FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD Model Food Plans Vegetable Salad Example FSPEA[ PRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 1 of 19 PLANT NAME: Example a __ ISSUE DATE [ 10/22/2045 (ADDRESS: 123 Xyz Street, USA [SUPERSEDES | 08/18/2015 Selected Sections of a Food Safety Plan for Broccoli, Carrot, Pecan Salad Teaching Example Needs further review Reviewed by: Plant Manager Date: ‘The information in this example is for training purposes only and does not represent any specific operation. Many processing steps were omitted or combined to facilitate its use for class exercises, Thus it is not complete and contains both required and optional information. Because development of a Food Safety Plan is site specific, itis highly unlikely that this plan | can be used in a specific facility without significant modification, Conditions and specifications used (¢.g., validation information) are for illustrative purposes only and may not represent actual process conditions. FSPCA Training Model For Exeroise After Chapter 8: Preliminary Steps in Developing a Food Safety PlanCarro fea PAGE 2 of 18 PLANT NAME: Example ISSUE DATE | 10/22/2015 ADDRESS: 123 Xyz Street, USA SUPERSEDES | 08/16/2015 Table of Contents Company Overview. Product Description. reeiees : z Flow Dlagrarn...ensnee ene ae : Haas 4 Process Narrative... Receiving packaging Receiving shelf stable ingredients. Receiving refrigerated ingredients Receiving frozen ingredients Packaging storage... Diy ingredient storage... Refrigerated ingredient storage ... Frozen ingredient storage... Sort, wash, peel carrots... Chop, rinse, dry carrots ... Mix all ingredients... Fill, weigh, label, Metal detection...... Refigerated finished produc storage Refrigerated product shipping...... Hazard Analysis... Process Preventive Contols»v..s-e. Allergen Preventive Controls. Sanitation Preventive Controls... Hygienic Zoning & Environmental Monitoring Environmental Monitoring for Sanitation Preventive Control Verification, Supplier Verification Program for Preventive Controls. oe eer 18 FSPCA Training Model Aer Chapter 6: Preliminary Steps in Developing @ Food Safety PlanPRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 3 of 19 PLANT NAME: Example ~__|_1SSUE DATE | 10222015 ADDRESS: 123 Xyz Street, USA SUPERSEDES | 08/18/2015 Company Overview This company’s ~60 employees produce’a variety of refrigerated salads, including Broccoli, Carrot and Pecan Salad, Broccoli, Carrot and Raisin Salad; and Italian Vegetable Salad with Parmesan Cheese. Product is produced § days a week, with one § hour production shift followed by 4 hours for sanitation. Cieaning and sanitizing of all processing equipment is conducted per a master sanitation schedule, which also includes cleaning and sanitizing between production runs, Municipal water, which is treated and tested per EPA requirements by the city, is used throughout the facil. This Food Safety Plan covers production of broccoli, carrot and pecan salad, Other products have separate Food Safety Plans. Product Description Product Name(s) Broccoli, Carrot and Pecan Salad Product Description, including | Refrigerated, ready-to-eat pasta salad, containing broccoli, Important Food Safety carrots, pecans and salad dressing. Characte pH <4.6, Bast water activity >0.95 ] Ingredients Fresh carrots, frozen (IF) broccoli, and salad dressing (water, soybean oil, high fructose corn syrup, vinegar, cornstarch, eggs, salt, potassium sorbate, spice, dried garlic) Packaging Used 6 oz. plastic cup and snap on lid ~ Intended Use Ready-to-eat salad, appropriate for grab-and-go applications. Sold through grocery stores, delis and convenience stores. Intended Consumers General public Shelf Life 140 days after manufacture | Labeling Instructions Keep refrigerated. Storage and Distribution Refrigerated (40°F) storage and distribution Approved: — - Date: Signature: 7S. Leader 8 October 2015 Print name: _F.S. Leader FSPCA Training Model For Exercise After Chapter 6: Preliminary Steps in Developing a Food Safety PlanPRODUCT(S): Broccol, Carrot and Pecan & PAGE of 19 [PLANT NAME: Example ISSUE DATE | 10/22/2016 ADDRESS: 123 Xyz Street, USA SUPERSEDES 