Updated 12/18/2008

Good Agricultural
and
Good Handling Practices

For more information, contact program staff or call (360) 902-1833

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WSDA's Fruit and Vegetable Inspection Program is always seeking ways to improve services that will benefit the industry it serves.  Thus, joining forces with the United States Department of Agriculture (USDA), as well as other states, WSDA is offering to Washington State growers, producers and shippers an auditing service throughout the food chain to verify that best practices are being followed using USDA's Good Agricultural/Good Handling Practices Audit Program (GAP/GHP).

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Overview

• What is a GAP/GHP Audit?
• Requesting an Audit
• Audit Process and Scoring
• Required Documentation
• Who to Contact

USDA Links

• USDA Audit Checklist
• USDA Audit Score Sheet
• USDA Client Requested Audit Verification Checklist
• USDA Client Requested Audit Score Sheet
• USDA Sliced Apple Audit Checklist

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What is a USDA Good Agricultural/Good Handling Practices Audit?

The GAP/GHP Audit Verification Program is a voluntary program to demonstrate that the participating company has adhered to Food and Drug Administration's Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables.  A successful audit shows commitment by management and employees to follow and maintain the guidelines to help minimize the potential risk for microbial contamination of the product.  

Because the program is voluntary, an audit is performed only at the request of the applicant.

The GAP/GHP Audit Verification Program audits the following:

General Questions:

• Food Safety Program
• Worker Health and Hygiene

Part 1 -- Farm Review:

• Water Usage, Sewage Treatement,Animals/Wildlife/Livestock
• Manure and Biosolids
• Soils -- Previous Land Use

Part 2 -- Field Harvest and Field Packing:

• Worker Sanitation
• Field Harvesting and Transportation

Part 3 -- House Packing Facility:

• Receiving
• Washing/Packing line
• Worker Health and Personal Hygiene
• Packinghouse General Housekeeping

Part 4 -- Storage and Transportation:

• Containers and Pallets
• Pest Control
• Ice
• Storage and Temperature Control
• Transportation and Loading

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Part 5 -- Traceback:

• This covers the applicant's ability to recall a product

Part 6 -- Wholesale Distribution/Terminal Markets:

• Receiving
• Storage Facility/Temperature Control
• Pest Control
• Repacking and Reconditioning
• Shipping and Transportation

Part 6A -- Traceback for Wholesale Distribution and Terminal Markets:

Part 7 -- Preventative Food Security Procedures:

• Food defense plan
• Training
• Visitor check-in policy
• Vehicle parking for employees and visitors
• Movement of employees while on the premises
• Positive identification of employees.

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Requesting an Audit

If you would like to participate in this voluntary audit program, you must schedule an audit by calling your local district office.  A request for your initial audit must be made no later than two (2) weeks prior to the end of the growing/harvesting/packing season.  Participation in this program requires a signed Agreement for Participation in the GAP/GHP Audit Verification Program.

To Schedule an Audit, please call your local district office:

Yakima District Office:        (509) 249-6900
Wenatchee District Office:  (509) 662-6161

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Audit Process and Scoring

Each Audit contains a series of questions pertaining to each section of the audit checklist.  Each question within an audit section has a point value assigned to it.  Auditors answer either YES, NO, NA (Not Applicable to this audit) or DOC (which means documentation is required for that question).  if the question is given a YES by the auditor, the applicant receives the total points available for that question.  If the question is given a NO by the auditor, the applicant receives no point value for that question.

Each audit requires 80 percent of the total points available for that section to achieve a passing score.  An audit is good for one calendar year.

Required Documentation

• A written standard operating procedure (SOP) -- This will explain or demonstrate how your farm or production company complies with each audit section.
• A standard sanitary Operating Procedure (SSOP) -- This will document written procedures for cleaning or treating areas where it is possible to reduce or eliminate the possibility of microbial contamination.
• Records for specific actions that are taken, such as regular cleaning of of food contact surfaces, refrigeration areas or transportation machinery.
• Records of periodic and scheduled self-audits or internal audits of the program.
• The person designated to oversee the food safety program.

Who To Contact for additional information:

Jim Quigley, Program Manager
Fruit & Vegetable Inspection Program
Commodity Inspection Division
Washington State Department of Agriculture
jquigley@agr.wa.gov
(360) 902-1833

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