haccp manual for grape packing jan-2019
TRANSCRIPT
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
1/33
H CCP Manual for
fghan Grape Pack
Houses
TheWorldBank
Hazard
Analysis
Critical
Control
Points
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
2/33
HACCP Manual for Afghan Grape Pack Houses Page ii
CompiledforRootsofPeacebyLouwTheronwithfundingprovidedbyTheWorldBankHorticulture
&LivestockProgram(HLP)andwithrecognitiontoColorsZA,Capespan,NDASouthAfrica,ICA
InternationalChemicalsPtyLtdandJ.D.ZachLea,RootsofPeace
FundingforthismanualhasbeenprovidedthroughtheWorldBankEmergencyHorticultureand
LivestockProject(HLP),ContractNo.MAIL/WB/HLP/Contract5185,IDAGrantNumber:H226AF
ProjectID:P098256.TheHLPisimplementedbytheMinistryofAgriculture,IrrigationandLivestock
(MAIL)oftheIslamicRepublicofAfghanistan.RootsofPeace(ROP),anAmericanNGOoperatingin
AfghanistanunderMinistryofEconomy,NGOregistration#165,wasasubcontractorfortheHLP.
Mr.LouwTheronwastheRootsofPeaceconsultant.Thecontentsofthispublicationarethesole
responsibilityofROPandcaninnowaybetakentoreflecttheviewsoftheWorldBank.
CopyrightRootsofPeace2010. Allrightsreserved.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
3/33
HACCP Manual for Afghan Grape Pack Houses Page i
CONTENTS
1 Introduction.................................................................................................................2
2 DefinitionsandTermsusedinHACCP.........................................................................3
3 HACCPontheFarm.....................................................................................................4
3.1 Water....................................................................................................................4
3.2 ChemicalUseandStorageontheFarm...............................................................4
3.3 MaximumResidueLevels(MRLs).........................................................................5
4 HACCPinthePackHouse............................................................................................7
4.1 ThePackHouse....................................................................................................7
4.2 TheCartonStore..................................................................................................8
4.3 Implementsinthepackhouse.............................................................................9
4.4 PackHouseHygiene...........................................................................................10
5 RodentsandInsectControl.......................................................................................14
6 Conclusion.................................................................................................................16
7 ANNEXES....................................................................................................................187.1 ANNEX1 TRAININGREGISTER..........................................................................18
7.2 ANNEX2 NAMEREGISTERFORTRAININGEVENTS..........................................19
7.3 ANNEX3 PACKHOUSEINSPECTIONREGISTER................................................20
7.4 ANNEX4 MEDICINE/PLASTERREGISTER..........................................................21
7.5 ANNEX5 BATHROOMCLEANINGREGISTER....................................................22
7.6 ANNEX6 PERSONALHYGIENEREGISTER.........................................................23
7.7 ANNEX7 PESTCONTROL/TRENDREPORT.......................................................24
7.8 ANNEX8 CHEMICALSPRAYREGISTER..............................................................25
7.9 ANNEX9 EXAMPLEOFAPACKHOUSECLEANER:SPOREKILL..........................26
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
4/33
HACCP Manual for Afghan Grape Pack Houses Page 2
1 Introduction
ThepurposeofthisHazardsAnalysisandCriticalControlPoints(HACCP)manualistoinform
and instructproducers,merchants and packhouse staffonwhatHACCP is, thepractical
applicationthereofandtheimportanceofapplyingtheHACCPprinciplestotheproductionandpackingprocess.
TheHACCP system isapreventativeapproach tocontrolling food safety. Philosophically,
HACCPmovesaway from relianceonendpoint testing toamoreproactive,preventative
approach to control potential hazards. When utilizing HACCP, hazards are identified,
associatedrisksareassessed,criticalcontrolpointsarespecified,criteriaforcomplianceare
clearlydefinedandmethodsforcontrolareidentifiedandimplemented.Theimportanceof
applyingHACCP is that it assures that food produced in a facility, such as a grape pack
house, is safe for human consumption. This assures a continuing good relationshipwith
buyersandconsumersandthecontinuingsuccessofthegrapemarketingenterprise.
AHACCPsystemisappliedthroughthe7principlesofHACCP:
Principle1: Identify thepotentialhazard(s)associatedwith foodproductionatall stages,
fromgrowth,packinganddistribution,untilthepointofconsumption.Assessthelikelihood
ofoccurrenceofthehazard(s)andidentifythepreventativemeasuresfortheircontrol.
Principle2:Determine thepoints/procedures/operational steps that canbecontrolled to
eliminate thehazard(s)orminimize its likelihoodofoccurrence.Thereare the theCritical
ControlPoints(CCP).
Principle3:Establishcriticallimit(s)whichmustbemettoensuretheCCPisundercontrol.
