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					TOMATO GOOD AGRICULTURAL PRACTICES (T-GAP)
                   &
 TOMATO BEST MANAGEMENT PRACTICES (T-BMP)

1) Purpose

       The purpose of the outlined practices in this document is to enhance the safety of
       fresh tomatoes produced, packed, repacked, distributed and sold in Florida or
       from Florida. This document is a compilation of previously published guidelines,
       recent research on tomatoes and recommendations of food safety professionals.

       For tomatoes and other fruits and vegetables to be safely consumed many
       practices to prevent and reduce microbial or chemical contamination must be
       followed in the production, handling, packing, distributing, transporting, selling
       and serving of product. Florida provides consumers with a nutritious, abundant
       and safe harvest of fresh tomatoes and other fruits and vegetables. Tomatoes are
       recognized as an important component of a healthy diet because of the rich
       content of such nutrients as lycopene and other carotenoids, vitamin A, vitamin C,
       folate, fiber and potassium. Yet, foodborne illness continues to be associated with
       many foods and the Centers for Disease Control and Prevention (CDC) has
       estimated that in the 1990s an estimated 12% of foodborne outbreak associated
       illnesses have involved fresh produce.

       The goal of these practices will therefore be to1) enhance the safety of tomatoes
       to the consuming public by the implementation of safer handling, production and
       packing practices; 2) prevent or minimize contamination of tomatoes either in the
       natural environment in which they are grown or in the handling, packing,
       repacking or selling of tomatoes once harvested since once contaminated
       removing or killing pathogens is difficult and 3) provide the necessary education
       and training on food safety practices to workers at all levels.

       Furthermore, it is the goal of these practices to meet the objectives of the U.S.
       Food and Drug Administration Produce Safety Action Plan. These practices will
       be modified as science and knowledge provide additional data to improve
       handling and enhance safety further.

2) Definitions ( This section will be added later based on need to define specific
   terms in the document)

3) Establishment of Good Agricultural Practices and Best Management Practices

       Tomato Good Agricultural Practices (T-GAP) and Tomato Best Management
       Practices (T-BMP) are established for the production and handling of tomatoes in
       Florida through all channels of commerce from field production to retail, food
       service and consumer outlets. The T-GAP and the T-BMP are to establish and
       implement needed practices and procedures for safe handling of tomatoes as a
       cooperative effort between the regulatory oversight by the Florida Department of
       Agriculture and Consumer Services (FDACS), the input of scientific research, and
       the cooperation of the Florida tomato industry.

4) Registration of Tomato Producers, Packers and Repackers

              (a) To assure that these practices are in effect for all, annual registration is
                  required for all producers, packers and repackers of tomatoes in
                  Florida.
              (b) Registration will include the specific location for grower
                  fields/facilities along with exact locations or GPS coordinates.
              (c) Registration will be facilitated at county extension offices throughout
                  Florida and may be submitted either electronically or on approved
                  forms.
              (d) The Registration process for producers, packers and repackers may be
                  conducted by a FDACS accepted party,
              (e) Registration records must be available at all times to regulatory
                  officials.

5) Recovery of the Costs of Registration and Inspections (Fees/Costs of Regulatory
   Oversight)

Fees/costs will be established for the tomato industry through an agreed upon mechanism
to pay for the costs of a registration program, to reimburse FDACS for the cost of the
regulatory inspections for Florida tomatoes, and to provide for research grants to
academic institutions to provide needed scientific information on tomatoes.

6) Education Requirement for Producers, Packers, Repackers and Workers

    (a) To ensure that safety practices will be enhanced, basic food safety knowledge at
   all levels is needed. Education, training, courses and workshops will be required for
   various levels of the tomato industry to provide the knowledge of food safety
   practices for all in the industry.
   (b) Courses may be provided in person, at county extension offices, computer on-line
   or video presentations.
   (c) Adequacy or equivalency of education and training courses and workshops will be
   determined by the Methods Evaluation and Research Committee. The Committee
   will determine acceptable curricula and education providers.
   (d) Certification of course completion will be provided and records must be kept of
   parties completing required education and training.
   (e) Additional training will be required as needed and formulated.
   (f) The following educational requirements shall be met by those producing or
   handling tomatoes at any level of commerce:
        i) To fulfill the requirements of the T_GAP all producers/growers must
        successfully complete a Good Agricultural Practices course annually.



