Bundy Farms- Food Safety Plan

Food Safety Plan

Bundy Farms Inc.

This plan follows the USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist categories of General Questions, Farm Review (Part 1) and Field Harvest and Field Packing Activities (Part 2 Individual questions are indicated at the beginning of each Standard Operation Procedure (SOP) section

Commitment to Production of Safe Foods:

Bundy Farms Inc. is the developer and grower of the Lushaz Gold Csaba Melon. We are dedicated to growing the highest quality melon using reasonably natural methods and following the Good Agriculture Practices & Good Handling Practices prescribed by the USDA. We subscribe to the principle that the appropriate method to accomplish this is to minimize the microbial, chemical, and physical contamination at all points of the production process. To accomplish this, the following documented food safety plan is implemented and will be followed by all employees, contractors, and visitors to Bundy Farms production sites and facilities.

Suggestions to improve this plan are encouraged at any time. This plan will be reviewed and reapproved at least annually or at the beginning of the spring planting season.

Farm & Mailing Addresses:

Farm Address:

3315 Gold Butte

Bunkerville, NV 89007

Mailing Address:

4615 Harvest Lane

Emmett, ID 83617

Bundy Farms History -The Lushaz Casaba Melon:

In the Year 1877 pioneers settled the Virgin River Valley in Southern Nevada bringing with them a variety of casaba melon they called a Mush Melon. It had soft white meat and tasted very good.

This heirloom melon was raised by several families and gained fame with different family names. In 1950 the Bundy family began to grow these melons saving the best seeds from year to year and controlled the cross pollination. In 1960 Bundy bought seeds of a small, yellow, semi-round, slick skinned melon with soft white meat they crossed the heirloom Mush Melon with the new melon to develop the “Bundy Melon” which is a pan shaped, green topped, yellow bottom, slick, tender skinned, melon weighing between 7-15 pounds that is very very tasty. This melon became famous among locals and its fame reached quite far and wide to other areas. Many people would, as it seemed, pilgrimage to the Bundy Farm each year to get these melons. But the shape of the melon along with the tender flesh and rind and open seed cavity made it un-shippable and its shelf life was short. 

Bundy then developed a melon called the Buffet Casaba for the fresh cut market serving the Las Vegas casino buffets and restaurants. This melon was engineered from the Bundy Melon and another old pioneer casaba melon that came to the Virgin River Valley in the 1800’s. A Russian man passing through was overcome by sickness and was laid up for several months in a family home. When he was well enough to be on his way he had no money to pay for his care, but offered some melon seeds to the family. These seeds became known as Rushy’s. Perhaps the man’s name was Rushy or perhaps it’s because he was from Russia, we are not certain, but the melons they grew were delicious. 

Crossing the two heirloom seeds created the Buffet Casaba melon which is a large dark green melon with a tough rough skin, The meat is a deep, white, sweet meat with a firmer consistency than that of the Bundy Melon. A very good tasting melon weighing about 15 pounds with a good shelf life, But the rough rind was not appealing to retail customers and its large size was more than most retail customers wanted.

By careful selective cross pollination of the several varieties mentioned and by selecting desirable traits over several years, Bundy has developed the Lushaz Gold Casaba. The Lushaz Gold combines the famous flavor of the Bundy Melon with the durability of the Rushy to produce a marketable melon that will handle shipping until it reaches the customer, then satisfies their taste buds with a delightfully juicy, smooth, sweet flavor. This melon is quite uniform in size averaging about 8 lbs each. Gold moon like color, smooth rind, deep white sweet flesh, and small tight seed cavity. It cuts nicely for the fresh cut market and for the table of retail customers. This melon is all of Lushaz.

Handling Methods

Our Luscious Gold Casaba Melons are handpicked and placed in 40” x 48” bins, then placed in a refrigerated tractor trailer within minutes from being harvested from the vine for immediate delivery to the warehouse. Handling is reduced to a minimum to protect from damage, risks, and time, to get a fresher melon to you.

Our Melons are offered in truck load lots only of approximately 50,000 lbs. Each bin will contain approximately 900 lbs. and will have a safety and traceability label with Bundy Farms company information, the variety, date, time, weather, field #, and crew info, at harvest. And a “Keep Cool 45*-65*” warning.

Structure & Organization:

Bundy Farms has been in production since 1949 under the Bundy farm or Bundy Melons names. It is now incorporated as Bundy Farms Inc. and has three principles: Cliven Bundy, Ryan Bundy & Ammon Bundy. Bundy Farms Inc. produces only one commercial product that is grown for the grocery store and food line markets.

Organizational Chart

Principle – Developer	Cliven Bundy
Principle – Operations	Ryan Bundy
Business & Sales	Ammon Bundy
Food Safety Officer	Ryan Bundy
Packing House Manager	Ryan Bundy
Packing House Crew Manager	Ryan Bundy
Office and Bookkeeping Manager	Ammon Bundy
Shipping and Transportation	Ammon Bundy
Traceability and Documentation	Ammon Bundy
Contact Person	Ammon Bundy
Broker	Ammon Bundy

This plan will be considered current for one year following the date of the last review. Authorized changes will be made in writing and recorded below.

