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Good Agricultural Practices Template

This Good Agricultural Practices (GAP) audit checklist helps you determine a producer’s compliance with food safety applications based on industry standards and the USFDA’s instructions. Use this thorough checklist to identify areas for improvement in your current agricultural practices and help direct food safety problems.
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Part 1 - Farm Review
Water Usage
What is the origin of irrigation water?
How are the crops watered?
A water quality evaluation has been done to define the quality of water used for irrigation purpose on the crop(s) being implemented.
A water quality evaluation has been implemented to determine the quality of water used for chemical application or fertigation process.
If required, steps are taken to preserve irrigation water from possible direct and nonpoint source contamination.
Sewage Treatment
There is no public/industrial sewage treatment facility or waste material landfill nearby the farm.
The farm sewage handling system/septic system is working properly and there is no sign of leaking or runoff.
Animals/Wildlife/Livestock
Measures are taken to limit access of livestock to the origin or delivery system of crop irrigation water.
Crop production areas are not positioned near or next to the dairy, livestock, or fowl production facilities unless enough barriers are in place.
Manure deposited near or adjacent to crop production areas is included to prevent contamination of crops.
Measures are taken to decrease the chance for wild and/or domestic animals from accessing crop production areas.
Manure lagoons placed near or adjacent to crop production areas are supported to stop leaking or overflowing, or measures have been taken to prevent runoff from contaminating the crop production ranges.
Crop production areas are observed for the appearance of signs of wild or domestic animals accessing the land.
Manure and Municipal Biosolids
Choose one of the following options as it correlates to the farm operations:
Traceability
Each production section is identified or coded to permit traceability in the event of a recall.
Conclusion: Farm Review (Part 1)
Any comments or recommendations?
Farm Review:
Part 2 - Field Harvest and Field Packing Activities
Field Sanitation and Hygiene
The number, state and placement of field sanitation units comply with relevant state and/or federal guidance.
A documented pre-harvest evaluation is made on the crop production fields. Risks and probable sources of crop contamination are noted and evaluated.
A response plan is available for the event of a major spill or leak of area sanitation units or toilet facilities.
Field sanitation units are positioned in a location that reduces the potential risk for product contamination and is directly approachable for servicing.
Field Harvesting and Transportation
Water used to harvested product is microbially safe.
All harvesting containers and bulk hauling vehicles that get in direct contact with the product are cleaned and/or sanitised on a regular basis and kept as clean as practicable.
All hand-harvesting equipment and tools (knives, pruners machetes, etc.) are maintained as clean as practical and are disinfected on a recorded basis.
Harvesting equipment and/or machinery which comes into contact with the product is in good condition.
Light bulbs and glass on harvesting equipment are preserved so as not to contaminate product or fields in case of breakage.
Broken containers are accurately repaired or disposed of.
There is a standard working procedure or instructions on what measures should be taken in the event of glass/plastic breakage and potential contamination during harvesting operations.
There is a standard operating method or instructions on what measures should be taken in case of product contamination by chemicals, petroleum, pesticides or other contaminating factors.
Harvesting containers, totes, etc. are not applied for carrying or storing non- produce items during the harvest season, and farmworkers are directed in this policy.
Product moving out of the field is uniquely classified to allow traceability in the event of a recall.
For mechanically harvested product, measures are taken throughout harvest to examine for and remove foreign objects such as glass, metal, rocks, or other hazardous/toxic items.
Efforts have been made to eliminate excess dirt and mud from product and/or containers during harvest.
There is a policy and it has been implemented that harvested product being transferred from the field to storage areas or processing plants are covered while transportation.
Transportation equipment used to transfer product from field to storage areas or storage areas to processing plant which comes into touch with the product is clean and in good repair.
In ranch or field pack works, only new or sanitised containers are utilised for packing the product.
Packing materials used in ranch or field pack operations are correctly stored and preserved from contamination.
Conclusion: Field Harvest And Field Packing Activities (Part 2)
Do you have any comments or recommendations?
Field harvest and field packing activities review:
Part 3 - House Packing Facility
Receiving
Before packing, the product is properly stored and/or handled in order to decrease possible contamination.