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      ii)To fulfill the requirements of the T-BMP, all packers and repackers must
      successfully complete the Workshop on Sanitation of Dump Tanks and
      Packing Lines or other approved training as established annually.
      iii)Any producer that files a request for permission to field pack tomatoes, using
      an approved sanitation procedure, must successfully complete a course on In-
      Field Sanitation each year.
      iv) All producers, packers, and repackers shall require their workers to
      annually complete education and training regarding worker hygiene and field and
      plant sanitation.

7) Assurance of Compliance with Good Agricultural Practices and Best
   Management Practices through Regulatory Inspections and Approved 3rd Party
   Audits

   (a) Compliance with the practices of T-GAP or T-BMP must be verified.
   (b) Compliance with T-GAP and T-BMP may be verified by either regulatory
       inspection by the Florida Department of Agriculture and Consumer Services
       (FDACS) or a 3rd party auditor reviewed and accepted by FDACS.
   (c) Regulatory Inspections and 3rd Party Audits

      i) Regulatory inspections will be performed as frequently as needed to verify
           adherence to T-GAP or T-BMP for product produced, packed or repacked and
           will be performed at least once a year in packing houses by a regulatory
           agency.
      ii) Industry will reimburse FDACS for cost of any regulatory inspection.
      iii) FDACS will establish criteria for review of 3rd party auditors in collaboration
           with industry, universities, and regulatory agencies.
      iv) FDACS will review 3rd party audit providers using the established criteria and
           will provide a list of acceptable 3rd party audit firms for the state.
      v) Audits by recognized 3rd party auditors shall be conducted in industry fields
           and facilities at a frequency desired by the individual producer, packers or
           repackers after consultation with regulatory agencies and may be recognized
           as providing a presumption of compliance for those firms/locations in industry
           utilizing this type of inspection.
      vi) Costs of 3rd party audits will be borne by the industry
      vii) No 3rd party audits will be recognized by regulatory authorities without review
           and acceptance of the auditing body and the audit documents.

8) Compliance and Penalty for Violations

   (a) The practices outlined in this document will take effect _____ months after formal
       acceptance by the Florida Department of Agriculture and Consumer Services
       (FDACS).
   (b) Current penalty provisions of FDACS food regulations will apply to the tomato
       industry as soon as legal requirements for such adoption can be met.




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   (c) Language will be adopted that provides that any fines collected will be deposited
       back into the Tomato GAP/BMP Program to fund the regulatory program and to
       conduct identified needed research.


9) Exemptions from T-GAP and T-BMP Practices

The following categories of tomatoes are exempt from the requirements of the T-GAP
and T-BMP:

   (a) Tomatoes sold on premises in which they are grown or sold by the individual
       grower not to exceed 2 twenty-five pound boxes per customer are exempt from
       the requirements of this document.
   (b) Tomatoes in (9) (a) if sold or consigned to another party for resale or use in retail
       or food service must meet all provisions of T-GAP and T-BMP.
   (c) Charitable Donations are exempt from the requirements of this document.
   (d) Charitable donations are prohibited from diversion into commercial channels.

10) Continued Requirement of Federal Marketing Order Standards

   (a) Nothing in this document will extend or preclude the requirements of Code of
       Federal Regulations Title 7, Part 966, Tomatoes Grown in Florida, on persons
       handling any lot of tomatoes produced in the production area for shipment outside
       the regulated area. The Federal Marketing Order contained in the provisions of
       7CFR966 will remain in effect.

11) Adoption and Recognition of Good Agricultural Practices

   (a) This document hereby accepts and adopts the guidance in the Commodity
       Specific Food Safety Guidelines for the Fresh Tomato Supply Chain, Edition 1.0,
       developed by the North American Tomato Trade Working Group composed of
       the United States, Canada and Mexico.

