Spreadsheet: 5cecd7fe-44d7-4c50-82da-155e05f5a0e4
Sheet: Part 2-Field Harvest & Packing 

Part 2 - Field Harvest and Field Packing Activities
Field Sanitation and Hygiene
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
2-1 | A documented pre-harvest assessment is made |  |  |  |  |  |  |  |  | 15 |  |  |  | D
 | on the crop production areas.  Risks and
 | possible sources of crop contamination are
 | noted and assessed.
2-2 | The number, condition, and placement of field |  |  |  |  |  |  |  |  | 10
 | sanitation units comply with applicable state
 | and/or federal regulations.
2-3 | When question 2-2 is answered "N/A" (sanitation |  |  |  |  |  |  |  |  | 10
 | units are not required), a toilet facility is readily
 | available for all workers.
2-4 | Field sanitation units are located in a location |  |  |  |  |  |  |  |  | 10
 | that minimizes the potential risk for product
 | contamination and are directly accessible for
 | servicing.
2-5 | A response plan is in place for the event of a |  |  |  |  |  |  |  |  | 10 |  |  |  | P
 | major spill or leak of field sanitation units or
 | toilet facilities.
Field Harvesting and Transportation
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
2-6 | All harvesting containers and bulk hauling |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | vehicles that come in direct contact with
 | product are cleaned and/or sanitized on a
 | scheduled basis and kept as clean as
 | practicable.
2-7 | All hand harvesting equipment and implements |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | (knives, pruners machetes, etc.) are kept as
 | clean as practical and are disinfected on a
 | scheduled basis.
2-8 | Damaged containers are properly repaired or |  |  |  |  |  |  |  |  | 5
 | disposed of.
2-9 | Harvesting equipment and/or machinery which |  |  |  |  |  |  |  |  | 10
 | comes into contact with product is in good
 | repair.
2-10 | Light bulbs and glass on harvesting equipment |  |  |  |  |  |  |  |  | 10
 | are protected so as not to contaminate produce
 | or fields in the case of breakage.
Questions |  |  |  |  |  |  |  |  |  | Points | Yes | NO | N/A | Doc
2-11 | There is a standard operating procedure or |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | instructions on what measures should be taken
 | in the case of glass/plastic breakage and
 | possible contamination during harvesting
 | operations.
2-12 | There is a standard operating procedure or |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | instructions on what measures should be taken
 | in the case of product contamination by
 | chemicals, petroleum, pesticides or other
 | contaminating factors.
2-13 | For mechanically harvested product, measures |  |  |  |  |  |  |  |  | 5
 | are taken during harvest to inspect for and
 | remove foreign objects such as glass, metal,
 | rocks, or other dangerous/toxic items.
2-14 | Harvesting containers, totes, etc. are not used |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | for carrying or storing non- produce items
 | during the harvest season, and farm workers
 | are instructed in this policy.
2-15 | Water applied to harvested product is |  |  |  |  |  |  |  |  | 15 |  |  |  | R
 | microbially safe.
2-16 | Efforts have been made to remove excessive |  |  |  |  |  |  |  |  | 5
 | dirt and mud from product and/or containers
 | during harvest.
2-17 | Transportation equipment used to move |  |  |  |  |  |  |  |  | 10
 | product from field to storage areas or storage
 | areas to processing plant which comes into
 | contact with product is clean and in good repair.
2-18 | There is a policy in place and has been |  |  |  |  |  |  |  |  | 5 |  |  |  | P
 | implemented that harvested product being
 | moved from field to storage areas or processing
 | plants are covered during transportation.
2-19 | In ranch or field pack operations, only new or |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | sanitized containers are used for packing the
 | product.
2-20 | Packing materials used in ranch or field pack |  |  |  |  |  |  |  |  | 10
 | operations are properly stored and protected
 | from contamination.
2-21 | Product moving out of the field is uniquely |  |  |  |  |  |  |  |  | 10 |  |  |  | D
 | identified to enable traceability in the event of
 | a recall.
COMMENTS:
Total Points earned for Field Harvesting & Field Packaging =
Total Possible |  |  | = | 185 |  | 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.