Food Safety & Quality Standard Edition 4 · F9 Animals and pests ... RA-F1.4 Risk assessment – pre-harvest water ..... 42 Glossary..... 43 . FRESHCARE FOOD SAFETY & QUALITY STANDARD

FRESHCARE FOOD SAFETY & QUALITY STANDARD EDITION 4.1 PAGE 1 OF 48

Food Safety & Quality Standard Edition 4.1

July 2019

Copyright © Freshcare Ltd 2019 www.freshcare.com.au


Contents

Introduction ............................................................................................................. 3

Management ............................................................................................................ 6

M1 Scope and commitment ........................................................................... 6

M2 Documentation ........................................................................................ 8

M3 Training .................................................................................................... 9

M4 Internal audit and corrective action ...................................................... 10

M5 Customer requirements ......................................................................... 12

Food Safety & Quality ............................................................................................ 13

F1 Hazard analysis ....................................................................................... 13

F2 Growing site ........................................................................................... 15

F3 Planting materials .................................................................................. 16

F4 Chemicals ............................................................................................... 17

F5 Fertilisers and soil additives ................................................................... 21

F6 Water ..................................................................................................... 23

F7 Allergens................................................................................................. 25

F8 Premises, facilities, equipment, tools, packaging and vehicles ............. 26

F9 Animals and pests .................................................................................. 31

F10 People..................................................................................................... 32

F11 Suppliers ................................................................................................. 33

F12 Food defence and food fraud ................................................................. 34

F13 Product identification and traceability .................................................. 35

F14 Incident management, recall and withdrawal ....................................... 36

Appendix ................................................................................................................ 37

Reference table .................................................................................................. 37

RA-F1.1 Risk assessment – persistent chemicals ............................................... 39

RA-F1.2 Risk assessment – heavy metals ........................................................... 40

RA-F1.3 Risk assessment – fertilisers and soil additives .................................... 41

RA-F1.4 Risk assessment – pre-harvest water ................................................... 42

Glossary .................................................................................................................. 43


Introduction

Purpose and scope

The Freshcare Food Safety & Quality Standard is an industry owned standard. Based on the principles of Hazard Analysis Critical Control Point (HACCP), the Freshcare Food

Safety & Quality Standard describes the good agricultural practices required on farm to provide assurance that fresh produce is safe to eat and has been prepared to meet

customer requirements. The standard criteria developed is a HACCP based system, underpinned by the Freshcare master HACCP plan.

The Standard identifies good agricultural practices required to:

identify and assess the risk of food safety hazards that may occur during land preparation, growing, harvesting and packing of fresh produce

prevent or minimise the risk of food safety hazards occurring

prepare produce to customer specifications

identify, trace and withdraw/recall produce

manage staff and documentation

review compliance.

The Freshcare Program offers benefits to both suppliers and customers. It verifies that an industry recognised food safety and quality program is followed. Certification to

the Freshcare Program is achieved through independent third-party auditing to the Standard by auditors working for approved Certification Bodies.

The Freshcare Program meets the requirements of a wide range of customer groups and forms the basis of many approved supplier programs.

Freshcare continues to work closely with key customer groups, maintaining a level of awareness of program developments and ensuring continued compliance with market

requirements.

Disclaimer

Freshcare Limited endeavours to ensure that the content of this Standard is accurate, complete and current. However, Freshcare Limited makes no representation in

relation to the accuracy, completeness or currency of the content of this Standard. Reliance on the content of this Standard is at the user’s own risk. The user should always

make independent enquiries and seek professional advice regarding its compliance with applicable laws and other legal obligations.

Freshcare Limited disclaims all liability and responsibility to any person arising directly or indirectly from reliance on the use of the content of this Standard and for any

consequences of such use arising out of such reliance, whether or not caused by the negligence of Freshcare Limited, to the maximum extent permitted by law.


Copyright notice

Freshcare Limited encourages participating businesses and industry to access the Freshcare Standard on the path to certification and encourages the exchange of

information.

This Standard is licensed under a Creative Commons 4.0 licence.

The details of the licence conditions are available at http://creativecommons.org/licenses/by/4.0/.

Attribution

You are free to share this material, including copying and redistributing it in any medium or format and adapt this material, including remixing, transforming and building

upon the material for any purpose, including commercial purposes.

However, you must provide a link or reference to the material and attribute the material as follows:

Copyright © Freshcare Limited.

You must also indicate if changes were made to the material.

The attribution must not in any way, suggest that Freshcare Limited endorses you or your use of the material or apply legal terms or technological measures that restrict

others from doing anything the licence permits.

Third party material

To the extent that Freshcare Limited makes available material in which copyright is owned by a third party, the Creative Commons 4.0 licence would not apply to such third

party material and, if you wish to re-use third party material, you may have to seek permission from the copyright owner.

Acknowledgments

Many individuals and organisations have been involved in the development of this edition of the Freshcare Food Safety & Quality Standard. Their contribution and support

is much appreciated.

Freshcare also thanks the contributors to previous editions of the Freshcare Food Safety & Quality Standard.


Standard Review Process

The Freshcare Technical Steering Committee is responsible for the review and amendment of this Standard. Participating businesses are advised of all Standard updates and

should ensure that they are always operating with the current edition of the Standard.

The Freshcare Technical Steering Committee encourages suggestions for improving this Standard from all users. Suggestions should be submitted in writing to Freshcare

Ltd.

Freshcare Ltd Phone 1300 853 508

PO Box 247 Fax 02 8039 9988

Sydney Markets Email [email protected]

NSW 2129 Website www.freshcare.com.au

Using the Standard

The requirements of the Standard, called Elements, are grouped into two sections – Management and Food Safety & Quality. Specific compliance criteria and risk

assessments are also included in the Standard Appendix. The Management elements, Food Safety & Quality elements and Appendix are all mandatory requirements for

Freshcare Food Safety & Quality Certification. The Glossary defines terms used within this document.

NOTE: This revision has changed the terminology used from “Code of Practice” to “Standard”. Where “Standard” is used in this edition (and related resources), it equally

refers to “Code of Practice” used in previous editions and other Codes (such as Environmental). The two terms can be used interchangeably through the Freshcare resources

and materials.

Each element describes the outcomes required, the practices needed to ensure compliance and records that may be required to demonstrate compliance. This forms the

basis of Freshcare Training and together with the Freshcare Forms and Resources provides the foundations for the effective implementation of the Freshcare Program.

Freshcare resources are available to participating businesses electronically via FreshcareOnline for Members. To have your FreshcareOnline logon reissued, please email

[email protected] or contact the Freshcare Office.

For more information, visit the Freshcare website www.freshcare.com.au.

mailto:[email protected]

http://www.freshcare.com.au/




Freshcare Food Safety & Quality Standard Edition 4.1 Management

Standard Element Compliance Criteria Records

M1 Scope and commitment

M1.1 Define the business scope and the scope of Freshcare certification.

1. The scope of Freshcare certification is defined by the owner or appropriate senior manager. 2. All business enterprises and activities undertaken are recorded. 3. Flowcharts are completed to document the crops and activities for which Freshcare

certification is required.

Form – M1 Scope

Form – M1 Flowchart

M1.2 Identify property areas, infrastructure and local activities on a property map.

1. A property map is documented and maintained. The map identifies:

property boundaries and adjacent infrastructure such as public roads and public places (schools, sports fields)

local activities that may impact food safety (other agricultural enterprises, waste treatment plants)

production areas and growing sites

farm houses, buildings, sheds, on-farm roads and access points

toilet facilities, septic tanks and seepage pads

workers accommodation and facilities

bulk fuel storage, including underground tanks

chemical storage areas, mixing areas, equipment clean-down areas, dip sites (postharvest, livestock) and disposal trenches/evaporation ponds

storage sites for waste, including controlled wastes (empty chemical containers awaiting collection)

fertiliser and soil additive storage, composting/ageing and mixing/loading areas

areas that are contaminated (persistent chemicals, heavy metals, fertilisers, waste, physical contaminants)

water sources, extraction points and delivery infrastructure.

Property map

M1.3 Define the roles, responsibilities and reporting relationships of workers responsible for the management of food safety and quality.

1. The owner and/or appropriate senior manager provides suitably qualified workers to implement, maintain, review and improve the food safety program of the business.

2. The organisational structure of the business is documented and must include:

workers responsible for the management of food safety and quality

reporting relationships of all workers whose roles may affect food safety and quality.

Organisational chart

Position descriptions

(Continues over page)



3. Position descriptions are documented for workers responsible for the management of food safety and quality.

4. The organisational structure, roles and responsibilities are reviewed at least annually or when changes occur. A record is kept.

5. The organisational structure, roles and responsibilities are communicated to all workers.

M1.4 Document the business commitment to food safety and quality and the Freshcare Program.

1. A Food Safety and Quality Policy is documented and must include measurable objectives. 2. The owner or appropriate senior manager signs the Food Safety and Quality Policy

committing to support and comply with the Freshcare Food Safety & Quality Standard, Freshcare Rules and all legislative requirements.

3. The Food Safety and Quality Policy is communicated to all workers. 4. The Food Safety and Quality Policy is reviewed at least annually, and when changes occur

that may impact food safety or quality. A record is kept.

Form – M1 Food Safety and Quality Policy

Freshcare Resources

Factsheet – M1 Scope and commitment

Freshcare Crop List

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 4 Where can contamination occur in the supply chain, page 11.



M2 Documentation

M2.1 Procedures and work instructions are maintained for activities that impact food safety.

1. Procedures and work instructions are documented and implemented for activities that impact food safety.

2. Procedures and work instructions are reviewed at least annually or when changes to processes occur.

Procedures

Work instructions

M2.2 Verify compliance with the Freshcare Standard through relevant documents and records.

1. Current editions of the Freshcare Food Safety & Quality Standard and the Freshcare Rules are kept.

2. All records and documents required to verify compliance to the Freshcare Food Safety & Quality Standard are legible and must include:

title

date of issue or version number

business name

name of person completing the record and date of completion. 3. As documents and records change, out-of-date versions are replaced. 4. All records are securely stored and kept for a minimum of two years (or longer if required by

legislation or customers).

Freshcare Food Safety & Quality Standard

Freshcare Rules

Freshcare Resources

Factsheet – M2 Documentation

Freshcare Food Safety & Quality Standard

Freshcare Rules

External Resources



M3 Training

M3.1 Complete Freshcare training. 1. A management representative completes approved Freshcare Food Safety & Quality training. Evidence is kept. (See Appendix A-M3).

Training certificate

M3.2 Train all workers who complete tasks relevant to this Standard to ensure a base level of food safety awareness.

1. Training is provided for workers who complete tasks relevant to the Freshcare Food Safety & Quality Standard.

2. All workers must receive basic food safety training before starting work. 3. Training is provided in the relevant language for workers and/or pictorially. 4. A record of internal and external training is kept and must include:

name and signature of trainee

name of trainer or training provider

topic of the training

date of training and expiry date (when applicable). 5. A review of training is conducted at least annually or when processes and/or workers

change.

Form – M3 Training record – internal FSQ

Form – M3 Training record – other

Training certificates

Freshcare Resources

Appendix – A-M3 Approved Freshcare training

Factsheet – M3 Training

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 14 Managing People, page 72.



M4 Internal audit and corrective action

M4.1 Conduct internal audits to verify ongoing compliance with this Standard.

1. An internal audit of all activities and records relevant to the Freshcare Food Safety & Quality Standard is conducted at least annually, or when changes occur that may impact food safety. A record is kept.

2. Workers responsible for completing sections of the internal audit are identified and, where possible, are independent of the practices being assessed.

Form – M4 Internal audit report

M4.2 Complete corrective actions for any non-compliance.

1. A Corrective Action Record (CAR) must be completed when the requirements of the Freshcare Food Safety & Quality Standard, Freshcare Rules or legislation are not being met, as identified by:

routine activities

annual internal audits

annual external audits

complaints

produce identified as being contaminated, or potentially contaminated

incidents. 2. A Corrective Action Record must include:

description of the problem

cause of the problem

whether or not the problem has occurred before

short term fix (action taken to fix the problem)

long term fix (action taken to prevent the problem recurring)

confirmation that short term and long term actions are completed and effective

name and signature of person completing the review

date of the review. 3. Reoccurrences of non-compliance are reviewed by the owner or appropriate senior

manager.

Form – M4 Corrective action record (CAR)



M4.3 Conduct a management review of compliance and documentation.

1. A management review of compliance is conducted at least annually. A record of the review is kept and must include as a minimum:

internal and external audits

corrective actions

customer feedback

complaints

training

the food safety and quality policy and measurable objectives.

Management review minutes

Freshcare Resources

Factsheet – M4 Internal audit and corrective action

External Resources



M5 Customer requirements

M5.1 Comply with customer specifications.

1. Where a written product specification has been provided by, or agreed with a customer, a copy of the specification is kept.

2. Product is checked to ensure it meets the agreed specification before dispatch. When required by the customer, a record is kept.

3. If product does not meet the agreed specification, the customer is informed of the variation and the agreed course of action is implemented and recorded.

Product specifications

Product inspection records

Freshcare Resources

Factsheet – M5 Customer requirements

External Resources

Freshspecs: Industry produce specifications www.freshmarkets.com.au/fresh-specs


Food Safety & Quality


F1 Hazard analysis

F1.1 Conduct risk assessments for persistent chemicals.

1. Risk assessments are conducted for each growing site to determine the risk of persistent chemical contamination of produce from the soil/growing medium. A record is kept. (See Appendix RA-F1.1).

2. If the risk assessments conducted in F1.1.1 determine the risk of the hazard is high, relevant control measures, monitoring and verification activities are implemented. (See Appendix RA-F1.1).

Form – F1 Risk assessment – persistent chemicals

F1.2 Conduct risk assessments for heavy metals.

1. Risk assessments are conducted for each growing site to determine the risk of heavy metal contamination of produce from the soil/growing medium. A record is kept. (See Appendix RA-F1.2).


Form – F1 Risk assessment – heavy metals

F1.3 Conduct risk assessments for fertilisers and soil additives.

1. Risk assessments are conducted for all growing sites to determine the risk of microbial contamination of produce from fertilisers and/or soil additives. A record is kept. (See Appendix RA-F1.3).


Form – F1 Risk assessment – fertilisers and soil additives

F1.4 Conduct risk assessments for pre-harvest water.

1. Risk assessments are conducted for all pre-harvest water used to determine the risk of microbial contamination of produce from pre-harvest water. A record is kept. (See Appendix RA-F1.4).


Form – F1 Risk assessment – pre-harvest water



F1.5 Where an additional food safety hazard is identified within the scope of this Standard, a risk assessment is conducted, and additional actions implemented if required by the hazard analysis.

1. A risk assessment must be conducted for any additional food safety hazard identified within the scope of the Freshcare Food Safety & Quality Standard. A record is kept.

2. If the risk assessment conducted in F1.5.1 determines the risk of the hazard identified is high, relevant control measures, monitoring and verification activities are implemented.

Form – F1 Risk assessment – other practices

F1.6 Where an aspect of this Standard is not implemented, it is supported by a risk assessment detailing reasons for exclusion.

1. A risk assessment must be conducted to support any aspect of the Freshcare Food Safety & Quality Standard that is not implemented and must clearly detail the reason for any exclusion. A record is kept.

Form – F1 Risk assessment – other practices

F1.7 Review risk assessments at least annually.

1. All risk assessments are reviewed at least annually, or when changes occur that may impact the significance of the hazards.

Freshcare Resources

Appendix – RA-F1.1 Risk assessment – persistent chemicals

Appendix – RA-F1.2 Risk assessment – heavy metals

Appendix – RA-F1.3 Risk assessment – fertilisers and soil additives

Appendix – RA-F1.4 Risk assessment – pre-harvest water

Factsheet – F1 Hazard analysis

External Resources

Codex Alimentarius Recommended International Codes of Practice – General Principles of Food Hygiene CAC / RCP 1-1969, Rev 4-2003.

Guidelines for Fresh Produce Food Safety (2019), Chapter 3 Fresh produce food safety hazards, page 5.



F2 Growing site

F2.1 Manage growing sites to minimise the risk of contaminating produce.

1. If the risk assessment conducted in F1.1 identified the risk of persistent chemical contamination of produce from the soil/growing medium is high, the additional control measures specified in the risk assessment are implemented. (See Appendix RA-F1.1).

2. If the risk assessment conducted in F1.2 identified the risk of heavy metal contamination of produce from the soil/growing medium is high, the additional control measures specified in the risk assessment are implemented. (See Appendix A-F5 and RA-F1.2).

3. Growing sites are assessed for potential of spray drift. 4. Where spray drift is likely, plantings are planned to minimise the risk of contaminating non-

target produce. 5. For growing sites affected by a flood event, planting must be scheduled to ensure the

period between flood water subsiding and harvest exceeds 90 days for produce where the harvestable part is grown in, or has direct contact with the soil, and may be eaten uncooked.

6. Livestock is not permitted on growing sites within:

90 days of intended harvest date for produce where the harvestable part is grown in, or has direct contact with the soil, and may be eaten uncooked, or

45 days of intended harvest date for all other produce. 7. Growing sites are assessed for potential of physical contamination. 8. Where physical contamination is likely, sites are inspected before ground preparation and

physical contaminants are removed or managed to minimise the risk of contaminating produce.

9. Sites/areas contaminated with physical contaminants are identified on the property map.

Form – F1 Risk assessment – persistent chemicals

Soil/growing medium test for persistent chemicals

Produce residue test result for persistent chemicals

Form – F1 Risk assessment – heavy metals

Produce residue test result for heavy metals

Form – F2 Livestock movement record

Property map

Freshcare Resources

Appendix – A-F5 Limits for heavy metal contaminants in growing medium and fertilisers and soil additives

Appendix – RA-F1.1 Risk assessment – persistent chemicals

Appendix – RA-F1.2 Risk assessment – heavy metals

Factsheet – F2 Growing site

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 5 Managing the growing site and planting material, page 17.

Food Standards Australia New Zealand (FSANZ): Food Standards Code – Section 1.4.1 Contaminants and natural toxicants, Section 1.4.2 Agvet chemicals and associated Schedules – Schedule 19, 20 and 21 www.foodstandards.gov.au.

Australian Standard AS4454:2012 Composts soil conditioners and mulches.



F3 Planting materials

F3.1 Manage planting materials to minimise the risk of contaminating produce.

1. Planting materials are purchased from suppliers that are managed in accordance with the supplier requirements specified in F11.1.

Freshcare Resources

Factsheet – F3 Planting materials

External Resources

Guidelines for Fresh Produce Food Safety (2019) Chapter 5 Managing the growing site and planting material, page 17.

Plant Health Australia www.planthealthaustralia.com.au



F4 Chemicals

F4.1 Obtain properly labelled chemicals from approved suppliers and ensure labels remain legible.

1. Chemicals are purchased from suppliers that are managed in accordance with the supplier requirements specified in F11.1.

2. Chemical containers are adequately labelled and in acceptable condition on receival. 3. Deteriorating chemical labels are replaced immediately with a legible copy. 4. All chemicals purchased are recorded in a chemical inventory. A record is kept and must

include:

date received

place of purchase

name of chemical

batch number (where available)

expiry date or date of manufacture

quantity.

Form – F4 Chemical inventory

F4.2 Store, manage and dispose of chemicals to minimise the risk of contaminating produce.

1. Chemical storage areas are:

located and constructed to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing sites or water sources

structurally sound, adequately lit, well ventilated and constructed to protect chemicals from direct sunlight and weather exposure

equipped with a spill kit to contain and manage chemical spills

secure, with access restricted to authorised workers. 2. Chemicals are stored in designated separate areas for each category of chemical, and for

chemicals awaiting disposal. 3. Chemicals are stored in original containers according to directions on the container label. If

a chemical is transferred to another container for storage purposes, the new container is a clean chemical container and a copy of the chemical label is applied to the new container.

4. Stored chemicals are checked at least annually to identify and segregate chemicals for disposal that have:

exceeded the label expiry date

exceeded the permit expiry date

had their registration withdrawn

containers that are leaking, corroded or have illegible labels.

Property map

Form – F4 Chemical inventory

Chemical disposal receipts.

Chemical drum disposal receipts.




5. A record of the check is kept and must include:

date of the check

name and quantity of chemicals awaiting disposal

name of authorised person conducting the check. 6. Unusable chemicals and empty chemical containers are legally disposed of through

registered collection agencies or approved off-farm disposal areas. A record of disposal is kept.

F4.3 Train and authorise workers who store, handle, apply and dispose of chemicals.

1. Workers involved in the supervision of the storage, handling, application and disposal of chemicals:

have successfully completed a recognised chemical users’ course, or equivalent (See Appendix A-F4)

are competent in chemical storage, handling, application and disposal as specified by the Freshcare Food Safety & Quality Standard.

2. Workers authorised to store, handle, apply and dispose of chemicals have been trained. 3. A register of workers authorised to store, handle, apply and/or dispose of chemicals is

maintained and displayed in the chemical storage area.

Record of completion of farm chemical users course

Form – F4 Chemical authorisation record

F4.4 Use chemicals according to regulatory, label and market requirements.