Principle4:EstablishasystemtomonitorcontroloftheCCPbyscheduledtestingor
observations.Establishascheduleofinspectionsandkeeprecordsoftheinspectionsand
actionstakentobringCCPintocontrol.SeeinspectionrecordexamplesinANNEX.
Principle5:Establishthecorrectiveactiontobetakenwhenmonitoringindicatesthata
particularCCPisnotundercontrol.
Principle6:Establishtheproceduresforverificationwhichincludesupplementarytestsand
procedurestoconfirmthattheHACCPSystemisworkingeffectively.
Principle7:Establishdocumentationconcerningallproceduresandrecordsappropriateto
theseprinciplesandtheirapplication.SeeexamplerecordsinANNEX.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
5/33
HACCP Manual for Afghan Grape Pack Houses Page 3
2 DefinitionsandTermsusedinHACCP
CriticalControlPoint(CCP):Apoint,steporprocedureatwhichcontrolscanbeappliedand
afoodsafetyhazardcanbeprevented,eliminatedorreducedtoacceptablelevels.
HACCP: A system which identifies specific hazards & preventative measures for their
control.
Hazard:Thepotentialtocauseharm.Hazardscanbebiological,chemicalorphysical.
HighPressureHoses forCleaning:Anyhydrostaticpressurewet cleaningdeviceworking
withanoverpressureofmorethan6bar(=6x105Pa),whichisthenormaloverpressureof
tapwatersystem.
Illegal
Residue: Substances (i.e. chemicals, drugs, food additives) remaining on or in aproductincommercethatexceedtolerancesestablishedbyregulatoryauthorities.Thisalso
includes substances for which no tolerance has been set or which is not Generally
RecognizedasSafe(GRAS)
Pathogen:Afood,waterorairborneorganismofpublichealthsignificancethatcancause
illnessinhumans.
Pesticides:Compoundsclassifiedassuchbytheregulatoryauthoritiesofthelocationwhere
a product is produced or shipped. These include, but are not limited to, fungicides,
insecticides,rodenticidesandherbicides.
AStep:Anystageinfoodproductionand/ormanufactureincludingrawmaterials,their
receiptand/orproduction,harvesting,transport,formulation,processing,storage,etc.
QualityProgram:Alogicalsequenceofactionsdesignedtoassurespecificproductquality
specificationsaremet.
QualitySystem:Theorganizationalstructure,policies,programsandproceduresneededto
manageproductquality.
Risk:Anestimateofthelikelyoccurrenceofahazard.
Traceability:Theabilitytoestablishtheproductionhistoryofallcomponentsofaproduct.
Undesirable micro organism: Any micro organism that is a pathogen, causing product
spoilage,orisanindicatorofunsanitaryconditions.
Contamination remains the biggest threat to food safety, be it chemical, biological or
physical.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
6/33
HACCP Manual for Afghan Grape Pack Houses Page 4
3 HACCPontheFarm
Thefoodsafetyhazardsingrapecropproductionarebiological,chemicalandphysical.
Preventingcontaminationatthefarmlevelrequiresknowledgeandcareinhandlinggrapes
topreventthemcomingintocontactwithsourcesofcontamination.Becausewatercanbea
carrierofcontamination,itsqualitymustbeknownsothatappropriatestepscanbetakentopreventcontamination.Topreventcontaminationbychemicalsusedonthefarm,all
chemicalsshouldbeappliedandstoredwithspecialcare.Thissectionprovidesadditional
informationandadviceonpreventingcontaminationonthefarm. Examplesoffoodsafety
hazardsare:
BiologicalHazards
Pathogenicbacteriainsoil,waterandfrompoorhygienepractices,e.g.Salmonella,
E.coli.
Pathogenicbacteriae.g.,Salmonella,E.colifromcontaminationwithanimalmatter.
ChemicalHazards
Chemicalcontaminantsandheavymetalcontentofwaterusedforirrigation,
fertilization,pesticidesorincontactwithanypartofthecrop.
PesticideResiduese.g.exceedingspecifiedMaximumResidueLevel(MRL),caused
byincorrectuse,incorrectapplicationofagriculturalchemicals.
Contaminationwithmineraloils,e.g.diesel,oil.
PhysicalHazards
LivingandDeadInsects
Personalarticles
Hair
Glass
3.1 Water
Watermustbe tested for chemical,biological andmicrobial contamination.This is tobe
doneataregisteredandreputable laboratorywhich is legallyentitledto issuecertificates
dealingwithwaterquality.
3.2 ChemicalUseandStorageontheFarm
Thestorageand recordkeepingonallchemicaland fertilizerapplications isan important
meansofassuring that foodproducedon the farm is safe forhuman consumption. Such
storageandrecordkeepinghasbecomeaprerequisiteformarketingagriculturalproductsin
certainmarkets.Seeexamplerecordofchemicaluse inAnnex8.Recordsmustbekeptof
chemicalstorageandusestating:
Nameandamountsofchemicalsstoredinthestorageplace.
Productusedineachapplication
Dateofapplication
Volumeapplied
Reasonforapplication
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
7/33
HACCP Manual for Afghan Grape Pack Houses Page 5
Allchemicalsonthefarmmustbekeptinasecure,dryandlockableplace(specialbuilding,
room or cabinet/cupboard).The chemical store should be labeled as such andmust be
lockedatalltimes.(Seephotosbelow.)Ifthefloorisinapoorcondition,thechemicalstore
mustbefittedwithshelvesorthechemicalsmuststandonpalletsofftheground.NoEntry
tounauthorizedpersonnelwillbepermittedandasignboardshowingthisshouldbevisible.
The chemicals in the storemust be labeled and included in the recordkeeping practices
describedabove.
Chemicalstoredoorwithwarningsignsandshelvesinstoreshowingchemicalsstoredoff
theground
3.3 MaximumResidueLevels(MRLs)
Grapes being marketed to certain markets will be tested at a toxicity laboratory to
determine if they contain anypesticide residues exceeding theMaximumResidue Levels
(MRLs)allowedbyhealthauthorities.The tablebelow shows theMRLs for thechemicals
typicallyusedongrapes.Theuseofanyotherchemicalsmustbecheckedagainstadata
baseofknownMRLsasthisisaCriticalControlPointinHACCP.
MaximumResidueLevels(MRLs)forChemicalsusedin
GrapeProduction
Sulfur 50PPM
CopperOxychloride 20PPM
GibberellicAcid(GA) GA has no MRL as it is sprayed
earlyforberryenlargement
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
8/33
HACCP Manual for Afghan Grape Pack Houses Page 6
Herearerecommendationsforuseofotherchemicalscommonlyusedingrapeproduction:
WetablePowder(WP)nottobeusedafterberriesreach5mmsize
WetableSulphur.Theonlydangerisvisualresidueattimeofpacking.
TheSafetyperiodbeforeharvestforDryPowderis14days
GAcancauseeyeandskin irritationand lowergastric tractproblems; so,care shouldbe
usedtoavoidcontactwithGAwhileapplyingittograpes.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
9/33
HACCP Manual for Afghan Grape Pack Houses Page 7
4 HACCPinthePackHouse
HACCPinthepackhouseistiedtothewholeprocessofproductionandmustbeseen
holistically.Biological,chemicalandphysicalfoodsafetyhazardsinthegrapepacking
processaresimilartothoseonthefarm.Additionalsourcesofcontaminationinthepack
housecomefromtheadditionalchemicalsusedinthepackhouseforcleaningandpestcontrol,lubricantsandhydraulicoilandpossiblyfromsulfiteinsulfursheets.Additional
physicalhazardsarisefromtheadditionalworkersandthebuildingitself. Examplesoffood
safetyhazardsare:
BiologicalHazards
Pathogenicbacteria,e.g.E.coliandSalmonellafrompoorhygienepracticesand
environment
ChemicalHazards
Cleaningchemicals
Lubricantsandhydraulicoil
Pestcontrolchemicals
Sulphite(Sulphursheets)allergen
PhysicalHazards
Livinganddeadinsects
Personalarticles,e.g.jewelry,watches,sizingrings
Plasterfromwallsandceilingofpackhouse
Piecesoffiber,towel
Glass(forexample,frombrokenlightbulbs)
Hair
Woodfrombroken/damagedboxesorpallets
Dustinpackaging
Stones
Metalpiecesfrombadlymaintainedclippingscissors
4.1 ThePackHouse
The pack house should be constructed in amanner that facilitates keeping it clean and
protectingitfromanimalinfestation.
Window sills shouldbe sloping slightlyand corners shouldbe rounded topreventdustgathering.
Thisalsoapplies toventilationholes.Theventilationholesshouldbecoveredwith
finemeshtopreventbirdsorinsectsentering.
Thefloormustbeabletodraineasilyandfacilitatewaterremoval.
Waterhosesmustbeavailableforpowerwashingthepackhousefloors,wallsand
equipment.
Two separate doorsmust be available.One for the personnel to enter the pack
houseandotherforfruittoenterandleave.
Plastic curtains in front of doors will help prevent insects, dust and heat from
enteringthepackhouse.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
10/33
HACCP Manual for Afghan Grape Pack Houses Page 8
Acementedareaaroundthepackhousewillminimizethecarryingofsandandother
undesirablesubstancesintothepackhouse.
Nodogs,catsorbirdsaretobeallowedinornearpackhouse.
Drainagepipesshouldbeclosedoffwithwiremesh
Regularpestcontrolwiththeaidoftrapsmustbeapplied.
Litterbinsmusthavelids.
Clearlymarkedbinsfordiscardedfruitmustbeprovided.
Signsmustbedisplayedprominentlyinthepackhouseshowing
NoEating
NoSmoking
Washhands
Movementofmachinery
Differentsignstouseinpackhouse
4.2 TheCartonStore
The Carton Store should be directly linked to the pack house with only a door
allowingaccesstothecartonstore.
