USDA GAP Audit Checklist

Use this USDA GAP Audit Checklist to ensure compliance with USDA standards, maintain food safety protocols, and uphold quality in agricultural practices.

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Food & Hospitality
USDA GAP Audit Checklist

Receiving

Washing/Packing Line

Packing House Worker Health & Hygiene

Packing House General Housekeeping

Pest Control

Traceability

Product, Containers & Pallets

Pest Control

Ice & Refrigeration

Transportation

Worker Health And Personal Hygiene

Traceability

Secure Employee/Visitor Procedures

Secure Facility Procedures

Active And Effective Traceability And Recall Program

Approved Suppliers

Food Safety Plan Or Quality Manual

Containers Or Labels With GAP Logo

Implementation Of A Food Safety Program

Traceability

Worker Health & Hygiene

Water Usage

Sewage Treatment

Animals/Wildlife/Livestock

Animal-based Soil Amendments And Municipal Biosolids - Option A: Untreated Animal-based Soil Amendments

Animal-based Soil Amendments And Municipal Biosolids - Option B: Treated Or Composted Animal-based Soil Amendments/ Treated Biosolids

Animal-based Soil Amendments And Municipal Biosolids - Option C: No Animal-based Soil Amendments/Biosolids Used

Soils

Traceability

Field Sanitation And Hygiene

Field Harvesting And Transportation

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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USDA GAP Audit Checklist

Use this USDA GAP Audit Checklist to ensure compliance with USDA standards, maintain food safety protocols, and uphold quality in agricultural practices.

1. Is the product delivered from the field and held in a staging area before packing or processing protected from possible contamination?

2. Before packing, is the product properly stored and/or handled to reduce possible contamination?

1. Does the source water used in the packing operation meet the microbial standards for drinking water?

2. If applicable, is the temperature of processing water used in dump tanks, flumes, etc., monitored and kept at temperatures appropriate for the crop?

3. Is the processing water adequately treated to reduce microbial contamination?

4. Are water-contact surfaces, such as dump tanks, flumes, wash tanks, and hydro coolers, cleaned and/or sanitized on a scheduled basis?

5. Is water treatment, including strength levels and pH, and exposure time monitored, and has the facility demonstrated that it is appropriate for the product?

6. Are food contact surfaces in good condition, cleaned and/or sanitized before use, and are cleaning logs maintained?

7. Are product flow zones protected from sources of contamination?

8. Does the water used for cooling and/or making ice meet the microbial standards for drinking water?

9. Is any ice used for cooling produce manufactured, transported, and stored under sanitary conditions?

1. Are employee facilities (locker rooms, lunch, and break areas, etc.) clean and located away from the packing area?

2. If there is a written policy regarding the use of hair nets/beard nets in the production area, is it followed by all employees and visitors?

3. If there is a written policy regarding the wearing of jewelry in the production area, is it followed by all employees and visitors?

1. Are only food-grade approved and labeled lubricants used in the packing equipment/machinery?

2. Are chemicals not approved for use on products stored and segregated away from the packing area?

3. Are the plant grounds reasonably free of litter and debris?

4. Are the plant grounds reasonably free of standing water?

5. Are outside garbage receptacles/dumpsters closed or located away from packing facility entrances, and is the area around such sites reasonably clean?

6. Are packing facilities enclosed?

7. Is the packing facility interior clean and maintained in an orderly manner?

8. Do floor drains appear to be free of obstructions?

9. Are pipes, ducts, fans, and ceilings over food handling operations clean?

10. Are glass materials above product flow zones contained in case of breakage?

11. Is possible wastewater spillage prevented from contaminating any food handling area by barriers, drains, or a sufficient distance?

12. Is there a policy describing procedures that specify the handling/disposition of finished product that is opened, spilled, or comes into contact with the floor?

