The First Order hazard to food produced on this farm is environmental contamination by microrganisms, macroorganisms, agricultural chemicals, and fomites (e.g, dirt) that are indigenous and omnipresent in a farm environment.
The Critical Control Point for addressing this hazard is the physical barrier between the farm environment and the enclosed space in which raw foods produced on the farm are disinfected, processed, and stored.
The Standard by which this physical barrier will be measured is adherence to all State and Federal regulations, including but not limited to adherence to any and all Standard Operating Procedures established by Carpe Diem Farming LLC that are applicable to a specific product (e. g., maple syrup, honey, apple cider) being produced. On occasion these Standard Operating Procedures will apply to specific agricultural products (e. g., apples) produced elsewhere and imported to the farm for processing and subsequent distribution.
The Second Order hazard to food produced on this farm is failure to adhere to Standard Operating Procedures during the production of foods within the physical barriers of the production facility.
The Critical Control Points for addressing this hazard are 1) assuring that these Standard Operating Procedures conform to all applicable State and Federal regulations and 2) assuring that these Standard Operating Procedures have been followed.
The Standard by which adherence to these procedures will be measured is real-time documentation that these standards have in fact been adhered to. Source documents for may be either a check list or notations in a notebook maintained during a processing of a crop. Since processing of a crop (e. g., maple syrup) may take several days between harvesting, processing, packaging, “real time” may extend to 48 hours from before the processing has begun to after the processing has been completed and a report form has been filed.
The Third Order hazard to food produced on thus farm is unforeseen circumstances.
The Critical Control Point for addressing this hazard is situational awareness.
The Standard by which situational awareness will be the interval of time between when, in retrospect, the hazard was first present and the time at which the hazard was first a) recognized and b) addressed. The interval between presence and recognition can only be used as a guide to subsequent awareness. The interval between recognition and response, however, can be used, albeit qualitatively more so than quantitatively, as a measure of institutional capacity.