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AVOCADO QUALITY MANUAL

PACKING HOUSE
SECTION 1

CALIFORNIA
HARVESTING AND TRANSPORT TO THE PACKING HOUSE
Although the harvesting of fruit is not a direct packing house operation, it is sometimes controlled by
the packing house. In some instances, picking teams are operated by the packing house, and in most
instances the decision to pick as well as what fruit to pick (complete crop or only certain sizes), and
how much to pick per day is dictated by the packing house which needs to plan packing on the basis of
incoming fruit, capacity and customer demands. The packing house therefore does have a role to pay in
harvesting.

In addition to playing a role in overall delivery of fruit for packing, which affects the through-put of the
packing operation, the eventual fruit quality can be considerably affected by fruit attributes at the time of
harvest, as well as the harvest process.

Although fruit from Californian packing houses is mostly for internal USA consumption, and even
the longest shipping distances to the East Coast are not longer than a few days, storage potential for
marketing purposes and ripening physiology are nevertheless important. Certain quality aspects can be
determined prior to harvest which may indicate potential for storage, the risk of chilling damage,
shelf life and ripening physiology.

It has been shown that an analysis of fruit mineral constituents, especially nitrogen and calcium, is a
useful tool to predict post-harvest shelf life, as well as possible development of internal disorders such
as grey pulp, and resistance to chilling injury. It would be a good idea to have analysis from early in the
season to the time of picking, to see the trends in changes as well as actual levels. However, an analysis
for each orchard at least one month before minimum maturity is advised. Levels of nitrogen at less than
1% and showing a decreasing trend, plus calcium at 0.05% or higher, would indicate good quality fruit.
Using this information, packing houses are able to determine risk for internal or external disorders,

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as well as shelf life and ripening behavior. Lower calcium will cause faster ripening, higher ethylene
evolution, higher fruit respiration and therefore higher risks for quality defects. These factors can be
included in the packing house marketing and distribution plans, with higher risk fruit going to closer
markets, short storage periods or food service where fruit are to be ripened and used within a short time.

At certain times of the year, and in certain orchards, especially in cool coastal areas, fog or rain may
be present at the time of picking. This leads to fruit having a high turgidity, and the lenticels may be
very easily damaged during picking and transport to the packing house. This leads to lenticel damage
resulting in black spots on the fruit surface after packing. If fruit are to be stored for some time, the areas
of damage may appear similar to chilling damage. These areas of the fruit surface appear to become
more sensitive to low temperatures. Wherever possible, do not pick wet fruit. It is also advisable to cease
irrigation at least one day prior to harvesting.

There is also the probability that weather conditions can be very hot and dry at the time of harvesting.
While it is not practical to stop picking on such days, the high temperatures and low relative humidity
will affect fruit quality and shelf life by increasing post-harvest water loss and maintaining high fruit
respiration. The Q10 principle implies that for every 10 degrees increase in temperature fruit shelf
life halves. If it can be arranged, picking during cooler times of day or even at night, can substantially
help decrease the effects of hot and dry conditions. Fruit should also be kept as cool as possible, and
transported to the packing house as soon as possible.

The picking operation is very important, and the first point in the supply chain where fruit damage can
occur. Packing houses should check the protocols of picking companies to ensure that fruit will incur as
little damage as possible. If packing houses are responsible for picking, it is essential that good protocols
and supervision of the picking operations is undertaken.

Pickers need to be trained to handle the fruit very carefully, and understand the consequences if fruit
is damaged. Finger nails of all pickers need to be cut very short, as finger nails can easily damage fruit.
When placing fruit in picking bags, it must not be rubbed against the side of the bag and must be placed
carefully in the bag. No fruit should be allowed to fall on the ground, and any fruit that does must not be
included.

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When emptying the fruit from the picking bag into the bulk bin, fruit must be placed carefully so that as
little damage as possible is done. The supervisor needs to keep a check of this.

In order to decrease the potential of stem end rot, the picking clippers should be cleaned with a sterilizing
compound at regular intervals. When a picker empties the picking bag is a good time to do this.

