Spreadsheet: 5cecd7fe-44d7-4c50-82da-155e05f5a0e4
Sheet: Part 4-Storage & Transportation

Part 4 - STORAGE AND TRANSPORTATION
Product, Containers & Pallets
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
4-1 | The storage facility is cleaned and maintained in |  |  |  |  |  |  |  |  | 5
 | an orderly manner.
4-2 | Bulk storage facilities are inspected for foreign |  |  |  |  |  |  |  |  | 5 |  |  |  | R
 | material prior to use and records are maintained.
4-3 | Storage rooms, buildings, and/or facilities are |  |  |  |  |  |  |  |  | 10
 | maintained and sufficiently sealed or isolated
 | and are protected from external contamination.
4-4 | Storage grounds are reasonably free of litter |  |  |  |  |  |  |  |  | 5
 | and debris.
4-5 | Floors in storage areas are reasonably |  |  |  |  |  |  |  |  | 5
 | free of standing water.
4-6 | Possible wastewater spillage is prevented from |  |  |  |  |  |  |  |  | 10
 | contaminating any food handling area by
 | barriers, drains, or sufficient distance.
4-7 | There is a policy describing procedures which |  |  |  |  |  |  |  |  | 15 |  |  |  | P
 | specify handling/disposition of finished product
 | which is opened, spilled, or comes into contact
 | with the floor.
4-8 | Packing containers are properly stored and |  |  |  |  |  |  |  |  | 10
 | sufficiently sealed, to be protected from
 | contamination (birds, rodents, pests, and other
 | contaminants).
4-9 | Pallets, pallet boxes, tote bags, and portable |  |  |  |  |  |  |  |  | 5
 | bins, etc. are clean, in good condition and do
 | not contribute foreign material to the product.
4-10 | Product stored outside in totes, trucks, bins, |  |  |  |  |  |  |  |  | 10
 | other containers or on the ground in bulk is
 | covered and protected from contamination.
4-11 | Non-food grade substances such as paints, |  |  |  |  |  |  |  |  | 10
 | lubricants, pesticides, etc., are not stored in
 | close proximity to the product.
4-12 | Mechanical equipment used during the storage |  |  |  |  |  |  |  |  | 5 |  |  |  | D
 | process is clean and maintained to prevent
 | contamination of the product.
Pest Control
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
4-13 | Measures are taken to exclude animals or pests |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | from storage facilities.
4-14 | There is an established pest control program |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | for the facility.
4-15 | Service reports for the pest control program are |  |  |  |  |  |  |  |  | 5 |  |  |  | R
 | available for review.
4-16 | Interior walls, floors, and ceilings are well- |  |  |  |  |  |  |  |  | 5
 | maintained and are free of major cracks and
 | crevices.
Ice & Refrigeration
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
4-17 | The water used for cooling and/or making ice is |  |  |  |  |  |  |  |  | 15 |  |  |  | R
 | potable.
4-18 | Manufacturing, storage, and transportation |  |  |  |  |  |  |  |  | 10 |  |  |  | R
 | facilities used in making and delivering ice used
 | for cooling the product have been sanitized.
4-19 | Climate-controlled rooms are monitored for |  |  |  |  |  |  |  |  | 5 |  |  |  | D
 | temperature and logs are maintained.
4-20 | Thermometer(s) are checked for accuracy and |  |  |  |  |  |  |  |  | 5 |  |  |  | D
 | records are available for review.
4-21 | Refrigeration system condensation does not |  |  |  |  |  |  |  |  | 10
 | come in contact with produce.
4-22 | Refrigeration equipment (condensers, fans, etc.) |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | is cleaned on a scheduled basis.
4-23 | Iced product does not drip on pallets of produce |  |  |  |  |  |  |  |  | 10
 | stored below.
Transportation
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
4-24 | Prior to the loading process, conveyances are |  |  |  |  |  |  |  |  | 10 |  |  |  | P
 | required to be clean, in good physical condition,
 | free from disagreeable odors, and from obvious
 | dirt/debris.
4-25 | Produce items are not loaded with potentially |  |  |  |  |  |  |  |  | 10 |  |  |  | P
 | contaminating products.
4-26 | Company has a written policy for transporters |  |  |  |  |  |  |  |  | 10 |  |  |  | P
 | and conveyances to maintain a specified
 | temperature(s) during transit.
4-27 | Conveyances are loaded to minimize damage to |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | product.
Worker Health and Personal Hygiene
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
4-28 | Employee facilities (locker rooms, lunch and |  |  |  |  |  |  |  |  | 10
 | break areas, etc.) are clean and located away
 | from storage, shipping, and receiving areas.
4-29 | When there is a written policy regarding the use |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | of hair/beard nets in the storage and
 | transportation areas, it is being followed by all
 | affected employees and visitors.
4-30 | When there is a written policy restricting the |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | wearing of jewelry in the storage and
 | transportation areas, it is being followed by all
 | affected employees and visitors.
Traceability
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
4-31 | Records are kept regarding the source of |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | incoming product and the destination of
 | outgoing product which is uniquely identified
 | to enable traceability.
COMMENTS:
Total Points earned for Storage & Transportation =
Total Possible |  |  | = | 255 |  | The total number of points possible for this section.
Subtract "N/A" |  |  | = |  |  | Enter the additive number of N/A points (+points) here.
Adjusted Total |  |  | = |  |  | Subtract the N/A points from the Total possible points
X .8 (80%) |  |  |  |  |  | Multiply the Adjusted Total by .8 and show it as the Passing Score
Passing Score |  |  | =
 |  |  |  | Pass |  |  |  | Fail |  | (please [NAME])
This program is intended to assess a participant’s efforts to minimize the risk of contamination of fresh
fruits, vegetables, nuts and miscellaneous commodities by microbial pathogens based on the U.S. Food
and Drug Administration’s “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and
Vegetables,” and generally recognized good agricultural practices.