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The Safe Food Risk Assessment (SFRA) Index
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Risk Question | Low Risk – 3 | Medium Risk – 2 | High Risk – 1 | Produce Safety Review requirement |
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1.01) Does the farm operator have a produce safety program that is followed to reduce the risk of foodborne illness? to implement and oversee a produce safety program? | A written food safety plan (document) exists and is being implemented. | Produce safety practices are generally followed, but a written document needs to be developed. | A food safety plan is not available. | A written plan or conformance with Cornell bulletin, “Food Safety Begins on the Farm.” www.gaps.cornell.edu or onfarmfoodsafety.org |
1.02) Does the farm operator have a person designated to implement and oversee a food safety program? | The designated food safety person is documented in the food safety plan. | Yes, but the written document needs to be developed. | There is no designated produce safety person. | Code of Federal Register (CFR) §112.23 |
1.03) Has a farm representative completed the Produce Safety Alliance (PSR) or equivalent food safety training? | Yes. | No. | ||
1.04) Are any crop production areas located near or adjacent to dairy, livestock or fowl production commercial livestock, poultry facilities and/ or municipal sewage treatment plant or landfill? And are they in the predominant wind direction of the crop field? | There is no crop production within one mile of a commercial livestock, poultry operation and/or municipal sewage treatment plant or landfill. | A commercial livestock, poultry facility and/or municipal sewage treatment plant or landfill is located within one mile but greater than 100 yards. Or There is a natural barrier that prevents contamination of produce. | There is crop production within one mile. And There is no natural barrier to prevent contamination of produce. | §112.83 |
2.09) Is there a policy describing procedures regarding produce and food contact surfaces that come into contact with blood and other bodily fluids? | Written policy specifies handling/disposition of fresh produce contaminated with blood or other bodily fluids. | Yes, but a written policy will be developed. | No. | |
2.10) Are workers instructed to seek prompt treatment for cuts, abrasions and other injuries? | Written policy requires workers to seek treatment for all injuries. | Yes, but the written policy will be developed. | No. | |
2.11) Are company personnel applying pesticides, sanitizing agents, or other regulated materials certified or licensed? | Records indicate personnel are certified or licensed. | No | Michigan Occupational Safety and Health Administration and MDARD http://www.michigan.gov/ documents/mdard/Final_ Reg_633_Restricted_Use_ Pesticides_547932_7.pdf | |
2.12) Are company personnel applying non-regulated materials (fertilizers, waxes, cleaners, etc.) trained on their proper use? | Records indicate personnel are trained. | Yes, but no records. | No. | |
3.01) Is production water quality adequate for the crop being irrigated? | municipal system. Annual water test by local water authority is documented.
Or,
Irrigation water provided by an on-farm well that is tested annually and the results are documented.
Or,
Irrigation water provided by surface water that is tested three times a year and the results are documented. | Surface water sources are tested once near harvest time.
(Note: Water testing is especially important if water comes in direct contact with edible parts of the plant and the food is eaten raw.)
| Water is provided from a source that is not tested. | Water test reports indicate water is safe for irrigation.
§112.44(b)
Production water can be Irrigation, dust abatement, frost protection, hand washing, etc.
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3.02) Is water for chemical and fertilizer application adequate for the crop being treated? | Water provided by municipal system. Annual water test by local water authority is documented. Or,
Water provided by an on- farm well that is tested annually and the results are documented.
Or,
Water provided by surface water that is tested three times a year and the results are documented.
| Surface water sources are tested once near harvest time. | Water is provided from a source that is not tested. | Water test reports indicate water is safe for chemical and fertilizer application. |
3.03) Is production water inspected annually and protected from potential direct and non-point sources of contamination? | Water source is contaminated. | §112.42 (a)
Production water can be Irrigation, dust abatement, frost protection, hand washing, etc.
