Work Plan for the Usda

WORK PLAN FOR THE USDA

PRE-EXPORT INSPECTION AND COLD TREATMENT OF SOUTH AFRICAN CITRUS FRUIT DESIGNATED FOR EXPORT TO THE UNITED STATES OF AMERICA

1. DEFINITIONS

1.1 Products to be exported to the United States of America are:

Clementine - Citrus reticulata Grapefruit - Citrus paradisi Lemon - Citrus limon Minneola - Citrus paradisi x Citrus reticulata Navel orange - Citrus sinensis Satsuma - Citrus reticulata Valencia orange - Citrus sinensis (including Delta Seedless and Midknights)

1.2 Pests and organisms of concern

Appendix 1 lists the quarantine pests.

1.3 Participating organizations:

United States Department of Agriculture/Animal and Plant Health Inspection Services (USDA-APHIS).

South African Department of Agriculture/Directorate Plant Health and Quality (SADA-DPHQ).

The Following Organizations are Appointed Representatives of the SADA

Perishable Product Export Control Board (PPECB).

Deciduous Fruit Producers Trust (DFPT).

1.4 Co-operative agreement attached as Appendix 3

It is agreed that the DFPT will be responsible for signing the pre-clearance agreement, and the DFPT undertakes to pay the costs involved for the USDA-APHIS pre-clearance inspection.

2 USDA REGULATIONS GOVERNING ENTRY OF EXPORTED PRODUCT

2.1 Code of federal regulations

Federal Register No. 319.56

2.2 Conditions of entry

A phytosanitary certificate issued by the South African Department of Agriculture must accompany each shipment of citrus fruit. The phytosanitary certificate must contain the following Additional Declaration “ The citrus fruit in this consignment was grown in, packed in, and shipped from the Western Cape Province of South Africa”. The designated pest free areas in the Western Cape of South Africa are as follows: the magisterial districts of Clanwilliam, Piketberg, Stellenbosch, Paarl, Somerset-West, Swellendam, Worcester, Robertson, Montagu, Heidelberg, Ladismith, Strand, Caledon, Hermanus, Bredasdorp, and Wellington. South African citrus is subject to product inspection by the USDA-APHIS. Each shipment of citrus fruit will be subject to cold treatment in transit.

 Page 1 of 29 USA Citrus Export Programme November 2002 All boxes must be marked in plain English with correct and accurate information including the following:

- Name and address of exporter

- Country of origin

- Registered code identifying pack house

- Count: indicating number of fruit in the box, and/or caliber, indicating approximate diameter of fruit

- Net weight in pounds or kilograms

- General description: variety and type of citrus fruit

Forms, which must accompany each consignment, are:

Container Shipment:

- Official Phytosanitary certificate

- Bill of lading

- PPQ203 (Confirmation of inspection)

- Commercial invoice

- Certificate of calibration of temperature recording equipment

- Plan of location of temperature sensors

- Plan of location of containers

- Grower list per container

- Covering letter advising of the vessel, load port, date of sailing and discharge port

Break Bulk Shipment:

- Phytosanitary certificate issued by SADA-DPHQ

- Bill of lading

- PPQ203 (Confirmation of inspection)

- Commercial invoice

- Certificate of calibration of temperature recording equipment

- Plan of location of temperature sensors

- Grower list by hatch

- Covering letter advising of the vessel, load port, date of sailing and discharge port

 Page 2 of 29 USA Citrus Export Programme November 2002 3 RESPONSIBILITIES

3.1 USDA-APHIS-PPQ

USDA-APHIS-Plant Protection and Quarantine - Port Operations Assistant Director - Pre-clearance 4700 River Road, Unit 60 Riverdale, MD 23707 – 1228 Phone: (301) 734 8892 Fax: (301) 734 8318

Dr. Cheryl M. French American Embassy 877 Pretorius Street Arcadia, Pretoria, Republic of South Africa Phone : ** 27 12 342 1048 Cell. : ** 27 82 858 2408

3.2 Co-operator/Exporter/Government agency

Exporters will be responsible for product and product related statistics. USDA/SADA will be responsible to record all interceptions made during the inspection of fields, packing sheds and the fruits. After a quarantine decision has been made on an interception, it will be mandatory that USDA/SADA forward all this information to the Permits and Risk Assessment (PRA) Support Staff in Riverdale, MD. This information will be used to determine future inspection criteria for a pre-clearance programme in this country.

3.2.1 Government agency/Phytosanitary certification Department of Agriculture, Directorate of Plant Health and Quality (SADA-DPHQ).

3.2.2 Quality inspection agency Perishable Products Export Control Board – Agricultural Product Standards (PPECB-APS).

3.2.3 Cold stores and Pack houses Pack houses will be selected on the basis of their ability to supply a product, which meets the market and USDA-APHIS requirements. They will be open to USDA-APHIS inspection at any time.

3.2.4 Cold storage, shipping and cold sterilization Perishable Products Export Control Board – Technical and Operations (PPECB-TO).

3.2.5 Exporter Deciduous Fruit Producers Trust (DFPT), and those registered with SADA-DPHQ.

4 TREATMENT

4.1 Procedures

4.1.1 Type of treatment required

Full details of the procedures for in transit cold treatment of citrus fruit shipped from South African ports to the United States of America are included in the PPECB document which is attached as Appendix 2 (T107 e).

4.1.2 Equipment certification requirement

Vessels and containers to be used will be USDA-APHIS approved and have valid USDA-APHIS certificates of approval.

 Page 3 of 29 USA Citrus Export Programme November 2002 Calibration of the temperature monitoring devices and temperature recording equipment will be done by USDA-APHIS authorized PPECB personnel according to the agreed USDA-APHIS and PPECB requirements. Details are contained in Appendix 2.

4.1.3 Monitoring procedures

Vessels will be USDA-APHIS registered and will have the minimum number of sensors required to monitor air and fruit temperatures. Full details are provided in Appendix 2.

4.1.4 Inspections prior to treatment

Citrus fruit and cartons shall be free from plants or portions of plants, including leaves, twigs, soil or other portions of plants, or plant litter or rubbish.

4.2 Safeguards

Details of safeguards are:

4.2.1 Pack house procedures

- The pack house manager shall be responsible for maintaining the packing, inspection, working environment, cold storage and storage facilities sanitary, clean and free from culls and debris. Empty cartons shall be stored so that they are not inadvertently subjected to hitchhiking insects. - Pack houses sanitation processes to control and exclude the occurrence of external pests shall include inter alia:

- fruit washing in chlorinated water

- brushing and rinsing fruit

- brush-on application of fungicides

4.2.2 Other procedures

- The USDA-APHIS officials to ensure that they are in order will check documentation, which confirms that various actions were successfully carried out before the vessel left South Africa.

- The PPECB hatch and/or container seals will be checked to establish that they have not been broken. Seals used for ship hatches must carry the prescribed PPECB logo.

- The USDA-APHIS inspector at the port of entry will examine the temperature recording equipment to establish that it has operated correctly, has not been tampered with and that the temperature records for the entire duration of the cold treatment process have been recorded as prescribed.

- The USDA-APHIS inspector at the port of entry will examine the temperature records to ensure that the prescribed cold treatment process has been carried out according to specification and to reflect the date and time of completion of the process on the phytosanitary certificate prior to discharge.

- The temperature monitoring sensors may be re-calibrated by the USDA-APHIS once these become available after cold treatment has been completed.

 Page 4 of 29 USA Citrus Export Programme November 2002 1. INSPECTION

5.1 Sampling rate requirement

The sampling procedure provides a 95% confidence level when an infestation level of 4% or higher is present when 6% of the consignment is sampled and inspected.

The sampling protocol is as follows:

Inspection lot size Biometric sample size

0 to 160 cartons 25 cartons 160 to 800 cartons 50 cartons 800 cartons or more 75 cartons

The sample cartons should be numbered as each is selected. The number should reflect the sample interval. In example number 1 (below) the cartons would be numbered 10, 52, 94, etc. There is no numbering required for non-sampled cartons from the consignment.

Sampling procedure:

5.1.1 Sample selection procedure for consignments that are HOMOGENOUS (only one producer, one fruit variety):

(a) Establish the inspection unit e.g. 6000 cartons.

(b) Divide the inspection unit size by the biometric sample size: 6000/75 = 80 (this is the sampling interval).

(c) Randomly select a number between 1 and the answer in point 2 (which is 80) e.g. 10. This is the number of the first carton to be selected for inspection.

(d) To determine the second carton, add the sampling interval (80) to the first carton number (10): 80 + 10 = 90; 90 is then the number of the second carton.

(e) To determine the third carton, add the sampling interval (80) to the second carton number (90): 80 + 90 = 170; 170 is then the number of the third carton.

(f) Continue this process until the biometric sample size (in this case 75 cartons) is reached.

