HACCP im­pels shelf life for per­ish­ables

Mike Chew, CEO, AISATS, enu­mer­ates the cru­cial role of Haz­ard Anal­y­sis and Crit­i­cal Con­trol Point (HACCP) cer­ti­fi­ca­tion as a safety com­pli­ance for the per­ish­ables ware­hous­ing in­dus­try.

Cargo Talk - - Interview -

What is the im­por­tance of food safety in the per­ish­ables ware­hous­ing in­dus­try?

Food safety is about lim­it­ing the pres­ence of haz­ards in the food sup­ply chain to a min­i­mum. Per­ish­ables such as fruits and veg­eta­bles have a very short shelf life and get spoiled due to phys­i­cal, chem­i­cal and mi­cro­bi­o­log­i­cal changes. There­fore, in the per­ish­ables ware­hous­ing in­dus­try, food safety is im­por­tant to:

Slow down the growth of micro­organ­isms and re­duce chem­i­cal (in­clud­ing en­zymic) changes, which gen­er­ally spoil the food, and, Re­duce food wastage that in­evitably oc­curs due to food de­te­ri­o­ra­tion. The best food safety prac­tices in per­ish­ables ware­houses also in­clude train­ing of ware­house per­son­nel on food safety fun­da­men­tals such as al­ler­gens, cross con­tam­i­na­tion, blood-borne pathogens, san­i­ta­tion, and food de­fence. This train­ing pro­vides them the nec­es­sary know-how of food safety stan­dards and shows them how to com­ply with the safety guide­lines as per in­dus­try stan­dards.

What are the pa­ram­e­ters to be HACCP cer­ti­fied?

The HACCP cer­ti­fi­ca­tion is an in­ter­na­tional ac­cred­i­ta­tion that is highly re­garded in the food in­dus­try. This pre­ven­tion-based sys­tem iden­ti­fies po­ten­tial ar­eas where haz­ards may oc­cur and de­ploys strin­gent ac­tions to pre­vent th­ese pos­si­ble haz­ards from oc­cur­ring due to mi­cro­bi­o­log­i­cal, chem­i­cal and phys­i­cal con­tam­i­nants. An HACCP cer­ti­fi­ca­tion trans­lates as an as­sur­ance to con­sumers that the food prod­ucts are fresh, well pre­served and safe.

The AISATS COOLPORT is the first on-air­port per­ish­able cargo fa­cil­ity in In­dia to be HACCP cer­ti­fied. The HACCP cer­tifi­cate was awarded to AISATS af­ter due as­sess­ment of its op­er­a­tions’ process (in­clud­ing an in­spec­tion of the premises; cargo - re­ceiv­ing, stor­age and han­dling; equip­ment; in­stal­la­tion and main­te­nance; per­son­nel - se­lec­tion and train­ing; san­i­ta­tion & pest con­trol; and han­dling dam­aged goods); and iden­ti­fy­ing crit­i­cal con­trol points us­ing the seven key prin­ci­ples of HACCP (iden­tify haz­ards, de­ter­mine crit­i­cal con­trol points, es­tab­lish crit­i­cal lim­its, es­tab­lish mon­i­tor­ing pro­ce­dures, es­tab­lish cor­rec­tive ac­tion pro­ce­dures, es­tab­lish ver­i­fi­ca­tion pro­ce­dures, and es­tab­lish record keep­ing), which will help pre­vent, elim­i­nate and re­duce phys­i­cal, chem­i­cal and bi­o­log­i­cal haz­ards that may oc­cur dur­ing cargo op­er­a­tions at the AISATS COOLPORT.

What en­cour­aged you to achieve the HACCP cer­ti­fi­ca­tion? How will it help AISATS per­form bet­ter?

AISATS has al­ways been com­mit­ted to­wards en­hanc­ing its ser­vice de­liv­ery stan­dards and in­vests reg­u­larly in re­spec­tive pro­cesses, tech­nol­ogy and man­power. Our HACCP cer­ti­fi­ca­tion is a tes­ta­ment to our en­deav­our and com­mit­ment to de­liver ex­cel­lence in our per­ish­able cargo han­dling op­er­a­tions by en­sur­ing that the high­est food safety stan­dards are in place. The AISATS COOLPORT’s com­pli­ance with HACCP stan­dards en­sures bet­ter per­for­mance through­out our cargo op­er­a­tions such as: Meet­ing global stan­dards through the im­ple­men­ta­tion of the food han­dling codex guide­lines of HACCP – CAC/RCP 1-2003. Ad­her­ing to the high­est food safety stan­dards when han­dling and stor­ing per­ish­ables at AISATS’ fa­cil­i­ties.

Fol­low­ing a pro­to­col that en­sures the ap­pli­ca­tion and use of time man­age­ment, tem­per­a­ture con­trol, and clean­li­ness prac­tices to avoid cross con­tam­i­na­tion, safety pre­cau­tions, well­cal­i­brated and well­main­tained equip­ment, per­sonal hy­giene, and man­age­ment by trained per­son­nel while han­dling food items at the AISATS COOLPORT premises.

.Since its launch, the AISATS COOLPORT has han­dled 12,000 tonnes of ex­port cargo and 300 tonnes of im­port cargo

In­creas­ing the shelf life of per­ish­able prod­ucts by giv­ing the ut­most pri­or­ity to en­vi­ron­men­tal and health fac­tors.

Since its launch in Fe­bru­ary, how has the AISATS COOLPORT picked up?

The re­cently-launched AISATS COOLPORT, which is spread over an area of 11,000 square me­ters with an an­nual han­dling ca­pac­ity of 40,000 tonnes, pro­vides a com­pre­hen­sive in­fra­struc­ture for re­ceiv­ing, stor­ing and trans­port­ing of per­ish­ables to and from the air­craft. This fa­cil­ity at Kem­pe­gowda In­ter­na­tional Air­port, Ben­galuru, houses 17 ded­i­cated cold stor­age rooms with tem­per­a­tures rang­ing from -250C to 250C to cater to a wide va­ri­ety of per­ish­able prod­ucts. This is sup­ple­mented by an in­house Cus­tom Clear­ance Fa­cil­ity, a Drug Con­troller Lab Test­ing Fa­cil­ity and a Plant Quar­an­tine In­spec­tion and Cer­ti­fi­ca­tion Fa­cil­ity.

Since its launch, the AISATS COOLPORT has han­dled 12,000 tonnes of ex­port cargo and 300 tonnes of im­port cargo. Fruits and veg­eta­bles con­sti­tute 75 per cent, phar­ma­ceu­ti­cals con­sti­tute 18 per cent and other per­ish­ables con­sti­tute 7 per cent of the to­tal cargo han­dled at the COOLPORT. In ad­di­tion, AISATS COOLPORT has started pro­vid­ing reefer truck­ing ser­vices and han­dling Va-Qtainer ship­ments.

Mike Chew CEO, AISATS

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