Ministry of Industry, Commerce,

Agriculture & Fisheries (MICAF)

A GUIDE TO
GOOD MANUFACTURING PRACTICES
(GMPs)
IN PACKING ESTABLISHMENTS
FRESH AGRICULTURAL PRODUCE

PACKAGING

TRANSPORT
PROCESSING

GMP RECORD
KEEPING
TREATMENT

SANITARY WORKER HEALTH

FACILITIES AND HYGIENE

Ministry of Industry, Commerce, Agriculture & Fisheries

January 2018
Approved by: Plant Quarantine/Produce Inspection Branch
 Table of Contents
ACKNOWLEDGEMENTS.................................................................................5
INTRODUCTION...............................................................................................6
OBJECTIVES........................................................................................................8
SCOPE...................................................................................................................8
GLOSSARY...........................................................................................................9
1 THE ENVIRONMENT – BUILDING AND FACILITIES...............13
1.1 Establishment: Design and Facilities.................................13
1.2 Packaging Facility.....................................................................14
1.3 Pest control.................................................................................17
1.4 Sanitary facilities and controls............................................20
1.5 Worker health and hygiene..................................................23
1.6 Hand washing............................................................................26
1.7 Chemicals....................................................................................28
2 OPERATIONAL MANAGEMENT.....................................................31
2.1 Receiving Fresh Produce.......................................................31
2.2 Supplier Verification................................................................31
2.3 Produce Cleaning and Treatment .....................................31
2.4 Cooling .......................................................................................32
2.5 Packing.........................................................................................33
2.6 Labels............................................................................................34
2.7 Storage.........................................................................................35
2.8 Storage of packaging material............................................36
3 WASTE MANAGEMENT, CLEANING AND SANITATION..................37
3.1 Waste Management.................................................................37
3.2 Proper Handling of Waste.....................................................37
3.3 Cleaning and Sanitation........................................................38
3.4 Cleaning Methods....................................................................38
3.5 Sanitizing.....................................................................................39
3.6 Handling and Use of Sanitizing Agents ..........................40

2
4 EMPLOYEE TRAINING........................................................................41
5 TRANSPORTATION...........................................................................42
5.1 Guidelines for Transport of Fresh Produce...................42
5.2 Considerations for refrigerated transportation..........43
6 TRACE BACK AND PRODUCT RECALL.........................................44
6.1 Complaints................................................................................44
6.2 Instituting effective trace-back systems........................45
6.3 Positive lot identification.....................................................46
6.4 Product recall...........................................................................46
7 INSPECTION AND CERTIFICATION..............................................49
7.1 Farm Certification...................................................................49
7.2 Inspection and Certification...............................................49
7.3 Appointments for Export Inspections and Certifications ......50
7.4 Appointment for Fumigation.............................................50
8 SECURITY OF FOOD...........................................................................52
8.1 Managing the Security of Food.........................................52
8.2 Physical Facility........................................................................52
8.3 Employees.................................................................................53
8.4 Computer systems and records........................................53
8.5 Raw material and packaging..............................................53
8.6 Operations.................................................................................53
8.7 Finished Products...................................................................53
9 RECORD KEEPING..............................................................................54
9.1 Critical Records........................................................................54
9.2 Produce book...........................................................................54
9.3 Food Safety Plan.....................................................................54
9.4 Record-keeping Tips.............................................................56
10 EVALUATION.........................................................................................57
10.1 AUDITING...................................................................................57
10.2 AUDIT TYPES.............................................................................57
10.3 Scheduling of Internal and Official Audits....................58
10.4 Steps of the Audit...................................................................58

3
REFERENCES.....................................................................................................59
APPENDIX I: Steps to Acquiring a Dealer’s and Traveller’s
Licence................................................................................................................60
APPENDIX II: Export Packaging Facility Guidelines.....................64
APPENDIX III: LIST OF Recommended Post-Harvest
Chemicals.........................................................................79

4
 Acknowledgements
Good Manufacturing Practices (GMPs) minimize the risk of con-
tamination by microbial pathogens and other contaminants during
the processing of fresh agricultural produce. With the increased
emphasis on food safety, these become more crucial for the con-
tinued viability of Jamaica’s food industry.

As a crucial part of this thrust, the Jamaican GMP manual was pro-
duced to provide comprehensive guidelines for exporters and
other stakeholders involved in the process.

The Plant Quarantine/Produce Inspection Branch, in association

with the Food Safety Committee and the Rural Agricultural Devel-
opment Authority (RADA) came on board for its formulation and
preparation, and along with the Inter-American Institute for Coop-
eration on Agriculture (IICA) solidified the document. Although
persons are not named individually, all were vital to the process.

Many thanks.

Permanent Secretary Donovan Stanberry gave his usual support

throughout the project, and the team stayed on track and saw the
GMP manual through to its fruition.

Thanks also to the design and editorial work done on the manual
by Tehuti Rah, graphic artist, and Andrea Hoo Fung, copy editor.

Don McGlashan
Director General
Ministry of Industry, Commerce, Agriculture & Fisheries
Kingston, Jamaica, W.I.

September, 2016

5
 Introduction
With globalization, increased trade in agricultural produce has
resulted in heightened food safety concerns. Over the past
decade, there have been an increasing number of food safety
alerts worldwide. Among these were chemical and biological
contamination to include: Listeria, Salmonella and Campylobacter
spp as well as Escherichia coli. These crises have led to multiple
counter measures, regulations and monitoring programmes for
food safety and quality, from both the public and the private
sectors.

Food safety is of great importance to governments as they strive to

protect their citizens and seek to trade internationally. Governments
are now requiring that food be produced in compliance with
requisite food safety standards and be safe for consumers.
Developing countries are consequently faced with the chal-
lenges of producing food in compliance with these standards
in order to continue trading.

The capability of exporters in developing countries to trade in-

ternationally depends critically on their ability to meet stringent
food safety standards imposed by trading partners. These stan-
dards require more than the basic quality standards of the past.
Suppliers must now take into consideration food safety issues such
as the safe and appropriate use of agrochemicals, worker health and
hygiene, sanitation, water quality, waste disposal as well as social and
environmental impact along the entire value chain. These re-
quirements can be met by observing Good Manufacturing Practices
(GMPs). GMPs are a set of procedures that ensure food is
processed in a manner that meets food safety, quality and legal
requirements.

By documenting and executing GMPs, Jamaican producers can

assure government regulators and trading partners worldwide
that the industry is diligent in its commitment to providing safe,
high quality food. This document is designed to help exporters
examine and improve the practices they apply in the preparation of
fresh produce for export and to ensure that they meet the generally
accepted standards of GMPs. These GMPs are broadly written
and are not intended to be facility specific, but instead, they
explain requirements for the fresh produce sector.

6
GMPs, along with Good Agricultural Practices (GAPs) and Sani-
tation Standard Operating Procedures (SSOPs), are prerequisites
to the development of a food safety plan or risk-based analysis
specific to each facility.

7
 Objectives
This document sets out guidelines for GMPs necessary to assist
in reducing and controlling hazards (biological, chemical, and
physical) associated with fresh agricultural produce, particularly
during processing, packaging and transporting.
There are three major hazards that may be introduced into the
food supply chain at any time during harvesting, processing,
transporting, preparing, storing and/or distributing food. These
hazards may be biological, chemical or physical.

Biological hazards
Biological hazards occur when food becomes contaminated by
microorganisms found in the air, food, water, soil, transporta-
tion, animals and the human body. Some microorganisms may
cause a foodborne illness. Microorganisms commonly associated with
food-borne illnesses include bacteria, viruses and parasites.
Chemical Hazards
Chemical hazards can occur at any point during harvesting, storage,
preparation and distribution. When toxic chemicals used for
pest control or for cleaning and sanitizing food contact surfaces
and food preparation equipment come into contact with food,
the food may be contaminated by those chemicals. Toxic metals
such as copper, brass, cadmium, lead and zinc can be a source
of chemical contamination.
Physical Hazards
Physical hazards usually result from accidental contamination
and /or poor food handling practices. Examples include, splinters, hair,
nails, nail polish, pieces of jewellery, metal fragments from worn
or chipped utensils and containers, dirt, stones.

The principles outlined are in no way exhaustive and must be

regarded as general recommendations.

Scope
The principles in this document apply to the processing (receiving,
sorting, washing, treating etc.), packaging and transporting of fresh
agricultural produce and are not applicable to manufactured foods.

8
 Glossary
The definitions given below apply to the terms used in this guidance
document. Certain terms may have different meanings in other contexts.
.
Adequate - that which is needed to accomplish the intended pur-
pose, in keeping with good manufacturing and food safety practices.

Bacteria - a group of microorganisms, some of which can cause

diseases in humans by producing harmful poisons or toxins.

Biofilm - a thin layer of microorganisms adhering to a surface.

Biological hazards - organisms or substances produced by

organisms that pose a threat to human health.

Calibration - comparison of a measurement standard or instrument

of known accuracy with another standard or instrument to detect,
correlate, report, or eliminate by adjustment any variation in the
accuracy of the item being compared.

Certificate - a document issued by the competent government authority

attesting to the fulfilment of some specific requirement(s).

Control measures - actions and activities that can be used to prevent

or eliminate a food safety hazard or reduce it to an acceptable level.

Cross-contamination - the transfer of harmful pathogens from one

food to another by way of a non-food surface, such as a cutting
board, countertop, utensils, or a person’s hands.

Debris - any physical or extraneous material which affects the whole-

someness of the produce.

Detergent - any agent used for washing food-preparation surfaces

and equipment to remove grease, dirt and grime from surfaces.
It only removes some surface bacteria and does not kill bacteria.

Disinfectant - any substances that are applied to non-living objects

to destroy microorganisms that are living on the objects.

Establishment - refers to plant, premises or facilities that are

involved in the processing of food.

9
Finished product - a product that has undergone all stages of pro-
duction, including packaging in its final container and labelled.

Flow diagram - a schematic systematic presentation of the sequence

and interaction of steps in a process; A flow diagram usually takes
the form of a flowchart, where all steps in a process and their inputs
and outputs (including by-products and waste) are shown as boxes
connected by unidirectional arrows. Flow diagrams may be referred
to as ‘process maps’.

Food - any substance that humans and animals eat or drink in order
to maintain life and growth.