5.1.2 Sample selection procedure for consignments consisting of fruit of two or more different cultivars:

For instance, a consignment can consist of 2 different cultivars of citrus. It is sampled as a unit so, if a rejection occurs due to any one of the cultivars, the whole consignment will be rejected.

5.1.3 Sample selection procedure for consignments consisting of fruit from two or more producers:

The number of pallets presented by any one producer, in relation to the number presented by the other producers contributing to a consignment, determine the number of sample cartons to be drawn from each producer.

 Page 5 of 29 USA Citrus Export Programme November 2002 Example 1:

Producer Inspection Unit Size Biometric Sample Size for 800 Cartons or more 1 10 pallets: 1,600 cartons 1600÷3,200×75=37.5 round to 37 2 5 pallets: 800 cartons 800÷3,200×75=18.75 round to 19 3 5 pallets: 800 cartons 800÷3,200×75=18.75 round to 19 Total: 20 pallets: 3,200 cartons 75

1. Interval determination for all 3 producers is 3,200 / 75 = 42.66 (always round down) = 42 2. Select number between 1-42 (example 10) 3. First sample carton is number 10 4. Second sample carton is 42 + 10 = 52 5. Third sample carton is 42 + 52 = 94 6. Continue until appropriate number of sample cartons are drawn (example 37 cartons for producer 1)

5.1.4 Optional sampling procedures (for citrus only): Popular Count Sampling

The Popular Count refers to the size of fruit being packed. The shipment will be composed of several counts, e.g. small, medium and large fruit. The popular count refers to that count which comprises the most of the consignment e.g. the medium fruit form 60% of the consignment, small fruit 10% and large fruit 30 % - the most popular count will then be the medium fruit. An assessment of mealy bug infestation levels across the fruit size was done. The result indicated a very strong uniform distribution of infestation level across the fruit size categories. This indicates that, irrespective of where the sample is drawn from in the range of size categories, the probability of detecting mealy bug remains the same. In light of the above justification, popular count sampling will be allowed as an option for citrus.

Example 2: A single producer consignment

Count Number of Cartons Step 1. 1,200 cartons in consignment is # 1 600 popular count greater than 800 cartons thus 75 cartons required # 2 300 Step 2. 600÷75 = 8, thus 8 is the sampling interval # 3 300 Total 1200

 Page 6 of 29 USA Citrus Export Programme November 2002 Example 3: For multiple Producer Consignments:

Producer Count Number of cartons Step 1 1 # 1 600 Popular count 1 # 2 300 1 # 3 300 1 Total 1200 1200÷4800×75 = 18.75 round to 19 2 # 1 300 2 # 2 600 Popular count 2 # 3 300 2 Total 1200 Same as above 3 # 1 600 3 # 2 1200 Popular count 3 # 3 600 3 Total 2400 2400÷4800×75 = 37.5 round to 37 Total consignment 4800 Total sample 75

Step 2 - Interval for Producers 1 and 2: 600÷19 = 33 - Interval for Producer 3: 1200÷37 = 32

5.1.5: Miscellaneous:

A. The sample cartons should be numbered as each is selected. The number should reflect the sample interval. In example number 1, above, the cartons would be numbered 10, 52, 94, etc. There is no numbering required for non-sampled cartons from the consignment. B. If industry is estimating the shipment size, the selected interval may produce either a smaller or larger sample than required. For example: a. At the conclusion of the production run too few cartons have been submitted, additional cartons should be selected from the shipment. No more than 1 sample box should be selected from a pallet. Mark these sample cartons with a double X (e.g….XX). i. Required sample size is 75 cartons, at the conclusion of the production run only 72 cartons have been selected. The three cartons needed to complete the sample should be removed from 3 of the pallets composing the shipment. These three cartons should be marked with double X (e.g…XX) and added to the sample. XX cartons must be re-incorporated into their original pallets.

b. If during the production run the required number for sample cartons are selected before the completion of the production run, continue to use the sampling interval until production run is complete. Continue to number the sample. i. For example if the required sample size is 75 but using this method 82 cartons are selected, the entire 82 carton sample will be submitted for inspection. The USDA/NDA inspector will inspect 75 of the 82 cartons. A portion of the 75 cartons will be drawn from the last cartons sampled. C. After the sample cartons are selected, the sample cartons are not to be opened without the presence of a plant health official (USDA and/or NDA). D. USDA/NDA officers are required to monitor sampling and safeguarding activities. These monitoring activities should average 4 hours per week. E. High Cube Pallets are used to reduce unused space in the top of the shipping containers. To lessen the unused space 3 pallets are broken down and their cartons are added to the 20 pallets used to fill a 40 foot shipping container. These 20 oversize pallets must be re-strapped. There will be a few loose cartons remaining from the 3 broken down pallets. These loose cartons must be “stickered” with USDA – passed stickers, indicating the cartons have been precleared. The APHIS 203 should indicate 20 pallets plus the number of loose/ un-strapped cartons.  Page 7 of 29 USA Citrus Export Programme November 2002 5.2 Location of inspection(s)

5.2.1 Field

5.2.1.1 Pre-harvest

If USDA-APHIS finds it necessary, they will examine all aspects of the start-up of the pre-clearance programme each season. This is to ensure the integrity and soundness of the programme as the exporters’ quality system followed from the orchard through to shipment including the documentation and implementation of the system.

5.2.1.2 Post-harvest

USDA-APHIS/SADA-DPHQ inspection should take place as soon as possible after selection and identification of shipments destined for the USA.

This inspection will take place at the pack house or as otherwise specified by the USDA inspector. Inspection cannot take place prior to packing or during the pre-cooling process.

The exporter will provide suitable lighting and inspection tables for the inspectors at the inspection sites. The inspection tables will have white work surfaces.

5.2.2 Processing plant, inspection sites, etc.

Because of the relatively small volumes and large number of pack houses, inspection sites will not be located at all the pack houses but at one or more depot selected by the USDA-APHIS and SADA-DPHQ.

The procedure of presenting a minimum of 3000 cartons per consignment will be most compatible with such an agreement. Following inspection and approval of the consignment, the sample pallets will simply be added back to the consignment.

It will be the responsibility of the APHIS officer to keep track of all interceptions made during his/her TDY assignment. All organisms intercepted during inspections should be forwarded to the country identifier/local entomologists for identification. The resulting information will be recorded and returned to the respective work units (pack house, producer etc.) by the country identifier and also forwarded to APHIS.

6 SHIPPING REQUIREMENTS

6.1 Safeguards

All fruit will be shipped in conventional refrigerated vessels which are USDA-APHIS approved, or in USDA-APHIS approved containers.

These will be cleared by the USDA-APHIS for use in the current season and all will have valid USDA-APHIS certificates of approval.

All shipping containers will be free from soil and debris.

Pallets for the USA will be clearly marked, in order to distinguish them from those destined for other markets, and isolated by storing them at least 1 m apart from other fruit at the pack houses, depots and port.

Pallets for the USA will be transported either in enclosed trucks or on flatbed trailers, under tarpaulin covers.

6.2 Sealing requirements  Page 8 of 29 USA Citrus Export Programme November 2002 Hatches and containers will be sealed with standard sealing wire and lead seals. The seals used on hatches of ships will be inscribed with the PPECB cold chain logo. Seals used for containers are without a PPECB cold chain logo. The graphics of the logo will be the same as the logo printed on the shipping documents. These seals may only be broken on inspection of, and in the presence of, an USDA-APHIS inspector.

Full details of shipping requirements are covered in the PPECB procedures for in transit cold treatment-document, which is attached as Appendices 2A and 2B.

7 VIOLATIONS/CORRECTIVE ACTIONS

7.1 Procedures

7.1.1 First warning (action)

Failure of the grower/pack house/exporter to comply with any one of the above provisions will result in SADA/APHIS implementing corrective actions beginning with verbal discussion with all parties to seek clarification of the issue(s), followed, if necessary, by formal written notification detailing the extent of the failure and corrective actions required.

Rejection of a consignment presented for inspection by a participant will be considered as a first warning action.

7.1.2 Second warning (action)

Formal written notification from SADA/APHIS detailing the extent of the failure and actions required.

Failure to resolve issues identified could lead to suspension of the offending parties pre-clearance program.

The second rejection of a consignment by the same participant will be considered as a second warning action.

7.2 The running average & Programme Suspension/Termination

Failure of the grower/pack house/exporter to comply with the actions identified in the first and second warning issued from SADA/USDA will result in immediate suspension from the programme for the balance of the current export season in progress.

The running average

At the beginning of each season, for each variety / type of fruit, a 21day (inspection days) running average will be kept. At least 20 consignments must be presented for inspection during the given timeframe.

If the rejection rate reaches 25% the first year (2003) or 20% the years after, immediate implementation of fumigation or cessation of all shipments of this type / variety will be implemented.

Suspension/Termination Protocol:

- A “first 10 period” will be established for producers. The “first 10 period” consists of the first 10 consignments submitted for inspection at the beginning of the season.