1. Chemicals are used and applied:

according to label directions, or

under ‘off-label permits’ issued by the Australian Pesticides and Veterinary Medicines Authority (APVMA), with a current copy of the permit kept, or

according to relevant state legislation for ‘off-label use’, and

according to specific customer and/or destination market requirements. 2. Chemicals are checked for their withholding period before use.

Copies of applicable off-label permits

F4.5 Avoid potential for spray drift.

1. Chemicals are not applied when the risk of contaminating adjacent crops or off-target areas with spray drift is high.

2. Potential and actual spray drift incidents are identified. A record is kept.



F4.6 Maintain and calibrate chemical application equipment.

1. Chemical application equipment is maintained and checked for effective operation before and during each use.

2. Equipment is calibrated at least annually or as per manufacturer’s instructions and immediately after spray nozzles are replaced.

3. Equipment is calibrated using a recognised method. A record of calibration is kept and must include:

date of calibration

method of calibration and results

name of person calibrating the equipment.

Calibration records

Form – F8 Calibration record

F4.7 Manage mixing and disposal of chemical solutions to minimise the risk of contaminating produce.

1. Chemical mixing areas are located to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

2. Leftover chemical solutions are disposed of according to label directions where specified, or in a manner that minimises the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

Property map

F4.8 Record all chemical applications.

1. Records of all pre-harvest chemical applications are kept and must include:

application date

start and finish times

location and crop

chemical used (including batch number if available)

rate of application and quantity applied

equipment and/or method used to apply the chemical

withholding period (WHP) or earliest harvest date (EHD)

wind speed and direction

name and signature of person who applied the chemical. 2. Records of all postharvest chemical treatments are kept and must include:

treatment date and time

produce treated

chemical used (including batch number if available)

rate of application and/or quantity applied

equipment and/or method used to apply the chemical

withholding period (WHP) (where applicable)

name and signature of person who carried out the chemical treatment.

Form – F4 Pre-harvest chemical application record

Form – F4 Postharvest chemical application record



F4.9 Test produce for chemical residues to verify that chemicals are applied correctly, withholding periods are observed and produce complies with MRLs.

1. A chemical residue test is conducted before initial Freshcare certification and then annually, or more frequently, if required by a customer specification.

2. A chemical residue test is:

a multi-screen test that includes chemicals used in the spray program

conducted on a random sample of produce that has had all pre-harvest and postharvest chemical treatments completed and is ready for sale and/or consumption

conducted by a laboratory with NATA accreditation (or accredited to ISO/IEC 17025) for the analysis of chemical residues.

3. Chemical residue levels do not exceed:

Maximum Residue Limits (MRLs) as specified by Food Standards Australia New Zealand (FSANZ)

Maximum Residue Limits (MRLs) as specified by a customer and/or the importing country (where applicable).

Produce residue test result

Freshcare Resources

Appendix – A-F4 Freshcare requirements for chemical user training

Factsheet – F4 Chemicals

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 8 Managing chemicals, page 49.

Guidelines for Fresh Produce Food Safety (2019), Chapter 18 Testing, page 90.

Australian Pesticides and Veterinary Medicines Authority (APVMA): Database of registrations and permits for Agvet chemicals www.apvma.gov.au.

Food Standards Australia New Zealand (FSANZ): Food Standards Code – Section 1.4.2 Agvet chemicals and associated Schedules – Schedule 20 and 21 www.foodstandards.gov.au.

Infopest: Comprehensive Agvet chemical database www.infopest.com.au.

ChemClear: Disposal of Agvet chemicals www.chemclear.com.au.

DrumMUSTER: Disposal of Agvet chemical containers www.drummuster.com.au.

http://www.apvma.gov.au/



F5 Fertilisers and soil additives

F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce.

1. Human effluent or biosolids are not used. 2. Fertilisers and soil additives comply with heavy metal limits specified in AS4454-2012

Composts soil conditioners and mulches. (See Appendix A-F5). 3. Storage sites for fertilisers and soil additives are located, constructed and maintained to

minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

4. Specified exclusion periods between application of fertilisers and soil additives and crop harvest (identified in the risk assessment conducted in F1.3) must be observed. (See Appendix A-F5 and RA-F1.3).

5. Fertilisers and soil additives containing manures and/or food waste used within the specified exclusion periods must be treated using an approved treatment process. Evidence is kept. (See Appendix A-F5).

6. Liquid or foliar sprays, derived from untreated manures, that may contact the harvestable part of the crop must not be used within:

90 days of intended harvest date for produce that may be eaten uncooked, or

45 days of intended harvest date for all other produce. 7. All other liquid or foliar sprays that may contact the harvestable part of the crop must meet

pre-harvest water requirements. 8. Fertilisers and soil additives are not applied when the risk of contaminating off-target areas

due to wind drift and/or runoff is high. 9. Records of all fertiliser and soil additive applications are kept and must include:

application date

location and crop

product used

rate of application

wind speed and direction

method of application/incorporation

name of person applying the fertilisers and soil additives.

Property map

Form – F1 Risk assessment – fertilisers and soil additives

Copies of certification for suppliers of treated fertilisers and soil additives

Certificate of analysis for treated fertilisers and soil additives

Form – F5 Fertilisers and soil additives treatment record

Form – F5 Fertilisers and soil additives application record



Freshcare Resources

Appendix – A-F5 Limits for heavy metal contaminants in growing medium and fertilisers and soil additives

Appendix – A-F5 Evidence of compliance for treated fertilisers and soil additives

Appendix – RA-F1.3 Risk assessment – fertilisers and soil additives

Factsheet – F5 Fertilisers and soil additives

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 6 Managing fertilisers and soil additives, page 25.


Australian Standard AS4454:2012 Composts soil conditioners and mulches.



F6 Water

F6.1 Manage and maintain water sources and infrastructure.

1. All water sources used pre-harvest and postharvest are identified. A record is kept. 2. Water sources are monitored and managed to minimise potential contamination from:

human activities

livestock and domestic animals

wildlife (where possible)

adjacent activities. 3. Water extraction points, water storage and delivery infrastructure and irrigation equipment

are monitored and maintained. 4. Water storage tanks, water dumps, flumes and treatment tanks are:

suitable for intended purpose

constructed of materials that will not contaminate the water

clean and maintained.

Form – F6 Water source record

Property map

F6.2 Manage pre-harvest water to minimise the risk of contaminating produce.

1. Water sources contaminated by toxic algae are not used if pre-harvest water directly contacts the harvestable part of the crop.

2. Reclaimed or recycled water used meets the appropriate specification as defined in the Australian Guidelines for Water Recycling (2008). Water suppliers provide test results that verify water quality.

3. If the risk assessment conducted in F1.4 identified the risk of microbial contamination of produce from pre-harvest water use is high, all water used within 48 hours of harvest must meet E. coli <100 cfu/100mL. Evidence is kept. (See Appendix A-F6 and RA-1.4).

4. Produce that has come into contact with flood water is not harvested unless it meets limits of E. coli <10 cfu/g and Salmonella Not Detected/25g, or customer specifications.

Form – F1 Risk assessment – pre-harvest water

Pre-harvest water test results

F6.3 Manage postharvest water to minimise the risk of contaminating produce.

1. Water sources contaminated by toxic algae are not used postharvest. 2. Water used postharvest for pre-washing (removing soil and debris) where there is a

subsequent wash step, must meet E. coli <100 cfu/100mL. Evidence is kept. (See Appendix A-F6).

3. All other water used postharvest is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6).

Postharvest water test results

Form – F6 Water treatment monitoring record




4. Water in recirculation systems, water dumps, flumes and treatment tanks, is treated and/or changed at an appropriate frequency to maintain water quality, E. coli <1 cfu/100mL. A record is kept.

5. Any variations to postharvest water quality must be supported by a risk assessment and associated documentation and be verified at audit.

F6.4 Manage all other water usage.

1. Water used for hand washing is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. Where water is not proven to meet E. coli <1 cfu/100mL an alcohol-based hand sanitiser must be used after washing hands with soap and water. (See Appendix A-F6).

2. Water used for cleaning equipment, containers or other produce contact surfaces is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6).

3. Any variations to water quality must be supported by a risk assessment and associated documentation and be verified at audit.

Freshcare Resources

Appendix – A-F6 Evidence of compliance for water

Appendix – RA-F1.4 Risk assessment – pre-harvest water

Factsheet – F6 Water

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 7 Managing water, page 33.


Australian Guidelines for Water Recycling (2008); www.nhmrc.gov.au/about-us/publications/australian-guidelines-water-recycling.



F7 Allergens

F7.1 Identify and manage potential sources of allergens.

1. Raw material inputs are reviewed for known allergens. 2. If allergens are identified, an allergen management plan is documented and must include:

a list of all raw materials and/or produce containing allergens

how these products are used, stored and handled

control measures to prevent cross-contamination. 3. Workers are trained:

to identify, avoid introducing and remove allergens

in allergen control measures (where required).

Form – F7 Allergen management plan

F7.2 Manage allergen labelling. 1. Labelling of packed product that contains, or may contain, allergens is compliant with allergen labelling regulations in the country of production and/or the country of destination.

Freshcare Resources

Factsheet – F7 Allergens

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 16 Allergens, page 81.

Allergen Bureau www.allergenbureau.net



F8 Premises, facilities, equipment, tools, packaging and vehicles

F8.1 Construct and maintain growing, handling, packing and storage facilities to ensure they are suitable for the production and preparation of produce.

1. Produce growing, handling, packing (including in-field packing) and storage facilities are located, designed, constructed and maintained (interior and exterior) to minimise the risk of contaminating produce.

2. Mezzanine floors, walkways and stairs are designed and constructed to minimise the risk of contaminating produce.

3. Lighting in growing, packing and storage areas is adequate for the tasks performed. 4. Lights above produce handling and storage areas are fitted with shatter proof covers

and/or shatter proof bulbs. 5. Glass, hard or brittle plastic, ceramic or similar materials are removed from produce

handling and storage areas. Where this is not possible, precautions are taken to ensure these materials do not contaminate produce.

6. Items that are not needed for production are removed from produce handling and storage areas. Items needed for production are managed to minimise the risk of contaminating produce.

7. Surfaces that contact produce in the packing area are cleaned and maintained to ensure they do not contaminate produce.

8. Produce is not stored with or near materials that may present a risk of contaminating produce.

9. Chemicals, grease, oil, fuel and farm machinery are segregated from packing and produce storage areas.

10. Workshop equipment is not operated during production or is screened to prevent contamination of produce.

11. Facilities are kept clean and are subject to regular cleaning.

Form – F8 Facilities audit checklist

F8.2 Construct and maintain facilities for handling and packing produce for retail sale (includes, but is not limited to, retail crates, pre-packs).

1. The packing and storage of produce for retail sale is conducted in a designated clean area and constructed and maintained to minimise the risk of contaminating packed produce.

2. Hand washing facilities are easily accessed by workers before entry into the packing area. 3. Facilities are reviewed at the start of the production season and at least weekly during

operation. A record is kept.




F8.3 Provide and maintain toilets and hand washing facilities to minimise the risk of contaminating produce.

1. Toilets and hand washing facilities must be:

located to minimise the risk of contaminating produce and maximise accessibility

provided to accommodate the number of workers

kept clean, and regularly maintained and serviced

designed to ensure hygienic removal of waste and to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources

equipped with running water (as specified in F6.4.1), liquid soap, mechanism/s for effective hand drying, and waste disposal facilities (See Appendix A-F8)

hand washing instructions are displayed. 2. For produce that has an edible skin and may be eaten uncooked, all workers must apply

hand sanitiser before handling produce or materials that may come into contact with produce.


F8.4 Construct and maintain septic, waste and drainage systems to minimise the risk of contaminating produce.

1. Septic, waste disposal and drainage systems are designed, located and constructed to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

2. Drains are designed to:

prevent ponding in areas where produce is handled and stored

prevent pests entering the facility

enable regular cleaning. 3. Drains must be kept clean.

Property map

F8.5 Maintain and clean tools, equipment and containers that contact produce.

1. Tools, equipment, and containers are made of substances that are non-toxic, and designed and constructed to enable regular cleaning and maintenance.

2. Tools, equipment, and containers are stored in a manner that minimises contamination. 3. Handheld harvesting tools are cleaned each day before use and accounted for at the end of

each day. 4. For produce that has an edible skin, and may be eaten uncooked:

produce containers used at harvest are handled to avoid produce being contaminated by soil or other physical contaminants

a food grade liner is used when containers cannot be effectively cleaned.





5. Wooden bins and pallets are checked for cleanliness, foreign objects, pest infestation and protruding nails or splinters. Where required, bins and pallets are cleaned, repaired, rejected or covered with a protective material.

6. Containers used for storing waste, chemicals or dangerous substances are clearly identified and not used for produce.

F8.6 Maintain monitoring and measuring equipment.

1. Monitoring and measuring equipment is identified, checked for operational efficiency and accuracy, and calibrated using a recognised method at a predetermined frequency. A record is kept.

Form – F8 Measuring and monitoring equipment register


F8.7 Manage packaging materials to minimise the risk of contaminating produce.

1. Packaging materials used for retail sale are food grade. 2. Packaging materials are stored in a manner that minimises contamination. 3. All packaging is checked for cleanliness, foreign objects and pest infestation. Where

required, packaging is cleaned, rejected or covered with a protective material.

F8.8 Construct and maintain cooling systems to minimise the risk of contaminating produce.

1. Cooling systems are checked to ensure they are operating at specified temperatures. Systems are maintained and calibrated.

2. Measures are taken to prevent condensate and defrost water from cooling systems contacting produce.


F8.9 Manage produce transport vehicles to minimise the risk of contaminating produce.

1. Produce is not transported under conditions or with other goods that present a potential source of contamination.

2. Transport vehicles are checked before use for cleanliness, foreign objects and pest infestation. Where necessary, vehicles are cleaned to prevent contamination of produce.

3. Transport refrigeration systems are checked to ensure they are operating at specified temperatures.



F8.10 Preventative maintenance, and cleaning is effective to minimise the risk of contaminating produce.

1. A documented plan of preventive maintenance is followed. The plan describes:

areas/equipment

details of maintenance

frequency of maintenance

name of person responsible for ensuring maintenance is completed. 2. A documented plan is followed for cleaning of produce handling and storage areas,

equipment, containers, materials and vehicles that come into contact with produce. The plan describes:

areas and items to be cleaned

cleaning agents and the methods used

frequency of cleaning

name of person responsible for ensuring cleaning is completed. 3. Chemicals used for cleaning are approved for use in a food handling area and are used

according to label instructions. 4. Cleaning materials and equipment are stored and managed to minimise the risk of

contaminating produce. 5. Monitoring activities are undertaken to ensure cleaning is effective.

Form – F8 Preventive maintenance plan

Form – F8 Cleaning plan

F8.11 Waste is managed and appropriately disposed of.

1. Waste containers are provided, appropriate for use, clearly identified and emptied on a regular basis.

2. Waste disposal is appropriate for the type of waste generated. 3. Waste storage and disposal sites are located to minimise the risk of contaminating produce,

are clearly identified and kept clean and tidy.

Property map



Freshcare Resources

Appendix – A-F8 Approved mechanisms for hand drying

Factsheet – F8 Premises, facilities, equipment, tools, packaging and vehicles

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 4 Where can contamination occur in the supply chain, page 11.

Guidelines for Fresh Produce Food Safety (2019), Chapter 9 Managing facilities, page 55.

Guidelines for Fresh Produce Food Safety (2019), Chapter 10 Managing tools and equipment, page 59.

Guidelines for Fresh Produce Food Safety (2019), Chapter 11 Managing containers and packaging, page 64.

Guidelines for Fresh Produce Food Safety (2019), Chapter 12 Vehicle maintenance and hygiene, page 68.




F9 Animals and pests

F9.1 Measures are taken to minimise animal and pest presence.

1. In and around areas where produce is grown, packed and stored, measures are taken to:

minimise animal and pest presence

exclude wildlife and domestic animals

discourage roosting of birds.

F9.2 Document and implement a plan for managing pests.

1. A documented plan is followed to manage pests in and around growing, packing and storage areas. The plan must include:

method used

location of baits and traps

frequency of checking baits and traps

name of person responsible for placing, checking and restocking baits and traps. 2. Method and chemicals used for pest management are:

appropriate for use in growing, packing and storage areas

used according to label instructions

not applied to the harvestable part of the crop. 3. Baits and traps used for pest management are located and contained to minimise the risk of

contaminating produce, packaging containers, materials and equipment. 4. Pest control measures are monitored to ensure they are effective. A record is kept.

Form – F9 Pest management plan

Form – F9 Pest monitoring record

Freshcare Resources

Factsheet – F9 Animals and pests

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 13 Managing animals, page 70.



F10 People

F10.1 Food safety instructions are communicated to workers and visitors to minimise the risk of chemical, microbial and physical contamination of produce.

1. Written food safety instructions are provided to workers and visitors and must include requirements for:

health status

personal hygiene

hand washing

management of clothing and personal items

use of protective clothing (where necessary)

general behaviour. 2. Food safety instructions are reinforced with prominent signs and/or basic written or

pictorial training guides. 3. Compliance with food safety and hygiene requirements is monitored.

Form – F10 Food safety instructions

F10.2 Manage access to the property, growing sites and product handling areas to minimise the risk of contamination of produce.

1. Entry is restricted to authorised persons. 2. Workers or visitors known, or suspected to be suffering from or to be a carrier of a disease

or illness likely to be transmitted through fresh produce:

must report to management

are not permitted to handle produce

are not permitted to enter food handling areas.

Form – F10 Food safety instructions

Freshcare Resources

Factsheet – F10 People

Signs are available for download on the Freshcare eLearning website www.freshcare.com.au/elearning/pages/resources

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 14 Managing people, page 72.



F11 Suppliers

F11.1 Identify and manage materials and services that may introduce a food safety risk.

1. Suppliers of materials and services that may introduce a food safety risk are identified. A record is kept and reviewed annually.

2. Suppliers of materials and services identified in F11.1.1 must comply with the applicable requirements of the Freshcare Food Safety & Quality Standard.

3. Evidence of compliance for suppliers of materials and services is kept and must include:

independent evidence of compliance, or

a written declaration to comply with requirements, or

a record of inspection/assessment against requirements. 4. Purchase records are kept for materials and services identified in F11.1.1 and must include:

name of supplier

date of purchase

material or service supplied. 5. Competent laboratories are used when testing to verify compliance with requirements of

the Freshcare Food Safety & Quality Standard.

Form – F11 Supplier table

Supplier acknowledgements of compliance

Evidence of compliance to requirements

Purchase and inspection records from suppliers

F11.2 Manage Freshcare certified produce.

1. All produce represented for sale as Freshcare certified must be:

grown by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard, (See Appendix A-F11)

packed by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard, (See Appendix A-F11).

Freshcare Resources

Appendix – A-F11 Food Safety Programs Recognised by Freshcare

Factsheet – F11 Suppliers

List of food safety programs recognised by Freshcare is available on the Freshcare website www.freshcare.com.au/resources

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 15 Suppliers of inputs and services, page 79.




F12 Food defence and food fraud

F12.1 Identify potential food defence threats that may impact food safety and implement control measures where required.

1. A food defence vulnerability assessment is completed to assess the risk of intentional contamination of:

raw materials (business inputs or produce)

end product. 2. Where a food defence threat is identified, a control plan is documented and must include

mechanisms for control to mitigate risk to public health. 3. The food defence vulnerability assessment and control plan is reviewed at least annually

and updated when changes occur.

Form – F12 Food defence vulnerability assessment and control plan

F12.2 Identify potential vulnerabilities for food fraud that may impact food safety and implement control measures where required.

1. A food fraud vulnerability assessment is completed to assess the potential risk of intentional adulteration, substitution or misrepresentation of:


end product. 2. Where a food fraud vulnerability is identified, a control plan is documented and must

include mechanisms for control to mitigate risk to public health. 3. The food fraud vulnerability assessment and control plan is reviewed at least annually and

updated when changes occur.

Form – F12 Food fraud vulnerability assessment and control plan

Freshcare Resources

Factsheet – F12 Food fraud and food defence

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 14 Managing people, page 72.



F13 Product identification and traceability

F13.1 Maintain a product identification and traceability system to enable produce to be traced from production to its destination.

1. A record of all produce harvested is kept and must include:

crop/variety

growing site

earliest harvest date in consideration of exclusion periods

harvest date

packing date

batch identification code (where applicable)

quantity

destination. 2. Where harvested produce is sent to another business for packing or further processing,

each delivery is clearly identified with supplier name and harvest or delivery date. 3. A record of all produce received from suppliers is kept and must include:

supplier business name

crop/variety

date received

packing date

batch identification code (where applicable). 4. All packed produce sent to a customer is marked with:

business name and physical address

packing date and/or batch identification code

other trade descriptions required by customer or legislation.

Form – F13 Harvest and packing record

Form – F13 Supplier traceability

Dispatch records

F13.2 Maintain product release procedures to enable produce that does not meet food safety requirements to be clearly identified and controlled to prevent unintended use or delivery.

1. Documented release procedures are maintained and implemented. 2. Product release procedures are reviewed at least annually. A record is kept.