Food-borne illness - a general term often used to describe

any disease or illness caused by eating contaminated food or drink.

Food-contact surfaces - surfaces of equipment and utensils which

normally come in contact with food, or those surfaces from which
food may drain, drip, or splash back on to surfaces normally in
contact with food.

Food contamination - refers to the presence in food of harmful

microorganisms, chemicals or any object which can cause consumer
illness.

Food safety - the scientific discipline describing handling, preparation

and storage of food in ways that prevent contamination.

Food safety plan - a document which identifies hazards prescribes

and outlines the management of the corrective measures to mitigate
food- safety concerns.

Garbage - all refuse other than industrial waste and effluents. It refers
to easily decomposable and putrefying organic (animal and
vegetable) waste from preparation, handling and storage.
Good practice - a practice or set of practices designed to ensure that
food products, services, etc., are executed according to prescribed
food safety standards. Examples of ’good practices’ include good
manufacturing, good veterinary practice, and good hygienic
practice.
Germicide - any antiseptic or other agent used to destroy
germs (Microorganisms).

10
Hazards - a biological, chemical or physical agent in, or condition of,
food with the potential to cause an adverse health effect.

Lot - is a number of units of a single commodity, identifiable by

its homogeneity of composition, origin etc., forming part of a con-
signment.

Microorganism - a very small living organism that can only be seen

under a microscope and includes bacteria, viruses and some fungi.

Produce - refers to farm products, particularly fruits, vegetables,

tubers and condiments.

Pathogen - any disease-causing organism.

Personal hygiene - a set of practices performed by persons to

maintain health and cleanliness.

Pests - unwanted creatures in food premises which may be the

sources or carriers of food-borne illnesses.

Preventative measures - controls aimed at deterring or mitigating

undesirable events from taking place.

Process flow - a method of visually documenting the stages involved

in performing a certain procedure.

Physical hazard - any extraneous object or foreign matter in a food

item which may cause illness or injury to a person consuming the
product.
Recall - to remove or withdraw food product from the market
because it may cause health problems or possible death.

Sampling - collection of a number of units that comprises represen-

tative sample(s) from a designated lot or batch of product.

Sanitizer - a two-in-one product that acts as a detergent and a

disinfectant.

Shall - is used to state mandatory requirements.

Should - is used to state recommended or advisory procedures or

identify recommended equipment.

11
Sanitation standard operating procedures (SSOP)- address
the pre-operational and operational sanitation procedures to
prevent direct product contamination or adulteration.

Standard operating procedures – A description of specific activities

to be carried out in a specific operation to define the work that
should be done, explain how it should be done, who should do it,
and under what circumstances. In addition, it explains what authority
and what responsibility has been allocated, which supplies and
materials should be used, and which documents and records must
be used to carry out the work.

Traceability - the ability to identify and trace the history, distribution,

location, and application of products, parts, and materials.

12
1 THE ENVIRONMENT – BUILDING
AND FACILITIES
1.1 Establishment: Design and Facilities

Operations should have a plant schematic (a plan, blueprint or layout

of the facility) on file. This is an important reference document for
operators, customers and government regulators. In addition to a
simple plant schematic, processors shall create a drawing that
demonstrates the “process flow”. The process flow schematic should
briefly describe the most relevant features of each processing step.

Depending on the environment and the operations, the facilities

should be so located, designed and constructed to ensure that:

• facilities are separated physically (e.g. spatially or solid

wall) from any other activities and in conformity with
national standards (e.g. Town and Country Planning Act)

• the design and layout permit appropriate loading, off-

loading, maintenance, cleaning, disinfections and minimize
airborne contamination

• building is constructed to facilitate adequate ventilation

(see Appendix II)

• building is of suitable size, design and construction to

permit unobstructed placement of equipment, orderly
storage of material, sanitation operation and maintenance

• building surfaces and materials such as floors, walls and

ceilings should be constructed of smooth, easily cleanable
surfaces and should be suitable, durable and easily
maintained

• there is a unidirectional flow of operations to prevent

cross-contamination (see Figure 1.1)

13
 Figure 1.1: Unidirectional flow of operations

1.2 Packaging Facility

1.2.1 External

The following shall be implemented to minimize the potential

for contamination associated with the surroundings:
1. Maintain grounds in order to reduce the potential for con-
tamination. Grounds must be free of garbage and debris.
There should also be adequate grading and/or drainage
to avoid pooling of water. Vegetation must be managed
to prevent pest harbourage.
2. Where there are other activities not of similar nature nearby,
preventative measures shall be taken to minimize the cross-
contamination of foods stored or processed on the facility
by biological, chemical or physical hazard.
3. Waste facilities must be well maintained and designed to
prevent contamination of the product or packaging material.

14
 Waste containers must be properly covered, secured, clearly
identified and emptied in a timely manner.
4. Roads, yards and parking lots must be maintained so they do
not pose a risk of contamination to any produce on site.
5. Equipment stored on the grounds must not provide
sources of contamination and or pest harbourage.
6. Store, convey and dispose of garbage and processing waste
to minimize odour and the potential for attracting pests
(flies etc.) and to protect against contamination of foods,
food-contact surfaces, water supplies and ground surfaces.
An established schedule for garbage disposal must be in
place and recorded.
7. Measures must be in place to adequately secure facilities.

1.2.2 Internal
The internal design and layout of the packaging facilities must permit
good sanitation practices, including protection against cross-conta-
mination during processing or handling operations. The following
shall be implemented to minimize the potential for contamination
associated with the establishment.
1. Ceilings and overhead fixtures should be constructed and
finished to minimize the build-up of dirt and the shedding
of particles.
2. Ensure that all lighting fixtures and electrical outlets in pro-
cessing facility and warehouse areas are shielded.
3. Provide adequate lighting in all processing and support
areas, including hand-washing areas, dressing and locker
rooms, restrooms, and all areas where produce are examined,
processed or stored.
4. Walls and partitions should have smooth surfaces up to a
height appropriate to the operations.
5. All openings, including windows, doors etc., should be easy
to clean, constructed to minimize the build-up of dirt and,
where necessary, be fitted with removable and cleanable
insect-proof screens. Doors should have smooth, non-
absorbent surfaces that can be easily cleaned and disinfected.

15
6. Facility must be rodent-proof.

7. Floors should be of concrete or other impervious material

and constructed to allow adequate drainage and cleaning.
Where floor meets wall it should be curved.
8. The use of glass and non-food-grade plastic material is
prohibited in the post-harvest facility.
9. Provide adequate space and layout to facilitate production
and prevent accidental cross- contamination of produce.
(see Figure 1.1)

10. Ensure that drip or condensation from fixtures, ducts and

pipes does not contaminate food, food-contact surfaces, or
food-packaging materials.
11. Working surfaces must be made of smooth, non-absorbent
material, inert to the food, to detergent and disinfectant
under normal operation procedures. Working surfaces that
come in direct contact with food should be in sound condition
(not stripping, flaking etc.), durable and easy to clean.
12. Only food-grade paint must be used on machineries, walls
and ceilings. Corrosion should be prevented.
13. Material used for food-contact surfaces should be food
grade, non-absorbent, easy to clean and able to withstand
repeated cleaning.
14. All equipment and utensils should be checked regularly to
ensure proper functioning; secure any loose parts.
15. Avoid oil leaks and overlubrication of machinery to avoid
food contamination. Use only food-grade oil and lubricants
on machinery.
16. A comprehensive machinery and equipment-cleaning and
maintenance programme should be in place.
17. Locate and operate fans and other air-blowing equipment
in a manner that minimizes the potential for contaminating
foods, packaging materials, and contact surfaces.
18. Running potable water under sufficient pressure shall be
provided in all areas where required for the processing of
food, for the cleaning of equipment, utensils, and food-

16
 packaging materials, or for employee sanitary facilities.
19. Appropriate systems for potable water (hot and cold)
storage and use, should be available whenever necessary to
ensure the safety and suitability of food.
1.3 Pest Control
All animals, including mammals (such as rodents), birds, reptiles, and
insects, are potential sources of contamination in processing envi-
ronments because they harbor, or could be vectors for a variety of
pathogenic agents, such as Salmonella spp and E. coli. Each facility
must establish a pest control programme to reduce the risk of con-
tamination by rodents, insects, birds and any other pests. Pest control
programmes should be administered by a certified pest control
operator and records should be kept.
The following should be implemented to minimize the potential for
contamination within the packing facility and the surrounding
grounds:
1. An effective pest control programme should include regular
and frequent monitoring of affected and treated areas to
accurately assess the programme’s effectiveness. A staff
member should be trained to implement the programme
and work with outside pest control contractors as needed.
Detailed pest control logs describing treatments, applicator
and the results should be maintained.
2. Pest control programmes should be administered by a
certified pest control operator.
3. No animals shall be allowed in any area of a food facility.

Figure 1.2: “No Pets or Animals allowed”

17
4. Grounds surrounding the packing facility should be cleared
of all waste, litter, and improperly stored garbage. Keep all
weeds cut low to discourage the breeding, harbouring, and
feeding of pests, such as rodents and reptiles. Remove items,
including unused and inoperative equipment, to eliminate
areas that harbour pests.

5. Clean and sanitize daily to remove remnants that attract

pests in and around the packing facility.

6. Maintain adequate surface drainage to reduce breeding

places for pests.

7. Water treatment and disposal systems should be operated

in a manner so that they do not become sources of con
tamination or pest attractants. Extra precaution should be
taken if facility is adjacent to an unkempt area.

8. Exclude pests by blocking areas, such as holes in walls, doors,

flooring and vents that allow entrance into the facility.
Screens, wind curtains and traps may be used.

9. Pest control procedures and logs shall describe the

location of any outdoor bait stations and glue boards. Bait
stations are not permitted inside the plant. Trap or bait
station locations should be documented and include a
schematic map. They shall be inspected frequently to
detect activity and a record maintained. Traps shall be
cleaned and maintained regularly. Dead pests should be
removed immediately and disposed of to prevent any
potential contamination or infestation. Ensure that the baits
used inside of the bait stations are food safe.

10. Records must be maintained of all pesticides used at the

facility along with safety data sheets and recomme-
dations. A record should be maintained of all pesticide
applications, including trade name, active ingredient, and con-
centration, date of application and name of applicator.
All pesticide applicators must be trained and certified.