06/18/2016 Flow Diagram i Receiving shelf Racelving | ee stable ingredients refigerated aa ata Ipeckaging meter eee oe ttzembreceo| for] T ete Se civ Dry ingredient Refrigerated Packaging storage forage ingredient storage ie Patese | pecan {Tesh whol cart, ad nciTaUe, l drssinal {regen poet] Sort, wash, peel carrots, Chop, rinse, dry carrots, ‘Wix ail ingredients [carrots, froze pecans sa Fill, weigh, label Metal Detection ¥ Refrigerated finished product storage Lv Refrigerated product shipping NOTES: Ambient saled dressing is moved to refrigerated storage to help cooling, Not required for safety. Text in square brackets are for teaching purposes) FSPCA Training Model For Exercise After Chapter 8: Hazard Analysis and Preventive Controls DeterminationPRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 5 of 19 PLANT NAME: Example ISSUE DATE | 10/22/2015 ADDRESS: 123 Xyz Street, USA ‘SUPERSEDES | 08/18/2015 Process Narrative Receiving packaging Pre-labeled, 8 oz. flexible plastic cups with snap on lids are received in bulk. Specifications require food grade material compatible for refrigerated food products, Packaging materials are stored separate from ingredients, cleaning chemicals, etc. Receiving shelf stable ingredients Pecans; Bag-in-box roasted pecans are received from our sole source broker that offers products only from suppliers complying with internationally recognized food safety and quality schemes, The supplier provides a certificate of analysis for aflatoxin tests to verify compliance. Salad dressing: Received as a shelf stable product in plastic containers from our sole source broker. This ingredient contains egg which is an allergen and has a pH <4.6, Receiving refrigerated ingredients Fresh, topped carrots are received in totes from approved vendors! growers who mest company food safety and quality requirements. A Letter of Guarantee states that carrots are grown under conditions that minimize contamination with vegetative pathogens, lead and comply with appropriate regulatory pesticide limits. All carrots are produced in the U.S. Recelving frozen ingredients Frozen, blanched broccoli florets are received from our sole source broker. The broker's Letter of Guarantee states that production processes and Good Agricultural Practices for growing the broccoli are used. The product is imported. Packaging storage Cups and lids are stored in the dry storage room in the packaging area, arranged by product code to avoid mixing of packaging. Packaging is used First-In-First-Out and partially used shipping containers are closed during storage. Dry ingredient storage Pecans are stored in the dry ambient storage room in the ingredient area, arranged by ingredient code number. Because pecans are a food allergen, containers are sealed and stored in a specific location to avoid cross-contact. Refrigerated ingredient storage Carrots are stored in a segregated refrigerate storage away from other refrigerate ingredients because they are raw and unwashed, They are used on a First-In-First-Out basis. Salad dressing is refrigerated (340°F) upon receipt. Refrigeration is not necessary for safety, but pre-chilling to 40°F aids in cooling the final product. Frozen ingredient storage After receipt, frozen broccoli florets are immediately taken to the frozen storage area and used on a First-in-First-Out basis. Sort, wash, peel carrots On an as needed basis, carrots are sorted by hand to remove gross soll, rot, small or large carrots that do not meet product specification and foreign material. Defects are collected, analyzed and trended. Relevant results are reported back to the broker/ grower. Sorted carrots ‘are mechanically washed to remove dirt and debris in antimicrobial treated water, currently FSPCA Training Mode! For Exercise After Chapter 8: Hazard Analysis and Preventive Controls DeterminationPRODUCT(S): Broccoli, Carrot and Pecan Salad___ PAGE 6 of 19 | PLANT NAME: Example z ISSUE DATE | 10/22/2075 ADDRESS: 123 Xyz Street, USA ‘SUPERSEDES | 08/18/2015 maintained at no less than 50 ppm free chlorine using a product labeled for washing and peeling ‘fruits and vegetables, Approved! chemicals are used according to label instructions. Chlorine