Annex 1

Code of Practice

This code of practice applies to all product supplied to FRESH FOOD CO EU.

If the product is not grown by the supplier to FRESH FOOD CO EU, it is the responsibility of the supplier to ensure that all product sourced from other growers (for supply to Fresh Food Co EU) complies in full with FRESH FOOD CO EU’s pesticide undertaking, allergen/GMO undertaking and this Code of Practice.

Hygiene and Product Safety

General

Packhouses should be used solely for the preparation and packing of produce.
Entrances and windows to the packing facility should prevent the entry of insects, birds and rodents. Windows should be sealed, or a fine mesh secured over the opening. Where appropriate, plastic strips should be hung at openings to prevent the entry of insects and birds. Gaps between the bottom of external doors/shutters and the floor should be fitted with brushes or rubber strips to prevent the entry of rodents.
The packing facility and equipment must be kept clean and tidy at all times.
Floors should be sealed.
All work surfaces should ideally be made of stainless steel without joints which may trap dirt. Wooden surfaces are not acceptable.
Lighting in production/storage areas should be covered and adequate to ensure produce can be properly inspected.
Raw material and packed produce should be held in cold rooms if available but always undercover.
No smoking, eating or chewing should be permitted in the packing facility or production areas (harvesting and field packing) unless a specified area has been designated for this purpose. Within a packing facility, any area for the consumption of food should be separated by walls/doors from all produce and packaging. Reminder notices should be in place in packhouses and all buildings where produce is held.
Pest control programmes must be maintained. Insectocutors (packing areas only) and rodent baits should be in place and checked regularly in all buildings.

Packaging

All packaging should be stored in clean, dry, pest-free areas and off the ground (on pallets).
When produce is packed in the field, packaging should be kept off the ground and the appropriate measures taken to ensure pest contamination cannot occur.
All packaging should be approved for food use. Certificates for conformity for the safety of packaging should be retained and available upon request.
Crates used to transfer produce from the field to packing facilities should be made of plastic and cleaned regularly.

Toilets

Toilets should be readily available to all field and packing staff.
Toilet facilities should always be clean with adequate hand washing facilities, unscented soap and paper towels (or hot-air hand driers). “Please wash your hands” notices must be placed in all toilets.
Packhouse toilet doors should not open into packing areas.

Waste

The area surrounding the packhouse should be tidy and clear of debris.
A “clean as you go” policy should be implemented in packhouses and growing/field packing areas.
Packhouse bins should be emptied regularly throughout the production period.
Refuse from the packhouse should be disposed of regularly. Waste awaiting removal from outside of the packing facility should be removed frequently so as to avoid potential infestation.

Packing & Harvesting Staff

All staff when packing produce should wear a clean apron and hat.
Only wedding rings may be worn in production areas.
All staff should be fully aware of the importance of hygiene standards in the growing/packing and/or packhouse areas by way of a general notice issued to all staff when they are employed. All staff should sign a copy of this notice to ensure it has been read and fully understood.
All staff should report to the management if they are unwell. A record should be kept of all staff illnesses. Staff handling produce should not attend work while unwell or until they are completely recovered.
Staff must always wash their hands before handling produce and ensure that their finger nails are kept clean and short.
All personal effects, clothing and food should be left outside of a packing/harvesting area.

Equipment

Scales should be checked daily with standard weights to ensure they are accurate.
Temperature probes, refactometers and sizing calipers/rings should be used to complete quality assurance documentation.
All measuring instruments should be calibrated regularly.
All knives used should have stainless steel blades with plastic handles. No knives with wooden handles should be used.
Knives and scissors should be counted before and after use to ensure that none have been lost during production (see Documentation section).

Documentation

The following records should be made and kept:

Hazard Analysis Critical Control Point (HACCP) analysis from field to point of dispatch after packing.
Quality assurance checks on intake and during production (net weights, sugar levels, size grading, condition, etc.).
Intake, on-line, pre-cooling and out-loading temperatures.
Shelf-life documentation.
Daily scale and glass checks.
Knife and scissor checks when applicable.
The issue and return of blue plasters.
Cleaning schedules for all areas (in and around the packhouse). These should include a daily checklist that is signed as each area is checked for cleanliness.
Rodent control programmes. Documentation should include action taken if baits are found to have been disturbed, or rodents sighted.
Records of pesticides used by each grower in accordance with the FRESH FOOD CO EU terms of trade.
Pesticide residue analyses should be undertaken at the earliest opportunity each season on all crops being packed.
Pre-season microbiological water analyses for packing facilities and any stage of production.
Calibration checks for measuring instruments.
Maintenance of records for pesticide sprayers.

Pesticides

Pesticides should be kept in a locked store and only be used by trained and authorized staff.
Only pesticides that are permitted for use in the country of origin and compliant with the EU legislation should be used.
Each grower should keep comprehensive pesticide application records.
Where possible, crops should be grown using Integrated Crop Management Systems (ICMS) in accordance with recognised protocols.
Growers should provide adequate protective clothing for staff handling or in the proximity of pesticides or any other chemical and ensure that staff wear it at all times.

Product Traceability

A robust system of traceability should be used for all produce supplied to FRESH FOOD CO EU. This should allow all products to be traced back to the grower, farm and the date of packing.
Periodically, FRESH FOOD CO EU may verify the traceability system being used.

Product Specification

Suppliers should supply product in accordance to a specification as agreed with FRESH FOOD CO EU.

Staff Welfare

FRESH FOOD CO EU will only trade with companies that adhere to the relevant employment law and ensure minimum staff welfare standards are met.

Employment is freely chosen, and all employees have the right to leave after reasonable notice.
Freedom of Association and the right to collective bargaining are respected if that is the national norm in that country.
The supplier/grower seeks to provide safe and hygienic working conditions
The supplier/grower does not engage in the recruitment of child labour.
Wages and benefits paid for a standard working week meet or exceed National legal standards where in place.
Working Hours comply with National Laws and benchmark Industry standards for that country.
The supplier/grower does not practice discrimination in hiring, compensation, access to training, promotion, termination or retirement, based on race, caste, national origin, religion, age, disability, gender, marital status, sexual orientation, union membership or political affiliation.
The supplier/grower will not be party to, nor tolerate any physical abuse or discipline or the threat of physical abuse, sexual or other harassment and verbal abuse or other forms of intimidation