FOOD SAFETY RISK ASSESSMENT FORM

RISK ASSESSMENT for:

KPIN/s:

GENERAL

STEP 2:RISK STEP 3: Control Hazards (Eliminate, Isolate Or Minimise) STEP 4:

STEP 1: Identify Hazards Continuous
(High, Medium, Low)
Improvement

Source Hazard Risk E I M Hazard Control 

People
 Failure to prevent contamination of  Staff training to include hygiene rules
fruit
 Monitor staff while working
Staff lack of  Lack of awareness of rules / not
training following hygiene rules  Staff made aware of notification rules

 Failure to report illness or

contamination of body fluids (e.g.
blood)

 Spread of disease to other people  Staff training to include hygiene rules

 Contamination of fruit  Staff made aware of notification rules
Staff  Traceability procedures in place
transmissible
disease  Evaluating if workers are fit to return
to work after illness
 Following on orchard COVID guidelines
(e.g. NZKGI guidelines)
Indirect  Contact with animals  Staff made aware of all possible
contamination sources of contamination
by staff from  Contact with other sites
contact with  Contact with other produce
external sources
Equipment
 Biological contamination
Bins  Chemical contamination
(previous use)
 Physical contamination
 Biological contamination
Picking bags
 Chemical contamination
(previous use)
 Physical contamination
 Check bins prior to use
 Check bins are not damaged in any
way
 Check bags prior to use
 Cleaning schedule in place
 Check for damage / fraying bags

 Biological contamination  Train staff to ask for replacements

Unclean/
 Chemical contamination  Check gloves prior to issuing to staff
damaged gloves
(i.e. old / fraying)
 Physical contamination

 Pest access  Ensure all equipment stored in a clean,

Equipment
dry place
stored in  Damp encourages bacterial growth
unhygienic  Cleaning schedule
conditions  Deterioration of condition of
equipment
Sanitizing  Biological contamination  Staff training
procedures
(wrong  Chemical contamination
chemicals, poor
rinsing)

 Biological contamination  Check vehicles before use

 Chemical contamination
Unclean vehicles
 Physical contamination

 STEP 4:
STEP 1: Identify Hazards STEP 2:RISK STEP 3: Control Hazards (Eliminate, Isolate Or Minimise) Continuous
(High, Medium, Low)
Improvement

Source Hazard Risk E I M Hazard Control 

Facilities
 Staff unable to use facilities/ wash  Visual check of all hygiene facilities
Toilet and
their hands prior to picking
handwash
facilities  Biological contamination of fruit 
unavailable
 Spread of illness
 Cross-contamination from  Ensure clean water for handwashing
Toilet and unhygienic facilities
handwash  Visual check of all hygiene facilities
facilities  Biological contamination of fruit prior to picking
unclean/poorly  Spread of illness 
maintained

 Hand-washing procedures not  Annual GAP audit
followed
No signage for  Visual check of all hygiene facilities
handwashing  Biological contamination of fruit prior to picking
present  Spread of illness 

 Unwell staff  Staff training
Cross
contamination to  Contaminated fruit  Hygiene signage present
or from eating   Facilities for handwashing provided
areas


 Equipment not cleaned properly –

Wash-down potential for cross contamination
facilities for 
equipment not
available 

Water Use
 STEP 4:
STEP 1: Identify Hazards STEP 2:RISK STEP 3: Control Hazards (Eliminate, Isolate Or Minimise) Continuous
(High, Medium, Low)
Improvement

Source Hazard Risk E I M Hazard Control 

Water for  Unwell staff  Water tested

handwashing not  Contaminated fruit  Sanitiser provided as well as soap and
potable water
Water for   Water tested
drinking/
cooking not  Water from another source provided
potable

Grounds
 Kiwifruit in contact with the ground
should be separated from picked fruit
 Biological contamination of fruit
Product fallen to
 Kiwifruit in contact with ground to not
ground or  Chemical contamination of fruit
be picked up
dropped
 Physical contamination
 Level of possible chemical and/or
biological contamination determined
 WATER QUALITY
STEP 4:
STEP 1: Identify Hazards STEP 2:RISK STEP 3: Control Hazards (Eliminate, Isolate Or Minimise) Continuous
(High, Medium, Low)
Improvement

