Spreadsheet: 1335b527-f2f7-4a98-80e8-94b94c7cab57
Sheet: Checklist

Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
1 | Management Responsibility
1.1 | Operation has designated an individual responsible for food safety.
1.2 | Responsible individual has evidence of training in food safety relevant to tomatoes.
1.3 | 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 and additional food safety documents as required by state and/or federal regulation.
1.4 | Operation has been registered or permitted as a food handling establishment as required by state or federal regulation.
1.5 | Operation has procedures for conducting self-audits, and conducts self-audits to verify compliance with established internal policies and procedures.
1.6 | Operation has a written procedure and timelines for implementing and documenting corrective actions.
1.7 | Operation has a “zero tolerance” policy for controllable practices and conditions that result in immediate food safety risks.
2 | Packinghouse Condition and Equipment
 | A. General Building
2.1 | Grounds are reasonably free of litter, debris and standing water.
2.2 | Facility is constructed/arranged to allow separation of incoming, in-process and finished products.
2.3 | System for removing waste materials from product handling area works efficiently.
2.4 | Outside garbage receptacles/dumpsters are covered or are located away from greenhouse entrances, and areas around such sites are reasonably clean.
2.5 | Proper maintenance of roof is done.
2.6 | Operation has procedures that minimize the accumulation of standing water.
2.7 | Floors are in good repair and easily cleaned.
 | B. Facility and Equipment
2.8 | All food contact surfaces are made of material and designed to be easily cleaned and sanitized, and are maintained in good condition.
2.9 | Wood is not used as a food contact surface.
2.1 | [NAME] and brittle plastic items are excluded to the extent practical from and/or protected in packing or processing areas. Lights have shatterproof bulbs or covers in all areas where tomatoes or packaging are handled or held.
2.11 | Where workers walk over product contact surfaces, those walkways are protected by kick plates, catch trays, products covers or other barriers.
2.12 | Motors and gear boxes above food handling areas have drop pans under them and use food grade lubricants.
2.13 | Goods in all storage areas are kept off the floor and away from walls to allow cleaning and inspection for pest activity.
 | [NAME]
2.14 | Evaporators, cooling coils, drop pans, drains, drain lines, and reservoirs are cleaned and sanitized on a scheduled basis.
2.15 | Water from refrigeration drip pans is drained and disposed of away from product and product contact surfaces.
2.16 | Operation has a program to maintain and monitor temperature in process and storage rooms where temperature control is required.
3 | Pest Control
3.1 | Operation has a written pest control program, performed by a trained pest control operator. Pest control operators are licensed where required by prevailing regulation or law.
3.2 | There is a clear area surrounding the facility to deter pest infestation.
3.3 | There is no evidence of significant pest populations (birds, rodents, insects) reasonably likely to contaminate tomatoes.
3.4 | There are no bait stations containing toxic baits inside the  facility.
3.5 | Traps do not contain toxic bait and are placed at the interval and location recommended by the pest control operator. Traps must be labeled with a number or other identifier and their locations are documented on a map.
3.6 | Bug zappers and insect attractant devices, if used, are not placed in a location where product or food handling equipment or food packaging materials may become adulterated.
3.7 | Operation has a written policy prohibiting domestic animals in the packinghouse.
4 | General Sanitation
4.1 | A Master Cleaning and Sanitation Schedule for the facility is in place for daily, weekly, monthly, and seasonal/yearly cleaning and maintenance tasks including all areas.
4.2 | All compounds used to clean and sanitize finished product containers, food contact surfaces, or food contact tools are approved for that use by the US EPA, FDA, or appropriate agency and used according to label instructions.
4.3 | All chemicals, cleaning compounds and solvents are stored in a secure and locked location.
4.4 | There are written cleaning and sanitation procedures for all food contact surfaces (SSOPs).
4.5 | There are written cleaning and, if required, sanitizing procedures for all non-food contact surfaces and areas of the facility including floors, drains, walls, ceilings and other surfaces that may pose a source of product contamination.
4.6 | Cleaning equipment and tools are clean, in working order and stored properly away from food handling areas.
5 | Raw Material Sourcing
5.1 | Operation has an Approved Supplier program for all incoming materials, including packaging.
5.2 | The operation has a policy and takes affirmative steps to ensure that all fresh tomatoes that are packed or stores in the facility are grown following requirements in Tomato Metrics Audit - Open Field Production, Harvest and Field Packing.
