HACCP Manual for

Afghan Grape Pack

Houses

Hazard

Analysis
Critical
Control
Points

TheWorldBank

CompiledforRootsofPeacebyLouwTheronwithfundingprovidedbyTheWorldBankHorticulture
&LivestockProgram(HLP)andwithrecognitiontoColorsZA,Capespan,NDASouthAfrica,ICA
InternationalChemicalsPtyLtdandJ.D.ZachLea,RootsofPeace

FundingforthismanualhasbeenprovidedthroughtheWorldBankEmergencyHorticultureand
LivestockProject(HLP),ContractNo.MAIL/WB/HLP/Contract5185,IDAGrantNumber:H226AF
ProjectID:P098256.TheHLPisimplementedbytheMinistryofAgriculture,IrrigationandLivestock
(MAIL)oftheIslamicRepublicofAfghanistan.RootsofPeace(ROP),anAmericanNGOoperatingin
AfghanistanunderMinistryofEconomy,NGOregistration#165,wasasubcontractorfortheHLP.
Mr.LouwTheronwastheRootsofPeaceconsultant.Thecontentsofthispublicationarethesole
responsibilityofROPandcaninnowaybetakentoreflecttheviewsoftheWorldBank.

CopyrightRootsofPeace2010.Allrightsreserved.

HACCP Manual for Afghan Grape Pack Houses

Page ii

CONTENTS
1
2
3

Introduction.................................................................................................................2
DefinitionsandTermsusedinHACCP.........................................................................3
HACCPontheFarm.....................................................................................................4
3.1 Water....................................................................................................................4
3.2 ChemicalUseandStorageontheFarm...............................................................4
3.3 MaximumResidueLevels(MRLs).........................................................................5
4 HACCPinthePackHouse............................................................................................7
4.1 ThePackHouse....................................................................................................7
4.2 TheCartonStore..................................................................................................8
4.3 Implementsinthepackhouse.............................................................................9
4.4 PackHouseHygiene...........................................................................................10
5 RodentsandInsectControl.......................................................................................14
6 Conclusion.................................................................................................................16
7 ANNEXES....................................................................................................................18
7.1 ANNEX1TRAININGREGISTER..........................................................................18
7.2 ANNEX2NAMEREGISTERFORTRAININGEVENTS..........................................19
7.3 ANNEX3PACKHOUSEINSPECTIONREGISTER................................................20
7.4 ANNEX4MEDICINE/PLASTERREGISTER..........................................................21
7.5 ANNEX5BATHROOMCLEANINGREGISTER....................................................22
7.6 ANNEX6PERSONALHYGIENEREGISTER.........................................................23
7.7 ANNEX7PESTCONTROL/TRENDREPORT.......................................................24
7.8 ANNEX8CHEMICALSPRAYREGISTER..............................................................25
7.9 ANNEX9EXAMPLEOFAPACKHOUSECLEANER:SPOREKILL..........................26

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1 Introduction

ThepurposeofthisHazardsAnalysisandCriticalControlPoints(HACCP)manualistoinform
and instruct producers, merchants and pack house staff on what HACCP is, the practical
applicationthereofandtheimportanceofapplyingtheHACCPprinciplestotheproduction
andpackingprocess.

The HACCP system is a preventative approach to controlling food safety. Philosophically,

HACCP moves away from reliance on end point testing to a more proactive, preventative
approach to control potential hazards. When utilizing HACCP, hazards are identified,
associatedrisksareassessed,criticalcontrolpointsarespecified,criteriaforcomplianceare
clearlydefinedandmethodsforcontrolareidentifiedandimplemented.Theimportanceof
applying HACCP is that it assures that food produced in a facility, such as a grape pack
house, is safe for human consumption. This assures a continuing good relationship with
buyersandconsumersandthecontinuingsuccessofthegrapemarketingenterprise.

AHACCPsystemisappliedthroughthe7principlesofHACCP:
Principle 1: Identify the potential hazard(s) associated with food production at all stages,
fromgrowth,packinganddistribution,untilthepointofconsumption.Assessthelikelihood
ofoccurrenceofthehazard(s)andidentifythepreventativemeasuresfortheircontrol.

Principle 2: Determine the points/procedures/operational steps that can be controlled to

eliminate the hazard(s) or minimize its likelihood of occurrence. There are the the Critical
ControlPoints(CCP).

Principle3:Establishcriticallimit(s)whichmustbemettoensuretheCCPisundercontrol.

