AFDC 26 (55 9) DTZS  
                                                                                              
 
    DRAFT TANZANIA STANDARD  
 
 
 
Code of hygienic practices for berries  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                   TANZANIA BUREAU OF STANDARDS                                                                                                            AFDC 26 (559) DTZS  
2    
0 Foreword  
 
Berry crops are geographically diverse and represent a wide range of phenotypically un ique fruits. Not 
only are they diverse in the size, shape and colours of their fruits, they are also diverse horticulturally, from 
low growing berries (e.g. strawberries), to small bushes (e.g. blackberries, blueberries, raspberries) and 
tall shrubs (e.g. blackcurrant and mulberry). All are perennial but some are cultivated as annuals (e.g. 
strawberry , gooseberry ); most are cultivated while others are collected from the wild (e.g. wild 
blueberries). These fruits are relevant to local and international trade  due to increasing consumption of 
fresh produce and globalization as a result of changes and/or optimization in production and distribution.  
 
The handling of berries during production and harvesting and the broad range of etiological agents that 
have been associated with berry consumption suggest that the safety of those fruits that are consumed 
raw is highly dependent on maintaining good hygienic practices along the food chain, including up to the 
point of consumption and this necessitated the preparation of this standard . 
 
In the preparation of this Tanzania S tandard  assistance was derived from CAC/RCP 53 -2003 published by 
the Codex Alimentarius Commission . 
 
 
1 Scope   
 
This Tanzania Standard provide s guidance related to all areas, from primary production t o consumption of 
berries that are intended to be consumed without a microbiocidal step. This Tanzania Standard  
encompasses all edible varieties of strawberries ( Fragaria spp.), raspberries ( Rubus idaeus  L.), 
blackberries ( Rubus spp.), mulberries ( Morus spp.), blueberries ( Vaccinium spp.), currants and 
gooseberries ( Ribes  spp. L.) and groundcherries ( Physalis peruviana L.).For wild berries only the  
measures for handling and post harvest activ ities applies as indicated in clause 3.3 to clause  9.  
 
 
2 Normative  references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) ap plies. 
 
TZS 538 , Packaging and labe lling of foods  
 
TZS 109, Food processing unit - code of hygienic practices  
 
TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
 
TZS 1743, National Standard Good Agricultural Practices and Good Handling Practices for fresh fruits and 
vegetables.  
 
 
 
 
 
 
 
 
        AFDC 26 (559) DTZS  
 
    3.Terms and definitions  
For the purpose of this Tanzania Standard, the following terms and definitions shall apply:  
 
3.1 cleaning  
removal of soil, food residue, dirt, grease or other objectionable matte r 
 
3.2 contaminant  
any biological or chemical agent, foreign matter, or other substances not intentionally added to food which 
may compromise food safety or suitabilit y 
 
3.3 contamination  
introduction or occurrence of a contamina nt in food or food environ ment  
 
3.4 disinfection  
reduction, by means of chemical agents and/or physical methods, of the number of micro -organisms in the 
environment, to a level that does not comprom ise food safety or suitability  
 
3.5 establishment  
any building or area in which food  is handled and the surroundings under the control of the  same 
management  
 
3.6 food hygiene  
all conditions and measures necessary to ensure the safety and suitability of food a t all stages of the food 
chain  
 
3.7 hazard  
any biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse 
health effect  
 
3.8 hazard Analysis Critical Control Point ( HACCP ) 
system which identifies, analyses , and controls hazards which a re significant for food safety  
 
3.9 food handler  
any per son who directly handles packaged or unpackaged food, food equipment and utensils, or food 
contact surfaces and is therefore expected to comply  with food hygiene requirements  
 
3.10 food safety  
assurance that food will not cause harm to the consumer when it  is prepared and/or eaten according to its  
intended use  
 
3.11 food suitability  
assurance that food is acceptable for human consumption  according to its intended use                                                                                                            AFDC 26 (559) DTZS  
4    
3.12 primary production  
steps involved in the growing and harvesting of berries  such as pl anting, irrigat ion, application of fertilizers  
and agricultural chemicals, etc.  
 
3.13 agricultural inputs  
any incoming material (e.g. seeds, fertilizers, water, agricultural chemicals, plant support, etc.) used for 
the primary production of fresh fruits a nd vegetables  
 
3.14 agricultural worker  
any person who directly  undertakes one or more of the following: cultivation, harvesting and packing of 
fresh fruits and vegetables  
 
3.15 antimicrobial agents  
any substance of natural, synthetic or semi -synthetic or igin which at low concentrations kills or inhibits the 
growth of micro -organisms but c auses little or no host damage  
 
3.16 biological control  
use of competing biological  agents  (such as insects, micro -organisms and/or microbial metabolites) for the 
control  of , pests  (such as mites, insects, weeds , plant pa thogens and spoilage organisms ) 
 
3.17 biosolids  
sludge and other residue deposits obtained from treatment of sewage plants;  urban and industrial wastes 
(food industri es or other types of industry)  
 