On arrival in the orchard, the bulk bins must be checked that they are clean and free of sand, leaves or
any branches. There should be a soft, sponge base in the bins. The bins must be placed on a wooden
pallet when delivered to the field. This is to stop sand accumulating on the base, which will fall into other
bins and damage fruit when the bins are loaded for transport to the packing house. Sand in the bins
will also fall onto the pack line when the fruit is dumped, and will cause damage to the fruit. The same
arrangement will be needed at areas where the bins may be accumulated before transport to the packing
house. While bins are being filled, as well as when waiting for transport to the packing house, they
should be placed in the shade or under a shade structure if large numbers are to be accumulated before
transport to the packing house. When full, the bins can also be covered to keep fruit out of direct sun. For
convenience, the cover can be the same as used in the bottom of the bin.

Full bins should be transported to the packing house as soon as possible, especially if conditions are
hot and dry. For good fruit quality the fruit should lose as little water as possible after harvest. Only if
conditions are cold and wet, should bins be left in the orchard for more than a few hours. In the latter
case, if it is necessary to pick, fruit can stand in the orchard to lose some turgidity before transporting
them, to decrease the chance of lenticel damage.

It is expected that once harvested, fruit will be transported to the packing house, graded and packed in
accordance with the individual packing house protocols and market requirements. Thereafter, pallets
need to be cooled or pre-cooled prior to transport. This is a critical component of the supply chain, and is
therefore included in the manual.

The temperature for the cooling protocol is chosen based on fruit maturity and market intentions.

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MATURITY DETERMINATION
Fruit maturity is based on dry matter of the fruit. The dry matter is determined using the method
outlined in the California Food and Agriculture Code of Regulations Article 11 Avocados section 1408.3.
The minimum dry matter is taken as 20.8%, and in addition fruit size, fruit weight and date of release is
imposed.

However, although the Agricultural Code of Regulations forms the legal basis for measuring the dry
matter of avocados, and helps to define the minimum starting date for harvest, it alone does not
necessarily provide the information needed for best practices leading to ideal fruit quality in all markets.

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LOGISTICS PLANNING AS RELATED TO DRY MATTER

Packing houses need to be aware of the maturity of fruit on a fruit size basis as well as the variability,
especially near the start of the season, for each consignment of fruit arriving from the field. This is
especially important where packing houses are packing fruit from a number of producers with variable
tree age and condition. This is particularly important for making decisions concerning fruit cooling and
for marketing to determine the optimal shipping destination. Therefore, it is recommended that on
arrival at the packing house, if the dry matter of the consignment is not already known, samples should
be taken and tested. These results will help to determine the correct temperature for cooling the fruit as
well as shipping.

When planning packing for the following week, it is helpful if the packing house makes arrangements to
receive fruit in batches of similar dry matter to enable as much consistency as possible within pallets for
cooling in each cooling chamber. It is very important to try as best possible, not to have mixed maturity
fruit within a box, pallet or consignment. The ripening characteristics will be different, and mixed
maturities will result in checker board ripening if within a box, and create great difficulties for correct
choice of cooling, as well as downstream for fruit ripeners, re-packers and within the retail sector. The
objective of pre-planning as described, is to decrease errors in choosing suitable cooling regimes, as
well as ensuring as uniform a pack as possible. If the fruit packed is very variable in maturity, a higher
incidence of mixed ripening will occur, which creates considerable problems at retail level and if fruit is
to be pre-ripened before sale.

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THE PACK LINE

There are many different combinations of equipment on the pack line, with variations in washing,
brushing, drying, grading and packing. There is no single best practice. However, it is essential to ensure
that minimal fruit damage occurs on the pack line. Because of the generally rough nature of Hass fruit
(compared to most other avocado cultivars) the potential for damage, and in particular, lenticel damage,
is high. Damaged lenticels cause increased water loss, as well as result in notable blemish at destination.
In addition, it is possible that damaged lenticels will increase the possibility of chilling damage.

It is suggested that the pack line be regularly checked for the potential to damage fruit. Each section
of the line should be checked separately, to isolate any areas causing damage. Fruit can be removed
from the line and carefully checked for damage. Another very simple technique, is to wrap a number
of fruit in thin aluminum foil, and place them on the pack line amongst other fruit. At the end of each
section (for example brushes) remove the fruit from the line and inspect for any damage of the aluminum
foil. Damage is a good indication of a problem within that section. See also section on packing house
cleaning.