Principle4:EstablishasystemtomonitorcontroloftheCCPbyscheduledtestingor
observations.Establishascheduleofinspectionsandkeeprecordsoftheinspectionsand
actionstakentobringCCPintocontrol.SeeinspectionrecordexamplesinANNEX.

Principle5:Establishthecorrectiveactiontobetakenwhenmonitoringindicatesthata
particularCCPisnotundercontrol.

Principle6:Establishtheproceduresforverificationwhichincludesupplementarytestsand
procedurestoconfirmthattheHACCPSystemisworkingeffectively.

Principle7:Establishdocumentationconcerningallproceduresandrecordsappropriateto
theseprinciplesandtheirapplication.SeeexamplerecordsinANNEX.

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2 DefinitionsandTermsusedinHACCP

CriticalControlPoint(CCP):Apoint,steporprocedureatwhichcontrolscanbeappliedand
afoodsafetyhazardcanbeprevented,eliminatedorreducedtoacceptablelevels.
HACCP: A system which identifies specific hazards & preventative measures for their
control.
Hazard:Thepotentialtocauseharm.Hazardscanbebiological,chemicalorphysical.
High Pressure Hoses for Cleaning: Any hydrostatic pressure wet cleaning device working
withanoverpressureofmorethan6bar(=6x105Pa),whichisthenormaloverpressureof
tapwatersystem.
Illegal Residue: Substances (i.e. chemicals, drugs, food additives) remaining on or in a
productincommercethatexceedtolerancesestablishedbyregulatoryauthorities.Thisalso
includes substances for which no tolerance has been set or which is not Generally
RecognizedasSafe(GRAS)
Pathogen:Afood,waterorairborneorganismofpublichealthsignificancethatcancause
illnessinhumans.
Pesticides:Compoundsclassifiedassuchbytheregulatoryauthoritiesofthelocationwhere
a product is produced or shipped. These include, but are not limited to, fungicides,
insecticides,rodenticidesandherbicides.
AStep:Anystageinfoodproductionand/ormanufactureincludingrawmaterials,their
receiptand/orproduction,harvesting,transport,formulation,processing,storage,etc.

QualityProgram:Alogicalsequenceofactionsdesignedtoassurespecificproductquality
specificationsaremet.
QualitySystem:Theorganizationalstructure,policies,programsandproceduresneededto
manageproductquality.
Risk:Anestimateofthelikelyoccurrenceofahazard.
Traceability:Theabilitytoestablishtheproductionhistoryofallcomponentsofaproduct.
Undesirable micro organism: Any micro organism that is a pathogen, causing product
spoilage,orisanindicatorofunsanitaryconditions.

Contamination remains the biggest threat to food safety, be it chemical, biological or

physical.

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3 HACCPontheFarm
Thefoodsafetyhazardsingrapecropproductionarebiological,chemicalandphysical.
Preventingcontaminationatthefarmlevelrequiresknowledgeandcareinhandlinggrapes
topreventthemcomingintocontactwithsourcesofcontamination.Becausewatercanbea
carrierofcontamination,itsqualitymustbeknownsothatappropriatestepscanbetaken
topreventcontamination.Topreventcontaminationbychemicalsusedonthefarm,all
chemicalsshouldbeappliedandstoredwithspecialcare.Thissectionprovidesadditional
informationandadviceonpreventingcontaminationonthefarm.Examplesoffoodsafety
hazardsare:

BiologicalHazards
Pathogenicbacteriainsoil,waterandfrompoorhygienepractices,e.g.Salmonella,
E.coli.
Pathogenicbacteriae.g.,Salmonella,E.colifromcontaminationwithanimalmatter.

ChemicalHazards
Chemicalcontaminantsandheavymetalcontentofwaterusedforirrigation,
fertilization,pesticidesorincontactwithanypartofthecrop.
PesticideResiduese.g.exceedingspecifiedMaximumResidueLevel(MRL),caused
byincorrectuse,incorrectapplicationofagriculturalchemicals.
Contaminationwithmineraloils,e.g.diesel,oil.

PhysicalHazards
LivingandDeadInsects
Personalarticles
Hair
Glass

3.1 Water
Water must be tested for chemical, biological and microbial contamination. This is to be
doneataregisteredandreputablelaboratorywhichislegallyentitledtoissuecertificates
dealingwithwaterquality.

