Hazard and Risk management system A Hazard and Risk Management System including prerequisite programmes shall be implemented to identify and control food safety hazards, including allergens. This system shall be systematic, comprehensive and shall take into consideration relevant law.

Hazard and Risk management system This may be a HACCP based system or another hazard and risk management system that covers the Annex of Codex Alimentarius General Principles of Food Hygiene.

Hazard and Risk management system The scope of the Hazard and Risk Management System shall be defined per product / product category and / or per process or production step.

Hazard and Risk management system The Hazard and Risk Management System shall be applicable to the site’s scope of activity

Hazard and Risk management system The Hazard and Risk Management System shall be reviewed regularly, and in case of any change that impacts food safety.

Management responsibility A clear organisational structure identifying the job functions and responsibilities of at least those employees whose activities affect food safety shall be established, implemented and maintained.

Management commitment and food safety culture Evidence of the senior management’s commitment to establish, implement, maintain and continuously improve the Food Safety Management System shall be provided. This shall include elements of food safety culture, at a minimum consisting of: communication, training, feedback from employees and performance measurement on food safety related activities.

Management review The senior management shall review all elements of the Food Safety Management System, including the Hazard and Risk Management System HACCP plan or HACCPbased plans regularly, and in case of any change that impacts food safety, to ensure their continuing suitability and effectiveness.

Food safety legislation Procedures shall be established, implemented and maintained to ensure compliance with applicable legislation (both countries of production and intended sale).

Food Safety Management system The elements of the Food Safety Management System shall be established, implemented, maintained and continuously improved and shall have a scope appropriate to the range of business activities to be covered.

Food safety policy and objectives A clear, concise and documented food safety policy statement shall be in place, as well as measurable objectives specifying the extent of the organisation’s commitment to meet the food safety needs.

Food defence A food defence threat assessment procedure shall be established, implemented and maintained to identify potential threats and prioritise food defence measures.

Food defence A documented food defence plan shall be in place specifying the measures implemented to mitigate the public health risks from any identified food defence threats.

Food defence This food defence plan shall be supported by the Food Safety Management System.

Food fraud A food fraud vulnerability assessment procedure shall be established, implemented and maintained to identify potential vulnerability and prioritise food fraud mitigation measures.

Food fraud A documented food fraud plan shall be in place specifying the measures implemented to mitigate the public health risks from the identified food fraud vulnerabilities.

Food fraud This food fraud mitigation plan shall be supported by the organisation's Food Safety Management System

Documentation requirements A procedure shall be established, implemented and maintained for the management and control of documented information required to demonstrate the effective operation and control of processes and the Food Safety Management System.

Documentation requirements All the above-mentioned documented information shall be securely stored for the time period required to meet customer and legal requirements, or for a period exceeding the shelf-life of the food if customer or legal requirements are not available. It shall be effectively controlled and readily accessible when needed.

Specified requirements / Specifications Specified requirements or specifications shall be established, implemented and maintained for all inputs to the process, including services that are purchased or provided and have an effect on food safety.

Specified requirements / Specifications A review process of the specified requirements or specifications shall be in place

Procedures Effective procedures and instructions shall be established, implemented and maintained for all processes and operations having an effect on food safety.

Resource management The resources needed to establish, implement, maintain, review and improve the Food Safety Management System shall be identified and assigned.

Purchasing and supplier performance Purchasing processes shall be controlled to ensure all inputs to the process, including externally purchased materials and services which have an effect on food safety, conform to specified requirements or specifications as well as food safety and regulatory requirements.

Purchasing and supplier performance A procedure for the evaluation, approval and continued monitoring of suppliers which have an effect on food safety shall be established, implemented and maintained. The procedure shall address procurement in emergency situations to ensure that food still conforms to the documented specified requirements or specifications, and the supplier has been evaluated. The results of evaluations, investigations and follow up actions shall be recorded.

Purchasing and supplier performance Outsourced processes that may have an effect on food safety shall be identified and controlled. Such controls shall be documented in the Food Safety Management System

Traceability Procedures shall be established, implemented and maintained to ensure product identification from the supplier (minimum one step back) through any processes undertaken to the recipient of the food (minimum one step forward).

Traceability Documented tests of the traceability system shall be undertaken to ensure this is operating effectively.

Control of measuring and monitoring equipment / devices The equipment / devices used to measure parameters critical to ensure food safety shall be identified.

Control of measuring and monitoring equipment / devices The identified equipment / devices shall be regularly calibrated; calibration shall be traceable to a national or international standard or method.

Testing A procedure shall be established, implemented and maintained to ensure that analyses of food parameters critical to food safety are undertaken by competent laboratories and using appropriate sampling and testing methods and that such analyses are performed in accordance with the applicable requirements of ISO/ IEC 17025.

Internal audit An internal audit procedure shall be established, implemented and maintained; it shall cover all elements of the Food Safety Management System.

Complaint handling A procedure for the management of complaints and complaint data shall be established, implemented and maintained to ensure that complaints are assessed and corrective actions implemented, when necessary.

Serious incident management An incident management procedure, including product recall and withdrawal, shall be established, implemented and maintained. The recall procedure shall be regularly tested for effectiveness.

Product release A product release procedure shall be established, implemented and maintained.

Control of nonconformity A procedure shall be established, implemented and maintained to ensure that any non-conformity impacting food safety and any non-conforming products are clearly identified and controlled to prevent unintended use or delivery.

Corrective actions A procedure shall be established, implemented and maintained for the determination and implementation of corrective actions in the event of any significant nonconformity relating to food safety

Land used for production Land used for production shall be evaluated for hazards and contamination. Control measures shall be implemented to reduce hazards to acceptable levels.

