Agriculture Reference
In-Depth Information
Prepare a flow chart of the operation of fruit processing.
This should be a step-by-step flow chart.
- Verify the steps and identify the hazards at each step.
- Record all sources of ingredients to establish traceable
connections to eliminate hazard sources.
HACCP for tropical fruit processing
To maintain the quality of tropical fruits, the entire produc-
tion chain from harvesting to handling, storage, processing,
and distribution should follow quality regulations strictly.
Generally, the HACCP concepts for most of the tropical and
subtropical fruits and their processing are similar.
Display the critical control points and repeat the review
of actions taken periodically, such as daily, weekly, and
monthly.
Case Study: Mango
A representative flow diagram of mango processing is
given as Fig. 6.3. The hazards in fruit reception include
bruises, soft tissues, enzymatic browning, micro-organism
growth, and pesticide residues. The goal of the quality
Standardize procedures and update them as frequently
as possible with new techniques.
Ensure that management approves and signs records of
inspection regularly.
Mango
harvesting
Is deep-cooling
satisfactory?
Reject
NO
YES
Transportation
Filling
Is the fill-weight
appropriate?
NO
Reject
Fruit receiving
YES
NO
Weighing & storage
Are the freezing
temperatures
appropriate?
Washing
NO
YES
Is tip cutting
satisfactory?
Labeling & palletization
YES
Sorting & brushing
Are the storage
temperatures
appropriate?
Reject
NO
Is destoning
satisfactory?
Reject
NO
YES
YES
Container loading
Pulping
NO
Is pasteurization
satisfactory?
Transportation
to markets
YES
Figure 6.3.
Flow diagram of mango processing.
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