Work Plan for the Brazilian Mango

Hot Water Treatment and

Preclearance Program

Plano Trabalho para Tratamento

Hidrotrmico de Manga Brasileira e
Programa Pr-inspeo

Operated Under Agreement Among

A ser Executado nos Termos do

Acordo Entre

The U.S. Department of Agriculture

(USDA)
Animal and Plant Health Inspection
Service (APHIS)

O Departamento de Agricultura dos

Estados Unidos (USDA),
Servio de Inspeo Sanitria de
Plantas e Animais (APHIS)

and
eo
The Department of Plant Health (DSV) of
Animal and Plant Health Secretary (SDA)
of
Ministry of Agriculture, Livestock and
Food Supply (MAPA)

Departamento de Sanidade Vegetal

(DSV) da
Secretaria de Defesa Agropecuria
(SDA) do
Ministrio da Agricultura, Pecuria e
Abastecimento (MAPA)

and
The Representative of the Mango
Exporters from Brazil.

eo
Representante dos Exportadores de
Manga do Brasil.

Junho de 2010

CONTENTS
Topic

CONTUDO
Page

Seleo

Pgina

1. Introduction -----------------------------------

1. Introduo ------------------------------------

2. Target Pests -----------------------------------

2. Pragas-alvo -----------------------------------

3. Products included in the program-----------

3. Produtos includos no programa -----------

4. Mitigation Strategies--------------------------

4. Estratgia de preveno e controle---------

5. Organizations participating in the program

5. Organizaes participantes do programa -

6. Participant responsibilities -------------------

6. Responsabilidades dos participantes -----

7. Relevant authority ----------------------------

7. Amparo legal --------------------------------

8. Registration of exporters and growers in the

program ------------------------------------------10

8. Registro de produtores e exportadores no

programa ----------------------------------------

10

9. Field activities -------------------------------

9. Atividades desenvolvidas nas reas

produtoras ---------------------------------------

12

10. Atividades desenvolvidas na casa de

embalagem --------------------------------------

14

10. Packing and treatment facilities activities

12

14

11. Hot water treatment ------------------------

17

11. Tratamento hidrotrmico -----------------

17

12. Certification of treatment facilities -----

25

12. Certificao de estabelecimentos --------

25

13. Conduct of hot water treatments ---------

35

13. Conduo do tratamento hidrotrmico --

35

14. Post-treatment requirements -------------

39

14. Exigncia aps o tratamento -------------

39

15. Port of entry monitoring ------------------

40

15. Monitoramento no porto de entrada -----

40

16. Corrective actions and penalties ---------

42

16. Aces corretivas e penalidades ----------

42

17. Program review and evaluation ----------

44

17. Reviso e avaliao do programa -------

44

18. Work plan authority -----------------------

45

18. Validade do plano de trabalho -----------

45

19. Annex ------------------------------------

46

19. Anexos --------------------------------------

46

1.INTRODUCTION
The export of high quality mangos from
Brazil to the United States began in 1992
with the installation and approval of the
first hot water treatment facilities in the
state of So Paulo, and is now concentrated
in the Northeast along the So Francisco
River Valley and the state of Rio Grande
do Norte.
The program is a partnership among
APHIS, MAPA, and the brazilian mango
exporters.
This work plan is intended to clarify the
duties and responsibilities of each partner
and to clearly explain the pest mitigation
actions necessary to ensure that the export
of mango to the United States from Brazil
doesnt serve as a vehicle for the
introduction of quarantine significant
pests, such as fruit fly.
Technical explanations will be provided, as
appropriate, to help all partners understand
the biological basis of the actions required.

1. INTRODUO

A exportao de mangas de alta

qualidade do Brasil para os Estados
Unidos, comeou em 1992, com a
implantao e aprovao dos primeiros
estabelecimentos de tratamento
hidrotrmico em So Paulo.
Atualmente o programa se concentrada
no Nordeste, ao longo do Vale do Rio
So Francisco, e no Rio Grande do
Norte.
Esse programa constitui uma parceria entre
o APHIS, o MAPA e os exportadores de
manga.
O objetivo deste plano de trabalho
definir os deveres e responsabilidades de
cada parceiro, descrevendo as atividades
de preveno e controle de pragas
necessrias para assegurar que a
exportao de mangas do Brasil para o
Estados Unidos no sirva como meio para
introduo de pragas quarentenrias como
as moscas-das-frutas.
Sempre que apropriado, sero fornecidas
explicaes tcnicas sobre a base
biolgica das aes requeridas.

2. TARGET PESTS

2. PRAGAS-ALVO

The target pests of this work plan are the

complex of Tephretid fruitflies, e.g.,
Ceratitis capitata, Anastrepha obliqua, and
Anastrepha fraterculus, not known to occur
in the continental United States. The
geographic distribution and relative
importance of these species within Brazil
varies greatly from region to region.

As moscas-das-frutas da familia Tephritidae

so as pragas alvo desse plano de trabalho,
especialmente do gnero Anastrepha
(Anastrepha obliqua e Anastrepha
fraterculus) e a Ceratitis capitata,
consideradas exticas nos Estados Unidos
continental. A distribuio geogrfica e o
nvel de importncia destas espcies no
Brasil variam de regio para regio.

3. PRODUCTS INCLUDED IN THE

PROGRAM

3. PRODUTOS INCLUDOS NO
PROGRAMA

Fresh mangoes (Mangifera indica) from

commercial orchards are included int the
program. Although there are no varietal
restrictions, the commonly exported mangos
from Brazil are Tommy Atkins, Haden, and
Keitt. Treatment schedule will depend on
the shape and weight of the fruit. Different
treatment schedules may be applied for
elongate or rounded varieties as specified in
the APHIS Treatment Manual. Present
requirements restrict individual fruit to 650
grams, or less.

Esto includas no programa mangas frescas

(Mangifera indica) produzidas em pomares
comerciais. Embora no existam restries
no tocante variedades de mangas, as mais
exportadas do Brasil so: Tommy Atkins,
Kent, Haden e Keitt. O tempo de tratamento
depende do formato e peso da fruta. Tempos
diferentes podem ser utilizados para frutas
alongadas ou arredondadas. As exigncias
atuais contemplam somente frutas com peso
igual ou inferior a 650 gramas.

4. MITIGATION STRATEGY

4. ESTRATGIA DE PREVENO E
CONTROLE

To reduce the likelihood of exotic fruit fly

introductions into the United States, APHIS
should participate in offshore programs to
reduce the threat at its source.

Para reduzir a probabilidade de introduo

de moscas-das-frutas exticas nos Estados
Unidos, o APHIS participa de programas de
preveno e controle com o objetivo de
reduzir essa ameaa na sua origem.

Besides the hot water treatment of the fruits

overseen by APHIS personnel, producers are
encouraged to maintain a group of additional
measures in place to mitigate the risk
associated with fruit flies.
As a result, MAPA requires that all mangoes
to be exported to U.S. must be grown and
harvested from areas with a verified low
prevalence for fruit flies. To accomplish this
requirement, individual orchards must be
registered by MAPA, the fruit fly population
monitored and control measures applied
when needed. In addition, fruit sampling and
cutting must occur at the packing for each
exported lot.
A second complex of target pests is the
multitude of potential hitch-hiker insects,
mites, or snails which could infest the
packing material or the container itself. The
mitigating actions focus on disinfestations of
all containers, safeguarding of packing
material in pest-free locations, and periodic,
routine visual inspection.

Alm do tratamento das frutas com gua

quente o qual supervisionado pelo APHIS,
os produtores so orientados a manter um
conjunto de medidas para diminuir o risco
associado mosca-das-frutas.
Dessa forma, o MAPA requer que todas as
mangas exportadas para os Estados Unidos
sejam cultivadas e colhidas em reas de
baixa prevalncia para moscas-das-frutas.
Para atender a este requisito, os pomares
devem ser registrados pelo MAPA, a
populao de moscas-das-frutas monitorada,
com a aplicao de aes de controle quando
necessrio. Alm disso, deve-se fazer a
amostragem e corte de frutas para cada lote a
ser exportado.
O segundo grupo de pragas-alvo uma
variedade de pragas oportunistas, como
insetos, caros ou caracis, que podem
infestar as embalagens ou o prprio
continer. As aes de preveno e controle
esto relacionadas desinfestao dos
contineres, proteo das embalagens em
locais livres de pragas, e inspees visuais.

5. PARTICIPATING ORGANIZATIONS

5. ORGANIZAES PARTICIPANTES

5.1. The United States Department of

Agriculture (USDA), is represented by the
Animal and Plant Health Inspection Service
(APHIS), Plant Protection and Quarantine
(PPQ), Preclerance Coordination and
International Services (IS), hereinafter
referred as APHIS

5.1. O Departamento de Agricultura dos

Estados Unidos (USDA) representado pelo
Servio de Defesa e Inspeo Animal e
Vegetal (APHIS), Coordenao de Prinspeo do setor de Proteo e Quarentena
de Plantas (PPQ) e o Servio Internacional
(IS), doravante denominado APHIS.