levels in the wash water are monitored. Visual inspection verifies absence of foreign material that could result in injury Carrots are peeled with mechanical peeling equipment with antimicrobial treated water (>50ppm free chlorine). Care should be taken to ensure that peeling equipment is intact before and after each shift or batch. Chop, rinse, dry carrots ‘The washed and peeled carrots are transferred to the vegetable preparation room where they are mechanically chopped using a commercial knife blade vegetable chopper to a % inch dice. ‘Chopping blades are checked to ensure they are intact before and after each shift, Once chopped, the carrots are rinsed with single pass water and spin-dried to prevent the carrot juice from bleeding throughout the finished product. Diced carrots are then held at production room temperatures (45-50°F) for no longer than 2 hours, Mix all ingredients Salad dressing, pecans, chopped carrots and frozen broccoli florets are mixed using a ribbon blender to gently blend to a uniform mixture, The finished salad is transferred manually with ‘scoops to totes, covered and transported to the filling area. A batch is blended in <15 minutes, The blended product temperature is typically s40°F after mixing. Mixed product can bs stored in covered totes at =40°F for no longer than 24 hours before filling into final package. All work in process (WIP) product needs to be labeled with the appropriate product and allergen labeling as well as the date and time the product was filled into the tote. Fill, weigh, label 8 oz. pre-labeled cups that declare the pecan and egg allergen statement are manually filled and weighed, and lids are applied to each container. Labels are matched to the specific description and product number as listed on the Daily Production Schedule. Product pull date (10 days after production) is printed on each cup and the finished product is transferred to refrigerated storage (s40°F). The temperature of filed product is measured periodically. Metal detection Packaged product is passed through a metal detector. Refrigerated finished product storage Finished product is stored under refrigeration (<40°F) until distributed. Refrigerated product shipping Product is shipped in refrigerated trucks to customers (convenience stores, office cafeterias, quick serve restaurants and grocery stores) under refrigerated conditions (40°F) 1 "Approved" refers to meeting regulatory requirements, such as EPA registration or FDA listing of chemical used, FSPCA Training Modet For Exercise After Chapter 8: Hazard Analysis and Preventive Controls Determination[ PRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 7 of 19 PLANT NAME: Example : ~_|“iSUE DATE | 10/22/2015 ADDRESS: 123 Xyz Street, USA ‘SUPERSEDES | 08/18/2015 Hazard Analysis Hazard identification (column 2) considers those that may be present in the food because the hazard ‘occurs naturally, the hazard may be unintentionally introduced, or the hezard may be intentionally introduced for economic gain. B = Biological hazards including bacteria, viruses, parasites, and environmental pathogens ‘= Chemical hazards, including radiological hazards, food allergens, substances such as pesticides and drug residues, natural toxins, decomposition, and unapproved food or color additives P = Physical hazards include potentially harmful extraneous matter that may cause choking, injury ot other adverse health effects @ 2 @ & a 6 Ingredient/ |Idendfy potential food] Oo any [Justify your decision forcolumn| What preventive contral_ | isthe Processing | safetyhazardls | potential 3 measures} can be applied to rreventve| step [ntroduced, controted) fond safety slgnifcanty mnie or | cartol orenhancedatthis | hazards preventthe food safety [applied at step requirea hazard? this step? preventive Process incuding CCP control? Allesgen, Soritatan, Supply No chal, other preventive Was | No eae control IRecelving 8|None. zal packaging |C|None | i IPNone _] [Receiving _|8|\Vegetative x [Raw tree nuts havea |Supply-chaln Control— |X ishelf stable | |pathogens such history of potential 'Sslmonelia Is controlled ingredients | jas Seimonella ‘contamination with by the supplier