Date	Section Changed	Effective Date	Authorized by
Feb-15, 2020	Establishing Protocol	Feb-15,2020	Ryan Bundy

Bundy Farms Inc. authorizes/designates Ammon Bundy to make changes and oversee the implementation of this established food safety plan.

Ryan Bundy-Ammon Bundy & Cliven Bundy has participated in GAP/GHP trainings. They will be responsible for training employees and are provided with the authority and resources to fully accomplish the procedures set forth from the GAP/GHP training.

All required documents are to be maintained at Bundy Farms office at 4615 Harvest Lane Emmett, Id 83617.

All documentation logs will be maintained accordingly in the appendices.

As an authorized representative of Bundy Farms Inc. I hereby agree to the procedures set forth in this Good Agricultural Practices Food Safety Plan.

Signature of Owner and Operator                                       Date

1.0 Land (Answers P-1, P-2, 1-7, 1-9, 1-23 - 1-25)

Purpose:

To ensure that best management practices and risk reduction methods will be employed while land is engaged for agricultural purposes. To ensure that farm land and adjacent land is suitable for and does not pose imminent risks to agricultural production of commodities intended for human consumption.

Concern:

Contamination from microbial, chemical, or physical contaminants.

Contaminants Introduction:

·      Previous land use

·      Poor agricultural practices on adjacent land

·      Fecal matter from on-farm or adjacent livestock production

·      Flooding or unusual rain events

Farm Map (detailed farm map and facility overview available in Appendix 1.1):

3315 Gold Butte Rd
Bunkerville, NV 89007

Previous Land Use:

Riverside NV Farm,

Previously used for farming. Land use history and preventative measures to address risk are recorded in Appendix 1.2. Adjacent properties consist of undeveloped arid and grass hay fields. There are no sewage treatment facilities or landfills adjacent to the farm, no manure lagoons are adjacent to the property.

Crop production areas are protected from flooding. However if flooding occurs, affected produce is discarded and the soil is tested for potential microbial hazards. Records of flooding are kept in Appendix 1.3 - Notice of Unusual Events.

Parker, AZ

Previous Land Use:

Bundy Farms, Parker AZ,

Previously used for farming. Land has been fallowed 5 years. Land use history and preventative measures to address risk are recorded in Appendix 1.2. Adjacent properties consist of undeveloped arid and alfalfa hay fields. There are no sewage treatment facilities or landfills adjacent to the farm, no manure lagoons are adjacent to the property.

Crop production areas are protected from flooding. However, if flooding occurs, affected produce is discarded and the soil is tested for potential microbial hazards. Records of flooding are kept in Appendix 1.3 - Notice of Unusual Events.

2.0 Worker Health and Hygiene (Answers G-4 - G-8, G-11 - G-15)

Purpose:

To address proper worker health and hygiene and to reduce the potential of contamination by a worker: either by their actions, hygiene practices, health, or habits.

Concern:

All workers have direct access to the entire food supply chain on the farm and thus have the potential to contaminate or cross-contaminate produce, which may result in increased probability of an adulterated produce and/or food-borne illnesses.

Contaminant Introduction:

·      Appropriate drinking-water quality standards help ensure that contaminants are not introduced and promote employee health.

·      Proper sanitation, health, and hygiene practices and policies teach employees and visitors to limit contamination of the work environment.

Policies and Procedures:

List what you are doing to avoid introducing contaminants and promote employee health. These are some sample policies.

General Policies and Procedures:

All workers and visitors involved in the production, harvesting, transporting, and marketing of crops on Four Elements Organics are to follow the appropriate GAP policies and procedures to maintain food safety at all levels.

Four Elements Organics General Employee Policies:

All employees must sign and date the General Employee Policies for Food Safety found in Appendix 2.1. All farm workers and visitors who will be directly handing fresh produce at this facility will conduct themselves according to the general policies and procedures set forth below.

Four Elements Organics Procedures:

Farm Workers and Visitors Orientation

All employees will be trained in food safety and personal hygiene based on the Employee Health and Hygiene Training Content in Appendix 2.2. Employees and visitors will be provided with a brochure of food safety requirements in the appropriate language (English or Spanish) located in Appendix 2.3. Each employee will be required to sign a training roster (Appendix 2.4) signifying that they have received, understand, and will comply with these requirements.

All visitors will be required to sign in at the farm office upon entry to production areas. The visitor log is maintained in Appendix 2.5. Visitors will be given an overview of food safety requirements (worker and visitor hygiene training content and brochure located in Appendix 2.3) in the appropriate language. By signing the log, visitors are certifying that they have received a copy of the Food Safety Procedures for Farm Workers and Visitors brochure and will comply with all policies and procedures, including proper sanitation and hygiene practices.