5.2. Ministry of Agriculture, Livestock and

Food Supply of Brazil (MAPA) represented
by the Plant Health Department (DSV) of
the Plant and Animal Health Protection
Secretariat (SDA), hereinafter referred to as
MAPA.

5.2. O Ministrio da Agricultura, Pecuria e

Abastecimento (MAPA) representado pelo
Departamento de Sanidade Vegetal (DSV)
da Secretria de Defesa Agropecuria
(SDA), doravante denominados MAPA.

5.3. Offices of State Plant Health Protection

(OEDSV), authorized to perform specific
functions as assigned by MAPA.

5.3. Os rgos Estaduais de Defesa e

Sanidade Vegetal OEDSV autorizados
pelo MAPA para efetuar atividades de
campo, por delegao de competncias.

5.4. Mango producers and exporters

represented by VALEXPORT, hereinafter
referred to as exporters. Exporters shall be
approved individually for inclusion in the
program, provided that they meet the
requirements established in this work plan.

5.4. Produtores e exportadores de manga,

representados pela VALEXPORT, doravante
Os
denominados
exportadores.
exportadores
sero
aprovados
individualmente para incluso no programa,
desde que atendam aos requisitos deste
plano de trabalho.

5.5. Biofbrica Moscamed Brazil, as the

semi-private organization responsible for the
fruit fly trapping and control program
instituted in the San Francisco Valley, as
authorized by MAPA, hereinafter referred to
as MOSCAMED.

5.5.
Biofbrica
Moscamed
Brasil,
organizao social autorizada pelo MAPA
como responsvel pelo programa de
armadilhamento e controle de moscas-dasfrutas no Vale do Rio So Francisco,
doravante denominada MOSCAMED.

6. PARTICIPANT RESPONSIBILITIES

6. RESPONSABILIDADE DOS
PARTICIPANTES

6.1 APHIS Responsibilities.

6.1 Responsabilidades do APHIS.

a. Provide planning services and managerial

oversight
through
the
APHIS-PPQPreclearance Coordination

a. Assegurar o planejamento e
gerenciamento do programa, por meio da
coordenao de Pr-inspeo do APHISPPQ.

b. Develop and maintain jointly with MAPA

an updated work plan.

b. Fornecer e manter, juntamente com o

MAPA, um plano de trabalho atualizado.

c. Within the context of the Cooperative

Service Agreement, supply qualified APHIS
personnel to supervise work plan actions, hot
water treatment, and meet any other
applicable requirements, depending on the
availability of funds and/or personnel.

c. Fornecer, no contexto do Acordo de

Cooperao e Servio, pessoal qualificado
do APHIS para supervisionar as aes
referentes ao plano de trabalho, ao
tratamento hidrotrmico, como quaisquer
outros requisitos aplicveis, dependendo da
disponibilidade de fundos e/ou pessoal.

d. Report to MAPA any non-compliance

found in the performance of the program,
including rejection of fruit and its causes at
U.S. ports of entry.

d.
Reportar
ao
MAPA
quaisquer
irregularidades encontradas na execuo do
programa, incluindo rechaos e suas causas
nos pontos de ingresso nos Estados Unidos.

e. Ensure that all inspectional costs of

APHIS participation are borne by the private
sector and not by appropriated USG funds.

e. Assegurar que todos os custos incorrentes

ao APHIS no programa sejam financiados
pelo setor privado e no por fundos do
Governo dos Estados Unidos.

f. Verify that all participants are fulfilling

their responsibilities, including technical and
financial commitments.

f. Assegurar que todos os participantes

cumpram com suas respectivas
responsabilidades, incluindo compromissos
tcnicos e financeiros.

g. Assist in the training and ensure the

accreditation of Ministry inspectors for the
supervision of hot water treatments and
other duties.

g. Auxiliar no treinamento e assegurar o

credenciamento dos Fiscais Federais
Agropecurios do MAPA, para a inspeo e
superviso do tratamento hidrotrmico e
outras tarefas.

h. Participate with MAPA and the private

sector in the strategic planning for growth of
the program

h. Participar com o MAPA e o setor privado,

no planejamento estratgico do crescimento
do programa.

6.2 MAPA Responsibilities.

6.2 Responsabilidade do MAPA.

a. Ensure that the responsibilities of

exporters, producers and of MAPA
inspectors are accomplished as set forth by
this work plan.

a. Garantir que as responsabilidades dos

exportadores, produtores e dos inspetores do
MAPA sejam cumpridas, de acordo com este
plano de trabalho.

b. Register the orchards where mangoes are

produced and packing facilities where
mangoes are processed and packed to be
exported to the United States.

b. Registrar pomares nos quais as frutas so

produzidas e as casas de embalagens nas
quais as frutas processadas e embaladas para
serem exportados para os Estados Unidos.

c. Regulate, supervise, and direct the

program through the publication of those
legal authorities required by Brazilian law.

c. Supervisionar o desenvolvimento geral e

dirigir o programa atravs da publicao de
norma especfica para regulamentar o
programa.

d. Verify that fruits have been produced in

areas and packed in facilities recognized by
MAPA and APHIS to be part of the U.S.
export program.

d. Verificar que a produo e embalagem

das frutas foram feitas em reas e
estabelecimentos reconhecidos pelo MAPA
e APHIS como integrantes do programa de
exportao para os Estados Unidos.

e. Supply the human resources necessary to

perform the phytosanitary certification of the
exported fruit.

e. Fornecer os recursos humanos necessrios

para certificao fitossanitria das frutas
exportados.

f. Maintain official contact with APHIS,

immediately reporting any non-compliance
in the performance of the program and
proposing corrective actions.

f. Manter contato oficial com o APHIS,

relatando imediatamente quaisquer
irregularidades na execuo do programa e
propondo as aes corretivas.

g. Organize periodic training for MAPA

personnel in mango hot water treatment and
maintain a roster of officers certified to
perform the required activities.

g. Organizar treinamentos peridicos sobre o

tratamento hidrotrmico para os fiscais do
MAPA e manter um grupo de fiscais
treinados para acompanhar tais atividades.

h. Participate with APHIS and the private

sector in the strategic planning for growth of
the program.

h. Participar com o APHIS e o setor privado

no planejamento estratgico do crescimento
deste programa.

i. Establish a monitoring program to verify

that areas and orchards registered in the
export program employ the phytosanitary
control measures necessary to maintain low
fruit fly population levels.

i. Estabelecer um programa de
monitoramento para assegurar que as reas e
pomares registrados no programa de
exportao sejam submetidos a medidas de
controle fitossanitrio que mantero baixos
os nveis populacionais de moscas-dasfrutas.

6.3. Responsibilities of Exporters and

Producers.

6.3. Responsabilidade dos Exportadores e

Produtores.

a. Meet all the requirements of the work plan

and other program specific regulations.

a. Cumprir com todas as exigncias do plano

de trabalho e outras regulamentaes
especficas do programa.

b. Exporters shall bear all expenses relating

to the management and supervision of the
program by APHIS, as provided for in the
Cooperative Service Agreement (Annex A).

b. Exportadores devem arcar com todas as

despesas relacionadas administrao e
superviso do programa pelo APHIS,
conforme Acordo de Cooperao e Servio
(Anexo A).

c. Exporters shall provide APHIS with an

advance payment, based on previous annual
budget estimates, to cover all anticipated
costs of direct supervision of the hot water
treatment (HWT), as stipulated in the
Cooperative Service Agreement.

c. Exportadores devem fornecer ao APHIS

um pagamento antecipado em quantia
suficiente para cobrir os custos previstos
para superviso direta do tratamento
hidrotrmico, conforme estipulado no
Acordo de Servios Cooperativos, ou nas
estimativas oramentrias anuais.

d. Perform fruit fly monitoring and control

following the guidelines established by
MAPA.

d. Realizar o monitoramento e controle de

moscas-das-frutas seguindo as normas
estabelecidas pelo MAPA.

e. Maintain fruit fly populations in the

registered orchards at an FTD index equal to
or less than 1.0.

e. Manter a populao de moscas-das-frutas

em nveis MAD abaixo ou igual a 1,0 nos
pomares registrados.

f. Export only fruits produced in orchards

registered in the program.

f. Exportar somente frutas provenientes de

pomares registrados no programa.

g. Export only fruits from areas with an FTD

equal to or less than 1.0.

g. Exportar somente frutas de reas com

MAD igual ou inferior a 1,0.

h. Perform the hot water treatment as

required by APHIS-PPQ treatment manual.

h. Executar o tratamento hidrotrmico como

requerido pelo manual de tratamento do
APHIS-PPQ.

i. Perform the corrective actions proposed by

MAPA and APHIS within agreed time
frames.

i. Executar no tempo definido as aes

corretivas propostas pelo MAPA e APHIS.

j. Notify MAPA and APHIS, at least 60 days

in advance, of the upcoming seasons
proposed start date and the anticipated
duration of the export season. The
notification shall specify the names of the
HWT facilities; proposed start dates, work
days programmed, and work shifts so that
MAPA and APHIS can draft staffing plans.

j. Notificar ao MAPA e o APHIS com pelo

menos 60 dias de antecedncia, a data
planejada para incio da prxima temporada
e sua durao. A notificao deve conter os
nomes dos estabelecimentos, as datas para
incio dos trabalhos em cada um, e a
previso de dias e horrios trabalhados, a
fim de que o MAPA e o APHIS possam
esboar planos para lotao dos seus
inspetores.

