gap/gmp greenhouse scientific certification systems ... · gap/gmp greenhouse facility practices...

GAP/GMP Greenhouse Facility Practices Audit Checklist

Scientific Certification Systems2000 Powell Street

Suite 600, Emeryville, CA 94608Phone: 510-452-8000

Fax: 510-452-6886Auditor Name Colleen Sweeney

Auditor's contact phone number 909‐567‐3963

Auditor's email address [email protected] Office Scientific Certification Systems

Corporate Facility Address

(City, State/Province, Area/Region, Postal Code, Country)

2000 Powell Street, Suite 600, Emeryville, CA 94608

Contact Person Heena Patel; Director of Food and Ag Division

Phone Number 510‐452‐8024 (work). 510‐821‐9818 (cell)

Fax Number 510‐452‐8001

Email Address [email protected]

Audited Facility Name North Shore Greenhouses. INC.

Audited Facility Address

(City, State/Province, Area/Region, Postal Code, Country)

82‐900 Johnson Street Thernal CA 92274

Contact Person Judy Mudie

Phone Number 760‐397 0400

Fax Number 760‐397‐5807

Email Address [email protected] Address of the Report 82‐900 Johnson Street, Thermal CA 92274

Has the Facility Inspected by Government Authority? (e.g., Local

County, State, FDA)

No

Does this facility audit their supplier either through a first/second/third

party audit?

Supply own product; greenhouses are audited.

What other type of audit has been conducted at this facility (e.g.,

Organic, SQF, FPA, BRC)

No

Type of Primary Packaging (e.g., poly, cardboard boxes, etc) Cardboard boxes, Clam shells, Plastic bags, Specialty wrapping etc.

Type of Secondary Packaging (e.g., poly, cardboard boxes, etc) Cardboard boxes

Channels of Trade (Retail, Wholesale, International, etc.) Retail/ Wholesale

Hours of Operation 6:30 AM ‐ 4:00 PM

Months of Operation (e.g., January ‐ December) Jan‐Dec

Number of Employees 60 Employees

Year Built 1987

Year(s) Updated 2010

Size of Facility 3 Acres

Property Size 120 Acres

Neighboring Land Use Agricultural land use (Citrus Orchards, Greenhouses, Et. The Salton Sea &

Riparian Areas.

Building Material, Exterior Walls Concrete, Metal

Building Material, Interior Walls Concrete, Insulation, Metal

Building Material, Floors Concrete

Building Material, Exterior Roof Concrete, Metal, Greenhouses (Glass, Plastic, & Acrylic)

Building Material, Interior Ceiling Concrete, Insulation, Metal, Greenhouses

Areas of the Facility Excluded from the Audit None

Date of Audit Exit Meeting 12/13/2011

Length of Audit 5 hours

Facility Personnel Herbs, Cucumbers

Date of Last Audit 12/15/2010

Product(s) Handled Herbs, Cucumbers

Facility Construction and Design The facility is compromised of a couple packing shed areas, greenhouses,

portable toilet units, office areas, and storage warehouses. One of the packing

areas is older and is in fair condition. The other packing shed is new and in good

condition.

Brief Description of the Process Product is harvested from the greenhouses and brought into the packing shed

for packing. Product is then sorted/graded and washed prior to packaging.

Herbs/cucumbers are then stored in cold storage until distribution.

Food Safety Total Score (≥ 80% Satisfactory) 98.93%

Rating Superior

Food Security Total Score (≥ 80% Satisfactory) 99.31%

Rating Superior

SCORE DESCRIPTION DOCUMENTATION COMPLIANCEAUTO Automatic Unsatisfactory (Refer to Page 5)

0 Not ApplicableThe particular question doesn't applyto the facility in question.

0 Unsatisfactory A) No written Food Safety Critical food safety hazards, which Program in place. compromise the safety of the product, B) Records Review: No recordsare observed. available.

1 Needs Improvement A) Written Food SafetySerious food safety hazards, which may Program in place and/or needs eventually compromise the safety of serious improvement.the product, are observed. Significant B) Records Review: Very fewimprovements in operational practices records may be available and/orand procedures are needed to avoid food current.safety hazards.

3 Needs Improvement A) Written Food SafetyMajor food safety hazards, which may Program in place and/or needs not immediately compromise the safety major improvement.of the product, are observed. Partial B) Records Review: Someimprovements in operational practices records may be unavailable and procedures are needed to avoid food and/or current.safety hazards.

5 Needs Improvement A) Written Food SafetyMinor food safety hazards, which may Program in place and/or needs not immediately compromise the safety minor improvement.of the product, are observed. Minimum B) Records Review: Very fewimprovements in operational practices records may be unavailable and procedures are needed to avoid food and/or not current.safety hazards.

10 S Satisfactory A) A complete written Food No food safety hazards are observed. Safety Program in place.

B) Records Review: Allrecords are available and kept current.

AUDIT SCORING SYSTEM

RATING

10 PT QUESTIONS

NI

NI

N/A

US

NI

3

Conditions for an Automatic UnsatisfactoryA. General1. An immediate food safety risk is present due to a violation of the Good Manufacturing Practices(Code of Federal Regulations Title 21, Part 110).2. Food is produced, processed, packed, or held under conditions that promote or cause the food to become contaminated, and thusrendered harmful to one’s health.3. Sanitation procedures are not in place.4. Food or ingredients, especially microbiologically sensitive items, are stored at improper conditions (temperature, humidity, etc.).5. Presence or evidence of contaminated food with foreign material or filth (e.g., flaking paint, rust, glass, wood, metal, jewelry,lubricants, etc.), during harvesting, packing, processing or storage.

B. Rodents, Insects, Birds and other Pests1. Absence of pest control program for the packing, packaging material, and product storage areas.2. Presence or evidence of rodents, insects, or other pests in the food during packing, or storage (e.g., excreta, bird feathers,etc.)3. Presence or evidence of decomposed rodent(s) in pest control traps.4. Extensive infestation in packing, storage and distribution areas, including infestation of the area overhead where food orpackaging material is present (e.g., presence of birds’ nests).5. Any roach activity in product, growing, handling or storage areas.

C. Cleaning Chemicals, Pesticides and other Poisonous Materials1. Food is adulterated as defined by the Food, Drug and Cosmetic Act, Section 402.2. An imminent food safety risk is present due to violation of the Environmental Protection Agency (EPA) and/or State pesticideregulations.3. Illegal use of pesticides (e.g., pesticides not meeting EPA or other regulatory standards).4. Recommended guidelines for the preparation and handling of pesticides are not followed (i.e., not following label instructions).5. Non‐food grade cleaning agents (detergents and sanitizers) are used.6. Presence or evidence of contaminated food with chemicals, pesticides or other poisonous materials.7. Food products stored with toxic substances.

D. Employee Practices1. Observation of employee practices that jeopardize or may jeopardize the safety of the food (e.g. open sores and boils on employeeswho have direct contact with food or food handling areas, employees not following hand washing requirements, etc.)2. Gross negligence or actions, which render food unsafe or harmful to one’s health.

E. Water1. Water known to be contaminated comes in contact with the product.

F. HACCP

is not established, is not up‐to‐date, and is not available for review.

3. Falsification of CCP (Critical Control Point(s)) records.

2. Identified Critical Control Points not implemented and monitored and is not available for review.

1. No HACCP program exists where legally mandated, and in the case of sprouted seeds, i.e., documented HACCP program, detailing 7 principles,

5

GREENHOUSE FACILITY PRACTICES

Company Name: North Shore Greenhouses, INC Contact Person:Location: 82‐900 Johnson Street, Thermal, CA 92274 Contact Phone:

Points

scored

Points

Possible

Percent

(%)

Points

scored

Points

Possible

Percent

(%)

N/A N/A N/A 12 12 100.00%20 20 100.00% N/A N/A N/A

10 10 100.00% N/A N/A N/A

N/A N/A N/A 12 12 100.00%N/A N/A N/A N/A N/A N/A

90 90 100.00% 4 4 100.00%70 70 100.00% 4 4 100.00%110 110 100.00% 12 12 100.00%40 40 100.00% N/A N/A N/AN/A N/A N/A 12 12 100.00%55 60 91.67% 24 24 100.00%155 160 96.88% 40 40 100.00%130 130 100.00% 40 40 100.00%20 20 100.00% 10 12 83.33%

Cleaning, Sanitation and Housekeeping 50 50 100.00% 28 28 100.00%30 30 100.00% 4 4 100.00%20 20 100.00% 8 8 100.00%

10 10 100.00% N/A N/A N/A60 60 100.00% N/A N/A N/A10 10 100.00% N/A N/A N/A20 20 100.00% N/A N/A N/AN/A N/A N/A N/A N/A N/A

900 910 98.90% 210 212 99.06%

Title Greenhouse Facility Practices

FDA RegistrationNumber: Yes

Audited Facility: North Shore Greenhouses, INC.Location: 82‐900 Johnson Street Thermal, CA 92274

Product(s): Herbs, Cucmbers

2000 Powell Street, Suite 600Audit Date: 12/13/2011 Emeryville, CA‐94608Auditor: Colleen Sweeney Ph: (510) 452‐8000

Fax: (510) 452‐6886

SECTION A: GOOD AGRICULTURAL AND MANUFACTURING PRACTICES

AND PROCEDURES

Historical Greenhouse Information

Food Safety Section

Food Safety PracticesAllergens

Employee Practices

Cleaning Equipment and Chemicals

Food Safety Final Summary

Equipment Construction, Design and Maintenance

Substrate Use

Scientific Certification Systems

Points Scored Points Possible % Percentage910 98.90%900

TOTAL SCORE 1110 1122 98.93%Other Section 210 212 99.06%

Pest Control Program and Procedures

GMP/GAP FOOD SAFETY ASSESSMENT DETAILED REPORT

Management Commitment and Review

AUDIT SUMMARY

Food Safety Section Other Section

Sub Category

Adjacent Land

Training and Education

Fertilizer Usage

Water Usage

Building Construction and DesignGrounds

Sanitary Facilities

Judy Mudie760‐397‐0400

TOTAL SCORE

General Operational Practices and Procedures

SECTION B: HACCP PLAN AND PROCESS PRACTICESSub CategoryManagement Commitment and ReviewHACCP

Receiving, Storage and Distribution

Training and Education

2

Food Safety Assessment Rating System

The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (U.S. Food and Drug Administration, U.S. Departmentof Agriculture, and Centers for Disease Control and Prevention, 26 October 1998) and The Good Manufacturing Practices (21CFR Part 110) areused as references to assess the levels of risk associated with these operations.

