Storage

Policy

Storage areas are kept clean and organized and follow all policies for Field Packing & Packing Area Materials, Packing Area and Rodent and Pest Control. Refer to SOP - Process and Controls for Food Storage and Receiving.

Coolers and storage areas are monitored and cleaned (as needed) to prevent contamination of product. Any produce that is spilled or comes into contact with the floor is disposed of.

Documentation

Monitoring and cleaning activity is recorded in the Cleaning Log and is performed per the Master Cleaning Schedule.

Refrigeration

Policy

Storage coolers are maintained in good working condition and are monitored when produce is present. Thermometers are checked for accuracy (refer to SOP - Using and Calibrating Thermometers). Temperatures and thermometer verification are both recorded in the Temperature Log. Refrigeration equipment (condensers, fans, etc.) are cleaned and cleaning activity is recorded in the Cleaning Log. Any iced produce is stored in a way that it does not drip on produce stored below.

Documentation

Coolers will be monitored according to the schedule outlined in the Temperature Log and Master Cleaning Schedule.

Transportation

Policy

All delivery vehicles used to transport produce are inspected for signs of unsanitary conditions before loading and cleaned as necessary. All records of inspections and cleaning will be kept in the Cleaning Log. Vehicles used to carry animal products or other potentially hazardous items such as carcasses, manure, or pesticides will not be used. Efforts taken to ensure adequate transport temperatures for high-risk, temperature sensitive-crops (especially cut leafy greens) are outlined in the SOP - Storage and Transportation of Ready-To-Eat Foods. When vehicles are loaded, care is taken to ensure produce is not damaged during the loading process. Produce is placed in vehicles in a manner that prevents excessive jostling and shifting which could damage produce in transit.

Documentation

During delivery crops are maintained at a temperature suitable for the crop as outlined in SOP - Storage and Transportation of Ready-To-Eat Foods.