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    Good Manufacturing Practices in Postharvest and Minimal Processing of Fruits and Vegetables

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    _____________________ Inspector:_____________________________ No. of Containers:_____________ Total Weight:__________________________ INSPECTION No. of Container Net Weight Damage Reject Accept Shelf Life Remark (kg) (%) (kg) (kg) (days) 1. 2. 3. 4. 5. ACTION: 1. Consignment accepted 2. Consignment rejected Reason:_______________________________________ 3. Consignment accepted with condition:_______________________________ Inspector’s Signature:____________________ Date:_______________________ Supervisor’s Signature:___________________ Date:

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    Good Manufacturing Practices in Postharvest and Minimal Processing of Fruits and Vegetables

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    90 views40 pages
    _____________________ Inspector:_____________________________ No. of Containers:_____________ Total Weight:__________________________ INSPECTION No. of Container Net Weight Damage Reject Accept Shelf Life Remark (kg) (%) (kg) (kg) (days) 1. 2. 3. 4. 5. ACTION: 1. Consignment accepted 2. Consignment rejected Reason:_______________________________________ 3. Consignment accepted with condition:_______________________________ Inspector’s Signature:____________________ Date:_______________________ Supervisor’s Signature:___________________ Date:

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    _____________________ Inspector:_____________________________ No. of Containers:_____________ Total Weight:__________________________ INSPECTION No. of Container Net Weight Damage Reject Accept Shelf Life Remark (kg) (%) (kg) (kg) (days) 1. 2. 3. 4. 5. ACTION: 1. Consignment accepted 2. Consignment rejected Reason:_______________________________________ 3. Consignment accepted with condition:_______________________________ Inspector’s Signature:____________________ Date:_______________________ Supervisor’s Signature:___________________ Date:

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    90 views40 pages

    Good Manufacturing Practices in Postharvest and Minimal Processing of Fruits and Vegetables

    Uploaded by

    maya jani
    _____________________ Inspector:_____________________________ No. of Containers:_____________ Total Weight:__________________________ INSPECTION No. of Container Net Weight Damage Reject Accept Shelf Life Remark (kg) (%) (kg) (kg) (days) 1. 2. 3. 4. 5. ACTION: 1. Consignment accepted 2. Consignment rejected Reason:_______________________________________ 3. Consignment accepted with condition:_______________________________ Inspector’s Signature:____________________ Date:_______________________ Supervisor’s Signature:___________________ Date:

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    of 40

    Malaysian Agricultural Research and Development Institute

    GOOD MANUFACTURING PRACTICES


    IN POSTHARVEST AND
    MINIMAL PROCESSING OF
    FRUITS AND VEGETABLES

    Dr. Mohd. Salleh Punan

    Malaysian Agricultural Research and Development


    Institute (MARDI)

    Training Course on Product Quality and Safety Management for Fruits and Vegetables, 17 November 2008
    Content

    • Introduction
    • Control of packinghouse
    • Control of raw materials
    • Control of operation
    • Control of finished-product
    • Traceability
    • Conclusion
    Introduction

    Why post harvest?

    • Liberalization of international trade


    • Domestic and export markets more
    competitive
    • Increase demand and production
    • Quality and safety awareness
    Quality

    Level where product


    or services satisfied
    consumer’s demand

    Subjective &
    difficult to
    quantify
    objectively
    Good Manufacturing Practices

     Consistently and reliably delivering


    products and services that have
    been predetermined by the markets

     Total quality management from


    production until marketing levels
    GMP Fruits and Vegetables

    To control variability in:


     growing techniques
     seasonal effects
     postharvest conditions
     processing techniques
     facilities
     human factors
     market conditions
     Management of product, process,
    people and services to customer
     To overcome quality deterioration

    Product

    Service Process

    People
    GAP Requirements (Post harvest)

    ELEMENTS SALM EUREPGAP

    HARVESTING Hygiene Hygiene


    Farm packing Farm packing

    POST Treatment Treatment


    HARVEST Washing Washing
    GMP to Support GAP

    • Develop and implement GMP


    • Incorporating GAP, HACCP
    • Use of national and international
    standards
    GMP Components

