Confirmation/Update Log: Date Initials Pest Program for Production Sites and Buildings Forms Required , , , RATIONALE: Pests such as rodents, birds and insects are potential sources of contamination to product as they may carry a variety of pathogens. The use of traps, chemicals, tape or bait, and monitoring these continually can be effective in controlling pests. Operation has production site(s) on the premises Operation has building(s) on the premises If ANY of the above circles has been checked off, proceed below. If not, proceed to Section 15: Water (for Fluming and Cleaning). IMPORTANT NOTE It is assumed throughout the manual that EACH of the requirements (along with their procedures) are to be considered in terms of food safety. The risks are from those hazards that are in “direct contact with product” OR that may have an “impact on food safety through cross contamination”. Control and Monitoring REQUIREMENT An effective pest program must be in place for the exterior and interior of production sites and buildings to monitor and control pests. Note: This section does not apply to stand-alone agricultural chemical storage buildings. PROCEDURES The person responsible completes pest risk assessment for the interior and exterior of production sites and buildings by reviewing Sections 2.1, 2.2, 2.3 and 2.4 and Form (G) Cleaning, Maintenance and Repair of Production Sites and Buildings OR The person responsible prevents nesting of birds on the interior and exterior of production sites and buildings The person responsible does NOT allow animals ,either wide or domestic (including pets), or pests (e.g. birds, rodents) in production sites and buildings The person responsible uses traps in production sites and buildings and ensures that: They are against the wall If bait inside buildings, it is in a trap from which rodents cannot escape (e.g., tin cat, iron cat, ketch-all) They are set, at a minimum, on the inside of each entrance (doorways) on both sides (i.e., two traps per door)
REQUIREMENT Harvested and market product, whether out in the production site or in the packinghouse, must be packed/repacked in a manner that minimizes sources of biological, chemical and physical contamination. PROCEDURES: In the Production Site Packing is done in the production site, proceed below. If not, proceed to the next sub-section: In the Packinghouse. The person responsible records all packing information by completing: Form (P) Harvesting and Storing Product OR AND/OR Form (Q) Packing, Repacking, Storing and Brokerage of Market Product OR In the Packinghouse Packing/Repacking is done in the packinghouse, proceed below. If not, proceed to Section 20: Storage of Product. The person responsible records all packing/repacking information by completing Form (Q) Packing, Repacking, Storing and Brokerage of Market Product OR Confirmation/Update Log: Date Initials Storage of Product Forms Required , , RATIONALE: Proper storage of product will reduce the risk of biological, chemical and physical contamination. IMPORTANT NOTE It is assumed throughout the manual that EACH of the requirements (along with their procedures) are to be considered in terms of food safety. The risks are from those hazards that are in “direct contact with product” OR that may have an “impact on food safety through cross contamination”. Storage Conditions for Harvested Product Product is temperature conditioned, held or stored in harvested product packaging materials, proceed below. If not, proceed to Section 20.2: Storage Conditions for Market Product. REQUIREMENT Harvested product must be held or stored in designated and handled under the proper conditions to minimize contamination. PROCEDURES:
interval between application and harvest is less than 120 days product until the 120 days has elapsed [refer to Form (H2) Agronomic Inputs (Other)] Section 6: Agricultural Chemicals The person responsible applies the incorrect agricultural chemical Agricultural chemical used is not registered for the applicable greenhouse product in the country where it is grown The person responsible: Identifies house/zone/product have been sprayed with the wrong agricultural chemicals Identifies whether product has been contaminated and if disposal of affected product is required Obtains expert advice as required and if necessary, disposes of product Re-trains employees on chemical application The person responsible receives the incorrect agricultural chemical from supplier Agricultural chemical is not registered for the applicable greenhouse product in the country where it is grown Containers are damaged and/or labels are illegible The person responsible: Returns or refuses and reorders agricultural chemicals Identifies whether product has been sprayed with wrong agricultural chemicals Disposes of incorrect chemical Re-trains employees or takes refresher course on agricultural chemical application The person responsible uses a storage location for agricultural chemicals that is not designated only for that purpose and/or is not covered, clean, dry and controlled access Leaks or spills from agricultural chemicals because they are not properly stored The person responsible: chemicals to a proper storage facility/location or conducts maintenance on agricultural chemical storage Cleans any spills or leaks resulting from improper storage Identifies whether product/packaging materials has been contaminated and disposes of any affected product Re-trains employees on storage location and proper storage of agricultural chemicals The person responsible fails to follow the label recommendations and directions when applying agricultural chemicals Too much agricultural chemical is applied Agricultural chemical is mixed incorrectly The person responsible: Stops spraying Identifies which house/zone/product is affected Obtains expert advice on the risk of contamination and, if necessary, disposes of product Retrains employees or takes refresher training on applying agricultural chemicals Identifies whether product has been contaminated and if so, disposes of affected product