Product release procedure

Form – F13 Harvest and packing record

Freshcare Resources

Factsheet – F13 Product identification and traceability

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 17 Product identification, traceability and recall, page 84.



F14 Incident management, recall and withdrawal

F14.1 Maintain an incident management procedure to ensure produce that does not meet food safety requirements is effectively managed.

1. An incident management procedure must include the requirements for:

incident reporting

product hold and release

product withdrawal and product recall. 2. The incident management procedure is documented and must include:

workers responsible for incident management

name of person documenting the plan

date plan is developed. 3. A test of the incident management procedure is conducted at least annually. A record is kept. 4. The incident management procedure is reviewed at least annually, and following any event

requiring the incident management procedure to be actioned. A record is kept.

Form – F14 Incident management plan

Mock incident record

F14.2 Manage product recall and withdrawal.

1. In the event of a potentially serious food safety incident, the matter is investigated to determine the extent of the problem. Where required, further action is taken.

2. Establish the level of recall relevant for the produce supplied to customers as a:

trade level recall, or

consumer level recall. 3. If a recall is required, the relevant recall is implemented. 4. Where produce is supplied direct to consumers, a mock recall is completed annually using

the A&NZ Product Recall/Withdrawal form. A record is kept.

Form – F14 Trade level recall form

A&NZ Product Recall/Withdrawal form

Mock recall record

Freshcare Resources

Factsheet – F14 Incident management, recall and withdrawal

External Resources

Guidelines for Fresh Produce Food Safety (2019), Chapter 17 Product identification, traceability and recall, page 84.

Updated copies of the A&NZ Product Recall/Withdrawal form can be found on the Australian Food and Grocery Council website www.afgc.org.au

Food Standards Australia New Zealand (FSANZ) www.foodstandards.gov.au/industry/foodrecalls


Appendix

Reference table

Reference Compliance Criteria

A-M3

Approved Freshcare training includes:

Freshcare Food Safety & Quality Edition 4.1 Training

Freshcare Food Safety & Quality Edition 4 Training

Freshcare Food Safety & Quality 3rd Edition Training.

A-F4

The following national competencies must be included in all farm chemical user training qualifications:

AHCCHM303 – Prepare and apply chemicals

AHCCHM304 – Transport and store chemicals.

A-F5

Limits for heavy metal contaminants in growing medium and fertilisers and soil additives comply with those specified in AS4454:2012:

Cadmium <1mg/kg (dry weight basis)

Lead <150mg/kg (dry weight basis).

Evidence of compliance for treated fertilisers and soil additives containing manures and/or food waste:

Sourced from suppliers with an approved certified treatment process – evidence of certification to AS4454:2012 is provided.

Sourced from suppliers that follow a documented, verified treatment process (AS4454:2012 or other equivalent time/temperature treatments) – details of the treatment process and a Certificate of Analysis for each batch of product supplied to verify the treatment process achieves E. coli <100 cfu/g, Salmonella Not Detected/25g.

Treated on farm to a documented, verified treatment process (AS4454:2012 or other equivalent time/temperature treatments) – treatment records are kept and must include: o product composition o description of treatment method o treatment start and end date o date and temperature readings o batch identification code o estimated quantity of batch o name of person that supervised the treatment.

A Certificate of Analysis for each batch of product is kept to verify the treatment process achieves E. coli <100 cfu/g, Salmonella Not Detected/25g.


Reference table

Reference Compliance Criteria

A-F6

Evidence of compliance for water quality:

External supplier e.g. town water – certificate of compliance, water test result/s.

Water treated on-farm – water treatment process is documented, and water tested to verify treatment process is effective. Treatment and monitoring records are kept. If water source or treatment method changes, process is reviewed, documented and water tested to verify treatment process is effective.

Untreated water – each water source is tested: o monthly during period of use, or o annually before use once it is historically proven to achieve specified limits (at least 4 consecutive tests below specified limits).

A-F8

Toilets and hand washing facilities must be equipped with mechanism/s for effective hand drying. Hand drying facilities must be used effectively and properly maintained to minimise the risk of contamination to produce. Approved mechanisms for effective hand drying include:

disposable paper towels

hand dryers.

A-F11

Food Safety Programs Recognised by Freshcare

Food Safety Program Standard Application

Freshcare Food Safety & Quality (FSQ)

Food Safety & Quality – Supply Chain (FSQ-SC) Growers, Packers and Supply Chain

GLOBALG.A.P. Integrated Farm Assurance (Option 1 only) Growers and Packers

SQF

Food Safety Code for Primary Production

Food Safety Code for Manufacturing

Food Safety Code for Storage and Distribution

Growers, Packers and Supply Chain

BRC Global Standard for Food Safety

Global Standard for Agents and Brokers Packers and Supply Chain


RA-F1.1 Risk assessment – persistent chemicals

A risk assessment is to be conducted for each growing site/crop combination.

Do you grow produce where the

harvestable part is grown in or in

direct contact with the soil/growing

medium?

Have persistent chemicals been

previously used on the growing site

or in components of the growing

medium?

Has a test for persistent chemicals

been completed for produce and

were the results compliant with

ERLs/MRLs?

Likelihood = E

Likelihood = B

Yes

Yes or Unsure

Yes

No

No

No

Additional actions for high significance

If the hazard analysis identified the risk of persistent chemical contamination of produce

from soil/growing medium is high, the following additional control measures must also be

implemented:

Test the soil/growing medium for persistent chemicals

AND/OR

After harvest, test produce for persistent chemical residues.

Sites/areas contaminated with persistent chemicals are identified on the property map.

Contaminated sites are managed to ensure that produce grown at that site complies

with ERLs/MRLs.

Persistent chemicals hazard analysis

Hazard Possible cause(s) Sev* Li* Sig* Action

Chemical:

Chemical residues in produce exceeds MRL/ERL.

Soil/growing medium contains residues of persistent chemicals.

3

If low significance, no additional action is required.

If high significance, implement additional actions for high significance – persistent chemicals.

*Sev = Severity, Li = Likelihood, Sig = Significance

Significance matrix

Severity Likelihood

1. Fatality A. Common occurrence

2. Serious sickness B. Known to occur

3. Product recall C. Could occur

4. Customer complaint D. Not expected to occur

5. Not significant E. Practically impossible

Likelihood

Severity A B C D E

1 High High High High Low

2 High High High Low Low

3 High High Low Low Low

4 High Low Low Low Low

5 Low Low Low Low Low


RA-F1.2 Risk assessment – heavy metals


Do you grow any of the following

crops?

leafy, green vegetables

root and tuber vegetables

peanuts?

Is your irrigation water salty or is your

soil:

very sandy

acidic

low in zinc

low in organic matter?

Was the site:

treated with sewage sludge

a rifle range, military firing range or ordnance site?

And/or is the site:

near buildings with weathered exterior lead-based paint

within 20m of a busy road

near a lead smelter or refinery?

Has previous testing been completed on produce from the

growing site and was it compliant with the relevant MLs?

Yes

Yes or Unsure

No

No

Likelihood (cadmium) = E Likelihood (cadmium) = A

No

Additional actions for high significance If the hazard analysis identified the risk of heavy metal contamination of produce from soil/growing medium is high, the following additional control measures must also be implemented:

Test the produce for cadmium residues AND/OR Test the produce for lead residues.

Sites/areas contaminated with cadmium and/or lead are identified on the property map.

Contaminated sites are managed to ensure that produce grown at that site complies with MLs.

Yes or Unsure

Yes

Likelihood (lead) = E

Likelihood (lead) = A

1. Risk assessment – cadmium

No

2. Risk assessment – lead

Heavy metals hazard analysis


Chemical:

Chemical residues in produce exceeds ML.

Soil/growing medium contains residues of cadmium from previous use of growing site.

3


If high significance, implement additional actions for high significance – heavy metals.

Soil/growing medium contains residues of lead from previous use of growing site.

3


If high significance, implement additional actions for high significance – heavy metals.


Significance matrix

Severity Likelihood






Likelihood

Severity A B C D E







RA-F1.3 Risk assessment – fertilisers and soil additives


Are fertilisers or soil additives containing manure

and/or food waste used? Sources may include: use of fertilisers or soil additives containing

manure and/or food waste

direct application of manure

grazing livestock.

Is the product treated following an

approved, verified treatment process?*

Do you grow produce that may be eaten

uncooked?

No exclusion period between application

and crop harvest applies.

See Hazard management.

Do you grow produce where the harvestable part is:

grown in or in direct contact with the soil, or

grown in close proximity to or picked up from the

ground (soil contact likely)?

Yes

Yes

Yes

No

No

No

Likelihood = E Likelihood = C

No Yes

*See Code Appendix A-F5 for approved

treatment processes.

Significance matrix

Severity Likelihood






Fertilisers and soil additives hazard management

Hazard management Records

Use only fertilisers or soil additives that do not contain manure and/or food waste.

Purchase records and product specification are kept.

Use only fertilisers or soil additives containing manures and/or food waste that have been appropriately treated.

Maintain evidence of compliance for treated fertilisers and soil additives.

Fertilisers and soil additives hazard analysis


Microbial:

Microbial contamination of produce.

Microbial contamination of produce from:

manure remaining on growing site from livestock, or

use of untreated fertilisers or soil additives, or

ineffective treatment of fertilisers or soil additives.

1

If low significance, exclusion periods between application and crop harvest is 45 days.

If high significance, exclusion periods between application and crop harvest is 90 days.


Likelihood

Severity A B C D E







RA-F1.4 Risk assessment – pre-harvest water

A risk assessment is to be conducted for each water use/crop combination.

Is water applied to the crop (irrigation, spray

application, etc.) within 48 hours of harvest?

Do you grow produce that may be eaten

uncooked?

Does water directly contact the harvestable

part of the crop?

Is there a subsequent, verified pathogen reduction step* that minimises the risk of

microbial contamination?

Yes

No

No

No

Likelihood = E Likelihood = A

Yes

* Step that is proven to result in a microbiological reduction, supported by documented evidence and/or records.

Yes

No

Yes

Preharvest water hazard analysis


Microbial:

Microbial contamination of produce.

Microbial contamination of preharvest water source.

1

If low significance, no water quality limit applies to preharvest water use.

If high significance, all water used within 48 hours of harvest must meet E. coli <100 cfu/100mL.


Significance matrix

Severity Likelihood






Likelihood

Severity A B C D E







Glossary

Term Definition

Adjacent Immediately adjoining, neighbouring, surrounding, lying near or close by.

Allergen Any substance that can induce an abnormally vigorous immune response in certain individuals in the population. Allergens can cause symptoms such as skin rashes, swelling, breathing difficulties or, in severe cases, potentially fatal anaphylaxis. The most common allergens are peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy, lupin, wheat and sulphites (>10mg/kg).

Approved supplier A supplier who is approved by the business to provide a product or service that meets defined specifications.

AS4454:2012 Composts, soil conditioners and mulches

An Australian Standard that specifies requirements for organic products and mixtures of organic products that are to be used to amend the physical and chemical properties of natural or artificial soils and growing media.

Audit A systematic examination of compliance, to determine whether practices that have been implemented are being followed and to ensure that the system achieves its aims.

Australian Pesticides and Veterinary Medicines Authority (APVMA)

Australian government authority responsible for the assessment and registration of agricultural and veterinary chemical products.

Authorised person A person delegated the right to perform a task or access specific areas of a business. Authorisation may be in consideration of training completed or position held.

Biosolid Solid or semisolid by-product obtained from treated human sewage or wastewater.

Business enterprise Any business undertaking occurring on the property that may have an impact on the food safety or quality of crops grown. May include, but is not limited to horticulture, broadacre, livestock and dairy operations.

Calibrate To check, adjust, make corrections or determine accuracy by comparison with a standard.

Chemical Products such as insecticides, acaricides, herbicides, fungicides, growth regulators, pheromones and other organic treatments used to control pest, disease, weeds and growth, applied on or around the property, production areas and on harvested produce. It also includes other products used on-farm such as fruit waxes, sanitisers, cleaning agents and grease.

Cleaning The removal of dirt, grease, plant parts, other foreign matter and microorganisms that may contaminate produce.

Competent Demonstration of knowledge and skills to complete tasks to specified performance criteria.

Competent laboratory A laboratory with NATA accreditation, or accredited to ISO/IEC 17025, for the required scope of testing. Or a laboratory run by a local, state or federal government authority or university, that follows Australian Standard methods for the required scope of testing.


Term Definition

Contamination The introduction or occurrence of a direct or indirect food safety hazard to produce. Types of contamination include physical, chemical, microbiological and allergenic. Contamination may be introduced via growing sites, water sources, packing facilities, people, pests or other sources.

Control measure Any action taken to prevent, minimise or eliminate a hazard.

Controlled waste A waste that, unless properly managed, can harm human health and the environment. It is the most hazardous category of waste and disposal of controlled wastes is regulated. Types of controlled waste include agricultural chemicals, chemical containers, tyres and oil.

Corrective Action Record (CAR) A written record of an issue, or issues, which must be addressed to demonstrate compliance with the Freshcare Food Safety & Quality Standard or Freshcare Rules. They may be documented during internal audits (self-assessment), external audits, or during routine farm activities.

Customer A commercial packer, marketing group, wholesaler, exporter, processor, retailer or consumer who receives produce from a supplier.

Earliest Harvest Date (EHD) The earliest date produce may be harvested in consideration of any exclusion periods that may apply from the application or use of pre-harvest water, fertilisers and soil additives, or chemicals.

Exclusion period The time between the use of an input (e.g. pre-harvest water, fertilisers and soil additives) and the intended harvest date of the crop.

External audit A third-party audit of business operations and records against the Freshcare Food Safety & Quality Standard and Freshcare Rules to independently assess performance to the Freshcare Standard.

Extraneous Residue Limit (ERL) The maximum permitted limit of a pesticide residue, arising from environmental sources other than the use of a pesticide directly or indirectly on the food, expressed in milligrams of the chemical per kilogram of the food (mg/kg).

Facility A structure or building in which produce is grown, packed, or stored.

Fertilisers and soil additives Products that are added to the soil to improve fertility and structure or control weeds. Examples include inorganic (chemical) fertilisers such as lime and gypsum; and those of organic origin such as animal manure, sawdust, compost, compost tea, seaweed, fish-based products, other biological compounds and those derived from food waste.

Flood event The submersion or flooding of a growing site by water outside a grower’s control that may contain microbial food safety hazards and may contact the harvestable part of the crop.

Flowchart A diagram identifying the sequence of activities undertaken in a procedure or process.


Term Definition

Food defence The protection of food products and raw materials from intentional contamination or adulteration. Food defence deals with the prevention, protection, minimisation, response and action to be taken if a food defence vulnerability or threat is identified.

Food fraud The deception of customers or consumers for economic gain by providing food, ingredients or packaging which is different to that specified. Food fraud can include presentation of substandard products as well as adulteration of food with undeclared or low-quality ingredients.

Food Standards Australia New Zealand (FSANZ)

A Government agency responsible for developing and administering the ‘Australia New Zealand Food Standards Code’.

Food waste Waste from the manufacture, preparation, sale or consumption of food but does not include grease trap waste or animal waste and must not be corrosive.

Freshcare Food Safety & Quality (FSQ) training

Training to the Freshcare Food Safety & Quality Standard, provided by an approved Freshcare trainer or via completion of the Freshcare Food Safety & Quality eLearning course.

Freshcare Rules A document released by Freshcare Limited, detailing the requirements of businesses participating in the Freshcare Program.

Good Agricultural Practices (GAP) Practices used to prevent or minimise the risk of hazards occurring during growing, harvesting, packing, storage and transport of produce. The scope of hazards in this Standard is food safety and quality.

Growing site Anywhere that fresh produce is produced. Includes paddocks, orchards, greenhouses, shade houses and growth rooms/chambers.

Hazard A chemical, physical or microbial agent in fresh produce that can potentially cause injury or illness to a consumer if not controlled. A quality hazard is any factor that prevents produce from meeting customer, quarantine or legal requirements.

Hazard analysis The method of identifying potential hazards, assessing the significance of the risk posed by each hazard, and determining the practices that prevent or satisfactorily minimise the risk of the hazard occurring.

Hazard Analysis Critical Control Point (HACCP)

The process by which food safety hazards occurring within the operations of a business are assessed and managed.

Heavy metals Usually defined as metals with a specific gravity of four or more, meaning they are at least four times heavier than water for a given volume. Some (not all) heavy metals are toxic, particularly cadmium, lead and mercury.

Historically proven A number of consecutive tests conducted at a nominated frequency to demonstrate compliance to specified limits.

Internal audit An audit conducted by the business to review its own processes and system management.

Livestock Farm animals including, but not limited to, cattle, sheep, pigs, goats and poultry.


Term Definition

Management representative An employee, worker, agent, officer, director, advisor, partner, consultant, contractor or sub-contractor who is appointed to represent and/or manage on behalf of a business.

Manure Animal faeces, including that from livestock, poultry or wild animals, but not including human waste.

Maximum Level (ML) The maximum level of a specified contaminant, or specified natural toxicant, which is permitted to be present in a nominated food expressed, unless otherwise specified, in milligrams of the contaminant or the natural toxicant per kilogram of the food (mg/kg).

Maximum Residue Limit (MRL) This is the legal limit for a specific residue in food. MRLs are set at levels that are unlikely to be exceeded if chemicals are used according to label instructions.

Microbial contamination The unwanted presence of microbes. A microbe is a living microorganism, which can be single-celled or multicellular. In the context of food safety, microbes include bacteria, fungi and viruses as well as microscopic protozoan parasites such as Giardia.

Monitoring A planned sequence of observations and measurements to assess whether control measures are effective.

Non-compliance A failure to comply with the requirements of the Freshcare Food Safety & Quality Standard or Freshcare Rules.

Off-target Any misplacement or movement away from the target to which the property activity is directed. For example, spray drift on to neighbouring area/crop or nutrient runoff into sensitive areas.

Organisational chart A diagram that clearly depicts the current organisational structure of a business and reporting relationships of workers whose roles may impact food safety and quality.

Organisational structure The chain of command or hierarchy of workers within an organisation or business.

Pathogen reduction step A process which results in at least a 2-log reduction in the number of viable pathogens on a product or in water. This is equivalent to 99% mortality. Pathogen reduction steps often involve application of a sanitiser (e.g. 100ppm chlorine), but can also use a process such as curing or irradiation to achieve the same result.

Persistent chemicals Organochlorine pesticides and other chemical residues in the soil that may cause unacceptable residues in produce.

Pests Rats, mice, birds, cockroaches and other animals and insects that may be a source of contamination to fresh produce.

Planting materials Seeds, seedlings, young plants, roots, corms, bulbs, bits and suckers used for planting to establish crops.

Postharvest Any activity that is undertaken to produce that has been harvested.

Postharvest water Water used after produce has been harvested. Includes water dumps, flumes, washing, grading, cooling, ice production/icing, and water used during postharvest treatments.


Term Definition

Pre-harvest Any activity that is undertaken on-farm prior to the harvest of a crop.

Pre-harvest water Water used prior to harvest. Includes water used for irrigation, foliar fertiliser and chemical spray application.

Produce (fresh produce) Includes but is not limited to fresh fruit, vegetables, herbs and nuts.

Product specification

Establish specific criteria for produce to meet. Product specifications will often include a description of the required features and quality of the product (variety, maturity, colour, etc.); any specific handling requirements (temperature management, handling instructions, packaging, transport, etc.); and any specific food safety requirements (compliance with a nominated standard such as Freshcare Food Safety & Quality).

Property map Any combination of aerial photographs and topographical, cadastral or self-drawn maps or map overlays that document the relevant boundaries, infrastructure and features on, or adjacent to, the property.

Recall Action taken to remove produce from the supply chain if there is a food safety or potential food safety risk to consumers. A consumer level recall involves recovery of produce from consumers and businesses in the supply chain whereas a trade level recall only involves recovery of produce from businesses in the supply chain.

Record Documentary evidence to support compliance with the Freshcare Food Safety & Quality Standard. The medium can be paper, photographic or electronic, or any combination thereof.

Risk The chance of a hazard occurring, measured in terms of likelihood and severity.

Risk assessment An assessment of both the likelihood and the severity of the consequences should a hazard occur. This gives a guide as to the overall significance of the risk.

Scope Business production activities undertaken, for which Freshcare Certification is required. The Scope will include a description of the business type (grower only, grower and packer, or packer only), site addresses, the crops grown, and the destination market (if known).

Signature A personal recording by the individual of their name or a mark representing it. Signatures can be produced manually by the individual in written, digital or electronic format.

Supplier An individual or business that supplies materials or services.

Standard Refers to “Code of Practice” as presented in previous editions of this Standard and other published Freshcare Standards. The two terms can be used interchangeably through Freshcare resources and materials.

Training Provision of knowledge and skills to perform tasks to a specified competency. Training can be delivered on-the-job or through qualified external providers.

Verification A set of procedures, processes and tests designed to ensure the food safety system is working effectively.


Term Definition

Waste Unwanted, unusable and rejected materials.

Withholding Period (WHP) The required time period that must elapse between the crop treatment and harvest.

Workers All people working in the business, including family members, staff and contractors working on the property or in the business.


