Hazard Analysis & Critical Control Point is the systematic approach used in food production to ensure FOOD SAFETY. HACCP involves a systematic study of the ingredients, the food product, the conditions of processing, handling, storage, packaging, distribution and consumer use to see:- Use of coir dust vs. Use of newsprint
1. where the potential hazards are that could lead to an unsafe product;
2. where the points are that must be controlled to prevent a problem;
3. what the limits are for these points;
4. what is the monitoring, documentation and follow-up that must be done to keep the system working properly.
What are the hazards that can exist in the POST HARVEST HANDLING PROCEDURES OF FRESH PRODUCE ? These can be divided into two ( 2 ) groups:-
1. Field Handling, and
2. Warehouse / Packhouse Procedures. FIELD HANDLING PROCEDURES :-
Main problems are:-
1. Transport of attacking pests or hick- hikers in the package with the produce;
2. Transport of soil material and decayed matter with produce;
3. Presence of pesticide residue ( visual or invisible due to reaping before required withdrawal period ).
Therefore SORTING and PRECLEANING of produce is important before packaging for transport to the packhouse. FIELD MANAGEMENT will therefore be an important issue.
What are the Critical Control Points in the PACKHOUSE PROCEDURES ?
1. Initial inspection of produce on entry into Packhouse.
This is to remove any hazard that may have entered from the field or transport medium e.g.
· infected product; diseased or damaged+
· extraneous matter; stones, soil, insect parts etc.
2.Product Flow in the Packhouse.
This is to prevent cross-contamination of the product.
3. Post harvest Treatment
This involves the use of the recommended concentration and the mixing procedure to prevent over-exposure to the chemical resulting in high residual levels in the product.
4. Mixing procedures and application are important to prevent deposits and uneven coating of the product.
5. Water Quality
Water is used in both washing and the mixing of dips. Only good quality water should be used and in addition Chlorine Bleach can be added to ensure its purity.
Contaminated water:-
(i) reduces the effectiveness of the chemical;
(ii) adds contaminants to the product. NB. The type of brushes used in washing / cleaning products is important.
6. Drying
The product should be dried after dipping to ensure total effectiveness of chemical. Fresh Produce should be air-dried not sun- dried.
7. Packaging
If use packaging material, ensure that it is:- · free from contaminants e.g. insects, fungal spores · free from physical- damaging material e.g. wood splinters etc.
Must be exposed to sun Clean and white therefore and turned frequently able to see hick-hikers. to prevent the build-up Dried product of contaminants.
Absorbent Use of Carton Boxes and Crates:-
Crates: These must be:
· clean
· preferably ventilated
· stackable
· palletised
Boxes: These must be:
· clean · insects free
· be of the correct stacking strength
· packed to the required weight to prevent overpackaging and confirmation to weight of the load.
7. Sanitation and Hygiene Sanitation
This is the cleaning and maintenance of equipment, buildings and the environment in order to protect the public from health hazards.
Importance of Sanitary Conditions
· To ensure safety of food
· To reduce rate / level of spoilage
· To avoid economic loss
Food Safety is Ensured by:-
· controlling the diseases caused by fungi and bacteria which are the major causes of postharvest losses in FVRps.
Viruses are seldom involved.
· controlling attack by rodents as they contaminate food in a number of ways
· controlling attack by insects, mites, birds and humans.
· preventing contamination of food by chemicals, dirt / soil or other extraneous material.
Level / Rate of Spoilage can be reduced by:-
· employees wearing protective clothing
· damaged and /or badly soiled containers must not be used
· immediate removal of waste material
· use of the pallets to protect the produce from moisture or other damage; makes cleaning easier
· ensuring cleanliness of buildings and surrounding environment to prevent the breeding of rodents, insects and other pests.
Sanitation Programme
· Use of anti-fungal paints
· Use of Sanitizers e.g. Chlorine - bearing compounds
Advantages of use of Chlorine compounds:-
· Effective against a wide range of pathogens
· Relatively inexpensive
· Not affected by hard water salts
· Concentration is easily measured.
Disadvantages :-
· Corrosive to many metals
· Irritating to the skin and mucous membranes
· Dissipates rapidly from solutions
· Decreases with increasing pH of most chlorine solutions
· Decreases rapidly in the presence of organic matter
· Capable of having an offensive odour
· Precipitates in water containing iron
Personal Hygiene :-
· Wearing protective clothing; gloves, gown, and hat
· cleaning of hands on moving from one task to the other
In conclusion:-
A Structured Programme must be developed to identify the CCPs and a Management system put in place to monitor the programme.