PLN #1 Food Safety Plan Agricola Dos Hermanos Ltda.2023-2024es - en

FOOD SAFETY PLAN Ref. PLN No.
01
FOOD SAFETY PLAN Applicable to : FIELD
AGRICOLA DOS HERMANOS LTDA. Page0of28
Created and Revised: Created: Last revision Version: 1.0 System Review: Technical review:
Claudio Munoz Figueroa 06/23/2022 07/02/2022 Andres Gandarillas Infante Hector Lusco
BPA, BPM, BPL, RAS advisor. Commercial manager Administrator
2023
FOOD SAFETY PLAN
ANDRES GANDARILLAS
AGRICOLA DOS HERMANOS LTDA.
1-1-2023
FOOD SAFETY PLAN Ref. PLN No. 01
Created and Revised: Created: Last revision Next review: System Review: Technical review:
Claudio Munoz Figueroa 06/23/2022 27/06/2023 05/07/2024 Andres Gandarillas Infante Hector Lusco
GOOD AGRICULTURAL PRACTICES BPA

FOOD SECURITY PLAN FOR FOOD FARMS
Name of the Farm or Orchard
AGRICOLA DOS HERMANOS LTDA.

Owner name and business mailing address
MANUEL JOSE GANDARILLAS INFANT

GENERAL MANAGER
ESTATE PARRAL AND LA PLATA EL TRANSITO, ALTO DEL CARMEN, VALLENAR, CHILE
Signature person responsible for food safety date
ANDRES GANDARILLAS SERANI 27/06/2023
The information in this document is a true representation of the food safety conditions and practices followed at this
location.
We have chosen to present the policies and procedures that make up our agricultural food safety plan in accordance with the sections
specified in the Harmonized Standards of Good Agriculture and GLOBALGAP and FSMA PSA audits.
1.1. management responsibility
Our Food Safety Policy:On our farm we are committed to producing safe products through good agricultural practices and good
management that focus on food safety and quality. We strive to prevent microbial contamination of fresh produce so that corre ctive
action is not necessary after a product has left our farm. We communicate this policy to our workers during training sessions and
reinforce itcontinuously during the harvesting and packing season.
..\Orchard Policies\PL_01 Food Safety Policy 1.01.02.docx
Our Disciplinary Policy:If a worker does not follow acceptable sanitary practices, they are verbally corrected and retrained if
necessary. If we see repeated failures in good health and hygiene practices in any agricultural worker, we will move him to a part
of the operation that does notinvolves handling the product or you will be fired.
..\Orchard Policies\PL_03 Security Policy fsma.docx
..\Orchard Policies\PL_07 Occupational Health and Safety Policy .docx
D:\Dropbox\@Grupo Gandarillas\Agr. Dos hns\POE\PLN Nº 1 Food Safety Plan Agricola Dos hermanos Ltda.2023-2024es.en.docx
..\BPM\POE\POE N° 05 GMP Procedures UVA.docx
Person responsible for the food safety program at this location:
Name, charge Address
Farm Parral and La Plata El Transito, Alto del Carmen,

Vallenar, Chile.
Andres Gandarillas Serani/Co-owner
Telephone: 56-9 9226 7832 Fax: Email:
fundogandarillas@gmail.com
Alternative contact (optional)
Name, charge Address
Farm Parral and La Plata El Transito, Alto del Carmen,

Andres Hector Llusco / Administrator
Vallenar, Chile.
Telephone: 56-9 9547 2610 Fax: Mailemail: hllusco@gmail.com
Agricultural activities carried out on this site:

Descriptions of agricultural activities on this site:
We invite you to know our process in the production of grapes
With an area of 27.62 hectares in the Atacama Valley 3 region of Chile

Grupo Ganda offers Inia Grapes One, Sugraone, Thompson Seedless grapes of great quality for international markets.
To get to this product, the plant goes through different stages of handling in this process there is a team of collaborators with extensive
knowledge, their professionalism, skill and commitment make these products come to fruition, later another team is i n charge of
transporting so that they do not loses its condition that are stored in refrigerators, finally maritime transport is arranged so that it
reaches the place of distribution in the country of destination and finally the harvest process, the stage that most highlights the grapes
with the best conditions of quality, size, color and maturity are selected and grouped for their later stage of selection.
Harvest process to packaging.
In the harvest stage, some grapes are not at their optimum moment, therefore, they are removed later. Thus, the selected grap e
maintains its characteristic flavor and quality.
During the grape removal phase, they are stripped of a cap that fulfills a protective function against birds or adverse weath er events.
The grapes are grouped in boxes for transport to packaging, a first selection. During its transfer, the grape is protected fr om the
environment by means of protective meshes to preserve its innocuousness.
The harvested fruit is deposited in plastic trays, which are stacked neatly on platforms called pallets, which are taken by a self-loading
truck hooked to a tractor that moves them to the gasification chamber with sulfur dioxide, then sent to the packingho use at home)
cleaning section, then they go through the selection of size and color, then to the weighing area and finally to the packagin g, then they
are palletized then to the step of labeling and identification of the pallets, then they are strapped and go to the wa iting area to be loaded
and sent to cold storage.
Later they are marketed through the exporters and sent to different countries
Crop(s) grown on this property: (list acres owned, leased/rented, contracted for, and/or consigned for
each crop):
Crops cultivation area

Grapes 27.62 ha
packaging facilities 0.2 hours
1.2. The Food Safety Plan

This Food Safety Plan identifies all products and materials used to grow them that apply to this plan. The plan outlines the physical,
chemical and biological hazards that could occur and the procedures to control them, including monitoring, verification a nd record
keeping, for the following areas: water, soil amendments, field sanitation, production environment and practices labor.
1.3. Documentation and record keeping

We keep written records that show we are following the plan. Our records include the plan, checklists, and forms. We keep our entire
records folder which is kept on a desktop in our offices and all backed up digitally in a Dropbox cloud. Past records are f iled in a cabinet so
they are available for inspection. Our records start in 2012, the first year we started our food safety plan. We will retain these records for
at least two years.
1.4. Worker Education and Training

We conduct picker and handler training every year before the season starts and every time a new worker is hired during the se ason. We
keep a record on file of the names of everyone who has received training and the date of the training. Our Food Safety Man ager has
participated in the 12-hour Food defense training "Keeping Fresh Produce Safe Using Good Agricultural Practices" by Globalgap and the
FSMA PSA Add-on. We train our pickers and handlers using the "Food Safety Field Training Kit for Produce Handlers" of the FSMA
training module “1 Safety Introduction” and 2 Employee Health, Hygiene and Training - copy “2 Employee Health, Hygiene and Training”.
Produce Safety Alliance Cornell University.
All of our collectors and food handlers are trained to understand:
▪ Our food safety policies and procedures