• All pesticides shall be used in accordance with manu-

facturer’s label recommendations and local
regulations.

18
 • After pesticide application, all food-contact surfaces should
be cleaned and properly sanitized.

1.3.1 Pesticide and Container Disposal

Disposal of unused post-harvest pesticides should be done in accor-

dance with recommendation on manufacturer’s label and local reg-
ulations and/or guidelines. It is recommended that a charcoal pit be
constructed for disposal of post-harvest fungicides (see Figure 1.3)
Pesticide containers should be disposed of according to the Pesticide
Control Authority (PCA) recommendations.

Charcoal: Top layer,

absorbing chemical
disposed

Mixed Layer: Clay, sand,

marl. This slows the
infiltration rate and aids
effective charcoal
absorption.

Charcoal: Bottom layer,

captures chemical per-
colation from the mix layer

Clay: This is the first layer

of the bio-bed. Clay pre-
vents the Infiltration of
chemical into groundwater
by creating an imperme-
able membrane.

Key Clay Charcoal Sand Marl

Figure 1.3: Charcoal pit

The disposal system can be as simple as a 45-gallon plastic drum

retrofitted with an outlet at the bottom (see Figure 1.4) containing
alternate layers of organic material (such as dried banana leaves or
grass, compacted) and charcoal. The disposal system should be
located close to where the chemical is to be used.

19
The following is strictly prohibited:
• Dumping unused pesticide material into a septic system or
drainage ditch
• Burning of empty or partially empty pesticide containers
• Burying of empty unrinsed or partially empty pesticide
containers
Recommendations
• Mix pesticide according to manufacturer’s recommendation
• Dispose of unused portion of pesticide according to
manufacturer’s guidelines
• Triple-rinse empty pesticide containers. Contact the relevant
authorities (Pesticide Control Authority) for the disposal
of pesticide containers

Figure 1.4: Waste pesticides disposal drum

1.4 Sanitary facilities and controls

1.4.1 Water

Water can be a carrier of many harmful microorganisms, such as

coliforms, Salmonella spp., Vibrio cholerae and Shigella spp. Even
small amounts of contamination with some of these organisms can
result in food-borne illness. Therefore, water used in food process-
ing must meet national potable water standards.

20
All water should be tested at least once a year for microbes, pesticide
residue and heavy metals.

The following practices when assessing water quality and in

applying controls to minimize microbial food safety hazards shall
be followed.

1. All water used for processing or contact surfaces or

used in the facility for employee services must be potable
and meet local regulations for drinking water.

2. If self-chlorination of water is done, the concentration of

residual chlorine must be monitored daily.

3. There must be no cross-connections between potable and

non-potable water supplies. A plumbing diagram should
be on file to verify this.

4. All hoses, taps, and piping systems must be designed to

prevent back-flow or siphonage of standing water and/or
have backflow prevention devices installed. A map of any
back-flow devices that are installed in the water lines must be
available. Piping shall not have any ‘dead ends’.

5. For municipal sources, a certificate of analysis must be

obtained and must form a part of your records.

6. If water is from a non-municipal source, the operator

must ensure that the water meets national water standards
for potable water. This should be done via a testing pro-
gramme with an accredited third-party laboratory.

7. Equipment designed to harvest water and maintain quality

(chlorine injectors, filtration systems, and back-flow
prevention devices), must be routinely inspected to
ensure efficient operation. A map detailing the location of
the equipment should be available.

8. For pre-cleaning/sanitization of produce, water has to be

changed frequently in accordance with an established
schedule.

21
 9. The water supply (hot and cold) must be adequate for
peak usage, and for clean-up requirements.

10. The sewage-disposal system must be in accordance with

the national standards and approved by the relevant
agencies such National Environment and Planning Agency
(NEPA) and National Water Commission (NWC).

1.4.2 Toilets

1. Each processing facility must provide employees

with adequate, readily accessible toilet facilities.

2. National health standards (Ministry of Health) require a

ratio of one toilet to 25 persons. (Please note: other certi-
fication programs may require lower ratios).

3. Signs must be posted showing where restrooms are

located. Signs must also be posted in restrooms instructing
users to wash their hands after using the toilet.
(see figure 1.6)

4. Toilet facilities must not have doors that open into operation
areas, except where alternative means have been
taken to protect against
contamination, such as
double doors or positive
airflow systems. Toilet
facilities must have
self-closing doors.

5. Toilet facilities must be

kept clean, neat and in
good repair. Basins, toilets,
Figure 1.5: Signage for restrooms
urinals, walls, and floors
shall be frequently cleaned and sanitized (at least once
daily). A bathroom cleaning schedule should be maintained
and visibly displayed.

6. There must be adequate waste disposal. Disposal bins

must be covered and ‘hands-free’ operated.

7. Toilet facilities must be adequately supplied with toilet

paper, soap, hand sanitizer and paper towels or air-dryers

22
 for drying hands. Multiple-use towels must not be used.
Toilet facilities must be checked daily and restocked as
necessary to ensure adequate supplies.

1.5 Worker health and hygiene

The responsibility for reducing or

avoiding contamination while han-
dling food falls heavily on the han-
dlers. Healthy people are more Please wash your hands
productive than those who are ill after going to the toilet
and are less likely to contaminate (Figure 1.6)
food and fellow workers. Ultimately,
it is the people who work with food that are the key to the assurance
of food safety. Employees can transfer pathogens to food along
the entire food chain (farm to fork). This can be avoided through
adequate personal hygiene and proper handling of the food.

The objective of the personal hygiene principles is to reduce or elim-

inate the risk of contamination by persons who are in contact with
food.

Employee training in good food-handling practices, covering the key

areas of sanitation and worker hygiene, is critical to producing safe
food. It is important to ensure that all personnel, including those
indirectly involved in processing operations, such as equipment
operators, buyers pest-control operators and visitors, comply with
established hygienic practices. Personnel responsible for ensuring the
sanitation of the facility should be trained.

The following steps should be taken to minimize potential contami-

nation associated with employees and visitors to your facility:

1. Employees must be properly attired:

• Must wear suitable protective clothing that includes no

shorts, sleeveless shirts or vests. Hair must be covered and
properly secured.

• Outer garments must be clean to protect against contami-

nation of produce or packaging materials.

23
 • Garments should have no shedding fibers.

• Footwear must be appropriate and in good repair, no

open-toed shoes are allowed.

• A plastic apron is recommended when handling water

or dirt.

• Workers should not wear their coveralls or aprons in areas

other than the operation area.

• Clothes and personal effects must be kept in appropriate

areas exclusively for that purpose (dressing room).

• Food of any kind must not be kept in the dressing

room/locker to avoid attracting pests.

• Procedures for the washing of protective clothing should be

established and monitored.

2. All employees in the packing facility must have a valid Food

Handlers Permit from the Ministry of Health.

3. All employees must wash hands with soap and potable water
before work, after using restrooms, upon returning to their
workstation from break or lunch, or at any other time when
their hands may have become soiled. (see figure 1.8) Hand
sanitizers are to be used after washing but they are not to
be used as a substitute for hand washing.

4. Hair should be properly secured and protected by a hair net

or cap. It is recommended that food handlers be well
groomed; that is, no beards, moustaches, or sideburns. If they
do, however, these should be fully covered.

5. No food, candy, chewing gum or lozenges should be allowed

in the operation areas.

6. Personal items such as pens, pencils and cell phones must be

stored in lockers or other designated locations outside the
operation areas.

24
7. All jewellery must be removed when entering the packing facility
(plain wedding bands are frequently exempted from this require-
ment provided that they are covered by a glove). No hairpins or
other objects that could fall into food may be worn in the oper-
ation areas. Fingernail polish and false fingernails must not be
allowed. Nails should be short and clean to avoid the presence
of pathogenic microorganism underneath them and to prevent
puncturing/damage to produce.

8. If employees wear gloves they must be of an impermeable

material. Gloves must be cleaned and/or sanitized at the begin-
ning of work, after returning to workstation, or at any other time
when the gloves become soiled. Damaged gloves should be
discarded and replaced.

9. No employee infected with or showing symptoms of any infec-

tious or communicable disease or having open sores, boils, and
infected wounds or any other affliction that may spread disease
should be in contact with food or packaging materials. A
supervisor must monitor for these conditions. Cuts and wounds
must be covered by suitable waterproof dressings to eliminate
the risk of contaminating food.

10. Visitors to packing facility should wear protective clothing and

adhere to the same personal hygiene provisions as employees.
A visitors’ log must be kept.

11. The use of glass items of any kind should be avoided in the
operation areas.

12. Prior to the use of the restroom workers should remove hair
cover/net, gloves and apron. After the use of the restroom, stan-
dard hand washing and sanitizing procedures must be followed
before fitting back protective gear or resuming handling
produce.

13. Smoking is not permitted in the facility and ‘no smoking’ signs
must be posted at strategic locations in the packing facility
(see Figure 1.7). Spitting, chewing, eating, sneezing or coughing
in proximity to food is unacceptable because it increases the risk
of contamination. An area outside of the packing facility may be
designated for smoking.

25
14. Personnel working in clean-
ing and washing areas or
other ‘dirty’ areas of the facility
should not enter other areas
before changing into appro-
priate attire to prevent cross-
contamination with extraneous
matter or pathogens. Fork-
lifts and other equipment
used in the ‘dirty’ areas
should not move into pro-
cessed product areas due to
the risk of contaminating
finished product.
Figure 1.7: No - smoking sign should
1.6 Hand washing be posted at strategic locations

The easiest and most effective food safety practice that every facility
can implement is hand washing. Workers should be well trained in
proper hand washing techniques no matter how simple or basic the
procedure appears to be.

1.6.1 Proper hand-washing techniques

• Thorough washing of hands before commencing work and after

using the toilet is very important. Employees must wash their
hands before working in the packaging facility. Proper hand-
washing before and after the workday, using the bathroom, and
eating, drinking, or smoking is a simple seven-step process:

1. Wet hands with potable water

2. Apply antibacterial liquid soap from dispenser
(no bar soap)
3. Scrub hands and fingernails (for 20 seconds)
4. Rinse off soap thoroughly with potable water
5. Dry hands with disposable paper hand towel or with
hands-free dryer
6. Discard used towels in trash bin
7. Apply hand sanitizer

26
 GUIDELINES

Figure 1.8: Proper hand-washing steps

• Each food facility must provide an adequate and convenient

hand-washing station furnished with potable running water,
antibacterial soap, hand sanitizer, sanitary disposable paper
towels or hand dryers. Handwashing stations must be
checked daily and restocked as necessary to ensure
adequate supplies.

