HACCP Manual for Grape Packing Jan-2019

7/25/2019 HACCP Manual for Grape Packing Jan-2019

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H CCP Manual for

fghan Grape Pack

Houses

TheWorldBank

Hazard

Analysis

Critical

Control

Points


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HACCP Manual for Afghan Grape Pack Houses Page ii

CompiledforRootsofPeacebyLouwTheronwithfundingprovidedbyTheWorldBankHorticulture

&LivestockProgram(HLP)andwithrecognitiontoColorsZA,Capespan,NDASouthAfrica,ICA

InternationalChemicalsPtyLtdandJ.D.ZachLea,RootsofPeace

FundingforthismanualhasbeenprovidedthroughtheWorldBankEmergencyHorticultureand

LivestockProject(HLP),ContractNo.MAIL/WB/HLP/Contract5185,IDAGrantNumber:H226AF

ProjectID:P098256.TheHLPisimplementedbytheMinistryofAgriculture,IrrigationandLivestock

(MAIL)oftheIslamicRepublicofAfghanistan.RootsofPeace(ROP),anAmericanNGOoperatingin

AfghanistanunderMinistryofEconomy,NGOregistration#165,wasasubcontractorfortheHLP.

Mr.LouwTheronwastheRootsofPeaceconsultant.Thecontentsofthispublicationarethesole

responsibilityofROPandcaninnowaybetakentoreflecttheviewsoftheWorldBank.

CopyrightRootsofPeace2010. Allrightsreserved.


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HACCP Manual for Afghan Grape Pack Houses Page i

CONTENTS

1 Introduction.................................................................................................................2

2 DefinitionsandTermsusedinHACCP.........................................................................3

3 HACCPontheFarm.....................................................................................................4

3.1 Water....................................................................................................................4

3.2 ChemicalUseandStorageontheFarm...............................................................4

3.3 MaximumResidueLevels(MRLs).........................................................................5

4 HACCPinthePackHouse............................................................................................7

4.1 ThePackHouse....................................................................................................7

4.2 TheCartonStore..................................................................................................8

4.3 Implementsinthepackhouse.............................................................................9

4.4 PackHouseHygiene...........................................................................................10

5 RodentsandInsectControl.......................................................................................14

6 Conclusion.................................................................................................................16

7 ANNEXES....................................................................................................................187.1 ANNEX1 TRAININGREGISTER..........................................................................18

7.2 ANNEX2 NAMEREGISTERFORTRAININGEVENTS..........................................19

7.3 ANNEX3 PACKHOUSEINSPECTIONREGISTER................................................20

7.4 ANNEX4 MEDICINE/PLASTERREGISTER..........................................................21

7.5 ANNEX5 BATHROOMCLEANINGREGISTER....................................................22

7.6 ANNEX6 PERSONALHYGIENEREGISTER.........................................................23

7.7 ANNEX7 PESTCONTROL/TRENDREPORT.......................................................24

7.8 ANNEX8 CHEMICALSPRAYREGISTER..............................................................25

7.9 ANNEX9 EXAMPLEOFAPACKHOUSECLEANER:SPOREKILL..........................26


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HACCP Manual for Afghan Grape Pack Houses Page 2

1 Introduction

ThepurposeofthisHazardsAnalysisandCriticalControlPoints(HACCP)manualistoinform

and instructproducers,merchants and packhouse staffonwhatHACCP is, thepractical

applicationthereofandtheimportanceofapplyingtheHACCPprinciplestotheproductionandpackingprocess.

TheHACCP system isapreventativeapproach tocontrolling food safety. Philosophically,

HACCPmovesaway from relianceonendpoint testing toamoreproactive,preventative

approach to control potential hazards. When utilizing HACCP, hazards are identified,

associatedrisksareassessed,criticalcontrolpointsarespecified,criteriaforcomplianceare

clearlydefinedandmethodsforcontrolareidentifiedandimplemented.Theimportanceof

applyingHACCP is that it assures that food produced in a facility, such as a grape pack

house, is safe for human consumption. This assures a continuing good relationshipwith

buyersandconsumersandthecontinuingsuccessofthegrapemarketingenterprise.

AHACCPsystemisappliedthroughthe7principlesofHACCP:

Principle1: Identify thepotentialhazard(s)associatedwith foodproductionatall stages,

fromgrowth,packinganddistribution,untilthepointofconsumption.Assessthelikelihood

ofoccurrenceofthehazard(s)andidentifythepreventativemeasuresfortheircontrol.

Principle2:Determine thepoints/procedures/operational steps that canbecontrolled to

eliminate thehazard(s)orminimize its likelihoodofoccurrence.Thereare the theCritical

ControlPoints(CCP).

