This pre and post season audit checklist helps produce farms evaluate and document food safety and HACCP practices from field to packinghouse. It covers staff training and certifications, integrated pest control, traceability and recall programs, allergen control, personnel hygiene, handwashing, and health policies. Procurement checks include approved sources and pallet control, while equipment and building maintenance verify water quality, sanitation, lighting, and structural integrity. The checklist guides release procedures, cleaning and sanitizing, and waste handling. Growing areas are assessed against Good Agricultural Practices, risk assessments, water testing, and fertilizer and pesticide documentation. Harvest sections address field sanitation, equipment cleaning schedules, and container hygiene. Packinghouse and cold storage steps include hazard analysis, critical control points, temperature logs, FIFO, lighting protection, and separation of chemicals, leading to clear recommendations and sign off.
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