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Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

This icon indicates that a record is required.

Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Cropping Categories Fresh Produce

Category 0
Those you can eat raw and have a significant risk or history of pathogen contamination.

Category 1
Those you can eat raw and which do not have a protective skin that is removed before eating; they may also have a significant risk or history of pathogen contamination.

Category 2
Those you can eat raw and which either have protective skin or grow clear of the ground, or that have no history of pathogen contamination.

Category 3
Those that the customer always cooks.

An up-to-date list of the crop categories can be found on the Red Tractor website.





A farm map or farm maps must be available on site for all sites

How you will be measured

  • Farm map(s) are accessible and available for all staff and visitors to reference
  • Farm map(s) which may include: fields, orchards, watercourses (details of water sources and irrigation distribution systems), glasshouses, growing houses (including polytunnels), packhouses, staff accommodation, any rented land and storage, hazards (e.g. power lines) footpaths, Sites of Special Scientific Interest (SSSI), Nitrate Vulnerable Zones (NVZs)
  • Farm map(s)



A documented plan for the effective management of serious incidents and potential emergency situation (including food safety incidents which may lead to/ include a product withdrawal or product recall) must be in place and known to key staff

How you will be measured

  • You have considered the risks to your farm in accordance with your Risk Assessment
  • Plan(s) define
    • staff responsible for implementing the plan(s)
    • relevant contact details (including out of hours' phone numbers (e.g. Environment Agency hotline, energy suppliers, supply chain contact, laboratory, etc.
    • key staff have access to and are familiar with the plan(s) and documented tests are performed
    • plan(s) are in language that ensures key staff understand
    • instances in which it could be implemented
  • Further information on the Food Safety Incident Management Plan can be found in the relevant Appendix
  • Emergency and Food Safety Incident Management plan(s)



A documented Fire Risk Assessment for the control and prevention of fires in all farm buildings must be in place and known to key staff

  • Fire Risk Assessment



Systems must be in place for recording, investigating and resolution of any complaints received that are relevant to the requirements of the Fresh Produce Standards

How you will be measured

  • All complaints (e.g. foreign bodies, food poisoning, noise, smoke) made by Local Authority, general public, customers (e.g. processor feedback) or other
  • Systems include recording of the:
    • complaint
    • investigation result
    • complaints rending for food safety issues
    • action(s) taken to prevent the issues happening again
  • Complaints records
  • Complaints trending



Producers must ensure that new production sites are suitable for use

How you will be measured

  • The Certification Body has been informed of the site/store and it has been added to your Red Tractor membership
  • New sites (purchased or newly rented), or land that is new to a particular crop have been risk assessed before use
  • Risk assessment has taken into account the prior use of land from physical, chemical, microbiological and allergenic risks



Where records are required by the standards they must be retained for a minimum of two years unless otherwise specified in the standard