3.2 ChemicalUseandStorageontheFarm
The storage and record keeping on all chemical and fertilizer applications is an important
means of assuring that food produced on the farm is safe for human consumption. Such
storageandrecordkeepinghasbecomeaprerequisiteformarketingagriculturalproductsin
certainmarkets.SeeexamplerecordofchemicaluseinAnnex8.Recordsmustbekeptof
chemicalstorageandusestating:
Nameandamountsofchemicalsstoredinthestorageplace.
Productusedineachapplication
Dateofapplication
Volumeapplied
Reasonforapplication

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Allchemicalsonthefarmmustbekeptinasecure,dryandlockableplace(specialbuilding,
room or cabinet/cupboard).The chemical store should be labeled as such and must be
lockedatalltimes.(Seephotosbelow.)Ifthefloorisinapoorcondition,thechemicalstore
mustbefittedwithshelvesorthechemicalsmuststandonpalletsofftheground.NoEntry
tounauthorizedpersonnelwillbepermittedandasignboardshowingthisshouldbevisible.
The chemicals in the store must be labeled and included in the recordkeeping practices
describedabove.

Chemicalstoredoorwithwarningsignsandshelvesinstoreshowingchemicalsstoredoff
theground

3.3 MaximumResidueLevels(MRLs)
Grapes being marketed to certain markets will be tested at a toxicity laboratory to
determine if they contain any pesticide residues exceeding the Maximum Residue Levels
(MRLs) allowed by health authorities. The table below shows the MRLs for the chemicals
typically used on grapes. The use of any other chemicals must be checked against a data
baseofknownMRLsasthisisaCriticalControlPointinHACCP.

MaximumResidueLevels(MRLs)forChemicalsusedin
GrapeProduction
Sulfur
50PPM
CopperOxychloride
20PPM
GibberellicAcid(GA)
GA has no MRL as it is sprayed
earlyforberryenlargement

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Herearerecommendationsforuseofotherchemicalscommonlyusedingrapeproduction:
WetablePowder(WP)nottobeusedafterberriesreach5mmsize
WetableSulphur.Theonlydangerisvisualresidueattimeofpacking.
TheSafetyperiodbeforeharvestforDryPowderis14days
GA can cause eye and skin irritation and lower gastric tract problems; so, care should be
usedtoavoidcontactwithGAwhileapplyingittograpes.

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4 HACCPinthePackHouse
HACCPinthepackhouseistiedtothewholeprocessofproductionandmustbeseen
holistically.Biological,chemicalandphysicalfoodsafetyhazardsinthegrapepacking
processaresimilartothoseonthefarm.Additionalsourcesofcontaminationinthepack
housecomefromtheadditionalchemicalsusedinthepackhouseforcleaningandpest
control,lubricantsandhydraulicoilandpossiblyfromsulfiteinsulfursheets.Additional
physicalhazardsarisefromtheadditionalworkersandthebuildingitself.Examplesoffood
safetyhazardsare:

BiologicalHazards
Pathogenicbacteria,e.g.E.coliandSalmonellafrompoorhygienepracticesand
environment

ChemicalHazards
Cleaningchemicals
Lubricantsandhydraulicoil
Pestcontrolchemicals
Sulphite(Sulphursheets)allergen

PhysicalHazards
Livinganddeadinsects
Personalarticles,e.g.jewelry,watches,sizingrings
Plasterfromwallsandceilingofpackhouse
Piecesoffiber,towel
Glass(forexample,frombrokenlightbulbs)
Hair
Woodfrombroken/damagedboxesorpallets
Dustinpackaging
Stones
Metalpiecesfrombadlymaintainedclippingscissors

4.1 ThePackHouse
The pack house should be constructed in a manner that facilitates keeping it clean and
protectingitfromanimalinfestation.
Window sills should be sloping slightly and corners should be rounded to prevent
dustgathering.
This also applies to ventilation holes. The ventilation holes should be covered with
finemeshtopreventbirdsorinsectsentering.
Thefloormustbeabletodraineasilyandfacilitatewaterremoval.
Waterhosesmustbeavailableforpowerwashingthepackhousefloors,wallsand
equipment.
Two separate doors must be available. One for the personnel to enter the pack
houseandotherforfruittoenterandleave.
Plastic curtains in front of doors will help prevent insects, dust and heat from
enteringthepackhouse.
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Acementedareaaroundthepackhousewillminimizethecarryingofsandandother
undesirablesubstancesintothepackhouse.
Nodogs,catsorbirdsaretobeallowedinornearpackhouse.
Drainagepipesshouldbeclosedoffwithwiremesh
Regularpestcontrolwiththeaidoftrapsmustbeapplied.
Litterbinsmusthavelids.
Clearlymarkedbinsfordiscardedfruitmustbeprovided.
Signsmustbedisplayedprominentlyinthepackhouseshowing
NoEating
NoSmoking
Washhands

Movementofmachinery

Differentsignstouseinpackhouse

4.2 TheCartonStore

The Carton Store should be directly linked to the pack house with only a door
allowingaccesstothecartonstore.
ThesameHygieneprinciplesapplytotheCartonStoreasthePackHouse.
Neatnessinthestoreisimperativeandservestokeepcartonsclean,dustfreeand
clearofotherforeignmatter.
Cartonsmustbepackedonpalletstoavoidcontactwiththefloor.
Thecartonstoremustbemonitoredforrodentandinsectactivity.
Afirehydrantorfireextinguishermustbeavailablenearthecartonstore.