Food Safety & Quality Standard

Edition 4.1

Forms


Freshcare form index- Incorporating Ed4.1 Amends

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 FRESHCARE FORM INDEX

Below is a list of form templates provided within the Freshcare Food Safety & Quality Standard Edition 4 (FSQ4), incorporating Edition 4.1 amendments (July 2019).

The Forms listed in italics have been updated in line with the FSQ4.1 Standard release.

Editable versions of these forms are available for download on FreshcareOnline for Growers via www.freshcare.com.au.

To have your business logon reissued, please email [email protected] or contact the Freshcare Office on 1300 853 508.

M1 Scope

M1 Flowchart

M1 Food Safety and Quality Policy (Replaces commitment statement)

M1 Position Description (New)

M1 Organisational Chart

M2 Procedures/Work Instruction template (New)

M3 Training record – internal FSQ

M3 Training record – other

M4 Internal audit report

M4 Corrective action record (CAR)

F1 Risk assessment – persistent chemicals

F1 Risk assessment – heavy metals

F1 Risk assessment – fertilisers and soil additives

F1 Risk assessment – preharvest water

F1 Risk assessment – other practices

F2 Livestock movement record

F4 Chemical inventory

F4 Chemical authorisation record

F4 Preharvest chemical application record

F4 Postharvest chemical application record

F5 Fertilisers and soil additives treatment record

F5 Fertilisers and soil additives application record

F6 Water source record

F6 Water treatment monitoring record

F7 Allergen management plan

F8 Facilities audit checklist

F8 Measuring and monitoring equipment register

F8 Calibration record

F8 Preventative maintenance plan

F8 Cleaning plan

F9 Pest management plan

F9 Pest monitoring record

F10 Food safety instructions

F11 Supplier table

F12 Food defence vulnerability assessment and control plan

F12 Food fraud vulnerability assessment and control plan

F13 Harvest and packing record

F13 Supplier traceability

F14 Incident Management Plan (New)

F14 Trade level recall form



M1 Food Safety and Quality Policy

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 M1 FOOD SAFETY AND QUALITY POLICY

Food Safety and Quality Policy

Business Name:

• We aim to deliver produce of the highest quality to our customers.

• To achieve this goal our business will document and maintain a Food Safety and Quality System that complies with the Freshcare Standard, Good Agricultural

Practice, Freshcare Rules as well as legislative and customer requirements.

• We will achieve this through commitment to making improvements by monitoring the following objectives:

• •

• •

We will also commit to:

• identify and assess the risk of food safety hazards that may occur during land preparation, growing, harvesting and packing of fresh produce

• prevent or minimise the risk of food safety hazards occurring

• act promptly when alerted to non-conformances that may require withdrawal or recall of product.

• ensure we communicate our requirements for food safety and quality to employees, contractors and visitors

• providing employees, contractors and visitors a safe and enjoyable work environment.

• focus on the continuous improvement in our processes, systems and business.

We will take responsibility for the maintenance, implementation and upgrading of the Freshcare manual to meet all requirements.

Name: Position:

Signature: Date:

M1 Position Descriptions

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 M1 POSITION DESCRIPTIONS

Business name: Date:

Position descriptions for workers responsible for the management of food safety and quality.

Job title/Role/Name of person Tasks/Job Description

M2 Procedure/Work Instruction

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 - FORM REF1906 M2 PROCEDURE/WORK INSTRUCTION

Business name:

Completed by: Date of completion:

NOTE: Complete Form - M3-Training Record- other for all workers that are following this procedure.

Topic: (What the procedure is about)

Overview / Background:

Instruction/Steps Pictures/Language translation/Records/Other details

1

2

M3 Training record – internal FSQ

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 M3 TRAINING RECORD – INTERNAL FSQ

Business name:

Training is provided to workers who complete tasks relevant to the Freshcare Food Safety & Quality Standard.

Once training is delivered, the trainee is required to sign and date the relevant box.

Name of trainee

Freshcare FSQ training by Element Date of training

Name of trainer

Signature of trainee

Date of training

Name of trainer


Date of training

Name of trainer


M1-5 Management

F1 Hazard analysis

F2 Growing site


F4 Chemicals


F6 Water

F7 Allergens



F10 People (including food safety instructions)

F11 Suppliers




M4 Internal audit report Page 1 of 27

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1907 M4 INTERNAL AUDIT REPORT

Business name:

Completed by: Signature: Date of completion:

Workers completing sections of this internal audit are independent of the practices being assessed (where possible).

Code Element Compliance Criteria Yes, No or N/A Comments/further actions required

M1 Scope and commitment

M1.1 Define the business scope and the scope of Freshcare certification.

M1.1.1 The scope of Freshcare certification is defined by the owner or appropriate senior manager.

M1.1.2 All business enterprises and activities undertaken are recorded.

M1.1.3 Flowcharts are completed to document the crops and activities for which Freshcare certification is required.

M1.2 Identify property areas, infrastructure and local activities on a property map.

M1.2.1

A property map is documented and maintained. The map identifies:

• property boundaries and adjacent infrastructure such as public roads and public places (schools, sports fields)

• local activities that may impact food safety (other agricultural enterprises, waste treatment plants)

• production areas and growing sites

• farmhouses, buildings, sheds, on-farm roads and access points

• toilet facilities, septic tanks and seepage pads

• workers accommodation and facilities

• bulk fuel storage, including underground tanks

• chemical storage areas, mixing areas, equipment clean-down areas, dip sites (postharvest, livestock) and disposal trenches/evaporation ponds

• storage sites for waste, including controlled wastes (empty chemical containers awaiting collection)

• fertiliser and soil additive storage, composting/ageing and mixing/loading areas

• areas that are contaminated (persistent chemicals, heavy metals, fertilisers, waste, physical contaminants)

• water sources, extraction points and delivery infrastructure.



M1.3 Define the roles, responsibilities and reporting relationships of workers responsible for the management of food safety and quality

M1.3.1 The owner and/or appropriate senior manager provides suitably qualified workers to implement, maintain, review and improve the food safety program of the business.

M1.3.2

The organisational structure of the business is documented and must include:

• workers responsible for the management of food safety and quality

• reporting relationships of all workers whose roles may affect food safety and quality

M1.3.3 Position descriptions are documented for workers responsible for the management of food safety and quality.

M1.3.4 The organisational structure, roles and responsibilities are reviewed at least annually or when changes occur. A record is kept

M1.3.5 The organisational structure, roles and responsibilities are communicated to all workers.

M1.4 Document the business commitment to the Freshcare Standard.

M1.4.1 A Food Safety & Quality Policy is documented and must include measurable objectives.

M1.4.2 The owner or appropriate senior manager signs the Food Safety & Quality Policy committing to support and comply with the Freshcare Food Safety & Quality Standard, Freshcare Rules and all legislative requirements.

M1.4.3 The Food safety & Quality Policy statement is communicated to all workers.

M1.4.4 The Food Safety & Quality Policy is reviewed at least annually, and when changes occur that may impact food safety or quality. A record is kept.

M2 Documentation

M2.1 Procedures and work instructions are maintained for activities that impact food safety.

M2.1.1 Procedures and work instructions are documented and implemented for activities that impact food safety.

M2.1.2 Procedures and work instructions are reviewed at least annually or when changes to processes occur.

M2.2 Verify compliance with the Freshcare Standard through relevant documents and records.

M2.2.1 Current editions of the Freshcare Food Safety & Quality Standard and the Freshcare Rules are kept.



M2.2.2

All records and documents required to verify compliance to this Standard are legible and must include:

• title

• date of issue or version number

• business name

• name of person completing the record and date of completion.

M2.2.3 As documents and records change, out-of-date versions are replaced.

M2.2.4 All records are securely stored and kept for a minimum of two years (or longer if required by legislation or customers).

M3 Training

M3.1 Complete Freshcare training.

M3.1.1

A management representative completes approved Freshcare Food Safety & Quality training.

Evidence is kept. (See Appendix A-M3).

M3.2 Train all workers who complete tasks relevant to this Standard to ensure a base level of food safety awareness.

M3.2.1 Training is provided for workers who complete tasks relevant to the Freshcare Food Safety & Quality Standard.

M3.2.2 All workers must receive basic food safety training before starting work.

M3.2.3 Training is provided in the relevant language for workers and/or pictorially

M3.2.4

A record of internal and external training is kept and must include:

• name and signature of trainee

• name of trainer or training provider

• topic of the training

• date of training and expiry date (when applicable).

M3.2.5 A review of training is conducted at least annually or when processes and/or workers change.

M4 Internal audit and corrective action


M4.1.1

An internal audit of all activities and records relevant to the Freshcare Food Safety & Quality Standard is conducted at least annually, or when changes occur that may impact food safety. A record is kept.



M4.1.2 Workers responsible for completing sections of the internal audit are identified and, where possible, are independent of the practices being assessed.


M4.2.1

A Corrective Action Record (CAR) must be completed when the requirements of the Freshcare Food Safety & Quality Standard, Freshcare Rules or legislation are not being met, as identified by:

• routine activities

• annual internal audits

• annual external audits

• complaints

• produce identified as being contaminated, or potentially contaminated

• incidents.

M4.2.2

A Corrective Action Record must include:

• description of the problem

• cause of the problem

• whether or not the problem has occurred before

• short term fix (action taken to fix the problem)

• long term fix (action taken to prevent the problem recurring)

• confirmation that short term and long-term actions are completed and effective

• name and signature of person completing the review

• date of the review.

M4.2.3 Reoccurrences of non-compliance are reviewed by the owner or appropriate senior manager.

M4.3 Conduct a management review of compliance and documentation.

M4.3.1

A management review of compliance is conducted at least annually. A record of the review is kept and must include:

• internal and external audits

• corrective actions

• customer feedback

• complaints

• training

• the food safety and quality policy and measurable objectives

M5 Customer requirements

M5.1 Comply with customer specifications.



M5.1.1 Where a written product specification has been provided by, or agreed with a customer, a copy of the specification is kept.

M5.1.2 Product is checked to ensure it meets the agreed specification before dispatch, when required by the customer. A record is kept.

M5.1.3 If product does not meet the agreed specification, the customer is informed of the variation and the agreed course of action is implemented and recorded.

Section completed by: Date of completion:




F1 Hazard analysis

F1.1 Conduct risk assessments for persistent chemicals.

F1.1.1 Risk assessments are conducted for each growing site to determine the risk of persistent chemical contamination of produce from the soil/growing medium. A record is kept. (See Appendix RA-F1.1).

F1.1.2 If the risk assessments conducted in F1.1.1 determine the risk of the hazard is high, relevant control measures, monitoring and verification activities are implemented. (See Appendix RA-F1.1).

F1.2 Conduct risk assessments for heavy metals.

F1.2.1 Risk assessments are conducted for each growing site to determine the risk of heavy metal contamination of produce from the soil/growing medium. A record is kept. (See Appendix RA-F1.2).


F1.3 Conduct risk assessments for fertilisers and soil additives.

F1.3.1 Risk assessments are conducted for all growing sites to determine the risk of microbial contamination of produce from fertilisers and/or soil additives. A record is kept. (See Appendix RA-F1.3).


F1.4 Conduct risk assessments for preharvest water.

F1.4.1 Risk assessments are conducted for all preharvest water used to determine the risk of microbial contamination of produce from preharvest water. A record is kept. (See Appendix RA-F1.4).


F1.5 Where an additional food safety hazard is identified within the scope of this Standard, a risk assessment is conducted, and additional actions implemented if required by the hazard analysis.

F1.5.1 A risk assessment must be conducted for any additional food safety hazard identified within the scope of the Freshcare Standard Food Safety & Quality.




A record is kept.

F1.5.2 If the risk assessment conducted in F1.5.1 determines the risk of the hazard identified is high, relevant control measures, monitoring and verification activities are implemented.

F1.6 Where an aspect of this Standard is not implemented, it is supported by a risk assessment detailing reasons for exclusion.

F1.6.1

A risk assessment must be conducted to support any aspect of the Freshcare Standard Food Safety & Quality that is not implemented and must clearly detail the reason for any exclusion.

A record is kept.

F1.7 Review risk assessments at least annually.

F1.7.1 All risk assessments are reviewed at least annually, or when changes occur that may impact the significance of the hazards.





F2 Growing site

F2.1 Manage growing sites to minimise the risk of contaminating produce.

F2.1.1 If the risk assessment conducted in F1.1 identified the risk of persistent chemical contamination of produce from the soil/growing medium is high, the additional control measures specified in the risk assessment are implemented. (See Appendix RA-F1.1).

F2.1.2 If the risk assessment conducted in F1.2 identified the risk of heavy metal contamination of produce from the soil/growing medium is high, the additional control measures specified in the risk assessment are implemented. (See Appendix A-F5 and RA-F1.2).

F2.1.3 Growing sites are assessed for potential of spray drift.

F2.1.4 Where spray drift is likely, plantings are planned to minimise the risk of contaminating non-target produce.

F2.1.5

For growing sites affected by a flood event, planting must be scheduled to ensure the period between flood water subsiding and harvest exceeds 90 days for produce where the harvestable part is grown in, or has direct contact with the soil, and may be eaten uncooked.

F2.1.6

Livestock is not permitted on growing sites within:

• 90 days of intended harvest date for produce where the harvestable part is grown in, or has direct contact with the soil, and may be eaten uncooked, or

• 45 days of intended harvest date for all other produce.

F2.1.7 Growing sites are assessed for potential of physical contamination.

F2.1.8 Where physical contamination is likely, sites are inspected before ground preparation and physical contaminants are removed or managed to minimise the risk of contaminating produce.

F2.1.9 Sites/areas contaminated with physical contaminants are identified on the property map.






F3.1 Manage planting materials to minimise the risk of contaminating produce.

F3.1.1 Planting materials are purchased from suppliers that are managed in accordance with the supplier requirements specified in F11.1.





F4 Chemicals

F4.1 Obtain properly labelled chemicals from approved suppliers and ensure labels remain legible.

F4.1.1 Chemicals are purchased from suppliers that are managed in accordance with the supplier requirements specified in F11.1.

F4.1.2 Chemical containers are adequately labelled and in acceptable condition on receival.

F4.1.3 Deteriorating chemical labels are replaced immediately with a legible copy.

F4.1.4

All chemicals purchased are recorded in a chemical inventory. A record is kept and must include:

• date received

• place of purchase

• name of chemical

• batch number (where available)

• expiry date or date of manufacture

• quantity.

F4.2 Store, manage and dispose of chemicals to minimise the risk of contaminating produce.

F4.2.1

Chemical storage areas are:

• located and constructed to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing sites or water sources

• structurally sound, adequately lit, well ventilated and constructed to protect chemicals from direct sunlight and weather exposure

• equipped with a spill kit to contain and manage chemical spills

• secure, with access restricted to authorised workers.

F4.2.2 Chemicals are stored in designated separate areas for each category of chemical, and for chemicals awaiting disposal.

F4.2.3 Chemicals are stored in original containers according to directions on the container label. If a chemical is transferred to another container for storage purposes, the new container is a clean chemical container and a copy of the chemical label is applied to the new container.

F4.2.4

Stored chemicals are checked at least annually to identify and segregate chemicals for disposal that have:

• exceeded the label expiry date

• exceeded the permit expiry date

• had their registration withdrawn




• containers that are leaking, corroded or have illegible labels.

F4.2.5

A record of the check is kept and must include:

• date of the check

• name and quantity of chemicals awaiting disposal

• name of authorised person conducting the check.

F4.2.6 Unusable chemicals and empty chemical containers are legally disposed of through registered collection agencies or approved off-farm disposal areas. A record of disposal is kept.

F4.3 Train and authorise workers who store, handle, apply and dispose of chemicals.

F4.3.1

Workers involved in the supervision of the storage, handling, application and disposal of chemicals:

• have successfully completed a recognised chemical users’ course, or equivalent (See Appendix A-F4)

• are competent in chemical storage, handling, application and disposal as specified by the Freshcare Standard Food Safety & Quality.

F4.3.2 Workers authorised to store, handle, apply and dispose of chemicals have been trained.

F4.3.3 A register of workers authorised to store, handle, apply and/or dispose of chemicals is maintained and displayed in the chemical storage area.

F4.4 Use chemicals according to regulatory, label and market requirements.

F4.4.1

Chemicals are used and applied:

• according to label directions, or

• under ‘off-label permits’ issued by the Australian Pesticides and Veterinary Medicines Authority (APVMA), with a current copy of the permit kept, or

• according to relevant state legislation for ‘off-label use’, and

• according to specific customer and/or destination market requirements.

F4.4.2 Chemicals are checked for their withholding period before use.

F4.5 Avoid potential for spray drift.

F4.5.1 Chemicals are not applied when the risk of contaminating adjacent crops or off-target areas with spray drift is high.

F4.5.2 Potential and actual spray drift incidents are identified. A record is kept.

F4.6 Maintain and calibrate chemical application equipment.




F4.6.1 Chemical application equipment is maintained and checked for effective operation before and during each use.

F4.6.2 Equipment is calibrated at least annually or as per manufacturer’s instructions and immediately after spray nozzles are replaced.

F4.6.3

Equipment is calibrated using a recognised method. A record of calibration is kept and must include:

• date of calibration

• method of calibration and results

• name of person calibrating the equipment.

F4.7 Manage mixing and disposal of chemical solutions to minimise the risk of contaminating produce.

F4.7.1 Chemical mixing areas are located to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

F4.7.2 Leftover chemical solutions are disposed of according to label directions where specified, or in a manner that minimises the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

F4.8 Record all chemical applications.

F4.8.1

Records of all preharvest chemical applications are kept and must include:

• application date

• start and finish times

• location and crop

• chemical used (including batch number if available)

• rate of application and quantity applied

• equipment and/or method used to apply the chemical

• withholding period (WHP) or earliest harvest date (EHD)

• wind speed and direction

• name and signature of person who applied the chemical.

F4.8.2

Records of all postharvest chemical treatments are kept and must include:

• treatment date and time

• produce treated

• chemical used (including batch number if available)

• rate of application and/or quantity applied

• equipment and/or method used to apply the chemical

• withholding period (WHP) (where applicable)

• name and signature of person who carried out the chemical treatment.




F4.9 Test produce for chemical residues to verify that chemicals are applied correctly, withholding periods are observed and produce complies with MRLs.

F4.9.1 A chemical residue test is conducted before initial Freshcare certification and then annually, or more frequently, if required by a customer specification.

F4.9.2

A chemical residue test is:

• a multi-screen test that includes chemicals used in the spray program

• conducted on a random sample of produce that has had all preharvest and postharvest chemical treatments completed and is ready for sale and/or consumption

• conducted by a laboratory with NATA accreditation (or accredited to ISO/IEC 17025) for the analysis of chemical residues in fresh produce.

F4.9.3

Chemical residue levels do not exceed:

• Maximum Residue Limits (MRLs) as specified by Food Standards Australia New Zealand (FSANZ)

• Maximum Residue Limits (MRLs) as specified by a customer and/or the importing country (where applicable).






F5.1 Manage fertilisers and soil additives to minimise the risk of contaminating produce.

F5.1.1 Human effluent or biosolids are not used.

F5.1.2 Fertilisers and soil additives comply with heavy metal limits specified in AS4454-2012 Composts soil conditioners and mulches. (See Appendix A-F5).

F5.1.3 Storage sites for fertilisers and soil additives are located, constructed and maintained to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

F5.1.4 Specified exclusion periods between application of fertilisers and soil additives and crop harvest (identified in the risk assessment conducted in F1.3) must be observed. (See Appendix A-F5 and RA-F1.3).

F5.1.5 Fertilisers and soil additives containing manures and/or food waste used within the specified exclusion periods must be treated using an approved treatment process. Evidence is kept. (See Appendix A-F5).

F5.1.6

Liquid or foliar sprays, derived from untreated manures, that may contact the harvestable part of the crop must not be used within:

• 90 days of intended harvest date for produce that may be eaten uncooked, or

• 45 days of intended harvest date for all other produce.

F5.1.7 All other liquid or foliar sprays that may contact the harvestable part of the crop must meet preharvest water requirements.

F5.1.8 Fertilisers and soil additives are not applied when the risk of contaminating off-target areas due to wind drift and/or runoff is high.

F5.1.9

Records of all fertiliser and soil additive applications are kept and must include:

• application date

• location and crop

• product used

• rate of application

• wind speed and direction

• method of application/incorporation name of person applying the fertilisers and soil additives.





F6 Water

F6.1 Manage and maintain water sources and infrastructure.

F6.1.1 All water sources used preharvest and postharvest are identified. A record is kept.

F6.1.2

Water sources are monitored and managed to minimise potential contamination from:

• human activities

• livestock and domestic animals

• wildlife (where possible)

• adjacent activities.

F6.1.3 Water extraction points, water storage and delivery infrastructure and irrigation equipment is monitored and maintained.

F6.1.4

Water storage tanks, water dumps, flumes and treatment tanks are:

• suitable for intended purpose

• constructed of materials that will not contaminate the water

• clean and maintained.

F6.2 Manage preharvest water to minimise the risk of contaminating produce.

F6.2.1 Water sources contaminated by toxic algae are not used if preharvest water directly contacts the harvestable part of the crop.

