Government of Pakistan Ministry of National Food Security & Research Department of Plant Protection *********** No. FFMSEU(DDQ)-29/2015 Jinnah Avenue, Malir Halt, Karachi the 27th January, 2015 NOTIFICATION In pursuance of Office Memorandum No. F.4-5/2014-DFSC-1 (EU/UK), Islamabad the 15th May, 2014 of Ministry of National Food Security & Research, Govt. of Pakistan after receiving serious warning from European Union to Pakistan for imposing ban on export of Mango and other commodities to European Union on high level of increasing interception of mainly Mango and other commodities, the Department of Plant Protection, Jinnah Avenue, Malir Halt, Karachi, Ministry of National Food Security and Research, Islamabad, Government of Pakistan has made following SOP’s for certification/registration of Mango Orchard, Mango Hot Water Treatment Plant and Mango Pack Houses for the export of Mango’s to Europe and USA during the year 2015. Definitions: 1) Adviser and Director General mean Adviser and Director General of Department of Plant Protection, Ministry of National Food Security and Research, Islamabad. 2) Department means the Department of Plant Protection, Ministry of National Food Security and Research, Islamabad. 3) Any Certified or Registered facility means Mango orchards or Mango pack house or hot water treatment plant that is registered / certified by the department of plant protection. 4) SOPs means Standard Operating Procedure made by the Department of Plant Protection for registration / certification of Mango Orchard and Mango Hot Water Treatment Plant and Mango Pack House. 5) Technical Audit Team means technical officers / officials appointed by the Adviser and Director General, to carry out technical audit of facility for the purpose of registration. 6) Inspector means technical officers / official of the department appointed by the Advisor and Director General for monitoring of operations at the facility as per notified SOP’s of the department. Page 1 of 23 (Standard Operating Procedure for Mango Orchards) 1. No Mango orchard in Pakistan shall be entitled to sell, offer for sale to export its Mango to Europe and USA unless it is certified / registered by the Department in the manner provided by this notification and SOP’s, terms and conditions and requirements framed thereunder: 2. Any mango grower desirous to obtain certification/ registration for sale, offer for sale and export of mango from his mango orchard to Europe and USA shall conform and comply the following Standard Operating Procedure in Mango Orchard and apply to the Adviser and Director General on Form-A duly signed by him or his authorized person for the certification/ registration under such name as he may indicate in the application on or before 15th February, 2015. Form-A will be provided by the department free of cost. a) Pest population and diseases incidence e.g., (scales, galls, hoppers, fruit borer, anthracnose, powdery mildew, gummosis, etc.,) should remain at the low ebb on the Mango Orchards during the entire season. b) Fruit fly population should be under complete control in Mango Orchard during whole season. At-least 8 pheromones traps per acre should be installed in Mango Orchard for monitoring and control of fruit fly along with maintenance of record regarding fruit fly catches, use of methyl eugenol, protein hydrolysate or any other bait with application and catch record. c) Mango Orchard should be kept free from all kinds of weeds and intercropping during whole season. d) Mango Orchard must be properly pruned and its branches and fruit should not fall on the ground. e) A complete record of Agronomic and plant protection operations and activities be maintained at the farm to ensure traceability and provided to the department as and when required. f) There shall be a facility or arrangement of clean portable water at the farm. g) Proper efficient sanitation and hygiene must be maintained at the farm. h) There should be proper, regular and efficient arrangement for disposal of damaged, fallen, injured, diseased, un-matured fruits by collecting and burying them. i) Neither any non-recommended pesticides shall be applied to the Mango Orchard nor should it unveil during MRL test of mango fruit at any time from the laboratory test. j) There will be arrangement of proper and latest pesticides application, harvesting and de-sapping equipment’s, machinery and tools at the Mango Orchard. Page 2 of 23 k) A separate soundly constructed store for storage of pesticides, fertilizers, micro-nutrients with washing facilities, fire extinguisher and notice board regarding precautionary measures shall be maintained at the farm or close to farm but away from residential area. l) The destruction and removal of the empty packages and pesticide remains shall be made in such a way as to preclude the possibility of their being reused for any purpose and sources of water supply shall not be contaminated at the farm in consultation with the department. m) The registration holder shall be bound to sell or offer to sell properly harvested, de-sapped, latex, and blemished and pest free fruit to any person for hot water treatment and later export to Europe and USA. n) A proper hygienic and completely insect proof store with plastered floor, walls and ceiling for the harvested product before it is transported to certified / registered hot water treatment plant and Pack House shall be maintained at the Mango farm or along with it. o) After certification/registration, no pesticides shall be applied on Mango Orchard without the recommendation of the Department. p) MRL report from PARC, PCSIR laboratory, Karachi after Post Harvest Interval of pesticides and before start of harvesting along with complete record of pesticides application shall be maintained at the farm and submitted to the department. q) The certified / registered Mango orchard shall be open for inspection, verification of any operation, activity, pests and disease incidence, SOP’s, infrastructure and record to the department and International Pre-Shipment Inspection Agencies at any reasonable time. r) Harvesting of mango fruit for sale, hot water treatment and export to aforesaid countries shall not be carried out before 20th May, 2015 for attaining full maturity and good size and termination of post- harvest interval of applied pesticides. s) The certified / registered Mango Orchard shall issue testimony certificate to the buyer against the ownership of its Mango fruit to ensure traceability. t) The certified / registered mango orchard shall inform the department immediately after complete harvesting of its mango fruit. u) The certified / registered mango orchard shall be bound to present pre-shipment inspection report about its mango fruit and orchard. v) The Mango fruit of certified / registered orchards shall undergo hot water treatment and ethylene treatment before export to Europe. 