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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.

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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.

Aim:

HARVEST AND FIELD PACKING

PR.HS.a

Standards

Written staff hygiene policies and procedures must be in place, communicated to staff and compliance monitored

How you will be measured

(Revised (October 2018)
ALL CROP CATEGORIES

  • Hygiene policy includes:
    • all harvest staff to wash hands (with running water and non-perfumed soap/ hand sanitiser) after using toilets
    • no jewellery with the exception of a plain wedding band or religious jewellery with not stones/ jewels
    • no watches
    • no rings or studs worn in exposed parts of the body
    • no eating, spitting or chewing in cropping areas
    • no smoking including e-cigarettes in cropping areas
    • banning personal phones in the field or production areas has been considered (excludes supervisory staff and lone worker phones)
    • no excessive make-up, false nails, false eyelashes or hair extensions where they present a contamination risk to the crop

ADDITIONAL REQUIREMENTS FOR CAT 0, 1 & 2

  • Hygiene policy requires:
    • hands kept clean and no nail varnish
    • no perfume or aftershave
    • reporting of wounds and use of blue and/or metal- detectable (only hwere metal-detectors are used) plasters for skin cuts or wounds, the issue of which is controlled and recorded

(Revised (October 2018)
ALL CROP CATEGORIES

  • Staff Hygiene Policy
  • Plaster issue record

PR.HS.b

Standards

All staff handling fresh produce must be trained in personal hygiene requirements

How you will be measured

  • Training covering all requirements of HS.a and HS.f completed as part of the staff induction before starting work
  • Staff training records/ agency labour training records

PR.HS.c

Standards

All visitors that enter production areas must be made aware of any site hygiene requirements

How you will be measured

ALL CROP CATEGORIES

  • Hygiene Policy in place for visitors/ contractors

ADDITIONAL REQUIREMENTS FOR CAT 0, 1 & 2

  • Procedure in place to ensure all visitors/ contractors on site have been made aware of hygiene policy
  • Visitors/ contractors declare that tey understand and will comply with the Hygiene Policy

ALL CROP CATEGORIES

  • Visitor/ Contractor Hygiene Policy

PR.HS.d

Standards

Personal Protective Equipment (PPE) appropriate to the crop type being produced must be provided and maintained in good condition

How you will be measured

ALL CROP CATEGORIES

  • Personal Protective Clothing (PPE) requirements, where appropriate, are clearly defined by the business
  • Where PPE is required to prevent product contamination, it is not taken back home/ to accommodation
  • If used PPE is clean and fit for purpose

ADDITIONAL REQUIREMENTS FOR CAT 0 & 1

  • PPE is not worn in the smoking area or toilets
  • Where gloves are used, a glove use procedure is in place which includes:
    • Only intact and clean gloves are used
    • Glove storage
    • Staff to discard when torn or heavily soiled
    • Hand washing before and after gloves are put on

ADDITIONAL REQUIREMENTS FOR CAT 0

  • System for managing the laundering of non- disposable overalls:
    • laundered by an audited contracted facility or
    • laundered in-house in a manner that minimises the risk of cross-contamination
  • Hair (including beard snoods if appropriate) is covered at all times

ALL CROP CATEGORIES

  • PPE requirement policy

ADDITIONAL REQUIREMENTS FOR CAT 0, 1 & 2

  • Glove use procedure

ADDITIONAL REQUIREMENTS FOR CAT 0

  • Contract laundry audit report

PR.HS.e Key

Standards

Clean and maintained facilities that are accessible to all staff and enable them to ensure an appropriate degree of personal hygiene must be provided

How you will be measured

ALL CROP CATEGORIES

  • There is one toilet available per 10-20 staff working at any time
  • Portable toilets are not placed in close proximity to the crop where there could be a risk of contamination during cleaning or in case of a spill
  • Facilities:
    • provide non-perfumed soap, water, hand drying favilities (paper towels) and toilet paper
    • are routinely checked to ensure soap, water and paper towel supplies are maintained
    • maintained in a clean and usable condition
    • within 500m of working or within 5 minutes walk
    • water used in hand washing is potable and does not pose a risk of contamination

ADDITIONAL REQUIREMENTS FOR CAT 0, 1 & 2

  • Hand sanitisers do not replace handwashing facilities and have only been used after hands are washed
  • Staff hygiene policy
  • Toilet cleaning records

PR.HS.f

Standards

Written procedures for reporting any infectious diseases must be in place and communicated to staff and visitors

How you will be measured

ALL CROP CATEGORIES

  • Policy in place for all staff returning to work after Gastro Intestinal (GI) illnesses
  • Policy on GI illnesses and reutrn to work is communicated to staff (via Hygiene Policy) and visitors/ contractors (HS.c – Visitor/ Contractor Hygiene Policy)

ADDITIONAL REQUIREMENTS FOR CAT 1 & 2

  • Formal recording of all incidences of GI is in place
  • Supervisory/ Management staff are trained in assessing risk

ADDITIONAL REQUIREMENTS FOR CAT 0

  • Formal recording of all incidences of GI illnesses in place and operating effectively
  • At least oone member of staff is formally trained in assessing staff return to work after GI illness
  • Staff are interviewed by their supervisor on returning to work to verify that the symptoms have ceased and the person is no longer a risk

ALL CROP CATEGORIES

  • Visitor/ Contractor Hygiene Policy
  • Hygiene policy
  • Return to work Policy

ADDITIONAL REQUIREMENTS CAT 1 & 2

  • Visitor/ Contractor Hygiene Policy
  • Hygiene policy
  • Return to work Policy