   (b) This document hereby recognizes the recommendations contained in the
       following Good Agricultural Practices documents:

       i) CSREES Good Agricultural Practices for the Production and Handling of
            Tomatoes, USDA, Project No. 00-51110-9722.
       ii) Cornell University – Food Safety Begins on the Farm – Good Agricultural
            Practices for Fresh Fruits and Vegetables
       iii) Guide to Identifying and Controlling Postharvest Tomato Diseases in Florida
            – Mahovic, Sargent and Bartz, University of Florida, Institute of Food and
            Agricultural Sciences, 2002. EDIS. http://edis.ifas.ufl.edu.
       iv) Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and
            Vegetables, 1998, U.S. Dept of Health and Human Services, Food and Drug
            Administration.



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      v) Florida Fruit and Vegetable Association’s Research and Education Foundation
           – Florida’s Food Safety Initiative Toolkit, 2002, Glades Crop Care, Inc.
      vi) Food Safety Toolkit for Fresh Produce, 2006, Glades Crop Care.Inc.
      vii) Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply
           Chain, 2006, North American Tomato Trade Work Group.
      viii) Consideration of other documents will be made upon review by the
           Methods Evaluation and Research Committee.


                                PART A
Tomato Good Agricultural Practices (T-GAP) for Field and Greenhouse Production



12) Approved Tomato Good Agricultural Practices (T-GAP) for Field and
    Greenhouse Production

   (a) Prevention/ Minimizing Risks in the Field - Field Management

      i) Tomato fields should not be located in any area that can receive drainage or
           drift from an animal operation or any other source of contamination.
      ii) Run-off or drift from any animal operation should be prevented.
      iii) Tomato growers should determine previous usage of land if at all possible and
           should assess potential sources of contamination on land used.

   (b) Land Usage – Greenhouse Usage

      i) Animal Exclusion
           (1) Domestic animals and livestock should be excluded from tomato fields
               during the growing and harvesting seasons.
           (2) Wild animal presence can not be excluded but should be minimized to the
               degree possible by methods identified by wildlife experts.
      ii) Pest control
           (1) Establish and maintain a pest control program such as removal of debris
               materials that might harbor or provide habitat for pest reproduction.
      iii) Environmental Review and Monitoring
           (1) Routinely review field and greenhouse environments with recommended
               audit check lists and maintain records of findings and assessments.

   (c) Irrigation Waters

      i) Water Source
         (1) Ensure any water being utilized for irrigation is not contaminated with
             animal or human feces and meets standards for recreational waters.
         (2) Identify potential sources of contamination of irrigation water




                                                                                       5
       (3) Ensure that any well used is properly designed, constructed and
           maintained in such a way as to prevent contamination.
       (4) Document the source of water for irrigation for each crop.
       (5) Allow for approved water treatment methods to bring water into
           compliance with required standards.
       (6) Required water standards for safety must not be in conflict with local
           requirements for water reuse. If conflicts between the two requirements
           are experienced, FDACS is requested to mediate between agencies to
           resolve any food safety issues.

   ii) Monitoring

       (1) Analyze and maintain records of testing of agricultural waters used with
           tomato production to minimize potential for microbial contamination.
       (2) Establish a monitoring frequency for water in consultation with the
           Methods Evaluation and Research Committee.

(d) Workers in Tomato Fields/Greenhouses

   i) Cleanliness/Sanitation for Workers
        (1) Follow all OSHA (29 CFR 1928.110), FDA Title 21 CFR 110 and Florida
            Department of Health (FAC 64E-14.016) requirements for field sanitary
            facilities.
   ii) Health
        (1) Establish and communicate a clear policy that allows workers who report
            or are observed to have diarrhea or symptoms of illness that could impact
            food safety to be reassigned to paid activities that do not involved food
            contact.
   iii) Hygiene
        (1) Document and monitor worker hygiene and sanitation practices and
            improve practices through training and education.

(e) Crop Production Practices

   i) Fertilizer – Commercial
      (1) Follow all regulations of the Florida Department of Agriculture and
          Consumer Services (FAC 5E-1) regarding fertilizer usage, storage, and
          testing.

   ii) Manures
       (1) Only properly composted manures are allowed for use in tomato fields and
           greenhouses
       (2) If manures are used, records of dates of composting, methods utilized, and
           application dates must be documented.

   iii) Pesticides



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      (1) Pesticide chemicals used must comply with all requirements of Florida
          Statutes, Chapter 487 and regulations in Florida Administrative Code FAC
          5E-2.
      (2) Pesticides must be appropriately registered for such use in the State of
          Florida and must be used in accordance with label directions
      (3) Pesticides may not be mixed with water from any source except an
          approved source or one in which analyses assure freedom from pathogens
          to prevent contamination of product.

   iv) Chemicals Used on Product
       (1) Chemicals used on product that are not registered pesticides may be
           permitted for food contact use if allowed under regulations of the U.S.
           Food and Drug Administration (FDA) under 21 Code of Federal
           Regulations.

(f) Tomato Harvesting

   i) Crews
       (1) Ensure that harvest contractors and crews are aware of food safety risk
           reduction principles and that they agree to adhere to the firm’s practices.
   ii) Containers
       (1) Any containers used to hold tomatoes that are received back from a
           packing house must be checked for cleanliness prior to use.
       (2) No final use packing containers such as corrugated boxes will be used for
           harvest or packing in the field unless a microbial reduction method for
           field packed tomatoes has been approved. Only those containers that can
           be easily cleaned and sanitized will be used for field harvest.
       (3) Clean and sanitize all food contact surfaces and harvest containers or bins
           at least weekly, more often if needed, to remove sand, grit, dirt, and other
           residue.

(g) Equipment

   i) Any surfaces or equipment that touches fresh produce is a food contact
        surface and must be cleaned and sanitized as such.
   ii) Establish routine cleaning and sanitizing procedures and maintain these
        standard operating procedures in writing.
   iii) Maintain all equipment and surfaces in such a way as to minimize
        contamination of and injury to tomatoes.

(h) Debris Removal

   i) Dirt and debris should be removed from tomatoes to the degree possible in the
      field

(i) Culling, Sorting and Removal of Injured Fruit



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   i) Diligent removal of injured fruit to the degree possible will provide the best
      opportunity to reduce microbial contamination. No more than 5 percent
      should have very serious damage and not more than 1 percent should be soft
      or affected by decay. To the degree possible, tomatoes in the damaged, soft or
      decayed category must be removed to minimize microbial contamination.

(j) Water Use in Field

   i) Tomatoes at time of harvest should not come in contact with water that does
      not meet safety standards.

(k) Reduction of Microbial Contamination in Field Packing

   i) The packing of tomatoes in the field, or field pack tomatoes, will not be
      permitted unless a sanitizing step approved by the Methods Evaluation and
      Research Committee is used that will achieve a 3 log reduction for Salmonella
      and Erwinia bacteria.

(l) Record Keeping

   i) Required record keeping for field/greenhouse operations will be established in
        consultation with FDACS and UF/IFAS and will include environmental
        review, water usage, record of completed education and training, pest control
        and crop production practices.
   ii) All required record keeping shall be for 3 calendar years unless a longer
        period is required by state or federal law.
   iii) Other records – Requirements for records relating to other state or federal
        laws shall also apply




                                                                                    8
                                      PART B

   Tomato Best Management Practices for Packing House Operations and Post
                       Harvest Handling (T-BMP)



13) Approved Tomato Best Management Practices for Packing House Operations
    and Post Harvest Handling ( T-BMP)

   (a) General Facility Requirements and Procedures for Operation

      i) The General requirements for the manufacturing, processing, packing, holding
           and retailing of foods included in Florida Administrative Code (FAC) Chapter
           5K-4.004 relating to plant and grounds, equipment and utensils, sanitary
           facilities and controls, sanitary operations and processes and controls shall be
           followed except that packing houses are currently not required to have the
           enclosed structures required of processing facilities.
      ii) Standard Operating Procedures (SOPs) are required for all facilities and shall
           be HACCP based and shall be maintained as a written record.
      iii) When HACCP requirements for packing houses are completed and recognized
           by regulatory agencies in the future, adoption of HACCP will be made.