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4.3 Implementsinthepackhouse

Thepackingsystemmustbedesignedtofacilitatecleaninganddisinfection.

Firehydrant

AModernPackHouse

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Powderfireextinguisher

Page 9

All lights in the pack house must have covers (Perspex or Plastic) to prevent glass
fallingintheproductandmustbewithineasyreachforcleaningpurposes.
Scalesmustbecoveredwhennotinusetoprotectagainstdust.
Harvestingbaskets(lugs)mustbesterilizedbeforetakingthemtothevineyard.Two
bathsareusedforthispurpose.Thefirstcontainsthesterilizingagent(seeAnnex9
onSporkillasanexampleofageneralcleaningagentforpackhouses).Thepicking
baskets are washed in the first bath. The second contains clean water to wash off
anyresidueanddirt.
Clipping Scissors must be sterilized before use in the pack house. Two buckets or
bowls are used with the 1st containing the sterilizing agent and the second
containing clean water for rinsing. Paper towels can be provided for drying of
scissors.
Pickingbasketsandscissorsmustbecleanedregularlyduringthepackingday.
The pack house should be equipped with a water system which can preferably be
used under high pressure to clean and disinfect the pack house after each days
work.
Cleaning agents used must not contain chloride (See Annex 9 on Sporekill as an
exampleofageneralcleaningagentforthepackhouses)
Theloadingoutareadoorshouldhaveaplasticcurtain.
An inspection schedule must be in place. See Annex 3 for example of cleaning
schedule.
Allcleaningagentsmustbekeptinaseparateclearlymarkedarea.
Cleaningequipmentsuchasbrooms,mopsandbucketsmustbecolorcodede.g.red
forcleaningbathroomsandblueforcleaningthepackhouse.
All water should be of a potable quality and tested before the season by a
recognizedlaboratory.
Firefightingequipmentshouldbeavailableinthepackhouse.

4.4 PackHouseHygiene
Pack house hygiene is extremely important as it is the first line of defense against
contamination.

Personalfacilitiesforpersonnel
Bathroomsmustbecleanedandinspectedregularly.
Bathroommusthave:
o liquidsoapdispensers
o disposablepapertowels
o dustbinswithlids
o Visiblesigninginrelevantlanguages

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ExampleofsignS

Eatingfacilitiesforpersonnel
Eatingfacilitiesmustbeseparatetothepackhouse
Handbasinsmustbeinstalledattheentrancetothepackhouseforuseaftereating.
Personnelmustwashtheirhandsbeforeenteringthepackhouse
Thesebasinsmustbefittedwithliquidsoapdispensersanddisposable
papertowelsB

Basinsatanentranceofapackhouse

Providepaperhandtowels

Dustbinswithlidsmustbesupplied,emptiedandsterilizedonadailybasis.
Separate facilities where personal belongings can be stored during working hours
mustbeavailable.

Hygieneforpackhousepersonnel
Place food safety signs such as no eating, no smoking and wash hands in visible
placesinthepackhouse.

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Handsmustbewashedeverytimepersonnelenterthepackhouseoraftertheyhave
usedthebathroom.Handsmustbewashedwithanapproveddisinfectingsoap.
Nojewelrysuchasearrings,chainsorringsexceptforweddingringsandwatches.
Hairmustbecoveredbymopcaps.
Beardandmoustacheshouldbecovered.

Fingernailstobekeptshortandclean.
Anycutsorabrasionsornoninfectioussoresmustbekepteffectivelycoveredbya
coloredfirstaiddressing(plaster).
Coloredglovesshouldbeusedtocoverdressingsonhands.
Smokingindesignatedareasonly.