Dump Wash Grade

Sticker Pack Stack

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FRUIT COOLING
Fruit cooling is probably the most important operation within the logistics chain, as this sets the
parameters for fruit quality, by being the major controller of fruit physiological changes from harvest to
sale. This will dictate the rate of ripening, as well as shelf life, and influence the potential for post-harvest
defects. The cooling parameters set at packing, as well as the degree to which these have been effectively
implemented, are critical to the success of the entire cold chain.

The temperature to which fruit is to be cooled depends on:

• Dry matter

• Distance to destination

• Potential storage requirement

• Picking season, early or late for the particular fruit origin

Based on dry matter, approximate temperatures are:

• Dry matter < 23% use 45°F

• Dry matter 23-26% use 42°F

• Dry matter >26% use 40°F but as dry matter approaches 30% this can be decreased to 39°F. Late
season high dry matter fruit with a short supply chain including fruit from Mexico may be shipped at a
temperature as low as 38°F

Do not adjust low dry matter fruit (<23%) or early season fruit to a lower temperature than stated above,
as chilling damage may occur in fruit stored for longer than 2 weeks. At low dry matter the temperature
indicated will not result in premature ripening provided there are no significant cold chain breaks. The
closer the market or shorter the intended storage period, the more flexibility there is for cooling fruit to a
slightly higher temperature than those shown.

There are three potential cooling points in the packing house cooling operations.

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REMOVAL OF FIELD HEAT ON ARRIVAL AT PACKING HOUSE

The first point is on arrival of fruit from the field. Packing houses have different operations at this point.
However, it is necessary to ensure that the time between arrival and final cooling is as short as possible.
The faster that field heat can be removed the better the potential for extended shelf life and the slower
the subsequent quality deterioration. Packing houses have a number of options for temperature control
of fruit on arrival.

• Picking bins or boxes are off loaded into a holding area before moving into the packing house. The
holding area is simply a shaded area. This is the least satisfactory situation, as field heat is not
substantially removed before final cooling, and a cooling delay of up to 24 hours is often recorded,
especially during peak packing periods. For best practice, fruit should be moved into the packing
house as soon as possible, and not longer than 24 hours.

• A cooled area. The temperature of this area is best at approximately 56°F to 59°F.

• Some packing houses use hydro cooling of fruit as soon after arrival as possible. Fruit are best hydro
cooled to a temperature of 56°F to 59°F. Fruit should be packed as soon as possible after hydro
cooling or held in a temperature controlled area at approximately the same temperature as stated
above. If fruit are hydro cooled, precautions are needed to ensure the water which is re- circulated is
clean and free of potential pathogens. This would constitute a Hazard Analysis and Critical Control
Point (HACCP). Fruit should be moved into the packing house for packing or stored at the same
temperature as target fruit temperature after hydro cooling.

The most effective packing house entry point cooling system is hydro cooling.

Fruit should not be held for more than 24 hours in any system before final cooling.

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FORCED AIR COOLING AFTER PACKING

The second point of cooling is after packing and palletization. The purpose of this cooling point is to cool
fruit to the temperature of shipping.

When loading pallets into forced air cooling chambers, ensure that as far as possible, only the same box
type are loaded, because the air flow characteristics may otherwise differ, and cooling will not be even.
Also ensure that there are no gaps between pallets within each pallet row (normally two rows of pallets
with a tunnel or plenum between them approximately the width of a pallet), and have an even number
and height of pallets as far as possible. If there are incomplete pallets due to a lack of boxes of a size at
the end of the packing day, it is probably preferable to cool these rather than leaving them for another
24 hrs. before cooling. However, these pallets should be almost complete, and placed at the back (cold
tunnel door side) of the line of pallets, so as to disrupt air flow as little as possible. To ensure that air is
pulled through the pallets, ensure that the top and back (door end) of the pallets is adequately covered
by a tarpaulin, so that air is pulled by the fan only horizontally through the sides of the pallets.

