Organic Good Agricultural Practices for New Mexicoaces.nmsu.edu/pubs/_circulars/CR666.pdfTable of...
20
To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at aces.nmsu.edu Organic Good Agricultural Practices for New Mexico Circular 666 Nancy Flores 1 Cooperative Extension Service • College of Agricultural, Consumer and Environmental Sciences 1 Extension Food Technology Specialist, Department of Extension Family and Consumer Sciences, New Mexico State University. EXECUTIVE SUMMARY Organic agricultural producers can use this document as a guide to implement Good Agricultural Practices (GAPs) in their operations. Organic producers should use their Organic System Plan (OSP) and GAPs plan as dynamic management tools specific to their operations. Organic producers must first comply with U.S. Depart- ment of Agriculture National Organic Program (USDA Executive Summary ................................................... 1 Introduction.............................................................. 1 Food Safety Issues for Fresh Produce ........................ 2 GAPs: Food Safety Plan for Growers ......................... 3 Application of GAPs to Organic Operations ............. 4 USDA GAP Audit Matrix General Questions ................................................. 5 Issues for Organic Producers ............................ 6 Part 1 – Farm Review ........................................... 6 Issues for Organic Producers ............................. 8 Part 2 – Field Harvest and Field ............................ 9 Packing Activities Issues for Organic Producers ........................... 10 Part 3 – House Packing Facility ........................... 10 Issues for Organic Producers ........................... 12 Part 4 – Storage and Transportation .................... 12 Issues for Organic Producers ........................... 14 Part 6 – Wholesale Distribution Center/ ............. 14 Terminal Warehouses Issues for Organic Producers ........................... 16 Part 7 – Preventive Food Defense Procedures ...... 16 Issues for Organic Producers ........................... 18 Conclusions ........................................................... 18 References .............................................................. 18 Other GAP Resources ............................................ 19 Appendix A: List of GAPs forms available online..... 19 Table of Contents Page NOP) standards for organic agriculture production given in the Code of Federal Regulations, 7 C.F.R. § 205. Good Agricultural Practices are utilized in a food safety plan that is specific to the farm operation; they should be used as a means to address food safety issues in food production that can also be easily applied to organic operations. This document reviews the seven-part USDA GAP audit with regulations and reasoning behind each audit point to increase understanding and allow for easier adaptation and implementation of GAPs in a farming operation. Although some procedures and practices seem redundant, it is necessary to ensure compliance with either GAP or NOP requirements. Each program plan (NOP or GAP, including documentation) must be maintained separately for each certifying agency. There are many resources available both in print and online to help agricultural producers fully utilize GAPs within their operation. INTRODUCTION The goal of this publication is to provide organic ag- ricultural producers with a guide to implement Good Agricultural Practices (GAPs) within their operations. Organic producers must first comply with U.S. Depart- ment of Agriculture National Organic Program (USDA NOP) standards for organic agriculture production given in the Code of Federal Regulations, 7 C.F.R. § 205 (available at http://ecfr.gpoaccess.gov/). The Organic System Plan (OSP) is used by the organic producer and the certifying agent to evaluate compliance with USDA NOP standards for organic agriculture production. The OSP is a plan specific to the operation and is a dynamic tool to manage organic production. The type of organic operation may be crop production, livestock, wild harvest, or handler, or a combination of these types. There are five broad or gen- eral areas of evaluation, with specific requirements for
Transcript of Organic Good Agricultural Practices for New Mexicoaces.nmsu.edu/pubs/_circulars/CR666.pdfTable of...
To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental Sciences on the World Wide Web at aces.nmsu.edu
Organic Good Agricultural Practices for New Mexico Circular 666 Nancy Flores1
Cooperative Extension Service • College of Agricultural, Consumer and Environmental Sciences
1Extension Food Technology Specialist, Department of Extension Family and Consumer Sciences, New Mexico State University.
EXECUTIVE SUMMARYOrganic agricultural producers can use this document as a guide to implement Good Agricultural Practices (GAPs) in their operations. Organic producers should use their Organic System Plan (OSP) and GAPs plan as dynamic management tools specific to their operations. Organic producers must first comply with U.S. Depart-ment of Agriculture National Organic Program (USDA
Executive Summary ................................................... 1Introduction .............................................................. 1Food Safety Issues for Fresh Produce ........................ 2GAPs: Food Safety Plan for Growers ......................... 3Application of GAPs to Organic Operations ............. 4USDA GAP Audit Matrix General Questions ................................................. 5 Issues for Organic Producers ............................ 6 Part 1 – Farm Review ........................................... 6 Issues for Organic Producers ............................. 8 Part 2 – Field Harvest and Field ............................ 9 Packing Activities Issues for Organic Producers ........................... 10 Part 3 – House Packing Facility ........................... 10 Issues for Organic Producers ........................... 12 Part 4 – Storage and Transportation .................... 12 Issues for Organic Producers ........................... 14 Part 6 – Wholesale Distribution Center/ ............. 14 Terminal Warehouses Issues for Organic Producers ........................... 16 Part 7 – Preventive Food Defense Procedures ...... 16 Issues for Organic Producers ........................... 18Conclusions ........................................................... 18References .............................................................. 18Other GAP Resources ............................................ 19Appendix A: List of GAPs forms available online ..... 19
Table of Contents Page NOP) standards for organic agriculture production given in the Code of Federal Regulations, 7 C.F.R. § 205. Good Agricultural Practices are utilized in a food safety plan that is specific to the farm operation; they should be used as a means to address food safety issues in food production that can also be easily applied to organic operations.
This document reviews the seven-part USDA GAP audit with regulations and reasoning behind each audit point to increase understanding and allow for easier adaptation and implementation of GAPs in a farming operation. Although some procedures and practices seem redundant, it is necessary to ensure compliance with either GAP or NOP requirements. Each program plan (NOP or GAP, including documentation) must be maintained separately for each certifying agency. There are many resources available both in print and online to help agricultural producers fully utilize GAPs within their operation.
INTRODUCTIONThe goal of this publication is to provide organic ag-ricultural producers with a guide to implement Good Agricultural Practices (GAPs) within their operations. Organic producers must first comply with U.S. Depart-ment of Agriculture National Organic Program (USDA NOP) standards for organic agriculture production given in the Code of Federal Regulations, 7 C.F.R. § 205 (available at http://ecfr.gpoaccess.gov/).
The Organic System Plan (OSP) is used by the organic producer and the certifying agent to evaluate compliance with USDA NOP standards for organic agriculture production. The OSP is a plan specific to the operation and is a dynamic tool to manage organic production. The type of organic operation may be crop production, livestock, wild harvest, or handler, or a combination of these types. There are five broad or gen-eral areas of evaluation, with specific requirements for
Circular 666 • Page 2
each area, which must be addressed by the OSP for or-ganic production of crops and/or livestock as per federal regulation 7 C.F.R. § 205.201:
• Theorganicpracticesandprocedures• Alistofapprovedsubstances• Adescriptionofmonitoringprocedures• Adescriptionofrecordkeepingmethods• Adescriptionofpreventativemethodstocontrol
cross-contamination with non-organic production or comingling of non-organic products
• PreviouscompliancewithNOPorganicpractices
There are several resources available online to assist producers with organic production and plan develop-ment:
National Center for Appropriate Technology (NCAT)https://attra.ncat.org/organic.html
USDA Agriculture Marketing Servicehttp://www.ams.usda.gov/AMSv1.0/NOP
Organic producers are accustomed to recordkeeping and monitoring to maintain an organic system with very specific NOP standards. GAPs are utilized in a food safety plan that is specific to the farm operation. They are a management tool to address food safety issues in agricultural production and can also be easily applied to organic operations (Suslow, 2002). Even though some points are redundant, each program should be managed and maintained separately.
FOOD SAFETY ISSUES FOR FRESH PRODUCEDuring the past few years, there has been more infor-mation about foodborne illness associated with fresh produce. While the actual incidence of illnesses has been low, media coverage of contamination is widespread.
We know that there is the potential of foodborne illness from fresh produce.
Unlike most dairy and meat products, fresh produce does not undergo a “kill” step such as cooking to reduce microbial contamination. Fresh fruits and vegetables are often considered ready-to-eat and served fresh or used as part of a salad or other food that is not heated. This means that any pathogenic (illness-causing) microorgan-isms that might be present at harvest or after handling in the packing room can remain on the produce all the way to the consumer’s kitchen (CAST, 2009).
A grower or produce handler needs to know about foodborne illnesses and what causes them. This infor-mation can help focus food safety efforts on the hazards most likely to affect fresh produce. Microorganisms (bacteria, viruses, parasites, and molds) are the most common cause of foodborne illness. Table 1 lists vari-ous foodborne illness outbreaks associated with fresh produce. Because microorganisms cannot be seen, it is important to learn to control the food production en-vironment to reduce the chances of contamination of fresh fruits and vegetables.
Time–Temperature RelationshipsTemperature is one of the most important and easily controlled growth factors for microorganisms. Microor-ganisms can grow excessively at temperatures that sup-port growth for two or more hours. Temperatures favor-able for growth range from 41° to 140°F; this range is known as the “danger zone” (FDA, 2009). Temperature control is an important way to maintain the quality of produce and minimize the growth of pathogens. Moni-toring the temperatures of fresh produce and water is critical at all stages of handling, especially during har-vesting, packing house activities, and transportation to final retail location.
Table 1. Pathogens Associated with Fresh Produce Commodities from 1996 to 2006 (adapted from RTI International, 2009)Category and commodity Common pathogens
In order of prevalence of foodborne outbreaks In order of prevalence
1. Leafy greens: lettuce; mesclun; spinach; romaine, leaf, iceberg, and bagged lettuce E. coli O157:H7 (EHEC), Salmonella enterica, Norovirus
2. Tomatoes: roma, cherry, grape Salmonella enterica, Norovirus
3. Melons: watermelon, cantaloupe, honeydew, musk Salmonella enterica, E. coli O157:H7 (EHEC)
3. Crucifers: cabbage, coleslaw, broccoli E. coli O157:H7 (EHEC), Cryptosporidium parvum
4. Mixed produce: salads (lettuce-, vegetable-, or fruit-based, garden, green, E. coli O157:H7 (EHEC), Salmonella enterica house, chef, cucumber), mixed vegetables, mixed fruit, green beans
4. Carrots Salmonella enterica
5. Herbs: basil, parsley, cilantro E. coli O157:H7 (EHEC)
6. Berries: strawberry, raspberry, blackberry, blueberry, grapes E. coli O157:H7 (EHEC)
Circular 666 • Page 3
BacteriaPathogenic bacteria are responsible for most foodborne illness. Pathogenic bacteria, such as Salmonella, Staphy-lococcus, and Listeria, on fresh produce have been found to cause illness. Harmful bacteria may be brought into your operation by animals, people, shoes, trucks, equip-ment, or boxes contaminating clean produce. Once the contaminated food is consumed, bacteria and bacte-rial toxins cause illness. The best defense is to learn to control the production environment to minimize the presence of microorganisms and prevent their growth (CAST, 2009).
VirusesViruses are another type of microorganism that can cause foodborne illness. Although the virus particles are not alive, they use food as a transport mechanism to get into a host organism. Once inside a human, they attach to a host cell, then reproduce rapidly and cause illness. Viruses are often found in contaminated water or an infected food handler or farm worker who came into contact with food. Viruses, such as norovirus and hepatitis A, have been identified in several outbreaks in fresh food prepared in restaurants. Following good hand-washing techniques and isolating sick workers can help to prevent the spread of viruses (Koopmans and Duizer, 2004).
MoldsThere was a time when we thought that molds were harmless. New research has found that molds often develop toxins that may make a person ill, or may potentially cause cancer. Penicillium, Aspergillus, and Byssochylamys molds are known to produce patulin, a mycotoxin (mold toxin) that has been detected in apple and pear juices. Mycotoxins have also been found in grains and cheese. These toxins are usually controlled by proper culling and disposal of damaged or rotted fruits and vegetables (FDA, 2001).
ParasitesParasites are microorganisms that live inside a host or-ganism, but part of their life cycle can occur outside in the environment. Parasites may be found in contami-nated water or soil, but can also be passed along by an infected worker with poor personal hygiene. Though parasites are most likely found in raw animal or seafood products, one parasitic organism associated with pro-duce is Cyclospora cayetanensis. Although cooking fresh produce will kill parasites, parasitic infections can also be controlled by good hand washing and using good-quality water (USDA FSIS, 2011).
Chemical HazardsAny chemical used in a facility can contaminate food via direct contact with foods or food preparation surfaces. Chemicals should be labeled and properly stored away from production areas. Check water supplies to be sure they do not contain hazardous chemicals, including lead (Katsuyama, 1993).
Physical HazardsMost incidents of physical contamination, such as hair or gum, are more unsightly or unappetizing than dan-gerous. However, some physical contamination of a food product can be serious, resulting in injury to the consumer. Equipment, pallets, or harvesting containers in poor condition can be sources of physical contami-nation. Avoid the use of glass in food operations, and shield light bulbs to prevent contamination if break-age occurs. Routine monitoring and maintenance of equipment that handles produce will reduce the chance of serious physical contamination. Following good manufacturing practices in the packing house and retail operations will also help with incidental minor physical contamination (Katsuyama, 1993).
GAPs: FOOD SAFETY PLAN FOR GROWERSA food safety plan for food producers must have a stan-dard or measurement that is used to gauge the level of risk involved in a certain practice or procedure used in the production of food. The GAPs audit verification checklist developed by the USDA is such a standard. The USDA GAP audit is based on a Food and Drug Administration Center for Food Safety and Applied Nu-trition (FDA CFSAN) document Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh-cut Fruits and Vegetables (2008). A GAP auditor can evaluate an agricultural producer for GAP certifica-tion for all or part of the operation.
Auditors evaluating a facility for adherence to GAP standards will stop an audit if it is apparent that certain unsanitary conditions exist or if documents have been falsified. Conditions that allow for direct contamina-tion of food production areas, including evidence of rodent and insect activity, will result in an automatic “unsatisfactory” rating. Additionally, an unsatisfactory rating will be given if employees are observed with poor hygienic practices.