7. APPLICABLE AUTHORITY

7. AMPARO LEGAL

7.1. APHIS Regulations and Policies.

7.1. Polticas e Regulamentos do APHIS.

a. In general, APHIS is authorized by the

Plant Protection Act, Sec. 431(a), Public
to
cooperate
with
Law
106-224,
governments of foreign countries and
farmers
associations
and
similar
organizations, and other persons, to detect,
eradicate, suppress, control, and prevent or
retard the spread of plant pests and diseases.

a. Em geral, o APHIS autorizado pelo Ato

de Proteo de Plantas, Sec. 431(a), Lei
Pblica 106-224, a cooperar com governos
de pases estrangeiros, associaes de
produtores e organizaes similares, na
deteco, erradicao, supresso, controle e
preveno de doenas e pragas.

b. As a condition of entry into the United

States, mangos are required to be hot water
treated as specified in the USDA, APHIS,
Plant Protection and Quarantine (PPQ)
Treatment Manual, which has been
incorporated by reference into APHIS
regulations in 7 CFR 305.2 (Annex B).

b. Como condio para entrada nos Estados

Unidos, as mangas devem ser submetidas
obrigatoriamente a tratamento hidrotrmico,
como especificado no Manual de Tratamento
do PPQ, editado pelo APHIS/USDA, e que
foi incorporado, por referncia, no
regulamento do APHIS, no dispositivo 7
CFR 305.2 (Anexo B).

c. HWT and associated post-treatment

safeguarding activities are conducted in
Brazil under the policies and conditions of a
preclearance program. Therefore, APHIS
policies related to preclearance programs
also apply.

c. O tratamento hidrotrmico e as atividades

de salvaguarda ps tratamento so realizadas
no Brasil de acordo com as polticas e
condies estabelecidas para programas de
pr-inspeo. Dessa forma, as diretrizes do
APHIS relacionadas ao estabelecimento de
programas de pr-inspeo devem ser
seguidas.

d. APHIS policy with preclearance programs

requires the existence of a trust fund
agreement to pay all APHIS costs associated
with the program (7CFR 319.56-6). This
includes inspections, treatments, and all
associated safeguarding actions to satisfy the
U.S. entry requirements for mangoes. All
activities must be carried out in the country
of origin under the supervision of APHIS
officers and qualified personnel (Annex C).

d. De acordo com a regulamentao do

APHIS para que um programa de prinspeo seja estabelecido necessrio a
existncia de um acordo fiducirio para
cobrir todos os custos do APHIS
relacionados ao programa (7CFR 319.56-6).
Incluindo inspees, tratamentos, e medidas
de salvaguarda necessrias para satisfazer os
requisitos de importao de manga dos
Estados Unidos. Essas atividades devem ser
realizadas no pas de origem sob a
superviso de funcionrios do APHIS e
pessoal qualificado (Anexo C).

e. Exported mangos may be subject to

inspection and other actions at the port of
arrival in the U.S., and they may be subject
to re-inspection at final destination at APHIS
option under regulations of CFR 319.56-3.

e. As mangas exportadas podem ser

submetidas inspeo e outras providncias
no porto de entrada nos Estados Unidos,
bem como a reinspeo no destino, a critrio
do APHIS, nos termos dos regulamentos do
CFR 139.56-3.

f. Requirements for registration of producers

in the program and guidelines to establish
and maintain a monitoring program are
regulated by MAPA through the publication
of specific laws and rules.

7.2. Cooperative Service Agreement

between APHIS and VALEXPORT.

f. As condies para registro de produtores

no programa exportao e as diretrizes para
estabelecimento e manuteno de programa
de monitoramento so estabelecidas pelo
MAPA atravs da publicao de normas
especficas.
7.2. Acordo de Cooperao e Servio
estabelecido
entre
o
APHIS
e
VALEXPORT.

APHIS is required to adhere to the intent of

full cost recovery given in OMB Circular A25. Full cost includes all direct and indirect
costs to any part of the Federal Government
for providing a resource or service. The
Cooperative Service Agreement between
APHIS and VALEXPORT regulates the
financial responsibilities of this work plan
(Annex A).

Como requisito, o APHIS deve aderir

definio de recuperao de custo integral
presente na Circular OMB A-25. Custo
integral inclui todos os custos diretos e
indiretos de qualquer parte do Governo
Federal dos Estados Unidos no provimento
de mercadorias, recursos ou servios. O
acordo de cooperao e servio entre o
APHIS e a VALEXPORT regulamenta as
responsabilidades financeiras do presente
plano de trabalho (Anexo A).

8. REGISTRATION OF PRODUCERS
AND EXPORTERS IN THE PROGRAM

8. REGISTRO DE PRODUTORES E
EXPORTADORES NO PROGRAMA

8.1. Registration of producers

8.1. Registro dos produtores

a. All mango producers and exporters

participating in the program shall be
registered with MAPA, which shall be
responsible for keeping a current list of
exporters/producers. The registration in the
program shall be done by means of an
application to the office that represents
MAPA at the state level (Superintendncia
Federal de Agricultura - SFA), and will
provide the following information:

a. Todos os produtores e exportadores de

mangas que participam do programa devem
se registrar junto ao MAPA, o qual se
responsabilizar em manter uma listagem
atualizada dos mesmos. O registro no
programa dever ser feito na representao
do MAPA na unidade da federao
(Superintendncia Federal de Agricultura SFA), com as seguintes informaes:

Company or producer name;

Complete address;
CNPJ (National Registry of Legal
Entities) number;
Name of the Technical Resposible
(Agronomist);
Copy of the Technical Responsibility
Note;
Maps showing farm location with
latitudes and longitudes of orchard and trap
locations.

Nome da Empresa ou Produtor;

Endereo Completo;
CNPJ;
Nome do Responsvel Tcnico;
Cpia da Anotao de Responsabilidade
Tcnica;
Mapas com a localizao da propriedade
e do pomar, com coordenadas geogrficas
(latitude e longitude) e localizao das
armadilhas.

10

b. The orchard registration must be done

annually at MAPA. Producers must request
the orchard registration. The request must be
subbmited at least 60 days before the
beginning of export season.

b. O registro dos pomares deve ser feito

anualmente no MAPA. Produtores devem
solicitar o registro do pomar. O pedido deve
ser feito pelo menos 60 dias antes do incio
da temporada de exportao.

c. Conditions for orchard registration at the

program are regulated by MAPA through the
publication of specific laws and rules.

c. As condies para registro dos pomares

so estabelecidas pelo MAPA atravs da
publicao de normas especficas.

d. All properties with orchards exporting

fruit to the U.S. must use the services of an
agronomist designated as the Technicle
Responsible. This person must be accredited
by the State Office of Plant Health
Protection (OEDSV), and will be
responsible for the issuance of the
Phytosanitary Certificate of Origin (CFO),
according to MAPA specific norm.

d. Todos as propriedades com pomares que

exportam frutas para os Estados Unidos
devem ter um agrnomo como responsvel
tcnico o qual deve ser credenciado pelo
rgos Estaduais de Defesa e Sanidade
Vegetal OEDSV para a emisso do
Certificado Fitosanitrio de Origem (CFO)
de acordo com a norma especfica publicada
pelo MAPA.

8.2. Registration of packing-houses

8.2. Registro das casas de embalagem

a. The packing-houses participating in the

program must be registered at MAPA and
certified by APHIS-PPQ.

a. As casas de embalagem participantes no

programa devem ser registrados no MAPA e
certificados pelo APHIS-PPQ.

b. To become registered in the program, new

packing and HWT facilities must submit to
MAPA/SDA/DSV three sets of construction
plans and specifications about the HWT
equipment.

b. Para se registrar no programa, novos

estabelecimentos de tratamento e
embalagem devem submeter seus planos de
construo e demais especificaes sobre a
unidade de tratamento para o
MAPA/SDA/DSV em trs vias.

c. MAPA will keep and file one set and

forward the other two sets in English to the
APHIS-IS office in Braslia.

c. O MAPA deve manter uma cpia em seus

arquivos e enviar duas cpias em ingls para
o escritrio da local do APHIS-IS em
Braslia.

d. Final approval of the facility construction

plans is under the responsibility of APHISTQAU.

d. A aprovao final das instalaes para

credenciamento de responsabilidade do
APHIS-TQAU.

e. The information package must clearly

indicate locations of the major components
of the treatment facility. It must have
drawings, plans, and specifications showing
dimensions, water circulation and heating
system, and temperature recording system.
Incomplete plans will be returned.

e. O pacote de informaes deve conter

claramente a indicao e localizao dos
principais componentes das instalaes de
tratamento. O pacote deve conter as plantas
baixas com as especificaes mostrando as
dimenses, a circulao da gua, detalhes do
sistema de aquecimento e sistema de registro
e gravao das temperaturas. Pacotes
incompletos sero devolvidos.

