AFDC 26 (557) DTZS  
                                                                                              
 
DRAF T TANZANIA STANDARD  
 
 
Code of hygienic practices for melons  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                   TANZANIA BUREAU OF STANDARDS  AFDC 26 (557) DTZS  
2 
  
0 Foreword   
 
Melons, such as cantaloupe, watermelon, and honeydew, are often consumed alone, mixed with o ther 
foods in salads and other dishes and as garnishes. They are popular in meals and as snacks, and in some 
countries melons are a regular part of the diet. In recent years there has been a focus on marketing not 
only whole melons, but pre -cut products, c onvenience products in packages, or in salad bars to appeal to 
consumers.  
 
Like other fresh fruits and vegetables that are eaten raw, the safety of melon products depends on 
maintaining Good Hygienic Practices along the food chain during primary productio n, packaging , 
processing, retail, and at the point of consumption. As fresh and pre -cut melon products move through the 
food chain, there is also the potential for the introduction, growth and survival of foodborne pathogens due 
to cross contamination (ari sing from poor hygien ic practices for personnel, transport, retail outlets, utensils 
or consumers). Moreover, morphological characteristics of certain types of melons, for instance netted 
rind, will be prone to attachments by microbial pathogens and this n ecessitated preparation of this 
Tanzania S tandard . 
 
This code should be used in conjunction  with the TZS 109 , Food processing unit  — code of hygienic 
practices  and TZS 1743, National Standard G ood Agricultur al Practices  and G ood Handling Practices  for 
fresh fruits and vegetables . 
 
In the preparation of this code assistance was derived from CAC/RCP 53 -2003  published by the Codex 
Alimentarius Commission . 
 
 
1 Scope   
 
This code  covers specific guidance related to all areas, from primary production to consumpti on of fresh 
melons of family cucu rbitaceae  that are intended to be consumed without further microbiocidal  steps.  
 
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, onl y the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
TZS 109 , Food processing unit - code of hygienic practices   
 
TZS 538 , Packaging  and labe ling of foods  
 
TZS 1003, Guide t o 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 (557) DTZS  
3 Terms and definitions  
 
For the purpose of this Tanzania S tandard , the follo wing terms and definitions shall apply :  
 
3.1 agricultural inputs  
any material (e.g. seeds, fertilizers, water, agricultural chemicals, plant support, etc.) used for the pri mary 
production of fresh fruits and vegetables  
 
3.2   agricultural worker  
any perso n who undertakes one or more of the following: cultivation, harvesting and packing  of fresh fruits 
and vegetables   
 
3.3   antimicrobial agents  
any substance of natural, synthetic or semi -synthetic origin which at low concentrations kills or inhibits the 
growth of micro -organisms but causes little or no host damage  
 
3.4  biological con trol 
use of competing  agent s (such as insects, micro -organisms and/or microbial metabolites) for the control 
of, pests  (such as mites , insects, weeds, plant pa thogens and spo ilage organisms ) 
 
3.5  biosolids  
sludge  and other residue deposits obtained from treatment of sewage plants ;   urban and industrial wastes 
(food industri es or other types of industry)  
 
3.6 cleaning  
removal of soil, food residue, dirt, grease or other objec tionable matter  
 
3.7 clean water  
water that does not compromise food safety i n the circumstances of its use  
 
3.8 composting  
managed process in which organic materials are digested aerobically or ana erobically by microbial action  
 
3.9 contaminant  
any biolog ical or chemical agent, foreign matter, or other substances not intentionally added to food which 
may comprom ise food safety or suitability  
 
3.10 contamination  
introduction or occurrence of a contamina nt in food or food environment  
 
3.11 cull  
to remove an y product that shows signs of physical damage (such as skin breaks or decay)  
 
3.12 cultivation  AFDC 26 (557) DTZS  
4 
 any agricultural action or practice  used by growers to allow and improve the growing conditions of fresh 
fruits or vegetables grown in the field (with o r without  cover) or in protected facilities (hy droponic systems, 
greenhouses)  
 
3.13 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  
 
3.14 dish 
specific food preparation with cooking finishe d and ready to eat or be served  
 
3.15 establishment  
any building or area in which food is handled and the surroundings under the control of the same 
management  
 
3.16 farm 
any premise or e stablishment in which fresh fruits and/or vegetables are grown and harvested where  the 
surroundings under are the control of the same management  
 
3.17 food handler  
any person who directly handles packaged or unpackaged food, food equipment and utensils, o r food 
contact surfaces and is therefore expected to comply with food hygiene requirements  
 