through | pecans __\vegetative pathogens _|the roasting process. Clalfergen — x [Pecans are tree nuts, [Allergen Control - x pecan tree nut Iwhich could presenta __ allergen cross-contact lsource of cross-contact for prevention and allergen ‘other products that do not llabeling at subsequent | ‘contain pecans. steps | [Afiatoxin x Pecans have a history of |Suppiy-chain Cortvol— |X potential contamination Verification of supplier lwith aflatoxin Certificate of Analysis P None: | Ba Receiving |&/None Industrially produced, shelf stable lshel-stable salad dressing| ingredients | | has a high acid content |-selad that destroys vegetative ldressing i: _|pathogens | Ciallergen-eag | X IEgg is an allergen, which [Allergen Control-cross-| |X | lcould present a source of |contact prevention and joross-contact for other allergen labeling at products thatdonot ——_—| subsequent steps __|eontain eg, INone | FSPCA Training Model For Exercise After Chapter 8: Hazard Analysis and Preventive Controls DeterminationPRODUCT(S): Broccoli, Carrot and Pecan Salad é PAGE 8 of 19 PLANT NAME: Example ISSUE DATE |. 10/22/2015 ‘ADDRESS: 123 Xyz Street, USA ‘SUPERSEDES | 08/18/2015 wy a & ta) & te] Ingredient/ |identty gotensia food) Doany | ustiy your Gecsionforcolumn| What preventive contral | isthe Processing | safetyhazards | potential 3 measure(s} cen be apple to preventive Step [introduced controle) food safety significantly minimize of | control | ‘orenharced this | hazards prevent the feod safety —[apolied at step requires hazard? this step? preventive Process including CCPs, control? Allergen, Saitation, Supaly- Yes | No chal other preventive [Yes | No control | IRecelving- |Elvegetative x Raw vegetables and soil_|Supply-chaln Control x Hiresh whole | |pathogens such ‘may contain pathogens \Good Agricultural carrots, las Salmonella lat can transfer through [Practices minimize | land pathogenic lurther handling and vegetative pathogens. IE. colt potential grow uncer Ieuisequent process labusive conditions. Intact lcarrts donot support [eont?o!8 antimicrobial jwashing & peeling, short lpathogen growth, lpost-chop process time, finished product temp. ‘Sporeforming X |While raw vegetables may pathogens - C. contain C. botulinum, it will botulinum not grow or produce toxin lon intact carrots or later Idue to aerobic conditions land competitive microorganisms inherent to the process, | ‘C)Pesticices X ingredient is US-Soureed FDA data rarely show pesticide residues above EPA tolerance levels or lunapproved pesticides Lead x Lead can occur when |Supply-chain Control- |X carrots are grown ina __|site selection addressed former orcherd that used_|in specifications | lead arsenate pesticide PiNone | iReceiving [B|Vegetaive | x Bacterial pathogens may |Supply-chain Control- |X lrozen, ipathogens such ‘occur oh raw produce and |Blanching and blanched | |as Listoria recontamination can occur|enviranmental sanitation broccoli | |monocytogenos after blanching without |contrais orets land Saimonolia {sanitation controls. [C}Pesticides x IFDA testing periodically —|Supply-chain Control- |X Idetects unapproved [Pesticide control and residues or levels above _|monitoring for broccoll | tolerance in produce from |from countries without [certain countries. 2 robust control programs | P|None 2 FDA data suggesis periodic detection of unapproved residues or levels above tolerance in imported produce from certain countrias. If sourced from US or other county with evidence that pesticide non- ‘compliance is rare, column 3 can be answered "No", See carrot example FSPCA Training Mode! For Exercise Atter Chapter 8: Hazard Analysis and Preventive Controls DeterminationFSPCA Training Model For Exercise After Chapter 8: Hazard Analysis and Preventive Controls Determination PRODUGT(S): Broccoli, Carrot and Pecan Salad PAGE 8 of 18 PLANT NAME: Exampl ISSUE DATE | 107222016 ‘ADDRESS: 123 Xyz Streat, USA SUPERSEDES | 08/18/2015 Pan Q) a @ & @ | Ingredient) identify potential food) Doany | Justify your decison for columa| What preventivecontrel | isthe Processing | safetyhazerds | poten 3 measuels} can be applied to [preventive step introduced, controled food safety significantly minimize