▪ Agricultural When and how to wash your hands correctly.
▪ That they should wear reasonably clean clothing.
▪ That they should not handle products if they are sick.
▪ Do not use harvest containers to transport or store items other than produce.
▪ That they should notify their supervisor if they have a bloody cut or other serious injury, or if blood or other
body fluids come in contact with food products, containers, or surfaces.
▪ That they must report any type of product contamination, whether by chemicals,
oil, pesticides, glass, or spills or leaks from sanitary facilities.
Farm visitors and subcontractors are held to the same food safety standards as employees
Aplicable documentation:(Check all that apply)
..\Industrial Safety\Lectures and Training Gandarillas group.xlsm
Annex 1 Hygiene in harvest.doc
Annex 2 Hygiene in packing.doc
..\Industrial Safety\PSA U Cornell Fsma Español
1.5. Sampling and laboratory tests
We test the following for microorganisms (check all that apply)
1. Drinking water
2. Irrigation water
3. Application water
4. contact surfaces
5. Product
We started keeping records in 2017. All of our microbial testing is done by QUALIFIED., which uses Good Laboratory Practices (GLP).
(See Section 2.4 for water risk assessment). Water samples are taken by the food safety manager in accordance with GLP labor atory
instructions and established procedures. We have our well water used for drinking and washing tested four times each growing
season. Pond water used for irrigation is tested four times each growing season. For drinking water and water for handwashing ,
harvesting tray washing, the results must show the absence of detectable levels of E. coli. If the test is positive, We treat our wells with
chlorine (10% sodium hypochlorite) according to the procedures described by Agrícola Dos Hermanos Ltda. (included in this plan). We
require surface water test results to be reported in colonies or MPN of E. coli per 100 mL (CFU/100 mL) and compare to EPA
recreational water standards of no more thana mean value (last 5 samples) of 126 E. coli/100 ml.
The microbiological samples of products in contact with the product are taken during the harvest and packaging season,
samples of product, harvest tray, hand washing water and washing of harvest trays are taken, the results must show the
absence of detectable levels of E .coli If the test is positive, we treat our wells with chlorine (10% sodium hypochlorite)
according to the procedures described by Agrícola Dos Hermanos Ltda. (included in this plan). We require surface water test
results to be reported in colonies or MPN of E. coli per 100 mL (CFU/100 mL) and compare to EPA recreational water standards
of no more than a median value (last 5 samples) of 126 E. coli/100 ml.
We keep all microbial test results with our food safety plan and other records. We keep test results in a file cabinet from the year 2017
to date to meet the schedule of our FMA certification sample program.
Applicable Documentation: (Check all that apply)
1. Laboratory testing procedures with evidence of Good Laboratory Practices (GLP)

2. Laboratory accreditations.
3. Record of laboratory analysis
4. ..\Micro Analysis\Water
5. POE Nº 52 Microbiological Sampling Procedures.docx
6. ..\Micro analysis\Water\U Davis quality water calculation 112.50 FSMA AGRICOA 2HNS .xlsx
1.6. traceability
Our traceability and recovery programs are closely related.
track records
We keep records of all our agricultural inputs, fertilizers, plants and agricultural chemicals so that we can link them to ea ch of our
crop types and ultimately to thebuyers.
Each box is labeled to display the following information:
¨ The type of crop

¨ The name and address of our farm
¨ field where the crop was grown The date of harvest
We use a lot number system that identifies the harvest date and field (Example Lot # 1-1th-2022 means lot 1 block 1th year
2022.
When we ship fruit to cold storage, the invoice includes information about the boxes shipped, to whom, the date shipped, the
harvest date, and the field code number. We keep copies of all invoices so that we and the buyer have the same information.
The boxes are labeled, the balances of the day are sent to cold storage, they are put together to complete the pallet and pre pare the
shipment orders requested by the exporter (buyers).
Forward Trace and Simulated Recall Exercise
Once during each produce (Grape) season, we conduct a mock recall/track-forward exercise. We do not contact our buyers. We
only verify that we can match each lot sold to the specific buyer. We keep a record of the contact information of each of our
buyers (Clients Exp 01). After we sell and ship a selected lot, we review our records to verify that we can match each pallet
shipped to each buyer (exporter) it was shipped to. Our goal is to achieve 100% product reconciliation with recipients within 2
hours. The objective of the exercise is to demonstrate that we have open channels of communication with our buyers and that, if
necessary,
Related Procedures View...\Traceability\POE Nº 13 Traceability Procedure CB 1.1.docx
1.7. Product Recovery Program
Because we are a small operation, only our farm food safety manager is responsible for conducting a recall if a contamination
issue occurs on our farm and our customers need to be alerted. If we discover a need to recall one of our products, we will
contact all of our buyers who purchased any affected products, identify the lots at risk and ask them to recall them. We test our
recovery program once a year through a trace back and trace forward exercise.
Related Procedures See...\Recalls ..\Recalls\POE Nº 26 Product Recovery Procedure 2hns GG AF 9.1

GRAVO_2021.docx
1.8. Corrective actions

If a food safety risk is discovered, our farm must take corrective action to resolve the problem. We document what the
problem was, what actions we took to correct it, who was responsible for correcting the problem, and whether
improvements were needed in our practices to prevent problemsfutures.
Related Procedures See...\Risk Analysis\Risk Analysis IPER2 hns.xlsx
1.9. Internal self-audit

Our farm carries out an annual internal self-audit before the start of each season. All aspects of the operations food safety plan
are reviewed and corrective actions that may have been recorded are recordedbeen necessary. We use the annual self-audit
form from
..\Suppliers\Supplier Evaluation v1.0-Agr. 2hnos.xlsm

..\2022_gg_ifa_cl_af_cb_fv_v5_4protected_en_ Agricola Dos Hermanos_2022_2023.xlsxthis report has non-
conformities
..\BPM\Mass Balance Dispatch
..\GMP\HACCP SYSTEM AND PREVENTIVE CONTROLS AGR 2 HNS- Uva v2.0.docx
..\Recalls ..\Recalls\POE Nº 26 Product Recovery Procedure 2hns GG AF 9.1 GRAVO_2021.docx
..\Traceability\POE Nº 13 Traceability Procedure CB 1.1.docx
2. Field production
2.1. Field history and evaluations
As far as we know, the potential hazards due to previous land use are low. This is because we have been growing produce here
for at least 15 years. The land now cultivated for food crop production has never been used for confined animal operations or
landfills. However, the land now dedicated to the production of Uva.
Our attached agricultural map shows production fields, pesticide storage, mechanical workshop, dining room, fixed toilets,
collectives, housing for permanent employees, offices, portable toilets and septic systems, surface water sources, water pond s,
possible flood areas. . We believe that the sources of contamination are far enough away and slightly uphill from our fields that
they do not affect our harvest.
We believe that the risk from neighboring farms is small. Our neighbors to the north have a farm dedicated to annual crops th at
is upstream from our operation. Since we use that stream for irrigation, we test it 3 times a year for E. coli. (See section 1.5) Our
neighbors to the east grow produce and grapes.
Attached plan of the farm.
RISK ASSESSMENT FOR NEW AGRICULTURAL PRODUCTION AREA AF 1.2.1 = TNC10 3.4
AF RISK ASSESSMENT 1,2,1 RISK CONTROL AF 1,2,2

Ide Severi
Item Possible Hazards type of risk Measures to take
a ty
Who. Phi. Bio.
Protected area General description of the environment: The farm is located in
what corresponds to valley d of the province of Huasco, town of
Alto del Carmen. 50 km to the east is the Andes mountain range
and the Baleriana valley, to the east is the La Plata settlement with
its tributary that brings water to the countryside, a geographical
element considered asnon-priority site category 1 of the red book
Legality B. B.
of the 3 region,Therefore, in conversation with the field
management, it was concluded to protect an environmental
conservation area located on the 7.7-hectare Quebrada d de la
Plata hill. Between this formation and the property it is located.
The public road to the mountains, this field is located 80 km from
Vallenar.
B. Transmission of insects or
Vine plantation only, Inia One Grape table grape vineyards
Previous Cropspresence of weeds harmful to X B. A
planted in 2020, block 4 with 4711 plants, renewal of crops,
the crop
Piedmont with B. Transmission of insects or
wild presence of weeds harmful to X B. A Soil texture 82% stone and Rock 18% Sand, Maicillo, Earth.
vegetation. the crop
An industrial or military use of The land of this field has been worked only as agricultural land for
the land can cause the last 40 years
contamination due to the waste
generated, fuel contamination,
waste storage, etc. Landfills or
mine sites may have
unacceptable residues in the
Previous Use B. A
subsoil that contaminate
subsequent crops or harm
livestock. Sudden subsidence in
the ground can occur,
endangering the lives of the
people who work there. Animal
production can create areas
with a high microbial content