3.18 food hygiene  
all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food 
chain  
 
3.19 food safety  
assurance th at food will not cause harm to the consumer when it is prepared and/or eaten  according to its 
intended use  
 
3.20 food suitability  
assurance that food is acceptable for human consumption according to its intended us e 
 
3.21 ground spot  
point of direct conta ct where melons sit directly on the soil or on top of mulch  
 
3.22 grower  
person directly responsible for the management of the primary production of fresh fruits and vegetables  
 
3.23 harvester  AFDC 26 (557) DTZS  
person directly responsible for the management of the harvestin g of fresh fruits and vegetables  
 
3.24 hazard  
biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health 
effect  
 
3.25 Hazard Analysis Critical Control  Points (HACCP)  
system which identifies, analyses , and  controls hazards which a re significant for food safety  
 
3.26  hazardous material  
any compound which, at specific levels, has the potential t o cause adverse health effects  
 
3.27 hydroponics  
growing of plants without soil in a water medium  
 
3.28 manure  
animal excrement which may be mixed with litter or other material, and which may be fermented or 
otherwise treated  
 
3.29 melons  
refers to whole and/or pre -cut cantaloupe (also known as muskmelons and rockmelons), honeydew, 
watermelon  and other varieties of mel ons 
 
3.30 micro-organisms  
organisms which are too small  to be  visible  by naked eye. I nclude yeasts, moulds, bacteria, viruses and 
parasites. When used as an adjective , the term “microbial” is used  
 
 3.31 microbiocidal  
agent that kills microscopic organis ms (bacteria, fungi and viruses)  
 
3.32 packer  
person directly responsible for the management of post -harvest processing and packing of fresh fruits and 
vegetables  
 
3.33 packing  
action of putting fresh fruits and vegetables in a package. This may take place  in a field or in an 
establishment.  
 
3.34 packing establishment  
any indoor e stablishment in which fresh fruits and vegetables receive post -harvest treatment and are 
packaged.   AFDC 26 (557) DTZS  
6 
  
3.35 potable water  
water that is safe and suitable for human consumption  
 
3.36 primary production  
steps involved in the growing and harvesting of fresh fruits and vegetables such as planting, irrigation, 
application of fertilizers, application  of agricultural chemicals, etc .  
 
 
4 Primary production  
 
Melons are grown either  indoors (e.g. greenhouses)  or outdoors, harvested, and either field -packed or 
transpor ted to a packing establishment.  
 
4.1 Environmental hygiene  
 
Potential sources of environmental contamination should be identified prior to production activities. This is 
importa nt because contamination that occurs during production may not be removed during subsequent 
steps. In addition, melons grown in warm, humid conditions may favour growth and survival of foodborne 
pathogens. Growers should take steps to minimize the potentia l for contamination from any sources 
identified.  
 
Particular attention should be given to potential sources of faecal contamination in the melon production 
area and to vectors, which  may introduce faecal 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 
requirements to be considered are as follows;   
 
4.1.1 Loca tion of the production site   
 
Consideration of production site , location should include an evaluation of the slope and the potential for 
runoff from nearby fields, the flood risk as well as hydrological features of nearby sites in relation to the 
productio n site.  
 
The proximity of high risk production sites, such as animal production facilities, hazardous waste sites and 
waste treatment facilities, should be evaluated for the potential to contaminate melon production fields or 
the water sources used with m icrobial or other environmental hazards via, for example, run -off, faecal 
material, aerosols or other organic waste s. When the risks are serious,  these production sites should not 
be used for melon production.   
 
When the environmental assessment identifies  a potential food safety risk, measures should be 
implemented to minimize contamination of melons at the production site. Consideration should be given to 
changing the landscape surrounding melon production fields, such as the construction of a shallow dit ch 
to prevent runoff from entering the fields, to reduce the potential for pathogen contamination of melons in 
the production site. The effects of some environmental events, such as heavy rains, cannot be controlled. 
For example, heavy rains may increase m elons' exposure to pathogens if soil contaminated with 
pathogens splashes onto melon surfaces. Consideration could be given to harvesting earlier if the weather 
forecasts heavy rain s or to delaying harvest and performing extra washing when heavy rains have  recently 
occurred.  
 