3.18 composting  
managed process in which organic materials are digested aerobically or ana erobically by microbial action  
 
3.19 cultivation  
any agricultural action or practice  used by growers to allow and improve the growing conditions of fresh 
fruits or vegetab les grown in the field (with of without cover) or in protected facilities (hy droponic systems, 
greenhouses)  
 
3.20 farm 
any premise   in which fresh fruits and/or vegetables are grown and harvested where  the surroundings 
under  are the control of the same ma nagement  
 
3.21 grower  
person directly responsible for the management of the primary production of fresh fruits and vegetables  
 
3.22 harvester  
person directly responsible for the management of the harvesting  of fresh fruits and vegetables   
 
3.24 hazardous m aterial  
any compound which, at specific levels, has the potential t o cause adverse health effects         AFDC 26 (559) DTZS  
 
     
3.25 hydroponics  
growing of plants  in a water medium  
 
3.26 manure  
animal excrement which may be mixed with litter or other material, and which may be fermen ted or 
otherwise treated  and it can be used as natural fertilizer  
 
3.27 micro-organisms  
organisms which are too small  to be visible  by naked eye. Include yeasts, moulds, bacteria, viruses and 
parasites  
 
3.28 microbiocidal  
agent that kills microscopic org anisms (bacteria, fungi and viruses)  
 
3.29 packer  
person directly responsible for the management of post -harvest processing and   packing of fresh fruits 
and vegetables  
 
3.30 packing  
action of putting fresh fruits and vegetables in a package. This may take place in a field or in an 
establishment  
 
3.31 packing  establishment  
any indoor establishment in which fresh fruits and vegetables receive post -harvest treatment and are 
packaged  
 
3.32 picker  
person who harvest s berries  
 
3.33 clean  water   
 
water that does n ot compromise food safety in the circumstance s of its use  
 
3.34 potable water  
water that is safe and suitable for human consumption  
3.35 cull  
to remove any product that shows signs of physical damage (such as skin breaks or decay)  
 
 
 
 
 
4 Primary productio n  
                                                                                                           AFDC 26 (559) DTZS  
6   Berries are grown in production sites indoors (e.g. greenhouses) and outdoors, harvested, and may be 
field packed or transported to a packing establishment.   
 
 
4.1 Environmental hygiene  
Potential sources of environmental contamination should be identi fied prior to production activities. This is 
important because contamination that occurs during production may not be removed during subsequent 
steps. In addition, berries  grown in warm, humid conditions may favour growth and survival of foodborne 
pathogen s. Growers should take steps to minimize the potential for contamination from any sources 
identified.  
 
Particular attention should be given to potential sources of faecal contamination in the berries  production 
area and to vectors which may introduce faec al contamination to the production and handling areas. 
These vectors include, but are not limited to, humans, domestic and wild animals, or indirectly from 
contaminated water, insects, or fomites such as dust, tools and equipment. More details of the 
requi rements to be considered are as follows;   
 
4.1.1 Locati on of the production site  
 
Consideration of production site  should include an evaluation of the slope and the potential for runoff from 
nearby fields, flood risk as well as hydrological features of ne arby sites in relation to the production fields. 
Growers should take measures to mitigate the risks associated with runoff and flooding, e.g. mapping the 
production field, terracing, construction of a shallow ditch to prevent runoff from entering the field s, etc.  
 
The effects of some environmental events, such as heavy rains, cannot be controlled. For example, heavy 
rains may increase the exposure of berries to pathogens if soil contaminated with pathogens splashes 
onto fruit surfaces. Where appropriate, g rowers should take into consideration natural uncontrolled events, 
such as heavy rains and evaluate postponing harvesting berries for direct consumption berries and/or to 
subject the berries to a treatment that will minimize  the risk from pathogens. The ri sk of contamination is 
greatest when heavy rains cause flooding and flood waters come in direct contac t with berries; berries that 
have been contacted with flood waters should not be used.   
 
Wet berries are very susceptible to spoilage and often resemble o verripe berries leaking juice. Growers 
should allow a drying period, if possible, before harvesting berries to reduce the risk of contamination with 
foodborne pathogen s.  
 
The proximity of high risk production sites, such as animal production facilities, h azardous waste sites and 
waste treatment facilities, should be evaluated for the potential to contaminate production fields or the 
water sources used with microbial or other environmental hazards via, for example, runoff, faecal material, 
aerosols or organ ic waste. When the risks are high these production sites should not be used for berry 
production unless adequate measures can be taken to mitigate the risks.  
 
