Did the auditee participate in GAP training? 

Are all crop production areas located on this audit site? 

Total acres farmed (Owned, leased/rented, contracted, consigned):  130

Is there a map that accurately represents the farm and/or facility operations? 

Block map 2024 

Does the company have more than one packing facility?  

Is there a floor plan of the packing house facility(s) indicating flow of product, storage areas, cull areas, employee break rooms, restrooms, offices? 

Is any product commingled prior to packing? 

Implementation of a Food Safety Program

P-1 D 1.01.01  A documented food safety program that incorporates GAP has been implemented

P-2 D 1.01.02  The operation has designated someone to implement and oversee an established food safety program.  

Traceability

G-1 D 1.07.01 A documented traceability program has been established. 

G-1 Traceability Flowchart

G-2 D 1.07.03 The operation has performed a "mock recall" that was proven to be effective. 

Worker Health and Hygiene

G-3 R Drinking water is available to all workers. 

G-4 P 1.08.05 All employees and all visitors to the location are required to follow proper sanitation and hygiene practices. 

G-4 P 2.01.03  4.03.xx Farm Worker / Harvest Worker Compliance

G-4 5.05.01 Facility Worker Compliance en and sp 

G-4 G-5 H2a Farm Policies and Food Security

G-5 D Training on proper sanitation and hygiene practices is provided to all staff. 

G-6 Employees and visitors are following good hygiene/sanitation practices.  Observation

G-7 Employees who handle or package produce are washing their hands before beginning or returning to work.  Observation

G-8 Readily understandable signs are posted to instruct employees to wash their hands before beginning or returning to work.  Observation

G-9 All toilet/restroom/field sanitation facilities are clean. They are properly supplied with single use towels, toilet paper, hand soap or anti-bacterial soap, and water for hand washing meets the microbial standards for drinking water. 

G-10 R 4.04.xx  facility master cleaning All toilet/restroom/field sanitation facilities are serviced and cleaned on a scheduled basis. 

G-10 R Porta Jons cleaned by Jons to go 

G-11 P Smoking and eating are confined to designated areas separate from where product is handled. 

G-12 P Workers with diarrheal disease or symptoms of other infectious diseases are prohibited from handling fresh produce. 

G-13 P There is a policy describing procedures which specify handling/disposition of produce or food contact surfaces that have come into contact with blood or other bodily fluids. 

G-14 P Workers are instructed to seek prompt treatment with clean first aid supplies for cuts, abrasions and other injuries. 

G-15 R Company personnel or contracted personnel that apply regulated pre-harvest and/or post-harvest materials are licensed. Company personnel or contracted personnel applying non-regulated materials have been trained on its proper use. 

Water Usage

1-1 What is the source of irrigation water? (Pond, Stream, Well, Municipal, Other)  

1-2 How are crops irrigated? (Flood, Drip, Sprinkler, Other) Please specify: 

1-3  D A water quality assessment has been performed to determine the quality of water used for irrigation purpose on the crop(s) being applied.  

1-4 D A water quality assessment has been performed to determine the quality of water use for chemical application or fertigation method.  

1-5 If necessary, steps are taken to protect irrigation water from potential direct and non-point source contamination. 

Sewage Treatment

1-6 The farm sewage treatment system/septic system is functioning properly and there is no evidence of leaking or runoff.  Observation

1-7 There is no municipal/commercial sewage treatment facility or waste material landfill adjacent to the farm.  Observation

Animals/Wildlife/Livestock

1-8  Crop production areas are not located near or adjacent to dairy, livestock, or fowl production facilities unless adequate barriers exist.  

1-9  Manure lagoons located near or adjacent to crop production areas are maintained to prevent leaking/overflowing, or measures have been taken to stop runoff from contaminating the crop production areas.  

1-10 Manure stored near or adjacent to crop production areas is contained to prevent contamination of crops. 

1-11 Measures are taken to restrict access of livestock to the source or delivery system of crop irrigation water. 

1-12 R Crop production areas are monitored for the presence or signs of wild or domestic animals the entering the land. 

1-13 R Measures are taken to reduce the opportunity for wild and/or domestic animals from entering crop production areas.  

Option C: No Animal-based Soil Amendments/Biosolids Used

1-22 P No animal-based soil amendments or municipal biosolids are used. 

Soils

1-23 R A previous land use risk assessment has been performed. 

1-24 R When previous land use history indicates a possibility of contamination, preventive measures have been taken to mitigate the known risks and soils have been tested for contaminants and the land use is commensurate with test results.  

