The document discusses Good Manufacturing Practices (GMP) for postharvest handling and minimal processing of fruits and vegetables. It outlines the key components of GMP, including control of the packinghouse, raw materials, operations, finished products, and traceability. Proper implementation of GMP helps ensure product quality and safety is maintained throughout postharvest handling and processing.

1. Dr. Mohd. Salleh Punan Malaysian Agricultural Research and Development Institute (MARDI) GOOD MANUFACTURING PRACTICES IN POSTHARVEST AND MINIMAL PROCESSING OF FRUITS AND VEGETABLES Malaysian Agricultural Research and Development Institute Training Course on Product Quality and Safety Management for Fruits and Vegetables, 17 November 2008

2. Introduction Control of packinghouse Control of raw materials Control of operation Control of finished-product Traceability Conclusion Content

3. Liberalization of international trade Domestic and export markets more competitive Increase demand and production Quality and safety awareness Why post harvest? Introduction

4. Subjective & difficult to quantify objectively Level where product or services satisfied consumer’s demand Quality

5. Consistently and reliably delivering products and services that have been predetermined by the markets Total quality management from production until marketing levels Good Manufacturing Practices

6. To control variability in: growing techniques seasonal effects postharvest conditions processing techniques facilities human factors market conditions GMP Fruits and Vegetables

7. Management of product, process, people and services to customer To overcome quality deterioration

8. GAP Requirements (Post harvest) ELEMENTS SALM EUREPGAP HARVESTING Hygiene Farm packing Hygiene Farm packing POST HARVEST Treatment Washing Treatment Washing

9. Develop and implement GMP Incorporating GAP, HACCP Use of national and international standards GMP to Support GAP

10. Control of packinghouse Control of raw materials Control of operation Control of finished-product Traceability GMP Components

11. Packinghouse Premises or covered area where most of the preparation and minimal processing activities shall be carried out CONTROL OF PACKINGHOUSE

12. Location of Packinghouse Packinghouse shall be located away from sources of contamination including environmentally polluted area and area subject to flooding or prone to infestations of pests or where wastes cannot be removed effectively Packinghouse located on farm or in collection/wholesale/distribution centre shall be in a segregated area

13. Premises Design The premises should be designed in such a way that the raw products from farm enter at one end and the finished products emerge at the other end Unfinished and finished products should be kept separately and never come into contact with each other so as to avoid cross-contamination

14. Layout Design

15. Plant hygiene and cleanliness The premises should be well screened with barriers designed to exclude vermin, domestic and wild animals, birds and insects Pest control and monitoring should be in place Walls, floors and ceilings should be in good condition and easy to clean and sanitize Comprehensive cleaning and sanitation programs should be implemented in the premise, with more emphasis in the minimal processing, packing and storage areas Trash and waste material should be placed in a specific area segregated from the processing and storage areas, and be removed regularly

16. Facilities Water supply An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control shall be available Potable water shall be used for processing of minimally processed products and washing of food contact surfaces and equipments

17. Facilities Equipment and Instruments Equipment and utensils used in MP shall be of appropriate design Those surfaces/parts that come into contact with food shall be made of non-toxic, smooth and non-porous materials that can be easily cleaned and sanitized e.g. stainless steel

18. Facilities, equipment, machines and instruments shall be cleaned and maintained regularly Surface of equipment in contact with food shall be cleaned and sanitized before and after each batch operation All chemical agents such as fuels, additives, fertilizers, pesticides, sanitizers, etc. should be properly labeled and kept separately from food products and packaging material Sanitary Operation

19. Produce specification from farm Raw material inspection CONTROL OF RAW MATERIALS Raw materials received

20. Type of produce and variety Name/code of supplier, farmer, farm Cultural practices P&D controls Maturity and ripening stage Size & grade of produce Quality, appearance, shape, sweetness, etc. Pesticide and fungicide residual limits Product temperature Packaging and transportation methods Quantity of supply Produce specification from farm

21. Prepared for produce specification from farm Base on National Standards (Malaysian Standards), Regional Standard (ASEAN Standards) or International Standards (CODEX Standards) Use specification agreed by both buyer and seller Raw Material Quality Standards

