Spreadsheet: 5ab0370e-adeb-4e1e-8e3c-52004f7598e5
Sheet: Part 6-Wholesale Distribution

Part 6-Wholesale Distribution Center/Terminal Warehouses
Receiving
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-1 | All companies shall have an approved supplier program which requires produce suppliers to meet USDA acceptance criteria for a USDA audit appropriate for the commodity(s) being supplied. |  |  |  |  |  |  |  |  | 15 |  |  |  | D
6-2 | Upon receiving, conveyances must be clean, in good physical condition, and shall be free from obvious objectionable odors, dirt, [NAME] at time of unloading. |  |  |  |  |  |  |  |  | 10 |  |  |  | P
6-3 | Company shall not accept produce items that are loaded with, or are not protected from potentially contaminating products. |  |  |  |  |  |  |  |  | 10 |  |  |  | P
6-4 | Refrigerated commodities shall be monitored for temperatures at the time of receiving. |  |  |  |  |  |  |  |  | 5 |  |  |  | R
6-5 | The company shall have a written policy regarding the disposition of product when temperatures are not within the company's requirements at the time of receiving. |  |  |  |  |  |  |  |  | 5 |  |  |  | P
Storage Facility/Temperature Control
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-6 | The facility shall be clean and maintained in an orderly manner. |  |  |  |  |  |  |  |  | 5
6-7 | Refrigerated rooms shall be monitored for temperature and logs are maintained. |  |  |  |  |  |  |  |  | 5 |  |  |  | D
6-8 | Thermometer(s) shall be checked for accuracy and records shall be available. |  |  |  |  |  |  |  |  | 5 |  |  |  | D
6-9 | Refrigeration system condensation shall not come into contact with the produce. |  |  |  |  |  |  |  |  | 10
6-10 | Refrigeration equipment (condensers, fans, etc.) shall be cleaned on a scheduled basis. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-11 | Iced product shall not drip on pallets of produce stored below. |  |  |  |  |  |  |  |  | 10
6-12 | The water used for cooling/ice must be potable. |  |  |  |  |  |  |  |  | 10 |  |  |  | R
6-13 | Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product shall be sanitized on a scheduled basis. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
6-14 | There shall be a policy describing procedures which specify the handling/disposition of finished product which is opened, spilled, or comes in contact with the floor. |  |  |  |  |  |  |  |  | 15 |  |  |  | P
6-15 | Product flow zones shall be protected from sources of contamination. |  |  |  |  |  |  |  |  | 10
6-16 | [NAME] materials above product flow zones shall be contained in case of breakage. |  |  |  |  |  |  |  |  | 10
6-17 | The grounds shall be reasonably free of litter and debris. |  |  |  |  |  |  |  |  | 5
6-18 | The grounds shall be reasonably free of standing water. |  |  |  |  |  |  |  |  | 5
6-19 | Outside garbage receptacles/dumpsters must be closed or are located away from facility entrances and the areas around such sites are reasonably clean. |  |  |  |  |  |  |  |  | 5
6-20 | The facility shall be enclosed. |  |  |  |  |  |  |  |  | 5
6-21 | Floor drains shall be free of obstructions. |  |  |  |  |  |  |  |  | 5
6-22 | Pipes, ducts, fans, and ceilings in the facility shall be reasonably clean. |  |  |  |  |  |  |  |  | 5
6-23 | Possible wastewater spillage shall be prevented from contaminating any food storage or handling areas by barriers, drains, or a sufficient distance. |  |  |  |  |  |  |  |  | 10
6-24 | Non-food grade substances such as paints, lubricants, pesticides, etc. shall not be stored in close proximity to the product. |  |  |  |  |  |  |  |  | 10
Pest Control
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-25 | Measures shall be taken to exclude animals or pests from the facility. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
6-26 | There shall be an established pest control program for the facility. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
6-27 | Service reports for the pest control program shall be available for review. |  |  |  |  |  |  |  |  | 5 |  |  |  | R
6-28 | Interior walls, floors and ceilings shall be well-maintained and free of major cracks and crevices. |  |  |  |  |  |  |  |  | 5
Repacking/Reconditioning
(6-29)  Does the facility repack and/or recondition product?
 |  |  |  | YES |  |  |  | NO |  | (please [NAME])
If the answer to question 6-29 is YES, answer questions 6-30 through 6-41. If the answer is
to question 6-29 is NO, then questions 6-30 through 6-41 are answered N/A.
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-30 | Repacking/reconditioning processes shall be confined to an established location in the facility. |  |  |  |  |  |  |  |  | 5 |  |  |  | P
6-31 | Food contact surfaces must be in good condition, cleaned and/or sanitized prior to use, and cleaning logs are maintained. |  |  |  |  |  |  |  |  | 15 |  |  |  | D
6-32 | Source water used in the repacking operation shall be potable. |  |  |  |  |  |  |  |  | 15 |  |  |  | R
6-33 | Processing water shall be sufficiently treated to reduce microbial contamination. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
6-34 | Water treatment (strength levels and pH) and exposure time shall be monitored and is appropriate for product. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
6-35 | If applicable, the temperature of processing water used in dump tanks, flumes, etc., shall be monitored and is kept at temperatures appropriate for the commodity. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
6-36 | Any ice used for cooling produce shall be manufactured, transported and stored under sanitary conditions. |  |  |  |  |  |  |  |  | 10 |  |  |  | R
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-37 | Water used for chilling and/or to make ice must be potable. |  |  |  |  |  |  |  |  | 15 |  |  |  | R
6-38 | Only food grade approved and labeled lubricants shall be used in the repacking equipment/machinery. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
6-39 | Only new or sanitized containers shall be used for product repacking. |  |  |  |  |  |  |  |  | 10 |  |  |  | P
6-40 | Pallets and other containers shall be clean and in good condition. |  |  |  |  |  |  |  |  | 5
6-41 | Packing containers shall be properly stored and protected from contamination (birds, rodents, and other pests, etc.). |  |  |  |  |  |  |  |  | 10
Worker Health and Personal Hygiene
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-42 | Employee facilities (locker rooms, lunch and break areas, etc.) shall be clean and located away from repack and storage areas. |  |  |  |  |  |  |  |  | 10
6-43 | When there is a written policy regarding the use of hair nets/beard nets in the facility, it shall be followed by all employees and visitors. |  |  |  |  |  |  |  |  | 5 |  |  |  | P
6-44 | When there is a written policy regarding the wearing of jewelry in the facility, it shall be followed by all affected employees and visitors. |  |  |  |  |  |  |  |  | 5 |  |  |  | P
Shipping/Transportation
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-45 | Prior to the loading process, conveyances |  |  |  |  |  |  |  |  | 10 |  |  |  | P
 | must be clean, in good physical
 | condition, free from disagreeable odors
 | and from obvious dirt/debris.
6-46 | Produce items shall not be loaded with potentially contaminating products. |  |  |  |  |  |  |  |  | 10 |  |  |  | P
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-47 | Company shall have a written policy for transporters and conveyances to maintain a specified temperature(s) range during transit. |  |  |  |  |  |  |  |  | 10 |  |  |  | P
Traceability
Questions |  |  |  |  |  |  |  |  |  | Points | Compliant | Not Compliant | N/A | Doc
6-48 | Records shall be kept recording the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability. |  |  |  |  |  |  |  |  | 10 |  |  |  | D
COMMENTS:
Total Points earned for Wholesale Distribution Center/Terminal Warehouse =
Total Possible |  |  | = | 410 |  | 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.