4.1.2 Wild and dome stic animals and human activity  
 
Many wild and domestic animal species and hu mans that may be present in the production environment 
are known to be potential carriers of foodborne pathogens. Domestic and wild animals and human activity 
can present a risk both from direct contamination of the crop and soil as well as from contaminat ion of 
surface water sources and other inputs. The following should be considered:  
 
a) Domestic and wild animals be excluded from the production area, to the extent possible, using 
appropriate biological, cultivation, physical and chemical pest control metho ds. Methods selected 
should comply with local, regional, and national environmental protection regulations.  
 
b) Berry production areas be  properly maintained to reduce the likelihood of vector attraction). 
Activities to consider include efforts to minimize s tanding water in fields, restrict access by animals        AFDC 26 (559) DTZS  
 
    to water sources (may be based on local ordinances for public irrigation systems), and keep 
production sites and handling areas free of waste and clutter.  
 
c) Berry production areas be  evaluated for evidenc e of the presence of wildlife or domestic animal 
activity (e.g. presence of animal faeces, bird nests, and hairs /furs, large areas of animal tracks, 
burrowing, or decomposing remains). Where such evidence exists, growers should evaluate the 
risks and wheth er the affected parcel of the berry production site should not be harvested for 
direct consumption.  
 
4.2 Hygieni c primary production of berries  
 
Berries are pulpy fruits with high moisture content and a soft skin, which makes them susceptible to 
physical damage that accelerates deterioration of berries by increasing water loss and provide conditions 
for contamination during production, harvest and transport. Physical damage to the berries may occur 
during harvesting from the use of sharp edged storage cont ainers, improper field packing or through 
careless and poor handling. Rodents, insects and birds may also damage berries, leading to increased 
microbial spoilage and the potential transmission of foodborne pathogens. Growers should take measures 
to reduce the extent of damaged fruits during production.  
 
Some berries frequently contact soil directly during growth and/or harvesting. Bird droppings and airborne 
contaminants (birds nesting around the packing area, nearby livestock, poultry areas or manure stora ge or 
treatment facilities, etc.) may also pose a risk of contamination to berries. Growers should use production 
practices (e.g. site selection, wind breaks) to minimize the contact of berries with airborne contaminants 
and limit contact with the soil, an imal droppings, soil amendments (including natural fertilizers) or direct 
contact with irrigation water.  
 
Where materials are used under the berries during growing, to minimize contact with the soil, e.g. mulch 
or biodegradable materials (e.g. straw) or d uring harvest, e.g. plastic or biodegradable materials (e.g. 
leaves or papers as liners of biodegradable baskets), to collect harvested fruits, it is recommended that:  
 
Plastic should be clean and sanit ized: If biodegradable materials and/or mulch are use d, they should be 
applied only once and not reused in order to prevent cross contamination.  
  
4.2.1 Water for primary production   
 
Only clean water should be used for berry production. Growers should identify the sources of water to be 
used on the farm (e.g. municipality, re -used, irrigation water, reclaimed wastewater, discharge water from 
aquaculture, well, open canal, reservoir, rivers, lakes, farm ponds, etc.). Growers should assess and 
manage the risk posed by water as follows:  
 
a) assessing the microbia l quality of the sources of water used on the farm for the presence of 
pathogens should include a documented check detailing the potential for microbial contamination 
from all possible human and/or animal faecal sources of contamination (e.g. from animals,  human 
habitation, leaks from sanitary facilities on field, sewage treatment, manure and composting 
operations) and the water’s suitability for its intended use. In the case of identified contamination 
sources of the water used on the farm, corrective acti ons should be taken to minimize the risk of 
contamination. The effectiveness of corrective actions should be verified.  
 
b) identifying and implementing corrective actions is a means to prevent or minimize contamination 
of water for primary production (e.g. s ettling or holding ponds that are used for subsequent 
irrigation and/or harvesting may attract animals or in other ways increase the microbial risks 
associated with water for irrigation). Possible corrective actions may include fencing to prevent 
large ani mal contact, proper maintenance of wells, filtering water, not stirring the sediment when 
drawing water, building settling or holding ponds, and water treatment facilities. If water treatment 
is needed, consult with water safety experts.  
                                                                                                           AFDC 26 (559) DTZS  
8   c) determine if mic robial and chemical testing should be done to evaluate the suitability of water for 
each intended use. Analytical testing should  be necessary after a change in irrigation water 
source, flooding or a heavy rainfall when water is at a higher risk of contamin ation. If testing, 
determine and document : 
 
i What tests need to be performed, (e.g. which pathogens and/or sanitary indicators)  
ii Which parameters should be noted (e.g. temperature of water sample, water source 
location, and/or weather description),  
iii How oft en tests should be conducted,  
iv What the test outcomes indicate, and  
v How tests will be used to define corrective actions.  
 
d) Frequency of testing should depend on the source of the irrigation water (less for adequately 
maintained deep wells, more for surface  waters) and the risks of environmental contamination, 
including intermittent or temporary contamination (e.g. heavy rain, flooding, etc.).  
 
e) If water testing is limited to non -pathogenic indicators, frequent water tests may be useful to 
establish the base line water quality so that subsequent changes in the levels of contamination can 
be identified.  
 
f) If the water source is found to have unacceptable levels of indicator organisms or is contaminated 
with foodborne pathogens, corrective actions should be take n to ensure that the water is suitable 
for its intended use. Testing frequency should be increased until consecutive results are within the 
acceptable range.  
 