- During the “first 10 period”, immediate suspension/termination from the programme (for the entire season) for a producer will result when 3 separate consignments presented for inspection are rejected (for a commodity, regardless of variety or cultivar).

 Page 9 of 29 USA Citrus Export Programme November 2002 - If the producer has a rejection rate of more than 25%, after 10 inspections, the producer will be eliminated for the season.

7.3 Programme Reinstatement

In order for a suspended grower/pack house/exporter to be reinstated in the next export season, the grower/pack house/exporter will provide documentation of the corrective actions taken to SADA-DPHQ. SADA-DPHQ will determine reinstatement based upon compliance with requirements as prescribed in the citrus pre-clearance program.

8. Registration and Identification of USA Destined Orchards

8.1 Only orchards of a particular commodity destined for the US market will be allocated.

8.2 Only orchards of packers approved by USDA/SADA inspectors in terms of handling facilities, location, and inspection facilities will be used.

8.3 There are no orchards automatically excluded on phytosanitary grounds. A spray log will be available for every orchard for the entire season, for scrutiny in the selection process.

8.4 Particular orchard will be identified by means of a preprinted card affixed to the side or top of each bulk bin (400kg) of fruit packed from that orchard. Information contained on the card includes: Orchard name or number, variety of fruit and date picked.

8.5 SADA in Pretoria can be contacted to obtain registration documents.

9. APPENDICES

The following appendices are attached to this document:

Appendix 1: Quarantine pests (as taken from the Southern African citrus pest risk assessment)

Appendix 2: PROCEDURE FOR IN-TRANSIT COLD TREATMENT TO ERADICATE FALSE CODLING MOTH AND FRUIT FLIES IN PEACHES, PLUMS, NECTARINES AND CITRUS FRUIT SHIPPED FROM SOUTH AFRICAN PORTS TO THE UNITED STATES OF AMERICA

Appendix 3: Co-operative agreement.

 Page 10 of 29 USA Citrus Export Programme November 2002 Appendix I

QUARANTINE PESTS

Insecta

Acantholepis capensis Mayr (Hymenoptera: Formicidae) Agrius convolvuli (L.) (Lepidoptera: Sphingidae) Agrotis segetum (Denis & Schiffermuller)(Lepidoptera: Noctuidae) Aleurocanthus sp. near hansfordi (Homoptera: Alyerodidae) Aleurocanthus spiniferus (Quaintance)(Homoptera: Alyerodidae) Aleurocanthus woglumi Ashby (Homoptera: Aleyrodidae) Ancistrotermes latinotus (Holmg.) (Isoptera: Termitidae) Anoplocnemis curvipes F. (Heteroptera: Coreidae) Anoplolepis braunsi (Forel) (Hymenoptera: Formicidae) Anoplolepis custodiens (Smith) (Hymenoptera: Formicidae) Anoplolepis steingroeweri (Forel) (Hymenoptera: Formicidae) Antestiopsis variegata (Thunb.) (Heteroptera: Pentatomidae) Antestiopsis variegata (Thunb.) (Geteroptera: Pentatomidae) Apate indistincta Murray (Coleoptera: Bostrichidae) Apate terebrans Pallas (Coleoptera: Bostrichidae) Archips occidentalis (Walsingham) (Lepidoptera: Tortricidae) Ascotis selenaria reciprocaria (Walker)(Lepidoptera: Geometridae) Aulacaspis tubercularis Newstead (Homoptera: Diaspididae) Bagrada hilaris (Burmeister) (Heteroptera: Pentatomidae) Cacoecimorpha pronybana (Hubner)(Lepidoptera: Tortricidae) Calpe emarginata Feld. (Lepidoptera: Noctuidae) Calpe provocans Walker (Lepidoptera: Noctuidae) Calpe triobliqua Saalm. (Lepidoptera: Noctuidae) Camponotus rufoglaucus (Jerd.) (Hymenoptera: Formicidae) Ceratitis capitata (Wiedemann) (Diptera: Tephritidae) C. cosyra (Walker) (Diptera: Tephritidae) C. quinaria (Bezzi) (Diptera: Tephritidae) Ceroplastes rusci (L.) (Homoptera: Coccidae) Chrysomphalus pinnulifer (Maskell) (Homoptera: Diaspididae) Coccus viridis (Green) (Homoptera: Coccidae) Colasposoma fulgidum Lefevre (Coleoptera: Chrysomelidae) Crematogaster castanea Smith (Hymenoptera: Formicidae) Crematogaster liengmei For. (Hymenoptera: Formicidae) Cribrolecanium andersoni (Newsted) (Homoptera: Coccidae) Cryptophlebia leucotreta (Meyrick) (Lepidoptera: Tortricidae) Delottococcus elizabethae – ACTION – Oranges – 08/16/2002 Dereodus recticollis Mohl. (Coleoptera: Curculionidae) Egybolis vaillantina Stoll (Lepidoptera: Noctuidae) Empoasca citrusa Theron (Homoptera: Cicadellidae) Epignoma natelensis Dworakowska (Homoptera: Cicadellidae) Ferrisia consobrina Williams & Watson (Homoptera: Pseudococcidae) Gascardia brevicauda (Hall) (Homoptera: Coccidae) Gascardia destructor (Newstead) (Homoptera: Coccidae) Gryllidae bimaculatus (common cricket) (Orthoptera : Gryllidae) – ACTION – Citrus – 08/16/2002 Helicoverpa armigera (Hubner) (Lepidoptera: Noctuidae) Holopterna vulga L. (Heteroptera: Coreidae) Hypopholis sommeri Burmeister (Coleoptera: Melolonthidae) Icerya seychellarum (Westwood) (Homoptera: Margarodidae) Iridomyrmex humilis (Mayr) (Hymenoptera: Formicidae) Leptoglossus membranaceus (F.) (Heteroptera: Coreidae) Locustana paradalina (Walker) (Orthoptera: Acrididae) Macrotermes natalensis (Hav.) (Isoptera: Termitidae) Microtermes sp. (Isoptera: Termitidae) Mocis frugalis (F.) (Lepidoptera: Noctuidae) Myrmicaria natalensis eumenoides Gerst. (Hymenoptera: Formicidae)

QUARANTINE PESTS

Nipaecoccus vastator (Maskell) (Homoptera: Pseudococcidae) Odontotermes latericius (Hav.) (Isoptera: Termitidae) Othreis divitiosa Walker (Lepidoptera: Noctuidae) Othreis fullonica (L.) (Lepidoptera: Noctuidae) Othreis materna L. (Lepidoptera: Noctuidae) Papilio dardanus cenea Stoll (Lepidoptera: Papilionidae) Papilio demodocus Esper (Lepidoptera: Papilionidae) Papilio nireus lyaeus Dbl. (Lepidoptera: Papilionidae) Paracoccus burnerae (Brain) (Homoptera: Pseudococcidae) Parlatoria ziziphi (Lucas) (Homoptera: Diaspididae) Penthimiola bella (Stal) (Homoptera: Cicadellidae) Pericyma atrifusca Hmps. (Lepidoptera: Noctuidae) Pericyma mendax Walker (Lepidoptera: Noctuidae) Pericyma scandulata Feld. (Lepidoptera: Noctuidae) Pheidole megacephala (F.) (Hymenoptera: Formicidae) Pheidole teniunodis Mayr (Hymenoptera: Formicidae) Phlyctinus callosus Boheman (Coleoptera: Curulionidae) Phyllocnistis citrella Stainton (Lepidoptera: Gracillariidae) Phymateus leprosus (F.) (Orthroptera: Pyrgomorphidae) Polyrachis schistacea (Gerstaecker) (Hymenoptera: Formicidae) Prays citri Milliere (Lepidoptera: Plutellidae) Promeces linearis L. (Coleoptera: Cerambycidae) Proscopocera sofala Distant (Coleoptera: Cerambycidae) Protostrophus avidus Marshall (Coleoptera: Curulionidae) Pseudaonidia trilobitiformis (Green) (Homoptera: Diaspididae) Pterandrus rosa (Karsch) (Diptera: Tephritidae) Pulvinaria aethiopica (De Lotto) (Homoptera: Coccidae) Saissetia somereni (Newstead) (Homoptera: Coccidae) Salagena sp. (Lepidoptera: Metarbelidae) Sciobius granosus Fahrer (Coleoptera: Curulionidae) Scirtothrips aurantii Faure (Thysanoptera: Thripidae) Scirthothrips auranti – ACTION – Oranges – 08/16/2002 Scoytidae : Ipinae: Xyleborini (Xyleborus) – ACTION – citrus – 08/16/2002 Serrodes partita (F.) (Lepidoptera: Noctuidae) Spodoptera littoralis (Boisduval) (Lepidoptera: Noctuidae) Tapinoma arnoldi For. (Hymenoptera: Formicidae) Taeniothrips sp. (Thysanoptera: Thripidae) Technomyrmex albipes (Smith) (Hymenoptera: Formicidae) Theronopus lobatus (Webb) (Homoptera: Coccidae) Tortrix capensana (Walker) (Lepidoptera: Tortricidae) Toxoptera citricida (Kirkaldy) (Homoptera: Aphididae) Trioza erytreae (Del Guercio) (Homoptera: Psyllidae) Zonocerus elegans (Thunberg) (Orthoptera: Pyrgomorphidadae)