Do not attempt to cool too rapidly, as wind chill damage may occur on the surface of the fruit. As a
guide, it is likely that cooling will take approximately 7 or more hours for 20 pallets, although the starting
temperature of the fruit will greatly influence this. Sufficient temperature sensors should be placed in the
fruit pulp both inside the rows of pallets and outside, at the front, center and back of the row of pallets to
monitor the cooling, so as to ensure that pulp temperature reaches the desired point within all pallets. An
approximate guide to the air flow rate required is 1 l sec-1 kg-1. However, this is only a guide and the actual
air flow rate will depend on both the design of the cooling equipment and the type of packing material
used for the fruit, with some boxes having greater air flow
through them than others. The change in pulp temperature
of the fruit should be monitored. The rate of cooling between
the back and front of the pallet rows will differ slightly, so the
sensors will not reach the objective temperature at exactly
the same time, but the cooling rate is correct when all sensors
reach the set objective temperature at approximately the same
time. It is particularly important that some sensors do not
show a temperature considerably below the set temperature,
as chilling damage may then occur to some of the fruit. This
would be an indication that the rate of cooling is too rapid. It
is also particularly useful to check the differential as well as
rate of temperature change between fruit on the outside and
inside of pallets. If fruit temperature on one side of a pallet is
considerably different to the other, and one side is decreasing
much more rapidly than the other, it is a good sign that air
flow is too rapid. This could lead to chilling damage on one
side of the pallets or inadequate cooling on the other. Air flow
rate should then be decreased. When setting the air delivery
temperature, do not set the temperature lower than 1°F
(0.5°C) below the intended target fruit pulp temperature. It is
particularly useful to also monitor external fruit temperature.

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This can be done using an infrared thermometer, and fruit at positions similar to the pulp temperature
measurements should be used. Again, the external temperatures should not decrease substantially below
set temperature, otherwise chilling damage can occur. To ensure that cooling throughout the pallets has
been adequate, both external (outside of the pallet) and internal (the side of the pallet facing into the
plenum) should show similar fruit pulp temperatures, and that both are close to the set temperature. A
variation of 1°F (0.5°C) is acceptable. Further, fruit pulp temperature will tend to be 0.5°F to 1°F (0.28°C to
0.5°C) above the set temperature.

When running the forced air cooling unit, it is preferable to always maintain the air flow in the same
direction. If air flow is reversed after a number of hours to obtain the same fruit temperature on the inside
and outside of the pallets, there is the possibility that fruit in the center of the pallets is not adequately
cooled, without the operator realizing it.

In order to decrease the potential for fruit dehydration during cooling, which in turn will affect the rate
of ripening, shelf life and external appearance, the cooling chambers should be humidified. This can be
done by applying water through humidifiers attached to the heat exchanger unit, or by ensuring the floor
of the cooling chamber is wet before starting the cooling cycle. It is not sufficient to just monitor cooling
chamber humidity and assume that an ideal relative humidity reading of 85-95% is correct. The air loses
water when it passes over the cooling coils, and this may then be replaced by water loss from the fruit,
providing a false reading. The fruit contained in 20 pallets can lose as much as 20 gallons of water during
a cooling cycle. Therefore, this needs to be added to the room to prevent excessive water loss from the
fruit.

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STORAGE AFTER COOLING

Fruit will need to be stored after cooling until shipment. The cold rooms used for storage should be set at
the intended shipping temperature, and fruit stored for the shortest time possible before shipping, taking
into account logistics and marketing considerations. This holding room cold area is not suitable as a fruit
cooling zone, and fruit needs to be adequately cooled in forced air cooling tunnels before being placed in
the cold storage chambers. The cooling in this area is static cooling, and there is a possibility that fruit on
the inside of pallets will not be adequately cooled if not already cooled when placed in the holding room.

The ideal holding room will have a pre-installed stacking system where pallets may be stacked and are
separated sufficiently to allow air flow between them. If not, pallets should be placed in the cold room in
such a way that sufficient air flow surrounds them. A minimum of 4 inches should be maintained between
pallets. The cooling system fans should be placed such that there is an even air flow throughout the room.

Air delivery in the holding room should not be set at more than 2°F (1°C) below the target fruit pulp
temperature. This is particularly important when the cold room contains fruit awaiting shipment which
is less mature and was pre-cooled to a temperature higher than new fruit coming into the room. For a
short overlap period, the higher temperature should be used. Air temperature should be checked on a
daily basis, and fruit temperatures checked on a random basis to ensure target temperatures are being
maintained.

As in the cooling tunnels, the holding room should be humidified. The same specifications and
procedures as outlined for cooling tunnels can be used.

Before dispatch, pallets should be marked, or suitable documentation provided with the consignment, to
indicate the desired temperature at which to transport and store the fruit. This will be especially useful in
ensuring the fruit is handled downstream in the manner desired.

