Fresh Produce Scheme Standards

Fresh Produce Standards
1st October 2014

Version 3.0
Welcome
Welcome to the Red Tractor Assurance for Farms – Fresh Produce
Scheme Standards, part of the Red Tractor Food Assurance Scheme
assuring food safety, animal welfare, hygiene and environmental
protection through every part of the food chain.
These Standards have been written and revised by our Technical Advisory
Committees (TACs) in consultation with customers, farmer representatives and
the wider industry to ensure they are clear and provide meaningful, credible farm
assurance for all. This is essential with the increasing demand for traceability of
food, growing consumer awareness of animal welfare issues in livestock production
and a need to minimise pesticide residues.
For more information about the Red Tractor Assurance Scheme visit
www.redtractorassurance.org.uk
GUIDE
Scheme members are advised this manual must be read in conjunction with the ‘How the Red Tractor Assurance Scheme Works’ leaflet
which details the Rules of the Scheme that all members are bound by.
The standards are organised in sections. The AIM of each standard or group of standards is clearly explained. All of the words against each
standard including the column ‘How you will be measured’ form part of the standard.
Standard coding begins with a two letter prefix that identifies the section (e.g. EC for Environmental Protection and Contamination Control).
Assessors will use this code together with a code to identify the enterprise to which it relates (e.g. PR for Fresh Produce) to identify any
non-conformances on the report at the end of the assessment.
Key – those standards which have greater significance (all other standards are normal)
Recommendation – those which do not affect certification
New – a completely new standard which the member must now adhere to
Revised – a
standard that has changed and requires the member to take some different or additional action to before
Upgraded – the standard has been upgraded to a Key standard or from a Recommendation to a full standard
Appendix – this is referenced in the ‘How you will be measured’ column and indicates that additional information is provided in the
Appendices at the back of this manual
R - this icon indicates that a record is required
here to find help - at the end of each section we have indicated where you can get extra guidance if you need it. (Our
W
interactive pdf version of this document available on www.redtractorassurance.org.uk will automatically take you to the
right documents and sources of more help).
1 Red Tractor Assurance for Farms – Fresh Produce Standards © Assured Food Standards 2014
Contents
Content
RA RISK ASSESSMENT 03
IA INTERNAL AUDITS 03
DP DOCUMENTS AND PROCEDURES 03
SC STAFF AND LABOUR PROVIDERS 04
TI TRACEABILITY AND ASSURANCE STATUS 05
VC VERMIN CONTROL 06
EE ENERGY EFFICIENCY 06
RC RESIDUES AND CONTAMINANTS07
EC ENVIRONMENTAL PROTECTION & CONTAMINATION CONTROL07
EI ENVIRONMENT IMPACT/ CONSERVATION AND SUSTAINABILITY 13
IM INTEGRATED CROP MANAGEMENT 13
SM SITE AND SOIL MANAGEMENT 14
IG IRRIGATION 15
SN SEED, ROOTSTOCK AND YOUNG PLANTS 16
CV CHOICE OF VARIETY OR ROOTSTOCK & PLANT HEALTH CERTIFICATION 17
TC TEMPORARY CROP PROTECTION STRUCTURES 17
HS HARVEST AND FIELD PACKING 18
PH PRODUCE HANDLING & PACKHOUSE PACKING 20
HT POST HARVEST TREATMENT 21
ST STORAGE 22
TP THIRD PARTY STORAGE 22
GM GENETICALLY MODIFIED ORGANISMS 23
HW HEALTH AND SAFETY AND WORKER WELFARE 23
APPENDICES25
NOTES36
CERTIFICATION BODIES38
Red Tractor Assurance for Farms – Fresh Produce Standards © Assured Food Standards 2014 2
RISK ASSESSMENT (RA)
STANDARDS HOW YOU WILL BE MEASURED
AIM: To produce safe and legal product

RA.a Key n The Risk Assessment should:
A Risk Assessment must be carried out R
– cover all products
for all products from planting through to – cover action to be taken if a product becomes n Risk
packing and storage (Upgraded) contaminated Assessment
– take into account likelihood and severity of physical, i.e. HACCP
chemical and microbiological contamination (including
human transmissible diseases)
– include all activities undertaken on-farm
n urther information on the Risk Assessment can be found
F
in the relevant Appendix
RA.b n Risks qualified
The Risk Assessment must include a flow
diagram of the processes and identify the
points in the process where specific risks
occur (New)
RA.c n Actions detailed and include who is responsible, methods and frequency
The Risk Assessment must identify the
actions/ controls taken to manage the risks
RA.d n eview includes looking at complaints and any relevant test results
R
The Risk Assessment and actions must be n Reviewed at least annually
regularly reviewed to ensure that actions
are effective/ working
INTERNAL AUDITS (IA)
AIM: To ensure growers understand the standards

IA.a n Audit:
A minimum of one internal audit per annum R
– is documented
must be completed against the scheme – details non-conformances and corrective actions n Internal audit
standards
Where to n A self-audit template can be found on www.redtractorassurance.org.uk

find help
DOCUMENTS AND PROCEDURES (DP)
AIM: Plans and procedures in place to ensure safe and legal food production
DP.a n p-to-date hard or electronic copy of the standards and relevant crop
U
Producers must have a copy of the Red protocols
Tractor Assurance for Farms – Fresh
Produce Standards and any relevant crop
protocols available
DP.b n ou have considered the risks to your farm in accordance

Y
A documented plan for the effective with your Risk Assessment R
management of serious incidents and n lan includes relevant contact details (including out of
P n Emergency
potential emergency situations that threaten hours phone numbers) e.g. Environment Agency hotline, plan
food safety or the environment must be in energy suppliers
place and known to key staff
n Key staff have access to plan
n Plan is in language of key staff
DP.b.1 n urther information on the Food Safety Incident

F
A documented plan for the effective Management Plan can be found in the relevant Appendix R
management of food safety incidents which n Food Safety
may lead to/ include a product withdrawal or Incident
product recall must be in place Management
Plan
DP.c n omplaints made by Local Authority, general public,

C
Systems must be in place for recording, customers (e.g. processor feedback) or other R
investigating and resolution of any n System includes recording the: n Complaints
complaints received that are relevant to
– complaint record
the requirements of the Fresh Produce
Standards – investigation result
– action taken to prevent the issue happening again
DP.d n he Certification Body has been informed of the site/ store and it has been
T
Producers must ensure that new production added to your Red Tractor membership
sites are suitable for use n ew sites (purchased or newly rented), or land that is new to a particular crop
N
has been risk assessed before use
n Risk assessment has taken into account the prior use of land
DP.e
Where records are required by the
standards they must be retained for a
minimum of two years unless otherwise
specified in the standard
STAFF AND LABOUR PROVIDERS (SC)
AIM: All staff (including, but not limited to, full and part-time and family members) are trained and competent
to carry out the activities they do
SC.a Key n obody starts work without an induction, supervision or explanation of the
N
Systems must be in place to ensure that all tasks they will carry out
new staff are effectively trained and deemed n or any specific tasks referenced within the Standards (e.g. PPP
F
competent to carry out the activities they application) additional training is given prior to being left to complete the task
are employed to do (Revised) unsupervised, if it has not already been given
SC.b n Staff are observed regularly and the output of their work reviewed
The performance and competence of staff n Refresher training is implemented immediately if issues are found
must be regularly reviewed and refresher
training implemented as required (New)
SC.c n A training record is available for all, including:
Records of training must be kept R
– name
– start date, if applicable n Staff
training
– Training given/ events attended/ experience record
– date of training
– who provided the training
– employee signature
n
Records kept for the duration of employment for temporary staff
n
Where staff are trained to undertake specific tasks this is
listed in the record
n
Records kept for two years after staff member has left
employment
SC.d n greement in place where labour providers are used

A
Where labour providers are used to supply regularly or on an ad-hoc basis R
temporary or permanent staff an agreement n greement confirms that labour provided are competent
A n Labour
must be in place to ensure competent and that a Gangmasters Licence is held provider
persons are provided (Revised)
n ou have taken all reasonable steps to ascertain if the
Y agreement
labour provider has a valid licence e.g. copy of a valid
licence, checks made on the Gangmasters Licensing
Authority website
SC.e n ontractors’ Commitment Document is signed by both
C
Where contractors are employed to contractor and producer R
undertake work on the production of crops, n Contractors’
a Contractors’ Commitment Document is
Commitment
in place which confirms that the contractor
Document
will comply with the Red Tractor Assurance
for Farms - Fresh Produce Standards
Where to n For further information on Gangmasters Licensing and to check the licence status of a labour provider
find help visit www.gla.defra.gov.uk
TRACEABILITY AND ASSURANCE STATUS (TI)
AIM: Clear identification of product to deliver food chain traceability

TI.a Key n Product identification/ coding throughout the operation
Systems must be in place that deliver R
n Identification/ coding provides traceability to field, orchard,
traceability of product throughout the glasshouse and growing house (including polytunnels), n Traceability
operation storage records
TI.b n ecords detail:

R
Records of bought-in seeds or plants must R
– suppliers
be kept – variety names n Seed/plant
– purity traceability
– germination rates records
– batch numbers
TI.c n Records of a product traceability check
Systems must be tested annually to ensure R
n ecords include details of the product looked at and include
R
the traceability system is effective all the paperwork for that production from seed to farm-gate n Product
n aperwork for the product traceability check demonstrate
P traceability
that the traceability system is effective check records
n here the traceability check shows that improvements to the
W
system are required there is evidence that the improvements
have been implemented
VERMIN CONTROL (VC)
AIM: Effective and responsible control of birds, rodents, insects and other animals to prevent contamination
and food safety risk
VC.a Key n vidence that control is effective and being managed e.g.
E
Systems must be in place to control vermin there is no evidence of contamination by vermin R
in all operational areas, including packing n
Systems include, but are not limited to, baiting n External
and storage areas and trapping contractor
n ystem managed in-house by a demonstrably competent
S agreement
person or by an external contractor n Trapcheck
n ystem prevents bird, rodent and domestic animal (e.g.
S records
cats and dogs) entry to all long-term storage
n
Vermin entry points (e.g. gutters, eaves, doors, loading
pipes, etc.) are secured
n traps are used locations and dates of checks are
If
recorded
VC.b n Where baits are used a bait plan is in evidence
Bait must be used responsibly (Revised) R
n lan includes map/ location of bait points, bait used, bait
P
point inspection and replenishment dates n Bait
plan to be
n afe positioning of bait; non-target animals do not have
S kept for two
access and there is no risk of contamination years
n o contamination of product with bait and baiting stations
N
kept well away from stored product
VC.c
Buildings used for packing and storing
product must be maintained in a manner
that prevents the ingress of pests
VC.d
Domestic animals must not be allowed in
any operational areas, including packing
and storage areas
Where to n The Campaign for Responsible Rodenticide Use Code is published on www.thinkwildlife.org/crru-code
find help n For more guidance on vermin control see Rodent Control in Agriculture - an HGCA Guide
ENERGY EFFICIENCY (EE)
AIM: To ensure optimal use of energy

