Harmonized GAP Plus+ Audit Checklist 

A global market-access solution for the specialty crops industry 

AUDITEE INFORMATION 

Company Name: 

Audited Location Address GPS (Optional): 

Street: City, State, Zip: 

Multiple sites covered by this audit? (If Yes, provide details in Additional Comments) 

Federal Account Number: Mailing/Business Address Same as above 

Street: City, State, Zip: 

Company Contact: Contact Title: 

Phone Number: Fax Number: 

E-Mail Address: 

Yes No 

Company uses USDA GAP&GHP Logo on packaging or marketing materials? 

Is this company currently subject to the Produce Safety Rule (21 CFR Part 112)? Yes No 

Yes No 

AUDIT INFORMATION 

Date and Time Beginning Date: Time: 

of Audit Ending Date: Time: 

Description of Operation: 

Harvest Company Name (if applicable): 

Other Contractors: 

Commodities Covered by Audit: 

Commodities Produced During 

Audit: 

Total Acres Covered by Audit: Total Square. Feet Covered by Audit 

AUDITOR INFORMATION 

United States Department of Agriculture 

Agricultural Marketing Service 

Specialty Crops Program 

Specialty Crops Inspection Division 

Field Office: 

Auditor Name(s): 

Auditor Signature(s): 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
AUDIT SCOPE: (Please check all scopes audited) 

General Questions (All audits must begin with and pass this portion) 

Field Operations and Harvesting................................................................................ 

Post-Harvest Operations........................................................................................... 

Logo Use ............................................................................................................. 

Tomato Audit Protocol Open-field Production and Harvesting .......................................... 

Tomato Audit Protocol Packinghouse ........................................................................ 

Tomato Audit Protocol Greenhouse............................................................................ 

Tomato Audit Protocol Packing and Distribution ........................................................... 

Person(s) 

Interviewed: 

Audit Requested 

by: 

Distribute Audit 

Report to*(if 

known): 

OTHER INFORMATION 

*Supplying names of retail and food service buyers is not mandatory, however it is useful to know in the event the 

buyer requires USDA-AMS to send a copy of the audit report directly. No audit results are sent to a 3rd party 

without the written consent of the auditee. 

ADDITIONAL COMMENTS 

INTERNAL USE ONLY 

Reviewing Official Name: 

Signature: 

Date: 

Audit Results Meets USDA 

Acceptance Criteria 

Yes No 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

AUDITOR COMPLETION INSTRUCTIONS 

All questions on the Produce GAPs Harmonized Food Safety Standard - USDA Checklist shall be assessed 

according to the Verification Instructions outlined in the Produce GAPs Harmonized Food Safety 

Standard. Auditors shall have a copy of the Standard with them when performing audits to verify questions 

are assessed appropriately. All questions shall be assessed using one of the following: 

Compliant (C) - The operation meets the requirements of the Produce GAPs 

Harmonized Food Safety Standard. 

Corrective Action Needed (CAN) - The operation does not meet the requirement(s) 

of the Produce GAPs Harmonized Food Safety Standard, however the nonconformance is not considered to be an immediate food safety risk. 

Immediate Action Required (IAR) - The operation does not meet the requirement(s) 

of the Produce GAPs Harmonized Food Safety Standard and the non-conformance is 

considered an imminent food safety risk. An imminent food safety risk is present 

when produce is grown, processed, packed or held under conditions that promote or 

cause the produce to become contaminated. Observation of employee practices 

(personal or hygienic) that jeopardize, or may jeopardize, the safety of the produce are 

considered an "IAR". The presence or evidence of rodents and an excessive amount of 

insects or pests are also considered an "IAR". 

Not Applicable (N/A) - The question is not applicable to the operation. 

Auditor Comments: The auditor shall document the findings associated with any question answered 

"CAN" or "IAR" in the auditor comment section of the checklist. Auditors may also document 

observations associated with any question on the checklist whether or not the question is a non-conformity 

if the explanation clarifies why a question was answered compliant. The auditor shall write a comment for 

each question answered "N/A" addressing why the question was answered "N/A". 

Tallying the Audit: Once the auditor finishes the audit, the score sheet shall be filled out by recording the 

number of C, CAN, IAR, and NA's for each section of the audit. The question number of any question 

answered as CAN or IAR for each section shall be noted in the last column of the score sheet. 

Corrective Action Reports: The auditor shall fill out a Corrective Action Report for each question that 

has been answered "CAN" or "IAR". 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Auditee Information 

Auditees should download the complete Produce GAPs Harmonized Food Safety Standard which provides 

more complete & detailed information regarding the specific questions covered by this audit checklist. 

The complete Standard is available on the USDA website at www.ams.usda.gov/gapghp. 

The acceptance criteria to meet USDA-AMS requirements are outlined on the USDA Acceptance Criteria 

page, however be aware that depending on who the client(s) requiring the audit are, their specific 

acceptance criteria may vary from the USDA-AMS criteria. 

It is intended that the scopes of the audit selected are completed in their entirety and the audit not restricted 

to one specific section. However, at the auditee's request, the audit may be split to accommodate 

scheduling; however, if this is done, the audit is not complete and no certificate or web posting will be 

issued until the audit is finalized. 

To schedule an audit, please go to the USDA-AMS website at www.ams.usda.gov/gapghp and review the 

"How to Request a GAP & GHP Audit". For auditees without internet access, please contact your local 

Federal or Federal-State Specialty Crops Inspection office, or the Audit Services Branch at 202-720-5021. 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

 

USDA Acceptance Criteria for the 

Harmonized GAP Plus+ Audit 

1 

 No questions are assessed as an "IAR", Immediate Action Required.

2 

 Falsification of records is considered an "IAR". 

3 

Any question marked with a ● in the MAN column must be assessed as

"compliant". 

4 

Operation must have performed all risk assessments, designated with an "A" in the 

DOC column, in the USDA Harmonized GAP Plus+ Standard. 

5 

If the auditee has been audited against the USDA GAP Plus+ Standard or the 

Produce GAPs Harmonized Food Safety Standard previously, the auditee must 

have addressed all associated CANs or IARs, following their established corrective 

action procedure. 

6 

In each major section (G, F, and P) of the audit, at least 80% of the questions not 

answered as "N/A" must be answered as compliant. 

If an operation meets the acceptance criteria as outlined above, the operation will receive a 

certificate stating its conformance to the Harmonized GAP Plus+ Standard as well as being 

posted to the USDA website. Corrective action reports will still be supplied to the auditee for 

all nonconformances. 

If an operation does not meet the acceptance criteria as outlined above, a corrective action 

report form will be issued for each nonconformance noted on the audit. The operation has the 

opportunity to take measures to address the issue and schedule a new audit in order to show 

compliance to the acceptance criteria. 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Audit Summary Name of Auditee: 

Date of audit: 

Section Questions Total # in 

Section 

# of 

C 

# of 

CAN 

# of 

IAR 

# of 

NA Question # of any CAN or IAR 

G General Questions 67 0 0 0 0 

G-1 Management Responsibility 5 0 0 0 0 

G-2 Food Safety Plan or Risk Assessment 7 0 0 0 0 

G-3 Documentation & Recordkeeping 4 0 0 0 0 

G-4 Worker Education & Training 3 0 0 0 0 

G-5 Sampling & Testing 4 0 0 0 0 

G-6 Traceability 5 0 0 0 0 

G-7 Recall Program 2 0 0 0 0 

G-8 Corrective Actions and Food Safety 

Incidents 5 0 0 0 0 

G-9 Self-Audits 1 0 0 0 0 

G-10 Worker Health/Hygiene and 

Toilet/Handwashing Facilities 23 0 0 0 0 

G-11 Waste Management 2 0 0 0 0 

G-12 Food Defense 4 0 0 0 0 

G-13 Food Fraud 2 0 0 0 0 

F Field Operations and Harvesting 66 0 0 0 0 

F-1 Field History & Assessment 5 0 0 0 0 

F-2 Agricultural Chemicals/Plant Protection 

Products 13 0 0 0 0 

F-3 Water System Description 3 0 0 0 0 

F-4 Water System Risk Assessment 1 0 0 0 0 

F-5 Water Management Plan 6 0 0 0 0 

F-6 Animal Control 3 0 0 0 0 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Audit Summary Name of Auditee: 