or | control orentancedat this | harards prevent the food safety applied at step requiea hazard? tis step? preventive Process including CCPs, eantiol? Allergen, sanitation, Supply Yes] No chal, other preventive | control, ‘Storage = |None [Packaging |C/allergen cross- X (Only unopened or | land shelf | contact during ‘esealed containers of [stable ‘storage lalergenic ingredients are ingredients stored in the dry storage [pecans] larea making cross-contact zs luniikely. | P!None. | Refrigerated [B None "These refrigerated | ingredient ingredients do not support | lstorage FeSeeee eee ipathogen growin, | fresh fAllergen cross X [Only closed containers of | carrots, contact during allergenic ingredients are | lsalad storage i stored in this storage area é | ‘dressing] _|P|None — | [Frozen 'B|None [Pathogen growth does not | ingredient loccur in frozen storage ii | storage (CINona : | olanched P/None | lbroceol] lSort, wash, |B|Vegetative x |Wash water may spread |Process Control— x pee! carrots | [pathogens such |contamination, it present, Antimicrobial (chlorine) 'as Salmonella, {to all carrots. Growth is "jin wash water j STEC not likely with short | process time. | ‘None i P Metal X [Metal on metal wearin [Metal detection at a x | peeling equipment _—_aterstep | IChop, rinse, |BlEnvironmental_ |X [Environmental |Sanitation Control— | lary carrots | pathogens such joontamination lzoning and i las Listeria lenvironmental sanitation| | Imonocytogenes J None P Metal x The potential for metal [Metal detection ata x |contamination from later step |chopper exists; fragments A ateee i Jcould result in injury. continuedPRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 10 of 18 PLANT NAME: Example ISSUE DATE | 1072272015 ADDRESS: 123 Xyz Stroat, USA SUPERSEDES | 08/18/2075 iy @ @ a Bi a Ingredient! identity aotencal foos| Ovary [Justify your decision for column] What preventive control | tsthe Processing | safety hazards | potentiat 3 ‘easure(} can be appiied to fprevertne| step [introduced, canted) food safety significantly minimie.r | contra! srenhanced at this | hazards prevent the food safety [applied at step requlrea hazard? this step? preventive Process ncuding COPs, convel? ‘Alesgen, Sanitation, Supply- ves | No chain, otherereventve Yas [Wo control Mixall—BlEnvironmental_|-X [Recontamination may |Sanitation Control = x ingredients | [pathogens such loceurifenvironmental [zoning and {frozen as L {control is net in place. environmental sanitation broccoli, | monocytogenes Process time is too short ‘carrots, Yor growth to occur. lsaled \CiAllergens fom | x [This product could be [Allergen Control = x ldressing] | other products; lexposed to milk allergen _lorevent allergen cross- eg, Italian ifrom other products if not |contact | Vegetable Salad lcontrolied PINone | Fil, weigh, |B|Vegetative and X Short process time - Habel |sporeforming pathogens unikely to grow) | pathogen | rowth ! [Product x JRecontamination may [Sanitation Control) X ' recontamination locour if equioment zoning and fwith |cleaning and employee environmental sanitation i lenvironmental [practices are not proper i jpathogens such | Jas mono (ClUndeciared |X Product contains egg and [Allergen Control= |X allergens ~ egg, pecan allergens \declaration on label pecan PiNone Matar None detection [None P Metal x (Chopping carrots and [Process Control metal| X jother mataton-metal detection lcontact may periodically produce metal hazards [Refrigerated|B) Vegetative and 1X Pathogens can grow if Process Control— x finished sporeforming [products time and lproduct storage product pathogen temperature abused temperature prior to storage lgrowth shipment (GlNone PiNone Refrigerated |B) Vegetative and | X Pathogens can grow if | Process Contror— % lproduct \sporeforming product is time and product and shipping shipping | pathogen temperature abused ——_uehicle temperature owt None PiNone FSPCA Training Mode! 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Smocks must cover outer clothing that would be above the processing line. 2. Take blue shoe covers from the box by the entry and put them on over shoes. 