F6.2.2 Reclaimed or recycled water used meets the appropriate specification as defined in the Australian Guidelines for Water Recycling (2006). Water suppliers provide test results that verify water quality.

F6.2.3

If the risk assessment conducted in F1.4 identified the risk of microbial contamination of produce from preharvest water use is high, all water used within 48 hours of harvest must meet E. coli <100 cfu/100mL. Evidence is kept. (See Appendix A-F6 and RA-1.4).

F6.2.4 Produce that has come into contact with flood water is not harvested unless it meets limits of E. coli <10 cfu/g and Salmonella Not Detected/25g, or customer specifications.


F6.3.1 Water sources contaminated by toxic algae are not used postharvest.

F6.3.2 Water used postharvest for pre-washing (removing soil and debris) where there is a subsequent wash step, must meet E. coli <100 cfu/100mL. Evidence is kept. (See Appendix A-F6).




F6.3.3 All other water used postharvest is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6)

F6.3.4 Water in recirculation systems, water dumps, flumes and treatment tanks, is treated and/or changed at an appropriate frequency to maintain water quality, E. coli <1 cfu/100mL. A record is kept.

F6.3.5 Any variations to postharvest water quality must be supported by a risk assessment and associated documentation and be verified at audit.


F6.4.1

Water used for hand washing is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. Where water is not proven to meet E. coli <1 cfu/100mL an alcohol-based hand sanitiser must be used after washing hands with soap and water. (See Appendix A-F6).

F6.4.2

Water used for cleaning equipment, containers or other produce contact surfaces is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6).

F6.4.3 Any variations to water quality must be supported by a risk assessment and associated documentation and be verified at audit.





F7 Allergens


F7.1.1 Raw material inputs are reviewed for known allergens.

F7.1.2

If allergens are identified, an allergen management plan is documented and must include:

• a list of all raw materials and/or produce containing allergens

• how these products are used, stored and handled

• control measures to prevent cross-contamination.

F7.1.3

Workers are trained:

• to identify, avoid introducing and remove allergens

• in allergen control measures (where required).

F7.2 Manage allergen labelling.

F7.2.1

Labelling of packed product that contains, or may contain, allergens is compliant with

allergen labelling regulations in the country of production and/or the country of

destination.






F8.1 Construct and maintain growing, handling, packing and storage facilities to ensure they are suitable for the production and preparation of produce.

F8.1.1 Produce growing, handling, packing (including in-field packing) and storage facilities are located, designed, constructed and maintained (interior and exterior) to minimise the risk of contaminating produce.

F8.1.2 Mezzanine floors, walkways and stairs are designed and constructed to minimise the risk of contaminating produce.

F8.1.3 Lighting in growing, packing and storage areas is adequate for the tasks performed.

F8.1.4 Lights above produce handling and storage areas are fitted with shatter proof covers and/or shatter proof bulbs.

F8.1.5 Glass, hard or brittle plastic, ceramic or similar materials are removed from produce handling and storage areas. Where this is not possible, precautions are taken to ensure these materials do not contaminate produce.

F8.1.6 Items that are not needed for production are removed from produce handling and storage areas. Items needed for production are managed to minimise the risk of contaminating produce.

F8.1.7 Surfaces that contact produce in the packing area are cleaned and maintained to ensure they do not contaminate produce.

F8.1.8 Produce is not stored with or near materials that may present a risk of contaminating produce.

F8.1.9 Chemicals, grease, oil, fuel and farm machinery are segregated from packing and produce storage areas.

F8.1.10 Workshop equipment is not operated during production or is screened to prevent contamination of produce.

F8.1.11 Facilities are kept clean and are subject to regular cleaning.

F8.2 Construct and maintain facilities for handling and packing produce for retail sale (includes, but is not limited to, retail crates, pre-packs).

F8.2.1 The packing and storage of produce for retail sale is conducted in a designated clean area and constructed and maintained to minimise the risk of contaminating packed produce.

F8.2.2 Hand washing facilities are easily accessed by workers before entry into the packing area.

F8.2.3 Facilities are reviewed at the start of the production season and at least weekly during operation. A record is kept.

F8.3 Provide and maintain toilets and hand washing facilities to minimise the risk of contaminating produce.




F8.3.1

Toilets and hand washing facilities must be:

• located to minimise the risk of contaminating produce and maximise accessibility

• provided to accommodate the number of workers

• kept clean, and regularly maintained and serviced

• designed to ensure hygienic removal of waste and to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources

• equipped with running water (as specified in F6.4.1), liquid soap, mechanism/s for effective hand drying, and waste disposal facilities (See Appendix A-F8)

• hand washing instructions are displayed.

F8.3.2 For produce that has an edible skin and may be eaten uncooked, all workers must apply hand sanitiser before handling produce or materials that may come into contact with produce.

F8.4 Construct and maintain septic, waste and drainage systems to minimise the risk of contaminating produce.

F8.4.1 Septic, waste disposal and drainage systems are designed, located and constructed to minimise the risk of contaminating produce directly, or indirectly, through contamination of growing site or water sources.

F8.4.2

Drains are designed to:

• prevent ponding in areas where produce is handled and stored

• prevent pests entering the facility

• enable regular cleaning.

F8.4.3 Drains must be kept clean.

F8.5 Maintain and clean tools, equipment and containers that contact produce.

F8.5.1 Tools, equipment, and containers are made of substances that are non-toxic, and designed and constructed to enable regular cleaning and maintenance.

F8.5.2 Tools, equipment, and containers are stored in a manner that minimises contamination.

F8.5.3 Handheld harvesting tools are cleaned each day before use and accounted for at the end of each day.

F8.5.4

For produce that has an edible skin, and may be eaten uncooked:

• produce containers used at harvest are handled to avoid produce being contaminated by soil or other physical contaminants

• a food grade liner is used when containers cannot be effectively cleaned.




F8.5.5

Wooden bins and pallets are checked for cleanliness, odours, foreign objects, pest infestation and protruding nails or splinters. Where required, bins and pallets are cleaned, repaired, rejected or covered with a protective material.

F8.5.6 Containers used for storing waste, chemicals or dangerous substances are clearly identified and not used for produce.

F8.6 Maintain monitoring and measuring equipment.

F8.6.1 Monitoring and measuring equipment is identified, checked for operational efficiency and accuracy, and calibrated using a recognised method at a predetermined frequency. A record is kept.

F8.7 Manage packaging materials to minimise the risk of contaminating produce.

F8.7.1 Packaging materials used for retail sale are food grade.

F8.7.2 Packaging materials are stored in a manner that minimises contamination.

F8.7.3 All packaging is checked for cleanliness, foreign objects and pest infestation. Where required, packaging is cleaned, rejected or covered with a protective material.

F8.8 Construct and maintain cooling systems to minimise the risk of contaminating produce.

F8.8.1 Cooling systems are checked to ensure they are operating at specified temperatures. Systems are maintained and calibrated.

F8.8.2 Measures are taken to prevent condensate and defrost water from cooling systems contacting produce.

F8.9 Manage produce transport vehicles to minimise the risk of contaminating produce.

F8.9.1 Produce is not transported under conditions or with other goods that present a potential source of contamination.

F8.9.2 Transport vehicles are checked before use for cleanliness, foreign objects and pest infestation. Where necessary, vehicles are cleaned to prevent contamination of produce.

F8.9.3 Transport refrigeration systems are checked to ensure they are operating at specified temperatures.

F8.10 Preventative maintenance, and cleaning is effective to minimise the risk of contaminating produce.

F8.10.1

A documented plan of preventive maintenance is followed. The plan describes:

• areas/equipment

• details of maintenance

• frequency of maintenance




• name of person responsible for ensuring maintenance is completed.

F8.10.2

A documented plan is followed for cleaning of produce handling and storage areas, equipment, containers, materials and vehicles that come into contact with produce. The plan describes:

• areas and items to be cleaned

• cleaning agents and the methods used

• frequency of cleaning

• name of person responsible for ensuring cleaning is completed.

F8.10.3 Chemicals used for cleaning are approved for use in a food handling area and are used according to label instructions.

F8.10.4 Cleaning materials and equipment are stored and managed to minimise the risk of contaminating produce.

F8.10.5 Monitoring activities are undertaken to ensure cleaning is effective.

F8.11 Waste is managed and appropriately disposed of.

F8.11.1 Waste containers are provided, appropriate for use, clearly identified and emptied on a regular basis.

F8.11.2 Waste disposal is appropriate for the type of waste generated.

F8.11.3 Waste storage and disposal sites are located to minimise the risk of contaminating produce, are clearly identified and kept clean and tidy.




F9.1 Measures are taken to minimise animal and pest presence.

F9.1.1

In and around areas where produce is grown, packed and stored, measures are taken to:

• minimise animal and pest presence

• exclude wildlife and domestic animals

• discourage roosting of birds.



F9.2 Document and implement a plan for managing pests.

F9.2.1

A documented plan is followed to manage pests in and around growing, packing and storage areas. The plan must include:

• method used

• location of baits and traps

• frequency of checking baits and traps

• name of person responsible for placing, checking and restocking baits and traps.

F9.2.2

Method and chemicals used for pest management are:

• appropriate for use in growing, packing and storage areas

• used according to label instructions

• not applied to the harvestable part of the crop.

F9.2.3 Baits and traps used for pest management are located and contained to minimise the risk of contaminating produce, packaging containers, materials and equipment.

F9.2.4 Pest control measures are monitored to ensure they are effective. A record is kept.





F10 People

F10.1 Food safety instructions are communicated to workers and visitors to minimise the risk of chemical, microbial and physical contamination of produce.

F10.1.1

Written food safety instructions are provided to workers and visitors and must include requirements for:

• health status

• personal hygiene

• handwashing

• management of clothing and personal items

• use of protective clothing (where necessary)

• general behaviour.

F10.1.2 Food safety instructions are reinforced with prominent signs and/or basic written or pictorial training guides.

F10.1.3 Compliance with food safety and hygiene requirements is monitored.

F10.2 Manage access to the property, growing sites and product handling areas to minimise the risk of contamination of produce.

F10.2.1 Entry is restricted to authorised persons.

F10.2.2.

Workers or visitors known, or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through fresh produce:

• must report to management

• are not permitted to handle produce

• are not permitted to enter food handling areas.





F11 Suppliers

F11.1 Identify and manage materials and services that may introduce a food safety risk.

F11.1.1 Suppliers of materials and services that may introduce a food safety risk are identified. A record is kept and reviewed annually.

F11.1.2 Suppliers of materials and services identified in F11.1.1 must comply with the applicable requirements of the Freshcare Food Safety & Quality Standard.

F11.1.3

Evidence of compliance for suppliers of materials and services is kept and must include:

• independent evidence of compliance, or

• a written declaration to comply with requirements, or

• a record of inspection/assessment against requirements.

F11.1.4

Purchase records are kept for materials and services identified in F11.1.1 and must include:

• name of supplier

• date of purchase

• material or service supplied.

F11.1.5 Competent laboratories are used when testing to verify compliance with requirements of the Freshcare Food Safety & Quality Standard.

F11.2 Manage Freshcare certified produce.

F11.2.1

All produce represented for sale as Freshcare certified must be:

• grown by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard (See Appendix A-F11)

• packed by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard (See Appendix A-F11).






F12.1 Identify potential food defence threats that may impact food safety and implement control measures where required.

F12.1.1

A food defence vulnerability assessment is completed to assess the risk of intentional contamination of:

• raw materials (business inputs or produce)

• end product.

F12.1.2 Where a food defence threat is identified, a control plan is documented and must include mechanisms for control to mitigate risk to public health.

F12.1.3 The food defence vulnerability assessment and control plan is reviewed at least annually and updated when changes occur.


F12.2.1

A food fraud vulnerability assessment is completed to assess the potential risk of intentional adulteration, substitution or misrepresentation of:

• raw materials (business inputs or produce)

• end product.

F12.2.2 Where a food fraud vulnerability is identified, a control plan is documented and must include mechanisms for control to mitigate risk to public health.

F12.2.3 The food fraud vulnerability assessment and control plan is reviewed at least annually and updated when changes occur.






F13.1 Maintain a product identification and traceability system to enable produce to be traced from production to its destination.

F13.1.1

A record of all produce harvested is kept and must include:

• crop/variety

• growing site

• earliest harvest date in consideration of exclusion periods

• harvest date

• packing date

• batch identification code (where applicable)

• quantity

• destination.

F13.1.2 Where harvested produce is sent to another business for packing or further processing, each delivery is clearly identified with supplier name and harvest or delivery date.

F13.1.3

A record of all produce received from suppliers is kept and must include:

• supplier business name

• crop/variety

• date received

• packing date

• batch identification code (where applicable).

F13.1.4

All packed produce sent to a customer is marked with:

• business name and physical address

• packing date and/or batch identification code

• other trade descriptions required by customer or legislation.

F13.2 Maintain product release procedures to enable produce that does not meet food safety requirements to be clearly identified and controlled to prevent unintended use or delivery.

F13.2.1 Documented release procedures are maintained and implemented.

F13.2.2 Product release procedures are reviewed at least annually. A record is kept.






F14.1 Maintain an incident management procedure to ensure produce that does not meet food safety requirements is effectively managed

F14.1.1

An incident management procedure must include the requirements for: • incident reporting • product hold and release • product withdrawal and product recall

F14.1.2

The incident management procedure is documented and must include: • workers responsible for incident management • name of person documenting the plan • date plan is developed

F14.1.3 A test of the incident management procedure is conducted at least annually. A record is kept.

F14.1.4 The incident management procedure is reviewed at least annually, and following any event requiring the incident management procedure to be actioned. A record is kept.

F14.2 Manage Product recall and withdrawal

F14.2.1 In the event of a potentially serious food safety incident, the matter is investigated to determine the extent of the problem. Where required, further action is taken.

F14.2.2 Establish the level of recall relevant for the produce supplied to customers as a:

• trade level recall, or

• consumer level recall.

F14.2.3 If a recall is required, the relevant recall is implemented.

F14.2.4 Where produce is supplied direct to consumers, a mock recall is completed annually using the A&NZ Product Recall/Withdrawal form. A record is kept.


F7 Allergen management plan

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F7 ALLERGEN MANAGEMENT PLAN

Business name:

Allergens to consider:

• Peanuts

• Crustacea

• Cereals containing gluten

• Tree nuts

• Fish and fish products

• Lupin

• Soybeans and soy products

• Eggs and Egg products

• Added sulphites (10mg/kg or more)

• Milk and milk products

• Sesame seeds

Date Raw

material/produce Allergen involved

Use/storage/handling of the

raw material/produce

Control measures to prevent cross-

contamination

Name of person

responsible

F8 Facilities audit checklist Page 1 of 2

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F8 FACILITIES AUDIT CHECKLIST

Business name:

Location/area:

For produce packed for retail sale (this includes, but is not limited to, retail crates and pre-packs).

Requirement

Checked by: Checked by: Checked by:

Date of check: Date of check: Date of check:

Yes, No or N/A Yes, No or N/A Yes, No or N/A

Cleaning: Staff facilities; production area; product contact surfaces; equipment; storage areas; external areas are kept tidy.

Comments/actions

Packing environment: Appropriately equipped and maintained; adequate lighting; area free from potential contamination.

Comments/actions

Equipment: Clean; maintained.

Comments/actions

Scales and cool rooms: Calibrated.

Comments/actions

Packaging: Appropriate for use; clean and free of foreign objects; appropriate stored.

F8 Facilities audit checklist Page 2 of 2

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F8 FACILITIES AUDIT CHECKLIST

Comments/actions

Staff facilities: Hygiene; food safety instructions provided; handwashing facilities fully equipped and easily accessed.

Comments/actions

Pest control: Plan in place; pest control measures maintained.

Comments/actions

Foreign objects: Glass/hard plastic removed or controlled; all risks of product contamination removed.

Comments/actions

Allergens: Any on site?

Comments/actions

Waste disposal: Appropriately contained; adequately labelled; appropriate disposal.

Comments/actions

Records: All compliance records completed.

Comments/actions

F10 Food safety instructions

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F10 FOOD SAFETY INSTRUCTIONS

Business name:

HEALTH STATUS: Workers and visitors must report to management: report gastric illness (e.g. vomiting and/or diarrhoea or fever) or communicable disease (e.g. influenza,

hepatitis) and do not handle produce or enter food handling areas if suffering from or have signs of these illnesses.

PERSONAL HYGIENE: Workers and visitors must:

• wear clean clothes at the beginning of each day. Personal clothing must be covered by protective clothing if there is a risk of contaminating produce

• where protective clothing is used, it should be appropriate for the task, maintained, be kept clean and changed when damaged

• not take personal items (e.g. pens, personal mobile phones) or wear jewellery (with the exception of a plain wedding band) into growing, packing, handling and storage areas. An exception is made for plastic drink bottles filled with water and phones required as part of their job

• thoroughly wash and dry hands before handling produce (both in-field and in the packhouse) and after using the toilet, eating or smoking, handling animals, handling waste, or at any other time when there is a risk of contaminating produce

• use hand sanitiser, where and when required

• regularly change disposable gloves (if worn), whilst still maintaining handwashing practices

• cover all wounds with a clean, plastic adhesive bandage and a glove if required. Workers and visitors with open cuts/lesions are prohibited from handling fresh produce

• not smoke, eat or spit in growing, packing, handling and storage areas • report any situations that could affect food safety or produce quality to the relevant staff member.

ALLERGENS: An allergen is a substance that can cause a hypersensitive immune response (allergic reaction) in some consumers. Food allergies are important to the food industry as they are becoming more common and are potentially life-threatening. The greatest risk to produce is from cross contamination from either workers or substances unintentionally introduced from other sources such as raw material inputs.

Allergens of concern include:

• cereals containing gluten and their products (namely wheat, rye, barley, oats, spelt and their hybridized strains)

• lupin

• crustacea

• eggs and egg products

• fish and fish products

• peanuts and tree nuts and their products

• milk and milk products

• sesame seeds and their products soybeans and

soy products

• added sulphites (> 10mg/k).

We agree that we will:

• follow personal hygiene instructions

• keep food in designated areas and not eat near produce

• follow site procedures and instructions at all times

• tell management if an allergen is identified and likely to contaminate produce

• only access property, growing sites and product handling areas where authorised

Name: Signature: Date:

F12 Food defence vulnerability assessment and control plan

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F12 FOOD DEFENCE VULNERABILITY ASSESSMENT AND CONTROL PLAN

Business name:

Input/end product Food defence threat Likelihood of

occurrence

Severity if it

does occur

Significance of Threat

(High/Medium/Low)

Control plan

(control measures in place to mitigate risk)

Completed by:

Date completed:

F12 Food fraud vulnerability assessment and control plan

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F12 FOOD FRAUD VULNERABILITY ASSESSMENT AND CONTROL PLAN

Business name:

Input/end product Food fraud threat Likelihood of

occurrence

Severity if it

does occur

Significance of Threat

(High/Medium/Low)

Control plan

(control measures in place to mitigate risk)

Completed by:

Date completed:

F13 Harvest and packing record

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F13 HARVEST AND PACKING RECORD

Business name:

To be completed before harvest To be completed after harvest Product

release

Completed

by Crop/variety

Growing

site

Earliest harvest date (EHD)

Harvest

date

Packing

date

(if different

from

harvest)

Pack ID

(e.g. packing

date/

batch code)

Destination

and

consignment

number

Quantity

Inspected

and

approved

for release Chemical Fertiliser Water

F14 Incident management plan

FRESHCARE FOOD SAFETY & QUALITY EDITION 4.1 – FORM REF1906 F14 INCIDENT MANAGEMENT PLAN

Business name:

Completed by: Date:

The incident management plan is documented to support business continuity and identify ways to:

• reduce the likelihood of an incident occurring

• ensure produce food safety and quality is not compromised

• respond to, and recover from, an incident.

Potential risk(s) to business continuity Strategies and practices to manage risk(s) Internal and external stakeholders Worker(s) responsible

Freshcare FSQ4 to FSQ4.1 Transition Guide REF 1907 PAGE 2 OF 28

Freshcare Food Safety & Quality Standard Edition 4.1

Introduction.

Freshcare’s release of FSQ4.1 is to align our compliance criteria with GFSI Benchmarking criteria. The Global Food Safety Initiative (GFSI) is an international benchmark

model of best practice against which food safety systems such as Freshcare can be assessed. Customers can confidently accept fresh produce from suppliers certified with

any food safety system that meets the GFSI benchmark requirements.

Freshcare has been required to achieve GFSI benchmark status to ensure ongoing market acceptance by retailers as an approved base scheme under HARPS. Without GFSI

benchmarking, Freshcare would cease to be recognised and the Australian fresh produce industry would lose its most relevant, practical and cost-effective food safety

certification option. Benchmarking to GFSI means Freshcare food safety systems are aligned with world’s best practice.

Freshcare FSQ4.1 was released on 1st July 2019, with businesses given a transition period, as per previous updates to the Freshcare Standards and in line with our

requirements under GFSI Benchmarking process.

All audits from 1 January 2020 will be to FSQ4.1.