Principle3:Establishcriticallimit(s)whichmustbemettoensuretheCCPisundercontrol.

Principle4:EstablishasystemtomonitorcontroloftheCCPbyscheduledtestingor

observations.Establishascheduleofinspectionsandkeeprecordsoftheinspectionsand

actionstakentobringCCPintocontrol.SeeinspectionrecordexamplesinANNEX.

Principle5:Establishthecorrectiveactiontobetakenwhenmonitoringindicatesthata

particularCCPisnotundercontrol.

Principle6:Establishtheproceduresforverificationwhichincludesupplementarytestsand

procedurestoconfirmthattheHACCPSystemisworkingeffectively.

Principle7:Establishdocumentationconcerningallproceduresandrecordsappropriateto

theseprinciplesandtheirapplication.SeeexamplerecordsinANNEX.


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2 DefinitionsandTermsusedinHACCP

CriticalControlPoint(CCP):Apoint,steporprocedureatwhichcontrolscanbeappliedand

afoodsafetyhazardcanbeprevented,eliminatedorreducedtoacceptablelevels.

HACCP: A system which identifies specific hazards & preventative measures for their

control.

Hazard:Thepotentialtocauseharm.Hazardscanbebiological,chemicalorphysical.

HighPressureHoses forCleaning:Anyhydrostaticpressurewet cleaningdeviceworking

withanoverpressureofmorethan6bar(=6x105Pa),whichisthenormaloverpressureof

tapwatersystem.

Illegal

Residue: Substances (i.e. chemicals, drugs, food additives) remaining on or in aproductincommercethatexceedtolerancesestablishedbyregulatoryauthorities.Thisalso

includes substances for which no tolerance has been set or which is not Generally

RecognizedasSafe(GRAS)

Pathogen:Afood,waterorairborneorganismofpublichealthsignificancethatcancause

illnessinhumans.

Pesticides:Compoundsclassifiedassuchbytheregulatoryauthoritiesofthelocationwhere

a product is produced or shipped. These include, but are not limited to, fungicides,

insecticides,rodenticidesandherbicides.

AStep:Anystageinfoodproductionand/ormanufactureincludingrawmaterials,their

receiptand/orproduction,harvesting,transport,formulation,processing,storage,etc.

QualityProgram:Alogicalsequenceofactionsdesignedtoassurespecificproductquality

specificationsaremet.

QualitySystem:Theorganizationalstructure,policies,programsandproceduresneededto

manageproductquality.

Risk:Anestimateofthelikelyoccurrenceofahazard.

Traceability:Theabilitytoestablishtheproductionhistoryofallcomponentsofaproduct.

Undesirable micro organism: Any micro organism that is a pathogen, causing product

spoilage,orisanindicatorofunsanitaryconditions.

Contamination remains the biggest threat to food safety, be it chemical, biological or

physical.


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3 HACCPontheFarm

Thefoodsafetyhazardsingrapecropproductionarebiological,chemicalandphysical.

Preventingcontaminationatthefarmlevelrequiresknowledgeandcareinhandlinggrapes

topreventthemcomingintocontactwithsourcesofcontamination.Becausewatercanbea

carrierofcontamination,itsqualitymustbeknownsothatappropriatestepscanbetakentopreventcontamination.Topreventcontaminationbychemicalsusedonthefarm,all

chemicalsshouldbeappliedandstoredwithspecialcare.Thissectionprovidesadditional

informationandadviceonpreventingcontaminationonthefarm. Examplesoffoodsafety

hazardsare:

BiologicalHazards

Pathogenicbacteriainsoil,waterandfrompoorhygienepractices,e.g.Salmonella,

E.coli.

Pathogenicbacteriae.g.,Salmonella,E.colifromcontaminationwithanimalmatter.

ChemicalHazards

Chemicalcontaminantsandheavymetalcontentofwaterusedforirrigation,

fertilization,pesticidesorincontactwithanypartofthecrop.

PesticideResiduese.g.exceedingspecifiedMaximumResidueLevel(MRL),caused

byincorrectuse,incorrectapplicationofagriculturalchemicals.

Contaminationwithmineraloils,e.g.diesel,oil.

PhysicalHazards

LivingandDeadInsects

Personalarticles

Hair

Glass

3.1 Water

Watermustbe tested for chemical,biological andmicrobial contamination.This is tobe

doneataregisteredandreputable laboratorywhich is legallyentitledto issuecertificates

dealingwithwaterquality.