(manure deposit, etc.).
I usually
Structural suitability for
intended use (including
The structure of the sandy loam soil, clay loam, review the soil
soil structure vulnerability to erosion) and x B. B.
analysis and detail, we do not have sandbanks,
chemical/microbiological
integrity.
Establishment of technical irrigation systems (drip),
F. Erosion due to the 6% planting in contour lines. Tillage methods that invade
Erosion X B. B.
slope the soil as little as possible, Establish a vital cover
between rows.
F. Very thin, rocky soil with low Fertilization Program maximizes the use of nutrients by the crop.
soil type natural fertility and low X B. B. Incorporation of organic matter (guano and pruning remains)
moisture retention according to the Fertilization Program.
The vulnerability to flooding and Land with little slope in 1500 meters there is an 11% difference in
Flood
the likely contamination of the x B. B. level, there is no chance of flooding, clean ditches all year round,
Sustainability
soil by the flood. clean roads.
Excessive wind speeds can cause Average winds in the valley are 7 km/h 1 m/s. due to the
Wind Exposure X B. B.
crop failure. conditions of the terrain there are no loss problems.
Irrigation
water
Carry out Analysis of irrigation water, 3 kisses in the season. We
B, Q. Use of water not suitable
require surface water test results to be reported in colonies or
for irrigation, water from the La
Water quality x x B. A MPN of E. coli per 100 mL (CFU/100 mL) and compare to EPA
Plata stream with low content of
recreational water standards of no more than a median value (last
fecal coliforms, total coliforms.
5 samples) of 126 E. coli/100 ml.
F. Lack of water in the
period of maximum x M A
requirement
The amount of water available on the property is
Availability
sufficient to cover the needs
and
Technified irrigation has been implemented to
sustainability
optimize the use of irrigation water.
F. Using an unsustainable water
The deed is available stating the water rights of the property and
source that causes future water x B. B.
its origin
shortages.
The rights or license of the use
of water: local laws or customs
may recognize that the needs of
third parties, at certain times,
have priority over irrigation for
Authorization
agricultural use. The The field's water comes from sustainable sources. Quebrada d de
for the use of B. B.
environmental impact and some la Plata, at no cost to users or shareholders.
water
extraction rates, even if legal,
could have an adverse effect on
the flora and fauna associated
with or dependent on water
sources.
spray water
It is determined to use water taken from the hydrants and the
B, Q. Use of water not suitable irrigation house, We require that the results of the surface water
for irrigation, water from the La tests be reported in colonies or MPN of E. coli per 100 ml (CFU /
Water quality x X A A
Plata stream with low content of 100 ml) and compare them with the water standards Recreational
fecal coliforms, total coliforms. EPA of no more than a mean value (last 5 samples) of 126 E.
coli/100 mL.
F. Not having enough application According to the study, an application water chlorination
Availability water in the maximum X B. A procedure is contemplated to be used in applications if the
application period microbiological analyzes indicate so.
Drinking water
B, Q, Water made drinkable by
Carry out analyzes of drinking water. Water tests are done
Water quality the rural system of the x x B. B.
annually.
commune
Not having enough water for
Availability workers and tasks that require it X X B. B. RURAL WATER SYSTEM CONAY WATER COMMITTEE - LOS TAMBOS
in the field.
Authorization may recognize that the needs of
for the use of third parties, at certain times, B. B. BALLOTS AVAILABLE
water have priority over irrigation for
agricultural use. The
environmental impact and some

sources.
water will
remain from
the silver
Annual analyzes will be carried out to see its quality in the
B, Q. Use of water not suitable months of production. The idea is 4 annual analyses. We require
for irrigation, water from the La that the results of the surface water tests be reported in colonies
Water quality x x B. B.
Plata stream with low content of or MPN of E. coli per 100 ml (UFC/100 ml) and compare to EPA
fecal coliforms, total coliforms. recreational water standards of no more than a median value
(last 5 samples) of 126 E. coli/100 mL.
Not having enough water for the
Availability X X B. B. Accumulated in dams
tasks that require it in the field.
may recognize that the needs of
third parties, at certain times,
have priority over irrigation for
Authorization NOTIFICATION BEFORE NOTARY REGISTRY OF THE DIRECTORATE
agricultural use. The
for the use of B. B. OF PUBLIC WORKS AND DIRECTORATE OF WATERS DGA according
environmental impact and some
water to deed.
sources.
allergens
B. Transmission of insects or
presence of harmful weeds for
the crop. Previous crops, fruit
and critical, do not represent a
threat to the planted species.
We do not plant peanut or Vine plantation only, Inia One Grape table grape vineyards planted
Previous Crops X B. A
groundnut crops (legume that in 2020, block 4 with 4711 plants, renewal of crops,
grows under the ground) you
can introduce remains of
peanuts, almonds, mustard nuts,
soybeans, sesame seeds, nuts or
dehydrated.
Cross-contamination during the
packaging and/or storage of We only harvest and can process avocados, grapefruit, oranges in
product
products in the same facilities as X X X B. A the packing for the national market, for the export market we send
handling
foods considered among the to external plants.
main allergens.
Planting
Material
Choose healthy plants, from nurseries with SAG resolution. They
F, Q. Sick plants or plants with X X B. B. must be accompanied by a certificate from the nursery that
pests will require treatments certifies health and quality.
Plant Quality
with phytosanitary products, The Administrator must visually inspect the plants upon arrival at
they will have a slower growth. the property, if they are not satisfied in quality and health, they
must be returned to the nursery.
Environment
It is checked that the irrigation water is not contaminated by
B, Q. Activities carried out on
Pollution X X B. B. animals, which is visualized by the water analysis. There is a water
neighboring land affect the crop
towards the risk analysis.
crop The other adjoining lands are sites with wild flora and
fauna (scrub).
Q. Impact on land and adjacent
areas with phytosanitary X B. M Make applications without wind to avoid drift.
products.
The staff is instructed to apply only to the crop,
Contamination avoiding existing live fences.
from the crop Q. Impact on land and adjacent Fertilization via the technified irrigation system avoids
X B. B.
areas with fertilizers. contaminating neighboring sites.
Having an adequate irrigation program minimizes the
leaching of nutrients to groundwater. These are also
found at a depth of 100m.
Dust, smoke and noise problems
Neighborhood Keep the machine in perfect condition, apply the preventive
caused by the use of agricultural X X B. M
Impacts maintenance procedure together with the maintenance records,
machinery. Pollution in
downstream areas, by drainage copy of the invoices, the water courses in perfect condition with
water loaded with sediments or inspection records, monthly.
chemical substances.
Keep the application machinery in good condition, properly
calibrated. Consider the weather conditions at all times, do not
apply when the flag marks 4 drawing of the application order.
Carry out a preliminary test in an area where there are neighboring
houses with hydrosensitive paper. Notify neighboring residents in
writing. The land applicator must immediately suspend operations
in the following cases: a) when personnel outside the operation
are exposed to the action of pesticides for agricultural use; and b)
when there is any risk of drift, contamination of watercourses,
concentrations of animals or unfavorable atmospheric conditions,
for example, high temperature, low relative humidity and/or wind
speed greater than 10 km/h, standard recommended in the
Derived from phytosanitary manual of Good Practices for the application of agricultural
X X A A
applications pesticides according to the FAO manual. In cases of crops adjoining
local roads, towns subject to pesticide application, there must be
physical barriers such as live protection fences in order to avoid
possible contamination , raschell mesh 20 meters FROM THE FIELD
WORKERS' HOUSES, due to drift to third parties, taking into
account the following recommendations: In the case of a live
fence, the minimum width of the live barrier must be 5 meters.
The species to be used as a living barrier must have dense foliage
and have a minimum height of 2 meters. If there are no live
protection barriers, a 50-meter strip will be left from adjoining
roads, without applying pesticides. There is also the possibility of
making physical barriers with raschell mesh or masonry or other
material. ACCORDING TO DECREE DS158-2005,
Types of agricultural activities in
X
the adjacent fields.
Smoke, fumes, and/or dust from
We do not have industrial areas, there is a medium-traffic rural
nearby industrial or
X B. B. road, it does not contribute a large amount of smoke and carbon
transportation facilities,
monoxide gases.
Impacts in the including busy streets
field Insects attracted by crops, by Keep pets in the houses, good perimeter closure of these. SEE IF
their residues and/or by the use X X B. A THIS TYPE OF MANURE IS USED IN THE FIELD, THE
of manure. CORRESPONDING RISK ANALYSIS IS ASSUMED.
Impact of pests from natural
We do not have environmental preservation zones near the field,
parks or nearby conservation X B. B.
only the protection zone of the field
areas.
Warehouses
Pesticides building
fertilizers
Pollution It is checked that the irrigation water is not contaminated by
towards the X X B. B. animals, which is visualized by the water analysis. There is a water
neighboring land affect the crop.
crop risk analysis.
The other adjoining lands are sites with wild flora and
fauna (scrub).
soil
areas with phytosanitary X B. B. Make applications without wind to avoid drift.
contamination
products.
Q. Impact on land and adjacent The staff is instructed to apply only to the crop, avoiding existing
X B. B.
areas with fertilizers. live fences.
Fertilization via the technified irrigation system avoids
B. A
contaminating neighboring sites.
Having an adequate irrigation program minimizes the leaching of
nutrients to groundwater. These are also found at a depth of
100m.
Petroleum and
building
oil cellars
Pollution It is checked that the irrigation water is not contaminated by
towards the X B. B. animals, which is visualized by the water analysis. There is a water
neighboring land affect the crop
crop risk analysis.
The other adjoining lands are sites with wild flora and
B. B.
fauna (scrub).
soil
areas with phytosanitary X Make applications without wind to avoid drift.
contamination
products.
Q. Impact on land and adjacent The staff is instructed to apply only to the crop, avoiding existing
X B. A
areas with fertilizers. live fences.
Fertilization via the technified irrigation system avoids
contaminating neighboring sites.
Having an adequate irrigation program minimizes the leaching of

