Part 6 – Wholesale Distribution, Center/Terminal Warehouses

• Receiving (45 pts.)

• Storage Facility/Temperature Control (150 pts.)

• Pest Control (30 pts.)

• Repacking/Reconditioning (125 pts.)

• Worker Health and Personal Hygiene (20 pts.)

• Shipping/Transportation (30 pts.)

• Traceability (10 pts.)

• 410 Total Points Possible

6-1 Receiving

15 Points Document: Traceability Checklist Log

All companies that supply fresh produce are required to have passed

a 3rd party audit verification of GAP and/or GHP

6-2 Receiving

10 Points

At time or receiving, conveyances are required to be clean, in good

physical condition and free from objectionable odor, dirt and/or debris

6-3 Receiving

10 Points

Company does not accept produce items that are loaded without

being protected from potentially contaminating products.

6-4 Receiving

5 Points Record: Carrier Monitoring Log

Refrigerated commodities are monitored for temperature at time of receiving

6-5 Receiving

5 Points

The company has a written policy regarding the disposition of product

when temperatures are not within the company’s guidelines

6-6 Storage Facility/Temperature Control

All storage facilities must be clean and maintained in an orderly manner

5 Points

6-7 Storage Facility/Temperature Control

• Refrigeration systems must be working properly, Logs are maintained

5 Points Document: Storage Temperature and Refrigeration Equipment Log

6-8 Storage Facility/Temperature Control

Thermometer must be checked or calibrated on a regular basis for accuracy and records are available

5 Points Document: Thermometer Log

6-9 Storage Facility/Temperature Control

Refrigeration system condensation does not come in contact with produce

10 Points

6-10 Storage Facility/Temperature Control

Refrigeration equipment (condensers, fans, etc.) is cleaned on a scheduled basis

10 Points Document: Storage Facility and Equipment Cleanliness

6-11 Storage Facility/Temperature Control

Product that is stored in ice must be stored which prohibits moisture from dripping on pallets of produce

10 Points

6-12 Storage Facility/Temperature Control

The water used for cooling/ice is potable.

10 Points Record: Ice Sanitation Log

6-13 Storage Facility/Temperature Control

Manufacturing, storage and transportation facilities used in making and delivering ice used for cooling the product are sanitized on a scheduled basis

10 Points Document: Packing House and Storage Facility-Monthly Inspection Log

6-14 Storage Facility

There is a policy describing procedures which concern the handling of products which are spilled or come into contact with the floor

15 Points

6-15 Storage Facility

Is the building designed to prevent cross contamination

10 Points

6-16 Storage Facility

10 Points

Any glass object or

material that is above the

product flow zones needs

to be contained in the

event of breakage

6-17 Storage Facility

The grounds are reasonably free of litter and debris

5 Points

6-18 Storage Facility

The grounds are reasonably free of standing water

5 Points

6-19 Storage Facility

Outside garbage receptacles/dumpsters reasonably clean

5 Points

6-20 Storage Facility

If the facility is designed to be enclosed, doors must be closed during non-work hours

5 Points

6-21 Storage Facility

Floors should be sloped to allow drainage and free of obstructions

5 Points

6-22 Storage Facility

Overhead pipes, ducts and fans should be cleaned on a regular basis

5 Points

6-23 Storage Facility

Possible wastewater spillage is prevented from contaminating any food storage

10 Points

6-24 Storage Facility

Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to product

10 Points

6-25 Pest Control

Pests should be excluded from the packing shed, including rodents, birds, and insects

10 Points Document: Pest/Rodent Control Log

6-26 Pest Control

There is an established pest control program for the facility

10 Points Document: Pest/Rodent Control Log

6-27 Pest Control

A pest control program should be documented, including inspection schedules and reporting procedures

5 Points Record: Pest/Rodent Control Log

6-28 Pest Control

Interior walls, floors and ceilings are well maintained and free of major cracks

5 Points

6-29 Repacking/Reconditioning

Does the facility repack and/or recondition product? YES NO (circle one)

If the answer is YES, answer questions 6-30 through 6-41. If the

answer is NO, then questions 6-29 through 6-41 are answered N/A.

6-30 Repacking/Reconditioning

5 Points

Repacking/reconditioning is confined to an established location

6-31 Repacking/Reconditioning

15 Points Document: Processing/Packaging Line Cleaning Log

Food contact surfaces are in good condition; cleaned and/or

sanitized prior to use and cleaning logs are maintained

6-32 Repacking/Reonditioning

Water that comes into direct contact crop must be the potable

15 Points

6-33 Repacking/Reconditioning

Water used in repack processing must be sanitized to reduce contamination

10 Points

Monitor water (strength levels and pH) and exposure time

10 Points Document: Produce Disinfection Log

6-34 Repacking/Reconditioning

pH = 6.0 – 7.5

Exposure = 1 – 2 minutes

10 Points Document: Storage Temperature Log

6-35 Repacking/Reconditioning

The temperature of processing water used in dump tanks and flumes is

monitored and is appropriate for the commodity

10 Points

6-36 Repacking/Reconditioning

Any ice used for cooling produce is manufactured, transported and stored

under sanitary conditions

6-37 Repacking/Reconditioning

Water used for chilling or in ice production is potable

15 Points

6-38 Repacking/Reconditioning

Only food grade approved lubricants are used in the repacking equipment/machinery

10 Points Document: Packing House and Storage Facility-Quarterly Inspection Log

6-39 Repacking/Reconditioning

Only new or sanitized containers are used for product repacking.

10 Points Procedure: Harvesting Container Sanitization Log

6-40 Repacking/Reconditioning

Pallets are clean and in good condition

5 Points

6-41 Repacking/Reconditioning

10 Points

Packing containers are properly stored and protected from contamination (birds, rodents, and other pests, etc.)

6-42 Worker Health and Personal Hygiene

10 Points

Employees’ lunch, locker and break areas must be separate from storage facilities, repack areas, shipping and receiving areas. They must be kept clean.

6-43 Worker Health and Personal Hygiene

5 Points

When there is a written policy regarding the use of hair nets/beard nets in the facility, it is being followed by all employees and visitors

6-44 Worker Health and Personal Hygiene

5 Points

When there is a written policy regarding the wearing of jewelry in the facility, it is being followed by all employees and visitors

6-45 Shipping/Transportation

• Cleanliness of conveyances delivering product • Loading areas are in good physical condition • Free of dirt and debris

10 Points

6-46 Shipping/Transportation

Produce items are not loaded with potentially contaminating products

10 Points

6-47 Shipping and Transportation Cont…

A written policy is in place requiring trucks to maintain proper temperature during transit

10 Points

6-48 Traceability

All produce must be able to be traced one step forward (who the product was sold to) and one step back (what field the product came from or, if co-packing, who provided the product).

Crop Fields

Packinghouse

Market

FORWARD

BACK

10 Points Document: Traceability Checklist Log