QID Post-Harvet Microbial Food Safety Practices - 2015

POST-HARVEST MICROBIAL FOOD SAFETY PRACTICES - 2015
	OMB No. 0535-XXXX Approval Expires: XX/XX/XXXX Project Code: XXX QID: XXXXXX SMetaKey: XXXX

		United States Department of Agriculture
DRAFT VERSION 12		NATIONAL AGRICULTURAL STATISTICS SERVICE

	USDA/NASS National Operations Division 9700 Page Avenue, Suite 400 St. Louis, MO 63132-1547 Phone: 1-800-424-7828 Fax: 1-855-415-3687 Email: [email protected]
Please make corrections to name, address and ZIP Code, if necessary.	Economic Research Service

The information you provide will be used for statistical purposes only. In accordance with the Confidential Information Protection provisions of Title V, Subtitle A, Public Law 107–347 and other applicable Federal laws, your responses will be kept confidential and will not be disclosed in identifiable form to anyone other than employees or agents. By law, every employee and agent has taken an oath and is subject to a jail term, a fine, or both if he or she willfully discloses ANY identifiable information about you or your operation. Response is voluntary.

According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a valid OMB control number. The valid OMB number is 0535-XXXX. The time required to complete this information collection is estimated to average 30 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.

OVERVIEW: This survey contains questions that ask about this operation’s post-harvest activities, regardless of the state where those activities take place in the United States. Exclude any of your postharvest activities that occur outside the United States. For the purposes of this survey, produce includes: fruit, berries, vegetables, herbs, tree nuts, dry beans, peas and lentils, peanuts, sprouts, and mushrooms. This survey is asking only about microbial food safety for the firm listed on the label above.

SECTION 1 – POST-HARVEST ACTIVITIES

1. Which of the following produce post-harvest activities were done on this operation in 2015? Check all that apply

xxx	1 Acidification/pickling/fermenting	xxx	11 Packing or packaging in a packinghouse (Include repacking)
xxx	2 Artificial ripening	xxx	12 Processing (Include boiling, canning, freezing, juicing, jams)
xxx	3 Coating/waxing	xxx	13 Shelling/hulling/winnowing
xxx	4 Cooling to reduce field heat (Include air and water, such as hydrocooling)	xxx	14 Transportation
xxx	5 Cutting, coring, chopping, shredding, slicing, peeling, or trimming	xxx	15 Sorting/culling/grading/sizing
xxx	6 Dehydration/drying	xxx	16 Storing (Include cold, ambient or controlled atmosphere storing)
xxx	7 Fresh-cut (pre-cut, packaged, and ready-to-eat bagged salads; bagged, baby-cut carrots, etc.)	xxx	17 Washing/rinsing
xxx	8 Fumigation	xxx	18 Other (Specify xxx: ______________________________)
xxx	9 Product labeling (stickering)
xxx	10 Packing or packaging in the field	xxx	19 None of the above – Go to Section 8

2. In 2015, did this operation harvest any produce used to supply your post-harvest activities? . . .

xxx

1 Yes

3 No

3. In 2015, did this operation pack or package produce in the field? For example, packing in the field into clamshells or boxes; including containers for direct-to-consumer sales or displays. . . . .

xxx

1 Yes

3 No

4. In 2015, did this operation pack or package produce in a packing house or packing shed?

^xxx ₁  Yes – Continue ₃  No – Go to Item 5

a. Which of the following best describes the structures where this operation packed or packaged fresh produce

in 2015? (Check all that apply)

^xxx ₁  A floor, such as a concrete slab, driveway, parking lot, etc.

^xxx ₂  A roof and a floor, such as a concrete slab

^xxx ₃  Floor, roof, and some walls or screening, but not an enclosed structure

^xxx ₄  Enclosed structure with openings, such as unscreened doors or windows

^xxx ₅  Completely enclosed structure

^xxx ₆  Other (Specify^xxx:______________________________)

5. In 2015, was this operation registered with FDA under the Bioterrorism Act of 2002 (the Federal Food, Drug,

and Cosmetic Act)?