Date of audit: 

Section Questions Total # in 

Section 

# of 

C 

# of 

CAN 

# of 

IAR 

# of 

NA Question # of any CAN or IAR 

F-7 Soil Amendments 2 0 0 0 0 

F-8 Vehicles, Equipment, Tools and Utensils 10 0 0 0 0 

F-9 Preharvest Assessment 1 0 0 0 0 

F-10 Water/Ice Used in the Harvesting and 

Postharvest Operations 5 0 0 0 0 

F-11 Containers, Bins and Packaging Materials 4 0 0 0 0 

F-12 Field Packaging and Handling 8 0 0 0 0 

F-13 Post-harvest Handling and Storage (Field 

Prior to Storage or Packinghouse) 

3 0 0 0 0 

F-14 Equipment Sanitation & Maintenance 2 0 0 0 0 

P Post-Harvest Operations 72 0 0 0 0 

P-1 Produce Sourcing 1 0 0 0 0 

P-2 Agricultural Chemicals 4 0 0 0 0 

P-3 Facility 7 0 0 0 0 

P-4 Pest and Animal Control 3 0 0 0 0 

P-5 Equipment, Tools and Utensils 7 0 0 0 0 

P-6 Maintenance and Sanitation 14 0 0 0 0 

P-7 Post-Harvest Water/Ice 11 0 0 0 0 

P-8 Containers, Bins and Packaging 9 0 0 0 0 

P-9 Storage 10 0 0 0 0 

P-10 Transportation (Packinghouse to Customer) 6 0 0 0 0 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Audit Summary Name of Auditee: 

Date of audit: 

Section Questions Total # in 

Section 

# of 

C 

# of 

CAN 

# of 

IAR 

# of 

NA Question # of any CAN or IAR 

L Logo Use 10 0 0 0 0 

L-1 Food Safety Plan or Quality Manual 2 0 0 0 0 

L-2 Traceability and Recall Programs 1 0 0 0 0 

L-3 Approved Suppliers 3 0 0 0 0 

L-4 GAP & GHP Logo Approved Use 4 0 0 0 0 

T Tomato Audit Protocol 17 0 0 0 0 

TOF Open-Field Production & Havesting 17 0 0 0 0 

T Tomato Audit Protocol 24 0 0 0 0 

TPH Packinghouse 24 0 0 0 0 

T Tomato Audit Protocol 25 0 0 0 0 

TGH Greenhouse 25 0 0 0 0 

T Tomato Audit Protocol 27 0 0 0 0 

TPD Repacking and Distribution 27 0 0 0 0 

C, Compliant with requirement; CAN, Corrective action needed to address nonconformance; IAR, Immediate action required because of 

imminent food safety risk; N/A, not applicable or not needed. 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

General Questions 

G-1 Management Responsibility 

G-1.1 A food safety policy shall be 

in place. WP ●

G-1.1.a 

The food safety policy shall 

include measurable 

objectives for meeting the 

safety needs of products. 

WP 

G-1.2 

Management has designated 

individual(s) with roles, 

responsibilities and resources 

for food safety functions. 

WP ●

G-1.2.a 

The Food Safety Plan 

outlines an organizational 

structure for at least those 

staff whose activities affect 

food safety. 

WP 

G-1.3 There is a disciplinary policy 

for food safety violations. 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-2 Food Safety Plan or Risk Assessment 

G-2.1. 

There shall be a written Food 

Safety Plan. The plan shall 

cover the Operation. The 

Operation and products 

covered shall be defined. 

WP ●

G-2.2 

The Food Safety Plan shall 

be reviewed at least 

annually. 

R 

G-2.2.a 

The Food Safety Plan shall 

be reviewed in the event of 

any change which may affect 

food safety. 

R ●

G-2.3 

Operation has an Approved 

Supplier program for all 

incoming materials, 

including packaging. 

R ●

G-2.3.a 

Approved supplier program 

contains written procedures 

for the evaluation, approval, 

and continued monitoring of 

suppliers. 

WP 

G-2.3.b 

The Operation's Approved 

Supplier program includes 

procedures for approving 

contractors. 

R 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-2.3.c 

Outsourced processes must 

be identified, documented, 

and monitored. 

R 

G-3 Documentation and Recordkeeping 

G-3.1 

Documentation shall be kept 

that demonstrates the food 

safety plan is being followed. 

R ●

G-3.2. 

Documentation shall be 

readily available for 

inspection. 

●

G-3.3. 

Documentation shall be 

retained for a minimum 

period of two years, or as 

required by prevailing 

regulation. 

R ●

G-3.3.a 

Food Safety Plan 

documentation and records 

shall be securely stored and 

effectively controlled. 

G-4 Worker Education and Training 

G-4.1. 

All personnel shall receive 

food safety training, 

appropriate to their job 

responsibilities. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-4.2. 

Personnel with supervisory 

food safety responsibilities 

shall receive training 

sufficient to their 

responsibilities. 

●

G-4.3. 

Contracted personnel are 

held to the relevant food 

safety standards as they 

would be as employees. 

R ● 

G-5 Sampling and Testing 

G-5.1 

Where laboratory analysis is 

required in the Food Safety 

Plan, testing shall be 

performed by a GLP 

laboratory using validated 

methods. 

R 

G-5.2 

Where microbiological 

analysis is required in the 

Food Safety Plan, samples 

shall be collected in 

accordance with an 

established sampling 

procedure and prevailing 

regulations. 

WP 

G-5.3 

Testing, tests, results and 

actions taken must be 

documented. 

R 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-5.4 

All required testing shall 

include test procedures and 

actions to be taken based on 

the results. 

WP ●

G-6 Traceability 

G-6.1 A documented traceability 

program shall be established. 

WP, 

R 

●

G-6.1.a Packaging must include 

product identification. 

G-6.1.b 

If product is intended for 

export, product meets 

labeling regulations of the 

country(ies) the product is 

being exported to. 

G-6.1.c 

If a post-harvest operation 

supplies product to a farm 

stand or CSA, records 

tracing the product from the 

post-harvest operation to the 

farm stand or CSA are 

required. 

R 

G-6.2 

A trace back and trace 

forward exercise shall be 

performed at least annually. 

R 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-7 Recall Program 

G-7.1. 

A documented recall 

program, including written 

procedures, shall be 

established. 

WP, 

R 

●

G-7.1.a 

The recall program written 

procedures must include 

specifications for the recall 

process including direct 

customer and public 

notifications as well as steps 

for verification and 

responsibilities. 

WP ●

G-8 Corrective Actions and Food Safety Incidents 

G-8.1 

The Operation shall have 

documented corrective 

action procedures. 

WP, 

R 

●

G-8.1.a 

Corrective action procedures 

shall include a procedure to 

evaluate complaints. 

WP 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-8.1.b 

Food safety incidents are 

recorded and assessed to 

determine severity and risk, 

and are addressed according 

to a documented food safety 

incident management 

procedure. 

R 

G-8.1.c 

The documented incident 

management procedure is 

reviewed, tested and verified 

at least once a year. 

WP, 

R 

G-8.2 

Non-conforming product on 

hold for food safety is clearly 

identified and segregated 

from other products and 

packaging materials. 

WP 

R 

●

G-9 Self-Audits 

G-9.1. 

The Operation shall have 

documented self-audit 

procedures. 

R 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-10 Worker Health/Hygiene and Toilet/Handwashing Facilities 

G-10.1 

Operation shall have a policy 

for toilet, handwashing, 

hygiene, and health. 

WP ●

G-10.2 

Employees and visitors shall 

be made aware of and follow 

all personal hygiene 

practices as designated by 

the Operation. 