ThesameHygieneprinciplesapplytotheCartonStoreasthePackHouse.
Neatness inthestore is imperativeandservestokeepcartonsclean,dustfreeand
clearofotherforeignmatter.
Cartonsmustbepackedonpalletstoavoidcontactwiththefloor.
Thecartonstoremustbemonitoredforrodentandinsectactivity.
Afirehydrantorfireextinguishermustbeavailablenearthecartonstore.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
11/33
HACCP Manual for Afghan Grape Pack Houses Page 9
4.3 Implementsinthepackhouse
Thepackingsystemmustbedesignedtofacilitatecleaninganddisinfection.
Firehydrant Powderfireextinguisher
AModernPackHouse
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
12/33
HACCP Manual for Afghan Grape Pack Houses Page 10
All lights in thepackhousemusthave covers (PerspexorPlastic) topreventglass
fallingintheproductandmustbewithineasyreachforcleaningpurposes.
Scalesmustbecoveredwhennotinusetoprotectagainstdust.
Harvestingbaskets(lugs)mustbesterilizedbeforetakingthemtothevineyard.Two
bathsareusedforthispurpose.Thefirstcontainsthesterilizingagent(seeAnnex9
onSporkillasanexampleofageneralcleaningagentforpackhouses). Thepicking
basketsarewashed in the firstbath.Thesecondcontainscleanwater towashoff
anyresidueanddirt.
Clipping Scissorsmustbe sterilizedbeforeuse in thepackhouse.Twobucketsor
bowls are used with the 1st containing the sterilizing agent and the second
containing clean water for rinsing. Paper towels can be provided for drying of
scissors.
Pickingbasketsandscissorsmustbecleanedregularlyduringthepackingday.
Thepackhouse shouldbeequippedwithawater systemwhichcanpreferablybe
used under high pressure to clean and disinfect the pack house after each days
work.
Cleaning agents usedmust not contain chloride (See Annex 9 on Sporekill as an
exampleofageneralcleaningagentforthepackhouses)
Theloadingoutareadoorshouldhaveaplasticcurtain.
An inspection schedulemust be in place. See Annex 3 for example of cleaning
schedule.
Allcleaningagentsmustbekeptinaseparateclearlymarkedarea.
Cleaningequipmentsuchasbrooms,mopsandbucketsmustbecolorcodede.g.red
forcleaningbathroomsandblueforcleaningthepackhouse.
All water should be of a potable quality and tested before the season by a
recognizedlaboratory.
Firefightingequipmentshouldbeavailableinthepackhouse.
4.4 PackHouseHygiene
Pack house hygiene is extremely important as it is the first line of defense against
contamination.
Personalfacilitiesforpersonnel
Bathroomsmustbecleanedandinspectedregularly.
Bathroommusthave:
o liquidsoapdispensers
o disposablepapertowels
o dustbinswithlids
o Visiblesigninginrelevantlanguages
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
13/33
HACCP Manual for Afghan Grape Pack Houses Page 11
ExampleofsignS
Eatingfacilitiesforpersonnel
Eatingfacilitiesmustbeseparatetothepackhouse
Handbasinsmustbeinstalledattheentrancetothepackhouseforuseaftereating.
Personnelmustwashtheirhandsbeforeenteringthepackhouse
Thesebasinsmustbefittedwithliquidsoapdispensersand disposable
papertowelsB
Basinsatanentranceofapackhouse Providepaperhandtowels
Dustbinswithlidsmustbesupplied,emptiedandsterilizedonadailybasis.
Separate facilitieswherepersonalbelongings canbe storedduringworkinghours
mustbeavailable.
Hygieneforpackhousepersonnel
Place food safety signs such as no eating, no smoking andwash hands in visible
placesinthepackhouse.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
14/33
HACCP Manual for Afghan Grape Pack Houses Page 12
Handsmustbewashedeverytimepersonnelenterthepackhouseoraftertheyhave
usedthebathroom.Handsmustbewashedwithanapproveddisinfectingsoap.
Nojewelrysuchasearrings,chainsorringsexceptforweddingringsandwatches.
Hairmustbecoveredbymopcaps.
Beardandmoustacheshouldbecovered.
Fingernailstobekeptshortandclean.
Anycutsorabrasionsornon infectioussoresmustbekepteffectivelycoveredbya
coloredfirstaiddressing(plaster).
Coloredglovesshouldbeusedtocoverdressingsonhands.
Smokingindesignatedareasonly.
HealthIssues
Staffmustexclude themselves from thepackhouse if theyare suffering fromany
diseaseorconditionliabletobetransmittedviafood,including:
o Sores,boilsorinfectedcuts,
o AnyIntestinalinfection,
o Followingcontactwithanyonesufferingfromanyoftheaboveconditions.