EE.a
Where a business uses a significant R
amount of energy a written energy policy n Energy Policy
must be in place detailing how energy is
used and the plans that are in place to
ensure optimal energy consumption
EE.b Recommendation n Farming equipment is selected and maintained for optimal
It is recommended that energy use on farm is energy consumption R
monitored n he use of non-renewable energy sources are kept to
T n Energy use
a minimum records
RESIDUES AND CONTAMINANTS (RC)
AIM: Contamination and residues are minimised and where applicable monitored
RC.a n pecific guidance within relevant crop specific protocol has been taken
S
Plans must be in place to minimise the use of into account
PPPs without compromising product quality
RC.b n onsideration for potential impact on:
C
Consideration must be given to the impact – IPM plan
that residue reduction plans might have – pesticide resistance strategy
– product yield
– product quality
RC.c n esting completed by an accredited laboratory e.g.
T
Product must be tested for pesticide NAMAS or UKAS accredited laboratory R
residues at least annually or product n amples collected in accordance with documented
S n Residue test
is included in a third party PPP residue applicable sampling procedure results and
monitoring system
n ctions taken as a result of any poor residue analysis
A documented
results actions
n Documented
sampling
procedure
RC.d
Pesticide residue analysis results must be
traceable to the producer, production site
or batch
RC.e n Information/ lists can be obtained from:
A list of current applicable MRLs must be R
– customers/ buyers of products
available for the markets where product is – c onfirmation that product complies with a residue n MRL list
intended to be sold and if MRLs are stricter screening system that meets the applicable country’s
in country where product is intended to MRLs
be sold they have been taken into account
during production
ENVIRONMENTAL PROTECTION & CONTAMINATION CONTROL (EC)
AIM: A well maintained farm