Acarina

Calcarus citrifolii Keifer (Eriophydidae) Eutetranychus africanus (Klein) (Tetranychidae) E. anneckei Meyer (Tetranychidae)

Gastropoda

Achatina immaculata Lamarck (Achatinidae) Helix aspersa Muller (Helicidae) Theba pisana (Muller) (Helicidae) Urocyclus spp. (Urocyclidae)

QUARANTINE PESTS

Pathogens

Citrus greening bacterium Liberobacter africanum (proposed name) Guignardia citricarpa Kiely

 Page 13 of 29 USA Citrus Export Programme November 2002 APPENDIX 2

PROCEDURE FOR IN-TRANSIT COLD TREATMENT TO ERADICATE FALSE CODLING MOTH AND FRUIT FLIES IN PEACHES, PLUMS, NECTARINES AND CITRUS FRUIT SHIPPED FROM SOUTH AFRICAN PORTS TO THE UNITED STATES OF AMERICA

REFERENCE

9.1 This procedure refers to the cold treatment of false codling moth in peaches, plums, nectarines and citrus fruit as prescribed by the United States Department of Agriculture (USDA). This procedure will be applied by the PPECB as authorized by the USDA (T 107e).

1.2 The Perishable Products Export Control Board (PPECB) is a statutory body in terms of the provisions of Act No. 9 of 1983 of the Republic of South Africa and is authorized to apply the following cold treatment procedures:

1.2.1 Accurate calibration of cold store and ship temperature control and recording systems, inspection of vessels and containers refrigeration equipment and registration of vessels and containers.

1.2.2 Correct stacking and air circulation control during pre-cooling and cold store management as well as frequent temperature monitoring.

1.2.3 Correct handling and loading procedures to ensure minimum temperature gain during shipment and the voyage.

1.2.4 Temperature specification, measurement and control as agreed on and specified by authorities of both the importing and exporting countries.

Specially authorized and trained PPECB technical personnel will supervise the cold treatment procedure for accuracy and completeness. A list of authorized personnel with their specimen signatures is filed with the United States Department of Agriculture - Animal and Plant Health Inspection Services (USDA - APHIS).

1.3 PPECB Requirements

PPECB is responsible (under Act No. 9 of 1983) to ensure that the most optimum handling, storage and transport temperatures are applied to achieve the ultimate product quality maintenance. Ideally the transport temperature for most of the products in this document would be warmer than is required by the USDA Protocol, but the RSA is bound by the importing countries regulation controlling the import of unwanted pests etc. therefore regulated by the importing countries prescribed cold treatment temperature.

Cold treatment has been employed effectively on a commercial scale to eradicate different life stages of the False Codling Moth (FCM). The internationally accepted standard commercial cold treatment requirement for False Codling Moth is a minimum uninterrupted fruit pulp temperature and exposure time combination as indicated below.

Minimum cold treatment for FCM in peaches, plums, nectarines and citrus fruit to the USA is as follows:

It is required that the fruit pulp temperature of minus 0,55°C (31°F) or below, be maintained for a minimum uninterrupted exposure time of 22 days. If the temperature exceeds minus 0,3°C (31,5°F), the treatment shall be extended one third of a day (8 hours) for each day or part of a day that the temperature is above minus 0,3°C (31,5°F). If the temperature exceeds +1,1°C (34°F) at any time, the treatment is nullified.

Summary: These cold treatment requirements are not necessarily the most optimum storage and transport conditions for the various products and cultivars, but to ensure acceptance of the cargo at the port of discharge, the regulation must be strictly adhered to.  Page 14 of 29 USA Citrus Export Programme November 2002 2. PRE-COOLING OF THE FRUIT

2.1 Cold stores will be inspected and certified by PPECB. It is very strongly recommended that a remote fruit pulp temperature monitoring system be installed to monitor pulp temperatures. Prior to pre-cooling all the temperature sensors shall be calibrated in a bath of melting ice at 0,0°C and connected to a temperature recorder in order to provide a permanent record of the pre-cooling operation. The cold store must also comply with the prescribed South African regulations and must have a valid PPECB certificate which is issued in terms of Act No. 9 of 1983 and promulgated regulations No. R917 of 4 May 1984.

2.2 Palletized fruit which have been subjected to both quality and phytosanitary inspections intended for cold treatment will be loaded into the cold store according to standard procedures for forced air pre- cooling (also known as pressure cooling or FAC). Please note that the PPECB does not recommend double row stacking on either or both sides of the FAC tunnel because double rows often result in hot spots and therefore require careful and much longer cooling. PPECB very strongly recommends that temperature sensors be installed into the fruit when building the FAC stack and that the temperatures are continuously recorded to give a true reflection of the warmest and coldest product temperature of the total load. Air temperature sensors should also be installed to verify correct temperature and air circulation control. Temperature readings should be recorded at regular intervals during loading of the chambers and during pre-cooling. These temperature recordings will be filed for later scrutiny if necessary.

Fruit that has passed phytosanitary inspection for the USA must be stored at least one meter away from any other fruit not destined or passed for the USA.

2.3 It is required that the fruit is pre-cooled in quayside cold stores (reefer vessels) and approved loading cold stores (containers) for at least 72 hours and must reach (minus) –0,6°C before loading of a vessel or container will be allowed to take place. The maximum pulp temperature in the centre of the pallet during loading into shipping spaces must not exceed plus 0,5°C in ships with no tolerance allowed during container loading. Cold store delivery air temperature must never be colder than (minus) -1,5°C.

2.4 PPECB technicians will under no circumstances whatsoever, authorize commencement of loading if the above mentioned minimum pre-cooling requirements are not adhered to.

3. VESSELS TO BE USED FOR IN-TRANSIT COLD TREATMENT

SECTION 1

3.1 General PPECB requirements for approval of refrigerated compartments.

A vessel should have adequate refrigeration, insulation and thermostatic control to re-cool and maintain fruit temperatures at (minus) -0,8°C ± 0,5°C during the period of transit. Proper design of compartments is necessary to assure good distribution of circulating air so that all parts of the cargo spaces are maintained at the same temperature level. The PPECB does not furnish specifications for refrigerating equipment, nor designs for construction. However, reefer vessels presented for approval and registration must be classified under the rules of an internationally recognized ship classification society. Vessels to be used for in-transit cold treatment to the USA must have a valid USDA certificate. If this certificate has expired, special agreements for re-certification must be reached between USDA - APHIS and the PPECB prior to loading the vessel for the USA. (It must be emphasized that re-certification can only be done in the presence of an authorized USDA-APHIS inspector).

3.2 PPECB requirements for vessels

The PPECB will ensure that vessels for in-transit cold treatment to the USA, comply with the following requirements:

3.2.1 Air delivery temperature (DAT) control must be accurate to within plus/minus 0,5°C from the thermostat set point. Please note that this specification refers to the accuracy of the temperature thermostat and not product temperature tolerance.

 Page 15 of 29 USA Citrus Export Programme November 2002 3.2.2 Sufficient refrigeration capacity to re-cool the fruit in each compartment from a maximum loading temperature of plus 2,0°C to minus 1,0°C in a maximum period of 72 hours. Please note that this specification refers to the cooling capacity of the equipment and not product loading temperatures.

3.2.3 Sufficient refrigeration capacity to maintain the fruit temperature in each compartment, (independent or in the case of twin/common deck, then both compartments) at (minus) -0,8°C ± 0,5°C for a minimum period of at least twenty two (22) days. This will be a minimum requirement to eradicate FCM in peaches, plums, nectarines and citrus fruit.

3.2.4 A defrost cycle and procedure in each compartment to be such that the temperature of the fruit will be maintained in the range of (minus) -0,8°C ± 0,5°C.

3.2.5 Continuous, automatic temperature recording equipment to monitor fruit pulp temperatures in at least two locations (more for larger decks) in each compartment and to monitor air temperatures in at least two locations in each compartment. Where one cooling unit provides refrigeration to a twin deck compartment, then a minimum of five (5) pulp temperatures and three (3) air sensors must be used. Temperatures must be recorded at least once every hour in units of 0,1°C with accuracy as specified in paragraph 4, for a minimum of one month after calibration.

In all other respects the vessel must comply with standard international requirements for the carriage of perishable products.

3.3 Vessels selection and registration.

3.3.1 A list of registered vessels that may be used for in-transit cold treatment to the USA will be supplied to PPECB and updated regularly by the USDA. In the event of a vessel being removed from the list for any reason whatsoever, the USDA will inform the PPECB accordingly. The PPECB will also inform the USDA should the vessel or equipment not function within specification.

Registration of vessels will be for a period of 3 years. At the expiry of the 3 year period, vessels must be re-inspected by the USDA in compliance with the criteria for renewal of registration. Application for re-certification must be filed directly with the USDA and not with the PPECB.

Vessels will be selected by the shipping agent from this list for each particular shipment to the USA, based on the criteria and specifications relating to refrigeration capacity, temperature range for which the vessel is designed, temperature monitoring and recording equipment, compartment layout and location of fruit and air temperature monitoring devices.

3.3.2 In addition to holding a valid USDA registration certificate for in-transit cold treatment to the USA, the PPECB will confirm that the vessel to be used:

 Can maintain the fruit temperatures within the range (minus) -0,8°C ± 0,5°C, in the center of each carton.

 Is equipped with USDA approved temperature monitoring equipment to measure fruit and air temperatures.

 The temperature monitoring equipment is capable of recording temperatures every hour with an accuracy of ±0,3°C within the range of minus 3°C to plus 3°C. Instrument accuracy must be maintained for a minimum period of one month after calibration. Please note that the range of plus 3°C to minus 3°C refers to the temperature “span” within which the instrument reading must be linear and may not deviate by more than ±0,3°C. This does not immediately concern product temperature.

 Has proved that prior to loading of the vessel and the use of temperature sensors, the temperature of each compartment measured and recorded every hour, can be maintained at (minus) -0,8°C ±0,5°C for a continuous period of 24 hours. This period forms part of the required 48 hour pre- cooling of the decks.

3.4 Temperature requirements for vessels

 Page 16 of 29 USA Citrus Export Programme November 2002 The owner must submit complete specifications and drawings of the recording systems installed, including the recorders and sensors. The vessel shall be made available to the PPECB for final physical inspection. For inspection to be made at a foreign location, prior arrangement and a cooperative agreement must be established with the PPECB. Calibration and sensor identification tests will be made during such an inspection. The refrigerated compartments must be pre-cooled for a minimum period of 24 hours to minus 0,5°C. Following this, a stable temperature of minus 0,5°C must be then maintained for a further minimum period of 24 hours prior to calibration - refer also to paragraph 6.1.1. A communication system shall be made available to facilitate communication between personnel in the compartments and the recording room during calibration and loading.

A representative from the temperature recorder instrument company who is familiar with the installation, should be on standby to advise on the performance of the instrument and to conduct the necessary maintenance, service, repairs and calibration. Prior to requesting final inspection, the vessel’s owner or his agent shall finalize the necessary arrangements.

3.5 PPECB registration of vessels

Upon meeting all requirements, the vessel is accepted as being approved to conduct in-transit cold treatment to the USA in the specified compartments as per agreement between the PPECB and the USDA Authorities. Only vessels and compartments complying with USDA and PPECB specifications will be authorized for in-transit cold treatment.

3.5.1 Cancellation

Vessels withdrawn from service or that are no longer used for in-transit cold treatment to the USA, will be removed from the list and will only be reconsidered if re-inspected and approved by the USDA or if authorized, by the PPECB.

3.5.2 Non compliance

USDA Certification and PPECB approval for in-transit cold treatment will be cancelled with immediate effect if any one of the specifications laid down in this document are no longer being met or if the vessel could not successfully implement in-transit cold treatment during any previous cold treatment program.

4 STANDARDS FOR TEMPERATURE RECORDING SYSTEMS

4.1 General

The standards are intended to meet USDA and the PPECB requirements for a temperature recording installation for use in vessels engaging in the in-transit cold treatment of fruit. The recording system shall have an overall accuracy of ±0,3°C in the range of minus 3°C to plus 3°C or ±0,5°F in the range of 27°F to 37°F, with a resolution of 0,1°C or 0,1°F.

The design, construction and materials used shall be such that the performance of the installation is unaffected by marine conditions. The calibration accuracy of ±0,3°C shall be maintained for at least one month after calibration. Plans indicating sensor positions in conventional decks and specifications of the temperature recording instruments and equipment are to be submitted for review and approval. Operating and service manuals must always be available on board vessels. Sufficient spares to carry out minor repairs and routine maintenance must be placed on board. Personnel should be trained to carry out such repairs and maintenance.

4.2 Display standards for strip chart recorders

4.2.1 The scale deflection of the chart shall not be less than 5 mm for each degree Celsius (0,10 inches for each degree Fahrenheit). A print interval of approximately 2 minutes and a chart speed near 5 cm per hour is usually satisfactory.

4.2.2 The chart scale shall be graduated with major scale marks at every degree temperature and minor scale marks at every 0,2 of a degree temperature.

4.2.3 Temperature values for each sensor shall be printed at least once every hour.

 Page 17 of 29 USA Citrus Export Programme November 2002 4.2.4 Each symbol on the print wheel must correspond to and identify the sensor it represents.

4.2.5 Charts shall be of sufficient length to display the complete treatment record for the entire voyage.

4.2.6 Data loggers shall have sufficient memory to store all temperature data from loading to discharge of the cargo.

4.2.7 All the required printed data must be clearly legible. Failing this, the vessel will be rejected for loading.

4.3 Display Standards for Data Loggers

The temperature and number of each sensor shall be printed at least once every hour on continuous log sheets accurate to one decimal place. Each entry must contain a clear, fully informative record including the date and time. Text may be preprinted, or printed at the time of each temperature printout.

Temperature monitoring devices must have the capacity to record the temperatures at least once every hour for the full duration of the voyage.

5. REQUIREMENTS FOR TEMPERATURE SENSORS

5.1 Construction Standards

Sensors designated for fruit temperatures must have an outer sheath of 6,4mm (0,25 inch) diameter or less. The sensing unit must be located within the first 25mm (1 inch) of the sensor.

5.1.1 The sensors shall have a waterproof connection that must be suitable for total immersion in an ice/water mixture.

5.2 Accuracy Standards

The sensors shall be accurate to ±0,1°C in the range of minus 3°C to plus 3°C or within ±0,25°F in the range of plus 27°F to plus 37°F.

The sensors shall show a steady indication of temperatures within 3 minutes when immersed in a mixture of crushed ice and water at 0,0°C.

5.3 Identification of sensors in refrigerated compartments

All sensors in the refrigerated compartments shall be identified so as to distinguish the sensors in one compartment from those in others (e.g. A1, A2, ...... B1, B2,...... etc). A common letter designation is also required for twin deck compartments.

The sensors for each compartment shall be identified so that the air sensors are numbered first (e.g. A1, A2, = air, A3, A4, A5, etc = fruit pulp).

All sensors shall be identified according to the assigned number on the recording system. This number shall be placed on the box where the sensor is stowed or on the bulkhead near the sensor and on a permanent tag/marker attached to the cable within 300 mm from the sensor.

A diagram illustrating the exact location and identification of every sensor by compartment shall be displayed adjacent to the recording instrument.

6. CALIBRATION PROCEDURES

6.1 Pre-cooling conditions required prior to calibration of the temperature recording system are:

6.1.1 All conventional shipping compartments to be used for in-transit cold treatment are to be pre-cooled for at least 48 hours at a set point of minus 0,5°C. A steady temperature of minus 0,5°C must be maintained for a minimum continuous period of 24 hours prior to calibration. The results of the 48 hours temperature maintenance check must be printed every hour by the respective recording systems. A complete printout must be made available to the PPECB.  Page 18 of 29 USA Citrus Export Programme November 2002 6.1.2 Temperature recorders must be serviced and operating effectively within all the required specifications.

6.2 Calibration procedures – conventional vessels

6.2.1 Calibration of the temperature monitoring devices and temperature recording equipment may only be done by USDA authorized PPECB personnel according to the agreed USDA and PPECB requirements.

6.2.2 All hatch covers and access doors must be closed. No work within the cargo decks will be permitted prior to or during calibration.

6.2.3 All temperature sensors must be immersed in an insulated container filled with crushed melting ice at 0,0°C. The ice bath temperature must be checked regularly with a calibrated thermometer.

6.2.4 A printed record or log of at least 2 subsequent sets of readings must be obtained from the recorder to ensure that there is no drift or change in the readings during calibration.

6.2.5 The recorder charts will be clearly endorsed by USDA authorized PPECB personnel indicating the dates and times of the following:

 Calibration commenced and completed  Loading commenced and completed

6.2.6 All temperature measuring and recording devices must be calibrated by the PPECB prior to every in- transit cold treatment shipment.

7. LOCATION OF TEMPERATURE SENSORS

7.1 USDA registered vessels used for in-transit cold treatment shipments are equipped with at least two (2) air temperature sensors and at least three (3) fruit temperature sensors per independent deck, or at least five (2+3=5) fruit and three (3) air temperature sensors per twin deck compartment. The required quantity depends upon the deck cubic capacity. Sometimes only two (2) fruit sensors are installed in the smaller forward decks. The number, location and identification will be specified in accordance with the submitted drawings of the refrigerated spaces.

7.2 For control and recording of the delivery air temperature to the particular compartment (to ensure that fruit core temperatures remain in the range (minus) –0,8°C ±0,5°C) the following shall apply:

7.2.1 Air temperature sensors shall be located on the centre line of the vessel approximately 30 centimeters from the ceiling (bulkhead).

7.2.2 Air temperature sensors shall be attached in such a way that they do not touch the bulkhead (sidewalls) and are protected from damage by the cargo.

7.2.3 Air temperature sensors shall be readily detachable and connected to cables at least 5 meters in length.

7.2.4 One air temperature sensor shall be located on the fore and one on the aft bulkheads of each compartment. In the case of twin deck compartments, two sensors are required in the upper compartment plus one sensor in the lower compartment. The latter sensor is to be located on the bulkhead furthest from the cooling unit. They must be mounted in such a way that they are in the airflow at all times.

7.3 Fruit Sensors

7.3.1 Fruit temperature sensors shall be distributed throughout the shipping compartment (deck) to adequately monitor temperatures from a represented cross-section of the compartment concerned. The number and position of these sensors are based on the volume of the shipping space and must be indicated on a plan.

7.3.2 These sensors will be installed in the fruit within in the center of a pallet, in the second (2nd) layer of cartons from the top (the warmest position). There must be an even distribution of pallets around each pallet that contains a sensor.  Page 19 of 29 USA Citrus Export Programme November 2002 7.3.3 Fruit sensors shall be fixed to cables of at least 5m preferably 8m in length and are to be stowed in protective boxes when not in use.

7.3.4 The equipment is to be installed in accordance with the highest standard of the classification society concerned. The number, location and identification of sensors will be specified in the plan that will form part of the documents to be submitted by the PPECB with every shipment to USDA - APHIS.

8. LOADING OF VESSELS

8.1 Authorization

The PPECB will authorize commencement of loading if:

8.1.1 Fruit to be shipped is pre-cooled for at least 72 hours to a maximum pulp temperature of (minus) -0,6°C or colder.

8.1.2 Shipping compartments to be used are pre-cooled for at least 48 hours and a stable temperature of minus 0,5°C was maintained for at least 24 hours.

8.1.3 Temperature sensors and recording devices are operating satisfactorily within the specified tolerances.

8.2 Supervision

During loading authorized PPECB technical personnel will perform the following functions:

8.2.1 Ensure that different commodities that will cross taint each other, are not loaded in the same deck/common deck.

8.2.2 Frequently measure and record fruit temperatures during loading into each compartment or container with calibrated thermometers to ensure that the following stipulated fruit temperatures are not exceeded.

 Maximum fruit temperature tolerances for peaches, plums, nectarines and citrus:

In the pre-cooling store - -0,6°C During loading into the deck - plus 0,0°C In vessel: Stop loading and re-cool - plus 1,0°C Recommence loading - plus 0,0°C

8.2.3 Take the following precautions during loading of the vessel to ensure minimal fruit temperature increase.

 Fruit will be held at the required temperatures in the pre-cooling store until the pre-cooled shipping compartments are ready to receive the fruit. During the loading, fruit temperatures will be measured by a calibrated thermometer fitted with a thermistor type, fruit temperature probe.

 From time to time the PPECB will require to open pallets in order to take pulp temperatures in the center.

 Due to the fact that the cold store environment may affect the accuracy of thermocouple and electronic thermometer connections, pulp temperatures in the cold store should be measured with PT100 thermistors or similar temperature “probes”.

 Fruit will be transferred from the pre-cooling facility to the quayside as quickly as possible for loading into the ship’s compartment. Delays of the crane will be limited to the absolute minimum, since the rate of loading will determine the rate at which the fruit not yet under cooling, will increase in temperature. No more than two “swings” per crane will be permitted on the quayside at any one time.

 Loading of compartments will be planned to proceed as quickly as possible without delays so that cooling can commence as soon as the compartment is loaded and closed.  Page 20 of 29 USA Citrus Export Programme November 2002  Fruit may not be exposed to warm ambient temperatures for any length of time.

 Time of the commencement and completion of loading will be noted and will be recorded on the accompanying documents.

 The PPECB will measure and record the fruit temperatures in the compartments during loading. These temperatures shall be recorded in the PPECB shipping documents to be presented to the USDA.

8.2.4 Conventional decks: Insert temperature monitoring sensors into the center of a fruit, in the center carton, of the second layer of cartons from the top of the pallet (expected warmest position). The monitored pallets will be evenly spread throughout the shipping compartment to ensure that fruit pulp temperatures are monitored in positions representing the entire shipping space.

8.2.5 Pallets with temperature sensors will be marked clearly with a brightly colored “PPECB temperature sensor inside” sticker to ensure that the sensors are not damaged during discharge.

8.2.6 Position and numbers of temperature sensors in refrigerated decks will be indicated on a plan for each individual cargo compartment.

8.2.7 All product temperature sensors in refrigerated decks will be monitored on the temperature recorder to ensure that loaded product temperature does not increase to above plus 1,0°C.

8.2.8 All loading in a cargo hold will be stopped, the hatch cover will be closed and cooling will commence if any one of the product temperature sensors indicates a pulp temperature greater than plus 1,0°C.

8.2.9 Loading may only recommence if all product temperature sensors in the specific hold indicate 0,0°C or colder.

8.2.10 Hatches will be sealed with standard sealing wire and PPECB lead seals embossed with the PPECB cold chain logo.

9 ON COMPLETION OF LOADING

9.1 Authorized PPECB personnel will do the final checks. This will include the following:

9.1.1 Fruit destined for the USA shall never be mixed in the same compartment with any other fruit type destined for another country.

9.1.2 When part loads are being shipped, fruit for the USA will be loaded into separate shipping spaces according to the above temperature and other specifications. These spaces shall be completely isolated from any other, be refrigerated separately and sealed separately.

9.1.3 Spaces containing fruit for the USA shall under no circumstances be opened in any other loading or discharge port. The PPECB shall ensure that no cross contamination is possible during loading and shipping. The PPECB seals and sealing chain shall be intact on arrival in the USA.

9.1.4 A final temperature check on the temperature recorder will be done just prior to sailing and the following information will be entered onto the temperature log and included in the PPECB documentation.

 Commencement date and time of loading each compartment  Completion date and time of loading each compartment

9.2 Documentation

 A plan of the vessel showing the exact location of all temperature monitoring sensors placed into the fruit by PPECB, will be included in the documents. Each sensor location will be clearly identifiable and numbered to correspond with the number used on the temperature recording equipment.

 The composite document, containing all the particulars listed will be delivered by hand to the Master of the vessel before the vessel departs for the USA. Copies will also be couriered to the  Page 21 of 29 USA Citrus Export Programme November 2002 USDA - APHIS office in Oxford, North Carolina USA as well as to the port(s) of discharge.

 The composite document as well as an original for the officer in charge at the port(s) of discharge, containing all the particulars listed will be delivered by hand to the Master of the vessel before departure for the USA. An original will be couriered to the USDA - APHIS office in Oxford, North Carolina USA together with the phytosanitary certificate by the exporter/exporters agent.

9.3 Carrying temperature instruction

 The PPECB will compile written instructions which is to be handed to the Master ensuring that the specified cooling, and temperature maintenance and recording procedures will be applied during the specified cold treatment period and the rest of the voyage. These instructions will be legal and binding and will be in compliance with the USA in-transit cold treatment specifications.

 The temperature letter will instruct the Master to deliver air to a particular compartment in order to maintain the prescribed fruit pulp temperature. He will also be advised as to the optimum pulp temperatures to be maintained. The exact instruction will only be finalized once the pre-cooled fruit has been loaded and stabilized and the fruit core temperatures in a particular compartment of a particular vessel are known.

 The Master will be instructed verbally and in writing to apply the cold treatment by maintaining the fruit at a temperature of (minus) -0,8°C ± 0,3°C.

 Cold treatment will continue for the respective periods stipulated on page 2. During this period and for the remainder of the voyage, a complete temperature history must be recorded and printed at least once every hour.

 Only when cold treatment has commenced in all the compartments, will the PPECB authorize the vessel to leave the South African port. This means that the vessel will only be allowed to leave port when all the pulp (non-fixed) sensors indicate a temperature of (minus) –0,3°C or colder with a consistent downward trend.

10. DURING THE VOYAGE

10.1 Maintain radio, facsimile, telex or preferably E-mail contact with PPECB to ensure compliance with the temperature specification during the voyage.

10.2 In the event of a fruit temperature sensor returning a reading which exceeds (minus) -0,3°C during the voyage, the delivery air temperature (DAT) in the compartment concerned must be lowered to a minimum of (minus) -1,6°C. When all fruit temperature sensors are again within the range (minus) -0,8 °C ± 0,3°C, can the specified DAT be re-applied to maintain the product temperature within protocol. If the temperature cannot be maintained for any reason, PPECB will furnish new instructions.

