The document discusses Good Manufacturing Practices (GMP) for postharvest handling and minimal processing of fruits and vegetables. It outlines the key components of GMP, including control of the packinghouse, raw materials, operations, finished products, and traceability. Proper implementation of GMP helps ensure product quality and safety is maintained throughout postharvest handling and processing.

1. Dr. Mohd. Salleh Punan Malaysian Agricultural Research and Development Institute (MARDI) GOOD MANUFACTURING PRACTICES IN POSTHARVEST AND MINIMAL PROCESSING OF FRUITS AND VEGETABLES Malaysian Agricultural Research and Development Institute Training Course on Product Quality and Safety Management for Fruits and Vegetables, 17 November 2008

4. Subjective & difficult to quantify objectively Level where product or services satisfied consumer’s demand Quality

11. Packinghouse Premises or covered area where most of the preparation and minimal processing activities shall be carried out CONTROL OF PACKINGHOUSE

14. Layout Design

23. Table 1. Form for quality inspection of raw materials RAW MATERIAL INSPECTION SUPPLIER’S INFORMATION Name of Supplier:________________________Date:____________Time:_________ Type of Produce:________________________Quantity:_______________________ Vehicle Reg. No.:_____________________ Produce Temperature:______________ Condition of produce while on the vehicle (packaging, label, arrangement): ____________________________________________________________________________________________________________________________________________ INSPECTION No. of container Net Damage Reject Accept Weight Weight % Weight % Weight % 1 . . 10 ACTION: 1. Consignment accepted 2. Consignment rejected Reason:____________________________ 3. Consignment accepted with condition:_______________________ For option 2 and 3, return to: Supplier: YES/NO Buyer: YES/NO Packinghouse Manager: YES/NO Inspector’s Signature:________________Supervisor’s Signature:_______________ Name:_____________________________ Name:_____________________________

24. 60-65 days after anthesis 40-45 days after bagging Harvesting & In-field Handling CONTROL OF OPERATION

27. Sorting Trimming Washing Drying Receiving Flow of Packing Operation P&D Treatments Grading Packaging

29. Storage Ripening Washing Minimal Processing Packaging Receiving Minimal Processing Unit Operation

30. Table 2. Form for inspection of finished-product FINISHED-PRODUCT INSPECTION Product:_______________________ Packinghouse:_________________________ Code:________________________ Date of Inspection:_______________________ Sampel No.:_______________________Time of Sampling:_____________________ 1. Presentation and label: Suitability of box/container Cleanliness, accepted/not Information labeled/enough/not Class/grade written/not Date of packing Code of Supplier/Packer Posthatvest practice 2. Weight/Quantity of product: Gross weight Net weight CONTROL OF FINISHED-PRODUCT

31. 3. Product Quality: Total/% comply specification Total/% damage due to: * outside size/weight range * physical /mechanical * rotten/disease * maturity/ripening * temperature * appearance/shape * others 4. Follow-up handling: Storage/transport temperature Arrangement/palletization ACTION: Product comply all specification: YES/NO Action taken if not comply specification:__________________________________ Product shelf life could be maintained: YES/NO Inspector’s Signature:________________Supervisor’s Signature:_______________ Name:_____________________________ Name:_____________________________

36. Market Display

40. Dr. Mohd. Salleh Punan THANK YOU Malaysian Agricultural Research and Development Institute