Certification Bodies are not required to offer audits to FSQ4.1 prior to 1st January 2020. Certification Bodies will be using this transition time to upskill their audit teams and

get their documentation updated for the new requirements. If you would like to go to audit to FSQ4.1 ahead of January 2020, please first check with your Certification Body

and where necessary, contact Freshcare for assistance in scheduling.

Transitioning to FSQ4.1.

The Freshcare FSQ4.1 Standard, is released and available to industry from 1st July 2019 on the Freshcare website. Businesses should take this time to familiarise themselves

with the revised requirements, update their documents and provide any additional training to staff in readiness for their 2020 audit to FSQ4.1.

Freshcare trainers can be contacted to provide businesses with assistance in the new requirements and in preparation for audits in 2020. A list of recognised trainers is

available on the Freshcare website.

For those businesses that have previously completed FSQ3 or FSQ4 training, this training remains recognised under FSQ4.1. Training is available for those wishing to

upgrade their knowledge. This can either be completed via Freshcare eLearning or by contacting our network of trainers. Freshcare eLearning details and a list of recognised

trainers is available on the Freshcare website (www.freshcare.com.au).

What has changed?

The Freshcare Food Safety & Quality Standard, Freshcare Rules, Factsheets, and some of the Forms (including examples) have been revised. These resources are available

on the Freshcare website and your Freshcare Online login for download.



In addition to the documents for Participating Businesses, the Freshcare Certification Body Criteria and Auditors guidance documents have been amended as well. Some of

the changes impacting Certification Bodies and auditors is a more defined skills and knowledge criteria and being clear in what Freshcare expects the audit to cover.

With the release of FSQ4.1, there is an option for unannounced audits to take place. We encourage all our participating businesses to utilise the benefits that certification

to Freshcare FSQ 4.1 provides, as a tool for business improvement and sites to be using their system to support their operations daily, thereby being “audit ready” at all

times. We encourage businesses to contact your nominated Certification Body should wish to participate in the unannounced audit program.

What do I need to do?

This transition guide has been provided as a resource to guide you through the changes made and the steps you need to take. One of the first steps involves familiarising

yourself with the changes in the Freshcare Standard and Freshcare Rules.

Go onto the Freshcare website (www.freshcare.com.au) and download copies of the Freshcare Standard (FSQ4.1) and Freshcare Rules (v4.3 July 2019). Within both

documents the changes are marked in italics. Some sections are completely new, others have had wording changes. It is important you read both these documents in their

entirety.

To update your manual, download copies of FSQ4.1 form templates. Go through your manual and replace the FSQ4 forms with the revised FSQ4.1 forms. Example forms

have been provided to show how to complete the records, and these are available for download. For further information or guidance on new compliance criteria, refer to

the FSQ4.1 factsheets.

One of the other most important steps is to conduct an internal audit of your current processes to the new FSQ4.1 Standard. The Form – M4 Internal Audit, has been

revised to capture this. Where you have identified missing documents, additional training that may be required for your workers, or changed practices you need to

implement, make a record of these and then work through them until all are marked as complete.



Questions you may have.

Why have you changed the Standard? The Freshcare Food Safety & Quality Standard (FSQ4) has been updated to FSQ4.1 to ensure Freshcare certification is compliant with the benchmarks set under GFSI. Freshcare has to achieve GFSI benchmark status to ensure ongoing market acceptance by retailers. Without GFSI benchmarking, Freshcare would cease to be recognised and the Australian fresh produce industry would lose its most relevant, practical and cost-effective food safety certification option. Benchmarking to GFSI means Freshcare food safety systems are aligned with world’s best practice. The updates found in FSQ4.1 relate to management records, policies and procedures and some additional requirements related to managing food safety risks, particularly related to worker health and hygiene. The GFSI benchmark will also mean changes for our certification bodies in areas such as auditor competency, audit scheduling and management of corrective actions. The Freshcare office has also been required to update our internal management systems and operating procedures to meet GFSI requirements.

I have HARPS, how does this impact HARPS? Your Freshcare audit in 2020 will be conducted to the revised FSQ4.1 Standard, as well as HARPS. For more information on HARPS please refer to their website (https://harpsonline.com.au/).

My audit is due in January, can I postpone it to get more time to transition?

You will be required to transition to FSQ4.1, unless you are more than 60 days ahead of your “re-certification audit due month”. This is one of the reasons we give business 6 months’ notice of the new Standard. If you need help, please contact Freshcare and we will direct you to support.

Changes to the Freshcare Rules impact my business, do I have to comply to these Rules immediately?

Compliance to the Freshcare Rules (v4.3 July 2019) must be achieved in line with your certification to FSQ4.1 from 1st January 2020. If you do not comply with the Rules at the time of this audit, a CAR may be raised.

Who is JAS-ANZ and how does this impact Freshcare ?

JASANZ (Joint Accreditation System Australia New Zealand) is an accreditation body. JAS-ANZ accreditation sends a clear message. It says your Certification Body can be counted on to perform its duties—in an authoritative and impartial way. It flags that you have been approved by an independent third-party as a professional body that acts with integrity when certifying or inspecting for conformity assessment.

https://harpsonline.com.au/


JAS-ANZ accredited certification underpins food exports and the domestic market– many customers purchasing these products require accredited certification as a declaration of the safety of the products produced, and as proof that regulatory requirements have been fulfilled. The Freshcare Food Safety & Quality Standard is one of the food schemes accredited by JAS-ANZ.

What Forms have changed? Form - M1 Food Safety and Quality Policy Form - M1 Position descriptions Form - M2 Procedure-Work Instruction Form - M3 Training record - internal FSQ Form - M4 Internal audit report

Form - F7 Allergen management plan Form - F8 Facilities audit checklist Form - F10 Food safety instructions Form - F12 Food defence vulnerability assessment and control plan Form - F12 Food fraud vulnerability assessment and control plan Form - F13 Harvest and packing record Form - F14 Incident management plan

I have my own forms, can I continue to use them?

You can certainly continue to use your own forms, but you will need to review the new and revised criteria to ensure you capture any new information into your existing systems. **Don’t forget to remove all old versions from use once you transition**

Minor CARs now must be closed to get my certificate, why?

In line with other GFSI standards, to be allowed to be certified, a business must have no outstanding corrective actions. We have aligned the CAR closure to make Major and Minor CAR closure timeframes the same (28 days). We have also made a change that any CAR’s not closed within 6 months deems the audit invalid and a new one will need to be completed. ** All corrective actions raised at an audit MUST be closed for your business to be Freshcare Certified**

Does the actual process of my audit change?

The audit process should not dramatically change. Clause 7 of the Freshcare Rules outlines what you should expect to have occur during your audit. It will be a combination of document review, observation of your practices, processes and infrastructure, and interviewing staff. **Remember the audit MUST occur during your harvest period**.

What is an unannounced audit? An unannounced audit is the same as your standard re-certification audit, with the exception that you will not know when the auditor will arrive to your site. They are required to give you a date range in which the audit will occur, in line with the Freshcare Rules that is must be within harvest period and no more than 60 days ahead of your “re-certification audit due date”. You can tell your Certification Body of up to 14 days of non-operational periods within this timeframe to allow for days that you know you don’t have activity in the business (i.e. every Monday is a non-harvest day). Contact your Certification Body or Freshcare if you would like to know more.


My audit currently occurs in my quiet time, outside peak harvest, why did the rules change?

The Freshcare Rules around audits occurring during harvest period have not changed. It has always been a requirement that audits occur during (or as close) to harvest as possible. If you audit does not cover your harvest period, then you are in breach of the Freshcare Rules, and you will need to contact your Certification Body to get your audit due date reset and aligned to harvest.

I have more than one growing site, and the rules tell me these all must be registered, why did the rules change?

The Freshcare Rules around the application of a business to be certified to a Freshcare Standard and the requirement for all sites to be listed has not changed. What we have given is a clarification around the maximum allowable distance between sites that can be visited as the audit and that all sites with infrastructure attached must be visited every Audit. Sampling by the auditor can then occur on other sites, based on risk. This intent has always been in place, but Freshcare has responded to concerns from Participating Businesses, that not everyone is treated equally in the application of these rules, so we have sought to add further wording to be clear.

M2.1 says I need to document procedures or work instructions for activities that impact food safety. What does this mean as I only pick fruit into bulk bins?

There are some processes on your farm that require a task to be done, or a series of steps to be completed to make sure the task is completed properly. The documented procedures will help to demonstrate a consistent and correct approach to food safety management. Freshcare has provided a template for the development of key procedures. We have also documented a key work instruction as an example, that is necessary for every produce business to have in place, regardless of their activities, that is handwashing.

What is an incident management plan? Incident management planning will help detail the steps to be taken before, during and after an incident or event to maintain the financial viability of the business. Proper planning and preparation by your business is key to avoid and reduce the risks associated with events or incidents that could result in major disruptions to operations; and preparing a plan to ensure services to customers can continue.

What is a management review? A management review is a formal, structured meeting which involves owners and/or senior managers of the business and takes place at regular intervals throughout the year but must occur at least annually. The objective of the management review is to ensure the food safety and quality system implemented remains suitable, adequate and effective.

How to use this transition guide.

This transition guide has been developed to assist participating businesses to transition from Freshcare FSQ4 to FSQ4.1.

The FSQ4.1 Standard document itself has the changes from FSQ4 marked in Italics. Only where there has been change made to the content of the element or compliance

criteria from FSQ4 to FSQ4.1 will it be found in this document.


Standard Element.

FSQ4 Content ‘Code of Practice’.

FSQ4.1 Content ‘Standard’.

Explanation of change/expectation.

Steps for the Business.

This matches against the Standard Element/ Clause Number

This is the content in the current FSQ4 Code of Practice.

This is the content of the new text/new element in FSQ4.1. It will appear in italics if it is a change

If it is completely new element, then this is noted as NEW Element. Additional wording - used to document changes in wording made, that can change the meaning of the Element/ compliance criteria or added additional requirements. This is what has been changed and where applicable the why it has been changed.

Factsheet (as per Standard). Form (as per Standard). This a summary of the steps you may have to undertake to update your system.


Standard Element.





Purpose and scope

The Freshcare Code of Practice Food Safety & Quality is an industry owned standard, describing the good agricultural practices required on farm to provide assurance that fresh produce is safe to eat and has been prepared to meet customer requirements.

The Freshcare Food Safety & Quality Standard is an industry owned standard. Based on the principles of Hazard Analysis Critical Control Point (HACCP), the Freshcare Food Safety & Quality Standard describes the good agricultural practices required on farm to provide assurance that fresh produce is safe to eat and has been prepared to meet customer requirements. The standard criteria developed is a HACCP based system, underpinned by the Freshcare master HACCP plan.

Acknowledgement that Freshcare is based on principles of HACCP.

Throughout document there has been a change to wording:

‘Code of Practice’ to ‘Standard’.

Information only.

Using the Standard

Not Applicable. The Glossary defines terms used within this document.

NOTE: This revision has changed the terminology used from ‘Code of Practice’ to ‘Standard’. Where ‘Standard’ is used in this edition (and related resources), it equally refers to ‘Code of Practice’ used in previous editions and other Codes (such as Environmental). The two terms can be used interchangeably through the resources and materials.

Additional Wording: around the role the glossary plays in supporting the Standard. And that definitions in the Glossary impact the Standard.

Change in wording:

‘Code of Practice’ to ‘Standard’.

Information only.


Standard Element.





Management M1 M1.3

Define the business organisational structure. 1. The organisational structure of the

business is documented and must include:

• workers responsible for the management of food safety and quality

• reporting relationships of all workers whose roles may affect food safety and quality.

M1.3 Define the roles, responsibilities and reporting relationships of workers responsible for the management of food safety and quality.

1. The owner and/or appropriate senior manager provides suitably qualified workers to implement, maintain, review and improve the food safety program of the business.

2. The organisational structure of the business is documented and must include: • workers responsible for the

management of food safety and quality

• reporting relationships of all workers whose roles may affect food safety and quality.

3. Position descriptions are documented for workers responsible for the management of food safety and quality.

4. The organisational structure, roles and responsibilities are reviewed at least annually or when changes occur. A record is kept.

5. The organisational structure, roles and responsibilities are communicated to all workers.

Further detail/ information required to define the business organisation structure. Requirement for the roles, responsibilities and reporting relationships for workers responsible for food safety is highlighted. Added requirement for position descriptions for workers whose role(s) manage food safety and quality. Added requirement to review annually (at least) and when changes occur (i.e. changes in staff). Added requirement for the organisation structure, roles and responsibilities to be communicated to all workers.

Factsheet - M1 Scope and Commitment. Form - M1 Position descriptions. Assign a person to be responsible for food safety and quality, they must have the education and/or experience to be able to implement and maintain the FSQ System. Complete your Organisational chart. Complete position descriptions for workers whose role(s) manage food safety and quality. Make a date in the future to conduct next review. Communicate the organisational chart to workers and make workers aware of who is responsible for food safety and quality in the business. Have the appropriate evidence ready for your audit.


M2 Not Applicable. M2.1 Procedures and work instructions are maintained for activities that impact food safety. 1. Procedures and work instructions are

documented and implemented for activities that impact food safety.

2. Procedures and work instructions are reviewed at least annually or when changes to processes occur.

NEW Element: Requirement for procedures and work instructions to be maintained for activities that impact food safety.

Factsheet - M2 Documentation. Form - M2 Procedure/Work Instructions. Review your current processes and practices, are there additional procedures required that are necessary to maintain food safety? Some key examples are provided in the M2 Factsheet. Document these procedures. Train your workers on these procedures/work instructions (refer Factsheet M3 Training). Make the date in the future to conduct the review, unless something changes in the meantime, which would trigger another review, like introducing a new piece of equipment. Have the appropriate evidence ready for your audit.

M2.2 Verify compliance with the Freshcare Code of Practice through relevant documents and records. 1. Current editions of the Freshcare

Code of Practice Food Safety &

M2.2 Verify compliance with the Freshcare Standard through relevant documents and records. 1. Current editions of the Freshcare

Food Safety & Quality Standard and the Freshcare Rules are kept.

Records now need to be securely stored.

Factsheet - M2 Documentation Ensure there is a secure place to store paper records. Ensure electronic records are secure and backed up.


Quality and the Freshcare Rules are kept.

2. All records and documents required to verify compliance to this Code of Practice are legible and must include:

title


business name

name of person completing the record and date of completion.

3. As documents and records change, out-of-date versions are replaced.

4. All records are kept for a minimum of two years (or longer if required by legislation or customers).

2. All records and documents required to verify compliance to the Freshcare Food Safety & Quality Standard are legible and must include:

title


business name

name of person completing the record and date of completion.

3. As documents and records change, out-of-date versions are replaced.

4. All records are securely stored and kept for a minimum of two years (or longer if required by legislation or customers).

Have the appropriate evidence ready for your audit.

M3 M3.2 Train all workers who complete tasks relevant to this Code of Practice to ensure a base level of food safety awareness. 1. Training is provided for workers who

complete tasks relevant to this Code of Practice.

2. All workers must receive basic food safety training before starting work.

3. Training is provided in the relevant language for workers, or pictorially.

4. A record of internal and external training is kept and must include:

name and signature of trainee

name of trainer or training provider

topic of the training

date of training and expiry date (when applicable).

M3.2 Train all workers who complete tasks relevant to this Standard to ensure a base level of food safety awareness. 1. Training is provided for workers who

complete tasks relevant to the Freshcare Food Safety & Quality Standard.

2. All workers must receive basic food safety training before starting work.

3. Training is provided in the relevant language for workers and/or pictorially.

4. A record of internal and external training is kept and must include:

• name and signature of trainee • name of trainer or training

provider • topic of the training

Acknowledgement training can be provided in the relevant language and/or pictorially. Change of wording: “tasks” have been changed to “processes” in point 5. Form M3 Training record – internal FSQ has been updated to reflect changes to element naming.

Factsheet - M3 Training. Form - M3 Training record – internal FSQ You will need to print/ complete an update of the Form M3 Training record – internal FSQ for any training moving forward.


A review of training is conducted at least annually or when tasks and/or workers change.

• date of training and expiry date (when applicable).

5. A review of training is conducted at least annually or when processes and/or workers change.

M4 M4.1 Conduct internal audits to verify ongoing compliance with this Code of Practice.

1. An internal audit of all activities and records relevant to the Freshcare Code of Practice Food Safety & Quality is conducted at least annually. A record is kept.



1. An internal audit of all activities and records relevant to the Freshcare Food Safety & Quality Standard is conducted at least annually, or when changes occur that may impact food safety. A record is kept.


Added requirement that an internal audit also needs to be completed when changes occur that may impact food safety. Updated internal audit document in line with the Standard changes, as well as provided a worked example with more detail.

Factsheet - M4 Internal audit and corrective action. Form - M4 Internal audit. Use the revised Internal audit form to track the changes that you are required to make to your system to get yourself ready for your FSQ4.1 audit. Complete the internal audit document in full. Make a date in the future to conduct next annual review. Have the appropriate evidence ready for your audit.


1. A Corrective Action Record (CAR) must be completed when the requirements of the Freshcare Code of Practice Food Safety & Quality, Freshcare Rules or legislation are not being met, as identified by:

routine activities



1. A Corrective Action Record (CAR) must be completed when the requirements of the Freshcare Food Safety & Quality Standard, Freshcare Rules or legislation are not being met, as identified by:

routine activities



Added complaints (more generic) and incidents as additional reasons for corrective action to be raised.

Factsheet - M4 Internal audit and corrective action. Where you have an incident or a source of a complaint, or any other one of the listed issues in M4.2, a corrective action is raised and actioned. Have the appropriate evidence ready for your audit.



a valid complaint received from a neighbour, customer or regulatory authority

produce identified as being contaminated, or potentially contaminated.

complaints

produce identified as being contaminated, or potentially contaminated

incidents.

Not Applicable M4.3 Conduct a management review of compliance and documentation. 1. A management review of compliance

is conducted at least annually. A record of the review is kept and must include:

internal and external audits

corrective actions

customer feedback

complaints

training

the food safety and quality policy and measurable objectives.

NEW Element: Requirement for a management review of compliance and documentation be completed. The review must encompass the list in the Standard, as well as any other activities the business may wish to capture. Record of management review required.

Factsheet - M4 Internal audit and corrective action. Conduct a management review meeting with the Owner/senior manager(s) of the business. The review must encompass the list in the Standard, as well as any other activities the business may wish to capture. Record the items discussed, actions and resolutions, where applicable. Make a date in the future to conduct further management review(s). Have the appropriate evidence ready for your audit.


Standard Element.





Food Safety and Quality F4 F4.2

Store, manage and dispose of chemicals to minimise the risk of contaminating produce. 1. Chemical storage areas are:


structurally sound, adequately lit and constructed to protect chemicals from direct sunlight and weather exposure


secure, with access restricted to authorised workers.

F4.2 Store, manage and dispose of chemicals to minimise the risk of contaminating produce. 1. Chemical storage areas are:


structurally sound, adequately lit, well ventilated and constructed to protect chemicals from direct sunlight and weather exposure


secure, with access restricted to authorised workers.

Added requirement for chemical storage areas to be well-ventilated.

Factsheet - F4 Chemicals. Ensure your storage areas for chemicals are well ventilated.

F6 F6.1 Manage water sources and infrastructure. 1. All water sources used preharvest

and postharvest are identified. A record is kept.

2. Water sources are managed to minimise potential contamination from:

human activities


F6.1 Manage and maintain water sources and infrastructure. 1. All water sources used preharvest

and postharvest are identified. A record is kept.

2. Water sources are monitored and managed to minimise potential contamination from:

human activities


Added requirement for water sources and infrastructure to be maintained. Added requirement for water sources to be monitored to minimise potential for contamination. Updated wording from ‘checked’ to ‘monitored’.

Factsheet - F6 - Water. You need to monitor and maintain your water sources and equipment for delivery of water and other related water infrastructure to ensure it is not a source of contamination. Ensure any tanks that are used for water storage and washing are suitable for that purpose.



adjacent activities. 3. Water extraction points, water

storage and delivery infrastructure and irrigation equipment is checked and maintained.

4. Water storage tanks, water dumps, flumes and treatment tanks are:




adjacent activities. 3. Water extraction points, water

storage and delivery infrastructure and irrigation equipment is monitored and maintained.

4. Water storage tanks, water dumps, flumes and treatment tanks are:

suitable for intended purpose



Added requirement for tanks to be suitable for the intended purpose.


1. Water sources contaminated by toxic algae are not used postharvest.

2. Water used postharvest for pre-washing (removing soil and debris) where there is a subsequent wash step, must meet specified microbial limits for preharvest water.

3. All other water used postharvest must meet, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6).

4. Water in recirculation systems, water dumps, flumes and treatment tanks is changed at an appropriate frequency to maintain water quality.

5. Any variations to postharvest water quality must be supported

F6.3 Manage postharvest water to minimise the risk of contaminating produce. 1. Water sources contaminated by toxic

algae are not used postharvest. 2. Water used postharvest for pre-

washing (removing soil and debris) where there is a subsequent wash step, must meet E. coli <100 cfu/100mL. Evidence is kept. (See Appendix A-F6).

3. All other water used postharvest is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6).

4. Water in recirculation systems, water dumps, flumes and treatment tanks, is treated and/or changed at an appropriate frequency to maintain water quality, E. coli <1 cfu/100mL. A record is kept.