    Control of packinghouse
    Control of raw materials
    Control of operation
    Control of finished-product
    Traceability
    CONTROL OF PACKINGHOUSE
    Packinghouse
    Premises or covered
    area where most of the
    preparation and minimal
    processing activities
    shall be carried out
    Location of Packinghouse

    Packinghouse shall be located away


    from sources of contamination
    including environmentally polluted area
    and area subject to flooding or prone to
    infestations of pests or where wastes
    cannot be removed effectively
    Packinghouse located on farm or in
    collection/wholesale/distribution centre
    shall be in a segregated area
    Premises Design
     The premises should be designed
    in such a way that the raw products
    from farm enter at one end and the
    finished products emerge at the
    other end
     Unfinished and finished products
    should be kept separately and
    never come into contact with each
    other so as to avoid cross-
    contamination
    Layout Design

    PRODUCE
    FROM
    FARM TEMPORARY
    STORAGE RIPENING PACKAGING
    ROOM ROOM MATERIAL
    STORE’

    MINIMAL
    PROCESSING
    COLD
    ROOM
    (0-5 oC)

    TRIMMING/
    EXTERNAL
    CUTTING
    S

    STORAGE OF
    FINISHED-PRODUCT
    (2-5 oC)

    WASHING

    FRESH PRODUCE PREPARATION AREA


    RIPENED
    FRUITS
    FOR MP

    Minimal Processing Layout Plan


    Plant hygiene and cleanliness
     The premises should be well screened with
    barriers designed to exclude vermin, domestic
    and wild animals, birds and insects
     Pest control and monitoring should be in place
     Walls, floors and ceilings should be in good
    condition and easy to clean and sanitize
     Comprehensive cleaning and sanitation
    programs should be implemented in the
    premise, with more emphasis in the minimal
    processing, packing and storage areas
     Trash and waste material should be placed in a
    specific area segregated from the processing
    and storage areas, and be removed regularly
    Facilities

    Water supply

     An adequate supply of potable water with


    appropriate facilities for its storage,
    distribution and temperature control shall
    be available

     Potable water shall be used for processing


    of minimally processed products and
    washing of food contact surfaces and
    equipments
    Facilities

    Equipment and Instruments

     Equipment and utensils used in MP


    shall be of appropriate design

     Those surfaces/parts that come into


    contact with food shall be made of
    non-toxic, smooth and non-porous
    materials that can be easily cleaned
    and sanitized e.g. stainless steel
    Sanitary Operation
     Facilities, equipment, machines
    and instruments shall be cleaned
    and maintained regularly
     Surface of equipment in contact
    with food shall be cleaned and
    sanitized before and after each
    batch operation
     All chemical agents such as fuels,
    additives, fertilizers, pesticides,
    sanitizers, etc. should be
    properly labeled and kept
    separately from food products
    and packaging material
    CONTROL OF RAW MATERIALS

    Raw materials received

    • Produce
    specification
    from farm
    • Raw material
    inspection
    Produce specification from farm

     Type of produce and variety


     Name/code of supplier, farmer, farm
     Cultural practices
     P&D controls
     Maturity and ripening stage
     Size & grade of produce
     Quality, appearance, shape, sweetness, etc.
     Pesticide and fungicide residual limits
     Product temperature
     Packaging and transportation methods
     Quantity of supply
    Raw Material Quality Standards

     Prepared for produce specification from


    farm
     Base on National Standards (Malaysian
    Standards), Regional Standard (ASEAN
    Standards) or International Standards
    (CODEX Standards)
     Use specification agreed by both buyer
    and seller
    Raw Material Inspection

     Inspection system conducted


    consistently
     Use instruments such as balance,
    thermometer and caliper
     Use Raw Material Specification as
    reference
     Use Quality Form as in Table 1
     Decision to accept or reject
    consignment based on the inspection
    Table 1. Form for quality inspection of raw materials

