination and testing of the type of product being handled/packed (refer to 2.4.4 for internal lab requirements). The inspection area shall: Have easy access to handwashing facilities; Have appropriate waste handling and removal; and Be kept clean to prevent product contamination. DefinedTerm 18.9 Waste Disposal DefinedTerm 18.1.2.10 Lighting and light fixtures in product handling areas, inspection stations, ingredient/input and packaging storage areas, and all areas where the product is exposed shall be:Of appropriate intensity to enable personnel to carry out tasks efficiently and effectively; andShatterproof, manufactured with a shatterproof covering, or fitted with protective covers. Where fixtures cannot be recessed, including in warehouses, structures must be protected from accidental breakage, manufactured from cleanable materials, and addressed in the cleaning and sanitation program.
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Do you know how strong your risk mitigation plan is? Will your plan and assessment pass a stress test? Find out at our digital seminar presented by Intertek Alchemy.
Offered through our global network of training centers, our implementation courses focus on implementing and aligning programs with the SQF Code and building an environment where food safety is a top priority.