The USDA GAP audit has several sections but starts with a section of “general questions” that deal with meeting basic implementation of a food safety plan with specific requirements for each, such as:
Circular 666 • Page 4
• Adocumentedfoodsafetyplanwithadesignated responsible person
• Traceabilityoratrace-backsystemandtestingof this system
• Visitorsandworkershaveaccesstopotablewaterandclean toilets with hand-washing facilities
• Signsarepostedtoreinforceemployeetrainingonsanitation and hygienic practices
• Designatedareasforsmokingandeatingforemployees• Sickorinjuredworkerstobesegregatedandtreated
following company policy; any affected or exposed product is properly disposed of
• Onlylicensedpersonnelcanapplyregulatedmaterialsto fields and other facilities
A facility seeking GAP certification must complete all the general questions of the audit before proceeding with the other six sections that only apply to that opera-tion. If the facility does not have a packing house then that section is not part of the audit. The USDA GAP audit has the following six sections with specific require-ments for each section:
• Part1:Reviewoffarmoperation
• Part2:Harvestingandfieldpackingactivities
• Part3:Packinghouse/shedfacility
• Part4:Storageandtransportation
• Part5:(reserved)
• Part6:Wholesaledistributioncenter
• Part7:Preventivefooddefenseprocedures
APPLICATION OF GAPs TO ORGANIC OPERATIONSThe following tables evaluate and explain the reason for each question in the USDAGAPaudit. Included are the points assigned to each question as well as the level of documentation (“Doc”) needed to satisfy that audit point. For a facility to receive GAP certification, the audit must receive a passing score of 80% of the points adjusted for “N/A” or non-applicable points. Under the Doc column, a “D” requires that the facility have a written procedure as well as a record used to monitor that particular procedure; “R” requires a record, such as a purchase receipt, log, or checklist, to be used to moni-tor the procedure; and “P” requires a policy or standard procedure to be included in the food safety plan. Several requirements can be satisfied with the same document or record, but must be written specifically to address the various issues. Not every audit question requires docu-mentation. Appendix A contains examples of forms that can be used for recordkeeping. However, there are sev-eral resources available online to help producers generate all of these documents.
CornellGAPsfarmandpackinghouse recordkeepingsheetshttp://www.gaps.cornell.edu/rks.html
NMSUGAPssignsandrecordkeepingformshttp://aces.nmsu.edu/ces/foodtech/gap-nm.html
FamilyFarmed.orgOn-FarmFoodSafetyProjecthttp://onfarmfoodsafety.org
Challenges specific to organic producers will be ad-dressed following each table in a section called “Issues for Organic Producers.” Each organic producer must develop specific solutions or remedies appropriate for their operation. However, general recommendations will be discussed, and appropriate reference to federal regula-tions will be noted.
Circular 666 • Page 5
Ada
pted
fro
mU
SDA
GA
PA
udit
Mat
rix
(USD
A,2
012)
Gen
eral
Que
stio
ns: I
mpl
emen
tati
ono
fa
Food
Saf
ety
Pro
gram
Que
stio
ns
Rea
son
Poin
ts
DO
C
P-1.
A
doc
umen
ted
food
saf
ety
prog
ram
that
inco
rpor
ates
D
emon
stra
tes
that
a p
rogr
am is
in p
lace
at f
acili
ty.
No
= au
tom
atic
failu
re
D
GA
P an
d/or
GH
P ha
s be
en im
plem
ente
d.
unsa
tisf
acto
ry
P-2.
T
he o
pera
tion
has
des
igna
ted
som
eone
to im
plem
ent a
nd
Indi
cate
s w
ho h
as r
espo
nsib
ility
for
prog
ram
. N
o =
auto
mat
ic fa
ilure
D
ov
erse
e an
est
ablis
hed
food
saf
ety
prog
ram
.
un
sati
sfac
tory
N
ame:
Trac
eabi
lity
G-1
. A
doc
umen
ted
trac
eabi
lity
prog
ram
has
bee
n es
tabl
ishe
d.
Mus
t be
able
to tr
ack
prod
uce
from
fiel
d to
init
ial d
istr
ibut
ion.
15
D
G-2
. T
he o
pera
tion
has
per
form
ed a
“m
ock
reca
ll” th
at w
as
Mus
t sho
w th
at th
e fir
m is
abl
e to
con
trol
pro
duct
dur
ing
a re
call.
10
R
pr
oven
to b
e ef
fect
ive.
Wor
ker
Hea
lth
and
Hyg
iene
G-3
. Po
tabl
e w
ater
is a
vaila
ble
to a
ll w
orke
rs.
Mus
t hav
e a
safe
wat
er s
uppl
y to
hav
e he
alth
y w
orke
rs.
10
R
G-4
. A
ll em
ploy
ees
and
all v
isit
ors
to th
e lo
cati
on a
re
Goo
d sa
nita
tion
and
hyg
iene
pra
ctic
es r
equi
red
to h
ave
a cl
ean
area
. 10
P
requ
ired
to fo
llow
pro
per
sani
tati
on a
nd h
ygie
ne p
ract
ices
.
G-5
. Tr
aini
ng o
n pr
oper
san
itat
ion
and
hygi
ene
prac
tice
s is
pro
vide
d to
all
staf
f.
Staf
f mus
t be
trai
ned
to k
now
goo
d sa
nita
tion
and
hyg
iene
pra
ctic
es.
15
D
G-6
. E
mpl
oyee
s an
d vi
sito
rs a
re fo
llow
ing
good
hyg
iene
/san
itat
ion
prac
tice
s M
ust o
bser
ve a
nd c
orre
ct p
ract
ices
of e
mpl
oyee
s an
d vi
sito
rs.
15
G-7
. E
mpl
oyee
s w
ho h
andl
e or
pac
kage
pro
duce
are
was
hing
M
ust o
bser
ve a
nd c
orre
ct p
ract
ices
of e
mpl
oyee
s.
15
thei
r ha
nds
befo
re b
egin
ning
or
retu
rnin
g to
wor
k.
G-8
. R
eadi
ly u
nder
stan
dabl
e si
gns
are
post
ed to
inst
ruct
em
ploy
ees
Sign
s se
rve
as h
elpf
ul r
emin
ders
of g
ood
prac
tice
s.
10
to w
ash
thei
r ha
nds
befo
re b
egin
ning
or
retu
rnin
g to
wor
k.
G-9
. A
ll to
ilet/
rest
room
/fiel
d sa
nita
tion
faci
litie
s ar
e cl
ean.
The
y ar
e
Toile
t and
han
d-w
ashi
ng fa
cilit
ies
mus
t be
clea
n an
d 15
pr
oper
ly s
uppl
ied
wit
h si
ngle
-use
tow
els,
toile
t pap
er, h
and
soap
or
w
ell s
uppl
ied
so th
at p
eopl
e w
ill u
se fa
cilit
ies.
an
tiba
cter
ial s
oap,
and
pot
able
wat
er fo
r ha
nd w
ashi
ng.
G-1
0.
All
toile
t/re
stro
om/fi
eld
sani
tati
on fa
cilit
ies
are
serv
iced
To
ilet f
acili
ties
mus
t be
clea
n so
that
peo
ple
will
use
faci
litie
s.
10
R
and
clea
ned
on a
sch
edul
ed b
asis
.
G-1
1.
Smok
ing
and
eati
ng a
re c
onfin
ed to
des
igna
ted
area
s se
para
te
Prod
uct c
an b
e co
ntam
inat
ed w
ith
bact
eria
by
smok
ing
and
eati
ng.
10
P fr
om w
here
pro
duct
is h
andl
ed.
G-1
2.
Wor
kers
wit
h di
arrh
eal d
isea
se o
r sy
mpt
oms
of o
ther
infe
ctio
us
Wor
kers
that
are
sic
k ca
n co
ntam
inat
e pr
oduc
t. 15
P
dise
ase
are
proh
ibit
ed fr
om h
andl
ing
fres
h pr
oduc
e.
G-1
3.
The
re is
a p
olic
y de
scri
bing
pro
cedu
res
that
spe
cify
han
dlin
g/
Blo
od o
r bo
dy fl
uids
ser
ve a
s a
rese
rvoi
r fo
r ba
cter
ia th
at c
an
15
P di
spos
itio
n of
pro
duce
or
food
con
tact
sur
face
s th
at h
ave
com
e in
to
cont
amin
ate
prod
uct.
co
ntac
t wit
h bl
ood
or o
ther
bod
y flu
ids.
G-1
4.
Wor
kers
are
inst
ruct
ed to
see
k pr
ompt
trea
tmen
t wit
h cl
ean
Wor
kers
mus
t be
safe
and
hea
lthy
befo
re h
andl
ing
prod
uce.
5
P fir
st a
id s
uppl
ies
for
cuts
, abr
asio
ns, a
nd o
ther
inju
ries
.
G-1
5.
Com
pany
per
sonn
el o
r co
ntra
cted
per
sonn
el th
at a
pply
reg
ulat
ed
Use
onl
y lic
ense
d pe
rson
nel o
r co
ntra
ctor
s to
pro
tect
the
firm
10
R
pr
e-ha
rves
t and
/or
post
-har
vest
mat
eria
ls a
re li
cens
ed. C
ompa
ny
for
liabi
lity
and
prop
er a
pplic
atio
n of
mat
eria
ls.
pers
onne
l or
cont
ract
ed p
erso
nnel
app
lyin
g no
n-re
gula
ted
mat
eria
ls
have
bee
n tr
aine
d on
its
prop
er u
se.
Gen
eral
Que
stio
ns:1
80t
otal
poi
nts
x0.
80=
pas
sing
sco
re
14
4
Circular 666 • Page 6
Part
1–
Far
mR
evie
wW
ater
Usa
geQ
uest
ions
R
easo
nPo
ints
D
OC
1-1.
W
hat i
s th
e so
urce
of i
rrig
atio
n w
ater
(po
nd, s
trea
m, w
ell,
Mus
t kno
w w
ater
sou
rce
sinc
e di
rty
wat
er c
an b
e a
sour
ce o
f con
tam
inat
ion
N/A
m
unic
ipal
, oth
er)?
Ple
ase
spec
ify.
to a
cro
p.
1-2.
H
ow a
re c
rops
irri
gate
d (fl
ood,
dri
p, s
prin
kler
, oth
er)?
Ple
ase
spec
ify.
Irri
gati
on m
etho
d ca
n sp
read
con
tam
inat
ion.
N
/A
1-3.
A
wat
er q
ualit
y as
sess
men
t has
bee
n pe
rfor
med
to d
eter
min
e th
e qu
alit
y of
W
ater
qua
lity
test
s gi
ve c
onta
min
atio
n le
vel a
nd m
ay d
eter
min
e cr
op u
se a
nd
15
D
wat
er u
sed
for
irri
gati
on p
urpo
se o
n th
e cr
op(s
) be
ing
appl
ied.
ir
riga
tion
met
hod.
1-4.
A
wat
er q
ualit
y as
sess
men
t has
bee
n pe
rfor
med
to d
eter
min
e th
e qu
alit
y of
W
ater
qua
lity
test
s gi
ve c
onta
min
atio
n le
vel a
nd m
ay d
eter
min
e 15
D
w
ater
use
d fo
r ch
emic
al a
pplic
atio
n or
fert
iliza
tion
ap
plic
atio
n m
etho
d.
1-5.
If
nec
essa
ry, s
teps
are
take
n to
pro
tect
irri
gati
on w
ater
from
pot
enti
al d
irec
t Ir
riga
tion
wat
er c
an b
e co
ntam
inat
ed a
t any
poi
nt a
nd m
ust b
e re
med
ied
15
and
nonp
oint
sou
rce
cont
amin
atio
n.
befo
re u
se.
Sew
age
Trea
tmen
t1-
6.
The
farm
sew
age
trea
tmen
t sys
tem
/sep
tic
syst
em is
func
tion
ing
prop
erly
and
Se
wag
e ca
n co
ntam
inat
e w
ater
or
soil
dire
ctly
. 15
th
ere
is n
o ev
iden
ce o
f lea
king
or
runo
ff.
1-7.
T
here
is n
o m
unic
ipal
/com
mer
cial
sew
age
trea
tmen
t fac
ility
or
was
te m
ater
ial
Adj
acen
t non
-far
m fa
cilit
ies
can
cont
amin
ate
soil
and
grou
ndw
ater
. 10
la
ndfil
l adj
acen
t to
the
farm
.
Ani
mal
s/W
ildlif
e/L
ives
tock
1-8.
C
rop
prod
ucti
on a
reas
are
not
loca
ted
near
or
adja
cent
to d
airy
, liv
esto
ck, o
r fo
wl
Adj
acen
t non
-far
m fa
cilit
ies
can
cont
amin
ate
soil,
gro
undw
ater
, and
cro
p fie
lds.
15
pr
oduc
tion
faci
litie
s un
less
ade
quat
e ba
rrie
rs e
xist
.
1-9.
M
anur
e la
goon
s lo
cate
d ne
ar o
r ad
jace
nt to
cro
p pr
oduc
tion
are
as a
re m
aint
aine
d M
anur
e st
orag
e m
ust b
e pr
oper
ly m
aint
aine
d to
pre
vent
con
tam
inat
ion
of s
oil,
10
to
pre
vent
leak
ing/
over
flow
ing,
or
mea
sure
s ha
ve b
een
take
n to
sto
p ru
noff
from
gr
ound
wat
er, a
nd c
rop
field
s.
cont
amin
atin
g th
e cr
op p
rodu
ctio
n ar
eas.
1-10
. Man
ure
stor
ed n
ear
or a
djac
ent t
o cr
op p
rodu
ctio
n ar
eas
is c
onta
ined
to p
reve
nt
Man
ure
stor
age
mus
t be
prop
erly
mai
ntai
ned
to p
reve
nt fi
eld
cont
amin
atio
n.
10
cont
amin
atio
n of
cro
ps.
1-11
. Mea
sure
s ar
e ta
ken
to r
estr
ict a
cces
s of
live
stoc
k to
the
sour
ce o
r de
liver
y sy
stem
Li
vest
ock
can
cont
amin
ate
soil,
gro
undw
ater
, and
cro
p fie
lds.
10
of
cro
p ir
riga
tion
wat
er.
1-12
. Cro
p pr
oduc
tion
are
as a
re m
onit
ored
for
the
pres
ence
or
sign
s of
wild
or
dom
esti
c
Trac
ks, c
rop
tram
plin
g, o
r fe
cal m
ater
ial c
an in
dica
te a
nim
al m
ovem
ent i
n fie
lds.
5
R
an
imal
s en
teri
ng th
e la
nd.
