**5. Implementation plan for perishable food supply chain using HACCP in developing nations**

In order for the HACCP plan to be implemented effectively within the establishment, it must be based on a firm foundation of Good Manufacturing Practices (GMPs) and procedures that effectively control the general hazards to food safety The step-bystep procedure to be followed for the standardized food supply chain is listed above**.**

### **5.1 Guidelines for certified growers**

Based on the need for quality and safe produce, a few guidelines have been suggested to farmers based on the HACCP standard. The guidelines help farmers to integrate into the channel and help in the transparent flow of information. It also helps the farmers to integrate horizontally into the food chain. The following few steps are to be followed in order to obtain a traceable chain in the channel [22].

**Step 1: Follow the GAP principle:** This task involves providing a general description of all fresh produce, ingredients, processes and methods followed by the grower, starting from the pre-planting activity till harvesting. In this process, the grower's day-to-day activity must be noted or tabulated on an activity table.

**Step 2: Develop a flow diagram:** The next process is developing a flow diagram. The purpose of the flow diagram is to provide a clear, simple outline of the steps involved in the production of the perishable produce. The diagram must cover all steps in the growing process. It is the step-by-step procedure followed in the chain, starting from the soil selection process till harvesting, followed by a grower according to GAP guidelines (**Figure 3**).

**Figure 3.** *Flow diagram for certified grower.*

**Step 3: Application of hazard principle:** The first step is to identify the list of processes involved in growing, and list all the potential hazards that are not already controlled through Good Agricultural Practices, including the listing of procedures. The hazards should be classified based on three factors – biological, chemical and physical [23]. A possible source of hazards also must be tabulated. For example, while taking the situation of pest management, wrong sourcing, over usage, usage of banned chemicals, and improper dilution of pesticides are the potential hazards to be documented.

**Step 4: Determine the Critical Control Points and Establish Critical Limits:** An element, practice, procedure, process, or site is referred to be a critical control point (CCP) if it can be managed to prevent, control, eliminate, or decrease a hazard or to reduce the risk that it will occur [24]. One method of determining CCPs is to use a CCP Decision Tree. A Critical Limit is a limit to which a hazard must be controlled to prevent, control, eliminate or reduce the occurrence of the hazard to an acceptable level. It needs to be monitored to ensure that limits are met. For example, if over usage of pesticides is identified, then that process should be highlighted for critical analysis. The critical limit for the usage of pesticides must be found out, based on the scientific method and for the main crop to be considered.

**Step 5: Establish Corrective Actions, Documentation and Record Keeping:** Once the critical control point is identified and critical limits are identified, Corrective Actions are required. They are required when operations go out of Critical Limits, which ensure safety and suitability. Corrective Actions must identify and fix the problem, and investigate what can be done to prevent the problem from occurring again [25]. Finally, documentation and record keeping is the key to any standardization. Accurate record-keeping is essential to the application of a HACCP system, for auditing purposes, be it an own internal audit, verification procedures, an AQIS audit, or another external audit.

### **5.2 Guidelines for standardized agribusiness**

The activities which are carried out after harvest till it reaches the final customer constitute the agribusiness. It is a long chain and the key processes involved are packing, distribution, transportation, and retailing. Organizing these functions is called vertical integration. To have an organized supply chain management in perishable produce, the effective implementation of standard process is essential. Following are the guidelines for the standardized agribusiness.

**Step 1: Follow GMP principle:** This task involves providing a general description of all fresh produce, ingredients and processes and methods followed by chain players starting from post-harvesting till the retail outlet. The process each key player does in his day-to-day activity must be noted or tabulated on an activity table. Series of product description and processes carried out are


*Role of Traceability Systems for Food Safety within Post-Harvest Systems: Indian Context DOI: http://dx.doi.org/10.5772/intechopen.110192*

#### **Figure 4.**

*Flowchart showing process in agribusiness.*


**Step 2: Develop a flow diagram:** The next process is developing a flow diagram. The purpose of the flow diagram is to provide a clear, simple outline of the steps involved in the operation of the perishable produce, from the farmer's farm gate to the retailer. The flow diagram must cover all steps in the post-harvest, distribution and retailing process. It is a step-by-step procedure followed in the chain starting from the soil selection process till harvesting followed by a grower according to GMP guidelines.

**Step 3: Application of hazard principle:** Here the list of activities involved in each functionality must be identified, and all potential hazards in each process must be listed. The hazards should be classified based on three factors – biological, chemical and physical of the product. A possible source of hazards like improper grading, unstandardized material handling and over-waxing must also be tabulated (**Figure 4**).

**Step 4: Determine the Critical Control Points and Establish Critical Limits:** A Critical Control Point (CCP) is arrived based on the requirement of the customer. The process which is out of control is listed.

**Step 5: Establish Corrective Actions, Documentation and Record Keeping:** Corrective actions are required, when operations exceed Critical Limits, which ensure safety and suitability. Corrective actions must identify and fix the problem. Accurate record-keeping makes the HACCP system effective and makes the distribution channel an efficient and effective one.

### **6. Conclusion**

The purpose of the chapter was to understand the need for security and traceability with regard to perishable produce, to establish a proper supply chain management. Several standards which exist in the global market that are essential for maintaining

the safety of perishable products have been discussed. Several definitions and principles of traceability and safety of food have been presented. An attempt has been made to draw a guideline for farmers (grower) and agribusiness that will help pursue a good traceability model. Various technologies like GPS, and RFID, are available that help to track the produce from the farm gate till it reaches the final customer, which has been briefly presented in this chapter. The traceability implementation in the chain could help to improve the quality and reduce hazards in the chain. But the costs involved in integration and implementation of technology in the diversified rural background is the challenge that exists for the government and private entities. Information system is a key driver of effective supply chain management.