3.2 ChemicalUseandStorageontheFarm

Thestorageand recordkeepingonallchemicaland fertilizerapplications isan important

meansofassuring that foodproducedon the farm is safe forhuman consumption. Such

storageandrecordkeepinghasbecomeaprerequisiteformarketingagriculturalproductsin

certainmarkets.Seeexamplerecordofchemicaluse inAnnex8.Recordsmustbekeptof

chemicalstorageandusestating:

Nameandamountsofchemicalsstoredinthestorageplace.

Productusedineachapplication

Dateofapplication

Volumeapplied

Reasonforapplication


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Allchemicalsonthefarmmustbekeptinasecure,dryandlockableplace(specialbuilding,

room or cabinet/cupboard).The chemical store should be labeled as such andmust be

lockedatalltimes.(Seephotosbelow.)Ifthefloorisinapoorcondition,thechemicalstore

mustbefittedwithshelvesorthechemicalsmuststandonpalletsofftheground.NoEntry

tounauthorizedpersonnelwillbepermittedandasignboardshowingthisshouldbevisible.

The chemicals in the storemust be labeled and included in the recordkeeping practices

describedabove.

Chemicalstoredoorwithwarningsignsandshelvesinstoreshowingchemicalsstoredoff

theground

3.3 MaximumResidueLevels(MRLs)

Grapes being marketed to certain markets will be tested at a toxicity laboratory to

determine if they contain anypesticide residues exceeding theMaximumResidue Levels

(MRLs)allowedbyhealthauthorities.The tablebelow shows theMRLs for thechemicals

typicallyusedongrapes.Theuseofanyotherchemicalsmustbecheckedagainstadata

baseofknownMRLsasthisisaCriticalControlPointinHACCP.

MaximumResidueLevels(MRLs)forChemicalsusedin

GrapeProduction

Sulfur 50PPM

CopperOxychloride 20PPM

GibberellicAcid(GA) GA has no MRL as it is sprayed

earlyforberryenlargement


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Herearerecommendationsforuseofotherchemicalscommonlyusedingrapeproduction:

WetablePowder(WP)nottobeusedafterberriesreach5mmsize

WetableSulphur.Theonlydangerisvisualresidueattimeofpacking.

TheSafetyperiodbeforeharvestforDryPowderis14days

GAcancauseeyeandskin irritationand lowergastric tractproblems; so,care shouldbe

usedtoavoidcontactwithGAwhileapplyingittograpes.


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4 HACCPinthePackHouse

HACCPinthepackhouseistiedtothewholeprocessofproductionandmustbeseen

holistically.Biological,chemicalandphysicalfoodsafetyhazardsinthegrapepacking

processaresimilartothoseonthefarm.Additionalsourcesofcontaminationinthepack

housecomefromtheadditionalchemicalsusedinthepackhouseforcleaningandpestcontrol,lubricantsandhydraulicoilandpossiblyfromsulfiteinsulfursheets.Additional

physicalhazardsarisefromtheadditionalworkersandthebuildingitself. Examplesoffood

safetyhazardsare:

BiologicalHazards

Pathogenicbacteria,e.g.E.coliandSalmonellafrompoorhygienepracticesand

environment

ChemicalHazards

Cleaningchemicals

Lubricantsandhydraulicoil

Pestcontrolchemicals

Sulphite(Sulphursheets)allergen

PhysicalHazards

Livinganddeadinsects

Personalarticles,e.g.jewelry,watches,sizingrings

Plasterfromwallsandceilingofpackhouse

Piecesoffiber,towel

Glass(forexample,frombrokenlightbulbs)

Hair

Woodfrombroken/damagedboxesorpallets

Dustinpackaging

Stones

Metalpiecesfrombadlymaintainedclippingscissors

4.1 ThePackHouse

The pack house should be constructed in amanner that facilitates keeping it clean and

protectingitfromanimalinfestation.

Window sills shouldbe sloping slightlyand corners shouldbe rounded topreventdustgathering.

Thisalsoapplies toventilationholes.Theventilationholesshouldbecoveredwith

finemeshtopreventbirdsorinsectsentering.

Thefloormustbeabletodraineasilyandfacilitatewaterremoval.

Waterhosesmustbeavailableforpowerwashingthepackhousefloors,wallsand

equipment.

Two separate doorsmust be available.One for the personnel to enter the pack

houseandotherforfruittoenterandleave.

Plastic curtains in front of doors will help prevent insects, dust and heat from

enteringthepackhouse.


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Acementedareaaroundthepackhousewillminimizethecarryingofsandandother

undesirablesubstancesintothepackhouse.

Nodogs,catsorbirdsaretobeallowedinornearpackhouse.

Drainagepipesshouldbeclosedoffwithwiremesh

Regularpestcontrolwiththeaidoftrapsmustbeapplied.