Section 7: Water Agricultural The person responsible uses contaminated water to mix agricultural chemicals used for overhead spray Water test results show contamination Notification from municipality Adverse event causing contamination of source The person responsible: Stops spraying (if possible) Identifies which house/zone/product is affected Obtains expert advice on the risk of contamination and, if necessary, disposes of product Treats in spray tank before continuing to spray The person responsible does not use potable water to fill or replenish ponds for living/floating lettuce/herbs Water tests indicate water is contaminated The person responsible: Stops using water Empties the and refills them with potable water OR treats the water for potability Disposes of product in direct contact with the contaminated water Section 8: Equipment The person responsible does not or maintain production site equipment regularly (e.g., annually, weekly) or properly (e.g., pressure washer, sanitizer) Visible debris or contamination is observed on equipment Equipment breaks down causing chemical or physical contamination Lubricants, oils and fuels leak on to food contact surfaces The person responsible: activities (harvesting) Isolates any product in contact with contaminated production site equipment Cleans and maintains affected equipment Makes necessary changes to cleaning procedure or schedule Re-trains employees to adhere to annual/weekly cleaning and maintenance schedule Disposes of product if it has come into direct contact with contamination. The person responsible does not clean or maintain packinghouse equipment regularly (e.g., daily, weekly) or properly (e.g., pressure washer, sanitizer) Visible debris or contamination is observed on equipment Equipment breaks down causing chemical or physical contamination Lubricants, oils and fuels leak on to food contact surfaces The person responsible: activities (sorting, grading packing) Isolates any product in contact with contaminated equipment Cleans and maintains affected packinghouse equipment Makes necessary changes to cleaning procedure or schedule Re-trains employees to adhere to cleaning and maintenance schedule Disposes of product if it has come into direct contact with contamination. The person responsible applies inaccurate rates of agricultural chemicals because he/she did not calibrate spray equipment properly or at all Sprayer runs out of chemical too early Sprayer has too much chemical left over after spraying The person responsible: Identifies and isolates affected product Obtains expert advice on the risk of contamination and, if necessary, does not harvest the product Re-calibrates equipment Re-trains employees on calibration schedule and procedures
The person responsible applies inaccurate rates of water treatment aids because he/she did not calibrate water treatment equipment properly or at all (i.e., chlorinators and ORP/ pH meters) Unusually high or lack of chemical (chlorine) odours Change in rate of usage of treatment aids Discolouration or pitting of product The person responsible: Stops washing/fluming activities Calibrates equipment Re-checks ORP/chlorine levels/pH Treats the water and re-tests to check potability OR disposes of the water Rinses or disposes of any product that has come into direct contact with the contaminated water Re-trains employees on calibration schedule and procedures The person responsible is unsure that the temperature reading on the thermometer is accurate (i.e., that internal temperature of the tomatoes is at least 5.5°C or 10˚F colder than the water), or the person responsible knows thermometer was not calibrated Thermometer is not calibrated according to manufacturer’s instructions The person responsible: Stops washing or fluming activities Disposes of any tomatoes that have been submerged Calibrates the thermometer Re-trains employees on calibration schedule and procedures Section 9: Cleaning and Maintenance Materials The person responsible did not follow instructions for use, or used the wrong product for water treatment high concentrations Using wrong product Product is mixed incorrectly Label was no intact or read correctly The person responsible: Stops washing/fluming activities Rinses or disposes of any product that has come into direct contact with the contaminated water Adds water (if too much product was added) Empties tank and cleans if necessary Re-trains employees on treatment methods The person responsible notices equipment (e.g., gear boxes, hydraulic lines) leaking oils, lubricants onto the sorting/grading equipment (cups, belts, tables) Visible contamination is observed on equipment Equipment breaks down causing chemical or physical contamination Lubricants, oils and leak on to food contact surfaces The person responsible: Stops activities (e.g. sorting, grading) Isolates any product in contact with contaminated equipment Cleans and maintains affected equipment Makes necessary changes to cleaning procedure or schedule Re-trains employees to adhere to cleaning and maintenance schedule Disposes of product if it has come into direct contact with contamination.