3. Take a blue haimet from the box by the entry and put it on. Ensure that all loose hair is captured, Men with facial hair should also apply beard nets. 4. Wash hands Just before entering the area following the procedures posted by the sink. Apply a clean pair of gloves 5. When exiting the room deposit smocks, shoe covers and hair nets in the receptacles provided. DO NOT reuse disposable items after entering uncontrolled areas. Maintenance workers and visitors must follow the above but use foot covers and clean smocks when entering this area, Traffic in this area is minimized during production. Monitoring: The sanitation supervisor visually observes the presence of the properly smocked employees, before start up and after iunch break, and every 2 hours. Corrections: Employee is instructed to gown properly. Records: Dally Hygienic Zoning Record, Environmental Monitoring Sampling Record and lab results Verification: Environmental monitoring for verification of sanitation control and records review within 7 working days FSPCA Training Model For Exercise After Chapter 11: Sanitation Preventive Controls |PRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 17 of 19 PLANT NAME: Example i ISSUE DATE | 10/22/2018 ‘ADDRESS: 123 Xyz Stroat, USA ‘SUPERSEDES | 08/18/2015 Environmental Monitoring for Sanitatién Preventive Control Verification Purpose: Environmental monitoring is conducted to verify the effectiveness of sanitation and hygienic zoning procedures in the Mixing and Fill. weigh, label areas to contro! environmental pathogens such as L. monocytogenes. ‘Sample identification: Based on observation when sampling, “worst case” areas are sampled; 6.g., standing water or product residue, around table legs, crevasses major traffic areas. Record the specific location sampled. Sampling procedure: Every other week, sponge swabs are collected during production at least 3 hours after production starts. Sampling time is not uniform to avoid bias of results. Samples are shipped to the laboratory using the sampling kit provided by the laboratory. Samples are refrigerated and shipped in an insulated cooler with a gel pack with next day delivery. Samples are NOT frozen. The following number of samples collected each time. © 3in Assembly area + 3in Fill, weigh, label area * in the hallway at the entry of the assembly area + 3 other samples based on observed conditions Laboratory: Wee Beasties Laboratory (987 Critter Drive, Yourtown, USA) conducts the analysis using XYZ° procedures. Analysis is started within 48 hours of sampling, Test conducted: For routine samples, the contract la composites sponges from the same area to Tun as one test for Listeria species. Investigation samples must be run individually. The test result sheet identifies the epecific method number used. Interpretation of results: Acton for a negative result - Continue routine operations Corrective action for a positive result: 1. Ifa composite is positive, the positive areas are re-sampled within a day of notification and prior to implementing intensive sanitation procedures. Additional samples (number depends on size of area) are taken in other potential problem areas in an attempt to identify a site of contamination. All samples are run individually, without compositing, Intensive sanitation procedures are implemented after sampling is complete Production can continue after sanitation is complete and product can be shipped. If all re-samples are negative, resume the normal sampling frequency. !f one or more re-samples are positive, perform corrective action investigation to resolve the issue. Implement a hold and finished product testing procedure per the Product Testing for Verification corrective action protocol. gaen 2 XYZ would be a scientfically valid method, such as AOAC, ISO, FDA, etc. The procedure must be validated for compositing (FDA BAM is not as of 10/22/2015) FSPCA Training Model For Exercise After Chapter 12: Supaly-chain Preventive ControlsPRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 18 of 19 PLANT NAME: Example ISSUE DATE | 10/22/2015 ‘ADDRESS: 123 Xyz Street, USA = SUPERSEDES | 08/18/2015 Supply-chain Preventive Controls Program Determination of Verification Procedures ~ Audits Verification activities: A 