   (b) Water Used in Packing House and Post Harvest

      i) The quality of water used in washing tomatoes after harvest is critical.
      ii) The quality of water in the dump tank, flume, and in cleaning, grading or
           cooling areas must be monitored at a frequency determined in consultation
           with the Methods Evaluation and Research Committee.
      iii) Follow Good Manufacturing Practices (GMPs) to ensure that all water is of
           adequate quality throughout all packing operations.
      iv) Surface waters are not permitted for any uses in packing houses or other post
           harvest contact.
      v) Maintain water temperatures 10 F above the incoming fruit pulp temperature
           to minimize the risk of intrusion of microorganisms into the tomatoes to the
           degree possible.

   (c) Removal of Injured/Damaged Tomatoes

      i) Establish and monitor careful procedures to identify and remove injured and
          damaged tomatoes to reduce microbial contamination.
      ii) Diligent removal of injured fruit to the degree possible will provide the best
          opportunity to reduce microbial contamination. No more than 5 percent
          should have very serious damage and not more than 1 percent should be soft
          or affected by decay. To the degree possible, tomatoes in the damaged, soft or
          decayed category must be removed to minimize microbial contamination.


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(d) Equipment

   i) Condition - Any surfaces and equipment that touches fresh produce is a food
        contact surface and must be cleaned
   ii) and sanitized as such.
   iii) Establish routine cleaning and sanitizing procedures and maintain these
        sanitation standard operating procedures (SSOPs) in writing.
   iv) Maintain all equipment and surfaces in such a way as to minimize
        contamination of or injury to tomatoes

(e) General Sanitation

   i) FDACS shall provide a list of the registered sanitizers (approved chemical
      agents) permitted to be used in facility sanitation in tomato packinghouses.

(f) Employees

   i) Employees inspecting and handling tomatoes must be trained and must adhere
      to proper hand washing and sanitizing procedures.

(g) Sanitization of Tomatoes/Chlorination Procedures and Other Approved
    Methods

   i) To provide sound scientific and regulatory advice regarding the handling of
        tomatoes at all levels of commerce, a Methods Evaluation and Research
        Committee is established. The committee will be composed of 2
        representatives of the Florida Department of Agriculture and Consumer
        Services (FDACS), 2University of Florida/Institute of Food and Agricultural
        Sciences (UF/IFAS) scientists, and one industry representative.
   ii) The Methods Evaluation and Research Committee will review the scientific
        data submitted from any research study to assure that adequate reduction of
        microorganisms is achieved using the method as specified.
   iii) Any sanitization method used to reduce microbial contamination on tomatoes
        will be approved by the Committee. The Committee will then communicate
        approval of such method to the industry for their adoption and use as an
        approved sanitization method.
   iv) In addition, the Committee will evaluate critical research needs and provide a
        listing at least annually to the University of Florida Institute of Food and
        Agricultural Sciences (IFAS) Dean for Research, the Commissioner of
        Agriculture, and the Executive Director of the Florida Tomato Committee for
        their priority consideration in funding and completion.
   v) Current Approved Method for Sanitization of Dump Tank and Flume Water in
        Packing Houses
        (1) Chlorination Method



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            (a) A minimum of 150 ppm free chlorine, used in the following manner:
                 (i) pH 6.5-7.5
                 (ii) Water temperature 5C/10F above pulp temperatures
                 (iii)Time – maximum of 2 minutes
   vi) Monitoring Required
        (1) Free chlorine concentration, water temperature and pH must be monitored
            at start-up and every hour by hand thereafter and recorded in writing.
        (2) When electronic monitoring of oxidant concentrations in handling water is
            used, the monitoring should be verified against a chemical test that
            measures free-chlorine and pH at start-up and every 2 hours thereafter.
        (3) When water temperature and pH monitoring are done electronically,
            verification procedures must be conducted.
   vii) Other Approved Sanitization Methods
        (1) Other sanitization methods for tomatoes may be approved for use after
            consideration, review and approval by the Methods Evaluation and
            Research Committee.

(h) Hand Washing Facilities

   i) Sanitary hand washing facilities shall be provided and maintained as required
        by FDACS regulation FAC 5K-4.004 (3).
   ii) Hand washing must be performed by all employees after toilet use.
   iii) Hand washing facilities must be maintained in a clean and sanitary manner at
        all times

(i) Toilets and Sanitary Facilities

   i) Toilet and sanitary facilities shall be provided as required by FDACS
       regulation 5K4.004 (3) (d).
   ii) Toilet and sanitary facilities shall be maintained in a clean and sanitary
       manner at all times.