4.1.2 Wild and domestic animals and human activity  
 AFDC 26 (557) DTZS  
Many animal species (e.g. birds, amphibians, chickens, feral pigs, livestock and domestic or wild dogs) 
and humans that may be present in the production environment are known to be potential carriers of 
foodborne pathogens. Animals are common source of contamination of surface water that may be used 
for irrigation. The following should be considered:  
 
a) domestic and wild animals should be excluded from production and handling areas, t o the extent 
possible, using appropriate biological, cultural, physical and chemical pest control methods. 
Methods selected should comply with national environmental and  animal protection regulations;  
 
b) melon production and handling areas should be properly  maintained to reduce the likelihood of 
vector attraction. Activities to consider include efforts to minimize standing water in fields, restrict 
access by animals to water sources (may be based on local ordinances for public irrigation 
systems), and keep p roduction sites and handling a reas free of waste and clutter; and  
 
c) melon production sites and handling areas should be evaluated for evidence of the presence of 
wildlife or domestic animal activity ( e.g. presence of animal faeces, hairs/furs, large areas o f 
animal tracks, burrowing, or decomposing remains).  Where such evidence s exist, growers should 
evaluate the risks and whether the affected sections of the melon production sites should be 
harvested.  
 
4.2 Hygienic primary production of melons  
 
Special co nsideration should be given to production practices specific to melon production because of the 
unique characteristics of the melons and the rind of some melons and because melons frequently contact 
soil directly during growth and development. Melons may h ave smooth or netted rind surfaces. Netted rind 
surfaces, in contrast to smooth rind surfaces, provide an environment where microbial pathogens may 
more easily adhere to, survive on, and become more difficult to eliminate during post -harvest practices. It 
is recommended that growers use production practices that prevent or minimize contact of melons, 
particularly those with netted rinds, with soil, soil amendments (including natural fertilizers) or irrigation 
water.  
 
Some growers place melons on cups (i.e.  small plastic pads) or plastic mulch -covered beds (wider and 
more elevated during the wet season), or halved bamboo segments to minimize direct melon -to-soil 
contact and thereby reduce ground spot development. Melons also may be hand -turned multiple times  by 
agricultural workers during the growing season to prevent sunburn or ground spot development or covered 
with biodegradable materials such as rice straw to prevent sunburn. Melon rind ground spots have been 
demonstrated to have significantly greater mic robial populations than non -ground spot areas and, 
therefore, may be more susceptible to microbial contamination. If cups or biodegradable materials are 
used underneath melons, the following are recommended:  
 
a) use plastic mulch under cups to minimize cup and melon contact with the soil;   
 
b) ensure cups are clean and sanitary before  setting them under the melons;  
 
c) ensure that employees follow good hygienic practices when turning melons on the cups o r during 
harvesting operations; and  
 
d) use biodegradable materia ls only once to prevent cross -contamination.  
 
4.2.1 Water for primary production   
 
Growers should identify the sources of water used on the farm (municipality, re -used, irrigation water, 
reclaimed wastewater, discharge water from aquaculture, well, open c anal, reservoir, rivers, lakes, farm 
ponds, etc.). It is recommended that growers assess and manage the risk posed by these waters as 
follows:  
 AFDC 26 (557) DTZS  
8 
 a) Assess the potential for microbial contamination (e.g. from animals, human habitation, sewage 
treatment, manure  and composting operations) and the water’s suitability for its intended use. 
Reassess the potential for microbial contamination if events, environmental conditions (e.g. 
temperature fluctuations, heavy rainfall, etc.) or other conditions indicate that wat er quality may 
have changed.  
 
b) Identify and implement corrective actions to prevent or minimize contamination. Possible 
corrective actions may include fencing to prevent large animal contact, proper maintenance of 
wells, filtering water, not stirring the s ediment when drawing water, building settling or holding 
ponds, and water treatment facilities. Settling or holding ponds that are used for subsequent 
irrigation may attract animals or in other ways increase the microbial risks associated with water 
for irrigating melons. If water treatment is needed, consult with water safety experts.  
 
c) Determine if microbial and chemical testing should be done to evaluate the suitability of water for 
each intended use. Analytical testing may be necessary after a change in  irrigation water source, 
flooding or a heavy rainfall when water is at a higher risk of contamination. 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 not ed (e.g. temperature of water sample, water source 
location, and/or weather description),  
 
iii How often 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 dep end 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 tes ting is limited to non -pathogenic indicators, frequent water tests may be useful to 
establish the baseline 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 taken to ensure that the water is suitable 
for its intended use. Testing frequency should be increased until consecutive results are within the 
acceptable rang e.  
 
