Good Agricultural Practices

It is the goal of Rakhra Mushroom Farm, Corp. to provide the necessary environment and sanitary conditions for a wholesome food product to be produced. As our customer you have our assurance that we implement, follow, and enforce personal and overall hygiene practices to reach this goal. As an employee, customer, or visitor to our farm we welcome you and ask that you respect our goal and observe the following Good Agricultural Procedures while visiting with us.

Should you observe a violation of any of these procedures, please let a member of management know. We appreciate your cooperation. Should you desire further information, our Food Safety Program is available for review.

Procedures:

" A pre-operational inspection will be performed in all areas of the farm where operations for the day will take place. This will include all areas of the farm, as well as outgoing trucks and trailers.

" Only potable water is used for cleaning.

" All equipment or any other food contact surfaces such as packing processing equipment, tables, knives, baskets, and sinks will be cleaned and sanitized daily.

" Employee's hands, gloves and outer garments, utensils, the floor, or other unsanitary objects do not touch food surfaces without first being adequately cleaned and sanitized.

" Hand-washing and hand-sanitizing facilities are located in an area where good sanitary practices require employees to wash and sanitize their hands.

" Floors will be swept every day.

" Food packing equipment surfaces and food products shall be protected from adulteration.

" Anyone who has or may have, by medical examination or supervisory observation, any condition that might contaminate food packaging equipment or food products shall be excluded from any operation until the condition is healed or corrected.

" Adequate, readily accessible toilet facilities shall be available and maintained in a sanitary condition and in good repair.

" No pests are in any area of the facility.

" The farm is designated to minimize the risk of contamination of the mushrooms stored in all areas of the cooler.

" Gloves and outer garments that contact food product and packaging materials are made of impermeable materials and are kept clean and sanitary.

" All cleaners and sanitizers are food grade.

" As part of the trash control program, spillage is cleaned up immediately, and a non-littering policy is enforced.

" Trash containers are kept closed and the areas around them neat and clean; they are emptied and removed frequently.

" The outside of the farm is kept free of trash, weeds, and standing water.

" Facility design follows accepted principles of sanitary design to minimize the potential for product contamination.