Protectiveclothingshouldbecleanatalltimesandinagoodcondition.
Clothingshouldnothaveoutsidepocketsduetofoodcontaminationhazards.
Pesticides and associatedequipment shouldnotbe allowed to come into contact
withfood,foodcontainers,packingmaterialorworkingsurfaces.
Anymixingofpesticidesshouldtakeplaceexternaltothepackhouseperimeter.
AnyPesticidespillageshouldbereportedtothepackhousemanagerimmediately.
Pest control equipmentmust be kept in such a condition that there can be no
spillageorleakingofmaterial.
HandWashing
Handsmustbewashedaftervisitingbathroomsandamenityareas.
Alwayswashhandsafterhandlingpesticides.
Wheneverdirtyorcontaminated.
Handsmustbewashedonenteringanyfoodassociatedarea.
Approvedliquidsoapmustbeused.
Papertowelsandcovereddustbinstobeprovided.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
15/33
HACCP Manual for Afghan Grape Pack Houses Page 13
Example
washroom
layout
and
signage
Dispenser
for
hand
sanitizer
Signforhandwashinginstructions
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
16/33
HACCP Manual for Afghan Grape Pack Houses Page 14
5 RodentsandInsectControl
Rodentsandinsectsarecommonaroundpackhouses;therefore,itisimportanttocombat
them toprevent contaminationof food in thepackhouse.Thepackhousemanagerwill
developaplan formonitoringandcontrolling insectsandrodents.Theplanwill includea
descriptionofthetypesofcontrolandmonitoringunitsareused,theirlocationinthepackhouse.Onapackhouseplan,nameeachareainthepackhouseandmarkwhereeachinsect
or rodent control unit is. Number and indicate the type of each insect or rodent (bait
station) controlunitormonitoringuniton theplan. Thepest controlplanwill include a
schedule for inspecting andmaintaining the insect and rodent control units, a form for
recordingobservationsandactionstakenandwillgivethenameofthepersonresponsible
formakingtheinspectionsandmaintainingthecontrolunits.
Identifyareaswhererodentactivityinspectionistobeheld.
Externalrodenttrapsmustbeinstalledaroundtheoutsideofthepackhouse.
Internalrodenttrapsmustbeinstalledinhighriskareasinsidethepackhouse.
Insectmonitors(stickyboardtype)canbeinstalledinsidethepackhouse. Mothpheromonetrapscanbesuspendedinsidethepackhouse.
Electric insect killing equipment can be used as long as there is no danger of
contaminationofgrapesinsectsfallingintograpesorcartons.
Conductregularinspectionsandmaintenanceofinsectandrodenttraps.
On inspection, the responsiblepersonmust complete a rodent and insect activity
formandsignit.
SeeexampleofrodentactivityforminAnnex7
Electricinsectkillingdevice Stickyboardinsecttrap
Rodenttrap
Useofpesticidesinthepackhouse
Accreditedpesticidesmustbeusedinandaroundthepackhouse.
Onlyusepesticidesasprescribed.
Theuseofsafetyequipmentmustbeadheredto.
Afterusepesticidesmustbestoredinthedesignatedarea.
Handsmustbewashedafteruse
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
17/33
HACCP Manual for Afghan Grape Pack Houses Page 15
Whenpesticidesareusedinandaroundthepackhouseanactionreportisrequired
stating:
Reasonforuse
Areaofuse
Methodofapplication
Commercialnameofpesticide
Quantityofpesticideused
Nameofapplicator
Dateoffollowupinspection
RodentTrap
NB;Allbaitsandpesticidesmustmeettheclientstandards
BaitStations
Mustbeweatherresistantandnonabsorbent
Accesspanelmustbesecurelyattachedi.e.lockable
Strongenoughtoresistentrybynontargetspecieslikecatsanddogs
Entranceholeswhichonlyallowtargetanimals
Internaldesignshouldpreventspillage
Shouldnotbeattractivetochildrennobrightcolors
Properprecautionarystatementmustbedisplayedonbox
Dateof inspectionofbaitboxesmustbeclearlyrecorded inside the lidof thebox
withpermanentmarker,inspectorsnametobenotedateachvisit
Keystopreventaccesstotheinteriorofboxtobeleftonsiteinthecareofthepack
housemanager
Positionsofbaitstationsmustbemarkedonafloorplanofthepackhouse.
Sign boards should be used to indicate the location of rodent bait stations. See
examplesignbelow.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
18/33
HACCP Manual for Afghan Grape Pack Houses Page 16
Exampleofboardmarkingrodentbaitstation
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
19/33
HACCP Manual for Afghan Grape Pack Houses Page 17
6 Conclusion
TheprocessofimplementingaHACCPstrategyintheAfghanTableGrapeIndustryispartof
ourresponsibilityasproducersandpackerstoourreceiversandthefruitbuyingpublic.We
mustensurethatthatFoodSafetyistreatedwithasmuchimportanceasProductionand
Packing.Implementingthe7HACCPPrinciples(summedupinthequestionWhatcangowrong?)ensuresthatwecandelivergrapestoourmarketswithoutfearofcontaminants,
betheyMicrobial,BiologicalorPhysical.HavingaproperlyimplementedHACCPPlangoesa
longwaytoensureeventualaccreditationforGLOBALGAPwhichistheprerequisitefor
entryofgrapestoClass1markets.
