SQFI Primary Animal Production Checklist

1. 1. Opening Meeting - People Present at the Opening Meeting (Please list names and roles in the following format Name: Role separated by comas)

2. 2. Closing Meeting - People Present at the Closing Meeting (Please list names and roles in the following format Name: Role separated by comas)

3. 3. Facility Description - Auditor Description of Facility (Please provide facility description include # of employees, size, production schedule, general layout, and any additional pertinent details

4. 4. Auditor Recommendation

1. 1. Senior site management shall prepare and implement a policy statement that outlines at a minimum the commitment of all site management to: i. Supply safe food;

2. 2. Senior site management shall prepare and implement a policy statement that outlines at a minimum the commitment of all site management to: ii. Establish and maintain a food safety culture within the site;

3. 3. Senior site management shall prepare and implement a policy statement that outlines at a minimum the commitment of all site management to: iii. Establish and continually improve the site’s food safety management system; and

4. 4. Senior site management shall prepare and implement a policy statement that outlines at a minimum the commitment of all site management to: iv. Comply with customer and regulatory requirements to supply safe food.

5. 5. Senior site management shall prepare and implement a policy statement that outlines at a minimum the commitment of all site management to: The policy statement shall be: v. Signed by the senior site manager and displayed in prominent positions; and

6. 6. Senior site management shall prepare and implement a policy statement that outlines at a minimum the commitment of all site management to: The policy statement shall be: vi. Effectively communicated to site personnel in language(s) understood by site personnel.

7. 7. Senior site management shall lead and support a food safety culture within the site that ensures at a minimum: i. The establishment and documentation of clear and concise food safety objectives and performance measures and their communication to all relevant staff;

8. 8. Senior site management shall lead and support a food safety culture within the site that ensures at a minimum: ii. Adequate resources are available to meet food safety objectives and performance measures;

9. 9. Senior site management shall lead and support a food safety culture within the site that ensures at a minimum: iii. Food safety practices and all applicable requirements of the SQF System are adopted and maintained;

10. 10. Senior site management shall lead and support a food safety culture within the site that ensures at a minimum: iv. Staff are informed and are aware of their food safety and regulatory responsibilities;

11. 11. Senior site management shall lead and support a food safety culture within the site that ensures at a minimum: v. Staff are aware of their role in meeting the requirements of the SQF Food Safety Code: Primary Animal Production and are held accountable for meeting these requirements;

12. 12. Senior site management shall lead and support a food safety culture within the site that ensures at a minimum: vi. Staff are positively encouraged and required to notify management of actual or pending food safety issues; and

13. 13. Senior site management shall lead and support a food safety culture within the site that ensures at a minimum: vii. Staff are empowered to act to resolve food safety issues within their scope of work.

14. 14. The reporting structure shall identify and describe the site personnel with specific responsibilities for tasks within the food safety management system. Job descriptions for those personnel shall be documented and include a provision to cover for the absence of key personnel. Site management shall ensure departments and operations are appropriately staffed and organizationally aligned to meet good safety objectives.

15. 15. Senior site management shall designate a primary and substitute SQF practitioner for each site with responsibility and authority to: i. Oversee the development, implementation, review, and maintenance of the SQF System, including Good Aquaculture Practices outlined in 2.4.2, and the food safety plan outlined in 2.4.3.

16. 16. Senior site management shall designate a primary and substitute SQF practitioner for each site with responsibility and authority to: ii. Take appropriate action to ensure the integrity of the SQF System; and

17. 17. Senior site management shall designate a primary and substitute SQF practitioner for each site with responsibility and authority to: iii. Communicate to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System.

18. 18. The SQF practitioner shall: i. Be employed by the site;

19. 19. The SQF practitioner shall: ii. Hold a position of responsibility in relation to the management of the site’s SQF System;

20. 20. The SQF practitioner shall: iii. Be competent to implement and maintain HACCP-based food safety plans; and

21. 21. The SQF practitioner shall: iv. Have an understanding of the SQF Food Safety Code: Primary Animal Production and the requirements to implement and maintain an SQF System relevant to the site’s scope of certification. The substitute practitioner shall have the same competencies as the assigned SQF practitioner.

22. 22. Senior site management shall ensure the training needs of the site are resourced, implemented, and meet the requirements outlined in system elements 2.9 and that site personnel have met the required competencies to carry out those functions affecting the legality and safety of food products.

23. 23. Senior site management shall ensure the integrity and continued operation of the food safety system in the event of organizational or personnel changes within the company or associated facilities.

24. 24. Senior site management shall designate defined blackout periods that prevent unannounced re-certification audits from occurring out of season or when the site is not operating for legitimate business reasons. The list of blackout dates and their justification shall be submitted to the certification body a minimum of one (1) month before the sixty (60) day re-certification window for the agreed-upon unannounced audit.

1. 1. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: i. Changes to food safety management system documentation (policies, procedures, specifications, food safety plan);

2. 2. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: ii. Food safety culture performance;

3. 3. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: iii. Food safety objectives and performance measures;

4. 4. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: iv. Internal and external audit findings;

5. 5. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: v. Corrective and preventative actions and their investigations and resolution;

6. 6. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: vi. Customer complaints, recalls, and withdrawals and their investigation and resolution;

7. 7. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: vii. The hazard and risk management system; and

8. 8. The objectives and performance of the SQF System shall be reviewed by senior site management at least annually. Reviews shall include: viii. Follow-up action items from previous management review. Records of all management reviews and updates shall be maintained.

9. 9. The SQF practitioner(s) shall update senior site management on at least a monthly basis on matters impacting the implementation and maintenance of the SQF System. The updates and management responses shall be documented.

1. 1. The methods and responsibility for handling and investigating the cause and resolution of complaints from commercial customers, consumers, and authorities that may result in a food safety issue arising from products grown or handled on-site, shall be documented and implemented. Records of customer complaints, their investigation, and resolution shall be maintained.

2. 2. Adverse trends of customer complaint data shall be investigated and analyzed and root cause established by personnel knowledgeable about the incidents.

3. 3. Corrective and preventative action shall be implemented based on the seriousness of the incident and the root cause analysis as outlined in 2.5.3.

1. 1. Electronic and/or hard copy documentation shall be maintained and kept current. It will be made available to relevant staff and include: i. Food safety policies and organization chart;

2. 2. Electronic and/or hard copy documentation shall be maintained and kept current. It will be made available to relevant staff and include: ii. Products covered in the scope of certification;

3. 3. Electronic and/or hard copy documentation shall be maintained and kept current. It will be made available to relevant staff and include: iii. Food safety regulations that apply to the site and to the country of sale if known;

4. 4. Electronic and/or hard copy documentation shall be maintained and kept current. It will be made available to relevant staff and include: iv. Agricultural input/materials, packaging, and finished product specifications; and

5. 5. Electronic and/or hard copy documentation shall be maintained and kept current. It will be made available to relevant staff and include: v. Written procedures and programs (Good Production Practices) and other documentation necessary to support the development, implementation, maintenance, and control of the SQF System (e.g., food safety plans, validation, and verification).

6. 6. Food safety plans, Good Production Practices, and all relevant aspects of the SQF System shall be reviewed, updated, and communicated as needed when any potential changes implemented have an impact on the site’s ability to deliver safe food.

1. 1. The methods and responsibility for maintaining document control, including records, shall be documented and implemented. They shall ensure that documents and records are i. Controlled;

2. 2. The methods and responsibility for maintaining document control, including records, shall be documented and implemented. They shall ensure that documents and records are ii. Current;

3. 3. The methods and responsibility for maintaining document control, including records, shall be documented and implemented. They shall ensure that documents and records are iii. Safely stored to prevent unauthorized access, loss, damage, and deterioration;

4. 4. The methods and responsibility for maintaining document control, including records, shall be documented and implemented. They shall ensure that documents and records are iv. Organized in a registry or listing form; and

5. 5. The methods and responsibility for maintaining document control, including records, shall be documented and implemented. They shall ensure that documents and records are v. Readily accessible in a manner that ensures employees use up-to-date and current policies, procedures (work instructions/task lists), and forms when documenting food safety related activities.

