PRIMARY CONCEPT 5.1: Prepare Packing Lines
Critical Guidelines
5.1.1 Ensure packing lines are clean and do not cause velocity bruises. Refer to agents of packing lines.
PRIMARY CONCEPT 5.2: The Packhouse Must Be Hygienic and Safe
Critical Guidelines
5.2.1 Follow Food Safety guidelines.
- PPECB – www.ppecb.com
- Clear guidelines are also available at SIZA – www.siza.co.za.
- Obtain required accreditations (e.g. HACCP, BRC) as per DALRRD, market, or client requirements.
5.2.1 Supporting Documents
5.2.2 Recommended packhouse hygiene guidelines are available at PPECB.
PRIMARY CONCEPT 5.3: Keep Packhouse Temperature Below 25°C
Critical Guidelines
5.3.1 Keep packhouse doors closed.
- Consult refrigeration specialists if needed.
5.3.1 Supporting Documents
PRIMARY CONCEPT 5.4: Pack Fruit Promptly After Cold Storage
Critical Guidelines
5.4.1 Follow Food Safety guidelines.
Pack fruit within 1 hour of removal from cold store.
- No fruit should remain on the packing line during lunch breaks or overnight.
PRIMARY CONCEPT 5.5: Use High-Quality Packaging Materials with Adequate Ventilation
Critical Guidelines
5.5.1 Prepare Packing Lines
- Ensure packing lines are clean and do not cause velocity bruises.
- Refer to agents of packing lines.
5.5.1 Supporting Documents
5.5.2 The Packhouse Must Be Hygienic and Safe
- Follow Food Safety guidelines.
- PPECB – www.ppecb.com
- Clear guidelines are also available at SIZA – www.siza.co.za.
- Obtain required accreditations (e.g. HACCP, BRC) as per DALRRD, market, or client requirements.
- Recommended packhouse hygiene guidelines are available at PPECB.
5.5.3 Keep Packhouse Temperature Below 25°C
- Keep packhouse doors closed.
- Consult refrigeration specialists if needed.
5.5.4 Pack Fruit Promptly After Cold Storage
- Pack fruit within 1 hour of removal from cold store.
- No fruit should remain on the packing line during lunch breaks or overnight.
5.5.5 Use High-Quality Packaging Materials with Adequate Ventilation
Cartons and packaging materials must meet minimum standards.
- Good ventilation is essential.
- Use Super Vent cartons for Summer Pears.
Use packaging as per cultivar and exporter specifications.
- Consult exporter advisors.
- Use plastic bags where necessary to prevent moisture loss.
Ensure plastic packaging components are accepted by the destination supermarket or country.
5.5.5 Supporting Documents
5.5.6 Packed Fruit Must Meet Prescribed Minimum Standards
All produce must meet the standards set by DALRRD and the exporter.
- DALRRD – www.dalrrd.gov.za
- Contact your exporter for specific requirements.
Avoid banned words and terminology as detailed in the packaging guidelines.
5.5.6 Supporting Documents
PRIMARY CONCEPT 5.6: Ensure that packed fruit meets the prescribed minimum standards set by DAFF and the exporter.
Critical Guidelines
5.6.1 All produce must meet the standards set by DALRRD and the exporter.
- DALRRD – www.dalrrd.gov.za
- Contact your exporter for specific requirements.