Spreadsheet: 5cecd7fe-44d7-4c50-82da-155e05f5a0e4
Sheet: Part 6-Wholesale Distribution

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