1. 1. All manual or electronic/digital records shall be legible, suitably authorized, and/or signed by those undertaking activities to demonstrate that inspections, supervisory reviews, testing, and other essential activities have been completed.

2. 2. Records shall be retained in accordance with periods specified by a customer or regulations or at a minimum no less than product shelf life.

1. 1. The methods and responsibility for designing, developing, and converting product concepts (e.g., new animal species, genetics) to commercial realization shall be documented and implemented and comply with regulatory and customer requirements. Records of new animal product testing, shelf life (if applicable), and final approvals shall be maintained.

2. 2. The food safety plan shall be reviewed and revised accordingly for each new animal product and its associated process through conversion to commercial production and distribution, or where a change to inputs or processes occurs that may impact food safety.

3. 3. New products shall be tested and inspected to ensure they meet stated shelf life, maximum drug residue limits and other regulatory and customer requirements.

4. 4. The process flows for all new and existing processes shall be designed to ensure that products meet specifications and to prevent cross-contamination.

1. 1. Specifications and/or descriptions for agricultural inputs (e.g., medications, feed) and contract services that impact finished animal product safety, shall be documented, approved, comply with relevant legislation, and are kept current through a review process.

2. 2. Agricultural inputs shall be verified to ensure animal product safety is not compromised and the material is fit for its intended purpose. Verification shall include certificates of conformance, certificates of analysis, or sampling and testing (refer to 2.4.4.1).

3. 3. Finished animal product specifications shall be documented, approved by the site and their customer where applicable, accessible to relevant staff, and kept current through a review process. Specifications shall include, where applicable: i. Weight, composition;

4. 4. Finished animal product specifications shall be documented, approved by the site and their customer where applicable, accessible to relevant staff, and kept current through a review process. Specifications shall include, where applicable: ii. Maximum drug residue limits; and

5. 5. Finished animal product specifications shall be documented, approved by the site and their customer where applicable, accessible to relevant staff, and kept current through a review process. Specifications shall include, where applicable: iii. Labeling, identification, regulatory, and customer requirements.

6. 6. The methods and responsibilities for managing contract farms and services (e.g., spaying, veterinarian) shall be documented and implemented to ensure the following are being met: i. Contract farms and services comply with the SQF Food Safety Code: Primary Animal Production, relevant regulatory, and customer requirements;

7. 7. The methods and responsibilities for managing contract farms and services (e.g., spaying, veterinarian) shall be documented and implemented to ensure the following are being met: ii. Changes to contractual agreements are approved by both parties and communicated to relevant personnel; and

8. 8. The methods and responsibilities for managing contract farms and services (e.g., spaying, veterinarian) shall be documented and implemented to ensure the following are being met: iii. Records of all contract reviews and changes to contractual agreements and their approvals are maintained.

9. 9. A register or listing of all specifications and/or descriptions for agricultural inputs and finished animal products and contract services shall be maintained and kept current.

10. 10. Agricultural inputs that impact on animal product food safety shall be supplied by an approved supplier. The methods and responsibility for selecting, evaluating, approving, and monitoring an approved supplier shall be documented and implemented. The approved supplier program shall contain at a minimum: i. A risk level assigned to each supplier that is based on the past performance of the supplier, criticality to the site, food safety risk, and other relevant factors determined by the site;

11. 11. Agricultural inputs that impact on animal product food safety shall be supplied by an approved supplier. The methods and responsibility for selecting, evaluating, approving, and monitoring an approved supplier shall be documented and implemented. The approved supplier program shall contain at a minimum: ii. Agreed specifications;

12. 12. Agricultural inputs that impact on animal product food safety shall be supplied by an approved supplier. The methods and responsibility for selecting, evaluating, approving, and monitoring an approved supplier shall be documented and implemented. The approved supplier program shall contain at a minimum: iii. A summary of the food safety controls implemented by the approved supplier, including regulatory compliance and licensing where applicable;

13. 13. Agricultural inputs that impact on animal product food safety shall be supplied by an approved supplier. The methods and responsibility for selecting, evaluating, approving, and monitoring an approved supplier shall be documented and implemented. The approved supplier program shall contain at a minimum: iv. Methods for granting approved supplier status;

14. 14. Agricultural inputs that impact on animal product food safety shall be supplied by an approved supplier. The methods and responsibility for selecting, evaluating, approving, and monitoring an approved supplier shall be documented and implemented. The approved supplier program shall contain at a minimum: v. Methods and frequency of monitoring approved suppliers, which may include testing, receiving inspection, and/or supplier audits;

15. 15. Agricultural inputs that impact on animal product food safety shall be supplied by an approved supplier. The methods and responsibility for selecting, evaluating, approving, and monitoring an approved supplier shall be documented and implemented. The approved supplier program shall contain at a minimum: vi. Methods and frequency of reviewing approved supplier performance and status. Where supplier audits are used as a monitoring tool they shall be based on risk and shall be conducted by individuals knowledgeable of applicable regulatory and food safety risks and trained in auditing techniques. A register or list of approved suppliers and records of monitoring activities shall be maintained.

16. 16. The receipt of agricultural inputs received from non-approved suppliers shall be acceptable in an emergency situation provided they are inspected or analyzed before use.

17. 17. Agricultural inputs received from other sites under the same corporate ownership shall be subject to the same specification requirements (refer to 2.3.2), approved supplier requirements, and receiving inspections as all other material providers.

1. 1. The owner/senior site manager shall ensure that, at the time of delivery to its customer, the animal product supplied shall comply with food safety and production legislation applicable in the country of use and sale, if known. Any specific licensing requirements or commodity-specific regulations shall be maintained and kept current.

2. 2. The methods and responsibility for ensuring the organization is kept informed of changes to relevant legislation, scientific and technical developments, emerging food safety issues, and relevant industry codes of practice shall be documented and implemented.

3. 3. SQFI and the certification body shall be notified in writing within twenty-four (24) hours as a result of a regulatory warning or event. Notification to SQFI shall be by email to foodsafetycrisis@sqfi.com.

1. 1. The site shall ensure the applicable Good Production Practices described in Module 5 of this food safety code are documented and implemented (refer to 2.2.1.1) or exempted according to a written risk analysis outlining the justification for exemption or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised.

1. 1. A HACCP-based referenced food safety plan, developed by a responsible authority, shall be implemented in the absence of a specifically developed food safety plan for the site. The site shall: i. Maintain a current record indicating that is has reviewed the food safety plan and ensures its scope of hazard analysis, risk assessments, and control measures such as Good Production Practices cover all products produced and sold by the site and are within the scope of certification;

2. 2. A HACCP-based referenced food safety plan, developed by a responsible authority, shall be implemented in the absence of a specifically developed food safety plan for the site. The site shall: ii. Document where changes in the food safety plan have impacted their Good Production Practices. (Note: Sites shall choose either 2.4.3.1 or 2.4.3.2 with the subsequent 2.4.3 requirements as the mandatory element.)

3. 3. Where a site has developed its own food safety plan, either by choice or due to product(s) not included within the scope of a HACCP-based model as per 2.4.3.1, it shall be implemented and maintained and outline the means by which the organization controls and assures food safety of the products or product groups included in the scope of the SQF certification and their associated processes. More than one HACCP food safety plan may be required to cover all products included in the scope of certification.

4. 4. The food safety plan or plans shall be developed and maintained by a team that includes the SQF practitioner and those site personnel with agricultural, technical, and/or machinery knowledge relevant to the commodities and products. Where the relevant expertise is not available on-site, advice may be obtained from other sources to assist the food safety team.