1-13
. Mea
sure
s ar
e ta
ken
to r
educ
e th
e op
port
unit
y fo
r w
ild a
nd/o
r do
mes
tic
anim
als
Ani
mal
s ca
n co
ntam
inat
e so
il, g
roun
dwat
er, a
nd c
rop
field
s.
5
R
from
ent
erin
g th
e cr
op p
rodu
ctio
n ar
eas.
(con
tinu
ed o
n ne
xt p
age)
Issu
esf
orO
rgan
icP
rodu
cers
—G
ener
alQ
uest
ions
The
re a
re n
o sp
ecifi
c ch
alle
nges
for
orga
nic
prod
ucti
on in
this
sec
tion
of t
he G
AP
audi
t. Po
rtab
le to
ilets
in a
ny fa
rmin
g op
erat
ion
mus
t be
set u
p pr
oper
ly to
pro
tect
from
an
y se
wag
e di
scha
rge,
esp
ecia
lly in
act
ive
crop
pro
duct
ion
area
s. A
ddit
iona
lly, t
here
mus
t be
a pl
an to
cle
an u
p an
d co
ntai
n an
y ac
cide
ntal
con
tam
inat
ion
from
a p
orta
ble
toile
t. T
he o
rgan
ic c
erti
fier
mus
t app
rove
the
port
able
toile
t for
org
anic
ope
rati
ons.
Ade
quat
e sa
nita
tion
and
han
d-w
ashi
ng fa
cilit
ies
mus
t be
prov
ided
to e
mpl
oyee
s w
orki
ng in
fiel
ds (
1 un
it p
er 2
0 pe
rson
s) to
mee
t req
uire
men
ts in
the
Occ
upat
iona
l Saf
ety
and
Hea
lth A
ct (
29 C
.F.R
. § 1
928.
110;
Leh
tola
et a
l., 2
007)
.
Circular 666 • Page 7
Part
1–
Far
mR
evie
w(
cont
inue
d)M
anur
e an
d M
unic
ipal
Bio
solid
s (
Opt
ion
A, B
, or
C)
Que
stio
ns
Rea
son
Poin
ts
D
OC
Opt
ion
A: R
aw M
anur
e
1-14
. Whe
n ra
w m
anur
e is
app
lied,
it is
inco
rpor
ated
at l
east
2 w
eeks
pri
or to
pla
ntin
g T
ime
is n
eed
to b
reak
dow
n m
icro
bes
in r
aw m
anur
e.
10
R
and
a m
inim
um o
f 120
day
s pr
ior
to h
arve
st.
Man
ure
and
Mun
icip
al B
ioso
lids
(O
ptio
n A
, B, o
r C
)O
ptio
n A
: Raw
Man
ure
1-15
. Raw
man
ure
is n
ot u
sed
on c
omm
odit
ies
that
are
har
vest
ed w
ithi
n 12
0 da
ys o
f A
pply
raw
man
ure
only
wit
h lo
ng-s
easo
n cr
ops,
> 1
20 d
ays.
10
R
plan
ting
.
1-16
. If b
oth
raw
and
trea
ted
man
ure
are
used
, the
trea
ted
man
ure
is p
rope
rly
trea
ted,
Pr
oper
ly tr
eate
d m
anur
e is
a lo
wer
ris
k th
an r
aw m
anur
e.
10
R
co
mpo
sted
, or
expo
sed
to r
educ
e th
e ex
pect
ed le
vels
of p
atho
gens
.
1-17
. Man
ure
is p
rope
rly
stor
ed p
rior
to u
se.
Man
ure
stor
age
mus
t be
prop
erly
mai
ntai
ned
to p
reve
nt fi
eld
cont
amin
atio
n.
5
Opt
ion
B: C
ompo
sted
Man
ure
1-18
. Onl
y co
mpo
sted
man
ure
and/
or tr
eate
d bi
osol
ids
are
used
as
a so
il am
endm
ent.
Pr
oper
ly tr
eate
d m
anur
e is
a lo
wer
ris
k.
10
R
1-19
. Com
post
ed m
anur
e an
d/or
trea
ted
bios
olid
s ar
e pr
oper
ly tr
eate
d, c
ompo
sted
, or
Man
ure/
bios
olid
s co
mpo
st m
ust a
chie
ve 1
30°
to 1
60°F
for
5 to
15
days
or
10
D
ex
pose
d to
env
iron
men
tal c
ondi
tion
s th
at w
ould
low
er th
e ex
pect
ed le
vel o
f pat
hoge
ns.
com
para
ble
trea
tmen
t to
redu
ce p
atho
gen
leve
ls.
1-20
. Com
post
ed m
anur
e an
d/or
trea
ted
bios
olid
s ar
e pr
oper
ly s
tore
d an
d ar
e pr
otec
ted
Com
post
sto
rage
mus
t be
prop
erly
mai
ntai
ned
to p
reve
nt fi
eld
cont
amin
atio
n.
10
to m
inim
ize
reco
ntam
inat
ion.
1-21
. Ana
lysi
s re
port
s ar
e av
aila
ble
for
com
post
ed m
anur
e/tr
eate
d bi
osol
ids.
C
ompo
st a
naly
sis
mus
t ver
ify lo
w fe
cal c
olifo
rm c
ount
(<
1,00
0 m
ost p
roba
ble
5
R
num
ber
[MPN
]).
Opt
ion
C:N
oM
anur
e/B
ioso
lids
Use
d
1-22
. No
anim
al m
anur
e or
mun
icip
al b
ioso
lids
are
used
. Lo
wes
t-ri
sk o
ptio
n.
35
P
Soils
1-23
. A p
revi
ous
land
use
ris
k as
sess
men
t has
bee
n pe
rfor
med
. A
void
pre
viou
sly
cont
amin
ated
soi
l and
run
off a
reas
. 5
R
1-24
. Whe
n pr
evio
us la
nd u
se h
isto
ry in
dica
tes
a po
ssib
ility
of c
onta
min
atio
n,
Avo
id p
revi
ousl
y co
ntam
inat
ed s
oil a
nd w
ater
run
off a
reas
, and
pla
nt
10
R
pr
even
tati
ve m
easu
res
have
bee
n ta
ken
to m
itig
ate
the
know
n ri
sks
and
soils
hav
e be
en
crop
s ap
prop
riat
ely.
te
sted
for
cont
amin
ants
and
the
land
use
is c
omm
ensu
rate
wit
h te
st r
esul
ts.
1-25
. Cro
p pr
oduc
tion
are
as th
at h
ave
been
sub
ject
ed to
floo
ding
are
test
ed fo
r po
tent
ial
Aft
er fl
ood
even
ts, t
est fi
elds
for
cont
amin
atio
n le
vel.
5
R
mic
robi
al h
azar
ds.
Trac
eabi
lity
1-26
. Eac
h pr
oduc
tion
are
a is
iden
tifie
d or
cod
ed to
ena
ble
trac
eabi
lity
in th
e ev
ent
Rec
ord
prod
ucti
on a
reas
and
cro
p fie
lds.
10
R
of a
rec
all.
Farm
Rev
iew
:190
tot
alp
oint
sx
0.80
=p
assi
ngs
core
152
Circular 666 • Page 8
GAPauditquestion 1-4 Recommendation This question would not apply (“N/A”) to organic producers that only use water
for irrigation. However, growers must consider upstream operations in the area and monitor water quality for microbial contamination on a regular basis even though they may not have control of water source. Consider testing water at the point of use for fecal contamination levels at the start of the irrigation season and any time con-tamination may have occurred from excess rainfall or runoff from other operations (Schneider et al., 2010).
1-8 Milking parlors and pens holding livestock must be maintained to control manure discharge into active crop production areas. These types of operations pose a higher risk of discharge contamination via failure or leakage of manure lagoons into surrounding areas, contaminating soil and water. Organic regulation 7 C.F.R. § 205.239(a)(1-5) also specifies how to deal with this issue.
1-9 & 10 Organic producers already maintain manure lagoon and storage areas to prevent con-tamination of crop production areas per 7 C.F.R. § 205.239(e).
1-11 to 13 Reduce wild and domestic animal as well as livestock activity in crop production areas with fencing or other deterrents specific to the crop and production methods. Organic producers can locate bat houses and bird perches outside of their fields and take steps to minimize risk by putting a berm around them so waste does not wash into fields (Davis and Kendall, 2005). Organic regulation 7 C.F.R. § 205.206(3) mentions that cultural practices should reduce disease or pests in fields, and 7 C.F.R. § 205.239(e) states that pastures and other outdoor areas must be managed to reduce the potential for contamination of soil or water. Documentation of monitoring of crop production areas can be added to records used for pest management (7 C.F.R. § 205.206).
1-14 to 1-17 Raw manure can be applied before planting, but the crop must be harvested 120 days later. This is more restrictive than 7 C.F.R. § 205.203(c)ii, which allows for dif-ferent harvest dates for different crops. Organic producers wishing to obtain GAPs certification should follow the GAPs requirement.
1-18 to 1-21 Composted manure must be properly treated and stored, and supported with docu-mentation as stated in 7 C.F.R. § 205.203(2)ii. GAPs require verification of low fecal coliform count before use. Additionally, 7 C.F.R. § 205.203(e)2 strictly prohibits the use of biosolids in organic crop production. Composted manure should be compos-ted accordingly to meet both NOP and GAPs requirements.
1-24 Previous land use history is valuable for planting appropriate crops or setting aside for decontamination if needed for organic production or for food safety issues (7 C.F.R. § 205.202).
1-26 Organic production areas and records are maintained as stated in the farm’s OSP (7 C.F.R. § 205.103) and can be used for traceability in case of a recall.
Issues for Organic Producers — Farm ReviewThe farm review section of the GAP audit offers the most challenges for organic producers that must be ad-dressed early on in the process for GAP certification.
In many cases, organic producers are already dealing with these issues and can comply with GAPs with minor adjustments.
Circular 666 • Page 9
Part
2–
Fie
ldH
arve
sta
ndF
ield
Pac
king
Act
ivit
ies
Fiel
dSa
nita
tion
and
Hyg
iene
Que
stio
ns
Rea
son
Poin
ts
DO
C
2-1.
A
doc
umen
ted
pre-
harv
est a
sses
smen
t is
mad
e on
the
crop
pro
duct
ion
area
s. R
isks
and
pos
sibl
e A
sses
s cr
op c
ondi
tion
and
avo
id h
arve
stin
g cr
ops
that
may
hav
e be
en e
xpos
ed
15
D
sour
ces
of c
rop
cont
amin
atio
n ar
e no
ted
and
asse
ssed
. to
con
tam
inat
ion.
2-2.
T
he n
umbe
r, co
ndit
ion,
and
pla
cem
ent o
f fiel
d sa
nita
tion
uni
ts c
ompl
y w
ith
appl
icab
le s
tate
and
/ M
ap lo
cati
on o
f por
tabl
e to
ilet u
nits
if u
sed.
10
or
fede
ral r
egul
atio
ns.
2-3.
W
hen
ques
tion
2-2
is a
nsw
ered
“N
/A”
(san
itat
ion
unit
s ar
e no
t req
uire
d), a
toile
t fac
ility
is r
eadi
ly
Wor
kers
mus
t hav
e to
ilet f
acili
ties
ava
ilabl
e to
them
to m
aint
ain
sani
tati
on in
10
av
aila
ble
for
all w
orke
rs.
field
s an
d O
ccup
atio
nal S
afet
y an
d H
ealth
Act
.
2-4.
Fi
eld
sani
tati
on u
nits
are
loca
ted
in a
loca
tion
that
min
imiz
es th
e po
tent
ial r
isk
for
prod
uct
Min
imiz
e po
tent
ial n
egat
ive
impa
ct o
f por
tabl
e to
ilet w
ith
prop
er lo
cati
on
10
cont
amin
atio
n an
d ar
e di
rect
ly a
cces
sibl
e fo
r se
rvic
ing.
an
d se
tup
of u
nit.
2-5.
A
res
pons
e pl
an is
in p
lace
for
the
even
t of a
maj
or s
pill
or le
ak o
f fiel
d sa
nita
tion
uni
ts o
r H
ave
a pl
an to
be
able
to r
eact
qui
ckly
in th
e ev
ent o
f lea
k or
spi
ll of
sew
age.
10
P
toile
t fac
iliti
es.
Fiel
dH
arve
stin
gan
dTr
ansp
orta
tion
2-6.
A
ll ha
rves
ting
con
tain
ers
and
bulk
hau
ling
vehi
cles
that
com
e in
dir
ect c
onta
ct w
ith
prod
uct a
re
Onl
y us
e cl
ean
cont
aine
rs to
col
lect
pro
duce
. Dir
ty c
onta
iner
s ca
n be
a s
ourc
e 10
D
cl
eane
d an
d/or
san
itiz
ed o
n a
sche
dule
d ba
sis
and
kept
as
clea
n as
pra
ctic
able
. of
con
tam
inat
ion.
2-7.
A
ll ha
nd h
arve
stin
g eq
uipm
ent a
nd im
plem
ents
(kn
ives
, pru
ners
, mac
hete
s, e
tc.)
are
kep
t as
clea
n O
nly
use
clea
n ha
nd to
ols
to c
olle
ct p
rodu
ce. D
irty
tool
s ca
n be
a s
ourc
e of
10
D
as
pra
ctic
able
and
are
dis
infe
cted
on
a sc
hedu
led
basi
s.
cont
amin
atio
n.
2-8.
D
amag
ed c
onta
iner
s ar
e pr
oper
ly r
epai
red
or d
ispo
sed
of.
Dam
aged
con
tain
ers
can
be a
sou
rce
of c
onta
min
atio
n.
5
2-9.
H
arve
stin
g eq
uipm
ent a
nd/o
r m
achi
nery
that
com
es in
to c
onta
ct w
ith
prod
uct i
s in
goo
d re
pair.
D
amag
ed e
quip
men
t can
be
a so
urce
of c
onta
min
atio
n.
10
2-10
. Lig
ht b
ulbs
and
gla
ss o
n ha
rves
ting
equ
ipm
ent a
re p
rote
cted
so
as n
ot to
con
tam
inat
e pr
oduc
e or
U
n-pr
otec
ted
light
bul
bs c
an b
e a
sour
ce o
f con
tam
inat
ion.
10
fie
lds
in th
e ca
se o
f bre
akag
e.