Section 11: Personal Hygiene Facilities Personal hygiene facilities are not maintained and cleaned weekly (while in use) and daily (during peak season) Washrooms are not properly stocked (paper towels, soap, sanitizer) Visible debris or contamination in facilities The person responsible: Ensures and confirms that hygiene facilities are cleaned and stocked Instructs employees to re-wash hands Re-trains employees on weekly/daily cleaning and maintenance schedule Re-evaluates maintenance schedule Determines whether any equipment or product has been contaminated Washes equipment as necessary Disposes of product if they have come into direct contact with contamination Section 14: Pest Control Program for Production Sites and Buildings The person responsible does not have an effective pest control program Evidence of pest infestation is noticed such as: Presence of rodents, animals or feces Chewed boxes, walls or packaging materials Nests or nesting materials The person responsible: Removes all feces, nesting materials rodents or animals Washes equipment and buildings areas as necessary Disposes of any product or packaging materials that may be contaminated Develops and implements a pest control program, hires a third party pest control company or seeks expert advice on improving pest control program Re-trains employees on use of chemicals Re-evaluates and revises pest control program where necessary The person responsible does not follow the pest control program properly Bait inside buildings is not secured in a trap Pest control products are used improperly and/or not registered for use in the country where they are used The person responsible: Removes all bait that is not secured in a trap Disposes of any product that has come in to contact with bait or other pest control products Washes any equipment that has come into contact with pest control products or pests Re-trains employees in pest control and monitoring procedures Section 15: Water (for Fluming and Cleaning) The person responsible purchases/selects a water source that is not potable Water test results show contamination Notification from municipality Adverse event causing contamination of source The person responsible: Stops using water Treats the water and re-tests to check potability before using water Rinses (with potable water) (except for tomatoes – these must be discarded) or disposes of any product that has come into contact with contaminated water
The person responsible receives water from a source that is not potable Water test results show contamination Notification from municipality Adverse event causing contamination of source The person responsible: using water Treats the water and re-tests to check potability before using water Rinses (with potable water) (except for tomatoes – these must be discarded) or disposes of any product that has come into contact with contaminated water The person responsible stores water in an unclean cistern, tank or container or with a damaged lid/no lid Water test results show contamination from cistern Adverse causing contamination of cistern The person responsible: Stops using water Empties and cleans cistern/tank/container or treats water then cleans cistern/tank/container when tank is empty Re-tests to check potability before using water Repairs or replaces lid Rinses (with potable water) (except for tomatoes – these must be discarded) or disposes of any product that has come into contact with contaminated water Re-trains employees on water treatment procedures The person responsible does not treat water properly (i.e., for potability) Free chlorine test strips show that free chlorine in wash or water is below 2 ppm Water tests results show contamination ORP reading is 650 mV The person responsible: Stops using water Treats the water and re-tests to check potability before using water Rinses (with potable water) (except for tomatoes – these must be discarded) or disposes of any product that has come into contact with contaminated water The person responsible does not use potable water to fill or replenish flumes/washers tests indicate water is contaminated The person responsible: Stops using water Empties the flumes/washer, cleans and refills them with potable water OR treats the water for potability Rinses (with potable (except for tomatoes – these must be discarded) or disposes of product in direct contact with the contaminated water