4.2.1.1 Water for irrigation   
 
Netted melon rind surfaces, in contrast to smooth rind surfaces, may foster greater attachment and 
survival of foodborne pathogens. For this reason, the quality of irrigation water and type of irrigation 
method used is a n important consideration. Growers should consider the following:  
 
a) avoid overhead irrigation methods, particularly with netted rind melons, because wetting the outer 
rind of melons increases the risk of pathogen contamination. Overhead irrigation also enha nces 
downy mildew infection in melons.  
 
b) subsurface or drip irrigation presents the least risk of contaminating melon surfaces. For drip 
irrigation, care should be taken to avoid creating pools of water on the soil surface or in furrows 
that may come into contact with melon rinds.  
 AFDC 26 (557) DTZS  
4.2.1.2 Water for fertilizers, pest control and other agricultural chemicals  
 
Clean water should be used in the application of aqueous fertilizers, pesticides and other agricultural 
chemicals that are directly applied to the su rface of melons, especially close to harvest. Foodborne 
pathogens can survive and grow in many agrichemical solutions, including pesticides.  
 
4.2.1.3 Water for harvesting and other agricultural uses   
 
Clean water should be used for other agricultural purp oses, such as dust abatement, hydration, use as a 
lubricant, and to maintain roads, yards, and parking lots in areas where melons are grown. This would 
include water used to minimize dust on roads  within or near melon production sites.  
 
4.2.2 Manure, bios olids and other natural fertilizers   
 
Manure, biosolids and other natural fertilizers may contain human or animal waste, animal parts or 
products, or be composed primarily of plant materials. Because of this, foodborne pathogens may be 
present and may pers ist for weeks or even months, particularly if treatment of these materials is 
inadequate. Growers should consider the following when using any of these materials:  
 
a) use proper treatment by physical, chemical or biological methods to reduce the risk of pote ntial 
human pathogen survival.  
 
b) composting, if done properly, can be a practical and efficient method to inactivate foodborne 
pathogens in manure. In general, only fully decomposed animal waste or plant material should be 
applied to melon fields.  
 
c) when u sing aerobic composting methods, regularly and thoroughly turn compost heaps to ensure 
that all of the material will be  exposed to elevated temperatures because pathogens can survive 
for months on the heap surface.  
d) when using anaerobic methods, special co nsideration should be given to determine the length of 
time needed to inactivate pathogens that may be present.  
 
e) use of untreated and/or partially treated manure, biosolids, and other natural fertilizers should not 
be used after plant emergence or after a  transplant is put into the soil, unless it can be 
demonstrated that product contamination will not occur.  
 
4.2.3 Personnel health, hygiene and sanitary facilities  
 
The following should be considered:  
 
a) where appropriate, each business operating primary production operations 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 proper hygien e, and company policies relating to expectations for worker hygiene as well 
as illness reporting. The procedures for health, hygiene, and accident & emergency  handling  
should be visibly  displayed  
 
b) all agricultural workers should properly wash their hands u sing soap and clean running water 
before handling melons, particularly during harvesting and post -harvest handling. Agricultural 
workers should be trained in proper techniques for hand washing and drying.  
 
c) 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 regularly and stored in a clean area. If disposable gloves are used, 
they should b e discarded when they become torn, soiled, or otherwise contaminated.  
 AFDC 26 (557) DTZS  
10 
 d) non-essential persons, casual visitors and, to the extent possible, children, should not be allowed 
in the harvest area as they may present an increased risk of contamination.  
 
4.2.3.1 Personnel hygiene and sanitary facilities  
 
Growers should consider providing 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 -
washin g 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 
paper towels or equival ent. 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 washing method should be 
recommended by the relevant competent authority.  
 
4.2.3.2 Health status   
 
The following should be considered:  
 
a) growers should be encouraged to note symptoms of diarrhoea or food -transmissible, 
communicable diseases, and reassign agri cultural workers a s appropriate;  
 
b) agricultural workers should be encouraged and, where feasible, be motivated with appropriate 
incentives to report symptoms of diarrhoea or food -transm issible, communicable diseases; and  
 
c) medical examination of agricultural workers should 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 water proof 
dressings, they should wear gloves to cover the bandages thereby provid ing a secondary barrier between 
them and the melons they handle.  
 
