No product harvested with a known contamination Pest clearance record Original copy of the certificate Prior to the commencement of harvest Packhouse Administrator Residue test from
Trang 2the prior approval in writing of the Chief Executive Officer, AusAID, 62 Northbourne Avenue, GPO Box 887, Canberra ACT 2601, Australia
Trang 3This manual has been developed to support the introduction of Good Agricultural Practices to the Dragon fruit Industry of Vietnam The manual is based on the requirements of EUREPGAP (Euro-Retailer Produce Working Group Good Agricultural Practice) at the farmer level and BRC (British Retail Consortium – Global Standard: Food) standards as access to these markets is not possible unless complete compliance with these standards is met
The manual has been developed as an outcome of an AUSAID CARD project:
Developing GAP systems for Dragon fruit producers and exporters in Binh Thuan and Tien Giang provinces 037/04VIE 2005 to 2007.
The manual describes how the Farmers; Packers; and Exporters of the Dragon fruit Industry will comply with the requirements of the EUREPGAP (Version 2.1 – Oct 04), BRC (Issue 4, January 05) and HACCP (Hazard Analysis and Critical Control Point) The manual also includes: Codes of Practice; Protocols; Recommended Systems; Project training material; Compliance documentation samples; The Dragon fruit farm Register; and other relevant project generated material The Manual is a living document and will be subject to continual improvement
For the purpose of the CARD Project the approach taken has been to develop people and systems at all levels within the Dragon fruit Industry (Research, Extension, Exporter, Packer, Farmer) in the requirements of GAP, Food Safety/Security, and Health and Safety issues The initiative commenced with a Pilot demonstration and will be systematically expanded It is expected that, through this development, full compliance with the standards will be met and access to high value markets will be gained by increasing numbers of farmer and packers
********************************
BRC Global Standards - Food will be applied to packer/exporter:
• Accredited certification bodies evaluate companies to confirm conformity of product with the specified requirements laid down within the BRC Technical Standards
• Evaluation by the certification bodies will be carried out at a specified frequency to demonstrate the continued conformity of the certified product within the required standard
BRC copyright approval was given provided that the purchase of the BRC Global
Trang 4personnel
Only those certification bodies who have accreditation to ISO/IEC Guide 65 with a scope, which includes meeting the requirements of the standard (or actively seeking accreditation to ISO/IEC Guide 65), shall carry out evaluations against a BRC Standard and issue appropriate certificates
Register of manual copies released:
Copy Number Copy Issued to English Vietnamese
• MAJOR MUST (47 control points) – Requires 100% compliance to those
that are applicable
• MINOR MUST (98 control points) – Requires 95% compliance to those
that are applicable
• RECOMMENDED/SHOULD (65 control points) - Farmers complete this
section Compliance is not compulsory, however auditing is
Web site: www.eurep.org
********************************
The Dragon fruit quality manual will be referred to as “the Manual”
Trang 5CONTENTS
Page
SECTION A - THE EXPORTER 3
1 Project Scope 3
2 The GAP Project Pilot Programme 3
3 Product compliance with the standards 4
SECTION B - THE PACKER 7
1 HACCP System 7
2 Quality Management System 23
2.1 Quality Management System- General Requirements 23
2.2 Packer Quality Policy Statement 23
2.3 Quality Manual 25
2.4 Organisational Structure, Responsibility and Management Authority 27
2.5 Management Commitment 28
2.6 Customer Focus 29
2.7 Management Review 30
2.8 Resource Management 31
2.9 Internal Audit 32
2.10 Purchasing 34
2.11 General Documentation Requirements 35
2.12 Corrective Action 38
2.13 Traceability 39
2.14 Management of Incidents, Product Withdrawal and Product Recall 40
2.15 Complaint Handling 41
3 Factory Environment Standards 42
3.1 External Environment Standards 42
3.2 Internal Environment Standards 44
3.3 Services 50
3.4 Equipment 51
3.5 Maintenance 52
3.6 Staff Facilities 53
3.7 Physical and Chemical Product Contamination Risk 55
3.8 Housekeeping and Hygiene 56
3.9 Waste/Waste Disposal 57
3.10 Pest Control 58
3.11 Transport 59
4 Product Control 61
4.1 Product Design/Development 61
4.2 Handling Requirements for Specific Materials 62
Trang 65.3 Calibration and Control of Measuring and Monitoring Devices 77
6 Personnel 80
6.1 Training – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 80
6.2 Personal Hygiene – Raw Material Handling, Preparation, Processing, Packing and Storage Areas 83
6.3 Medical Screening 85
6.4 Protective Clothing – Food Handlers and Others Working in or Visiting Food – Handling Areas 86
7 Records 89
8 Grower Register 89
SECTION C - THE FARMER 93
1 Traceability 94
2 Record Keeping 96
2.1 Farmer Records 97
3 Varieties and Rootstocks 99
3.1 Choice of Rootstock 99
3.2 Seed Rootstock Quality 100
3.3 Pest and Disease Resistance 101
3.4 Seed Treatments and Dressings 102
3.5 Propagation Material 103
3.6 Genetically Modified Organisms 104
4 Site History and Management 105
4.1 Site History 105
4.2 Site Management 109