5.3 | Operation has procedures to ensure that the tomato staging area and staging practices do not pose a risk of tomato contamination.
6 | Produce Containers and Packaging Materials
6.1 | Tomato-contact bulk bins, gondolas, totes and trays shall be constructed of impervious materials that can be easily cleaned and sanitized.
6.2 | Bulk bins, gondolas, totes and trays are stored and maintained in designated locations.
6.3 | 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.
6.4 | Bins, totes and cartons intended for product not used for any other purposes.
6.5 | Packaging materials and finished product containers are stored in a clean and orderly manner and prohibited from direct contact with the floor. Pallets, slip sheets, and supports used to keep product containers off the floor are clean and in good condition.
7 | Primary Packaging Boxes
7.1 | The repacker must label the container as being repacked. The box contains information on the commodity, repacker identification and provide lot identification.
7.2 | 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.
7.3 | Primary packaging boxes are clean and sanitary.
7.4 | 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.
8 | Produce Cleaning and Produce Wash Water
 | A. Cleaning Materials Including Cloths
8.1 | Operation shall have a policy that cloths, towels, or other cleaning materials shall not be used to wipe tomatoes.
 | B. Debris Removal and Removal of Injured Tomatoes
8.2 | [NAME] is not allowed to collect in wash areas/dump tanks.
8.3 | Damaged tomatoes are removed to the degree possible.
 | C. Water Quality Management
8.4 | Only water that meets the microbial standards for potable water is used in the packinghouse for handwashing, food or food contact surface use.
8.5 | Cross connections between water that may contact food and food contact surfaces and non-potable water systems are prohibited.
8.6 | All water lines protected against back flow siphonage.
8.7 | All water lines and fixtures are in proper repair.
 | D. Product Wash Water Management
8.8 | Only sanitizers or sanitizer systems registered or approved by EPA or the prevailing regulatory agency for their specific intended use may be used in the dump tank wash water, on the spray line or other food contact purposes.
8.9 | Wash water sanitizer, used in dump, flume or other multipass wash system, Issued in accordance with operational procedure, manufacturer instructions, and regulatory requirements. Records are kept.
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 highest measured pulp temperature of tomatoes when entering the water. If operation can demonstrate retention times are never more than two minutes and water submersion does not exceed 1 ft., water temperature shall be controlled to be not less than highest measured pulp temperature.
8.11 | Operations utilizing spray systems in place of whole tomato immersion shall design the line so that the entire tomato surface is rinsed.
8.12 | Re-circulated and reused water is changed at least daily, and records of changes are kept.
8.13 | If water quality is based upon a chlorine-based sanitizer and Oxidation Reduction Potential (ORP), the process shall be targeted to be at least 800 mV. ORP levels shall not be less than 650 mV, measured at the exit of the product from the water system, unless validation data are available to demonstrate a lower ORP is effective under operation conditions.
8.14 | If an ORP system is used, an independent measurement is used to verify compliance.
8.15 | If water quality is based upon an aqueous chlorine dioxide sanitizer, chlorine dioxide levels shall not be less than 1 ppm, measured at the exit of the product from the water system, unless validation are available to demonstrate a lower level is effective under operating conditions.
8.16 | If water quality is based upon a peroxyacetic, peracetic or peracid system, levels shall not be less than 30 ppm, measured at the exit of the product from the water system, unless validation data are available to demonstrate a lower level is effective under operating conditions.
8.17 | If a sanitizer system other than aqueous chlorine dioxide, peracid, or hypochlorous and ORP is used, the system shall be operated and controlled to levels of equivalent efficacy of pathogen cross contamination control in tomato wash systems.
8.18 | All instruments used to measure temperature, pH, sanitizer levels and or other important devices used to monitor requirements in this section shall be calibrated at a frequency sufficient to assure continuous accuracy.
8.19 | Instruments, test methods or test strips used to monitor requirements shall be appropriate to their use and sufficiently sensitive to their intended purpose.
9 | Facility Supplies and Equipment
9.1 | MSDS are on file for all chemicals used in the facility, and readily accessible.
9.2 | All waxes, coatings and other chemicals applied to product are approved by the US EPA, FDA, or prevailing authority for their designated use and used according to label instructions.
10 | Quarantine or On-hold Materials
10.1 | Materials placed on hold, quarantined or rejected are clearly identified and segregated from other products and packaging materials.