NOTE — Reassessment of the potential for microbial contamination is necessary when events or oth er 
conditions indicate that water quality may have changed.  
 
4.2.2 Manure, biosolid s and other natural fertilizers  
 
The use of untreated manure and liquid manure should be avoided. Foodborne pathogens can persist in 
soil for long periods of time and as so me berries have a short production cycle, they could become 
contaminated by pathogens in the manure.  
 
Growers purchasing manure, biosolids and other natural fertilizers that have been treated to reduce 
microbial or chemical contaminants should obtain docu mentation from the supplier that identifies the 
origin, treatment used, tests performed and the results thereof. Growers may also evaluate the need to 
verify the information provided by the supplier on testing for contamination of natural fertilizer sample s or 
auditing the composting process.  
 
4.2.3 Personnel health, hygiene and sanitary facilities  
 
Personal hygiene is critical with manual harvesting due to the amount of human handling that could lead 
to contamination of berries. Whenever possible, harvest ing, packing and inspection processes should be 
designed to reduce fruit handling. All agricultural workers should properly wash their hands using soap 
and clean running water and dry their hands before handling berries, particularly during harvesting and 
post-harvest handling.  
 
If gloves are used, a procedure for glove use in the field should be documented and followed. If the gloves 
are reusable, they should be made of materials that are easily cleaned and disinfected, and they should 
be cleaned regularl y and stored in a clean area. If disposable gloves are used, they should be discarded 
when they become torn, soiled, or otherwise contaminated. Glove use alone is not a suitable substitute for 
good hand washing practices. Where appropriate, each business o perating primary production should 
have written Standard Operating Procedures (SOPs) that relate to health, hygiene and sanitary facilities. 
The SOPs should address worker training, facilities and supplies to enable agricultural workers to practice        AFDC 26 (559) DTZS  
 
    proper hygiene, and company policies relating to expectations for worker hygiene as well as illness 
reporting.  
 
Non-essential persons, casual visitors and, to the extent possible, children, should not be allowed in the 
harvest area as they may present an increase d risk of contamination.  
 
4.2.3.1  Personnel hygiene and sanitary facilities   
 
Growers should provid e areas away from the field and packing lines for agricultural workers to take breaks 
and eat. For worker convenience, these areas should provide access to toilet and hand -washing facilities 
so that agricultural workers can practice proper hygiene.  
 
As far as possible, sanitary facilities should be located close to the field and readily accessible to the work 
area.  
 
a) sanitary facilities should be located in a manner to encourage their use and reduce the likelihood 
that agricultural workers will relieve themselves in the field. Facilities should be present in 
sufficient number to accommodate all personnel.  
 
b) portable facilities should not be located or cleaned  in cultivation areas or near irrigation water 
sources or conveyance systems. Growers should identify the areas where it is safe to put portable 
facilities.  
 
c) facilities should include clean running water, soap, toilet paper or equivalent, and single use p aper 
towels or equivalent. Multiple use cloth drying towels should not be used. Hand sanitizers should 
not replace hand washing and should be used only after hands have been washed.  
d) if clean running water is not available, an acceptable alternative hand w ashing method should be 
recommended by the relevant competent authority.  
 
4.2.3.2  Health s tatus   
 
The following should be considered:  
 
a) growers be  encouraged to recognize  symptoms of diarrhoea or food -transmissible communicable 
diseases, and reassign agri cultural workers as appropriate.  
 
b) agricultural workers be  encouraged and, where feasible, be motivated with appropriate incentives 
to report symptoms of diarrhoea or food -transmissible communicable diseases.  
 
c) medical examination of agricultural workers  be carried out if clinically or epidemiologically 
indicated.  
 
4.2.3.3  Personal cleanliness   
 
When personnel are permitted to continue working with cuts and wounds covered by waterproof 
dressings, they should wear gloves to cover the bandages thereby provi ding a secondary barrier between 
them and the berries they handle or, otherwise they should be reassigned to another working area where 
they do not handle berries directly.  
 
4.2.4 Equipment associated with growing and harvesting   
 
Standard operating pr ocedures  should be developed for the maintenance, cleaning and disinfecting 
operations of growing and harvesting equipment, which include the following:  
 
a) containers used repeatedly during harvest should be cleaned after each load.  
                                                                                                           AFDC 26 (559) DTZS  
10   b) containers (including lin ers of containers made from biodegradable materials) that are no longer 
cleanable should be disposed of since they may increase the risk of microbial contamination of 
berries.  
 
c) harvesting containers should not be placed directly on the ground.  
 
d) if the co ntainers are stored outside, they should be cleaned and disinfected before being used to 
transport berries.  
 
4.3 Handling, storage and transport  
 
Some berries may have high respiration rates making them more perishable. Enzymes and biochemical 
reactions play an important role in the ripening process but also accelerate spoilage of damaged fruits and 
increase susceptibility of berries to microbial contamination.  
 