Worker Health

Workers with intestinal illness or infectious disease (diarrheal symptoms) should not be allowed to work in contact with fresh produce and should be assigned other duties when appropriate. Workers should promptly report any illness, cuts, abrasions, lesions, boils, sores, infected wounds, or other injury or illness to their supervisors and seek prompt attention. Injury or illness is recorded in Appendix 2.6. Produce that has come into contact with feces, blood, saliva or other body fluids will be immediately removed from the field, packing house, or storage area in accordance with the procedures in Appendix 2.7 - Emergency Procedures for Handling Produce That Has Come Into Contact with Blood or Body Fluids. Once the supervisor or crew chief has been notified of any of the above conditions, he or she will take appropriate measures to assign worker to a task that will not contaminate produce or equipment.  An appropriate measure for minor cuts or open sores could be a combination of a leak-proof bandage as well as disposable nitrile gloves that completely cover the injury. The employee may return to work at the discretion of the supervisor. An adequately stocked first-aid kit should be available for immediate use.

Worker Hygiene

Workers should bathe and wear freshly laundered clothes daily. Employees must wash their hands with soap and running water before starting work, after breaks, after using the bathroom, and after touching unsafe materials (such as tools, contaminated produce or soil, and human body parts). Readily understandable signs are posted to instruct employees to wash hands before beginning or returning to work. Proper hand-washing procedure involves the following steps:

1. Wet hands with potable water, apply soap, and work up lather.
2. Rub hands together for at least 20 seconds.
3. Clean under the nails and between the fingers.
4. Rinse under the potable running water.
5. Dry hands with single use towel.

Employee Breaks

Break areas will be provided for all employees and will be separated from areas where product is handled. Smoking, chewing gum or tobacco, eating, and drinking are prohibited in the work area.
Potable drinking water will be provided for all employees. Drinking stations will be readily accessible and stocked with single-use cups. A first-aid kit will be accessible in a designated area during each shift. It is the responsibility of the field supervisor to ensure drinking water containers are filled with potable water and refilled at designated potable water sources.

Application of Pre-/Postharvest Materials

Only employees with a pesticide applicator license or under the supervision of someone holding a pesticide applicator license may apply pesticides. Pesticide training certificates are maintained in Appendix 2.8. All non-regulated materials (such as fertilizer and waxes) will be applied by trained personnel; following all label instructions for quantity, application timing, mixing, application, storage, and disposal.

3.0 Restrooms and Sewage  (Answers G-9, G-10, 1-6, 2-2 - 2-5)

Purpose:

To ensure that sanitation facilities are properly maintained to minimize the risk of introducing pathogens to produce.

Concern:

Improperly maintained sanitation facilities present opportunities to introduce pathogens that contaminate production areas and compromise workers’ health.

Contaminants Introduction:

·      Pathogens can be introduces to production fields and employees by improper management of sanitation facilities.

Policies and Procedures:

Growers should list what they are doing to maintain and prevent contamination by restrooms, field sanitation units, and septic systems. These are some sample policies.

1.     All Occupational Safety and Health Act 29CFR, 1928.110 rules will be followed where eleven (11) or more employees are engaged on any given day in hand-labor operations in the field.  (http://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=STANDARDS&p_id=10959).

2.     Sanitation facilities, including restrooms and hand-wash stations, will be located within ¼ mile or five minutes’ walking distance from the field.

3. One toilet and one hand-washing station will be provided for every 20 employees.
4. Toilet facilities will be easily accessible and stocked with toilet paper. Hand-washing facilities will be stocked with single-use disposable paper towels, soap, potable water, and a trash receptacle. This is recorded in Appendix 3.1 - Service and Cleaning Log for Sanitation Facilities.
5. Bilingual signs requiring employees to wash hands after using the restroom will be posted.
6. Toilet facility will have a cleaning checklist located inside that indicates each time the facility has been cleaned or restocked. This is recorded in Appendix 3.1 - Service and Cleaning Log for Sanitation Facilities.
7. Sanitary facilities will be directly accessible for septic truck servicing and will be located in an area where leakage or spills will not contaminate crops.
8. No waste from the sanitary facilities will be disposed of in the fields. In the event of a spill, all steps will be taken to minimize the likelihood of crop contamination. Refer to Emergency Response Plan for Spills/Leaks for Sanitary Facilities in Appendix 3.2.
9. All sanitary facilities will follow NC DENR rules and regulations for Septage Management section 800 (http://www.wastenotnc.org/swhome/rules.asp) "Septage" includes solid waste that is a fluid mixture of untreated and partially treated sewage solids, liquids, and sludge of human or domestic origin that is removed from a wastewater system. It includes washings from the interior of septage handling containers, including pumper trucks.
10. Farm sewage treatment and septic systems will be visually monitored daily by the farm manager for evidence of leaking or runoff, using the Daily Field Supervisor checklist found in Appendix 3.3.
11. In the event of a septic systems leakage, the Emergency Response Plan for Spills or Leaks in Sanitation Facilities (Appendix 3.2) will be used to document and contain contamination.
12. Septic systems, sewage treatment facilities, and stormwater discharge areas will be located and assessed for overflow potential.

