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Food Safety Command Center 16 items

Produce Safety Rule Packinghouse (21 CFR 112) Checklist

Assess a fresh produce packinghouse against the FSMA Produce Safety Rule, covering worker health, water, equipment sanitation, and postharvest handling.

21 CFR 112FSMA Produce Safety RuleFDA

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Worker Training & Health/Hygiene

  • Have personnel who handle covered produce or food-contact surfaces received required training? *
  • Are health and hygiene measures in place to prevent ill or contaminated workers from contacting produce? *
  • Are handwashing facilities and toilet facilities readily accessible and maintained? *

Agricultural Water (Postharvest)

  • Is water used for postharvest activities of adequate sanitary quality for its intended use? *
  • Is antimicrobial or water treatment monitored to maintain and control quality (e.g., sanitizer concentration)? *
  • Is water that directly contacts produce or food-contact surfaces tested or managed per requirements? *
  • Recorded sanitizer concentration in dump tank / flume (ppm)

Postharvest Handling & Sanitation

  • Are food-contact surfaces of equipment and tools cleaned and sanitized as needed? *
  • Are packing containers and materials adequate to prevent contamination? *
  • Are measures taken to prevent contamination by animals, including domesticated and pest animals? *

Buildings & Equipment

  • Are buildings and fully enclosed structures maintained to prevent produce from becoming contaminated? *
  • Are pest control measures in place within packing and storage areas? *
  • Is equipment designed and constructed to be adequately cleanable and maintained? *

Records

  • Are required records (training, water treatment monitoring, sanitation) established and maintained? *
  • Do records include actual values, are they dated, and signed/initialed by the person performing the activity? *
  • Are records reviewed, and retained for at least two years? *

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