Assessment

95.00 or more Superior

(Pass)

The food is produced in an exemplary environment.

90.00‐94.99 Excellent

(Pass)

The food is being produced in an environment that significantly reduces the likelihood of contamination.

80.00‐89.99 Good Procedures and guidelines to protect the food product against contamination need some improvement.

(Pass) However, there is a low likelihood that current practices will lead to contamination of the food product.70.00‐79.99 Fair The food is being produced in an environment where some practices that protect the food against

(Fail) contamination are followed. However, some potential hazards and/or the potential for product contaminationexists. Improvements in procedures and operating practices would further reduce the likelihood of product

60.00‐69.99 Poor The food is being produced in an environment where serious deviations from recommended safe practices

(Fail) (GAP, GMP) were noted. Significant improvements in procedures and operating practices should beimplemented to reduce the likelihood of product contamination.

Less than 59.99 Critical The food is being produced in an environment where critical deficiencies and/or serious potential or actual

(Fail) contamination were observed. Immediate improvements in procedures and operating practices should occur.

contamination.

This rating system describes the status of produce packing, cooling, storage operations in regards to food safety issues associated with the particular operations they perform. It should be noted that it is not possible to completely eliminate the risk of contamination associated with a agricultural production / food environment. This fact remains true regardless of the practices employed or the rating level achieved as a result of an audit.

DescriptionPercentage

6

CORRECTIVE ACTIONS

(Provide Documents and/or Pictures)

Observed birds outside on break room tables by maintenance

area.

2.13.2 Cleaning Equipment and Chemicals Chemical spray bottle in packing area 4 was not clearly labeled.

SUMMARY OF DEFICIENCIES

2.10.1 Building Size, Construction and Design Packing material stored outside some pallets were unwrapped

and exposed.

CATEGORY FINDINGS

2.11.12* Pest Control Program and Procedures

7

SCORE DESCRIPTION DOCUMENTATION COMPLIANCEAUTO Automatic Unsatisfactory (Refer to Page 5)


0 Unsatisfactory A) No written Food Safety Immediate improvements in operational Program in place. practices and procedures are needed. B) Records Review: No records

available.1 Needs Improvement A) Written Food Safety

Significant improvements in operational Program in place and/or needs practices and procedures are needed. serious improvement.

B) Records Review: Very fewrecords may be available and/orcurrent.

2 Needs Improvement A) Written Food SafetyPartial improvements in operational Program in place and/or needs practices and procedures are needed. major improvement.

B) Records Review: Somerecords may be unavailable and/or current.

3 Needs Improvement A) Written Food SafetyMinimal improvements in operational Program in place and/or needs practices and procedures are needed. minor improvement.

B) Records Review: Very fewrecords may be unavailable and/or not current.

4 S Satisfactory A) A complete written Food No improvements are needed. Safety Program in place.



RATING

4 PT QUESTIONS

NI

NI

N/A

US

NI

4

1 Scientific Certification SystemsGreenhouse Facility Practices

Auditors' Checklist

Date: 12‐13‐2011

Section # CATEGORY/REQUIREMENTS Possible

Points

N/A S NI US Auto Auditor's Note

1.0 MANAGEMENT RESPONSIBILITY

Sub Category 1.1 Management Commitment and Review

1.1.1 Is a Mission Statement and Product Safety Policy documented and communicated to all levels of the

organization? (4 points)

4 4 Mission statement is on file and

is communicated to all levels of

the organization through regular

training. Company GMP's are

also posted at the front office.

1.1.2 Is an organizational chart in place that identifies positions responsible for Food Safety System compliance

including descriptions of responsibilities? (4 points)

4 4 Organizational chart and

documentation of

responsibilities was available

and reviewed

1.1.3 Is management following GAP principles (Refer to Guide to Minimize Microbial Food Safety Hazards for Fresh

Fruits and Vegetables) and/or the Good Manufacturing Practices (21CFR Part 110). (4 points)

4 4 Based on the observations at

the time of the audit,

management is following GAP.

Other Section Total Points 12 12 0 0 0 12

2.0 FUNDAMENTALS

Sub Category 2.1 Historical Greenhouse Information

2.1.1* Was the land not used as a feed lot, pasture or for other animal husbandry purposes during the past three

years? 10 pts

10 10 Herbs and cucumbers are grown

hydroponically in peat moss. No

issues.

2.1.2* Was the land not used for non‐farming functions such as toxic waste site, landfill, extraction of oil or natural

gas, or other activity that may have introduced potential food safety hazards? If No, was the land tested for

potential toxic waste contamination AND were results negative for contamination or within US EPA's

approved limits? 10 pts

10 10 Land was never used for non‐

farming functions.

SECTION A: GOOD MANUFACTURING PRACTICES AND PROCEDURES

Location: 82‐900 Johnson

Street, Thermal CA 92274

Audited Facility: North Shore Greenhouses, INC

* Indicates Food Safety Questions

Version 4July 2011

1


Auditors' Checklist


Points


2.1.3* Has the current production ground been formerly flooded due to natural causes since the previous growing

season? If yes, go to 2.1.3.a. If no go to section 2.2.

No flooding.

2.1.3.a* a. What is the source of flood waters? (drainage, canal, river, irrigation canal, etc.)

b. Are there any significant upstream potential contributors of human pathogens?

N/A, No flooding.

2.1.3.b* What is the time interval between the flooding event, crop planting and crop harvest? N/A, No flooding.

2.1.3.c* a. Has the previously flooded soil been sampled for the presence of microorganisms of significant public

health concern or appropriate indicator microorganisms?

b. Has the test been negative? 10 pts

x N/A, No flooding.

*Food Safety Section Total Points 20 20 0 0 0 20

2.2 Adjacent Land. Applicable to Greenhouse

2.2.1* Is there any potential source of contamination present on adjacent land around the greenhouse? (e.g.

manure storage, manure lagoons, animal activity, etc). If no, give points. If yes, go to 2.2.1.a. 10 pts

10 10 No risk of contamination from

adjacent land. Grown in

greenhouse environment.

2.2.1.a* Are preventive measures in place to prevent cross contamination? x N/A, no risks from adjacent

land.


Sub Category 2.3. Fertilizer Usage. Applicable to Greenhouse

2.3.1 Is animal manure or bio‐solids used to supplement the soil? If yes, go to 2.3.1.a. If no, skip to 2.3.2. No manures or bio‐solids are

used.

2.3.1.a* Is animal manure or are bio‐solids composted? If yes, give points. If no, go to 2.3.1.b. 10 pts. x N/A, no manures or bio‐solids

are used in herb or cucumber

production.

2.3.1.a.1* Are grower's composted raw manure and/or bio‐solids records available for review and are they current? 10

pts.x N/A, no manures or bio‐solids


production.

Unscored question

Unscored question

Unscored question

Unscored question


Version 4July 2011

2


Auditors' Checklist


Points


2.3.1.a.2* Does the composted animal manure and/or bio‐solids meet minimum composting guidelines (state, federal,

local)? 10 ptsx N/A, no manures or bio‐solids


production.

2.3.1.b* Is composted animal manure sterilized and is documentation available for review? 10 pts x N/A, no manures or bio‐solids


production.

2.3.1.c* Outside supplier: Are specification sheets, containing information about the method of treatment, from the

supplier for each shipment available for review? 10 ptsx N/A, no manures or bio‐solids


production.

2.3.1.d Is uncomposted animal manure applied to the soil during the growing season or applied less than 120 days (if

edible portion is touching the ground) or applied less than 90 days (if edible portion is not touching the

ground) prior to harvest? 4 pts

x N/A, no manures or bio‐solids


production.

2.3.1.e* Is the greenhouse fumigated in a manner adequate to kill pathogenic bacteria, after compost, animal manure

and/or bio‐solid is applied? 10 ptsx N/A, no manures or bio‐solids


production.

2.3.1.f Are records of fertilizer application, maintained, current and available for review? 4 pts 4 4 Fertilizer application is

recorded, records were

reviewed.

2.3.2 Are chemical fertilizers used to supplement the soil? If yes, go to 2.3.2.a. If no, skip to section 2.4 Yes.

2.3.2.a Are MSDSs and letters of guarantee from suppliers maintained and current (if applicable), and/or copies of

chemical labels maintained and available for review? 4 pts

4 4 All necessary documents were

available for fertilizers

2.3.2.b Do all fertilizers meet applicable regulations (USDA, EPA, OSHA, etc.)? 4 pts 4 4 There were no issues with the

fertilizers used.