13. Are only new or sanitized containers used for packing the product?

14. Are pallets and containers clean and in good condition?

15. Are packing containers properly stored and protected from contamination, such as birds, rodents, and other pests?

1. Are measures taken to exclude animals and pests from packing and storage facilities?

2. Is there an established pest control program for the facility?

3. Are service reports for the pest control program available for review?

4. Are the interior walls, floors, and ceilings well-maintained and free of major cracks and crevices?

1. Are records kept to document the source of incoming products and the destination of outgoing products, with unique identification enabling traceability?

1. Is the storage facility cleaned and maintained in an orderly manner?

2. Are bulk storage facilities inspected for foreign material before use, and are records maintained for these inspections?

3. Are storage rooms, buildings, and/or facilities sufficiently sealed or isolated to protect them from external contamination?

4. Are storage grounds reasonably free of litter and debris?

5. Are floors in storage areas reasonably free of standing water?

6. Is possible wastewater spillage prevented from contaminating any food handling area through the use of barriers, drains, or sufficient distance?

7. Is there a policy describing procedures for handling/disposition of finished product that is opened, spilled, or comes into contact with the floor?

8. Are packing containers properly stored and sufficiently sealed to protect them from contamination by birds, rodents, pests, and other contaminants?

9. Are pallets, pallet boxes, tote bags, portable bins, etc., clean and in good condition, ensuring they do not contribute foreign material to the product?

10. Is the product stored outside in totes, trucks, bins, or other containers, or on the ground in bulk covered and protected from contamination?

11. Are non-food grade substances such as paints, lubricants, pesticides, etc., not stored in close proximity to the product?

12. Is mechanical equipment used during the storage process clean and maintained to prevent contamination of the product?

1. Are measures taken to exclude animals and pests from storage facilities?

2. Is there an established pest control program for the facility?

3. Are service reports for the pest control program available for review?

4. Are interior walls, floors, and ceilings well-maintained and free of major cracks and crevices?

1. Does the water used for cooling, humidity control, and/or making ice meet the microbial standards for drinking water?

2. Are manufacturing, storage, and transportation facilities used in making and delivering ice for sanitizing the product sanitized?

3. Are climate-controlled rooms monitored for temperature, and are logs maintained?

4. Are thermometer(s) checked for accuracy, and are records available for review?

5. Is temperature control equipment condensation prevented from coming in contact with produce?

6. Are refrigeration equipment (condensers, fans, etc.) and dehumidifiers cleaned on a scheduled basis?

7. Is iced product prevented from dripping on pallets of produce stored below?

1. Before the loading process, are conveyances required to be clean, in good physical condition, and free from disagreeable odors, and obvious dirt/debris?

2. Are produce items not loaded with potentially contaminating products?

3. Does the company have a written policy for transporters and conveyances to maintain a specified temperature(s) during transit?

4. Are conveyances loaded in a manner that minimizes damage to the product?

1. Are employee facilities (such as locker rooms, lunch and break areas, etc.) clean and located away from storage, shipping, and receiving areas?

2. Is the written policy regarding the use of hair/beard nets in the storage and transportation areas being followed by all affected employees and visitors?

3. Is the written policy restricting the wearing of jewelry in the storage and transportation areas being followed by all affected employees and visitors?

1. Are records kept regarding the source of incoming products and the destination of outgoing products, which are uniquely identified to enable traceability?

1. Does the company have a documented food defense plan, and has a person been designated to oversee it?

2. Has food defense training been provided to all employees?

3. Are employees aware of whom in management they should contact about potential security problems/issues?

4. Are visitors required to check in (showing proof of identity) and out when entering/leaving the facility?

5. Is the purpose of visitation to the site verified before admittance to the facility?

6. Are visitors prohibited from the packing/storage areas unless accompanied by an employee?

7. Are incoming and outgoing employee and visitor vehicles subject to inspection?

8. Do parked vehicles belonging to employees and visitors display a decal or placard issued by the facility?

9. Is staff prohibited from bringing personal items into the handling or storage areas?

10. Is staff access in the facility limited to the area of their job function and unrestricted areas?

11. Is management aware of which employees are on the premises and the area they are assigned to?

12. Is a system of identification of employees established and enforced?

1. Are uniforms, name tags, or identification badges collected from employees before the termination of employment?