• Restroom fixtures, such as water control valves, should be

of a type designed to minimize recontamination. Hands-free
or sensing systems are preferred.

• Easily understood signs must be posted directing employees

to wash and sanitize their hands before they begin work,
before returning to work from a break, and any time their
hands may have become soiled or contaminated. These
signs should be posted in restrooms, in the processing
rooms, and anywhere employees may handle food or
materials and surfaces involved in the production process.

27
 • Provide and maintain waste receptacles in ways that protect
against food contamination.

Figure 1.9: Hand-wash station

1.7 Chemicals

Improper use of chemicals can pose a risk to employees and food

safety. Implementation of the following recommendations regarding
chemical handling and employee training is critical to minimiz-
ing issues associated with chemical use.

Those employees designated to handle hazardous materials must be

trained in proper handling. These employees should sign the training
record sheet after they have been properly trained (date, name of
trainer/facilitator, duration of training and the topic should be
recorded). Records of chemicals, its use, training and authorization
must be kept.

1. All chemicals must be properly packaged and labeled.

2. Chemicals must be stored in a secured and enclosed area
away from operational areas so as not to contaminate
food, food-contact surfaces or food-packaging materials.

28
 If smaller packages are prepared for ease of use, these must
be properly labeled stating the name of the chemical, the
amount and direction for use. Chemicals must never be
repackaged in food containers or drink bottles.

Figure 1.10: Chemical storage sign

3. Procedures and controls should be established for the

securing, checkout and return of chemicals to avoid
unauthorized use.

4. Post-harvest facilities should maintain a chemical inventory

and safety data sheets.

5. Chemical control procedures should be developed that

outline:
a. the listing of all chemicals used in the facility;
b. the usage, handling, storage and labeling of
chemicals;
c. the distribution and management of chemicals;
d. the maintenance of Safety Data Sheets;

e. the disposal of empty chemical containers or waste

chemicals.

6. Cleaning and sanitizing agents shall meet appropriate

regulations, and documentation shall be obtained from
suppliers verifying this.

29
7. Only approved chemicals shall be used on food and food
contact surfaces and for cleaning and sanitizing

8. Disposal of empty containers or waste must conform to local

regulations for the particular chemical. No empty containers
must ever be stored in areas that would present the possi-
bility of potential contamination to food, food packages, or
water sources. Manufacturers’ recommendations for use of
chemicals used in or around food-contact areas must be
adhered to.

9. Empty chemical containers must never be reused for any

purpose.

10. Records must be kept detailing chemical usage, including

date of application, location, dosage rate, purpose, etc.

30
2 OPERATIONAL MANAGEMENT
2.1 Receiving Fresh Produce
The operators shall receive the fresh produce according to their
established Standard Operating Procedure, for the specific commodity.
Supplier verification procedures must be employed when receiving
produce, such as the farmer’s receipt, dealer’s licence, inspection of
transportation, invoice, etc.
2.2 Supplier Verification
The safety of a commodity for export depends not only on what is
controlled within the packing house but also depends on the source
from which goods are received.
It is important for operators to have effective supplier verification and
supply chain management processes. Exporters should ensure that
goods are bought from farmers and suppliers (middlemen) who
employ Good Agricultural Practices.
The General Requirements include:
A. Documentation of procedures for receiving produce
B. Records of produce received for packing
C. Supplier verification activities to ensure that appropriate
controls are conducted and documented.

Use approved suppliers

Determine supplier verification activities

Verify supplier

Document the activities

Figure 2.1: Supplier Verification Process

2.3 Produce Cleaning and Treatment
Fresh produce should be processed (cleaned, treated, etc.) to prevent
contamination from microorganisms and other substances. Clean-
ing/treatment methods to be employed will vary according to the
commodity being processed.

31
2.3.1 Proper cleaning and sanitizing procedures for fresh
produce
Cleaning and sanitizing are done to remove the biological, chemical
and physical hazards that are associated with fresh produce. The san-
itizing procedures for individual commodities vary according to com-
modity class – for example, vegetables, ground provisions, fruits,
herbs, spices and condiments. The general cleaning procedure should
include the following steps:

• Pre-clean by removing soil and debris by dry-cleaning

for example brushing
• Wash with potable water to remove surface dirt

• Sanitize with approved food sanitizing agent (usually

chemical disinfectant). Follow SSOP. Always clean and
sanitize containers before and after use.
• All containers must be in good repairs
• Do not use containers intended for fresh produce for
any other purpose.
• Use separate containers in each step of the process to
prevent cross-contamination. Label or colour-code
containers
2.4 Cooling
Cooling procedures may be applied to extend the shelf life of fresh
produce and to maintain quality of fruits and vegetables. Cooling
also helps to inhibit the growth of pathogens in fresh produce. In the
cooling process, excessive heat is removed from the product by a
cooling medium, in most cases by air, water or ice.

Regardless of the cooling method, care must be taken to ensure that

the cooling medium does not contaminate or damage the produce.
Two of the main hazards associated with cooling procedures are:
• Biological – water- and ice-cooling methods may
present a higher risk of contamination. Water and ice
must be of potable, microbial-free quality and stored
under sanitary conditions.
• Chemical - contamination of produce by refrigerants,
cooling and sanitizing agents should be avoide

32
2.5 Packing

To minimize contamination and maintain quality of produce, packing

should be done as soon as possible after processing.

• Produce should be packed in clean and new containers

• Packaging design and material should provide adequate

protection for products to minimize contamination,
prevent damage and accommodate proper labelling.

Figure 2.2: Yams packed with packing material (coir)

2.5.1 Packing Surfaces

Design and maintain packing surfaces and equipment to
minimize produce damage and contamination; no
wooden or painted surfaces should be used. The design
should also facilitate cleaning and sanitizing.

2.5.2 Packaging containers and materials

Packaging containers may include crates, cartons, bags,

palletised containers and bulk bins.

33
 • Packaging material (such as sawdust and paper) should be
non-toxic and not pose a threat to the safety and suitability
of produce under specified storage.

• Printed media MUST NOT be used as a form of packaging

material.

• Areas designated for storage of waste must be at least

. 4.5 m (15ft.) away from the packing facility and placed
so as to minimize the contamination of food.

• Waste containers inside the packing facility must be

clearly labelled, conveniently placed and tightly covered
when not in use (see figure 3.1).
• Remove all waste products frequently include waste
collection procedures in daily cleaning activities;
It is recommended that organic and inorganic waste
should be separated for recycling purposes.
2.6 Labels
Labels must accurately state the content and quantity of food in the
package exclusive of wrappers or packaging material. Refer to the
Bureau of Standards Jamaica (BSJ) for minimum labelling standards.
The minimum information required on labels is:
• The name of the produce
• Net contents (weight)
• Name and address of the exporter of the produce
• Country of origin
• Lot identification and packer’s code
Labels placed directly on product should be food-grade quality

34
 Figure 2.3: Sample label
used on packages for export

2.7 Storage
Adequate facilities should be provided for the storage of produce,
packing material and chemicals.

35
2.7.1 Storage of fresh produce
• Store fresh produce in a clean location using an organized
system. Storage facilities should have temperature and
humidity control devices where necessary.

• Adjust and regulate temperature and humidity according

to a commodity's specific requirements.

Table 2.1: Recommended storage temperatures for some fresh produce

COMMODITY AMBIENT STORAGE ( O C) COLD STORAGE (O C)

Avocado 15-20 12-13

Breadfruit 17-22 16

Citrus 19-21 1-5

Dasheen 18-20 9-12

Ginger 25-30 12-14

Hot Pepper 11-12 7-10

Mangoes (Julie, East Indian, etc.) 18 -25 12-14

Pumpkin 15-20 12-13

Soursop 17-22 12-16

Yams (Yellow, Lucea, Negro, etc.) 21-24 15

2.7.2 Storage of packaging material

• Storage area must be kept clean, dry and free of trash,
pests and animals;

• Storage area should be separated from areas with

hazardous material, e.g. chemicals;

• Store containers and packing material off the floor to

prevent contamination and allow enough space
in-between containers and wall of at least 60cm (2 ft.)
for air circulation and ease of access for cleaning and
inspections.

• Materials used for packaging, such as sawdust, wood

shavings, and paper sleeves should be properly stored
and kept in covered containers.

• Storage area should be properly secured to avoid

possible contamination and unauthorised access.

36
3 WASTE MANAGEMENT, CLEANING AND
SANITATION
3.1 Waste Management
Waste products, (processing waste) including trash, cuttings, leaves,
and pods generated from the processing of fresh produce, can be
a source of contamination. Decomposing waste can serve to spread
microorganisms around the facility and generate offensive odours,
thereby attracting pests that may be vectors of pathogenic organ-
isms. The following GMPs should be observed for the daily manage-
ment of waste in a packing facility.

3.2 Proper Handling of Waste

A designated area must be identified for internal and external tem-
porary storage of waste. All staff must be trained to ensure that waste
is properly handled and collection procedures correctly followed.

Figure 3.1: Sample waste disposal bins that should be used in the
packing facility

3.2.1 External
• Areas designated for storage of waste must be at least 4.5m
(15ft.) away from the packing facility and placed so as to
minimize the contamination of food.

• This area should be designed to facilitate easy cleaning and

removal of the waste to prevent accumulation of residues,
pest harbourage and bad odours.

• A schedule of frequent waste disposal mustbe established

and records kept.

37
 • Waste container must be clearly labelled and covered at all times.
3.2.2 Internal
• Waste containers inside the packing facility must be clearly
labelled, conveniently placed and tightly covered when not in use
(see figure 3.1).
• Remove all waste products frequently and include waste
collection procedures in daily cleaning activities;
• It is recommended that organic and inorganic waste should
be separated for recycling purposes.