^xxx ₁  Yes ₃  No ₂  Don’t Know

6. Over the last three years, 2012-2014, what was this operation’s average annual gross value of all produce sales? Include fresh, fresh-cut (pre-cut, packaged, and ready-to-eat bagged salads; bagged, baby-cut carrots, etc.), and processed produce sales

xxx	1 Less than $250,000	4 $1,000,000 to $4,999,999	7 $20,000,000 to $39,999,999
	2 $250,000 to $499,999	5 $5,000,000 to $9,999,999	8 $40,000,000 to $59,999,999
	3 $500,000 to $999,999	6 $10,000,000 to $19,999,999	9 $60,000,000 and above
[If the value of sales reported in Item 5 is less than $1,000,000, continue; otherwise go to Item 7]

7. Over the last three years, 2012-2014, was your operation’s average annual gross value of human food sales (including your produce sales) less than $1,000,000? Human food includes articles used for food or drink for humans. . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . .

xxx

1 Yes

3 No

Weeks

xxx

8. In 2015, how many weeks was the post-harvest season for this operation? Include all post-harvest activities such as packing, storing, etc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Number

xxx

9. How many different produce commodities did this operation handle in 2015? For example, count all apples as one commodity; count spinach as one commodity. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

a. Were any of the (Item 8) produce commodities certified organic? . . . . . . . . . . . . . . . . . . . . .

xxx1 Yes 3 No

b. Were any of the (Item 8) produce commodities grown outside the U.S.?. . . . . . . . . . . . . . . .

xxx1 Yes 3 No

10. In 2015, did another firm market the majority of produce sales for this operation? Include fresh, fresh-cut (pre-cut, packaged, and ready-to-eat bagged salads; bagged, baby-cut carrots, etc.), and processed produce sales. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

xxx 1 Yes 3 No

Percent

xxx

11. In 2015, what percentage of the produce sales from this operation were direct-to-consumer sales? Include sales at farmers markets, farm stands, Community Supported Agriculture, etc. Include fresh, fresh-cut, and processed produce sales. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12. What produce commodities handled by this operation made up the most value sold in 2015, and in what form were the products sold? Report the top five commodities starting first with the one that made up the most value in row (a).

1 Commodity	2 Value (Dollars)	Form of Product Sold
		3 Fresh to retailers, foodservice, wholesalers, or consumers (Percent)	4 Fresh in bulk to fresh-cut or other processors (Percent)	5 Fresh-cut to retailers, foodservice, wholesalers, or consumers (Percent)	6 Processed to retailers, foodservice, wholesalers, or consumers (Percent)
xxx a.	xxx	xxx %	Xxx %	xxx %	xxx %	100%
xxx b.	xxx	xxx %	xxx %	xxx %	xxx %	100%
xxx c.	xxx	xxx %	xxx %	xxx %	xxx %	100%
xxx d.	xxx	xxx %	xxx %	xxx %	xxx %	100%
xxx e.	xxx	xxx %	xxx %	xxx %	xxx %	100%

SECTION 2 – FOOD SAFETY PLANS, THIRD PARTY AUDITS, STAFF AND TRAINING

1. Does this operation currently have a food safety plan that covers post-harvest activities for produce?

^xxx ₁  Yes – Continue ₃  No – Go to Item 2

a. Is the food safety plan written?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

xxx 1 Yes 3 No

2. Did you have any third-party audits for microbial food safety that covered this operation in 2015?

^xxx ₁  Yes – Continue ₃  No – Go to Item 6

3. Which of the following types of microbial third-party food safety audits covered this operation in 2015?
a. Packinghouse. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. Cooler. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
c. Produce ranch/farm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
d. Produce harvest crew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
e. Other (Specify xxx:______________________________). . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No

4. How many of the following types of (Item 3) third-party microbial food safety audits covered this operation in 2015? For example, if you have one packinghouse audit from a firm listed in row a and 20 ranch audits from the same firm, mark 21 audits in row a.		Number
a. Global Food Safety Initiative benchmark audits (Primus GFS, Safe Quality Food (SQF), Global Gaps, Canada Gap, British Retail Consortium (BRC)).. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
b. Other private audits that are NOT benchmarked to the Global Food Safety Initiative (Primus, AIB, SCS, etc.). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
c. Addendums to standard audits for particular buyers or processors . . . . . . . . . . . . . . . . . . . . . . .		xxx
d. Stand-alone buyer-specific audits you pay for (excluding addendums) ... . . . . . . . . . . . . . . . .		xxx
e. California or Arizona Leafy Greens Marketing Agreement audit. . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
f. California Cantaloupe Advisory Board food safety standard audit . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
g. Tomato Food Safety Audit Protocol. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxxx
h. USDA audit service which may be administered by a State Department of Agriculture (GAPs, Harmonized GAPs, GHPs, or others). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
i. Other (Specify xxx:______________________________). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx

Dollars

xxx

5. What was the total amount you paid for the (item 4) third-party microbial food safety audits that covered this operation in 2015? (Include costs of belonging to CA and AZ LGMA and the CA Cantaloupe Advisory Board. Exclude the costs of preparing for audits and the costs of implementing changes afterwards. Exclude organic certification audits.). . . . . . . . . . . . . . . . . . . . . .

Number

xxx

6. In 2015, how many total people were part of this operation’s microbial food safety staff for post-harvest activities? Exclude others who have only a small share of their time in microbial food safety and are not primarily responsible for day-to-day food safety on this operation. Exclude people whose jobs are only related to food quality or quality assurance activities. . . . . . . . . . . . . . . . . . . . . . .

Number

xxx

1. Of the (Item 6) people on this operation’s food safety staff, how many spent 100% of their time on microbial food safety during the season? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7. In 2015, did this operation hire an outside food safety consultant to develop or implement your food safety plan? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

xxx 1 Yes 3 No

8. Please answer the following questions about any microbial food safety training you may have provided to workers in post-harvest activities on this operation in 2015.

1 Post-harvest worker	2 How many total workers were involved in post-harvest activities on this operation in 2015? (Number)	3 How many of these post-harvest workers were trained on microbial food safety by this operation in 2015? [If zero, go to next row] (Number)	4 What was the average number of minutes of microbial food safety training that each post-harvest worker received in 2015? (Number)	5 What were the total training costs for visual aids, signage, notebooks, software packages, and hired trainers (instead of staff trainers)? Exclude hours workers spent in training as a cost in this column. (Dollars)
Supervisory post-harvest workers	xxx	xxx	xxx	xxx
Non-supervisory post-harvest workers	xxx	xxx	xxx	xxx

SECTION 3 – CLEANING, SANITIZING, AND ENVIRONMENTAL MONITORING

1. Which of the following container types were used to deliver produce to the post-harvest facility (include packinghouse and storage) and move product out of the post-harvest facility in 2015?

1 Container Type	2 Which of the following containers were used to deliver produce to the post-harvest facility in 2015?	3 Which of the following containers were used to move product out of the post-harvest facility in 2015?
New one-time use containers (including bags)	xxx 1  Yes 3  No	xxx 1  Yes 3  No
Reusable plastic containers (RPCs) cleaned and sanitized by the manufacturer	xxx 1  Yes 3  No	xxx 1  Yes 3  No
Reused containers not cleaned and sanitized by the manufacturer	xxx 1  Yes 3  No	xxx 1  Yes 3  No
Relined reusable containers	xxx 1  Yes 3  No	xxx 1  Yes 3  No
Other (Specify xxx:______________________________)	xxx 1  Yes 3  No	xxx 1  Yes 3  No

For the purposes of this survey, environmental monitoring includes the testing of surfaces to indicate whether there is potential for microbial contamination.

2. Were the following items used on this operation in 2015? How often were the items cleaned, sanitized, and subject to environmental monitoring? For each row, if you have multiple items, consider the item that is most frequently cleaned, sanitized, or monitored. Exclude reusable containers cleaned or sanitized by the manufacturer. Use the response codes listed in the table at the bottom of the page.

