1. Presentation 4.6

2. What are SOPs? : Detailed written description of each step in the flow of the product and the way that these steps are performed, and the procedures that must be followed in order to make sure that order to make sure that cleaning and are performed sanitation activities are performed correctly. This information is accessible to the responsible personnel.

3. Presentation 4.6 Good Agricultural Practices and Good Manufacturing Practices describe practices should be implemented, what practices should be implemented, in order to ensure FFV safety. The Standard Operating Procedures describe HOW these practices can Best be implemented.

4. Presentation 4.6 What are SOPs? : A Standard Operating Procedure (SOP) is a set of written instructions that document routine or repetitive activity a routine or repetitive activity used by an organization (U.S. EPA, 2001). SOPs detail the work processes that are to be conducted or followed to carry out a task.

5. Presentation 4.6 They can be: a)Operating or manufacturing activities. b)Sanitation and Maintenance. –Pre-operational (before the operation ): will result in clean facilities, equipment, and utensils prior to starting the operation, for example: –Pre-operational (before the operation ): will result in clean facilities, equipment, and utensils prior to starting the operation, for example: descriptions of equipment disassembly, reassembly after cleaning, use of acceptable chemicals, and cleaning techniques, the application of sanitizers to product contact surfaces after cleaning, etc. –Operatives (during the operation): –Operatives (during the operation): Equipment and utensil cleaning, sanitizing and disinfecting during production, and as appropriate, employee hygiene, product handling, etc.

6. Presentation 4.6 1.help to assure that the activities are being performed properly, avoiding mistakes. 2.order and discipline are imposed. 3.training is facilitated and dependence on an individual’s criteria of proper sanitation is reduced. Training assessment is facilitated (easy to evaluate the worker’s competence to perform specific tasks). 4.help to define the procedures that could be improved- optimized (gaining efficiency, cost reduction, etc); and 5.Difficult to implement a HACCP Plan if the procedures are not clearly established.

7. Presentation 4.6 Objetives: ensure adequate and appropriate maintenance and sanitation of : establishments, equipments, utensils, etc. proper pest control systems proper waste management systems. procedures to ensure personal hygiene. hygiene in the fields and surrounded areas. sampling procedures. monitoring and vigilance of the efficiency of such procedures..

8. Presentation 4.6 short, easy and exact description of every step necessary to perform the procedure (flow diagram could help). activity name. place where it is performed list of the equipment and material necessary to perform (also chemicals and doses used). frequency of performance. approximate time to perform it. responsible Individual.

9. Presentation 4.6 storage areas. product reception areas in the establishment or packing house. produce handling areas (selection, grading, packing and packaging). sanitary facilities (on fields and in the packing house). surfaces in contact with the product (tables, etc.). hygiene routine for fields and surrounded areas.

10. Presentation 4.6

11. Scissors, knifes, pruning shears. Harvest containers. Tables, pallets, etc. Pesticides application equipment, waterspout, etc. Callipers, scales, pH measuring devices, etc.

12. Presentation 4.6

13. sorting bands cooling rooms spraying systems (waxes, fungicides, etc) degreening chambers/rooms. pre-cooling areas cleaning tools (sweeps, brushes, etc).

14. Presentation 4.6 Also include: identification of equipment and utensils. disassembly/reassembly instructions as required for cleaning and inspection. identification of areas on equipment requiring special attention. method of cleaning, sanitizing and rinsing

15. Presentation 4.6

20. Cleaning procedures for operator’s protection clothes should be established. Procedures regarding personal behaviour when performing different operations. Procedures regarding personal behaviour when applying pesticides/crop protection products. These procedures must be communicated to the workers involved.

21. Presentation 4.6

26. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO) Food and Quality Standards Service (ESNS) Food and Nutrition Division Viale delle Terme di Caracalla 00100,Rome, Italy E-mail: food-quality@fao.org Tel.: 0039 06 57053308 Fax.: 0039 06 570 54593/53152 http://www.fao.org/