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Safe Haven Seed Potato Standards

Documents and procedures Version 4.0

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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.

R This icon indicates that a record is required.

AIM: Plans and procedures are in place to avoid and manage risks

SH.DP.a

Farm map (s) must be available on sie showing all sites including rented land

How you will be measured

  • Farm map (s) are accessible and available for all staff and visitors to reference.
  • Farm map (s) should show details of fields, glasshouses, polytunnels, watercourses, reservoirs, (details of water sources and irrigation distribution systems), rented land, packing facilities, stores and third-party storage facilities.
R
  • Farm Map (s) (This could include a Google map/earth screen shot)

SH.DP.b

Where records are required by the standard they are kept for a minimum of three years unless otherwise specified in a standard.

How you will be measured

  • Records of the multiplication history of each seed stock grown on the Safe Haven Assured production unit must be kept.
R
  •  Multiplication history records

More Standards

Download the Safe Haven Seed Potatoe Standards Manual

The Red Tractor Assurance Safe Haven Scheme Standards are part of the Red Tractor Food Assurance Scheme. The Standards include best practice and scientific evidence on the most effective way to exclude Ring Rot, Dickeya, Brown Rot and Epitrix.

The Standards must be read in conjunction with the Member Rules which all members are bound by.