Litterbinsmusthavelids.

Clearlymarkedbinsfordiscardedfruitmustbeprovided.

Signsmustbedisplayedprominentlyinthepackhouseshowing

NoEating

NoSmoking

Washhands

Movementofmachinery

Differentsignstouseinpackhouse

4.2 TheCartonStore

The Carton Store should be directly linked to the pack house with only a door

allowingaccesstothecartonstore.

ThesameHygieneprinciplesapplytotheCartonStoreasthePackHouse.

Neatness inthestore is imperativeandservestokeepcartonsclean,dustfreeand

clearofotherforeignmatter.

Cartonsmustbepackedonpalletstoavoidcontactwiththefloor.

Thecartonstoremustbemonitoredforrodentandinsectactivity.

Afirehydrantorfireextinguishermustbeavailablenearthecartonstore.


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4.3 Implementsinthepackhouse

Thepackingsystemmustbedesignedtofacilitatecleaninganddisinfection.

Firehydrant Powderfireextinguisher

AModernPackHouse


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All lights in thepackhousemusthave covers (PerspexorPlastic) topreventglass

fallingintheproductandmustbewithineasyreachforcleaningpurposes.

Scalesmustbecoveredwhennotinusetoprotectagainstdust.

Harvestingbaskets(lugs)mustbesterilizedbeforetakingthemtothevineyard.Two

bathsareusedforthispurpose.Thefirstcontainsthesterilizingagent(seeAnnex9

onSporkillasanexampleofageneralcleaningagentforpackhouses). Thepicking

basketsarewashed in the firstbath.Thesecondcontainscleanwater towashoff

anyresidueanddirt.

Clipping Scissorsmustbe sterilizedbeforeuse in thepackhouse.Twobucketsor

bowls are used with the 1st containing the sterilizing agent and the second

containing clean water for rinsing. Paper towels can be provided for drying of

scissors.

Pickingbasketsandscissorsmustbecleanedregularlyduringthepackingday.

Thepackhouse shouldbeequippedwithawater systemwhichcanpreferablybe

used under high pressure to clean and disinfect the pack house after each days

work.

Cleaning agents usedmust not contain chloride (See Annex 9 on Sporekill as an

exampleofageneralcleaningagentforthepackhouses)

Theloadingoutareadoorshouldhaveaplasticcurtain.

An inspection schedulemust be in place. See Annex 3 for example of cleaning

schedule.

Allcleaningagentsmustbekeptinaseparateclearlymarkedarea.

Cleaningequipmentsuchasbrooms,mopsandbucketsmustbecolorcodede.g.red

forcleaningbathroomsandblueforcleaningthepackhouse.

All water should be of a potable quality and tested before the season by a

recognizedlaboratory.

Firefightingequipmentshouldbeavailableinthepackhouse.

4.4 PackHouseHygiene

Pack house hygiene is extremely important as it is the first line of defense against

contamination.

Personalfacilitiesforpersonnel

Bathroomsmustbecleanedandinspectedregularly.

Bathroommusthave:

o liquidsoapdispensers

o disposablepapertowels

o dustbinswithlids

o Visiblesigninginrelevantlanguages


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ExampleofsignS

Eatingfacilitiesforpersonnel

Eatingfacilitiesmustbeseparatetothepackhouse

Handbasinsmustbeinstalledattheentrancetothepackhouseforuseaftereating.

Personnelmustwashtheirhandsbeforeenteringthepackhouse

Thesebasinsmustbefittedwithliquidsoapdispensersand disposable

papertowelsB

Basinsatanentranceofapackhouse Providepaperhandtowels

Dustbinswithlidsmustbesupplied,emptiedandsterilizedonadailybasis.

Separate facilitieswherepersonalbelongings canbe storedduringworkinghours

mustbeavailable.

Hygieneforpackhousepersonnel

Place food safety signs such as no eating, no smoking andwash hands in visible

placesinthepackhouse.


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Handsmustbewashedeverytimepersonnelenterthepackhouseoraftertheyhave

usedthebathroom.Handsmustbewashedwithanapproveddisinfectingsoap.

Nojewelrysuchasearrings,chainsorringsexceptforweddingringsandwatches.

Hairmustbecoveredbymopcaps.

Beardandmoustacheshouldbecovered.

Fingernailstobekeptshortandclean.

Anycutsorabrasionsornon infectioussoresmustbekepteffectivelycoveredbya

coloredfirstaiddressing(plaster).

Coloredglovesshouldbeusedtocoverdressingsonhands.

Smokingindesignatedareasonly.