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 harvestin g equipment. In addition:  
 
a) agricultural workers should be trained to follow the SOPs ; and   
 
b) cutting equipment used to harvest melons should be thoroughly cleaned and disinfected before 
use and cutting edges should be kept smooth and sharp.  AFDC 26 (557) DTZS  
 
4.3 Handling,  storage and transport  
 
Melons are harvested based on different  maturity  indices such as stage of maturity which is  judged by the 
formation of an abscission zone between the vine and the melon. After the vine is separated from the 
melon, a stem scar is le ft on the fruit. Melon stem scars may provide a potential route for entry of 
foodborne pathogens, if present, to the edible portion of the melons. It is recommended that post -harvest 
handling practices be implemented to minimize stem scar and rind infiltra tion, such as during washing 
operations, of foodborne pathogens into the edible portions of melon flesh. Where appropriate, written 
SOPs should be developed and implemented for safe handling, storage and transport of melons. It should 
be considered that th e length of storage for melons at a recommended temperature depends on the stage 
of maturity when melons are harvested.  
 
4.3.1 Prevention of cross -contamination   
 
Specific control methods should be implemented to minimize the risk of cross -contamination fr om micro -
organisms associated with manual harvesting methods. The following should be considered:  
 
a) the field should be evaluated for the presence of hazards or contamination prior to harvest to 
determine safety procedures during harvesting   
 
b) particularly with manual harvesting, as well as field packing operations, good personal hygiene 
should be implemented to prevent surface contamination of melons.  
 
c) proper cleaning and disinfection of equipment should be done since knives, if improperly used, 
can wound melon rinds and provide a point of entry for contaminants that may be in soil and 
water.  
 
d) avoid setting melons directly on soil after removal from the vine and before loading into transport 
vehicle to avoid contaminating the melon with contaminants in the  soil.  
 
e) harvest containers that come into contact with melons should not be used for purposes other than 
holding product (e.g. should not hold personal items, waste, etc.).  
 
Melons are susceptible to damage during harvest and post -harvest handling operat ions. The following 
should be considered:  
 
a) when padding is used with post -harvest handling equipment to prevent damage to melons, it 
should be constructed of material that can be cleaned and disinfected. Ensure that padding is 
cleaned and dis infected befor e and during use;  
 
b) minimize mechanical damage such as rind punctures, cracks, and bruising, as these wounds may 
provide entry points for pathogens and sites for microbi al survival and multiplication;  
 
c) train agricultural workers to recognize and not harvest  damaged melons; and  
 
d) dispose of culled melons in a way that melon culls will not attract animal and insect pests. This will 
reduce the potential for contaminating melons still on the vine.  
 
4.3.2 Storage and t ransport from the production site to the pack ing/processing facility  
 
Melons  may become contaminated, or may not reach its destination in a suitable condition for 
consumption, unless effective control measures are taken during transport ation , even where adequate 
hygiene control measures have been ta ken earlier in the food chain. Measures should be taken where 
necessary to:  
 AFDC 26 (557) DTZS  
12 
 a) protect melon  from potential sources of contamination;  
 
b) protect melon  from damage likely to render the melon  unsuitable for consumption; and  
 
c) provide an environment which effec tively controls the growth of pathogenic or spoilage micro -
organisms and the production of toxins in melons .  
 
The design of the melon  transportation unit should be such as to avoid cross contamination due to 
simultaneous or consecutive transport. There sh ould be appropriate facilities conveniently available for 
cleaning and, where appropriate disinfecting of the melons  transportation unit.  
 
Transportation of fresh melons should be managed to reduce or control the risk of contamination. Each 
transporter sho uld have its own SOP for shipping containers/trailers to confirm that they are clean, 
sanitary and in good structural condition.  
 
Fresh melons should not be transported in vehicles used previously to carry animals, animal manure or 
biosolids and pesticide s unless they are adequately cleaned and disinfected. Receptacles and vehicles 
and/or containers, when being used to transport melons, are not to be used for transporting anything 
which may result in contamination of melons.  
 
Where conveyances and/or cont ainers are used for transporting anything in addition to foodstuffs or for 
transporting different foodstuffs at the same time, there should, where necessary, be effective separation 
of products.  
 
When not in use, cleaned harvest containers and transport t railers should be covered and kept in a 
location and in a manner to prevent possible contamination (such as from pests, birds, rodents, dust, 
water, etc.).  
 
4.4 Cleaning, maintenance and sanitation  
 
During cleaning, maintenance and sanitation the followin g should be adhered;  
 
4.4.1 Cleaning programmes   
 
The following should be considered:  
 
a) harvesting equipment, including knives, pruners, machetes, that come into direct contact with 
melons should be cleaned and disinfected before and after use or as the si tuation warrants; and  
 
b) clean water should be used to clean all equipment directly contacting melons, including farm 
machinery, harvesting and transportation equipment, containers and knives.  
 