Product delivered from the area which is held in a staging area earlier to packing or processing is protected from potential contamination.
Washing/Packing Line
Any ice used for cooling produce is produced, transported and deposited under sanitary conditions.
Processing water is adequately treated to decrease microbial contamination.
If appropriate, the temperature of processing water applied in dump tanks, flumes, etc., is observed and kept at temperatures suitable for the commodity.
Water treatment (strength levels and pH) and exposure time are controlled and the facility has shown it is appropriate for the product.
Source water utilised in the packing operation is clean.
The water used for cooling and/or producing ice is potable.
Food contact surfaces are in great condition; cleaned and/or sanitised before each use and cleaning logs are kept.
Water-contact surfaces, like dump tanks, flumes, wash tanks and hydro coolers, are cleaned and/or sanitised on a registered basis.
Product flow zones are preserved from sources of contamination.
Packing House Worker Health & Hygiene
When there is a written policy concerning the wearing of jewelry in the production area, it is being followed by all workers and visitors.
Worker facilities (locker rooms, lunch and break rooms, etc.) are clean and positioned away from the packaging area.
When there is a written policy concerning the use of hair nets/beard nets in the production section, it is being supported by all employees and visitors.
Packing House General Housekeeping
Packing facilities are enclosed.
Chemicals not permitted for use on products are stored and separated away from packing area.
The plant grounds are moderately free of litter and debris.
Outside garbage receptacles/dumpsters are locked or are placed away from packing facility entrances and the area around such sites is clean.
Only food-grade certified and labelled lubricants are used in the packing supplies/machinery.
Packing containers are correctly stored and preserved from contamination (birds, rodents, and other pests).
Floor drains seem to be free of obstructions.
Pipes, ducts, fans and roofs which are over food handling operations, are kept clean.
The plant grounds are free of standing water.
Glass materials over product flow zones are contained in the event of breakage.
Possible wastewater spillage is limited from contaminating any food handling area by barriers, drains or an adequate distance.
The inside of the packing facility is clean and kept in an orderly manner.
There is a policy explaining procedures which define handling/disposition of finished product that is opened, spilled or comes in contact with the floor.
Only new or sanitised containers are utilised for packing the product.
Pallets and containers are clean and in a good state.
Pest Control
Interior walls, floors and ceilings are well kept and are clear of major cracks and crevices.
There is a confirmed pest control program for the facility.
Service records for the pest control program are in place for review.
Measures are taken to stop animals or pests from packing and warehouse facilities.
Traceability
Records are preserved recording the source of incoming product and the address of outgoing product which is uniquely classified to enable traceability.
Conclusion: House Packing Facility (Part 3)
Do you have any comments or recommendations?
house packing facility review:
Part 4 - Storage and Transportation
Product, Containers and Pallets
Storage grounds are free of any litter and debris.
Floors in storage areas are free of any standing water.
Possible wastewater spillage is restricted from contaminating any food handling area by barriers, drains or enough distance.
Bulk storage facilities are examined for foreign material before each use and records are sustained.
The storage facility is clean and maintained in a neat manner.
Pallets, pallet boxes, tote bags, and movable bins, etc. are clean, in good condition and do not contribute irrelevant material to the product.
Storage rooms, buildings, and/or facilities are kept and adequately sealed or isolated and are preserved from external contamination.
There is a policy outlining procedures which specify handling/disposition of complete product which is opened, spilt, or comes into contact with the floor.
Mechanical equipment used through the storage process is clean and secured to prevent contamination of the product.
Product deposited outside in totes, trucks, bins, other containers or on the ground in bulk is concealed and preserved from contamination.
Packing containers are correctly stored and adequately sealed, to be preserved from contamination (birds, rodents, pests, and other contaminants).
Non-food grade materials such as paints, lubricants, pesticides, etc., are not put nearby the product.
Pest Control
There is an authorised pest control program for the facility.
Service reports for the pest control program are in place for review.
Measures are taken to eliminate animals or pests from storage facilities.