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4.01) Are measures taken to restrict access of livestock (domestic and wild) to the source or delivery system of crop irrigation water and crop production areas? | Every effort is made to restrict livestock access, including noise cannons, scare balloons, fencing and other barriers. | Some effort is made to limit animal access to irrigation water. | No effort made to limit animal access. | §112.41 and §112.42 |
4.02) Are crop production areas monitored for the presence or signs of wild or domestic animals entering the land? | Records indicate production areas are monitored for the presence of animals. | Yes, but records will be developed. | Production areas are not monitored for the presence of animals, where potential exists. | §112.83 |
5.01) If raw manure or other animal byproducts are used for crop production, is it applied in a manner that does not contact covered produce during application and minimizes potential for contact with covered produce after application? | Manure application records document manure is incorporated and applied 270 or more days prior to harvest and does not touch any part of the harvestable product. | Manure application records document manure is applied and incorporated 120 or more days prior to harvest and does not touch any part of the harvestable product. | Manure use records indicate proper food- safety use practices.
USDA GAP >120 days
§112.56 | |
5.02) Are liquid manure storage ponds located near or adjacent to crop production areas contained to prevent contamination of crops? | Storage ponds are properly constructed and maintained to prevent leakage and overflow. | Storage ponds are not properly constructed and maintained to prevent leakage and overflow. | §112.52(a) | |
5.03) Is manure, compost, or biosolids stored either in the field or on farm near production areas contained to prevent contamination of crops? | No manure, compost, or biosolids are leaching or running off from manure storage area. | Any potential manure, compost or biosolids leaching and/or runoff is contained. | Manure, compost or biosolids can leach and/or run off into crop production areas and is not contained. | Proper manure storage demonstrated or indicated in records. |
5.04) If composted manure, dead animals and/or treated biosolids are used, is the material properly treated to reduce the level of pathogens? | Document in food safety plan indicates materials have been treated to reduce the level of pathogens or if received from a third party a certificate has been provided. | Treatment of the materials is not documented. | Compost/biosolid use records indicate proper food-safety use practices. Once the compost has been documented as treated no other amendments can be added.
§112.54
§112.55 | |
6.01) Have production fields been assessed for previous land uses that may pose contamination risks? | Yes. Records indicate there are no potential risks from previous land uses (dairy, livestock or poultry feedlot and/or improper use of animal wastes, farm dump or other potentially contaminating uses). | Fields are assessed, but records need to be developed. | No assessment of previous land use has been conducted. | |
6.02) When previous land uses indicate possibility of contamination, have preventative measures been taken? | Records indicate crops with minimal contact with the soil, or non-food crops are grown. | Crops with minimal contact with the soil, or non-food crops are grown, but records need to be developed. | No preventative measures taken to prevent food contamination. | |
6.03) Are fields that are subject to periodic flooding avoided to prevent crop contamination? | Yes. | Fields subject to flooding are used for non-food crops, portions of food crops that experience flooding are not harvested, or other precautionary measures are taken. | No. | |
7.01) Are production fields assessed before harvest for possible sources of contamination? | The food safety plan documents a pre-harvest assessment. | A pre-harvest assessment is done, but a written document needs to be developed. | No pre-harvest assessment is done. | |
7.02) Are the number, condition and placement of toilet and hand washing units in compliance with state and federal regulations? | At least one toilet and one hand-washing facility for each 20 or fraction of workers. | OSHA regulations are not met. | Convenient field sanitation unit(s) confirmed . OSHA | |
7.03) Are field sanitation units located in a place that to minimizes the risk for product contamination in the case of tipping, leaking or malfunction? | Field sanitation units are properly located to prevent or minimize risk of contamination to crop fields. | A spill or leak from a field sanitation unit may run into production area or product storage area. | Note: This question is N.A. if farm does not use. a field sanitation unit(s).
§112.129(b)(1) | |
7.04) Are field sanitation units located in an accessible place for servicing? | Location is accessible. | Location is inaccessible. | Note: This question is N.A. if farm does not use a field sanitation unit(s).
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7.05) Does the farm operator have a response plan in the case of a spill or leak of a field sanitation unit? | A clean-up policy is in the food safety plan. A spill response kit is ready and accessible to everyone on the farm. | A clean-up policy is in the food safety plan. | No. | Note: This question is N.A. if farm does not use a field sanitation unit(s). |
7.06) Are sewage and septic systems monitored and maintained? | Facilities are periodically monitored and maintained in accordance with state and local laws. | No. | §112.131 (a)(b)©
§112.133 (a)(b)(c)(d) | |
8.01) Are harvesting containers that come in direct contact with produce cleaned and sanitized as appropriate and necessary? | The food safety plan documents that containers are cleaned and sanitized as appropriate and necessary. | Containers are kept cleaned and sanitized as appropriate and necessarybut a written document will be developed. | Containers are not kept cleaned. | Clean harvest containers confirmed.