● 

G-10.3 

Toilet facilities and 

restrooms shall be designed, 

constructed, and located in a 

manner that minimizes the 

potential risk for product 

contamination and are 

directly accessible for 

servicing. 

● 

G-10.4 

Toilet facilities shall be of 

adequate number, easily 

accessible to employees and 

visitors and in compliance 

with applicable regulations. 

● 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-10.5 

The practice of disposing of 

used toilet tissue on the 

floor, in trash receptacles, or 

in boxes is prohibited except 

in situations where waste 

systems are not capable of 

handling toilet paper. 

● 

G-10.6 

Toilet and wash stations 

shall be maintained in a 

clean and sanitary condition. 

R ●

G-10.7 

A response plan is in place 

for major spills or leaks of 

field sanitation units. 

WP 

G-10.8 

Personnel shall wash their 

hands at any time when their 

hands may be a source of 

contamination. 

●

G-10.9 Signage requiring 

handwashing is posted. 

G-10.10 

Clothing, including 

footwear, shall be effectively 

maintained and worn so as to 

protect product from risk of 

contamination. 

●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-10.11 

If gloves are used, the 

Operation shall have a glove 

use policy. 

●

G-10.12 

If protective outer garments 

are worn in product handling 

areas, they shall be handled 

in a manner to protect 

against contamination. When 

appropriate, racks and/or 

storage containers or 

designated storage area for 

protective clothing and tools 

used by employees shall be 

provided. 

G-10.13 

The wearing of jewelry, body 

piercings and other loose 

objects (e.g. false nails) shall 

be in compliance to company 

policy and applicable 

regulation. 

G-10.14 

The use of hair coverings 

shall be in compliance to 

company policy and 

applicable regulation. 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-10.15 

Employees’ personal 

belongings shall be stored in 

designated areas. 

G-10.16 

Smoking, chewing, eating, 

drinking (other than water), 

chewing gum, spitting, 

urinating, defecating, and 

using tobacco, shall be 

prohibited except in clearly 

designated areas. 

●

G-10.17 

Operation shall have a 

written policy that break 

areas are located so as not to 

be a source of product 

contamination. 

WP 

G-10.18 Drinking water shall be 

available to all employees. R 

G-10.19 

Workers and visitors who 

show signs of illness shall be 

excluded from direct contact 

with produce or food-contact 

surfaces. 

WP ● 

G-10.19.a 

Workers showing signs of 

illness shall not be allowed 

to enter food handling areas. 

WP ● 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-10.20 

Personnel with exposed cuts, 

sores or lesions shall not be 

engaged in handling product. 

● 

G-10.21 Operation shall have a blood 

and bodily fluids policy. WP ● 

G-10.22 First aid kits shall be 

accessible to all personnel. 

G-11 Waste Management 

G-11.1 Operation has implemented a 

waste management plan. 

G-11.2 Trash shall not come in 

contact with produce. ● 

G-12 Food Defense 

G-12.1 

Operation shall assess the 

potential for unauthorized 

access to growing and/or 

packing areas and its impact 

on food safety. 

A ● 

G-12.2 Operation shall develop an 

emergency response plan. 

WP 

R 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

G-12.3.a 

Initially and at least annually 

thereafter, the Operation 

shall evaluate and document 

the risks associated with 

security (food defense), 

including unintentional 

security risks. 

A ● 

G-12.3.b 

There shall be a written food 

defense plan to mitigate risks 

identified in the food defense 

risk assessment. 

WP, 

R 

G-13 Food Fraud 

G-13.1.a 

The Operation shall initially 

and at least annually 

thereafter, evaluate and 

document the risks 

associated with food fraud. 

A ● 

G-13.1.b 

There shall be a written food 

fraud plan to mitigate risks 

identified in the food fraud 

risk assessment. 

WP, 

R 

Code Key: A=Assessment of Risk; WP = Written Policy/Procedure/Plan; R = Record 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Additional Auditor Comments: 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Field Operations and Harvesting 

F-1 Field History and Assessment 

F-1.1 

The food safety plan shall, 

initially and at least annually 

thereafter, evaluate and 

document the risks 

associated with land use 

history and adjacent land use 

including equipment and 

structures. 

A ●

F-1.1.a 

Operation has performed and 

documented a risk 

assessment of each 

production area prior to the 

harvest of that location. The 

risk assessment must include 

potential cross contamination 

between production sites. 

A ●

F-1.1.b 

Operation has identified 

control measures for all 

significant hazards identified 

during risk assessment. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

F-1.2 

For indoor growing and field 

storage buildings, building 

shall be constructed and 

maintained in a manner that 

prevents contamination of 

produce. 

●

F-1.3 

Sewage or septic systems are 

maintained so as not to be a 

source of contamination. 

●

F-2 Agricultural Chemicals/Plant Protection Products 

F-2.a 

The Operation has a current 

list of agricultural chemicals 

that are used and approved 

for the crops being grown. 

R 

F-2.1 

Use of agricultural chemicals 

shall comply with label 

directions and prevailing 

regulation. 

R ●

F-2.1.a 

Agricultural chemical 

records include the target 

organism(s) and justification 

for application. 

R 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

F-2.1.b 

Records of agricultural 

chemicals include the 

identity of the harvested 

crop, location, application 

dates, harvest dates, 

treatment, product name, and 

dose rate. 

R 

F-2.1.c 

Use of biological controls 

shall comply with label 

directions and prevailing 

regulation. 

R 

F-2.1.d 

Operation keeps records of 

agricultural chemical 

applications used on nursery 

stock, transplants and other 

propagation material 

produced on site. 

R 

F-2.2 

If product is intended for 

export, agricultural chemical 

use, including post-harvest 

chemicals, shall consider 

requirements in the intended 

country of destination. 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

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Name of Auditee: 

Date of Audit: 

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F-2.3 

Agricultural chemicals shall 

be applied by trained, 

licensed or certified 

application personnel, as 

required by prevailing 

regulation. 

R 

F-2.3.a 

Operator demonstrates 

knowledge of preparing and 

calculating agricultural 

chemical mixes. 

F-2.4 

Water used with agricultural 

chemicals shall not be a 

potential source of product 

or field contamination. 

R 

F-2.4.a 

Equipment used to apply 

agricultural chemicals shall 

be kept in good condition 

and calibrated annually to 

ensure accurate application. 

R 

F-2.5 

Agricultural chemical 

disposal shall not be a source 

of product or field 

contamination. 

R 

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F-2.5.a 

Agricultural chemicals 

approved for use on the 

crops being grown are stored 

separately from agricultural 

chemicals used for other 

purposes. 

R 

F-3 Water System Description 

F-3.1 A water system description 

shall be available for review. WP ●

F-3.2 

The water source shall be in 

compliance with prevailing 

regulations. 

F-3.3 

Water systems shall not be 

cross-connected with human 

or animal waste systems. 

●

F-4 Water System Risk Assessment 

F-4.1 

An initial risk assessment 

shall be performed and 

documented that takes into 

consideration the historical 

testing results of the water 

source, the characteristics of 

the crop, the stage of the 

crop, and the method of 

application. 

A ●

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F-5 Water Management Plan 

F-5.1 

There shall be a water 

management plan to mitigate 

risks associated with the 

water system on an ongoing 

basis. 

WP ● 

F-5.2 

Water testing shall be part of 

the water management plan, 

as directed by the water risk 

assessment and current 

industry standards or 

prevailing regulations for the 

commodities being grown. 

WP ● 

F-5.3 

The testing program shall be 

implemented consistent with 

the water management plan. 

R ● 

F-5.4 

If water is treated to meet 

microbiological criteria, the 

treatment is approved and 

effective for its intended use 

and is appropriately 

monitored. 

R ● 

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F-5.5 

If post-harvest handling is 

used to achieve microbial 

criteria, Operation has 

documentation supporting its 

use. 

R ● 

F-5.6 

If Operation uses an 

alternative approach to 

regulatory microbiological 

testing, Operation has 

scientific data or information 

to support the alternative. 