4.4.2 Cleaning procedures and methods   
 
Cleaning and disinfecti on programmes should not be carried out in a location where the rinse water might 
contaminate melons.  
 
Where appropriate or necessary, cleaning and disinfecting procedures should be validated to ensure their 
effectiveness.  
 
 
5 Establishment : Design and fa cilities  
 
5.1 Premises and rooms  
 AFDC 26 (557) DTZS  
 Design and layout   
 
It is important to consider the sanitary design and layout for packing/processing equipment and the 
establishment because of the seasonal nature of the melon harvest. Packing/processing establishment    
may be used only for few months of the year and thus be dormant for many months, leaving them 
susceptible to pest infestations. When dormant, packing/processing establishment should be appropriately 
protected from pest infestations. Their design should allow thorough cleaning and disinfection of food 
contact surfaces to ensure microbial pathogens do not become established in the facility or on the 
equipment.  
 
5.2 Drainage and waste disposal  facilities  
 
 
Adequate drainage is critical to packing, cooling  and processing facilities to avoid the risk of contaminating 
melons. To ensure adequate drainage of standing water, consider the following:  
 
a) drainage in the facility should be designed with sloped floors to ef fectively drain standing water;  
 
b) floors shoul d be kept as dry as poss ible using appropriate methods;  
 
c) standing water should be r emoved or pushed to the drains;  
 
d) drains should be cleaned periodically to prevent build -up of biofilms that may contain organisms of 
concern (e.g. Listeria monocytogenes ); 
 
e) areas for garbage recyclables and compostable waste should be identified and all waste should 
be stored and disposed of f in a ma nner to minimize contamination; and  
 
f) waste should be disposed of on a frequent basis to avoid attracting pests (e.g. flies, rode nts).  
 
 
 
6 Establishment: Control of operation s  
 
6.1 Control of food hazards  
 
Prevention of contamination is a key control point for all produce operations, including melon operations. 
Establishments should pay special attention to product flow and segr egation of incoming soiled and 
outgoing washed product to avoid cross -contamination. If melons pass over brushes during the 
operations, care should be taken to ensure they do not damage or cross -contaminate the melons. They 
should be routinely inspected, c leaned and adjusted as needed.  Melons should also be packed in 
accordance with TZS 1003 . 
 
6.2 Key aspects of hygiene control systems  
 
6.2.1 Specific process   
 
6.2.1.1 Post-harvest water use   
 
Water is often used in dump tanks to transport melons from fie ld containers into the packing or processing 
establishment. If the temperature of the water in the dump tank is cold and the internal temperature of the 
melons is hot from field heat, a temperature differential is created that may aid in the infiltration o f 
microbial pathogens into the rind and/or the edible portion of the fruit. The following should be considered 
when using post -harvest water:  
 AFDC 26 (557) DTZS  
14 
 a) clean water should be used in dump tanks. Disinfectants may reduce, but will not eliminate 
microbial pathogens i f present, as they are primarily used to disinfect the water.  
 
b) it is recommended that the time melons remain in dump tank water should be minimized.  
 
c) minimize or avoid fully submerging melons in colder dump tank water. When submerged, water is 
more likel y to infiltrate into the melons.  
 
d) where appropriate, the pH, soil (including organic) load, turbidity, water hardness, product 
through -put capacity should be controlled and monitored to ensure the efficacy of the antimicrobial 
treatment.  
 
e) water temperatu res should be higher than the internal temperatures of melons, so as to minimize 
the risk of water infiltration.  
 
6.2.1.2 Chemical treatments  
 
Fungicides may be applied to melons by use of an aqueous spray or immersion to extend the post -harvest 
life of the fruit. The following are recommended:  
 
a) clean or preferably potable water should be used in water -based chemical treatments to ensure 
that the water used is of sufficient microbial quality for the intended use and does not contaminate 
the melons with fo odborne pathogens.  
 
b) if hot water treatments are used as an alternative to post -harvest chemical   treatments, it is 
recommended that the water temperature and time be evaluated and monitored to ensure that the 
water temperature and time is maintained and that antimicrobial agents are present in the water at 
sufficient levels for the temperature used.  
 