5. 5. The scope of each food safety plan shall be developed and documented including the start and endpoint of the processes under consideration and all relevant inputs and outputs.

6. 6. Product descriptions shall be developed and documented for all products included in the scope of the food safety plans. These shall reference and/or include: i. The finished product specifications;

7. 7. Product descriptions shall be developed and documented for all products included in the scope of the food safety plans. These shall reference and/or include: ii. Information relevant to product safety, such as production techniques, types of herding/pens/cages; and

8. 8. Product descriptions shall be developed and documented for all products included in the scope of the food safety plans. These shall reference and/or include: iii. The intended use of each product, which includes target consumer groups, the potential for consumption by vulnerable groups of the population, requirements for further processing, and potential alternative use of the product.

9. 9. The food safety team shall develop and document a flow diagram covering the scope of each food safety plan. The flow diagram shall include every step in the process of primary production, all agricultural inputs, packaging material, service inputs (e.g. water, feed, medication), process delays, and all process outputs including feed, waste, and rework. Each flow diagram shall be confirmed by the food safety team to cover all stages and hours of operation.

10. 10. The food safety team shall identify and document all food safety hazards that can reasonably be expected to occur at each step in the processes, including agricultural inputs.

11. 11. The food safety team shall conduct a hazard analysis for every identified hazard to determine which hazards are significant, i.e., their elimination or reduction to an acceptable level is necessary to control food safety. The methodology for determining hazard significance shall be documented and used consistently to assess all potential hazards.

12. 12. The food safety team shall determine and document the control measures that must be applied to all significant hazards. More than one control measure may be required to control an identified hazard, and more than one significant hazard may be controlled by a specific control measure.

13. 13. Based on the results of the hazard analysis (refer to 2.4.3.8), the food safety team shall identify the steps in the process where control must be applied to eliminate a significant hazard or reduce it to an acceptable level (a critical control point or CCP). In instances where a significant hazard has been identified at a step in the process, but no control measure exists, the food safety team shall modify the process to include an appropriate control measure.

14. 14. For each identified CCP, the food safety team shall identify and document the critical limits that separate safe from unsafe product. The food safety team shall validate all of the critical limits to ensure the level of control of the identified food safety hazard(s) and that all critical limits and control measures, individually or in combination, effectively provide the level of control required (refer to 2.5.2.1).

15. 15. The food safety team shall develop and document procedures to monitor CCPs to ensure they remain within the established limits (refer to 2.4.3.11). Monitoring procedures shall identify the personnel assigned to conduct testing, the sampling and test methods, and the test frequency.

16. 16. The food safety team shall develop and document deviation procedures that identify the disposition of affected product when monitoring indicates a loss of control at a CCP. The procedures shall also prescribe actions to correct the process step to prevent recurrence of the safety failure.

17. 17. The documented and approved food safety plan(s) shall be implemented in full. The effective implementation shall be monitored by the food safety team, and a full review of the documented and implemented plans shall be conducted at least annually or when changes to the process, equipment, inputs, or other changes affecting product safety occur.

18. 18. Procedures shall be in place to verify that critical control points are effectively monitored and appropriate corrective actions are applied. Implemented food safety plans shall be verified as part of SQF System verification (refer to 2.5).

19. 19. Critical control point monitoring, corrective action, and verification records shall be maintained and appropriately used.

20. 20. Where food safety regulations in the country of production and destination (if known) prescribe a food safety control methodology other than the Codex Alimentarius Commission HACCP guidelines, the food safety team shall implement food safety plans that meet both Codex and food regulatory requirements.

1. 1. The sampling, inspecting, and/or analyzing of agricultural inputs and finished product shall be documented and implemented. The procedures applied shall ensure: i. Inspections and analyses are completed at regular intervals as required and to agreed specification (e.g., animal confirmation, weight, fat as per 2.3.2.1) and regulatory and labeling requirements;

2. 2. The sampling, inspecting, and/or analyzing of agricultural inputs and finished product shall be documented and implemented. The procedures applied shall ensure: ii. Records of all inspections and analyses are maintained; and

3. 3. The sampling, inspecting, and/or analyzing of agricultural inputs and finished product shall be documented and implemented. The procedures applied shall ensure: iii. All analyses are conducted to nationally recognized methods or alternative methods that are validated as equivalent to the nationally recognized methods. Where external laboratories are used to conduct input or product analyses, the laboratories shall be accredited to ISO 17025 or an equivalent national standard, licensed or recognized by a regulatory authority if required, and shall be included on the site’s contract service specifications register (refer to 2.3.2.1). Where internal laboratories are used to conduct input or product analyses, appropriate sampling and testing methods shall be used and in accordance and with the applicable requirements of ISO 17025, including annual proficiency testing for personnel conducting analyses.

4. 4. On-site laboratories conducting chemical and microbiological analyses that may pose a risk to product safety, shall ensure the following: i. Be located separate from any animal product handling activity and designed to limit access only to authorized personnel;

5. 5. On-site laboratories conducting chemical and microbiological analyses that may pose a risk to product safety, shall ensure the following: ii. Provisions are made to isolate and contain all laboratory waste held on the premises and manage it separately from farm waste. Laboratory wastewater outlets are at a minimum downstream from drains that service animal production and handling areas; and

6. 6. On-site laboratories conducting chemical and microbiological analyses that may pose a risk to product safety, shall ensure the following: iii. Signage is displayed that identifies the laboratory area as a restricted area, accessible only by authorized personnel.

1. 1. The methods and responsibility for how to control non-conforming agricultural inputs and animal products and/or livestock shall be documented and implemented. The procedures shall ensure: i. Non-conforming livestock are identified, quarantined (held), handled, re-worked, or disposed of in a manner that minimizes the risk of inadvertent or improper use or risk to the integrity of other livestock;

2. 2. The methods and responsibility for how to control non-conforming agricultural inputs and animal products and/or livestock shall be documented and implemented. The procedures shall ensure: ii. All relevant personnel are aware of the site’s hold and release instructions and approvals, and

3. 3. The methods and responsibility for how to control non-conforming agricultural inputs and animal products and/or livestock shall be documented and implemented. The procedures shall ensure: iii. Records of non-conforming product holds, release, and dispositions are maintained.

1. 1. The responsibility and methods outlining how animal products are reworked shall be documented and implemented. The methods applied shall ensure: i. Reworking operations are supervised by qualified personnel;

2. 2. The responsibility and methods outlining how animal products are reworked shall be documented and implemented. The methods applied shall ensure: ii. Reworked animal product is clearly identified and traceable;

3. 3. The responsibility and methods outlining how animal products are reworked shall be documented and implemented. The methods applied shall ensure: iii. Each batch/lot of reworked animal product is inspected or analyzed as required before release;

4. 4. The responsibility and methods outlining how animal products are reworked shall be documented and implemented. The methods applied shall ensure: iv. Inspections and analyses conform to the requirements outlined in element 2.4.4.1; and

5. 5. The responsibility and methods outlining how animal products are reworked shall be documented and implemented. The methods applied shall ensure: v. Records of all reworking operations are maintained.

1. 1. The methods and responsibility for releasing finished animal product shall be documented and implemented. The methods applied shall ensure i. The product is released by authorized personnel;

2. 2. The methods and responsibility for releasing finished animal product shall be documented and implemented. The methods applied shall ensure ii. The product is released only after all inspections and analyses have been successfully completed, reviewed, and documented;

3. 3. The methods and responsibility for releasing finished animal product shall be documented and implemented. The methods applied shall ensure iii. The product meets regulatory and other established food safety controls. Records of all product releases shall be maintained.

1. 1. The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented, implemented, and effective. The methods applied shall ensure that: i. Good Production Practices are confirmed to ensure they achieve the required result;

2. 2. The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented, implemented, and effective. The methods applied shall ensure that: ii. Critical food safety limits are reviewed annually and re-validated or justified by regulatory standards when changes occur; and

3. 3. The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented, implemented, and effective. The methods applied shall ensure that: iii. Changes to the processes or procedures are assessed to ensure the controls are still effective. Records of all validation activities shall be maintained.