R ● 

F-6 Animal Control 

F-6.1 

The Operation has a written 

risk assessment on animal 

activity in and around the 

production area. 

A ● 

F-6.2 

The Operation routinely 

monitors for animal activity 

in and around the growing 

area during the growing 

season. 

R 

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F-6.3 

Based on the risk 

assessment, there shall be 

measures to prevent or 

minimize the potential for 

contamination from animals, 

including domesticated 

animals used in farming 

operations. 

WP, 

R 

●

F-7 Soil Amendments 

F-7.1 

The food safety plan shall 

address soil amendment risk, 

preparation, use, and storage. 

A, 

R 

●

F-7.2 

If a soil amendment 

containing raw or 

incompletely treated manure 

is used, it shall be used in a 

manner so as not to serve as 

a source of contamination of 

produce. 

R ●

F-8 Vehicles, Equipment, Tools and Utensils 

F-8.1 

Equipment, vehicles, tools 

utensils and other items or 

materials used in farming 

operations that may contact 

produce are identified. 

R 

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F-8.2 

Equipment, vehicles, tools 

and utensils used in farming 

operations which come into 

contact with product are in 

good repair and are not a 

source of contamination of 

produce. 

WP, 

R 

F-8.2.a 

All equipment and 

instruments which have an 

effect on food safety shall be 

identified, adequately 

maintained and calibrated at 

a frequency sufficient to 

assure continuous accuracy. 

R ●

F-8.2.b 

Calibration of equipment is 

traceable to a recognized 

standard. 

WP 

F-8.2.c 

A cleaning and sanitation 

program for food contact 

surfaces shall be established, 

implemented and 

maintained. The program 

shall include measures for 

monitoring to verify 

effectiveness. 

WP, 

R 

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F-8.3 

Vehicles, equipment, tools 

and utensils shall be 

controlled so as not to be a 

source of chemical hazards. 

WP 

F-8.4 

Vehicles, equipment, tools 

and utensils shall be 

controlled so as not to be a 

source of physical hazards. 

F-8.5 

Cleaning and sanitizing 

procedures do not pose a risk 

of product contamination. 

F-8.6 

Water tanks are cleaned at a 

sufficient frequency so as not 

to be a source of 

contamination. 

WP ● 

F-8.7 

All cleaning agents shall be 

approved for their intended 

use on food contact surfaces. 

Harvesting 

F-9 Preharvest Assessment 

F-9.1 A preharvest risk assessment 

shall be performed. A ● 

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F-10 Water/Ice Used in the Harvesting and Postharvest Operations 

F-10.1 

Operation has procedures for 

water used in contact with 

product or food contact 

surfaces. 

WP, 

R ● 

F-10.2 

Water use SOPs address the 

microbial quality of water or 

ice that directly contacts the 

harvested crop or is used on 

food-contact surfaces. 

R ● 

F-10.3 

If water is re-used, SOPs 

address antimicrobial 

treatment. 

R ● 

F-10.4 

Water use SOPs address 

condition and maintenance 

of water-delivery system. 

R ● 

F-10.5 

If applicable to the specific 

commodity, water use SOPs 

address control of wash 

water temperature. 

R 

F-11 Containers, Bins and Packaging Materials 

F-11.1 

Operation has written policy 

regarding storage of 

harvesting containers. 

WP 

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F-11.2 

Operation has written policy 

regarding inspection of food 

contact containers prior to 

use. 

WP 

F-11.3 

Operation has written policy 

regarding acceptable 

harvesting containers. 

WP 

F-11.4. 

Operation has written policy 

prohibiting use of harvest 

containers for non-harvest 

purposes. 

WP ●

F-12 Field Packing and Handling 

F-12.1 

Operation shall have a 

written policy that visibly 

contaminated, damaged or 

decayed produce is not 

harvested, or is culled. 

WP ●

F-12.2 

Product that contacts the 

ground shall not be harvested 

unless the product normally 

grows in contact with the 

ground. 

WP ●

F-12.3 

Harvest procedures shall 

include measures to inspect 

for and remove physical 

hazards. 

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F-12.4 

Cloths, towels, or other 

cleaning materials that pose 

a risk of cross-contamination 

shall not be used to wipe 

produce, unless risk 

mitigation procedures are in 

place. 

F-12.5 

Packaging materials shall be 

appropriate for their intended 

use. 

●

F-12.6 

Packaging shall be stored in 

a manner that prevents 

contamination. 

F-12.7 

Operation has written policy 

regarding whether packaging 

materials are permitted in 

direct contact with the soil. 

WP 

F-12.8.a 

The Operation has 

implemented a product 

release procedure. 

WP 

F-13 Postharvest Handling and Storage (Field Prior to Storage or Packinghouse) 

F-13.1 

Harvested produce is 

handled in a manner such 

that it is not likely to become 

contaminated. 

●

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F-13.1.a 

When product is field 

packed, collection, storage, 

and distribution points are 

maintained in a clean and 

hygienic condition. 

F-13.2 

Materials that come in 

contact with the produce 

shall be clean and in good 

repair. 

●

Transportation (Field to Storage or Packinghouse) 

F-14 Equipment Sanitation and Maintenance 

F-14.1 

The Operation shall have a 

policy, written procedures, 

and a checklist to verify 

cleanliness and functionality 

of shipping units (e.g., 

trailer). 

WP, 

R 

●

F-14.2 

Loading/unloading 

procedures and equipment 

shall minimize damage to 

and prevent contamination of 

produce. 

Code Key: A=Assessment of Risk; WP = Written Policy/Procedure/Plan; R = Record 

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Additional Auditor Comments: 

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Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Post-Harvest Operations 

P-1 Produce Sourcing 

P-1.1 

The Operation has a policy 

and takes affirmative steps to 

ensure that all fresh produce 

that are packed or stored in 

the Operation are grown 

following requirements in 

Field Operations and 

Harvesting harmonized 

standard. 

R 

P-2 Agricultural Chemicals 

P-2.1 

Use of agricultural chemicals 

shall comply with label 

directions and prevailing 

regulation. 

R ●

P-2.1.a 

Compressed air or other 

gases that are mechanically 

introduced into food or used 

in the process to clean foodcontact surfaces or 

equipment must be 

appropriate for its use. 

R ●

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P-2.2 

If product is intended for 

export, pre- and post-harvest 

agricultural chemical use 

shall consider requirements 

in the intended country of 

destination. 

P-2.3 

Agricultural chemicals shall 

be applied by trained, 

licensed or certified 

application personnel, as 

required by prevailing 

regulation. 

R 

P-3 Facility 

P-3.1 

Operation has initially and at 

least annually thereafter, 

performed and documented a 

hazard analysis of the 

packinghouse, and has 

addressed all identified 

hazards. 

A ●

P-3.1.a 

If microbiological hazards 

requiring a control are 

identified in the hazard 

analysis of the packinghouse 

a microbial environmental 

monitoring program shall be 

established. 

WP, 

R 

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P-3.2 

Building shall be located, 

designed, constructed and 

maintained in a manner that 

prevents contamination of 

produce during handling, 

storage and cooling. 

P-3.3 Adequate lighting shall be 

provided in all areas. 

P-3.4 

Only essential glass and 

brittle plastic shall be present 

in the building. 

R 

P-3.5 

Catwalks above product 

zones are protected to 

prevent produce or 

packaging contamination. 

P-3.6 

If applicable, Operation has a 

written Allergen Control 

Program. 

A, 

WP 

●

P-4 Pest and Animal Control 

P-4.1 

Operation has procedures to 

manage pests to the extent 

appropriate to the Operation. 

WP ●

P-4.2 Operation restricts animals 

from food handling areas. ●

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P-4.3 

If used, pest control devices, 

including rodent traps and 

electrical flying insect 

devices, are located so as to 

not contaminate produce or 

food handling surfaces. 

P-5 Equipment, Tools and Utensils 

P-5.1 

All food contact equipment, 

tools and utensils are 

designed and made of 

materials that are easily 

cleaned and maintained. 