2-11
. The
re is
a s
tand
ard
oper
atin
g pr
oced
ure
or in
stru
ctio
ns o
n w
hat m
easu
res
shou
ld b
e ta
ken
in th
e A
sta
ndar
d pr
oced
ure
allo
ws
for
a qu
icke
r re
acti
on in
the
even
t of g
lass
/ 5
P ca
se o
f gla
ss/p
last
ic b
reak
age
and
poss
ible
con
tam
inat
ion
duri
ng h
arve
stin
g op
erat
ions
. pl
asti
c br
eaka
ge c
onta
min
atio
n.
2-12
. The
re is
a s
tand
ard
oper
atin
g pr
oced
ure
or in
stru
ctio
ns o
n w
hat m
easu
res
shou
ld b
e ta
ken
in th
e A
sta
ndar
d pr
oced
ure
allo
ws
for
a qu
icke
r re
acti
on in
the
even
t of c
hem
ical
, 5
P ca
se o
f pro
duct
con
tam
inat
ion
by c
hem
ical
s, p
etro
leum
, pes
tici
des,
or
othe
r co
ntam
inat
ing
fact
ors.
pe
trol
eum
, or
pest
icid
e co
ntam
inat
ion.
2-13
. For
mec
hani
cally
har
vest
ed c
rops
, mea
sure
s ar
e ta
ken
duri
ng h
arve
st to
insp
ect f
or a
nd r
emov
e
Mec
hani
cal h
arve
stin
g eq
uipm
ent c
an b
e a
sour
ce o
r tr
ansf
er p
oint
5
fore
ign
obje
cts
such
as
glas
s, m
etal
, roc
ks, o
r ot
her
dang
erou
s/to
xic
item
s.
of c
onta
min
atio
n.
2-14
. Har
vest
ing
cont
aine
rs, t
otes
, etc
. are
not
use
d fo
r ca
rryi
ng o
r st
orin
g no
n-pr
oduc
e it
ems
Hav
e a
polic
y fo
r co
ntai
ners
onl
y us
ed fo
r ha
rves
ting
to r
educ
e co
ntam
inat
ion.
5
P du
ring
the
harv
est s
easo
n, a
nd fa
rm w
orke
rs a
re in
stru
cted
in th
is p
olic
y.
2-15
. Wat
er a
pplie
d to
har
vest
ed p
rodu
ct is
mic
robi
al s
afe.
U
se p
otab
le w
ater
on
harv
este
d pr
oduc
t to
redu
ce c
onta
min
atio
n.
15
R
2-16
. Eff
orts
hav
e be
en m
ade
to r
emov
e ex
cess
ive
dirt
and
mud
from
pro
duct
and
/or
cont
aine
rs
Exc
ess
dirt
can
be
a so
urce
of c
onta
min
atio
n an
d re
serv
oir
for
mic
robe
s.
5 du
ring
har
vest
.
2-17
. Tra
nspo
rtat
ion
equi
pmen
t use
d to
mov
e pr
oduc
t fro
m fi
eld
to s
tora
ge a
reas
or
stor
age
area
s to
Tr
ansp
ort e
quip
men
t can
be
a so
urce
or
tran
sfer
poi
nt o
f con
tam
inat
ion.
10
pr
oces
sing
pla
nt w
hich
com
es in
to c
onta
ct w
ith
prod
uct i
s cl
ean
and
in g
ood
repa
ir.
2-18
. The
re is
a p
olic
y in
pla
ce a
nd h
as b
een
impl
emen
ted
that
har
vest
ed p
rodu
ct b
eing
mov
ed fr
om
Cov
ered
tran
spor
t red
uces
the
likel
ihoo
d of
con
tam
inat
ion.
5
P fie
ld to
sto
rage
are
as o
r pr
oces
sing
pla
nts
are
cove
red
duri
ng tr
ansp
orta
tion
.
2-19
. In
ranc
h or
fiel
d pa
ck o
pera
tions
, onl
y ne
w o
r sa
nitiz
ed c
onta
iner
s are
use
d fo
r pa
ckin
g th
e pr
oduc
t. N
ew o
r sa
niti
zed
cont
aine
rs r
educ
e th
e lik
elih
ood
of c
onta
min
atio
n.
10
D
2-20
. Pac
kagi
ng o
f mat
eria
ls u
sed
in r
anch
or
field
pac
k op
erat
ions
are
pro
perl
y st
ored
and
pro
tect
ed
Impr
oper
sto
rage
of p
acka
ging
mat
eria
l can
be
a so
urce
of c
onta
min
atio
n.
10
from
con
tam
inat
ion.
2-21
. Pro
duct
mov
ing
out o
f the
fiel
d is
uni
quel
y id
enti
fied
to e
nabl
e tr
acea
bilit
y.
Iden
tify
fiel
d-pa
cked
pro
duct
for
trac
king
pur
pose
s.
10
D
Fiel
dH
arve
sta
ndF
ield
Pac
king
Act
ivit
ies:
185
tot
alp
oint
sx
0.80
=p
assi
ngs
core
14
8
Circular 666 • Page 10
Part
3–
Hou
seP
acki
ngF
acili
tyR
ecei
ving
Que
stio
ns
Rea
son
Poin
ts
DO
C
3-1.
Pr
oduc
t del
iver
ed fr
om th
e fie
ld w
hich
is h
eld
in a
sta
ging
are
a pr
ior
to p
acki
ng o
r pr
oces
sing
Pr
oduc
t mus
t be
prot
ecte
d fr
om p
oten
tial
con
tam
inat
ion
from
dus
t, bi
rds,
5
is p
rote
cted
from
pos
sibl
e co
ntam
inat
ion.
ro
dent
s, in
sect
s, e
tc.
3-2.
Pr
ior
to p
acki
ng, a
pro
duct
is p
rope
rly
stor
ed a
nd/o
r ha
ndle
d in
ord
er to
red
uce
poss
ible
Pr
oduc
t mus
t be
prot
ecte
d fr
om d
ust,
bird
s, r
oden
ts, a
nd in
sect
s to
pre
vent
5
cont
amin
atio
n.
poss
ible
con
tam
inat
ion.
Was
hing
/Pac
king
Lin
e3-
3.
Sour
ce w
ater
use
d in
the
pack
ing
oper
atio
n is
pot
able
. Po
tabl
e w
ater
is th
e on
ly s
afe
wat
er s
ourc
e to
use
on
harv
este
d pr
oduc
t. 15
R
3-4.
If
app
licab
le, t
he te
mpe
ratu
re o
f pro
cess
ing
wat
er u
sed
in d
ump
tank
s, fl
umes
, etc
., is
If
wat
er te
mpe
ratu
re is
mor
e th
an 1
0°F
diff
eren
t tha
n pr
oduc
e te
mpe
ratu
re,
10
D
mon
itor
ed a
nd is
kep
t at t
empe
ratu
res
appr
opri
ate
for
the
com
mod
ity.
it
can
be
abso
rbed
by
prod
uce.
3-5.
Pr
oces
sing
wat
er is
suf
ficie
ntly
trea
ted
to r
educ
e m
icro
bial
con
tam
inat
ion.
U
ntre
ated
pro
cess
ing
wat
er c
an b
e a
sour
ce o
f con
tam
inat
ion.
Tre
at w
ith
10
D
pr
oper
ant
imic
robi
al a
gent
at s
afe
and
lega
l lev
els.
3-6.
W
ater
-con
tact
sur
face
s, s
uch
as d
ump
tank
s, fl
umes
, was
h ta
nks,
and
hyd
ro c
oole
rs, a
re
Goo
d sa
nita
tion
is e
ssen
tial
to h
ave
a cl
ean
proc
essi
ng a
rea
and
clea
n pr
oduc
e.
10
D
clea
ned
and/
or s
anit
ized
on
a sc
hedu
led
basi
s.
3-7.
W
ater
trea
tmen
t (st
reng
th le
vels
and
pH
) an
d ex
posu
re ti
me
are
mon
itor
ed a
nd th
e fa
cilit
y W
ater
trea
tmen
t ant
imic
robi
al c
once
ntra
tion
mus
t mee
t min
imum
and
10
D
ha
s de
mon
stra
ted
it is
app
ropr
iate
for
prod
uct.
max
imum
leve
ls a
nd a
cidi
ty to
be
effe
ctiv
e.
3-8.
Fo
od c
onta
ct s
urfa
ces
are
in g
ood
cond
itio
n; c
lean
ed a
nd/o
r sa
niti
zed
prio
r to
use
and
Pr
oper
san
itat
ion
is e
ssen
tial
to h
ave
a cl
ean
proc
essi
ng a
rea.
15
D
cl
eani
ng lo
gs a
re m
aint
aine
d.
3-9.
Pr
oduc
t flow
zon
es a
re p
rote
cted
from
sou
rces
of c
onta
min
atio
n.
Ens
ure
that
the
prod
uct fl
ows
from
an
area
of d
irty
to c
lean
wit
hout
10
cros
sing
ove
r.
3-10
. The
wat
er u
sed
for
cool
ing
and/
or to
mak
e ic
e is
pot
able
. Po
tabl
e w
ater
is th
e on
ly s
afe
wat
er s
ourc
e.
15
R
3-11
. A
ny ic
e us
ed fo
r co
olin
g pr
oduc
e is
man
ufac
ture
d, tr
ansp
orte
d, a
nd s
tore
d un
der
Mak
e an
d ke
ep ic
e cl
ean
to r
educ
e co
ntam
inat
ion
from
ice
to p
rodu
ce.
10
R
sani
tary
con
diti
ons.
Pack
ing
Hou
seW
orke
rH
ealt
han
dH
ygie
ne3-
12.
Em
ploy
ee fa
cilit
ies
(loc
ker
room
s, lu
nch
and
brea
k ar
eas,
etc
.) a
re c
lean
and
loca
ted
away
E
mpl
oyee
faci
litie
s ca
n be
a s
ourc
e of
con
tam
inat
ion.
10
fr
om p
acki
ng a
rea.
3-13
. W
hen
ther
e is
a w
ritt
en p
olic
y re
gard
ing
the
use
of h
air
nets
/bea
rd n
ets
in th
e pr
oduc
tion
are
a,
Polic
ies
mus
t be
enfo
rced
and
follo
wed
by
all e
mpl
oyee
s an
d vi
sito
rs.
5 P
it is
bei
ng fo
llow
ed b
y al
l em
ploy
ees
and
visi
tors
.
3-14
. W
hen
ther
e is
a w
ritt
en p
olic
y re
gard
ing
the
wea
ring
of j
ewel
ry in
the
prod
ucti
on a
rea,
it is
Po
licie
s m
ust b
e en
forc
ed a
nd fo
llow
ed b
y al
l em
ploy
ees
and
visi
tors
. 5
P be
ing
follo
wed
by
all e
mpl
oyee
s an
d vi
sito
rs.
(con
tinu
ed o
n ne
xt p
age)
Issu
esf
orO
rgan
icP
rodu
cers
—F
ield
Har
vest
and
Fie
ldP
acki
ngA
ctiv
itie
sT
here
are
no
spec
ific
chal
leng
es fo
r or
gani
c pr
oduc
tion
in th
is s
ecti
on o
f the
GA
P au
dit.
How
ever
ade
quat
e sa
nita
tion
and
han
d-w
ashi
ng fa
cilit
ies
mus
t be
prov
ided
to
empl
oyee
s w
orki
ng in
fiel
ds to
mee
t Occ
upat
iona
l Saf
ety
and
Hea
lth A
ct 2
9 C
.F.R
. § 1
928.
110
requ
irem
ents
. Por
tabl
e to
ilets
req
uire
pro
per
setu
p, a
nd m
ust b
e lo
cate
d at
a p
rope
r bu
ffer
ing
dist
ance
aw
ay fr
om a
ctiv
e cr
op p
rodu
ctio
n ar
eas
to r
educ
e th
e po
ssib
ility
of c
onta
min
atio
n w
ith
bios
olid
s or
run
off f
rom
any
fiel
d un
it. T
he o
rgan
ic
cert
ifier
wou
ld h
ave
to a
ppro
ve th
e lo
cati
on a
nd s
etup
of t
he p
orta
ble
unit
.
Circular 666 • Page 11
Pack
ing
Hou
seG
ener
alH
ouse
keep
ing
Que
stio
ns
Rea
son
Poin
ts
DO
C
3-15
. Onl
y fo
od-g
rade
app
rove
d an
d la
bele
d lu
bric
ants
are
use
d in
the
pack
ing
equi
pmen
t/or
mac
hine
ry.
Prot
ect p
rodu
ct fr
om in
cide
ntal
con
tact
or
cont
amin
atio
n.
10
R
3-16
. C
hem
ical
s no
t app
rove
d fo
r us
e on
pro
duct
are
sto
red
and
segr
egat
ed a
way
from
pac
king
are
a.
Mai
ntai
n se
para
tion
to p
rote
ct p
rodu
ct fr
om a
ccid
enta
l exp
osur
e to
10
non-
appr
oved
mat
eria
ls.
3-17
. T
he p
lant
gro
unds
are
rea
sona
bly
free
of l
itte
r an
d de
bris
. Li
tter
and
deb
ris
hide
inse
cts
and
verm
in, a
llow
ing
them
acc
ess
to fa
cilit
y.
5
3-18
. The
pla
nt g
roun
ds a
re r
easo
nabl
y fr
ee o
f sta
ndin
g w
ater
. St
andi
ng w
ater
can
har
bor
inse
cts
and
harm
ful b
acte
ria.
5
3-19
. Out
side
gar
bage
rec
epta
cles
/dum
pste
rs a
re c
lose
d or
are
loca
ted
away
from
pac
king
faci
lity
The
se a
reas
can
hid
e ve
rmin
that
can
gai
n ac
cess
to fa
cilit
y.
5 en
tran
ces
and
the
area
aro
und
such
sit
es is
rea
sona
bly
clea
n.
3-20
. Pac
king
faci
litie
s ar
e en
clos
ed.
Enc
lose
d fa
cilit
ies
are
easi
er to
mai
ntai
n fo
r sa
nita
tion
and
pes
t inf
esta
tion
. 5
3-21
. The
pac
king
faci
lity
inte
rior
is c
lean
and
mai
ntai
ned
in a
n or
derl
y m
anne
r. Pr
oces
sing
are
as m
ust b
e ke
pt c
lean
and
unc
lutt
ered
to r
educ
e co
ntam
inat
ion
5
of c
lean
pro
duce
.
3-22
. Flo
or d
rain
s ap
pear
to b
e fr
ee o
f obs
truc
tion
s.