HealthIssues

Staffmustexclude themselves from thepackhouse if theyare suffering fromany

diseaseorconditionliabletobetransmittedviafood,including:

o Sores,boilsorinfectedcuts,

o AnyIntestinalinfection,

o Followingcontactwithanyonesufferingfromanyoftheaboveconditions.

Protectiveclothingshouldbecleanatalltimesandinagoodcondition.

Clothingshouldnothaveoutsidepocketsduetofoodcontaminationhazards.

Pesticides and associatedequipment shouldnotbe allowed to come into contact

withfood,foodcontainers,packingmaterialorworkingsurfaces.

Anymixingofpesticidesshouldtakeplaceexternaltothepackhouseperimeter.

AnyPesticidespillageshouldbereportedtothepackhousemanagerimmediately.

Pest control equipmentmust be kept in such a condition that there can be no

spillageorleakingofmaterial.

HandWashing

Handsmustbewashedaftervisitingbathroomsandamenityareas.

Alwayswashhandsafterhandlingpesticides.

Wheneverdirtyorcontaminated.

Handsmustbewashedonenteringanyfoodassociatedarea.

Approvedliquidsoapmustbeused.

Papertowelsandcovereddustbinstobeprovided.


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Example

washroom

layout

and

signage

Dispenser

for

hand

sanitizer

Signforhandwashinginstructions


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5 RodentsandInsectControl

Rodentsandinsectsarecommonaroundpackhouses;therefore,itisimportanttocombat

them toprevent contaminationof food in thepackhouse.Thepackhousemanagerwill

developaplan formonitoringandcontrolling insectsandrodents.Theplanwill includea

descriptionofthetypesofcontrolandmonitoringunitsareused,theirlocationinthepackhouse.Onapackhouseplan,nameeachareainthepackhouseandmarkwhereeachinsect

or rodent control unit is. Number and indicate the type of each insect or rodent (bait

station) controlunitormonitoringuniton theplan. Thepest controlplanwill include a

schedule for inspecting andmaintaining the insect and rodent control units, a form for

recordingobservationsandactionstakenandwillgivethenameofthepersonresponsible

formakingtheinspectionsandmaintainingthecontrolunits.

Identifyareaswhererodentactivityinspectionistobeheld.

Externalrodenttrapsmustbeinstalledaroundtheoutsideofthepackhouse.

Internalrodenttrapsmustbeinstalledinhighriskareasinsidethepackhouse.

Insectmonitors(stickyboardtype)canbeinstalledinsidethepackhouse. Mothpheromonetrapscanbesuspendedinsidethepackhouse.

Electric insect killing equipment can be used as long as there is no danger of

contaminationofgrapesinsectsfallingintograpesorcartons.

Conductregularinspectionsandmaintenanceofinsectandrodenttraps.

On inspection, the responsiblepersonmust complete a rodent and insect activity

formandsignit.

SeeexampleofrodentactivityforminAnnex7

Electricinsectkillingdevice Stickyboardinsecttrap

Rodenttrap

Useofpesticidesinthepackhouse

Accreditedpesticidesmustbeusedinandaroundthepackhouse.

Onlyusepesticidesasprescribed.

Theuseofsafetyequipmentmustbeadheredto.

Afterusepesticidesmustbestoredinthedesignatedarea.

Handsmustbewashedafteruse


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Whenpesticidesareusedinandaroundthepackhouseanactionreportisrequired

stating:

Reasonforuse

Areaofuse

Methodofapplication

Commercialnameofpesticide

Quantityofpesticideused

Nameofapplicator

Dateoffollowupinspection

RodentTrap

NB;Allbaitsandpesticidesmustmeettheclientstandards

BaitStations

Mustbeweatherresistantandnonabsorbent

Accesspanelmustbesecurelyattachedi.e.lockable

Strongenoughtoresistentrybynontargetspecieslikecatsanddogs

Entranceholeswhichonlyallowtargetanimals

Internaldesignshouldpreventspillage

Shouldnotbeattractivetochildrennobrightcolors

Properprecautionarystatementmustbedisplayedonbox

Dateof inspectionofbaitboxesmustbeclearlyrecorded inside the lidof thebox

withpermanentmarker,inspectorsnametobenotedateachvisit

Keystopreventaccesstotheinteriorofboxtobeleftonsiteinthecareofthepack

housemanager

Positionsofbaitstationsmustbemarkedonafloorplanofthepackhouse.

Sign boards should be used to indicate the location of rodent bait stations. See

examplesignbelow.