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VENTILATION OF COLD ROOM AND COOLING TUNNELS

With constant usage over a number of months, there is a possibility that the carbon dioxide and possibly
ethylene levels within cold rooms and cooling tunnels could increase. It is also a common practice for
packing houses to hold quality control samples. These also become a source of ethylene. Ethylene build
up in particular is problematic as it affects the shelf life and quality of avocado fruit. All cooling tunnels,
as well as cold room storage areas and fruit transfer zones should be regularly checked (at least once
per week) for buildup of gasses. Ethylene levels should not be detected. This becomes more critical
later in the season when fruit is more mature and at peak times during the season when cold stores tend
to be storing more fruit before dispatch.

In the case of ethylene, ethylene scrubbers are available, and are used in some packing houses to aid in
ensuring there is no ethylene build-up. Regular venting of free air should also be undertaken to prevent a
buildup of gasses, especially ethylene. If ethylene scrubbers are installed, it does not remove the need to
vent the area with fresh air. Venting with fresh air should be done for 15 to 20 minutes with fans running.
Depending on volumes of fruit moving through the cooling and holding areas, this may be needed at
intervals between 2 and 6 days. Approximately 3 to 4 air volume changes may be needed to ensure gas
build-up is eliminated.

To prevent rapid build-up of gasses as described, no internal combustion engine equipment should be
operated in or near cold rooms. Trucks delivering fruit or at the loading docks to be loaded with cooled
fruit should not be running when the loading dock doors are opened, and sufficient time after truck
engines are stopped should be allowed for gas emissions to disperse.

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PACKING HOUSE CLEANING

It is essential that the entire packing house,
cooling tunnels, cold rooms and all packing house
machinery and equipment be maintained in
good condition and cleaned on a regular basis. In
particular, two issues are of importance.

The first relates particularly to aspects which

could damage the fruit surface, often causing
lenticel damage, such as sand, leaves and
deposits which form on rollers and belts in the
pack line. While every effort should be made to
limit the introduction of such components, it is
inevitable that some field originating matter will
be introduced to the packing house with the fruit.
General cleaning should take place after every
operational shift. Constant moving of fruit over
brushes, rollers and belts, results in wax build-up
(from fruit surfaces) on pack line equipment. It is
particularly important that brushes be cleaned
regularly, as they can become important sources
of abrasion and fruit damage. The pack line should
be inspected for such deposits and any defects
such as broken padding on drop plates or corners,
which can damage fruit, on a regular basis. A
general inspection should be done daily, with a
more careful inspection and cleaning if required,
at least once per week.

The second issue of importance relates to

sanitation, and is particularly important where
high humidity conditions (such as cooling tunnels
and cold rooms) are present, or water is applied
such as hydro cooling (if used) or fruit washing.
Suitable sanitizing products should be added to
any applied water for cooling or washing, and re-
cycled water should be filtered to ensure not only
good sanitation, but the removal of potentially
abrasive particulate matter. High humidity areas
such as cooling tunnels and cold rooms must
be regularly cleaned with a suitable sanitizing
compound.

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TRANSPORT TRUCK LOADING

Correct loading of transport trucks is essential to ensure the cold chain is not broken, both at initial
loading of the fruit and at the time of unloading, especially if fruit is to be unloaded at more than one
destination. This aspect is discussed under the packing house section, because the operation sets the
parameters for the entire transport operation.

Transport trucks should be positioned at the loading dock such that there is a good seal between the
open truck and the loading dock, to minimize loss of cold air from the cold room or pallet warming during
loading.

Before loading, the truck must be checked for cleanliness and operational correctness (readiness for
operation) in accordance with product safety regulations. It is also essential that the truck is already
cooled to the correct shipping temperature. Incorrect temperature at loading will be difficult to rectify
without compromising fruit temperature.

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Before loading, pallets should be checked for correct fruit pulp shipping temperature. A single fruit half
way up a pallet can be used for this purpose. A hand held digital thermometer can be used, with a fruit
probe inserted into the pulp of the fruit. Ideally, the position should be marked, so that the same fruit
can be used for future temperature checks. The probe should be sterilized with a sterilizing agent after
each reading. A temperature record needs to be kept. Fruit should not be loaded if temperature is not
within the target temperature (+1°F or 0.5°C) unless approval is obtained. The temperature devices must
have the calibrations checked at regular intervals to ensure correctness. Such measurements and records
are essential to ensure temperature management is correct at the time of loading, and ensures correct
responsibility for product care during all sectors of the logistics chain.