11

f. A detailed list of requirements are

published online by APHIS in the Treatment
Manual pages 3-3-1 to 3-3-15 at the
following web address:
http://www.aphis.usda.gov/import_export/
plants/manuals/ports/treatment.shtml

f. A descrio detalhada dos requisitos est

disponvel online no Manual de Tratamento
do APHIS pginas 3-3-1 at 3-3-15 no
seguinte endereo eletrnico:
http://www.aphis.usda.gov/import_export/
plants/manuals/ports/treatment.shtml

g. Once the plans for new facilities are

approved by APHIS-TQAU, the HWT
facility must be tested by a process of
certification supervised by APHIS
personnel.

g. Aps aprovao dos planos pelo APHISTQAU, as instalaes para tratamento

hidrotrmico deve passar pelo processo de
certificao supervisionado por um
funcionrio do APHIS.

h. Treatment facilities must be recertified

annually under a process supervised by
APHIS personnel.

h. Os estabelecimentos de tratamento devem

ser certificados anualmente sob a superviso
de um funcionrio do APHIS.

i. All changes at certified facilities must be

approved by APHIS-TQAU before
installation.

i. Todas mudanas estruturais efetuadas em

instalaes j certificadas devem ser pr
aprovadas pelo APHIS-TQAU.

j. Plants making modification without

MAPA and APHIS approval may be denied
the annual recertification.

j. Estabelecimentos que efetuarem

modificaes em suas instalaes sem
notificarem ao MAPA e ao APHIS podero
ter sua recertificao anual negada.

k. MAPA must suspend the registration of

treatment facilities that attempt to export to
the U.S. fruits from orchards not registered
or officially monitored.

k. O MAPA suspender o registro dos

estabelecimentos de tratamento que aceitem
frutas provenientes de pomares no
registrados e monitorados oficialmente.

9. FIELD ACTIVITIES

9. ATIVIDADES DESENVOLVIDAS
NAS REAS PRODUTIVAS

9.1. Monitoring and Control of Fruit

Flies.

9.1. Monitoramento e Controle de

Moscas-das-Frutas.

a. Orchards registered in the export program

shall monitor and control the fruit fly
population.

a. Os pomares registrados no programa de

exportao devem ter sua populao de
mosca-das-frutas monitorada e controlada.

b. The producers are responsible for the

maintenance of the monitoring and control
actions in the registered orchards.

b. Os produtores so responsveis pela

manuteno do monitoramento e controle
nos pomares registrados.

c. MAPA shall establish guidelines for a

fruit fly monitoring and control program,
and is responsible to verify its effective
implementation.

c. O MAPA deve estabelecer diretrizes para

um programa de monitoramento e controle
de moscas-das-frutas, e verificar a execuo
do mesmo.

12

d. The producers may contract the services

of a private company accredited by MAPA
to perform the fruit fly monitoring and
control.

d. O produtores podem contratar os servios

de empresas credenciadas pelo MAPA para
executar o monitoramento e controle de
moscas-das-frutas nos pomares registrados.

e. Exports are allowed only from areas with

FTD below or equal to 1.0.

e. So permitidas as exportaes de reas

com ndice MAD igual ou inferior a 1,0.

f. In agreement with APHIS, MAPA will

establish a fly per trap per day (FTD)
threshold which will trigger mandatory pest
control efforts in any orchard registered in
the program.

f. O MAPA estabelecer, em concordncia

com o APHIS, o ndice MAD
(mosca/armadilha/dia) que servir de gatilho
para o incio obrigatrio do controle
fitossanitrio em qualquer pomar registrado
no programa.

g. This trigger threshold FTD is 0.5 for

Tephretidae fruit flies in McPhail traps, and
0.5 for Ceratitis capitata in Jackson traps.

g. O nvel MAD atual que determina o incio

do controle obrigatrio 0,5 para moscasdas-frutas Tephritidae em armadilhas
McPhail, e 0,5 para Ceratitis capitata em
armadilhas Jackson.

h. MAPA must notify the APHIS-IS Field

Coordinator (FC) of any orchard or areas
from which fruit is destined to the U.S. in
which fruit fly levels are higher than the
permitted FTD of 1.0 or in which control
measures were necessary (FTD 0.5). MAPA
must also notify the FC of any lots or
orchards that have become disqualified for
export due to lack of effective control
measures.

h. O MAPA deve notificar ao coordenador

de campo do APHIS-IS sobre qualquer
pomar ou rea, cujas frutas se destinem aos
Estados Unidos, o qual apresente ndice
MAD acima do permitido (MAD 1,0) ou
onde medidas de controle sejam necessrias
(MAD 0,5). Isto inclui a marcao de
quaisquer lotes ou plantaes que tenham
sido desqualificados para exportao em
razo da falta de medidas de controle
efetivas.

i. Control measures may be cultural,

biological, or chemical, but must drop the
FTD below the established limit (FTD 1.0)
within 7 days or the production unit will be
excluded from the program until more
effective control is achieved. Chemical
control, especially the application of toxic
baits, may be targeted to hotspots within
the orchard rather than being broadcast
throughout the area.

i. As medidas de controle podem ser

culturais, biolgicas ou qumicas, mas
devem baixar o MAD abaixo do limite
estabelecido (MAD 1,0) no prazo de 7 dias,
ou a unidade de produo ser excluda do
programa at que um controle efetivo seja
obtido. O controle qumico, especialmente a
aplicao de iscas txicas, deve ser
direcionado aos focos dentro da unidade
produtiva, ao invs de ser distribudo por
toda a plantao.

13

10. PACKING AND TREATMENT

FACILITIES ACTIVITIES

10. ATIVIDADES DESENVOLVIDAS

NA CASA DE EMBALAGEM E
TRATAMENTO

a. Activities at the packing-houses during the

export season must be supervised by MAPA
and APHIS inspectors.

a. As atividades desenvolvidas nas casas de

embalagem durante o perodo de exportao
devem ser supervisionadas pelos fiscais do
MAPA e inspetores do APHIS.

b. Packing-houses are not permitted to

perform HWT without at least one inspector
from MAPA or APHIS being present.

b. A casa de embalagem s poder proceder

com o tratamento hidrotrmico se pelo
menos um fiscal do MAPA ou um inspetor
do APHIS estiver presente.

10.1. Assignment.

10.1. Atribuies.

a. One APHIS officer will normally be

assigned to each treatment facility,
especially those which are beginning
operations. However, when two treatment
facilities are located within ten (10)
kilometers by road, one APHIS officer could
be assigned to and be responsible for the
operation of both facilities, if the workload
allows.

a. Normalmente, um inspetor do APHIS

designado para um estabelecimento de
tratamento, principalmente nos casos de
estabelecimentos que esto iniciando seu
funcionamento. Porm, quando dois
estabelecimentos de tratamento se
distanciarem em at dez (10) quilmetros, no
mximo, um inspetor do APHIS poder ser
designado e ser responsvel pela operao
de ambos estabelecimentos, caso a demanda
de trabalho permita.

b. MAPA and APHIS inspectors will share

responsibility on safeguarding the treatment
activities. However, the APHIS inspector
will at all times retain responsibility for
issuing PPQ Form 203 and MAPA inspector
the issuance of the Phytosanitary Certificate.

b. O inspetor do APHIS e o fiscal do MAPA

compartilharo responsabilidades para
assegurar a segurana fitossanitria do
tratamento. Contudo, o inspetor do APHIS,
ser sempre o responsvel pela emisso do
formulrio PPQ 203 e o fiscal do MAPA
pela emisso do certificado fitossanitrio.