Source Hazard Risk E I M Hazard Control 

Contamination Sources

 Identify and control water sources e.g.

on map
 Test water supply as per water testing
procedures, only use potable water
close to harvest
 Do not use high risk water for
handwashing, watering crop, washing
Contaminated  Contaminated irrigation, spray,
food contact equipment, or drinking
source water in frost protection or wash water
contact with applied or splashed onto crop  Never use chemically contaminated
crop water
 Avoid irrigation water contact with fruit
as much as possible (e.g. through use of
drip/under-vine emitters) to avoid
contamination by water
 Run water for at least 5 minutes before
contact with crop (to wash out as much
stagnant water as possible)

 Physical: rust flakes etc. cause  Maintain water tanks / regularly check
contamination of fruit condition
 Biological: Stagnant areas within  Repair and replace when needed
Poor tank/ the system
irrigation system  Clean/replace water filters
condition  Chemical contamination – leaching
from plastic or other material related to
storage or equipment


Poor tank/  Pipes etc. have areas of stagnating  Check and maintain good design of
irrigation system
 water that may breed bacterial
design
 Physical: unclean surfaces, damaged
storage facilities, debris
 Biological: if not covered, stored
Water storage water can be contaminated by
facilities outside biological debris and
(cisterns, tanks nutrients (e.g., leaf litter, insects,
or containers) bacteria)
 Chemical: risk of leaching from
plastic or other material the
storage facility is made of
 Physical: soil particles on fruit
Sedimentation
 Biological: nutrients for bacteria
(both tanks and
growth resulting in contaminated
surface water)
fruit
from past and
present  Chemical: build-up of
chemicals/nutrients in sediment
 Chemical: Pesticide contamination
 Chemical: Nutrient contamination
from fertilisers (loss of nutrient
control)
Inputs  Biological: Nitrates, phosphates etc.
(Agrichemicals / support bacterial growth in water
Fertilisers)
 Physical: Nitrates, phosphates etc.
support algal growth in water
 Chemical: Excess minerals affect
soil quality/structure
Animal  Biological: droppings or dead
contamination animals in water supply causing
bacterial contamination on fruit
 Chemical: pest control activities
contaminating water and hence
fruit
  Have appropriate filter and treatment
water transport system in the orchard
 Maintain water storage facilities to
ensure stored water is not a source of
contamination to produce.
 Where possible, water storage facilities
are covered and have appropriate (and
clean) filter and treatment systems
if/where needed.
 Tank, cistern or container is able to be
cleaned and well maintained to reduce
risk of contamination to water quality.
 Monitor and clean tanks, ponds and
filters regularly
 Vegetation around open water sources
 Control run-off
 Run water before fruit contact
 Secure water supply
 Trained applicators
 Spray in correct weather conditions
 No mixing near water sources
 Comply with GAP storage
requirements / secure input storage
 Appropriate time of application
 Appropriate volume of application
 Control run-off
 Secure water supply
 Check water supply regularly
 Restrict animal access
 Fence off waterways (if livestock
present)
 systems if/where needed.

 Use clean trucks

 Previous use residues (physical,  Use approved suppliers
chemical, biological)
Transport  Transport tanks sealed and in good
 Contamination while in transport condition
  Check on previous use of trucks
delivering water

Surrounding Activities
 Industrial, farming, horticultural,  Water testing
construction contamination of
water  Change water source (within
Activities
constraints of consent requirements
upstream
 and permitted activities)
 Be aware of upstream activities

Neighbours  All types: e.g. land activities  Property Spray Plan in place
activities causing spray drift
 Be aware of neighbour activities

 Entering waterways  Monitor condition of sewerage or

Sewerage distribution systems
 Physical: Organic matter
storage or  Ensure toilets comply with regulatory/
distribution  Biological: Bacterial contamination council requirements
 Chemical: Chemicals in sewerage

Variation Of Water Quality

 Historic test results indicate  Respond to any adverse test results –
Historic water
potential contamination not identify source and record corrective
quality issues
addressed action taken