EC.a n
Accumulated rubbish, redundant equipment or scrap kept in controlled areas
The farm must be maintained in a manner separate from all production areas/ public access
that does not present risks to food safety n No unintended build-up of weeds
or environmental protection
AIM: No contamination, pollution or spread of disease from any potential contaminants or wastes
EC.b Key n
Potential pollutants include, but are not limited to, silage, silage effluent, slurry,
Potential pollutants are stored in a manner anaerobic digestate, agricultural fuel oil, empty containers, packhouse waste,
that minimises the risk of contamination or paints, disinfectants, baits, other chemical products
pollution n Fuel tanks bunded where required by legislation
EC.c Key n
Wastes generated by on-farm activities include, but are not
All wastes must be disposed of in a manner limited to, used plastics, chemicals, oils and empty containers R
that minimises the risk of contamination or n Wastes are disposed of by registered waste carriers n Waste
pollution n Wastes are not burnt (with the exception of vegetation and Transfer
untreated wood) Notes/ receipts
n Empty containers are cleaned using an integrated pressure n PPP disposal
rinsing device, or rinsed appropriately, and the rinsate records
returned to the spray tank
n Non-returnable empty containers are not reused and are
stored and disposed of in accordance with legislation
n Returnable containers are kept secure until disposal or
recovery takes place
n The disposal of redundant PPPs is carried out by an approved
chemical waste contractor or the supplying company
EC.c.1 n
Plan includes all identified waste and details measures taken
There must be a documented and to reduce wastage and, whenever possible, recycle to avoid R
implemented Waste and Recycling use of landfill or burning n Wasteand
Management Plan
Recycling
Management
Plan
EC.c.2 n
The plan identifies all potential pollutants within the business
There must be a documented Pollution e.g. chemicals, oil, fuel, noise, light R
Prevention Management Plan n
Plan documents what measures are in place to prevent n Pollution
pollution of the local environment Prevention
Management
Plan
AIM: Plant Protection Products (PPPs) are suitable for use and are stored and are managed in a safe and
responsible manner to prevent contamination and pollution
EC.d Key n PPPs include:
PPPs used must be approved for use in – pesticides
the UK – insecticides
– fungicides
– herbicides
– molluscicides e.g. slug pellets
n
Approved PPPs in use and manufacturers’ instructions followed
n
No un-approved PPPs in store
EC.d.1 n
Consideration is given to environmental impact and residue levels
PPPs must be appropriate for the control n
Particular attention is paid to:
required as recommended on the product
– maximum permitted dose rates
label or Extension of Authorisation for
Minor Uses (EAMU) – restrictions on repeated applications to a single crop
– latest application stage and/or harvest interval
n The Defra Code of Practice for Using Plant Protection Products is adhered to
if reduced spray volume applications are used
EC.e Key n
No contamination of crops, final product, feedstuffs, fertilisers, animals, soils,
PPPs must be stored in a manner that groundwater or watercourses by PPPs
minimises the risk of contamination or
pollution
EC.e.1 Key n
Adequate ventilation
The PPP store must be of a suitable design n
Lighting sufficient to read labels on products
and construction
n
Frost-proof
n
Away from areas presenting a risk of fire and at least 4m from flammable
materials or sources of ignition
n
There are warning signs on the door, or adjacent to the door
n
Kept locked, with keys limited to those with training in PPP handling
n
An outside cage only used if the product is supplied in a container
purposefully designed for outside storage
EC.e.2
The store, including doors but not roof, must
be constructed of materials that will resist fire
for 30 minutes or longer
EC.e.3 n
PPPs from broken packaging transferred to a suitable container with a fitted
PPPs must be kept in their original lid/ cap and display original label information
packaging
EC.e.4 n
Emergency facilities include sand/ absorbent granules/ an adequate sump/ ability
Emergency facilities to deal with chemical to retain any spillages (i.e. bunded)
spillages must be in place n
Adequate facilities for washing off any accidental splash or spillages on operators
EC.e.5
Stored powders must not be able to
become contaminated by stored liquids
EC.e.6 n
List is available for use by emergency services if required
A list of stored PPPs, updated every 3 R
months, must be kept and a copy held at a n List
of stored
suitable location away from the store itself
PPPs
AIM: Plant Protection Products (PPPs) are correctly applied to prevent contamination or pollution of the wider
environment
EC.f Key n
Only used on the crops/ plants being protected
PPPs must be applied in a manner that R
n
Areas of high pollution risk on the farm are identified on farm
minimises the risk of contamination or maps and PPP application does not occur in these areas n Farm map
pollution – farm maps are provided to any contractors undertaking identifying
spraying areas of high
n
Manufacturers’ instructions are followed at all times, including pollution risk
during handling and filling
n
PPPs are not applied in unsuitable conditions e.g. when
there is a risk of drift or movement to non-target areas or soil
conditions are unsuitable
n
Care is taken when applying near hedgerows, woodlands,
wetlands, private homes or public places e.g. schools, parks,
playgrounds
n
Local beekeepers are given a minimum of 48 hours’ notice of
the intention to apply a PPP that is hazardous to bees
n
Certain PPPs carry ‘buffer zone’ requirements when applied
near water. When applying these PPPs using a boom sprayer
or air assisted sprayer a Local Environment Risk Assessment
for Pesticides (LERAP) is undertaken and results recorded
EC.f.1
When mixing PPPs handling and filling
instructions on the label must be followed
EC.f.2 Key n
Harvest dates are recorded in order that they can be
Statutory harvest intervals for PPPs must compared with PPP application records R
be complied with n Harvest date
records
EC.g Key n
Operators include those applying granular/ dust PPPs,
PPP application must be undertaken by post-harvest treatments or seed treatment R
competent operators n
Competence is demonstrated by holding NPTC certificates n NPTC
or by having Grandfather Rights certificates
n
If PPP application operations are undertaken by a
contractor, checks are made that certificates of competence
are held
EC.g.1 Recommendation n
One of the following NPTC certificates are held:
It is recommended that those who have R
– Level 2 Safe Use of Pesticides Replacing Grandfather
Grandfather Rights hold relevant certificates of Rights n NPTC
competence (New) certificates
– relevant Pesticide Application (PA) certificate
Note: From the 26th Nov 2015, those with Grandfather Rights
will no longer be permitted to apply PPPs. From this date it
will be a legal requirement to hold certificates of competence
EC.g.2
n If spraying
operations are contracted, the name and valid
Sprayer operators must be registered with NRoSO number of the contractor has been recorded R
the National Register of Sprayer Operators n NRoSO
(NRoSO)
membership
numbers and
expiry date
EC.g.3 n
The adviser has read the scheme standards and has
Where an adviser advises on PPP usage a agreed to provide advice on PPP use in compliance with R
BASIS Professional Register number must the standards n BASIS
be provided
Professional
Register
number
EC.h n
Records kept for applications made both by staff and
Records must be kept of all PPP contractors R
applications for a minimum of three years n
Records include name of operator, application machinery n PPP
used, crop, variety, crop location/ field name, area to treat, application
rate of application, product name, active ingredient, volume records
of water, reason for application, special precautions required
(e.g. LERAP), date of application, start and finish times,
harvest intervals and for outdoor crops weather conditions
(including wind speed and direction) at application
n
Where necessary access to the EAMU is available
EC.i. n
Does not apply to handheld and knapsack sprayers
All PPP application equipment must be R
n
Until 26th Nov 2016 valid NSTS or manufacturers’
maintained and tested (Revised) certificates are held for all PPP applicators n Until 26th Nov
n
After
26th Nov 2016 valid NSTS certificates are held for all 2016 NSTS/
PPP applicators manufacturers’
certificates
n
Outsidecontractors also hold valid NSTS certificates or
n After26th Nov
engineers test certificates
2016 NSTS
test certificates
EC.i.1 n
PPP application equipment is calibrated at least annually
All PPP application equipment must be R
checked to ensure accurate application n Calibration
records - kept
for a minimum
of 2 years
EC.i.2
All handheld applicators and knapsack R
sprayers must be checked on an annual n Records of
basis and results recorded hand-held
applicator and
knapsack checks
EC.i.3
PPPs must be transported in a safe
manner, as detailed in the Code of Practice
for Using Plant Protection Products
EC.i.4
n Surplusis sprayed onto designated areas (e.g. sprayed or
Surplus spray mix must be dealt with unsprayed crop left specifically for the purpose) or securely R
in a manner that minimises the risk of stored pending collection by a registered waste contractor n Tank
contamination and pollution n
Tank washings and rinsates are treated in a biobed or washings/
biofilter and treated under a registered waste exemption rinsates
or disposed directly to the ground in accordance with an permit
appropriate permit
n
Care is taken not to exceed maximum rate
EC.i.5 Recommendation n
Disposal of surplus spray mix records
It is recommended that records of disposal of
surplus spray mix are kept
AIM: Fertilisers are stored and managed in a safe and responsible manner to prevent theft, contamination and pollution
EC.j n
Storedin a secure building/ compound where there is no public access and
Manufactured fertilisers must be stored in located away from and not visible from a public highway
a manner that minimises the risk of theft n
Checks are made to ensure fertiliser has not been tampered with, moved or stolen
n
If adiscrepancy or theft is discovered it is reported to the police and the
anti-terrorist hotline immediately
EC.k Key n
There is no risk of contamination to fresh produce, plant propagation material,
Fertilisers must be stored in a manner feedstuffs, PPPs, animals, soils, groundwater or watercourses
that minimises the risk of contamination n
Granular fertiliser is stored on hard, dry surfaces
or pollution
n
Fertiliser spillage can be contained
n
Fertiliseris stored at least 10m from a watercourse and at least 50m from a
well, spring or borehole
n
Fertilisers are not stored with PPPs or any other flammable material
EC.k.1
n Liquid fertiliser stored in accordance with Defra’s ‘Protecting our Water, Soil
Liquid fertiliser must be stored in suitable and Air – A Code of Good Agricultural Practice for farmers, growers and land
tanks/ bowsers managers’
n
If not
bunded to Environment Agency standards, liquid fertiliser tanks have
lockable or removable tap handles
n
If sightglasses are fitted they are secured to avoid accidental or malicious
spillage
EC.k.2
Manufactured fertiliser stock records must R
be kept and updated at least every three n Manufactured
months and detail quantities received and
fertiliser stock
used
records
EC.k.3 Recommendation n
If storing
more than 150 tonnes of fertilisers, which contain ammonium nitrate,
It is recommended that you notify the relevant where the Nitrogen content is greater than 15.75% you have notified the Fire
authorities if you are storing certain amounts and Rescue Service
and/or types of fertiliser (Revised) n
If storingmore than 25 tonnes in total of any fertilisers or other substances
with an oxidiser warning sign on the bag or container you have notified both
HSE and the Fire and Rescue Service
AIM: Fertilisers/ soil improvement products are legal, suitable for their intended use and applied in a manner
that prevents contamination and pollution
EC.l Key n
Soil improvement products include, but are not limited
Only appropriate, safe and suitable to, manure, composts, anaerobic digestate (biofertiliser), R
fertilisers and soil improvement products treated sewage sludge n Waste
must be applied to land n
Any materials originating outside the holding, including Transfer
waste materials, that are applied to land have agricultural Notes/
benefit and are permitted for use delivery
n
Exemptions/ permits to use waste materials are held and records/
Waste Transfer Notes kept invoices
n n Records
Organic crop debris may be composted on the farm and re-
used for soil conditioning where there is no risk of disease of product
carry-over source
n
No untreated abattoir or catering derived animal by-
products are spread to land
EC.l.1 n
Sewage sludge is only used in accordance with the Defra Code of Practice for
Sewage sludge must only be used if treated the Agricultural Use of Sewage Sludge
n
Untreated sewage sludge is not used
EC.m Key n
Soil improvement products applied in accordance
Fertilisers and soil improvement products with Appendices (Safe Applications to Land & Manure R
must be applied to land in a manner which Management Plan) n Manure
minimises the risk of contamination or n
Before application, factors including NVZ restrictions, soil Management
pollution type, soil conditions, crop requirements, slope, weather Plan
conditions, grazing or planting intervals and the position of
surface water, water supplies and abstraction points, even
on neighbouring land, are considered
n
Grazing and planting intervals in the Appendix (Safe
Applications to Land) are adhered to
n
Staff and contractors have knowledge of high risk areas
on-farm
EC.m.1
All equipment used for applying R
manufactured fertilisers must be checked n Calibration
to ensure accurate application
records
EC.m.2 n
The adviser has read the scheme standards and has
Where an adviser advises on fertiliser agreed to provide advice on fertiliser use in compliance with R
usage a FACTS Professional Register the standards n FACTS
number must be provided
Professional
Register
number
EC.m.3 n
Proper account is taken of nutrient content of organic
Fertiliser rates must be based on a manure R
calculation of the nutrient requirements of n Analysis
the crop and on regular analysis of nutrient
results or
levels in soil, plant or nutrient solution
standard
analysis (e.g.
RB 209)
EC.m.4 n
Non-target areas are protected from run-off and leaching
The supply and timing of nutrient n
Nutrient loss is minimised by adopting good practices
application must be matched to meet crop
demand
EC.m.5 n
Documents detailing chemical content of manufactured
Documentary evidence detailing the fertilisers R
chemical content (N, P, K) of all purchased n Invoices/
manufactured fertilisers must be kept for
delivery
twelve months
records
EC.m.6 n
Records include location, date of application, type and
Records must be kept of all applications of quantity of fertiliser/ soil improvement product applied, R
fertilisers/ soil improvement products method of application, operator name n Fertilisers/ soil
improvement
product
application
records
EC.m.7 Recommendation n
Cropping/ nutrient management plan is based on risk and
It is recommended that a cropping/ nutrient soil analysis and takes into account timing, frequency and R
management plan is developed quantity of applications n Cropping/
n Plan ensures that nutrient loss is minimised nutrient
management
plan
Where to n The Defra guidance document Protecting our Water, Soil & Air - A Code of Good Agricultural Practice
find help for farmers, growers and land managers; the DARD Code of GAP for the prevention of pollution of
water, air & soil; the Code of GAP for the Protection of Water, Soil and Air for Wales 2011
n Guidance to the Environmental Permitting Regulations can be found at www.gov.uk
n The Code of Practice for Using Plant Protection products and the Code of Practice for Using Plant
Protection Products in Scotland
n For a list of approved pesticides visit www.pesticides.gov.uk
n For information on pesticide approvals, label information and MRL’s visit the LIAISON website
n For more information on biobeds visit www.voluntaryinitiative.org.uk
n HSE Guidance on storing pesticides for farmers and other professional users
n Information on sprayer certificates of competency can be found at www.cityandguilds.com
n Details of NSTS approved test centres can be found at www.nsts.org.uk
n For information on the importance of fertiliser security visit www.secureyourfertiliser.gov.uk
n For guidance on fertiliser use see Defra Fertiliser Manual RB209
n To find out the environmental state of water bodies around and through your land use the Environment
Agency’s What’s in your Backyard Tool which can be found on the Environment Agency website
ENVIRONMENT IMPACT/ CONSERVATION AND SUSTAINABILITY (EI)
AIM: Minimise the adverse impact the farm has on wildlife, flora, fauna and the environment, including soil,
water and air
EI.a n
Importantfeatures of biodiversity and conservation value are identified on and
Producers must be aware of any practices around the farm
that have an adverse environmental impact n
Practices are adopted to minimise detrimental impact on such features
n
Consideration has been given to how the environment can be managed for
the benefit of the local community, flora and fauna
EI.b n
Plan includes activities that:
A plan for the management of wildlife and R
– minimise the environmental impact
conservation of the environment for the – avoid damage and deterioration to habitats n Wildlife
farm must be in place Management
and Environment
Conservation
Plan
EI.c Recommendation n
Consideration has been given to low lying wet areas, woodlands, headland
It is recommended that consideration is given strip and areas of impoverished soil
to the conversion of unproductive sites to
conservation areas for the encouragement of
natural flora, fauna and increase of biodiversity
EI.d Recommendation
It is recommended that a baseline audit to R
understand existing animal and plant diversity n Baseline
on-farm is undertaken
audit
Where to n To find out the environmental state of water bodies around and through your land use the Environment
find help Agency’s What’s in your Backyard Tool which can be found on the Environment Agency website
INTEGRATED CROP MANAGEMENT (IM)
AIM: Integrated Crop Management is followed on-farm

IM.a n
ICM is discussed with relevant staff, advisers and
Integrated Crop Management (ICM) must contractors R
be in place to proactively manage crop n
Consideration is given to all areas of good agricultural n IPM plan
production (Revised) practice with an emphasis on optimising the use of PPPs
and fertilisers and improved protection of the environment
n
As part of ICM an Integrated Pest Management (IPM) plan is
documented and followed
IM.b
Regular crop inspections must be R
undertaken and recorded n Crop
inspection
records/
diary notes
IM.c n
Recording is carried out directly or through participation in a
Relevant pests, diseases and weeds must relevant prediction programme R
be monitored regularly and recorded n
Thresholds are used where applicable, to avoid the routine n Records
application of PPPs of pests,
diseases
and weeds
on-farm
Where to n For a template IPM plan visit www.voluntaryinitiative.org.uk
find help
SITE AND SOIL MANAGEMENT (SM)
AIM: Soil is managed in a way that helps maintain soil condition

