Agriculture Reference
In-Depth Information
Table 6.4.
Hazards and preventive actions in mango production line
Processing stage
Hazards
Preventive action
10
◦
C
Store below 10
◦
C
Harvest
Storage temperature
>
Sorting
Maturity index not monitored
Monitor/record the maturity index
Washing
Inadequate rinsing
Mangoes should be washed very well to remove
any dirt
Temperature lower than 20
◦
C
Ripening
Optimal storage temperature for ripening between
20
◦
C and 25
◦
C
Higher temperature than 23
◦
C
Storage
Fruits can be stored at room temperature for four
to ten days.
Brushing
Hard brushes
Soft, nondamaging brushes should be used
Inadequate cooling (
>
12
◦
C)
Should be cooled to at least 12
◦
C
Precooling
Packaging
Inappropriate packaging material
or wrong carton size
Packing in single layer one- or two-piece
full-telescopic, self-locking fiberboard cartons
Transport
Exposure to direct sun and rain
Shelter from direct sun and rain
they could be dealt with. However, sorting of fruits, which
means removal of defective pineapples, is an important
step because if such sorting does not take place, the de-
fective pieces could very easily contaminate the healthy
pieces. Two more CCPs were determined in the processes
related to cleaning and disinfecting the cut peduncle be-
cause of potential cross-contamination (microbial growth).
Cleaning fruit bare is the last CP (according to the HACCP
tree diagram) identified in this flow diagram, along the
same lines of thought as outlined earlier. Palletization and
loading into shipping containers were not described as
CCPs because any problems could be due to noncompli-
ance with prescribed GMP. Conversely, the next CCPs refer
to the two transportation stages due to temperature abuse
and high relative humidity, which could lead to microbial
growth.
Most of the potential hazards have been mentioned per
stage; hence the next question is to determine the num-
ber of CCPs. Table 6.5 displays the answers to the typical
four questions for CCP determination. The nine CCPs re-
fer to harvesting, stacking, transport to the packinghouse,
sorting (to remove defective fruits), clean cutting pedun-
cles, disinfection of cut peduncles, cleaning of fruit bases,
storage, and loading into shipping containers. The effec-
tiveness of PRPs such as GMP, GHP, and GTP is shown
in Table 6.6, where four questions are answered. Accord-
ing to these answers, the CCPs following the application
of ISO 22000:2005 amount to harvesting, precooling, and
cleaning of fruit bases, compared to nine determined with
the HACCP tree diagram. These findings show in practice
the advantage of applying parameters (critical parameters,
how, when, corrective actions, and verification) per CCP
in pineapple production, as summarized in Table 6.7. Both
hazards and preventive actions in pineapple production are
given in Table 6.8.
Figure 6.5 shows a flow diagram of pineapple juice pro-
duction. The details of various steps are not given here to
avoid repetition. The flow diagrams shown in this chap-
ter are intended to provide general guidance. Some varia-
tions are expected based on the size and sophistication of
processors.
CONCLUSION
Nowadays, the importance of food quality and safety
has been considerably upgraded because of consumer-
enhanced demands in this field. Although HACCP has
been the predominant safety system, the advent of ISO
22000:2005 has practically revolutionized the current sit-
uation. In the EU, ISO 22000:2005, a mixed system of
ISO 9001 and HACCP, was applied, which practically re-
placed the HACCP. Implementation of ISO 22000:2005
for tropical fruits, such as mango and pineapple, is of great
importance in view of their production in developing coun-
tries, and it is crucial for these countries' economies to
ensure the application of a viable safety system (e.g., ISO
22000, BRC, IFS) to enhance product quality and improve
exporting competitiveness.
Search WWH ::
Custom Search