4.0 Water (Answers G-3, 1-1 - 1-5, 2-15)

Purpose:

To ensure water used in the field for irrigation, frost protection, or as a carrier for pesticides and fertilizers is of adequate quality for agricultural uses and is free of microbial and chemical risks. To ensure that water available for workers for drinking and hand washing is potable.

Concern:

Water is a vehicle by which pathogens that are associated with food-borne illnesses (such as pathogenic E. coli and Salmonella) and can contaminate produce.

Contaminant Introduction

·      Chemicals or amendments that could pose a risk.

·      Harmful pathogens that can cause food-borne illness from either point or non-point sources.

Policies and Procedures:

List what you are doing to protect your water sources from contamination and describe your water testing procedures and frequencies. These are some sample policies.

Water source for irrigation is from a well. Crops are irrigated by overhead and drip for field 1.

Potable water used for drinking, hand washing, and postharvest activities is from a well,.

Water testing results for these sources are available in Appendix 4.1 - Water Sampling Monitoring Log.

1.     Water used for irrigation, spraying, mixing pesticides, and frost protection that comes in direct contact with plants will meet foliar-application water standards. A test documenting that the water source is potable will be kept on record in Appendix 4.1 for at least two years.

2.     Water sources will be inspected for possible contamination daily and results recorded on the Field Supervisors Daily Checklist (Appendix 3.3). If potential contamination is found, a Notice of Unusual Events/Problems and Corrective Measures (Appendix 1.3) will be completed.

3.     Water sources (wells, ponds, surface waters) will be protected from runoff, leaching, spillage, drift to water sources, and livestock or wildlife by constructing necessary measures (diversion berms, runoff control structures, vegetative buffers) to limit fecal and regulated or non-regulated contaminants.

4.     Control measures like backflow prevention devices, check valves, and air-gaps in the water distribution system will be installed to prevent contamination.

5.     Sound conservation practices, such as a vegetative buffer, will limit the potential of point and non-point source contaminants.

6.     Portable restroom and hand-washing facilities will be located so as to reduce the risk of water contamination from spills.

7.     Identification of all upstream uses of surface water and any potential sources of contamination will be identified using the Land Use History and Prevention Measures document (Appendix 1.2).

Corrective Measures:

If generic E.coli test samples show unacceptable amounts, the following steps will be taken:

·      Stop irrigation.

·      Stop harvesting.

·      Identify the source of contamination and determine remediation actions (flush systems, chlorinate).

·      Dispose of any adulterated product in accordance with the FDA’s disposal policy (via landfill or incineration) (http://www.fsis.usda.gov/PDF/Disposal_Decontamination_Guidelines.PDF)

·      Resample water sources and individual distribution systems if necessary until acceptable criteria have been reinitiated.

·      Resume production activities once acceptable criteria are met.

Other possible mitigation measures:

·      Wells

• shock the well with chlorine.
• repair casing
• find an alternative water source (For water sources that are contaminated and no alternative water supplies are available, an automatic chlorination system is a possible mitigation measure.)

5.0 Animals (Answers 1-8, 1-11 - 1-13)

Purpose:

To ensure that best management practices are used within agricultural production fields to limit potential contamination by animal activities.

Concern:

Animal feces in agricultural production of fresh fruits and vegetables have been found to be a vehicle for pathogens associated with microbial contaminants and cross-infection.

Contaminants Introduction

• Nearby animal manure sources
• Livestock/animal access to both crop production areas and water sources

Policies and Procedures:

List what you are doing to exclude animals from the field to avoid introducing contaminants. These are some sample policies.

1.     Crop production areas and facilities will be located to prevent runoff from animal production.

2.     Farm maps (Appendix 1.1) will identify the existing permanent animal production areas, specifically upstream and upwind animal pastures, feedlots, manure lagoons, and uncontrolled animal access to surface waters.

3.     NC Wildlife Resource Commission guidelines (http://www.ncwildlife.org/fs_index_04_hunting.htm) will be followed for hunting, trapping, and handling animals.

4.     Non-regulated wildlife nuisances will be live-trapped and relocated, and a Notice of Unusual Events/Problems and Corrective Measures will be completed.

5.     Domestic nuisances will be identified and owners notified or Animal Control will immediately remove animals from production areas.

6.     Production areas will be visually inspected daily for broken fences and other signs that wild or domestic animals have entered the area. Water supplies will also be visually checked. Documentation will be with the Field Supervisor’s checklist (Appendix 3.3).

7.     When choosing new fields, the location of manure storage and treatment sites will be considered, making sure they are not contributing sources of contamination on produce fields or packing facilities.

8.     Natural or physical containment barriers, including berms, buffer zones, and ditches, will be located between the manure lagoons or manure storage areas and will be designed to divert potential overflows, if found to be needed.

9.     When possible, physical topography will be utilized to eliminate potential runoff or restrict access to water sources.

10. Unrestricted access by livestock to surface waters will be limited when possible.

Corrective Measures

1.     If evidence of animal waste is found, an area (5 feet square) will be quarantined to eliminate potential cross-contamination and prevent accidental harvest. Evidence will be removed and disposed of immediately. This activity will be recorded in Appendix 1.3 - Notice of Unusual Events.

2.     All necessary measures to prevent domestic animals from re-entering crop production areas and water sources will be taken, including repairing or installing fences or ditches and advising employees to immediately report incidents.

6.0 Manure (Answers 1-10, 1-14 - 1-22)

Purpose:

To provide effective and safe application of soil amendments while minimizing microbial hazards.

Concern:

Animal manures and other soil amendments are a potential source of human pathogens, which can contaminate the soil and persist for many years.

Contaminants Introduction

• Raw and composted manure and biosolid handling and application methods can introduce human pathogens.

Policies and Procedures:

List what you are doing to properly store and handle manure. These are some sample policies.

All soil amendments, such as manure and biosolids, will be composted properly and handled in ways consistent with best management practices for reducing the risk of contamination to crop production areas and water sources.

1. State whether you use any of the following:

a.     Raw: Either state no raw compost used or state your implemented best management practices with other applicable information, including timing of application (120 days prior to harvest), timing of incorporation, cover cropping practices, storage location, proximity to water source and likelihood of runoff, source and quality, commodity applied to, transport vehicles/equipment cleaning, and sanitation practices. All can help reduce the likelihood that contaminants can exist.

b.     Composted manure or treated biosolids before land application: See more details below. State which methods you use and what steps you take to prevent contamination. No untreated biosolids will be used.

c.     No manure or biosolids used: Select if you use other commercially available plant foods—a broad term that encompasses all other soil amendments used for nutrient and soil structure management.

2. Composted manure or treated manure

·      Passive – dependent on passage of time together with environmental factors such as temperature, moisture, UV irradiation.

·      Active – Specified monitoring and requirement for composting from NC DENR rules and regulations will be followed under the section 1400 Composting (http://www.wastenotnc.org/swhome/rules.asp). A copy of the composting process with temperature and time will be documented in Appendix 6.1  - Composting Log.

3. When manure or biosolids are purchased, specification analysis reports and other information from the supplier will be kept for each shipment, indicating that the proper procedures were followed, if applicable. These records will be made available in Appendix 5.1 - Composting log.
4. Composted manure will be stored in a site away from water sources, pesticide handling sites, or other possible recontamination sources. Storage sites will also be chosen to minimize runoff.
5. All manure application will be recorded, with location, type of soil amendment, date, rate, date applied, type of plant, and planting date included. These records will be kept in Appendix 6.2 - Manure Application Log.
6. All vehicles and equipment used for manure composting and spreading will be cleaned and sanitized before using.

7.0 Equipment and Containers (Answers 2-1, 2-6 - 2-14, 2-16 - 2-20)

Purpose:

To ensure that proper harvesting, handling, and transportation procedures will be employed to reduce risk of contamination, including proper cleaning, sanitation, and maintenance of all equipment and containers.

Concern:

Field packing, harvesting and transportation activities all present opportunities to introduce pathogens that contaminate production areas and compromise workers’ health.

Contaminants Introduction

·      Harvesting vehicles and equipment can serve as a potential vehicle for introduction and cross-contamination of pathogens.

Policies and Procedures:

List what you are doing to maintain equipment and containers during harvesting. These are some sample policies.

Proper harvesting, handling, and transporting procedures will be employed to minimize the risk of introducing human pathogens to workers, harvesting equipment, and tools.

1.     A pre-harvest assessment of crop production areas is completed noting risk and possible sources of contamination (Appendix 3.3 - Field Supervisor’s Daily Checklist)

2.     All equipment and harvesting containers that come into contact with produce are cleaned and sanitized on a scheduled basis. Describe this procedure. Records of these actions are kept in Appendix 7.1 - Cleaning and Sanitizing.

3.     Damaged harvesting equipment is promptly repaired or disposed of

4.     Harvesting equipment/machinery is properly maintained and kept in good repair

5.     Glass/plastic/other physical contamination is recorded in Appendix 7.2 - Contamination During Harvest log, and the contaminated produce is disposed of.

6.     Chemical, petroleum, pesticide, or other contamination is recorded in the Notice of Unusual Events log (Appendix 1.3) and contaminated produce is disposed of

7.     Harvesting containers are used only for produce items

8.     Produce is covered during transportation from field to other areas

If field packing:

1.     Only new or sanitized containers are used for packing

2.     Containers are properly stored and protected from contamination

8.0 Traceability (Answers G-1, G-2, 1-26, 2-21)

Purpose:

To ensure that there is a system in place to track produce one step forward and one step backward within the food production chain.

Concern:

Without adequate systems to identify and recall contaminated produce, the occurrence and resultant outbreaks of food-borne illness and other health hazards will continue to be unacceptable.

Contaminants Introduction:

Introduction of bacterial or chemical containments could have adverse health consequences.

Policies and Procedures:

Four Elements Organics has instituted a traceback/traceforward system that will allow us to effectively identify and recover potentially adulterated, misbranded, or hazardous foods from trade and consumer channels.