(j) Animal Exclusion

   i) No domestic animals or other animals are permitted in areas where tomatoes
      are packed or handled.

(k) Pest Control

   i) Pest control programs should be routinely maintained and documented for:
      (1) Insects
      (2) Rodents
      (3) Birds

(l) Storage and Ripening Areas




                                                                                    11
   i) Store products in a sanitary manner to prevent contamination of product.
   ii) A sanitation program should be established to minimize risk with specified
       cleaning and sanitizing procedures for coolers and storage areas.

(m) Chemical Usage in Packing Houses

   i) Only those chemicals listed in 21 CFR and allowed by the U.S. Food and
        Drug Administration shall be used for food contact waxing materials or food
        additives. Other nonfood contact chemicals registered for use can be located at
        http://www.nsf.org/business/nonfood_compounds/index.asp?program=NonFo
        odComReg.
   ii) Store chemicals in a sanitary manner to prevent contamination of product.
   iii) Chemicals used as sanitizers are pesticides under state and federal law and
        must comply with all requirements of Florida Statutes, Chapter 487 and
        regulations in Florida Administrative Code FAC 5E-2.
   iv) Chemicals used in packing houses that are pesticides must be appropriately
        registered for such use in the State of Florida and must be used in accordance
        with label directions.

(n) Transportation

   i) Inspect any transportation vehicle for cleanliness, dirt and debris before
        loading product. If necessary, insist any trailer or container is cleaned and
        sanitized before loading.
   ii) If there is any doubt regarding previous loads transported in a vehicle, verify
        records of previous loads with transportation firm to prevent contamination.
   iii) Ensure that transporters maintain positive lot identification for all products as
        implemented by the tomato industry.

(o) Recordkeeping

   i) All required record keeping shall be for 3 calendar years unless a longer
       period is required by state or federal law.
   ii) Records shall be maintained for:
       (1) Product packed, shipped, handled
       (2) Product transported or stored
       (3) Standard Operating Procedures (SOP) and Sanitation Standard Operating
           Procedures (SSOP)
       (4) Sanitization Monitoring Records for :
           (a) Chlorination
           (b) pH
           (c) Wash water temperature
           (d) Any other approved method of sanitizing
       (5) Testing and Monitoring Records for
           (a) Water Usage including microbiological monitoring of wash waters,
               well water and surface irrigation water monitoring



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               (b) Calibration of any automated equipment to monitor chlorine
               (c) Calibration of pH measuring device
               (d) Calibration of thermometer
               (e) Any microbial testing for product, equipment, etc.
           (6) Sanitation Monitoring Records
           (7) Daily logs of sanitation procedures
           (8) Housekeeping sanitation records
           (9) Equipment sanitation records
           (10)        Monitoring records for hand washing facilities and toilets
      iii) Other records – Requirements for records relating to other state or federal
           laws shall also apply

14) Audits and Equivalency

   (a) Audits by a third party are permitted to be used to verify compliance with T-GAP
       and T-BMP if the auditing party has been reviewed and accepted by the Florida
       Department of Agriculture and Consumer Services.
   (b) The 3rd party auditing firm will reimburse FDACS for the cost of the review
       process.
   (c) Producers, packers, and repackers will pay for the cost of any 3rd party audit.
   (d) Audits in the Field and Greenhouse shall include:
       i) Usage of any chemicals
       ii) Fertilizer usage and type
       iii) Water Quality and Use
       iv) Pesticide Usage and Control
       v) Employee Safety and Hygiene; including sanitary & handwashing facilities
       vi) Harvest Practices
       vii) Product Traceability Provisions/ Identification of Product
       viii) Document Employee Training on Food Safety and Hygiene
       ix) Documentation that Field Operation conditions such as removal from any
            animal facility and other environmental factors
       x) Standard Operating Procedure for Cleaning and Sanitizing of Equipment
   (e) Audits in the Packinghouses shall include:
       i) Good Manufacturing Practices followed
       ii) Food Safety Records including any microbiological testing and monitoring
       iii) Food Defense Provisions
       iv) Standard Operating Procedures
       v) Documentation of Employee Training on Food Safety and Hygiene
       vi) Sanitation Procedures
       vii) Pest Control

15) Product Labeling and Containers

   (a) Reuse of final tomato packing containers to pack additional tomatoes is
       prohibited.