SM.a n
A Soil Protection Review or Soil Management Plan is
Producers must have systems in place that in place R
aim to maintain soil structure and control n Crop rotations are employed whenever possible n Soil Protection
erosion (Revised)
Review/ Soil
Management
Plan
SM.b Recommendation
n Characteristics and production potential are taken into account, as is the
It is recommended that producers know conservation of soil organic matter
the classification of soils on their farm and
production practices are adjusted to maintain
soil structure and control erosion
SM.c Recommendation
It is recommended that specific scientific tests R
are undertaken, where available, to ascertain n Test results
pest and disease levels in the soil and to help
schedule crop rotations
SM.d Recommendation n Map identifies soil:
It is recommended that soil types are mapped R
– texture
for the farm so they can be used to plan – analysis n Farm Map
rotations, planting and growing plans
SM.e Recommendation
It is recommended that soil management is
discussed with advisers and relevant staff in
order to ensure that cultivations are appropriate
for soil type, cropping, topography, erosion risk
and climate
SM.f Recommendation
It is recommended that your Soil Management
Plan/ Soil Protection Review aims to minimise
compaction
SM.g Recommendation n Alternatives can be used:
It is recommended that chemical fumigation of – field rotation
soil is avoided – planting of break crops
– use of disease resistant cultivars
– conversion to soil-free cultivation
SM.h n Records include:
Where chemical soil fumigants are used – reason for use
records must be kept – date
– location
– active ingredient
– quantity used/ dose
– name of operator
– machinery used/ method of application
– pre-planting interval
AIM: Substrates are managed efficiently and in a way that reduces any potential adverse environmental impact
SM.i Recommendation n
Records show substrate technical specifications and/or
It is recommended that substrates are traceable analysis results R
to source and records demonstrate that they did n Substrate
not come from designated conservation areas
traceability
records
SM.j Recommendation n
Where inert substrates are not recycled, the reasons are
It is recommended that recycling of substrates documented R
is undertaken and documented n Substrate
recycling
records
SM.k Recommendation n Re-used substrate is recorded

It is recommended that in those crop production R
systems where it is relevant, growth media and n Re-used
substrates are re-used/sterilised, preferably by substrate
steaming use records
SM.l n Records include:

Where chemical sterilisation of substrates is R
– name of operator
undertaken it must be recorded – date n Chemical
– location sterilisation
– chemical name records
– quantity used
– active ingredient
– machinery used
– method used
– pre-planting interval
SM.m Recommendation
It is recommended that substrates which R
contain recycled materials are used and n Substrate
records kept use records
Where to n For guidance on how to complete a Soil Protection Review visit www.gov.uk
find help
IRRIGATION (IG)
Aim: To prevent product being contaminated via irrigation water

IG.a Key n
Untreated sewage water is defined as water contaminated with human and/or
Untreated sewage water must not be used municipal waste
for irrigation
IG.b n
The Risk Assessment has taken microbial, chemical and physical
Frequency of irrigation water analysis must contamination into account for irrigation water
be in response to the Risk Assessment
IG.c
Records of irrigation water controls and test R
results must be kept, regularly reviewed n Irrigation
and any improvement action taken must be
water
recorded
analysis
results
IG.d Recommendation
It is recommended that analysis of irrigation
water is completed by a laboratory accredited
to ISO 17025 for microbiological, chemical and
mineral pollutants
AIM: Substrates are managed efficiently and in a way that reduces any potential adverse environmental impact
IG.e
Crop irrigation must be based on an
identified need
IG.f Recommendation
It is recommended that irrigation water usage R
records are kept n Irrigation
records
IG.g Recommendation n
Examples could include:
It is recommended that a documented Water R
– irrigating at night
Management Plan is produced and is used to – maintenance plans to reduce possibility of leakage n Water
identify opportunities for water use efficiency
– storage of winter storm water Management
and reducing waste
– collection of rainwater from glasshouse roofs Plan
– water audit
IG.h
The use of irrigation water abstracted R
from sustainable sources is regulated by n Abstraction
the competent authorities and producers
Licence
sourcing abstracted water must hold an
appropriate licence (New)
Where to n For further information on irrigation visit the UK Irrigation Association website at www.ukia.org
find help
SEED, ROOTSTOCK AND YOUNG PLANTS (SN)
AIM: Responsible use of chemicals on seed, rootstock and young plants

SN.a Key
Only approved PPPs must be used for the
treatment of seed, rootstock or young plants
SN.b n
Records detail:
Records must be kept of any PPP R
– crop name and variety
applications made in-house to seed, – crop location n In-house
rootstock or young plants
– reason for application seed,
– date of application rootstock or
– quantity used young plant
– product trade name treatment
records
– name of operator and machinery used
– harvest interval
SN.c Recommendation n Records detail:
It is recommended that records are held for any R
– crop name and variety
bought-in seed, rootstock or young plants that – reason for application n Bought-
have been treated with PPPs
– date of application in seed,
– quantity used rootstock or
– product trade name young plant
– active ingredient treatment
records/ Plant
Propagator’s
assurance
certificate
SN.d Recommendation n
Producer is aware of the risks of notifiable and resistant pests and diseases
It is recommended that producers have an
awareness of the potential disease risks with
young plants and nursery stock imported from
overseas
CHOICE OF VARIETY OR ROOTSTOCK & PLANT HEALTH CERTIFICATION (CV)
AIM: Controls to ensure the production of quality product is maximised

CV.a n
Pest and disease monitoring is recorded for seeds, nursery
Plant health quality control systems must stock and young plants that are bought-in and produced R
be in place for all seeds, nursery stock and in-house n Quality
young plants
certificate
n Pestand
disease
monitoring
records
CV.b Recommendation n
For example, the production of seed potatoes, strawberries
It is recommended that there is an awareness
of the importance of effective crop husbandry
in relation to ‘mother crops’ where beneficial
results may be experienced in the subsequent
crop
Where to n For information on the Safe Haven Scheme for Seed Potatoes see www.redtractorassurance.org.uk
find help
TEMPORARY CROP PROTECTION STRUCTURES (TC)
Aim : Minimise the impact of polytunnels on the local environment

TC.a Recommendation n
Polytunnels are not sited within 30m of the boundary of
It is recommended that producers adhere to the the nearest residential dwelling unless as a result of prior R
requirements of the NFU/ British Summer Fruits agreement with the neighbour concerned n Useof
Association Code of Practice for the Use of n
All reasonably practical steps have been taken, using tree or polytunnels
Polytunnels for the Production of Soft Fruit hedge planting to mitigate the visual impact of polytunnels records
from the immediate view of neighbouring residential dwellings
n
Reasonably practical steps have been taken to minimise noise
in early morning (before 7am) or late evening (after 8pm)
n
Growers store unused polythene away from public view
n
Polythene covering the frames of a polytunnel is removed
for a minimum period of 6 months in any calendar year
n
Where polytunnels are removed from a site, the growers
remove the polythene from the hoops within one month of
the completion of cropping unless to do so would cause
damage to the soil because of poor weather conditions
n
Waste polythene is removed and recycled in an approved manner
n
Records are kept of the following
– the type of crop
– how crop was grown (in the ground, in bags or off the ground)
– the date when the framework and polythene cover are
to be erected and the expected date of removal of the
cover (and frame if appropriate)
– the area and percentage of the total area of the farm
covered by polytunnels
– any notices given, including to any neighbouring
residential dwellings, before work commences
Where to n Copies of the NFU/ British Summer Fruits Association Code of Practice for the Use of Polytunnels for
find help the Production of Soft Fruit Copies are available from the NFU or on www.redtractorassurance.org.uk
HARVEST AND FIELD PACKING (HS)
AIM: To prevent product contamination from staff

HS.a n
Includes:
Written staff hygiene policies and R
– requirement for handwashing
procedures must be in place, communicated – no jewellery with the exception of a plain wedding band n Staff
Hygiene
to staff and compliance monitored (Revised)
– no rings or studs worn in exposed parts of the body Policy
– no watches
– fingers kept clean and no nail varnish
– no eating, spitting or chewing
– no perfume or aftershave
– no smoking
– reporting of wounds and use of plasters for skin cuts
or wounds
HS.b n
Training covering all requirements of HS.a and HS.f
All staff handling fresh produce must be completed as part of the staff induction R
trained in personal hygiene requirements n Staff
training
record
HS.c
All visitors must be made aware of the
hygiene requirements
HS.d n
Smocks, aprons, disposable overalls, rubber gloves
Protective clothing must be provided where n
Hair covering
appropriate
n
Clean and fit for purpose
HS.e n
Facilities are within 500m of working except where an employee is working
Facilities must be provided for staff to go to independently where the distance to a toilet can be increased, provided there
the toilet and wash/ sanitise hands is adequate transport available
n
Facilities are in a clean and hygienic state
n
Non-perfumed soap and running water/ hand sanitiser
n
Hand drying facilities
HS.f n
Notification forms for reporting infections and illness
Written procedures for reporting any including diarrhoea and vomiting R
infectious diseases must be in place and n taff and visitors with infections and illness prevented from
S n Infectious
communicated to staff and visitors (New) direct contact with product or food contact surfaces disease
notification
forms
AIM: To prevent product contamination from tools and equipment