6.2.1.3 Cooling melons  
 
a) Forced air cooling operations can avoid the risk of melon infiltration with cooling water, but also 
may spread product contaminatio n if forced -air cooling equipment is not cleaned and disinfected 
regularly.  
b) Water that is used in hydro -coolers should be potable. Water that is used only once and not 
recirculated is preferable.  
 
c) If water is used for cooling and is recirculated, it shou ld be evaluated and monitored to ensure that 
disinfectant levels are sufficient to reduce the potential risk of cross -contaminating melons.  
 
d) Cooling and cold storing melons as soon as possible after harvest is recommended to prevent 
multiplication of food borne pathogens, if present, on or from the rind surface of melons.  
 
e) Cooling equipment should be cleaned and disinfected on a regular basis according to written 
procedures to ensure that the potential for cross -contamination is minimized.  
 
6.2.1.4 Cuttin g, slicing and peeling melons   
 
a) melons should be washed with potable water before cutting or peeling.  
 
b) Before cutting or other processing, a further reduction in microbial contamination may be achieved 
by scrubbing in the presence of a sanitizer or applic ation of an alternative surface 
decontamination process such as hot water, steam or other treatments.  
 AFDC 26 (557) DTZS  
c) cutting or peeling knife blades should be cleaned and disinfected on a regular basis according to 
written procedures to reduce the potential for cross -contaminating melons during the cutting or 
peeling process.  
 
d) knife blade disinfecting solutions should be monitored to ensure that the disinfectant is present at 
sufficient levels to achieve its intended purpose and does not promote the potential for cross -
contamination.  
 
e) it is recommended that pre -cut melons should be wrapped/packaged and refrigerated as soon as 
possible and distributed under refrigeration temperatures (i.e. 4 °C or less).  
 
6.2.2 Microbiological and other specifications   
 
Microbiological  testing can be a useful tool to evaluate and verify the effectiveness of safety and sanitation 
practices, provide information about an environment, a process, and even a specific product lot, when 
sampling plans and methodology are properly designed and p erformed. 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 determining what micro -organisms are most appropriate to test for. Test 
meth ods 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 c ontrol systems.  
 
6.2.3 Microbiological cross -contamination   
 
a) Where dry dump stations are used for unloadi ng field containers (e.g. bins , trailers, or wagons), 
melon contact surfaces (including padding materials to protect melons from physical damage) 
shoul d be constructed of material that can be cleaned and disinfected.  
 
b) Where wet dump stations are used for unloading field containers, the containers should not be 
directly immersed into dump tanks, where they have been in direct contact with the soil, to re duce 
the potential for product cross -contamination with field or road debris.  
 
6.3 Incoming material requirements  
 
Avoid using whole melons that have visible signs of decay or damaged rinds (e.g. mechanical damage or 
cracking) due to the increased risk f or microbial contamination in melons.  
Damaged or decayed melons should be discarded in a manner that does not serve to attract pests.   
 
6.4 Documentation and records  
 
Where practicable, a written food safety control plan that includes a written descripti on 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 operating the primary production. The 
description should include, but is not l imited 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 type s of records that should be retained:  
 
a) microbiological testing results and trend analyses ;  
 
b) water monitoring and test results ;  
 
c) employee training records ;  
 
d) pest control records ;  AFDC 26 (557) DTZS  
16 
  
e) cleaning and sanitation reports ;  
 
f) equipment monitoring and maintenance records ;  
 
g) inspection/audit records ; and  
 
h) employee health check up records .  
 
6.5 Traceability  
 
The traceability should be designed and implemented to enable the withdrawal of the products, where 
necessary.  
 
a) Detailed records should be kept that link each supplier of the product with the immediate 
subsequent recipient of the melons throughout the food chain. The information needed to link 
each supplier should include, if available, the packer name, address, and phone number, date 
packed, date released, type  of melon (e.g. cantaloupe, watermelon, etc.) including brand name, 
lot identification and number of lots, and transporter.  
 
b) The following are examples 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 ; and   
 
iv operators such as growers and producers and, in cases where contract 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 quality.  
 
c) In fresh -cut, pre -cut or ready -to-eat melon  operations, multiple ingredients from different so urces 
may be combined in a single package. This practice can complicate efforts to trace melons  to their 
source. The processors should consider establishing and maintaining records to identify the 
source of each ingredient in the product.  
 
6.6 Product r ecall  
 
In the event of a foodborne illness outbreak associated with melons, maintaining appropriate records of 
production, processing, packaging and distribution may help to identify the source of contamination in the 
melon food chain and facilitate product recalls. Growers/packers/processors/distributors should consider 
developing and maintaining a recall procedures . Recall procedures  should be designed and implemented 
according ly to enable the withdrawal of the products, where necessary.  
 