Sub Category 2.4 Substrate Use. Applicable to Greenhouse

Unscored question


Version 4July 2011

3


Auditors' Checklist


Points


2.4.1. Are substrates used? If yes, go to 2.4.2.a. If no skip to section 2.5. Describe substrate; inert and/or non‐inert. Yes, coir & peat moss growing

media are used in the

greenhouse.

2.4.2.a. If non inert is there a letter of guarantee or analysis for the substrates used? 10 points x N/A Inert substrate is used.

2.4.2.b. If inert, are inert substrates sterilized? Commercial substrates are

used. All substrates are

sterilized by manufacturer.

2.4.2.b.1 Are there current records of sterilization available for review? 10 points x N/A, Sterilization of substrate

not conducted at facility.


Sub Category 2.5 Employee Practices (Assessed by Observation)

Applicable to Packing Area and/or Greenhouse

2.5.1* Is there a policy prohibiting employees with open and/or infected wounds or cuts on their hands or face, or

with symptoms of infectious illness (diarrhea, vomiting, etc.), from having direct contact with exposed

product or growing/storage areas? (10 points)

10 10 Employees with wounds or signs

of illness are prohibited from

having direct contact with the

product. No issues were

observed.

2.5.2* a. Is there a policy requiring: a. clean clothing or uniforms including outer garments (aprons, smocks, etc.).

b. adequate personnel cleanliness? (10 points)

10 10 Employees are maintaining

clean personal clothing. Rubber

reusable aprons are worn.

Aprons are left at and

maintained by the facility.

Aprons are cleaned once a

week. Note: No uniforms are

worn

Unscored question

Unscored question

General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section IV.A.B.


Version 4July 2011

4


Auditors' Checklist


Points


2.5.3* Is there a policy requiring removal of aprons, gloves, and other protective clothing (when in use) before

leaving the growing area? (10 points)

10 10 Latex disposable gloves are

removed when leaving product

handling areas and disposed of.

New gloves are issued daily or

more if needed. Hooks on walls

have also been provided to

ensure that all protective

clothing is left in designated

areas

2.5.4* Is there a policy that hair nets, beard covers, or other hair restraints be worn in an effective manner in

growing areas? (10 points)

10 10 Baseball caps/hairnets are worn

by employees in greenhouses

and in packing shed.

2.5.5* Is there a policy prohibiting employees: a. wearing any jewelry other than a plain wedding band? b. carrying

loose items such as pens, thermometers, etc., in above‐the‐waist pockets? (10 points)

10 10 Employees are prohibited from

wearing jewelry and other

items.

2.5.6* Is there a policy requiring hand/glove washing/sanitizing prior to beginning or returning to work or whenever

the hands/gloves may have become soiled or contaminated? (10 points)

10 10 A policy is on file requiring

employees to wash hands

before returning to work and at

all appropriate times.

Employees were observed to be

washing hands during the audit.

2.5.7* Is there a policy requiring maintaining gloves, if they are used in growing area, in an intact, clean, and

sanitary condition? (10 points)

10 10 Disposable latex gloves are

disposed of daily or more if

needed. No issues

2.5.8* Is there a policy prohibiting eating, drinking, gum/tobacco/toothpick chewing, and spitting in growing areas?

(10 points)

10 10 Employees are prohibited from

eating, drinking, etc. in

production areas. No issues

were observed.

2.5.9* Is there a policy requiring that all product, material and packaging that come into contact with blood to be

destroyed and any equipment/tool product contact surfaces that come in contact with blood be cleaned and

sanitized before use? (10 points)

10 10 Proper procedures are followed.

No issues thus far.


Version 4July 2011

5


Auditors' Checklist


Points


2.5.10 Is there a policy requiring employees to store their personal belongings in appropriate designated areas away

from the growing areas? (4 points)

4 4 Employees are required to limit

storage of personal belongings

to designated areas, including

the break area & coat hangers

near the entrance to the

packing area. Employee

personal belongings were

stored properly.



Sub Category 2.6 Training and Education (Assessed by Observation, Interview, and Documentation).


2.6.1* Does the operation have a written policy, which addresses applicable worker health and hygiene issues? (10

points)

10 10 Worker health and hygiene

policy was available on file.

2.6.2* Is there a documented employee training program, which includes food safety training (GAP, GMP, personnel

practices, etc.) for all employees and training on cleaning and sanitation procedures for sanitation

employees? (10 points)

10 10 Documented employee food

safety training program was

available on file.

2.6.3 Is there an assigned person or an outside agency responsible for conducting training on food safety, GAP,

etc., and training on sanitation and cleaning procedures? (4 points)

4 4 Training is handled by the Food

Safety Manager: Judy Mudie

and by Yosemite Insurance.

2.6.4* a. Is there an ongoing employee training program and/or refresher training program that addresses food

safety related issues (GAP, GMP, personnel practices, etc.) to all employees, including new employees?

b. Is the general content of the training sessions included? (10 points)

10 10 Food safety training is provided

on personal hygiene, sanitation,

chemical use, and food security.

Also, the company employee's

hand book is reviewed and a

video is shown which discusses

cGMPs. Yosemite Insurance also

comes in throughout the year

and provides monthly meetings

on general safety and food

safety topics.

General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section IV.2.0


Version 4July 2011

6


Auditors' Checklist


Points


2.6.5* a. Is there an ongoing employee training program and/or refresher training program that addresses cleaning

and sanitation procedures with sanitation employees including new sanitation employees?

b. Is the general content of the training sessions included? (10 points)

10 10 Sanitation training has been

provided. Records were

available for review.

2.6.6* Is the workers' participation in respective training programs documented, include the employee’s signature,

and available for review?(10 points)

10 10 Worker participation has been

documented in training logs.

2.6.7* Do employees appear to have received and understood training and are they practicing proper product

handling procedures? (10 points)

10 10 Employees appear to have

received and understood

training

2.6.8* Is there a supervisor with appropriate training and/or experience, who oversees the food safety practices

(sanitation, GAPs, GMPs, etc.) ? (10 points)

10 10 Judy Mudie the Food Safety

Manager has received

management‐level food safety

training: Nov. 9, 2010 on

product traceability in Cerritos,

CA & April 21 & 22, 2010 by

United Fresh on Food Safety

Topics, in Las Vegas. Currently

taking a Food Safety course at

Penn State.

*Food Safety Section Total Points 70 70 0 0 0 70Other Section Total Points 4 4 0 0 0 4

Sub Category 2.7 Sanitary Facilities (Assessed by Observation and Documentation)


(a) Toilet Facilities

2.7.1* a. Is a minimum of one toilet facility provided for every 20 people?

b. Are separate toilet facilities provided if there are 5 or more employees of each gender? (10 points)

10 10 Sufficient toilet facilities are

provided for the number of

employees working at any one

time. All toilets are portable and

located outside of the facility.

General Expectation: Each plant shall provide its employees with adequate, readily accessible toilet facilities.

General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section V.


Version 4July 2011

7


Auditors' Checklist


Points


2.7.2 Are toilet facilities within a 5‐minute walk or 1/4 mile for all workers? (4 points) 4 4 Portable toilets are located on

the outside grounds, near to

greenhouse and packing areas.

No issues.

2.7.3* Are toilet facilities located and/or designed so as to reduce the possibility of contamination to water sources

or product in the event of a malfunction? (10 points)

10 10 Toilet facilities are located and

designed properly. Facilities are

portable.

2.7.4* Do toilet facilities have: a. self‐closing doors? b. ventilation systems to eliminate odors? c. adequate drainage

(packing facility), catch basins (portable toilets)? d. floors, walls, ceilings and toilets built in such a way that

they can be cleaned and sanitized properly? (10 points)

10 10 Toilet facilities are fully

equipped.

2.7.5* Are toilet facilities maintained in a clean condition? (10 points) 10 10 Toilet facilities are checked,

cleaned, and maintained

throughout the day by in‐house

personnel. Additional cleaning

and maintenance is provided by

Diamond Services twice a week

2.7.6* Are toilet supplies monitored/stocked throughout the day? (10 points) 10 10 Toilet facilities are checked at

least once a day and as needed

by in‐house personnel.

2.7.7* a. Are toilet facilities cleaned on a scheduled basis or as needed and/or cleaned and emptied outside the

growing and/or product growing area (portable)?

b. Are the cleaning procedures described in a document that details how and when to clean (at least daily)?

c. Is cleaning documented? (10 points)

10 10 Cleaning of sanitary facilities is

handled by in‐house personnel

on a daily basis and by Diamond

Services twice a week. Records

are available.

(b) Hand washing facilities (Assessed by Observation and Documentation)

2.7.8* Are hand washing stations provided next to the toilet facilities to facilitate their use? (10 points) 10 10 Hands‐free hand washing

facilities are provided with the

bathrooms.

General Expectation: Hand washing facilities shall be adequate and convenient and be furnished with suitable running water.


Version 4July 2011

8


Auditors' Checklist


Points


2.7.9* Are additional hand washing stations and, where appropriate, hand sanitizer stations (hand dips, wall units)

provided in the facility where good sanitary practices require employees to wash/sanitize their hands? (4

points)

4 4 Additional sinks are available in

production areas.

2.7.10* Are hand washing stations located and/or designed:

to prevent contamination of the product (e.g., water is not splashed near product or product contact

surfaces) and to protect against recontamination of clean, sanitized hands (e.g., installation of

devices/fixtures such as water control valves).

