Queentana Fresh Supplier Code of Practice & Technical Compliance Manual

This Code of Practice applies to all products supplied to Queentana Fresh.

Where the product is not grown directly by the supplier, it is the supplier’s responsibility to ensure that all produce sourced from third-party growers complies fully with:

  • This Code of Practice
  • All applicable UK and EU food safety legislation
  • Queentana Fresh pesticide, allergen and GMO undertakings

Compliance with this Code is a condition of approval and continued trading.

1. Hygiene & Product Safety
1.1 General Packhouse Requirements
  • Packhouses must be used solely for the preparation and packing of produce.
  • Entrances and windows must prevent the entry of insects, birds and rodents.
  • Windows must be sealed or fitted with fine mesh
  • Plastic strip curtains should be installed where appropriate
  • External doors must be fitted with brushes or rubber strips
  • Facilities and equipment must be kept clean, orderly and well maintained at all times.
  • Floors must be sealed and in good condition.
  • All work surfaces should preferably be stainless steel, joint-free and easy to clean.
  • Wooden surfaces are not acceptable.
  • Lighting in production and storage areas must be:
  • Adequate for inspection
  • Covered to prevent contamination
  • Raw materials and packed produce must be:
  • Stored undercover
  • Held in cold rooms where available
1.2 Personal Hygiene Rules
  • No smoking, eating or chewing is permitted in:
  • Packing facilities
  • Harvesting areas
  • Production or storage areas
  • Designated eating areas must be:
  • Fully segregated
  • Separated by walls and doors
  • Clear hygiene reminder notices must be displayed throughout facilities.
2. Pest Control

A documented pest control programme must be maintained.

Insectocutors (packing areas only) and rodent bait stations must be:

  • Correctly positioned
  • Regularly inspected

All findings and corrective actions must be recorded.

3. Packaging Controls
  • All packaging must be:
  • Stored in clean, dry, pest-free areas
  • Kept off the ground (on pallets)
  • Field-packed produce must have packaging protected from contamination.
  • All packaging materials must be approved for food contact use.
  • Certificates of conformity must be retained and available upon request.
  • Field crates must be:
  • Plastic
  • Cleaned regularly
4. Toilets & Welfare Facilities
  • Toilets must be readily accessible to all staff.
  • Facilities must be:
  • Clean
  • Equipped with hand-washing facilities
  • Unscented soap and paper towels or hot-air dryers
  • “Please wash your hands” signage must be displayed.
  • Toilet doors must not open directly into packing areas.
5. Waste Management
  • Packhouse surroundings must be clean and free of debris.
  • A “clean as you go” policy must be implemented.
  • Internal waste bins must be emptied regularly.
  • External waste must be removed frequently to prevent infestation.
6. Packing & Harvesting Staff
  • Packing staff must wear:
  • Clean aprons
  • Hats or hair coverings
  • Only wedding rings may be worn in production areas.
  • Staff must receive hygiene training upon employment and acknowledge understanding.
  • Staff illnesses must be reported and recorded.
  • Unwell staff must not handle produce.
  • Hands must be washed before handling produce.
  • Fingernails must be clean and short.
  • Personal items and food must be kept outside production areas.
7. Equipment & Calibration
  • Scales must be checked daily using standard weights.
  • Temperature probes, refractometers and sizing equipment must be used for QA checks.
  • All measuring equipment must be regularly calibrated.
  • Knives must have:
  • Stainless steel blades
  • Plastic handles
  • Wooden-handled knives are prohibited.
  • Knife and scissor counts must be conducted before and after use.
8. Documentation & Records

The following records must be maintained and retained:

  • HACCP analysis from field to dispatch
  • Quality assurance checks during intake and packing
  • Temperature records (intake, processing, storage, dispatch)
  • Shelf-life documentation
  • Daily scale and glass checks
  • Knife and scissor control records
  • Blue plaster issue and return logs
  • Cleaning schedules and signed daily checklists
  • Pest control monitoring and corrective actions
  • Pesticide usage records per grower
  • Residue testing results
  • Water microbiological analysis
  • Equipment calibration records
  • Sprayer maintenance records
9. Pesticide Management
  • Pesticides must be:
  • Stored in locked facilities
  • Used only by trained and authorised staff
  • Only pesticides permitted in the country of origin and compliant with EU legislation may be used.
  • Comprehensive pesticide application records must be maintained.
  • Integrated Crop Management Systems (ICMS) should be used where possible.
  • Protective clothing must be provided and worn at all times.
10. Product Traceability
  • A robust traceability system must enable product tracking to:
  • Grower
  • Farm
  • Field or plot
  • Packing date
  • Queentana Fresh may periodically verify traceability systems.
11. Product Specification
  • All products must be supplied in accordance with agreed specifications.
12. Staff Welfare & Ethical Standards

Queentana Fresh will only trade with suppliers that:

  • Comply with all applicable employment laws
  • Ensure employment is freely chosen
  • Respect freedom of association
  • Provide safe and hygienic working conditions
  • Do not employ child labour
  • Pay wages meeting or exceeding legal standards
  • Comply with working hour regulations
  • Do not discriminate on any grounds
  • Do not tolerate abuse, harassment or intimidation
13. Pre-Harvest Treatments

Suppliers must provide full details for all pre-harvest treatments, including:

  • Grower name
  • Crop and variety
  • Chemicals applied (acaricides, bactericides, fungicides, insecticides, nematicides)
  • Approval status in country of origin
  • Trade name and manufacturer
  • Pre-harvest interval (PHI)
  • Application rate and method
  • Treatment programme and dates
  • Weather conditions
  • Crop growth stage
  • First harvest date post-application

All hazardous chemicals must be locked and applied only by authorised staff.

14. Post-Harvest Treatments

Suppliers must disclose all post-harvest treatments, including:

  • Grower name
  • Crop and variety
  • Chemical or coating used
  • Approval confirmation
  • Manufacturer and trade name
  • Concentration and method
  • Exposure time, temperature and pH
  • Storage treatments and fumigants


15. Additional Records Retained by Growers

Growers must retain:

  • Independent field/orchard analyses (max twice per season)
  • Pest prevention and monitoring records
  • Packing facility hygiene records
  • Pre- and post-harvest residue test results
  • Daily weather records
  • Water analysis results

Records must be available within 14 days of request.

16. Non-Conformance & Notification

Any non-compliance or adverse analytical result must be:

  • Reported immediately
  • Accompanied by corrective actions
  • Fully disclosed

Failure to comply may result in suspension or withdrawal of approval.

17. Supplier Declaration

By supplying product to Queentana Fresh, suppliers confirm:

  • All information provided is true and accurate
  • Ongoing compliance with this Code of Practice
  • Immediate notification of material changes