§112.123 (d) |
8.02) Is transportation equipment that comes in direct contact with produce cleaned and sanitized as necessary? | The food safety plan documents that vehicles are kept as clean as practicable. | Vehicles are kept clean, but a written document will be developed. | Harvesting vehicles are not kept clean. | Clean harvest vehicles confirmed.
§112.125 (a) & (b) |
8.03) Are hand-harvesting implements (knives, pruners, machetes, etc,) kept clean on a scheduled basis? | The food safety plan documents cleaning and sanitizing schedule for harvesting equipment. | Harvesting implements are cleaned and sanitized, but a written document will be developed. | Harvesting implements are not cleaned and sanitized. | Clean harvest implements confirmed.
§112.123 (d) (1) |
8.04) Are damaged containers properly repaired or disposed of? | Containers are inspected for damage on a regular basis. Damage containers are repaired or discarded. | Damaged containers are used in harvest operations. | §112.22 (b) | |
8.05) Is harvest equipment and/or machinery in good repair? | Yes. | Leaking fluids and/or damaged parts may contaminate produce. | ||
8.06) Are light bulbs and other glass protected so as not to contaminate produce? | All exposed glass fixtures on harvesting equipment are protected with a wire cover, enclosed fixture or other means. | Some glass fixtures are not protected. | ||
8.07) Is there a written policy in the case of product contamination by chemicals, petroleum, pesticides or other contaminating factor? | Written policy is available to deal with product contamination. | Written policy will be developed. | Contaminating factors may end up in harvested produce. | |
8.08) Is there a written policy in the case of broken glass or plastic during the harvesting operations? | Written policy is available to deal with product contamination. | Written policy will be developed. | Broken glass or plastic may end up in harvested produce. | |
8.09) For mechanically harvested crops, are measures taken to inspect for and remove foreign objects (glass, metal, rocks or other dangerous/toxic items)? | Harvested produce is inspected and cleaned of foreign objects. | Foreign objects may end up in harvested produce. | ||
8.10) Are containers, currently being used for harvest, also used for carrying or storing non- produce items? | No. Written policy in the food safety plan does not allow harvest containers to be used for non-produce items. | Harvest containers used to carry or store non- produce items and are clearly labeled. | Harvest containers used to carry or store non- produce items and are not labeled. | §112.116 |
8.11) Is water applied to harvested products microbially safe showing no detectable generic E. coli? | Records indicate water is microbially safe for the harvested products showing no detectable generic E. coli. | Water used on harvested product is not tested, but considered safe. | Water used on harvested product is not microbially safe. | Water test reports indicate water is safe.
§112.44 (a)(4) |
8.12) Is produce, especially high risk such as leafy greens, washed and stored after harvest in a way that minimizes potential contamination? | Yes. No water is used after harvest or a sanitizer is used and monitored frequently. Temperature is also monitored. | A sanitizer is used, wash water is changed frequently, and/or only running water is used. Temperature is not monitored. | No | §112.113 |
8.13) Are efforts taken to remove excess dirt and mud from produce during harvest? | Every effort is taken to keep the produce as clean as possible. | Dirt and mud contaminate harvested produce. | §112.113 | |
8.14) How is dropped produce handled prior to harvest? | No dropped produce is collected.
Or
Dropped produce collected from the ground is not sold for raw consumption. | Produce is picked up from the ground and sold for raw consumption. | §112.114 | |
8.15) Is harvested produce covered during transportation from the field? | Farm policy in the food safety plan requires produce to be covered with tarp, enclosed trailer or truck or other means. | Produce is covered, but a written policy needs to be developed. | Produce is not covered and is exposed to other vehicles, overhead contamination, birds, dust and other | |
9.01) Are only new or sanitized containers used for packing produce? | Food Safety Plan documents that only new or sanitized consumer containers are used. | Some new containers are used. Mostly clean, used consumer containers are used. Containers are not sanitized. | Some dirty, not sanitized containers are used. | New, sanitized or clean consumer containers confirmed.