Pallets should be loaded such that the last pallets scheduled to be delivered at destination are the first
to be loaded, to ensure as little cold chain break as possible at destination. Pallets should also be loaded
such that there are no gaps between them, to ensure adequate air movement of cold air through the
pallets.

At loading, temperature tracking devices need to be inserted into boxes of pallets at the front and rear at
least, of the truck. Ideally, if there is more than one consignment of fruit to be delivered (more than one
destination), temperature tracking devices should be included in each consignment. The reason for this is
that failure in the cold chain may occur at various points down stream, and if only one destination point
is tracked, failures may occur at other points in pallets going to a different destination, without being
tracked.

The type of temperature recorder used is of importance with regards to the reliability and usefulness of
information collected. While a minimum requirement could be considered to be a recorder which requires
removal at some point and downloading of data, with subsequent reporting of any out of protocol
information, the usefulness relies on the timely actions of downstream operators, essentially at the final
delivery point of the fruit. Fruit may be destined for an intermediate point, such as a regional distribution
center, before further delivery. The net result of this, is that any deviations from protocol which may
occur may only be found long after the event, making timely remedial action difficult or impossible. The
alternative, is the use of a real-time tracking device, which can be checked by the packing house until
final delivery point is reached. This allows for timely remedial action to be taken should a deviation from
protocol be noted. It also allows timely checking of transport progress. At least one such device should
be included in each consignment. In terms of fruit quality management, such devices allow for active
temperature management and cost effectiveness.

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ADMINISTRATION OF QUALITY MANAGEMENT AT PACKING

HOUSE LEVEL
The packing house, as initial handler of the fruit and the entity that packs and prepares fruit with
knowledge of fruit initial quality and final intended destination, should be responsible for setting protocol
parameters, and tracking progress through the supply chain. Suitable check points and documentation
where appropriate need to be implemented by packing house management. It is necessary for a
successful quality management program that the entire distribution chain be coordinated, and the
packing house is the ideal place for this, as they have contact with all components of the chain, including
producers and marketers. Appropriate instructions for all parts of the logistics chain should be generated,
and a copy should accompany each fruit consignment. These instructions could be linked to or attached
to the bill of lading, which would make them part of the carrier contract.

It is therefore suggested that the entire quality management operation for each consignment of fruit from
a packing house be controlled and monitored by a quality management specialist at the packing house.

ROLE OF CALIFORNIAN PACKING HOUSES AND IMPORTER RECEIVING FACILITIES IN RELATION TO

IMPORTED FRUIT

There are some instances where packing houses in California as well as receiving facilities belonging to
importers act as a distribution hub for imported fruit. The quality protocols for distribution hubs as well
as those for packing houses (where appropriate) should be used.

ROLE OF CALIFORNIAN PACKING HOUSES AND IMPORTER RECEIVING FACILITIES AS RE-PACKERS

Some Californian packing houses as well as receiving facilities belonging to importers may act as re-
packers for fruit from other origins than the normal fruit packed by them on the pack line in the case of
packing houses, or from multiple origins in the case of importers. The quality protocols relating to re-
packers as well as the packing houses themselves should be used.

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 PACKING HOUSE

ACTION ITEMS CALIFORNIA

☐

☐
Ensure all staff members are sufficiently trained for the
task as well as overall packing house objectives

Determine dry matter and maturity level for all

consignments and size categories

☐ Take into account field origin of fruit and fruit quality

aspects e.g. fruit nitrogen and calcium concentrations

☐ Plan the logistics

☐ Determine cooling, holding and shipping temperatures

☐ Ensure cooling rates are appropriate

☐ Load cooling tunnel to ensure even cooling at appropriate

rate

☐ Store fruit until shipment at appropriate temperature

☐ Check that transport conforms to requirements and

temperature is correct

☐ Load transport to ensure temperatures are maintained

☐ Add temperature tracing device to fruit

☐ Regularly check cooling tunnels and holding rooms

are ventilated and that there is no build-up of gases
especially ethylene

☐ Check packing house equipment for cleanliness, areas of

potential fruit damage and sanitize where necessary

☐ Track progress of each consignment, including fruit

temperature

☐ Take appropriate actions for any items out of protocol