Updated wording limits to support clarity of critical limits for pre harvest water quality, specifying E. coli <100cfu/100ml. Added requirement for postharvest water used to be suitable for intended purpose and not a source of food safety risk. Clarified intent of requirement “Treated and/or changed at an appropriate frequency” in terms of water in recirculation systems, water dumps, flumes and treatment tanks. Wording changed to support clarity of critical limits for postharvest water quality, specifying E. coli <1cfu/100ml.

Factsheet - F6 Water. Revise your use of water postharvest against the compliance criteria to ensure you are meeting the water quality limits and the requirements. Have the appropriate evidence ready for your audit.


by a risk assessment and associated documentation and be verified at audit.

5. Any variations to postharvest water quality must be supported by a risk assessment and associated documentation and be verified at audit.


1. Water used for hand washing meets E. coli <1 cfu/100mL. Evidence is kept. Where water is not proven to meet E. coli <1 cfu/100mL an alcohol-based hand sanitiser must be used after washing hands with soap and water. (See Appendix A-F6).

2. Water used for cleaning equipment, containers or other produce contact surfaces must meet E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6).



1. Water used for hand washing is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. Where water is not proven to meet E. coli <1 cfu/100mL an alcohol-based hand sanitiser must be used after washing hands with soap and water. (See Appendix A-F6).

2. Water used for cleaning equipment, containers or other produce contact surfaces is suitable for the intended purpose and not a source of food safety risk, and meets, or is treated to achieve, E. coli <1 cfu/100mL. Evidence is kept. (See Appendix A-F6).


Added requirement for water used to be suitable for intended purpose and not a source of food safety risk. Wording changed to support clarity of critical limits for postharvest water quality, specifying E. coli <1cfu/100ml.

Factsheet - F6 Water. Revise your use of water for all other uses (handwashing, equipment cleaning etc) against the compliance criteria to ensure you are meeting the limits and the requirements. Have the appropriate evidence ready for your audit.


F7 F7.1 Identify and manage potential sources of allergens.

1. Raw material inputs are reviewed for known allergens.

2. If allergens are identified, an allergen management plan is documented and must include:



control measures to prevent cross-contamination.

3. Workers are trained to identify, remove and avoid introducing allergens.


1. Raw material inputs are reviewed for known allergens.

2. If allergens are identified, an allergen management plan is documented and must include:



control measures to prevent cross-contamination.

3. Workers are trained:

to identify, avoid introducing and remove allergens

in allergen control measures (where required).

Added requirement for workers to be trained in allergen control measures (when required). Updated listing of allergens on form and factsheet for clarity.

Factsheet - F7 Allergens. Form - F7 Allergens. Where applicable to your business, review the allergen management plan to ensure it is up to date. If there are allergens present, workers have been appropriately trained, and this is recorded (use Form M3 Training record - other). Have the appropriate evidence ready for your audit.

Not Applicable F7.2 Manage allergen labelling.

1. Labelling of packed product that contains, or may contain, allergens is compliant with allergen labelling regulations in the country of production and/or the country of destination.

NEW Element: Labelling for allergens must be compliant with allergen labelling regulations in the country of product and/or the country of destination.

Factsheet - F7 Allergens. Form - F7 Allergens. Check that the labelling of product containing allergens meets the labelling requirements domestically. If you export product that requires allergen labelling, know the requirements for the labelling of product in the country to be receiving the goods and label the product accordingly.


Have the appropriate evidence ready for your audit.

F8 F8.1 Construct and maintain growing, packing and storage facilities to ensure they are suitable for the production and preparation of produce. 1. Growing, packing (including in-field

packing) and storage facilities are constructed and maintained to minimise the risk of contaminating produce.

F8.1 Construct and maintain growing, handling, packing and storage facilities to ensure they are suitable for the production and preparation of produce. 1. Produce growing, handling, packing

(including in-field packing) and storage facilities are located, designed, constructed and maintained (interior and exterior) to minimise the risk of contaminating produce.

Added requirement for compliance criteria to extend to handling facilities. Added requirement for facilities to be located, designed and maintained (interior and exterior).

Factsheet - F8 Premises, facilities, equipment, tools, packaging and vehicles. Form - F8 Facilities audit checklist. Review growing areas, handling, packing and storage facilities and all grounds to ensure continuing suitability and no risks to food safety are identified. We have extended the use of the Form - F8 Facilities audit checklist to capture compliance against the criteria of F8.1.1. This is only one of the methods a business can use to demonstrate compliance, therefore the use of this form is not mandatory. Have the appropriate evidence ready for your audit.

F8.3 Provide and maintain toilets and hand washing facilities. 1. Toilets and hand washing facilities

must be:

F8.3 Provide and maintain toilets and hand washing facilities to minimise the risk of contaminating produce. 1. Toilets and hand washing facilities

must be:

Added wording related to minimise the risk of contaminating produce. Added requirement for toilets and hand washing facilities to be in sufficient numbers for

Factsheet - F8 Premises, facilities, equipment, tools, packaging and vehicles. Form- F8 Facilities audit checklist.






hand washing instructions are displayed.


provided to accommodate the number of workers




hand washing instructions are displayed.

the number of workers on site at any one time.

Ensure there is an adequate number of toilet facilities to the number of workers on site at any one time. Have the appropriate evidence ready for your audit.

F8.10 Preventative maintenance, and cleaning is effective to minimise the risk of contaminating produce. 5. Cleaning is effective.

F8.10 Preventative maintenance, and cleaning is effective to minimise the risk of contaminating produce. 5. Monitoring activities are undertaken to ensure cleaning is effective.

Added requirement for monitoring activities to be undertaken. This includes environmental monitoring. Refer to the Factsheet for further information.

Factsheet - F8 Premises, facilities, equipment, tools, packaging and vehicles. Monitor the outcome of cleaning activities to provide evidence that cleaning has been effectively carried out. Have the appropriate evidence ready for your audit.

F10 F10.1 Food safety instructions are communicated to workers and visitors to

F10.1 Food safety instructions are communicated to workers and visitors to

Added requirement for food safety instructions to include hand washing and use of

Factsheet - F10 People.


minimise the risk of chemical, microbial and physical contamination of produce. 1. Written food safety instructions are

provided to workers and visitors and must include requirements for:

health status

personal hygiene


general behaviour.

minimise the risk of chemical, microbial and physical contamination of produce. 1. Written food safety instructions are

provided to workers and visitors and must include requirements for:

health status

personal hygiene

hand washing


use of protective clothing (where necessary)

general behaviour.

protective clothing (where necessary).

Form - F10 Food safety instructions. Workers (including contractors) and visitors are provided instructions on handwashing and other listed requirements, and any other procedures that may be necessary to support food safety. If protective clothing is required to be worn, then there are instructions on its use and its control to prevent contamination. Undertake retraining of all workers and contractors using revised Form F10 Food safety instructions. Use the Form F10 Food safety instructions for all visitors coming on site. Have the appropriate evidence ready for your audit.

F10.2 Manage access to the property and growing sites. 1. Entry to the property and growing sites is restricted to authorised persons.

F10.2 Manage access to the property, growing sites and product handling areas to minimise the risk of contamination of produce. 1. Entry is restricted to authorised

persons.

Added requirement to restrict entry to authorised persons to all areas (by removing ‘property and growing sites’). New requirement to manage site access and the knowledge

Factsheet - F10 People. Form - F10 Food safety instructions. Undertake retraining of all workers and contractors using


2. Workers or visitors known, or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through fresh produce:

must report to management

are not permitted to handle produce

are not permitted to enter food handling areas.

of the health status of workers and visitors. Movement of those known or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through fresh produce must be managed.

revised Form F10 Food safety instructions. Ensure all workers, contractors and visitors are aware of what areas they are allowed in, and where restrictions are in place (i.e. chemical storage areas, growing sites/plastic houses etc). Ensure adequate signage(if applicable). Ensure workers are aware they cannot enter handling areas or touch produce if they are ill and must tell management if they are ill. Use the Form F10 Food safety instructions for all visitors coming on site. Have the appropriate evidence ready for your audit.

F11 F11.1 Identify and manage materials and services that may introduce a food safety risk. 3. Evidence of compliance for suppliers

of materials and services is kept and must include:

identification as a Freshcare Recognised Supplier, or


F11.1 Identify and manage materials and services that may introduce a food safety risk. 3. Evidence of compliance for suppliers

of materials and services is kept and must include:



Removed reference to Freshcare Recognised Suppliers. New requirement (point 5) for testing to be conducted by ‘competent laboratories’ - refer to new definition in glossary.

Factsheet - F11 Suppliers. Review your current list of suppliers against criteria in F11 Supplier requirements table. Note the criteria for testing laboratory and packaging have changed. Have the appropriate evidence ready for your audit.



a record of inspection/assessment against requirements.

a record of inspection/assessment against requirements.

5. Competent laboratories are used when testing to verify compliance with requirements of the Freshcare Food Safety & Quality Standard.

Make a date in the future to conduct the next review.

F11.2 All produce represented for sale as Freshcare certified must be:

• grown by a business currently certified to Freshcare Code of Practice Food Safety & Quality or a food safety program recognised by Freshcare

• packed by a business currently certified to Freshcare Code of Practice Food Safety & Quality or a food safety program recognised by Freshcare.

F11.2 All produce represented for sale as Freshcare certified must be:

grown by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard (See Appendix A-F11)

packed by a business currently certified to Freshcare Food Safety & Quality Standard or alternate, approved GFSI benchmarked standard (See Appendix A-F11).

Updated wording from a ‘food safety program recognised by Freshcare’ to an ‘alternate, approved GFSI benchmarked standard’. Added cross reference (See Appendix A-F11) which details the accepted programs.

Factsheet - F11 Suppliers. Check to ensure any suppliers of produce that is represented for sale as Freshcare Certified have certification to either the Freshcare Standard, or another GFSI Standard, as per the Appendix A-F11. Have the appropriate evidence ready for your audit.

F12 F12.1 Where a food defence threat is identified, a control plan is documented.

F12.1 Identify potential food defence threats that may impact food safety and implement control measures where required. 1. A food defence vulnerability assessment is completed to assess the risk of intentional contamination of:

• raw materials (business inputs or produce) • end product.

2. Where a food defence threat is identified, a control plan is

Added requirement for the control plan to include mechanisms for control to mitigate risk to public health. New requirement to review food defence vulnerability assessment at least annually and when changes occur.

Factsheet - F12 Food defence and food fraud. Form - F12 Food defence vulnerability assessment and control plan. Document the plan on the new Form F12 Food defence vulnerability assessment and control plan that now includes a risk assessment. This is completed by using the Factsheet F12 to:


documented and must include mechanisms for control to mitigate risk to public health.

3. The food defence vulnerability assessment and control plan is reviewed at least annually and updated when changes occur.

a. determine the food defence issue(s),

b. determine likelihood of occurrence,

c. assign a severity d. assign risk rating and

the controls to be in place to mitigate risk to public health.

Have the appropriate evidence ready for your audit. Make a date in the future to conduct next review.

F12.2 Where a food fraud vulnerability is identified, a control plan is documented.


1. A food fraud vulnerability assessment is completed to assess the potential risk of intentional adulteration, substitution or misrepresentation of:


end product. 2. Where a food fraud vulnerability

is identified, a control plan is documented and must include mechanisms for control to mitigate risk to public health.

3. The food fraud vulnerability assessment and control plan is

Added requirement for the control plan to include mechanisms for control to mitigate risk to public health. New requirement to review food fraud vulnerability assessment at least annually and when changes occur.

Factsheet - F12 Food defence and food fraud. Form - F12 Food fraud vulnerability assessment and control plan. Document the plan on the new Form F12 Food fraud vulnerability assessment and control plan that now includes a risk assessment. This is completed by using the Factsheet F12 to:

a. determine the food fraud issue(s),

b. determine likelihood of occurrence,

c. assign a severity


reviewed at least annually and updated when changes occur.

d. assign risk rating and the controls to be in place to mitigate risk to public health.


F13 Not Applicable. F13.2 Maintain product release procedures to enable produce that does not meet food safety requirements to be clearly identified and controlled to prevent unintended use or delivery.

1. Documented release procedures are maintained and implemented.

2. Product release procedures are reviewed at least annually. A record is kept.

NEW Element: Requirement to have measures in place to prevent produce that does not meet food safety requirements, from being used or delivered. Requirement to develop, maintain and implement product release procedures. Requirement to review product release procedures at least annually. Requirement to keep records related to these procedures.

Factsheet - F13 Product identification and traceability. Form - F13 Harvest and packing record. Document the procedure you use (refer Form M2 Procedure/Work instruction template) to check and release product prior to leaving site. Examples of items to be checked included in Factsheet F13 Product identification and traceability. Form F13 Harvest and packing record has been amended to include a column to check product prior to release from site. If there is an issue the product is to be segregated (placed on hold) and the Form M4


Corrective action (CAR) record completed. Have the appropriate evidence ready for your audit. Make a date in the future to conduct next review.

F14 Not Applicable. F14.1 Maintain an incident management procedure to ensure produce that does not meet food safety requirements is effectively managed.

1. An incident management procedure must include the requirements for: • incident reporting • product hold and release • product withdrawal and

product recall. 2. The incident management

procedure is documented and must include: • workers responsible for

incident management • name of person documenting

the plan • date plan is developed.

3. A test of the incident management procedure is conducted at least annually. A record is kept.

4. The incident management procedure is reviewed at least annually, and following any event

This Element renamed from ‘Recall’ to ‘Incident management, recall and withdrawal’. NEW Element: Requirement for incident management procedure to manage produce that does not meet food safety requirements. Includes requirements for incident reporting, product hold and release, product withdrawal and product recall. Requirement for incident management procedure to include workers responsible for incident management, name of person documenting the plan, date plan is developed. Requirement for a test of the incident management procedure to be conducted at

Factsheet - F13 Incident management, recall and withdrawal. Form - F14 Incident management plan. Assign a person within the business to manage incidents and the incident management plan. Determine the types of incidents that may be a risk to your business. Use the Factsheet F14 as a guide. Document these incident types using the Form F14 Incident management plan and determine the controls to be put in place. Conduct a test exercise (mock) of the incident management plan and keep a record if it. If the plan does not work how it should, revise it.


requiring the incident management procedure to be actioned. A record is kept.

least annually, with a record kept. Requirement for incident management procedure to be reviewed at least annually and if an event has occurred (and the procedure is used) and a record is kept.


F14.1 Maintain a product recall system enabling unsafe produce to be effectively recalled.

1. In the event of a potentially serious food safety issue, the matter is investigated to determine the extent of the problem. Where required, further action is taken.

F14.2 Manage product recall and withdrawal.

1. In the event of a potentially serious food safety incident, the matter is investigated to determine the extent of the problem. Where required, further action is taken.

Updated wording. Extended requirement to manage product recall and withdrawal. Change in wording from ‘issue’ to ‘incident’.

Note that recall now includes withdrawal. Where it applies, conduct a mock recall exercise and record it. Where it applies, make a date in the future to conduct next mock recall exercise. Have the appropriate evidence ready for your audit.


Standard Element.





References

Appendix A-M3.


Freshcare Food Safety & Quality




Freshcare Food Safety & Quality Edition 4.1 Training



Addition of FSQ4.1 as a recognised Freshcare training course.

Information only.

Appendix A-F11.

Not Applicable. Food Safety Programs Recognised by Freshcare.

Freshcare

Global G.A.P.

SQF

BRC.

Added list of programs recognised by Freshcare. (Recognition of approved GFSI benchmarked standards). This information is also available on the Freshcare website. Note from 1 January 2019, HACCP is no longer accepted (see website for further information).

Use to determine compliance to F11.2.

Glossary Allergen: Any substance that can induce an abnormally vigorous immune response in certain individuals in the population. Allergens can cause symptoms such as skin rashes, swelling, breathing difficulties or, in severe cases, potentially fatal anaphylaxis. The most common allergens are peanuts, tree nuts, sesame seeds, sulphites (>10mg/kg), eggs, milk,

Allergen: Any substance that can induce an abnormally vigorous immune response in certain individuals in the population. Allergens can cause symptoms such as skin rashes, swelling, breathing difficulties or, in severe cases, potentially fatal anaphylaxis. The most common allergens are peanuts, tree nuts, milk, eggs, sesame

Updated Definition: of allergen to align with FSANZ guidance.

Information only.


crustaceans, grains containing gluten and soy products.

seeds, fish, shellfish, soy, lupin, wheat and sulphites (>10mg/kg).

Glossary. Not Applicable. Competent laboratory: A laboratory with NATA accreditation, or accredited to ISO/IEC 17025, for the required scope of testing. Or a laboratory run by a local, state or federal government authority or university, that follows Australian Standard methods for the required scope of testing.

NEW Definition: Added definition of a competent laboratory. This links to new requirement F11.1.5.

Check the laboratory used by the business meets definition and the requirements in F11.1.

Glossary. Organisational chart: A diagram that depicts the organisational structure of a business and relationships of workers’ roles in the management of food safety and quality.

Organisational chart: A diagram that clearly depicts the current organisational structure of a business and reporting relationships of workers whose roles may impact food safety and quality.

Updated Definition Diagram must ‘clearly’ depict the ‘current’ organisation structure and ‘reporting’ relationships. Extended definition from workers who manage food safety to workers whose roles impact food safety.

Information only.

Glossary. Not Applicable. Standard: Refers to “Code of Practice” as presented in previous editions of this Standard and other published Freshcare Standards. The two terms can be used interchangeably through the resources and materials.

NEW definition: Added clarification that Standard and Code of Practice can be used interchangeably, depending on the material.

Information only.

Freshcare Rules

Version 4.3 – July 2019

This document details the requirements of businesses participating in

the Freshcare Program,

including the application of ISO/IEC 17065:2012

and GFSI Benchmarking Requirements v7.2.

FRESHCARE LTD Freshcare Rules Version 4.3 – July 2019

2

Background

Freshcare Ltd (Freshcare) was established in July 2000 to provide on-farm training and certification

services to the Australian fresh produce industry.

Freshcare is a national, industry owned, not-for-profit program designed for businesses in the fresh

produce and associated cropping sectors.

Based on the principles of Hazard Analysis Critical Control Point (HACCP), the Freshcare Food Safety

& Quality Standard (FSQ) describes the practices required on-farm to provide an assurance that the

crops grown are safe to eat. Also based on the principles of Hazard Analysis Critical Control Point

(HACCP), the Freshcare Food Safety & Quality Supply Chain Standard (FSQ-SC) describes the best

practice activities for supply chain businesses in the management of food safety risk, to provide the

assurance that produce handled and packed is safe to eat.

Similarly structured, the Freshcare Environmental Standard (ENV), Freshcare Environmental

Viticulture Standard (ENV-VIT) and Freshcare Environmental Winery Standard (ENV-WIN) describe

best practice operations required on-farm and in wineries to provide an assurance that crops are

grown sustainably, and operations are managed with consideration for the environment.

Introduction

These Freshcare Rules are the terms on which, upon registration, a business agrees to participate in

the Freshcare Program. Businesses participating in the Freshcare Program must comply with the

Freshcare Rules and the Freshcare Standard(s) nominated by the business at all times.

Failure to comply with the Freshcare Rules or the requirements of the nominated Freshcare

Standard(s), may result in a business’s Freshcare certification being suspended or withdrawn.

Updates to the Freshcare Rules and Freshcare Standard(s) will occur from time to time. Businesses

will be given at least 28 days’ notice of the changes via FreshcareOnline, the Freshcare website and

email, and must ensure full compliance with the changes within the timeframe stated in the notice.

NOTE: The changes from Freshcare Rules version 4.2 to version Freshcare Rules 4.3 have been

marked in italics.

A business’s obligations to comply with the Freshcare Rules and Freshcare Standard(s) are in addition

to its obligations to comply with the law, including any regulatory requirements. It is important for

businesses to be aware that compliance with the Freshcare Rules and Freshcare Standard(s) does not

ensure compliance with the law and does not exempt a business from doing so.

Feedback on this document or any aspect of the Freshcare Program should be submitted in writing

to:

Freshcare Ltd

PO Box 247, Sydney Markets NSW 2129.

Email: [email protected]



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Contents Background .............................................................................................................................................. 2

Introduction ............................................................................................................................................. 2

1. Terms and definitions ...................................................................................................................... 4

2. Application....................................................................................................................................... 4

3. Sites ................................................................................................................................................. 5

4. Scope ............................................................................................................................................... 6

5. Certification Bodies and auditors .................................................................................................... 6

6. Changing Certification Bodies ......................................................................................................... 8

7. Audit process ................................................................................................................................... 8

8. Certification process ......................................................................................................................10

9. Certified businesses .......................................................................................................................11

10. Audit deferral, suspension and withdrawal ..................................................................................12

11. Fees ................................................................................................................................................13

12. Prosecution and regulatory sanctions ...........................................................................................13

13. Complaints and Appeals ................................................................................................................13

14. Communication .............................................................................................................................13

15. Use of the Freshcare corporate logo and certification logo ..........................................................14

16. Use of information .........................................................................................................................15

17. Liability and indemnity ..................................................................................................................15

18. Governing law and jurisdiction ......................................................................................................15


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1. Terms and definitions

The definitions as listed in the individual Freshcare Standards (as published by Freshcare and

amended from time to time) apply.