Growers should implement safe handling, transport and storage practices and immediately cool berries 
after harvesting. Precooling (i.e., rapid removal of field heat) berries after harvesting (e.g. within the first 2 
hours) is important to maintain freshness and quality and contributes to the control of foodborne 
pathogens. When required, growers s hould use potable water for ice and hydrocooler when precooling to 
minimize risks of contamination.  
 
a) Manual harvest considerations:  
 
Appearance and firmness of berries are commonly associated with fruit quality and freshness. 
Over handling,  the berries m ay damage and affect fruit quality. Moreover, adverse temperatures 
during harvesting in hot and/or humid weather also decreases quality and may affect food safety 
due to fruit damage and juice leakage, which may spread contamination over healthy fruits. 
Growers should have a responsible person to supervise harvesting at all times to assure 
harvesters use proper hand washing and follow procedures not to harvest wet, bruised and/or 
damaged fruits. Additionally, berries that have fallen on the ground should be  discarded unless 
they are processed with a microbiocidal step. Growers should take measures to train agricultural 
workers on safe handling, transport and storage practices to ensure that berries are immediately 
cooled after harvesting.  
 
b) Mechanical harves t considerations:  
 
Mechanical harvest is a common practice for some berries and may create food safety hazards if 
the equipment breaks down during the harvest, if it has received poor maintenance and cleaning 
or if it damages the fruit. Growers should avoi d moving harvesting equipment across fields where 
manure or compost was applied. Before and after harvesting growers should perform proper 
cleaning and disinfection of all surfaces of equipments that have been in contact with berries. 
Moreover harvesting e quipment should be cleaned and disinfected seasonally or as needed (e.g. 
if the equipment runs over an area with heavy animal intrusion and faecal deposits).  
 
4.3.1 Prevention of cross -contamination   
 
Specific control methods should be implemented to minim ize the risk of cross -contamination from 
microorganisms associated with harvesting methods. The f ollowing should be considered:  
 
 The extent of soil and extraneous matter debris on the fruit during and after harvesting may pose 
a risk of foodborne contamin ation. Growers should take measures to improve sorting and 
selection of berries.  
 
 Harvest workers should not handle culled fruit in the field in order to prevent cross -contaminating 
healthy berries during harvest. It is recommended that culls be removed f rom the field by a worker 
who is not harvesting healthy fruit.         AFDC 26 (559) DTZS  
 
     
 Poor hygienic practices of agricultural workers in the field can significantly increase the risk of 
contaminating berries. In order to prevent microbial cross -contamination of berries, grower s 
should continually reinforce the importance of good hygienic practices during pre -harvest, harvest 
and post -harvest activities.  
 
4.3.2 Field packing   
 
Preference should be given to the field packing into consumer ready containers of berries that will no t be 
washed after harvest (e.g. strawberries), to minimize the possibility of microbial contamination thro ugh 
additional handling steps.  
 
Growers should ensure that clean pallets and containers (disinfected where necessary) are used and take 
measures to e nsure that the containers do not come into contact with soil and manure during field packing 
operations.  
 
 
5 Packing establishment: Design and facilities  
 
Depending on the nature of the operations, and the risks associated with them, premises, equipment and 
facilities should be located, designed and constructed to ensure that  contamination is minimized. A good 
hygienic design and construction, appropriate location, and the provision of adequate facilities, is 
necessary to enable hazards to be effectively controlled. The following should be considered:  
 
a) design and layout permit appropriate maintenance, cleaning and disinfections and minimize air -
borne  and cross - contamination;  
 
b) surfaces and materials, in particular those in contact with food, are non -toxic in intended use and, 
where necessary, suitably durable, and easy to maintain and clean;  
 
c) where appropriate, suitable facilities are available for temperature, humidity and other controls; 
and  
 
d) there is effective protection against pest access and harbour age.  
 
5.1 Location   
 
5.1.1 Establishments   
 
Potential sources of contamination need to be considered when deciding where to locate food 
establishments, as well as the effectiveness of any reasonable measures that might be taken to protect 
food. Establishm ents should not be located in an area  where, after considering such protective measures, 
it is clear that there will remain a threat to food safety or suitability. In particular, establishments should 
normally be located away from:  
 
a) environmentally pollut ed areas and industrial activities which pose a serious threat of 
contaminating food;  
 
b) areas subject to flooding unless sufficient safeguards are provided;  
 
c) areas prone to infestations of pests;  
 
d) areas where wastes, either solid or liquid, cannot be rem oved effectively.  
 
5.1.2 Equipment  
                                                                                                           AFDC 26 (559) DTZS  
12   Equipment should be located so that they:  
 
a) facilitate cleaning and disinfection;  
 
b) prevent build -up of biofilms that may contain foodborne pathogens of concern ; 
 
c) permit adequate maintenance and cleaning;  
 
d) function in accordance with its intended use; and  
 
e) facilitate  good hygiene practices, including monitoring.  
 
