Spreadsheet: 5cecd7fe-44d7-4c50-82da-155e05f5a0e4
Sheet: Part 3-House Packing Facilty

Part 3 - HOUSE PACKING FACILITY
Receiving
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
3-1 | Product delivered from the field which is held in |  |  |  |  |  |  |  |  | 5
 | a staging area prior to packing or processing is
 | protected from possible contamination.
3-2 | Prior to packing, product is properly stored |  |  |  |  |  |  |  |  | 5
 | and/or handled in order to reduce possible
 | contamination.
Washing/Packing Line
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
3-3 | Source water used in the packing operation is |  |  |  |  |  |  |  |  | 15 |  |  |  | R
 | potable.
3-4 | If applicable, the temperature of processing |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | water used in dump tanks, flumes, etc., is
 | monitored and is kept at temperatures
 | appropriate for the commodity.
3-5 | Processing water is sufficiently treated to |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | reduce microbial contamination.
3-6 | Water-contact surfaces, such as dump tanks, |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | flumes, wash tanks and hydro coolers, are
 | cleaned and/or sanitized on a scheduled basis.
3-7 | Water treatment (strength levels and pH) and |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | exposure time is monitored and the facility has
 | demonstrated it is appropriate for the product.
3-8 | Food contact surfaces are in good condition; |  |  |  |  |  |  |  |  | 15 |  |  |  | D
 | cleaned and/or sanitized prior to use and
 | cleaning logs are maintained.
3-9 | Product flow zones are protected from sources |  |  |  |  |  |  |  |  | 10
 | of contamination.
3-10 | The water used for cooling and/or making ice |  |  |  |  |  |  |  |  | 15 |  |  |  | R
 | is potable.
3-11 | Any ice used for cooling produce is |  |  |  |  |  |  |  |  | 10 |  |  |  | R
 | manufactured, transported and stored under
 | sanitary conditions.
Packing House Worker Health & Hygiene
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
3-12 | Employee facilities (locker rooms, lunch and |  |  |  |  |  |  |  |  | 10
 | break areas, etc.) are clean and located away
 | from packing area.
3-13 | When there is a written policy regarding the use |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | of hair nets/beard nets in the production area, it
 | is being followed by all employees and visitors.
3-14 | When there is a written policy regarding the |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | wearing of jewelry in the production area, it is
 | being followed by all employees and visitors.
Packing House General Housekeeping
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
3-15 | Only food grade approved and labeled |  |  |  |  |  |  |  |  | 10 |  |  |  | R
 | lubricants are used in the packing
 | equipment/machinery.
3-16 | Chemicals not approved for use on product are |  |  |  |  |  |  |  |  | 10
 | stored and segregated away from packing area.
3-17 | The plant grounds are reasonably free of litter |  |  |  |  |  |  |  |  | 5
 | and debris.
3-18 | The plant grounds are reasonably free of |  |  |  |  |  |  |  |  | 5
 | standing water.
3-19 | Outside garbage receptacles/dumpsters are |  |  |  |  |  |  |  |  | 5
 | closed or are located away from packing facility
 | entrances and the area around such sites is
 | reasonably clean.
3-20 | Packing facilities are enclosed. |  |  |  |  |  |  |  |  | 5
3-21 | The packing facility interior is clean and |  |  |  |  |  |  |  |  | 5
 | maintained in an orderly manner.
3-22 | Floor drains appear to be free of obstructions. |  |  |  |  |  |  |  |  | 5
3-23 | Pipes, ducts, fans and ceilings which are over |  |  |  |  |  |  |  |  | 5
 | food handling operations, are clean.
3-24 | [NAME] materials above product flow zones are |  |  |  |  |  |  |  |  | 10
 | contained in case of breakage.
3-25 | Possible wastewater spillage is prevented from |  |  |  |  |  |  |  |  | 10
 | contaminating any food handling area by
 | barriers, drains, or a sufficient distance.
3-26 | There is a policy describing procedures which |  |  |  |  |  |  |  |  | 15 |  |  |  | P
 | specify handling/disposition of finished product
 | that is opened, spilled, or comes into contact
 | with the floor.
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
3-27 | Only new or sanitized containers are used |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | for packing the product.
3-28 | Pallets and containers are clean and |  |  |  |  |  |  |  |  | 5
 | in good condition.
3-29 | Packing containers are properly stored and |  |  |  |  |  |  |  |  | 10
 | protected from contamination (birds, rodents,
 | and other pests).
Pest Control
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
3-30 | Measures are taken to exclude animals or |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | pests from packing and storage facilities.
3-31 | There is an established pest control program |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | for the facility.
3-32 | Service reports for the pest control program |  |  |  |  |  |  |  |  | 5 |  |  |  | R
 | are available for review.
3-33 | Interior walls, floors and ceilings are well |  |  |  |  |  |  |  |  | 5
 | maintained and are free of major cracks and
 | crevices.
Traceability
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
3-34 | Records are kept recording 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 House Packing Facility =
Total Possible |  |  | = | 290 |  | 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.