1.     Four Elements Organics traceability system is as follows:

Insert traceability program here. Be sure to outline how you will identify crops harvested on a daily basis from each other. List all documents and records you keep of these activities in Appendix 8.1 including maps (Appendix 1.1).

A system has been developed to uniquely identify products and trace units of produce back to the:

·      Field Picked and Packed Fruit Boxes. lity

·      Specific orchard/field*

·      Harvest Date  & Packing Date

2. Four Elements Organics has conducted a mock recall and documented its effectiveness:

Describe your mock recall procedures here. Include any documents or records you keep of these activities in Appendix 8.2.

Conduct a mock recall and document its effectiveness.

·      Document the date and time of the practiced recall. A product should be able to be traced and accounted for within a maximum of 2 hours.

·      Create a recall team complete with names, positions, and multiple contact numbers.

·      Create a recall scenario - why the recall is occurring (example: food-borne illness, metal, poor quality)

·      Create a step-by-step procedure of the recall.

·      Write a summary of the practiced recall including the total percentage of product recalled.

Appendix 1.1

Four Elements Organics Facility Map Overview

This is a comprehensive list of fields in production with field designation number, acreage, crops, and physical address. This should include all fields with acreage indicated, any facility location, landmarks that define the property, sanitary facilities, adjacent land use, and water source (including pumps).

*Field Designation #	Crops in production	Acreage	Physical address
#4	Alfalfa – Fallowed for 2 Year	18	Bunkerville, NV
#7	Alfalfa last 4 years	10	Bunkerville, NV
#10	Bermuda Grass Last 5 years	10	Bunkerville, NV
#223	Fallowed	150	Parker AZ
#224	Fallowed	150	Parker AZ

Farm Maps:

Bunkerville NV

  

Parker AZ

Appendix 1.2

Land Use History and Preventative Measures

Property Description (location and acreage): Bunkerville Farm #4,

Date of site evaluation: 2/15/2020

Evaluation done by: Ammon Bundy

1. Agricultural activities conducted on this site for last 5 years:		Check applicable, indicate years
3	X	Crop production only
		Both crops and animal production
		Permanent or temporary living facilities
2	X	Fallow
2. Crops grown on this site previously:		Specific crops: Melons & Alfalfa Hay
3. Adjacent properties		Check all that apply and proximity (feet) to land
		Crop production
		Dairy/livestock/poultry operation
		Watershed (indicate river, stream, pond, lake, municipality, well, other)
		Organic/Synthetic Fertilizer/Manure - dumping, storage, or handling
		Municipal or private dumping site
		Residential with septic systems
		Commercial or industrial development
		Golf course
		Other operations that might present a risk(specify)
4. Has land been flooded in the past 60 days?
		Yes
	x	No
5. Application of manure/biosolids?		Indicate date
		Yes
	x	No
6. Evidence of animal risks?		Please indicate
		Downed fencing, tracks, feeding?
		Other

Property Description (location and acreage): Bunkerville Farm #7,

Date of site evaluation: 2/15/2020

Evaluation done by: Ammon Bundy

1. Agricultural activities conducted on this site for last 5 years:		Check applicable, indicate years
4	x	Crop production only
		Both crops and animal production
		Permanent or temporary living facilities
1	x	Fallow
2. Crops grown on this site previously:		Specify crops: Alalfa hay
3. Adjacent properties		Check all that apply and proximity (feet) to land
		Crop production
		Dairy/livestock/poultry operation
		Watershed (indicate river, stream, pond, lake, municipality, well, other)
		Organic/Synthetic Fertilizer/Manure - dumping, storage, or handling
		Municipal or private dumping site
		Residential with septic systems
		Commercial or industrial development
		Golf course
		Other operations that might present a risk(specify)
4. Has land been flooded in the past 60 days?
		Yes
	x	No
5. Application of manure/biosolids?		Indicate date
		Yes
	x	No
6. Evidence of animal risks?		Please indicate
		Downed fencing, tracks, feeding?
		Other

Property Description (location and acreage): Bunkerville Farm #11,

Date of site evaluation: 2/15/2020

Evaluation done by: Ammon Bundy

1. Agricultural activities conducted on this site for last 5 years:		Check applicable, indicate years
		Crop production only
5	x	Both crops and animal production
		Permanent or temporary living facilities
		Fallow
2. Crops grown on this site previously:		Specify crops: Grass hay
3. Adjacent properties		Check all that apply and proximity (feet) to land
		Crop production
		Dairy/livestock/poultry operation
		Watershed (indicate river, stream, pond, lake, municipality, well, other)
		Organic/Synthetic Fertilizer/Manure - dumping, storage, or handling
		Municipal or private dumping site
		Residential with septic systems
		Commercial or industrial development
		Golf course
		Other operations that might present a risk(specify)
4. Has land been flooded in the past 60 days?
		Yes
	x	No
5. Application of manure/biosolids?		Indicate date
		Yes
	x	No
6. Evidence of animal risks?		Please indicate
		Downed fencing, tracks, feeding?
		Other

