Part 6 – Wholesale Distribution, Center/Terminal Warehouses • Receiving (45 pts.) • Storage Facility/Temperature Control (150 pts.) • Pest Control (30 pts.) • Repacking/Reconditioning (125 pts.) • Worker Health and Personal Hygiene (20 pts.) • Shipping/Transportation (30 pts.) • Traceability (10 pts.) • 410 Total Points Possible
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Part 6 Wholesale Distribution, Center/Terminal Warehouses · 2012-10-24 · Part 6 – Wholesale Distribution, Center/Terminal Warehouses ... When there is a written policy regarding
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Part 6 – Wholesale Distribution, Center/Terminal Warehouses
• Receiving (45 pts.)
• Storage Facility/Temperature Control (150 pts.)
• Pest Control (30 pts.)
• Repacking/Reconditioning (125 pts.)
• Worker Health and Personal Hygiene (20 pts.)
• Shipping/Transportation (30 pts.)
• Traceability (10 pts.)
• 410 Total Points Possible
6-1 Receiving
15 Points Document: Traceability Checklist Log
All companies that supply fresh produce are required to have passed
Packing containers are properly stored and protected from contamination (birds, rodents, and other pests, etc.)
6-42 Worker Health and Personal Hygiene
10 Points
Employees’ lunch, locker and break areas must be separate from storage facilities, repack areas, shipping and receiving areas. They must be kept clean.
6-43 Worker Health and Personal Hygiene
5 Points
When there is a written policy regarding the use of hair nets/beard nets in the facility, it is being followed by all employees and visitors
6-44 Worker Health and Personal Hygiene
5 Points
When there is a written policy regarding the wearing of jewelry in the facility, it is being followed by all employees and visitors
6-45 Shipping/Transportation
• Cleanliness of conveyances delivering product • Loading areas are in good physical condition • Free of dirt and debris
10 Points
6-46 Shipping/Transportation
Produce items are not loaded with potentially contaminating products
10 Points
6-47 Shipping and Transportation Cont…
A written policy is in place requiring trucks to maintain proper temperature during transit
10 Points
6-48 Traceability
All produce must be able to be traced one step forward (who the product was sold to) and one step back (what field the product came from or, if co-packing, who provided the product).