22. Inspection system conducted consistently Use instruments such as balance, thermometer and caliper Use Raw Material Specification as reference Use Quality Form as in Table 1 Decision to accept or reject consignment based on the inspection Raw Material Inspection

23. Table 1. Form for quality inspection of raw materials RAW MATERIAL INSPECTION SUPPLIER’S INFORMATION Name of Supplier:________________________Date:____________Time:_________ Type of Produce:________________________Quantity:_______________________ Vehicle Reg. No.:_____________________ Produce Temperature:______________ Condition of produce while on the vehicle (packaging, label, arrangement): ____________________________________________________________________________________________________________________________________________ INSPECTION No. of container Net Damage Reject Accept Weight Weight % Weight % Weight % 1 . . 10 ACTION: 1. Consignment accepted 2. Consignment rejected Reason:____________________________ 3. Consignment accepted with condition:_______________________ For option 2 and 3, return to: Supplier: YES/NO Buyer: YES/NO Packinghouse Manager: YES/NO Inspector’s Signature:________________Supervisor’s Signature:_______________ Name:_____________________________ Name:_____________________________

24. 60-65 days after anthesis 40-45 days after bagging Harvesting & In-field Handling CONTROL OF OPERATION

25. Produce packed according to the market’s specification Monitoring process and products microbiological, chemical or physical hazards (HACCP) Packinghouse operation

26. Type of Produce and Variety Packer’s Name/Code Size and Grade of Produce Quantity, appearance, shape, sweetness, etc. Packaging and Labelling Storage & Shelf life Tolerance to damage P&D and Quarantine practices Finished-product Specification

27. Sorting Trimming Washing Drying Receiving Flow of Packing Operation P&D Treatments Grading Packaging

28. Produce peel/cut into ready-to-eat portion Ease in serving portion of large & difficult to peel fruit Reduce packaging and transportation costs More convenience Maintain freshness Monitoring process and products microbiological, chemical or physical hazards (HACCP) Minimal Processing

29. Storage Ripening Washing Minimal Processing Packaging Receiving Minimal Processing Unit Operation

30. Table 2. Form for inspection of finished-product FINISHED-PRODUCT INSPECTION Product:_______________________ Packinghouse:_________________________ Code:________________________ Date of Inspection:_______________________ Sampel No.:_______________________Time of Sampling:_____________________ 1. Presentation and label: Suitability of box/container Cleanliness, accepted/not Information labeled/enough/not Class/grade written/not Date of packing Code of Supplier/Packer Posthatvest practice 2. Weight/Quantity of product: Gross weight Net weight CONTROL OF FINISHED-PRODUCT

31. 3. Product Quality: Total/% comply specification Total/% damage due to: * outside size/weight range * physical /mechanical * rotten/disease * maturity/ripening * temperature * appearance/shape * others 4. Follow-up handling: Storage/transport temperature Arrangement/palletization ACTION: Product comply all specification: YES/NO Action taken if not comply specification:__________________________________ Product shelf life could be maintained: YES/NO Inspector’s Signature:________________Supervisor’s Signature:_______________ Name:_____________________________ Name:_____________________________

32. Maintain cold chain system Monitor storage and transport temperature Scheduled quality analysis of stored produce Cold Chain

33. Transportation Domestic Regional Long distance

34. Air shipment Emphasis on suitable packaging, maintenance of cold chain before and after distribution

35. Sea shipment Refrigeration

36. Market Display

37. Quality forms should be prepared and filled by trained inspector All activities, analysis, inspection and quality level of product should be documented Every record should be cleared, dated and signed by supervisor for endorsement Record & Documentation TRACEABILITY

38. Specific record book/file should be used for documentation Keep all information systematically for review and auditing from time to time, especially in any dispute on the quality of product supplied by the supplier Record & Documentation

39. Improvement in quality & safety could be done through the implementation of GMP High quality and safe produce should be beneficial to all parties Positive measures to improve quality and safety of agricultural produce should be done continuously by all agencies/bodies involve CONCLUSIONS

40. Dr. Mohd. Salleh Punan THANK YOU Malaysian Agricultural Research and Development Institute