5.2 Premises and rooms  
 
5.2.1 Design and layout   
 
a) the internal design and layout of food establishments should permit good food hygiene practices, 
including  protection against cross -contamination between and during operations by foodstuffs.  
 
b) premises and rooms should be designed to separate the area for incoming berries from the field  
(areas for incoming soiled and outgoing washed berries) from the area for h andling. This can be 
accomplished in a number of ways, including linear product flow.  
 
c) where feasible, raw material handling areas should be separated from processing/packing areas. 
Within each of these areas, cleaning operations should be conducted separa tely to avoid cross -
contamination between equipment and utensils in each operation.  
 
d) for the products that are not immediately wrapped or packed (i.e. the berries are exposed to 
contaminants from the environment), the rooms where final products are package d and stored 
should be designed and maintained to be as dry as possible. The use of water or having a wet 
environment enhances the growth and spread of foodborne pathogens.  
 
e) measures to minimize pest infestations should be put in place. The design should a llow thorough 
cleaning and disinfection of food contact surfaces.  
 
5.2.2 Internal structures and fittings  
 
Structures within food establishments should be soundly built of durable materials and be easy to 
maintain, clean and where appropriate, able to be d isinfected. In particular the following specific conditions 
should be satisfied where necessary to protect the safety and suitability of food:  
 
a) the surfaces of walls, partitions and floors should be made of impervious materials with no toxic 
effect in int ended use;  
 
b) walls and partitions should have a smooth surface up to a height appropriate to the operation;  
 
c) floors should be constructed to allow adequate drainage and cleaning;  
 
d) ceilings and overhead fixtures should be constructed and finished to minim ize the build -up of dirt 
and condensation, and the shedding of particles;  
 
e) windows should be easy to clean, be constructed to minimize the build -up of dirt and where 
necessary, be fitted with removable and cleanable insect -proof screens. Where necessary, 
windows should be fixed;  
        AFDC 26 (559) DTZS  
 
    f) doors should have smooth, non -absorbent surfaces, and be easy to clean and, where necessary, 
disinfect;  
 
g) working surfaces that come into direct contact with food should be in sound condition, durable and 
easy to clean, maintain and disinfect. They should be made of smooth, non -absorbent materials, 
and inert to the food, to detergents and disinfectants under normal operating conditions.  
 
 
6 Establishment: Control of operation  
 
The aim is t o produce food which is safe and suitable  for human consumption by:  
 
a) formulating design requirements with respect to raw materials, composition, processing, 
distribution, and consumer use to be met in the manufacture and handling of specific food items; 
and  
 
b) designing, implementing, monitoring and reviewing effective control systems.  
 
The rationale of control of operation is to  reduce the risk of unsafe food by taking preventive measures to 
assure the safety and suitability of food at an appropriate stage in the operation by controlling food 
hazards.  
 
6.1 Control of food hazards  
 
Prevention of contamination is a key control point for berries and packing establishments should pay 
special attention to product flow and segregation of incoming soiled and/or damaged and outgoing product 
to avoid cr oss-contamination.  
 
Care should be taken to ensure that berries are not damaged and do not become cross -contaminated 
during transport ation  and handling. Prior to packing, berries that are soiled, come with debris (e.g. 
insects), or that are damaged, shoul d be inspected and culled. Berries  should also be packed in 
accordance with TZS 1003  
 
Culled berries should be removed from the field or packing facility and disposed of to prevent 
contamination of other fruit. Culled berries  should be hygienically dispose d of to avoid it from attracting 
pests.  
 
 
6.2 Key aspects of hygiene control systems  
 
6.2.1 Post-harvest water use   
 
Most berries intended for direct consumption are generally not washed after harvest.  
For berries that are washed, clean or preferably po table water should be used. It is recommended that the 
quality of the water used in packing establishments be controlled and monitored, i.e. record tests  for 
indicator organisms and/or foodborne pathogens.  
 
If water is used in pre -washing and washing tank s, additional controls (e.g. changing water whenever 
necessary and controlling of product throughput capacity) and monitoring (e.g. recording the pH and 
temperature, turbidity, and water hardness should be adopted.  
 
Water used for final rinses should be o f potable quality.  
 
Any antimicrobial agents used in the water should be maintained at sufficient levels to ensure that water 
used in pre -washing and washing tanks does not act as a source of contamination for the fruit, and to 
prevent antimicrobial agent s from damaging fruit skin structure.                                                                                                            AFDC 26 (559) DTZS  
14    
If antimicrobials and/or disinfectants are used to control foodborne pathogens in post -harvest water, the 
efficacy of the treatment should be demonstrated/  validated against a target organism under appropriate 
condit ions.  
 
6.2.2 Microbiol ogical and other specifications  
 
Microbiological testing can be a useful tool to evaluate and verify safety and the effectiveness of cleaning 
practices and to provide information about an environment, a process, and even a specific p roduct lot, 
when sampling plans and methodology are properly designed and performed. The intended use of 
information obtained (e.g. evaluating the effectiveness of a sanitation practice, evaluating the risk posed 
by a particular hazard, etc.) can aid in de termining what microorganisms are most appropriate to test for. 
Test methods should be selected that are validated for the intended use. Consideration should be given to 
ensure proper design of a microbiological testing programme. Trend analysis of testing  data should be 
undertaken to evaluate the effectiveness of food safety control systems.  
 