1. 1. The methods, responsibility, and criteria for verifying monitoring of Good Production Practices, critical control points, other food safety controls, and the legality of certified products, shall be documented and implemented. The methods applied shall ensure that personnel with responsibility for verifying monitoring activities authorize each verified record.

2. 2. A verification schedule outlining the verification activities, their frequency of completion, and the person responsible for each activity shall be prepared and implemented. Records of the verification of monitoring activities shall be maintained.

1. 1. The methods and responsibility for outlining how corrective and preventative actions are determined, implemented, and verified shall be documented and implemented. The procedures shall include: i. The identification of the root cause; and ii. The resolution of non-compliances of critical food safety limits and deviations from food safety requirements that are deemed significant.Records of all investigation and resolution of non-conformities including their corrections and preventative actions shall be maintained.

1. 1. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: i. All applicable requirements of the SQF Food Safety Code: Primary Animal Production are audited as per the SQF audit checklist or similar tool, and objective evidence is recorded to verify compliance and/or non-compliance;

2. 2. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: ii. Corrective and preventative actions of deficiencies identified during the internal audits are undertaken;

3. 3. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: iii. Audit results are communicated to relevant management personnel and staff responsible for implementing and verifying corrective and preventive actions;

4. 4. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: iv. Changes implemented from the internal audit that have an impact on the site’s ability to deliver safe animal products result in a review of food safety plans, Good Production Practices, and other aspects of the SQF System (refer to 2.3.1.3); and

5. 5. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: v. Records of internal audits and any corrections and corrective actions taken as a result of internal audits are maintained.

6. 6. Personnel conducting internal audits shall be trained and competent in internal audit procedures. Where practical, staff conducting internal audits shall be independent of the function being audited.

7. 7. Regular inspections during animal product production shall be planned and carried out to verify Good Production Practices and building/equipment maintenance is compliant to the applicable SQF Food Safety Code. The site shall: i. Take corrections or corrective and preventative actions; and

8. 8. Regular inspections during animal product production shall be planned and carried out to verify Good Production Practices and building/equipment maintenance is compliant to the applicable SQF Food Safety Code. The site shall: ii. Maintain records of inspections and any corrective action taken.

1. 1. The methods and responsibilities for the product identification system shall be documented and implemented to ensure: i. Agricultural inputs, work-in-progress, and animal products are clearly identified during all stages of receipt, operations, storage, shipping, and transportation; and

2. 2. The methods and responsibilities for the product identification system shall be documented and implemented to ensure: ii. All animal products are identified and/or labeled to the customer specification and/or regulatory requirements; and

3. 3. The methods and responsibilities for the product identification system shall be documented and implemented to ensure: iii. Product identification records are maintained.

4. 4. The responsibility and methods used to trace product shall be documented and implemented to ensure: i. Animal product is traceable to the customer (one up) and provides traceability through the process to the agricultural input supplier and date of receipt of inputs, materials, and other inputs (one back);

5. 5. The responsibility and methods used to trace product shall be documented and implemented to ensure: ii. Traceability is maintained where product is reworked (refer to 2.4.3); and

6. 6. The responsibility and methods used to trace product shall be documented and implemented to ensure: iii. The effectiveness of the product trace system is reviewed at least annually as part of the product recall and withdrawal review (refer to 2.6.2.1). Records for the receipt and use of agricultural inputs and packaging and for finished product dispatch and destination shall be maintained.

1. 1. The methods and responsibility for withdrawing or recalling product shall be documented and implemented. The procedure shall: i. Identify those responsible for initiating, managing, and investigating a product withdrawal or recall;

2. 2. The methods and responsibility for withdrawing or recalling product shall be documented and implemented. The procedure shall: ii. Describe the procedures to be implemented by site management;

3. 3. The methods and responsibility for withdrawing or recalling product shall be documented and implemented. The procedure shall: iii. Outline a communication plan to inform customers, consumers, authorities, and other essential bodies in a timely manner appropriate to the nature of the incident;

4. 4. The methods and responsibility for withdrawing or recalling product shall be documented and implemented. The procedure shall: iv. Describe how the withdrawal and recall system is reviewed, tested, and verified least annually (mock recall); and

5. 5. The methods and responsibility for withdrawing or recalling product shall be documented and implemented. The procedure shall: v. Ensure that SQFI, the certification body, and the appropriate regulatory authority are listed as essential organizations and are notified in instances of a food safety incident of a public nature or product recall. Records of all product withdrawals, recalls, and mock recalls shall be maintained.

6. 6. Investigation shall be undertaken to determine the cause of a withdrawal or recall, and details of investigations and any action taken shall be documented and recorded.

7. 7. SQFI and the certification body shall be notified in writing within twenty-four (24) hours upon identification of a food safety event that requires public notification. SQFI shall be notified at foodsafetycrisis@sqfi.com.

1. 1. The methods and responsibility for execution of a crisis management plan shall be documented and implemented. The plan shall include: i. A listing of known potential dangers (e.g. flood, drought, fire, tsunami, or other severe weather or regional events such as pandemics, warfare, or civil unrest) that can impact the site’s ability to deliver safe food;

2. 2. The methods and responsibility for execution of a crisis management plan shall be documented and implemented. The plan shall include: ii. Designated site management responsible for decision making, oversight, communication, and management of the crisis management plan; and

3. 3. The methods and responsibility for execution of a crisis management plan shall be documented and implemented. The plan shall include: iii. Control measures to ensure any affected product is identified, isolated, and dispositioned appropriately.

4. 4. The crisis management plan shall be reviewed, tested, and verified at least annually with gaps and appropriate corrective actions documented. Records of reviews of the crisis management plan shall be maintained.

1. 1. A food/product defense threat assessment shall be conducted to identify potential threats caused by a deliberate act of sabotage or terrorist-like incident.

2. 2. A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum: i. The methods, responsibility, and criteria for preventing food adulteration caused by a deliberate act of sabotage or terrorist-like incident;

3. 3. A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum: ii. The name of the senior site management person responsible for food defense;

4. 4. A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum: iii. The methods implemented to ensure only authorized personnel have access to production equipment and vehicles and storage areas through designated access points;

5. 5. A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum: iv. The methods implemented to protect sensitive operational points from intentional adulteration;

6. 6. A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum: v. The measures taken to ensure the secure receipt and storage of inputs, equipment, and hazardous chemicals to protect them from deliberate acts of sabotage or terrorist-like incidents;

7. 7. A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum: vi. The measures implemented to ensure inputs and products are held under secure storage and transportation conditions; and

8. 8. A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum: vii. The methods implemented to record and control access to the premises by employees, contractors, and visitors.

9. 9. Instruction shall be provided to all relevant staff on the effective implementation of the food defense plan (refer to 2.9.2.1).

10. 10. The food defense threat assessment and prevention plan shall be reviewed and tested at least annually or when the threat level as defined in the threat assessment changes. Records of reviews of the food defense plan shall be maintained.

1. 1. The methods, responsibility, and criteria for identifying the site’s vulnerability to food fraud shall be documented, implemented, and maintained. The food fraud vulnerability assessment shall include the site’s susceptibility to product substitution, mislabeling, dilution, and counterfeiting or stolen goods, which may adversely impact food safety.

2. 2. A food fraud mitigation plan shall be developed and implemented that specifies the methods by which the identified food fraud vulnerabilities shall be controlled and how the plan is communicated to relevant staff to ensure effective implementation.

3. 3. The food fraud vulnerability assessment and mitigation plan shall be reviewed and verified at least annually with gaps and corrective actions documented. Records of reviews shall be maintained.

1. 1. The methods and responsibility for the control of allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include: i. A hazard and risk analysis and control measures of those agricultural inputs, including food grade lubricants, that contain food allergens (refer to 2.4.3 food safety plan);

2. 2. The methods and responsibility for the control of allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include: ii. An assessment of workplace-related food allergens that may originate from change rooms, vending machines, lunchrooms, and visitors;

3. 3. The methods and responsibility for the control of allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include: iii. A register of allergens that is applicable in the country of production and the country(ies) of destination if known;

4. 4. The methods and responsibility for the control of allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include: iv. A list of allergens that is accessible by relevant staff; and

5. 5. The methods and responsibility for the control of allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include: v. Individual management plans for control of identified allergens.

6. 6. Product labeling, in accordance with regulatory requirements, shall include allergens where risks from cross-contamination have been documented.

1. 1. The responsibility for establishing and implementing the training needs of the organization’s personnel to ensure they have the required competencies to carry out those functions affecting products, legality, and safety shall be defined and documented (refer to 2.1.1.6).

2. 2. Appropriate training shall be provided for personnel carrying out the tasks essential to the effective implementation of the SQF System and the maintenance of food safety and regulatory requirements.

1. 1. A training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied to relevant personnel upon initial hire and for ongoing refresher training. The training program shall include at a minimum: i. Appropriate HACCP training for personnel involved in developing and maintaining food safety plans;

2. 2. A training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied to relevant personnel upon initial hire and for ongoing refresher training. The training program shall include at a minimum: ii. Monitoring and corrective action procedures for personnel engaged in operating critical control points (CCPs);

3. 3. A training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied to relevant personnel upon initial hire and for ongoing refresher training. The training program shall include at a minimum: iii. Personal hygiene training for personnel involved in the handling of animal products and contact surfaces;

4. 4. A training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied to relevant personnel upon initial hire and for ongoing refresher training. The training program shall include at a minimum: iv. Good Production Practices for personnel engaged in food handing operations;

5. 5. A training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied to relevant personnel upon initial hire and for ongoing refresher training. The training program shall include at a minimum: v. Allergen management, food defense, and food fraud for on-site personnel; and

6. 6. A training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied to relevant personnel upon initial hire and for ongoing refresher training. The training program shall include at a minimum: vi. Identification and implementation of refresher training.

7. 7. Training materials, the delivery of training, and work instructions on tasks critical to meeting regulatory compliance and the maintenance of food safety shall be provided in language(s) understood by personnel.

8. 8. Training records shall be maintained and include: i. Participant name;

9. 9. Training records shall be maintained and include: ii. Skills description;

10. 10. Training records shall be maintained and include: iii. Description of the training provided;

11. 11. Training records shall be maintained and include: iv. Date training completed;

12. 12. Training records shall be maintained and include: v. Trainer or training provider; and

13. 13. Training records shall be maintained and include: vi. Verification that the trainee is competent to complete the required tasks.

1. 1. The farm and facilities shall have a risk assessment conducted to evaluate and document the risk to animal production due to prior land use, adjacent land use, and other environmental factors including structures and equipment. Consideration shall be given to the following: i. History of land and building use;

2. 2. The farm and facilities shall have a risk assessment conducted to evaluate and document the risk to animal production due to prior land use, adjacent land use, and other environmental factors including structures and equipment. Consideration shall be given to the following: ii. Topography;

3. 3. The farm and facilities shall have a risk assessment conducted to evaluate and document the risk to animal production due to prior land use, adjacent land use, and other environmental factors including structures and equipment. Consideration shall be given to the following: iii. Adjacent land use; and

4. 4. The farm and facilities shall have a risk assessment conducted to evaluate and document the risk to animal production due to prior land use, adjacent land use, and other environmental factors including structures and equipment. Consideration shall be given to the following: iv. Other factors that may impact the ability to supply safe animal products. Where risks are identified, control measures shall be implemented to reduce the identified hazards to an acceptable level, and the risk analysis shall be re-evaluated in the event of any circumstances or changes that may impact the production of safe animal products.

5. 5. Records shall be maintained for each farm site that indicates what animal products have been produced and transported.

1. 1. Pens, yards, and other open areas where livestock are housed shall be designed, located, constructed, and maintained so as to minimize stress, injury, or disease and have minimal impact on the surrounding area and natural resources. The following shall be included: i. The site, yard, pens, or field entry points prevent the entry by unauthorized visitors either by a lock or other control entry devices;

2. 2. Pens, yards, and other open areas where livestock are housed shall be designed, located, constructed, and maintained so as to minimize stress, injury, or disease and have minimal impact on the surrounding area and natural resources. The following shall be included: ii. Entry and exit points to the site are equipped for cleaning and sanitizing of vehicle wheels;

3. 3. Pens, yards, and other open areas where livestock are housed shall be designed, located, constructed, and maintained so as to minimize stress, injury, or disease and have minimal impact on the surrounding area and natural resources. The following shall be included: iii. Electric fences, where used, are controlled in a manner to avoid stress or discomfort to fenced livestock;

4. 4. Pens, yards, and other open areas where livestock are housed shall be designed, located, constructed, and maintained so as to minimize stress, injury, or disease and have minimal impact on the surrounding area and natural resources. The following shall be included: iv. Fences, gates, and other surfaces in pens and yards are free from paints, dips, sanitizers, and other materials that are likely to cause contamination through ingestion, inhalation, or contact.; and

5. 5. Pens, yards, and other open areas where livestock are housed shall be designed, located, constructed, and maintained so as to minimize stress, injury, or disease and have minimal impact on the surrounding area and natural resources. The following shall be included: v. Animals, when held for extended periods in pens and yards, have access to adequate supplies of water and food.

6. 6. The design, location, and construction of intensive housing system shall be fit for purpose and protect the animals in expected extremes of climate. The housing and design shall include the following: i. Meet regulatory or industry/national codes of practice;

7. 7. The design, location, and construction of intensive housing system shall be fit for purpose and protect the animals in expected extremes of climate. The housing and design shall include the following: ii. Provide sufficient space to enable the animals to lie down and allow freedom of movement;

8. 8. The design, location, and construction of intensive housing system shall be fit for purpose and protect the animals in expected extremes of climate. The housing and design shall include the following: iii. Have minimal impact on the surrounding area and natural resources;

9. 9. The design, location, and construction of intensive housing system shall be fit for purpose and protect the animals in expected extremes of climate. The housing and design shall include the following: iv. Provide adequate ventilation for a satisfactory living environment and designed to enable effective drainage and a firm footing; and

10. 10. The design, location, and construction of intensive housing system shall be fit for purpose and protect the animals in expected extremes of climate. The housing and design shall include the following: v. Ensure signs are posted or other forms of controlled entry (refer to 5.2.1.1) that controls entry of unauthorized persons.

11. 11. Laneways, races, entrances, exits, and loading/unloading ramps shall be designed, constructed, and maintained to: i. Take advantage of the social behavior and movement of the species and maintained to prevent any potential injury points to animals;

12. 12. Laneways, races, entrances, exits, and loading/unloading ramps shall be designed, constructed, and maintained to: ii. Ensure that flooring is non-slip to prevent slips and falls;

13. 13. Laneways, races, entrances, exits, and loading/unloading ramps shall be designed, constructed, and maintained to: iii. Ensure there are no sharp objects that may damage animals; and

14. 14. Laneways, races, entrances, exits, and loading/unloading ramps shall be designed, constructed, and maintained to: iv. Ensure there is no risk of contamination to the animals as a result of ingestion, inhalation, or contact.

15. 15. All buildings used to store equipment, veterinary and agricultural chemicals, or animal feed shall be designed and constructed so as to permit compliance to good hygiene practices and avoid product contamination.

16. 16. Silos used to store feed shall be constructed of approved materials and designed to remain dry, clean, and free from any dirt residues. They remain fit for purpose and in an acceptable condition to enable safe fumigation and prevent the invasion of pests.

