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.

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.

Aim:

HOPS

PR.HO.1

Standards

Each pocket or bale must be correctly labelled or marked. (Revised)

How you will be measured

PR.HO.1.a

It is possible to trace the following for each bale or pocket of hops:- variety & field name (permitting reference to the record of pesticide applications)- harvest date- kiln or oast number (if appropriate) time & date of drying- weight of pocket or bale (and from which core samples were taken)- date put into storage or dispatched

Hop pocket/bale traceability records

PR.HO.2

Standards

Hop picking and cleaning machines, and conveyors of both green and dried hops, are cleaned before harvest each season and that this is recorded. (Revised)

Cleaning records for picking/cleaning/conveying machines

PR.HO.3

Standards

Analysis of water (for irrigation or other processes where there is direct product contact) must be in accordance with the Water Matrix and the analysis completed must be within the Detail of Accreditation of an ISO 17025 accredited laboratory. (New)

Water testing results

PR.HO.4

Standards

Kiln burners must be checked annually and serviced to ensure efficient operation and to prevent fuel aerosols from fouling the crop. (Revised)

How you will be measured

PR.HO.4.a

Air heating system for kiln dryers and temperature controls are maintained and calibrated annually to ensure proper drying and efficient energy use.

PR.HO.4.b

Where diesel is used as a fuel source, documented servicing occurs to ensure clean exhaust, and minimal soot and odour.

Kiln burner service records

PR.HO.5

Standards

The choice of variety is based upon acceptable agronomic performance appropriate to the local conditions – based upon information from official trials, rootstock supplier or customer requirement. (New)

Varietal information, based on official trials or received from supplier or customer

PR.HO.6

Standards

Traceability records must be available for all purchased rootstock, including supplier, origin, variety name, and virus-free/quality statement (if applicable). (New)

Rootstock traceability records

PR.HO.7

Standards

Traceability records must be available for on-farm sourced rootstock, including variety name, and traceability back to mother yards. (New)

Rootstock traceability records

PR.HO.8

Standards

Practices and procedures are in place to prevent co-mingling of varieties during propagation. (New)

Procedures to maintain varietal purity

PR.HO.9

Standards

It is recommended that lockers are provided for employees to store personal belongings while working and that lockers are stored away from harvesting, handling and storage areas. (New)

PR.HO.10

Standards

Worker toilets are inspected on a daily basis and cleaned as required to ensure all consumables (e.g. soap, toilet paper, hand towels) are present and toilets are in a suitably hygienic condition. (New)

Daily toilet inspection

PR.HO.11

Standards

Fire safety precautions are implemented within harvesting facilities. (New)

How you will be measured

PR.HO.11.a

Fire extinguishers are present within harvesting facilities and are freely accessible.

PR.HO.11.b

Employees are trained at least annually on emergency action plans.

PR.HO.11.c

At least one person present during harvesting operations has received fire extinguisher training.

Training record

PR.HO.12

Standards

When harvesting at night, additional steps are taken to protect safety of workers, including lighting of harvesting equipment and reflective PPE or personal lighting to maintain visibility. (New)Not relevant where no night-time harvesting occurs.

PR.HO.13

Standards

Where workers handling hops are issued with disposable shoe covers or gloves, clean PPE is issued at the start of the day and is replaced when torn or contaminated. (New)Not relevant where such PPE is not in use.

PR.HO.14

Standards

Where risk assessment identifies a need for workers in hop harvesting and handling facilities to wear specific PPE, including:- head protection- leg protection (e.g. chainsaw chaps)- hearing protection- respiratory equipmentthis is inspected prior to use and damaged or compromised PPE is discarded and replaced. (New)Not relevant where such PPE is not in use.

PR.HO.15

Standards

All PPE is stored in a clean and designated area away from potential sources of contamination when not in use. (New)

PR.HO.16

Standards

Where natural air or sun is used for the drying of harvested hops in the field, the producer has implemented adequate measures to prevent physical contamination, prevent pest ingress and maintain product integrity. (New)

PR.HO.17

Standards

Temperature probes and moisture monitoring equipment are inspected prior to use and calibrated to a defined frequency. (New)

Calibration records

PR.HO.18

Standards

Optimum drying parameters (e.g. drying temperatures, kiln bed depths, and drying duration) are identified, implemented and recorded to ensure good final product quality, and efficient energy. (New)

Drying records

PR.HO.19

Standards

Kiln drying facilities are managed to protect the welfare of workers. (New)

How you will be measured

PR.HO.19.a

Kiln drying facilities are ventilated to prevent excessive heat and moisture build-up.

PR.HO.19.b

Workers in kiln facilities are given an adequate number of breaks from extreme temperature environment.

PR.HO.20

Standards

Where vehicles and transportation equipment (e.g. forklifts, telehandlers, etc.) are stored in hop harvesting or handling facilities during the off-season, precautions are taken to protect areas and surfaces which may come into contact with the product. (New)

PR.HO.21

Standards

Packaging materials protect food safety (polycloth, food grade burlap, Mylar aluminum foil, etc.) and are stored in a clean and hygienic area. (New)

PR.HO.22

Standards

Methods are in place for detecting and removing metals prior to product being packaged. (New)

How you will be measured

PR.HO.22.a

In-line magnets are installed based on risk assessment to control metal from making its way into finished product.

PR.HO.22.b

Magnets are inspected routinely and findings are documented.

In-line magnet inspection records

PR.HO.23

Standards

Refrigerated containers used to store or transport hop bales are inspected and verified as clean and in good working condition before use. (New)Not relevant where refrigerated containers are not used.

Refrigerated container inspection record

PR.HO.24

Standards

Pest monitoring/vermin control continues out of season. (New)

Checks of pest monitoring points

PR.HO.25

Standards

Finished bale weights must be effectively checked. (New)

How you will be measured

PR.HO.25.a

Finished bale weights are checked and documented by batch.

PR.HO.25.b

Weighing scales are calibrated to a defined frequency and records are available.
  • Bale weight check records
  • Scale calibration

PR.HO.26

Standards

Where product quality parameters are analysed by a third-party laboratory against industry standards or customer specifications (e.g. alpha acids, H.S.I, moisture, seed, leaf, and stem), analysis records are kept and can be linked to batch. (New)Not relevant where such analysis is not completed.

Product analysis records

PR.HO.27

Standards

Documented procedures are in place to identify, segregate and – where appropriate – rework any non-conforming product. (New)

Procedures for non-conforming product