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Fresh Produce Standards

PERSONNEL Version 5.1

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PR.PL.1 PR.PL.2 PR.PL.3 PR.PL.3.1 PR.PL.4 PR.PL.5 PR.PL.5.1 PR.PL.6 PR.PL.6.1 PR.PL.7 PR.PL.8 PR.PL.9 PR.PL.10 PR.PL.10.1 PR.PL.11 PR.PL.12 PR.PL.13 PR.PL.14 PR.PL.15 PR.PL.16
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.

AIM: All personnel (including but not limited to employees, self-employed and family members) are trained and competent to carry out the required activities on farm/sites relating to primary production on site

PR.PL.1 Key

Systems must be in place to ensure all personnel are effectively trained and deemed competent to carry out the activities they are required to do (REVISED)

How you will be measured

PR.PL.1.a

No person starts work without an induction, supervision and explanation of the tasks they will carry out

PR.PL.1.b

Induction record to include as a minimum: - Activities role will undertake - Health & Safety information - Reporting lines

PR.PL.1.c

Language and learning style is given due consideration to ensure all workers understand information.
R

Induction record

PR.PL.2

Records of training must be kept

How you will be measured

PR.PL.2.a

A training record is available for all, including: - name - details of training/events attended - date of training - who provided the training (in-house or external provider)

PR.PL.2.b

Where workers are trained to undertake specific tasks, these are listed in their record

PR.PL.2.c

Records kept for 2 years after person has left the business
R

Training Record

PR.PL.3

The performance and competence of employees must be regularly reviewed and refresher training implemented as required

How you will be measured

PR.PL.3.a

Working arrangements allows for observation of workers discharging their responsibilities. The frequency of observation is proportionate to risk

PR.PL.3.b

Gaps in competence are addressed by recorded refresher training, implemented immediately or within defined timeline
R

Training record

PR.PL.3.1

Where contractors are employed to undertake work on the production of crops, a Contractor's Commitment Document is in place which confirms that the contractor will comply with the Red Tractor Fresh Produce Scheme requirements.

How you will be measured

PR.PL.3.1.a

Contractor's Commitment Document is signed by both contractor and producer.
R

Contractor's Commitment Document

AIM: Any labour providers used are managed with agreements in place to ensure that workers provided are competent, and labour providers are licensed

PR.PL.4

Where labour providers are used, they are licensed and a documented agreement is in place

How you will be measured

PR.PL.4.a

All labour providers used hold a valid Gangmasters & Labour Abuse Authority (GLAA) licence

PR.PL.4.b

A Service Level Agreement is in place between the business and the labour provider

PR.PL.4.c

The agreement confirms that any workers provided are suitably competent

PR.PL.4.d

The agreement confirms any training completed by the labour provider as an alternative to the businesses' own training systems

PR.PL.4.e

The agreement confirms that all workers are legally permitted to work within the UK

PR.PL.4.f

The agreement defines allocation of Health & Safety responsibilities between labour provider and labour user
R
  • Evidence of GLAA licence
  • Service Level Agreement
AIM: A safe working environment for workers and visitors

PR.PL.5

Written Health and Safety Policy in place

How you will be measured

PR.PL.5.b

Policy is effectively communicated to all relevant workers

PR.PL.5.c

Language and learning style is given due consideration to ensure all workers understand information
R

Health & Safety Policy

PR.PL.5.1

Accident and emergency procedures are displayed and communicated (NEW)

AIM: Businesses are aware of ethical trade risks, including Modern Slavery and have taken appropriate steps to protect workers

PR.PL.6

Any temporary, on site accommodation provided must be habitable and have suitable basic services

How you will be measured

PR.PL.6.a

Accommodation, as provided is sanitary and fit for purpose (e.g. sound roof, windows and doors)

PR.PL.6.b

A clean and functioning refrigerator is available for food storage

PR.PL.6.c

Potable water is available for drinking and hot water for washing.

PR.PL.6.d

Sanitary washing and toilet facilities are available.

PR.PL.6.e

Heating facilities are present if accommodation is used between 1st October and 31st March.

PR.PL.6.f

Fire safety precautions are in place (e.g. smoke alarm, fire extinguisher).

PR.PL.6.g

Electrical installations are inspected annually (or every 3 years if underground) by a qualified electrician.

PR.PL.6.h

Gas installations must be maintained at least annually by a qualified gas engineer.
R
  • Electrician's certificate for electrical installations

– Record of gas installation maintenance.

PR.PL.6.1

Workers have access to clean drinking water, food storage where appropriate, and areas to eat and rest (NEW)

How you will be measured

PR.PL.6.1.a

All workers have unrestricted access to drinking water

PR.PL.6.1.b

If workers eat on the farm, they are provided with a suitable place to store food and eat
AIM: A safe working environment for workers and visitors

PR.PL.7

A named person has responsibility for Health and Safety
Applies to any farm with workers

How you will be measured

PR.PL.7.a

The Health and Safety Policy identifies a director or senior manager as responsible for Health & Safety.

PR.PL.7.b

The person identified has sufficient visibility of business activities to fulfil this role.