 
 
7 Establishment : Maintenance and sanitation  
 
7.1 Maintenance and cleaning  
 
Food contact surfaces should be cleaned and disinfected before the start of the season and throughout 
the melon season to ensure microbial pathogens do not become established in the facility or o n the 
equipment.  AFDC 26 (557) DTZS  
 
7.2 Pest control systems  
 
Melons have a very high sugar content and are extremely attractive to insects (e.g flies, ants) and other 
pests (e.g rodents ) and other insects that may cross -contaminate melons. It is recommended that an 
aggre ssive melon cull disposal and waste removal programme be implemented to reduce the potential for 
insect -to-melon contamination.  
 
 
8 Transportation   
 
Melons should be transported as described in Clause 3.3.2  of this standard .  
 
 
9 Product information and c onsumer awareness  
 
9.1 Product information  
 
Insufficient 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 
illness es, 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) is adequate and accessible information is available to  the next person in the food chain to enable 
them to handle, store, process, prepare and display the product safely and correctly; and 
 
b) the lot or batch can be easily identified and recalled if necessary.  
 
9.2 Marking and labelling  
 
Prepackaged melons sh ould be labelled with clear instructions . In addition to TZS 538 e ach package 
should  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/cult ivar; 
 
c) origin of the produce – name of the producing 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 educati on  
 
Health education programmes should cover general 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 particul ar consumers should be informed of the 
relationship between time/temperature control and foodborne illness es. Consumer should prevent 
contamination and growth or survival of food borne  pathogens by storing, preparing and using it correctly.  
 AFDC 26 (557) DTZS  
18 
 All stakehold ers in the melon value chain including government, industry, consumer organizations and the 
media should work together to communicate clear consistent messages on handling melons safely to 
avoid giving contradictory advice and causing confusion.  
 
Consumer  information on handling melons safely should cover:  
 
a) Avoiding the selection of melons with damaged rinds or rotten areas.  
 
b) Transport ation  to home : Increase in product temperature during transportation can be 
considerable. Time in transit for pre -cut mel ons between retail/market and the home should be 
kept as short as possible.  
 
c) Storage/ refrigeration of whole and pre -cut melons : Whole melons should preferably be stored in a 
cool environment. All prepackaged and pre -cut melons should be refrigerated as s oon as 
possible.  
 
d) Once removed from the refrigerator, pre -cut fruit should be consumed as soon as possible.  
 
e) Washing and/or scrubbing whole melons, particularly the netted varieties, (i.e. cantaloupes) using 
potable running water and where appropriate, d isinfectant solutions. Pre -cut products should not 
be rewashed.  
 
f) Correct hand washing methods.  
 
g) Cross -contamination. Consumers need to handle, prepare, and store melons safely to avoid 
cross -contamination with pathogens from various sources (e.g., hands,  sinks, cutting boards, 
utensils, raw meats).  
 
 
10 Training programmes  
 
Personnel involved in primary production, packing, processing or transport operations of melons should 
receive training appropriate to their tasks and should be periodically assessed while performing their 
duties to ensure tasks are being completed correctly. 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 practi ces. A well -designed training programme considers the barriers to 
learning of the trainees and develops training methods and materials to overcome those barriers.  
 
All agricultural workers should be trained in proper use of hygiene facilities. Training cou ld include, for 
example, toilet use, proper disposal of toilet paper or equivalent, and proper hand washing and drying 
procedures.  
 
The following training considerations should be addressed:  
 
a) Longstanding entrenched trainee behaviors , attitudes or person al beliefs  
 
b) Transient nature of workforce with no prior training in food safety and hygiene  
 
c) Concerns about children/infants who may accompany parents working in the production site with 
the potential for transfer of pathogens with a human reservoir  
 
d) Diverse cultural, social and traditional practices  
 
e) Literacy and education level  
 AFDC 26 (557) DTZS  
f) Language and dialect of trainees  
 
g) Need to make food safety practices realistic and easy to implement (identify enabling factors, 
motivators and incentives)  
 
h) Raising awarene ss among trainees of the symptoms and signs of disease and encourage them to 
act upon it (taking personal responsibility for health)  
 
Training programmes should be repeated periodically, and updated whenever there is a change in the 
product, process or st aff and monitored for effectiveness and modified when necessary.  
 
Increased emphasis on training in cold chain logistics and management is recommended, in line with 
advancing knowledge and technologies for both refrigeration and temperature monitoring and expanding 
international trade.