The person The person responsible: Unusually high or responsible applies lack of chemical Stops washing/fluming activities inaccurate rates of (chlorine) odours Calibrates equipment water treatment aids Change in rate of Re-checks ORP/chlorine levels/pH because he/she did usage of treatment Treats the water and re-tests to check not calibrate water aids potability OR disposes of the water treatment equipment Discolouration or Rinses or disposes of any product that properly or at all (i.e., pitting of product has come into direct contact with the chlorinators and ORP/ contaminated water pH meters) Re-trains employees on calibration schedule and procedures The person The person responsible: Thermometer is not responsible is unsure Stops washing or fluming activities calibrated according that the temperature to manufacturer’s Disposes of any tomatoes that have reading on the instructions been submerged thermometer is Calibrates the thermometer accurate (i.e., that Re-trains employees on calibration internal temperature of schedule and procedures the tomatoes is at least 5.5°C or 10˚F colder than the water), or the person responsible knows thermometer was not calibrated Section 9: The person The person responsible: high Cleaning responsible did not concentrations Stops washing/fluming activities and follow instructions for Using wrong product Rinses or disposes of any product that Maintenance use, or used the has come into direct contact with the Product is mixed Materials wrong product for contaminated water incorrectly water treatment Adds water (if too much product was Label was no intact or added) read correctly Empties tank and cleans if necessary Re-trains employees on treatment methods The person The person responsible: Visible contamination responsible notices is observed on Stops activities (e.g. sorting, grading) equipment (e.g., gear equipment Isolates any product in contact with boxes, hydraulic lines) Equipment breaks contaminated equipment leaking oils, lubricants down causing Cleans and maintains affected onto the chemical or physical equipment sorting/grading contamination Makes necessary changes to cleaning equipment (cups, Lubricants, oils and procedure or schedule belts, tables) leak on to food Re-trains employees to adhere to contact surfaces cleaning and maintenance schedule Disposes of product if it has come into direct contact with contamination.
The person responsible applies inaccurate rates of water treatment aids because he/she did not calibrate water treatment equipment properly or at all (i.e., chlorinators and ORP/ pH meters) Unusually high or lack of chemical (chlorine) odours Change in rate of usage of treatment aids Discolouration or pitting of product The person responsible: Stops washing/fluming activities Calibrates equipment Re-checks ORP/chlorine levels/pH Treats the water and re-tests to check potability OR disposes of the water Rinses or disposes of any product that has come into direct contact with the contaminated water Re-trains employees on calibration schedule and procedures The person responsible is unsure that the temperature reading on the thermometer is accurate (i.e., that internal temperature of the tomatoes is at least 5.5°C or 10˚F colder than the water), or the person responsible knows thermometer was not calibrated Thermometer is not calibrated according to manufacturer’s instructions The person responsible: Stops washing or fluming activities Disposes of any tomatoes that have been submerged Calibrates the thermometer Re-trains employees on calibration schedule and procedures Section 9: Cleaning and Maintenance Materials The person responsible did not follow instructions for use, or used the wrong product for water treatment high concentrations Using wrong product Product is mixed incorrectly Label was no intact or read correctly The person responsible: Stops washing/fluming activities Rinses or disposes of any product that has come into direct contact with the contaminated water Adds water (if too much product was added) Empties tank and cleans if necessary Re-trains employees on treatment methods The person responsible notices equipment (e.g., gear boxes, hydraulic lines) leaking oils, lubricants onto the sorting/grading equipment (cups, belts, tables) Visible contamination is observed on equipment Equipment breaks down causing chemical or physical contamination Lubricants, oils and leak on to food contact surfaces The person responsible: Stops activities (e.g. sorting, grading) Isolates any product in contact with contaminated equipment Cleans and maintains affected equipment Makes necessary changes to cleaning procedure or schedule Re-trains employees to adhere to cleaning and maintenance schedule Disposes of product if it has come into direct contact with contamination.
CORRECTED-CanadaGAP-Greenhouse-Manual-7.1-2018-ENG-tracked-changes.docx