Dra
ins
mus
t not
poo
l any
wat
er in
side
faci
lity.
5
3-23
. Pip
es, d
ucts
, fan
s an
d ce
iling
s w
hich
are
ove
r fo
od h
andl
ing
oper
atio
ns a
re c
lean
. Pr
otec
t pro
duct
from
env
iron
men
tal c
onta
min
atio
n.
5
3-24
. Gla
ss m
ater
ials
abo
ve p
rodu
ct fl
ow z
ones
are
con
tain
ed in
cas
e of
bre
akag
e.
Gla
ss fr
om li
ght fi
xtur
es c
ould
con
tam
inat
e pr
oduc
t. 10
3-25
. Pos
sibl
e w
aste
wat
er s
pilla
ge is
pre
vent
ed fr
om c
onta
min
atin
g an
y fo
od h
andl
ing
area
by
barr
iers
, M
aint
ain
was
tew
ater
pip
es, d
rain
s, li
nes,
etc
. in
proc
essi
ng a
rea.
10
dr
ains
, or
a su
ffici
ent d
ista
nce.
3-26
. The
re is
a p
olic
y de
scri
bing
pro
cedu
res
whi
ch s
peci
fy h
andl
ing/
disp
osit
ion
of fi
nish
ed p
rodu
ct
Hav
e a
wri
tten
pla
n to
han
dle
cont
amin
ated
pro
duct
. 15
P
whi
ch is
ope
ned,
spi
lled,
or
com
es in
to c
onta
ct w
ith
the
floor
.
3-27
. Onl
y ne
w o
r sa
niti
zed
cont
aine
rs a
re u
sed
for
pack
ing
the
prod
uct.
Dir
ty c
onta
iner
s ca
n co
ntam
inat
e cl
ean
prod
uct.
10
D
3-28
. Pal
lets
and
con
tain
ers
are
clea
n an
d in
goo
d co
ndit
ion.
D
irty
con
tain
ers
can
cont
amin
ate
clea
n pr
oduc
t. 5
3-29
. Pac
king
con
tain
ers
are
prop
erly
sto
red
and
prot
ecte
d fr
om c
onta
min
atio
n D
irty
con
tain
ers
can
cont
amin
ate
clea
n pr
oduc
t. 10
(b
irds
, rod
ents
, and
oth
er p
ests
).
Pest
Con
trol
3-30
. Mea
sure
s ar
e ta
ken
to e
xclu
de a
nim
als
or p
ests
from
pac
king
and
sto
rage
faci
litie
s.
Pest
s an
d an
imal
s ca
n tr
ansp
ort c
onta
min
atio
n fr
om o
utsi
de in
to
10
D
st
orag
e fa
cilit
ies.
3-31
. The
re is
an
esta
blis
hed
pest
con
trol
pro
gram
for
the
faci
lity.
M
ust h
ave
a pl
an to
con
trol
pes
ts a
nd p
robl
em a
reas
in fa
cilit
y.
10
D
3-32
. Ser
vice
rep
orts
for
the
pest
con
trol
pro
gram
are
ava
ilabl
e fo
r re
view
. D
ocum
ents
dem
onst
rate
that
pro
blem
are
as a
re tr
eate
d to
con
trol
pes
ts.
5 R
3-33
. Int
erio
r w
alls
, floo
rs, a
nd c
eilin
gs a
re w
ell m
aint
aine
d an
d ar
e fr
ee o
f maj
or c
rack
s an
d cr
evic
es.
Sim
ple
build
ing
mai
nten
ance
will
red
uce
acce
ss b
y pe
sts.
5
Trac
eabi
lity
3-34
. Rec
ords
are
kep
t doc
umen
ting
the
sour
ce o
f inc
omin
g pr
oduc
t and
the
dest
inat
ion
of o
utgo
ing
Mus
t be
able
to s
how
sou
rce
of p
rodu
ct a
nd w
here
the
prod
uct w
as.
10
D
prod
uct w
hich
is u
niqu
ely
iden
tifie
d to
ena
ble
trac
eabi
lity.
in
itia
lly d
istr
ibut
ed
Hou
seP
acki
ngF
acili
ty:2
90t
otal
poi
nts
x0.
80=
pas
sing
sco
re
232
Circular 666 • Page 12
Issu
es f
or
Org
anic
Pro
du
cers
— H
ou
se P
ackin
g F
acil
ity
GA
Pa
udit
que
stio
n
Rec
omm
enda
tion
3-15
& 1
6 Fo
od-g
rade
che
mic
als,
suc
h as
lubr
ican
t, de
terg
ent,
and
sani
tize
rs o
r an
tim
icro
bial
age
nts,
mus
t als
o be
NO
P-ap
prov
ed
su
bsta
nces
list
ed in
7 C
.F.R
. § 2
05.6
00.
3-30
& 3
1 Pe
st c
ontr
ol a
ddre
ssed
in O
SP m
ust o
utlin
e m
etho
ds in
clud
ing
phys
ical
exc
lusi
on, t
raps
, and
per
mit
ted
appl
icat
ion
of
pe
stic
ide
wit
h ap
prop
riat
e m
onit
orin
g an
d do
cum
enta
tion
(7
C.F
.R. §
205.
206)
.
Part
4–
Sto
rage
and
Tra
nspo
rtat
ion
Pro
duct
, Con
tain
ers,
and
Pal
lets
Que
stio
ns
Rea
son
Poin
ts
DO
C
4-1.
T
he s
tora
ge fa
cilit
y is
cle
aned
and
mai
ntai
ned
in a
n or
derl
y m
anne
r. St
orag
e ar
eas,
tank
s, a
nd s
ilos
can
be s
ourc
es o
f con
tam
inat
ion
or h
arbo
r pe
sts.
5
4-2.
B
ulk
stor
age
faci
litie
s ar
e in
spec
ted
for
fore
ign
mat
eria
l pri
or to
use
and
rec
ords
Fa
cilit
ies
such
as
silo
s or
tank
s ar
e in
spec
ted
prio
r to
use
. 5
R
are
mai
ntai
ned.
4-3.
St
orag
e ro
oms,
bui
ldin
gs, a
nd/o
r fa
cilit
ies
are
mai
ntai
ned
and
suffi
cien
tly s
eale
d St
orag
e ar
eas,
tank
s, a
nd s
ilos
can
be s
ourc
es o
f con
tam
inat
ion
or h
arbo
r pe
sts.
10
or
isol
ated
to b
e pr
otec
ted
from
ext
erna
l con
tam
inat
ion.
4-4.
St
orag
e gr
ound
s ar
e re
ason
ably
free
of l
itte
r an
d de
bris
. G
roun
ds s
urro
undi
ng s
tora
ge a
reas
can
be
sour
ces
of c
onta
min
atio
n or
har
bor
pest
s.
5
4-5.
Fl
oors
in s
tora
ge a
reas
are
rea
sona
bly
free
of d
ebri
s.
Tras
h ca
n be
sou
rce
of c
onta
min
atio
n or
har
bor
pest
s.
5
4-6.
Po
ssib
le w
aste
wat
er s
pilla
ge is
pre
vent
ed fr
om c
onta
min
atin
g an
y fo
od h
andl
ing
Con
trol
was
tew
ater
flow
, whi
ch c
an b
e so
urce
of c
onta
min
atio
n or
har
bor
pest
s.
10
area
s by
bar
rier
s, d
rain
s, o
r a
suffi
cien
t dis
tanc
e.
4-7.
T
here
is a
pol
icy
desc
ribi
ng p
roce
dure
s w
hich
spe
cify
han
dlin
g/di
spos
itio
n of
M
ust h
ave
a pr
oced
ure
in p
lace
to d
eal w
ith
acci
dent
al e
xpos
ure
of fi
nal p
rodu
ct
15
P fin
ishe
d pr
oduc
t whi
ch is
ope
ned,
spi
lled,
or
com
es in
con
tact
wit
h th
e flo
or.
to c
onta
min
atio
n.
4-8.
Pa
ckin
g co
ntai
ners
are
pro
perl
y st
ored
and
suf
ficie
ntly
sea
led
to b
e pr
otec
ted
from
C
onta
min
atio
n ca
n oc
cur
at a
ny ti
me
if co
ntai
ners
are
left
unp
rote
cted
. 10
co
ntam
inat
ion
(bir
ds, r
oden
ts, p
ests
, and
oth
er c
onta
min
ants
).
4-9.
Pa
llets
, pal
let b
oxes
, tot
e ba
gs, p
orta
ble
bins
, etc
. are
cle
an, i
n go
od c
ondi
tion
C
onta
min
atio
n ca
n oc
cur
at a
ny ti
me
if co
ntai
ners
are
left
unp
rote
cted
. 5
and
do n
ot c
ontr
ibut
e fo
reig
n m
ater
ial t
o th
e pr
oduc
t.
4-10
. Pro
duct
sto
red
outs
ide
in to
tes,
truc
ks, b
ins,
oth
er c
onta
iner
s, o
r on
the
grou
nd
Con
tam
inat
ion
can
occu
r at
any
tim
e if
cont
aine
rs a
re le
ft u
npro
tect
ed.
10
in b
ulk
is c
over
ed a
nd p
rote
cted
from
con
tam
inat
ion.
4-11
. Non
-foo
d gr
ade
subs
tanc
es s
uch
as p
aint
s, lu
bric
ants
, pes
tici
des,
etc
., ar
e no
t N
on-f
ood
grad
e m
ater
ials
can
be
a so
urce
of c
onta
min
atio
n.
10
stor
ed in
clo
se p
roxi
mit
y to
the
prod
uct.
4-12
. Mec
hani
cal e
quip
men
t use
d du
ring
the
stor
age
proc
ess
is c
lean
and
mai
ntai
ned
Any
han
dlin
g eq
uipm
ent c
an b
ecom
e a
sour
ce o
f phy
sica
l or
mic
robi
al c
onta
min
atio
n.
5 D
to
pre
vent
con
tam
inat
ion
of th
e pr
oduc
t.
Pest
Con
trol
4-13
. Mea
sure
s ar
e ta
ken
to e
xclu
de a
nim
als
or p
ests
from
sto
rage
faci
litie
s.
Pest
s an
d an
imal
s ca
n be
a s
ourc
e of
and
can
tran
spor
t con
tam
inat
ion
from
out
side
into
10
D
stor
age
faci
litie
s.
4-14
. The
re is
an
esta
blis
hed
pest
con
trol
pro
gram
for
the
faci
lity.
A
pla
n is
ava
ilabl
e w
ith
met
hods
use
d to
con
trol
pes
ts in
the
faci
litie
s.
10
D
4-15
. Ser
vice
rep
orts
for
the
pest
con
trol
pro
gram
are
ava
ilabl
e fo
r re
view
. D
ocum
ents
dem
onst
rate
that
a p
lan
is b
eing
follo
wed
. 5
R
(con
tinu
ed o
n ne
xt p
age)
Circular 666 • Page 13
Part
4–
Sto
rage
and
Tra
nspo
rtat
ion
(Con
tinu
ed)
Pest
Con
trol
Que
stio
ns
Rea
son
Poin
ts
DO
C
4-16
. Int
erio
r w
alls
, floo
rs, a
nd c
eilin
gs a
re w
ell m
aint
aine
d an
d ar
e fr
ee o
f Si
mpl
e bu
ildin
g m
aint
enan
ce w
ill r
educ
e ac
cess
by
pest
s.
5 m
ajor
cra
cks
and
crev
ices
.
Ice
and
Ref
rige
rati
on4-
17. T
he w
ater
use
d fo
r co
olin
g/ic
e is
pot
able
. Po
tabl
e w
ater
has
bee
n tr
eate
d to
red
uce
cont
amin
atio
n.
15
R
4-18
. Man
ufac
turi
ng, s
tora
ge, a
nd tr
ansp
orta
tion
faci
litie
s us
ed in
mak
ing
and
Ic
e ca
n be
con
tam
inat
ed d
urin
g m
anuf
actu
ring
, sto
rage
, and
tran
spor
tati
on;
10
R
deliv
erin
g ic
e us
ed fo
r co
olin
g th
e pr
oduc
t hav
e be
en s
anit
ized
. th
ese
area
s m
ust b
e sa
niti
zed
on a
reg
ular
bas
is.
4-19
. Clim
ate
cont
rolle
d ro
oms
are
mon
itor
ed fo
r te
mpe
ratu
re a
nd lo
gs a
re m
aint
aine
d.
Mon
itor
ing
ensu
res
that
pro
per
tem
pera
ture
s ar
e m
aint
aine
d.
5 D
4-20
. The
rmom
eter
(s)
are
chec
ked
for
accu
racy
and
rec
ords
are
ava
ilabl
e fo
r re
view
. T
herm
omet
ers
mus
t be
accu
rate
to m
easu
re te
mpe
ratu
res
corr
ectly
. 5
D
R
ecor
ds o
f cal
ibra
tion
mus
t be
mai
ntai
ned.
4-21
. Ref
rige
rati
on s
yste
m c
onde
nsat
ion
does
not
com
e in
con
tact
wit
h pr
oduc
e.
Con
dens
atio
n ca
n be
a s
ourc
e of
con
tam
inat
ion.
10
4-22
. Ref
rige
rati
on e
quip
men
t (co
nden
sers
, fan
s, e
tc.)
is c
lean
ed o
n a
sche
dule
d ba
sis.
E
quip
men
t can
be
a so
urce
of c
onta
min
atio
n.
10
D
4-23
. Ice
d pr
oduc
t doe
s no
t dri
p on
pal
lets
of p
rodu
ce s
tore
d be
low
. M
elte
d ic
e ca
n be
a s
ourc
e of
con
tam
inat
ion.
10
Tran
spor
tati
on4-
24. P
rior
to th
e lo
adin
g pr
oces
s, c
onve
yanc
es a
re r
equi
red
to b
e cl
ean,
in g
ood
phys
ical
C
onve
yors
or
com
part
men
ts o
f veh
icle
s us
ed to
tran
spor
t pro
duce
can
be
a 10
P
cond
itio
n, a
nd fr
ee fr
om d
isag
reea
ble
odor
s an
d ob
viou
s di
rt/d
ebri
s.
sour
ce o
f con
tam
inat
ion.
4-25
. Pro
duce
item
s ar
e no
t loa
ded
wit
h po
tent
ially
con
tam
inat
ing
prod
ucts
. Pr
oduc
e ca
n be
con
tam
inat
ed b
y ot
her
prod
ucts
in th
e co
mpa
rtm
ent.