Property Description (location and acreage): Parker Farm #223, #224

Date of site evaluation: 2/10/2020

Evaluation done by: Cliven Bundy

1. Agricultural activities conducted on this site for last 5 years:		Check applicable, indicate years
		Crop production only
		Both crops and animal production
		Permanent or temporary living facilities
5	x	Fallow
2. Crops grown on this site previously:		Specify crops: None
3. Adjacent properties		Check all that apply and proximity (feet) to land
		Crop production
		Dairy/livestock/poultry operation
		Watershed (indicate river, stream, pond, lake, municipality, well, other)
		Organic/Synthetic Fertilizer/Manure - dumping, storage, or handling
		Municipal or private dumping site
		Residential with septic systems
		Commercial or industrial development
		Golf course
		Other operations that might present a risk(specify)
4. Has land been flooded in the past 60 days?
		Yes
	x	No
5. Application of manure/biosolids?		Indicate date
		Yes
	x	No
6. Evidence of animal risks?		Please indicate
		Downed fencing, tracks, feeding?
		Other

Appendix 2.1

·      General Employee Policies for Food Safety on Four Elements Organics.

1.     No jewelry, including rings, watches, bracelets, necklaces, pins, earrings, nose rings, hairpins, or combs, may be worn in the field. A wedding band is allowed if employees wear nitrile gloves.

2.     Personal belongings, including sacks, lunch bags, and clothing not being worn, should be stored in a designated area away from the field.

3.     Pets are not allowed in the field.

4.     Employees should not walk, step, sit, or lie on raw produce, packaging material, or food contact surfaces of equipment.

5.     Smoking, chewing gum or tobacco, eating, and drinking are prohibited in the field area where crops are growing.

6.     Absolutely no urinating, defecating, spitting, or nose-blowing on the ground or around the fields is allowed. Never allow any body fluid of any kind to come into contact with produce or in any of the work environment where not specifically allowed.

7.     Hands must be washed before starting work, after breaks, after using the bathroom, and after touching unsafe materials (such as tools or human body parts). Employees will be regularly observed for compliance with the requirement of washing hands.

8.     Proper personal hygiene and sanitation must be practiced by all personnel. Workers should bathe daily and wear freshly laundered clothes each day.

9.     Personnel must promptly report and seek treatment for any illness, lesions, boils, sores, infected wounds, or other injury. Sick or injured employees should not come to work or should check with their supervisors before starting work. All workers diagnosed with an illness or workers with diarrheal symptoms are not allowed to work in direct contact with produce or in other work environments, such as the field.

10. Supervisors and employees will be familiar with the “Emergency Procedures for Handling Produce That Has Come Into Contact with Feces, Blood, Saliva or Other Body Fluids” document and procedures.

11. First-aid kits will be kept by field supervisors.

12. Employees should check for appropriate pesticide warning signs before entering a field or starting work.

·      All employees must attend food safety and personal hygiene training before starting work with Four Elements Organics . All employees will be required to sign a roster stating that they received, understand, and will comply with these requirements.

13. A non-compliance form will be completed up to three (3) times if these policies are not followed.

Appendix 2.2

Employee Health and Hygiene Training Content

Resource to hand out to employees (downloadable for free)(BILINGUAL):

National GAPs Program. Did you know? In the field, there is a need for hygiene too! Editors Elizabeth A. Bihn, Robert B. Gravani, and Kay Embrey 2005. http://www.gaps.cornell.edu/Educationalmaterials/Samples/FieldPhotoNovelSampleEng.pdf

PROMOTE WORKER HYGIENE

One of the major sources of food-borne pathogen contamination is workers’ hands. The single most effective method of preventing produce contamination is proper hand washing.

Hand washing:

1. Provide clean restroom facilities and stock them with soap, clean water, and single-use towels.
2. Teach all workers about microbial risk and the importance of good hygiene.

-Poor hygiene can cause them to become sick and even die

3. Train all workers in proper hand-washing techniques

-20 seconds of vigorous scrubbing with soap and water

-Thoroughly dry with disposable hand towels

-Properly wash hands after each visit to restrooms and before handling equipment, machinery, and raw produce

Restrooms and Hand-Wash Stations:

1. Restrooms will be easily accessible and stocked with disposable paper towels and soap in proper dispensers.
2. Portable restrooms will be stationed within ¼ mile or five minutes’ walking distance of the work area and will be sufficient to provide one facility per 20 persons.

3. Portable restrooms will be directly accessible to the septic trucks servicing them and located in an area where leakage or spills will not contaminate crops.
4. Employees will always have the opportunity to use the facilities when they require them.
5. Management and employees will monitor all restrooms.

6. Restrooms will be cleaned, sanitized, and maintained, whenever the need arises.

Break Areas and Employee Water:

1. Break areas will be provided for all employees away from the harvest area to prevent contact with produce.
2. Cool, potable drinking water will be provided for all employees daily.
3. Drinking stations will be readily accessible and well stocked with single-use cups.

Injuries and illnesses:

1. Do not allow workers with open wounds to work.

- Open wounds can contaminate fresh produce.