HealthIssues
Staff must exclude themselves from the pack house if they are suffering from any
diseaseorconditionliabletobetransmittedviafood,including:
o Sores,boilsorinfectedcuts,
o AnyIntestinalinfection,
o Followingcontactwithanyonesufferingfromanyoftheaboveconditions.
Protectiveclothingshouldbecleanatalltimesandinagoodcondition.
Clothingshouldnothaveoutsidepocketsduetofoodcontaminationhazards.
Pesticides and associated equipment should not be allowed to come into contact
withfood,foodcontainers,packingmaterialorworkingsurfaces.
Anymixingofpesticidesshouldtakeplaceexternaltothepackhouseperimeter.
AnyPesticidespillageshouldbereportedtothepackhousemanagerimmediately.
Pest control equipment must be kept in such a condition that there can be no
spillageorleakingofmaterial.

HandWashing
Handsmustbewashedaftervisitingbathroomsandamenityareas.
Alwayswashhandsafterhandlingpesticides.
Wheneverdirtyorcontaminated.
Handsmustbewashedonenteringanyfoodassociatedarea.
Approvedliquidsoapmustbeused.
Papertowelsandcovereddustbinstobeprovided.
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Examplewashroomlayoutandsignage

Dispenserforhandsanitizer

Signforhandwashinginstructions

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5 RodentsandInsectControl
Rodentsandinsectsarecommonaroundpackhouses;therefore,itisimportanttocombat
them to prevent contamination of food in the pack house. The pack house manager will
develop a plan for monitoring and controlling insects and rodents. The plan will include a
descriptionofthetypesofcontrolandmonitoringunitsareused,theirlocationinthepack
house.Onapackhouseplan,nameeachareainthepackhouseandmarkwhereeachinsect
or rodent control unit is. Number and indicate the type of each insect or rodent (bait
station) control unit or monitoring unit on the plan. The pest control plan will include a
schedule for inspecting and maintaining the insect and rodent control units, a form for
recordingobservationsandactionstakenandwillgivethenameofthepersonresponsible
formakingtheinspectionsandmaintainingthecontrolunits.
Identifyareaswhererodentactivityinspectionistobeheld.
Externalrodenttrapsmustbeinstalledaroundtheoutsideofthepackhouse.
Internalrodenttrapsmustbeinstalledinhighriskareasinsidethepackhouse.
Insectmonitors(stickyboardtype)canbeinstalledinsidethepackhouse.
Mothpheromonetrapscanbesuspendedinsidethepackhouse.
Electric insect killing equipment can be used as long as there is no danger of
contaminationofgrapesinsectsfallingintograpesorcartons.
Conductregularinspectionsandmaintenanceofinsectandrodenttraps.
On inspection, the responsible person must complete a rodent and insect activity
formandsignit.
SeeexampleofrodentactivityforminAnnex7

Electricinsectkillingdevice
Stickyboardinsecttrap

Rodenttrap

Useofpesticidesinthepackhouse
Accreditedpesticidesmustbeusedinandaroundthepackhouse.
Onlyusepesticidesasprescribed.
Theuseofsafetyequipmentmustbeadheredto.
Afterusepesticidesmustbestoredinthedesignatedarea.
Handsmustbewashedafteruse
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Whenpesticidesareusedinandaroundthepackhouseanactionreportisrequired
stating:
Reasonforuse
Areaofuse
Methodofapplication
Commercialnameofpesticide
Quantityofpesticideused
Nameofapplicator
Dateoffollowupinspection

RodentTrap

NB;Allbaitsandpesticidesmustmeettheclientstandards

BaitStations
Mustbeweatherresistantandnonabsorbent
Accesspanelmustbesecurelyattachedi.e.lockable
Strongenoughtoresistentrybynontargetspecieslikecatsanddogs
Entranceholeswhichonlyallowtargetanimals
Internaldesignshouldpreventspillage
Shouldnotbeattractivetochildrennobrightcolors
Properprecautionarystatementmustbedisplayedonbox
Date of inspection of bait boxes must be clearly recorded inside the lid of the box
withpermanentmarker,inspectorsnametobenotedateachvisit
Keystopreventaccesstotheinteriorofboxtobeleftonsiteinthecareofthepack
housemanager
Positionsofbaitstationsmustbemarkedonafloorplanofthepackhouse.
Sign boards should be used to indicate the location of rodent bait stations. See
examplesignbelow.