6.2.3 Microbial cross -contamination   
 
Berries that have undergone cleaning and/or chemical treatment should be effectively separated, either 
physically or by time, f rom raw material and environmental contaminants.  
 
Prevent cross -contamination between raw and washed berries, which will be frozen, from sources such as 
wash water, rinse water, equipment, utensils and vehicles.  
Only workers who have been trained on hygi enic handling should be assigned to pack berries.  
 
6.3 Incoming material requirements  
 
The following are recommended:  
 
a) for berries that are intended to be consumed raw as well as to be frozen , sorting and selection 
should be implemented to avoid using f ruits that have visible signs of decay or damage due to the 
increased risk of microbial contamination.  
 
b) berries should be cooled and stored as soon as possible under temperature controls within the 
processes.  
 
6.4 Documentation and records  
 
Where practi cable, a written food safety control plan that includes a written description of each of the 
hazards identified in assessing environmental hygiene, as well as the steps that will be implemented to 
address each hazard, should be prepared by the business ope rating the primary production. The 
description should include, but not  limited to, the following: an evaluation of the production site, water and 
distribution system, manure use and composting procedures, personnel illness reporting policy, sanitation 
procedures and training programmes.  
 
The following are examples of the types of records that should be retained:  
 
a) microbiological test results and trend analyses ;  
 
b) water monitoring and test results;  
 
c) storage room temperature levels ; 
 
d) employee training reco rds;  
 
e) pest control records ;         AFDC 26 (559) DTZS  
 
     
f) cleaning and disinfection reports;  
 
g) equipment monitoring and maintenance records ; 
 
h) inspection/audit records; and  
 
i) training records . 
 
6.5 Traceability  
 
The traceability  should be designed and implemented to enable the withdraw al of the products, where 
necessary. The following should be considered : 
 
a) Detailed records should be kept that link each supplier of the product with the immediate 
subsequent recipient of the berries throughout the food chain. The information needed to lin k each 
supplier should include, the packer name, address, and phone number, date packed, date 
released, type of berry (e.g. strawberry, blueberry, etc.) including brand name, lot identification 
and number of lots, and transporter.  
 
b) The following are exampl es of the types of records that should be retained to facilitate traceability:  
 
i shipping documents  
 
ii invoices  
 
iii other records maintained by the firm that identifies the supplier and the buyer  
 
iv operators such as growers and producers and, in cases where co ntract harvesters are 
used, harvesters should keep current all relevant information on agricultural activities 
such as information concerning each lot, date harvested, grower contact information, 
harvest practices, if water used in harvesting, water qualit y.  
 
6.6 Product r ecall  
 
In the event of a foodborne illness outbreak associated with berries, maintaining appropriate records of 
production, processing, packaging and distribution may help to identify the source of contamination in the 
berry food chain a nd facilitate product recalls. Growers/packers/processors/distributors  should consider 
developing and maintaining a recall procedure . The recall procedure  should be designed and 
implemented according to the principles for traceability  as a tool within a food inspection and certification 
system  especially to enable the withdrawal of the products, where necessary.  
 
 
 
7 Establishment: maintenance and sanitation  
 
7.1 Maintenance and cleaning  
 
7.1.1 General  
 
Food contact surfaces should be cleaned and disinfect ed before the start and throughout the season of 
the specific fruit to ensure microbial pathogens do not become established in the facility or on the 
equipment.  
 
7.1.2 Cleaning procedures and methods  
                                                                                                           AFDC 26 (559) DTZS  
16   Written SOPs should be developed and implemented for th e cleaning and disinfection of equipment used 
for post -harvest treatment.  
 
 
8 Transportation  
 
Proper  packaging and transport of berries  in order to maintain produce quality during transportation and 
marketing  is recommended  
 
8.1 Mode of transportation and  type of equipment  
 
Factors  to include  and consider : 
 
a) destination ; 
 
b) value of the produce ; 
 
c) degree of produce perishability ; 
d) amount of produce to be transported ; 
 
e) recommended storage temperature and  relative humidity ; 
 
f) outside temperature conditions a t orig in and destination points ; 
 
g) time in transit to reach destination b y air, land, or ocean transport ; and  
 
h) quality of transportation service.  
 
 
8.2 Refrigerated tr ucks  
 
When available refrigerated trailers and van containers are recommended for most high vol ume produce 
with transit and storage lives of a week or more.   
 
After transit, there must be sufficient shelf  life for marketing the produce. Carriers utilizing trailers and 
containers can offer a door -to-door service. This  reduces handling, exposure, dama ge, and theft of the 
produce.  
 
 
8.3 Transportation unit checkup  
 
All transportation equipment should be checked for:  
 
a) cleanliness --the load compartment should be regularly cleaned for example by steam cleaning;  
 
b) damage to walls, floors, doors, ceilings sho uld be in good condition;  and 
 
c) temperature control --refrigerated units should be recently calibrated and supply continuous air 
circulation for uniform produce temperatures.  
 