WP ●

P-5.2 

Equipment is installed in a 

way that provides access for 

cleaning. 

P-5.3 

Equipment lubrication is 

managed so as not to 

contaminate food products. 

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P-5.4 

All instruments used to 

measure temperature, pH, 

antimicrobial levels and/or 

other important devices used 

to monitor requirements in 

this section shall be 

adequately maintained and 

calibrated at a frequency 

sufficient to assure 

continuous accuracy. 

R ● 

P-5.4.a 

Calibration of equipment is 

traceable to a recognized 

standard. 

WP 

P-5.5 

Foreign material control 

devices are inspected and 

maintained. 

R 

P-5.5.a 

Metal detection equipment, 

if utilized, shall be checked 

at a scheduled frequency as 

outlined in the operation’s 

food safety/HACCP plan 

using iron, non-iron and 

stainless steel testing wands. 

R 

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P-6 Maintenance and Sanitation 

P-6.1 

A Preventive Maintenance 

and/or Master Cleaning 

Schedule, with related SOPs, 

shall be established. 

WP, 

R 

●

P-6.1.a 

Routine housekeeping 

practices must be 

implemented. 

P-6.1.b 

Maintenance activities shall 

not introduce food safety 

risks. 

P-6.2 

Any temporary repairs on 

food contact surfaces are 

constructed of food-grade 

material. Operation has a 

procedure to ensure that 

permanent repairs are 

implemented in a timely 

manner. 

P-6.3 

All cleaning agents shall be 

approved for their intended 

use on food contact surfaces. 

P-6.4 

Cleaning equipment and 

tools are clean, in working 

order and stored properly 

away from product handling 

areas. 

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P-6.5 

Food contact surfaces shall 

be cleaned, sanitized and 

maintained according to the 

Food Safety Plan 

R ●

P-6.5.a 

A cleaning and sanitation 

program for food contact 

surfaces shall be established, 

implemented and 

maintained. The program 

shall include measures for 

monitoring to verify 

effectiveness. 

WP, 

R 

P-6.6 

Transporting equipment shall 

be maintained to prevent 

contamination of products 

being transported. 

R 

P-6.7 

Waste materials and their 

removal are managed to 

avoid contamination. 

●

P-6.8 

Outside garbage 

receptacles/dumpsters are 

closed and located away 

from building entrances and 

the area around such sites is 

reasonably clean. 

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P-6.9 

The plant grounds are 

reasonably free of litter, 

waste culls, vegetation, 

debris and standing water. 

P-6.10 

Sewage or septic systems are 

maintained so as not to be a 

source of contamination. 

●

P-6.11 

The sewage disposal system 

is adequate for the process 

and maintained to prevent 

direct or indirect product 

contamination. 

●

P-7 Post-Harvest Water/Ice 

P-7.1 A water system description 

shall be prepared. R ●

P-7.2 

Documented scheduled 

assessment of water system 

including delivery equipment 

shall be performed. 

R ●

P-7.3 

Water use SOPs address the 

microbial quality of water or 

ice that directly contacts the 

harvested crop or is used on 

food-contact surfaces. 

R ●

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P-7.4 

Operation's Food Safety Plan 

includes produce washing 

process, if used. 

A, 

WP 

●

P-7.5 

If used, water antimicrobial 

treatments shall be 

monitored sufficiently to 

assure continuous control. 

R ●

P-7.6 

Re-used water that contacts 

product or food contact 

surfaces shall be treated 

using an approved 

antimicrobial process or 

chemical treatment. 

●

P-7.7 

Operation has documentation 

demonstrating regulatory 

approval of the wash water 

antimicrobials in use. 

R 

P-7.8 

If wash water antimicrobial 

is used, it shall be used in 

accordance with established 

operational procedure and 

manufacturer instructions. 

R 

P-7.9 

If applicable to the specific 

commodity, water use SOPs 

address control of immersion 

water temperature. 

R 

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P-7.10 

Water change schedules shall 

be developed for all uses of 

water where water is re-used. 

P-7.11 

Debris, damaged and/or 

visibly contaminated 

produce shall be removed 

from wash areas/dump tanks 

to the extent possible. 

P-8 Containers, Bins and Packaging 

P-8.1 

Specifications for all 

packaging materials that 

impact on finished product 

safety shall be provided and 

comply with prevailing 

regulations. 

R 

P-8.2 

Operation has a written 

procedure for inspecting 

incoming packaging 

materials. 

WP, 

R 

P-8.3 

Operation has written policy 

regarding storage and poststorage handling of productcontact containers. 

WP 

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P-8.4 

Materials that come in 

contact with the produce 

shall be clean and in good 

repair. 

WP, 

R 

P-8.5 

Operation has written policy 

regarding whether productcontact containers are 

permitted in direct contact 

with the ground or floor. 

WP 

P-8.6 

Operation has written policy 

regarding inspection of food 

contact containers and bins 

prior to use. 

WP 

P-8.7 

Operation has written policy 

regarding acceptable productcontact containers. 

WP ●

P-8.8 

Operation has written policy 

prohibiting use of productcontact containers for nonproduct purposes unless 

clearly marked or labeled for 

that purpose. 

WP 

P-8.9 

Pallets shall be kept clean 

and in good condition as 

appropriate for their intended 

use. 

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P-9 Storage 

P-9.1 

Product storage areas and 

conditions shall be 

appropriate to the 

commodities stored. 

P-9.2 

Iced produce is handled so as 

not to serve as a source of 

contamination. 

P-9.3 

Non-product storage areas 

shall be maintained so as not 

to be a source of product or 

materials contamination. 

P-9.4 

Materials and packaging 

materials shall be protected 

from contaminants. 

P-9.4.a 

The operation has a 

procedure to ensure that 

purchased materials, work in 

progress and finished 

products are used in the 

correct order, and within the 

allocated shelf life when 

applicable. 

WP 

P-9.5 

Adequate space shall be 

maintained between rows of 

stored materials to allow 

cleaning and inspection. 

WP 

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P-9-6 

All chemicals shall be stored 

in a secure separate area. All 

chemicals shall be properly 

labeled. 

P-9.7 

When produce is cooled, it is 

cooled to temperatures 

appropriate to the 

commodity according to 

current established 

regulatory or industry 

standards. 

R 

P-9.8 

Where temperature control is 

required for food safety, 

cooling facilities shall be 

fitted with temperature 

monitoring equipment or 

suitable temperature 

monitoring device. 

R 

P-9.9 

Cooling equipment shall be 

maintained so as not to be a 

source of product 

contamination. 

WP, 

R 

●

P-10 Transportation (Packinghouse to Customer) 

P-10.1 

There is a written policy for 

transporters and conveyances 

to maintain a specified 

temperature(s) during transit. 

WP 

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P-10.2 Prior to loading, the vehicle 

shall be pre-cooled. 

WP, 

R 

P-10.3 

The refrigerated transport 

vehicles shall have properly 

maintained and fully 

functional refrigeration 

equipment. 

WP 

P-10.4 

Where required, 

temperatures of product are 

taken and recorded prior to 

or upon loading. 

WP, 

R 

P-10.5 

The Operation shall have a 

policy, written procedures, 

and a checklist to verify 

cleanliness and functionality 

of shipping units (e.g., 

trailer). 

WP, 

R 

●

P-10.6 

Loading/unloading 

procedures and equipment 

shall minimize damage to 

and prevent contamination of 

produce. 

Code Key: A=Assessment of Risk; WP = Written Policy/Procedure/Plan; R = Record 

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Additional Auditor Comments: 

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Note: An official identification logo has been developed in conjunction with the USDA GAP & GHP program which may be used to 

indicate participation in the program. Participants may use the logo, provided they meet the requirements of the USDA logo use 

instructions found at www.ams.usda.gov/gapghp and meet the requirements of this audit. Failure to meet the audit will result in steps taken 

in accordance with the USDA logo use instructions. 