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Exampleofboardmarkingrodentbaitstation


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6 Conclusion

TheprocessofimplementingaHACCPstrategyintheAfghanTableGrapeIndustryispartof

ourresponsibilityasproducersandpackerstoourreceiversandthefruitbuyingpublic.We

mustensurethatthatFoodSafetyistreatedwithasmuchimportanceasProductionand

Packing.Implementingthe7HACCPPrinciples(summedupinthequestionWhatcangowrong?)ensuresthatwecandelivergrapestoourmarketswithoutfearofcontaminants,

betheyMicrobial,BiologicalorPhysical.HavingaproperlyimplementedHACCPPlangoesa

longwaytoensureeventualaccreditationforGLOBALGAPwhichistheprerequisitefor

entryofgrapestoClass1markets.

HACCPisnotjustachecklistoftasks;itmustbeamindsetwhichensuresFoodSafetyfrom

theVinetotheTable.


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HACCP Manual for Afghan Grape Pack Houses Page 18 of 33

7 ANNEXES

7.1 ANNEX1 TRAININGREGISTER

Date Time Natureof

course/training

orlecture

NamelistNo Signatureof

packhouse

manager

From To From To


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7.2 ANNEX2 NAMEREGISTERFORTRAININGEVENTS

NameofCourse,TrainingorLecture:__________________________________

NameorpersongivingTraining:______________________________________

ListNo:__________________

Date Nameof

Trainee

Comments Signatureof

Trainee

Signatureof

Trainer


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7.3 ANNEX3 PACKHOUSEINSPECTIONREGISTER

Date:_________________Thisinspectionshouldbecarriedoutonceperday.

Nameofresponsibleperson:__________________________________

Order

No

Area/Item Condition Problem Signatureof

1 Packingmaterialstore

2 Packhousefloor

3 EmptyPickingbaskets

4 Clippingtables

5 Gradingarea

6 Weighingstation

7 Packingtables

8 Closingarea

9 Labelingarea

10 Toilets

11 Handwasharea

12 Lightsandlightcovers

13 Areaaroundthepackhouse


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7.4 ANNEX4MEDICINE/PLASTERREGISTER

Nameof

personne

l

Date

Diagnosis/Injury/Plaster

Typeof

medicine

prescribe

d

Dosage/amount

Signature

of

superviso

r


24/33


7.5 ANNEX5 BATHROOMCLEANINGREGISTER

Nameof

responsibl

eperson

Dat

e

Toilets

cleane

d

Hand

basin

cleane

d

Floors

swept

&

washe

d

Bins

emptie

d&

cleaned

Soap

dispenser

s&paper

towels

Problem

s

Signature

of

superviso

r


25/33


7.6 ANNEX6 PERSONALHYGIENEREGISTER

Nameof

responsibl

eperson

Date

Hands

washe

d

Jewelry

remove

d

Hair

covere

d

Protective

clothing

General

neatnes

s

Problems

Signature

of

superviso

r


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7.7 ANNEX7 PESTCONTROL/TRENDREPORT

Nameofresponsibleperson______________________________________

Date_________________________Thisinspectionshouldbecarriedandrecorded3

timesaweek.

NameofPest Quantityfound Signature

Rats

Mice

AmericanCockroach

GermanCockroach

Ants

Storedproductmoths

Storedproductbeetles

Fishmoths

Birds

Others

Infestationdetailrecord

ThefollowinginformationshouldappearontheInfestationRecord:

0=NilInfestation

R=Rats

M=Mice

C=Cockroaches

CR=CrawlingInsects

SPI=StoredProductInsects

B=Birds


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7.8 ANNEX8 CHEMICALSPRAYREGISTER

Nameofproducer____________________________________

Nameofresponsibleperson____________________________

Date Commercial

nameof

spray

Active

ingredient

Dosage

per100L

water

Reasonfor

application

Signatureof

operator


28/33


7.9 ANNEX9 EXAMPLEOFAPACKHOUSECLEANER:SPOREKILL

SPOREKILLSACITIVITYISTESTEDANDPROVEDBY

VARIOUSSOUTH

AFRICAN

RESEARCH

INSTITUTES*

AGAINSTPLANT&HUMANPATHOGENICMICRO

ORGANISMS

Plantpathogenicbacteria:Acidovorax,Clavibacter,Erwinia,

Pseudomonas,Ralstonia,Streptomyces,Xanthomonas,Xylophilus

Otherpathogenicbacteria:Acinetobacter,Agrobacterium,Bacillus,

Bordetella,

Clostridium,

Corynebacterium,

E.

coli,

Haemophilus,

Klebsiella,Lactobacillus,Micrococcus,Ornithobacterium,Pasteurella,

Proteus,Pseudomonas,Salmonella,Shigella,Staphylococcus,

Streptococcus,Vibrio

Plantpathogenicfungi:Alternaria,Aspergillus,Botrytis,Cercospora,

Colletotrichum,Fusarium,Geotrichum,Mildews,Monilinia,Penicillium,

Phoma,Phytophthora,Pythium,Rhizoctonia,Sclerotinia,Sclerotium,

Septoria,Stemphylium,Verticillium

Otherpathogenicfungi:Aspergillus,Candida,Saccharomyces,

Trichophyton

Alsovariousviruses,mycoplasma,andalgae.