HS.g
All tools, equipment, crates and R
transportation used in harvesting must be n Cleaning
kept clean and maintained
records
HS.h n
Containers/ crates are not used to store any chemicals, waste or other debris
Containers/ crates used to store and transport that could contaminate product
product must be dedicated to that use
HS.i
Multi-purpose trailers must be cleaned prior R
to being used to transport product n Cleaning
records
HS.j n
Where glass and hard plastics cannot be covered e.g.
Controls must be in place to protect product tractors and trailers, regular checks are made to ensure R
from contamination with any broken glass, there is no damage n Procedures
hard plastic, wood or other foreign bodies n
Written procedures are followed for glass and hard plastic for glass and
handling in glasshouses hard plastic
handling in
glasshouses
HS.k n
Controlled issue and collection at end of shifts
Controls must be in place to prevent the risk n
Lost items investigated
of product contamination from knives and
n
Inspection for damage
cutting blades (New)
AIM: To produce safe and legal product and to prevent product contamination from the general operation or packaging
HS.l n
Packaging stored in a clean area, free from any contamination risks
Procedures must be in place to ensure n
Packaging checked before use
packaging used is clean and free from
contamination
HS.m n
No opportunity for the Red Tractor logo to be applied on
Controls must be in place to ensure that the non-assured product R
correct packaging and coding is applied to n Documented
all packed product (New)
controls for
packaging
HS.n n
Equipment suppliers’ recommendations
Equipment used for weighing or R
temperature control of product must be n Calibration
calibrated in line with equipment supplier’s
records
recommendations (Revised)
HS.o n Includes during transportation from field to storage
Packed product must be kept covered to
avoid contamination and must not be left in
fields overnight
HS.p
All non-produce waste must be removed
from fields and disposed of appropriately
HS.q n
Where recycled water is used it is:
Water used for final product washing must – filtered with an effective system for solids and suspension
be national drinking water standard and – subject to routine cleaning
tested annually – pH and disinfectant levels monitored
HS.q.1 Recommendation
It is recommended that, based on the Risk R
Assessment, water analysis is completed n Water testing
by an ISO 17025 laboratory, test results are
results
monitored and actions taken on poor results
HS.r
Ice used at point of harvest must be made
with water which is to national drinking
water standard and handled hygienically to
prevent product contamination
Where to n Further information on monitoring microbial food safety of fresh produce can be found in factsheet
find help 13/10
PRODUCE HANDLING & PACKHOUSE PACKING (PH)
AIM: To prevent product contamination from staff

PH.a n
Includes:
Written staff hygiene policies and R
– requirement for handwashing
procedures must be in place, communicated – no jewellery with the exception of a plain wedding band n Staff Hygiene
to staff and compliance monitored (Revised)
– no rings or studs worn in exposed parts of the body Policy
– no watches
– fingers kept clean and no nail varnish
– no eating, spitting or chewing
– no perfume or aftershave
– no smoking
– reporting of wounds and use of plasters for skin cuts
or wounds
PH.b n
Training covering all requirements of PH.a and PH.h
All staff handling fresh produce must be completed as part of the staff induction R
trained in personal hygiene requirements n Staff
training
record
PH.c
All visitors must be made aware of the
hygiene requirements
PH.d
Signs must be clearly displayed in the
packing facilities which describe the main
hygiene instructions for workers and visitors
PH.e n
Clothing covers outer garments
Protective clothing must be provided n
Hair covering
(Upgraded)
n
Clean and fit for purpose
PH.f n
Facilities are in a clean and hygienic state
Facilities must be provided for staff to go to n
Non-perfumed soap and hot running water
the toilet and wash hands
n
Hand drying facilities
– Does not open directly onto produce handling or packing area unless
contained by self-closing doors
PH.g
Signs must be clearly displayed which
describe the requirements for hands to be
washed after using toilets
PH.h n
Notification forms for reporting infections and illness
Written procedures for reporting any including diarrhoea and vomiting R
infectious diseases must be in place and n
Staff and visitors with infections and illness prevented from n Infectious
communicated to staff and visitors (New) direct contact with product or food contact surfaces disease
notification
forms
AIM: To prevent product contamination from facilities and equipment

PH.i n
Cleaning and or maintenance schedules for walls, floors,
Produce handling, packing and storage packing lines, equipment R
facilities must be maintained in a clean n Cleaning
condition
records
PH.j n
Technical data sheets confirm chemicals are fit for purpose
Chemicals used must be authorised for food R
industry use and technical data sheets held n Technical
data sheets
PH.k
Lubricants which may come into contact
with product must be authorised for food
industry use
PH.l n
Glass and hard plastics are protected in areas with open product
Controls must be in place to protect product n
The use of wood within open product processing areas is avoided. Where it is
from contamination with any broken glass, used, procedures are in place to ensure contamination does not occur
hard plastic, wood or other foreign bodies
PH.m n
Controlled issue and collection at end of shifts
Controls must be in place to prevent the risk n
Lost items investigated
of product contamination from knives and
n
Inspection for damage
cutting blades (New)
PH.n Recommendation n
Forklifts and other driven transport trolleys are electric or gas driven
It is recommended that forklifts and other driven
equipment used within the packhouse are
maintained to avoid product contamination, with
special attention given to emissions
AIM: To produce safe and legal packed product and to prevent contamination from the general operation or
packaging
PH.o n
Packaging stored in a clean area, free from any contamination risks
Controls must be in place to ensure n
Packaging checked before use
packaging is clean and free from
contamination
PH.p n
No opportunity for the Red Tractor logo to be applied on
Controls must be in place to ensure that the non-assured product R
correct packaging and coding is applied to n Documented
all packed product (New)
controls for
packaging
PH.q n
Equipment suppliers’ recommendations
Equipment used for weighing or R
temperature control of product must be n Calibration
calibrated in line with equipment suppliers’
records
recommendations (Revised)
POST HARVEST TREATMENT (HT)
AIM: To prevent PPP residues from post-harvest treatments

HT.a Key
Post-harvest treatments must only be used
where there is no alternative to ensure the
quality of product
HT.b n Records include, as a minimum:
Post-harvest treatment applications must – reason for treatment R
be recorded – product name, batch and active ingredient n Post-harvest
– type of treatment and quantity used treatment
– operator name and application machinery used records
– location
– date of application
HT.c Key
Post-harvest PPP application records
must be linked to consignments leaving
the production/ storage sites so that the
labelled interval between treatment and
consumption can be adhered to
HT.d n Awareness of possible contamination risks
Systems must be in place to ensure that n Controls are in place where risks of cross-contamination have been identified
post-harvest treatments do not contaminate
other products/ crops (New)
Where to n For further information on CIPC visit www.cipccompliant.co.uk
find help
STORAGE (ST)
AIM: Storage conditions do not compromise product quality or safety

ST.a n Glass and hard plastics are protected
Controls must be in place to protect product
from contamination with any broken glass
or hard plastic
ST.b
Temperature and humidity of storage R
facilities used to store packed product must n Temperature
be monitored and documented
records
ST.c n For example, potatoes
Ingress of light must be controlled for light
sensitive product being stored in longer
term facilities
ST.d n First in, first out
Stored packed product must be rotated to
ensure product quality and safety (Upgraded)
THIRD PARTY STORAGE (TP)
AIM: To ensure that third party storage conditions do not compromise product quality or safety
TP.a n
Contract/ agreement, which confirms that third party storage
Where third party storage facilities are being conditions are in line with the Red Tractor Assurance for R
used to hold harvested or packed product Farms - Fresh Produce Standards for storage and relevant n Contract/
a contract or formal agreement must be in crop protocols agreement
place defining storage requirements (New)
TP.b n
You carry out checks to ensure the product is being stored in line with the
Regular checks of storage providers to contract/ agreement held with the store owner
ensure they are meeting requirements must
be in place (New)
GENETICALLY MODIFIED ORGANISMS (GM)
AIM: If grown, strict rules must be followed in order to meet legal requirements and to prevent cross-contamination
GM.a Key
Production of any Genetically Modified R
crops must comply with legal requirements n Records of
GM status
and variety
grown
GM.b Recommendation
It is recommended that suppliers inform all
potential customers of any developments
including trials relating to the use or production
of products derived from genetic modification
and the use of GM cultivars must be agreed
with individual customers prior to planting
GM.c n
Animal feed may contain GM material and is therefore stored separately
GM crops or other GM material must not from crops
be stored with other crops unless they are
separated by a rigid physical barrier
GM.d
If GM and non-GM crops are mixed in
storage the whole bulk must be regarded as
Genetically Modified and labelled as such
GM.e
The Code of Practice on the Provision of
Information Relating to Genetically Modified
Crops must be adhered to
HEALTH AND SAFETY AND WORKER WELFARE (HW)
AIM: A safe working environment for staff and visitors

HW.a n
Clearly
displayed where all staff can see it or signed off by
A Health and Safety at work policy must be each member of staff separately R
in place, visible to all and communicated to n Healthand
all staff prior to commencing work
Safety policy
HW.b
All visitors must be made aware of the site
health and safety requirements
HW.c n
Named in Health and Safety policy
A member of management must have clear n
Communicated to all staff
named accountability for the Health and
Safety of the site, including ensuring there
is provision for safe operating practices to
be in place
HW.d n
Meetings are held at least once per annum
Health and Safety meetings must be in place n
Meeting dates are communicated to staff
for the site which include both management
n
Staff have representation at the meetings
and workers
n
Staff representatives are able to feed staff views and concerns into the meetings
HW.d.1 Recommendation n
Meetings are minuted with clear actions and shared with
It is recommended that Health and Safety staff R
meetings are recorded n Minutesof
meetings and
actions
HW.e n First aid equipment is also available and within date

There must be adequate levels of staff R
trained in first aid on all sites and in the n Firstaid
field for the scale of the business
certificates
HW.f
A COSHH assessment must be carried out R
for all businesses as required under the n COSHH
Control of Substances Hazardous to Health
assessment
Regulations (COSHH) 1994
HW.g
Hazards must be clearly identified by
warning signs
HW.h n
Procedures are in line with manufacturers’ instructions
There must be a documented procedure n
R
Staff undertaking activities that might be affected by re-
which regulates the re-entry intervals for entry intervals are aware of the procedure n Re-entry
PPPs applied to crops
interval
procedure
HW.i
There must be documentation available
to demonstrate that all re-entry intervals
for PPPs applied to the crops have been
monitored
AIM: Consideration is given to the health and welfare of staff completing high risk activities
HW.j n
Checks are carried out in line with the guidelines laid down in the Defra Code
Staff who apply PPPs must be offered of Practice for Using Plant Protection Products
regular health checks
HW.k
Staff using or applying PPPs must be able
to contact assistance easily in the event of
an accident
HW.l n
PPE is cleaned, maintained, stored and disposed of according to
Staff using or applying PPPs must be manufacturers’ instructions
provided with clean, well maintained
personal protective equipment (PPE)
HW.m
Respiratory protective equipment (RPE) R
must be well maintained and in effective n RPE
working order
maintenance
records
HW.n n
PPE not transported in sprayer cabs
PPE must be transported safely
HW.o n
Procedures in place for all stores where the storage
Procedures for staff taking samples from atmosphere poses a risk to staff safety R
controlled atmosphere stores must be in n Staff
training
place and all staff undertaking this activity
record
must be trained (Revised)
AIM: Suitable facilities for staff that are housed on site