• Freshcare Ltd, referred to as Freshcare throughout this document.

• Where Freshcare Standard(s) is used throughout this document, it refers to

o Freshcare Food Safety & Quality (Accredited) (GFSI v7.2 Scopes BII and D)

o Freshcare Food Safety & Quality – Supply Chain (Accredited)

o Freshcare Code of Practice – Environmental (Non-accredited)

o Freshcare Code of Practice – Environmental Viticulture (Non-accredited)

o Freshcare Code of Practice – Environmental Winery (Non-accredited)

• Operational months: defined as “period of supply/ handling of the main product lines by the

business”.

2. Application

2.1. A business may apply to be registered for the Freshcare Program either through

participation in approved Freshcare training with a Freshcare approved training provider, or

through direct application to Freshcare administration.

2.2. To register with Freshcare, a business must be a sole trader, partnership, limited or

unlimited company, limited liability partnership or other structure of business as may be

approved by Freshcare.

2.3. A business is required to complete a Freshcare registration form as part of the registration

process and to provide a detailed business profile, including management and key contact

information.

2.4. At least one representative of the management of a business must complete approved

Freshcare training, as required by the Freshcare Standard(s) nominated by the business.

2.5. Each business must nominate the person within the business who is responsible for the

management of the business’s compliance with the Freshcare Program and, to be the key

contact for the business.

2.6. A business must be registered with Freshcare prior to applying for initial audit to a

Freshcare approved Certification Body.

2.7. Any change to a business’s profile or key contact information or other details provided on

registration must be notified to Freshcare via FreshcareOnline or Freshcare administration

in writing within 28 days of the change.


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2.8. Changes to a business’s information that may affect certification will be dealt with on a case

by case basis by Freshcare.

2.9. Supporting documentation may be requested to provide evidence of a business’s

information or changes to that information.

2.10. Freshcare may suspend or withdraw a business’s certification if false or misleading

information is provided on the Freshcare registration form, on application for audit, or in

subsequent business updates.

3. Sites

3.1. All sites to be included under the scope of Freshcare certification must be disclosed on the

Freshcare registration form and on application for audit. A site is considered anywhere that

fresh produce is produced, handled or stored (including, but not limited to, fields, paddocks,

orchards, greenhouses, shade houses and growth rooms/chambers, packing facilities,

ripening facilities, off site storage etc).

3.2. Multiple sites may be registered under a single Freshcare registration only if they operate

under a single management system and geographically allow (approx. 50km/ 1-hour travel)

for all sites to be visited as part of a single reported audit.

3.3. When multiple sites are included under a single Freshcare registration:

i. All sites must be visited at the initial Freshcare audit;

ii. For the recertification audits:

a. all sites with input storage and handling and/or product storage and packing

activities must be visited;

b. for the remaining growing only sites, the Certification Body will select a

representative sample of these sites for audit, based on risk, and to ensure all

growing only sites are visited across a three-year period;

iii. Additional sites to be added to the list of a business’s registered sites must be audited

prior to inclusion on a Freshcare certificate and subsequently meet Clause 3.3.ii.

3.4. Businesses with multiple sites that operate under different Management Systems or are in

geographically distant locations, are required to register each site with Freshcare

separately.

3.5. Multiple businesses that operate from one site (address) must be registered with Freshcare

separately. A Freshcare audit must be scheduled for each individual business, but the audits

may be conducted consecutively.


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4. Scope

4.1. The Freshcare Standards provide certification options for businesses category and scope of

operations as nominated in accordance with the Freshcare Crop List.

4.2. Where a business is seeking certification for more than one crop, and the crops do not all

have the same seasonal timing, the Certification Body will use a risk-based approach to

determine if multiple visits are required to complete the audit process. This will be

documented and retained as part of the client records by the Certification Body.

4.3. Between recertification audits, changes to the scope of Freshcare certification including

categories, crops/produce groups and sites will be reviewed by the Certification Body using

a risk-based approach to determine if there is a need for a scope extension audit.

4.4. The Certification Body will at each audit, reconfirm a business’s scope of operations

including categories, crops/produce groups and sites as registered with Freshcare.

5. Certification Bodies and auditors

5.1. Only Freshcare approved Certification Bodies may conduct Freshcare audits. A list of

approved Certification Bodies is available on the Freshcare website.

5.2. Only auditors complying with competency requirements set by Freshcare, and who are

employed by or contracted to a Freshcare approved Certification Body, may conduct

Freshcare audits.

5.3. On application for audit, a business must enter into a written contract with a Freshcare

approved Certification Body for the provision of Freshcare certification services prior to the

commencement of audit activity. The contract will include information pertaining to

Standard(s), Scopes, Company Details (name, address, contacts), type of audit and other

details required to be captured by the Certification Body.

5.4. It is a condition of registration for, and certification under, the Freshcare Program and must

be incorporated into the contract with the Certification Body, that a business:

i. Agrees to notify Freshcare and the Certification Body (in writing) of a serious food

safety incident resulting in customer recall or stop supply within 48 hours of the

incident; and

ii. Acknowledges and agrees that the certification status of the business will be available

through FreshcareOnline (authorised users only) and publicly available through the

business search function on the Freshcare website and the JAS-ANZ register (where

applicable).


7

5.5. The contract with the Certification Body must take into account the responsibilities of the

business and must clearly include the following requirements:

i. Audits are scheduled with adequate notice for both the business and the

auditor/Certification Body and auditors are appointed by the Certification Body with

due consideration and care and should not be influenced by the business;

ii. If the audit is an unannounced activity (preferred option), then the Certification Body

shall provide notice to the business of the audit window to which the business expects

the audit to occur (as per Clause 7 below);

iii. The cancellation of a scheduled audit may result in a penalty fee in accordance with the

terms of the contract;

iv. The business must provide unimpeded access to the site and premises, to full

documentation and records, and to product, for the purpose of conducting the audit;

v. The business must provide all reasonable assistance required by the auditor in the

conduct of the audit;

vi. The business must provide complete and accurate information as required by the

auditor;

vii. An auditor may be accompanied on the audit for training or accreditation purposes,

e.g. auditor training, auditor calibration, witness audits (Freshcare, Certification Body

or Accreditation Body);

viii. Freshcare reserves the right to conduct its own audit on a business in response to

complaints or as part of routine compliance activities. These audits may be announced

or unannounced;

ix. A copy of the audit report, supporting documentation and Freshcare certificate will be

made available to Freshcare, and the audit result will be communicated to Freshcare

and the Accreditation Body;

x. Freshcare may contact the business directly for feedback on auditor and/or

Certification Body performance;

5.6. The business agrees with Freshcare to the matters set out in clauses 5.5 iii, 5.5 iv, 5.5 v and

5.5 vii – x and acknowledges and agrees that compliance with these provisions is a condition

of registration for, and certification under, the Freshcare Program.

5.7. The business acknowledges and agrees that where consulting or training services related to

the Freshcare Standard(s) have been provided to the business by an individual contracted

to, or employed by a Certification Body, that individual is excluded from conducting any

Freshcare audit for that same business within two years of completion of the

consulting/training activity.


8

5.8. The business acknowledges and agrees that an auditor may refuse to carry out or finish a

Freshcare audit:

i. In the presence of a third party who they believe may intentionally or otherwise

influence the outcome of the audit in an inappropriate manner;

ii. If they feel threatened or have been subject to abusive behaviour during the visit;

iii. If they deem that the business has not implemented the Freshcare Program, or no

records are available; or

iv. If the site is empty or non-operational.

6. Changing Certification Bodies

6.1. Subject to its contract with its nominated Certification Body, a business may change its

nominated Certification Body at any time, provided that the business is not currently

suspended from the Freshcare Program and there are currently no corrective actions

outstanding or outstanding payments from previous audits.

6.2. A business is not required to inform their previous nominated Certification Body that it has

transferred but must notify Freshcare of the change within 28 days of entering into a

contract with a different Certification Body.

6.3. A business must declare on their audit application to a new Certification Body, the previous

certification arrangements under Freshcare, including scope, sites and crops/produce

group(s).

6.4. Freshcare may give the new nominated Certification Body access to the business’s

Freshcare records, including historical audit results and information from previous

Certification Bodies.

7. Audit process

7.1. After an initial audit, a business must ensure that it is audited, as a minimum to the

following frequency:

i. Food Safety & Quality Standard – annual audit;

ii. Food Safety & Quality Supply Chain Standard – annual audit;

iii. Environmental Code – annual audit;

iv. Environmental Viticulture – triennial audit;

v. Environmental Winery Code – triennial audit.


9

7.2. Freshcare audits will take place in consideration of witnessing the businesses’ operations:

i. Records must be maintained and available for review to demonstrate compliance for all

crops registered within the scope of registration;

ii. Food Safety & Quality - audit activities will take place in the harvest season, or as close

to harvest as practically possible. If the audit takes place prior to harvest commencing,

a follow-up visit may be required during production, or proof of compliance via other

means may be required;

iii. For Food Safety & Quality – Supply Chain, audit activities will take place during

operational months;

iv. Environmental – the annual audit will take place during operational months;

v. Environmental Viticulture – the triennial will take place during operational months;

vi. Environmental Winery – the triennial will take place during operational months.

7.3. Businesses are required to contact their nominated Certification Body to schedule Freshcare

audits.

7.4. The Certification Body will then schedule recertification audits to take place up to 60 days

prior to the certification anniversary month, which is a fixed month based on historical audit

reporting. In the case of Food Safety and Quality, audits must coincide with harvest and

Food Safety & Quality – Supply Chain audits must coincide with operational months.

7.5. The certification anniversary month can only be altered on request from a participating

business, in consideration of changes to business scope. The certification anniversary month

is displayed on Freshcare certificates as ‘Recertification Audit Due’ month.

7.6. The duration of a Freshcare audit will vary in consideration of business size and scope. The

Certification Body utilises a risk-based approach when determining the audit durations. The

nominated Certification Body will provide a time estimate and rationale for audit duration

upon request.

7.7. The Freshcare audit will comprise of:

i. An opening meeting with the nominated business representative and business

management representative;

ii. Review all compliance criteria of the relevant Freshcare Standard(s);

iii. Full evaluation of all aspects of the Freshcare Standard(s), including physical

operations (including, but not limited to, water sources and infrastructure; chemical

and fertiliser storage and handling facilities; produce harvesting, packing and storage

facilities) and all supporting documentation;

iv. Interview personnel and evaluate records;


10

v. Completion of the Freshcare checklist/report; and

vi. Report of findings and results presented to the business. If any corrective actions are

raised, then the auditor should leave a copy of these with the site prior to leaving the

site.

7.8. The audit result will be communicated to the business by the Certification Body, and

documented by the Certification Body using FreshcareOnline, creating an electronic record.

7.9. Where corrective actions have been raised, the information will be communicated to the

business, documented on FreshcareOnline and the timeframes and process for correction

provided (as per Clause 8.2 below).

7.10. The full audit report, including any subsequent evidence provided by the business for closure

of corrective actions, will be reviewed by the Certification Body prior to a certification

decision.

7.11. Freshcare generally requires Freshcare approved Certification Bodies to ensure that an

initial review is completed, the audit reported in FreshcareOnline and the audit report made

available to the business within 10 working days of the audit.

8. Certification process

8.1. On completion of a Freshcare audit, the auditor submits the audit report to the Certification

Body for review. On completion of the audit review, there are two certification options

available:

i. Certification recommended – a business has demonstrated adequate control over the

process, and the management and workers display commitment to and understanding

of the elements of the Freshcare Standard(s);

ii. Certification pending

a. FSQ and FSQ-SC: a business has outstanding Critical, Major or Minor Corrective

Actions raised at audit; OR

b. ENV: a business has outstanding Critical or Major Corrective Actions raised at

audit

8.2. At all audits, compliance with these rules and the Freshcare Standard(s) is considered in

terms of:

i. Critical Corrective Action Records (CARs) – an issue presenting an immediate risk to

food safety or to the environment, or when the integrity of the Freshcare Program has

been compromised.

a. Critical CAR action plan must be addressed by the business and provided to the

Certification Body within 48 hours of audit;


11

b. The business is immediately suspended (refer Clause 10.3) whilst a resolve is

determined between the business and the Certification Body to close or

downgrade the Critical CAR;

c. A re-audit may be required.

ii. Major Corrective Action Records (CARs) – raised when there is the potential to

compromise food safety, the environment or the integrity of the Freshcare Program.

Compliance with the majority of Freshcare elements is considered essential to

certification. Non-compliance with these elements at audit will be raised as a major

corrective action.

a. Major CARs must be addressed within 28 days of audit. For Food Safety & Quality

– Supply Chain audits, Major CARs must be addressed within 14 days of audit;

b. If a Major CAR is not resolved within the nominated period, the business’s

certification status will be placed in ‘Certification Pending’ within the Freshcare

database until such time as the corrective action(s) are addressed;

c. If Major CARs are not resolved within 6 months of audit, the audit is deemed to

have lapsed.

iii. Minor Corrective Action Records (CARs) – raised where the issue is not likely to directly

impact on food safety or the environment or the integrity of the Freshcare Program,

but still is of a nature that requires the business to act.

a. Minor CARs must be addressed within 28 days of audit for Freshcare Food Safety

& Quality. For Environment, the Minor CAR is to be closed prior to the next audit.

b. If a Minor CAR is not resolved within the nominated period, it becomes a Major

CAR. The business must then address the corrective action as outlined under

Major CARs above.

8.3. Businesses will be required to provide evidence in writing to their auditor/ Certification

Body of action taken to address corrective action(s). On acceptance (close out) of all

corrective action(s), Freshcare certification can be recommended.

8.4. Wherever practical, outstanding issues will be ‘closed out’ remotely through written or

photographic evidence. However, in the event where evidence of ‘close out’ for outstanding

issues cannot be provided remotely, a follow-up audit may need to be scheduled, at the

expense of the business.

9. Certified businesses

9.1. The Certification Body will provide the business with an electronic and/or hard copy

certificate in the format approved by Freshcare from FreshcareOnline.

9.2. Once issued, Freshcare certificates are not transferrable to other businesses.


12

9.3. The certification status of all Freshcare certified businesses is accessible via:

i. The business search function on the Freshcare website (the information displayed

includes business name, location (state), Freshcare Standard or Code, certification

status and Freshcare certification number);

ii. The JAS-ANZ register (if applicable); and

iii. FreshcareOnline (authorised users only).

10. Audit deferral, suspension and withdrawal

10.1. Businesses not requiring Freshcare certification due to crop loss or similar adverse

circumstances, can request ‘Audit Deferred’ status until such time as they recommence

production.

10.2. Businesses with no audit scheduled or completed in accordance with these rules will be

given an ‘Audit Pending’ status.

10.3. Businesses may be given a ’Suspended’ status if:

i. The business unreasonably delays or continually defers a Freshcare audit;

ii. The auditor cannot complete an audit in full, including because the business fails to

provide access to a site or records, or otherwise fails to cooperate in the audit process,

(as per Clause 5.5);

iii. The business fails to pay any fees in connection with the Freshcare Program;

iv. The business supplies false or misleading information;

v. A Critical CAR is raised;

vi. The Certification Body is of the opinion, reasonably held, that the business has

breached a material provision of these rules or is not maintaining compliance with the

stated requirements of the relevant Freshcare Standard(s) or these rules or is unable or

unwilling to do so.

10.4. If a business’s certification is suspended and the ground for suspension is not capable of

rectification or, if capable of rectification, the business does not take the necessary action(s)

to rectify within a timeframe specified by the nominated Certification Body, the business’s

registration(s) may be withdrawn by written notice from the Certification Body. Notification

will occur to Freshcare and the Accreditation body and business details will be removed

from public registers.

10.5. Freshcare has the right to provide confirmation of a businesses’ Freshcare certification

status.


13

11. Fees

11.1. Fees for certification services (e.g. auditing services) are payable to the Certification Body by

the business.

11.2. A Freshcare certification fee is collected from a business by the Certification Body and

remitted to Freshcare.

11.3. Freshcare fees are reviewed annually and advised via the Freshcare website.

11.4. Payment of all fees by participating businesses is a requirement for the business’s continued

Freshcare certification (as per Clause 10.3 iii).

12. Prosecution and regulatory sanctions

12.1. A business must notify Freshcare and its nominated Certification Body of any prosecutions

brought, or likely to be brought against the business, in relation to any business activities

within the scope of their Freshcare certification.

13. Complaints and Appeals

13.1. A complaint or appeal in relation to Certification Body services is to be directed to the

Certification Body. The Certification Body must have a process to handle complaints and

appeals.

13.2. The Business can contact Freshcare for assistance in resolving a complaint between them

and the Certification Body should an initial outcome not be satisfactorily managed.

13.3. Complaints in relation to activities undertaken by Freshcare will be managed in accordance

with Freshcare’s complaints procedure.

14. Communication

14.1. Freshcare has a custom designed database for the management and administration of all

aspects of the Freshcare Program (FreshcareOnline).

14.2. Freshcare participating businesses are allocated a unique user logon to FreshcareOnline for

access to Freshcare training and certification details including current certificates, Freshcare

documents, resources and program updates.

14.3. Instructions on how to access FreshcareOnline is provided in the ‘FreshcareOnline User

Guide – Grower’ and is available on the Freshcare website.

14.4. Freshcare will communicate Freshcare Program updates and changes to participating

businesses via FreshcareOnline; the Freshcare website; email; newsletters or other forms of

communication as required.


14

15. Use of the Freshcare corporate logo and certification logo

15.1. The Freshcare name and corporate logo may be used by a certified business upon written

permission from Freshcare in accordance with the Freshcare logo style guide specifications

(available via FreshcareOnline). Businesses must apply in writing, to use the Freshcare name

and corporate logo and, upon approval, Freshcare will provide the Freshcare corporate logo

artwork for use.

15.2. The Freshcare certification logo may be used by a certified business subject to the following

requirements.

The business must:

i. Make a request in writing for the Freshcare certification logo artwork;

ii. Only use the Freshcare certification logo artwork precisely as provided by Freshcare,

incorporating their unique Freshcare certification number;

iii. Use the Freshcare certification logo in accordance with the Freshcare logo style guide

specifications;

iv. Only use the Freshcare certification logo in connection with products grown and/or

packed in compliance with the requirements of Freshcare certification; and

v. Only use the Freshcare certification logo on trade level packaging and pallets that are

not intended for display at point of sale (consumer facing packaging).

15.3. The Freshcare name, corporate logo, or certification logo, must not be used on a product,

consumer level packaging, or at point of sale in direct connection to a single product.

15.4. The Freshcare name, corporate logo, or certification logo must not be misrepresented or

used in any manner that could be misconstrued or may be defamatory to Freshcare.

15.5. Permission to use the Freshcare logo in any way other than as specified in these rules must

be requested in writing and approved by Freshcare.

15.6. A business must immediately cease using the Freshcare name, corporate logo and

certification logo if its certification has been in certification pending for more than 28 days,

has lapsed (certificate expired), or has been suspended or withdrawn.

15.7. A business with permission to use the Freshcare name or logo(s) acknowledges and agrees

that Certification Bodies are requested to advise Freshcare of any misuse of the Freshcare

name or logo(s).


15

16. Use of information

16.1. Each business acknowledges and agrees that Freshcare may use, disclose or publish

information concerning the business obtained in connection with the Freshcare Program,

including information relating to a business’s status, as specified in these rules and

otherwise as Freshcare considers reasonably necessary for the purposes of the Freshcare

Program.

16.2. Each business acknowledges and agrees that Freshcare may disclose information concerning

the business to any government authority for any lawful purpose and otherwise as required

by law.

16.3. Certain information handled by Freshcare may be personal information, as defined in the

Privacy Act 1988 (Cth). Personal information obtained by Freshcare is generally handled in

accordance with Freshcare’s Privacy Policy, as available on Freshcare Website and amended

from time to time.

17. Liability and indemnity

17.1. To the extent permitted by law, Freshcare’s liability for any loss, damage, cost or expense

suffered by a business in connection with the Freshcare Program or its participation in or

withdrawal from it, including any breach by Freshcare of a consumer guarantee, is limited to

the annual fee payable to Freshcare in accordance with Clause 11 of these rules.

17.2. In no event will Freshcare be liable to a business for indirect loss, damage, cost or expense.

17.3. The business acknowledges and agrees that Freshcare is not party to the contract a business

must enter with its nominated Certification Body for the conduct and reporting of a

Freshcare audit.

17.4. The business indemnifies Freshcare, its officers, employees and agents against all damages,

losses, costs and expenses incurred by any of them arising out of any non-compliance with

these rules except to the extent such damages, losses, costs and expenses were caused by

Freshcare, its officers, employees or agents.

18. Governing law and jurisdiction

18.1. The agreement evidenced by these rules is governed and must be construed with the laws

of New South Wales.

Documents

Food Safety & Quality Standard Edition 4 · F9 Animals and pests ... RA-F1.4 Risk assessment – pre-harvest water ..... 42 Glossary..... 43 . FRESHCARE FOOD SAFETY & QUALITY STANDARD