HACCPisnotjustachecklistoftasks;itmustbeamindsetwhichensuresFoodSafetyfrom
theVinetotheTable.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
20/33
HACCP Manual for Afghan Grape Pack Houses Page 18 of 33
7 ANNEXES
7.1 ANNEX1 TRAININGREGISTER
Date Time Natureof
course/training
orlecture
NamelistNo Signatureof
packhouse
manager
From To From To
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
21/33
HACCP Manual for Afghan Grape Pack Houses Page 19
7.2 ANNEX2 NAMEREGISTERFORTRAININGEVENTS
NameofCourse,TrainingorLecture:__________________________________
NameorpersongivingTraining:______________________________________
ListNo:__________________
Date Nameof
Trainee
Comments Signatureof
Trainee
Signatureof
Trainer
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
22/33
HACCP Manual for Afghan Grape Pack Houses Page 20
7.3 ANNEX3 PACKHOUSEINSPECTIONREGISTER
Date:_________________Thisinspectionshouldbecarriedoutonceperday.
Nameofresponsibleperson:__________________________________
Order
No
Area/Item Condition Problem Signatureof
1 Packingmaterialstore
2 Packhousefloor
3 EmptyPickingbaskets
4 Clippingtables
5 Gradingarea
6 Weighingstation
7 Packingtables
8 Closingarea
9 Labelingarea
10 Toilets
11 Handwasharea
12 Lightsandlightcovers
13 Areaaroundthepackhouse
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
23/33
HACCP Manual for Afghan Grape Pack Houses Page 21
7.4 ANNEX4MEDICINE/PLASTERREGISTER
Nameof
personne
l
Date
Diagnosis/Injury/Plaster
Typeof
medicine
prescribe
d
Dosage/amount
Signature
of
superviso
r
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
24/33
HACCP Manual for Afghan Grape Pack Houses Page 22
7.5 ANNEX5 BATHROOMCLEANINGREGISTER
Nameof
responsibl
eperson
Dat
e
Toilets
cleane
d
Hand
basin
cleane
d
Floors
swept
&
washe
d
Bins
emptie
d&
cleaned
Soap
dispenser
s&paper
towels
Problem
s
Signature
of
superviso
r
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
25/33
HACCP Manual for Afghan Grape Pack Houses Page 23
7.6 ANNEX6 PERSONALHYGIENEREGISTER
Nameof
responsibl
eperson
Date
Hands
washe
d
Jewelry
remove
d
Hair
covere
d
Protective
clothing
General
neatnes
s
Problems
Signature
of
superviso
r
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
26/33
HACCP Manual for Afghan Grape Pack Houses Page 24
7.7 ANNEX7 PESTCONTROL/TRENDREPORT
Nameofresponsibleperson______________________________________
Date_________________________Thisinspectionshouldbecarriedandrecorded3
timesaweek.
NameofPest Quantityfound Signature
Rats
Mice
AmericanCockroach
GermanCockroach
Ants
Storedproductmoths
Storedproductbeetles
Fishmoths
Birds
Others
Infestationdetailrecord
ThefollowinginformationshouldappearontheInfestationRecord:
0=NilInfestation
R=Rats
M=Mice
C=Cockroaches
CR=CrawlingInsects
SPI=StoredProductInsects
B=Birds
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
27/33
HACCP Manual for Afghan Grape Pack Houses Page 25
7.8 ANNEX8 CHEMICALSPRAYREGISTER
Nameofproducer____________________________________
Nameofresponsibleperson____________________________
Date Commercial
nameof
spray
Active
ingredient
Dosage
per100L
water
Reasonfor
application
Signatureof
operator
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
28/33
HACCP Manual for Afghan Grape Pack Houses Page 26
7.9 ANNEX9 EXAMPLEOFAPACKHOUSECLEANER:SPOREKILL
SPOREKILLSACITIVITYISTESTEDANDPROVEDBY
VARIOUSSOUTH
AFRICAN
RESEARCH
INSTITUTES*
AGAINSTPLANT&HUMANPATHOGENICMICRO
ORGANISMS
Plantpathogenicbacteria:Acidovorax,Clavibacter,Erwinia,
Pseudomonas,Ralstonia,Streptomyces,Xanthomonas,Xylophilus
Otherpathogenicbacteria:Acinetobacter,Agrobacterium,Bacillus,
Bordetella,
Clostridium,
Corynebacterium,
E.
coli,
Haemophilus,
Klebsiella,Lactobacillus,Micrococcus,Ornithobacterium,Pasteurella,
Proteus,Pseudomonas,Salmonella,Shigella,Staphylococcus,
Streptococcus,Vibrio
Plantpathogenicfungi:Alternaria,Aspergillus,Botrytis,Cercospora,
Colletotrichum,Fusarium,Geotrichum,Mildews,Monilinia,Penicillium,
Phoma,Phytophthora,Pythium,Rhizoctonia,Sclerotinia,Sclerotium,
Septoria,Stemphylium,Verticillium
Otherpathogenicfungi:Aspergillus,Candida,Saccharomyces,
Trichophyton
Alsovariousviruses,mycoplasma,andalgae.