HW.p n
Accommodation is clean
On site living quarters must be habitable n
Refrigerator available for food storage
and have basic services (Revised) n Designated dining area
n Water is available for drinking and hot water for washing
n Washing facilities available
n Electricity/ gas available
n Heating arrangements available
Where to n The St John’s Ambulance website provides a first aid requirements calculator; www.sja.org.uk
find help
Appendix RA.a
AN INTRODUCTION TO COMPLETING A RISK ASSESSMENT/ HACCP
The Assured Produce Scheme expects its members to identify and prevent problems occurring with respect to food
safety. An approach to this is to identify hazards and their points within the production process, and to implement
procedures to prevent or minimise them. This approach is known as hazard analysis critical control point (HACCP).
HACCP involves the systematic assessment of all steps involved in a food production operation to identify all
microbiological,chemicalandphysicalhazards.HACCPidentifiescriticalcontrolpoints,where,ifcontrolisnot
achieved the safety and quality of the product can be compromised. The HACCP technique is based on 7 principles
applied as 12 stages; the planning stages of 1-4 and the application stages of 5-12.
Decide the areas HACCP is to cover, e.g. seed to farm gate, decide who is to carry out
Stages 1-4: the assessment, look at any parts of crop production which could affect the safety and/or
qualityoftheproductanddrawaflowdiagramoftheproductioncycle.
Examples of a Examples of a
safety issue quality issue
Identify all potential hazards at each

poor seed germination
Stage 5: stage of the production process and stones
control = seed
(Principle 1) detail what controls are in place for control = destoning
germination tests
each hazard.
Foreachhazardidentified,determine
Stage 6:
whether it is a critical control point in critical to safety critical to quality
(Principle 2)
the safety and quality of the product.
Stage 7: Determine the limits for each control

zero 95%
(Principle 3) point, i.e. what is acceptable.
Stage 8: Determine how each CCP is to be inspection of graded

seedlingcountsinfield
(Principle 4) monitored to show each is working product
Determine what the corrective action will

be if the limits for each control point are n line speed reduced
Stage 9:
exceeded, i.e. how crop production process n staff grading increased usecertifiedseed
(Principle 5) is brought back under control and how non- n product regraded
conforming product is dealt with.
Stage 10: Establish a procedure for verifying monitor customer independent

(Principle 6) that the HACCP plan is working. complaints germination tests
Decide what records are to be inspection, corrective seed counts, corrective

Stage 11:
kept to show HACCP has been actionandverification actionandverification
(Principle 7)
applied correctly. records records
Review the plan periodically, review for each season

Stage 12: particularly where changes to the andwhennewfields review each season
production cycle occur. harvested
Many organisations can help with the implementation of HACCP. Campden BRI offer guidance publications as well
asspecificcoursesforcropproduction.
25
Appendix RA.a (continued)
Note: The following text is reproduced from “Assured Crop Production – a practical guide to developing a quality
management system for primary food production” by kind permission of Campden and Chorleywood Food Research
Associationandassuchistheircopyright.AssuredProducebelievememberswillfindthisbriefintroductionto
HACCP useful and interested members are encouraged to obtain the full document.
“Assured Crop Protection” (ACP) is a quality management system that has been developed for farmers and
growers to control food safety problems and crop quality aspects. It is based upon the system widely used in food
manufacturing called Hazard Analysis Critical Control Point (HACCP); its approach is logical and it is a cost effective
basis on which to control hazards in primary crop production.
The ACP manual is designed to guide the reader through the logical sequence of setting up a system but in order to
appreciate the rationale behind the system, it is helpful to understand the philosophy and mechanisms of HACCP.
What is “HACCP”?
HACCP originated in the 1960s and the adoption of the HACCP approach to food safety has increased in recent
years. HACCP is now nationally and internationally recognised by the food industry and government organisations
as the most effective means of assuring food safety. HACCP also provides a powerful method of laying the
foundations of an effective quality assurance programme and interfaces with other quality systems such as
ISO 9000.
The successful introduction of HACCP into a wide range of food manufacturing operations has demonstrated its
benefitsandflexibility.HACCPisastraightforwardandlogicalsystemofcontrolbasedontheidentificationand
prevention of problems with documented evidence: in effect a common sense approach to food safety and quality
management.
ItisoftenamisconceptionthatHACCPisdifficult,complicatedandbureaucratic,andrequiresahighdegreeof
expertise. Some knowledge of HACCP is helpful in carrying out a HACCP study but the main requirement is for a
thorough understanding of the production process and the products, including those factors which cause concern
to the customers.
Principles of HACCP as applied to the food industry

Asmentionedpreviously,HACCPisasystematicapproachtotheidentificationofspecifichazardsassociatedwith
allstagesofafoodoperation,definingthemeansoftheircontrolandtheidentificationofso-called‘CriticalControl
Points’ (CCPs). In addition, a system must be established to demonstrate that each CCP is under control.
The HACCP system is based on seven principles (CCFRA, 1992; Codex Alimentarius Commission, 1993):-
Principle 1 Conduct a hazard analysis by identifying and listing the hazards associated with each step in the
production process and specifying the control measures.
Principle 2 Identify the critical control points.
Principle 3 Establish critical limits which must be met to ensure that each CCP is under control.
Principle 4 Establish a monitoring system to ensure control of the CCP by scheduled testing or observations.
Principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is moving
out of control.
Principle 6 Establish documentation concerning all procedures and records appropriate to these principles and
their application.
Principle 7 stablishverificationprocedureswhichincludesupplementarytests,togetherwithareviewwhich
E
confirmsthatHACCPisworkingeffectively.
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Stages in the implementation of HACCP

Infoodmanufacturing,anumberofstageshavebeenidentifiedtofulfillthesesevenbasicprinciples.Thesestages,
outlined below, provide the basis on which to apply the principles of HACCP to crop production.
Stage 1.Definetermsofreference
Stage 2. Select the HACCP team
Stage 3. Describe the product
Stage 4. Identify intended use
Stage 5.Constructaflowdiagram
Stage 6.On-siteverificationoftheflowdiagram
Stage 7. List the hazards associated with each step
Stage 8. Identify CCPs
Stage 9. Establish critical limits
Stage 10. Establish a monitoring system
Stage 11. Establish a corrective action plan
Stage 12. Establish record keeping and documentation
Stage 13.Verification
Stage 14. Review the HACCP plan
Further details of HACCP and its application are given in CCFRA’s Technical Manual No. 38 (CCFRA, 1992).
Principles of HACCP as applied to horticultural production.

A HACCP system may be implemented by the farmer or grower but could be developed in collaboration with
consultants, marketing organisations or the customer.
Most crop production operations follow a basic pattern of selection of raw material inputs, crop production
operations carried out, harvesting, post harvest handling operations, storage, through to transport to customer.
There may be other steps or variations but most crop production operations are very similar.
The HACCP approach starts by breaking down the crop production operation into steps, e.g. selection of crop
variety, cultivations, crop protection measures, harvesting, and post-harvest handling. The hazards associated with
each of these steps are then considered. A hazard in terms of food safety is anything that may cause harm to the
consumer. Hazards may be biological (e.g. microbiological pathogens), physical (e.g. stones) or chemical (e.g.
pesticide residues). However, the approach can also be used to identify hazards associated with quality of products
or demonstrate a particular method of crop production.
Next, all appropriate control measures are listed. From these control measures, the steps in the crop production
processwhicharecriticaltocontrolthehazardsareidentified(theCCPs).Inpractice,inacropproduction
operation, many if not all controls will be critical because, in general, the hazards associated with crops cannot be
eliminated or reduced to acceptable levels at any later step in the crop production operation. The decision is then
taken on the most appropriate way to check or monitor that these critical controls are working.
27
Implementation of a HACCP study to horticultural production

Thesystemissuitableforsmall,mediumorlargecropproductionoperations.Itisaflexiblemanagementtoolwhich
canbeappliedtoawiderangeofsimpleorcomplexoperationsincludingarablecrops,fieldvegetables,protected
crops, soft fruit and top fruit production.
The system can be used for food safety problems as well as quality aspects. It is a business decision as to what is
orwhatisnotincluded,intermsofthecropproductionoperationandthehazardsidentified,andwilldependonthe
resources of the business, the intended market of the crop or the customer requirements. However, it is important
thatthecorrectfocusofthestudyisidentified.Intermsofthecropproductionthereareanumberofquestionsto
help with these decisions.
1. Do you want to cover all types of hazards or just selected hazards?

In some situations it may be easier to limit the number of hazards considered, at least initially. It will be simpler to
revisit the study to look at additional hazards than try and do everything at once. It may also be more important to
consider the highest priority hazards in the initial study, but this will depend on the intended market.
2. Will the study cover the whole crop production operation or one specific part?
It may be appropriate to consider the length and complexity of the crop production operation. Does a long process
subdivide logically into several distinct phases which can be evaluated independently (e.g. crop production,
harvesting, storage)? These phases can be considered separately if this is easier.
Similarly,thecropmaybegrownonseveraldifferentsites(e.g.fieldsorglasshousesatdifferentlocations).
Astudymaybecarriedoutforthecropatallsites,oratindividualfarms,fieldsorglasshouses.Theapproachwill
depend on the similarity of the production operation and marketing arrangements.
3. Will the study cover a specific crop or a crop type?

If the production operation being studied is common to a number of related products (e.g. winter cereals or wheat)
then these can be included in one study. Alternatively each crop may be considered in separate studies.
4. Where should the study start and stop?

Although it is recommended that the study should include all raw materials and inputs (e.g. site, seed/planting
material, pesticides, fertilisers), the study should also clearly specify where responsibility for the crop ends in terms
of the production process (e.g. at harvest, after storage or after dispatch of the harvested product from the farm).
It is generally recommended that for food crops the study ends at the point of delivery to the customer. In this way
on-farm hazards are covered.
5. What hazards should be covered?