- Bandages are necessary to protect wounds but can become contaminated. Restrict workers with bandaged wounds to areas where they do not come in contact with fresh produce.

- If hand wounds are bandaged, nitrile gloves must be worn to prevent the bandages from becoming a source of contamination. Gloves can also become contaminated. Change and discard gloves periodically, and prohibit gloves with holes or tears.

2. Workers who exhibit symptoms of illnesses should not be allowed to work in direct contact with produce.

- They can transmit their sickness to others.

Hygiene and Conduct:

1. All employees must shower or bathe daily.
2. Clean clothing should be worn every day.
3. Nails must be clean and trimmed. No false nails or false eyelashes.
4. Always wash hands after coughing and sneezing; after using the restroom, smoking, and taking breaks; before entering the work area; and after using the telephone.
5. No jewelry should be worn, except a wedding band.
6. Pens, pencils, or similar items must be carried in shirt pockets.
7. No bottles, cups, glasses, or any items made of glass are allowed in the work area.
8. Running, horseplay, or improper use of forklifts, tractors, trucks or other equipment is strictly prohibited.
9. Employee policies and procedures must also be followed by visitors in contact with produce or in produce flow zone.
10. Workers are responsible for cleaning up after themselves, including using garbage cans or other trash receptacles in work areas and restroom facilities.
11. Sick or injured employees cannot work without being examined by a physician or authorized by a supervisor to continue work.
12. Open cuts, boils, lesions, or rashes must be covered by pants, sleeves, or gloves.
13. Any product or packaging material exposed to feces, saliva, blood, or other bodily fluid must be destroyed immediately.
14. Short haircuts for men are recommended, but if long hair is worn, it must be tied back in a ponytail or bun.
15. Do not leave tools or parts that need repairing in the field or in production areas.
16. Food and drink are allowed only in designated break areas.
17. Anyone under the influence of drugs or alcohol is not allowed to work.
18. Pets or other domestic animals are not allowed in the work area.
19. Employees should not walk, step, sit, or lie on raw produce, packaging material, or the contact surfaces of equipment.
20. Smoking, chewing gum or tobacco, eating, and drinking are prohibited in the work area.
21. Smoking will be allowed only in designated areas away from where product is handled.
22. Cigarette butts must be disposed of in garbage cans or other trash receptacles.
23. Urinating, defecating, spitting, and nose-blowing onto the ground is never allowed in or around the work area.

Appendix 2.3

Four Elements Organics

 

Food Safety Procedures for Farm Workers and Visitors

This brochure recaps some important points from your orientation. Please take the time to look over it and become more familiar with its points. Do what you can to prevent contamination of produce, soil, and equipment. If you see something that needs attention, let your supervisor know.

Employee Hygiene

We are in the fresh produce business, and many of our products are going to be consumed without cooking. All employees are expected to practice personal cleanliness. There are many opportunities for food to become contaminated as it is produced and prepared. One of the major sources of food-borne pathogen contamination is worker’s hands.

The single most effective method of preventing produce contamination with these organisms is proper hand washing.

We must all do our part to prevent food-borne illnesses to our customers!

Hand-washing

Hand washing is the most effective way to prevent the spread of germs. Wash your hands after coughing and sneezing, using the restroom, smoking, or taking breaks, before entering the work area, and after using the telephone.

Drinking Water, Breaks, and Comfort Areas

·       Water in the coolers is from safe drinking water sources and is available to you at all times. Please place cups in the receptacles provided and notify your field supervisor when the cooler needs to be refilled.

·       Smoking and eating are allowed only in designated areas. Smoking and the use of tobacco and chewing gum are prohibited outside the break areas.

·       Toilets are provided and are clean and properly supplied. Please notify the field supervisor if these need attention. Toilet paper is to be placed directly in the toilet bowl.

Illness

If you have an intestinal illness or symptoms of another infectious disease, you are prohibited from handling produce. Notify your supervisor and you will be assigned other responsibilities.

If You are Injured or Have an Emergency

You are required to seek prompt treatment for cuts, abrasions and other injuries. First aid kits are located at the comfort station. Notify your field supervisor.

Handling and Disposition of Produce or Surfaces That Have Come into Contact with Blood or Body Fluids

In the event of such contamination, notify your field supervisor immediately. The contaminated area should be isolated immediately. It will be the responsibility of the field supervisor to make sure contaminated produce is sealed in plastic bags and removed from the field. Equipment should be decontaminated according to procedures in the food safety plan.

Be Vigilant

Food safety depends on the attention of all employees, workers and supervisors. Be on the lookout for potential sources of contamination such as signs of animal activity and feces. Let supervisors know if there are unauthorized persons or suspicious activities in the field. Be watchful. Report failures in the food safety plan. Our customers are counting on you.

Food safety is the responsibility of every employee!

 

4615 Harvest Lane, Emmett, Idaho 83617

602 -768-2989

aebundy@bundyfarms.com

www.BundyFarms.com

https://bundyfarms.com

Appendix 8.1

Traceability Log

Appendix 8.2

Mock Recall Log