Final Draft
Standard Operating Procedure
SOP No: 3 Effective Date: 03/04/08
Title: Field and Harvest Activities- Template Supersedes Date: New
Page 1/4 Issued by: Author
Approved by: Supervisor
Purpose:
To prevent the contamination of leafy greens during and after harvest.
Scope:
This SOP applies to all field and harvest activities involving the production and
harvest of leafy greens.
Responsibility:
Growers and handlers of leafy green vegetables: Employers and managers will be
responsible for enforcing these requirements at all locations. The company food
safety professional will be responsible for updating and revising this SOP
annually or as needed.
Procedure:
1. Train all field and harvest employees on proper field and harvest activities including
personal hygiene at least once a year.
2. For each day field or harvest activities are being conducted, the company food
safety professional [INSERT NAME HERE] must designate a person who is
responsible for the food safety during those activities, unless the food safety
professional is present.
3. The person responsible for food safety should have the following SOPs with them in
the field:
3.1. SOP No.1 – Chemical Storage
3.2. SOP No. 3 – Field and Harvest Activities
3.3. SOP No. 4 – Sanitation-Field and Harvest Equipment
3.4. SOP No. 6a-c – Water Use
3.5. SOP No. 7 – Worker Hygiene
4. On a daily basis, the person responsible for food safety must conduct an
Environmental Assessment to document food safety before harvesting begins.
4.1. The Environmental Assessment for Field and Harvest Activities includes:
Final Draft
Standard Operating Procedure
SOP No: 3 Effective Date: 03/04/08
Title: Field and Harvest Activities- Template Supersedes Date: New
Page 2/4 Issued by: Author
Approved by: Supervisor
4.1.1. Assess and document the condition of the water source and
distribution system. (See SOP No. 6a-c Water Usage for more
details.)
4.1.2. If an outside harvester is being used, the name and contact
information of the harvesting company and operator must be
included on the assessment record.
4.1.3. Visually inspect the field for evidence of animal of significant risk
intrusion. Animals of significant risk include deer, cattle, goats,
sheep, and pigs (wild and domestic).
4.1.3.1. Document any evidence of animal of significant risk intrusion.
4.1.3.2. The food safety professional should perform a food safety
assessment. For an example on how to conduct such assessment
see SOP No. 9a - Food Safety Assessment: Animal Intrusion.
4.1.3.3. Isolate the infected area and eliminate the potentially
contaminated crops or disk under the entire production block.
4.1.3.4. Document any remedial actions and the rationale for their
implementation.
4.1.4. The person responsible for food safety for the day must inspect the
field and nearby adjacent properties for factors that might impact the
risk of microbial contamination.
4.1.5. Evaluate adjacent land uses for proper buffer distances described in
the Commodity Specific Guidelines:
4.1.5.1. Composting operation > 400 ft from the edge of the crop.
4.1.5.2. CAFO > 400 ft from the edge of the crop.
4.1.5.3. Non-synthetic soil amendment pile > 400 ft from the edge of the
crop.
4.1.5.4. Grazing lands and/or domestic animals > 30 ft from the edge of
the crop.
4.1.5.5. Buildings with a septic leach field > 30 ft from the edge of the
crop.
4.1.6. Inspect the field for any evidence of excessive non-vegetative debris
such as glass, plastic, and metal.
4.1.7. Inspect the field for any evidence of open and/or unsupervised
chemicals. (See SOP No. 1 for instructions on Chemical Storage).
4.1.8. The person responsible for the field and harvest activities that day
must:
4.1.8.1. Sign and date each assessment record.
4.1.8.2. Identify the field blocks that are included in the assessment.
Final Draft
Standard Operating Procedure
SOP No: 3 Effective Date: 03/04/08
Title: Field and Harvest Activities- Template Supersedes Date: New
Page 3/4 Issued by: Author
Approved by: Supervisor
5. On a daily basis the person responsible for food safety must check equipment to
be used in harvesting activities.
5.1. Automatic equipment
5.1.1. Inspect all automatic harvesting equipment for:
5.1.1.1. Cleanliness; make sure equipment is cleaned according to SOP
No. 4 Sanitation - Field and Harvest Equipment.
5.1.1.2. Any evidence of leaks and spills. Document equipment leaks and
spills and actions taken to fix the problem. Do not use equipment
that is actively leaking fluids for harvesting.
5.1.2. Evaluate for any evidence of flooding; if flooding occurred, crops
within 30 ft of flooded area should not be harvested.
5.1.3. Evaluate for any evidence of the use of farm equipment that may have
come in contact with raw manure, untreated compost, water of
unknown quality, wildlife, domestic animals or other potential sources
of contamination.
5.1.3.1. If there is evidence of farm equipment coming into contact with
any of these items, it must be cleaned and re-sanitized prior to
being used for the harvest of leafy greens.
5.1.3.1.1. See SOP No. 4 Sanitation - Field and Harvest Equipment
for specific instructions on equipment cleaning and
sanitizing.
5.1.3.1.2. Document all cleaning and sanitation steps taken.
5.2. Hand equipment
5.2.1. Make sure that sanitizing solutions needed to clean hand equipment is
mixed and ready to use according to SOP No. 4 Sanitation - Field and
Harvest Equipment.
5.3. Verify sanitation of all equipment according to guidelines in SOP No. 4
Sanitation - Field and Harvest Equipment.
6. Make sure that product containers are handled and stored according to SOP No.
4 Sanitation – Field and Harvest Equipment.
Frequency:
The designated food safety professional will monitor all harvest and field
employees to ensure that they are adhering to the field and harvest activity policy
during all hours of operation.
Final Draft
Standard Operating Procedure
SOP No: 3 Effective Date: 03/04/08
Title: Field and Harvest Activities- Template Supersedes Date: New
Page 4/4 Issued by: Author
Approved by: Supervisor
Forms/Records:
Retain maintenance documentation for a period of two years.
Reference Documents:
1. Good Agricultural Practices for Pennsylvania Fruit and Vegetable Growers. Part 2
– Field Harvest and Field Packing Activities. Penn State Department of Food
Science, V 1.3, July 2007
http://foodsafety.psu.edu/GAPS/Part2_Field_Harvest_Packing_1.3_2007.pdf
2. Commodity Specific Food Safety Guidelines for the Production and Harvest of
Lettuce and Leafy Greens. WGA. October, 2007.
http://www.wga.com/LinkClick.aspx?link=DocumentLibrary%2f10+16+07+Leaf
y+Greens+Guidance+Clean.pdf&tabid=250&mid=1576
3. Commodity Specific Food Safety Guidelines for the Production and Harvest of
Lettuce and Leafy Greens- Process Verification Review. WGA. October, 2007.
http://www.wga.com/LinkClick.aspx?link=DocumentLibrary%2fLeafy+Greens+
Metrics+Verification+Audit+-+Draft+Rev+4.pdf&tabid=250&mid=1493
Compliance verification:
Target: once per month, during growing season, food safety professional will go
on-site during field activities and examine compliance with this SOP.
(Customer specifications may require more checking.)
1. Spot check associated records for content and full completion.
2. Initial and date all records verified.