10 10 Hand washing stations are

adequately designed.

2.7.11* a. Are single‐use paper towels used at hand washing stations? b. Are hand washing stations functional,

equipped with suitable water, bacteriostatic soap, and/or an appropriate hand sanitizer? c. Are written

signs/pictures in appropriate language(s) located next to the hand washing stations reminding employees to

wash and sanitize their hands, when necessary? (10 points)

10 10 Hand washing stations were

fully equipped during the audit.

2.7.12* a. Are hand washing stations/hand sanitizing stations (hand‐dips, wall units) monitored/stocked throughout

the day?

b. Is the chemical concentration in hand‐dips maintained at appropriate concentration at all times,

documented, and available for review? (10 points)

10 10 Hand washing stations are

monitored along with

bathrooms. All were observed

to be clean and stocked during

the audit. N/A for hand dips.

2.7.13* Are hand washing stations and/or hand sanitizing stations maintained in a clean condition? (10 points) 10 10 Stations are maintained in clean

condition. Documentation is

available on file.

2.7.14* a. Are hand washing/sanitizing stations cleaned on a scheduled basis and as needed?

b. Are the cleaning procedures described in a document that details how and when to clean (at least daily)?

(4 points)

4 4 All hand washing stations are

cleaned on a daily basis by in‐

house personnel. An additional

cleaning of the portable sinks is

performed twice a week by

Diamond Services.



Sub Category 2.8 Water Usage (Assessed by Observation and Documentation)

2.8.1 Is the agricultural water source a) municipal b) well(s) c) pond/reservoir d) canal/river/creek/ditch e)

reclaimed water?

Well WaterUnscored Question

General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section II.


Version 4July 2011

9


Auditors' Checklist


Points


2.8.2 Is the irrigation water delivery method via a) overhead sprinklers/sprays (close/open system) b) drip

(close/open system) c) gravity (close/open system)?

Drip irrigation & misting. Run off

is collected.

2.8.3* Is water tested for indicators of fecal pollution, such as E. Coli tests on a periodic basis and are current results

of microbial analysis of water source available for review? 10 pts

10 10 Well water used in the facility is

tested once every other month.

The most recent tests were

performed by Primus Labs on

12/1/2011; showing <1

MPN/100ml for Total Coliforms,

negative for E.coli 0157:H7, and

negative for Salmonella in the 2

different samples taken.

2.8.4* a. Are any measures in place to minimize microbial contamination (e.g. inspection, chlorination, filtration,

etc)? b. Are

records maintained and are they available for review? 10 pts.

10 10 Water is inspected and

monitored regularly.

Additionally, reverse osmosis

filtration is used. The new

greenhouse is also equipped

with a UV water

purifying/filtration system.

2.8.5* Is a written procedure in place, that indicates the necessary corrective measures to be taken, if results from

microbial testing indicated fecal contamination in water? 10 pts

10 10 A written procedure on what to

do if water results are adverse

was available on file.

2.8.6* In the event of adverse micro findings, are adequate corrective actions documented and available for

review? 10 ptsx N/A. There have been no

adverse findings.

2.8.7* Well(s): Are well(s) designed to prevent animal access or any other type of microbial or chemical

contamination? 10 pts

10 10 Wells are locked securely

behind a fully gated area.

2.8.8* Pond or reservoir: Are measures taken to restrict livestock access (barriers, fence, etc)? 10 pts x N/A. No ponds or reservoirs.


Sub Category 2.9 Grounds (Assessed by Observation and Documentation)

Unscored Question

General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section VII.B.3.0


Version 4July 2011

10


Auditors' Checklist


Points


2.9.1 a. Is there a written policy, which describes the required maintenance of grounds and is it followed?

b. Are roads, yards, and parking lots maintained in a condition that will protect against the contamination of

product? (4 points)

4 4 A written policy as available on

maintenance of the outside

grounds. A perimeter check is

conducted and documented

weekly.

2.9.2 Is equipment, which is stored on the grounds, stored in a manner so as to prevent harborage of pests? (4

points)

4 4 Equipment was observed being

stored properly. No issues.

2.9.3 Is litter collected and waste stored and/or disposed of in a manner adequate to prevent contamination of

product and/or become an attractant to vermin? (4 points)

4 4 Exterior waste containers were

clean, emptied regularly &

equipped with lids. Waste

collection & disposal appeared

adequate.


Sub Category 2.10 Building Construction and Design (Assessed by Observation and Documentation).


(a) Building Size, Construction and Design

2.10.1 Is the greenhouse and/or packing, storage area enclosed (10 points) 10 5 Packing material stored outside

some pallets were unwrapped

and exposed.

2.10.2 Are employee break and locker (if applicable) areas separate from the product handling and growing areas?

(4 points)

4 4 A separate employee break area

and locker area has been

provided

2.10.3* Are doors to toilet facilities located in a manner where they do not open into areas where product is exposed

to air‐borne contamination, except where alternate means have been taken to protect against such

contamination? (e.g. double doors or positive air‐flow systems). (10 points)

10 10 Portable toilet units are used.

Open to outside grounds.

2.10.4 Is adequate lighting available in all areas where the product is examined, packaged, or stored, and in all

employee areas? (4 points)

4 4 Adequate lighting is provided.

No issues.



Version 4July 2011

11


Auditors' Checklist


Points


2.10.5 Is litter and waste stored and/or disposed of in a manner adequate to prevent contamination of product

and/or become an attractant to vermin? (4 points)

4 4 There were no issues. Waste is

constantly cleaned up

throughout the day in

production areas.

(b) Building Structures/Fixtures

2.10.6 Is the roof properly maintained (e.g., no leaks)? (4 points) 4 4 The roof has been properly

maintained. No issues.

2.10.7* (Applicable to packing/storage area). a. Are floors, walls, and ceilings constructed of materials, which can be

adequately cleaned and maintained in good repair? b. Are the structures in good repair? (e.g., no deep holes

or cracks) (10 points)

10 10 Facility has been maintained in

good condition.

(c) Plumbing

2.10.8* Are sewer pipes and water pipes placed to avoid possible contamination of product or equipment in the

event of a leak or dripping from condensation or are preventative measures in place? (10 points)

10 10 There were no issues. Pipes

were placed in appropriate

locations.

2.10.9* Are the water lines for product handling and/or employee use protected against back‐flow or cross‐

connections from the wastewater and sewage plumbing system? (10 points)

10 10 Water lines are protected

against back‐flow. Check valves

and anti‐siphon devices are in

place.

(d) Environmental Control

2.10.10* Is temperature and humidity controlled in the greenhouse? 4 pts. 4 4 Temperature and humidity

controls are used.

2.10.11* Are air curtains, air filters or double doors used? 4 pts. 4 4 Air filters are used as well as

positive air flow

2.10.12* Are safety‐type light bulbs or protective covers used over product handling and storage areas? (10 points) 10 10 There was no uncovered or un‐

tempered glass observed during

the audit.




Version 4July 2011

12


Auditors' Checklist


Points


Sub Category 2.11 Pest Control Program and Procedures (Assessed by Observation and Documentation). Applicable to Packing Area and/or Greenhouse.

2.11.1* Is there a written pest control program ( e.g. for facility or integrated pest management for greenhouse)?

(10 points)

10 10 A pest control program has

been implemented by in‐house

personnel.

2.11.2 a. Are pesticide applications performed by trained and licensed/certified personnel (PCO, PCA or an

equivalent professional? b. Are

the license and certificate of insurance (if service is provided by an outside company) available for review?

(mandatory in U.S.A) (4 points)

4 4 In‐house pest control program

has been implemented. Judy

Mudie manages the pest control

program and is a licensed

private applicator.

2.11.3* a. Do pesticides, chemicals, or other pest control measures meet applicable regulations (USDA, EPA, OSHA,

etc.)? b.

Are MSDSs and copies of labels for all chemicals and compounds used available for review? (mandatory in

U.S.A.) (10 points)

10 10 All pest control measures are

acceptable. Applicable to bait

stations. MSDS and label was

not available on file for rodent

pest control material.

2.11.4 Are locations of pest control stations indicated on a map, which is cross‐referenced to a list or a key on the

map showing the descriptions/types of traps at each station? (4 points)

4 4 Current facility pest control map


2.11.5 Are pest control stations properly coded to correspond with the master identification map? (4 points) 4 4 Traps are coded sufficiently.



Version 4July 2011

13


Auditors' Checklist


Points


2.11.6* a. Are there adequate number of interior pest control devices, spaced at intervals (typically 25‐30 feet)

throughout the facility, including stations on both interior sides of exterior doors?

b. Are there adequate number of secured, tamper resistant exterior pest control devices, spaced at intervals

(typically 30‐50 feet) around the building perimeter? (10 points)

10 10 Exterior bait stations are

strategically placed around the

facility perimeter & between

structures. Some rodent bait

stations were more than 30 ft

apart. However, exterior pest

control appeared sufficient

considering that pest control

records indicated low rodent

pressure. Interior pest control

program for insects is

comprehensive. Interior rodent

traps are placed in production

areas during the night, which is

appropriate due to the nature

of work in the facility & very low

rodent pressure.

2.11.7 Are stations set‐up or constructed to avoid product, packaging, or equipment contamination? (4 points) 4 4 Stations were set‐up and

constructed properly. No issues.

2.11.8 Are live catch devices and glue boards checked at least bi‐weekly and bait stations checked for fresh bait at

least monthly? (4 points)

4 4 Inspection is conducted daily for

interior traps & weekly for

exterior stations

2.11.9 a. Are pest control devices functioning properly?

b. Are rodent‐exclusion devices cleaned and maintained on a scheduled basis? (4 points)

4 4 All devices were observed to be

in good working condition.

2.11.10* Is there no evidence of decomposed rodents in the interior or exterior pest control devices? (10 points) 10 10 There was no evidence of

decomposed rodents.

2.11.11 Does the inside of the facility appear to be free from insects, rodents, and birds? (10 points) 10 10 The facilities were free of

insects, rodents & other

animals, at the time of the

audit.


Version 4July 2011

14


Auditors' Checklist


Points


2.11.12* Is there no evidence of insect, rodent, or bird activity on or in product, packaging, and product‐contact

surfaces (excreta, feathers, etc.)? (10 points)

10 5 Observed birds outside on break

room tables by maintenance

area.

2.11.13* Is toxic bait used only in exterior bait stations? (10 points) 10 10 Toxic bait is excluded to exterior

bait stations.

2.11.14 Are inspection records available for review? (e.g., findings, corrective actions, trap observations, pesticide

application, etc.)? (4 points)

4 4 All in‐house inspection records

were available for review. Bait

stations are inspected on a

weekly basis

2.11.15 a. Have cracks or crevices been sealed to prevent entrance or harborage of pests?

b. Are doors and windows sealed to prevent gaps greater than 1 inch?

c. Are windows and exterior doors screened and rodent‐proofed to protect against insect and rodent entry

and infestation? (4 points)

4 4 No gaps were observed. Exterior

walls & ceiling are inspected bi‐

weekly

2.11.16 Is pesticide application performed in the greenhouse? If no skip to. If yes, go to 2.7.18. Yes, some pesticides are as well

as IPM techniques, (i.e.,

beneficial insects).

2.11.17 Are pesticide applications reported to applicable regulatory agencies? 4 pts 4 4 PURs are submitted to the

county.

2.11.18* Are pesticides prepared and applied according to the label instructions? 10 pts 10 10 Label instruction are always

followed.

2.11.19* Is a written procedure in place for use and handling of pesticides (e.g. reference to label instructions,

restricting storage, loading, mixing, cleaning of spray tanks, and other related equipment near water

source)? 10 pts

10 10 Procedure & training are in

place for the handling & use of

pesticides. Including respirator

training & maintenance of

respirators for individuals using

hazardous materials.

Unscored question


Version 4July 2011

15


Auditors' Checklist


Points


2.11.20* Are records of pesticide applications (spray histories) maintained and current? 10 pts. 10 10 PURs are submitted to the

county & maintained on file.

2.11.21* Are the required pre‐harvest intervals indicated on the pesticide/product labels or application records,

observed? 10 pts

10 10 Pre‐harvest application intervals

are observed.

2.11.22* If pesticides are stored on site for pest control, are they properly labeled and kept in secure, locked areas

away from any product handling and packaging material storage areas? (10 points)

10 10 Access to pesticide storage is

restricted. Pesticide storage is

not located in areas that handle

or store the final product.

2.11.23* If empty pesticide containers disposal by the farm operation, are they disposed of according to the label

and/or regulatory instructions?10 pts

10 10 Empty pesticide containers are

disposed of properly.

2.11.24* Is pesticide application equipment triple rinsed between applications? 10 pts 10 10 Equipment is rinsed more that

three times between

applications.

2.11.24* Are pesticides applied via the irrigation system? If yes, are check valves or air gaps in place to prevent back

flow of pesticides into the water source? 10 ptsx N/A.

2.11.25* Are re‐entry periods, established by the USEPA or as indicated on the product label, observed? 4 pts 4 4 Signage is used, & re‐entry

periods are observed.

2.11.26* Is an Integrated Pest Management Program established? 10 pts. If yes, give points. 10 10 Yes, an IPM program is in place.

North Shore Greenhouse uses

beneficial insects & preventative

methods.

2.11.27* Is the greenhouse operations operating under organic principles? Some product is certified

organic, other product is grown

conventionally.

Unscored question


Version 4July 2011

16


Auditors' Checklist


Points


2.11.27.a* Does pesticide usage comply with the USDA National Organic Program?10 pts 10 10 This operation is certified by an

accredited certifier, no issues

were found.



Sub Category 2.12

(i) Product, Packaging Material, Containers

(i.a) Handling (Incoming Raw /Finished Products)

2.12.1* Are products inspected for evidence of contamination prior to packaging? (10 points) 10 10 All product is inspected during

harvest and again prior to

packing.

2.12.2 Are first‐in/first‐out (FIFO) rotation practices used and documented for all stored products (harvested and

finished)? (4 points)

4 4 FIFO is practiced.

2.12.3* Are product holding containers (totes, bins, etc) appropriate for use? (10 points) 10 10 Plastic harvesting containers are

used. Containers are sufficient

for use.

(ii) Finished Products

(ii.a) Handling (Finished Products)

2.12.4* a. Are finished products labeled appropriately (identification, lot and date codes)? b. If a recall is required,

can the system track products back to their source? (10 points)

10 10 Individual containers have been

lot coded for traceability.

Cucumbers are a single lot.

General Expectation: Compliance with Guide to Minimize Microbial product Safety Hazards for Fresh Fruits and Vegetables, Section II, Section VII.B.2.0

General Expectation: (21 CFR 110.80). Raw materials shall be inspected and segregated or otherwise handled as necessary to ascertain that they are clean and suitable for processing

into product and shall be stored under conditions that will protect against contamination and minimize deterioration.

General Expectation: Products shall be inspected and segregated or otherwise handled as necessary to ascertain that they are clean and suitable for packing and shall be stored under

conditions that will protect against contamination and minimize deterioration.

General Operational Practices and Procedures (Assessed by Observation and Documentation) Applicable to Packing Area and/or

Greenhouse.


Version 4July 2011

17


Auditors' Checklist


Points


2.12.5 Are finished product, which is rejected or on hold, properly identified (e.g., clearly tagged), adequately

segregated, and protected from contamination? (4 points)

4 4 Hold and release procedures

and tags were available on file.

There were no issues observed

during the audit.

2.12.6 Are adulterated products disposed of in a manner that protects against the contamination of other

products? (4 points)

4 4 All non‐conforming product is

handled sufficiently.

(iii) Packaging Materials

(iii.a) Handling

2.12.7 Are packaging materials stored during production and storage areas under conditions that prevent or

minimize the likelihood of contamination? (4 points)

4 4 Packed product & packaging

material was handled properly

to prevent contamination.

2.12.8* Are packaging materials inspected for evidence of contamination prior to use? (e.g., packaging materials,

which are damaged, dirty, or wet must be prohibited from reuse). (10 points)

10 10 Packaging material is inspected

during the packing process.

2.12.9 Are damaged cases or packages segregated immediately and products repacked or properly disposed? (4

points)

4 4 Proper actions are taken.

2.12.10 Are packaging materials used only for their intended purpose and not used to store other things? (4 points) 4 4 Packaging material was being

used to hold product only

during the audit.

2.12.11* Is the packaging material glass? For glass packaging materials, are proper control measures in place to

prevent breakage? (10 points)x N/A, packaging material is not

made of glass.

(iv) General Practice

2.12.12* Is glass, which is not associated with the production of the product, prohibited in the growing areas, packing

area or in the storage areas? (e.g., use of mercury glass thermometer is prohibited, etc.) (10 points)

10 10 There was no exposed glass or

brittle plastic observed. Glass

and brittle plastic policy was

available on file.

2.12.13* Are foreign material detectors used on the packing lines? If yes, are they inspected on a routine basis to

ensure proper performance and are inspection records maintained and available for review? (10 points)x N/A, no foreign material

detectors are used.


General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section VII.B.


Version 4July 2011

18


Auditors' Checklist


Points


2.12.14* Are food grade lubricants approved for use in appropriate areas and are they properly stored? (10 points) 10 10 Food grade lubricants are used

and were being stored

appropriately.

2.12.15 a. Are foot and/or hand dip stations provided at entries to product growing and/or handling areas if

appropriate?

b. Are sanitizer concentrations in dip stations monitored at all times, documented, and available for review?

(4 points)

x N/A, no foot dips or hand dips

are currently in use.

(v) Calibration

2.12.16 Are temperature measuring devices (e.g., pulp/measuring/cooler thermometers/units) and other monitoring

equipment (e.g., product weighing scales) including foreign material detectors calibrated on a specified

schedule and are records available for review? (4 points)

4 4 Documentation of weigh scale,

thermometer, and cooler

calibrations was available during

the audit. Calibration is

conducted monthly &

documented

(vi) Recall Program/Traceability

General Expectation: A written recall procedure, which identifies the steps required to retrieve product.

2.12.17* Is there a documented recall procedure? (10 points) 10 10 A documented recall procedure


2.8.18* In the event of actual recall, is the associated documentation available for review? (10 points) x N/A.There have been no actual

recalls.

2.12.19* Is a mock recall performed at least annually and are results documented and maintained on file? (10 points) 10 10 Mock recall was last conducted

on 12/1/2011 and was able to

account for 100% of the

product. Support

documentation for the mock

recall (i.e., product tag, BOL,

etc.) was available for review.


Version 4July 2011

19


Auditors' Checklist


Points


2.12.20* a. Is food safety related customer complaint program in place?

b. Are records of food safety related customer complaints and company responses kept on file and available

for review? (10 points)

10 10 Customer complaint program is

in place.

(vii) Self‐Inspection

2.12.21* Are good agricultural practices or facility inspections conducted periodically, and are findings documented

and available for review? (10 points)

10 10 Self inspection is conducted,

documentation was available

for review

2.12.22* Are regulatory inspection records available for review? (10 points) 10 10 Regulatory inspection

procedures were available for

review.

2.12.23* Are reviews of the written product safety management plan and associated procedures conducted

periodically and are periodic reviews documented and available for review? (10 points)

10 10 Food safety program is

reviewed frequently.

Documentation of review dates


2.12.24* Applicable to packing area. a. Is environmental sampling performed on a periodic basis to monitor the

effectiveness of cleaning and sanitizing procedures? b. Are results from environmental samplings

maintained? (10 points)

10 10 Environmental swabbing is

conducted throughout the year.

Results were available for

review.

(iv) Visitor and Contractor Access Control

2.12.25 Are truck drivers restricted from production and warehouse areas? (4 points) 4 4 Truck drivers are restricted.

Signs are posted and truck

drivers are checked in at the

office. Truck drivers are told to

wait by trucks.

2.12.26 Is facility access limited to authorized personnel? (4 points) 4 4 Facility access is limited. The

facility is fully enclosed by

fencing and monitored by

company personnel.

General Expectation: Periodic facility inspections will assist in assessing effectiveness of product safety practices and periodic reviews of written procedures will assure that product

safety practices will continue to control hazards.


Version 4July 2011

20


Auditors' Checklist


Points


2.12.27 Is there a policy requiring inspectors, visitors, and contractors to comply with good manufacturing practices?

(4 points)

4 4 Visitor sign in was currently in

use and GMP policy was

provided at entry to facility



Sub Category 2.13 Cleaning Equipment and Chemicals

Applicable to Packing Area

2.13.1 a. Are cleaning chemicals (soaps, cleaners, sanitizers, etc.) appropriate for product and non‐product contact

surfaces?

b. Are MSDSs and copies of labels maintained for cleaning and sanitizing chemicals? (4 points)

4 4 Labels were on file with MSDS

sheets for cleaning supplies.

MSDSs were on file for

products that were observed in

storage & selected for

verification.

2.13.2 Are cleaning and sanitizing chemicals clearly identified? (4 points) 4 2 Chemical spray bottle in packing

area 4 was not clearly labeled.

2.13.3* Are cleaning and sanitizing chemicals stored in secure, locked areas away from any product handling or

storage areas? (10 points)

10 10 Cleaning chemicals were

observed stored in a secure and

lockable area.

2.13.4 Are first‐in/first‐out (FIFO) rotation practices used for all cleaning and sanitizing chemicals? (4 points) 4 4 FIFO is practiced.

2.13.5* a. Are containers, brushes, and applicators, which are used for cleaning/sanitizing, color coded or labeled to

properly identify them for their intended use? (e.g., cleaning items used in restrooms, should not be used

elsewhere.)

b. If a color coding system is used, is appropriate signage on use of the containers and equipment posted?

(10 points)

10 10 Color coding is used to

designate cleaning equipment

for area of use.



Sub Category 2.14 Cleaning, Sanitation, and Housekeeping Procedures


General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section VII.B.1.0, VII.B.2.0

General Expectation: (21CFR110.35). Cleaning compounds and sanitizing agents used in cleaning and sanitizing procedures shall be free from undesirable microorganisms and shall be

safe and adequate under the conditions of the use.


Version 4July 2011

21


Auditors' Checklist


Points


2.14.1* a. Are non‐product contact surfaces and areas throughout the facility, including dry and cold storage areas

cleaned on a scheduled basis and as needed? (e.g., daily/weekly housekeeping, master sanitation schedule,

etc)

b. Are the cleaning procedures described in a document that details how and when to clean?

c. Is cleaning documented and are records available for review? (10 points)

10 10 Non‐product contact surface

cleanings occur on a scheduled

basis and all cleanings have

been documented.

2.14.2* a. Are product contact equipment and surfaces throughout the facility cleaned on a scheduled basis or as

needed? (e.g., master sanitation schedule, daily/weekly housekeeping, etc.)

b. Are the cleaning procedures described in a document that details how and when to clean?

c. Is cleaning documented and are records available for review? (10 points)

10 10 Product contact surface

cleanings occur on a scheduled

basis and all cleanings have

been documented.

2.14.3* Are pre‐operative inspections conducted, documented, and are records available for review? (10 points) 10 10 Daily pre‐operative inspections

are conducted and

documented.

2.14.4* a. Are chemical preparations tested by trained personnel for concentration via test kits or sanitizer strength

strips prior to use or on a periodic basis?

b. Is concentration documented and available for review? (10 points)

x Sanitizer used comply with

organic requirements, residues

evaporate, or products are

designed to be rinsed off.

2.14.5 Is adequate staffing and time planned to ensure complete cleaning of all areas? (4 points) 4 4 There were no issues.

2.14.6 Is product and packaging materials protected during cleaning procedures? (4 points) 4 4 There were no issues.

2.14.7* Are cleaned and sanitized portable equipment and utensils protected from contamination during storage?

(10 points) x N/A. No portable equipment or

utensils.

2.14.8* a. Is equipment product contact surfaces, which has undergone repairs, maintenance or re‐assembly cleaned

and sanitized prior to use?

b. Is the task documented and available for review? (10 points)

10 10 Documentation detailing the

cleaning/sanitizing of

equipment post maintenance

and prior to use was on file.

2.14.9* Are maintenance tools, gloves, rags, and other miscellaneous materials stored in secured areas away from

product handling equipment to prevent contamination? (10 points)

10 10 There were no issues.

2.14.10 Are floors kept free of standing water and/or ice? (4 points) 4 4 No standing water was

observed.

2.14.11 Is there a pallet inspection program? (4 points) 4 4 Pallet inspection program in

place.


Version 4July 2011

22


Auditors' Checklist


Points


2.14.12 Is storage of wooden pallets in product handling or storage areas prohibited (e.g., pallets are brought to

these areas only as needed)? (4 points)

4 4 Pallets are stored outside.

2.14.13 Are employee break and locker (if applicable) areas maintained in sanitary conditions? (4 points) 4 4 Employee break and locker

areas were maintained in clean

condition.

2.14.14 a. Is sufficient aisle space (typically 12‐18 inches) maintained along walls to permit cleaning and inspection

for pest activity?

b. Are materials stored at an adequate height (typically the height of a pallet) above floor? (4 points)

4 4 The interior clearance was

maintained throughout the

packing shed.



Sub Category 2.15 Equipment Construction, Design, and Maintenance


(a) Equipment/Containers/Utensils

2.15.1* Are product lines designed to prevent adulteration of product with lubricants, oil, or other similar

contaminants? (e.g., catch pans used under the motors/bearings, etc., located over food contact surfaces,

where there is a potential for leakage of oil or other lubricants, etc.) (10 points)

10 10 There were no issues. Product

lines were designed sufficiently

2.15.2* Are product lines, which are underneath ladders and walkways protected to prevent potential

contamination? (i.e., there are kick plates, covers, etc. installed where necessary) (10 points)x N/A. No such areas.

2.15.3* a. Are equipment, containers, and utensils in good repair (e.g., no rust and/or peeling paint present) and

being used for their intended purpose(s).

b. Are product contact surfaces made of corrosion resistant, non‐toxic and impermeable materials, and able

to withstand the environment in which they are used?

c. Are equipment, containers, and utensils able to be cleaned and sanitized? (i.e., wooden equipment,

utensils and/or wooden product surfaces is prohibited. Are seams on product contact equipment or surfaces

smoothly bonded? (10 points)

10 10 Equipment and containers were

observed to be maintained in

good repair.



Version 4July 2011

23


Auditors' Checklist


Points


2.15.4 Is string, tape, wire, and/or cardboard, etc., not being used for temporary repairs on product contact

equipment? (4 pts)

4 4 No temporary repairs were

observed.

(b) Preventive Maintenance

2.15.5* Does the facility have a preventative maintenance program for its equipment and utensils and are logs kept

for ordered maintenance work or repairs and then signed off when the work is completed? (10 points)

10 10 Preventative maintenance is

conducted and documented on

a daily basis.



Sub Category 2.16 Storage and Distribution

(a) Receiving: In‐bound Inspection

2.16.1* Are incoming transport vehicles or containers carrying materials (e.g., products, packaging, etc.) inspected

for cleanliness? (10 pts)

10 10 Trucks are inspected.

(b) Storage

2.16.2 Are storage room temperatures maintained within a defined acceptable range? (4 points) 4 4 Cold storage rooms are

maintained at different

temperatures based on product

requirements. Temperatures

were adequate for products

being stored.

2.16.3 a. Is temperature monitored via continuous recording device or manually (on a routine basis)?

b. Are records and corrective actions available for review? (4 pts)

4 4 Temperatures are constantly

monitored with computerized

temperature recording.

(c) Transportation and Distribution

General Expectation: Compliance with Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, Section VIII.


Version 4July 2011

24


Auditors' Checklist


Points


2.16.4* a. Does the company have practices for the inspections of outgoing trucks?

b. Do outgoing trucks, trailers, or transport containers that are used for transporting product appear to be

clean and in good condition?

c. Are inspections (cleanliness, temperature, etc.) documented and are inspection records and corrective

actions available for review? (10 points)

10 10 Outgoing trucks are inspected

for cleanliness and temperature.

No issues.



SECTION B: HACCP PLAN AND PROCESS PRACTICES

HACCP and Food Safety Systems


Sub Category 1.1 Management Commitment and Review

1.1.1* Does management appear to be committed to executing an adequate food safety management program?