10
P
4-26
. Com
pany
has
a w
ritt
en p
olic
y fo
r tr
ansp
orte
rs a
nd c
onve
yanc
es to
mai
ntai
n a
Tran
spor
tati
on c
ompa
ny h
as a
n ob
ligat
ion
to o
pera
te a
ccor
ding
to
10
P sp
ecifi
ed te
mpe
ratu
re(s
) du
ring
tran
sit.
clie
nt s
peci
ficat
ions
.
4-27
. Con
veya
nces
are
load
ed to
min
imiz
e da
mag
e to
pro
duct
. Pr
oduc
e ca
n be
con
tam
inat
ed if
con
tain
ers
are
dam
aged
. 5
P
Wor
ker
Hea
lth
and
Pers
onal
Hyg
iene
4-28
. Em
ploy
ee fa
cilit
ies
(loc
ker
room
s, lu
nch
and
brea
k ar
eas,
etc
.) a
re c
lean
and
E
mpl
oyee
faci
litie
s ca
n be
a s
ourc
e of
con
tam
inat
ion
or h
arbo
r pe
sts.
10
lo
cate
d aw
ay fr
om s
tora
ge, s
hipp
ing,
and
rec
eivi
ng a
reas
.
4-29
. Whe
n th
ere
is a
wri
tten
pol
icy
rega
rdin
g th
e us
e of
hai
r/be
ard
nets
in th
e st
orag
e Po
licie
s to
red
uce
cont
amin
atio
n m
ust b
e m
onit
ored
and
enf
orce
d.
5 P
and
tran
spor
tati
on a
reas
, it i
s be
ing
follo
wed
by
all e
mpl
oyee
s an
d vi
sito
rs.
4-30
. Whe
n th
ere
is a
wri
tten
pol
icy
rega
rdin
g th
e w
eari
ng o
f jew
elry
in th
e st
orag
e Po
licie
s to
red
uce
cont
amin
atio
n m
ust b
e m
onit
ored
and
enf
orce
d.
5 P
and
tran
spor
tati
on a
reas
, it i
s be
ing
follo
wed
by
all e
mpl
oyee
s an
d vi
sito
rs.
Trac
eabi
lity
4-31
. Rec
ords
are
kep
t rec
ordi
ng th
e so
urce
of i
ncom
ing
prod
uct a
nd th
e de
stin
atio
n R
ecor
ds o
f all
inco
min
g an
d ou
tgoi
ng p
rodu
cts
allo
w fo
r tr
acki
ng w
hen
prod
ucts
10
D
of
out
goin
g pr
oduc
t whi
ch is
uni
quel
y id
enti
fied
to e
nabl
e tr
acea
bilit
y.
mus
t be
segr
egat
ed fo
r a
food
saf
ety
issu
e.
Stor
age
and
Tran
spor
tati
on:2
55t
otal
poi
nts
x0.
80=
pas
sing
sco
re
204
Circular 666 • Page 14
Issu
esf
orO
rgan
icP
rodu
cers
—S
tora
gea
ndT
rans
port
atio
nT
here
are
no
spec
ific
chal
leng
es fo
r or
gani
c pr
oduc
tion
in th
is s
ecti
on o
f the
GA
P au
dit b
ecau
se 7
C.F
.R. §
205
.206
spe
cifie
s m
etho
ds fo
r pe
st c
ontr
ol a
nd m
aint
enan
ce o
f sto
rage
are
as,
sani
tary
con
diti
ons
of c
onta
iner
s, a
nd th
e in
teri
or o
f bui
ldin
gs in
org
anic
ope
rati
ons.
Part
6–
Who
lesa
leD
istr
ibut
ion
Cen
ter/
Term
inal
War
ehou
ses
Rec
eivi
ngQ
uest
ions
R
easo
nPo
ints
D
OC
6-1.
A
ll co
mpa
nies
that
sup
ply
fres
h pr
oduc
e ar
e re
quir
ed to
hav
e pa
ssed
a th
ird-
part
y G
AP-
cert
ified
who
lesa
lers
mus
t onl
y ha
ndle
cer
tifie
d G
AP/
GH
P su
pplie
rs.
15
D
audi
t ver
ifica
tion
of G
AP
and/
or G
HP.
6-2.
U
pon
rece
ivin
g, c
onve
yanc
es a
re r
equi
red
to b
e cl
ean,
in g
ood
phys
ical
con
diti
on,
Con
veyo
rs o
r co
mpa
rtm
ents
of v
ehic
les
used
to tr
ansp
ort p
rodu
ce c
an b
e 10
P an
d fr
ee fr
om o
bvio
us o
bjec
tion
able
odo
rs, d
irt,
and/
or d
ebri
s at
tim
e of
unl
oadi
ng.
a so
urce
of c
onta
min
atio
n.
6-3.
C
ompa
ny d
oes
not a
ccep
t pro
duce
item
s th
at a
re lo
aded
wit
h or
are
not
pro
tect
ed
Que
stio
nabl
e pr
oduc
t mus
t not
be
acce
pted
and
can
be
a so
urce
10
P fr
om p
oten
tial
ly c
onta
min
atin
g pr
oduc
ts.
of
con
tam
inat
ion.
6-4.
R
efri
gera
ted
com
mod
itie
s ar
e m
onit
ored
for
tem
pera
ture
s at
tim
e of
rec
eivi
ng.
Tem
pera
ture
-abu
sed
prod
uct c
an b
e a
sour
ce o
f con
tam
inat
ion.
5
R
6-5.
T
he c
ompa
ny h
as a
wri
tten
pol
icy
rega
rdin
g th
e di
spos
itio
n of
pro
duct
whe
n Te
mpe
ratu
re-a
buse
d pr
oduc
t mus
t not
be
acce
pted
and
can
be
a so
urce
5
P
tem
pera
ture
s ar
e no
t wit
hin
the
com
pany
’s gu
idel
ines
at t
ime
of r
ecei
ving
.
of c
onta
min
atio
n.
Stor
age
Faci
lity/
Tem
pera
ture
Con
trol
6-6.
T
he fa
cilit
y is
cle
an a
nd m
aint
aine
d in
an
orde
rly
man
ner.
Unc
lean
are
as c
an b
e a
sour
ce o
f con
tam
inat
ion.
5
6-7.
R
efri
gera
ted
room
s ar
e m
onit
ored
for
tem
pera
ture
and
logs
are
mai
ntai
ned.
M
onit
orin
g en
sure
s th
at p
rope
r te
mpe
ratu
res
are
mai
ntai
ned.
5
D
6-8.
T
herm
omet
er(s
) ar
e ch
ecke
d fo
r ac
cura
cy a
nd r
ecor
ds a
re a
vaila
ble.
T
herm
omet
ers
mus
t be
accu
rate
to m
easu
re te
mpe
ratu
res
corr
ectly
. 5
D
Rec
ords
of c
alib
rati
on m
ust b
e m
aint
aine
d.
6-9.
R
efri
gera
tion
sys
tem
con
dens
atio
n do
es n
ot c
ome
in c
onta
ct w
ith
prod
uce.
C
onde
nsat
ion
can
be a
sou
rce
of c
onta
min
atio
n.
10
6-10
. Ref
rige
rati
on e
quip
men
t (co
nden
sers
, fan
s, e
tc.)
is c
lean
ed o
n a
sche
dule
d ba
sis.
E
quip
men
t can
be
a so
urce
of c
onta
min
atio
n.
10
D
6-11
. Ice
d pr
oduc
t doe
s no
t dri
p on
pal
lets
of p
rodu
ce s
tore
d be
low
. M
elte
d ic
e ca
n be
a s
ourc
e of
con
tam
inat
ion.
10
6-12
. The
wat
er u
sed
for
cool
ing/
ice
is p
otab
le.
Pota
ble
wat
er h
as b
een
trea
ted
to r
educ
e co
ntam
inat
ion.
10
R
6-13
. Man
ufac
turi
ng, s
tora
ge, a
nd tr
ansp
orta
tion
faci
litie
s us
ed in
mak
ing
and
deliv
erin
g Ic
e ca
n be
con
tam
inat
ed d
urin
g m
anuf
actu
ring
, sto
rage
, and
tran
spor
tati
on;
10
D
ic
e us
ed fo
r co
olin
g th
e pr
oduc
t are
san
itiz
ed o
n a
sche
dule
d ba
sis.
thes
e ar
eas
mus
t be
sani
tize
d on
a r
egul
ar b
asis
.
6-14
. The
re is
a p
olic
y de
scri
bing
pro
cedu
res
whi
ch s
peci
fy h
andl
ing/
disp
osit
ion
of
Prod
uct e
xpos
ed to
the
floor
can
be
cont
amin
ated
and
mus
t be
reco
ndit
ione
d
15
P
finis
hed
prod
uct w
hich
is o
pene
d, s
pille
d, o
r co
mes
into
con
tact
wit
h th
e flo
or.
or
dis
pose
d in
gar
bage
.
6-15
. Pro
duct
flow
zon
es a
re p
rote
cted
from
sou
rces
of c
onta
min
atio
n.
Prod
uct m
ust fl
ow fr
om a
reas
of d
irty
to c
lean
wit
h re
stri
cted
acc
ess
for
10
cros
s co
ntam
inat
ion.
6-16
. Gla
ss m
ater
ials
abo
ve p
rodu
ct fl
ow z
ones
are
con
tain
ed in
cas
e of
bre
akag
e.
Gla
ss c
an b
e a
phys
ical
haz
ard
risk
that
can
be
redu
ced
wit
h pr
oper
fixt
ures
. 10
6-17
. The
gro
unds
are
rea
sona
bly
free
of l
itte
r an
d de
bris
. Li
tter
and
deb
ris
can
be a
sou
rce
of c
onta
min
atio
n th
at c
an e
nter
the
faci
lity.
5
6-18
. The
gro
unds
are
rea
sona
bly
free
of s
tand
ing
wat
er.
Stan
ding
wat
er c
an b
e a
sour
ce o
f con
tam
inat
ion
that
can
ent
er th
e fa
cilit
y.
5
6-19
. Out
side
gar
bage
rec
epta
cles
/dum
pste
rs a
re c
lose
d or
are
loca
ted
away
from
faci
lity
The
se a
reas
can
be
a so
urce
of c
onta
min
atio
n th
at c
an e
nter
the
faci
lity.
5
entr
ance
s an
d th
e ar
ea a
roun
d su
ch s
ites
is r
easo
nabl
y cl
ean.
6-20
. The
faci
lity
is e
nclo
sed.
Fa
cilit
y m
ust b
e ab
le to
be
clos
ed o
ff fr
om th
e ou
tsid
e.
5
6-21
. Flo
or d
rain
s ap
pear
to b
e fr
ee o
f obs
truc
tion
s.
Wat
er fr
om d
rain
s ca
n ba
ck u
p in
to fa
cilit
y.
5
6-22
. Pip
es, d
ucts
, fan
s, a
nd c
eilin
gs in
the
faci
lity
are
reas
onab
ly c
lean
. C
an b
e a
sour
ce o
f con
tam
inat
ion
and
mus
t be
clea
ned
and
mai
ntai
ned
on
5
a
regu
lar
basi
s.
6-23
. Pos
sibl
e w
aste
wat
er s
pilla
ge is
pre
vent
ed fr
om c
onta
min
atin
g an
y fo
od s
tora
ge o
r W
aste
wat
er c
an b
e a
sour
ce o
f con
tam
inat
ion
and
mus
t be
prop
erly
con
tain
ed.
10
hand
ling
area
by
barr
iers
, dra
ins,
or
a su
ffici
ent d
ista
nce.
6-24
. Non
-foo
d gr
ade
subs
tanc
es s
uch
as p
aint
s, lu
bric
ants
, pes
tici
des,
etc
., ar
e no
t sto
red
in
Non
-foo
d-gr
ade
mat
eria
ls c
an b
e a
sour
ce o
f con
tam
inat
ion
and
mus
t be
10
clos
e pr
oxim
ity
to th
e pr
oduc
t.
prop
erly
sto
red.
(con
tinu
ed o
n ne
xt p
age)
Circular 666 • Page 15
Part
6–
Who
lesa
leD
istr
ibut
ion
Cen
ter/
Term
inal
War
ehou
ses
(Con
tinu
ed)
Pest
Con
trol
Que
stio
ns
Rea
son
Poin
ts
DO
C
6-25
. Mea
sure
s ar
e ta
ken
to e
xclu
de a
nim
als
or p
ests
from
the
faci
lity.
Pe
sts
and
anim
als
can
be a
sou
rce
of c
onta
min
atio
n an
d ca
n tr
ansp
ort
10
D
co
ntam
inan
ts fr
om o
utsi
de in
to s
tora
ge fa
cilit
ies.
6-26
. The
re is
an
esta
blis
hed
pest
con
trol
pro
gram
for
the
faci
lity.
M
ust h
ave
a pl
an in
pla
ce to
con
trol
pes
ts in
the
faci
litie
s.
10
D
6-27
. Ser
vice
rep
orts
for
the
pest
con
trol
pro
gram
are
ava
ilabl
e fo
r re
view
. D
ocum
ents
dem
onst
rate
that
a p
lan
is b
eing
follo
wed
. 5
R
6-28
. Int
erio
r w
alls
, floo
rs, a
nd c
eilin
gs a
re w
ell-
mai
ntai
ned
and
free
of m
ajor
Si
mpl
e bu
ildin
g m
aint
enan
ce w
ill r
educ
e ac
cess
by
pest
s.
5 cr
acks
and
cre
vice
s.
Rep
acki
ng/R
econ
diti
onin
g6-
29. D
oes
the
faci
lity
repa
ck a
nd/o
r re
cond
itio
n pr
oduc
t?
Yes/
No
Ift
hea
nsw
ert
oqu
esti
on6
-29
isY
ES,
ans
wer
que
stio
ns6
-30
thro
ugh
6-41
.If
the
answ
eris
NO
,the
nqu
esti
ons
6-29
thr
ough
6-4
1ar
ean
swer
edN
/A.
6-30
. Rep
acki
ng/r
econ
diti
onin
g pr
oces
ses
are
confi
ned
to a
n es
tabl
ishe
d lo
cati
on
Rec
ondi
tion
ed p
rodu
ct c
an b
e a
sour
ce o
f con
tam
inat
ion
and
coul
d be
5
P in
the
faci
lity.
co
nfus
ed w
ith
prim
e pr
oduc
t.