3° party supplier audit by a qualified auditor is used to verify supply- chain control of the hazards listed in the table below. Additional verification activities may be conducted as identified in the table below. Verification procedures: A copy of a 3" party aucit is requested from each supplier listed below on an annual basis, The audit date, auditor qualifications, audit procedures and audit results are reviewed. Follow up discussion with the supplier takes place, as necessary, to verify that any corrective actions mentioned in a report have been completed, with records maintained for this activity, Records: A copy of audit reports and verification of corrective actions taken by the supplier are maintained on file by the Food Safety Team Leader. Other Verification Procedures Raw Hazard(s) | T Material or | Requiring a Preventive | Other | Supply-chain- | Control Applied | Verification Verification | Acceptance Ingredient | applied Control_| by Supplier_| _Activitios Procedures Criteria Pecans | Vegetative ‘The supplier ~ |3* party audit |See above [See above pathogens such as roasts pecans to Jonly Salmonella inactivate vegetative pathogens ‘Aflatoxin The supplier sorts /A cerificate of |For each let received, |< 18 ppb Pecans to remove analysis for trained receiving aflatoxin damaged nuts [each lotof _| personnel review the average ‘and conducts | shelled pecans supplier certificate of | maximum for fafttoxin testing is used to verify [analysis for aftatoxin (using a valid | supplier control method listed on individual their results reading > 25 report) to verity ppb | their control procedures. [Fresh Vegetative (Good Agricultural |3* party audit [See above See above carrots | pathogens such as Practice only Salmonella and | minimizes | pathogenic E.coli | vegetative | = pathogens [Frozen | Vegetative Bianching and —|3®party audit See above (See above | broceali | pathogens such as environmental only | L. monocytogenes | sanitation | j and Salmonella __| controls | Pesticides (for | Pesticide control |Sampled and Quality technician | Residues product sourced {and monitoring | sent for takes and submits Jcomply with from countries, pesticide samples per regulatory without robust screen, procedure XYZ, requirements control programs) quarterly Quality manager following verifies that resuts | procedure ‘comply with XYZ acceptance criteria ae FSPCA Training Modet For Exercise After Chapter 12: Supply-chain Preventive Controls[ PRODUCT(S): Broccoli, Carrot and Pecan Salad PAGE 19 of 19 PLANT NAME: Example ISSUE DATE | 10/22/2016 ADDRESS: 123 Xyz Street, USA Z Z ‘SUPERSEDES | 08/18/2015 | Approved Suppliers for Ingredients Requiring a Supply-chain-applied Control { [Ingredient ‘Approved | Date of Hiazard(s) requiring supply- | Verification | Verification (requiring Supplier | Approval | chain-applied contro! method records supply-chain applied control) Pecans Nuis2U Co., | 10/22/2013 | Salmonella Suppliers COA and Cropville, ‘Aflatoxin Certificate of | incoming UsA Analysis (COA) | goods log. wath each corrective shipment records _| Fresh earrois | WeeGrower | 9/18/2077 _ | Vegelalive pathogens such a | Copy of 07 Copy of Ine Salmonelia and pathogenic E. | party audit by a_| auait kept in Rabbiton, col qualtfied auctor | Supplier USA obtained from | Verification supplier File Frozen broceall | FreezRFood, | 8/8/2012 | Vegelative pathogens such as | Copy of Copy of Bordertown, L. monocytogenes and party aucit by a_| audit kept in NotUSA Salmonella Qualified auditor } Supplier obtained from | Verification supplier | Fite Pesticides (for product Internal sample | Lab test sourced from countries without | and test resuits kept robust control programs) in supplier fle Receiving procedures: For each shipment received, the receiving clerk uses the receiving database to Identify required documentation then: * verifies that the product is from an approved supplier © reviews each COA against acceptance criteria above, as appropriate * verifies that each lot in the shipment is accompanied by a COA, as appropriate documents the above in the Incoming Goods Log, FSPCA Training Model For Exercise After Chapter 12: Supply-chain Preventive Controls