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USDA Good Agricultural Practices Good Handling Practices
Audit Verification Checklist
for use only for SUBWAY SUPPLIERS
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.
Firm Name:
Contact Person:
Audit Site(s):
Main Address:
City: |  |  |  |  |  | State: |  |  |  |  | Zip:
Telephone No: |  |  |  |  |  |  |  | Fax:
E-mail:
Auditor (s):  (list all auditors with the lead listed first)
USDA or Fed-State Office performing audit:
[NAME]: |  |  |  |  |  |  | Time:
Departure Date: |  |  |  |  |  |  | Time:
Travel Time |  |  |  |  |  |  | Code
Person(s) Interviewed (use back of sheet if necessary to list all persons interviewed)
Did the auditee participate in GAP & GHP training?
Yes |  |  |  |  |  |  |  | No
Is there a map that accurately represents the farm operations?
Yes |  |  |  |  |  |  |  | No |  |  | N/A
Legal Description/GPS/Lat.-Long. of Location:
Are all crop production areas located on this audit site?
Yes |  |  |  |  |  |  |  | No |  |  | N/A
Total acres farmed (Owned, leased/rented, contracted, consigned):
Does the company have more than one packing facility?
Yes |  |  |  |  |  |  |  | No |  |  | N/A
Is there a floor plan of the packing house facility(s) indicating flow of product, storage areas, cull areas, employee break rooms, restrooms, offices?
Yes |  |  |  |  |  |  |  | No |  |  | N/A
Is any product commingled prior to packing?
Yes |  |  |  |  |  |  |  | No
Audit Scope: (Please check all scopes audited)
General Questions (All audits must begin with and pass this portion)
Part 6 – Wholesale Distribution Center/Terminal Warehouse.…………………………............
Part 7 – Preventive Food Defense Procedures.………………………….…………...….
Products:
Auditors’ Signature(s):
Conditions Under Which an Automatic "Unsatisfactory"
Will be Assessed
•  An immediate food safety risk is present when produce is grown, processed,
packed or held under conditions that promote or cause the produce to become
contaminated.
• The presence or evidence of rodents, an excessive amount of insects or other
pests in the produce during packing, processing or storage.
• Observation of employee practices (personal or hygienic) that have jeopardized
or may jeopardize the safety of the produce.
• Falsification of records.
• Answering of Questions P1 or P2 as “Not Compliant”.
Auditor Completion Instructions
• For clarification and guidance in answering these questions, please refer to the
Good Agricultural Practices & Good Handling Practices Audit Verification
Program Policy and Instruction Guide.
• Place the point value for each question in the proper column (Compliant, Not  Compliant, or N/A).
• Gray boxes in the “N/A” column indicate that question cannot be answered
“N/A”.
• Any “N/A” or “Not Compliant” designation must be explained in the comments section.
• The "Doc: column-
• | A "D" indicates that a document(s) is required to show conformance to the question.  A document may be a combination of standard operating procedures outlining company policy as well as a record indicating that a particular action was taken.
• | A "R" indicates that a record is required to be kept showing an action was taken.
• | A "P" indicates that a policy/standard operating procedure (SOP) must be documented in the food safety plan in order to show conformance to the question.