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Fresh Produce Standards

RISK ASSESSMENT Version 5.1

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PR.RA.1 PR.RA.2 PR.RA.3 PR.RA.4 PR.RA.5 PR.RA.6 PR.RA.8
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: To produce safe and legal product

PR.RA.1 Key

A documented risk assessment has been completed, covering all process steps for each relevant crop from site selection, drilling or planting through to packing, storage and transportation of product. All crop production processes are considered to identify any physical, chemical, allergenic or microbiological food safety risks and suitable preventative actions are implemented.

How you will be measured

PR.RA.1.a

All relevant crops are considered in the Risk Assessment.

PR.RA.1.b

All relevant process stages (including transportation of products) are included within the Risk Assessment.

PR.RA.1.c

All agronomic inputs (e.g. irrigation water, PPPs, etc.) are included within the risk assessment.

PR.RA.1.d

Any physical, chemical, microbiological or allergenic risks are clearly identified.

PR.RA.1.e

Preventative actions are identified within the Risk Assessment.

PR.RA.1.f

Microbiological, chemical and physical risks are assessed for all water used in crop production processes - with reference to: - source - distribution - application method - crop risk category

PR.RA.1.g

Risks associated with food fraud and malicious contamination are included within the risk assessment
R

Risk Assessment

PR.RA.2

The Risk Assessment includes a flow diagram of the production process and identifies the points in the process where specifically identified risks occur

How you will be measured

PR.RA.2.a

Risks identified in the Risk Assessment (RA.1) are highlighted appropriately on a Process Flow Diagram.

PR.RA.2.b

A Process Flow Diagram has been developed for each type of production.
R

Process Flow Diagram

PR.RA.3

Preventative actions are defined and implemented. Where Critical Control Points (CCPs) are identified, these are managed effectively.

How you will be measured

PR.RA.3.a

Effective implementation of preventative actions is defined

PR.RA.3.b

Responsibility for the implementation of preventative actions is allocated.

PR.RA.3.c

Any CCPs are identified by a documented process.

PR.RA.3.d

Personnel responsible for effective implementation of CCPs have specific, documented training.

PR.RA.3.e

Monitoring records are in place to demonstrate effective implementation of CCPs.

PR.RA.3.f

Actions to be taken in the event of a CCP failure are documented and effectively implemented.
R
  • Preventative Action Plan

– CCP Decision Tree
– Training Record
– CCP Monitoring Record
– CCP Failure Record

PR.RA.4

The Risk Assessment and preventative actions must be reviewed regularly and whenever processes/products change.

How you will be measured

PR.RA.4.a

The Risk Assessment is reviewed at least annually.

PR.RA.4.b

Category 0, 1 & 2 only. Risk Assessment review is documented.

PR.RA.4.c

Category 0, 1 & 2 only. Risk Assessment review includes looking at complaints and any relevant test results, including microbiological testing data.
R
  • Risk Assessment (review date)

– Record of Risk Assessment review

PR.RA.5

Risk Assessment must be performed by suitably trained staff with a wide knowledge to ensure all aspects of the process have been thoroughly assessed

How you will be measured

PR.RA.5.a

Staff completing Risk Assessment have wide knowledge of all areas of the business. Evidence of wide business knowledge may be demonstrable rather than documented. In most cases, it will be appropriate to involve multiple members of staff to ensure that all aspects of the operation are covered.

PR.RA.5.b

Category 0, 1 & 2 only. The Risk Assessment lead has received risk assessment training.
R

Training Record

PR.RA.6 Key

All production sites are risk assessed and deemed suitable for use.

How you will be measured

PR.RA.6.a

The Certification Body has been informed of any new site and it has been added to your Red Tractor membership.

PR.RA.6.b

All production sites are risk assessed and deemed suitable for use.

PR.RA.6.c

Site Risk Assessments consider the prior use of land and previous management of the site with reference to physical, chemical, microbiological and allergenic risks.

PR.RA.6.d

Site Risk Assessments consider any relevant risks within the production environment, including any risks in close proximity to the site that may affect food safety and risks from neighbouring production sites such as spray drift

PR.RA.6.e

Where risks are identified, preventative actions or mitigation steps are identified and implemented.

PR.RA.6.f

Risk assessments are reviewed whenever circumstances change and at least annually.
R

Site Risk Assessments

AIM: To ensure growers understand the standards and are responsible for their effective implementation

PR.RA.8

Members understand the Red Tractor standards and complete Internal Audits to verify their effective implementation. (REVISED)

How you will be measured

PR.RA.8.a

A minimum of one self-assessment per year is completed against the Red Tractor Fresh Produce scheme standards.

PR.RA.8.b

Category 0, 1 & 2 only. Regular Internal Audits are completed to verify that the preventative actions identified within the Risk Assessment are operating effectively.

PR.RA.8.c

Where non-conformances are detected, effective corrective actions are implemented
R
  • Internal audit (against Red Tractor Fresh Produce Standards)

– Internal Audit Report

Where to find help

http://freshproducetool.foodstandards.gov.scot/https://ahdb.org.uk/knowledge-library/microbials-keeping-fresh-produce-free-of-pathogens


More Standards

Beef & Lamb

Chicken

Crops & Sugar Beet

Dairy

Dairy Goats

Ducks

Pigs

Turkeys
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Templates, Examples & Guides

Internal-Audit

Risk-Assessment

Production-Site-Risk-Assessment

Self-Assessment

Guidance
  • RA.1 – Further information on completing a Risk Assessment can be found in the Appendix.
    Risks associated with water used in crop production (RA.1.f) may be assessed within a separate Water Risk Assessment or members may opt instead to cover this within the body of the main Risk Assessment.
  • RA.3 – RA.c – RA.f only relevant where a HACCP based approach to Risk Assessment is used and CCPs are identified
  • RA.4 – A record of Risk Assessment review should clearly indicate that the risk assessment, flow diagram and preventative actions have been evaluated and compared to current circumstances, practices and risks to ensure this is an effective risk management system and accurately reflects current practices. Any relevant elements mentioned in RA.4.c should also be considered. The record ofreview should confirm when the review was completed and all persons involved. For very small businesses, it may be appropriate for the review to be completed by one person, but in most cases, it will be necessary to involve other personnel to ensure all relevant business areas are considered
  • RA.5 – To demonstrate Best Practice, a certified training course covering risk assessment and food safety (e.g. HACCP training course) will provide the best foundation for effective risk assessment
  • RA.6 – A production site may be defined as any primary production environment, including field, orchard and protected cropping locations. It is acceptable to group sites within one Site Risk Assessment for efficiency but only where the proximity of sites and nature of risk ensure that a consolidated approach is equally robust. Site Risk Assessments and the depth of focus given to review shall be commensurate to risk and the potential for circumstances to change. For farm environments sited within permanent, protected structures (e.g. glasshouse), it may be possible to consider all relevant risks within the body of the main Risk Assessment (RA.a). For largely consistent growing environments (e.g. orchard crops) it may be appropriate to just record a date of review if no details have changed. For annual crops with rotations, Site Risk Assessment will be an annual process.
  • RA.8 – Self-assessment must include review of documentation and practical, operational activities. A suitable frequency for the completion of internal audits will vary based on the scale and complexity of operation and may also be influenced by seasonality. A minimum of one internal audit per year must be completed. In most cases, it will be appropriate to
    complete more.
Appendix

RA.1 An introduction to risk assessments for fresh produce

Fresh Produce templates, examples & guides

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