The USDA Logo Use Addendum acceptance criteria is as follows: 

1 No questions are assessed as an "IAR", Immediate Action Required. 

2 Falsification of records is considered an "IAR". 

3 All questions not answered as "NA" are answered as compliant. 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Additional questions required for operations approved to use the USDA GAP & GHP Logo 

L-1 Food Safety Plan or Quality Manual 

L-1.1 

The Operation’s food safety 

plan or quality manual 

contains procedures on how 

the USDA GAP & GHP logo 

will be used. 

WP ●

L-1.2 

There is a designated person 

to be responsible for the 

control of inventory bearing 

the logo. 

WP ●

L-2 Traceability and Recall Program 

L-2.1 

The Operation uses the 

USDA GAP & GHP logo 

only on packages, containers, 

or consumer units which are 

traceable. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

L-3 Approved Suppliers 

L-3.1 

The Operation has supplied a 

list of approved suppliers to 

the local Federal or State 

auditor’s office. 

R ●

L-3.2 

All suppliers currently in use 

by the operation are listed on 

the supplied list of approved 

suppliers. 

WP, R ●

L-3.3 

All suppliers have 

successfully completed and 

met the requirements of a 

USDA approved GAP & 

GHP audit (USDA 

GAP&GHP audit, 

commodity specific audit, or 

Produce GAPs Harmonized 

Audit, or Harmonized GAP 

Plus+ Audit) . 

R ●

L-4 GAP & GHP Logo Approved Use 

L-4.1 

The logo is only used on 

products, processes, and 

packaging as approved on the 

SC-652. 

R ●

L-4.2 

All packaging or labels, 

which bear the GAP & GHP 

logo, are accountable items. 

WP, R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

L-4.3 

The Operation’s inventory 

list of these packaging or 

labels is maintained and 

current. 

R ●

L-4.4 

The logo is only used on 

packaging and labels that are 

clean and bright in 

appearance, without marks, 

stains, or other evidence of 

previous use. 

R ●

Code Key: WP = Written Policy/Procedure; R = Record 

Additional Auditor Comments: 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Additional questions required for operations requesting to use the USDA Tomato Audit Protocol Open-field Production 

and Harvesting 

TOF - 1 Management Responsibility 

TOF-1.1 

Operation has current copies 

of the Commodity Specific 

Food Safety Guidelines for 

the Fresh Tomato Supply 

Chain, Food Safety Programs 

and Auditing Protocol for the 

Fresh Tomato Supply Chain, 

the relevant Harmonized 

Food Safety Standard, and 

additional food safety 

documents as required by 

state and/or federal 

regulation. 

R ●

TOF - 2 Self-Audits 

TOF -

2.1 

Operation has procedures for 

conducting self-audits and 

conducts self-audits to verify 

compliance with established 

internal policies and 

procedures. 

WP, 

R 

●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TOF - 3 Field History and Pre-harvest Assessments 

TOF -

3.1 

If the field is subject to 

flooding, operation has an 

established decision tree or 

corrective action plan in the 

event of flooding in the 

production area. Procedures 

prohibit harvest of product 

that has come into contact 

with flood waters. 

WP ●

TOF -

3.2 

Operation shall conduct the 

required Combined 

Harmonized Standard F-9.1 

pre-harvest risk assessment 

no more than five (5) days 

from the first scheduled 

harvest date. 

A ●

TOF - 4 Workers Health/Hygiene and Toilet/Handwashing Facilities 

TOF -

4.1 

A response plan is in place in 

the event of a major spill or 

leak of field sanitation units. 

WP, R ●

TOF -

4.2 

If hand wash water tanks are 

used, they are cleaned and 

sanitized and the water is 

changed periodically. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TOF -

4.3 

Policies shall require hand 

washing with soap and 

potable water at the 

appropriate time, such as 

before starting work, after 

use of toilet facilities, after 

breaks and when hands may 

have become contaminated. 

Policy shall apply to 

employees, outside 

contractors, inspectors, and 

visitors. Compliance is 

emphasized by management. 

WP, 

R 

●

TOF -

4.4 

If gloves are used, there must 

be a written SOP regarding 

their use. 

WP, R ●

TOF - 5 Pesticides 

TOF -

5.1 

Pesticide Usage Water used 

to mix pesticides meets FDA 

E. coli standards for water in 

21 CFR § 112.44(a); i.e., no 

detectable generic E. coli in 

100 mL of agricultural water. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TOF - 6 Water Used in Growing Activities 

TOF -

6.1 

Non-Foliar The water test 

meets FDA E. coli standards 

for foliar application water as 

described in 21 CFR § 

112.44(b). 

R ●

TOF -

6.2 

Foliar The water test meets 

FDA standards for water in 

21 CFR § 112.44(a); i.e., no 

detectable generic E. coli in 

100 milliliters (mL) of 

agricultural water. 

R ●

TOF - 7 Soil Amendments 

TOF -

7.1 

If fertilizers containing 

manures or composts are 

used, only properly treated 

(composted or heat treated) 

manures are allowed for use 

in fields. Biosolids are not 

permitted. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TOF - 8 Sanitizing Agents Used During Harvest 

TOF -

8.1 

All compounds used to clean 

or sanitize food contact 

containers, tools, utensils, 

equipment or other food 

contact surfaces are approved 

for that use by the US EPA, 

FDA or other prevailing 

agency. Actual use conforms 

to label directions. 

R ●

TOF - 9 Product Containers 

TOF -

9.1 

Reusable product bins, trays 

and containers are made of 

impervious materials that can 

be cleaned and sanitized. 

WP ●

TOF -

9.2 

Operation has a policy that 

requires bins, trays, and 

boxes made of corrugated 

cardboard are for single use 

only. 

WP ●

TOF -

9.3 

SOP specifies that workers 

do not remove harvest 

buckets from the field. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TOF-10 Field Packing of Tomatoes 

TOF -

10.1 

Packing containers shall be 

labeled as to their source, and 

to identify that the product 

has been field packed. 

R ●

Code Key: WP = Written Policy/Procedure; R = Record 

Additional Auditor Comments: 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Additional questions required for operations requesting to use the USDA Tomato Audit Protocol Packinghouse 

TPH - 1 Management Responsibility 

TPH -

1.1 

Operation has current copies 

of the Commodity Specific 

Food Safety Guidelines for 

the Fresh Tomato Supply 

Chain, Food Safety Programs 

and Auditing Protocol for the 

Fresh Tomato Supply Chain, 

the relevant Harmonized 

Food Safety Standard, and 

additional food safety 

documents as required by 

state and/or federal 

regulation. 

R ●

TPH -

1.2 

Operation has been 

registered or permitted as a 

food handling establishment 

as required by state or federal 

regulation. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPH - 2 Raw Material Sourcing 

TPH -

2.1 

The operation has a policy 

and takes affirmative steps to 

ensure that all fresh tomatoes 

that are packed or stored in 

the facility are grown 

following requirements in 

Tomato Metrics Audit -

Open Field Production, 

Harvest and Field Packing. 

WP ●

TPH -

2.2 

Operation has procedures to 

ensure that the tomato 

staging area and staging 

practices do not pose a risk 

of tomato contamination. 

WP ●

TPH - 3 Traceability 

TPH -

3.1 

Lot identification shall be 

labeled on all cases and 

clearly legible. 

WP ●

TPH - 4 Self-Audit 

TPH -

4.1 

Operation has procedures for 

conducting self-audits and 

conducts self-audits to verify 

compliance with established 

internal policies and 

procedures 

WP, R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPH - 5 Product Containers and Packaging Materials 

TPH -

5.1 

Tomato-contact bulk bins, 

gondolas, totes and trays 

shall not be constructed of 

wood. 

WP ●

TPH -

5.2 

The operation has written 

procedures for cleaning and 

sanitizing of produce food 

contact containers, requiring 

that bulk bins, gondolas, 

totes and trays are cleaned 

and sanitized periodically 

and is documented. 

