Spreadsheet: 5ab0370e-adeb-4e1e-8e3c-52004f7598e5
Sheet: Pg. 4 General Questions

General Questions
Implementation of a Food Safety Program
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
P-1 | The auditee shall have implemented a documented food safety program that incorporates [NAME]. |  |  |  |  |  |  |  |  |  |  |  |  | D
P-2 | The operation must have designated a person(s) to implement and oversee the operation's food safety program. |  |  |  |  |  |  |  |  |  |  |  |  | D
 | Name
Traceability
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
G-1 | The operation shall have a established documented traceability program. |  |  |  |  |  |  |  |  | 15 |  |  |  | D
G-2 | The operation shall perform scheduled a "mock recall" and take corrective actions if proven to not be effective. |  |  |  |  |  |  |  |  | 10 |  |  |  | R
Worker Health & Hygiene
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
G-3 | Potable water shall be available to all workers. |  |  |  |  |  |  |  |  | 10 |  |  |  | R
G-4 | All employees and visitors to the location are required to follow proper sanitation and hygiene practices. |  |  |  |  |  |  |  |  | 10 |  |  |  | P
G-5 | Training on proper sanitation and hygiene shall be provided to all staff. |  |  |  |  |  |  |  |  | 15 |  |  |  | D
[NAME] | All Employees and visitors must follow good sanitation/hygienic practices. |  |  |  |  |  |  |  |  | 15
G-7 | Employees who handle produce must properly wash their hands before beginning or returning to work. |  |  |  |  |  |  |  |  | 15
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
G-8 | Readily understandable signs shall be posted to instruct employees to wash their hands before beginning or returning to work. |  |  |  |  |  |  |  |  | 10
G-9 | All toilet/restroom facilities shall be clean and properly supplied with single use towels, toilet paper, hand or antibacterial soap and potable water for hand washing. |  |  |  |  |  |  |  |  | 15
G-10 | All toilet/restroom facilities shall be serviced and cleaned on a scheduled basis. |  |  |  |  |  |  |  |  | 10 |  |  |  | R
G-11 | Smoking and eating shall be confined to designated areas separate from product handling areas. |  |  |  |  |  |  |  |  | 10 |  |  |  | P
G-12 | Workers with diarrheal disease or symptoms of other infectious disease shall be prohibited from handling fresh produce. |  |  |  |  |  |  |  |  | 15 |  |  |  | P
G-13 | There is a policy which must describe procedures which specify the handling/distribution of produce or food contact surfaces which have come into contact with blood or other bodily fluids. |  |  |  |  |  |  |  |  | 15 |  |  |  | P
G-14 | Workers shall be instructed to seek prompt treatment with clean first aid supplies for cuts, abrasions, and other injuries. |  |  |  |  |  |  |  |  | 5 |  |  |  | P
G-15 | Company personnel or contracted personnel that apply regulated pre-harvest and/or post harvest material must be licensed.  Company personnel or contracted personnel applying non-regulated materials shall be trained on its proper use. |  |  |  |  |  |  |  |  | 10 |  |  |  | R
COMMENTS:
Total Points earned for General Questions =
Total Possible |  |  | = | 180 |  | 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 |  |  | =
 |  |  |  | Compliant |  |  |  | Not Compliant |  |  |  | (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.