10.3 The temperature chart must be signed by the Master or Chief Engineer every 24 hours during the process of cold treatment, to confirm that temperatures during the preceding 24 hours have been checked and are within the required range.

10.4 The PPECB seals that seal the cold treatment compartments for the duration of the voyage to the USA may only be removed at the request of and in the presence of a USDA officer. Fruit in compartments with broken or removed hatch/compartment seals will not be permitted to discharge in the USA.

10.5 Air and fruit temperature readings must be recorded at least once every hour from the time of vessel departure from a South Africa port until a final check has been conducted by USDA - APHIS Officials after arrival of the vessel in the USA.

10.6 The cold treatment shall be completed prior to the opening of the shipping compartments in the US port of discharge.

11. AFTER THE VOYAGE

11.1 The documentation which confirms that various actions were successfully carried out before the vessel left South Africa will be checked by USDA - APHIS officials to ensure compliance.

 Page 22 of 29 USA Citrus Export Programme November 2002 11.2 Hatch and container seals will be checked to establish that they have remained intact.

11.3 The temperature recording equipment will be checked to establish that they have operated correctly, have not been tampered with and that the temperature records for the entire duration of the cold treatment process have been recorded as prescribed.

11.4 The USDA Inspector at the port of entry will examine the temperature records to ensure that the prescribed cold treatment procedures have been carried out according to specification and to reflect the date and time on the phytosanitary certificate of cold treatment completion, prior to discharge.

11.5 The USDA may re-calibrate the temperature monitoring equipment after cargo discharge.

INTEGRAL CONTAINERS TO BE USED FOR COLD TREATMENT

SECTION 2

1. GENERAL REQUIREMENTS

1.1 PPECB registration

1.1.1 The USDA will supply the PPECB with an updated list of registered containers that may be used for in- transit cold treatment of the USA. This list will be updated regularly. Only containers and temperature recording devices certified by the USDA may be used.

Containers will then be selected from this list by the shipping agent for each particular shipment to the USA. The above is based on criteria and specifications submitted by the ship’s agents to the PPECB, relating to refrigeration capacity, temperature range for which the container is designed, temperature monitoring and recording equipment. Containers shall have adequate refrigeration, insulation and accurate thermostatic control to re-cool and uniformly maintain all fruit (pulp) temperature between (minus) -1,2°C and (minus) -0,3°C. Containers must be properly designed to ensure good air circulating to all parts of the cargo spaces.

1.1.2 The PPECB will ensure that containers for in-transit cold treatment to the USA comply with the following requirements:

 Accurate and steady delivery air temperature (DAT) across the entire width of the air delivery plenum to control the delivery air temperature within 0,5°C of the thermostat set point.

 Sufficient refrigeration capacity to re-cool the fruit which may have gained heat during loading.

 Sufficient refrigeration and thermal capacity to maintain the fruit at a temperature of (minus) -0,8°C ± 0,5°C for at least twenty-two (22) days.

 A defrost cycle and temperature maintenance procedure to ensure that the fruit pulp temperature will be maintained in the range of (minus) -0,8°C ± 0,5°C.

 Automatic temperature recorders to continuously monitor and record fruit pulp temperatures in at least three (3) locations in the container and to monitor air temperatures in at least two (2) locations. (as specified in par 4 Section 2)

 The cargo pulp sensors must be marked at the sensor end of the wire for ease of identification and to ensure that each sensor is placed in the correct / dedicated position.

 Automatic monitoring from these locations must record temperatures on a recorder or data logger to produce a printout in a clearly legible form. (as specified in par 4 Section 2)

 Temperatures must be recorded at least once every hour in units of 0,1°C and with an accuracy of plus minus 0,3°C (as specified in par 4)

 The instrument shall maintain the specified accuracy for a minimum of one month after calibration.

 The means to access the air and fruit pulp temperatures without having to open the container doors

 Page 23 of 29 USA Citrus Export Programme November 2002 is essential.

 In all other respects, the container must comply with standard international requirements for the carriage of perishable products and carry a valid certificate from an international certification society.

USDA approved containers for in-transit cold treatment shall be fitted with at least two air temperature sensors (delivery and return air) and three fruit pulp temperature sensors, connected either to an onboard or independent temperature data logger. These pulp sensors will be inserted into the fruit in the USDA designated positions. (See Par 4 page 16).

1.2 Selection and registration of containers

In addition to holding a valid USDA registration certificate for in-transit cold treatment to the USA, the PPECB will confirm with the USDA that the containers to be used for each shipment:

 Can maintain fruit temperatures in the warmest position in the total load within the range (minus) -0,8°C ± 0,3°C.

 Are equipped with USDA approved temperature monitoring equipment to measure temperatures in the center of fruit (3 sensors) and air (2 sensors) in positions specified by the USDA.

 The temperature monitoring equipment is capable of continuously recording temperatures at least once every hour in units of 0,1°C, with an accuracy of ±0,3°C in the range of (minus) -3°C to plus 3°C.

 Accuracy must be maintained for a minimum period of one month after calibration.

 Containers that do not have an automatic built in PTI system must be pre-cooled to the specified sub zero temperature set point and maintained for at least 24 hours prior to the pre-trip inspection by PPECB. A detailed recorded temperature log must be made available to the PPECB for scrutiny before the container can be approved. Temperature data must be recorded at least once every hour or as a continuous graph.

 All containers are then to run continuously until pick up for stuffing. Containers that do have an automatic built in PTI system must be operating satisfactorily at the set point temperature when the PPECB pre-trip inspection is carried out.

2. CANCELLATION OF PPECB REGISTRATION

2.1 Cancellation

Containers withdrawn from service or that are no longer used for in-transit cold treatment to the USA, will be removed from the respective lists and will only be reconsidered if re-inspected and approved by the USDA or if authorized by the PPECB.

2.2 Non compliance

USDA Certification and PPECB approval for in-transit cold treatment will be cancelled with immediate effect if any one of the specifications laid down in this document are no longer being met or if the container(s) could not successfully implement in-transit cold treatment during any previous cold treatment program.

3. CALIBRATION

3.1 Procedures

3.1.1 Calibration of the temperature monitoring and recording devices must be done by USDA authorized PPECB personnel according to the agreed USDA and PPECB requirements.  Page 24 of 29 USA Citrus Export Programme November 2002 3.1.2 Only USDA approved temperature data loggers or permanently on board units may be used.

3.1.3 The USDA shall provide the PPECB of an updated list of USDA temperature data loggers registered for integral containers.

3.1.4 USDA authorized PPECB personnel shall perform the calibration procedures applicable to the specific data logger.

3.1.5 Authorized PPECB personnel shall electronically “DEPLOY” the data logger by calibrating the different sensors in melting ice and checking correct sensor identification.

3.1.6 Instrument identification and calibration data shall be recorded and made available to the USDA.

3.1.7 Ensure that the sensor cables are satisfactory in length.

3.1.8 All temperature sensors must be immersed in an insulated container filled with crushed melting ice at 0,0°C. The ice bath temperature must be checked regularly with a calibrated thermometer.

3.1.9 All temperature measuring and recording devices must be calibrated by the PPECB prior to every in- transit cold treatment shipment.

4. LOCATION OF TEMPERATURE SENSORS

4.1 Air Sensors

For control and recording of the delivery air temperature to ensure that fruit core temperatures remain in the range (minus) –0,8°C ±0,3°C) the following shall apply:

4.1.1 Containers must be equipped with one air temperature sensor positioned in the delivery (supply) air to the cargo and one sensor positioned in the return air.

4.1.2 The air temperature supplied to the fruit must be controlled in the delivery air stream prior to coming into contact with the fruit.

4.2 Fruit Sensors

Containers are required to have a minimum of three (3) fruit pulp sensors inserted into the fruit and to be placed in the USDA prescribed positions. Detailed positions are as follows: (see also plan below)

4.2.1 No.1 sensor must be placed in the fruit in the top of the first pallet placed into the container.

4.2.2 No.2 sensor to be placed in the pallet approximately 2m from the door for 11m containers and approximately 1m from the door in 6m containers. This sensor must be inserted into the fruit within the carton that is at half of the full height of the pallet and in the center line of the container.

4.2.3 No.3 sensor to be placed in the same pallet and same height as No.2 sensor, except that it is to be in the fruit within the carton closest to the side wall.

4.2.4 The sensor cables must be positioned in such a way that they cannot be damaged during loading and or the voyage.

Sensor position specified by USDA

USDA1 USDA2 USDA3 USDA2 USDA1 USDA3 Top view Door end view

USDA No. 1: RED – First pallet at cooler, top layer of cartons.

