NEW: The UK’s First Trust in Food Index

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:

HARVESTING

PR.HS.1

Standards

Written staff hygiene policies and/or procedures must be in place, communicated to personnel and compliance monitored. (Revised)

How you will be measured

PR.HS.1.a

Hygiene policy includes:- all harvest personnel to wash hands (with running water and non-perfumed soap) and dry hands before starting work, after breaks and after using toilets- no jewellery except for a plain wedding band, jewellery used for health reasons or religious jewellery with no stones or jewels- no rings or studs worn in exposed parts of the body- no eating, spitting or chewing in cropping areas- no smoking including e-cigarettes and vaping in cropping areas- banning personal phones and watches 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- no nail varnish- no excessive perfume or aftershave

PR.HS.1.b

Category 0, 1 and 2 only.Reporting of cuts and wounds and the use of blue, metal-detectable plasters, the issue of which is controlled and recorded.
  • Hygiene Policy
  • Personnel training records/agency labour training records
  • Plaster issue record

PR.HS.2

Standards

All staff handling crops are given training in the Staff Hygiene Policy as part of the staff induction before starting work. (Revised)

How you will be measured

PR.HS.2.a

Training covering all applicable requirements of the Hygiene Policy is completed as part of the induction before starting work.

PR.HS.2.b

Training covering all applicable requirements of the Return to Work Policy is completed as part of the induction before starting work.

PR.HS.2.c

Refresher training in personal hygiene requirements is completed at least annually.

Training records/agency labour training records

PR.HS.3

Standards

All visitors that enter crop production areas must be made aware of any site hygiene and Health and Safety requirements.

How you will be measured

PR.HS.3.a

Hygiene Policy in place for visitors/contractors.

PR.HS.3.b

Systems in place to ensure all visitors/ contractors entering crop production areas have been made aware of Health and Safety requirements.

PR.HS.3.c

Category 0, 1 & 2 only.Systems in place to ensure all visitors/contractors entering crop production areas have been made aware of hygiene requirements.

PR.HS.3.d

Category 0, 1 & 2 only.Visitors/contractors declare they understand and will comply with the Hygiene Policy.

Visitor/Contractor Hygiene Policy

PR.HS.4

Standards

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

How you will be measured

PR.HS.4.a

Personal Protective Clothing (PPE) requirements are clearly defined by the business.

PR.HS.4.b

All PPE used is clean and fit for purpose.

PR.HS.4.c

If hair is identified as a contamination risk within the Risk Assessment, suitable head coverings are in use (and beard snoods where appropriate).

PR.HS.4.d

Where PPE is required to protect the product from contamination, it is captive to the business and not taken home or to employee accommodation.

PR.HS.4.e

Where PPE is required to protect the product from contamination, it is not worn in the smoking area or toilets.

PR.HS.4.f

Category 0 & 1 only.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

PR.HS.4.g

Category 0 only.System for managing the laundering of non-disposable overalls (where these are used to prevent product contamination and not solely for the protection of workers): - laundered by an audited contracted facility or- laundered in-house in a manner that minimises the risk of cross-contamination
  • PPE requirement policy
  • Glove use procedure
  • Contract laundry audit report

PR.HS.5 Key

Standards

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

How you will be measured

PR.HS.5.a

There is one toilet available per 10-20 people working at any time.

PR.HS.5.b

Facilities provided:- are supplied with non-perfumed soap, water, hand drying facilities (paper towels or equivalent) and toilet paper - are routinely checked to ensure soap, water and paper towel supplies are maintained - are maintained in a clean and usable condition - are within 500m of working or within 5 minutes’ walk - have potable water for hand washing that does not pose a risk of contamination

PR.HS.5.c

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.

PR.HS.5.d

Category 0, 1 & 2 only.Where used, hand sanitisers are a complement to handwashing, not a replacement.
  • Hygiene policy
  • Toilet cleaning records

PR.HS.6

Standards

Written procedures for reporting any infectious diseases must be in place and communicated to personnel and visitors. (Revised)

How you will be measured

PR.HS.6.a

Policy in place for all personnel returning to work after Gastro-intestinal (GI) illnesses.

PR.HS.6.b

Policy on GI illnesses and return to work is communicated to personnel (via Hygiene Policy) and visitors/contractors (via Visitor/Contractor Hygiene Policy).

PR.HS.6.c

Category 0, 1 & 2 only.Formal recording of all incidences of GI illness is in place.

PR.HS.6.d

Category 0, 1 & 2 only.Supervisory/Management staff are trained in assessing risk.

PR.HS.6.e

Category 0, 1 & 2 only.Workers complete a Return to Work questionnaire when returning after a period of absence. A manager or supervisor reviews this questionnaire and determines whether the worker may return to work. A counter signature or equivalent record is present to verify this process has occurred.

PR.HS.6.f

Category 0 only.At least one member of staff is formally trained in assessing personnel return to work after GI illness.
  • Return to work Policy
  • Hygiene policy
  • Visitor/Contractor Hygiene Policy
  • Return to work questionnaire
  • Training records

PR.HS.7

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

PR.HS.7.a

Cleaning schedules are in place that document how and when to clean.