SOUTHAFRICANRESEARCHINSTITUTES
ARCInfruitecNietvoorbij
ARCPlantProtectionResearchInstitute
ARCRoodeplaat
Outspan(Capespan)
SouthAfricanBureauofStandards(SABS)
UniversityofPretoria
UniversityofStellenbosch
UniversityoftheFreeState
DuRoiQMSandPathologicalServices
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
29/33
HACCP Manual for Afghan Grape Pack Houses Page 27
CRI(CitrusResearchInternational)
MaterialSafetyDataSheetICAInternationalChemicalsPtyLtd
28PlankenStreetPlankenbrugIndustrial+27(0)218869812(Tel)
Stellenbosch+27(0)218868209(Fax)
7600
SouthAfrica
1)Dateissued:29/10/2003
2)MaterialIdentification:
Productname:Sporekill
CASnumber:Seesection3
Molecularformula:Mixture
Chemicalname:(active)N,N DidecylN,NdimethylammoniumChloride
3)Hazardous
component:
Chemicalname:N,N DidecylN,NdimethylammoniumChloride
CASno:7173515
Approx.Wt%:12%
ExposureLimit:Noneestablished
4)PotentialHealthEffects:
Primaryrouteofentry:
Skincontact:(X)Eyecontact:(X)Inhalation:(X)Ingestion:(X)
Effectsofoverexposure:
Basedonanimaltestdataonthismaterialandadjustedforthepercentageactive
concentration,thefollowingeffectscanbeanticipated:Directskincontactcanproduce
slightirritation.Directeyecontactwillproduceseveredamagetoeyes.Inhalationofspray
mististoxicandcancauseirritationanddamage.Ingestionmaycauseimmediateburning,
paininthemonth,throatandabdomen,andswellingofthelarynx.
Overexposurethatmayaggravateexistingconditions:
Noeffectsindicated.
Materiallistedascarcinogen:
NationalToxicologyProgram:No
I.A.R.CMonographs:No
O.S.H.A:No
5)FirstAidMeasure:
Skincontact:
Forskincontact,washwithplentyofrunningwaterandsoapifavailablefor15minutes.
Removeandcleancontaminatedclothingandshoes.
Eyecontact:
Foreyecontact,immediatelyflusheyeswithrunningwaterforatleast15minutes.Hold
eyelidsaparttoensurerinsingoftheentiresurfaceoftheeyesandlidswithwater.Get
medicalattention.
Ingestion:
Ifswallowed,give34glassesofmilk,eggwhites,gelatinesolution(ifunavailable,water).
DONOTinducevomiting.Ifvomitingdoesoccur,givefluidsagain.Getmedicalattentionto
determineifvomitingorevacuationofstomachisnecessary.
Inhalation:
Removepersontowellventilatedareaawayfromspraymist.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
30/33
HACCP Manual for Afghan Grape Pack Houses Page 28
Notetophysician:
Probablemucosaldamagemaycontraindicatetheuseofgastriclavage.Measuresagainst
circulatoryshock,respiratorydepressionandconvulsionmaybeneeded.
6)FireandExplosioninformation:
Flashpoint:64C
Decompositiontemperature:
Notknown
Selfignition:Notknow
Lowerexplosionlimit:Notknow
Upperexplosionlimit:Notknow
Extinguishingmedia:Carbondioxide,DryChemical,Alcoholfoam,Water.
Specialfirefightingprocedures:None
7)Accidentalreleasemeasures:
Measuresafterspillage/leakage/release:
Dikeandcontainspillwithinertmaterial(sand,earth,etc.).Transferthesolidandliquidto
separatecontainerforrecoveryanddisposal.WereallowedbyFederal,Stateorlocal
regulations,thesimplestmethodofdisposalinvolvesdilutiontolowconcentrationsinorder
toallowthebiocidetodegradenaturally.Atlevelsbelow10partspermillion(active),nodetrimentaleffectsonfunctioningwastetreatmentsystemsortheenvironmenthavebeen
noted.
8)Specialprecautionsforhandling:
Packagingorbottlingmaterial;Recommended;PlasticTobeavoided;Metal
9)Exposurecontrols/Personalprotection
Ventilation:None
Respiratoryprotection:Preventinhalingspraymist
Protectivegloves:Userubbergloves,whenneeded,topreventskincontact.