1-25 R Crop production areas that have been subjected to flooding are tested for potential microbial hazards. 

Traceability

1-26 R Each production area is identified or coded to enable traceability in the event of a recall. 

Field Sanitation and Hygiene

2-1 D A documented pre-harvest assessment is made on the crop production areas.  Risks and possible sources of crop contamination are noted and assessed.   

2-1 Pre-Season Assessment

2-2 The number, condition, and placement of field sanitation units comply with applicable state and/or federal regulations. 

2-3 When question 2-2 is answered "N/A" (sanitation units are not required), a toilet facility is readily available for all workers. 

2-4 Field sanitation units are located in a location that minimizes the potential risk for product contamination and are directly accessible for servicing.

2-5 A response plan is in place for the event of a major spill or leak of field sanitation units or toilet facilities.

Field Harvesting and Transportation

2-6 D  All harvesting containers and bulk hauling vehicles that come in direct contact with product are cleaned and/or sanitized on a scheduled basis and kept as clean as practicable. 

2-7 Clippers SOP

2-7 D All hand harvesting equipment and implements (knives, pruners machetes, etc.) are kept as clean as practical and are disinfected on a  scheduled basis.  

2-8 Damaged containers are properly repaired or disposed of. 

2-9 Harvesting equipment and/or machinery which comes into contact with product is in good repair. 

2-10 Light bulbs and glass on harvesting equipment are protected so as not to contaminate produce or fields in the case of breakage. 

2-11 P There is a standard operating procedure or instructions on what measures should be taken in the case of glass/plastic breakage and possible contamination during harvesting operations. 

2-12 P There is a standard operating procedure or instructions on what measures should be taken in the case of product contamination by chemicals, petroleum, pesticides or other contaminating factors. 

2-13 For mechanically harvested product, measures are taken during harvest to inspect for and remove foreign objects such as glass, metal, rocks, or other dangerous/toxic items.    

2-14 P Harvesting containers, totes, etc. are not used for carrying or storing non- produce items during the harvest season, and farm workers are instructed in this policy. 

2-15 R Water applied to harvested product meets the microbial standards for drinking water. 

2-16 Efforts have been made to remove excessive dirt and mud from product and/or containers during harvest. 

2-17 Transportation equipment used to move product from field to storage areas or storage areas to processing plant which comes into contact with product is clean and in good repair. 

2-18 P There is a policy in place and has been implemented that harvested product being moved from field to storage areas or processing plants are covered during transportation.  

2-19 D In ranch or field pack operations, only new or sanitized containers are used for packing the product. 

2-20 Packing materials used in ranch or field pack operations are properly stored and protected from contamination. 

2-21 D Product moving out of the field is uniquely identified to enable traceability in the event of a recall. 

Receiving

3-1  Product delivered from the field which is held in a staging area prior to packing or processing is protected from possible contamination. 

3-2 Product delivered from the field which is held in a staging area prior to packing or processing is protected from possible contamination. 

Washing / Packing Line

3-3 R Source water used in the packing operation meets the microbial standards for drinking water. 

3-4 D If applicable, the temperature of processing water used in dump tanks, flumes, etc., is monitored and is kept at temperatures appropriate for the crop. 

3-5 D Processing water is sufficiently treated to reduce microbial contamination. 

3-6 D Water-contact surfaces, such as dump tanks, flumes, wash tanks and hydro coolers, are cleaned and/or sanitized on a scheduled basis. 

3-7 D Water treatment (strength levels and pH) and exposure time is monitored and the facility has demonstrated it is appropriate for the product. 

3-8 D Food contact surfaces are in good condition;  cleaned and/or sanitized prior to use and cleaning logs are maintained. 

3-9 Product flow zones are protected from sources of contamination. 

3-10 R The water used for cooling and/or making ice meets the microbial standards for drinking water. 

3-11 R Any ice used for cooling produce is manufactured, transported and stored under sanitary conditions. 

Packing House Worker Health & Hygiene

3-12 Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from packing area. 

3-13 P When there is a written policy regarding the use of hair nets/beard nets in the production area, it is being followed by all employees and visitors. 

3-14 P When there is a written policy regarding the wearing of jewelry in the production area, it is being followed by all employees and visitors. 

Packing House General Housekeeping

3-15 R Only food grade approved and labeled lubricants are used in the packing equipment/machinery. 

3-16 Chemicals not approved for use on product are stored and segregated away from packing area. 

3-17 The plant grounds are reasonably free of litter and debris. 

3-18 The plant grounds are reasonably free of standing water. 

3-19 Outside garbage receptacles/dumpsters are closed or are located away from packing facility entrances and the area around such sites is reasonably clean. 

3-20 Packing facilities are enclosed. 

3-21 The packing facility interior is clean and maintained in an orderly manner. 

3-22 Floor drains appear to be free of obstructions. 

3-23 Pipes, ducts, fans and ceilings which are over food handling operations, are clean. 

3-24 Glass materials above product flow zones are contained in case of breakage. 

3-25 Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or a sufficient distance. 

3-26 P There is a policy describing procedures which specify handling/disposition of finished product that is opened, spilled, or comes into contact with the floor. 

3-27 D Only new or sanitized containers are used for packing the product. 

3-28 Pallets and containers are clean and in good condition. 

3-29 Packing containers are properly stored and protected from contamination (birds, rodents and other pests). 

Pest Control

3-30 D  Measures are taken to exclude animals and pests from packing and storage facilities. 

3-31 D There is an established pest control program for the facility. 

3-32 R Service reports for the pest control program are available for review. 

3-33 Interior walls, floors and ceilings are well maintained and are free of major cracks and crevices. 

Traceability

3-34 D Records are kept recording the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability. 

Product, Containers & Pallets

4-1  The storage facility is cleaned and maintained in an orderly manner. 

4-2 R Bulk storage facilities are inspected for foreign material prior to use and records are maintained. 

4-3  Storage rooms, buildings, and/or facilities are maintained and sufficiently sealed or isolated and are protected from external contamination. 

4-4 Storage grounds are reasonably free of litter and debris. 

4-5 Floors in storage areas are reasonably free of standing water. 

4-6 Possible wastewater spillage is prevented from contaminating any food handling area by barriers, drains, or sufficient distance. 

4-7 P There is a policy describing procedures which specify handling/disposition of finished product which is opened, spilled, or comes into contact with the floor. 

4-8 Packing containers are properly stored and sufficiently sealed, to be protected from contamination (birds, rodents, pests, and other contaminants). 

4-9 Pallets, pallet boxes, tote bags, and portable bins, etc. are clean, in good condition and do not contribute foreign material to the product. 

4-10 Product stored outside in totes, trucks, bins, other containers or on the ground in bulk is covered and protected from contamination. 

4-11 Non-food grade substances such as paints, lubricants, pesticides, etc., are not stored in close proximity to the product. 

4-12 D Mechanical equipment used during the storage process is clean and maintained to prevent contamination of the product. 

4-12 D Mechanical equipment used during the storage process is clean and maintained to prevent contamination of the product. 

Pest Control

4-13 D  Measures are taken to exclude animals and pests from storage facilities. 

4-14 D There is an established pest control program for the facility. 

4-15 R Service reports for the pest control program are available for review. 

4-16 Interior walls, floors, and ceilings are well-maintained and are free of major cracks and crevices. 

Ice & Refrigeration

4-17 R The water used for cooling, humidity, and/or making ice meets the microbial standards for drinking water. 

4-18 R Manufacturing, storage, and transportation facilities used in making and delivering ice used for cooling the product have been sanitized. 

4-19 D Climate-controlled rooms are monitored for temperature and logs are maintained. 

4-20 D Thermometer(s) are checked for accuracy and records are available for review. 

4-21 Temperature control equipment condensation does not come in contact with produce. 

4-22 D Refrigeration equipment (condensers, fans, etc.) and dehumidifies are cleaned on a scheduled basis. 

4-23 Iced product does not drip on pallets of produce stored below. 

Transportation

Shipping Trailer Inspection Report

4-24 P Prior to the loading process, conveyances are required to be clean, in good physical condition, free from disagreeable odors and from obvious dirt/debris. 

4-25 P Produce items are not loaded with potentially contaminating products. 

4-26 P Company has a written policy for transporters and conveyances to maintain a specified temperature(s) during transit. 

4-27 P Conveyances are loaded to minimize damage to product. 

4-28 Employee facilities (locker rooms, lunch and break areas, etc.) are clean and located away from storage, shipping, and receiving areas. 

4-29 P When there is a written policy regarding the use of hair/beard nets in the storage and transportation areas, it is being followed by all affected employees and visitors. 

4-30 P When there is a written policy restricting the wearing of jewelry in the storage and transportation areas, it is being followed by all affected employees and visitors. 

Traceability

4-31 D Records are kept regarding the source of incoming product and the destination of outgoing product which is uniquely identified to enable traceability.