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Exampleofboardmarkingrodentbaitstation

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6 Conclusion
TheprocessofimplementingaHACCPstrategyintheAfghanTableGrapeIndustryispartof
ourresponsibilityasproducersandpackerstoourreceiversandthefruitbuyingpublic.We
mustensurethatthatFoodSafetyistreatedwithasmuchimportanceasProductionand
Packing.Implementingthe7HACCPPrinciples(summedupinthequestionWhatcango
wrong?)ensuresthatwecandelivergrapestoourmarketswithoutfearofcontaminants,
betheyMicrobial,BiologicalorPhysical.HavingaproperlyimplementedHACCPPlangoesa
longwaytoensureeventualaccreditationforGLOBALGAPwhichistheprerequisitefor
entryofgrapestoClass1markets.

HACCPisnotjustachecklistoftasks;itmustbeamindsetwhichensuresFoodSafetyfrom
theVinetotheTable.

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7 ANNEXES

7.1 ANNEX1TRAININGREGISTER

Date

From

Time

To

From

Natureof
course/training
orlecture
To

NamelistNo

Signatureof
packhouse
manager

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7.2 ANNEX2NAMEREGISTERFORTRAININGEVENTS

NameofCourse,TrainingorLecture:__________________________________

NameorpersongivingTraining:______________________________________

ListNo:__________________

Date

Nameof
Trainee

Comments

Signatureof
Trainee

Signatureof
Trainer

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7.3 ANNEX3PACKHOUSEINSPECTIONREGISTER

Date:_________________Thisinspectionshouldbecarriedoutonceperday.

Nameofresponsibleperson:__________________________________

Order Area/Item
Condition
Problem
Signatureof
No
1
Packingmaterialstore

2
Packhousefloor

3
EmptyPickingbaskets

4
Clippingtables

5
Gradingarea

6
Weighingstation

7
Packingtables

8
Closingarea

9
Labelingarea

10
Toilets

11
Handwasharea

12
Lightsandlightcovers

13
Areaaroundthepackhouse

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7.4 ANNEX4MEDICINE/PLASTERREGISTER

Nameof
personne
l

Dat
e

Diagnosis/Injury/Plaste
r

Typeof
medicine
prescribe
d

Dosage/amoun
t

Signature
of
superviso
r

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7.5 ANNEX5BATHROOMCLEANINGREGISTER

Nameof
responsibl
eperson

Dat
e

Toilets
cleane
d

Hand
basin
cleane
d

Floors
swept
&
washe
d

Bins
emptie
d&
cleaned

Soap
Problem
dispenser s
s&paper
towels

Signature
of
superviso
r

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7.6 ANNEX6PERSONALHYGIENEREGISTER

Nameof
responsibl
eperson

Dat
e

Hands
washe
d

Jewelry
remove
d

Hair
covere
d

Protectiv
e
clothing

General Problem
neatnes s
s

Signature
of
superviso
r

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7.7 ANNEX7PESTCONTROL/TRENDREPORT

Nameofresponsibleperson______________________________________

Date_________________________Thisinspectionshouldbecarriedandrecorded3
timesaweek.

NameofPest
Quantityfound
Signature

Rats

Mice

AmericanCockroach

GermanCockroach

Ants

Storedproductmoths

Storedproductbeetles

Fishmoths

Birds

Others

Infestationdetailrecord
ThefollowinginformationshouldappearontheInfestationRecord:
0=NilInfestation
CR=CrawlingInsects
R=Rats
SPI=StoredProductInsects
M=Mice
B=Birds

C=Cockroaches

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7.8 ANNEX8CHEMICALSPRAYREGISTER

Nameofproducer____________________________________

Nameofresponsibleperson____________________________

Date
Commercial
Active
Dosage
Reasonfor
nameof
ingredient
per100L application
spray
water

HACCP Manual for Afghan Grape Pack Houses

Signatureof
operator

Page 25

7.9 ANNEX9EXAMPLEOFAPACKHOUSECLEANER:SPOREKILL

SPOREKILLSACITIVITYISTESTEDANDPROVEDBY
VARIOUSSOUTHAFRICANRESEARCHINSTITUTES*
AGAINSTPLANT&HUMANPATHOGENICMICRO
ORGANISMS

Plantpathogenicbacteria:Acidovorax,Clavibacter,Erwinia,
Pseudomonas,Ralstonia,Streptomyces,Xanthomonas,Xylophilus

Otherpathogenicbacteria:Acinetobacter,Agrobacterium,Bacillus,
Bordetella,Clostridium,Corynebacterium,E.coli,Haemophilus,
Klebsiella,Lactobacillus,Micrococcus,Ornithobacterium,Pasteurella,
Proteus,Pseudomonas,Salmonella,Shigella,Staphylococcus,
Streptococcus,Vibrio

Plantpathogenicfungi:Alternaria,Aspergillus,Botrytis,Cercospora,
Colletotrichum,Fusarium,Geotrichum,Mildews,Monilinia,Penicillium,
Phoma,Phytophthora,Pythium,Rhizoctonia,Sclerotinia,Sclerotium,
Septoria,Stemphylium,Verticillium

Otherpathogenicfungi:Aspergillus,Candida,Saccharomyces,
Trichophyton

Alsovariousviruses,mycoplasma,andalgae.