nutrients to groundwater. These are also found at a depth of
100m.
Riles
Sewage system
RURAL SEWAGE SYSTEM
Riles WE DO NOT USE RILES IN PACKING
THE COMPANY DOES NOT
Compost
COMPOST
OTHER
IMPACTS
machinery Own operation noise is
X B. B. PREXOR protocol implementation process
noises produced.
Harvest period; Direct relatives and friends of the staff who work
Labor The same agricultural staff is
B. A at the Agrícola are hired. Job notices are delivered through social
Availability maintained throughout the year
networks, neighborhood associations, and others.
Animals (dogs, There is a perimeter fence around the field. It works in conjunction
rabbits, Neighbors with pets X B. A with a Foundation: Animal Love, where dogs that are left
chickens, etc.) "abandoned" near the fields are transferred.
The objective is to avoid There is instruction to all staff and visitors that the speeds inside
contamination of the walnut the fields are 20 km/h both for security reasons and to "NOT" raise
Dust X A A
leaves with the dust that exists dust that affects the nogales process (visit instruction format). On
in the field. the ground there is signage indicating the permitted speeds.
Neighbors with production of The distances between the own production sites and those of the
Adjacent
vegetable seeds (broccoli, neighbor is 12m forward on average, in addition there is a non-
agricultural B. A
carrots and onions) as well as continuous row of native trees on the demarcation. No contact
activities
table grapes, oats and others. with allergen groups. (within the top 14 in the European Union.)
social Barricades at strategic entrances There is a security system according to the different situations that
demonstration - closure of premises - increase X B. B. occur
s in robberies.
Outbreak - Restrictions for normal Talks according to the situation in the country - delivery of
Epidemics - movement, closure of premises, X B. A elements for the sanitization and disinfection of the strategic
Pandemics companies, etc. places of the properties - application of MINSAL protocols.
They are supplied from the
Availability of
different sectors of the Atacama B. A
inputs
Region
In the entry form for new personnel, they must complete a health
allergens workers X
survey, mentioning if they suffer from alegrías.
Note
Q: Chemist A: High
F: Physical M: Medium
B: Biological B: low
Farm risk analysis
..\Risk Analysis\Risk Analysis IPER2 hns.xlsx
..\Plans\Two Hns.kmz
farm map
2.2 Worker health/hygiene and sanitary/handwashing facilities
We have at least one portable toilet and handwashing facility for every 20 employees, as required by OSHA agricultural
standards. It is within a ¼ of a mile, for Chilean legislation no more than 70 meters from most of our farm. If workers are
more than ¼ mile from the facility, we use our truck and tractor to transport them to the portable toilet or our fixed
facility, if necessary. We ensure our workers use handwashing stations after using restrooms and anytime their hands
may have become contaminated as specified below.
Our worker training program includes instructions on how to wash your hands before starting or returning to work,
after using the bathroom, after eating and smoking, and after handling chemicals or other contaminated materials. We
continually monitor our workers to make sure they are using proper sanitary practices. As we describe in our
disciplinary policy (see section 1.1), any worker who fails to follow acceptable sanitation practices is verbally corrected
and retrained if necessary. If we see repeated failures in good health and hygiene practices in any agricultural worker,
we will move them to a part of the operation that does not involve product handling or they will be
terminated.employees, contractors, visitors, buyers, product inspectors and auditors.
We rent portable toilets from a service specialized in this. Sanitary facilities are ventilated and protected, have normally
closing doors that can be closed and locked from the inside. We require that the maintenance service place the facilities at
a minimum distance of 100 meters (20 feet) from the fields. We encourage workers to use these facilities whenever they
need to. If for any reason the unit does not work properly, we tell our workers to use the bathroom in the house. If it's mor e
than ¼ mile away, we provide a truck or tractor-drawn cart to take you there. The bathroom has a hand washing station. It
consists of a sink, a source of running drinking water, soap and single-use towels, and a garbage container. We have a
maximum of 40workers in the fields and a portable toilet. Therefore,
Our portable toilets are repaired and cleaned every 3 times a week by company personnel who are specialized and
trained in this task See.POE Nº 18 Service and Sanitation of Portable Toilets.docx so that they are in good working
order, stocked and regularly cleaned and emptied every 3 days during harvesting, which is when there are more
employees on the farm. We use potable water for hand washing. Gray water is captured and emptied for disposal, in
our private gray water system regulated by the Atacama Regional Health Seremi. If a major spill or leak occurs at the
field sanitation units or toilet facilities, we block off the area until it is cleaned up. Workers may not use the facility u ntil
a supervisor hasapproved that it is ready to be reopened.
During peak harvest season, we verify that the facility is properly stocked with toilet paper and paper towels and that
the waste container has been emptied. We inspect them regularly to make sure they are clean. The portable toilet
provider cleans the unit each time it is repaired. If further cleaning is neededfrequent, we spray and clean the sink,
water handles, door handles,
toilet seat and floor with a commercial bathroom spray cleaner and disinfectant product. The Garbage is emptied
from the container at least once a week or when it is close to being full.
We train our workers every season how and when to wash their hands. To the extent possible, we continually monitor
our workers' behavior after they use the restroom and handwashing facilities. As we describe in our discipline policy, if
we see someone not following the rules, we tell them to come back and wash their hands. If this happens more than
once, we retrain them using the training materials we described above. If this becomes a regular problem with a
worker, don'twe let them work in the fields or in the packing and washing areas.
During the growing season, we post a sign inside each portable toilet and indoor restroom that instructs workers to
wash their hands after using the restroom. Because some of our collectors speakSpanish, we also publish the sign in
this language Spanish Creole and English.
We require that workers begin their workday in clean clothing. If we notice that your clothing is visibly dirty, we
require that you change into cleaner clothing before beginning work. We do not allow the use of short sleeves, short
pants, bare feet and open shoes, due to the legislation of our country Chile, and the protection of the health and
safety of the workers, but we believe that they do not contribute significantly to the possibility of product
contamination. We believe our handwashing training and enforcement is adequate enough to prevent food
contamination of hands. Workers are only required to wear a glove over a hand bandage or if they are wearing a
wedding ring with a stone. Workers are allowed, but required,
We require workers to hang outerwear, raincoats, and hats on racks in the work room. We also require them to store
clean tools on a shelf in the shop at the end of their shift. Employees are instructed not to wear jewelry, watches, or
other items when working with produce. Wedding bands can be worn if they fit snugly. If a wedding ring with a stone
is too tight to remove, it should be covered with a piece of tape, and then a glove should be worn over it. Removable
perforations must be removed before harvesting or handling produce. If any of our workers are using pins to fasten
their clothing, we require them to cover themselves with aapron to prevent them from falling off and entering the
product.
Smoking, chewing gum, eating and drinking are only allowed in the areas we have designated for breaks. Spitting,
urinating or defecating is only allowed in the toilets provided. This information is contained in our training program and
our disciplinary policy is used to enforce this.
We also provide drinking water and disposable cups in the areas ofbreak. We do not allow sharing cups or drinking
from a shared ladle, due to covid-19 issues, workers must each bring a glass to drink water, they use personal
canteens or bottles with safety caps.
Workers with diarrhea, who are vomiting, have a sore throat with a fever, or have sudden yellowing of their eyes or
skin may not harvest or handle fresh produce. We train them to report this to their supervisor so they can be sent
home or assigned to non-product handling areas. We train our collectors and handlers to consider any cut or sore to
be infected and therefore a source of germs that can make someone else sick. They are trained to report these signs
to their food safety supervisor or manager and to cover minor cuts and scrapes with a bandage and glove.necessary
to prevent it from slipping out.
We train our pickers and handlers to report any product contamination to their supervisor or food safety manager. An
inspection is done within 2 feet of the original incident for other signs of contamination. Any product known to be
contaminated is thrown into a plastic garbage bag that is marked for special disposal. Bags are burned on site or taken
to landfillmunicipal.
If a container used to hold produce or a harvest tool becomes contaminated, it should be removed from the field and
washed with a detergent solution, rinsed, and sprayed with a 1% bleach solution. If tables or conveyors have been
contaminated with bodily fluids, workers are trained to notify their supervisor and are cleaned and then disinfected
with 1% bleach before reuse. if theyinstructs workers to sneeze or cough away from the product or into the shirt to
avoid product contamination. They are also trained to understand that if they use their hands to cover a cough or
sneeze, they must wash their hands properly before continuing work.
Every year before the season starts, we make sure to have first aid kits stocked with bandages on hand. They are
replenished as needed. First aid kits are readily available in the staff room and on field carts and tractors. We place them
in an area where they remain dry, sanitary, and in usable condition. We put instructions in the kit to order new bandages
when there are five or fewer left in the kit.
Applicable Documentation:(Check all that apply):
Annex 1 Hygiene in harvest.doc