1	2	3	4	5
Item	Was the (column 1) item used by this operation in 2015? [If No, go to the next row]	How often was this item cleaned? [Use Frequency Code below] (Code)	How often was this item sanitized? (disinfected) [Use Frequency Code below] (Code)	How often was environmental monitoring, carried out? [Use Frequency Code below] (Code)
a. Tools for harvesting and/or field packing that touch the crop	xxx 1  Yes 3  No	xxx	xxx	xxx
b. Machinery for harvesting and/or field packing that touches the crop.	xxx 1  Yes 3  No	xxx	xxx	xxx
c. Tools that touch the crop during post-harvest handling in a structure.	xxx 1  Yes 3  No	xxx	xxx	xxx
Packing machinery and work surfaces that touch the crop in a post-harvest structure (mechanical sorters, tables, dunk tanks, flumes, produce-washing sinks, etc.).	xxx 1  Yes 3  No	xxx	xxx	xxx
e. Packinghouse or processing room (floors, drains, etc.)	xxx 1  Yes 3  No	xxx	xxx	xxx
Bathroom/port-a-potty for post- harvest workers	xxx 1  Yes 3  No	xxx	xxx	xxx
g. Cooling system to reduce field heat (Include air and water, such as hydrocooling)	xxx 1  Yes 3  No	xxx	xxx	xxx
h. Ice making facility	xxx 1  Yes 3  No	xxx	xxx	xxx
i. Cold storage	xxx 1  Yes 3  No	xxx	xxx	xxx
Reusable containers that touch the crop	xxx 1  Yes 3  No	xxx	xxx	xxx
Truck beds that touch the crop	xxx 1  Yes 3  No	xxx	xxx	xxx
l. Other (Specify xxx: __________________)	xxx 1  Yes 3  No	xxx	xxx	xxx

RESPONSE CODES

Frequency Code

(Columns 3, 4, 5)

1 After every use 5 Once a season

2 Daily 6 Never

3 Weekly 7 Don’t Know

4 Monthly 8 Other: (Specify ^xxx:________________)

[If environmental monitoring was reported in Item 2, column 5 continue; otherwise go to Item 5]

3. In 2015, which of the following environmental monitoring tests were for the (item 2) surfaces?
a. Aerobic plate count . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. Coliforms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
c. Fecal coliforms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
d. Generic E. coli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
e. E. coli STEC (shiga toxin-producing E. coli) including E. coli O157:H7 . . . . . . . . . . . . . .	xxx 1 Yes 3 No
a. Salmonella. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. Listeria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
e. Other (Specify xxx:______________________________). . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No

		Dollars
4. What will be the total cost of environmental monitoring indicated in item 2 during 2015? Include supplies and labor. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx

	None	Dollars
5. What will be the total cost of cleaning and sanitizing indicated in item 2 during 2015? Include supplies and labor. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx

6. Does this operation have produce packing machinery or reusable containers with food contact surfaces made of foam, cardboard, paper, wood, carpeting, or canvas?. . . . . . . . . . . . .

xxx 1 Yes 3 No

7. In 2015, did this operation test for microbial contamination on produce handled for post-harvest activities:
a. While still in the field? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. On arrival at post-harvest facility? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
c. During the post-harvest process? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
d. On finished product leaving the post-harvest facility? . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No

8. Which of the following microbial tests were used to monitor produce quality during post-harvest activities on this operation in 2015?
a. Aerobic plate count . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. Coliforms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
c. Fecal coliforms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
d. Generic E. coli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
e. E. coli STEC, (shiga toxin-producing E. coli) including E. coli O157:H7 . . . . . . . . . . . . . .	xxx 1 Yes 3 No
f. Salmonella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
g. Listeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
h. Other (Specify xxx______________________________). . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No

Number

xxx

9. How many total microbial tests on produce handled for post-harvest activities did this operation have, or does this operation expect to have, in 2015? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dollars

xxx

10. What will be the total cost of all tests for microbial contamination conducted on produce handled for post-harvest activities on this operation in 2015? (Include lab costs, material costs, labor, and transportation costs. ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SECTION 4 – WATER TESTING AND TREATMENT

1. Which of the following water sources were used for post-harvest activities in 2015? How often was the water source tested, what water standard was used, and was the water treated? Include primary water sources – water coming into your post-harvest operation. Exclude testing and treatments on reused or recirculated water which will be covered later in Item 2. Use the response codes listed in the table at the bottom of the page.