3.3 Cleaning and Sanitation

To reduce the risk of produce contamination, all food-contact
surfaces must be properly cleaned and sanitized before and after use
and records kept.
3.4 Cleaning Methods
The packing facility should be cleaned daily to minimize and or pre-
vent contamination of food. Areas that are in direct contact with food
are particularly important. Cleaning can be carried out by separate
or combined use of physical methods, such as heat, scrubbing,
turbulent flow, vacuum cleaning or other methods that avoid the
use of water, and chemical methods using detergents; alkalis or acids.
Cleaning procedure should involve where appropriate:
• Removing gross debris from surfaces
• Applying a detergent solution to loosen soil and
bacterial film and hold them in solution and suspension
• Rinsing with potable water to remove loosened soil and
residues of detergents.

Figure 3.2: Cleaning equipment

38
 • Dry cleaning or other appropriate methods for remov-
ing and collecting residues and debris. Where necessary
disinfect with subsequent rinsing unless manufacturers’
instructions indicate on a scientific basis that rinsing is
not required.
Cleaning tools can be a major source of biological hazard when not
handled properly. Always wash and sanitize all cleaning tools after
use and replace them regularly to avoid growth of microbes.

• This area should be designed to facilitate easy cleaning

and removal of the waste to prevent accumulation of
residues, pest harbourage and bad odours.
• A schedule of frequent waste disposal should be
established and records kept.

3.5 Sanitizing
To reduce microorganisms, all food-contact surfaces should be
treated with sanitizing agents. Sanitizing is not a substitute for proper
cleaning; therefore, all food-contact surfaces must be cleaned prior
to sanitizing to remove dirt, dust, food residues and biofilm. The pres-
ence of these reduces the effectiveness of sanitizing agents.
When selecting a sanitizer for food-contact surfaces, the following
considerations should be borne in mind:

• Type of surface being sanitized

• Sanitizing equipment available
• Effectiveness of sanitizing agent against certain
pathogens
• Effectiveness under practical conditions
• Sanitizers must be food safe

39
3.5.1 Type of Sanitizing

(a) Thermal: This can be done by dry heat but most often
involves the use of hot water or steam. The exposure to
heat should be for a specific time and temperature.

(b) Chemical: Chemical sanitizers are a group of com

pounds that are used to destroy or substantially reduce
the number of undesirable microorganisms. Chlorine-
based sanitizers are the most commonly used sanitizers
in food applications.

3.6 Handling and Use of Sanitizing Agents

• Storage of sanitizers must be separate from fresh

produce and packing material;

• Employees should be trained in safe handling and use

of sanitizers.

• Carefully follow specific manufacturer’s handling and

usage instructions for each product.

• Employees should wear protective gear, such as

goggles and gloves, while handling and working with
sanitizers.

• Handling and disposal of sanitizers should be in

accordance with national standards; refer to the PCA.

40
4 EMPLOYEE TRAINING
Workers engaged in food operations who come directly or indirectly
into contact with food should be trained and/or instructed in food
hygiene to a level appropriate to the operations they are to perform.
Employee training in good handling practices, covering the key areas
of sanitation and workers’ hygiene, is critical to achieving the goals
of the food safety programme. Establishing a written training pro-
gramme for employees that addresses general sanitation and good
hygiene practices will help reduce the risk of all forms of contami-
nation. All training programmes must be documented, routinely
evaluated and updated to ensure that all the requirements for food
safety are met.

All training must be documented and filed. All trainees / personnel

that attend the training must sign the register provided which must
also be filed. Persons employed in critical areas such as the handling
of post-harvest chemicals must have basic numeracy and literacy
skills.

Some of the areas of training should include:

• Sanitation and waste management
• Standard Operating Procedures (SOPs)
• Post-harvest handling
• Record Keeping
• Occupational health and safety
• Workers' Health and Hygiene

41
5 TRANSPORTATION
Proper transport of fresh produce helps reduce the potential for
microbial contamination and spoilage of produce due to poor
transporting practices. It is essential to create active awareness
among the personnel involved in produce transportation. Pro-
duce must be adequately protected during transport. The types
of conveyances or containers required depend on the nature of
the food and the conditions under which it is transported. Necessary
measures should be taken to protect food from potential
sources of contamination and damage.

Operators and food handlers involved in the transport of fresh

produce are encouraged to pay close attention to product trans-
portation at each level in the system. This includes proper pack-
aging for transporting the produce from the field to packing
and cooling facilities, and on to distribution.

5.1 Guidelines for Transport of Fresh Produce

• Use only containers or vehicles designed and

designated for transport of produce.

• Inspect containers and vehicles for cleanliness before

loading, and insist on cleaning if necessary.
• Vehicles and containers should be dry except for
refrigerated units.

• Enclosed transport units are highly recommended to

avoid pest access and contamination.

• Avoid using containers previously used to transport

commodities such as meat, eggs, fish manure
or live animals. If these containers are used they must
be properly cleaned and sanitized.

• Vehicles and containers should be cleaned and

sanitized after each load.

• Maintain proper temperature during transportation

to ensure produce quality and food safety.

• Ensure that produce is loaded carefully in order to

minimize damage.

42
 • Ensure that transporters maintain integrity of the lot
identification and trace-back system in use.
• Make sure that all personnel involved in the transport-
ation process practise proper hygiene and are properly
attired.
• Records of transportation process/log must be kept.

5.2 Considerations for refrigerated transportation

• Temperature recorders should be placed in all
refrigerated fresh-produce vehicles and containers.
• Refrigeration and humidity control units should be
checked for proper functioning before each trip.
• Make sure temperature and humidity are set according
to specific commodity requirements.

• Minimize time between removal from cooling storage

and loading into refrigerated container.

• Allow for adequate air circulation within the transport-

ation unit by proper stacking.

• Prevent produce contamination by condensation water

from refrigeration units;

• Maintain temperature and humidity control during

transport and record all data.

• Provide frequent training in temperature control to

personnel involved in transportation.

Figure 5.1: Refrigerated truck used for transporting

fresh produce

43
6 TRACE BACK AND PRODUCT RECALL
Trace-back is the ability to track foods back to their source
(growers, middlemen, exporter, etc.). A system to identify the
source of foods alone cannot prevent food safety problems or
the occurrence of a food safety recall. However, the ability to
identify the source of a product through trace-back is an important
component of good agricultural and manufacturing practices
and may prevent the reoccurrence of food safety problems. Inform-
ation gained from trace-back investigation may also be useful
in identifying and eliminating a hazardous pathway. An effective
trace-back system identifies the source of a contaminated lot to
a specific region, packing facility or farm, rather than an entire
inventory or commodity group. It also builds confidence among
regulators, customers and consumers that the food manufac-
turing industry is in control of all phases of production and
distribution.

A comprehensive trace-back system must have a process of

handling complaints, investigations and product recalls.

6.1 Complaints

A complaint is one of the main triggers for activating a trace-

back system. It is any written, electronic, or oral communication
that alleges deficiencies related to the identity, quality, and
safety of a product. An effective complaint-handling system is
an extremely important part of any quality control system. Exporters
should understand that any complaint received on a product
should be evaluated and, if necessary, thoroughly investigated
and analyzed, and corrective action taken. The results of this
evaluation should lead to a conclusion regarding whether the
complaint was valid, the cause of the complaint, and any action
necessary to prevent further occurrences. Complaints must not
be ignored.

Written procedures must be established to handle complaints.

This should be provided to employees to facilitate communica-
tion, maintain consistency, and reduce quality problems. These
procedures should detail receiving, reviewing and evaluating.
This should be done by a previously designated member of staff.

44
Complaints must be:
• documented, reviewed, evaluated, and filed
• handled by a formally designated unit or individual
• investigated if necessary.
• recorded whether or not an investigation is done.
• filed and retained for a period of time no less than two
years from the date of release for commercial distribution.

Also, responsibility must be assigned for deciding when or not

to investigate.
The investigation record should include:
(1) the name of the produce
(2) the date the complaint was received
(3) any produce identification(s) and trackback
number(s) used
(4) the name, address, and phone number of the
complainant
(5) the nature and details of the complaint
(6) the dates and results of the investigation
(7) any corrective action taken; and
(8) any reply to the complainant.

6.2 Instituting effective trace-back systems

Operators should examine current procedures and develop ad-
ditional ones if necessary, to track produce from the farm to
the consumer.
An effective trace-back system should include:

• documentation of the source of a product

• a mechanism that can trace the product from the farm
to the consumer.
• farm identification and date of harvest
• production, quality, and warehouse records such as
packaging dates
• the customer(s) information
• shipment dates
• any other supply chain elements not noted above.

45
6.3 Positive lot identification

A key element of a trace-back programme is positive lot identi-

fication. Adequate lot coding and distribution records are critical.
Lack of a coding system and accurate records could lead to a
total product recall with notification to all customers. For this
reason, every load of produce that comes into your facility
should be assigned a unique lot number for control purposes.
This number should link back to the lot number assigned by the
grower for that lot. Your lot number identifies the product to
everyone who will be associated with it and is a major compo-
nent should a recall be necessary. It should remain with the lot
through all processing steps, grading, chemical and microbio-
logical testing, storage and shipping. Be consistent in your lot
numbering to maintain accuracy and eliminate confusion.

In addition to identifying the production dates in the lot number,

the code must also include lot numbers that can be traced to a
grower and production line. This code should be listed on the
shipping invoice and maintained in facility records. Computer
records of lots sent with shipments will make recall simpler and
product tracing significantly faster.

6.4 Product recall

A recall is the procedure(s) conducted by responsible handlers

to remove or correct a product that regulatory authorities con-
sider, or may consider to be in violation of their food laws. The
ability to remove products from the marketplace quickly and
effectively is very important. It takes on added importance,
since we have entered an era in which terrorists could use the
food supply as a mechanism to disrupt commerce and cause
public panic.

6.4.1 Prompting a recall

There are many situations that can result in a product recall.
Some are emergency situations, others are not. Following is a
list of potential causes of product recall.
• Allergens – A product or component containing an un-
labeled ingredient that may cause an allergic reaction
in humans.

46
 • Bacterial contamination – Contamination by spoilage
organisms or harmful bacteria (E coli, Salmonella,
Listeria, etc).

• Chemical contamination – The presence of unapproved

pesticides and/or residues of these items in amounts
greater than the established residue tolerance levels;
naturally occurring chemical contaminants such as
Aflatoxins.

