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Foreword

  • Purpose: The standard was developed for the creation of a primary processing plant for fresh fruits and vegetables.

  • Initiation & Funding: Formulated by the Agricultural Machinery Testing and Evaluation Center (AMTEC) under the Bureau of Agricultural Research (BAR), Department of Agriculture (DA).

  • Technical Preparation: Follows PNS 01-4:1998 (ISO/IEC Directives Part 3:1997).

  • Terminology:

    • Shall: Indicates requirements that must be strictly followed.

    • Should: Indicates a recommended option among several possibilities.

  • References Considered: Includes works such as "Postharvest Technology for Southeast Asian Perishable Crops" and "Guidelines for Small Scale Fruit and Vegetable Processors."

Scope

  • Specifies minimum requirements for fresh fruit and vegetable primary processing plants.

  • Covers general, structural, and functional requirements.

References

  • Normative Documents: The following codes are integral to this standard:

    • National Structural Code of Building

    • Philippine Electrical Code 2000

    • National Plumbing Code of the Philippines

    • National Building Code of the Philippines

    • Other relevant PAES Standards.

Definitions

  • Primary Processing: Handling steps to make harvested commodities suitable for consumers/manufacturers.

  • Grading: Classifying products into groups based on quality and size criteria.

  • Sizing: Classifying products into sizes based on industry criteria.

  • Sorting: Classifying products by designated criteria.

  • Air Change Ratio: The ratio of air volume entering a room to that of the room when empty.

  • Inspection: Determining whether grading standards are enforced by inspecting random samples.

  • Packaging: Ensuring adequate protection during product delivery.

Location Requirements

  • Compliance with land use plans.

  • Proximity of processing plant to raw material supplies.

  • Accessibility to service roads, water supply, and electricity.

  • Adequate parking provision.

  • Well-drained site, free from sources of odors and insects.

Space Requirements

  • Capacity Calculation: 20 square meters per ton of processed commodity.

  • Storage Area: Must hold enough raw materials for 2-5 days of processing.

  • Additional Areas: Space for equipment, working tables, and circulation.

Structural Requirements

  • Roof:

    • Should be treated timber or steel with anti-rust paint.

    • Roofing materials: G.I. sheets or steel sheeting with corrosion resistance.

    • Skylights and roof vents recommended for natural light and air circulation.

  • Ceilings:

    • Minimum height of 2.4 meters from the floor.

    • Designed to prevent dust collection and finished with white emulsion/latex paint.

  • Walls:

    • Must be concreted and smoothly finished.

    • Painted internal surfaces and sloped tops to prevent accumulation.

  • Windows:

    • Installed with 16-mesh screens.

    • Window ledges should slope to avoid dirt and water accumulation.

  • Doors:

    • Minimum width of 1.5 meters.

    • Constructed of moisture-resistance materials with screens or air curtains.

  • Floors:

    • Made of smooth-finished quality concrete.

    • Proper drainage slope towards drains.

Functional Requirements

  • Receiving Area:

    • Designed for reception and temporary storage of raw materials.

    • Built to minimize damage during unloading.

    • Should meet conditions for temperature, humidity, and cleanliness.

  • Processing Area:

    • Sufficient space for all necessary equipment arranged in a continuous workflow.

    • Physically divided areas to maintain separate operations by cleanliness.

    • Must have dedicated zones for unloading, washing, sorting, grading, trimming, peeling, packing, and labeling.

  • Inspection Area:

    • Includes facilities for quality checks with running water and working space.

  • Storage Area for Finished Products:

    • Clean, appropriate temperature and humidity settings, accessibility for testing.

  • Equipment and Facilities:

    • Designed for easy cleaning and non-contamination.

    • Adequate lighting in all areas.

    • Clean, potable water supply and plumbing facilities.

    • Properly constructed toilets and hand-washing stations as per hygiene standards.

    • Fire extinguishing systems following national provisions.

Waste Disposal

  • Refer to PAES 414-1:2002 and PAES 414-2:2002 for waste management guidelines.

Annex A: Processing Operations for Selected Fruits and Vegetables

  • Outlines specific processing steps including sorting, washing, trimming, and packaging for various commodities such as asparagus, bell pepper, broccoli, and carrots, ensuring compliance with food safety standards and best practices.

Annex B: Lighting Requirements

  • Provides specifications for lighting intensity and recommendations for bulb types and placement to ensure adequate illumination in processing areas.