Spreadsheet: 128baa06-e240-435e-b794-05a37f55ad48
Sheet: Open Field Harvest Checklist

Name of Auditee:
Date of Audit:
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 procedures for conducting self-audits, and conducts self -audits to verify compliance with established internal policies and procedures.
1.5 | Operation has a written procedure and timelines for implementing and documenting corrective actions.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
1.6 | Operation has a "zero tolerance" policy for controllable practices and conditions that result in immediate food safety risks.
2 | Farm History and Assessment
2.1 | An initial, pre-production environmental assessment has been conducted of all production land.
2.2 | The environmental assessment shall consider domestic animal operations.
2.3 | A second environmental assessment in the form of a review based upon current conditions is conducted not more that five (5) days from the first scheduled harvest date.
2.4 | If the field is subject to flooding, operation has an established decision tree or corrective action plan in the event of flooding in the production area. Procedures prohibit harvest of product that has come into contact with flood waters.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
2.5 | Operation has a policy that prohibits harvesting of tomatoes with evidence of being contaminated with animal/bird feces.
2.6 | Operation has an SOP addressing animal intrusion.
3 | Soil Amendment Usage
3.1 | If fertilizers containing manures or composts are used, only properly treated (composted or  heat treated) manures are allowed for use in fields. Biosolids are not permitted.
4 | Preharvest Agricultural Water
4.1 | The sources of irrigation water (pond, stream, well, municipal, other) are documented.
4.2 | The type of irrigation used (flood, drip, sprinkler overhead, others) is documented.
4.3 | A sanitary survey was completed for each water source.
4.4 | Water tests are conducted.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
4.5 | If water is treated to bring it into compliance, records are maintained of treatments and testing
4.6 | Non-Foliar  The water test meets EPA recreational water standards for E. coli; i.e., 40 CFR Pare 131.41 (c).
4.7 | Foliar The water test meets EPA microbial standards for drinking water; i.e., 40 CFR Part 141.63.
5 | Pesticide Usage
5.1 | Pesticide chemicals and their use must comply with all requirements of national (e.g., EPA) registration and any federal, state or local regulations.
5.2 | Equipment used to apply pesticides shall be maintained and calibrated at a frequency sufficient to assure accuracy of delivery.
5.3 | Water used to mix pesticides meets EPA microbial standards for drinking water; i.e., 40 CFR Part 141.63.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
6 | Harvest, Transport, and Product Containers
A. | Produce Containers
6.1 | All compounds used to clean or sanitize food contact containers, tools, utensils, equipment or other food contact surfaces are approved for that use by the US EPA, FDA or other prevailing agency. Actual use conforms to label directions.
6.2 | Harvest and other food contact implements, buckets and totes, are cleaned and sanitized as necessary according to SOP.
6.3 | Reusable product bins, trays and containers are made of impervious materials that can be cleaned and sanitized.
6.4 | Operation has a policy that requires bins trays and boxes made of corrugated cardboard are for single use only.
6.5 | SOP specifies that workers do not remove harvest buckets from the field.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
6.6 | Bins, totes and containers intended for harvesting of product are staged and stored in designated locations.
6.7 | Bins, totes and containers intended for harvesting of product shall be used only for that purpose.
B. | Food Contact Tools, Utensils and Equipment
6.8 | Product contact tools, utensils and equipment are made of impervious, cleanable, sanitizable material.
6.9 | Product contact tools (harvesting aids) are clean and sanitary and there is a schedule for cleaning and sanitizing.
6.1 | Harvest tools, utensils and knives are stored in a way that minimizes contamination.
C. | Vehicles and Equipment in the Field
6.11 | Vehicles used in tomato production, harvest and transport are not a source of contamination.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
7 | Field Packing of Tomatoes
7.1 | Operation has written policy that damaged, soft and decayed tomatoes are not harvested to the degree possible.
7.2 | Operation shall have a policy that cloths, towels, or other cleaning materials shall not be used to wipe tomatoes.
7.3 | If tomatoes are washed in the field, operation shall have written procedures regarding the quality of wash water and use of wash water sanitizing chemicals.
7.4 | Packing containers shall be labeled as to their source, and to identify that the product has been field packed.
8 | Employee and Harvest Crews
A. | Toilet and  Handwashing Facilities
8.1 | 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.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
8.2 | The number of toilet facilities meets state and federal requirements.
8.3 | Toilet facilities are located within 1/4 mile (400 m) or a five minute walk of work areas.
8.4 | Toilet facilities are located, serviced and maintained in a manner to not be a source of contamination of produce.
8.5 | A response plan is in place in the event of a major spill or leak of field sanitation units.
8.6 | All toilet facilities contain toilet paper.
8.7 | There is a program for the sanitary disposal of used toilet paper.
8.8 | Hand washing facilities, with soap, water and disposable hand-drying towels, or air blowers, and refuse containers are provided.
8.9 | Gray water is captured and disposed of away from the harvest/packing area so that there is no evidence of runoff into production areas.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
8.1 | If hand wash water tanks are used, they are cleaned and sanitized and the water is changed periodically.
8.11 | The source of water used to fill hand washing tanks meets the microbial standard for potable water and is documented.
8.12 | 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
8.13 | 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.
8.14 | There is a written policy instructing workers to seek prompt treatment for cuts, abrasions and other injuries and first aid supplies are provided.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
C. | Habits and Conditions
8.15 | There is a written Hygiene Practices policy including, but not limited to, policies and procedures on hand washing, prohibiting urinating or defecating in the field, and prohibiting handling produce after using the washroom without washing their hands, for all employees and visitors.
8.16 | 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.
8.17 | There are signs, in the appropriate language or pictorially, reminding workers to wash their hands after using the toilet.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
8.18 | If gloves are used, there must be a written SOP regarding their use.
8.19 | 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.
8.2 | There is a written policy regarding jewelry, nail polish and false nails in the workplace.
8.21 | Food and tobacco products are only in designated areas as specified in company SOP.
8.22 | 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.
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
8.23 | There is a written policy prohibiting the storage and use of personal items outside of designated areas.
9 | Education and Training
9.1 | Employees shall receive mandatory safe product handling and personal hygiene education at time of hire with reinforcements as detailed in company SOP.
9.2 | Individuals shall be trained on all food safety requirements specific to their assigned duties.
9.3 | Workers are trained and follow the policy that product that has dropped on the ground is discarded.
9.4 | Supervisors are trained to look for, recognize and react to symptoms of potentially infectious illness.
10 | Traceback and Recall Programs
10.1 | Operation maintains adequate record of the sale or disposition of product (One step forward)
Q # | Requirement | C | CAN | IAR | NA | Auditor Comments
10.2 | Operation maintains adequate record of the source of all products used in the farm. (One step back)
10.3 | Operation has a recall procedure in place.