3. The certification/registration holder of mango grower in Punjab and Sindh desirous to export mango directly through reefer container by sea to Europe may be given 15-20 days window from the onset Page 3 of 23 of mango export to export mango without hot water treatment but it shall be strictly subject to following terms and conditions. a) The Mango orchard shall first qualify the initial certification/registration under the aforesaid SOP’s. b) The certification/registration holder of mango orchards shall submit separate application for this 15 to 20 days window regarding export through reefer container by sea and offer their mango orchard for special survey to the department during 2nd week of February in Sindh and last week of February in Punjab after installation of fruit fly traps / protein hydrolysate and fulfillment of other requirements as per SOP’s of initial inspection. c) Such mango orchard must be free of fruit fly population and within admissible MRL of any pesticides. d) Subsequent inspection of such orchards shall be undertaken consecutively by the department to ensure the SOP’s being implemented in the true spirit. e) Harvesting, de-sapping, cleaning, washing, sorting, grading, labeling, packing, loading in such orchard shall be under strict supervision of pre-shipment inspection agency and subject to satisfactory report regarding all operations and pest free shipment. f) In case of increase in fruit fly and any other pest population in the orchard and locality due to conducive environment and interception in importing country and any other reason, this window may be withdrawn at any time without any notice. g) The dates for export of such mango shipments shall be announced keeping in view technical audit and environmental conditions. 4. The Mango fruit of certified / registered orchards shall undergo registered food graded fungicidal dip as prescribed by the department in the light of MOU with USA before export to USA. STANDARD OPERATING PROCEDURE FOR MANGO HOT WATER TREATMENT PLANT 1. No Mango Hot Water Treatment Plant in Pakistan shall be entitled to handle, process, ripen, store, pack, label, ship, offer hot water treated mango for export or export mangoes to Europe unless it is certified / registered by the Department in the manner provided by this notification and SOP’s framed thereunder: 2. Any person desirous to obtain certification/registration of Hot Water Treatment Plant for himself or as common facility on commercial basis, he may apply to the Advisor and Director of the department on Form B (available free of cost from the department) duly signed by him or his Page 4 of 23 authorized person under such name as he may indicate in the application on or before 1st April, 2015. 3. Design and construction of the hot water facility is the responsibility of the owner, in consultation with an engineering firm. However, while constructing infrastructure, the firm shall conform and comply the following SOP’s, terms and conditions and minimum requirements for hot water treatment plant. 4. The department allows a stainless steel (ss) grade 304 made batch system design of mango hot water treatment plant with minimum 2 tons capacity per hour and continuous flow system design of mango hot water treatment plant with minimum 2 tons per hour capacity. 5. The applicant for certification/registration of Mango Hot Water Treatment Plant shall conform and comply the following external requirements, SOP’s and terms and conditions. a) b) c) d) e) f) It shall have a cemented boundary wall and free from crevices, holes, dampness and webs. It shall have arrangements for disposal of waste material. Ideally, a disposal pit or compost pit should be within the boundary of Hot Water Treatment Plant and visible for supervision. It shall have arrangement for prevention of contamination from outside like net proofing, air curtains and auto closing at the entry points to avoid flies, insects, pests etc. Ordinary window screen or mosquito netting (at least 100 mesh per square inch) is sufficient to exclude fruit flies. Inspect it regularly and repair it as often as needed. Solid glass, concrete, drywall, or wooden walls are also acceptable. It shall not be situated near obnoxious industry like fish canning, tanneries chemical plants, fertilizer plants releasing effluent / hazardous material, fruit and vegetable whole sale markets etc. It shall have facility of portable water and permanently covered underground drainage system. 6. They shall conform and comply the following internal requirement, SOP’s, terms and conditions of Mango Hot Water Treatment Plant. a) b) c) d) e) f) g) h) It shall have properly plastered floor, walls and ceilings with impervious material and white washed and free from cracks, crevices, potholes, dampness, and webs. It shall have floor level / slope for mallow water to flow out. The hot water treatment plant shall have adequate protected lighting arrangements in the working area. It may have adequate exhaust fans with proper netting and shutter if it is not air conditioned. The premises shall always be free from cob webs and spiders. The working area shall have adequate ceiling and floor fans if it is not air conditioned for workers. It shall have double door and entry restricted and all the entry exit points are provided with air curtains /fly proofing and auto closing. It shall have sufficient signboards indicating “don’t spit / don’t smoke, eatables prohibited” displayed at prominent places in the premises. Page 5 of 23 i) j) k) l) m) n) o) p) q) r) s) t) u) v) w) x) y) z) aa) bb) cc) dd) ee) It shall have unloading, storage, ripening and packing area for hot water treated mangoes which shall be completely separated from each other. It shall have palletization and docking capacity. It shall have ripening chambers or suitable arrangement for ripening with ethylene. It shall have water tank for manual washing, drying and fungicidal treatment. It shall have calibrated electronic weigh balance. It shall have sanctioned / allocated load from Govt. run power house. It shall have separate storage arrangement for fungicides, urban pesticides, post-harvest biological control agents. It shall have separate arrangement for storage of export rejections and ripened and rotten fruits. It shall not mix untreated and raw mango with the treated mangoes in the premises. It shall