 Page 25 of 29 USA Citrus Export Programme November 2002 USDA No. 2: BLUE– Approximately 2m from the door in the center line of container, approximately 4th layer from the bottom. USDA No. 3: GREEN – In same pallet as No2 sensor, 4th layer from the bottom, closest to the side wall.

5. STANDARDS FOR TEMPERATURE RECORDING SYSTEMS

5.1 General

Recording instruments, whether separate (loose) or an integral part of the container, to be used for cold treatment conducted in integral refrigerated containers must be approved by the USDA. Full specifications of the temperature sensors and recording system must however be submitted to the PPECB. The PPECB reserves the right to test the container and the recording instrument performance with or without a load.

The standards are intended to meet USDA and the PPECB requirements for a temperature recording installation used in containers engaging in the in-transit cold treatment programme for fruit. The recording system shall have an overall accuracy of ±0,3°C in the range of (minus) -3°C to plus 3°C or ±0,5°F in the range of 27°F to 37°F, with a resolution of 0,1°C or 0,1°F.

The design, construction and materials used shall be such that the performance of the installation is unaffected by marine conditions. The calibration accuracy of ±0,3°C shall be maintained for at least one month after calibration.

5.2 Requirements

5.2.1 The instrument shall be capable of recording temperature data at least once every hour during calibration and the voyage, and storing such data for at least thirty (30) days.

5.2.2 Recording instruments that form an integral part of the container must have a visual display so that all temperature readings can be viewed manually during calibration, during storage (port terminals etc.) and during the cold treatment period (voyage).

5.2.3 The printout shall identify each sensor and indicate date and time that each temperature is printed, the container number and recorder serial number.

5.2.4 If the recorder is to be carried inside the container, all temperature data must be accessible without having to open the container.

5.2.5 At least three (3) fruit sensors and two (2) air sensors are required for each container.

5.2.6 Charts must be of sufficient length to display the complete treatment record for the entire voyage.

5.2.7 Data loggers must have sufficient memory to store all temperature data from time of loading until discharge of the cargo.

5.2.8 Independent (separate or loose) temperature data loggers (USDA approved) shall be delivered to the PPECB for deployment using specialized computer equipment and programs.

5.2.9 Integral (permanently fixed) data loggers (USDA approved) shall be calibrated by the PPECB during the pre-trip (PTI) procedure at the container depot using specialized computer equipment and programs.

5.2.10 All temperature sensors shall be immersed in an insulated container filled with crushed melting ice at 0,0°C as per paragraph 3 – Section 2.

5.2.11 A printed record or log confirming calibration accuracy shall be obtained by the PPECB and included in the documentation to the USDA.

5.2.12 Sensor identification shall be confirmed by the PPECB.

5.2.13 Faulty sensors or temperature data loggers, i.e. if the instrument does not comply with the specifications in this document, shall be rejected by the PPECB.

 Page 26 of 29 USA Citrus Export Programme November 2002 6. LOADING CONTAINERS

6.1 Authorization

The PPECB will authorize commencement of loading if:

6.1.1 Fruit to be shipped is pre-cooled for at least 72 hours to a maximum pulp temperature of (minus) -0,6°C or colder.

6.1.2 Containers are pre-cooled to carrying temperature up until stuffing takes place.

6.1.3 Temperature sensors and recording devices are operating satisfactorily within the specified tolerances.

6.1.4 Only one type of product may be loaded into a container i.e. no mixing of different products.

6.2 Supervision

During loading authorized PPECB technical personnel will perform the following functions:

6.2.1 Frequently measure and record fruit temperatures with a calibrated thermometer to ensure that the following stipulated fruit temperatures are not exceeded.

 Maximum fruit temperature tolerances:

In the pre-cooling store - -0,6°C During loading - None

Due to the fact that the cold store environment may affect the accuracy of thermocouple and electronic thermometer connections, pulp temperatures in the cold store should be measured with PT100 thermistors or similar temperature “probes”.

6.2.2 The PPECB will, from time to time and according to the situation, open pallets to take pulp temperatures in the center.

6.2.3 Containers must be loaded directly from cold stores without delay. It is unacceptable to accumulate pallets outside the cold store prior to being placed into the containers. Scanning of each pallet must be done either in the cold store or as they exit. Effective loading platforms and equipment must be provided. Container loading should be completed within 30 minutes including installation of the pulp temperature sensors.

6.2.4 Fruit shall not be exposed to warm ambient temperatures for any length of time.

6.2.5 Time of the commencement and completion of loading will be noted and will be recorded on the accompanying documents.

6.2.6 Insert temperature monitoring sensor no’s. 1, 2 and 3 of independent or fixed recording devices, into fruit in the USDA prescribed positions. (Refer to sensor layout position plan attached).

6.2.7 The PPECB will measure and record the fruit temperatures during loading. These temperatures shall be recorded in the PPECB shipping documents that are to be presented to the USDA.

6.2.8 Pallets with temperature sensors will be marked clearly with a brightly colored “PPECB Temperature Sensor Inside” sticker to ensure that the sensors are not damaged during discharge.

7. ON COMPLETION OF LOADING

7.1 Authorized PPECB personnel will do the final checks. This will include the following:

7.1.1 Prepare a full set of shipping documents including:

 PPECB carrying temperature instructions to the Master  Pre-cooling certificate  Instrument calibration certificate  Page 27 of 29 USA Citrus Export Programme November 2002  Particulars of shipment  Container, recorder and seal number

The composite document as well as an original for the officer in charge at the port(s) of discharge, containing all the particulars listed will be delivered by hand to the Master of the vessel before departure for the USA. An original will be couriered by the exporter/exporters agent to the USDA - APHIS office in Oxford, North Carolina USA together with the phytosanitary certificate.

Cold treatment will continue for the respective periods stipulated on page 2. During this period and for the remainder of the voyage, a complete temperature history must be printed or recorded at least once every hour.

The temperature letter will instruct the Master to maintain the pre-set temperature set point until discharge or if otherwise instructed by PPECB during the voyage. The required commodity temperature will also be included.

Containers will be sealed with numbered shipping line (customs) seals. These seals may only be broken or removed at the request of and in the presence of a USDA - APHIS Inspector.

8. DURING THE VOYAGE

8.1 The Master may be instructed to:

8.1.1 Maintain radio, facsimile, telex or preferably E-mail contact with PPECB supplying the relevant temperatures as requested within the written carrying instructions. This is to ensure compliance with the temperature specification during the voyage. These temperature details will also be forwarded to the exporter/exporters agent.

8.1.2 Alter temperature set points or fresh-air supply if necessary.

9. AFTER THE VOYAGE

9.1 The documentation which confirms that various actions were successfully carried out before the vessel left South Africa will be checked by USDA - APHIS officials to ensure compliance.

9.2 Container seals will be checked to establish that they have remained intact.

9.3 The temperature recording equipment will be checked to establish that it has operated correctly, has not been tampered with and that the temperature records for the entire duration of the cold treatment process have been recorded as prescribed.

9.4 The temperature records will be examined by a USDA Inspector at the port of entry to ensure that the prescribed cold treatment procedures have been carried out according to specification. The USDA Inspector will reflect the date and time of completion of the process, on the phytosanitary certificate prior to discharge of the fruit from the container.

9.5 The USDA may re-calibrate the temperature monitoring equipment after cold treatment or cargo discharge.

10. GENERAL

10.1 Since the PPECB is responsible for the proper execution of cold treatment and the refrigeration of fruit in-transit, the cold store operator, Stevedores and the Master of the vessel concerned will be given adequate instructions to ensure the proper and safe execution of the process during pre-cooling, shipment and on board ship.

10.2 The Master will also be instructed to allow the USDA inspector on board, on arrival in the USA to carry out certain duties and inspections with regard to the sealed cargo, the temperature recording equipment and recorded temperature data.

10.3 The mere fact that the PPECB has ensured that all equipment used and loading procedures applied, complies with USDA-APHIS requirements for in-transit cold treatment, does not imply that the USDA- APHIS authorities will accept that effective cold treatment took place en route.  Page 28 of 29 USA Citrus Export Programme November 2002 For further details contact:

PPECB P O Box 15289 PANORAMA 7506 South Africa

Tel : INT +27-21-9301134 Fax: INT +27-21-9305155 or INT + 27-21-9396868 Telex SA520880 E-Mail : [email protected]

For Technical specifications contact:

Dr G J Eksteen INT +27-21-9301134 (office) INT +27-21-8832884 (after hours) 082 251 8003 (mobile) [email protected]

For Logistical arrangements contact:

Mr P Hoekstra INT +27-21-9301134 (office) INT +27-21-9815228 (after hours) 0824650780 (mobile) [email protected]

DR G J EKSTEEN C J HUBINGER GENERAL MANAGER : TECHNICAL SERVICES CHIEF EXECUTIVE

CORNE/D/USA.CITRUSPROTOCOL.SEPT.2000

 Page 29 of 29 USA Citrus Export Programme November 2002