6-31
. Foo
d co
ntac
t sur
face
s ar
e in
goo
d co
ndit
ion;
cle
aned
and
/or
sani
tize
d pr
ior
to
Doc
umen
tati
on o
f foo
d co
ntac
t sur
face
s in
goo
d co
ndit
ion
and
sani
tati
on
15
D
use
and
clea
ning
logs
are
mai
ntai
ned.
pr
oced
ures
follo
wed
.
6-32
. Sou
rce
wat
er u
sed
in th
e re
pack
ing
oper
atio
n is
pot
able
. Po
tabl
e w
ater
has
bee
n tr
eate
d to
red
uce
cont
amin
atio
n.
15
R
6-33
. Pro
cess
ing
wat
er is
suf
ficie
ntly
trea
ted
to r
educ
e m
icro
bial
con
tam
inat
ion
Proc
essi
ng w
ater
can
be
a so
urce
of c
onta
min
atio
n. T
reat
wit
h pr
oper
10
D
of
the
prod
uct.
anti
mic
robi
al a
gent
s at
saf
e an
d le
gal l
evel
s.
6-34
. Wat
er tr
eatm
ent (
stre
ngth
leve
ls a
nd p
H)
and
expo
sure
tim
e ar
e m
onit
ored
Pr
oper
san
itat
ion
is e
ssen
tial
to h
ave
a cl
ean
proc
essi
ng a
rea.
10
D
an
d ar
e ap
prop
riat
e fo
r pr
oduc
t.
6-35
. If a
pplic
able
, the
tem
pera
ture
of p
roce
ssin
g w
ater
use
d in
dum
p ta
nks,
flum
es,
Wat
er tr
eatm
ent a
ntim
icro
bial
con
cent
rati
on m
ust m
eet m
inim
um a
nd
10
D
etc.
, is
mon
itor
ed a
nd is
kep
t at t
empe
ratu
res
appr
opri
ate
for
the
com
mod
ity.
m
axim
um le
vels
and
aci
dity
to b
e ef
fect
ive.
6-36
. Any
ice
used
for
cool
ing
prod
uce
is m
anuf
actu
red,
tran
spor
ted,
and
sto
red
unde
r Pr
oper
san
itat
ion
is e
ssen
tial
to h
ave
a cl
ean
proc
essi
ng a
rea.
10
R
sa
nita
ry c
ondi
tion
s.
6-37
. Wat
er u
sed
for
chill
ing
and/
or to
mak
e ic
e is
pot
able
. Po
tabl
e w
ater
has
bee
n tr
eate
d to
red
uce
cont
amin
atio
n.
15
R
6-38
. Onl
y fo
od-g
rade
app
rove
d an
d la
bele
d lu
bric
ants
are
use
d in
the
repa
ckin
g Pr
oduc
t mus
t be
prot
ecte
d fr
om a
ccid
enta
l con
tact
or
cont
amin
atio
n.
10
D
equi
pmen
t/m
achi
nery
.
6-39
. Onl
y ne
w o
r sa
niti
zed
cont
aine
rs a
re u
sed
for
prod
uct r
epac
king
. M
aint
ain
sepa
rati
on to
pro
tect
pro
duct
from
acc
iden
tal e
xpos
ure
to
10
P
non-
appr
oved
mat
eria
ls.
6-40
. Pal
lets
and
oth
er c
onta
iner
s ar
e cl
ean
and
in g
ood
cond
itio
n.
Con
tam
inat
ion
can
occu
r at
any
tim
e if
cont
aine
rs a
re le
ft u
npro
tect
ed.
5
6-41
. Pac
king
con
tain
ers
are
prop
erly
sto
red
and
prot
ecte
d fr
om c
onta
min
atio
n
Con
tam
inat
ion
can
occu
r at
any
tim
e if
cont
aine
rs a
re le
ft u
npro
tect
ed.
10
(bir
ds, r
oden
ts, o
ther
pes
t, et
c.).
Wor
ker
Hea
lth
and
Pers
onal
Hyg
iene
6-42
. Em
ploy
ee fa
cilit
ies
(loc
ker
room
s, lu
nch
and
brea
k ar
eas,
etc
.) a
re c
lean
and
E
mpl
oyee
faci
litie
s ca
n be
a s
ourc
e of
con
tam
inat
ion
or h
arbo
r pe
sts.
10
lo
cate
d aw
ay fr
om r
epac
k an
d st
orag
e ar
ea.
6-43
. Whe
n th
ere
is a
wri
tten
pol
icy
rega
rdin
g th
e us
e of
hai
r ne
ts/b
eard
net
s in
the
faci
lity,
Po
licie
s to
red
uce
cont
amin
atio
n m
ust b
e m
onit
ored
and
enf
orce
d.
5 P
it is
bei
ng fo
llow
ed b
y al
l em
ploy
ees
and
visi
tors
.
6-44
. Whe
n th
ere
is a
wri
tten
pol
icy
rega
rdin
g th
e w
eari
ng o
f jew
elry
in th
e fa
cilit
y, it
Po
licie
s to
red
uce
cont
amin
atio
n m
ust b
e m
onit
ored
and
enf
orce
d.
5 P
is b
eing
follo
wed
by
all e
mpl
oyee
s an
d vi
sito
rs.
(con
tinu
ed o
n ne
xt p
age)
Circular 666 • Page 16
Part
6–
Who
lesa
leD
istr
ibut
ion
Cen
ter/
Term
inal
War
ehou
ses
(Con
tinu
ed)
Ship
ping
/Tra
nspo
rtat
ion
Que
stio
ns
Rea
son
Poin
ts
DO
C
6-45
. Pri
or to
the
load
ing
proc
ess,
con
veya
nces
are
req
uire
d to
be
clea
n, in
goo
d C
onve
yors
or
com
part
men
ts o
f veh
icle
s us
ed to
tran
spor
t pro
duce
can
10
P
phys
ical
con
diti
on, f
ree
from
dis
agre
eabl
e od
ors,
from
obv
ious
dir
t/de
bris
. be
a s
ourc
e of
con
tam
inat
ion.
6-46
. Pro
duce
item
s ar
e no
t loa
ded
wit
h po
tent
ially
con
tam
inat
ing
prod
ucts
. Fi
nal c
onsu
mer
pro
duct
mus
t be
ship
ped
sepa
rate
ly.
10
P
6-47
. Com
pany
has
a w
ritt
en p
olic
y fo
r tr
ansp
orte
rs a
nd c
onve
yanc
es to
mai
ntai
n a
spec
ified
Po
licie
s to
red
uce
cont
amin
atio
n m
ust b
e m
onit
ored
and
enf
orce
d.
10
P te
mpe
ratu
re(s
) ra
nge
duri
ng tr
ansi
t.
Trac
eabi
lity
6-48
. Rec
ords
are
kep
t rec
ordi
ng th
e so
urce
of i
ncom
ing
prod
uct a
nd th
e de
stin
atio
n of
out
goin
g U
se a
nd m
aint
ain
docu
men
tati
on fo
r ef
fect
ive
trac
e ba
ck s
yste
m.
10
D
prod
uct w
hich
is u
niqu
ely
iden
tifie
d to
ena
ble
trac
eabi
lity.
Who
lesa
leD
istr
ibut
ion
Cen
ter/
Term
inal
War
ehou
ses:
410
tot
alp
oint
sx
0.80
=p
assi
ngs
core
32
8
Issu
esf
orO
rgan
icP
rodu
cers
—W
hole
sale
Dis
trib
utio
nC
ente
r/Te
rmin
alW
areh
ouse
sT
here
are
no
spec
ific
chal
leng
es fo
r or
gani
c pr
oduc
tion
in th
is s
ecti
on o
f the
GA
P au
dit.
How
ever
, foo
d-gr
ade
chem
ical
s su
ch a
s an
tim
icro
bial
age
nts
mus
t als
o be
NO
P ap
prov
ed s
ubst
ance
s lis
ted
in 7
C.F
.R.
§ 20
5.60
0. O
pera
tion
s w
ith
both
con
vent
iona
l and
org
anic
pro
duct
ion
mus
t mai
ntai
n se
para
te s
tora
ge a
reas
for
chem
ical
s us
ed in
ord
er to
mit
igat
e un
inte
nded
app
licat
ion
of p
rohi
bite
d su
bsta
nces
.
Part
7–
Pre
vent
ive
Food
Def
ense
Pro
cedu
res
Secu
reE
mpl
oyee
/Vis
itor
Pro
cedu
res
7-1.
T
he c
ompa
ny h
as a
doc
umen
ted
food
def
ense
pla
n an
d a
pers
on h
as
Dem
onst
rate
s th
at a
pro
gram
is in
pla
ce a
t fac
ility
. 5
D
been
des
igna
ted
to o
vers
ee it
.
N
ame:
___
____
____
____
____
____
____
____
__
7-2.
Fo
od d
efen
se tr
aini
ng h
as b
een
prov
ided
to a
ll em
ploy
ees.
D
emon
stra
tes
com
pany
and
em
ploy
ee c
omm
itm
ent t
o pr
ogra
m.
5 D
7-3.
E
mpl
oyee
s ar
e aw
are
of w
hom
in m
anag
emen
t the
y sh
ould
con
tact
abo
ut p
oten
tial
E
mpl
oyee
s m
ust k
now
bef
oreh
and
to w
hom
they
sho
uld
repo
rt p
oten
tial
bre
ache
s.
5 se
curi
ty p
robl
ems/
issu
es.
in s
ecur
ity
N
ame
of m
anag
emen
t rep
rese
ntat
ive:
7-4.
V
isit
ors
are
requ
ired
to c
heck
in (
show
ing
proo
f of i
dent
ity)
and
out
whe
n en
teri
ng/
Vis
itor
s to
faci
lity
have
the
pote
ntia
l to
brea
ch s
ecur
ity
mea
sure
s.
5 D
le
avin
g th
e fa
cilit
y.
7-5.
T
he p
urpo
se o
f vis
itat
ion
to s
ite
is v
erifi
ed b
efor
e ad
mit
tanc
e to
the
faci
lity.
V
isit
ors’
purp
ose
for
visi
ting
mus
t be
know
n pr
ior
to a
rriv
al.
5 D
7-6.
V
isit
ors
are
proh
ibit
ed fr
om th
e pa
ckin
g/st
orag
e ar
eas
unle
ss a
ccom
pani
ed b
y an
em
ploy
ee.
Vis
itor
s m
ust b
e ac
com
pani
ed th
roug
hout
thei
r vi
sit,
espe
cial
ly in
fini
shed
pro
duct
are
as.
5 D
7-7.
I
ncom
ing
and
outg
oing
em
ploy
ee a
nd v
isit
or v
ehic
les
to a
nd fr
om th
e si
te a
re s
ubje
ct
Em
ploy
ees
and
visi
tors
hav
e th
e po
tent
ial t
o br
each
sec
urit
y m
easu
res.
5
D
to in
spec
tion
.
7-8.
Pa
rked
veh
icle
s be
long
ing
to e
mpl
oyee
s an
d vi
sito
rs d
ispl
ay a
dec
al o
r pl
acar
d is
sued
Id
enti
fy v
ehic
les
of b
oth
empl
oyee
s an
d vi
sito
rs.
5 by
the
faci
lity.
7-9.
St
aff i
s pr
ohib
ited
from
bri
ngin
g pe
rson
al it
ems
into
the
hand
ling
or s
tora
ge a
reas
. Pe
rson
al it
ems
can
beco
me
sour
ce o
f con
tam
inat
ion
or s
abot
age.
5
D
7-10
. St
aff a
cces
s in
faci
lity
is li
mit
ed to
the
area
of t
heir
job
func
tion
and
unr
estr
icte
d ar
eas.
Li
mit
sta
ff m
ovem
ent t
o w
ork
and
com
mon
are
as.
5 D
7-11
. Man
agem
ent i
s aw
are
of w
hich
em
ploy
ee s
houl
d be
on
the
prem
ises
and
the
empl
oyee
’s E
mpl
oyee
s ar
e on
pre
mis
es a
nd a
t the
ir a
ssig
ned
area
s du
ring
thei
r w
ork
shift
. 5
D
assi
gned
are
a.
7-12
. A s
yste
m o
f pos
itiv
e id
enti
ficat
ion
of e
mpl
oyee
s ha
s be
en e
stab
lishe
d an
d is
enf
orce
d.
Polic
ies
for
secu
rity
mus
t be
mon
itor
ed a
nd e
nfor
ced.
5
7-13
. Uni
form
s, n
ame
tags
, or
iden
tific
atio
n ba
dges
are
col
lect
ed fr
om e
mpl
oyee
s pr
ior
to th
e Te
rmin
ated
em
ploy
ees
have
the
pote
ntia
l to
brea
ch s
ecur
ity
mea
sure
s.
5 D
te
rmin
atio
n of
em
ploy
men
t.
(con
tinu
ed o
n ne
xt p
age)
Circular 666 • Page 17
Part
7–
Pre
vent
ive
Food
Def
ense
Pro
cedu
res
(Con
tinu
ed)
Secu
reE
mpl
oyee
/Vis
itor
Pro
cedu
res
Que
stio
ns
Rea
son
Poin
ts
DO
C
7-14
. The
mai
lroo
m is
loca
ted
away
from
the
pack
ing/
stor
age
faci
litie
s.
Mai
led
item
s ca
n be
a s
ourc
e of
con
tam
inat
ion
or s
abot
age.
5
7-15
. Com
pute
r ac
cess
is r
estr
icte
d to
spe
cific
per
sonn
el.
Com
pute
rs a
nd n
etw
orks
can
be
sabo
tage
d.
5 D
7-16
. A s
yste
m o
f tra
ceab
ility
of c
ompu
ter
tran
sact
ions
has
bee
n es
tabl
ishe
d.
Com
pute
rs a
nd n
etw
orks
can
be
sabo
tage
d.
5
7-17
. A m
inim
um le
vel o
f bac
kgro
und
chec
ks h
as b
een
esta
blis
hed
for
all e
mpl
oyee
s.
Bac
kgro
und
chec
ks o
ffer
dat
a th
at e
mpl
oyee
s do
not
ope
nly
disc
lose
. 5
D
7-18
. Rou
tine
sec
urit
y ch
ecks
of t
he p
rem
ises
are
per
form
ed fo
r si
gns
of ta
mpe
ring
cri
min
al o
r Fa
cilit
y m
ust b
e ro
utin
ely
chec
ked
for
brea
ches
in s
ecur
ity.