17. 17. Storage rooms shall be designed and constructed to allow for the separate hygienic storage of feedstuffs, veterinary chemicals, and containers and equipment used to dispense feed and veterinary chemicals. Items shall be kept separate from farm machinery, hazardous chemicals, and other toxic substances, and veterinary medicines and medical equipment shall be stored in a secure area and accessed only by authorized personnel.

1. 1. Agriculture chemicals and other toxic substances shall be stored so as not to present a hazard to employees, animals, product handling equipment, or areas in which product is handled, stored, or transported. Specifically, they shall not be stored inside feed handling or storage areas and where veterinary medications are stored or handled.

2. 2. Chemical storage locations shall: i. Be compliant with national and local legislation;

3. 3. Chemical storage locations shall: ii. Be designed to ensure there is no cross-contamination between chemicals, proper ventilation to the exterior, and spill control or containment (including tank capacity);

4. 4. Chemical storage locations shall: iii. Be equipped with details of purchase, appropriate and compliant labels, vendor approval, and an up-to-date inventory of all chemicals contained within and removed from the storage location; and

5. 5. Chemical storage locations shall: iv. Be equipped with personnel health and safety requirements, such as signage, safety data sheets, instruction, emergency wash facilities, and other labor law requirements.

6. 6. Product contact chemicals such as pesticides, herbicides, rodenticides, fumigants, insecticides, sanitizers, and detergents shall be stored separately and in their original containers.

7. 7. Bulk manure and other soil amendments shall be stored separately from animal yards, housing, crops, fields, or water sources such that contamination from run-off is avoided either by locating it a suitable distance from the yards, housing, or crops, or by utilization of other physical barriers.

8. 8. The site shall dispose of chemical waste and empty containers in accordance with regulatory requirements and ensure that: i. Empty chemical containers are not re-used;

9. 9. The site shall dispose of chemical waste and empty containers in accordance with regulatory requirements and ensure that: ii. Empty containers are labeled or rendered unusable, isolated, and securely stored while awaiting collection; and

10. 10. The site shall dispose of chemical waste and empty containers in accordance with regulatory requirements and ensure that: iii. Unused and obsolete chemicals are stored under secure conditions while waiting authorized disposal by an approved vendor.

1. 1. The methods and responsibilities to ensure that farm machinery, equipment, vehicles, tools, utensils, forage harvest containers, storage tanks, and other items or materials used in farming operations do not pose a risk to animal product safety shall be documented and implemented. Procedures ensure that these items are: i. Designed and constructed to be fit for purpose, allow for the efficient handling of animal product, and those surfaces in direct contact with animal products are constructed of materials that will not contribute to contamination;

2. 2. The methods and responsibilities to ensure that farm machinery, equipment, vehicles, tools, utensils, forage harvest containers, storage tanks, and other items or materials used in farming operations do not pose a risk to animal product safety shall be documented and implemented. Procedures ensure that these items are: ii. Identified and included in preventive maintenance, inspection, and cleaning schedules;

3. 3. The methods and responsibilities to ensure that farm machinery, equipment, vehicles, tools, utensils, forage harvest containers, storage tanks, and other items or materials used in farming operations do not pose a risk to animal product safety shall be documented and implemented. Procedures ensure that these items are: iii. Stored in such a way as to avoid contamination of agricultural inputs or animal products; and

4. 4. The methods and responsibilities to ensure that farm machinery, equipment, vehicles, tools, utensils, forage harvest containers, storage tanks, and other items or materials used in farming operations do not pose a risk to animal product safety shall be documented and implemented. Procedures ensure that these items are: iv. Not used for non-harvest purposes, unless this is clearly identified, and the items or materials are not returned to use for harvest.

5. 5. Vehicles used for the transport of feedstuff shall be adequate for this purpose and shall not be used to carry waste materials, manure, chemicals, or other hazardous substances that could cause product contamination without thorough cleaning and inspection.

6. 6. Tractors and machinery driven over yards, pens. or other housing where animals reside shall be fitted with drip trays to prevent contamination by lubricants and oils.

1. 1. The maintenance of equipment and buildings shall be planned, scheduled, and carried out in a manner that prevents any risk of contamination of animal products or equipment. Maintenance and calibration (refer to 5.3.1.2) records shall be maintained.

2. 2. The calibration and re-calibration of chemical application, measuring, testing, and inspection equipment used for feed application, chemical application, and veterinary medicines shall be documented and implemented. A list of equipment requiring calibration shall be maintained.

3. 3. Equipment shall be calibrated against manufacturer, national, or international reference standards, methods, and schedules. In cases where such standards are not available, the site shall indicate this and provide evidence to support the calibration reference method used.

1. 1. The property, animal housing facilities, storage facilities, machinery, and equipment shall be kept free of waste or accumulated debris so as not to attract pests and vermin.

2. 2. The pest prevention program shall: i. Describe the methods and responsibility for the development, implementation, and maintenance of the pest prevention program;

3. 3. The pest prevention program shall: ii. Record pest sightings and trend the frequency of pest activity to target pesticide applications;

4. 4. The pest prevention program shall: iii. Outline the methods used to prevent pest problems;

5. 5. The pest prevention program shall: iv. Outline the methods used to eliminate pests when found;

6. 6. The pest prevention program shall: v. Outline the frequency with which pest status is to be checked;

7. 7. The pest prevention program shall: vi. Include on a site map the identification, location, number, and type of bait stations set; and

8. 8. The pest prevention program shall: vii. List the chemicals used. Chemicals are required to be approved by the relevant authority and their Safety Data Sheets (SDS) made available. Records of pest inspections and pest applications shall be maintained.

1. 1. The operation shall have a written risk assessment on animal activity in and around the production of feed or food crops that has been implemented and monitored.

2. 2. Measures shall be in place to exclude domestic and wild animals from feed cultivation and from production animals. Where working dogs are used to muster production animals, the producer shall maintain and monitor the health of the working dogs.

1. 1. The cleaning of animal housing, pens, yards, lairages, feed contact equipment, animal health equipment, and sanitary facilities shall be documented and implemented. Cleaning procedures and schedules shall include: i. A list of equipment, animal health and feed handling tools, sanitary facilities, animal production areas, and storage areas that require periodic cleaning;

2. 2. The cleaning of animal housing, pens, yards, lairages, feed contact equipment, animal health equipment, and sanitary facilities shall be documented and implemented. Cleaning procedures and schedules shall include: ii. Instructions on how cleaning is performed for the various areas and equipment;

3. 3. The cleaning of animal housing, pens, yards, lairages, feed contact equipment, animal health equipment, and sanitary facilities shall be documented and implemented. Cleaning procedures and schedules shall include: iii. The frequency of when cleaning is to be completed;

4. 4. The cleaning of animal housing, pens, yards, lairages, feed contact equipment, animal health equipment, and sanitary facilities shall be documented and implemented. Cleaning procedures and schedules shall include: iv. Personnel responsible for performing and verifying or evaluating the cleaning; and

5. 5. The cleaning of animal housing, pens, yards, lairages, feed contact equipment, animal health equipment, and sanitary facilities shall be documented and implemented. Cleaning procedures and schedules shall include: v. Records of cleaning activities.

6. 6. A schedule shall be prepared indicating the frequency of verifying the effectiveness of the cleaning of the items and areas listed in 5.3.4.1 and indicating who is responsible for completing verification activities.

1. 1. A documented and implemented procedure for personal hygiene and personnel practices shall ensure that personnel engaged in the handling of livestock and feedstuffs use appropriate personal hygiene practices. The procedure shall include provisions for: i. Jewelry and other loose objects that pose a threat to animal health and safety of the animal product are not be worn or taken onto any product handling or storage operations; and

2. 2. A documented and implemented procedure for personal hygiene and personnel practices shall ensure that personnel engaged in the handling of livestock and feedstuffs use appropriate personal hygiene practices. The procedure shall include provisions for: ii. Eating, drinking (potable water is available for employees), and clothing (refer to 5.4.3) requirements where animal health and safety of animal products is at risk. Personnel and visitor practices, including those listed in 5.4, shall be routinely monitored for compliance and any resulting corrective actions implemented and recorded for personnel who violate food safety practices.

