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Monitoring quality of production
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Record keeping by each grower of all the treatments carried out on its crop eg. Plot history, previous crop, herbicide used, date of plantation, size of suckers, date of flower induction, dose of ethrel used, date of harvest, maturity of fruits
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Coding of each batch
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Produce from each grower is coded based on growers code, plot location, date of harvest
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Personal hygiene of staff
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Washing facilities, wearing gloves, and hair net
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Checking of conditions and quality of fruits harvested
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Trained staff
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Ensure that the crates used are cleaned
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Regularly cleaning and disinfection
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Record keeping of date of cleaning
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Fruits are kept in shade waiting for cleaning and packing
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Regular monitoring of produce temperature
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Record keeping of date of cleaning
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Knives are regularly sharpened and cleaned
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Dose of fungicide used monitored and fresh solution is prepared each day
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Carton used are stored in cleaned place and is not stapled
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Individual labeling and quality control of fruit
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Trained staff
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Final check of fruits once packed
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Out of every 100 boxes, 2 boxes are taken randomly to check for uniformity in size, colour of fruits within a pack
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Trained staff
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Packed cartons are held in cold room awaiting for dispatch to airport
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