10.2. Daily Operations in the Packing

House

10.2. Atividades Efetuadas nos

Estabelecimentos de Embalagem

The exporter, as the person responsible for

all packing-house operations, must:

O exportador como responsvel pela casa de

embalagem deve:

a. Ensure that all culled and cut fruit is

removed daily.

a. Assegurar que as frutas rejeitadas e

cortadas sejam eliminadas diariamente.

b. Maintain packing facilities free of live

insects of quarantine significance.

b. Manter as instalaes livres de insetos

vivos passveis de quarentena.

c. Contact APHIS whenever mechanical

difficulties or accidents necessitate the
transfer of certified treated fruit to a new

c. Contactar o APHIS sempre que acidentes

ou dificuldades mecnicas faa necessria a
transferncia de frutas tratadas e certificadas

14

conveyance (transfer can only be done under

APHIS supervision and issuance of new
PPQ 203).

para um novo meio de transporte (a

transferncia s pode ser executada sob a
superviso do APHIS e mediante a emisso
de um novo formulrio PPQ 203).

d. Facilitate the training of MAPA inspectors

by making their HWT plants available as
training sites when needed.

d. Facilitar o treinamento de inspetores do

MAPA, disponibilizando suas instalaes
como reas de treinamento, quando
necessrio.

e. Treat mangos coming only from orchards

officially registered in the program and
which have fruit fly levels below 1.0 FTD,
as determined by the official fruit fly
monitoring program.

e. Tratar somente mangas advindas de

pomares oficialmente registrados no
programa e que tenham ndice MAD abaixo
de 1,0, de acordo com o programa oficial de
monitoramento de moscas-das-frutas.

f. Encourage the HWT plant technicians to

attend APHIS and MAPA training courses in
hot water treatment so that they fully
understand the supervision to be provided.

f. Incentivar os responsveis pelo tratamento

hidrotmico a participarem dos cursos de
treinamento oferecidos pelo APHIS e
MAPA, para que eles compreendam melhor
a superviso recebida.

g. Ensure that all producers who intend to

provide fruit for export to the United States
have their orchards registered at the program
and are officially monitored for fruit flies,
whether those fruits will be treated within
their own facility or by third parties.

g. Certificar-se que produtores que

pretendem exportar frutas para os Estados
Unidos registrem seus pomares no programa
e que os mesmos sejam oficialmente
monitorados para moscas-das-frutas, mesmo
que essas frutas sejam tratadas e embaladas
em instalaes de terceiros.

h. Perfom the hot water treatment of

mangoes to be exported to U.S. market
following all the procedures established in
this work plan and the APHIS- PPQ
Treatment Manual.

h. Efetuar o tratamento hidrotrmico de

frutas destinados aos Estados Unidos
seguindo as diretrizes deste plano de
trabalho e do Manual de Tratamento do
APHIS-PPQ.

10.3. APHIS Inspectors Scheduled Work

Hours

10.3. Horrio de Trabalho dos Inspetores

do APHIS

a. Regular work schedule.

APHIS temporary duty officers (TDY) will
be assigned to work Monday through Friday.
Working hours will be 08:00 hours to 17:00
hours with 1 hour for lunch. Alteration of the
tour of duty will be at the discretion of the
APHIS field coordinator.

a. Turno regular de trabalho.

Os inspetores do APHIS trabalharo de
segunda-feira a sexta-feira. As horas
normais de trabalho sero 08:00-17:00 horas
com uma hora para almoo. Alteraes nos
turnos de trabalho podero ser autorizadas
pelo coordenador de campo do APHIS .

b. Over time.
Work performed outside the regular
schedule working hours will be considered
as overtime. An APHIS inspector may work
up to, but no more than, an additional 4

b. Hora-extra.
Trabalho desenvolvido fora do turno regular
de trabalho ser consideredo como horaextra. O inspetor do APHIS pode trabalhar
at o mximo de 4 horas-extras por dia alm

15

hours per day as overtime besides an eight

hour tour of duty. The APHIS officer may
not exceed a 12 hour workday.

das oito horas do turno normal de trabalho.

O inspetor do APHIS no pode exceder 12
horas de trabalho por dia.

c. The APHIS inspector may turn down a

request for overtime if sickness or fatigue
would compromise his/her efficacy. When
an officer is not able to perform overtime,
the Field Coordinator should be contacted to
obtain the desired overtime coverage.

c. O inspetor do APHIS pode se negar a

trabalhar a hora-extra requisitada se a sua
eficcia for comprometida por doena ou
cansao. Quando um inspetor no estiver
apto para trabalhar as horas-extras, o
Coordenador de Campo deve ser procurado
para que indique outro inspetor disponvel.

d. Maximum of worked hours in a pay

period.
The maximum number of hours worked may
not exceed 72 hours per week, or 144 per
pay period.

d. Mximo de horas trabalhadas por perodo

de pagamento.
O nmero mximo de horas trabalhadas no
pode exceder 72 horas por semana, ou 144
na quinzena.

e. Second shift:
If an extraordinary work is experienced, a
double shift may be provided. Normally,
second shift during peak season are only
available to companies who requested it
during season planning and who have
provided sufficient advance funding.
However, recognizing the need for
flexibility because of changing market
conditions, unprogrammed second shifts
may be scheduled by the Field Coordinator
if inspectors can be made available.
VALEXPORT is responsible for ensuring
that sufficient funds remain in the budget to
cover the additional expenses.

e. Segundo turno:
Se um grande volume de trabalho for
necessrio, um segundo turno pode ser
oferecido. Normalmente, o segundo turno
durante a alta temporada estar disponvel
apenas para as empresas que o solicitarem
durante o perodo de planejamento e que
tenham antecipado os fundos necessrios.
Contudo, considerando a necessidade de
uma flexibilidade devido a mudanas nas
condies de mercado, segundos turnos no
previstos podem ser programados pelo
Coordenador de Campo, se inspetores
estiverem disponveis. A VALEXPORT
responsvel por assegurar existncia de
recursos oramentrios suficientes para
cobrir as despesas adicionais.

10.4. Pretreatment fruit sampling.

10.4. Amostragem das frutas antes do

tratamento.

a. The fruit sample must be representative of

the lot as a whole and must be done under
supervision of MAPA or APHIS inspectors.
As an example, take one fruit from every 3
boxes unloaded by the truck.

a. A seleo das frutas que compe a

amostra deve ser representativa de todo o
lote e deve ser feita sob a superviso do
fiscal do MAPA ou pelo inspetor do APHIS.
Exemplo, escolha uma fruta a cada trs
caixas descarregadas do caminho.

b. A lot is defined as the quantity of mangos

that is received at the treatment facility on
any given day from a well defined, specified
area of an orchard.

b. Um lote definido como a quantidade de

mangas recebidas para o tratamento em um
estabelecimento num determinado dia,
proveniente de uma rea bem definida
dentro de um pomar.

16

c. According to statistical tools such as the

hypergeometric tables, the sample size of
149 fruits should be sufficient to detect
larvae fruits if the infestation rate is of
approximatly 2%.

c. De acordo com ferramentas estatsticas,

como as as tabelas hipergeomtricas, a
amostragem de 149 frutos por lote
suficiente para detectar frutos com larva
caso o nvel de infestao seja de
aproximadamente 2%.

d. The actual size of the lot could vary from

6,000 to 200,000 fruits without the need to
modify the sample size.

d. De acordo com as tabelas

hipergeomtricas, o tamanho real de um lote
pode variar entre 6.000 e 200.000 frutas,
sem a necessidade de modificar o tamanho
da amostra.

e. All sampled fruits will be cut and

examined for the detection of pests before
the first mangos of the lot are submerged in
the HWT Tanks. Each slice of fruit will be
examined for larval movement and verified
with a hand lens, if necessary. The naked
seed will be cut in two and examined to
confirm the absence of mango seed weevil.

e. Todas as frutas da amostra devem ser

cortadas e examinadas para deteco de
pragas antes das primeiras mangas do lote
serem submergidas nos tanques de
tratamento hidrotrmico. Cada pedao da
fruta deve ser examinado para verificar
movimento larval utilizando lente de
aumento, se necessrio. A semente nua deve
ser cortada em duas e examinada para
confirmao da ausncia do gorgulho do
caroo da manga.

f. APHIS and MAPA inspectors must

maintain a record of rejections of fruits
because of live fruit fly larvae found during
fruit cutting at the packing plants.

f. Os inspetores do APHIS e os fiscais do

MAPA devem manter registro das frutas
rejeitadas devido presena de larvas vivas
de moscas-das-frutas no ato do corte das
frutas na casa de embalagem.