3. 3. Personnel suffering from, or who are carriers of, an infectious disease that can be transferred through food as a vehicle, shall not engage in the handling of livestock or feedstuffs.

4. 4. A medical screening procedure shall be in place for all employees who handle livestock or feedstuffs and shall also be applicable to visitors and contractors.

5. 5. Procedures shall be in place that specify the handling of living stock, feed, and feed contact surfaces that have been in contact with blood or other bodily fluids.

6. 6. Personnel with exposed cuts, sores, lesions, or abrasions shall ensure that they are covered with a suitable waterproof and colored dressing.

1. 1. Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. i. There shall be sufficient toilet facilities for the maximum number of personnel, and they shall be constructed so they can be easily cleaned and maintained;

2. 2. Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. ii. Handwash basins with clean and potable water, hand soap, disposable towels or effective hand drying devices, waste bins, and a tank that captures used handwash water for disposal (if not connected to drains) shall be provided inside or adjacent to toilet facilities;

3. 3. Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. iii. Signage in appropriate languages shall be provided adjacent to handwash basins instructing personnel to wash their hands after each toilet visit;

4. 4. Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. iv. Racks for protective clothing used by personnel shall be provided;

5. 5. Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. v. Toilets shall be located to provide easy access for farmworkers; and

6. 6. Toilet facilities shall be provided and designed, constructed, and located in a manner that minimizes the potential risk for product contamination. vi. Toilet and wash stations shall be maintained in a clean and sanitary condition. Tools/equipment used for cleaning toilet rooms shall not be used to clean operational areas.

7. 7. Personnel shall have clean hands and hands shall be washed by all personnel: i. Before handling animal product;

8. 8. Personnel shall have clean hands and hands shall be washed by all personnel: ii. Before putting on gloves;

9. 9. Personnel shall have clean hands and hands shall be washed by all personnel: iii. After each visit to a toilet;

10. 10. Personnel shall have clean hands and hands shall be washed by all personnel: iv. After using a handkerchief, handling dirty or contaminated material; and

11. 11. Personnel shall have clean hands and hands shall be washed by all personnel: v. After smoking, eating, or drinking.

1. 1. Protective clothing (e.g., uniform, smocks/coats) shall be effectively maintained, stored, laundered, and worn so as to protect product from risk of contamination.

2. 2. Where applicable, clothing, including footwear, shall be in good condition, cleaned, and sanitized, and worn so as to protect product from risk of contamination. Entry annex points of the buildings shall be equipped with materials for cleaning and sanitizing footwear.

3. 3. If rubber or disposable gloves are used, the operation shall have a glove-use policy, and personnel shall still adhere to the handwashing practices outlined above.

1. 1. All visitors (including management and maintenance employees) shall follow all personnel practices, as designated by the site for employees, when entering or close to livestock handling, feed storage, or field operations. These practices include, but are not limited to, the removal of jewelry and other loose objects and wearing suitable protective clothing.

2. 2. Visitors who are exhibiting visible signs of illness or have been in recent direct contact with other sites, animals, or agricultural commodities shall be prohibited from entering any livestock handling, feed storage, or field operations.

3. 3. Unsupervised children shall not be permitted to enter any livestock handling, feed storage, or field operations.

1. 1. Provision shall be made to store employee personal belongings away from livestock, crops, harvesting, field operations, and equipment.

2. 2. Areas for meal breaks shall be designated and located away from animal or feed contact/handling zones and equipment.

1. 1. The methods and responsibility for conducting inspections to assess chemical hazards and their risks to animal and feed products shall be documented and implemented. Inspections shall occur during all phases of animal and feed crop production and through to the transport of the animal products to their next destination (refer to 2.5.4.3). Records of animal and field inspections shall be maintained.

2. 2. The methods and responsibilities for the care, handling, and management of livestock shall be documented and implemented. It shall ensure: i. Employees are trained and competent in animal handling and welfare and are able to recognize the early signs of distress and disease and minimize animal stress;

3. 3. The methods and responsibilities for the care, handling, and management of livestock shall be documented and implemented. It shall ensure: ii. Animals have an adequate source of clean feed and uncontaminated water at all times;

4. 4. The methods and responsibilities for the care, handling, and management of livestock shall be documented and implemented. It shall ensure: iii. Animals are herded and housed in such a way as to avoid damage or stress to the animals;

5. 5. The methods and responsibilities for the care, handling, and management of livestock shall be documented and implemented. It shall ensure: iv. Animal manure and contaminated yard water is regularly removed and stored;

6. 6. The methods and responsibilities for the care, handling, and management of livestock shall be documented and implemented. It shall ensure: v. Measures are in place to inspect for physical hazards, and procedures to remove physical hazards;

7. 7. The methods and responsibilities for the care, handling, and management of livestock shall be documented and implemented. It shall ensure: vi. Diseased or medicated animals are segregated from healthy animals; and

8. 8. The methods and responsibilities for the care, handling, and management of livestock shall be documented and implemented. It shall ensure: vii. Personnel dealing with or treating diseased animals are not in contact with healthy animals.

9. 9. The methods and responsibility for loading, transport, and unloading of livestock and/or animal products to ensure that product integrity is maintained shall be documented and implemented. Training and supervised employee practices shall include: i. The inspection of vehicles or other modes of transport are clean and functional;

10. 10. The methods and responsibility for loading, transport, and unloading of livestock and/or animal products to ensure that product integrity is maintained shall be documented and implemented. Training and supervised employee practices shall include: ii. Verification that appropriate animal product handling conditions are maintained during transportation to the final destination;

11. 11. The methods and responsibility for loading, transport, and unloading of livestock and/or animal products to ensure that product integrity is maintained shall be documented and implemented. Training and supervised employee practices shall include: iii. Prevention of cross-contamination with other hazards and spoilage;

12. 12. The methods and responsibility for loading, transport, and unloading of livestock and/or animal products to ensure that product integrity is maintained shall be documented and implemented. Training and supervised employee practices shall include: iv. Appropriate animal product rotation practices; and

13. 13. The methods and responsibility for loading, transport, and unloading of livestock and/or animal products to ensure that product integrity is maintained shall be documented and implemented. Training and supervised employee practices shall include: v. Recording and maintaining documents for vehicle inspection, transport conditions, and animal product rotation.

1. 1. A water description plan shall be prepared that describes the water sources and the animal products production areas or housing they serve, and shall include one or more of the following: maps, photographs, drawings, or other means to communicate the location of the water sources, permanent fixtures such as troughs and tanks, and the flow of the water system. The plan shall be kept current and revised when changes occur.

2. 2. Water used for livestock and animal product production shall be sourced from a location and in a manner that is compliant with applicable regulations.

3. 3. Water systems intended to convey untreated human or animal waste shall be separated from conveyances used to deliver water for livestock and animal products.

1. 1. Water for livestock or animal product production shall be drawn from a known clean source or treated to make it suitable for use. The producer shall conduct an analysis of the hazards to the water supply from source through to application, establish acceptance criteria for the monitoring of water, and validate and verify the integrity of the water used to ensure it is fit for the purpose (refer to 5.6.3.3 for records maintenance).

2. 2. In circumstances where water is treated to render it acceptable, the water shall thereafter conform to the microbiological standards as outlined in element 5.6.3.

1. 1. The water system plan described in 5.6.1.1 shall have a documented hazard analysis conducted annually and whenever changes occur to its sources, methods of transportation, storage conditions, or environmental conditions impacting it (refer to 2.4.3). Control methods applied to minimize the risk associated with the hazards shall be included in the water management plan (refer to 5.6.3.2).