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   (b) The address on the container must be the address of the packer packing the
       contents or the individual grower.
   (c) Tomatoes will have positive lot identification
   (d) Containers will be identified as to the lot of product along with the name of the
       producer or packing facility.

16) Repacking Tomatoes

   (a) Tomatoes undergoing repackaging should not be commingled with tomatoes from
       other producers.
   (b) Bulk or loose tomatoes must be repacked in sanitized containers or into new
       containers that will carry forward appropriate identification.
   (c) Prepackaged and or consumer pack tomatoes may be repacked into the same
       containers, new or sanitized containers.

17) Traceback

   (a) Producers, packers, repackers, wholesalers, distributors, and all who handle
       tomatoes must be able to identify and traceback product for which they have
       handled in some manner so that product may be traced back from the point of
       production to the point of retail sale.

18) Transparency

   (a) All producers, packers and repackers of tomatoes shall maintain adequate records
       of operating procedures to allow for transparency and documentation of handling
       procedures and shall make these readily available to regulatory officials as
       required.

19) Food Retail

   (a) Tomatoes must be offered for sale only from approved sources.
   (b) No additional inspections of retail establishments will be triggered by the
       adoption of this document.
   (c) Retailers will handle and display tomatoes in such a way as is already required by
       food regulation as to minimize handling and opportunity for contamination.
   (d) Retailers will not commingle tomatoes from various producers or suppliers to
       enable proper identification throughout the food chain.
   (e) Display units should be cleaned on a daily basis.
   (f) Display areas should be monitored to remove any injured or damaged fruit.
   (g) The 2006 Conference for Food Protection adopted an issue to classify cut/sliced
       fresh tomatoes as a Potentially Hazardous Food thus triggering those requirements
       of temperature and handling of tomatoes once cut, sliced or processed in any way.
       The date of final adoption of the measure by the U.S. Food and Drug
       Administration is not known at this time.




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20) Food Service

   (a) Tomatoes served to the public must be from approved sources.
   (b) Food Service Establishments shall handle tomatoes in such a way as to minimize
       handling, prevent cross contamination with other foods, particularly raw animal
       products, and shall handle products in such a way as to maintain identity
       throughout the food chain.
   (c) For maintenance of quality, the temperature of whole unprocessed tomatoes shall
       be held at 55 F or above
   (d) The temperature of water into which whole tomatoes are submersed before slicing
       shall maintained at 5-10 degrees above the internal temperature of the tomatoes.
   (e) The temperature of cut, diced, or sliced tomatoes shall be at 40 F or below.
   (f) The 2006 Conference for Food Protection adopted an issue to classify cut/sliced
       fresh tomatoes as a Potentially Hazardous Food thus triggering those requirements
       of temperature and handling of tomatoes once cut, sliced or processed in any way.
       The date of final adoption of the measure by the U.S. Food and Drug
       Administration is not known at this time.
   (g) Tomatoes that are injured or exhibit decay or visible areas of damage should not
       be used.


21) Food Processing

   (a) Only tomatoes from approved sources should be processed.
   (b) Fresh tomatoes to be cut, diced, sliced and further processed for fresh products
       shall be maintained in such a manner as to prevent cross contamination, prevent
       internalization of exterior microorganisms by maintaining appropriate water to
       pulp temperature ratios, and by prevention of human contamination in handling
       and service.
   (c) The 2006 Conference for Food Protection adopted passed an issue to classify
       cut/sliced fresh tomatoes as a Potentially Hazardous Food thus triggering those
       requirements of temperature and handling of tomatoes once cut, sliced or
       processed in any way. The date of final adoption of the measure by the U.S. Food
       and Drug Administration is not known at this time.




                      (Changes noted on 1/11/05 – 2/3/06 – 2-12-06 – 2-15-062.-19-06 – 2-24-06, 5-29-06,
                      6-9-06, 6-22-06, 8-4-06,8-6-06, 8-07-06, 8-22-06,8-29-06,9-7-06)




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