WP, 

R 

●

TPH -

5.3 

Operation has a policy that 

requires bins, trays, and 

boxes made of corrugated 

cardboard are for single use 

only. 

R ●

TPH - 6 Packinghouse Condition and Equipment 

A. General Building 

TPH -

6.1 

Facility is constructed/ 

arranged to allow separation 

of incoming, in-process and 

finished products. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPH -

6.2 

Operation has procedures 

that minimize the 

accumulation of standing 

water. 

WP ●

B. Facility and Equipment 

TPH -

6.3 

All food contact surfaces are 

made of material and 

designed to be easily cleaned 

and sanitized, and are 

maintained in good 

condition. 

●

TPH -

6.4 

Wood is not used as a food 

contact surface. ●

TPH -

6.5 

SDS are on file for all 

chemicals used in the 

facility, and readily 

accessible. 

R ●

TPH - 7 Worker Health/Hygiene and Toilet/Handwashing Facilities 

TPH -

7.1 

If portable hand wash water 

tanks are used, they are 

cleaned and sanitized and the 

water is changed 

periodically. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPH - 8 Product Wash Water Management 

TPH -

8.1 

In systems where tomatoes 

are submerged or dwell in 

water, water temperature is 

monitored and controlled. 

Water temperature should be 

at least 10oF above average 

pulp temperature of tomatoes 

when entering the water. 

R ●

TPH -

8.2 

Operations utilizing spray 

systems in place of whole 

tomato immersion shall 

design the line so that the 

entire tomato surface is 

rinsed. 

●

TPH -

8.3 

If a spray bar system is used, 

operation has a water use 

SOP that addresses treatment 

of that water. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPH -

8.4 

If water quality is based upon 

a chlorine-based sanitizer, 

the process shall be targeted 

to be at least 100 ppm free 

available chlorine (FAC), 

measured at the exit of the 

product from the water 

system, unless validation 

data are available to 

demonstrate a lower FAC is 

effective under operating 

conditions. 

R ●

TPH -

8.5 

If water quality is based upon 

a peroxyacetic, peracetic or 

peracid system, levels shall 

be maintained in accordance 

with manufacturer’s label 

directions. 

R ●

TPH - 9 Quarantine or On-hold Materials 

TPH -

9.1 

Materials placed on hold, 

quarantined or rejected are 

clearly identified and 

segregated from other 

products and packaging 

materials. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPH - 10 Tomato Rerunning Processes 

TPH -

10.1 

Tomato lots shall not be 

commingled in a rerunning 

process. Boxes shall not be 

reused if prohibited by 

prevailing regulation or law. 

R ●

TPH - 11 Food Defense Awareness 

TPH -

11.1 

The facility is registered with 

FDA as required by the 

Public Health Security and 

Bioterrorism Preparedness 

and Response Act of 2002. 

R ●

TPH -

11.2 

There are procedures in place 

that readily identify 

employees, and those with 

specific access privileges, 

e.g., to chemical storage, to 

the water system. 

R ●

Code Key: WP = Written Policy/Procedure; R = Record 

Additional Auditor Comments: 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Additional questions required for operations requesting to use the USDA Tomato Audit Protocol Greenhouse 

TGH 1 Management Responsibility 

TGH -

1.1 

Operation has current copies 

of the Commodity Specific 

Food Safety Guidelines for 

the Fresh Tomato Supply 

Chain, Food Safety Programs 

and Auditing Protocol for the 

Fresh Tomato Supply Chain, 

the relevant Harmonized 

Food Safety Standard, and 

additional food safety 

documents as required by 

state and/or federal 

regulation. 

R ●

TGH 2 Recordkeeping and Traceability 

A. Greenhouse Packing 

TGH -

2.1 

Containers shall be 

accurately labeled with 

commodity name, 

greenhouse firm name and 

information sufficient to 

allow for source and lot 

identification. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

B. Packinghouse Packed Greenhouse Tomatoes 

TGH -

2.2 

The greenhouse shall 

maintain supply chain 

information available to the 

packinghouse to facilitate 

accurate traceability; i.e., 

quantity, greenhouse 

identification and date of 

harvest/pack. 

WP ●

TGH 3 Self-Audit 

TGH -

3.1 

Operation has procedures for 

conducting self-audits and 

conducts self-audits to verify 

compliance with established 

internal policies and 

procedures. 

WP ●

TGH 4 Greenhouse 

TGH -

4.1 

The greenhouse shall be 

enclosed. WP, R ●

TGH -

4.2 

A foot dip station or other 

measure should be used to 

prevent the introduction of 

harmful microorganisms or 

agents and a written record 

of the sanitizer and 

maintenance kept. 

WP, R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TGH 5 Worker Health/Hygiene and Toilet/Handwashing Facilities 

TGH -

5.1 

Restrooms should not open 

directly into greenhouse 

production areas. 

●

TGH5.2 

If portable hand wash water 

tanks are used, they are 

cleaned and sanitized and the 

water is changed 

periodically. 

R ●

TGH -

5.3 

Operation shall have a 

written policy regarding 

employees’ outer garments. 

WP ●

TGH 6 Pesticides 

TGH -

6.1 

Water used to mix pesticides 

meets FDA E. coli standards 

for water in 21 CFR § 

112.44(a); i.e., no detectable 

generic E. coli in 100 mL of 

agricultural water. 

R ●

TGH 7 Water used in Growing Activities 

TGH -

7.1 

Non-Foliar The water test 

meets FDA E.coli standards 

for foliar application of water 

as described in 21 CFR § 

112.44(b). 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TGH -

7.2 

Foliar The water test meets 

FDA standards for water in 

21 CFR § 112.44(a); i.e., no 

detectable generic E. coli in 

100 milliliters (mL) of 

agricultural water. 

R ●

TGH 8 Soil and Soil Amendments 

TGH -

8.1 

Soil or other growth medium 

shall be stored in a manner 

that minimizes opportunities 

for contamination. 

●

TGH -

8.2 

Fertilizer manufacturer’s 

instructions for usage and 

storage shall be followed. 

R ●

TGH -

8.3 

If fertilizers containing 

manures or composts are 

used, only properly treated 

(composted or heat treated) 

manures are allowed for use 

in greenhouses. Biosolids are 

not permitted. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TGH 9 Sanitizing Agents Used During Harvest 

TGH -

9.1 

All compounds used to clean 

or sanitize food contact 

containers, tools, utensils, 

equipment or other food 

contact surfaces are approved 

for that use by the US EPA, 

FDA or other prevailing 

agency. Actual use conforms 

to label directions. 

R ●

TGH -

9.2 

Chemicals used on product 

that are not registered 

pesticides may be permitted 

for food contact use if 

allowed under regulations of 

the FDA or prevailing 

agency. 

R ●

TGH 10 Product Wash Water Management 

TGH -

10.1 

In systems where tomatoes 

are submerged or dwell in 

water, water temperature is 

monitored and controlled. 

Water temperature should be 

at least 10oF above average 

pulp temperature of tomatoes 

when entering the water. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TGH -

10.2 

Operations utilizing spray 

systems in place of whole 

tomato immersion shall 

design the line so that the 

entire tomato surface is 

rinsed. 

●

TGH -

10.3 

If a spray bar system is used, 

operation has a water use 

SOP that addresses treatment 

of that water. 

WP ●

TGH -

10.4 

If water quality is based upon 

a chlorine-based sanitizer, 

the process shall be targeted 

to be at least 100 ppm free 

available chlorine 

(FAC), measured at the exit 

of the product from the water 

system, unless validation 

data are available to 

demonstrate a lower FAC is 

effective under operating 

conditions. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TGH -

10.5 

If water quality is based upon 

a peroxyacetic, peracetic or 

peracid system, levels shall 

be maintained in accordance 

with manufacturer’s label 

directions. 

R ●

TGH 11 Product Containers and Packaging Materials 

TGH -

11.1 

Operation has a written 

procedure for inspecting 

incoming packaging 

material. 