SOUTHAFRICANRESEARCHINSTITUTES

ARCInfruitecNietvoorbij

ARCPlantProtectionResearchInstitute

ARCRoodeplaat

Outspan(Capespan)

SouthAfricanBureauofStandards(SABS)

UniversityofPretoria

UniversityofStellenbosch

UniversityoftheFreeState

DuRoiQMSandPathologicalServices


29/33


CRI(CitrusResearchInternational)

MaterialSafetyDataSheetICAInternationalChemicalsPtyLtd

28PlankenStreetPlankenbrugIndustrial+27(0)218869812(Tel)

Stellenbosch+27(0)218868209(Fax)

7600

SouthAfrica

1)Dateissued:29/10/2003

2)MaterialIdentification:

Productname:Sporekill

CASnumber:Seesection3

Molecularformula:Mixture

Chemicalname:(active)N,N DidecylN,NdimethylammoniumChloride

3)Hazardous

component:

Chemicalname:N,N DidecylN,NdimethylammoniumChloride

CASno:7173515

Approx.Wt%:12%

ExposureLimit:Noneestablished

4)PotentialHealthEffects:

Primaryrouteofentry:

Skincontact:(X)Eyecontact:(X)Inhalation:(X)Ingestion:(X)

Effectsofoverexposure:

Basedonanimaltestdataonthismaterialandadjustedforthepercentageactive

concentration,thefollowingeffectscanbeanticipated:Directskincontactcanproduce

slightirritation.Directeyecontactwillproduceseveredamagetoeyes.Inhalationofspray

mististoxicandcancauseirritationanddamage.Ingestionmaycauseimmediateburning,

paininthemonth,throatandabdomen,andswellingofthelarynx.

Overexposurethatmayaggravateexistingconditions:

Noeffectsindicated.

Materiallistedascarcinogen:

NationalToxicologyProgram:No

I.A.R.CMonographs:No

O.S.H.A:No

5)FirstAidMeasure:

Skincontact:

Forskincontact,washwithplentyofrunningwaterandsoapifavailablefor15minutes.

Removeandcleancontaminatedclothingandshoes.

Eyecontact:

Foreyecontact,immediatelyflusheyeswithrunningwaterforatleast15minutes.Hold

eyelidsaparttoensurerinsingoftheentiresurfaceoftheeyesandlidswithwater.Get

medicalattention.

Ingestion:

Ifswallowed,give34glassesofmilk,eggwhites,gelatinesolution(ifunavailable,water).

DONOTinducevomiting.Ifvomitingdoesoccur,givefluidsagain.Getmedicalattentionto

determineifvomitingorevacuationofstomachisnecessary.

Inhalation:

Removepersontowellventilatedareaawayfromspraymist.


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Notetophysician:

Probablemucosaldamagemaycontraindicatetheuseofgastriclavage.Measuresagainst

circulatoryshock,respiratorydepressionandconvulsionmaybeneeded.

6)FireandExplosioninformation:

Flashpoint:64C

Decompositiontemperature:

Notknown

Selfignition:Notknow

Lowerexplosionlimit:Notknow

Upperexplosionlimit:Notknow

Extinguishingmedia:Carbondioxide,DryChemical,Alcoholfoam,Water.

Specialfirefightingprocedures:None

7)Accidentalreleasemeasures:

Measuresafterspillage/leakage/release:

Dikeandcontainspillwithinertmaterial(sand,earth,etc.).Transferthesolidandliquidto

separatecontainerforrecoveryanddisposal.WereallowedbyFederal,Stateorlocal

regulations,thesimplestmethodofdisposalinvolvesdilutiontolowconcentrationsinorder

toallowthebiocidetodegradenaturally.Atlevelsbelow10partspermillion(active),nodetrimentaleffectsonfunctioningwastetreatmentsystemsortheenvironmenthavebeen

noted.

8)Specialprecautionsforhandling:

Packagingorbottlingmaterial;Recommended;PlasticTobeavoided;Metal

9)Exposurecontrols/Personalprotection

Ventilation:None

Respiratoryprotection:Preventinhalingspraymist

Protectivegloves:Userubbergloves,whenneeded,topreventskincontact.