11 | Transportation
11.1 | Shipping unit is clean, functional and free of objectionable odors before loading. A responsible individual signs the completed checklist.
11.2 | Vehicles and containers used to transport produce shall not be used to transport trash, animal carcasses or raw animal products that may be a source of microbial contamination unless cleaned and sanitized by a procedure sufficient to ensure that microbial contamination of produce does not occur.
12 | Employee Hygiene
 | A. Toilet Facilities
12.1 | Clean and sanitary toilet facilities are provided for all employees and toilets are made from cleanable materials and are cleaned and sanitized daily or sufficiently often to be maintained in a clean and sanitary manner.
12.2 | The number of toilet facilities meets state and federal requirements.
12.3 | Toilets are located within a five minute walk of work areas.
12.4 | All toilet facilities contain toilet paper.
12.5 | There is a program for the sanitary disposal of used toilet paper.
12.6 | Hand washing facilities, with soap, water and disposable hand-drying towels, or air blowers, and garbage containers are provided.
12.7 | If permanent handwashing facilities are not used, gray water is captured and disposed of away from the packing area.
12.8 | If portable hand wash water tanks are used, they are cleaned and sanitized and the water is changed periodically.
12.9 | The source of water used to fill hand washing tanks meets the microbial standard for potable water and is documented.
12.1 | Toilet and hand washing facilities are inspected by a designated individual at a sufficient frequency during use to assure cleanliness, condition and adequate supplies.
 | B. First Aid Policies
12.11 | There is a written policy describing procedures which specify handling/disposition of produce or treatment of food contact surfaces that have come into contact with blood or other bodily fluids.
12.12 | There is a written policy instructing workers to seek prompt treatment for cuts, abrasions and other injuries and first aid supplies are provided.
 | [NAME] and Conditions
12.13 | There is a written Hygiene Practices policy including, but not limited to, policies and procedures on hand washing, toilet use, and requiring handwashing at beginning of shift and prior to returning to production line, for all employees and visitors.
12.14 | 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.
12.15 | There are signs, either in the appropriate language or pictorially, reminding workers to wash their hands after using the toilet.
12.16 | If gloves are used, there must be a written SOP regarding their use.
12.17 | SOPs establishing the operation's illness policy provide that workers who show signs of illness (vomiting, jaundice, diarrhea) or open or exposed sores or lesions on their hands are not permitted to perform job duties where they will come in direct contact with raw product or food contact surfaces.
12.18 | There is a written policy regarding the use of hair restraints.
12.19 | There is a written policy regarding jewelry,  nail polish, and false nails in the workplace.
12.2 | Food and tobacco products are in designated areas as specified in the company SOP.
12.21 | Drinking water shall be provided in fountains or single use containers. Drinking water containers shall be handled in a manner that prevents them from becoming sources of contamination.
12.22 | There is a written policy prohibiting the storage and use of personal items outside of designated areas.
13 | Education and Training
13.1 | Employees shall receive mandatory safe product handling and personal hygiene education at time of hire with reinforcements as detailed in company SOP.
13.2 | Individuals shall be trained on all food safety requirements specific to their assigned duties.
13.3 | Workers are trained and follow the policy that product dropped on the floor is discarded.
13.4 | Supervisors are trained to look for, recognize and react to symptoms of potentially infectious illness.
14 | Product Traceability and Recall Procedures
14.1 | All levels of the tomato supply chain shall maintain adequate traceability to a minimum of immediate next recipient and immediate previous supplier.
14.2 | Establish procedures to maintain lot identity of tomatoes, including setbacks and primary containers, throughout the repacking process.
14.3 | Establish procedures for reconciliation of incoming tomato lots to usage.
14.4 | Documentation maintained for each lot received shall include sufficient information about the source to allow for the appropriate tracing of product.
14.5 | Documentation maintained for each lot shipped shall include sufficient information about the customer receiving the product to allow for the appropriate tracing of product.
14.6 | Traceability records shall be readily available.
14.7 | Effectiveness of these procedures shall be tested at least annually. A record of this test shall be kept on file.
14.8 | A successful mock recall test has been performed in the last 12 months.
15 | Food Defense Awareness
15.1 | The facility is registered with FDA as required by the Public Health Security and Bioterrorism Preparedness and Response Act of 2002.
15.2 | There are procedures in place that readily identify employees, and those with specific access privileges e.g., to chemical storage, to the water system.