R ●

TGH -

11.2 

Reusable containers and food 

contact equipment and 

utensils shall be constructed 

of impervious materials that 

can be easily cleaned and 

sanitized. 

R ●

TGH -

11.3 

Finished product containers 

are prohibited from direct 

contact with the floor, and 

pallets, slip sheets, and 

supports used to keep 

product containers off the 

floor are clean and in good 

condition. 

WP ●

Code Key: WP = Written Policy/Procedure; R = Record 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Additional Auditor Comments: 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

Additional questions required for operations requesting to use the USDA Tomato Audit Protocol Repacking and 

Distribution 

TPD 1 Management Responsibility 

TPD -

1.1 

Operation has current copies 

of the Commodity Specific 

Food Safety Guidelines for 

the Fresh Tomato Supply 

Chain, Food Safety Programs 

and Auditing Protocol for the 

Fresh Tomato Supply Chain, 

the relevant Harmonized 

Food Safety Standard, and 

additional food safety 

documents as required by 

state and/or federal 

regulation. 

R ●

TPD -

1.2 

Operation has been 

registered or permitted as a 

food handling establishment 

as required by state or federal 

regulation. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPD 2 Raw Material Sourcing 

TPD -

2.1 

The operation has a policy 

and takes affirmative steps to 

ensure that all fresh tomatoes 

that are packed or stored in 

the facility are grown 

following requirements in 

Tomato Metrics Audit -

Open Field Production, 

Harvest and Field Packing. 

WP ●

TPD -

2.2 

Operation has procedures to 

ensure that the tomato 

staging area and staging 

practices do not pose a risk 

of tomato contamination. 

WP ●

TPD 3 Traceability 

 TPD -

3.1 

All levels of the tomato 

supply chain shall maintain 

adequate traceability to a 

minimum of immediate next 

recipient and immediate 

previous supplier. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPD -

3.2 

Establish procedures to 

maintain lot identity of 

tomatoes, including setbacks 

and primary containers, 

throughout the repacking 

process. 

WP ●

TPD -

3.3 

Establish procedures for 

reconciliation of incoming 

tomato lots to usage. 

WP ●

TPD 4 Self-Audit 

TPD -

4.1 

Operation has procedures for 

conducting self-audits, and 

conducts self-audits to verify 

compliance with established 

internal policies and 

procedures. 

WP, R ●

TPD 5 Product Containers and Packaging Materials 

A. Bins, Gondolas, Totes 

TPD -

5.1 

Tomato-contact bulk bins, 

gondolas, totes and trays 

shall not be constructed of 

wood. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPD -

5.2 

The operation has written 

procedures for cleaning and 

sanitizing of produce food 

contact containers, requiring 

that bulk bins, gondolas, 

totes and trays are cleaned 

and sanitized periodically 

and is documented. 

WP, 

R 

●

B. Primary Packing Boxes 

TPD -

5.3 

The repacker must label the 

container as being repacked. 

The box contains 

information on the 

commodity, repacker 

identification and provides 

lot identification. 

R ●

TPD -

5.4 

Operation has a process to 

ensure that inaccurate 

information on previously 

used boxes is obliterated, or 

otherwise made clear that 

original information no 

longer applies, to prevent 

misidentification. 

WP ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

 

 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPD -

5.5 

Used boxes may be used as 

secondary shipping 

containers, provided that the 

original identification 

information on the box has 

been obliterated or otherwise 

made clear that it is no 

longer accurate. 

●

TPD 6 Packinghouse Condition and Equipment 

A. General Building 

TPD -

6.1 

Facility is 

constructed/arranged to 

allow separation of 

incoming, in-process and 

finished products. 

R ●

TPD -

6.2 

Operation has procedures 

that minimize the 

accumulation of standing 

water. 

WP ●

B. Facility and Equipment 

TPD -

6.3 

All food contact surfaces are 

made of material and 

designed to be easily cleaned 

and sanitized, and are 

maintained in good 

condition. 

●

TPD -

6.4 

Wood is not used as a food 

contact surface. ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
 

Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPD -

6.5 

SDS are on file for all 

chemicals used in the 

facility, and readily 

accessible. 

R ●

TPD 7 Worker Health/Hygiene and Toilet/Handwashing Facilities 

TPD -

7.1 

If portable hand wash water 

tanks are used, they are 

cleaned and sanitized and the 

water is changed 

periodically. 

R ●

TPD 8 Product Wash Water Management 

TPD -

8.1 

In systems where tomatoes 

are submerged or dwell in 

water, water temperature is 

monitored and controlled. 

Water temperature should be 

at least 10oF above average 

pulp temperature of tomatoes 

when entering the water. 

R ●

TPD -

8.2 

Operations utilizing spray 

systems in place of whole 

tomato immersion shall 

design the line so that the 

entire tomato surface is 

rinsed. 

●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPD -

8.3 

If a spray bar system is used, 

operation has a water use 

SOP that addresses treatment 

of that water. 

WP ●

TPD -

8.4 

If water quality is based upon 

a chlorine-based sanitizer, 

the process shall be targeted 

to be at least 100 ppm free 

available chlorine (FAC), 

measured at the exit of the 

product from the water 

system, unless validation 

data are available to 

demonstrate a lower FAC is 

effective under operating 

conditions. 

R ●

TPD -

8.5 

If water quality is based upon 

a peroxyacetic, peracetic or 

peracid system, levels shall 

be maintained in accordance 

with manufacturer’s label 

directions. 

R ●

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
Name of Auditee: 

Date of Audit: 

Req. # Requirement DOC MAN C CAN IAR NA Auditor Comments 

TPD 9 Quarantine or On-hold Materials 

TPD -

9.1 

Materials placed on hold, 

quarantined or rejected are 

clearly identified and 

segregated from other 

products and packaging 

materials. 

R ●

TPD 10 Food Defense Awareness 

TPD -

10.1 

The facility is registered with 

FDA as required by the 

Public Health Security and 

Bioterrorism Preparedness 

and Response Act of 2002. 

R ●

TPD -

10.2 

There are procedures in place 

that readily identify 

employees, and those with 

specific access privileges, 

e.g., to chemical storage, to 

the water system. 

WP ●

Code Key: WP = Written Policy/Procedure; R = Record 

Additional Auditor Comments: 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
DUPLICATION OF CORRECTIVE ACTION TAB INSTRUCTIONS 

Any item on a checklist with a checkmark beside the Corrective Action Needed (CAN) box or the 

Immediate Action Required (IAR) box must be documented using a Corrective Action Report. A 

separate form is required for each item with either of these entities. If there is more than one form 

needed, follow the instructions below to duplicate the Corrective Action Report Tab: 

1. Right-click the "Corrective Action Report" Tab at the bottom of 

Excel worksheet. 

2. Click "Move or Copy. 

3. Under the box titled "Before Sheet," select "(move to end)" 

4. Place a check in the box beside "Create a Copy" 

5. Click "Ok" 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0 
USDA Harmonized GAP Plus+ 

A global market-access solution for the specialty crops industry 

USDA, AMS, Specialty Crops Program

Harmonized GAP Plus+ 

CORRECTIVE ACTION REPORT 

 Report #: 

of 

Company Name/Farm: Date: 

Lead Auditor: 

Crop(s): 

Description of Non Conformity: 

Notified company staff at time of finding non-conformity (Yes or No): 

Checklist question number and/or section of auditee food safety plan associated with non-conformity: 

Corrective Action Proposed and Time Frame for Implementation: (Attach separate sheet if necessary) 

Company Representative Signature: 

Signature affirms statements concerning Non-Conformity, Corrective Action, and Implementation are correct. 

Auditor signature for acceptance of proposed corrective action and timetable for implementation: 

Top portion for AUDITOR USE ONLY; bottom portion for Company and Auditor use. 

For Official Government Use Only July 1, 2022 

USDA, AMS, SCP, Specialty Crops Inspection Division USDA Checklist 

Based on the USDA Harmonized GAP Plus+ Standard Version 4.0 Version 4.0