 
9 Product information and consumer awareness  
 
9.1 Product information  
        AFDC 26 (559) DTZS  
 
    Insuffici ent product information, and/or inadequate knowledge of general food hygiene, can lead to 
products being mishandled at later stages in the food chain. Such mishandling can result in consumer 
illnesses, or products becoming unsuitable for consumption, even where adequate hygiene control 
measures have been taken earlier in the food chain.  
 
Products should bear appropriate information to ensure that:  
 
a) adequate and accessible information is available to the next person in the food chain to enable 
them to hand le, store, process, prepare and display the product safely and correctly;  
 
b) the lot or batch can be easily identified and recalled if necessary.  
 
9.2 Marking and labelling  
 
Prepackaged berries  should be labe lled with clear instructions. In additional to TZS 538 , each package 
should also bear the following particulars legibly and indelibly marked:  
 
a) name and address of the packer and/or dispatcher ; 
 
b) name of the produce by common name; including variety/cultivar ; 
 
c) origin of the produce – Name of the producin g country, region and district where grown ; 
 
d) commercial specification, i.e. type, class, size expressed as minimum and maximum diameter ; 
 
e) net weight; and  
 
f) brand or trade mark, if any . 
 
9.3 Consumer education  
 
Health education programmes should cover genera l food hygiene. Such programmes should enable 
consumers to understand the importance of any product information and to follow any instructions 
accompanying products, and make informed choices. In particular consumers should be informed of the 
relationship between time/temperature control and foodborne illnesses. Consumer should prevent 
contamination and growth or survival of food borne pathogens by storing, preparing and using it correctly.  
 
All stakeholders along the supply chain including government , industry, consumer organizations and the 
media should work together to communicate clear consistent messages on handling berries safely to 
avoid giving contradictory advice and causing confusion.  
 
Consumer information on handling berries safely should cover:   
 
a) avoiding the purchase of trays or cases with damaged or rotten berries.  
 
b) transporting to home. Increase in product temperature during transportation can be considerable.  
 
c) storage/ refrigeration of berries. Berries should preferably be stored in a cool  environment. All 
prepackaged berries should be refrigerated as soon as possible.  
 
d) once removed from the refrigerator, berries should be consumed as soon as possible.  
 
e) correct hand washing methods.  
                                                                                                           AFDC 26 (559) DTZS  
18   f) cross-contamination : Consumers need to handle, prepare , and store berries safely to avoid cross - 
contamination with foodborne pathogens from various sources (e.g. hands, sinks, cutting boards, 
utensils, raw meats).  
 
g) the need to wash berries with potable water before consuming.  
 
 
10 Training  
 
10.1 Training p rogrammes  
 
Since producing berries for direct consumption is labour intensive, which increases the risk of 
contamination from manipulation, special attention is needed to properly select and train all personnel 
involved in primary production, packing, pro cessing or transport operations of berries that are intended to 
be consumed.  
 
All agricultural workers should receive training appropriate to their tasks and should be periodically 
assessed while performing their duties to ensure tasks are being completed  correctly.  
 
 
Growers should train personnel to ensure that only experienced pickers harvest berries that are intended 
for direct consumption.  
 
 
Specific employee training programmes should include the following:  
 
a) the importance of sorting out berries w ith visible defects, such as broken skin, decay, mould, 
soiled and insect and/or bird damaged fruit.  
 
b) agricultural workers  be trained to follow the SOPs .  
 
c) training and supervision of the agricultural workers is essential to the success of any harvesting  
operation.  
 
d) training be  provided and reinforce for agricultural workers on good hygienic practices relevant to 
the growing, harvesting and post harvesting activities of berries. Poor hygienic practices can 
significantly increase the risk of the microbial  contamination.  
 
e) the importance to minimize post harvest handling, thereby increasing the shelf life and safety of 
the berries.  
 
f) the importance of recognizing and recording field contamination indicators (e.g. broken fences, 
animal droppings, high incide nce of insects) and taking appropriate measures to mitigate the 
risks.  
 
g) the importance of proper berry handling techniques to minimize or prevent damage to the fruit and 
microbial contamination.  
 
h) the importance of proper use of hygienic facilities. Train ing could include, for example, toilet use, 
proper disposal of toilet paper or equivalent, and proper hand washing and drying procedures.  
 
i) training in cold chain logistics and management, in line with advancing knowledge and 
technologies for both refriger ation and temperature monitoring and expanding international trade.  
 
Training should be delivered in a language and manner to facilitate understanding of what is expected of 
them and why, and should emphasize the importance of using hygienic practices. A well-designed training        AFDC 26 (559) DTZS  
 
    programme considers the barriers to learning of the trainees and develops training methods and materials 
to overcome those barriers.  
 
Training programmes should be repeated periodically, and updated whenever there is a change in the  
product, process or staff and monitored for effectiveness and modified when necessary.  
 
Appropriate training records should be kept.                                                                                                           AFDC 26 (557) DTZS