Agriculture Reference
In-Depth Information
Table 6.2.
ISO 22000 analysis worksheet for determination of the prerequisite programs in mango
production
Do they
contribute to
controlling
recognizable
food safety
hazards?
Are the technical
infrastructure and
the preventive
maintenance
program adequate?
Does the
effectiveness of the
remaining control
measures depend
on them?
Is it
feasible to
evaluate
them?
Is it a
prerequisite
program?
Processing step
Fruit reception
Yes
Yes
No
No
No
Storage
Yes
Yes
No
Yes
Yes
Washing
Yes
Yes
No
No
No
Tip cutting
Yes
Yes
No
Yes
Yes
Sorting
Yes
Yes
No
Yes
Yes
Brushing
Yes
Yes
No
Yes
Yes
Destoning
Yes
Yes
No
Yes
Yes
Pasteurization
Yes
Yes
Yes
No
No
Cooling
Yes
Yes
No
No
No
Filling
Yes
Yes
No
No
No
Freezing
Yes
Yes
No
No
No
Packaging and coding
Yes
Yes
No
Yes
Yes
Palletization
Yes
Yes
No
Yes
Yes
Storage
Yes
Yes
No
Yes
Yes
Container loading
Yes
Yes
No
No
Yes
Transportation
Yes
Yes
No
No
No
parameters involved. The remaining stages, such as pack-
aging and cooling, palletization, container loading, and
transportation, are not CCPs according to the CCP tree
diagram.
Because all hazards have already been reported per stage,
the next step is to answer the HACCP tree diagram for deter-
mining the CCPs. Table 6.1 provides the answers to the four
questions, and as a result, there are ten CCPs. In fact, the
most important are the thermal and cooling processes, in-
cluding tip cutting, destoning, and filling weights. Table 6.2
gives the answers to the four questions with respect to the
application and effectiveness of PRPs in mango production.
To be more specific, the application of PRPs results in only
four CCPs (fruit reception, pasteurization, deep cooling,
and transportation). CCPs, critical limits, processing con-
trols (frequency, way, corrective actions) for all stages of
mango production are given in Table 6.3. Finally, a synop-
tic presentation of hazards and preventive actions in mango
production is given in Table 6.4.
on breaking off the fruits without injuring it, drying the
fruit if it is moist, maintenance of proper transportation
temperatures, and cleaning and disinfecting transportation
vehicles to avoid cross-contamination. In view of the high
number of potential hazards and the fact that application
of the CCP tree diagram indicated a CCP, an attempt was
made to check whether all the previously mentioned haz-
ards could be eliminated by means of PRPs. Although sev-
eral hazards could be effectively eliminated with appro-
priate training of personnel, such as breaking off the fruit
and cleaning and disinfecting transportation vehicles, the
transportation temperature always remains a CCP. Stack-
ing of packages and pallets is a potential hazard if they
are overfilled or too many have been stacked. Although,
according to a typical hazard analysis (tree diagram with-
out PRPs), stacking is a CCP, proper and repetitive training
can eliminate this hazard (ISO 22000). Transportation of
pineapples from harvesting place to packinghouse is a CCP
because of potential temperature abuse that will have to be
continuously recorded. The next stages—unloading of con-
tainers, floating of pineapple in water, and precooling—are
not CCPs because the hazards involved either do not affect
pineapple safety or there was a later stage during which
Case Study: Pineapple
Figure 6.4 shows a flow diagram for fresh pineapple han-
dling and marketing. The hazards in harvesting are focused
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