5
D
terr
oris
t act
ion.
7-19
. Per
imet
er o
f fac
ility
is s
ecur
ed b
y fe
ncin
g or
oth
er d
eter
rent
. A
per
imet
er fe
nce
offe
rs a
min
imal
leve
l of s
ecur
ity.
5
7-20
. Che
cklis
ts a
re u
sed
to v
erify
the
secu
rity
of d
oors
, win
dow
s, a
nd o
ther
poi
nts
of e
ntry
. C
heck
lists
are
eas
y to
use
and
ser
ve a
s do
cum
enta
tion
. 5
D
7-21
. A s
yste
m is
in p
lace
to a
ccou
nt fo
r al
l key
s to
the
esta
blis
hmen
t. K
eys
to fa
cilit
ies,
equ
ipm
ent,
etc.
mus
t be
iden
tifie
d an
d si
gned
out
by
desi
gnat
ed
5 D
e
mpl
oyee
s on
ly.
7-22
. The
faci
lity
has
an e
mer
genc
y lig
htin
g sy
stem
. Li
ghti
ng is
cri
tica
l for
exi
t dur
ing
emer
genc
y.
5
7-23
. The
faci
lity
is e
nclo
sed.
E
nclo
sed
faci
lity
is e
asie
r to
sec
ure.
5
7-24
. Sto
rage
or
vehi
cles
/con
tain
ers/
trai
lers
/rai
lcar
s th
at a
re n
ot b
eing
use
d ar
e ke
pt lo
cked
. U
nuse
d st
orag
e co
ntai
ners
or
vehi
cles
can
be
a so
urce
of c
onta
min
atio
n or
sab
otag
e.
5
7-25
. Del
iver
y sc
hedu
les
have
bee
n es
tabl
ishe
d.
Follo
w e
stab
lishe
d de
liver
y sc
hedu
les.
5
7-26
. The
off
-loa
ding
of i
ncom
ing
mat
eria
ls is
sup
ervi
sed.
Su
perv
ise
mat
eria
l del
iver
ies.
5
7-27
. The
org
aniz
atio
n ha
s an
est
ablis
hed
polic
y fo
r re
ject
ing
deliv
erie
s.
Rej
ecte
d de
liver
ies
follo
w p
olic
y pr
oced
ures
. 5
D
7-28
. Una
utho
rize
d de
liver
ies
are
not a
ccep
ted.
D
eliv
erie
s ha
ve th
e po
tent
ial t
o br
each
sec
urit
y.
5 D
7-29
. The
com
pany
doe
s no
t acc
ept r
etur
ned
(em
pty)
con
tain
ers
for
pack
ing
of p
rodu
ct u
nles
s R
ecyc
led
or r
etur
ned
cont
aine
rs h
ave
the
pote
ntia
l for
con
tam
inat
ion
or s
abot
age.
5
D
they
are
san
itiz
ed c
onta
iner
s in
tend
ed fo
r re
use.
7-30
. The
faci
lity
has
a pr
ogra
m in
pla
ce to
insp
ect p
rodu
ct r
etur
ned
to th
e fa
cilit
y fo
r ta
mpe
ring
. R
etur
ned
prod
ucts
hav
e th
e po
tent
ial f
or c
onta
min
atio
n or
sab
otag
e.
5 D
7-31
. The
com
pany
has
iden
tifie
d th
e in
divi
dual
(s),
wit
h at
leas
t one
bac
kup,
who
are
res
pons
ible
M
ust b
e ab
le to
trac
k pr
oduc
e fr
om fi
eld
to in
itia
l dis
trib
utio
n w
ith
a re
spon
sibl
e pe
rson
. 5
D
for
reca
lling
the
prod
uct.
7-32
. The
ope
rati
on h
as p
erfo
rmed
a “
moc
k re
call”
that
was
pro
ven
to b
e ef
fect
ive.
M
ust s
how
that
com
pany
is a
ble
to c
ontr
ol p
rodu
ct.
5 D
7-33
. Pro
duct
impo
rted
from
out
side
the
Uni
ted
Stat
es is
seg
rega
ted
from
dom
esti
c pr
oduc
t. Im
port
ed p
rodu
cts
have
the
pote
ntia
l for
con
tam
inat
ion
or s
abot
age.
5
D
7-34
. Alle
rgen
s ha
ndle
d by
the
faci
lity
are
segr
egat
ed fr
om p
rodu
cts
to a
void
cro
ss c
onta
min
atio
n.
Alle
rgen
ic p
rodu
cts
have
the
pote
ntia
l for
con
tam
inat
ion
or s
abot
age.
5
D
7-35
. Flo
or p
lans
, pro
duct
flow
pla
ns, a
nd/o
r se
greg
atio
n ch
arts
are
in a
sec
ure
loca
tion
. Fa
cilit
y pl
ans
wit
h pr
oduc
t flow
are
cri
tica
l to
have
in e
mer
genc
y si
tuat
ions
. 5
D
7-36
. The
org
aniz
atio
n ha
s re
gist
ered
wit
h th
e FD
A a
nd h
as b
een
issu
ed a
reg
istr
atio
n nu
mbe
r Fa
rms
are
exem
pt fr
om F
ood
Faci
lity
Reg
istr
atio
n un
less
they
als
o pe
rfor
m a
ctiv
itie
s
5 D
(d
o no
t rec
ord
the
num
ber
on c
heck
list)
.
suc
h as
man
ufac
turi
ng a
nd p
roce
ssin
g fo
ods.
Pre
vent
ive
Food
Def
ense
Pro
cedu
res:
180
tot
alp
oint
sx
0.80
=p
assi
ngs
core
144
Circular 666 • Page 18
Issues for Organic Producers — Preventive Food Defense ProceduresThere are no specific challenges for organic produc-tion in this section of the GAP audit. Farms are exempt from Food Facility Registration unless they also perform activities that require registration, such as manufactur-ing and processing foods (http://www.fda.gov/Food/FoodDefense/Bioterrorism/FoodFacilityRegistration/ucm081610.htm).
CONCLUSIONSOrganic producers should use their Organic System Plan (OSP) as a dynamic management tool specific to their operation. Organic producers are accustomed to recordkeeping and monitoring to maintain an organic system to produce crops and livestock within very spe-cific National Organic Program standards. Good Ag-ricultural Practices (GAPs) are utilized in a food safety plan that is specific to the farm operation and should be used as a means to address food safety issues in food production that can also be easily applied to organic op-erations. As with any agricultural operation, many GAP practices are followed but lack a written policy, plan, or recordkeeping.
Reviewing the seven-part USDA GAP audit with regulations and reasoning behind each audit point to increase understanding allows for easier adaptation and implementation of GAPs into a farming operation. Al-though some procedures and practices seem redundant, it is necessary to ensure compliance with either GAP or NOP requirements. Each program plan (NOP or GAP), including documentation, must be maintained separate-ly for each certifying agency. There are many resources available both in print and online to help agricultural producers fully utilize GAPs within their operation.
REFERENCESCouncil for Agricultural Science and Technology
(CAST). 2009. Food safety and fresh produce: An update [CAST Commentary QTA2009-1, Online]. Retrieved December 2011 from http://www.cast- science.org/publications/?food_safety_and_fresh_ produce_an_update&show=product&productID=2946
Davis, J.G., and P. Kendall. 2005. Preventing E. coli from garden to plate [Publication no. 9.369, Online]. Retrieved January 18, 2012, from http://www.ext.colostate.edu/pubs/foodnut/09369.html
Food and Drug Administration (FDA). 2001. Patulin in apple juice, apple juice concentrates and apple juice products [Online]. Available from http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ NaturalToxins/ucm212520.htm
Food and Drug Administration (FDA). 2008. Guidance for industry: Guide to minimize microbial food safety hazards for fresh-cut fruits and vegetables [Online]. Retrieved December 2011 from http://www.fda.gov/food/guidancecomplianceregulatoryinformation/ guidancedocuments/produceandplanproducts/ucm064458.htm
Food and Drug Administration (FDA). 2009. FDA food code 2009: Specifications for receiving, 3-202.11 tem-perature [Online]. Retrieved January 18, 2012, from http://www.fda.gov/Food/FoodSafety/RetailFood Protection/FoodCode/FoodCode2009/ ucm186451.htm
Katsuyama, A.M. 1993. Principles of food processing sanitation, 2nd ed. Washington, D.C.: The Food Processing Institute.
Koopmans, M., and E. Duizer. 2004. Foodborne vi-ruses: An emerging problem. International Journal of Food Microbiology, 90, 23–41.
Lehtola, C.J., C.M. Brown, and W.J. Becker. 2007. Field sanitation — OSHA standard 1928.110 [Publi-cation #ABE132, Online]. Retrieved December 2011 from http://edis.ifas.ufl.edu/oa120
National Organic Program, 7 C.F.R. § 205. 2000. National Sustainable Agriculture Information Service.
2011. Organic farming [Online]. Retrieved December 2011 from https://attra.ncat.org/organic.html
Occupational Safety and Health Standards for Agricul-ture, 29 C.F.R. § 1928. 2011.
RTI International. 2009. Fresh produce risk ranking tool summary: Identification of priority pathogen-commodity combinations for quantitative microbial risk assessment [RTI Number 0211460.001, Online]. Available from http://foodrisk.org/default/assets/File/Produce_RRT_report_RTI.pdf
Schneider, K.R., R. Goodrich-Schneider, and D.L. Archer. 2010. Food safety on the farm: Good agricul-tural practices and good handling practices—Water [Publication #FSHN06-02, Online]. Retrieved December 2011 from http://edis.ifas.ufl.edu/fs136
Simonne, A., and D. Treadwell. 2008. Minimizing food safety hazards for organic growers [Publication #FCS8872, Online]. Retrieved December 2011 from http://edis.ifas.ufl.edu/fy1062
Circular 666 • Page 19
Suslow, T. 2002. Postharvest handling for organic crops [Publication 7254, Online]. Available from http://anrcatalog.ucdavis.edu/pdf/7254.pdf
U.S. Department of Agriculture. 2012. USDA good agricultural practices good handling practices audit veri-fication checklist [Online]. Available from http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5091326
U.S. Department of Agriculture Food Safety Inspection Service (FSIS). 2010. Safe food handling: Molds on food: Are they dangerous? [Online]. Retrieved January 18, 2012, from http://www.fsis.usda.gov/FactSheets/Molds_On_Food/
U.S. Department of Agriculture Food Safety Inspec-tion Service (FSIS). 2011. Foodborne illness & disease: Parasites and foodborne illness [Online]. Retrieved January 18, 2012, from http://www.fsis.usda.gov/ Factsheets/Parasites_and_Foodborne_Illness/ index.asp
OTHER GAP RESOURCESUnited Fresh—Produce GAPs Harmonization
Initiative http://www.unitedfresh.org/newsviews/ gap_harmonization
GLOBALG.A.P.http://www.globalgap.org/cms/front_content.
php?idcat=9
APPENDIX A: List of GAP Forms Available Online
CornellGAPsfarmandpackinghouse recordkeepingsheetshttp://www.gaps.cornell.edu/rks.html
Worker training log Field sanitation unit service log Processing packing line water log Water treatment log Pest/rodent control log Cooler temperature log with calibration note Truck checklist log Illness/injury reporting log First aid kit monitoring log Manure application log Surface water testing log Mock traceback log Visitor log
NMSUGAPsrecordkeepingformsandsignshttp://aces.nmsu.edu/ces/foodtech/gap-nm.html Forms Company information sheet checklist GAPs pack sheet Sanitation checklist Thermometer calibration log Ingredient and supplies inventory log Finished product inventory log Chemical inventory log
Signs Drinking water (bilingual) Hand washing station (bilingual) Hand washing instructions First aid (bilingual) Non-potable water (bilingual) Report injuries (bilingual) Break areas (bilingual) Smoking area Male/female toilet facilities Danger flammable liquids (bilingual) Restricted area (bilingual) Danger chemical storage area (bilingual) No smoking, eating, or drinking
On-FarmFoodSafetyProjectfoodsafetydocumentshttps://onfarmfoodsafety.org/ GeneralRequirements Food Safety Plan Audit Log Deviations and Corrective Action Log Example Traceback Log Form 1: Recall Information Form 2: Product Information Form 3: Contact Information Form 4: Recall Notification Form 5: Product Retrieval Form 6: Follow-Up Plan Employee Training Log
WorkerHealthandHygiene Employee Training Log Accident/Injury Form Sewage & Septic Systems Equipment Inspection Log Personal Hygiene Facility Cleaning Log Break Area Cleaning Log
Circular 666 • Page 20
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.
February 2013 Las Cruces, NM
Contents of publications may be freely reproduced for educational purposes. All other rights reserved. For permission to use publications for other purposes, contact [email protected] or the authors listed on the publication.
PreviousLandUseandSiteSelection Risk Assessment Form Agricultural Inputs Form AgriculturalWater Agricultural Water Inspection Log Risk Assessment Form Water Testing Result Log Employee Training Log Agricultural Chemicals Employee Training Log Agricultural Chemical Inputs Form Animals and Pest Control Risk Assessment Form Pest Control Log Form Employee Training Log Soil Amendments and Manure Compost Time and Temperature Log Agricultural Inputs Form Field Harvesting Employee Training Log
Equipment Inspection, Cleaning, Maintenance and Calibration Form Water Temperature Control and Monitoring Water Treatment Log Equipment List Risk Assessment Form Transportation (Field to Packing House) Employee Training Log Transportation Vehicle Inspection Log/ Checklist
Equipment Inspection, Cleaning, Maintenance and Calibration Form Packing House Activities Approved Raw Materials List Equipment Inspection, Cleaning, Maintenance and Calibration Form Preventative Cleaning/Maintenance Schedule Cleaning, Maintenance, and Repair of Buildings Checklist Water Treatment Log Water Temperature Control and Monitoring Risk Assessment Form Cooler Temperature Log Thermometer Calibration Log Employee Training Log Final Product Transport Transport Vehicle Inspection Log/Checklist Equipment Inspection Form Refrigerated Vehicle Temperature Monitoring Employee Training Log
Nancy Flores is the Extension Food Technology Specialist in the Depart-ment of Extension Family and Con-sumer Sciences at NMSU. She earned her B.S. at NMSU, M.S. at the University of Missouri, and Ph.D. at Kansas State. Her Extension activities focus on food safety, food processing, and food technology.
