PRIMARY CONCEPT 8.1: Place Pallets in the Cold Room Immediately on Arrival
Critical Guidelines
8.1.1 Immediate Cooling
- Pallets received from the pack house or other sources must be placed under cooling immediately upon arrival.
8.1.2 Grouping for Effective Cooling
- Group pallets so that tunnels consist of the same carton/pack type to ensure effective cooling.
8.1.3 Cooling and Storage Guidelines
- Cool and store pome fruit according to the guidelines provided for specific cultivars.
PRIMARY CONCEPT 8.2: Forced Air Cool Fruit
Critical Guidelines
8.2.1 Cooling to Required Temperature
- Forced air cool fruit to the required temperature within 48 hours (cultivars differ).
- Cooling rate varies according to carton type and inner packaging.
- The longer fruit is at too low temperatures, the greater the risk of freezing or cold damage.
8.2.2 Forklift Requirements in Cold Stores
- Only battery-operated or gas-powered forklifts (with purifier) may be used inside cold stores and containers.
- No diesel-powered forklifts are allowed.
PRIMARY CONCEPT 8.3: Special Handling Protocols for Summer Pears
Critical Guidelines
8.3.1 Cooling to Required Temperature
- Follow Protocols for Summer Pears
8.3.1 Supporting Documents
PRIMARY CONCEPT 8.4: Special Actions During Load Shedding
Critical Guidelines
8.4.1 Take Appropriate Steps During Load Shedding
- Take appropriate steps during load shedding to reduce the impact of power outages.
8.4.1 Supporting Documents
PRIMARY CONCEPT 8.5: Best Practice Guidelines for Cripps’ Pink Apples
Critical Guidelines
8.5.1Follow Best Practice Guidelines for Cripps’ Pink Apples
- Follow the special best practice guidelines to ensure good quality fruit in the market.