1 Water Source	2 Did this operation use the (column 1) water source for post-harvest activities in 2015? [If No, go to next row]	3 Does the (column 1) water touch the produce or food contact surface?	4 How often was the water from this source tested in 2015 for generic E. coli or other indicator? [Use Frequency of Testing code] [If code 6 or 7, go to column 6] (Code)	5 What water standard did you consider acceptable? [Use Water Test Standard code] (Code)	6 What did you use to treat this water in 2015? [Use Water Treatment code] (Code)
Standing surface water (ponds, lakes, reservoirs)	xxx 1  Yes 3  No	xxx 1  Yes 3  No	xxx	xxx	xxx
Flowing surface water (rivers, canals, streams, irrigation ditches)	xxx 1  Yes 3  No	xxx 1  Yes 3  No	xxx	xxx	xxx
Ground water (wells)	xxx 1  Yes 3  No	xxx 1  Yes 3  No	xxx	xxx	xxx
Public water system with potable water	xxx 1  Yes 3  No	xxx 1  Yes 3  No	xxx	xxx	xxx
Other (Specifyxxx: __________________)	xxx 1  Yes 3  No	xxx 1  Yes 3  No	xxx	xxx	xxx

RESPONSE CODES
Frequency of Testing Code (Column 4)	Water Test Standard Code (Column 5)	Water Treatment Code (Column 6)
1 – Once a day 2 – Once a week 3 – Once a month 4 – 3 times a season 5 – Once a year 6 – Never test because I rely on municipal water testing results 7 – Never test for another reason 8 – Other (Specifyxxx: _____________________________)	1 – Normal or expected range based on historic water samples 2 – EPA recreational water standard (1986 or 2012 standard) 3 – EPA drinking water standard which is no generic E. coli 4 – Other (Specifyxxx: _____________________________)	1 – Chemical treatment 2 – Ultra violet light treatment 3 – Filtration 4 – N/A – didn’t treat 5 – Don’t Know 6 – Other (Specifyxxx: _____________________________)

2. In 2015, was water reused or recirculated in post-harvest activities on this operation? For example, water in dump tanks, flumes, produce-washing sinks, etc.

^xxx ₁  Yes – Continue ₃  No – Go to Item 8

3. How often was reused or recirculated water for post-harvest activities replaced with new water on this operation in 2015?

(Check one.)

^xxx ₁  More than once a day

₂  Every day

₃  Every week

₄  Other (Specify ^xxx:______________________________)

4. In 2015, did this operation add water disinfectants to reused or recirculated water for post-harvest activities?

^xxx ₁  Yes – Continue ₃  No – Go to Item 8

a. Does this operation test reused or recirculated water to determine when to add water disinfectants?

^xxx ₁  Yes – Continue ₃  No – Go to Item 7

5. How often was reused or recirculated water for post-harvest activities tested on this operation in 2015? (Check one.)

^xxx ₁  More than once per day

₂  Once a day

₃  Continuously with a meter

₄  Other (Specify ^xxx:______________________________)

6. Which of the following tests were used to determine when disinfectants should be added to reused or recirculated water for post-harvest activities on this operation in 2015?
a. Total chlorine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. Free chlorine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
c. Oxidation Reduction Potential (ORP) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
d. Water temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
e. Water pH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
f. Microbial test results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
g. Other (Specify xxx:______________________________). . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No

7. Which of the following water disinfectants were added to reused or recirculated water for post-harvest activities on this operation in 2015?
a. Chlorine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. Chlorine dioxide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
c. Peroxyacetic acid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
d. Other (Specify xxx:______________________________). . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No

	None	Number
8. Now considering all water used, how many total water tests did this operation have, or does this operation expect to have, for post-harvest activities in 2015? (Include tests on all (item 1) primary water sources and (item 2) reused and recirculated water.). . . . . . . . .		xxx

	None	Dollars
9. What will be the total cost of all (item 8) water tests on all water sources, including primary and reused and recirculated water, used in post-harvest activities on this operation in 2015? (Include lab costs, material costs, labor and transportation costs.). . . .		xxx

	None	Dollars
10. What will be the total cost of water treatments on all water sources, including primary and reused or recirculated water, used in post-harvest activities on this operation in 2015? Include costs for lab work, chemicals, materials, labor and transportation. . . . . . .		xxx

SECTION 5 – COOPERATIVE MEMBERSHIP

1. Was this operation organized as a cooperative in 2015?

^xxx ₁  Yes – Continue ₃  No – Go to Section 6

		Number
2. How many cooperative members/growers used this post-harvest operation in 2015? . . .		xxx

3. Did this cooperative operation require members to have a microbial food safety plan for the

growing/harvesting of produce in 2015?