    RAW MATERIAL INSPECTION


    SUPPLIER’S INFORMATION
    Name of Supplier:________________________Date:____________Time:_________
    Type of Produce:________________________Quantity:_______________________
    Vehicle Reg. No.:_____________________ Produce Temperature:______________
    Condition of produce while on the vehicle (packaging, label, arrangement):
    ______________________________________________________________________
    ______________________________________________________________________
    INSPECTION
    No. of container Net Damage Reject Accept
    Weight Weight % Weight % Weight %
    1
    .
    .
    10
    ACTION: 1. Consignment accepted
    2. Consignment rejected Reason:____________________________
    3. Consignment accepted with condition:_______________________
    For option 2 and 3, return to:
    Supplier: YES/NO Buyer: YES/NO Packinghouse Manager: YES/NO

    Inspector’s Signature:________________Supervisor’s Signature:_______________


    CONTROL OF OPERATION

    Harvesting &
    In-field Handling

    60-65 days after anthesis


    40-45 days after bagging
    Packinghouse operation

    • Produce packed according


    to the market’s
    specification
    • Monitoring process and
    products microbiological,
    chemical or physical
    hazards (HACCP)
    Finished-product Specification

     Type of Produce and Variety


     Packer’s Name/Code
     Size and Grade of Produce
     Quantity, appearance, shape,
    sweetness, etc.
     Packaging and Labelling
     Storage & Shelf life
     Tolerance to damage
     P&D and Quarantine practices
    Flow of Packing Operation
    Receiving
    Sorting
    Trimming
    Washing
    P&D Treatments
    Drying
    Grading
    Packaging
    Minimal Processing
     Produce peel/cut into ready-to-eat portion
     Ease in serving portion of large & difficult to
    peel fruit
     Reduce packaging and transportation costs
     More convenience
     Maintain freshness
     Monitoring process and products
    microbiological, chemical or physical
    hazards (HACCP)
    Minimal Processing Unit Operation

    Receiving
    Ripening
    Washing
    Minimal Processing
    Packaging
    Storage
    CONTROL OF FINISHED-PRODUCT
    Table 2. Form for inspection of finished-product

    FINISHED-PRODUCT INSPECTION

    Product:_______________________ Packinghouse:_________________________
    Code:________________________ Date of Inspection:_______________________
    Sampel No.:_______________________Time of Sampling:_____________________

    1. Presentation and label:


    Suitability of box/container
    Cleanliness, accepted/not
    Information labeled/enough/not
    Class/grade written/not
    Date of packing
    Code of Supplier/Packer
    Posthatvest practice

    2. Weight/Quantity of product:
    Gross weight
    Net weight
    3. Product Quality:
    Total/% comply specification
    Total/% damage due to:
    * outside size/weight range
    * physical /mechanical
    * rotten/disease
    * maturity/ripening
    * temperature
    * appearance/shape
    * others

    4. Follow-up handling:
    Storage/transport temperature
    Arrangement/palletization

    ACTION:
    Product comply all specification: YES/NO
    Action taken if not comply specification:__________________________________
    Product shelf life could be maintained: YES/NO

    Inspector’s Signature:________________Supervisor’s Signature:_______________


    Name:_____________________________ Name:_____________________________
    Cold Chain

     Maintain cold chain system


     Monitor storage and
    transport temperature
     Scheduled quality analysis
    of stored produce
    Transportation

    • Domestic
    • Regional
    • Long distance
    Air shipment

    Emphasis on suitable
    packaging,
    maintenance of cold
    chain before and after
    distribution
    Sea shipment

    Refrigeration
    Market Display
    TRACEABILITY
    Record & Documentation

     Quality forms should be prepared and


    filled by trained inspector
     All activities, analysis, inspection and
    quality level of product should be
    documented
     Every record should be cleared, dated
    and signed by supervisor for
    endorsement
    Record & Documentation

     Specific record book/file should be used


    for documentation
     Keep all information systematically for
    review and auditing from time to time,
    especially in any dispute on the quality
    of product supplied by the supplier
    CONCLUSIONS

    • Improvement in quality & safety


    could be done through the
    implementation of GMP
    • High quality and safe produce
    should be beneficial to all parties
    • Positive measures to improve
    quality and safety of agricultural
    produce should be done
    continuously by all agencies/bodies
    involve
    Malaysian Agricultural Research and Development Institute

    THANK YOU

    Dr. Mohd. Salleh Punan

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