Spreadsheet: 113a16d3-2d0d-4aa5-96d5-4ee83b5c8638
Sheet: Global Markets Addendum

Name of Auditee:
Date of Audit:
Note:  The questions in this section are not official questions associated with the Produce GAPs Harmonized Food Safety Standard.  These additional questions are used to show conformance to the Global Markets Program for Primary Production Basic or Intermediate Level Assessment.  Farming or packinghouse operations should check with their buyers to verify whether or not conformance with these questions is necessary in order to be an approved supplier.  This addendum will only be assessed at the specific request of the auditee.  Several of the questions in this section are similar to questions in the Harmonized Audit, however due to slight differences in the requirements of the two standards, the Global Markets questions shown below were developed to verify conformance to the Global Markets Assessment.
The Global Markets Capacity Building Program for Primary Production has two levels, Basic and Intermediate.  For the Basic level audit, only those questions identified as basic need to be answered.  For the Intermediate level audit both the basic AND intermediate questions must be answered.  A copy of the complete Global Markets Primary Production assessment can be obtained on the Global Food Safety Initiative website at www.mygfsi.com
Q # | Requirement | DOC | C | CAN | IAR | NA | Auditor Comments | Basic or Intermediate Level | Required Element
4 | Additional Questions required to meet Global Markets Primary Production Assessment
4.1 | Food Safety Plan & Documentation.
4.1.1 | If applicable, the food safety plan addresses customers' food safety specifications. | R |  |  |  |  |  | Basic
4.1.2 | Operation has performed and documented a risk assessment of the packinghouse. | R |  |  |  |  |  | Basic | Yes
4.1.3 | If the risk assessment shows the need for a critical control point(s) in the packinghouse, a documented HACCP plan or additional procedures addressing monitoring of control points and disposition of non-conforming products must be in place.  The HACCP plan or additional policies must be documented and implemented. | R |  |  |  |  |  | Intermediate Only | Yes
4.1.4 | A documented hold and release program has been implemented for all non-conforming product and packaging.
4.1.5 | Corrective action procedures shall include a procedure to evaluate complaints. | WP |  |  |  |  |  | Basic
4.1.6 | The operation shall record any food safety related non-conformances and complaints. | R |  |  |  |  |  | Basic
4.1.7 | Corrective action procedures shall include a procedure to evaluate complaints. | WP |  |  |  |  |  | Basic
4.1.8 | Food safety incidents are recorded and assessed to determine its severity and risk and addressed accordingly. | R |  |  |  |  |  | Intermediate Only
4.1.9 | The incident management procedure is reviewed, tested and verified at least once a year. | R |  |  |  |  |  | Intermediate Only
4.1.10 | The operation has an approved supplier program for all agricultural inputs, chemicals, packaging and food safety related services. | R |  |  |  |  |  | Intermediate Only
4.1.11 | 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 test wands. | R |  |  |  |  |  | Intermediate Only
4.2 | Food Defense
4.2.1 | Threats to the produce as a result of intentional contamination been assessed and documented. | R |  |  |  |  |  | Intermediate Only
4.2.2 | Those points in the process which are vulnerable to intentional contamination been identified and subjected to additional access control. | WP,R |  |  |  |  |  | Intermediate Only
4.2.3 | If access to prohibited areas took place, are measures in place to evaluate food for evidence of sabotage/intentional contamination? | WP |  |  |  |  |  | Intermediate Only
Code Key: WP = Written Policy/Procedure; R = Record
Additional Auditor Comments: