Government of Pakistan

Ministry of National Food Security & Research

Department of Plant Protection
***********

No. FFMSEU(DDQ)-29/2015 Jinnah Avenue, Malir Halt,

Karachi the 27th January, 2015

NOTIFICATION
In pursuance of Office Memorandum No. F.4-5/2014-DFSC-1 (EU/UK), Islamabad the 15th May, 2014
of Ministry of National Food Security & Research, Govt. of Pakistan after receiving serious warning
from European Union to Pakistan for imposing ban on export of Mango and other commodities to
European Union on high level of increasing interception of mainly Mango and other commodities, the
Department of Plant Protection, Jinnah Avenue, Malir Halt, Karachi, Ministry of National Food
Security and Research, Islamabad, Government of Pakistan has made following SOP’s for
certification/registration of Mango Orchard, Mango Hot Water Treatment Plant and Mango Pack
Houses for the export of Mango’s to Europe and USA during the year 2015.

Definitions:

1) Adviser and Director General mean Adviser and Director General of Department of Plant
Protection, Ministry of National Food Security and Research, Islamabad.

2) Department means the Department of Plant Protection, Ministry of National Food Security and
Research, Islamabad.

3) Any Certified or Registered facility means Mango orchards or Mango pack house or hot water
treatment plant that is registered / certified by the department of plant protection.

4) SOPs means Standard Operating Procedure made by the Department of Plant Protection for
registration / certification of Mango Orchard and Mango Hot Water Treatment Plant and Mango
Pack House.

5) Technical Audit Team means technical officers / officials appointed by the Adviser and Director
General, to carry out technical audit of facility for the purpose of registration.

6) Inspector means technical officers / official of the department appointed by the Advisor and
Director General for monitoring of operations at the facility as per notified SOP’s of the
department.

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(Standard Operating Procedure for Mango Orchards)

1. No Mango orchard in Pakistan shall be entitled to sell, offer for sale to export its Mango to Europe
and USA unless it is certified / registered by the Department in the manner provided by this
notification and SOP’s, terms and conditions and requirements framed thereunder:

2. Any mango grower desirous to obtain certification/ registration for sale, offer for sale and export of
mango from his mango orchard to Europe and USA shall conform and comply the following
Standard Operating Procedure in Mango Orchard and apply to the Adviser and Director General on
Form-A duly signed by him or his authorized person for the certification/ registration under such
name as he may indicate in the application on or before 15th February, 2015. Form-A will be
provided by the department free of cost.

a) Pest population and diseases incidence e.g., (scales, galls, hoppers, fruit borer, anthracnose,
powdery mildew, gummosis, etc.,) should remain at the low ebb on the Mango Orchards during
the entire season.

b) Fruit fly population should be under complete control in Mango Orchard during whole season.
At-least 8 pheromones traps per acre should be installed in Mango Orchard for monitoring and
control of fruit fly along with maintenance of record regarding fruit fly catches, use of methyl
eugenol, protein hydrolysate or any other bait with application and catch record.

c) Mango Orchard should be kept free from all kinds of weeds and intercropping during whole
season.

d) Mango Orchard must be properly pruned and its branches and fruit should not fall on the
ground.

e) A complete record of Agronomic and plant protection operations and activities be maintained at
the farm to ensure traceability and provided to the department as and when required.

f) There shall be a facility or arrangement of clean portable water at the farm.

g) Proper efficient sanitation and hygiene must be maintained at the farm.

h) There should be proper, regular and efficient arrangement for disposal of damaged, fallen,
injured, diseased, un-matured fruits by collecting and burying them.

i) Neither any non-recommended pesticides shall be applied to the Mango Orchard nor should it
unveil during MRL test of mango fruit at any time from the laboratory test.

j) There will be arrangement of proper and latest pesticides application, harvesting and de-sapping
equipment’s, machinery and tools at the Mango Orchard.

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 k) A separate soundly constructed store for storage of pesticides, fertilizers, micro-nutrients with
washing facilities, fire extinguisher and notice board regarding precautionary measures shall be
maintained at the farm or close to farm but away from residential area.

l) The destruction and removal of the empty packages and pesticide remains shall be made in such
a way as to preclude the possibility of their being reused for any purpose and sources of water
supply shall not be contaminated at the farm in consultation with the department.

m) The registration holder shall be bound to sell or offer to sell properly harvested, de-sapped,
latex, and blemished and pest free fruit to any person for hot water treatment and later export to
Europe and USA.

n) A proper hygienic and completely insect proof store with plastered floor, walls and ceiling for
the harvested product before it is transported to certified / registered hot water treatment plant
and Pack House shall be maintained at the Mango farm or along with it.

o) After certification/registration, no pesticides shall be applied on Mango Orchard without the

recommendation of the Department.

p) MRL report from PARC, PCSIR laboratory, Karachi after Post Harvest Interval of pesticides
and before start of harvesting along with complete record of pesticides application shall be
maintained at the farm and submitted to the department.

q) The certified / registered Mango orchard shall be open for inspection, verification of any
operation, activity, pests and disease incidence, SOP’s, infrastructure and record to the
department and International Pre-Shipment Inspection Agencies at any reasonable time.

r) Harvesting of mango fruit for sale, hot water treatment and export to aforesaid countries shall
not be carried out before 20th May, 2015 for attaining full maturity and good size and
termination of post- harvest interval of applied pesticides.

s) The certified / registered Mango Orchard shall issue testimony certificate to the buyer against
the ownership of its Mango fruit to ensure traceability.

t) The certified / registered mango orchard shall inform the department immediately after complete
harvesting of its mango fruit.

u) The certified / registered mango orchard shall be bound to present pre-shipment inspection
report about its mango fruit and orchard.

v) The Mango fruit of certified / registered orchards shall undergo hot water treatment and ethylene
treatment before export to Europe.

3. The certification/registration holder of mango grower in Punjab and Sindh desirous to export mango
directly through reefer container by sea to Europe may be given 15-20 days window from the onset

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 of mango export to export mango without hot water treatment but it shall be strictly subject to
following terms and conditions.

a) The Mango orchard shall first qualify the initial certification/registration under the aforesaid
SOP’s.

b) The certification/registration holder of mango orchards shall submit separate application for this
15 to 20 days window regarding export through reefer container by sea and offer their mango
orchard for special survey to the department during 2nd week of February in Sindh and last week
of February in Punjab after installation of fruit fly traps / protein hydrolysate and fulfillment of
other requirements as per SOP’s of initial inspection.

c) Such mango orchard must be free of fruit fly population and within admissible MRL of any
pesticides.

d) Subsequent inspection of such orchards shall be undertaken consecutively by the department to

ensure the SOP’s being implemented in the true spirit.

e) Harvesting, de-sapping, cleaning, washing, sorting, grading, labeling, packing, loading in such
orchard shall be under strict supervision of pre-shipment inspection agency and subject to
satisfactory report regarding all operations and pest free shipment.

f) In case of increase in fruit fly and any other pest population in the orchard and locality due to
conducive environment and interception in importing country and any other reason, this window
may be withdrawn at any time without any notice.

g) The dates for export of such mango shipments shall be announced keeping in view technical
audit and environmental conditions.

4. The Mango fruit of certified / registered orchards shall undergo registered food graded fungicidal
dip as prescribed by the department in the light of MOU with USA before export to USA.

STANDARD OPERATING PROCEDURE FOR MANGO HOT WATER TREATMENT

PLANT

1. No Mango Hot Water Treatment Plant in Pakistan shall be entitled to handle, process, ripen, store,
pack, label, ship, offer hot water treated mango for export or export mangoes to Europe unless it is
certified / registered by the Department in the manner provided by this notification and SOP’s
framed thereunder:

2. Any person desirous to obtain certification/registration of Hot Water Treatment Plant for himself or
as common facility on commercial basis, he may apply to the Advisor and Director of the
department on Form B (available free of cost from the department) duly signed by him or his

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 authorized person under such name as he may indicate in the application on or before 1st April,
2015.

3. Design and construction of the hot water facility is the responsibility of the owner, in consultation
with an engineering firm. However, while constructing infrastructure, the firm shall conform and
comply the following SOP’s, terms and conditions and minimum requirements for hot water
treatment plant.

4. The department allows a stainless steel (ss) grade 304 made batch system design of mango hot water
treatment plant with minimum 2 tons capacity per hour and continuous flow system design of mango
hot water treatment plant with minimum 2 tons per hour capacity.

5. The applicant for certification/registration of Mango Hot Water Treatment Plant shall conform and
comply the following external requirements, SOP’s and terms and conditions.

a) It shall have a cemented boundary wall and free from crevices, holes, dampness and webs.
b) It shall have arrangements for disposal of waste material. Ideally, a disposal pit or compost
pit should be within the boundary of Hot Water Treatment Plant and visible for supervision.
c) It shall have arrangement for prevention of contamination from outside like net proofing, air
curtains and auto closing at the entry points to avoid flies, insects, pests etc.
d) Ordinary window screen or mosquito netting (at least 100 mesh per square inch) is sufficient
to exclude fruit flies. Inspect it regularly and repair it as often as needed. Solid glass,
concrete, drywall, or wooden walls are also acceptable.
e) It shall not be situated near obnoxious industry like fish canning, tanneries chemical plants,
fertilizer plants releasing effluent / hazardous material, fruit and vegetable whole sale markets
etc.
f) It shall have facility of portable water and permanently covered underground drainage
system.

6. They shall conform and comply the following internal requirement, SOP’s, terms and conditions of
Mango Hot Water Treatment Plant.

a) It shall have properly plastered floor, walls and ceilings with impervious material and white
washed and free from cracks, crevices, potholes, dampness, and webs.
b) It shall have floor level / slope for mallow water to flow out.
c) The hot water treatment plant shall have adequate protected lighting arrangements in the
working area.
d) It may have adequate exhaust fans with proper netting and shutter if it is not air conditioned.
e) The premises shall always be free from cob webs and spiders.
f) The working area shall have adequate ceiling and floor fans if it is not air conditioned for
workers.
g) It shall have double door and entry restricted and all the entry exit points are provided with
air curtains /fly proofing and auto closing.
h) It shall have sufficient signboards indicating “don’t spit / don’t smoke, eatables prohibited”
displayed at prominent places in the premises.

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i) It shall have unloading, storage, ripening and packing area for hot water treated mangoes
which shall be completely separated from each other.
j) It shall have palletization and docking capacity.
k) It shall have ripening chambers or suitable arrangement for ripening with ethylene.
l) It shall have water tank for manual washing, drying and fungicidal treatment.
m) It shall have calibrated electronic weigh balance.
n) It shall have sanctioned / allocated load from Govt. run power house.
o) It shall have separate storage arrangement for fungicides, urban pesticides, post-harvest
biological control agents.
p) It shall have separate arrangement for storage of export rejections and ripened and rotten
fruits.
q) It shall not mix untreated and raw mango with the treated mangoes in the premises.
r) It shall have two pheromones traps in the external area and two pheromone traps in the
internal area of the premises.
s) It shall have separate storage arrangement for storage of packaging material, pallets etc.
t) It shall have regular cleaning schedule with disinfectants. (Lysol for floor, NaOCL solution
for de-sapping racks, Alcohol for long nosed scissors, solid surfaces of inspections / sorting /
grading tables.
u) It shall have closed disposable waste bin for disposal of fruit waste, Packing materials and
rubbish material collected from pack house and hot water treatment plant.
v) It shall employ one Entomologist as technical expert who are skilled in pests, diseases and
other defects identification, harvesting and de-sapping techniques, hot water treatment
processing of mango.
w) It shall employee one supervisor for stacking the produce received at the facility orchard
wise, identifiable by a production unit code number allotted by the Department to maintain
traceability and to avoid admixing of the produce.
x) It shall have efficiently and sufficient in number trained fruit handlers who are responsible
for de-sapping, sorting, cleaning, washing, hot water treatment, ripening, sorting, grading,
packing, labelling, marking, palletization, operation and management of precooling, storage
and hygienic practices.
y) It shall have complete maintenance of mango fruit log book regarding mango arrival,
processing, hot water treatment, ripening, packing and shipping to ensure reliable system for
trace back of a consignment to a particular orchard.
z) It shall have complete maintenance of record regarding quality system record, periodic
maintenance of equipment, tools, pack house cleaning records, equipment / temperature
control devices, fire extinguishers.
aa) It shall have worker with properly trimmed nail and hair free of any contagious disease.
bb) It shall have contract with the qualified Doctor to ensure periodic examination of workers for
medical fitness.
cc) It shall have arrangement to pack fruit in each container in compliance with the
recommended international code of practice for packing and transport of fresh fruits.
dd) It shall be bound to label the product according to the EU marketing standard as well as
other importing countries standard.
ee) It shall have following equipment’s and articles in Pack House.
 HDPE crates, buckets and bins.
 Cushioning material
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  Stainless steel cutters / trimmers / de-handers
 Registered fungicides, urban pesticides.
 Ripening process hurdles / shelf life enhancing agents
 Fruit washing agents like sodium hypochlorite / inditron/ triton
 Stainless steel equipment cleaning agents like hydrogen peroxide.
 Fruit washing water
 Polyethylene pouches.
 Packing/ weighing machines
 Labelling / number machine
 Strapping machines
 Pallet trucks
 Pallets
 Pallet edges and markes
 Insulted / reefer vans
 Hand gloves, caps, aprons, mouth covers, uniforms
 Metal detector

7. The certification/registration holder of Hot Water Treatment Plant shall conform and comply the following
procedure for operation of Hot Water Treatment Plant.

a) Before the start of each treatment and at the start each day and run, he shall examine
the facility for proper operation of the heating, circulation, and recording equipment as
well as continuous flow equipment (submerged conveyor belt).

b) He shall carry out preliminary culling procedure to eliminate oversized items prior to
treatment to mango subject to size restrictions.

c) He shall conduct all treatments in an approved automatic tank.

d) He shall ensure to allow adequate water circulation and heat exchange in Loading flow
water dips tanks in a manner approved by the department of Plant Protection.

e) He shall undertake to maintain complete record of Lot before placing and its placing in
the immersion tank shall be under the supervision of the departmental technical staff.

f) He shall record the temperature and duration of each hot water dip with an automatic
temperature recording system.

g) The authorized technical officer of the department/ inspector shall indicate on the
printed temperature record the starting time, lot number, duration of each treatment,
and initial each entry

h) He shall not only install prescribed Data logger with the Hot Water Treatment Plant but
also continuously maintained its data and provide to the department as and when
required.

i) During certification/registration, the average pulp temperature shall become the

minimum commercial treatment pulp temperature.

j) During commercial treatments, the “Adjusted Tank Sensor Temperature” in is used as

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 the lowest treatment temperature.

k) When treatment is complete, promptly move Mangoes treated at origin to an insect-free

enclosure.

l) He shall maintain the insect-free mango commodity throughout the shipping process.

8. The applicant for certification/registration of hot water treatment shall have the following design of
Batch System of Mango Hot Water Treatment Plant.

a) In this system, baskets of mango fruit are loaded onto a platform, which is then lowered into
the hot water immersion tank where the fruit remain at the prescribed temperature for a
certain length of time, then are taken out, usually by means of an overhead hoist.

b) In this system, the treatment chart must indicate (by an identifiable marking) when a fruit
basket is prematurely removed from the tank.

c) Other alternatives include a solenoid switch, sensor, or similar device that disengages
whenever a basket is removed from the treatment tank, or a locking device to make it
physically impossible to remove the fruit until the treatment is fully complete.

9. The applicant for certification/registration of hot water treatment shall have the following design of
continuous flow type Hot Water Treatment Plant.

a) In the continuous flow type of system, the fruit are submerged (either loosely or in wire or
plastic mesh baskets) on a conveyor belt, which moves slowly from one end of the hot water
tank to the other.

b) Belt speed is set to ensure the fruits are submerged for the required length of time.

c) This system requires an instrument to monitor the speed of the conveyor belt. This can be
accomplished by attaching a speed indicator (encoder) to the gear mechanism.

d) The belt speed is recorded on the same chart as the time and temperature, and also indicates
whether the belt is moving or stopped during the treatment cycle.

e) The Conveyor belt speed should be adjustable to accommodate treatments of different lengths
of time. As an alternative, the belt speed may remain constant, but the length of the
submerged portion of the belt is adjusted according to the length of treatment time required
for the particular size of fruit or as per conditions of the importing country.

f) The conveyor must prohibit either forward or backward movement of the fruit during
treatment (due to flotation).

10. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding use of water quality for hot water treatment of mango.

a) The water used for washing, dipping, hydrocooling or showering the fruit should be
chlorinated at a level not to exceed 200 parts per million (ppm). This level is easier to
maintain if the water is first filtered and run through a flocculation process to remove organic
material that would otherwise bind with the chlorine.
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 b) The facility shall check the water for microbial contamination on a regular basis.

c) The facility should maintain sanitary conditions by changing water in line with the department
SOP, circular, notification, direction, order etc.

d) To ensure the safety of the fruit, the facility must clean and sanitize surfaces that come into
contact with water, such as wash tanks, hot water tanks, and hydrocooling tanks as per
direction of the department. as often as necessary.

e) To ensure efficient operation, routinely inspect and maintain equipment designed to assist in
maintaining water quality, such as chlorine injectors, filtration systems, and backflow devices.

11. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, regarding electric and electric components for hot water treatment plant
of mango.

a) Electrical wiring throughout the facility must meet both international as well as local
safety code requirements.

b) To eliminate shock hazard, earth grounding is required for all electrical wiring located in
the vicinity of water.

c) To prevent damage, shield wires inside metal or PVC conduit.

12. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding use of computers and microprocessors for hot water
treatment plant of mango.

a) To maintain accuracy and reliability, place computers and microprocessors in a climate-

controlled (air-conditioned) room.

b) This room should be above tank level, provide a clear view of the treatment tank(s), and
be lockable. This room can also serve as an office for the inspector.

c) A commercial line conditioner is recommended for use with computers and

microprocessors to provide protection from voltage irregularity (power surges), noise
reduction, and harmonic distortion.

13. The applicant for certification/registration of hot water treatment plant shall conform and comply the
following requirements, SOP’s regarding fruit sizing equipment.

a) The technical staff of the department must visually inspect and weigh the largest fruit until
he is satisfied that all of the fruit is within the weight class.

b) The weight inspection must occur for each lot change (orchard or variety) to ensure the
accuracy of the sizing equipment.

c) No mangoes will be accepted that are over the weight class.

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 d) It is very important to have accurate sizing equipment that sorts the fruit into groups, either
by diameter or by weight. (Weight sorting is the preferred method.) If the weight range is too
broad, recalibrate the equipment.

14. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding boilers and thermostatic controls for hot water
treatment of mango.

a) The hot water facility must have adequate water heating capacity (i.e., a powerful
enough boiler).

b) It has accurate enough thermostatic controls to hold the water temperature at or above
the temperatures prescribed in the Treatment Schedule for the given length of time.

c) The thermostatic controls shall be automatic.

d) The temperature set point(s) are determined and approved during the official
performance test, and must be high enough to ensure the water in the treatment tank
will meet or exceed the minimum treatment temperature prescribed for the fruit.

e) Once approved, do not tamper with the temperature set points.

f) Temperature set points must remain constant for the entire shipping season. However,
if the operator of the facility requests a change in set points, the inspector should
conduct a new performance test. If this test is unsuccessful, revert the tanks to their
prior set points.

15. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding water circulation in the hot water treatment plant for
hot water treatment of mango.

a) He shall install a water circulation system in the tank to provide uniform water
temperatures throughout the treatment process and to avoid the formation of cool
pockets during treatment.

b) He shall guarantee that the equipment is not turned off during the treatment process,
the controls for the circulation pumps or propellers must be tamper resistant.

c) He shall shield pulleys on all pumps located within six feet of the floor for the safety of
personnel working in the area,.

d) He shall maintain differences in the lowest and highest actual temperature sensor
readings of more than 1.8 °F after the first five minutes of treatment (with the tank
sensor at “lowest temperature permitted at that set point”),

e) He shall keep the fruit at least 4 inches (10.2cm) below the water surface during the
treatment using a flotation barrier,
16. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding type, number and placement of temperature sensors. R

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 a) He shall permanently install platinum 100-ohm resistive thermal detectors (RTD sensors)
in the lower third of the tank because the resistance of an RTD sensor linearly changes
with temperature, whereas thermistors and thermocouples are nonlinear and less stable.
Major advantages of RTD sensors include long-term stability, high signal levels, and
overall accuracy of the system.

b) He shall place the sensor unit within the distal 1 inch (2.54cm) of the sensor rod. The
sensor must have an outer sheath of 0.25 inch (6.4mm) or less in diameter.

c) For continuous flow systems, he shall place 10 minimum required temperature sensor per
tank, which must be spaced throughout the length of the conveyor.

d) For batch systems, he shall place at least 2 sensors per tank.

e) However, in tanks that treat multiple baskets (cages) of fruit, there must be at least 1
sensor per basket position. (A tank with 4 basket positions, for example, would require at
least 4 sensors).

f) In both the batch and continuous flow systems, he shall install sensors in the lower third
of the tank.

g) He shall design the hot water treatment plant to accommodate the temporary placement
of numerous portable sensors or probes to be used during the performance testing
procedure required for certification/registration or recertification/ registration.

h) During the testing procedure and at the direction of the authorized officer of the
department of Plant Protection who conducts the performance test, he shall position the
temporary sensors throughout the load of fruit.
i) The facility is required to purchase and have available 24 portable thermistor or
thermocouple sensors (each with its own flexible cord at least 10 feet in length), and a
portable temperature monitor that reads to the nearest one-tenth of a degree.

17. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding use of certified / registered glass mercury, non –
mercury and digital thermometer.

a) The treatment facility is required to have at least one high-accuracy, water-

immersible, certified mercury, non-mercury, or digital thermometer on the premises
at all times.

b) This thermometer must be accurate to 0.1 °F (or C) and will cover the range between
113 °F and 118 °F (45 °C to 47.8 °C). It will be used as the standard against which all
sensors are calibrated.

18. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding temperature recorder during each treatment of mango.

a) He shall use an automatic temperature recorder (data logger) to record the time and
temperature during each treatment.

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 b) The data logger used for recording the time and temperature must be capable of
automatic operation whenever the hot water treatment system is activated.

c) The recording equipment must be capable of nonstop recording for an extended

period of time. Continuous flow systems require recording equipment capable of
operating for up to 12 consecutive hours.
d) The accuracy of the temperature recording system (i.e., sensors and recorders) must
be within 0.5 °F (0.3 °C) of the true temperature (as verified by a certified mercury,
non-mercury, or digital thermometer). The temperature variation for the control
sensors should be as close to zero as possible.

e) When used under field conditions over an extended period of time, the recording
equipment must be capable of repeatability to within 0.l °F (or C) of the true
calibrated readings.

f) Failure to maintain reliability, accuracy, and readability in a previously approved

instrument will result in cancelling approval of the hot water treatment plant.

g) The design construction and materials must be such that the typical environmental
conditions (including vibration) will not affect performance.

h) Temperature can be recorded either in Fahrenheit or Celsius, although Fahrenheit is

preferred by the department of Plant Protection.

19. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding calibration of sensors against a certified mercury, non-
mercury or digital thermometer.

a) Individually calibrate channels (sensors) against a certified mercury, non-mercury, or

digital thermometer reading in tenths of a degree Fahrenheit or Centigrade, within the
range of 113 °F to 118 °F (45 °C to 47.8 °C).

b) The engineering firm that installs the recording equipment must also calibrate it.
(Calibration equipment often used for this purpose includes, for example, a Decade
instrument and relay range cards.)

c) Calibrate the sensors at or near the fruit treatment temperature (around 115 °F), not at 32
°F.

20. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements, SOP’s regarding range of sensors and data recorder for mango hot water
treatment.

a) The recorder must be programmed to cover the entire range between 113 °F to 118 °F (45
°C to 47.8 °C), with a resolution of one-tenth of a degree.

b) The range should not extend below 100 °F (37.8 °C) nor above 130 °F (54.4 °C). If the
range band of the recorder is wider than this, restrict it (narrowed) with proper
programming.

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21. The applicant for certification/registration of hot water treatment plant shall install one of the
following temperature recorder models regarding data logger approved by the department.

a) ASICS Systems B & C

b) Chino AA Series
c) Cole Parmer (32-channel capability)
d) Contech (10-, 16-, and 32- channel capability)
e) Model: Smart Seda
f) Flotek (must be attached to a printer)
g) HACCP Warrior PTR- 4 (4-channel capability)
h) HAACP Warrior PTR- 10 (10-channel capability)
i) Hidrosoft
j) Honeywell DPR I00B (6-channel capability)
k) Honeywell DPR-1500 (30-channel capability)
l) Honeywell DPR-3000, version D4 (32-channel capability)
m) HyThsoft v2
n) IBM-PC (must be attached to a printer)
o) Koyo, Model Direct Logic DL 350, with Hidro Soft
p) Nanmac H30-1
q) National Instruments (all HTS models and Labview 6.1 software)
r) NOJOXTEN-BR with software- Automation Studio V 3.09 IEC 61131-3-ST
s) Omega OM-205
t) Omega OM-503
u) Ryan Data Mentor (12-channel capability)
v) Tracor Westronics DDR10

22. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP;s regarding alarm system for mango hot water treatment.

a) An alarm is required for all batch (Jacuzzi) systems, in order to notify packinghouse
employees that a treatment has been completed for a particular basket (cage).

b) This system can be an audible noise (such as a horn, buzzer, or bell) or a highly
visible light attached to a timing device located on the equipment that indicates time
and temperature.

c) To avoid “overcooking,” the alarm system alerts the operator of the hoist to remove a
basket from the tank at the end of treatment.

23. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP’s regarding safeguarding the hot water treated mango fruit.

a) He shall design the flow pattern of the mango fruit moving through the hot water
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 treatment process to ensure that fruit waiting to be loaded into the hot water
immersion tank cannot become mixed with fruit that has already completed
treatment.

b) He shall submit a drawing showing the proposed layout of the packinghouse to the
department for approval and certification/registration under SOP’s of the department
regarding Mango Pack House.

24. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP’s regarding quarantine area in the mango hot water treatment
plant.

a) He shall bring treated fruit to an insect-free enclosure immediately after treatment.

b) He shall keep the treated fruit there until loading into insect-proof shipping
containers.

c) Packing line equipment or room, hydrocooling equipment or room and a cool storage
room (if any), should be located in this area.

d) To prevent the movement of untreated fruit (accidentally or intentionally) into the

insect-free quarantine area enforce effective procedures.

25. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP;s regarding loading of treated mango fruit for export to Europe.

a) When not in use, close doors leading from the quarantine area to the loading dock. When
loading, truck vans and containers must form a fly-proof seal with the exterior wall.

b) Prior to loading, inspect and disinfect truck vans and containers. If wooden pallets are used,
they must be completely free of wood-infesting insects and bark and fumigated as per ISMP
15.

c) Apply a department of Plant Protection seal to each container before its departure to
authorized plant quarantine point of exit.

26. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP’s regarding pretreatment warning options.

a) All mango fruit pulp temperatures be at least 70 °F before start of the

certification/registration performance test.

b) At the very least, the fruit pulp temperature must reach the minimum pulp temperature
stabilized during the certification/registration test for commercial treatment.

c) After pre-warming, take pulp temperatures from the mangoes located at the coldest part
of the crates and/or baskets.

d) Do not take the pulp temperatures from the mangoes that are located on the outside of the
basket or crate.
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27. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP’s regarding hydro-cooling of hot water treated mango.

a) Hydro cooling of the treated mangoes is allowed after a waiting period of 30 minutes
following treatment unless the original dip times indicated in the treatment schedule are
extended for 10 minutes.

b) Allowing the fruit to simply stand for at least 30 minutes after being removed from the hot
water tank is thought to be helpful in killing immature stages of fruit flies because the
mangoes complete their “cooking” process during that time.

c) During the waiting period and hydrocooling period, safeguard the mangoes in a room or
tunnel, separate from the hot water tanks

d) Water temperature used during hydrocooling must be 70 °F or above

e) Water used for hydrocooling should be chlorinated (not to exceed 200 ppm)

f) Any other chemicals, such as fungicides, are optional, but must be approved in advance by
the department of Plant Protection.

28. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP;s regarding refrigerated room for hot water treated mango.

a) The recommended storage temperature for mangoes is between 55 °F and 57 °F (12.8

°C and 13.9 °C) at 85 percent to 90 percent relative humidity.

b) These temperatures delay softening and prolong storage life to approximately 2 to 3

weeks.

29. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP;s regarding facility changes for mango hot water plant.

a) Hot water immersion treatment facilities whose construction was approved under
earlier guidelines can continue to operate with the department of Plant Protection
fresh approval as per SOPs’ and requirement notified under this notification.

b) Newer facilities, however, are required to meet the current requirements outlined in
this notification.

c) Once, the department has formally approved the plans and drawings for a hot water
immersion treatment facility, the facility can make no further changes in the
equipment without the department approval.

d) Any proposed changes or improvements must be described in writing (with

accompanying drawings, if necessary) and must be approved by the department in
writing. Examples of proposed changes include adding additional treatment tanks,
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 adding a cold storage room, and changing the model of the temperature recorder.

30. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP;s and checklist regarding safety and health.

a) Adequate lavatory
b) Admission of children or unauthorized persons into the treatment and packing areas
prohibited if not accompanied by a responsible employee
c) Approved safety ladders or walkways (catwalks, etc.) for observing treatment
tank operations
d) Electric power meets safety code requirements
e) Electrical wiring, including switches and other connections, contained in metal or
PVC conduit and grounded to prevent electrical shock
f) Engines, pulleys, drive belts, and other hazardous moving parts, if located within
six feet of floor level, guarded with a safety shield or barrier
g) Fire extinguisher located near the boiler.
h) First-aid kit located near moving machinery.
i) Hard hats for workers and visitors in the treatment and loading areas must wear (this is
optional if not required by local regulations)
j) Steam and hot water pipes insulated or otherwise protected
k) Sufficient lighting provided in working areas

31. The applicant for certification/registration of hot water treatment plant shall conform and comply
the following requirements and SOP;s regarding work plan.

a) A Work Plan is a formal agreement signed by the owner each treatment facility and by
the department.

b) Work Plans govern the day-to-day operations of each facility and can be improved from
one year to the next.

c) Work Plans usually contain additional provisions not included in this checklist.

d) Fruit exporters are required to operate under general department monitoring and to be in
full compliance with all the department regulations as outlined in detail in the current
notification.

e) The operator of the facility, as well as the inspector assigned to the facility, should each
keep a copy available to resolve any disputes.

32. The certification and registration holder of Hot Water Treatment Plant shall carry out entire
treatment of mango as per SOP’s of the department and under the monitoring of the technical staff /
inspector of the Department.

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(STANDARD OPERATING PROCEDURE FOR MANGO PACK HOUSE)

1. No Mango Pack house in Pakistan shall be entitled to pack, ripen and handle mangoes for export to
Europe and USA unless it is certified / registered by the Department in the manner provided by this
notification and SOP’s framed thereunder:

2. Any person desirous to obtain certification/registration of Mango Pack House for storage, ripening,
packing, labeling, and handling of Mango for export to Europe and USA may apply to the Adviser
and Director General on Form-C (Form-C will be provided by the department free of cost) duly
signed by him for the certification/registration under such name as he may indicate in the
application on or before 1st April, 2015 and shall conform and comply the following SOP’s and
requirements.

3. Mango Pack House shall have following external infrastructure, SOP’s and requirements

a) It shall have a cemented boundary wall and free from crevices, holes, dampness and webs.
b) It shall have arrangements for disposal of waste material. Ideally, a disposal pit or compost
pit should be within the boundary of Pack house and visible for supervision.
c) It shall have arrangement for prevention of contamination from outside like net proofing, air
curtains and auto closing at the entry points to avoid flies, insects, pests etc.
d) It shall not be situated near obnoxious industry like fish canning, tanneries chemical plants,
fertilizer plants releasing effluent / hazardous material, fruit and vegetable whole sale markets
etc.
e) It shall have facility of portable water.
f) It shall have permanently covered underground drainage system.
g) It shall have wash room for the workers with provisions for water, soap, towels, etc., and the
opening of toilet doors shall be outside the packing area of the Pack House.
h) It shall have change room for workers and arrangement for foot wears and disinfectants at
change room along with having availability of foot dip system at worker entry Point.
i) Its external walls shall be properly plastered and free from cracks, crevices, dampness and
webs.

5. Mango Pack House shall have the following internal infrastructure and requirements.

a. It shall have properly plastered floor, walls and ceilings with impervious material and white
washed and free from cracks, crevices, potholes, dampness, and webs.
b. It shall have floor level / slope for mallow water to flow out.
c. The Processing Plants and Pack Houses shall have adequate protected lighting arrangements
in the working area along with adequate fans for drying of fruits along with exhaust fans.
d. It shall have adequate protected lighting arrangements in the working area.
e. It shall have adequate exhaust fans with proper netting and shutter.
f. The premises shall always be free from cob webs and spiders.
g. The working area shall have adequate ceiling and floor fans for drying of fruits and workers.
h. The working area shall have stainless steel tables where cleaning, sorting, grading, packing,
labelling and palletization shall be carried out.

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i. It shall have alarm system in case of emergency inside the premises.
j. It shall have double door and entry restricted and all the entry exit points are provided with
air curtains /fly proofing and auto closing.
k. It shall have sufficient signboards indicating “don’t spit / don’t smoke, eatables prohibited”
displayed at prominent places in the premises.
l. It shall have unloading, storage, ripening and packing area for hot water treated mangoes
which shall be completely separated from each other.
m. It shall have palletization and docking capacity.
n. It shall have ripening chambers or suitable arrangement for ripening with ethylene.
o. It shall have water tank for manual washing, drying and fungicidal treatment.
p. It shall have calibrated electronic weigh balance.
q. It shall have sanctioned / allocated load from Govt. run power house.
r. It shall have separate storage arrangement for fungicides, post-harvest biological control
agents.
s. It shall have separate arrangement for storage of export rejections and ripened and rotten
fruits.
t. It shall not have untreated and raw mango in the premises.
u. It shall have one pheromones traps in the external area and one pheromone trap in the
internal area of the premises.
v. It shall have separate storage arrangement for storage of packaging material, pallets.
w. It shall have regular cleaning schedule with disinfectants. (Lysol for floor, NaOCL solution
for de-sapping racks, Alcohol for long nosed scissors, solid surfaces of inspections / sorting /
grading tables.
x. It shall have closed disposable waste bin for disposal of fruit waste, Packing materials and
rubbish material collected from pack house.
y. It shall have efficiently trained fruit handler who are responsible for de-sapping, sorting,
cleaning, washing, hot water treatment, ripening, sorting, grading, packing, labelling,
marking, palletization, operation and management of precooling, storage and hygienic
practices.
z. It shall have complete maintenance of mango fruit log book regarding mango arrival,
processing, ripening, packing and shipping to ensure reliable system for trace back of a
consignment to a particular orchard.
aa. It shall have complete maintenance of record regarding quality system record, periodic
maintenance of equipment, tools, pack house cleaning records, equipment / temperature
control devices, fire extinguishers.
bb. It shall have worker with properly trimmed nail and hair free of any contagious disease.
cc. It shall have contract with the qualified Doctor to ensure periodic examination of workers for
medical fitness.
dd. It shall have arrangement to pack fruit in each container in compliance with the
recommended international code of practice for packing and transport of fresh fruits and
vegetables.
ee. It shall be bound to label the product according to the EU marketing standard as well as
other importing countries standard.
ff) It shall have following equipment’s and articles in Pack House.
i. HDPE crates, buckets and bins.
ii. Cushioning material
Page 18 of 23
 iii. Stainless steel cutters / trimmers / de-handers
iv. Registered fungicides, urban pesticides.
v. Ripening process hurdles / shelf life enhancing agents
vi. Fruit washing agents like sodium hypochlorite / inditron/ triton
vii. Stainless steel equipment cleaning agents like hydrogen peroxide.
viii. Fruit washing water
ix. Polyethylene pouches.
x. Packing/ weighing machines
xi. Labelling / number machine
xii. Strapping machines
xiii. Pallet trucks
xiv. Pallets
xv. Pallet edges and markes
xvi. Insulted / reefer vans
xvii. Hand gloves, caps, aprons, mouth covers, uniforms
xviii. Metal detector

STANDARD OPERATING PROCEDURE FOR MANGO EXPORTERS FOR THE EXPORT

OF MANGO TO EUROPE
Before export of mango to Europe, the exporters shall be bound to comply following terms and conditions and
SOP’s.

1. They shall buy properly matured, harvested, de-sapped fresh mango fruit from certified /
registered Mango Orchards.

2. They shall transport the said Mango fruit to their own duly certified / registered hot water
treatment plant or any other certified / registered hot water treatment plant by the department
in properly cleaned and washed plastic boxes that must be properly covered with net.

3. They shall make the said mango fruit to undergo sorting, washing, cleaning, hot water
treatment, hydro-cooling, drying, ripening in ethylene chamber at their own duly certified /
registered hot water treatment or any other duly certified / registered hot water treatment plant
by the department.

4. Those having their own certified / registered pack house but don’t have their own certified /
registered hot water treatment plants, they may shift only hot water treated mango fruit to
their own duly certified / registered pack house when it underwent hot water treatment at any
duly registered hot water treatment plant for ripening, sorting, grading, packing, labelling, and
finally to export to Europe.

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5. They shall be bound to ripen the hot water treated mango with ethylene using certified /
registered ethylene chambers or any other suitable ethylene arrangement for ripening.

6. They shall export only such mango which shall be free from bruising, extensive healed over
cuts, sound, clean, practically free from pests and their damages, free of sign of internal
shriveling, free from damage due to low temperature or frost, free of abnormal external
moisture, free of any foreign smell and or taste and within admissible limit of MRL.

7. They shall pack mango fruit in such a way to assure its protection from infestation during
pathway and damage during transportation for export.

8. They shall use packing material which must be clean, new, properly netted and of a proper
quality and without non-toxic ink or glue and prescribed by the department. Wrapping paper
shall be thin, dry, new and odorless.
9. They shall use package which must be free from all foreign matter.

10. They shall not use wooden boxes (wooden Pati) for packing of mango for export to Europe,
USA and even any importing country.

11. Stickers individually affixed to products shall be removable without leaving a visible trace of
glue or damaging the fruit skin.

12. They shall ensure that the product must be free contaminants like lead and cadmium.

13. They shall be bound not to export mango fruit before 25th May, and ensure exported product
is fully matured and its size is as per EU market standard.

14. They shall export the mango fruit free from Fruit fly, scales, galls, and any other pest and
disease to Europe and USA.

15. They shall meet the requirements of the buyers (importers and/or retailers) as well as the
minimum regulatory requirements of the importing and exporting countries. They are also
responsible for coordinating the export supply chain from farm to fork.

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16. They shall inform the department immediately in case of culmination of their export, closure
of processing factory and Pack House due to any of the reason.

17. They shall be bound to comply with recommended SOP’s, Guidelines, circulars,
Notifications, letters, directions, instructions, provisions, rules of Plant Quarantine Act 1976,
ISPMS as issued already or issued by the Department of Plant Protection, MNFSR from time
to time.

CERTIFICATION/REGISTRATION
o Upon receipt of application regarding any facility, the Adviser and Director General,
department of plant protection may grant registration / certification to any facility if he is
satisfied with the recommendation of the technical audit teams in its favour and the said
facility is fully complying the SOPs, terms and conditions and requirements of the department
notified by this letter.
o A certification/registration code shall be issued to the certified / registered facility by the department.

o The certified / registered facility shall be open for the Technical Audit Team, inspector or any other
authorized officer / official of the department, International Pre-Shipment Inspection Agencies for
inspection and verification of SOP’s, requirements and terms and conditions at all reasonable times.

o The certified / registration facility shall not hide anything whatsoever it is from the department
regarding mango related operations at the facility.

o The certification/registration holder of any facility shall be bound to comply with recommended SOP’s,
Guidelines, circulars, Notifications, letters, directions, instructions, provisions, rules of Plant Quarantine
Act 1976, ISPMS of IPPC as issued already or issued by the Department from time to time in due course
of export.

o The certification/registration of any facility shall be valid for the current Mango Export Season and upon
expiry of the Mango Export season, validity of the certification/registration of each facility shall
automatically become null and void and must be surrendered to DPP immediately thereafter.

o Certification/registration of any facility may liable to be cancelled at any time if it fails to comply and
conform to SOP’s of the Department and in case of any interception of Mango consignment in any
European Country and USA because of Fruit fly, any other pests or MRL. Moreover, further export to
such exporter shall not allowed.

o Appeal against cancellation certificate may be submitted to the Advisor and Director General,
Department of Plant Protection within 30 days of the receipt of such cancellation. The Advisor and
Director General will consider the appeal on merit and if considered necessary, order re-inspection of the
facility during which time the anomalies pointed by the committee should be rectified and compliance
notified to DPP. If approved, fresh certificate may be issued on the basis of recommendation of the
committee.

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 o In case of any technical assistance, query, guidance, information, any person may contact to the
department.

o This issues with the approval of the competent authority.

(Muhammad Sohail Shahzad)

Deputy Director (Quarantine) Operational
For Advisor and Director General

DISTRIBUTION:

1. Secretary M/O Commerce (Fax: 0519203104).

2. Chairman PARC, Islamabad.
3. Secretary, Trade Development Authority of Pakistan (Secretary @tdap.gov.pk), FTC Building,
3rd Floor, Karachi.
4. Chief Executive Officer, Pakistan Hort. Dev. & Export Co. (bhussain @phdec.org.pk)
5. Secretary General All Pakistan Fruit & Vegetable Exporters, Importers & Merchants
Association. (PFVA)(feaop1@gmail.com). (Fax:02134012943)
6. SGS Pakistan (Pvt.) Ltd. H3/3, Sector 5, Korangi Industrial Area, Karachi,
(horticulture.khi@sgs.com), (Cell No. 03008268769, Fax No. 02135121323)
7. Control Union Pakistan Pvt. Ltd., Suit No. 202-A, 2nd Floor, Cotton Exchange Building, I. I.
Chandigarh Road, Karachi. (Cell No. 03212083311, 03008220311, mshahid@controlunion.com,
tkhawaja@controlunion.com)
8. Intertek International, Intertek House, Shamas Centre, 172/S, PECHS, Block 2, Tariq Road,
Karachi (Cell No. 03018282302, Fax
9. Dr. Ali Abass Qazilbash, UNIDO, Islamabad (a.qazilbash@unido.org)(0512600123-
4)(03008545745)
10. Australia Pakistan Agri. Sector Linkage Program.(munawarkazmi@gmail.com)
11. President, Sindh Mango Growers Association Karachi (mahmood@gmail.com)
12. President, Mango Growers Association, Multan. (multanmango@gmail.com)
13. DG, NAPHIS.
14. FAO Representative in Pakistan (Fax: 0519255454)
15. DG, DPP, Karachi.
16. In-charge all point of exit in Pakistan.

CC:
 PS to Minister, NFSR
 SPS to Secretary, NFSR
 PA to FSC-1
 PA to JS (Plan)
 Dy. Food Security Commissioner-I (drwaseemqta@hotmail.com)

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