• Communicable diseases – Human illnesses that can be

transmitted through foods.

• Processor-generated information – Food safety problems

discovered through food processors’ internal record
review and examination processes.

• Foreign materials – Presence of materials such as glass,

plastic or metal.

• Illnesses identified by food safety regulators.

• In-house sabotage.
• Misbranding – violations of labeling laws.
• Real or fraudulent customer or consumer claims.
• Tampering and tampering threats.
• Undeclared ingredients.

6.4.2 Recall classifications

A Class I recall means there is a reasonable probability that the

use of the contaminated product will cause serious adverse
health consequences or death.
Examples of Class I recalls are:
• Salmonella contamination
• Undeclared allergens.

A Class II recall means the use of a contaminated product may

cause temporary or medically reversible adverse health conse-
quences.

47
Examples of Class II recalls are:
• the presence of spoilage organisms
• the presence of unapproved additives or ingredients
• mislabeling, such as incorrect weight declaration or
non-organic almonds being labeled as organic.
• food produced under unsanitary conditions.

A Class III recall is for products that violate national regulations,

but are unlikely to cause adverse health consequences.

48
7 INSPECTION AND CERTIFICATION
The basic goal of inspection and certification is to ensure that
the facility, services and products meet National and Interna-
tional specific requirements for food safety.

7.1 Farm Certification

Farm certification is the implementation and adherence to Good

Agricultural Practices (GAPs) approved by the competent authority.
GAPs are pre-requisites for Good Manufacturing Practices (GMP).

GMPs are more effective when growers have implemented GAPs

and other on-farm food quality and safety programmes. Growers
who utilize safe and effective agricultural practices will minimize
the potential for food contamination in the field and ultimately
at the packing facility. Operators of packing facilities should verify
GAP programmes and farm food safety plans through written
documentation and on-site inspections.
The following should be done:
• Suppliers or farms must be assessed to determine GAP
compliance.
• Maintain record of GAP compliance.

• Conduct on-site inspections to verify that growers are

utilizing GAPs (designate a person or hire a third party).

• Have each grower or middleman sign an agreement.

This agreement should outline any requirements or
exclusions for the food the grower will deliver to the
packing house.

7.2 Inspection and Certification

All packing facilities for export of agricultural produce must be

certified by the Plant Quarantine/Produce Inspection Branch of
the Ministry of Industry, Commerce, Agriculture and Fisheries.
Fresh Produce Exporters are certified after their facility is in-
spected and the requisite licences are obtained according to the
Agricultural Produce Act of 1926 and its regulations.

49
Section 3.- (1) of this act states: “Every person carrying on the
trade or business of buying or selling, or of buying or exporting
agricultural produce shall be required to take out a licence
under this act for each premises in which he intends to carry on
such trade or business.”

Section 3.- (2), a person may apply for a traveller’s licence if

that person;

(a) Carries on the trade or business of buying and selling,

or of buying and exporting, agricultural produce; and

(b) Desires to buy any agricultural produce at any place

other than on the premises for which that person holds
a licence to buy or export agricultural produce.
The guidelines for establishing and operating a packing house
for exports and becoming a licensed certified exporter are out-
lined in Appendices I and II.
Inspection of finished produce must be done by inspectors from
the Plant Quarantine/Produce Inspection Branch. In order to receive
certification by Plant Quarantine, the final product, presented
for inspection, must comply with established ministry standards
and the requirements of the importing country.

7.3 Appointments for Export Inspections and Certifications

All Exporters are required to make an appointment for all inspections at

least twenty-four (24) hours prior to inspection date.

The following information must be provided:

• Size of shipment quantity
• Name of the commodity to be inspected
• Destination of shipment
• Flight information e.g. Departure time

7.4 Appointment for Fumigation

Appointments for fumigation must be made at least seventy-

two (72) hours and confirmed at least twenty-four (24) hours
prior to fumigation. Exporters should indicate:

50
 • Date and time of delivery of goods to the Export Complex
• The name of the commodity/commodities
• Number of boxes to be fumigated
• Shipment information e.g. Departure date and time
Appointments must be communicated to the Export Complex
Office via telephone or email during regular office hours:

• 8.30 a.m. to 5.00 p.m. Mondays to Thursdays

• 8.30 a.m. to 4.00 p.m. Fridays

51
8 SECURITY OF FOOD
Food products have been identified as subjects to risk of tampering,
criminal or terrorist actions. All operators are responsible for the
protection of all produce processed and stored in their facilities.
The preventative measures listed below are relevant to all sectors of
the produce supply chain, including farms, transportation, process-
ing, packing and warehouse facilities.

8.1 Managing the Security of Food

• Security procedures – Assign responsibility for security to
qualified people. Encourage all employees to be on the alert
and immediately report any signs of product tampering or
other unusual activities.
• Investigation of suspicious activity – When suspicious activity
is observed or reported, management should immediately
initiate an investigation of the incident. Should criminal
activity be suspected, alert local law enforcement.

• Supervision – Provide an appropriate level of supervision for

all employees at all times. Conduct routine security checks
with focus on product or equipment tampering.

• Mail/packages – Secure incoming mail and packages. Be

alert to any signs of tampering.

8.2 Physical Facility

• Physical security – Use fencing or other barriers to control

access to facility. Keep gates and doors locked whenever
possible. Use security patrols or video surveillance where
appropriate. Provide adequate lighting of facility perimeter
.
• Visitor control – Restrict access to the facility, especially pro-
cessing, packaging and storage areas. Screen incoming and
outgoing vehicles for suspicious or inappropriate activity or
cargo. A visitors’ log must be maintained.
• Storage and use of hazardous chemicals – Isolate and secure
all hazardous chemicals. Limit access to hazardous storage
materials and storage areas. Account for all hazardous
materials and investigate losses or irregularities.

52
8.3 Employees

• Pre-hiring screening – Screen employees and conduct

criminal background checks for all employees, including
seasonal, temporary and contract employees.

• Daily work assignments – Know who is working when

and where.
• Identification – Establish a system of positive identification,
such as photo ID badges. Collect ID badges when an
employee’s service is terminated either voluntarily or
involuntarily.
• Restricted access – Control and restrict access to production
areas, allowing only personnel necessary to perform a job or
function.
• Personal items – Restrict all personal items from the opera-
tional area. All personal items should be stored in the
designated areas.
• Training – Train all employees in the security of food at the
time of employment and periodically thereafter.
• Unusual behaviour – Watch for any employee behaviour that
is out of the ordinary and take appropriate action.
8.4 Computer systems and records
• Restrict access to computer systems and records. Protect with
password or other methods. Back up computer data and use
a system that traces critical computer transactions.
8.5 Raw material and packaging
• Use only known and reputable suppliers.
• Inspect incoming materials for signs of tampering.
8.6 Operations
• Water security – Test for portability regularly, secure wells,
storage and handling facilities.
8.7 Finished Products
• Store in secured areas
- Track movement of product
- Lock and/or seal vehicles used to transport products.

53
9 RECORD KEEPING
Records play a very important role in conforming to good manu-
facturing practices.
Records must be kept for all stages of the operations. This is
needed for traceability, inspection of processes by regulators or
customers, auditing purposes and to:
• make sure we know exactly what we did and when we did it
• be able to correct mistakes if they happen
• be able to prevent mistakes from occurring in the future

9.1 Critical Records

There are some records which are mandatory to the operation of

any fresh produce facility. These include:

9.2 Produce book

All exporters of fresh agricultural produce must maintain a produce

book according to the Agricultural Produce Act of 1926, Section
11, which states:

“Every licensed produce dealer must keep a book wherein he shall

record in the English language at the time of purchase of any agri-
cultural produce the date of such purchase, the description of such
produce, the weight, number, grade or quantity of such produce,
the price paid for same, the name and address of the person from
whom he or anyone on his behalf actually received such produce,
the name and address of the owner of such produce, the place where
and the person by whom such produce was grown or produced”.
This book must be available for inspection upon request by a Plant
Quarantine /Produce Inspector.
9.3 Food Safety Plan
Every fresh produce facility must have a food safety plan which
identifies, manages, and prescribes corrective measures to mitigate
food safety concerns.
Among the records to be included in the food safety plan are:

54
1. Map of the facility and layout of the operational area

2. Worker health, hygiene, and facility sanitation

a) Basic food safety, employee health and hygiene
training content and roster
b) General employee policies for appropriate and
expected food safety measures for the facility
c) Records of all employee health incidences
d) Employee non-compliance form
e) Brochure for food safety procedures for facility
workers and visitors
f) Facility supervisors’ daily checklist for the packaging
facility, for example, sanitation, packaging, chemical-usage
checklist
g) Visitors’ log
h) Servicing and cleaning logs for sanitation facilities
3. Internal inspections and auditing
a) Outcomes of inspections and audits done
b) Corrective measures
4. Water management
(a) Water monitoring sampling log
(b) Water testing and treatment
5. Chemical usage
a) Post-harvest chemical treatment records
b) Pest control treatment records
c) Copies of licences of pest-control operators
d) Inventory of chemicals

6. Packaging and transportation records

7. Procedures for emergency response to spills and leaks
8. Trace back
a) Trace-back programme
b) Mock recall and dates conducted
9. Training records to include files for all employees with valid
food handler’s permit should be maintained.

55
10. All facilities should have a quality-assurance plan that
outlines the grades and standards of all the produce accepted
for processing,
11. Written schedules and procedures for cleaning and maintain-
ing the equipment must be kept

12. Standard Operating Procedures for processing different

produce i.e process flow.

9.4 Record-Keeping Tips

1. Always use a non-water-soluble pen for writing all your
records if they are not electronically produced.
2. Clearly record the date.
3. Write legibly.
4. There is a correct method for making corrections to a record
– strike through the incorrect entry then write and sign the
correction.
a. No erasers
b. No correction fluid (white-out)
c. No post-it notes.

5. Enter enough details so the information can be understood

in the future.

6. There must be a proper recording system in place

56
10 EVALUATION
The evaluation of GMPs is a systematic activity with the objective
of checking or assessing the implementation and maintenance of
principles and practices. Evaluation must be periodically done to
continuously improve and update operations against set standards.
The main method of evaluation is auditing.

