Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 105

Table 6.6. ISO 22000 analysis worksheet for determination of the prerequisite programs

Are the technical
infrastructure and the
preventative
maintenance
program adequate?

Do they contribute
to the control of
recognizable food
safety hazards?

Does the effectiveness
of the remaining
control measures
depend on them?

Is it a
prerequisite
program?

Is it feasible to
evaluate them?

Processing step

Harvesting Yes Yes No No No

Stacking in truck Yes Yes No Yes Yes

Transport to packinghouse Yes Yes No No No

Unloading in containers Yes Yes No Yes Yes

Floating in water Yes Yes No Yes Yes

Precooling Yes Yes No No No

Sorting Yes Yes No Yes Yes

Waxing Yes Yes No No No

Disinfection of cut peduncle Yes Yes No Yes Yes

Cleaning of fruit base Yes Yes No No No

Packaging Yes Yes No Yes Yes

Storage Yes Yes No Yes Yes

Loading to shipping container Yes Yes No Yes Yes