The person responsible fails to clean reusable packaging materials properly before use Reusable packaging materials have dirt or debris The person responsible: packing Cleans reusable packaging according to SSOP Disposes of or rewashes any product in contact with contaminated packaging Re-trains employees on cleaning procedures for reusable packaging The person responsible fails to check market ready packaging materials before use Packaging materials are damaged or dirty The packaging materials are reused e.g., porous packaging materials are reused without a new liner; packaging materials marked as not for reuse are used The person responsible: Stops packing Checks packed product for dirty or damaged packaging Disposes or rewashes any product in contact with contaminated packaging Disposes of any damaged and unusable packaging Washes any reusable packaging Re-trains employees on procedures for inspecting and using market ready packaging Section 18: Growing and Harvesting The person responsible harvests product without allowing the proper interval (of more than 120 days) to elapse between the application of manure and harvest The person responsible: Identifies house/zone/product are affected Disposes of product The person responsible harvests product without allowing the interval to elapse for the application of agricultural chemicals The person responsible: Identifies house/zone/product are affected Disposes of product Section 19: Sorting, Grading, Packing, Repacking, Storing and Brokerage The person responsible receives the harvested/market product from an operation not following a food safety program or without a certificate The person responsible: Refuses the product and reorders the product; or asks for a current/valid certificate and does not pack or sell the product until it is received. The person responsible selects/purchases services from an outside service provider that is not following a food safety program or is without a current/valid certificate Providers of outside services that are performed on behalf of the operation (e.g., packing, icing, washing, a standalone storage operation, etc. ) do not have CanadaGAP or other industry The person responsible: Cancels services or asks for a current/valid certificate and does not continue with the service until it is received
to ISO 17025 or equivalent -Consult with experts -Construct barriers (e.g., fences, ditches) Appendix A: Shock Chlorination of Well Water – An Example -Install filtration of well or cistern Appendix B: Chlorination of Water for Fluming and Cleaning Fresh Fruits and Vegetables and Cleaning Equipment – An Example -Use alternate source -Level ground to prevent runoff Appendix H: Cleaning and Treating Cisterns – An Example **Cleaning & Treatment: to indicate cleaning &/or treatment, what was cleaned/treated, which instructions were followed or what treatment method used (e.g., UV) *** Assess water uses for each commodity and ensure water tests are taken at the appropriate time(s) Confirmation/Update Log: Date Initials
ONGOING Agronomic Inputs (Agricultural Chemicals) Instructions: Includes all applications from pre-planting through to, and including, harvest/storage. One Form must be completed for EACH PRODUCTION SITE. Operation Name: Current Crop: Variety: Production Site Information (e.g., #): Production Site Area (e.g., # of acres/hectares per Row/House/Zone #): Date Planted: Application Date Product/Trade Name PCP # Actual Quantity Used (e.g., 22.28 kg) Rate Applied Per Unit Area Label Instructions Followed () Area Treated Method of Application (e.g., foliar, drench) Earliest Allowable Harvest Date (EAHD) PHI Signature of Applicator Confirmation Signature: Date: Agronomic Inputs (Other) Instructions: Includes all applications from pre-planting through to, and including, harvest. One Form must be completed for EACH PRODUCTION SITE.
Water Source: Method (e.g., dump tank): Product: Date/ Time Temperature of Water (˚C/˚F) Temperature of Product (˚C/˚F) Difference between the two temperatures Corrective Action Taken (e.g., cool product, hold, dispose of, etc.) Person Responsible Confirmation Signature: Date: ONGOING Transporting Product Instructions: Complete for all product being transported to someone else’s premises. Month: Date Vehicle Inspected? Product Identifier (Lot ID/Pack ID/Row/ Zone/Pallet/Bin Tag) (Same as on Form P or Q) Quantity Shipped Trailer ID# Destination and Customer Person Responsible (Loader) if OK or record hazard* and corrective action** If covered