Local environment All grounds within the site shall be maintained to prevent contamination and enable the production of safe products.

Location, design and layout Structures, including all adjoining rooms, equipment, facilities and feeding systems shall be located, designed and constructed to facilitate proper cleaning and pest control. Where appropriate, the design and layout shall permit compliance with good hygiene practices including protection against cross contamination between and during operations

Location, design and layout Adequate drainage and waste disposal systems and facilities shall be provided.

Location, design and layout The systems described under GAP 3.7 shall be designed and constructed to avoid potential for contamination of water courses, highways and neighbouring fields with animal waste and silo seepage.

Prevention of crosscontamination Effective measures shall be taken during production, storage and transport to prevent cross-contamination of produce from agricultural inputs, cleaning agents, veterinary medicines or personnel who come directly or indirectly into contact with other sites, animals or produce

Prevention of crosscontamination Procedures shall be in place to ensure that the application of agricultural and veterinary inputs is managed properly to minimise the potential for microbial or chemical contamination.

Prevention of crosscontamination There shall be a provision for handling product that has dropped to the ground.

Employee facilities Employee facilities including hand washing and toilet facilities, and public facilities where applicable, shall be provided, designed and operated to minimise food safety risks

Personnel health and hygiene Personal hygiene standards shall be established, implemented and maintained to minimise food safety risks.

Personnel health and hygiene Suitable protective clothing shall be provided to minimise food safety risks.

Personnel health and hygiene People known or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through produce shall not be allowed to enter any food handling area. Any person so affected shall immediately report illness or symptoms of illness to the management

Personnel health and hygiene The requirements of the personnel health and hygiene section shall apply to employees, contractors and visitors commensurate to their impact on food safety

Personnel training A system shall be established, implemented and maintained to ensure that all employees are trained, and retrained when necessary, to have an understanding of food safety commensurate with their activity

Personnel training Agricultural workers who apply agricultural chemicals shall be trained and qualified in the proper application procedures of such chemicals

Housekeeping, cleaning and disinfection An appropriate housekeeping, cleaning and disinfection programme shall be established, implemented, maintained and monitored. Its effectiveness in eliminating food safety risks shall be measured.

Housekeeping, cleaning and disinfection Cleaning facilities, equipment and chemical materials shall be suitable for their intended use and shall be stored and used appropriately.

Site inspections / checks A programme of site inspections / checks shall be established, implemented and maintained to ensure the site and equipment are maintained in a suitable condition to ensure food safety, as applicable to the activity of the site.

Water quality Indoor primary production facilities shall maintain a supply of water fit for its purpose and that does not compromise food safety, for handwashing, equipment and post-harvest washing, with appropriate facilities for its storage and distribution

Water quality Procedures shall be in place to identify the sources of water used on the farm (municipality, reused irrigation water, well, open canal, reservoir, rivers, lakes, farm ponds etc.) and to assess its suitability for the intended use.

Water quality Based on risk assessment, measures shall be in place to protect sources of agricultural waters from potential contamination, including corrective actions to minimise the risk of contamination (e.g., from livestock, sewage treatment, human habitation)

Water quality Based on risk assessment, water shall be tested for microbial and chemical contaminants. Frequency of testing shall depend on the water source and the risks of environmental contamination including intermittent or temporary contamination (e.g. heavy rain, flooding etc.)

Water quality If agricultural water is stored, tanks, containers or cisterns shall not be a source of contamination for water or product.

Pest control Based on risk assessment, operations shall assess potential contamination associated with wild and domestic animals.

Input - Manure, biosolids and other natural fertilisers Proper treatment procedures (e.g. composting, pasteurisation, heat drying, UV irradiation, alkali digestion and sun drying management practices including appropriate delays between application of agricultural inputs and harvesting of the crop or combinations of these) shall be designed to reduce or eliminate pathogens in manure, biosolids and other natural fertilisers. As a minimum, the use of untreated biosolids shall be prohibited.

Input - Manure, biosolids and other natural fertilisers Procedures shall be in place to ensure that the producer is required to take into consideration the World Health Organisation (WHO) guidelines on the safe use of waste water and livestock excreta in agriculture, as appropriate.

Input - Agricultural chemicals Only agricultural chemicals which are authorised for the cultivation of the specific produce / grains and pulses shall be used. They shall be used according to the manufacturer’s instructions, local legislations and for the intended purpose.

Input - Agricultural chemicals Residues of agricultural chemicals shall not exceed levels as established by applicable legislation (in both countries of production and intended sale), or by the Codex Alimentarius Commission.

Input - Agricultural chemicals Documentation of agricultural chemical applications shall be maintained. Records shall include at a minimum information on the date of application, the chemical used, the crop sprayed, the concentration, method and frequency of application and records on harvesting to verify that the time between application and harvesting respects the required pre-harvest interval / withholding period.

Input - Agricultural chemicals Agricultural chemicals shall comply with applicable legislation (both country of production and intended sale), be correctly labelled, stored in a safe, wellventilated place away from production areas, living areas and harvested crops and disposed of in a manner that does not pose a risk of contaminating crops.

Transport All containers and vehicles used for the storage and transportation shall be suitable for the intended purpose to minimise food safety risks

Equipment Equipment and containers coming into contact with livestock and produce shall be made of materials that are non-toxic and designed and constructed to ensure that they can be cleaned, disinfected and maintained to avoid contamination.

Equipment Equipment shall be used and stored to minimise food safety risk.