11. HOT WATER TREATMENT

11. TRATAMENTO HIDROTMICO

a. Hot water immersion treatment, also

called hydrothermal treatment, uses heated
water to raises the temperature of mangoes
to a required temperature for a specific
period of time to kill live larvae of fruit flies.

a. O tratamento de imerso em gua quente,

tambm conhecido como hidrotrmico,
utiliza gua quente como um condutor para
subir a temperatura das mangas at a
temperatura necessria por um perodo de
tempo determinado suficiente para matar
larvas de moscas-das-frutas.

b. Facilities shall have an automatic sizer or

weight scale to perform the preliminary
culling procedure to eliminate oversized
items prior treatment.

b. Os estabelecimentos devem ter um

medidor automtico de peso ou tamanho das
frutas para executar a seleo preliminar e
eliminar os frutos acima do peso antes do
tratamento.

c. Treatment equipment must have adequate

water heating capacity, a water circulation
system, insulation, and automatic
thermostatic control to hold the temperature
at or above temperatures prescribed in the

c. O equipamento de tratamento deve ter

capacidade adequada para aquecer a gua,
sistema de circulao da gua, isolamento
trmico e controle termosttico automtico,
para manter a temperatura prescrita de

17

treatment schedule for the given duration of

time for the commodity.

tratamento ou acima da mesma, durante o

perodo exigido para o produto.

d. A uniform water circulation system is

essential to avoid the formation of cool
pockets during treatment.

d. A circulao uniforme da gua

fundamental para evitar a formao de
bolses frios durante o tratamento.

e. APHIS requires that the thermostatic

controls be automatic. The temperature set
point(s) are determined and approved during
the official performance test. The
temperature set points must be tamper proof.

e. O APHIS exige que o controle

termosttico seja automtico. A temperatura
de referncia (set point) determinada e
aprovada durante o teste oficial de
performace. A temperatura de referncia (set
point) deve ser protegida por senha.

f. An accurate recording device is required

to record water temperatures and time for
each treatment simultaneously on the same
chart.

f. necessrio um instrumento preciso para

registrar simultaneamente, numa mesmo
grfico, as temperaturas da gua e o tempo
decorrido para cada tratamento.

g. Temperature recorder models presently

approved by APHIS are listed on the
APHIS-PPQ-Treatment Manual.

g. Os modelos de gravadores de temperatura

aprovados pelo APHIS esto listados no
Manual de Tratamento do APHIS-PPQ.

h. APHIS does not provide construction

details for HWT plants. Design and
construction are the responsibility of the
owner, in consultation with an engineering
firm.

h. O APHIS no fornece detalhes de

construo de estabelecimentos para
tratamentos hidrotrmicos, o planejamento e
construo de responsabilidade do dono
em consultoria com uma firma de
engenharia.

11.1. Hot water treatment facility

minimum requirements.

11.1. Requisitos mnimos para aprovao

de um estabelecimento de tratamento
hidrotrmico.

a. The hot water treatment facility minimum

requirements are detailled in the APHISPPQ Treatment Manual Sections 3.
Nonchemical Treatments Heat, Hot water
Immersion Treatment (Annex D). The
following are required to ensure effective
and safe conduct of treatment operations and
related activities. They must be in place
before treatments can be conducted.

a. Os requisitos mnimos para aprovao de

um estabelecimento de tratamento
hidrotrmico esto presentes no Manual de
Tratamento do APHIS-PPQ Seo 3.
Tratamentos no qumicos calor,
tratamento com imerso em gua quente
(Anexo D). Os requisitos mnimos so
necessrios para assegurar a realizao
efetiva e segura do tratamento e atividades
correlatas, e devem ser instalados e em
perfeito funcionamento antes do incio dos
tratamentos.

b. There are two basic designs for hot

water facilities referred to as the batch
system and the continuous flow system.

b. Existem dois modelos bsicos para

estabelecimentos de tratamento
hidrotrmico, referidos como sistema por
batelada ou sistema de fluxo continuo.

18

c. All facilities must have a controlled or

secured space office space for for the
APHIS and MAPA inspectors to perform
required work. One combined office is
preferred and should include bathroom and a
source of drinking water. Air conditioning
and functioning telephone are
recommended.

c. Todos os estabelecimentos devem ter um

escritrio, com acesso restrito e controlado,
destinado ao uso dos inspetores do APHIS e
do MAPA durante a realizao dos trabalho
de suas competncias. preferido que seja
um espao nico para ambos, com
instalaes sanitrias e gua potvel.
recomendada a instalao de ar condicionado
e de linha telefnica.

d. All facilities must have a control room.

This room must be air-conditioned and
raised above tank level to have a view of the
entire treatment tank. This room must have a
lockable door. APHIS and MAPA
inspectors must have a clear view of the
treatment tanks and access to the control
room. The company will have a technician
responsible for all treatments stationed in
the control room. The control room will
house computers and micro- processors to
control and register each step of the HWT
process.

d. Todos os estabelecimento devem ter uma

sala de controle. Esta sala deve ser
refrigerada com ar condicionado e elevada
acima do nvel dos tanques com uma viso
de toda rea de tratamento. A sala deve ter
fechadura com chave. Os inspetores do
APHIS e fiscais do MAPA devem ter acesso
irrestrito a sala de controle e uma viso clara
dos tanques de tratamento. A empresa deve
ter um tcnico responsvel pelos tratamentos
o qual permanecer na sala de controle. A
sala de controle abrigar os computadores e
microprocessadores que controlam e
registram cada etapa do tratamento
hidrotrmico.

e. It is required two temperature sensors

(minimum) per batch-design tank, or one
temperature sensor per position for multiple
position systems. On the continuous design,
a minimum of 10 sensors is required. In
both the batch and continuous flow
systems, install sensors in the lower third
of the tank.

e. So necessrios dois sensores de

temperatura (no mnimo) por tanque
projetado para uma batelada de fruta, ou um
sensor de temperatura por posio para
tanques com mltiplas posies. No modelo
contnuo, requer-se um mnimo de dez
sensores. Em ambos modelos os sensores
devem ser instalados a tero inferior do
tanque.

f. Each permanent sensor print must be

easily identified. Temperature for each
sensor must be recorded a minimum of
every two minutes.

f. A impresso da leitura de cada sensor deve

ser facilmente identificado. A leitura de cada
sensor deve ser registrada pelo menos a cada
dois minutos

g. Scale deflection on the chart of not less

than 0.10 inch for each oF (2.5 mm for each
o
C).

g. Desvios de escala no grfico de no menos

de 0,10 polegadas por cada oF (ou 2,5mm por
cada oC)

h. Accuracy of the temperature recording

system (sensors and recorders) must be
within 0.5oF (0.3oC) of true temperature as
verified by a certified mercury, nonmercury, or digital calibrated thermometer.

h. Preciso do sistema de registro de

temperatura total deve situar-se entre os
limites de mais ou menos 0,5oF (0,3oC) em
relao s temperaturas efetivas, medidas
com um termmetro de mercrio, no
mrcurio ou digital calibrado e certificado.

19

i. The thermostatic control (set point) may

be programmed at one or several
temperatures depending on control
equipment and type of the treatment system.
These temperatures must be fixed and
secured so that they cannot be changed after
certification. It must remain constant for
the entire shipping season.

i. O controle termosttico (set point) pode

ser programado para uma ou vrias
temperaturas dependendo do equipamento
de controle e do tipo de sistema de
tratamento. Essas temperaturas devem ser
fixas e protegidas e no podem ser
alteradas depois da certificao. As
temperuaturas devem permancer
constantes durante toda a safra.

j. Batch systems must have a solenoid

switch and sensor or automatic recording
device to:
1) automatically activate the
temperature and time recording
system whenever the basket of
mangos is placed into the tank,
2) and automatically disengage this
system when the basket is removed
from the treatment tank.

j. Sistemas que funcionam por batelada

devem ter um interruptor tipo solenide com
sensor ou aparelho de registro automtico
para:
1) ativar automaticamente a gravao
de temperatura e tempo sempre que a
cesta contendo as caixas de mangas
for mergulhada no tanque,
2) e desligar automaticamente quando a
cesta contendo as caixas de mangas
for retirada do tanque de tratamento.

k. If the above is not present, then an

automatic system that indicates if the
treatment was interrupted is mandatory.

k. Na ausncia do sistema acima, um sistema

automtico que indica se o tratamento foi
interrompido mandatrio.

l. The facility is required to purchase and

have available 24 portable thermistor or
thermocouple sensors (each with its own
flexible cord at least 10 feet in length), and a
portable temperature monitor that reads to
the nearest one-tenth of a degree.

l. O estabelecimento deve disponibilizar 24

sensores portteis (cada um com fio flexvel
de at 10 ps de comprimento, e um monitor
que faz a leitura de aproximadamente um
dcimo de grau.

m. All hot water systems must be designed

to allow the installation of portable probes,
evenly spaced throughout the load,
including the center and the perimeter of the
treatment tank. These probes will be
installed by APHIS personnel during the
certification process.

m. Todos os sistemas de tratamento

hidrotrmico devem ser projetados de modo
a permitir a instalao de vrias sondas
portteis, distribudas regularmente no meio
da carga, inclusive no centro e no permetro
do tanque de tratamento. Estas sondas sero
instaladas pelos inspetores do APHIS,
durante o processo de certificao.

n. An audible alarm or highly visible light

will be installed on heaters to indicate
system failure or improper operation.

n. Deve se instalar nos aquecedores um

alarme sonoro, ou uma luz claramente
visvel, para indicar falhas no sistema ou
alguma operao imprpria.

o. A performance test must be conducted in

case of treatment temperature adjustment.
Additionally, all valves and controls
affecting heat flow to the treatment system
will be secured to avoid manipulation during

o. Um teste de desempenho deve ser

conduzido caso seja necessrio ajustes na
temperatura de tratamento. Alm disso,
todas as vlvulas e controles que afetam o

20

the treatment process.

fluxo de calor para o sistema de tratamento

devem ser protegidos para evitar
manipulao durante o processo de
tratamento.