SOUTHAFRICANRESEARCHINSTITUTES
ARCInfruitecNietvoorbij
ARCPlantProtectionResearchInstitute
ARCRoodeplaat
Outspan(Capespan)
SouthAfricanBureauofStandards(SABS)
UniversityofPretoria
UniversityofStellenbosch
UniversityoftheFreeState
DuRoiQMSandPathologicalServices
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Page 26

 CRI(CitrusResearchInternational)

MaterialSafetyDataSheet
ICAInternationalChemicalsPtyLtd
28PlankenStreet
PlankenbrugIndustrial+27(0)218869812(Tel)
Stellenbosch+27(0)218868209(Fax)
7600
SouthAfrica

1)Dateissued:29/10/2003
2)MaterialIdentification:
Productname:Sporekill
CASnumber:Seesection3
Molecularformula:Mixture
Chemicalname:(active)N,NDidecylN,NdimethylammoniumChloride
3)Hazardouscomponent:
Chemicalname:N,NDidecylN,NdimethylammoniumChloride
CASno:7173515
Approx.Wt%:12%
ExposureLimit:Noneestablished
4)PotentialHealthEffects:
Primaryrouteofentry:
Skincontact:(X)Eyecontact:(X)Inhalation:(X)Ingestion:(X)
Effectsofoverexposure:
Basedonanimaltestdataonthismaterialandadjustedforthepercentageactive
concentration,thefollowingeffectscanbeanticipated:Directskincontactcanproduce
slightirritation.Directeyecontactwillproduceseveredamagetoeyes.Inhalationofspray
mististoxicandcancauseirritationanddamage.Ingestionmaycauseimmediateburning,
paininthemonth,throatandabdomen,andswellingofthelarynx.
Overexposurethatmayaggravateexistingconditions:
Noeffectsindicated.
Materiallistedascarcinogen:
NationalToxicologyProgram:No
I.A.R.CMonographs:No
O.S.H.A:No
5)FirstAidMeasure:
Skincontact:
Forskincontact,washwithplentyofrunningwaterandsoapifavailablefor15minutes.
Removeandcleancontaminatedclothingandshoes.
Eyecontact:
Foreyecontact,immediatelyflusheyeswithrunningwaterforatleast15minutes.Hold
eyelidsaparttoensurerinsingoftheentiresurfaceoftheeyesandlidswithwater.Get
medicalattention.
Ingestion:
Ifswallowed,give34glassesofmilk,eggwhites,gelatinesolution(ifunavailable,water).
DONOTinducevomiting.Ifvomitingdoesoccur,givefluidsagain.Getmedicalattentionto
determineifvomitingorevacuationofstomachisnecessary.
Inhalation:
Removepersontowellventilatedareaawayfromspraymist.
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Notetophysician:
Probablemucosaldamagemaycontraindicatetheuseofgastriclavage.Measuresagainst
circulatoryshock,respiratorydepressionandconvulsionmaybeneeded.
6)FireandExplosioninformation:
Flashpoint:64C
Decompositiontemperature:Notknown
Selfignition:Notknow
Lowerexplosionlimit:Notknow
Upperexplosionlimit:Notknow
Extinguishingmedia:Carbondioxide,DryChemical,Alcoholfoam,Water.
Specialfirefightingprocedures:None
7)Accidentalreleasemeasures:
Measuresafterspillage/leakage/release:
Dikeandcontainspillwithinertmaterial(sand,earth,etc.).Transferthesolidandliquidto
separatecontainerforrecoveryanddisposal.WereallowedbyFederal,Stateorlocal
regulations,thesimplestmethodofdisposalinvolvesdilutiontolowconcentrationsinorder
toallowthebiocidetodegradenaturally.Atlevelsbelow10partspermillion(active),no
detrimentaleffectsonfunctioningwastetreatmentsystemsortheenvironmenthavebeen
noted.
8)Specialprecautionsforhandling:
Packagingorbottlingmaterial;Recommended;PlasticTobeavoided;Metal
9)Exposurecontrols/Personalprotection
Ventilation:None
Respiratoryprotection:Preventinhalingspraymist
Protectivegloves:Userubbergloves,whenneeded,topreventskincontact.
Eyeprotection:Wearsafetyglasseswithsideshieldsundernormaluse
conditions.
Otherprotectiveequipment:Runningwatertotreatpossibleexposure.
10)Physicalanchemicalproperties
Form:Limpidliquid,colourless,foaming
Colour:Clear
Odour:Slightbittersmell,Bittertaste
Meltingpoint:Notapplicable
Boilingpoint:Notknown
Specificgravity:~1kg/Lat20C(IP365)
Bulkdensity:Notapplicable
Viscosity:70at25C(Brookfield)
CopperCorrosion:1(IP154)
Watersolubility:Soluble
Phvalue:58
Compatibility:Notcompatiblewithconcentratedanioniccompounds.
Tolerance:Tolerantofbothacidandalkalinemedium(3,59pH).
Inertchemicals:Doesnotcontainphenol,iodine,aldehyde,hypochloriteor
Bromide.
ICAInternationalChemicalsPtyLtd
11)Stabilityandreactivity:
Stability:
Stable(X)Unstable()
Conditionstoavoid:Notknown
Dangerouspolymerization:No

