Spreadsheet: 5cecd7fe-44d7-4c50-82da-155e05f5a0e4
Sheet: Pg. 4 General Questions

General Questions
Implementation of a Food Safety Program
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
P-1 | A documented food safety program that |  |  |  |  |  |  |  |  |  |  |  |  | D
 | incorporates GAP and/or GHP has been
 | implemented.
P-2 | The operation has designated someone to |  |  |  |  |  |  |  |  |  |  |  |  | D
 | implement and oversee an established food
 | safety program.
 | Name
Traceability
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
G-1 | A documented traceability program has |  |  |  |  |  |  |  |  | 15 |  |  |  | D
 | been established.
G-2 | The operation has performed a "mock recall" |  |  |  |  |  |  |  |  | 10 |  |  |  | R
 | that was proven to be effective.
Worker Health & Hygiene
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
G-3 | Potable water is available to all workers. |  |  |  |  |  |  |  |  | 10 |  |  |  | R
G-4 | All employees and all visitors to the location are |  |  |  |  |  |  |  |  | 10 |  |  |  | P
 | required to follow proper sanitation and hygiene
 | practices.
G-5 | Training on proper sanitation and hygiene |  |  |  |  |  |  |  |  | 15 |  |  |  | D
 | practices is provided to all staff.
[NAME] | Employees and visitors are following good |  |  |  |  |  |  |  |  | 15
 | hygiene/sanitation practices.
G-7 | Employees who handle or package produce are |  |  |  |  |  |  |  |  | 15
 | washing their hands before beginning or
 | returning to work.
G-8 | Readily understandable signs are posted to |  |  |  |  |  |  |  |  | 10
 | instruct employees to wash their hands before
 | beginning or returning to work.
G-9 | All toilet/restroom/field sanitation facilities are |  |  |  |  |  |  |  |  | 15
 | clean. They are properly supplied with single
 | use towels, toilet paper, hand soap or anti-
 | bacterial soap, and potable water for hand
 | washing.
G-10 | All toilet/restroom/field sanitation facilities are |  |  |  |  |  |  |  |  | 10 |  |  |  | R
 | serviced and cleaned on a scheduled basis.
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
G-11 | Smoking and eating are confined to designated |  |  |  |  |  |  |  |  | 10 |  |  |  | P
 | areas separate from where product is handled.
G-12 | Workers with diarrheal disease or symptoms of |  |  |  |  |  |  |  |  | 15 |  |  |  | P
 | other infectious diseases are prohibited from
 | handling fresh produce.
G-13 | There is a policy describing procedures which |  |  |  |  |  |  |  |  | 15 |  |  |  | P
 | specify handling/disposition of produce or food
 | contact surfaces that have come into contact
 | with blood or other bodily fluids.
G-14 | Workers are instructed to seek prompt |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | treatment with clean first aid supplies for cuts,
 | abrasions and other injuries.
G-15 | Company personnel or contracted personnel |  |  |  |  |  |  |  |  | 10 |  |  |  | R
 | that apply regulated pre-harvest and/or post
 | harvest materials are licensed. Company
 | personnel or contracted personnel applying
 | non-regulated materials have been trained on
 | its proper use.
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 |  |  | =
 |  |  |  | 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.