PR.HS.7.b

Cleaning takes place away from the crops and irrigation water sources.

PR.HS.7.c

Damaged containers are repaired/replaced.

PR.HS.7.d

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.

PR.HS.7.e

Category 0, 1 & 2 only.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.).

PR.HS.7.f

Category 0, 1 & 2 only.Only specified food-grade cleaning chemicals and lubricants are used where relevant (e.g. food contact surfaces).

PR.HS.7.g

Category 0, 1 & 2 only.When not in use, harvesting equipment is stored in a manner that prevents the risk of contamination.

PR.HS.7.h

Category 0 & 1 only.Where containers such as crates and bins are stored outside, systems are in place to protect them from contamination, or they are cleaned and/or disinfected prior to being used for product.
  • Cleaning schedules
  • Cleaning records
  • Maintenance records

PR.HS.8

Standards

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

How you will be measured

PR.HS.8.a

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.

PR.HS.8.b

Category 0 & 1 only.Overfilling of containers and bins is avoided to prevent transfer of contaminants onto product during stacking.

PR.HS.8.c

Category 0 & 1 only.Excessive dirt or mud is removed from containers during harvest.

PR.HS.8.d

Category 0 & 1 only.Harvesting containers/crates are not placed directly on the ground (with the exception of wooden field crates).

PR.HS.9

Standards

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

How you will be measured

PR.HS.9.a

Cleaning is considered within the Risk Assessment.

PR.HS.9.b

Cleaning procedures are in place and cleaning records are kept.
  • Risk Assessment
  • Cleaning Procedures
  • Cleaning records

PR.HS.10

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

PR.HS.10.a

Where glass and hard plastics cannot be covered e.g. tractors and trailers, regular checks are made to ensure there is no damage .

PR.HS.10.b

Containers, crates and boxes are checked prior to filling.

PR.HS.10.c

Damaged wooden crates, pallets or trays are repaired or disposed of.

PR.HS.10.d

Category 0, 1 & 2 only.All staff are trained in how to deal with glass/hard plastic breakages and understand the Glass and Hard Plastic Policy/Procedure.

PR.HS.10.e

Category 0, 1 & 2 only.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.

PR.HS.10.f

Category 0, 1 & 2 only.Written procedures for how to deal with any glass and hard plastic breakages are in place.
  • Glass and hard plastic checks records
  • Glass breakage policy/procedure
  • Training records

PR.HS.11

Standards

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

PR.HS.11.a

Equipment is managed to ensure that it does not represent and risk of contamination to product through loss or damage.

PR.HS.11.b

System to manage knives, blades and tools is in place which includes:- controlled issue and collection at end of shifts - routine inspection of blades for damage- lost items investigated

Knife issue record (where used)

PR.HS.12

Standards

Daily start-up checks are completed for harvesting operations to ensure that any risks to product are identified and addressed. (New)

How you will be measured

PR.HS.12.a

Documented checks of harvesters and other relevant vehicles and harvesting equipment are completed before harvesting commences to ensure no product contamination risks are present – examples include but are not limited to:- glass and plastic breakages- cleanliness of food contact surfaces- fluid leaks (e.g. oil, hydraulic fluid)

PR.HS.12.b

Documented checks of harvest workers are completed to ensure they are compliant with staff hygiene policies and procedures.

PR.HS.12.c

Where issues are identified, documented follow up actions are taken to manage any risk to product or personnel.

Daily start-up checks

PR.HS.13

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

PR.HS.13.a

Contamination procedure in place, including glass, foreign objects, oil, diesel, wood, metal, dead animals and bird & animal excrement and any other potential contaminants deemed to be relevant.

Contamination procedure

PR.HS.14

Standards

Procedures must be in place to ensure packaging used is clean and free from contamination. (Revised)

How you will be measured

PR.HS.14.a

Documented packaging controls are defined.

PR.HS.14.b

Packaging is checked before use.

PR.HS.14.c

Packaging is stored in a clean area, free from any contamination risks and is not stored directly on the field or floor of rigs, trailers, etc.

Documented controls for packaging

PR.HS.15

Standards

Transportation and temporary storage of harvested products must be managed to minimise contamination risks. (Revised)

How you will be measured

PR.HS.15.a

Harvested product is covered during transport and during any temporary, outdoor storage except where risk-based mitigations apply.

PR.HS.15.b

Harvested product is not left in the field over night.

PR.HS.15.c

Category 0, 1 & 2 only.Materials used for covering, if reused, are cleaned between uses.

PR.HS.16

Standards

Where product temperature is identified as a food safety or quality control within the Risk Assessment, product is cooled as soon as possible after harvest and in accordance with the defined cooling parameters. (Revised)

How you will be measured

PR.HS.16.a

Any relevant temperatures and cooling times are defined by the Risk Assessment.

PR.HS.16.b

Adequate cooling facilities are present to allow product to be cooled in accordance with defined cooling parameters.

Risk Assessment

PR.HS.17

Standards

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