2. 2. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: i. Description of where and how water is used (e.g., animal drinking water, equipment cleaning, medicated water etc);

3. 3. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: ii. Maintenance and cleaning of the water system (refer to 5.3.1 and 5.3.4);

4. 4. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: iii. A hazard analysis and resulting preventive controls that are to be applied for the use of water during livestock and animal product production including monitoring, verification, and corrective action for each control measure; and

5. 5. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: iv. Documentation and records referenced. Control measures may include: i. Water treatment and/or testing;

6. 6. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: iv. Documentation and records referenced. Control measures may include: ii. Water temperature;

7. 7. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: iv. Documentation and records referenced. Control measures may include: iii. Re-circulation, aeration;

8. 8. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: iv. Documentation and records referenced. Control measures may include: iv. Source alteration or change scheduling;

9. 9. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: iv. Documentation and records referenced. Control measures may include: v. Timing of use or application; and/or

10. 10. A water management plan describing the methods and responsibilities for managing the different types and uses of water at the farm shall be documented and implemented. The plan shall include: iv. Documentation and records referenced. Control measures may include: vi. Temporary or permanent protection of water sources from possible contamination (e.g., livestock yards, sewage treatment, human habitation, heavy rains, flooding).

11. 11. Water used for livestock production, mixing feeds, cleaning feed and veterinary equipment, mixing sanitizer solutions, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include: i. A schedule indicating the location and frequency of monitoring (refer to 5.6.3.2), which shall be decided by the risk assessment, best practices within country of production, or applicable legislation;

12. 12. Water used for livestock production, mixing feeds, cleaning feed and veterinary equipment, mixing sanitizer solutions, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include: ii. Reference to the potable water criteria or standards;

13. 13. Water used for livestock production, mixing feeds, cleaning feed and veterinary equipment, mixing sanitizer solutions, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include: iii. List of microbiological and/or chemical testing being conducted;

14. 14. Water used for livestock production, mixing feeds, cleaning feed and veterinary equipment, mixing sanitizer solutions, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include: iv. Reference to the approved laboratory that is accredited to ISO 17025 or equivalent;

15. 15. Water used for livestock production, mixing feeds, cleaning feed and veterinary equipment, mixing sanitizer solutions, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include: v. Corrective actions that will be undertaken if water does not meet established criteria or standards, including further water treatment, other source possibilities, non-conforming animal product that might be affected, or other alternative actions; and

16. 16. Water used for livestock production, mixing feeds, cleaning feed and veterinary equipment, mixing sanitizer solutions, and handwashing shall be monitored to ensure it complies with potable water microbiological and chemical standards or criteria established in the country of production and destination. The monitoring procedures shall include: vi. Records maintained for monitoring and/or corrective actions.

1. 1. Vaccines, medications, vitamins, dietary supplements, and agricultural chemicals shall be approved for use in the country of production (site location) and the country of destination for the specific animal products. Purchased chemicals, where required by regulation, shall be labeled with the active ingredient(s), applicable dosage rates, and application instructions. Where no regulations or partial regulations govern the use of chemicals, the producer shall have a documented risk assessment on the justification for use of non-regulated chemicals.

2. 2. Chemicals that are specifically banned for use in the country of production or the country of destination shall not be purchased or stored.

3. 3. Suppliers of chemicals shall be included in the Approved Supplier Program (refer to 2.3.4) and a current inventory of all chemicals purchased and used shall be maintained (refer to 5.2.2).

1. 1. The methods and responsibilities outlining the use of a vaccine or medication for a target disease shall be documented and implemented (i.e., animal health plan). The plan shall include: i. All vaccines and medicines are used in accordance with label instructions, including withholding periods;

2. 2. The methods and responsibilities outlining the use of a vaccine or medication for a target disease shall be documented and implemented (i.e., animal health plan). The plan shall include: ii. Off-label use of medications are approved and documented only by a registered veterinarian;

3. 3. The methods and responsibilities outlining the use of a vaccine or medication for a target disease shall be documented and implemented (i.e., animal health plan). The plan shall include: iii. Training and competency for personnel administering a vaccination medication (e.g., knowledge of maximum residue levels, methods of administering medication, and withholding periods);

4. 4. The methods and responsibilities outlining the use of a vaccine or medication for a target disease shall be documented and implemented (i.e., animal health plan). The plan shall include: iv. A quarantine systems and corrective measures for use when livestock is affected with infection of a notifiable disease;

5. 5. The methods and responsibilities outlining the use of a vaccine or medication for a target disease shall be documented and implemented (i.e., animal health plan). The plan shall include: v. A disposal process for unused animal medications, expired medications, empty containers, and disposable instruments as per 5.2.2.5; and

6. 6. The methods and responsibilities outlining the use of a vaccine or medication for a target disease shall be documented and implemented (i.e., animal health plan). The plan shall include: vi. A current medication register and records of all medication purchased and used. Where veterinary medication is required to be dispensed in feed, medicated feed, or water it shall be separately identified and stored.

7. 7. The methods and responsibilities to maintain the safety and integrity of all animal feed, whether purchased, or produced on-site, shall be documented and implemented (i.e., feed management plan). The plan shall include: i. Animal feed meets regulatory requirements and is managed to minimize the potential for microbiological or chemical contamination;

8. 8. The methods and responsibilities to maintain the safety and integrity of all animal feed, whether purchased, or produced on-site, shall be documented and implemented (i.e., feed management plan). The plan shall include: ii. A risk assessment, preventive controls, monitoring, verification, and corrective actions (refer to 2.4.3 food safety plan);

9. 9. The methods and responsibilities to maintain the safety and integrity of all animal feed, whether purchased, or produced on-site, shall be documented and implemented (i.e., feed management plan). The plan shall include: iii. A feed quality testing plan (refer to 2.4.4.1) to verify that it complies with the established microbiological and chemical standard or criteria;

10. 10. The methods and responsibilities to maintain the safety and integrity of all animal feed, whether purchased, or produced on-site, shall be documented and implemented (i.e., feed management plan). The plan shall include: iv. A hold system with corrective measure for use when animal feed is found to be contaminated or otherwise unsuitable for use (refer to 2.4.5);

11. 11. The methods and responsibilities to maintain the safety and integrity of all animal feed, whether purchased, or produced on-site, shall be documented and implemented (i.e., feed management plan). The plan shall include: v. Records of animal feed production control, testing, and purchase

1. 1. A spray or crop protection program indicating the applications used for a target pest or disease and the threshold levels that initiate application shall be documented and implemented. Records of all chemical applications shall include: i. The chemical used;

2. 2. A spray or crop protection program indicating the applications used for a target pest or disease and the threshold levels that initiate application shall be documented and implemented. Records of all chemical applications shall include: ii. Crop information;

3. 3. A spray or crop protection program indicating the applications used for a target pest or disease and the threshold levels that initiate application shall be documented and implemented. Records of all chemical applications shall include: iii. Date, method, concentration, and frequency of application; and

4. 4. A spray or crop protection program indicating the applications used for a target pest or disease and the threshold levels that initiate application shall be documented and implemented. Records of all chemical applications shall include: iv. Evidence that the timing between chemical applications and harvest complies with the approved harvest interval for the chemical application.

5. 5. The person making decisions on chemical application shall: i. Demonstrate knowledge of, and access to, information regarding chemical applications and the maximum residue limits allowable in destination markets;

6. 6. The person making decisions on chemical application shall: ii. Use only chemicals approved for cultivation of the specified products and approved for use in the intended market; and

7. 7. The person making decisions on chemical application shall: iii. Demonstrate competence and knowledge of chemical application and crop withholding periods.

1. 1. Waste systems shall be designed and constructed and waste regularly removed from the farm so as not to pose a risk to livestock or animal products and adjoining or adjacent waterways and fields.

2. 2. Waste removal companies shall not pass through animal production or housing in order to removed waste streams identified in 5.8.1.1.