5 Soil and Substrate Management 110
5.1 Soil Mapping 110
5.2 Cultivation 111
5.3 Soil Erosion 112
5.4 Soil Fumigation 113
5.5 Substrates 114
6 Fertiliser Usage 115
6.1 Advice on Quality and Type of Fertiliser 116
6.2 Records of Application 117
6.3 Application Machinery 118
6.4 Fertiliser Storage 119
6.5 Organic Fertiliser 120
6.6 Inorganic Fertiliser 121
7 Irrigation/Fertigation 122
7.1 Predicting Irrigation Requirements 122
7.2 Irrigation/Fertigation Method 123
7.3 Quality of Irrigation Water 124
7.4 Supply of Irrigation/Fertigation Water 125
8 Crop Protection 126
8.1 Basic Elements of Crop Protection 126
8.2 Choice of Chemicals 127
8.3 Records of Application 128
8.4 Pre-Harvest Intervals 130
Trang 78.6 Disposal of Surplus Spray Mix 132
8.7 Crop Protection Product Residue Analysis 133
8.8 Crop Protection Product Storage and Handling 134
8.9 Empty Crop Protection Product Containers 136
8.10 Obsolete Crop Protection Products 137
9 Harvesting 138
9.1 Hygiene 138
9.2 Packaging/Harvesting Containers on Farm 139
9.3 Produce packed at point of harvest 140
10 Postharvest Treatments 141
10.1 Hygiene 141
10.2 Postharvest washing 143
10.3 Postharvest Treatments 144
10.4 On-farm Facility for Produce Handling and/or Storage 146
11 Waste and Pollution Management 148
11.1 Identification of Waste and Pollutants 148
11.2 Waste and Pollution Action Plan 149
12 Worker Health and Safety 150
12.1 Risk assessments 150
12.2 Training 151
12.3 Facilities, Equipment and Accident Procedures 152
12.4 Crop Protection Product Handling 153
12.5 Protective Clothing/Equipment 156
12.6 Welfare 157
12.7 Visitors 158
13 Environmental Issues 159
13.1 Impact of Farming on the Environment 159
13.2 Wildlife and Conservation Policy 160
13.3 Unproductive Sites 161
14 Complaint Forms 162
15 Internal Audit 165
REFERENCE PAGES 169
1 Generic Reference Pages 169
1.1 Dragon Fruit Farm Register 169
1.2 Dragon fruit production cycle 170
1.3 References related to Dragon fruit GAP production and packing 171
1.4 Farmer/Packer Supply Contract 176
1.5 Schedule of costs 182
2 Exporter Reference Pages 184
3 Packer Reference Pages 185
Trang 83.10 New Employee Procedure 194
3.11 Personnel, Visitors and Contractors 195
3.12 Maintenance Policy 197
3.13 Rodent Bait Station Map 198
3.14 Watch Policy 199
3.15 Quality sampling system protocol for Dragon fruit 200
3.16 The Packhouse Management Team Terms of Reference 208
3.17 Position Descriptions List/File 209
3.18 Position Description Template 210
3.19.1 Position Description #1 – Packhouse Manager 211
3.18.2 Position Description #2 – HACCP Manager 215
3.18.3 Position Description #3 – Internal Auditor 218
3.18.4 Position Description #4 – Quality Assurance Manager 221
3.18.5 Position Description #5 – Quality Controller 224
3.18.6 Position Description #6 – Marketing Manager 227
3.18.7 Position Description #7 – Administration Officer 230
3.18.8 Position Description #8 – Administration Assistant 233
3.18.9 Position Description #9 – Fruit Receipts 236
3.18.10 Position Description #10 – Fruit Marshaller 239
3.18.11 Position Description #11 – Fruit Loader 241
3.18.12 Position Description #12 - Grader 244
3.18.13 Position Description #13 – Machine Operator 247
3.18.14 Position Description #14 – Check Grader 249
3.18.15 Position Description #15 – Crate Loader 252
3.18.16 Position Description #16 - Packer 254
3.18.17 Position Description #17 - Stacker 257
3.18.18 Position Description #18 – Transport Supervisor 259
3.18.19 Position Description #19 - Transporter 261
3.18.20 Position Description #20 – Transport Loader 263
3.18.21 Position Description #21 - Cleaner 266
3.18.22 Position Description #22 – Packaging Office 268
3.18.23 Position Description #23 – Packaging Assistant 270
4 Farmer Reference Pages 273
DEFINITIONS 277
ACKNOWLEDGEMENTS
We would like to acknowledge the British Retailers Consortium (BRC) for granting us copyright permission to utilise the structure and parts of the standard titled “BRC Global Standard – Food”
We would also like to acknowledge the assistance of Inglis Fruit Packers in the development
of this manual
Trang 10reproduced, stored in a retrieval system, transmitted, reported, or copied in any form or by any means
electronic, mechanical or otherwise without written permission of the copyright owner Information
contained in this publication is confidential and is not to be disclosed in any form to any party without
the prior approval in writing of the Chief Executive Officer, AusAID, 62 Northbourne Avenue, GPO
Box 887, Canberra ACT 2601, Australia
Trang 11SECTION A - THE EXPORTER
No provision was made in the scope of the AUSAID CARD project: ‘Developing GAP
systems for Dragon fruit producers and exporters in Binh Thuan and Tien Giang provinces
037/04VIE 2005 to 2007’ to address the quality systems employed between the exporter and
the customer
The Exporter section of the manual will be subsequently expanded as and when material
becomes available
The packer of the project pilot also exports his packed Dragon fruit Those exporter issues
undertaken by the project pilot packer have been dealt with as part of the packer section of
the manual
2 The GAP Project Pilot Programme
A pilot scheme has been established by the ‘Project’ which includes Dragon fruit farmers and
a packer/exporter
The farmers in the pilot range from a group of small holders of between 0.5 and 2 hectares to
one farm of almost 70 hectares
All farms supplying Dragon fruit for the pilot have installed a quality system that meets the
requirements as defined in the EUREPGAP Standards EUREPGAP Certification will be
sought when Internal Audits of the group show farms within the pilot group can meet
compliance
The packer chosen for the pilot is also an exporter of Dragon fruit to Europe and neighbouring countries
The packer has two Dragon fruit packhouses, one packing for sophisticated markets and a
second packing for markets that set significantly lower acceptance standards
Trang 123 Product compliance with the standards
The documented operational and quality systems of the project pilot will ensure that all
product exported from the pilot packhouse will at that time comply with the standards and
specifications of the customer, BRC and EUREPGAP
The following steps are taken to mitigate risks that could threaten product safety, legality and
quality between the packer and the customer:
• All product is documented that compliance has been met to that stage
• Every container (trays and cartons) of Dragon fruit is sealed
• Refrigerated containers for the transport of packed fruit are fully operational,
in a clean condition and secure
• Periodic checks of fruit temperatures in transit are made through the use of
recording thermometers
• Only reputable transportation providers are used
• Communication with the market for product out-turn reports, problems
encountered and to provide assistance with problem solving/corrective action
Trang 14reproduced, stored in a retrieval system, transmitted, reported, or copied in any form or by any means
electronic, mechanical or otherwise without written permission of the copyright owner Information
contained in this publication is confidential and is not to be disclosed in any form to any party without
the prior approval in writing of the Chief Executive Officer, AusAID, 62 Northbourne Avenue, GPO
Box 887, Canberra ACT 2601, Australia
Trang 15SECTION B - THE PACKER
Fundamental
The basis of the company’s food safety control system shall be a HACCP plan
which shall be systematic, comprehensive, thorough, fully implemented and
maintained, and shall be based on the Codex Alimentarius HACCP principles
and reference shall be made to relevant legislation, codes of practice or
guidelines
1.1 The senior management of the packhouse has total commitment to the implementation
of HACCP through the packhouse quality system The HACCP plan for the
packhouse has been prepared using the Codex Alimentarius 97/13A guidelines as the
source document www.haccphelp.com/Documents/Codex.pdf
In developing the HACCP plan for the packhouse the scope of the plan is limited to
the processes starting from inwards goods movement to the packhouse (Dragon fruit
collected from the farm following harvest and being securely stored in the
transporting container), through to transport of the finished product to the exporters
cool store (packed into sealed cartons in a sealed transportation container)
Potential product contamination prior to harvest is mitigated through the food safety
elements of EUREPGAP compliance on the supplying farm and legal commitment
through the packhouse supplier agreement
1.2 The Team that is responsible for the development and implementation of this HACCP
plan consists of:
• The CARD Dragon fruit GAP project team: for the establishment of the
quality system in the packhouse
• Mr Hiep: Owner of the Dragon fruit packing facility
• Mr Dung: HACCP Manager; Owner’s Assistant; Quality Manager;
Marketing Manager
• Ms Nam: Administration Officer
• Mr Dung: Quality Manager of the packhouse
Trang 161.3 Mr Dung has been identified as the HACCP Manager and has been trained by the
CARD Dragon fruit GAP project team initiative to have competence in the
understanding of HACCP principles and their application Monitoring of his
performance will continue and training provided by the project, until competence and
self monitoring is demonstrated, to maintain the packhouse HACCP systems at the
appropriate standard
1.4 Key packhouse personnel identified for the HACCP have been trained by the project
initiative to have competence in the understanding of HACCP principles and their
application Training and monitoring of their performance will continue until
competence is demonstrated, to maintain the HACCP systems at the appropriate
standard
1.5 This Packhouse Operations Manual documents the packhouse quality system
Implementation of the manual provides the prerequisite programmes which ensure
that the HACCP plan is implemented at all times For example:
• Quality protocols – quality assurance, grade standards, cool chain
requirements, etc
• Health and safety protocols
• Position descriptions (responsibilities and accountability for specific tasks)
• Problem solving and data analysis
• Internal audit process to confirm compliance
• Corrective action
• Reviews of HACCP, procedures and protocols
1.6 The company shall use the HACCP principles:
1.6.1 A complete analysis of the HACCP plan will be undertaken annually (during the
annual review of packhouse operations from May to September) Data collected
during packing operations will be analysed at this time to identify improvements to
the HACCP plan and to make the packhouse more efficient
1.6.2 The HACCP plan identifies all critical control points of the packhouse processes The
annual packhouse review is designed to evaluate all documented critical control
points (CCPs) in the plan and identify any new CCPs and establish them in the
HACCP Plan
1.6.3 Critical limits for each critical control point have been established with mitigating
procedures documented in the HACCP plan and associated packhouse quality system
protocols and standards
Trang 171.6.4 The systems that have been established to monitor control of the packhouse CCPs are:
• Defined in the HACCP plan
• Included in the quality system data collection of the packhouse
• Form part of each packhouse employee responsibility/obligation (included in
each Position Description – e.g hygiene policy)
• Confirmed through analysis of pertinent data collected
1.6.5 Immediate corrective action for any particular critical control point that monitoring
shows is not under control is implemented The corrective action includes the
segregation of affected product and/or area, reworking of product and the full
documentation of the process The affected packhouse process will not recommence
until the corrective action is complete and signed off
1.6.6 The validation and verification systems that have been established in the packhouse to
confirm the HACCP system is working effectively are:
• Defined in the HACCP plan (Verification Plan)
• Included in the quality system data collection of the packhouse
• Form part of each packhouse employee responsibility/obligation (included in
each Position Description – e.g hygiene policy)
• Confirmed through analysis of pertinent data collected
The Internal Auditor, Mr Dung, for the packhouse has the HACCP Audit
responsibility The Internal Auditor conducts the formal HACCP Audit during the
annual review of the packhouse operations and also provides an ongoing watch while
the packhouse is operating This responsibility forms part of the Internal Auditor’s
Position Description responsibilities and confirmed by members of the HACCP
Team
1.6.7 Documentation concerning all procedures and records appropriate to the HACCP Plan
are established and maintained as part the packhouse filing system The files are
regularly checked by the packhouse administrator to ensure conformity and to prompt
any action requirements
1.7 The HACCP study shall be based on an assessment of risk, and shall identify which
hazards are of such a nature that their elimination or reduction to acceptable levels is
essential to the safe production of food In conducting the hazard analysis, wherever
possible, the following shall be included:
The packing of Dragon fruit is considered a low to medium hazard risk operation
Trang 18effects throughout the packhouse and its processes Linkages to web pages for
information on specific organisms, their symptoms, prevention, etc are provided in
the packhouse operations manual
1.7.2 HACCP Plan defines the qualitative and/or quantitative evaluation of the presence of
hazards throughout the packhouse and its processes
1.7.3 Packhouse hygiene requirements as defined in the operations manual have been
established to minimise any risk from infectious diseases; therefore, there are no
procedures in place to measure the survival and multiplication of micro-organisms
1.8 The HACCP system of the packhouse has been designed specifically for the
packhouse and appropriately addresses the practical and effective control of
associated hazards of the operation Any new products or processes entering the
packhouse operations are evaluated by the HACCP Team who take appropriate steps
to ensure the new products and processes are included in and comply with the
HACCP Plan
The Internal Auditor conducts the formal HACCP Audit during the annual review of
the packhouse operations and also provides an ongoing watch while the packhouse is
operating and during the period following the introduction of any new product or
process The Internal Auditor for the packhouse, Mr Hoang of SOFRI initially and Mr
Dung when trained, has the HACCP Audit responsibility and can delegate monitoring
of new product compliance responsibilities to an appropriate and responsible person
1.9 Documentation concerning all records of conformance and corrective action resulting
from non conformity are established and maintained as part the packhouse filing
system The files are regularly checked by the packhouse administrator to ensure
conformity and to prompt any action requirements
Trang 19No product harvested with a known contamination
Pest clearance record
Original copy of the certificate
Prior to the commencement of harvest
Packhouse Administrator
Residue test from affected block Forms:
CP 2
Harvested fruit with no container card
No containers loaded out from the orchard without a container card
Presence of container card Visual Continual Orchard Foreman Yard Foreman
Segregate unidentified product Training Orchard foreman
Forms:
CP 3
Dirty/damaged containers used for harvesting
No containers issued from the packhouse for harvest that are damaged/dirty
Presence of dirt, broken or splintered containers
Visual Continual Yard Foreman Truck Driver
Orchard Foreman
Segregate for cleaning or repair or discard
Presence of staples
or fragments of glass
Visual Continual Orchard Foreman
Segregate all affected product for destruction Job training for all harvesting staff
Form:
Glass breakage register
CP 5
Picker with a serious transferable disease
No picker employed who will not sign the picker acknowledgement
General health of harvesting staff
Employment contract Visual
Pre-season Continual
Packhouse Administrator Orchard Foreman
Stand down until non infectious/medical clearance certificate Form:
No material used in Presence of insect
Trang 20No materials purchased for cleaning or lubrication in the factory area without product specification sheets
Food safety rating specification data Check product
On selection of product for purchase
Packhouse Administrator
All non complying product rejected from the factory environment
Form:
CP 8
Harvested fruit contaminated with bird droppings during bin storage
Nil tolerance droppings on fruit Presence of bird Visual Continual Quality controller Graders, Packers,
All affected fruit is rejected from Class 1
& 2 Quality control process will segregate non conforming product
Form:
CP 9
Harvested fruit is rodent damaged / infested
Nil tolerance
Presence of rodent chewings or droppings in fruit rodent bait traps
Visual
Continual for fruit, weekly for bait stations
Graders, Packers, Quality controllers, Rodent control officer
All affected fruit is rejected from Class 1
& 2 Review placement of bait stations
Form:
CP 10
Harvested fruit is contaminated with glass / metal during bin storage
No fruit will be packed that is suspected of glass or metal contamination
Presence of glass fragments, staples Visual Continual
Fruit Marshaller, Graders
Segregate all affected product for destruction Replace / repair lighting, to comply with BRC standard
Form: Glass breakage register
CP 11
Fruit contaminated with glass / metal during the container to fruit placement in carton operation
All lighting in fruit placement area complies with BRC standard No fruit will be graded that has been contaminated with glass / metal during placement process
Presence of glass / staples Visual Continual
Container to fruit placement in carton operation
Segregate all affected fruit for destruction
Correct or repair the cause of the problem
Form Hazard identification/
HACCP minutes / Building specification
Trang 21No fruit is accepted for grading/packing that is contaminated with foreign matter
or glass
Presence of oily liquid foreign matter on fruit surfaces, or glass fragments
Visual Continual
Container to fruit placement at the grading table operator
Segregate all affected fruit for destruction
Segregate all affected containers for cleaning,
Form:
CP 13
Container to fruit placement operator with a serious transferable disease
No employment without transferable disease declaration
in employment contract
Employment declaration General health of staff
Visual
Pre-season for contract Continual monitoring of health status
Packhouse Administrator Packhouse Manager
Affected staff stood down until medical clearance
Potentially affected product identified and segregated for bacterial testing
Form:
CP 14
Fruit contaminated with glass/metal during the grading process
No fruit can be packed when contaminated
Presence of glass, flakes of building material or metal staples
Visual Continual
Graders, Packers, Quality Controllers
Segregate potentially affected product for destruction
Implement glass breakage procedures Correct cause of problem
Form: Glass breakage register
Trang 22No fruit to be dispatched to customer where there could be a lost wound dressing present Only metal strip blue band aids
to be issued and used
by all packhouse staff
Presence of wound dressing at the start and completion of the shift
Visual Band-aid register
Start & completion
of the shift
Packhouse Administrator
Potentially affected product is segregated for re-packing or the use of a metal detector
Form:
CP 17
Fruit contaminated with dirt/dust during the grading process
No fruit to be packed until the pre-season and daily cleaning schedules are complete
Presence of dirt or dust Visual Continual
Graders, Quality Controllers
Affected product segregated for re- packing
Form:
CP 18
Fruit contaminated with glass/ metal during the grading sizing and packing processes
No fruit to be packed when contaminated
Presence of glass, flakes of building material
Visual Continual Quality Controllers Packers,
Segregate potentially affected product for destruction
Implement the glass breakage procedures
Correct the cause of the problem
Form: Glass breakage record
CP 19
Packer/ tray filler with a serious transferable disease
No staff employed without signing the disease declaration
Employment declaration General health of staff
Visual Continual
Packhouse Administrator Packhouse Manager
Affected staff stood down until medical clearance
Potentially affected product identified and segregated for bacterial testing
Form:
Trang 23No fruit to be dispatched to customer where there could be a lost wound dressing present Only metal strip blue band aids
to be issued and used
by all packhouse staff
Presence of wound dressing at the start and completion of the shift
Visual Band Aid register
Start & completion
of the shift
Packhouse Administrator
Potentially affected product is segregated for re-packing or the use of a metal detector or physical search
Form
CP 21
Fruit contaminated with dust/dirt during the packing process
No packing until the pre-season and daily cleaning schedules are completed
Presence of dirt and dust Visual Continual
Packers & tray fillers Quality Controllers
Potentially affected product segregated for re-packing
Form:
CP 22
Fruit/ packaging contaminated with glass/ metal during the palletisation &
strapping processes
No fruit to be dispatched when contaminated
Presence of glass, metal flakes or staples, etc
Visual Continual Stackers & strappers
Segregate potentially affected product for destruction or metal detection Implement the glass breakages procedures Correct the cause of the problem
Form: Glass breakage register
Trang 24No fruit to be dispatched to the customer where there could be a lost wound dressing present Only metal strip blue band aids
to be issued and used
by all packhouse staff
Presence of wound dressing at the start and completion of the shift
Visual Band-aid register
Start & completion
of the shift
Packhouse Administrator
Potentially affected product is segregated for re-packing or the use of a metal detector or physical search
Form:
Trang 25Inwards Goods Input Harvested fruit with excess / banned chemical Chemical 2 D 12 Random residue Spray diary
tests CP1
Inwards Goods Input Harvested fruit with no identification Market Access 4 B 14
Fruit container cards, Job description CP2
Inwards Goods Input Harvesting containers dirty/damaged
Splinters, breakage &
Preseason and ongoing check and clean CP3
Inwards Goods Input Picked fruit contaminated with glass / metal Glass, Staples, Hard Plastic,
Nails
3 D 17 Glass & metal policy, Job
description CP4
Inwards Goods Input Picker with transferable disease Salmonella Hepatitis, 2 D 12
Health & safety policy, Traceability CP5 Packaging material
Presence of insects, rodent Rodent control
Trang 26POTENTIAL HAZARDS SEVERITY FREQUENCY RATING CONTROLS
CRITICAL CONTROL POINT
Inwards Goods Input Cleaning materials / lubricants not food grade
Poisoning , contamination, tainting, or marking of the fruit skin
Supplier approval programme Traceability &
segregation procedures
Grading &
quality control processes CP8
Glass & metal policy, packhouse cleaning
Glass & metal policy, Health &
hygiene - jewellery policy
CP11
Trang 27POTENTIAL HAZARDS SEVERITY FREQUENCY RATING CONTROLS
CRITICAL CONTROL POINT
Fruit receipts Input Fruit contaminated with foreign
matter
Poisoning Market access 2 D 12
Segregation &
traceability procedures CP12
Fruit receipts Input Container to fruit placement on grader operator with a
transferable disease
Hepatitis, Salmonella 3 D 17
Health & safety sign off, Segregation &
traceability
CP13
Fruit Grading Input Fruit contaminated with glass / metal during grading process
Light bulbs, jewellery, Building materials
Glass & metal policy segregation / traceability Health &
hygiene – jewellery policy
CP14
Health &
hygiene – transferable
Trang 28POTENTIAL HAZARDS SEVERITY FREQUENCY RATING CONTROLS
CRITICAL CONTROL POINT
Fruit Grading Input Fruit contaminated with dust /
dirt during grading process
Unhygienic fruit, disease potential 3 D 17
Cleaning schedules, Internal audit processes
Glass / metal policy, Health &
hygiene, Segregation / traceability Jewellery policy
Health &
hygiene, Segregation / traceability, Band-Aid register
Cleaning schedules, Internal audit processes, Job descriptions
CP21
Trang 29POTENTIAL HAZARDS SEVERITY FREQUENCY RATING CONTROLS
CRITICAL CONTROL POINT
Palletisation &
strapping Output
Fruit contaminated with glass / metal during palletisation / strapping process
Light bulbs, strapping or pallet card, jewellery, Building foil
Glass / metal policy Health &
hygiene, Segregation / traceability Jewellery policy
Health &
hygiene, Segregation / traceability, Transferable disease sign off
Health &
hygiene, Segregation / traceability, Band-Aid register
CP24
Trang 30VERIFICATION PLAN VERISON: 1
Glass contamination Using the glass breakage register, and incident record
verify the monitoring & corrective actions taken Weekly during the packing season Independent internal audit report Internal Auditor
Rodent contamination of traps using bait records and maps, incident records Verify the placement maintenance, and effectiveness Weekly during the packing season Independent internal audit report Internal Auditor
Serious transferable
disease Verify the Health & Hygiene policy is implemented fully and continually for staff and visitors Twice weekly during the packing season Independent internal audit report Internal Auditor
Band-aid usage Verify the correct usage of Band-aids, use of register,
and corrective actions taken for staff & visitors Twice weekly during the packing season Independent internal audit report Internal Auditor
Purchasing / Supplier
approval
Verify only approved cleaning products / lubricants are being used in the packing area Verify the segregation /
return of defective materials
Weekly during the packing season Post season review of suppliers Cleaning record Packhouse Manager
Personal Jewellery &
watches Verify the Health & Hygiene policy is implemented fully and continually for all staff and visitors Twice weekly during the packing season Independent internal audit report Internal Auditor
Trang 312 Quality Management System
2.1 Quality Management System- General Requirements
Fundamental
The company shall have a defined quality management system in relation to the
standard that is established, documented, implemented, maintained, reviewed
and, where appropriate, improved
2.2 Packer Quality Policy Statement
The company shall have a clearly defined and documented authorised quality
policy statement
2.2.1 The Quality Policy of the Packer is to harvest and pack Dragon fruit at a level of
Quality, Traceability, Hygiene, Safety and Welfare that meets or exceeds the
customers’ expectations, EUREPGAP and the British Retail Consortium Technical
Standards while complying with Vietnam Regional and Government Regulations
It is the Packer’s intention to continually prevent contamination of product from all
sources and ensure Hygiene Practice in accordance to EUREPGAP, BRC &
Governmental regulations
The Packer’s Quality Objective is to produce and pack Dragon fruit that meets or
exceeds the customer’s expectations and EUREPGAP, BRC Safety requirements
The Packer is committed to:
• Sourcing product from only EUREGAP certified growers, where appropriate
• Implementing a documented Quality System and HACCP based Food Safety
Control System, which is regularly reviewed and improved
• Ensuring that records are maintained to demonstrate effective control of
product safety, legality, and quality
The packer shall provide the resources required to implement & improve the
processes of the Quality Management and HACCP Systems
Trang 322.2.2 The Packhouse Manager will regularly convey to all management and supervisory
staff the importance of meeting statutory, legal and customer requirements at all
times Resources to meet these obligations will be provided as and when required by
the packhouse
2.2.3 This Quality Policy and its importance will be conveyed to all supervisory staff and
key personnel so they fully understand the Quality Policy and implement it as and
when appropriate
2.2.4 The Quality Policy shall be on display in the Packhouse for all staff to read and it will
be brought to the notice of all newly recruited employees
Trang 332.3 Quality Manual
The company shall have a Quality Manual which states the company’s
commitment to quality and has a scope which addresses the requirements of this
standard
2.3.1 The Quality Policy of the Packer is to harvest and pack Dragon fruit at a level of
Quality, Traceability, Hygiene, Safety and Welfare that meets or exceeds the
customers’ expectations, EUREPGAP and the British Retail Consortium Technical
Standards while complying with Vietnam Regional and Government Regulations
It is the Packer’s intention to continually prevent contamination of product from all
sources and ensure Hygiene Practice in accordance to EUREPGAP, BRC &
Governmental regulations
The Packer’s Quality Objective is to produce and pack Dragon fruit that meets or
exceeds the customer’s expectations and EUREPGAP, BRC Safety requirements
The Packer is committed to:
• Sourcing product from only EUREGAP certified growers
• Implementing a documented Quality Manual based on the BRC Global
Standard Food Safety Control System, and will be regularly reviewed and improved
• Ensuring that records are maintained to demonstrate effective control of
product safety, legality, and quality
The Packer shall provide the resources required to implement & improve the
processes of the Quality Management and HACCP Systems
Signed: _
Position: Packhouse Manager
Date:
Trang 342.3.2 This Quality Manual contains an outline of working methods and practices to achieve
the requirements of the BRC Standard The manual when used in conjunction with
various other documents describe all operations and systems of the Dragon fruit
packhouse Supporting documents include:
• Quality system management
• Dragon fruit grade standards
• Equipment manuals
• Protocols for specific functions and processes
• Position descriptions for staff
• Linkages to external and appropriate web sites
2.3.3 The Quality Manual is made available to all staff Training of packhouse staff at
inception and while working in the packhouse is provided to ensure they are familiar
with the manual contents and obligations and they understand their responsibilities
and accountabilities fully
Trang 352.4 Organisational Structure, Responsibility and Management Authority
The company shall have an organisational structure which ensures job function,
responsibility and reporting relationships of those staff whose activities affect
product safety, legality and quality are clearly defined and documented
2.4.1 The Packhouse Owner is committed to the production and packing of Dragon fruit
that is fully compliant with BRC Technical Standard
The scope of this compliance encompasses all the processes involved in:
1 Receipt of picked Dragon fruit and Inward goods
2 Packing of Dragon fruit
3 Dispatching of packed Dragon fruit
Particular attention is paid to ensuring all employees are aware of their
responsibilities, and are monitored by the quality systems to confirm staff
effectiveness in their specific duties
2.4.2 Key packhouse staff have clearly defined levels of responsibility and accountability to
ensure product safety, legality and quality and these duties are reflected in the
individual position descriptions The packhouse training and succession programme
ensures staff are appropriately trained for their position and have the ability to step up
to fulfil any key staff absences
2.4.3 All packhouse documentation is available at all times for relevant personnel to
support and manage the quality management system
2.4.4 Management has a system in place to monitor all relevant legislation, food safety
issues, legislative, scientific and technical developments and industry Codes of
Practice applicable in Vietnam and in the country where the product will be sold The
monitoring commitment is supported by the project team and SOFRI and
communication of customer requirements
2.4.5 Each packhouse employee position is documented in the position description and
signed by the individual upon appointment as part of the employment contract
Inception training is provided for staff in each position prior to commencement of
work with particular emphasis given to activities relating to product safety, legality
and quality
Trang 362.5 Management Commitment
The company’s senior management shall be fully committed to the development,
implementation and improvement of the quality management system
2.5.1 The Packhouse Management is committed to ensuring that quality objectives are
established and maintained: Refer to the Quality Policy 2.3.1
2.5.2 All senior staff have the responsibility to identify and address any safety or legality
issue Included in that responsibility is a requirement to bring all such issues to the
notice of management and to ensure the issue has been resolved and documented All
issues are included for discussion in the periodic management meetings Minutes and
action points are documented at each meeting
Trang 372.6 Customer Focus
The company’s senior management shall ensure that processes are in place to
determine their customers’ needs and expectations, to clearly define their
requirements and ensure that these requirements are fulfilled
2.6.1 The Packhouse is customer driven All production, packing, quality and operational
processes are focused on delivering packed Dragon fruit to the customer that meets or
exceeds those customers’ expectations Market out-turn reports provide some measure
of customer satisfaction and can define items to be addressed for inclusion in the
constant improvement programme
The results from the Packhouse Internal Audit form the basis of the Packhouse’s
constant improvement programme All issues of non compliance and close to non
compliance will be addressed rigorously New quality standards will be implemented
as soon as practicable
Trang 382.7 Management Review
The company’s senior management shall review the effectiveness of the quality
management and HACCP systems at planned intervals The review shall ensure
critical evaluation of the systems’ suitability, adequacy and effectiveness, and
identify the need for change
2.7.1 Management review meetings are held every week Minutes are taken at every
management review meeting and maintained in the packhouse office in the
appropriate file
2.7.2 All decisions made and actions agreed within the review are communicated to all
relevant staff There is a quality loop and paper trail for all decisions and actions
agreed The quality loop includes: identification of an issue, action agreed and
resources made available, implementation of development or corrective action,
process documentation and recording generated, training of staff concerned,
verification of the effectiveness of the improvement and sign off
2.7.3 The agenda for the meetings reviewing the effectiveness of the quality management
and HACCP systems includes an evaluation of:
• Internal, second-party and third-party audits
• Customer feedback
• Process performance
• Product conformity
• The status of preventative and corrective actions
• Review of previous management review meeting minutes and action points
• Changes that could affect the quality management system
• Recommendations for improvement
Trang 392.8 Resource Management
The company’s senior management shall provide all the resources required to
implement and improve the processes of the quality management and HACCP
systems
2.8.1 Packhouse management is committed to providing appropriate resources to operate
the packhouse to the stated BRC standards
Trang 402.9 Internal Audit
Fundamental
The company shall audit those systems and procedures which are critical to
product safety, legality and quality to ensure they are in place, appropriate and
complied with
2.9.1 It is the Policy of the packhouse to ensure that all systems and procedures, which are
critical to product safety, legality and quality are in place, are appropriate and
complied with
The scope and frequency of audits shall be determined by the person responsible for
audit The frequency and scope of each audit shall be appropriate to the risks
associated with the packhouse process and in agreement with the packhouse manager
The internal audit procedure is broken down in to 3 phases:
• Pre-season audit
• Ongoing operational audit
• Post-season audit
Pre-Season Audit:
A final pre-main season internal audit will be carried out by the Quality Manager
during each May
Ongoing Operational Audit:
The ongoing operational audit is carried out according to the BRC Evaluation Report
and will occur as per the Operational Internal Audit Schedule
All non compliances and modifications will be recorded and this will be used in the
Planning and Review process
Post Season Audit:
At the end of harvesting/packing season the packhouse will audit the following:
• Position descriptions
• Process descriptions
• Documentation
These will be reviewed taking into account non compliances, Incident Reports,
Accident Reports, and Complaints