Eyeprotection:Wearsafetyglasseswithsideshieldsundernormaluse

conditions.

Other

protective

equipment:

Runningwatertotreatpossibleexposure.10)Physicalanchemicalproperties

Form:Limpidliquid,colourless,foaming

Colour:Clear

Odour:Slightbittersmell,Bittertaste

Meltingpoint:Notapplicable

Boilingpoint:Notknown

Specificgravity:~1kg/Lat20C(IP365)

Bulkdensity:Notapplicable

Viscosity:70at25C(Brookfield)

CopperCorrosion:1(IP154)

Water

solubility:

SolublePhvalue:58

Compatibility:Notcompatiblewithconcentratedanioniccompounds.

Tolerance:Tolerantofbothacidandalkalinemedium(3,5 9pH).

Inertchemicals:Doesnotcontainphenol,iodine,aldehyde,hypochloriteor

Bromide.

ICAInternationalChemicalsPtyLtd

11)Stabilityandreactivity:

Stability:

Stable(X)Unstable()

Conditionstoavoid:Notknown

Dangerouspolymerization:No


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Dangerousincompatibilitywithwater:No

DangerousReactions:WithStrongoxidizingagents

12)Toxicologyinformation:

Sporekill:

AcuteoralLD50(Rat):>4000mg/Kg

AcutedermalLD50(Rat):>2000mg/KgAcuteEyeIrritation(OECD405):Riskofseriousdamagetoeyes&codeR41

AcuteDermalIrritation(OECD404):Irritatingtoskin&codeR38

AcuteInhalationLC50rat:0.161mg/Lair

SkinSensitisationGuineaPig(OECD406):nonsensitizer

Mutagenicity

Salmonella:notmutagenicwithorwithoutmetabolicactivation

Notmutagenic

ForDidecyldimethylammoniumChloride:(Ames,CHO/HGPRT,CHO,DNASynthesis)

Rat:

Noevidenceofchromosomaldamageinthebonemarrowofratstreatedwith

2000mg/kg(12%active).Reproductivetoxicity:

rat:notteratogenic

treatmentwith40to210mg/kgondays6to15gestation(12%active)

Rat:

ForDidecyldimethylammoniumChloride:noreproductiveeffectfortreatmentatorbelow

mildtoxiceffectslevel.

NotcastogenicinChinesehamsterovarycellswithorwithoutmetabolicactivation.

Subchronictoxicity:

Dermalrat:

Testperiod:90days

ForDidecyldimethylammoniumChloride:nosystemictoxicityChronictoxicity:

Oraldog:

Testperiod:1year

ForDidecyldimethylammoniumChloride:notargetorganeffects

Pharmacokinetics:

Dog:

ForDidecyldimethylammoniumChloride:thismaterialdoesnotaccumulateinbodytissues

13)EcotoxicologyandEcologyinformation

Fishtoxicity(LC50):

Salmon:

Testperiod:96hoursForDidecyldimethylammoniumChloride(100%active):1mg/l

ToxicityforDaphnia(EC50):

Daphniamagna:

Testperiod:48hours

ForDidecyldimethylammoniumChloride(100%active):0,94mg/l

DietaryToxicityTest:

LC50oral:>5620ppm

ForDidecyldimethylammoniumChloride(100%active):(bobwhitequailandmallardduck)

AcutecontactLD50toHoneybee

Apis

melliferra:

LD50>100ga.i./bee(relativelynontoxic)


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ForSporekill(12%active)

14)Transport:

NotclassedasaDangerousGoodbytheSouthAfricanandAustralianCodeforThe

TransportofDangerousGoodsbyroad,railandair.

WHOclassification:U(Unlikelytopresenthazardinnormaluse)

EUDanger

symbols

&

Risk

Phrases:

Xn;R22C,R34

15)Disposalconsiderations

Disposal

Product:DisposeofincompliancewithallFederal,Stateandlocallawsandregulations.

Incinerationisthepreferredmethod.

Packaging:Disposeofcontainerafterthoroughrinse.Thenofferforrecyclingor

reconditioning,orpunctureanddisposeofinasanitarylandfill,orincineration,orifallowed

byauthorities,byburning.

Thisinformationconcernsonlytheproductconformingtoitsspecificationsandlimitsto

theuseshereinstated.Thissheetcomplementsthetechnicalsheetofusebutdoesnt

replaceit.

The

information

contained

on

this

sheet

is

based

on

knowledge

of

the

product

ondateofpublication.Itisgiveningoodfaith.


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HACCP Manual for Grape Packing Jan-2019

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Transcript of HACCP Manual for Grape Packing Jan-2019