GAP/GMP Greenhouse Facility Practices Audit Checklist Scientific Certification Systems 2000 Powell Street Suite 600, Emeryville, CA 94608 Phone: 510-452-8000 Fax: 510-452-6886 Auditor Name Colleen Sweeney Auditor's contact phone number 909‐567‐3963 Auditor's email address [email protected]Corporate 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]Mailing 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
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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:
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 Not ApplicableThe particular question doesn't applyto the facility in question.
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.
B) Records Review: Allrecords are available and kept current.
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.
*Food Safety Section Total Points 0 0 0 0 0 0
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.
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‐
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
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
was available on file.
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
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
was available on file.
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.
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.
*Food Safety Section Total Points 20 20 0 0 0 20
Other Section Total Points 12 8 2 0 0 10
Sub Category 2.14 Cleaning, Sanitation, and Housekeeping Procedures
Applicable to Packing Area
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.
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.
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
*Food Safety Section Total Points 20 20 0 0 0 20
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
* Indicates Food Safety Questions
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
SCORE DESCRIPTION DOCUMENTATION COMPLIANCEAuto Automatic Unsatisfactory (Refer to pg. 4)
0 Not ApplicableThe particular question doesn't applyto the facility in question.
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.
B) Records Review: Allrecords are available and kept current.
AUDIT SCORING SYSTEM
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
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.
Other Section Total Points 12 12 0 0 0 12
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
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)