HACCP was originally designed for food safety aspects and this is its primary use. However, quality aspects are
often of fundamental importance in primary agricultural products and many may need to be included in a study. As
a general rule, however, safety aspects should take precedence over quality issues.
6. What level of monitoring is required?

At the most basic level, records such as pesticide records required by the Control of Pesticide Regulations (1986)
andcropdiariesaresufficientbutitmaybedesirabletoreviewtherecordstakenandifnecessarydevelopand
implementaspecificsystem.Thesophisticationofthesystemwilldependtoalargeextentontheresourcesof
the business.
The scope of a study and its implementation will, therefore, be a decision for each business depending on their own
resources, the production operation, the intended market for the crop and the customer requirements. As long as any
legal requirements are met it is up to the business to set the hazards, controls and monitoring procedure.
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Appendix DP.b.1
FOOD SAFETY INCIDENT MANAGEMENT PLAN
The following critical issues arising from within the control of this business must immediately activate
the following procedure
Details of the primary person responsible for ensuring this procedure is adhered to:
Full Name:
Position:
Emergency
Telephone Number:
CRITICAL ISSUES 1-4
1. Unapproved pesticide Within 5 minutes of the person responsible (stated above) being made aware of
applied to crop an unapproved pesticide being applied to a crop, this procedure must be immediately
followed
2. Exceeded maximum Within 5 minutes of the person responsible (stated above) being made aware of an
rate applied to crop exceeded pesticide ratio application, this procedure must be immediately followed
3. Unapproved pesticide Within 5 minutes of the person responsible (stated above) being made aware of an
residue reported from unapproved pesticide residue being reported back for a crop, this procedure must be
crop sampling immediately followed in full
4. Exceeded maximum Within 5 minutes of the person responsible (stated above) being made aware of an
residue level reported exceeded maximum residue being reported back for a crop , this procedure must be
from Crop sampling immediately followed in full
IMMEDIATE NEXT STEPS

Gather all relevant Spray Records and/or residue sampling records
paperwork
Contact customers using IMMEDIATELY inform your customer(s) of ALL the details, be prepared to email, fax, and
emergency telephone verbally forward all paperwork
numbers provided
CUSTOMER 24 Hour Emergency Contact Details

Trading Name: Contact Names: Telephone Number(s):
Primary Contact: Office:
Mobile:
Secondary Contact: Office:

Mobile:
29
Appendix DP.b.1 (continued)
FOOD SAFETY INCIDENT MANAGEMENT PLAN
Stop harvesting Where crop is being harvested contact staff immediately and STOP harvesting
affected crop
IMMEDIATE NEXT STEPS

Segregate and quarantine Where product has been harvested and stored, yet remains within the control of the
in storage and clearly label business, clearly mark each side of bin/trays ensuring no product gets mixed up with
on all sides of containers non-affected product or dispatched from site
‘hold’ from affected source
Secure all crop in Where crop is still to be harvested, ensure all Staff and Customer(s) are aware this crop/
potentiallyaffectedfields fieldreferenceMUSTNOTbeharvested.ClearlymarkatfieldentranceMUSTNOTBE
HARVESTED
Next steps - Critical Issues 2 & 4 ONLY
2 Maximum residue Exceedingthemaximumapplicationratespecifiedinthestatutoryboxwithintheproduct

test and/or re-test label is a breach of the approval and therefore a breach of UK Pesticide Legislation.
product However,wherethisissuehasbeenidentifiedwhilst‘some’oftheaffectedcropisleft
inthefield(and/orstorage)and/or‘some’hasleftthecontrolofthefarmbusiness,i.e.
has moved further along the food chain, it is imperative that the chemical composition
of the product in terms of Maximum Residue Levels (Legal Trading Limits) has not been
exceeded (high risk potential Food Safety breach). Samples must be taken from the
remainingaffectedfield(and/orstoredstock)andarrangementswillbemadebyyour
customer(s) to collect the samples. Results will be requested within 24 hours and all
costs charged to the producer business. These results will be reported back to your
customer(s) immediately, after which you will be made aware of the results and any
subsequent actions necessary to be taken.
4 Maximum residue Where Maximum Residue Level sampling is undertaken internally within your business
test and/or re-test and results reported which exceed the Maximum Residue Levels, the product is in
product breach of Legal Trading Limits, and cannot legally be sold. Where this issue has been
identifiedwhilst‘some’oftheaffectedcropisleftinthefield(and/orstorage)and‘some’
has left the control of the farm business, i.e. has moved further along the food chain, it
is imperative that the chemical composition of the product in terms of Maximum Residue
Levels is re-checked by the laboratory responsible for producing the original Maximum
Residue Level exceedence results. Further samples must be taken from the remaining
affectedfield(and/orstoredstock)andarrangementswillbemadebyyourcustomer(s)
to collect the samples. Results will be requested within 24 hours and all costs charged
to the producer business. These results will be reported back to your customer(s)
immediately, after which you will be made aware of the results and any subsequent
actions necessary to be taken.
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Appendix EC.m
SAFE APPLICATIONS TO LAND
All applications to land must be carried out in accordance with the ‘Safe Applications to Land Matrix’ and legislation.
Environmental Permits or exemptions must be held where applicable. The Environment Agency website has
information on spreading waste on land which may be helpful.
Note: Producers should always check with buyers to ensure that any applications of sludge, compost, digestate and
other materials originating outside the farm are acceptable to customers.
Sewage Sludge (biosolids)

Untreated sewage sludge has not been permitted on any agricultural land since 2006.
Treated sewage sludges can only be used under strictly controlled conditions. Prior to application the soil must
be tested by the sludge supplier. Applications of sewage sludge to land must be in accordance with suppliers’
instructions (i.e. the way the sludge has been treated may affect where and when the sludge can be applied).
Two types of treated sewage sludge are permitted by the scheme:

1. Conventionallytreatedsludge-hasbeensubjectedtodefinedtreatmentprocessesandstandardsthatensureat
least 99% of pathogens have been destroyed. The most common form of treatment is anaerobic digestion.
2. Enhanced treated sludge - will be free from Salmonella and will have been treated so as to ensure that 99.9999%
of pathogens present in the original sludge have been destroyed.
Farmyard Manure (FYM) – Fresh, Stored or Treated

Batch storage of solid manures and slurries for at least 6 months (that is with no additions of fresh manure made
to the store during this period) or ‘active’ treatment, are effective methods of killing pathogens. Composting of solid
manures is a particularly effective method of controlling microbial pathogens, but for best results the process needs
tobeactivelymanaged.Themanureshouldbetreatedasabatchandturnedregularly(atleasttwicewithinthefirst
7 days) either with a front-end loader or preferably with a purpose-built compost turner. This should generate high
temperatures over a period of time (e.g. above 55°C for 3 days) which are effective in killing pathogens and this
temperature should be monitored. Allow the compost to mature as part of the treatment process. The whole process
should last at least 3 months.
Lime treatment of slurry (addition of quick lime or slaked lime to raise the pH to 12 for at least 2 hours) is an
effective method of inactivating bacterial pathogens. Allow the slurry to mature as part of the batch treatment
process for at least 3 months prior to land spreading.
Compost, Digestates and other Recycled Materials

It is recommended that digestates and composts sourced from external contractors for application to land have
beenproducedtotherelevantPASspecification(PAS110fordigestate,PAS100forcompost)andareapplied
followingtheassociatedQualityProtocol.ThespecificationsandQualityProtocolsprovidesafeguardsonthe
feedstock materials, the processing stages and end product quality.
For all fruit and vegetable crops information about the feedstock should be built into your risk assessment. Particular
hazards might include potential foreign bodies arising from contamination of feedstocks with glass, metal or hard
plastic especially when the material is used on land used for potatoes and root crops.
31
2
Safe Applications to Land Matrix
Anaerobic Digestate Composts

(PAS 110, not (including Land where
Anaerobic pasteurised) PAS100 and non- Conventional immediate
Red
assured; green Enhanced treated
Digestate (PAS 110 treated sewage previous use has
Anaerobic Digestate and green/food) sewage sludge
and pasteurised); sludge been as grazing
(not assured)
RedTractor
Treated manure/ land
Raw manure/ slurry slurry
Category Any time before Not within 12 months Any time before Not within 30 months Not within 10 months Not within 12 months
1 drilling/ planting of drilling/ planting drilling/ planting1 of harvest of harvest of drilling/ planting
TractorAssurance
Assurancefor
Appendix EC.m (continued)
Category Any time before Not within 12 months Any time before Not within 30 months Not within 10 months Not within 12 months
2 drilling/ planting of harvest and at drilling/ planting1,2 of harvest of harvest of harvest and at
least 6 months before least 6 months
forFarms
drilling/ planting before drilling/
planting
Farms––Fresh
Fresh produce
FreshProduce
Category Any time before Any time before Any time before Not within 12 months Not within 10 months Any time before
3 drilling/ planting drilling/ planting drilling/ planting of harvest of harvest drilling/ planting
Notes
ProduceStandards
Standards
1. Target of zero and absolute limit of <0.1% (m/m dry weight) glass must be achieved
2. Green compost (PAS100 assured) may be applied as mulch
Cropping Categories
Category 1 (those you can eat raw and which do not Wholehead Lettuce, Leafy Salads (including any vegetable leaf you can eat raw), Celery, Salad
have a protective skin that is removed before eating; Onions, Radish, Fresh and Frozen Herbs, Etc.
theymayalsohaveasignificantriskorhistoryof
pathogen contamination)
Fresh produce Category 2 (those you can eat raw and which either Apple, Beetroot, Blackcurrant, Blueberry, Broad Bean, Broccoli, Cabbage, Carrot, Capsicum,
©©Assured
have a protective skin or grow clear of the ground, or Cauliflower,Celeriac,Cherry,Courgette,Cucumber,Garlic,GreenBeans(otherthanrunner
that have no history of pathogen contamination) beans), Melon, Mushroom, Onion (red and white), Pea, Pear, Peach, Plum, Raspberry,
AssuredFood
Strawberry, Sugar Snap Peas, Sweet Corn, Tomato and Tree Nuts, Etc.
Category 3 (those that the customer always cooks) Artichoke, Runner Bean, Leek, Marrow, Parsnip, Potato, Pumpkin, Squash, Swede, Turnip, Etc.
32 FoodStandards
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Further Information
A web-based tool, developed by HDC and the FSA, is available to help growers assess the risks from faecal wastes
as soil conditioners and fertilisers (www.safeproduce.eu).
FSA (2009) Managing Farm Manures for Food Safety – Guidelines for growers to reduce the risks of microbiological
contamination of ready-to-eat crops (http://food.gov.uk/multimedia/pdfs/manuresguidance.pdf)
FSA Report B17007 (2009) A review of the published literature describing foodborne illness outbreaks
associated with ready to eat fresh produce and an overview of current UK fresh produce farming practices
(http://www.foodbase.org.uk/results.php?f_report_id=340)
FSA Report B05003 (2004) Pathogens in organic wastes: their levels and survival both during storage & following
application to agricultural land (www.foodbase.org.uk/results.php?f_category_id=&f_report_id=23)
FSA Report B17002 (2002) Assessment of the risks to food safety associated with spreading of animal manure and
abattoir waste on agricultural land (www.foodbase.org.uk/results.php?f_category_id=&f_report_id=195)
33
Appendix EC.m
MANURE MANAGEMENT PLAN
Standard EC.m requires a Manure Management Plan to be kept and followed when applying manures and/or
slurries to land. Where land falls in an NVZ, a completed and more detailed plan should already be in place and
will meet the scheme requirements.
The scheme recommends the use of the Tried and Tested website (www.triedandtested.org) for resources,
templates and in the development of your Manure Management Plan.
As a minimum, all holdings must have a Manure Management Plan that:

n includes a farm map identifying where and when manure can/ cannot be applied. The map must show the areas
stated in table A – and it is recommended that colour coding is used
n includes calculations of the Total Area Required to apply the manure/ slurry produced without exceeding a total
nitrogen application rate of 250kg/ha/year (or less as required by legislation). Use the following calculation and
the hectares needed by stock unit in Table B:
– Number of stock units (by stock type) x months housed x Ha needed by stock unit = Total Area Required
– E.g. 75 cows (650kg) x 6months x 0.039 = 17.55 ha required
If the map and calculations prove you have a Total Spreadable Area greater than the Total Area Required, the plan
is complete. If the Total Spreadable Area is less than the Total Area Required, a more detailed plan or an alternative
action is necessary.
Table A
Area Area includes, but is not limited to:
Non-spreading areas Fieldswheremanurewouldnotnormallybespread;non-farmedwoodlandsorfieldstoo

far away from farm buildings
Water Any ditches, watercourses and ponds, springs, wells and boreholes used for drinking water
or farm dairies
Do not spread areas Areas where manure should not be spread. At least 10m either side of ditches and
watercourses, 50m around springs, wells and boreholes, steep slopes with a high risk of
run-off,EnvironmentallySensitiveAreas,SitesofSpecificScientificInterest
High risk areas Fieldsnexttoawatercourse,springorboreholewithsoilatfieldcapacitywithmoderate
slopeorslowlypermeablesoil;wheresoildepthoverfissuredrockislessthan30cm;
witheffectivepipeorfielddrains
Very high risk areas Fieldslikelytofloodinsome/mostwinters;nexttoawatercourse,springorborehole
where surface is severely compacted or waterlogged or have a steep slope and the soil
isatfieldcapacityorhaveamoderateslopeandslowlypermeablesoil
Low risk areas All other areas not already marked
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MANURE MANAGEMENT PLAN
Table B
Hectares needed by Hectares needed by
Stock Unit Stock Unit
Stock Unit stock unit
Cow (650kg) 0.039 Bull 0.019
Cow (550kg) 0.032 Youngstock 1-2yr (400kg) 0.016
Cow (450kg) 0.025 Youngstock 6-12months 0.008
Heifer 2yr+ (500kg) 0.019 Calf 0.005
Adult Sheep 0.003 Lamb (6-12 months) 0.002

Lamb (up to 6 months) 0.001
Hectares needed by pig Hectares needed by pig
at 250kg/ha at 170 kg/ha at 250kg/ha at 170 kg/ha
Maiden gilts 0.052 0.076 Growers 8-12 weeks 0.025 0.037
Breeding sows & boars 0.080 0.118 Finishers over 12 weeks 0.042 0.062
Weaners 4-8 weeks 0.013 0.019
35
NOTES
NOTES
Certification Bodies
Your routine point of contact with the Scheme is through your Certification Body.
Certification Bodies are licensed by Red Tractor to manage membership applications and to carry out assessment
and certification against the Standards. The table below shows which Certification Bodies apply to each enterprise.
Combinable
Beef and Fresh
Certification Body Dairy Crops and Pigs Poultry
Lamb Produce
Sugar Beet
NSF 4 4 4 4 4 4
Kiwa PAI 4 4 4 4 4 4
SAI Global 4 4 4 4 4 4
SFQC 4 4 4 4
NIFCC
4 4
(Northern Ireland)
QWFC (Wales) 4
NSF Certification Kiwa PAI SAI Global Assurance

Hanborough Business Park The Inspire, Services Ltd
Long Hanborough Hornbeam Square West, Harrogate, PO Box 6236,
Oxford OX29 8SJ North Yorkshire HG2 8PA Milton Keynes MK1 9ES
Tel: 01993 885739 Tel: 01423 878878 Tel: 01908 249973
Email: agriculture@nsf.org Email: paienquiries@kiwa.co.uk Email: agrifood@saiglobal.com
Web: www.nsf-foodeurope.com Web: www.kiwa.co.uk/pai Web: www.saiglobal.com/assurance
QWFC
SFQC Ltd NIFCC [Northern Ireland] QWFC [Wales]

Royal Highland Centre, Lissue House, PO Box 8, Gorseland,
10th Avenue, Ingliston, 31 Ballinderry Rd, Lisburn, North Road
Edinburgh EH28 8NF Northern Ireland BT28 2SL Aberystwyth SY23 2WB
Tel: 0131 335 6605 Tel: 028 9263 3017 Tel: 01970 636688
Email: redtractor@sfqc.co.uk Email: info@nifcc.co.uk Email: info@wlbp.co.uk
Web: www.sfqc.co.uk Web: www.nifcc.co.uk Web: www.wlbp.co.uk
T: 01932 589 800
E: produce@redtractor.org.uk
www.redtractorassurance.org.uk
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Fresh Produce Standards

1st October 2014

STANDARDS HOW YOU WILL BE MEASURED

AIM: To produce safe and legal product

INTERNAL AUDITS (IA)

STANDARDS HOW YOU WILL BE MEASURED

AIM: To ensure growers understand the standards

Where to n A self-audit template can be found on www.redtractorassurance.org.uk

DOCUMENTS AND PROCEDURES (DP)

STANDARDS HOW YOU WILL BE MEASURED

DP.b n  ou have considered the risks to your farm in accordance

DP.b.1 n  urther information on the Food Safety Incident

DP.c n  omplaints made by Local Authority, general public,

STAFF AND LABOUR PROVIDERS (SC)

STANDARDS HOW YOU WILL BE MEASURED

SC.d n  greement in place where labour providers are used

TRACEABILITY AND ASSURANCE STATUS (TI)

STANDARDS HOW YOU WILL BE MEASURED

AIM: Clear identification of product to deliver food chain traceability

TI.b n  ecords detail:

STANDARDS HOW YOU WILL BE MEASURED

ENERGY EFFICIENCY (EE)

STANDARDS HOW YOU WILL BE MEASURED

AIM: To ensure optimal use of energy

STANDARDS HOW YOU WILL BE MEASURED

ENVIRONMENTAL PROTECTION & CONTAMINATION CONTROL (EC)

STANDARDS HOW YOU WILL BE MEASURED

AIM: A well maintained farm

STANDARDS HOW YOU WILL BE MEASURED

INTEGRATED CROP MANAGEMENT (IM)

STANDARDS HOW YOU WILL BE MEASURED

AIM: Integrated Crop Management is followed on-farm

STANDARDS HOW YOU WILL BE MEASURED

AIM: Soil is managed in a way that helps maintain soil condition

SM.k Recommendation n Re-used substrate is recorded

SM.l n Records include:

STANDARDS HOW YOU WILL BE MEASURED

Aim: To prevent product being contaminated via irrigation water

SEED, ROOTSTOCK AND YOUNG PLANTS (SN)

STANDARDS HOW YOU WILL BE MEASURED

AIM: Responsible use of chemicals on seed, rootstock and young plants

STANDARDS HOW YOU WILL BE MEASURED

AIM: Controls to ensure the production of quality product is maximised

TEMPORARY CROP PROTECTION STRUCTURES (TC)

STANDARDS HOW YOU WILL BE MEASURED

Aim : Minimise the impact of polytunnels on the local environment

STANDARDS HOW YOU WILL BE MEASURED

AIM: To prevent product contamination from staff

AIM: To prevent product contamination from tools and equipment

STANDARDS HOW YOU WILL BE MEASURED

AIM: To prevent product contamination from staff

AIM: To prevent product contamination from facilities and equipment

POST HARVEST TREATMENT (HT)

STANDARDS HOW YOU WILL BE MEASURED

AIM: To prevent PPP residues from post-harvest treatments

STANDARDS HOW YOU WILL BE MEASURED

AIM: Storage conditions do not compromise product quality or safety

THIRD PARTY STORAGE (TP)

STANDARDS HOW YOU WILL BE MEASURED

STANDARDS HOW YOU WILL BE MEASURED

HEALTH AND SAFETY AND WORKER WELFARE (HW)

STANDARDS HOW YOU WILL BE MEASURED

AIM: A safe working environment for staff and visitors

DP.b n ou have considered the risks to your farm in accordance

DP.b.1 n urther information on the Food Safety Incident

DP.c n omplaints made by Local Authority, general public,

SC.d n greement in place where labour providers are used

TI.b n ecords detail:

HW.e n First aid equipment is also available and within date

Secondary Contact: Office:

2 Maximum residue Exceedingthemaximumapplicationratespecifiedinthestatutoryboxwithintheproduct

Non-spreading areas Fieldswheremanurewouldnotnormallybespread;non-farmedwoodlandsorfieldstoo