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Fresh Produce Standards

DOCUMENTS AND PROCEDURES Version 5.1

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Glossary

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.

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.

R This icon indicates that a record is required.

PR.DP.1 Key

The farm, as a whole, must present an acceptable and tidy appearance to the general public. The site management must not present a food safety, animal welfare or environmental risk.

How you will be measured

PR.DP.1.a

The external areas around buildings and farm entrances are kept clear of rubbish, non-essential equipment and other debris.

PR.DP.1.b

Loose wire, scrap machinery, scrap metal, seed and fertiliser bags, PPP containers and disused tyres are managed.

PR.DP.1.1

A farm map must be present and areas of specific risk are identified

How you will be measured

PR.DP.1.1.a

Areas at high risk of pollution are identified on the farm map

PR.DP.1.1.b

Maps are accessible for staff and visitors to reference.
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Farm map

PR.DP.2

A documented plan for the effective management of serious incidents and potential emergency situations that threaten food safety, legality or the environment must be in place and known to those involved in farm tasks

How you will be measured

PR.DP.2.a

You have considered the risks to your farm and documented the actions to be taken in event of: - fire - power cuts - extreme weather - pollution incident - incidents affecting food safety or legality (e.g. microbiological or residue issues) - other site-specific risks

PR.DP.2.b

Up-to-date relevant contact details are documented and - where appropriate - displayed (including out of hours phone numbers) e.g. electricity supplier, Environment Agency hotline, supply chain contacts, laboratory, etc.

PR.DP.2.c

Key personnel have access to plan.
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Contingency/emergency plan

PR.DP.3

Systems must be in place for recording, investigating and resolution of any complaints and/or sampling results that are relevant to the requirements of the Red Tractor Standards (REVISED)

How you will be measured

PR.DP.3.a

System includes recording the: - complaint - investigation result - action taken to prevent/stop the issue happening again - complaints trending for food safety issues
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  • Complaint records
  • Complaints trending
  • Sample Records

PR.DP.4

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

PR.DP.5

A completed and signed food safety policy declaration is recorded and updated annually.

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Signed food safety policy declaration

PR.DP.6

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

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Fire Risk Assessment


More Standards

Guidance
  • DP.1.1 – One or more maps may be used and this may be held as a hard copy or as an electronic document. Examples of details which may be included on farm maps: fields, orchards, watercourses (details of water sources and irrigation distribution systems), glasshouses, growing houses (including polytunnels), packhouses, staff accommodation, any rented land and
    storage, specific hazards (e.g. power lines), footpaths.
  • DP.2 – For further guidance on managing incidents that threaten food safety, refer to the appendix.
  • DP.3 – Includes complaints made by local authority, general public, customers or other

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