p. The treatment facility is required to have

at least one high-accuracy, waterimmersible, certified mercury, non-mercury,
or digital thermometer on the premises at all
times. This thermometer must be accurate to
0.1F (or C) and will cover the range
between 113F and 118F (45C to 47.8C).
It will be used as the standard against which
all sensors are calibrated.

p. O estabelecimento de tratamento deve

possuir pelo menos um termmetro
certificado de alta preciso, imersvel em
gua, mercrio ou no, ou digital, o qual
deve estar disponvel a qualquer momento.
O temmetro deve ter preciso de 0,1F
(C) e deve ler temperaturas entre 113F e
118F (45C to 47.8C). Este termmetro
ser usado como padro para calibrar todos
os sensors.

q. Treatment facility adjacent areas must be

free of debris, decaying fruit, and fruit
residues which attract native fruit flies to the
facility. Bins of rejected fruit must be
removed, emptied, and cleaned daily.

q. reas adjacentes s instalaes de

tratamento devem ser limpas, sem entulho,
sem frutas deterioradas e resduos, que
possam atrair moscas-das-frutas nativas.
Os depsitos de frutas descartadas devem
ser retirados, esvaziados e limpos todos os
dias.

r. Maintenance of treatment tanks: Hot

water treatment tanks that will remain
inactive for long periods of time (as between
mango seasons) should be drained and
thoroughly cleaned by using a steam hose or
wire brush. The tank should be refilled with
fresh, clean, chlorinated water shortly before
restarting for the new season.

r. Manuteno dos tanques de tratamento:

Tanques de tratamento que estejam
inativos por longos perodos de tempo
(entre as safras) devem ser secos e limpos
usando jatos de gua quente e escovao.
O tanque deve ser preenchido com gua
clorada, limpa e fresca pouco antes de
reiniciar a nova safra.

s. Painting the tank's interior walls with

good quality paint is highly recommended.
Paint helps to prevent rust which tends to
flake off and discolour the water. The ideal
paint job consists of several coats of paint,
beginning with an anti-rust primer and
topped with a light-colour epoxy or latexbased paint. Repainting may be needed
every year or two, sufficiently in advance of
the beginning of the year's treatment season.
If the tank is constructed of stainless steel,
no paint is needed.

t. The fruit for treatment cannot be

commingled with fruit not for treatment.

s. A pintura do interior das paredes do

pintura ajuda a eliminar a ferrugem (ferro
oxidado) que se solta das paredes,
enturbecendo a gua. A pintura ideal deve
consistir de vrias camadas (demo),
comeando por uma tinta de base
antioxidante, coberta por uma camada de
epxi de cor clara ou tinta a base de ltex.
A re-pintura pode ser necessria a cada
um ou dois anos, e deve ser feita antes do
comeo da temporada de tratamento. Se o
tanque for feito com ao inoxidvel, no
ser necessria qualquer pintura.
t. Frutas a serem tratadas no podem se
misturar com frutas que no so destinadas
ao tratamento.

21

11.1.1. Water quality.

11.1.1. Qualidade da gua.

Water in contact with the fruits must

be potable and chlorinated.

A gua que entra em contato com as

frutas deve ser potvel e clorada.

The water used to wash, dip, or

shower the fruit should be
chrolinated at a level not to exceed
200 parts per million (ppm).

A gua usada para lavar, mergulhar

ou burrifar as frutas deve se clorada a
um nvel que no exceda 200 partes
por milho (ppm).

The Brazilian Ministry of Health

standards for potable water are
included as Annex E.

Os padro aprovado pelo Ministrio

da Sade do Brasil para gua potvel
est includos no Anexo E.

Water shall be checked at least once

a month for microbial
contamination. Records shall be kept
for APHIS and MAPA reference.

A gua deve ser testada para verificar

a contamino com microorganismos
pelo menos uma vez no ms. Os
resultados devem ser arquivados e
disponibilizados ao MAPA ou
APHIS se necessrio.

The facility shall check the chlorine

levels in water that comes in contact
with fruits at the moment of
certification and at least once a week
and record the readings for APHIS
or MAPA reference.

As instalaes devem verificar os

nveis de cloro na gua que entra em
contato com as frutas no momento da
certificao e pelo menos uma vez
por semana e registrar suas leituras
para verificao posterior pelos
inspetores do APHIS ou MAPA.

During hot water treatments,

residual debris and latex exudates
increase turbidity and may
compromise the ability of the
APHIS and MAPA inspectors to
monitor what is happening in the
treatment tanks. Therefore, the water
in the treatment tank must be
changed according to the following
schedule:

Durante os tratamentos
hidrotrmicos, os fragmentos
residuais e sobras de latex aumentam
a turvao e podem comprometer a
capacidade dos fiscais da MAPA e
do APHIS de monitorar o que
acontece nos tanques de tratamento.
A gua dentro do tanque de
tratamento dever ser trocada de
acordo com a tabela seguinte:

22

Padres mnimos do APHIS-USDA para

Troca de gua em Tanques que fazem
Tratamento Hidrotrmico de Mangas

Minimum USDA-APHIS Standards for

Water-Changes in Mango Hot Water
Treatment Tanks
Maximum number of full basket (cage)
loads of mangos that may be treated in a
tank before a complete water change is
required.*
If mangos are prewashed before hot water
dip**

Number of
baskets per
tank

With
filtration
system***

Without
filtration
system

Quantidade mxima de cestas cheias

(gaiolas) carregadas de mangas que
podem ser tratadas em um tanque antes
que seja necessria uma completa troca de
gua.*

If mangos are
NOT pre-washed
before hot water
dip
With
filtration
system

Without
filtration
system

Se as mangas forem prlavadas antes do

mergulho em gua
quente**
Quant.
gaiolas
por
tanque

Presena de
filtragem***

Se as mangas NO
forem pr-lavadas
antes do mergulho em
gua quente

Ausncia
de
filtragem

Presena de
filtragem

Ausncia de
filtragem

40

30

20

10

40

30

20

10

80

60

40

20

80

60

40

20

120

90

60

30

120

90

60

30

160

120

80

40

160

120

80

40

200

150

100

50

200

150

100

50

240

180

120

60

240

180

120

60

280

210

130

70

280

210

130

70

320

240

140

80

320

240

140

80

* Regardless of actual tank size

* Independente do tamanho do tanque

** Temperature of water used in pre-wash

(either as a spray or dip) must be equal to or
greater than 70oF (21.1oC).

** A temperatura da gua usada na prlavagem (para borrifo ou para mergulho)

deve ser igual ou superior a 70oF (21,1oC).

*** For tanks using a water filtration

system, the filter must be changed or
cleaned at least daily.

*** Para tanques que usem um sistema de

filtragem, o filtro deve ser trocado ou limpo
pelo menos uma vez por dia.

Note: Instead of using this table, the

management may choose instead to drain off
and replace at least 10% of the remaining
water in the tank upon completion of each
day's run.

Nota: Ao invs de usar esta tabela, o

responsvel tcnico do estabelecimento pode
preferir escoar e substituir pelo menos 10%
da gua remanescente no tanque, aps o
trmino da jornada.

23

11.1.2. Basic safety and health

requirements.

11.1.2. Requisitos bsicos de segurana e

sade.

Fire extinguisher

Extintor de incndio

Adequate lavatory

Banheiros adequados

First-aid kit

Estojo de primeiros socorros

Hard-hats shall be worn by all

individuals when in the treatment
loading zones.

Capacetes para serem usados por

pessoas nas reas de carregamento
dos tanques de tratamento.

Approved safety ladders, walkways,

and catwalks - for use in observing
treatment tank operations.

Escadas de segurana ou passarelas

(passadios, etc) utilizados para
observar os tanques de tratamento..

Electricity throughout the hot water

treatment facility must meet safety
code requirements.

As instalaes eltricas do
estabelecimento devem obedecer os
requisitos do cdigo de segurana.

Electric wiring, including switches

and connections, must be contained
in metal or PVV conduit and
grounded to prevent electrical shock.

Os cabos eltricos, inclusive chaves e

conexes, devem ser protegidos, e
estar devidamente aterrados, para
evitar choques eltricos.

Steam and hot water pipes must be

insulated or otherwise protected.

A tubulao de vapor e gua quente

devem ser isoladas ou protegidas.

Sufficient lighting must be present

in all working areas.

As reas de trabalho devem ser bem

iluminadas.

The admission of children or

unauthorized persons into the
treatment and packing areas will be
prohibited unless accompanied by a
responsible employee.

proibida a entrada de crianas e

pessoas no autorizadas nas reas de
tratamento e embalagem, caso no
estejam acompanhadas por um
empregado responsvel.

Engines, pulleys, drive belts, and

other hazardous moving parts, if
located within six feet (1,98 m) of
floor level, must be guarded with a
safety shield or barrier.

Os motores, polias, correias de

transmisso e partes mveis, que
ofeream perigo, se localizadas at
seis ps de altura (1,98m) em relao
ao solo, devero ser protegidas.