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Dangerousincompatibilitywithwater:No
DangerousReactions:WithStrongoxidizingagents
12)Toxicologyinformation:
Sporekill:
AcuteoralLD50(Rat):>4000mg/Kg
AcutedermalLD50(Rat):>2000mg/Kg
AcuteEyeIrritation(OECD405):Riskofseriousdamagetoeyes&codeR41
AcuteDermalIrritation(OECD404):Irritatingtoskin&codeR38
AcuteInhalationLC50rat:0.161mg/Lair
SkinSensitisationGuineaPig(OECD406):nonsensitizer
Mutagenicity
Salmonella:notmutagenicwithorwithoutmetabolicactivation
Notmutagenic
ForDidecyldimethylammoniumChloride:(Ames,CHO/HGPRT,CHO,DNASynthesis)
Rat:
Noevidenceofchromosomaldamageinthebonemarrowofratstreatedwith
2000mg/kg(12%active).
Reproductivetoxicity:
rat:notteratogenic
treatmentwith40to210mg/kgondays6to15gestation(12%active)
Rat:
ForDidecyldimethylammoniumChloride:noreproductiveeffectfortreatmentatorbelow
mildtoxiceffectslevel.
NotcastogenicinChinesehamsterovarycellswithorwithoutmetabolicactivation.
Subchronictoxicity:
Dermalrat:
Testperiod:90days
ForDidecyldimethylammoniumChloride:nosystemictoxicity
Chronictoxicity:
Oraldog:
Testperiod:1year
ForDidecyldimethylammoniumChloride:notargetorganeffects
Pharmacokinetics:
Dog:
ForDidecyldimethylammoniumChloride:thismaterialdoesnotaccumulateinbodytissues
13)EcotoxicologyandEcologyinformation
Fishtoxicity(LC50):
Salmon:
Testperiod:96hours
ForDidecyldimethylammoniumChloride(100%active):1mg/l
ToxicityforDaphnia(EC50):
Daphniamagna:
Testperiod:48hours
ForDidecyldimethylammoniumChloride(100%active):0,94mg/l
DietaryToxicityTest:
LC50oral:>5620ppm
ForDidecyldimethylammoniumChloride(100%active):(bobwhitequailandmallardduck)
AcutecontactLD50toHoneybee
Apismelliferra:
LD50>100ga.i./bee(relativelynontoxic)

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ForSporekill(12%active)
14)Transport:
NotclassedasaDangerousGoodbytheSouthAfricanandAustralianCodeforThe
TransportofDangerousGoodsbyroad,railandair.
WHOclassification:U(Unlikelytopresenthazardinnormaluse)
EUDangersymbols&RiskPhrases:Xn;R22C,R34
15)Disposalconsiderations
Disposal
Product:DisposeofincompliancewithallFederal,Stateandlocallawsandregulations.
Incinerationisthepreferredmethod.
Packaging:Disposeofcontainerafterthoroughrinse.Thenofferforrecyclingor
reconditioning,orpunctureanddisposeofinasanitarylandfill,orincineration,orifallowed
byauthorities,byburning.

Thisinformationconcernsonlytheproductconformingtoitsspecificationsandlimitsto
theuseshereinstated.Thissheetcomplementsthetechnicalsheetofusebutdoesnt
replaceit.Theinformationcontainedonthissheetisbasedonknowledgeoftheproduct
ondateofpublication.Itisgiveningoodfaith.

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