 Low water levels concentrating  Identify any new potential risks and
Low water levels contamination address them as appropriate (e.g.
change water source, extra testing)

 High water levels washing in extra  Identify any new potential risks and
Significant contaminants address them as appropriate (e.g.
events (sudden change water source, extra testing)
heavy rain or  Drought (concentrates
drought) contaminants)  Monitor water condition after drought
or flood
  Chemical reaction with plant  Check labels of input
Condition of
protection products affecting their chemicals/fertilisers to identify
water used for
effectiveness. potential effects and select water
plant protection
source as appropriate

Equipment/Transfer

Contamination  Rust, paint, equipment breakdown  Equipment maintenance procedure as

from storage/ per GAP requirements
 Chemical: oil, chemicals leak from
machinery equipment

 Physical: Debris/ bacteria/  Equipment maintenance procedure as

Cracks, leaks in
chemicals enters irrigation system per GAP requirements
transfer pipes
via cracks

 All: Debris/ bacteria/  Ensure tanks or other storage vessels

Storage vessel chemicals/animals enters irrigation are clean & sealed. Maintain and water
condition system via cracks/holes quality monitored

 Physical: algae growth  Monitor tanks, open water conditions
Long storage for stagnation/ deterioration
periods  Biological: Bacterial growth
 Monitor and clean as appropriate

 Biological: past use-by – fails to  Equipment maintenance procedure

filter bacteria, bacterial growth in
Filter conditions filters
 Chemical: past use-by – fails to
filter chemicals

 

 
 
 ORGANIC MATTER

STEP 4:
STEP 1: Identify Hazards STEP 2:RISK STEP 3: Control Hazards (Eliminate, Isolate Or Minimise) Continuous
(High, Medium, Low)
Improvement

Source Hazard Risk E I M Hazard Control 

Source / Composition

Heavy metal /  Poor plant growth  Purchase from a reputable source

Pesticide
 Residue in fruit  Ensure complete break-down
contaminated
ingredients  Environmental contamination
Animal sourced  Bacterial contamination  Purchase from a reputable source
compost
content  Ensure complete break-down

 Poor plant growth  Purchase from a reputable source

Poorly broken
down – poor  Environmental contamination  Ensure complete break-down
structure
 Bacterial contamination

Transport
 Environmental contamination  Transport by qualified people only
Spillage from
vehicle  Bacterial contamination  Notification procedures in place in
event of spillage

Storage
 Bacterial growth  Comply with GAP storage requirements
 Poor quality organic matter  Store in dry, clean area
Poor storage
conditions  chemical contamination i.e. storing
chemicals near fruit

Pest access  Contamination by pests  Comply with GAP storage requirements
 Pest proliferation  Store in dry, clean area
  Inspect before use

 Incorrect fertilizer applied  Comply with GAP storage requirements

Cross-
 Residue results  Store in dry, clean area
contamination
 Poor plant growth  Inspect before use

Use
Poor application  Bacterial contamination of crop  Don’t apply close to harvest
timing
 Washes away (environmental  Monitor weather conditions to select
contamination) appropriate timing
Incorrect  Waste of organic mater  Qualified / competent applicators only
quantities/type
applied  Environmental contamination  Records of application reviewed
 Poor plant growth
CONTINUOUS IMPROVEMENT PLAN:

 Tick (  ) in the CI column any actions that you may plan to do or have identified as an opportunity for improvement. Move only action(s) you
intend to act on in the next 1-3 years to your continuous improvement plan form (The continuous Improvement plan is in Part B: Section 1.6
of the Grower Manual).
 See Site Risk Assessment (1.1.1), Waste and Pollution Management Plan (4.4.1), Soil Management Plan (3.1.1) and the Environmental Water
Risk Assessment (4.3.1) for additional food safety risks and controls.

List in the table below individuals whose role and responsibilities on your orchard may impact food safety. i.e. they are responsible for a process
or activity that, if not managed correctly, could pose a risk of fruit contamination.

Name Role Responsibilities

STEP 5: Review

Date: Sign: Date: Sign:

Date: Sign: Date: Sign:

Date: Sign: Date: Sign: