Flint Fresh On-Farm Food Safety Checklist
Name of Producer(s)
Name of Farm
Street Address Line 2
State / Province
Postal / Zip Code
Is there a dedicated point person in charge of food safety?
If Yes, Please List Below
Are wells protected from contamination?
Is raw manure incorporated at least 2 weeks prior to planting and/or 120 days prior to harvest?
Is the manure application schedule documented and filed onsite?
Is land use history available to determine the risk of product contamination (ie. Runoff from upstream, flooding, chemical spills or excessive agricultural crop application)?
Is the field exposed to runoff from animal confinement or grazing areas?
Is land that is frequently flooded used to grow crops?
Are coliform tests conducted on soil in frequently flooded land?
Are farm livestock, domesticated and wild animals restricted from growing areas?
Are portable toilets used in a way that prevents field contamination from waste water?
If irrigation is used what is the source?
What types of manures are used?
No Manure Used
Are storage and packaging facilities located away from growing areas?
Is there risk of contamination with manure?
Are harvesting baskets, totes or other containers kept covered and clean (with potable water) and sanitized before use?
Is harvesting equipment that comes in contact with the products washed and sanitized?
Are product and non-product containers available and clearly marked?
Is dirt, mud or other debris removed from product before packing?
Are food grade packaging materials clean and stored in areas protected from livestock, pets, wild animals, and other contaminants?
Is product loaded and stored to minimize physical damage and risk of contamination?
Is transport vehicle well maintained and clean?
Are there designated areas in transport vehicles for food products and nonfood items?
Are products kept cool during transit?
Worker Health and Hygiene
Is there a worker safety training program in place?
Are workers and visitors following good hygiene and sanitation practices?
Are smoking and eating confined to designated areas separate from product handling?
Are workers instructed not to work if they exhibit signs of infections (ie. fever, diarrhea, vomiting, etc?)
Do workers practice good hygiene by:
Wearing clean clothes and shoes?
Keeping hair restrained or covered?
Washing hands as required?
Covering open wounds with clean bandages and gloves?
I confirm that the information provided above is accurate to the best of my knowledge
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