(10 points)

10 10 Management is committed.

*Food Safety Section Total Points 10 10 0 0 0 102.0 FUNDAMENTALS

Sub Category 2.1 HACCP

2.1.1* a. Is there a food safety management (HACCP) team identified and documented?

b. Is the HACCP team comprised of employees with diverse responsibilities and does it include a person

trained in HACCP? (10 points)

10 10 Food safety team has been

identified.

2.1.2* a. Does the HACCP team meet periodically to address food safety issues and/or review the HACCP program?

b. Are records kept on file and available for review? (10 points)

10 10 Meetings are conducted and

training is provided.

2.1.3* Is there a documented HACCP program, detailing 7 principles, and is it established, up‐to‐date, and available

for review? (10 points)

10 10 A HACCP based program was

available on file. No CCP's were

identified.

(a) Hazard Analysis

2.1.4* Does a written description of the product exist and is it accurate? (10 points) 10 10 Product description is complete.

2.1.5* Does written description(s) of the process(es) and flow diagram(s) exist and are they accurate? (10 points) 10 10 All process‐flow diagrams are

current. There are no CCPs.

General Expectation: An accurate and documented Hazard Analysis Critical Control Points (HACCP) Plan is developed and implemented. The HACCP Plan complies with Codex

Alimentarius Commission and National Advisory Committee for Microbiological Criteria for Foods' definitions for HACCP. The plan addresses physical, chemical, and biological hazards.

Frequency of checks and required recordkeeping are documented. Verification procedures document that the HACCP Plan is working and in continuously effective.


Version 4July 2011

25


Auditors' Checklist


Points


2.1.6* Does a Hazard Analysis Worksheet(s) exist and does it identify the hazards (biological, chemical, and

physical)? (10 points)

10 10 Hazard analysis worksheets are

available on file.

(b) HACCP Plan CCPs

2.1.7* Does a HACCP plan exist, which adequately summarizes the critical control points and operating limits if

necessary? (10 points)x N/A. No CCPs

(c) Monitoring Procedures

2.1.8* Is each critical control point monitored at scheduled intervals, documented, and reviewed (sign/initial and

date)? (10 points)x N/A. No CCPs

(d) Corrective Actions

2.1.9* a. When critical limits are not met, are identified corrective actions taken to bring critical control point under

control.

b. Are corrective actions properly documented and reviewed (initial and date)? (10 points)

x N/A. No CCPs

(e) Verification Procedures

2.1.10* Is the HACCP plan signed/initialed and dated by the food safety manager or other member of management?

( 10 points)x N/A. No CCPs

2.1.11* Are verification procedures (e.g., calibration, testing), which determine the validity of the HACCP plan and

food safety management practices, defined in a written document? (10 points)x N/A. No CCPs

2.1.12* a. Is calibration/testing conducted and documented as required in the verification procedures?

b. Are records available for review? ( 10 points)x N/A. No CCPs

(f) Validation Procedures

2.1.13* Are critical limits have been scientifically established and support documentation is maintained and available

for review? ( 10 points)x N/A. No CCPs

2.1.14* Are targeted sampling and testing conducted on products and documented as required in the verification

procedures? (10 points)x N/A. No CCPs

2.1.15* Are audits of the HACCP plan conducted on a regular basis and results maintained? (10 points) x N/A. No CCPs

(g) Record Keeping

2.1.16* Are all records associated with the food safety management program maintained for a specified number of

years (at least 1 year)? (10 points)x N/A. No CCPs

*Food Safety Section Total Points 60 60 0 0 0 60Sub Category 2.2 Food Safety Practices

2.2.1* Are proper employee and equipment traffic flows used to minimize contamination between incoming

products and outgoing products? (10 points)

10 10

*Food Safety Section Total Points 10 10 0 0 0 10Sub Category 2.3 Allergens


Version 4July 2011

26


Auditors' Checklist


Points


2.3.1* Are allergens stored in the facility? If yes answer 2.3.2 and 2.3.7. If no skip to section 2.4. Yes, powdered milk used for

dipping knives. Vending

machine contains peanuts

product.

2.3.2* Is there a list indicating all allergens stored in the facility? (10 points) 10 10 Allergens were marked.

2.3.3* Are there written procedures on management of allergen‐containing products? (10 points) 10 10 Available on file.

2.3.4* Does the operation repack /co pack allergen‐containing product? If yes, answer question 2.3.5‐2.3.7. If no

skip to section 2.4.x No

2.3.5 * Are there written procedures on rework material (if applicable) to prevent cross contamination from

allergens to non‐allergen containing products? (10 points)x N/A

2.3.6* When repacking/copacking: a. Are there written labeling and packaging procedures for products containing

allergens? b. Are allergens declared on the label? (10 points)x N/A

2.3.7* Is there an established verification program to ensure allergen control procedures are in compliance? (10

points)x N/A


Sub Category 2.4 Training and Education

2.4.1* Is there an ongoing (refresher) HACCP training to employees who monitor HACCP parameters? (10 points) x N/A. No CCPs

2.4.2 Is there an assigned person responsible for conducting HACCP training? (4 points) x N/A. No CCPs

2.4.3 Is the general content of the training sessions described in a document maintained by the company? (4

points)x N/A. No CCPs

2.4.4 Does the HACCP training include evaluation criteria for knowledge learned? (4 points) x N/A. No CCPs

2.4.5* Is the worker’s participation in the HACCP training program documented and available for review and does

the training documentation include the employee’s signature? (10 points)x N/A. No CCPs

2.4.6* Are employees aware of HACCP‐related activities in their immediate work areas? (10 points) x N/A. No CCPs

2.4.7* Is there a supervisor with appropriate training and/or experience, who oversees the HACCP program? (10

points)x N/A. No CCPs

*Food Safety Section Total Points 0 0 0 0 0 0Other Section Total Points 0 0 0 0 0 0

General Expectation: (21 CFR 110.10). Food handlers and supervisors should receive appropriate training in proper food handling techniques and food‐protection principles.

General Expectation: Develop food allergen program based on a. the eight food groups, b. food additives, c. color additives, d. allergens used in the products (refer to 21 CFR)

Unscored question Yes/No


Version 4July 2011

27

Company Name: North Shore Green House Contact:

Location: 82‐900 Johnson Street Phone No.:Thermal, CA 92274

Points

Scored

Points

PossiblePercent (%)

Management Commitment & Review 12 12 100.00%Overall 12 12 100.00%Personnel 24 24 100.00%Employee Work Area 20 20 100.00%Visitors 16 16 100.00%Production/Processing 8 8 100.00%Receiving, Storage, and Shipping 27 28 96.43%Security of Water & Utilities 8 8 100.00%Physical Security 16 16 100.00%

143 144 99.31%

FDA registration

number: Yes.

Audited Facility: North Shore Greenhouses, Inc.

Location:82‐900 Johnson Street

Thermal, CA 92274.

Product: Herbs, Cucumbers Scientific Certification Systems2000 Powell Street, Suite 600

Audit Date: 12/13/2011 Emeryville, CA‐94608Ph: (510) 452‐8000

Auditor: Colleen Sweeney Fax: (510) 452‐6886

GMP FOOD SECURITY ASSESSMENT DETAILED REPORTAUDIT SUMMARY

Judy Mudie

760‐397‐0400

TOTAL SCORE

Sub Category

2

SCORE DESCRIPTION DOCUMENTATION COMPLIANCEAuto Automatic Unsatisfactory (Refer to pg. 4)


0 Unsatisfactory A) No written Food Security Immediate improvements in operational Program in place. practices and procedures are needed. B) Records Review: No records

available.1 Needs Improvement A) Written Food Security

Significant improvements in operational Program in place and/or needs practices and procedures are needed. serious improvement.

B) Records Review: Very fewrecords may be available and/orcurrent.

2 Needs Improvement A) Written Food SecurityPartial improvements in operational Program in place and/or needs practices and procedures are needed. major improvement.

B) Records Review: Somerecords may be unavailable and/or current.

3 Needs Improvement A) Written Food SecurityMinimal improvements in operational Program in place and/or needs practices and procedures are needed. minor improvement.

B) Records Review: Very fewrecords may be unavailable and/or not current.

4 S Satisfactory A) A complete written Food No improvements are needed. Security Program in place.



RATING

NI

NI

N/A

US

NI

3

Percentage Assessment95.00 or more Superior (Pass)90.00‐94.99 Excellent (Pass)80.00‐89.99 Good (Pass)70.00‐79.99 Fair (Fail)60.00‐69.99 Poor (Fail)

Conditions for an Automatic Unsatisfactory

Food Security Assessment Rating System

1. The facility not registered with FDA. Law: The Public Health Security and Bioterrorism Preparedness and Response

Act of 2002 (the Bioterrorism Act) requires domestic and foreign facilities that manufacture, process, pack, or hold

food for human or animal consumption in the United States to register with the FDA by December 12, 2003.

2. Food Security Program does not exist i.e., no written food security program and program not being enforced.

This rating system describes the status of produce packing, cooling, storage and / or food processing operations in

regards to food security issues associated with the particular operations they perform.

4

SUMMARY OF DEFICIENCIES

CORRECTIVE ACTIONS

(Include documents & photographic

evidence)

CATEGORY FINDINGS

2.6.6 Shipping Trucks that do not carry solely North

Shore Greenhouse product may not be

sealed.