ADDITIONAL REQUIREMENTS CAT 0

  • Return to work assessments

PR.HS.g

Standards

All tools, equipment, crates, boxes and transportation used in harvesting must be kept clean and maintained to prevent product contamination

How you will be measured

ALL CROP CATEGORIES

  • Cleaning schedules are in place that document how and when to clean
  • Cleaning takes place away from the crops and irrigation water sources
  • Damaged containers are repaired/ replaced
  • Maintenance schedules are in place for all appropriate equipment including vehicles which are under the member's responsibility and are being used to load and transport produce

ADDITIONAL REQUIREMENTS FOR CAT 0, 1 & 2
• When not in use, cleaned containers are stored in a manner that prevents the risk of contamination (e.g. from pests, birds, dust, water, etc)

  • Only specified food-grade cleaning chemicals and lubricants are used where relevant (eg. food contact surfaces)
  • When not in use, harvesting equipment is sotred in a manner that prevents the risk of contamination

ADDITIONAL REQUIREMENTS FOR CAT 0 & 1
• Where containers such as crates and bins are stored outside, they are cleaned and/or disinfected prior to being used for product

  • Cleaning schedules
  • Cleaning records
  • Maintenance records

PR.HS.h

Standards

Containers/ crates/ boxes used to store and transport product must be dedicated to that use

How you will be measured

ALL CROP CATEGORIES

  • Product containers/ crates/ boxes are not used to store any chemicals, waste or other debris that could contaminate product

NB: waste does not include waste product
ADDITIONAL REQUIREMENTS FOR CAT 0 & 1

  • Overfilling of containers and bins is avoided to prevent transer of contaminants onto product during stacking
  • Excessive dirt or mud is removed from containers during harvest
  • Harvesting containers/ crates are not placed directly on the ground especially if subsequently stacked

PR.HS.i

Standards

Suitability of multi-purpose trailers must be assessed as part of the Risk Assessment and cleaned prior to being used to transport product

How you will be measured

ALL CROP CATEGORIES

  • Cleaning procedures are in place

ALL CROP CATEGORIES

  • Risk Assessment
  • Cleaning Procedures
  • Cleaning records

PR.HS.j

Standards

Controls must be in place to protect product from contamination with any broken glass, hard plastic, wood or other foreign bodies

How you will be measured

ALL CROP CATEGORIES

  • Where glass and hard plastics cannot be covered e.g. tractors and trailers, regular checks are made to ensure there is no damage
  • Containers, crates and boxes are checked prior to filling
  • Damaged wooden crates, pallets or trays are repaired or disposed of

ADDITIONAL REQUIREMENTS FOR CAT 0, 1 & 2

  • All staff are trained in how to deal with glass/ hard plastic breakages and understand the Glass and Hard Plastic Policy/ Procedure
  • Written procedures are in place for handling glass and hard plastic in glasshouses and regular checks are carried out to ensure there is no damage
  • Written procedures for how to deal with any glass and hard plastic breakages are in place

(Revised October 2018)
ALL CROP CATEGORIES

  • Glass and hard plastic checks records
  • Glass breakage policy/ procedure
  • Training records

PR.HS.k

Standards

(Revised October 2018)Controls must be in place to prevent the risk of product contamination from knives and cutting blades, secateurs, maintenance tools, gloves and plasters

How you will be measured

  • Equipment is managed to ensure that it does not represent and risk of contamination to product through loss or damage
  • System to manage knives, blades and tools, which includes:
    • controlled issue and collection at end of shifts
    • routine inspection of blades for damage
    • lost items investigated

PR.HS.k.1

Standards

A written procedure must be in place that details actions to be taken in the event of identification of contamination In a field crop

How you will be measured

  • Contamination including glass, foreign objects, oil, diesel, wood, metal, dead animals and bird & animal excrement
  • Contamination procedure

PR.HS.l

Standards

Procedures must be in place to ensure packaging used is clean and free from contamination

How you will be measured

  • Packaging stored in a clean area, free from any contamination risks
  • Packaging checked before use

PR.HS.m

Standards

Controls must be in place to ensure that the correct packaging and coding is applied to all packed product

How you will be measured

  • No opportunity for the Red Tractor logo to be applied on non-assured product
  • Documented controls for packaging

PR.HS.n

Standards

Equipment used for weighing or temperature control of product must be calibrated in line with equipment suppliers' recommendations

How you will be measured

  • Equipment is:
    • uniquely identified
    • routinely calibrated, either externally or internally
  • Calibration records

PR.HS.o

Standards

Packed product must be kept covered to avoid contamination and must not be left in fields overnight

How you will be measured

ALL CROP CATEGORIES

  • Includes during transportation from field to storage

ADDITIONAL REQUIREMENTS FOR CAT 0, 1 & 2

  • Materials used for covering, if reused, are cleaned between uses

PR.HS.p

Standards

All non-produce waste must be removed from fields and disposed of appropriately

How you will be measured

  • No packaging waste and other materials to be left in field

PR.HS.q

Standards

Water used in field for final product washing/ in direct contact with the product (including ice) must be deemed acceptable by the Water Matrix and Risk Assessments and is stored in a clean container

PR.HS.q.1

Standards

It is recommended that, based on the Risk Assessment, water analysis is completed by an ISO 17025 laboratory, test results are monitored and actions taken on poor results

  • Water testing results

PR.HS.s

Standards

Product is cooled as soon as possible after harvest in order to ensure product integrity

How you will be measured

  • Temperatures and cooling times are defined by the Risk Assessment