Inside walls, floors, and ceilings are well-maintained and free of major cracks and crevices.
Ice & Refrigeration
Manufacturing, storage, and transportation facilities used in producing and delivering ice used for cooling the products have been sanitised.
The iced product does not drop on pallets of produce stored underneath.
Refrigeration equipment (condensers, fans, etc.) is cleaned on a registered basis.
Climate-controlled rooms are controlled for temperature and logs are sustained.
Thermometer(s) are reviewed for accuracy and records are ready for review.
The water applied for cooling and/or making ice is clean.
Refrigeration system reduction does not come in contact with the product.
Transportation
Conveyances are loaded to reduce damage to the product.
Produce items are not filled with potentially contaminated products.
Before the loading process, conveyances are commanded to be clean, in good physical condition, free from disagreeable odours, and from visible dirt/debris.
The company has a written policy for transporters and vehicles to maintain a specified temperature(s) while transiting.
Worker Health and Personal Hygiene
When there is a written policy regulating the wearing of jewellery in the storage and transportation areas, it is being followed by all concerned employees and visitors.
Worker facilities (locker rooms, lunch and break areas, etc.) are clean and positioned away from storage, shipping and receiving areas.
When there is a written policy concerning the use of hair/beard nets in the storage and transportation fields, it is being followed by all impaired employees and visitors.
Traceability
Records are kept concerning the source of incoming product and the destination of outgoing product which is uniquely classified to allow traceability.
Conclusion: Storage And Transportation (Part 4)
Do you have any comments or recommendations?
Storage and transportation review:
Part 5 - Wholesale Distribution Center/Terminal Warehouses
Receiving
Upon receiving, conveyances are expected to be clean, in the good physical condition and free from apparent objectionable odours, dirt and/or debris at the time of unloading.
The company has a written policy about the disposition of the product when temperatures are not in the company's guidelines at the time of receiving.
All companies that provide fresh products are obliged to have passed a third-party audit verification of GAP and/or GHP.
Company does not take produce items that are packed with or are not protected from possibly contaminating products.
Refrigerated commodities are controlled for temperatures at the time of receiving.
Storage Facility/Temperature Control
Thermometer(s) are reviewed for accuracy and records are accessible for review.
Manufacturing, storage, and transportation facilities utilised in making and delivering ice applied for cooling the product are sanitised on a registered basis.
Refrigeration system reduction does not come into contact with the product.
Refrigerated rooms are controlled for temperature and logs are sustained.
The facility is clean and kept in a clean manner.
The iced product does not drip on pallets of produce deposited underneath.
The water applied for cooling/ice is potable.
Non-food grade materials such as paints, lubricants, pesticides, etc., are not deposited close to the product.
Refrigeration equipment (condensers, fans, etc.) is cleaned on a regular basis.
Product flow zones are preserved from origins of contamination.
Glass materials over product flow zones are included in case of breakage.
There is a policy describing methods which specify handling/disposition of complete product which is opened, spilt, or comes into contact with the floor.
The grounds are free of litter and debris.
The grounds are free of standing water.
The facility is enclosed.
Floor drains seem to be free of any obstructions.
Pipes, ducts, fans, and ceilings in the facility are fairly clean.
Outside garbage receptacles/dumpsters are closed or are placed away from facility access and the area around such sections is reasonably clean.
Possible wastewater spillage is prevented from contaminating any food storehouse or handling area by blocks, drains or an adequate distance.
Pest Control
Inside walls, floors and ceilings are well-maintained and clear of major cracks and crevices.
There is an authorised pest control program for the facility.
Service reports for the pest control program are ready for review.
Measures are taken to eliminate animals or pests from the facility.
Repacking/Reconditioning
Does the facility repack and/or recondition product?
Worker Health and Personal Hygiene
Worker facilities (locker rooms, lunch and break rooms, etc.) are clean and positioned away from the repack and storage area.
When there is a written policy about the use of hair nets/beard nets in the facility, it is being followed by all concerned employees and visitors.
When there is a written policy regulating the wearing of jewellery in the facility, it is being followed by all concerned employees and visitors.