Annex 2 Hygiene in packing.doc
..\BPM\POE\POE No. 25 Hygiene and Safety Procedure for Personnel and Visitors 2.29.03.docx
POE Nº 14 Hygiene Procedure Tools in Harvest GG FV 4.1.6.docx
POE Nº 15 Safety procedure for workers AF 3.1.2.docx
POE Nº 16 Procedures for products contaminated with blood.docx
POE No. 17 Procedures for the Use of First Aid Kit in the Field (1).docx
POE Nº 18 Service and Sanitation of Portable Toilets.docx
POE Nº 2 General Sanitization Instructions POES.docx
POE Nº 31 Procedure for washing clothing contaminated with pesticides .docx
POE Nº 38 Procedure in defense of food AF 10.1.docx
POE Nº 9 Procedure when there are indications of rodents and vectors.docx
..\BPM\POE\POE N° 05 GMP Procedures UVA.docx
..\BPM\POE\POE Nº 13 Procedure in Case of Bleeding or Loss of Body Fluids 2.29.04 - copia.docx
..\BPM\POE\POE No. 75 Hand Washing Procedure.docx
2.3 Agricultural Chemicals / Phytosanitary Products
All our agricultural chemical products comply with the instructions on the label and the regulations of the agricultural
and livestock service (SAG). We store pesticides, herbicides, and fertilizers in closed and properly labeled containers to
prevent contamination of adjacent crops and/or water courses. We document application dates, site, restricted entry
times, product, formulation, active ingredients, rates, size of treated area, quantity, type of pest, weather conditions,
application method and the applicator's name in our pesticide record book. All our production is exported to other
countries, so we comply with the MRLs of the countries of destination lists granted by the (ASOEX) Association of
Exporters of Chilean Fruit AG.
Agricultural chemicals are applied by trained, licensed and certified application personnel. Water used with agricultural
chemicals is consistent with our water system risk assessment and water management plan. (See section 2.4)
Agricultural chemical products are disposed of through certified companies for the handling of hazardous waste
authorized by the Seremi de Salud de Chile. The remaining liquids are applied to the reins or/or edges of the vines, the
washing water from the application machinery is deposited in plastic container pools and these evaporate, the solids,
once dry, are treated as hazardous waste and delivered to an authorized company. These pools are far from the
watercourses
Applicable Documentation:(Check all that apply):
POE Nº 10 Procedure for Phytosanitary applications.docx

POE Nº 31 Procedure for washing clothing contaminated with pesticides .docx
..\Applications\Logs\Applications Log 2022_2023.xlsx
..\Industrial Security\Credential\Credential_2 HNS.xlsx
2.4 Agricultural water risk assessment
Our water system risk assessment is documented in our description of our water system and our water management
plan as described below. We consider historical water test results, crop characteristics, crop stage, and application
method. We review it annually orevery time changes are made to the system.
Our water system description includes the chart below and information on our farm map. The source and use of water
comply with the legislative regulations of the country. Water used for handwashing in field sanitation units is required
to meet EPA potability standards if chlorine or other acceptable agents are added to reduce the possibility of microbial
contamination. The water systems used for clean water are nevermixed with wastewater and are designed to
prevent cross-contamination.
Sources and uses of water
Usage\Source Municipal private well Superficial water
drinking YES - Not allowed
Handwashing YES - -
YES - -
Cleaning of surfaces in contact with food
product washing N/A -N/A -