^xxx ₁  Yes – Continue ₃  No – Go to Item 4

a. Did you require written food safety plans from cooperative members? . . . . . . . . . . . . . . . .

xxx1 Yes 3 No

4. Did this cooperative operation require members to have third-party microbial food safety audits in 2015?

^xxx ₁  Yes – Continue ₃  No – Go to Section 6

a. Was the third-party food safety audit a group audit for multiple members? . . . . . . . . . . . . . .

xxx1 Yes 3 No

SECTION 6 – GROWING OPERATIONS IN THE UNITED STATES

1. Did this operation grow produce in the U.S. for use in post-harvest activities in 2015? (Exclude produce grown by cooperative members.)

^xxx ₁  Yes – Continue ₃  No – Go to Item 5

Acres

xxx

2. In 2015, how many acres were used to grow produce on this operation? . . . . . . . . . . . . . . . . . . . . . .

Number

xxx

3. In 2015, how many produce commodities were grown by this operation in 2015? For example, count all apples as one commodity; count spinach as one commodity. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4. Did this growing/harvesting operation have a food safety plan in 2015?

^xxx ₁  Yes – Continue ₃  No – Go to Item 5

a. Was the food safety plan for this growing/harvesting operation written? . . . . . . . . . . . . . . . .

xxx1 Yes 3 No

5. In 2015, did this operation provide post-harvest activities for produce grown by others?

^xxx ₁  Yes – Continue ₃  No – Go to Section 7

		Number
6. How many other growers were used, or are expected to be used to supply produce for post-harvest activities on this operation in 2015? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx

7. Did this operation require a third-party food safety audit for all other growers who were used, or are expected to be used, to supply produce for post-harvest activities on this operation in 2015?

xxx1 Yes 3 No

8. What percent of the produce, by value, sourced for post-harvest activities came from the following sources in 2015?		Percent
a. Produce grown by cooperative members . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
b. Produce grown by this operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
c. Produce handled by this operation for other growers for a fee . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
d. Produce purchased from other growers through a contract . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
e. Produce purchased from other growers on spot market without a contract . . . . . . . . . . . . . . . . .		xxx
f. Other (Specify xxx:______________________________). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		xxx
		100%

SECTION 7 – PRODUCE TRACEABILITY

1. Does this operation currently have a traceability plan that covers your produce sales?

^xxx ₁  Yes – Continue ₃  No – Go to Item 2

Were traceability records kept in an electronic format for this operation in 2015? . . . . . . .

xxx1 Yes 3 No

2. Did this operation have a lot assignment process to identify your produce sales in 2015?

^xxx ₁  Yes – Continue ₃  No – Go to Item 4

3. Which of the following characteristics were used to identify a lot of produce for this operation in 2015?
a. Grower. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
b. Harvest location (ranch/farm, orchard, vineyard) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
c. Harvest date. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
d. Harvest crew or individual harvest employee identification. . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
e. Processing or packing location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
f. Processing or packing date and/or time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
g. Processing or packing line. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
h. Other (Specify xxx:______________________________).. . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No

4. Does this operation currently have a recall plan that covers your produce sales?

^xxx ₁  Yes – Continue ₃  No – Go to Item 6

5. In 2015, did this operation perform recall exercises to test the recall plan for your produce sales? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	xxx 1 Yes 3 No
6. In 2015, did this operation have product recall insurance to cover produce sales? . . . . . . . . . . .	xxx 1 Yes 3 No

SECTION 8 – CONCLUSION

Respondent Name:	9911	9910 MM DD YY
	Phone:	Date: __ __ __ __ __ __

OFFICE USE ONLY
Response		Respondent		Mode		Enum.	Eval.	Change		Office Use for POID
1-Comp 2-R 3-Inac 4-Office Hold 5-R – Est 6-Inac – Est 7-Off Hold – Est	9901	1-Op/Mgr 2-Sp 3-Acct/Bkpr 4-Partner 9-Oth	9902	1-Mail 2-Tel 3-Face-to-Face 4-CATI 5-Web 6-e-mail 7-Fax 8-CAPI 19-Other	9903	9998	9900	9985		9989 __ __ __ - __ __ __ - __ __ __
							R. Unit			Optional Use
							9921			9907		9908	9906		9916
S/E Name

Thank you for your time. Please return this questionnaire in the enclosed envelope.

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