Shipping/Transportation
Company has a written policy for transporters and vehicles to keep a specified temperature(s) range while transiting.
Before the loading process, conveyances are commanded to be clean, in good physical condition, free from unpleasant odours and from obvious dirt/debris.
The housekeeping staff cleaned the room well. The place is well-equipped.
Traceability
Records are maintained showing the source of incoming product and the destination of outgoing product which is uniquely classified to enable traceability.
Conclusion: Wholesale Distribution Center/Terminal Warehouses (Part 5)
Do you have any comments or recommendations?
Wholesale distribution center/terminal warehouses review:
Part 6 - Preventive Food Defense Procedures
Secure Employee/Visitor Procedures
The organisation has a documented food defence plan and a person has been assigned to oversee it.
Employees are aware of who in management they should contact about possible security problems/matters.
Name of management delegate:
Incoming and outgoing worker and visitor vehicles to and from the site are subject to review.
Visitors are forbidden from entering the packing/storage areas unless escorted by an employee.
Visitors are obliged to check in (showing evidence of identity) and out, when entering and leaving the facility.
Food defence training has been granted to all employees.
Employees access in the facility is restricted to the area of their job function and unrestricted fields.
The perimeter of facility is secured by fencing or other deterrent.
Employees are forbidden from taking personal items into the handling or storage areas.
A system of positive classification of workers has been established and is administered.
Parked vehicles belonging to workers and visitors display a decal or placard announced by the facility.
Management is informed of which worker should be on the premises, and the field they are assigned to.
Secure Facility Procedures
The mailroom is placed away from the packing/storage facilities.
Delivery schedules have been established.
Computer access is limited to specific personnel.
A minimum level of background investigations has been established for all workers.
Uniforms, name tags, or identification badges are collected from workers before the termination of employment.
Routine security inspections of the premises are conducted for hints of tampering, criminal or terrorist activity.
A system of traceability of computer transactions has been set.
Checklists are used to check the security of doors, windows, and other details of the entry.
All keys to the establishment are estimated for.
The perimeter of the facility is guarded by fencing or other deterrents.
The facility owns an emergency lighting system.
Storage or vehicles/containers/trailers/railcars that are not being utilised are remained locked.
The off-loading of incoming materials is controlled.
The facility is enclosed.
The organisation has an established policy for declining deliveries.
The company has classified the individual(s), with at least one backup, who is responsible for assembling the product.
Unauthorised deliveries are not accepted.
The facility has a program to inspect the products returned to the facility for tampering.
The organisation has recorded with the FDA and has been assigned a certification number (do not register the number on checklist).
The company does not admit returned (empty) containers for packing of the product unless they are sanitised containers meant for reuse.
Allergens handled by the facility are separated from products to evade cross-contamination.
The company has implemented a successful mock recall of goods to the facility.
Product shipped from another country is separated from the domestic product.
Floor plans, product flow plans, and/or separation charts are in a secure place.
Conclusion: Preventive Food Defense Procedures (Part 6)
Do you have any comments or recommendations?
Preventive food defense procedures review:
Completion
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Create a Sustainable Future with a Good Agricultural Practices Template


Good agricultural practices (GAPs) are essential for the production of safe, sustainable and high-quality food. GAPs are a set of principles and procedures that aim to minimize risks associated with the production of food and its environment. GAPs include a range of preventive approaches such as soil and water conservation, proper irrigation and pest management, appropriate use of agrochemicals, and appropriate use of energy and resources. They also include practices that promote the health and safety of workers and the environment. When properly implemented, GAPs can help ensure that agricultural products are safe and of high quality. This helps to protect farmers, customers and the environment.


GAPs should be tailored to the specific needs of each farm and its environment. A GAPs template is a useful tool for farmers to develop their own GAPs program. This template should include detailed plans for soil and water management, pest management, use of agrochemicals, use of energy and resources, and health and safety of workers. The template should also provide guidance on how to monitor and evaluate the effectiveness of the GAPs program. This will help farmers ensure that their GAPs program is in line with their goals and objectives.


Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.

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