Irrigation: - None - Aerial spray -Drip - Furrow -
- - -YES
Flood
Fertilizer Application - - -YES
Application of pesticides / fungicides - - -YES
Water Management Plan
We understand that water is an efficient transport system for microbial contamination of food crops. The goal of our
water management plan is to minimize the risks associated with the water we use on our farm. Therefore, we take into
account the source of the water and how it is used on our farm, and the standardscurrent microbial standards for
water when we assess our water-related risks.
We minimize surface water risks by inspecting our dams each year to ensure they are in good working order, the
plastic membrane liner is in good condition, and they are not subject to flooding or runoff. On our farm we use drip
irrigation from our dams that is applied directly to the soil. Drip irrigation minimizes foodborne illnesses by keeping
water away from foliageand the fruit of vegetables and only applying it to the roots.
We use drinking water from the private rural system to drink, wash our hands, wash the containers used to
storetheharvested products.
Potable water used for drinking, washing hands, washing harvested produce, and cleaning and sanitizing food contact
containers. We require that this water be potable, which means that there are no detectable levels of coliforms and E.
coli bacteria according to Chilean Norm 409 regulations. The same standard is used for any spray pesticide that comes
in contact with the edible part of the crop. We take water samples from each water source 3 times during the growing
season and test them according to the procedures outlined by the Qualified Laboratory Standard in their "How to
Collect a Water Sample" fact sheet (a copy is attached tothis plan).
For irrigation water, we use the Environmental Protection Agency (EPA) recreational water standards of an average
value of 126 E. coli bacteria per 100 mL taken from three samples taken during the spring season. growth as a basis
for determining if it is safe to use.
Three times during each growing season we test the water in our reservoir that is used for irrigation. We take a sample of
the water that comes out of our drip system and immediately take it to the lab for analysis. If we must send a water
sample by mail, we send it by express mail in an insulated box that includes a bagof frozen ice.
If a sample of water we use for pesticide applications is found to contain E. coli or coliforms, we immediately apply 10%
chlorine using the procedures described in See.POE Nº 66 Canal Water Chlorination Procedure for
applications.docx attached to this plan. For our application system water we draw from a hydrant fed by the
irrigation system, if the average E. coli count from the last three tests is greater than 126 E. coli per 100 ml we try to
determine which could be the source of the problem. We look for signs that domestic animals have unrestricted access
to the creek or that wild animal populations in the area are excessive. We also consider the potential for runoff from
upstream farms, livestock operations, or septic systems. We describe howwe monitor in other parts of this plan.
If, despite our best efforts to control sources of contamination, dam water levels remain unacceptably high, we will
use only potable water from the private rural system or consider installing in-line disinfection units.

Water Test Documentation: (Check all that apply):
..\Micro analysis\Water
-rural water
..\Irrigation\Drinking water bills
..\Micro analysis\Water
- water surfaces
POE No. 62 Procedure for Inspections of Water
Sources for Production.docx
POE Nº 61 Procedure Antimicrobial Analysis of Pre-
Harvest Water.docx
POE Nº 63 Checklist Procedure for Dams _ Decanters
.docx
- Map from the farm ..\Plans\Two Hns.kmz

- Annual self-audit 1.9.1 ..\2022_gg_ifa_cl_af_cb_fv_v5_4protected_en_
Agricola Dos Hermanos_2022_2023.xlsx
2.5. Animal Control Risk Assessment
Our animal risk assessment is documented in our description of the animal activities conducted at this site, History
and Field Assessment (Section 2.1), and Water Control Risk Assessment (Section 2.1).2.4), and how we control risks
as described below.
We do everything we can to keep domestic and wild animals out of the fields. All theFarm animals are fenced to
prevent them from entering growing areas and watercourses. The presence of wild animals in the area is
unavoidable and we cannot control them completely. However, every day when we work in the fields, we
routinely monitor the growing area for animal activity, including the presence of animal droppings, and record the
results in our Animal and Wildlife Monitoring Log. We also include an inspection for the presence of animals or
animal droppings in our pre-harvest risk assessment. If we notice that a larger than usual number of wildlife is near
the fields (for example, mass nesting or foraging flocks of geese or herds of deer), we use timed air cannons to
scare them away.
Just before and during harvest, we check for damage or contamination from domestic or wild animals. If we see
animal droppings on our farm fields, we mark an area within a three-foot radius of the contamination site. We do not
allow any crops at this location to be sold tocustomers. Instead, it is removed and disposed of by burning or
composting it.
..\Preventive Maintenance\AF 1.2.4 PreOperational Daily inspections.xlsx
..\Preventive Maintenance\Daily Records Preventive Maintenance Finca.xlsx
2.6 Risk assessment of soil modifications
We do not use manure, gray water, in the production of grapes.
..\Risk Analysis\Risk Analysis IPER2 hns.xlsx
..\Plans\Two Hns.kmz
2.7. Vehicles, Equipment, Tools and Utensils
We maintain a list of agricultural inputs that includes equipment, vehicles, tools, and utensils that may affect the safety
of our products during normal use. The equipment, vehicles, tools and utensils used in agricultural operations that come
into contact with the product are in good condition. We have a cleaning and sanitizing program for all food contact
surfaces to reduce and control the potential for contamination. Our equipment is properly operated and maintained. The
flow of equipment traffic is prevented frommove through an area of untreated manure into the harvest field.
Farm personnel are instructed to dispose of any produce that has become contaminated with toxic chemicals such as
fuel, pesticides, or other harmful substances during harvesting operations and to report the incident to the food safety
manager. The Food Safety Officer will determine the cause of the incident and correct procedures and conditions if
necessary. Exposed glass in equipment and machinery is protected from breakage. Farm personnel are instructed to
remove any produce that becomes contaminated with glass, metal fragments, and hard plastics or other harmful foreign
objects not normally found on fresh produce and to report any incidents to the food safety manager.procedures and
conditions if necessary.
Equipment cleaning and sanitizing operations are performed away from product and other equipment to reduce the
potential for contamination. The water used for cleaning and disinfection is drinkable. Water tanks are cleaned before
the season starts as part of general maintenance. They also clean up afterwards.from use if a substance other than
water, such as a chemical spray, has been in the tank.
..\Machinery\Machinery Records_2 HNS.xlsx
..\Preventive Maintenance\Daily Records Preventive Maintenance Finca.xlsx
POE Nº 14 Hygiene Procedure Tools in Harvest GG FV 4.1.6.docx
POE Nº 22 Procedure for cleaning and washing portabins and drag cars for GG FV 4.1.7 .docx
POE Nº 27 Machinery Maintenance Procedures.docx
3. Harvest
3.1 Pre-harvest risk assessment

Our pre-harvest risk assessment (see Pre-Harvest Risk Assessment form 3.1) is done by conducting a self-inspection
prior to the start of harvest on each field. This risk assessment requires harvesters to verify through a checklist that
there was a pre-harvest inspection of the field and perimeter, equipment and tools, container and packaging materials,
and that observed conditions that could be a contamination risk. . Any corrective action taken is recorded. These
inspections must comply with the policies and practices established in this document.
3.2 water and ice

Our drinking water supply system is maintained so that it does not become a source of contamination of products,
water supplies, or equipment with pathogens. As described above, we inspect our hydrants and shock chlorinate them
if tests show microbial contamination. We do not apply any product-specific standards beyond the general standards
we apply as described in this plan.
3.3 Policy for Containers, Drawers and Packaging Materials

All harvest containers are stored off the ground and covered during storage to protect from contamination. Before
harvest begins, containers that come into direct contact with produce are inspected to ensure that they are clean and
intact and therefore not likely to contaminate produce. We only buy new plastic containers for the harvest. We do not
reuse cardboard boxes when packing products for shipment. We train our workers that harvest containers and
boxesshould never be used to transport or store items other than produce.
3.4 Packaging and handling in the field