PR.PL.7.c

Identity of the responsible person is communicated to workers.
R

Health and Safety Policy

PR.PL.8

Documented Health and Safety meetings take place

Applies to any farm with five or more employees

How you will be measured

PR.PL.8.a

Health and Safety meetings are held at least once per year.

PR.PL.8.b

Employees are represented at the meetings.

PR.PL.8.c

Employee representatives are able to communicate views and concerns.

PR.PL.8.d

Records are kept of Health and Safety meetings.
R

Record of Health and Safety meetings

PR.PL.9

Appropriate first-aid requirements are defined and implemented

How you will be measured

PR.PL.9.a

First-aid requirements that are 'adequate and appropriate in the circumstances' are defined and documented.

PR.PL.9.b

The first-aid requirements identify persons responsible for first-aid arrangements.

PR.PL.9.c

Suitably stocked first-aid kits are available.

PR.PL.9.d

The first-aid requirements identify an appropriate number of trained first-aiders (as a minimum, one person is trained).
R
  • First-aid requirements

– Evidence of first-aid training

PR.PL.10

A Health and Safety risk assessment has been carried out, which includes consideration of increased risk for high-risk workers

Applies to any farm with workers

How you will be measured

PR.PL.10.a

Any increased risk encountered by high-risk workers is considered and documented.

PR.PL.10.b

Specific consideration is given to re-entry intervals for areas recently treated with PPPs - requirements follow any label instructions with specific consideration given for any high-risk workers.

PR.PL.10.c

A documented Health & Safety risk assessment is in place
R
  • Health & Safety risk assessment
  • Evidence of risk consideration for high-risk workers

PR.PL.10.1

A grievance mechanism appropriate to the scale of the farm is in place which allows workers to file complaints

Applies to any farm with workers (NEW)

How you will be measured

PR.PL.10.1.a

The mechanism is confidential with no potential for complaints to be traced to individual workers

PR.PL.10.1.b

The mechanism is simple to use and is clearly described in a way which is understood by all workers

PR.PL.10.1.c

Complaints are reviewed and issues are resolved where possible

PR.PL.10.1.d

Records are kept of filed complaints and evidence of resolution
AIM: Specialist consideration is given where hazardous substances are used or workers are entering operational areas that present specific risks

PR.PL.11

Substances hazardous to health are identified by warning signs

How you will be measured

PR.PL.11.a

Warning signs in place where substances hazardous to health are stored.

PR.PL.12

COSHH assessments are completed and associated control measures are implemented

How you will be measured

PR.PL.12.a

Relevant COSHH assessments available for inspection.

PR.PL.12.b

Control measures identified in COSSH assessments are implemented, including any specific requirements defined in safety data sheets of products used.

PR.PL.12.c

Staff using or applying PPPs must be able to access facilities or contact assistance easily in the event of an accident.
R

COSHH assessment

PR.PL.13

Health checks are offered to workers applying PPPs when a need is identified within COSHH assessments

R
  • COSHH assessment

– Record of health check offered to employee

PR.PL.14

A procedure regulates re-entry intervals for PPPs applied to crops

Only mandatory where PPPs with re-entry requirements are used

How you will be measured

PR.PL.14.a

A procedure regulates re-entry intervals for PPPs applied to crops.

PR.PL.14.b

Re-entry procedure is consistent with manufacturers' instructions where applicable.

PR.PL.14.c

Workers that might be affected by re-entry intervals are aware of the procedure.
R

Re-entry interval procedure

PR.PL.15

Appropriate protective equipment is made available to workers using PPPs and usage is effectively controlled

How you will be measured

PR.PL.15.a

Appropriate Personal Protective Equipment (PPE) is provided, in accordance with PPP label instructions.

PR.PL.15.b

PPE is cleaned and maintained where required.

PR.PL.15.c

PPE is disposed of according to manufacturers' instructions.

PR.PL.15.d

New PPE is stored securely, separate from other materials and equipment.

PR.PL.15.e

Reusable PPE is stored securely in a well-ventilated area separated from other clothing and materials.

PR.PL.15.f

PPE for workers using PPPs is not transported in sprayer cabs.

PR.PL.15.g

Secure, dedicated facilities are available for workers using PPPs for storage of personal clothes.

PR.PL.15.h

Functional Respiratory Protective Equipment (RPE) is provided where required.

PR.PL.15.i

Any disposable filters within RPE appear visibly operational and are within expiry date.

PR.PL.15.j

Steps are taken to ensure filters are replaced whenever appropriate (e.g. RPE maintenance records with recorded filter changes).
R

RPE maintenance records

PR.PL.16

Workers taking samples from controlled atmosphere stores are appropriately trained

How you will be measured

PR.PL.16.a

Procedure in place for taking samples from controlled atmosphere stores where a risk to worker safety is identified.

PR.PL.16.b

Workers are trained against procedure.
R
  • Procedure for sampling from controlled atmosphere stores

– Worker Training Record


More Standards

Beef & Lamb

Chicken

Crops & Sugar Beet

Dairy

Dairy Goats

Ducks

Pigs

Turkeys
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