have two pheromones traps in the external area and two pheromone traps in the internal area of the premises. It shall have separate storage arrangement for storage of packaging material, pallets etc. It shall have regular cleaning schedule with disinfectants. (Lysol for floor, NaOCL solution for de-sapping racks, Alcohol for long nosed scissors, solid surfaces of inspections / sorting / grading tables. It shall have closed disposable waste bin for disposal of fruit waste, Packing materials and rubbish material collected from pack house and hot water treatment plant. It shall employ one Entomologist as technical expert who are skilled in pests, diseases and other defects identification, harvesting and de-sapping techniques, hot water treatment processing of mango. It shall employee one supervisor for stacking the produce received at the facility orchard wise, identifiable by a production unit code number allotted by the Department to maintain traceability and to avoid admixing of the produce. It shall have efficiently and sufficient in number trained fruit handlers who are responsible for de-sapping, sorting, cleaning, washing, hot water treatment, ripening, sorting, grading, packing, labelling, marking, palletization, operation and management of precooling, storage and hygienic practices. It shall have complete maintenance of mango fruit log book regarding mango arrival, processing, hot water treatment, ripening, packing and shipping to ensure reliable system for trace back of a consignment to a particular orchard. It shall have complete maintenance of record regarding quality system record, periodic maintenance of equipment, tools, pack house cleaning records, equipment / temperature control devices, fire extinguishers. It shall have worker with properly trimmed nail and hair free of any contagious disease. It shall have contract with the qualified Doctor to ensure periodic examination of workers for medical fitness. It shall have arrangement to pack fruit in each container in compliance with the recommended international code of practice for packing and transport of fresh fruits. It shall be bound to label the product according to the EU marketing standard as well as other importing countries standard. It shall have following equipment’s and articles in Pack House. HDPE crates, buckets and bins. Cushioning material Page 6 of 23 Stainless steel cutters / trimmers / de-handers Registered fungicides, urban pesticides. Ripening process hurdles / shelf life enhancing agents Fruit washing agents like sodium hypochlorite / inditron/ triton Stainless steel equipment cleaning agents like hydrogen peroxide. Fruit washing water Polyethylene pouches. Packing/ weighing machines Labelling / number machine Strapping machines Pallet trucks Pallets Pallet edges and markes Insulted / reefer vans Hand gloves, caps, aprons, mouth covers, uniforms Metal detector 7. The certification/registration holder of Hot Water Treatment Plant shall conform and comply the following procedure for operation of Hot Water Treatment Plant. a) Before the start of each treatment and at the start each day and run, he shall examine the facility for proper operation of the heating, circulation, and recording equipment as well as continuous flow equipment (submerged conveyor belt). b) He shall carry out preliminary culling procedure to eliminate oversized items prior to treatment to mango subject to size restrictions. c) He shall conduct all treatments in an approved automatic tank. d) He shall ensure to allow adequate water circulation and heat exchange in Loading flow water dips tanks in a manner approved by the department of Plant Protection. e) He shall undertake to maintain complete record of Lot before placing and its placing in the immersion tank shall be under the supervision of the departmental technical staff. f) He shall record the temperature and duration of each hot water dip with an automatic temperature recording system. g) The authorized technical officer of the department/ inspector shall indicate on the printed temperature record the starting time, lot number, duration of each treatment, and initial each entry h) He shall not only install prescribed Data logger with the Hot Water Treatment Plant but also continuously maintained its data and provide to the department as and when required. i) During certification/registration, the average pulp temperature shall become the minimum commercial treatment pulp temperature. j) During commercial treatments, the “Adjusted Tank Sensor Temperature” in is used as Page 7 of 23 the lowest treatment temperature. k) When treatment is complete, promptly move Mangoes treated at origin to an insect-free enclosure. l) He shall maintain the insect-free mango commodity throughout the shipping process. 8. The applicant for certification/registration of hot water treatment shall have the following design of Batch System of Mango Hot Water Treatment Plant. a) In this system, baskets of mango fruit are loaded onto a platform, which is then lowered into the hot water immersion tank where the fruit remain at the prescribed temperature for a certain length of time, then are taken out, usually by means of an overhead hoist. b) In this system, the treatment chart must indicate (by an identifiable marking) when a fruit basket is prematurely removed from the tank. c) Other alternatives include a solenoid switch, sensor, or similar device that disengages whenever a basket is removed from the treatment tank, or a locking device to make it physically impossible to remove the fruit until the treatment is fully complete. 9. The applicant for certification/registration of hot water treatment shall have the following design of continuous flow type Hot Water Treatment Plant. a) In the continuous flow type of system, the fruit are submerged (either loosely or in wire or plastic mesh baskets) on a conveyor belt, which moves slowly from one end of the hot water tank to the other. b) Belt speed is set to ensure the fruits are submerged for the required length of time. c) This system requires an instrument to monitor the speed of the conveyor belt. This can be accomplished by attaching a speed indicator (encoder) to the gear mechanism. d) The belt speed is recorded on the same chart as the time and temperature, and also indicates whether the belt is moving or stopped during the treatment cycle. e) The Conveyor belt speed should be adjustable to accommodate treatments of different lengths of time. As an alternative, the belt speed may remain constant, but the length of the submerged portion of the belt is adjusted according to the length of treatment time required for the particular size of fruit or as per conditions of the importing country. f) The conveyor must prohibit either forward or backward movement of the fruit during treatment (due to flotation). 10. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding use of water quality for hot water treatment of mango. a) The water used for washing, dipping, hydrocooling or showering the fruit should be chlorinated at a level not to exceed 200 parts per million (ppm). This level is easier to maintain if the water is first filtered and run through a flocculation process to remove organic material that would otherwise bind with the chlorine. Page 8 of 23 b) The facility shall check the water for microbial contamination on a regular basis. c) The facility should maintain sanitary conditions by changing water in line with the department SOP, circular, notification, direction, order etc. d) To ensure the safety of the fruit, the facility must clean and sanitize surfaces that come into contact with water, such as wash tanks, hot water tanks, and hydrocooling tanks as per direction of the department. as often as necessary. e) To ensure efficient operation, routinely inspect and maintain equipment designed to assist in maintaining water quality, such as chlorine injectors, filtration systems, and backflow devices. 11. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, regarding electric and electric components for hot water treatment plant of mango. a) Electrical wiring throughout the facility must meet both international as well as local safety code requirements. b) To eliminate shock hazard, earth grounding is required for all electrical wiring located in the vicinity of water. c) To prevent damage, shield wires inside metal or PVC conduit. 12. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding use of computers and microprocessors for hot water treatment plant of mango. a) To maintain accuracy and reliability, place computers and microprocessors in a climatecontrolled (air-conditioned) room. b) This room should be above tank level, provide a clear view of the treatment tank(s), and be lockable. This room can also serve as an office for the inspector. c) A commercial line conditioner is recommended for use with computers and microprocessors to provide protection from voltage irregularity (power surges), noise reduction, and harmonic distortion. 13. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding fruit sizing equipment. a) The technical staff of the department must visually inspect and weigh the largest fruit until he is satisfied that all of the fruit is within the weight class. b) The weight inspection must occur for each lot change (orchard or variety) to ensure the accuracy of the sizing equipment. c) No mangoes will be accepted that are over the weight class. Page 9 of 23 d) It is very important to have accurate sizing equipment that sorts the fruit into groups, either by diameter or by weight. (Weight sorting is the preferred method.) If the weight range is too broad, recalibrate the equipment. 14. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding boilers and thermostatic controls for hot water treatment of mango. a) The hot water facility must have adequate water heating capacity (i.e., a powerful enough boiler). b) It has accurate enough thermostatic controls to hold the water temperature at or above the temperatures prescribed in the Treatment Schedule for the given length of time. c) The thermostatic controls shall be automatic. d) The temperature set point(s) are determined and approved during the official performance test, and must be high enough to ensure the water in the treatment tank will meet or exceed the minimum treatment temperature prescribed for the fruit. e) Once approved, do not tamper with the temperature set points. f) Temperature set points must remain constant for the entire shipping season. However, if the operator of the facility requests a change in set points, the inspector should conduct a new performance test. If this test is unsuccessful, revert the tanks to their prior set points. 15. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding water circulation in the hot water treatment plant for hot water treatment of mango. a) He shall install a water circulation system in the tank to provide uniform water temperatures throughout the treatment process and to avoid the formation of cool pockets during treatment. b) He shall guarantee that the equipment is not turned off during the treatment process, the controls for the circulation pumps or propellers must be tamper resistant. c) He shall shield pulleys on all pumps located within six feet of the floor for the safety of personnel working in the area,. d) He shall maintain differences in the lowest and highest actual temperature sensor readings of more than 1.8 °F after the first five minutes of treatment (with the tank sensor at “lowest temperature permitted at that set point”), e) He shall keep the fruit at least 4 inches (10.2cm) below the water surface during the treatment using a flotation barrier, 16. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding type, number and placement of temperature sensors. R Page 10 of 23 a) He shall permanently install platinum 100-ohm resistive thermal detectors (RTD sensors) in the lower third of the tank because the resistance of an RTD sensor linearly changes with temperature, whereas thermistors and thermocouples are nonlinear and less stable. Major advantages of RTD sensors include long-term stability, high signal levels, and overall accuracy of the system. b) He shall place the sensor unit within the distal 1 inch (2.54cm) of the sensor rod. The sensor must have an outer sheath of 0.25 inch (6.4mm) or less in diameter. c) For continuous flow systems, he shall place 10 minimum required temperature sensor per tank, which must be spaced throughout the length of the conveyor. d) For batch systems, he shall place at least 2 sensors per tank. e) However, in tanks that treat multiple baskets (cages) of fruit, there must be at least 1 sensor per basket position. (A tank with 4 basket positions, for example, would require at least 4 sensors). f) In both the batch and continuous flow systems, he shall install sensors in the lower third of the tank. g) He shall design the hot water treatment plant to accommodate the temporary placement of numerous portable sensors or probes to be used during the performance testing procedure required for certification/registration or recertification/ registration. h) During the testing procedure and at the direction of the authorized officer of the department of Plant Protection who conducts the performance test, he shall position the temporary sensors throughout the load of fruit. The facility is required to purchase and have available 24 portable thermistor or thermocouple sensors (each with its own flexible cord at least 10 feet in length), and a portable temperature monitor that reads to the nearest one-tenth of a degree. i) 17. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding use of certified / registered glass mercury, non – mercury and digital thermometer. a) The treatment facility is required to have at least one high-accuracy, waterimmersible, certified mercury, non-mercury, or digital thermometer on the premises at all times. b) This thermometer must be accurate to 0.1 °F (or C) and will cover the range between 113 °F and 118 °F (45 °C to 47.8 °C). It will be used as the standard against which all sensors are calibrated. 18. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding temperature recorder during each treatment of mango. a) He shall use an automatic temperature recorder (data logger) to record the time and temperature during each treatment. Page 11 of 23 b) The data logger used for recording the time and temperature must be capable of automatic operation whenever the hot water treatment system is activated. c) The recording equipment must be capable of nonstop recording for an extended period of time. Continuous flow systems require recording equipment capable of operating for up to 12 consecutive hours. The accuracy of the temperature recording system (i.e., sensors and recorders) must be within 0.5 °F (0.3 °C) of the true temperature (as verified by a certified mercury, non-mercury, or digital thermometer). The temperature variation for the control sensors should be as close to zero as possible. d) e) When used under field conditions over an extended period of time, the recording equipment must be capable of repeatability to within 0.l °F (or C) of the true calibrated readings. f) Failure to maintain reliability, accuracy, and readability in a previously approved instrument will result in cancelling approval of the hot water treatment plant. g) The design construction and materials must be such that the typical environmental conditions (including vibration) will not affect performance. h) Temperature can be recorded either in Fahrenheit or Celsius, although Fahrenheit is preferred by the department of Plant Protection. 19. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding calibration of sensors against a certified mercury, nonmercury or digital thermometer. a) Individually calibrate channels (sensors) against a certified mercury, non-mercury, or digital thermometer reading in tenths of a degree Fahrenheit or Centigrade, within the range of 113 °F to 118 °F (45 °C to 47.8 °C). b) The engineering firm that installs the recording equipment must also calibrate it. (Calibration equipment often used for this purpose includes, for example, a Decade instrument and relay range cards.) c) Calibrate the sensors at or near the fruit treatment temperature (around 115 °F), not at 32 °F. 20. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements, SOP’s regarding range of sensors and data recorder for mango hot water treatment. a) The recorder must be programmed to cover the entire range between 113 °F to 118 °F (45 °C to 47.8 °C), with a resolution of one-tenth of a degree. b) The range should not extend below 100 °F (37.8 °C) nor above 130 °F (54.4 °C). If the range band of the recorder is wider than this, restrict it (narrowed) with proper programming. Page 12 of 23 21. The applicant for certification/registration of hot water treatment plant shall install one of the following temperature recorder models regarding data logger approved by the department. a) b) c) d) e) f) g) ASICS Systems B & C Chino AA Series Cole Parmer (32-channel capability) Contech (10-, 16-, and 32- channel capability) Model: Smart Seda Flotek (must be attached to a printer) HACCP Warrior PTR- 4 (4-channel capability) h) i) HAACP Warrior PTR- 10 (10-channel capability) Hidrosoft j) k) l) m) n) o) p) Honeywell DPR I00B (6-channel capability) Honeywell DPR-1500 (30-channel capability) Honeywell DPR-3000, version D4 (32-channel capability) HyThsoft v2 IBM-PC (must be attached to a printer) Koyo, Model Direct Logic DL 350, with Hidro Soft Nanmac H30-1 q) r) s) t) u) v) National Instruments (all HTS models and Labview 6.1 software) NOJOXTEN-BR with software- Automation Studio V 3.09 IEC 61131-3-ST Omega OM-205 Omega OM-503 Ryan Data Mentor (12-channel capability) Tracor Westronics DDR10 22. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP;s regarding alarm system for mango hot water treatment. a) An alarm is required for all batch (Jacuzzi) systems, in order to notify packinghouse employees that a treatment has been completed for a particular basket (cage). b) This system can be an audible noise (such as a horn, buzzer, or bell) or a highly visible light attached to a timing device located on the equipment that indicates time and temperature. c) To avoid “overcooking,” the alarm system alerts the operator of the hoist to remove a basket from the tank at the end of treatment. 23. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP’s regarding safeguarding the hot water treated mango fruit. a) He shall design the flow pattern of the mango fruit moving through the hot water Page 13 of 23 treatment process to ensure that fruit waiting to be loaded into the hot water immersion tank cannot become mixed with fruit that has already completed treatment. b) He shall submit a drawing showing the proposed layout of the packinghouse to the department for approval and certification/registration under SOP’s of the department regarding Mango Pack House. 24. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP’s regarding quarantine area in the mango hot water treatment plant. a) He shall bring treated fruit to an insect-free enclosure immediately after treatment. b) He shall keep the treated fruit there until loading into insect-proof shipping containers. c) Packing line equipment or room, hydrocooling equipment or room and a cool storage room (if any), should be located in this area. d) To prevent the movement of untreated fruit (accidentally or intentionally) into the insect-free quarantine area enforce effective procedures. 25. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP;s regarding loading of treated mango fruit for export to Europe. a) When not in use, close doors leading from the quarantine area to the loading dock. When loading, truck vans and containers must form a fly-proof seal with the exterior wall. b) Prior to loading, inspect and disinfect truck vans and containers. If wooden pallets are used, they must be completely free of wood-infesting insects and bark and fumigated as per ISMP 15. c) Apply a department of Plant Protection seal to each container before its departure to authorized plant quarantine point of exit. 26. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP’s regarding pretreatment warning options. a) All mango fruit pulp temperatures be at least 70 °F before start of the certification/registration performance test. b) At the very least, the fruit pulp temperature must reach the minimum pulp temperature stabilized during the certification/registration test for commercial treatment. c) After pre-warming, take pulp temperatures from the mangoes located at the coldest part of the crates and/or baskets. d) Do not take the pulp temperatures from the mangoes that are located on the outside of the basket or crate. Page 14 of 23 27. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP’s regarding hydro-cooling of hot water treated mango. a) Hydro cooling of the treated mangoes is allowed after a waiting period of 30 minutes following treatment unless the original dip times indicated in the treatment schedule are extended for 10 minutes. b) Allowing the fruit to simply stand for at least 30 minutes after being removed from the hot water tank is thought to be helpful in killing immature stages of fruit flies because the mangoes complete their “cooking” process during that time. c) During the waiting period and hydrocooling period, safeguard the mangoes in a room or tunnel, separate from the hot water tanks d) Water temperature used during hydrocooling must be 70 °F or above e) Water used for hydrocooling should be chlorinated (not to exceed 200 ppm) f) Any other chemicals, such as fungicides, are optional, but must be approved in advance by the department of Plant Protection. 28. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP;s regarding refrigerated room for hot water treated mango. a) The recommended storage temperature for mangoes is between 55 °F and 57 °F (12.8 °C and 13.9 °C) at 85 percent to 90 percent relative humidity. b) These temperatures delay softening and prolong storage life to approximately 2 to 3 weeks. 29. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP;s regarding facility changes for mango hot water plant. a) Hot water immersion treatment facilities whose construction was approved under earlier guidelines can continue to operate with the department of Plant Protection fresh approval as per SOPs’ and requirement notified under this notification. b) Newer facilities, however, are required to meet the current requirements outlined in this notification. c) Once, the department has formally approved the plans and drawings for a hot water immersion treatment facility, the facility can make no further changes in the equipment without the department approval. d) Any proposed changes or improvements must be described in writing (with accompanying drawings, if necessary) and must be approved by the department in writing. Examples of proposed changes include adding additional treatment tanks, Page 15 of 23 adding a cold storage room, and changing the model of the temperature recorder. 30. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP;s and checklist regarding safety and health. a) b) c) d) e) f) g) h) i) j) k) Adequate lavatory Admission of children or unauthorized persons into the treatment and packing areas prohibited if not accompanied by a responsible employee Approved safety ladders or walkways (catwalks, etc.) for observing treatment tank operations Electric power meets safety code requirements Electrical wiring, including switches and other connections, contained in metal or PVC conduit and grounded to prevent electrical shock Engines, pulleys, drive belts, and other hazardous moving parts, if located within six feet of floor level, guarded with a safety shield or barrier Fire extinguisher located near the boiler. First-aid kit located near moving machinery. Hard hats for workers and visitors in the treatment and loading areas must wear (this is optional if not required by local regulations) Steam and hot water pipes insulated or otherwise protected Sufficient lighting provided in working areas 31. The applicant for certification/registration of hot water treatment plant shall conform and comply the following requirements and SOP;s regarding work plan. a) A Work Plan is a formal agreement signed by the owner each treatment facility and by the department. b) Work Plans govern the day-to-day operations of each facility and can be improved from one year to the next. c) Work Plans usually contain additional provisions not included in this checklist. d) Fruit exporters are required to operate under general department monitoring and to be in full compliance with all the department regulations as outlined in detail in the current notification. e) The operator of the facility, as well as the inspector assigned to the facility, should each keep a copy available to resolve any disputes. 32. The certification and registration holder of Hot Water Treatment Plant shall carry out entire treatment of mango as per SOP’s of the department and under the monitoring of the technical staff / inspector of the Department. Page 16 of 23 (STANDARD OPERATING PROCEDURE FOR MANGO PACK HOUSE) 1. No Mango Pack house in Pakistan shall be entitled to pack, ripen and handle mangoes for export to Europe and USA unless it is certified / registered by the Department in the manner provided by this notification and SOP’s framed thereunder: 2. Any person desirous to obtain certification/registration of Mango Pack House for storage, ripening, packing, labeling, and handling of Mango for export to Europe and USA may apply to the Adviser and Director General on Form-C (Form-C will be provided by the department free of cost) duly signed by him for the certification/registration under such name as he may indicate in the application on or before 1st April, 2015 and shall conform and comply the following SOP’s and requirements. 3. Mango Pack House shall have following external infrastructure, SOP’s and requirements a) b) c) d) e) f) g) h) i) It shall have a cemented boundary wall and free from crevices, holes, dampness and webs. It shall have arrangements for disposal of waste material. Ideally, a disposal pit or compost pit should be within the boundary of Pack house and visible for supervision. It shall have arrangement for prevention of contamination from outside like net proofing, air curtains and auto closing at the entry points to avoid flies, insects, pests etc. It shall not be situated near obnoxious industry like fish canning, tanneries chemical plants, fertilizer plants releasing effluent / hazardous material, fruit and vegetable whole sale markets etc. It shall have facility of portable water. It shall have permanently covered underground drainage system. It shall have wash room for the workers with provisions for water, soap, towels, etc., and the opening of toilet doors shall be outside the packing area of the Pack House. It shall have change room for workers and arrangement for foot wears and disinfectants at change room along with having availability of foot dip system at worker entry Point. Its external walls shall be properly plastered and free from cracks, crevices, dampness and webs. 5. Mango Pack House shall have the following internal infrastructure and requirements. a. b. c. d. e. f. g. h. It shall have properly plastered floor, walls and ceilings with impervious material and white washed and free from cracks, crevices, potholes, dampness, and webs. It shall have floor level / slope for mallow water to flow out. The Processing Plants and Pack Houses shall have adequate protected lighting arrangements in the working area along with adequate fans for drying of fruits along with exhaust fans. It shall have adequate protected lighting arrangements in the working area. It shall have adequate exhaust fans with proper netting and shutter. The premises shall always be free from cob webs and spiders. The working area shall have adequate ceiling and floor fans for drying of fruits and workers. The working area shall have stainless steel tables where cleaning, sorting, grading, packing, labelling and palletization shall be carried out. Page 17 of 23 i. j. k. l. m. n. o. p. q. r. s. t. u. v. w. x. y. z. aa. bb. cc. dd. ee. ff) It shall have alarm system in case of emergency inside the premises. It shall have double door and entry restricted and all the entry exit points are provided with air curtains /fly proofing and auto closing. It shall have sufficient signboards indicating “don’t spit / don’t smoke, eatables prohibited” displayed at prominent places in the premises. It shall have unloading, storage, ripening and packing area for hot water treated mangoes which shall be completely separated from each other. It shall have palletization and docking capacity. It shall have ripening chambers or suitable arrangement for ripening with ethylene. It shall have water tank for manual washing, drying and fungicidal treatment. It shall have calibrated electronic weigh balance. It shall have sanctioned / allocated load from Govt. run power house. It shall have separate storage arrangement for fungicides, post-harvest biological control agents. It shall have separate arrangement for storage of export rejections and ripened and rotten fruits. It shall not have untreated and raw mango in the premises. It shall have one pheromones traps in the external area and one pheromone trap in the internal area of the premises. It shall have separate storage arrangement for storage of packaging material, pallets. It shall have regular cleaning schedule with disinfectants. (Lysol for floor, NaOCL solution for de-sapping racks, Alcohol for long nosed scissors, solid surfaces of inspections / sorting / grading tables. It shall have closed disposable waste bin for disposal of fruit waste, Packing materials and rubbish material collected from pack house. It shall have efficiently trained fruit handler who are responsible for de-sapping, sorting, cleaning, washing, hot water treatment, ripening, sorting, grading, packing, labelling, marking, palletization, operation and management of precooling, storage and hygienic practices. It shall have complete maintenance of mango fruit log book regarding mango arrival, processing, ripening, packing and shipping to ensure reliable system for trace back of a consignment to a particular orchard. It shall have complete maintenance of record regarding quality system record, periodic maintenance of equipment, tools, pack house cleaning records, equipment / temperature control devices, fire extinguishers. It shall have worker with properly trimmed nail and hair free of any contagious disease. It shall have contract with the qualified Doctor to ensure periodic examination of workers for medical fitness. It shall have arrangement to pack fruit in each container in compliance with the recommended international code of practice for packing and transport of fresh fruits and vegetables. It shall be bound to label the product according to the EU marketing standard as well as other importing countries standard. It shall have following equipment’s and articles in Pack House. i. ii. HDPE crates, buckets and bins. Cushioning material Page 18 of 23 iii. iv. v. vi. vii. viii. ix. x. xi. xii. xiii. xiv. xv. xvi. xvii. xviii. Stainless steel cutters / trimmers / de-handers Registered fungicides, urban pesticides. Ripening process hurdles / shelf life enhancing agents Fruit washing agents like sodium hypochlorite / inditron/ triton Stainless steel equipment cleaning agents like hydrogen peroxide. Fruit washing water Polyethylene pouches. Packing/ weighing machines Labelling / number machine Strapping machines Pallet trucks Pallets Pallet edges and markes Insulted / reefer vans Hand gloves, caps, aprons, mouth covers, uniforms Metal detector STANDARD OPERATING PROCEDURE FOR MANGO EXPORTERS FOR THE EXPORT OF MANGO TO EUROPE Before export of mango to Europe, the exporters shall be bound to comply following terms and conditions and SOP’s. 1. They shall buy properly matured, harvested, de-sapped fresh mango fruit from certified / registered Mango Orchards. 2. They shall transport the said Mango fruit to their own duly certified / registered hot water treatment plant or any other certified / registered hot water treatment plant by the department in properly cleaned and washed plastic boxes that must be properly covered with net. 3. They shall make the said mango fruit to undergo sorting, washing, cleaning, hot water treatment, hydro-cooling, drying, ripening in ethylene chamber at their own duly certified / registered hot water treatment or any other duly certified / registered hot water treatment plant by the department. 4. Those having their own certified / registered pack house but don’t have their own certified / registered hot water treatment plants, they may shift only hot water treated mango fruit to their own duly certified / registered pack house when it underwent hot water treatment at any duly registered hot water treatment plant for ripening, sorting, grading, packing, labelling, and finally to export to Europe. Page 19 of 23 5. They shall be bound to ripen the hot water treated mango with ethylene using certified / registered ethylene chambers or any other suitable ethylene arrangement for ripening. 6. They shall export only such mango which shall be free from bruising, extensive healed over cuts, sound, clean, practically free from pests and their damages, free of sign of internal shriveling, free from damage due to low temperature or frost, free of abnormal external moisture, free of any foreign smell and or taste and within admissible limit of MRL. 7. They shall pack mango fruit in such a way to assure its protection from infestation during pathway and damage during transportation for export. 8. They shall use packing material which must be clean, new, properly netted and of a proper quality and without non-toxic ink or glue and prescribed by the department. Wrapping paper shall be thin, dry, new and odorless. 9. They shall use package which must be free from all foreign matter. 10. They shall not use wooden boxes (wooden Pati) for packing of mango for export to Europe, USA and even any importing country. 11. Stickers individually affixed to products shall be removable without leaving a visible trace of glue or damaging the fruit skin. 12. They shall ensure that the product must be free contaminants like lead and cadmium. 13. They shall be bound not to export mango fruit before 25th May, and ensure exported product is fully matured and its size is as per EU market standard. 14. They shall export the mango fruit free from Fruit fly, scales, galls, and any other pest and disease to Europe and USA. 15. They shall meet the requirements of the buyers (importers and/or retailers) as well as the minimum regulatory requirements of the importing and exporting countries. They are also responsible for coordinating the export supply chain from farm to fork. Page 20 of 23 16. They shall inform the department immediately in case of culmination of their export, closure of processing factory and Pack House due to any of the reason. 17. They shall be bound to comply with recommended SOP’s, Guidelines, circulars, Notifications, letters, directions, instructions, provisions, rules of Plant Quarantine Act 1976, ISPMS as issued already or issued by the Department of Plant Protection, MNFSR from time to time. CERTIFICATION/REGISTRATION o Upon receipt of application regarding any facility, the Adviser and Director General, department of plant protection may grant registration / certification to any facility if he is satisfied with the recommendation of the technical audit teams in its favour and the said facility is fully complying the SOPs, terms and conditions and requirements of the department notified by this letter. o A certification/registration code shall be issued to the certified / registered facility by the department. o The certified / registered facility shall be open for the Technical Audit Team, inspector or any other authorized officer / official of the department, International Pre-Shipment Inspection Agencies for inspection and verification of SOP’s, requirements and terms and conditions at all reasonable times. o The certified / registration facility shall not hide anything whatsoever it is from the department regarding mango related operations at the facility. o The certification/registration holder of any facility shall be bound to comply with recommended SOP’s, Guidelines, circulars, Notifications, letters, directions, instructions, provisions, rules of Plant Quarantine Act 1976, ISPMS of IPPC as issued already or issued by the Department from time to time in due course of export. o The certification/registration of any facility shall be valid for the current Mango Export Season and upon expiry of the Mango Export season, validity of the certification/registration of each facility shall automatically become null and void and must be surrendered to DPP immediately thereafter. o Certification/registration of any facility may liable to be cancelled at any time if it fails to comply and conform to SOP’s of the Department and in case of any interception of Mango consignment in any European Country and USA because of Fruit fly, any other pests or MRL. Moreover, further export to such exporter shall not allowed. o Appeal against cancellation certificate may be submitted to the Advisor and Director General, Department of Plant Protection within 30 days of the receipt of such cancellation. The Advisor and Director General will consider the appeal on merit and if considered necessary, order re-inspection of the facility during which time the anomalies pointed by the committee should be rectified and compliance notified to DPP. If approved, fresh certificate may be issued on the basis of recommendation of the committee. Page 21 of 23 o In case of any technical assistance, query, guidance, information, any person may contact to the department. o This issues with the approval of the competent authority. (Muhammad Sohail Shahzad) Deputy Director (Quarantine) Operational For Advisor and Director General DISTRIBUTION: 1. 2. 3. 10. 11. 12. 13. 14. 15. 16. Secretary M/O Commerce (Fax: 0519203104). Chairman PARC, Islamabad. Secretary, Trade Development Authority of Pakistan (Secretary @tdap.gov.pk), FTC Building, 3rd Floor, Karachi. Chief Executive Officer, Pakistan Hort. Dev. & Export Co. (bhussain @phdec.org.pk) Secretary General All Pakistan Fruit & Vegetable Exporters, Importers & Merchants Association. (PFVA)(feaop1@gmail.com). (Fax:02134012943) SGS Pakistan (Pvt.) Ltd. H3/3, Sector 5, Korangi Industrial Area, Karachi, (horticulture.khi@sgs.com), (Cell No. 03008268769, Fax No. 02135121323) Control Union Pakistan Pvt. Ltd., Suit No. 202-A, 2nd Floor, Cotton Exchange Building, I. I. Chandigarh Road, Karachi. (Cell No. 03212083311, 03008220311, mshahid@controlunion.com, tkhawaja@controlunion.com) Intertek International, Intertek House, Shamas Centre, 172/S, PECHS, Block 2, Tariq Road, Karachi (Cell No. 03018282302, Fax Dr. Ali Abass Qazilbash, UNIDO, Islamabad (a.qazilbash@unido.org)(05126001234)(03008545745) Australia Pakistan Agri. Sector Linkage Program.(munawarkazmi@gmail.com) President, Sindh Mango Growers Association Karachi (mahmood@gmail.com) President, Mango Growers Association, Multan. (multanmango@gmail.com) DG, NAPHIS. FAO Representative in Pakistan (Fax: 0519255454) DG, DPP, Karachi. In-charge all point of exit in Pakistan. CC: PS to Minister, NFSR SPS to Secretary, NFSR PA to FSC-1 PA to JS (Plan) Dy. Food Security Commissioner-I (drwaseemqta@hotmail.com) 4. 5. 6. 7. 8. 9. Page 22 of 23 Page 23 of 23