Only healthy products appropriate for their intended use are harvested. Products that have been damaged or spoiled
are not harvested or discarded for composting. The product that is dropped or comes into contact withthe soil is not
harvested unless the product grows normally in contact with the soil.
We cover exposed glass in equipment and machinery with unbreakable plastic to protect it from breakage. Workers
are instructed to dispose of any produce that has been contaminated with glass, metal fragments, and hard plastics or
other harmful foreign objects not normally found in fresh produce and to report any incidents to their supervisor.
Supervisors must determine the cause of theincident and correct procedures and conditions if necessary.
Packaging materials are appropriate and adequate to contain the product. Packaging materials are stored on pallets to
keep them dry, clean, and free of dirt or debris. They are stored separately from hazardous chemicals, toxic substances
and other sources of contamination. We inspect the packaging and packing area for signs of pests and take steps to
eliminate them when they are found. Field-packed produce may come into direct contact with the ground with special
attention to prevent and reduce container fouling and, where feasible, harvest carts and wagons are used to reduce
contactwith the ground.
3.5 Postharvest handling and storage
Harvested produce is protected from rough handling to prevent walking, stepping, or lying on harvested produce,
food contact surfaces, and packaging materials to reduce the risk of contamination.pollution.
We have a storage of packaging materials and equipment. It is well sealed. The boxes of packaged products are placed
on pallets so that they do not come into direct contact with the floor.
Pallets, produce bins, bags, and any material that comes into contact with produce or bins during handling or storage
are cleaned before the harvest season begins with a detergent and then sanitized with a 1-chlorine bleach solution. % so
that they are not a source of contamination. If they get too dirty during harvest, they are rinsed with drinking water and
allowed to dry before being used again.
Workers are instructed to dispose of any produce that has become contaminated with toxic chemicals such as fuel,
pesticides or other harmful substances during harvesting operations and to report the incident to their supervisor.
Supervisors must determine the cause of the incident and correct procedures and conditions if necessary.
Chemicals, including cleaning and maintenance compounds, are stored when not in use in a storage cabinet
that is separate from harvested produce and equipment and tools that come into contact with the produce.
Aplicable documentation:(Check all that apply):
..\Preventive Maintenance\AF 1.2.4 PreOperational Daily inspections.xlsx
POE Nº 115 Standard Sanitization Procedure (POE's) UVA 2.28.04_05.docx
..\BPM\POE\POE N° 03 Standard Operating Procedure (POE's) 2.6.5.docxç
..\BPM\POE\POE N° 02 Plastics and Glass control procedure 2.28.11.docx
..\BPM\POE\POE Nº 14 Procedure Recp. Materials EXP.1.3.8.docx
..\BPM\POE\POE Nº 56 First Aid Kit and Adhesive Bandages Procedures 2.20.12 .docx
..\BPM\POE\POE No. 41 Raw Material Reception Procedure.docx
..\Orchard Policies\Pl_06 Cellar Policies Mat. File.docx
..\BPM\POE\POE No. 25 Hygiene and Safety Procedure for Personnel and Visitors 2.29.03.docx
2. Transportation (Field to Storage or Packing)
4.1 Equipment hygiene and maintenance

Trucks are inspected for cleanliness. Trucks should only be used to transport products. If there is evidence that it was used to
transport other products, it is cleaned, rinsed with water and then sanitized with a 1% chlorine solution. Personnel responsi ble
for loading and unloading products are told not to damage products or packaging materials to keep contamination risks low.
Garbage or waste products leaving the field or packing areas are removed at the end of theday and discarded so that they do
not come into contact with the product.
The trucks hired by our companies do not load animals, they only work on the task of transporting materials and grapes.
Aplicable documentation Check all that apply):
..\BPM\POE\POE No. 84 Shipping Trailer Sanitation & Safety Review 5.17.04.docx
STAFF HYGIENE
1. Education and training
Politics:
All employees must be trained in the basic principles of food hygiene, food handling and personal hygiene.
Specs:
▪ The personnel responsible for the farm must have educational training or experience to provide a level of competence necessary
to produce clean and safe food.
▪ Food handlers and supervisors should be trained in good handling techniques and food protection principles and should be
made aware of the dangers of poor personal hygiene and unsanitary practices.
▪ Supervisors should have some training in detecting possible foodborne illnesses.
▪ All training must be properly documented and attendance recorded.
2. Sanitary practices
Politics:
Farm personnel must comply with adequate hygiene and sanitization habits, in order to avoid any contamination of the
product during harvest and processing.
Specs:
▪ Personnel must properly wash their hands before beginning their work, after each absence from the work site and any other
occasion when hands become dirty or contaminated.
▪ Staff must wear appropriate equipment to work in such a way as to protect food and packaging materials from contamination.
Said equipment may include: bibs, aprons, hair nets, hats, gloves, among others.
▪ Smoking or eating food is prohibited in areas where the product is handled.
▪ Food handlers may not wear jewelry or other loose items that could fall into packaging or contaminate product.
▪ Food handlers must keep their fingernails short and clean.
3. Disease control
Politics:
Employees must be in a state of appropriate health to handle food.
Any employee who is affected by infectious-contagious diseases, has open wounds or allergies on their hands, must not
work in direct contact with the product.
Specs:
▪ In addition, they must not be affected by contagious infectious diseases, especially of the skin, since these can be possible
causes of contamination of the food, the surfaces in contact with the food or the packaging materials.
▪ Staff should be instructed to report such health conditions to their supervisors.
▪ There must be personnel trained in First Aid.
▪ First aid kits should be available in the immediate vicinity where personnel are working.
4. bleeding events
Politics
Any situation that contemplates bleeding in the harvest and handling of the fruit must be carefully handled, to avoid
contaminating the product.
Specs:
▪ Carefully clean and sanitize affected areas and utensils according to a written procedure.
▪ Remove any fruit that has been contaminated with blood.
▪ The affected worker must receive first aid on the premises, his supervisor will determine the need to refer him to a hospital.
▪ If you can continue working, the wound should be covered with gauze and a plastic glove over it.
5. Hygienic Facilities
Politics:
Employees must be provided with adequate and easily accessible bathrooms, in sufficient number and characteristics according to
current legislation. They should be kept clean and stocked with toilet paper and handwashing stations.
Specs:
▪ The distance of the toilets from the workplace and the number of these must be in accordance with current legislation.
▪ They must be separated and properly marked for men and women.
▪ Handwashing facilities must be stocked with potable water, soap dispensers, disposable paper towels, and trash cans.
▪ There should be signs or signals, in the appropriate language, reminding employees to wash their hands after using the
restrooms.
▪ Train employees on the importance of using restrooms and washing hands after use, and verify that all employees use restrooms
and handwashing stations properly.
▪ Keep facilities hygienic.
▪ Keep facilities in good condition at all times.
▪ Provide automatic closing of doors and protections against insects in the windows.
▪ Easily understandable signage that tells staff that they must wash their hands before starting their work, after each absence
from the workplace and when their hands get dirty or contaminated. These signs must be posted in processing rooms and in all
other areas where employees handle food, surfaces, or process inputs.
▪ That garbage receptacles are manufactured and maintained in such a way as to avoid recontamination of hands.
▪ Have a procedure for cleaning and sanitizing bathrooms, and the corresponding records.
6. CHEMICAL BATHS
Politics:
Employees must be provided with adequate and easily accessible bathrooms, in sufficient number and characteristics according to
current legislation. They should be kept clean and stocked with toilet paper and handwashing stations. Proper use of toilets will
reduce the risk of contamination of the fruit, orchard, irrigation water and the environment in general.
• Workers must understand the basic principles of hygiene to avoid accidental contamination of the fruit, other
workers and to avoid the transmission of infectious diseases.
• All people who work in the orchard must have adequate knowledge of hygiene principles.
• Keeping the workplace clean, it will be a more pleasant place to work, the presence of rodents and flies will be
avoided, thus avoiding possible contamination that workers and fruit may have.
SPECIFIC RECOMMENDATIONS
In the orchard you must have portable chemical toilets
In addition, these must be arranged according to the personnel:
People Bathrooms Sinks
<30 1 1
31 -70 2 2
71 -100 3 3
> 100 1/ 30 people 1/ 30 people
• The distance between toilets and staff should not be greater than 75 meters.
• They must have good accessibility to staff.
• They must be far from watercourses and not discharge waste or sewage into watercourses.
• Also separated by sex and clearly identified.
• They must have basic hygiene items such as water, soap, toilet paper and a wastebasket.
• Cleaning and sanitizing must be done periodically during the day, keeping a record of its execution.
WORKPLACE HAND HYGIENE POLICY
1. It is the obligation of each worker to wash their hands well before starting work.
2. Hand washing is also mandatory after a rest period because with this we avoid contamination of the products when they are
handled.
3. After using the toilets, good hand washing with detergent and plenty of running water is also an obligation. With this we avoid
contaminating the products with human faeces.
FOOD CONSUMPTION POLICY IN WORK AREAS
Eating in work areas is risky for several reasons that we highlight below.
1 - Eating or eating food in work areas entails the risk of also ingesting product residues such as Herbicides, Pesticides, even
some vitamins that are applied on the farms and that are deposited on the worker's hands, contaminating the food when
taking it and that entered the human body cause damage.
2 The product that is being harvested can also suffer some type of contamination with the food that we take to the work
area.
3 Consuming food leaves residues that will attract the attention of vectors such as dogs, cats, mice, and others which
contaminate the harvest product either with feces, urine, or simply deteriorate the field, with the simple transit through
the property.
4 Due to the aforementioned, it is prohibited to consume any food in harvest areas.
POLICY FOR THE USE AND CONSUMPTION OF PRODUCTS CONTAINING TOBACCO IN WORK AREAS
Starting from the basis that tobacco is harmful to people's health, and that we contaminate others in different ways, which we
highlight below:
1. Contaminate other people with smoke.
2. Contaminates other people with the smell
3. It contaminates the harvest product, when handling it it transfers the smell. This odor is difficult to remove in agricultural
products.
4. It pollutes the property by disposing of tobacco remains directly on the ground.
5. The product that reaches our customers is not of the best quality because we contaminate it with nicotine and odors that are
not typical of the product, with this we risk that our customers change suppliers, with the consequent economic deterioration
of our company.
BECAUSE OF THE FOREGOING, THE USE AND CONSUMPTION OF PRODUCTS CONTAINING TOBACCO IS PROHIBITED IN THE
WORKPLACES OF THE COMPANIES HEREIN COMMITTED.
POLITICS SICK WORKERS
It is our Company policy that:
Those workers who carry out work that involves direct contact with the fruit cannot be a source of infection for it, therefore:
- Workers who have a moderate cold may work in contact with the fruit as long as they use a suitable mask.
- Workers who present symptoms of contagious diseases, and who are able to work, without this being an attack on their
safety; may perform a task that does not require direct contact with the product.
- It is the responsibility of the supervisors that the points described above are met.
INSTRUCTIONS FOR THE REMOVAL OF ANIMALS FROM THE INTERIOR OF THE FIELD
1. OBJECTIVE
The objective of these instructions is to define the way to remove any type of animal that enters the field.
2. SCOPE
It is applicale to all areas within the field.