10.1 Auditing

An audit is the organized collection of information necessary to

verify the efficiency of a GMP system. It is based on previously es-
tablished rules and guidelines and should be conducted by trained
internal or external auditors. In order to assure independence, impar-
tiality and credibility, auditors should not be directly involved with
GMP implementation or maintenance. Aspects of auditing include
review of records, observation, examination and verification.

The GMP evaluation should be performed periodically or when

modifications are made to the process, the product, packaging ma-
terials or in other factors that may affect the final product. Evalua-
tion is also indicated when audits yield poor results, when frequent
deviations are recorded, when new information about hazards
arises, or when evident problems exist in GMP implementation.

10.2 Audit Types

Internal audit: Performed under the authority of the audited facility.

Auditors should be totally independent from the areas they will
audit.

External official audit: Performed under the responsibility of local

official governmental authorities or from importing countries or
from public-health authorities.

57
10.3 Scheduling of Internal and Official Audits

Audits should be programmed when at least one of these conditions

exists:

- Significant changes are made to the GMP

- Suspicion arises as to the safety of a product due to a
failure in the implementation of safety requirements
- Corrective measures need to be verified.
- Standard audit schedule

10.4 Steps of the Audit

The audit consists of the following steps:

- The initial step
- The audit itself
- The written report

58
 REFERENCES
1. CFSAN 1998: Guide to Minimize Microbial Food Safety Hazards for
Fresh Fruits and Vegetables. Guidance for Industry. Centre for Food
Safety and Applied Nutrition (CFSAN), US Department of Health
and Human Services, Food and Drug Administration, October 1998.

2. Code of Hygiene Practice for Fresh Fruits and Vegetables (2003)

AC/RCP 53-2003
3. Food and Drug Administration (2010), Code of Federal
Regulations-21 CFR Part 108, Part 110, Part 113, Part 114.

4. Food and Drug Administration-21 CFR 110.80(a)(2)-(4)

(Raw materials)

5. Food and Drug Administration (21 CFR 10.115; 65FR 56468;

September 19, 2000)

6. FAO 2004: Improving the quality and safety of fresh fruits and
vegetables: A practical approach. Manual for Trainers. Food Quality
and Standards Service. Food and Nutrition Division. FAO Rome,
2004.

7. Food Storage and Prevention of Infestation Act (1973)

8. Pan American Health Organization (PAHO) 2001: Good Manufac-

turing Practice (GMP) and Hazard Analysis and Critical Control
Points (HACCP), Buenos Aires, Argentina.

9. University of California 2004: Key Points of Control and Manage-

ment of Microbial Food Safety for Growers, Packers and Handlers
of Fresh Consumed Horticultural Products. Prepared by
Trevor V. Suslow, Dept. of Vegetables Crops, University of
California

10. University of Maryland 2002: Improving the Safety and Quality of

Fresh Fruits and Vegetables: A Training Manual for Trainers,
University of Maryland, Symons Hall, College Park, MD 20742.

59
 APPENDIX I: STEPS TO ACQUIRING A
DEALER’S AND TRAVELLER’S LICENCE
Under the Agricultural Produce Act of 1926 Section 3.(1), “Every person
carrying on the trade or business of buying or selling, or of buying or
exporting agricultural produce shall be required to take out a licence
under this act for each premises on which he intends to carry on such
trade or business.”
According to Section 3 (2), a person may apply for a traveller’s li-
cence if that person;

(a) carries on the trade or business of buying and selling, or

of buying and exporting agricultural produce; and

(b) desires to buy any agricultural produce at any place

other than on the premises for which that person holds
a licence to buy or export agricultural produce.
Step 1
Section 4 (4) Acquire a certificate signed by the chief officer of the
Constabulary or Justice of the parish in which the application is made
that the applicant is able to read and write the English language and
to keep the books required to be kept by a licenced dealer/traveler.

Step 2

Obtain a Tax Payer Registration Number (TRN)

Step 3

Section 4 (1) Take the certificate signed by chief officer of constabulary

or justice of the parish with the requisite fees to the Collector of Taxes.
(i.e. dealers licences $250 and travellers licences $500).
Steps 4

Obtaining an agricultural produce certificate

I. Obtain packing house requirements from one of the

Plant Quarantine/Produce Inspection Branch offices or
online at www.micaf.gov.jm (Plant Health Services) for
new exporters

60
 If using the facility of a licensed and certified exporter, obtain
a letter from the exporter giving approval for the use of
his facility.

(a) This arrangement will be for a period not exceeding one

year.
(b) A letter written on the company’s stationery and signed
by the licensed certified exporter, or one other person
designated by the licensed certified exporter, should ac
company each shipment, verifying that the produce was
packed at the approved premises and also indicating the
quantity of each item included in that shipment.

(c) Notify the Plant Quarantine/Produce Inspection Branch

when packing on behalf of another person has ceased.

(d) Take note that shipments will not be certified unless

condition #2 is met each time a shipment is presented
for inspection and certification.

II. Make an appointment with the Plant Quarantine/Produce In

spection Branch for inspection or re-inspection of packaging
facility by calling 924-8906 or 924-8736 in Kingston, 940-4146
or 979-2586 in Montego Bay. The following information
hould be provided:
a. Name and address of the potential exporter
b. Location of packing house
c. Name, address , telephone number(s) and email of
contact person
d. Tax Payer Registration Number (TRN)

III. Pay the requisite fees for inspection/re-inspection of the

facility at the Plant Quarantine/Produce Inspection offices.

IV. If the facility is approved, you will be issued a letter to Jamaica

Trade and Invest (JTI) and a Packing House Certificate

V. Section 9 Duration of licence “Subject to the provisions of

Section 7 of the Agricultural Produce Act 1926, every licence which
shall be granted under this act shall commence on the 1st day of April
in each year and shall, unless previously forfeited, expire on the 31st
day of March in the immediately succeeding year”.

61
VI. Section (10) Notice board to be affixed to premises: “Every
licensed produce dealer shall affix a notice board on some
conspicuous place at the entrance of the premises specified
in the licence”
A board whereon shall be legibly painted in white letters and
figures not less than three inches in height:

(a) His name in full

(b) The number and the class of his licence, and
(c) The words Licensed to deal in Agricultural
Produce, and
(d) The year in which the licence is issued, and
Such board shall not be exhibited after the expiration of the licence.
NB: Licences are valid for one year
VII. Section 11 Produce book to be kept “every licensed
produce dealer shall keep a book wherein he shall:-
• Record in the English language at the time of pur
chase of any agricultural produce:
– The date of such purchase
– The description of such produce
– The weight, number, grade according to the number
of hands or quantity of such produce
– The price paid for the same
– The name and address of the person from whom he
or anyone on his behalf actually received such
produce
– The name and address of the owner of such produce,
and
• Such book shall be open at all reasonable hours
to inspection by any:
– Justice of the peace, or
– Constable, or
– Person authorized under any enactment for the time
being in force relating to praedial larceny, or
– Inspector, who may take possession of such book for
purposes of evidence or record
VIII. Section 14 [1] “No person shall carry, on any water highway
or public road, any agricultural produce unless such produce

62
 is accompanied by a produce receipt, unless the person who
carries such produce is for purposes other than trade or
business”.

IX. Section 15 [1] Every person who is required to issue a receipt

under Section 14 [2] may apply for a receipt book mentioned
in subsection [2] at any office of the Jamaica Agricultural
Society situated in:-
[b] if the person is a licensed produce dealer, the parish in
which he carries on business or in which his licence is issued.

12. Section 17 [1] every carrier shall apply for and obtain a carrier’s
licence

For further information contact:

Chief Plant Quarantine/Produce Inspector

Telephone: 876-977-0637/977-6401 (PQ/PI Head Office)

876-924-8906/924-8736 (Export Complex – Kingston)
876-940-4146/979-2586 (Export Complex –
Montego Bay)
Fax: 876-977-6992 (PQ/PI Head Office)
876-924-8907 (Export Complex – Kingston)
876-940-1038 (Export Complex – Montego Bay)

Email: [email protected]
[email protected]
[email protected]

63
 APPENDIX II: EXPORT PACKAGING
FACILITY GUIDELINES
STRUCTURAL REQUIREMENTS
Packing house must be strong enough to withstand the elements
of nature. The structural frame of the packing house must be
established using material that will facilitate proper washing, dis-
infecting and other means of sanitation.

SPACE
• Minimum operational floor space requirement is 92.9M2
(1,000sq.ft.)
• A portion of the 92.9M2 should be used for storage –
sawdust or coir dust storage, chemicals, boxes etc.
However, an independent storage facility may be
established outside the packing-house structure.
This 92.9M2 area does not include space for office, sanitary
convenience, storeroom, lunch room etc.
BUILDING STRUCTURE
• Must be a separate building from dwelling house in
accordance with the public health standards.
• Must be of sound structure, established for fresh produce
processing; the structure could be established using the
following model:
– Constructed using concrete or suitable material (board
not recommended for the main structure such as sides
and floors). See figure 1.

Figure 1: Model packing house built using concrete

64
• The layout should be designed to allow for loading,
off-loading, packing and dispatch of produce.

FLOOR
• Concrete flooring for safe and easy movement of people
and produce.
• Floor must be steel, floated to allow free flow of water and
washing after packing.
• Floor must be sloped towards drain.
It is recommended that where the floor meets the wall it should
be curved with no right angles (semicircle/curves to prevent water
settling and allow for easy cleaning).

Figure 2: Smooth steel, floated floor surface

WALL SURFACE

• Wall surface must be smooth and painted with light-

colour food-grade paint (fungus resistant).

• Wall surface must be an easy-to-clean surface and not

prone to growth of mold.

VENTILATION
Building should be constructed to facilitate adequate
ventilation while providing protection.

• At least one-third of wall space should facilitate proper

air flow.