6

Scientific Certification SystemsFood Security GMP Checklist

North Shore Greenhouses, Inc. Location: Audit

Date:

12/13/2011

Section # CATEGORY/REQUIREMENTSPoss.

Pnts.N/A S NI US Auto Auditor's Note


Sub

Category

1.1 Management Commitment and Review

1.1.1 FDA registration on food security:

Does the company have FDA registration number confirmation? If yes, go to 1.1.2. If no give automatic

unsatisfactory.

Yes, available on file.

1.1.2 Are there written food security policies/crisis management policies in place and are they communicated to

all levels of the organization? (4 pts)

4 4 Food security policies are in place.

1.1.2.a. Does the written food security policy include: a documented operational risk management program (ORP)?

(4 pts)

4 4 Documented ORP program in place.

1.1.3 Does management appear to be committed to executing an adequate food security management

program? (4 pts)

4 4 Management is committed to food

security.


2.0 FUNDAMENTALS

Food Security Control

Sub

Category

2.1 Overall

(a) Food Security Team

2.1.1 Is there a food security management team/crisis management team identified? (4 pts) 4 4 Food security team is in place. Same as

HACCP team.

2.1.1.a. a. Does the team meet periodically (at least annually) to address food security issues and/or review the

food security program ? i.e., food security procedures and operations. b. Are meeting minutes

documented? (4 pts)

4 4 Food security meetings are conducted at

least once a year. Documentation was

available on file.

Unscored Question

General Expectation: Appropriate security practices are enforced to reduce the likelihood of a terrorist attack on your operations and to reduce its

impact on you, your business partners and the public.

Audited Facility: 82‐900 Johnson Street

Thermal, CA 92274.

Version 1August 2011

1




(b) Internal Audit

2.1.2 Does the company perform random food security inspections of all appropriate areas of the facility using

knowledgeable in‐house or third party staff, and keeping information confidential? (4 pts)

4 4 Food security internal audits are

conducted periodically. Records are

available on file.


Sub

Category

2.2 Personnel

(a) Background Check

2.2.1 Is there a policy requiring HR to conduct a suitable background check on all staff (including seasonal,

temporary, contract, and volunteer staff, whether hired directly or through a recruitment firm?) (4 pts)

4 4 Background checks are conducted on all

North Shore Greenhouse staff as

specified in the food security plan.

(b) Employee Identification

2.2.2 Is there a policy requiring company to have employee identification system (uniforms, cards, passes, photo

ID badges, time cards, etc)? (4pts)

4 4 The company uses employee hand‐print

time card system.

2.2.2.a. Is there a policy requiring employees to have ID when entering company property/building and/or are

they checked by authorized personnel upon entry? (4 pts)

4 4 Policy in place.

2.2.2.b. a. Are badges and passes in stock adequately secured and collected when a staff member is no longer

associated with the company? b. Is there a policy to change combinations, rekeying locks and/or collecting

the retired key card when a staff member who is in possession of these is no longer associated with the

facility ? (4 pts)

4 4 Proper procedures are followed.

(c) Employee Training

2.2.3 Does the company promote food security awareness by requiring company supervisors and employees to

undergo training on food security issues? (4 pts)

4 4 Food security training is provided

annually and documentation is available

on file for all staff.

2.2.3. a. Is the food security training and employee participation documented and available for review? (4 pts) 4 4 Employee signatures on food security

training logs were provided.


2





Sub

Category

2.3 Employee Work Area `

2.3.1 Is there a policy requiring assigned supervisors to check employees routinely for proper identification? This

includes providing an appropriate level of supervision to all staff, including cleaning and maintenance staff,

contract workers, data entry and computer support staff, and especially new staff. (4 pts)

4 4 Policy is in place.

2.3.2 Is there a policy requiring assigned supervisors to routinely conduct security checks of the packing lines,

utilities, dock areas, critical computer data systems, etc., (at a frequency appropriate to the operation)? (4

pts)

4 4 Policy is in place to ensure that

employees are supervised. Management

is always on‐site during operation.

2.3.3 Is there a policy requiring employees to be assigned to specific work areas and to be in the plant property

only during assigned work hours? (4 pts)


2.3.4 Is there a policy requiring employees not to have any restricted item on them along with any material or

item not required at work? (4 pts)

4 4 Policy is in place. No issues were

observed.

2.3.5 Does the company provide lockers for employees to store their personal belongings? Yes

2.3.5.a. Is there a policy requiring appropriate personnel to do unannounced random check on employee lockers

and belongings? (4 pts)

4 4 Monthly lockers audits are conducted

and documented.


Sub

Category

2.4 Visitors

2.4.1 Is there a policy requiring all visitors/vendors to sign in and be issued visitor ID card with authorized

personnel before entering company property and building and to sign out and leave ID with authorized

personnel upon leaving company property? (4 pts)

4 4 Visitor sign in sheet is in place. A visitor

ID tag was issued at entry to facility.

Visitors are required to read GMP policy

at entry to facility.

2.4.2 Is there a policy requiring all visitors to be accompanied by a designated employee, in the areas of

restriction and also while on company property, unless they are otherwise specifically authorized? (areas

of restriction: food handling and storage areas, locker rooms). (4 pts)

4 4 Policy is in place. Visitors are guided by

North Shore Greenhouse personnel.

Unscored Question


3




2.4.3 Is there a policy requiring inspection of incoming and outgoing trucks, packages, etc. for suspicious,

inappropriate or unusual items or activity? (4pts)

4 4 Inspections are conducted and

documented.

2.4.4 Is there a designated waiting area for truck drivers? (4 pts) 4 4 Truck drivers are checked in at the front

office and told to wait by their trucks

during loading.


Sub

Category

2.5 Production/Processing

2.5.1 a. Is there a policy requiring daily check on inventory and reconciliation on finished products and on

ingredients (if applicable) and packaging materials used? b. Is there a written program for reconciliation of

parts used in maintenance work? (4 pts)


2.5.2 Is there a written Hold and Release Program that: a. identifies tampered products? b. segregates and

secures affected products? (4 pts)

4 4 Documented hold and release procedure

are available. Non‐conforming product is

handled properly.


Sub

Category

2.6 Receiving, Storage and Shipping

(a) Receiving Materials

2.6.1 Is there a policy requiring establishing delivery schedules, not accepting unexplained, unscheduled

deliveries or drivers and investigating delayed or missed shipments? (4 pts)

4 4 Policy is in place. Unscheduled deliveries

are not accepted according to company

personnel.

2.6.2 Is there a policy requiring products, ingredients (if applicable), packaging materials and other supplies shall

be received from locked and/or sealed vehicles/containers/railcars? (4 pts)

4 4 All packaging materials are transported

via locked vehicles.

2.6.2.a. If sealed, is there a policy to maintain chain of custody? (4 pts) 4 4 Chain of custody is maintained for sealed

trucks.


4




2.6.3 Is there a policy requiring inspection of incoming materials (4 pts) 4 4 Incoming materials are inspected.

2.6.4 Is there a policy requiring keeping track of incoming materials and materials in use, including gas,

packaging, labels, salvage products, rework products, and product returns? i.e., requiring daily check or as

needed on inventory and reconciliation? (4 pts)

4 4 Policy is in place. Records of such

transactions are kept on file.

(b) Storage

2.6.5 Is there a policy requiring all received products, packaging materials, process materials, etc., cleaning

chemicals, pesticides (if stored on‐site) to be stored in secure areas with controlled access? E.g.,

(locked/supervised) (4 pts)

4 4 Policy is in place. Chemicals are stored in

a secured or locked area.

(c) Shipping

2.6.6 Is there a policy requiring products from the facility to be loaded on the locked and/or sealed

vehicles/containers only? (4 pts)

4 3 Policy in place for products to be shipped

via locked or sealed trucks, when

applicable. Trucks that do not carry solely

North Shore Greenhouse product may

not be sealed.

2.6.6.a. Is the seal number provided to the consignee? (4 pts) x N/A is an option if not company owned

trucks.


Sub

Category

2.7 Security of Water and Utilities

2.7.1 Is there a policy requiring securing non municipal water wells, hydrants, storage, and handling facilities? (4

pts)

4 4 Well water is secured. Area is behind

locked fence.

2.7.2 Has the company identified alternate sources of potable water for use during emergency? (for e.g.,

trucking from an approved source, treating on‐site or maintaining on‐site storage). (4 pts)

4 4 Emergency water source of water has

been identified. Extra wells are available

on the property.



5




Sub

Category

2.8 Physical Security

2.8.1 Is perimeter access protected with fencing or other deterrent, where appropriate? (4 pts) 4 4 Facility is fully enclosed by fencing.

Additionally, the food safety/security

manager lives on‐site.

2.8.2 Are doors, windows, roof openings/hatches, vent openings, ventilation systems, utility rooms, ice

manufacturing and storage rooms, enclosed trailer bodies, tanker trucks, railcars, bulk storage tanks, etc,

secured, if not in use or if unsupervised? (4 pts)

4 4 Facility is secured when not in use. All

doors and entrances are shut and locked.

2.8.3 Is there a policy requiring monitoring the security of the premises using appropriate methods? (4 pts) 4 4 The facility is monitored by the facility's

food safety/security manager who lives

on‐site. Additionally, alarms have been

installed to alert facility personnel of

potential intruders.

2.8.4 Is adequate exterior and interior lighting provided, including emergency lighting, where appropriate to

facilitate detection of suspicious or unusual activities? (4 pts)

4 4 Lighting is adequate on the interior and

exterior of the facility. Back‐up lighting

via an external generator is also available

in the event of a blackout.



6