Eyeprotection:Wearsafetyglasseswithsideshieldsundernormaluse
conditions.
Other
protective
equipment:
Runningwatertotreatpossibleexposure.10)Physicalanchemicalproperties
Form:Limpidliquid,colourless,foaming
Colour:Clear
Odour:Slightbittersmell,Bittertaste
Meltingpoint:Notapplicable
Boilingpoint:Notknown
Specificgravity:~1kg/Lat20C(IP365)
Bulkdensity:Notapplicable
Viscosity:70at25C(Brookfield)
CopperCorrosion:1(IP154)
Water
solubility:
SolublePhvalue:58
Compatibility:Notcompatiblewithconcentratedanioniccompounds.
Tolerance:Tolerantofbothacidandalkalinemedium(3,5 9pH).
Inertchemicals:Doesnotcontainphenol,iodine,aldehyde,hypochloriteor
Bromide.
ICAInternationalChemicalsPtyLtd
11)Stabilityandreactivity:
Stability:
Stable(X)Unstable()
Conditionstoavoid:Notknown
Dangerouspolymerization:No
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
31/33
HACCP Manual for Afghan Grape Pack Houses Page 29
Dangerousincompatibilitywithwater:No
DangerousReactions:WithStrongoxidizingagents
12)Toxicologyinformation:
Sporekill:
AcuteoralLD50(Rat):>4000mg/Kg
AcutedermalLD50(Rat):>2000mg/KgAcuteEyeIrritation(OECD405):Riskofseriousdamagetoeyes&codeR41
AcuteDermalIrritation(OECD404):Irritatingtoskin&codeR38
AcuteInhalationLC50rat:0.161mg/Lair
SkinSensitisationGuineaPig(OECD406):nonsensitizer
Mutagenicity
Salmonella:notmutagenicwithorwithoutmetabolicactivation
Notmutagenic
ForDidecyldimethylammoniumChloride:(Ames,CHO/HGPRT,CHO,DNASynthesis)
Rat:
Noevidenceofchromosomaldamageinthebonemarrowofratstreatedwith
2000mg/kg(12%active).Reproductivetoxicity:
rat:notteratogenic
treatmentwith40to210mg/kgondays6to15gestation(12%active)
Rat:
ForDidecyldimethylammoniumChloride:noreproductiveeffectfortreatmentatorbelow
mildtoxiceffectslevel.
NotcastogenicinChinesehamsterovarycellswithorwithoutmetabolicactivation.
Subchronictoxicity:
Dermalrat:
Testperiod:90days
ForDidecyldimethylammoniumChloride:nosystemictoxicityChronictoxicity:
Oraldog:
Testperiod:1year
ForDidecyldimethylammoniumChloride:notargetorganeffects
Pharmacokinetics:
Dog:
ForDidecyldimethylammoniumChloride:thismaterialdoesnotaccumulateinbodytissues
13)EcotoxicologyandEcologyinformation
Fishtoxicity(LC50):
Salmon:
Testperiod:96hoursForDidecyldimethylammoniumChloride(100%active):1mg/l
ToxicityforDaphnia(EC50):
Daphniamagna:
Testperiod:48hours
ForDidecyldimethylammoniumChloride(100%active):0,94mg/l
DietaryToxicityTest:
LC50oral:>5620ppm
ForDidecyldimethylammoniumChloride(100%active):(bobwhitequailandmallardduck)
AcutecontactLD50toHoneybee
Apis
melliferra:
LD50>100ga.i./bee(relativelynontoxic)
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
32/33
HACCP Manual for Afghan Grape Pack Houses Page 30
ForSporekill(12%active)
14)Transport:
NotclassedasaDangerousGoodbytheSouthAfricanandAustralianCodeforThe
TransportofDangerousGoodsbyroad,railandair.
WHOclassification:U(Unlikelytopresenthazardinnormaluse)
EUDanger
symbols
&
Risk
Phrases:
Xn;R22C,R34
15)Disposalconsiderations
Disposal
Product:DisposeofincompliancewithallFederal,Stateandlocallawsandregulations.
Incinerationisthepreferredmethod.
Packaging:Disposeofcontainerafterthoroughrinse.Thenofferforrecyclingor
reconditioning,orpunctureanddisposeofinasanitarylandfill,orincineration,orifallowed
byauthorities,byburning.
Thisinformationconcernsonlytheproductconformingtoitsspecificationsandlimitsto
theuseshereinstated.Thissheetcomplementsthetechnicalsheetofusebutdoesnt
replaceit.
The
information
contained
on
this
sheet
is
based
on
knowledge
of
the
product
ondateofpublication.Itisgiveningoodfaith.
-
7/25/2019 HACCP Manual for Grape Packing Jan-2019
33/33