65
 Windows

Figure 3: Windows one-third of the wall space will facilitate air flow

ROOFING

• Building must have adequate protection from the

elements of nature.
• Roofing types: concrete slab, aluminium or galvanized
zinc sheeting, or any other suitable roofing material- roofing
tiles, shakes, and shingles.
– Material for roofing must be clean and undamaged.
– Translucent sheets could be used to enhance lighting
inside packing house. However, this must only be done if
ventilation is excellent. Translucent sheets may result in
temperature build-up in the packing house.
– Roof eaves should hang at least one metre all around
– Roof must be constructed to prevent water settling
– Packing house that is built with slab roof may require
additional ventilation.
Figure 4: Types of roofs

Roof tiles Slab roof Zinc roof

66
 LIGHTING AND ELECTRICITY
• Building should have electricity and adequate lighting to
facilitate washing, sorting and packing. (Lighting should
be a minimum 540 lux)
• Choice of lights inside the packing house should be
yellow lights; yellow lights act as a repellent for insects.

• White lights could be used away from the packing house

to pull insects away from operation areas.

• Bulbs are to be covered in order to prevent contamination

of produce due to glass from broken bulbs.

Figure 5: Lighting

Uncovered light Covered light

67
 LIGHTING AND ELECTRICITY
SCREENS (PROTECTION)

• Openings should be screened to protect against entry of

insects, birds, rodents and other vermin or anything likely
to contaminate the produce.
• Screen specification: insect-proof screen.

Figure 6: Examples of insect-proof screens

Window screen Door screen

Road
• Through-road access to the property; road should be
relatively smooth and able to accommodate small to large
trucks and cars.
Doors
• All screen doors leading to the operational area in the
facility must be self-closing
• Must be flushed at the top and floor
• Wooden doors painted with fungus-resistance oil paint
• Easily cleaned, smooth, non-absorbent surfaces

68
 DRAINS AND CHEMICAL
Drains

• Drainage must be designed to handle run-off as well as

water used in processing operations, without posing
threat to the environment.
• Drains and wastage conveyance outlets: open-drain
system to facilitate cleaning, and inclined to allow flow of
waste from the packing house (must be designed to
prevent the entry of rodents).

Figure 7: Open drains with suitable cover to prevent entry of rodents

CHARCOAL PIT

A charcoal pit should be constructed for the disposal of unused

chemical mixture. The minimum pit dimension should be 90cm
(3ft.) wide and 120cm (4ft.) deep. The pit should be layered, first
with a layer of clay, then charcoal, then a mixture of sand, marl
and clay (1:2:1:1 ratio) and topped with charcoal.

Figure 8: Open drains

with suitable cover to
prevent entry of rodents

69
 Charcoal: Top layer,
absorbing chemical
disposed

Mixed Layer: Clay, sand,

marl. This slows the
infiltration rate and aids
effective charcoal
absorption.

Charcoal: Bottom layer,

captures chemical per-
colation from the mix layer

Clay: This is the first layer

of the bio-bed. Clay pre-
vents the Infiltration of
chemical into groundwater
by creating an imperme-
able membrane.

Figure 9: Cross-sectional layout of a charcoal pit

Key Clay Charcoal Sand Marl

The composition of the charcoal pit should be in the ratio 1:1:2:1

that is, one part clay, one part charcoal, two parts mixed layer, and
one part charcoal on top.

70
 OPERATION AREA
Space layout/flow
• Offloading
• Checking and selection
• Washing /cleaning
• Post-harvest treatment
• Drying
• Grading and sorting
• Packing
• Holding (finished product)

• Layout should be designed to allow free movement of

produce and personnel throughout the packing house.
• Allow separate space for offloading, checking, and record-
ing, washing, holding, treatments, packing and dispatch
areas.
• Allot adequate space for equipment, chemicals, storage
of packing supplies.
• Chemicals should be stored in a separate, secured,
restricted, ventilated area.

71
 Storage of
Finished Produce

Figure 10: Unidirectional flow operations

EQUIPMENT, TOOLS & MATERIALS

Some tools, equipment and materials necessary for an effective
operational flow in a processing and packaging facility.

Washing facilities

• Wash tank: Stainless steel, plastic (plastic must be food-g

rade finish) or concrete (smooth, impervious, non-
absorbent, and cleanable).

• Elevated at a minimum of 75 cm (2.5 ft.)

Figure 11: Wash tanks

Concrete washtank Food-grade plastic washtank

72
 Dip tank (plastic or concrete)

Treatment/dip tank [for post-harvest treatments]: high-density

polythene supported on stands about 75 Treatment/dip tank [for
post-harvest treatments]: high-density polythene supported on
stands about 75cm high; concrete, smooth, impervious, non-ab-
sorbent, and cleanable)cm high; concrete, smooth, impervious,
non-absorbent, and cleanable)

Figure 12: Dip tank made from

food-grade plastic and supported
on a metal stand

Stools and chairs: Seating for workers must be suitable and

provide the necessary support and comfort for the users.

Tables or drying racks

• Drying racks or tables made of plastic-covered wire mesh

or diamond-shaped wire mesh are suitable. Dimension:
120cm x 240cm (4ft. x 8ft.)

• Sorting and grading table made from stainless steel or

food-grade plastic. If constructed with board, the surface
must be covered with a food grade plastic.

• Table and drying racks should be approximately 75cm

(2.5ft.) high.

Trays, bins: Produce bins, containers or trays should be preferably

made of high-density polythene.

Knives: Knives must be stainless steel, well sharpened for cutting

fresh produce.

Pallets: Plastic or treated wooden pallets are recommended to be

used inside the packing house.

Produce wash brushes: Brushes must be available for washing

ground produce.

73
Cleaning equipment and supplies: These must be available –
broom, mop, shovel, dust mask etc.

Scales

• Scales for weighing incoming fresh produce

• Scales for weighing finished commodity and
• Separate scale for weighing chemicals
• Scales should be calibrated and have metric units (kg)

Water: Potable running water (municipal or have proof of

treatment)

Roller conveyors

Optional but recommended to facilitate better management, sup-

ported on stands, are ideal for the movement of bins or trays
throughout the various stages of the operation.

CHEMICALS/PESTICIDE REQUIREMENTS
Pesticides should be stored under dry, cool conditions and be se-
curely locked away. Pesticides must be stored separate from pro-
duce and packaging materials. Storage must be in accordance
with Pesticide Control Authority regulations.

The appropriate chemicals should be used for the intended market.

See Post-Harvest Treatment guidelines.

Requirements for chemical/pesticide use in post-harvest

operation
Gloves
• Rubber gloves. Must be sturdy
• 30cm (12 ins.) in length (from the base of the hand reaching
to the elbow)
Mask and goggles (respirators)

• Use appropriate safety gear. DO NOT USE DUST MASK

Rubber boots and/or hard boots

• Must be worn within operational area

74
Measuring cylinders/cups

• Must be used to measure liquid chemicals correctly, e.g.

Mertect

Scale (digital for small measurement)

• Small unit scale to measure powder-based fungicide, e.g.

Botran

Spoon (teaspoon/tablespoon)

• Must be available and used to assist in measuring

chemicals

Record books/sheet

• Proper record system must be in place and available for

viewing upon request

• Records should be made of each post-harvest application

• Each application should be in compliance with the post-

harvest fungicidal guidelines

For recommendations on approved pesticides for selected

importing countries from Rural Agricultural Development
Authority (RADA) and Pesticides Control Authority (PCA) see
Appendix III – Recommended post harvest chemical.

STORAGE
The operational flow chart that outlines the one-way-flow system
will help to design designated areas for storing finish produce and
material in a manner that will help to prevent cross-contamination.

Chemicals

• There should be a suitable storage area for detergent,

soap, bleach, etc.

• Chemicals should be stored under dry, cool conditions

and kept securely. Store chemicals separately from
produce and packaging materials.

75
Stationery and shipment supplies: There should be suitable
storage for boxes, tape, staples.

Finished product

• Designated storage area for finished product (finished

products must not be stored in close proximity to un-
treated produce; cross-contamination must be avoided
at all times).

• A chill room is considered the most suitable areas to store

finished produce.

Packaging materials

• Proper storage for pallets

• Proper storage area for sawdust, coir fibre or dust.
• If sawdust is stored on the outside, a proper structure with
a suitable roof that would prevent contamination from
external factors (rain, dust, pathogens) should be con-
structed to facilitate covering and locking. This structure
should be elevated at least 2 ft. from the ground.

Figure13: Uncovered sawdust bin

PERSONNEL REQUIREMENTS
Packaging materials
• Aprons, hair cover, hard boots should be worn at all times
within the operational area in keeping with food safety
standards.
Protective gloves must be worn by personnel handling
food.

76
Personnel facilities:

Bathroom - Located away from operational area (must be properly

maintained). Ratio of personnel to bathroom must be in accor-
dance with public-health standards.

Hand wash station and Eye Wash Area - Provide adequate

hand-washing facility with soap, hand sanitizer, disposable towels,
and/or hand dryer.

Hand wash station Hand wash sink with sign

Running water - Potable running water (municipal or proof of

treatment for other sources)

Lunch room - Specific area for eating and relaxing located away
from operational area

Changing room - Located away from the operational area with

appropriate lockers for workers

Sickbay - Must be in place

First-aid kit

• Must be provided. All workers should know where the

First-aid kit is located.

• Must have basic items (such as disinfectant, bandages,

painkillers, activated charcoal (treatment for poisoning),
smelling salts, rubbing alcohol.

77
Office

• Must be in place and accessible to staff

• Telephone, documentation processing, record storage etc.
• Provide records for review upon request e.g. the
produce book
• Provide information on traceability programme, e.g.
chemical usage

SANITATION

All packing houses must maintain proper operational hygiene in

compliance with local and international standards.

Grounds

• Proper outdoor sanitation should be maintained.

Shrubs, brushes and grass should be pruned.

• Animals are not allowed in the packing house or in the

surroundings. There should be no rearing of goats,
cows, pigs or other animals on the same compound.

• If dogs are used for security purposes, they must be

secured during working hours in proper kennels.

• Covered bins, containers, garbage-disposal skips must

be in place and conveniently located.

SIGNAGE
There should be adequate signage throughout the facility, for
example: No Smoking, Please Wash Hands, Chemical Room,
and No Eating

78
 APPENDIX III: LIST OF RECOMMENDED
POST-HARVEST CHEMICALS

Recommented Post-Harvest Chemical for Yam

(Dioscorea spp)

United States of America

USA standards for Botran (Dicloran) Tolerance is 10ppm or 10mg/l.

Thus, the proposed measurement fall in line
with the tolerance level.

EU Markets

79
NOTES

80
81
NOTES

82
NOTES

83
84