Harvested and market product, whether out in the production site or in the REQUIREMENT packinghouse, must be packed/repacked in a manner that minimizes sources of biological, chemical and physical Forms Required , , contamination. PROCEDURES: In the Production Site Packing is done in the production site, proceed below. If not, proceed to the next sub-section: In the Packinghouse. The person responsible records all packing information by completing: Form (P) Harvesting and Storing Product OR AND/OR Form (Q) Packing, Repacking, Storing and Brokerage of Market Product OR In the Packinghouse Packing/Repacking is done in the packinghouse, proceed below. If not, proceed to Section 20: Storage of Product. The person responsible records all packing/repacking information by completing Form (Q) Packing, Repacking, Storing and Brokerage of Market Product OR Confirmation/Update Log: Date Initials Storage of Product RATIONALE: Proper storage of product will reduce the risk of biological, chemical and physical contamination. It is assumed throughout the manual that EACH of the requirements IMPORTANT (along with their procedures) are to be considered in terms of food NOTE safety. The risks are from those hazards that are in contact with “direct product” OR that may have an on food safety through cross “impact contamination”. Storage Conditions for Harvested Product Product is temperature conditioned, held or stored in harvested product packaging materials, proceed below. If not, proceed to Section 20.2: Storage Conditions for Market Product. Harvested product must be held or stored in designated and handled REQUIREMENT under the proper conditions to minimize contamination. PROCEDURES:
REQUIREMENT Harvested and market product, whether out in the production site or in the packinghouse, must be packed/repacked in a manner that minimizes sources of biological, chemical and physical contamination. PROCEDURES: In the Production Site Packing is done in the production site, proceed below. If not, proceed to the next sub-section: In the Packinghouse. The person responsible records all packing information by completing: Form (P) Harvesting and Storing Product OR AND/OR Form (Q) Packing, Repacking, Storing and Brokerage of Market Product OR In the Packinghouse Packing/Repacking is done in the packinghouse, proceed below. If not, proceed to Section 20: Storage of Product. The person responsible records all packing/repacking information by completing Form (Q) Packing, Repacking, Storing and Brokerage of Market Product OR Confirmation/Update Log: Date Initials Storage of Product Forms Required , , RATIONALE: Proper storage of product will reduce the risk of biological, chemical and physical contamination. IMPORTANT NOTE It is assumed throughout the manual that EACH of the requirements (along with their procedures) are to be considered in terms of food safety. The risks are from those hazards that are in “direct contact with product” OR that may have an “impact on food safety through cross contamination”. Storage Conditions for Harvested Product Product is temperature conditioned, held or stored in harvested product packaging materials, proceed below. If not, proceed to Section 20.2: Storage Conditions for Market Product. REQUIREMENT Harvested product must be held or stored in designated and handled under the proper conditions to minimize contamination. PROCEDURES:
CORRECTED-CanadaGAP-Greenhouse-Manual-7.1-2018-ENG-tracked-changes.docx