§112.116 |
9.02) Are produce containers and other packing materials properly stored and protected from contamination? | Produce containers and other packing materials are properly stored and protected from contamination. | There is a potential risk that containers and packing materials may become contaminated in storage area. | Containers and packing materials are or are likely to become contaminated in storage area. | Proper storage of containers and packi.
§112.123 (b)(2)
§112.116 (b)
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9.03) Are food contact surfaces in packing area and equipment (including refrigeration units) in good condition, clean and sanitized on a regular basis? | Food Safety Plan documents that food contact surfaces and areas are clean and sanitized on a regular basis. | Food contact surfaces and areas are clean and sanitized on a regular basis. A written document needs to be developed. | Dirty food contact surfaces or packing area may contaminate produce. | Clean food contact surfaces and packing area observed.
§112.123 (c) & (d)(1) |
10.01) Is the produce container or the product itself uniquely identified to allow trace back to the farm where it was produced? | Yes. Traceability is documented. | No | Produce uniquely identified to allow traceability | |
10.02) If the farm is qualified exempt are you keeping proper records and providing complete business information on labels and/or signs? Pesticides and Crop Protection Materials (not assessed by USDA GAP audit) | Yes. Records are kept and all labels and/or signs provide the complete name and business address of the farm where the produce is grown. | No. | §112.6 (b) | |
11.01) Is there a written crop protection material mixing and loading policy to protect food safety? | A written policy in the food safety plan specifies mixing and loading requirements. | Safe mixing and loading procedures are followed, but a written statement needs to be developed. | Risky mixing and loading practices are occurring on the farm. | |
11.02) Is crop protection material mixing and loading adequately isolated from water sources and production fields? | --At least 200 ft from surface waters
-At least 150 feet from private wells
-At least 800 feet from public wells unless protective site features exist.*
-Adequate isolation to prevent contamination of production fields
| Isolation does not meet the minimum low-risk requirements. | *Note: See MAEAP Technician for additional information on reduced isolation requirement from public wells. | |
11.03) Are crop protection materials registered for use on the crops that are treated (the product label lists the crop as eligible for application)? | Products are registered for use with the Environmental Protection Agency and with the Michigan Department of Agriculture and Rural Development. | Products are not registered for use. | ||
11.04) Do crop protection material applicators read and follow the label instructions? | Everyone using crop protection materials follows label and labeling instructions. | Label and labeling instructions are not always followed. | ||
11.05) Are pre-harvest interval requirements (days to harvest) followed? | No produce is harvested after the last crop protection application until the minimum days have passed. | Harvest may occur before the pre-harvest interval is met. | ||
11.06) Are the applicators of restricted-use pesticides (RUP) certified applicators? | The applicators of RUP comply with the certification requirements. | Non-certified and unsupervised applicators use RUP. | ||
11.07) How do you assure that pesticide applications remain on- target and minimize off-target pesticide spray drift? | A written drift management plan is utilized that minimizes off-target drift. | Spraying operations are completed regardless of weather conditions or forecast, and regardless of the potential for off-target drift. | ||
11.08) What pesticide application records are kept? | Accurate records are maintained of all application of pesticides for at least three years (one year for general use pesticides). | Partial records are kept. | No record is kept. Chemicals used are known by memory or invoices only. | Adequate pesticide records confirmed or plans to maintain complete application records |
11.09) How are excess mixtures and pesticide tank rinsate disposal handled? | Excess mixtures or rinsate are used at or below label rates. | There is no plan in place to deal with excess mixture or rinsate. | ||
11.10) Are crop protection materials and harvested products transported in the same vehicle storage area? | Never. | Yes, but after a thorough cleaning of the storage area. | Yes, without cleaning the storage area. Produce may become contaminated. | |
12.01) Is there an immediate food safety risk where produce is grown, processed, packed or stored?
| No. There is no evidence of conditions or processes that have/or can contaminate products.
| Yes. There is evidence of conditions or processes that have/or can contaminate products.
| Satisfactory farm review.
Any immediate food
safety risk will result in an
automatic unsatisfactory
farm review under USDA
GAP audit: Examples include excessive rodents, insects or other pests; employee practices that jeopardize the safety of produce; evidence of falsification of any food safety records and other unsatisfactory conditions and processes
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