食品安全コマンドセンター 16項目

Produce Safety Rule Packinghouse (21 CFR 112) Checklist

このチェックリストは英語版です。

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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