3. PROCESS
If you detect the presence of animal(s), do the following:
• Give immediate notice to the direct superior reporting the finding.

• Catch the animal(s), remove it from the field, in the case of animals such as dogs, leave it tied in a designated place (field gate)
in the case of cats, lock them in a closed place, locate the owners and in the case of not finding them notify the authority.
• Carry out visual monitoring of feces in the sector where he or the animals were found, in the case of finding findings, apply the
feces removal instructions.
• Monitor fences in the affected area.
INSTRUCTIONS FOR THE WITHDRAWAL OF FECAS
1. OBJECTIVE
The purpose of these instructions is to define the proper way to manage and eliminate human feces and/or domestic
animals throughout the field, in order to prevent and reduce the risks of biological contamination in the fruit.
2. SCOPE
It is applicable to all areas within the field.
3. PROCESS
If you detect the presence of faeces, do the following:
• Give immediate notice to the direct superior informing the finding

• Identify and in the case of finding feca inside the barracks, delimit with plastic tape, isolating the affected area
• Clean the area, remove with a shovel and place in a bag, put in the trash
• Remove any fruit found in the demarcated area that may have been in contact with the feca
• Sanitize the shovel used for removal
• If there are bins in the affected area, monitor everyone for physical contamination.
• In the case of harvesting with plastic trays and being in the affected area, monitor the harvest where foreign matter is
evaluated.
Andres GANDARILLAS SERANI

Food Safety Officer
Commercial manager
Agricola El Sol de Copiapó Ltda.
Agricola Two Brothers Ltda.
Fundo Altar of the Virgin MJGI
Copiapó, Atacama Chile.

PLN #1 Food Safety Plan Agricola Dos Hermanos Ltda.2023-2024es - en

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PLN #1 Food Safety Plan Agricola Dos Hermanos Ltda.2023-2024es - en

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FOOD SAFETY PLAN Ref. PLN No.

FOOD SAFETY PLAN

AGRICOLA DOS HERMANOS LTDA.

GOOD AGRICULTURAL PRACTICES BPA

AGRICOLA DOS HERMANOS LTDA.

MANUEL JOSE GANDARILLAS INFANT

Signature person responsible for food safety date

ANDRES GANDARILLAS SERANI 27/06/2023

1.1. management responsibility

..\Orchard Policies\PL_01 Food Safety Policy 1.01.02.docx

..\Orchard Policies\PL_03 Security Policy fsma.docx

..\Orchard Policies\PL_07 Occupational Health and Safety Policy .docx

..\BPM\POE\POE N° 05 GMP Procedures UVA.docx

Person responsible for the food safety program at this location:

Name, charge Address

Farm Parral and La Plata El Transito, Alto del Carmen,

Telephone: 56-9 9226 7832 Fax: Email:

Alternative contact (optional)

Name, charge Address

Farm Parral and La Plata El Transito, Alto del Carmen,

Telephone: 56-9 9547 2610 Fax: Mailemail: hllusco@gmail.com

Agricultural activities carried out on this site:

We invite you to know our process in the production of grapes

With an area of 27.62 hectares in the Atacama Valley 3 region of Chile

Crops cultivation area

1.2. The Food Safety Plan

1.3. Documentation and record keeping

1.4. Worker Education and Training

All of our collectors and food handlers are trained to understand:

▪ Our food safety policies and procedures

Aplicable documentation:(Check all that apply)

..\Industrial Safety\Lectures and Training Gandarillas group.xlsm

Annex 1 Hygiene in harvest.doc

Annex 2 Hygiene in packing.doc

..\Industrial Safety\PSA U Cornell Fsma Español

1.5. Sampling and laboratory tests

We test the following for microorganisms (check all that apply)

Applicable Documentation: (Check all that apply)

1. Laboratory testing procedures with evidence of Good Laboratory Practices (GLP)

Each box is labeled to display the following information:

¨ The type of crop

¨ field where the crop was grown The date of harvest

Forward Trace and Simulated Recall Exercise

Related Procedures View...\Traceability\POE Nº 13 Traceability Procedure CB 1.1.docx

1.7. Product Recovery Program

Related Procedures See...\Recalls ..\Recalls\POE Nº 26 Product Recovery Procedure 2hns GG AF 9.1

1.8. Corrective actions

Related Procedures See...\Risk Analysis\Risk Analysis IPER2 hns.xlsx

1.9. Internal self-audit

Applicable Documentation: (Check all that apply)

..\Suppliers\Supplier Evaluation v1.0-Agr. 2hnos.xlsm

Attached plan of the farm.

AF RISK ASSESSMENT 1,2,1 RISK CONTROL AF 1,2,2

with a high microbial content

extraction rates, even if legal,

Having an adequate irrigation program minimizes the leaching of

Aplicable documentation:(Check all that apply)

Farm risk analysis

..\Risk Analysis\Risk Analysis IPER2 hns.xlsx

2.2 Worker health/hygiene and sanitary/handwashing facilities

Applicable Documentation:(Check all that apply):

Annex 1 Hygiene in harvest.doc