Safety factors will be reviewed

annually by Brazilian authorities.
Obvious infractions must be brought
to the immediate attention of the
plant management by the APHIS
and MAPA inspectors.

Fatores de proteo sero revisados

anualmente pelas autoridades
brasileiras. As infraes percebidas
devero ser, informadas
imediatamente gerncia da planta
pelos inspetores do APHIS e MAPA.

24

11.1.3. Quarantine area.

11.1.3. rea quarentenria.

Each treatment facility must have an

enclosed area (space or room)
separated from the treatment area
and secured with screens, air
blowers, or a combination of
methods to adequately safeguard
this area from re-infestation by
native fruit flies in the area.

Toda instalao de tratamento deve

dispor de uma rea fechada (espaos,
sala, etc) separada da rea de
tratamento e protegida com telas,
cortina de ar, etc., ou uma
combinao dos mesmos, para evitar
a re-infestao por moscas-das-frutas
nesta rea.

Packing line equipment,

hydrocooling equipment and a cool
storage room (if any), should be
located in this area.

A linha de embalagem, o tanque de

hidro-resfriamento e as cmaras frias
(caso existam) devem ser localizadas
nesta rea.

Hot water immersion treatment

facilities whose construction was
approved under earlier guidelines,
with the hydrocooling equipment in
the same area as the treatment tank,
can continue to operate with APHIS
approval.

Estabelecimentos de tratamento que

tiveram sua construo aprovada
seguindo normas anteriores, com o
tanque de hidro-resfriamento junto
ao tanque de tratamento, podem
continuar operando com a aprovao
do APHIS.

Facilities must have a double door

system at the entrance to the packing
area and the fruit loading area.
These areas must be safeguarded by
a person assigned by the facility
manager.

O estabelecimento deve possuir um

sistema de portas duplas na entrada
da rea de embalagem e de
carregamento. Essas reas devem ser
protegidas por uma pessoa designada
pelo gerente das instalaes.

The screened holding room must be

free of any live insects prior to and
during the packing activities.

A rea de depsito temporrio,

devidamente entelada, deve ser livre
de quaisquer insetos vivos, antes e
durante as atividades de embalagem.

Any holes or damage to the screen

must be repaired immediately.

Quaisquer furos ou estragos nas telas

devem ser reparados imediatamente.

12. CERTIFICATION OF
TREATMENT FACILITIES

12. CERTIFICAO DO
ESTABELECIMENTOS

a. Commercial facilities using hot water

immersion treatment are subject to APHIS
certification annually.

a. Instalaes comerciais que usam o

tratamento de imerso em gua quente
devem ser certificadas pelo APHIS
anualmente.

b. The APHIS officer assigned to certify the

facility must determine whether the
establishment is in compliance with the

b. O funcionrio do APHIS designado para

fazer a certificao e recertificao deve
verificar se as instalaes atendem a todos os

25

program requirements and the APHIS-PPQ

Treatment Manual.

requisitos do programa e do Manual de

tratamento do APHIS-PPQ.

12.1. Definitions.

12.1. Definies.

a. Certification: To certify newlyconstructed facilities. This refers also to

those facilities whose certification has been
previously denied. Request for certification
of newly constructed facilities must be
presented through the MAPA office.

a. Certificao: Certificar instalaes recmconstrudas. Este parmetro refere-se

tambm s instalaes cuja certificao tenha
sido negada anteriormente. Pedidos para
certificao de estabelecimentos recm
construdos dever ser feito atravs do
MAPA.

b. Recertification: To certify facilities which

were in operation the previous season or
whose certification has been cancelled.
Request for recertification must be through
the APHIS field coordinator his/her
representative.

b. Re-certificao: Certificar instalaes que

j estavam em operao na temporada
anterior ou cuja certificao tenha sido
suspensa. O pedido de recertificao deve
ser feito ao coordenador de campo do APHIS
ou seu representante.

c. Preliminary Performance Test: A test

conducted by the facility operator. By trial,
the manager of the facility must determine
the set point temperature of the hot water
tanks. A thermostatic set point is typically in
the range of 115.8oF to 116.9oF. Results of
preliminary performance tests must be
provided to the APHIS officer with the
request for certification. This test is not
mandatory for recertification procedures.

c. Teste preliminar de desempenho: Teste

realizado pelo operador das instalaes. O
gerente do estabelecimento deve determinar
a temperature a ser utilizada no set point por
tentiva. Normamente o set point varia entre
115.8oF e 116.9oF. Os resultados dos testes
devem ser entregues ao inspector do APHIS
juntamente com a solicitao de certificao.
Este teste no mandatrio, mas
recomendado nos procedimentos de
recertificao.

d. Performance Test: A test conducted by an

APHIS officer for the purpose of
certification or recertification. Two
successful performance tests are required
per tank during the certification of a facility.
The same mangos may be reused if the fruit
is cooled first to an internal temperature of
70oF to 90oF (21,1 C to 32,2C). For annual
recertification, only one successful
performance test is needed.

d. Teste de Desempenho: Teste realizado

pelo inspetor do APHIS para os fins de
certificao ou recertificao. Para os fins da
certificao inicial, cada tanque deve ser
aprovado em dois testes de desempenho. As
mesmas mangas podem ser reutilizadas,
desde que as frutas sejam previamente
resfriadas a uma temperatura interna de 70oF
a 90oF (21,1 C a 32,2C). Para a
recertificao anual, apenas um teste de
desempenho bem sucedido necessrio.

12.2. Information required in writing by

the APHIS officer to schedule a facility
certification or recertification.

12.2. Informaes requeridas por escrito

pelo inspetor do APHIS para marcar a
certificao ou recertificao.

Proposed date for certification.

Name/address/phone of facility.
Name/address/phone of facility
manager.

Data proposta para a certificao.

Nome/endereo/telefone do
estabelecimento.
Nome/endereo/telefone do gerente

26

Name/address/phone of day-to-day
facility supervisor if different from
facility manager.
Name/address/phone of hot water
plant construction engineer.
Data of a successful preliminary
performance test.

do estabelecimento.
Nome/endereo/telefone do
supervisor das atividades cotidianas,
caso seja diferente do gerente do
estabelecimento.
Nome/endereo/telefone do
engenheiro que construiu as
instalaes de tratamento.
Dados do teste de performance
preliminar bem sucedido.

12.3. Action taken by the APHIS officer

in response to a request for certification
or recertification.

12.3. Aes do inspetor do APHIS em

resposta ao recebimento da carta que
solicita certificao.

a. The APHIS officer must compare the

facility plans and drawings submitted to
APHIS with actual installation. Inspect the
heating, water circulation, and alarm
systems. Verify if necessary safeguards,
including screens, fans, locks, and air
curtains are secure and operational.

a. O inspetor do APHIS deve comparar as

plantas baixas que foram submetidas ao
APHIS e as instalaes atuais. Verificar o
sistema de circulao e aquecimento de gua,
e o sistema de alarme. Verificar se as
salvaguardas que incluem telas, ventiladores,
trancas e cortinas de ar esto funcionando em
segurana.

b. If any of the above is missing or not

satisfactory, the exporter must be notified in
writing. This notification must identify
specific deficiencies. Another certification
may be requested when discrepancies have
been corrected.

b. Caso algum dos itens acima esteja faltando

ou no satisfatrio, o exportador deve
receber uma notificao por escrito. Esta
notificao deve especificar todas as
deficincias identificadas. Outra certificao
pode ser requerida quando as deficincias
forem sanadas.

12.4. Data and equipment needed by the

APHIS officer to conduct a performance
test.

12.4. Registros e equipamentos necessrios

para que o funcionrio do APHIS realize o
teste de desempenho.

Copy of work plan.

Cpia do Plano de Trabalho.

Copy of plans and specifications

which were previously submitted to
APHIS, showing dimensions, water
circulation, and other details of the
heating and temperature sensing and
recording systems.

Cpia dos planos e especificaes

que foram previamente apresentados
ao APHIS, contendo as dimenses, a
circulao de gua e outros detalhes
das sondas para medir o aquecimento
e os sistemas de registro de
temperatura.

Certified calibrated thermometer

with temperature range from 113oF118oF (45C - 47.8C).

Termmetro calibrado e certificado,

abrangendo temperaturas entre
113oF-118oF (45C - 47,8C).

Hand-held digital thermometer with

a sharp probe for measuring internal

Termmetro digital manual, tipo

electro-therm modelo IT670A, com

27

fruit temperatures, such as the

Electro-Therm model IT670A.

terminao pontiaguda (para medir

temperaturas internas da fruta).

At least 12-foot (3.7 meters)

thermostat leads for monitoring
water and fruit temperature during
performance. Extra leads should also
be available, to replace any found to
be defective.

Pelo menos doze sondas com cabos

com 12 ps (3,7 metros) de
comprimento (para monitorar as
temperaturas da gua e das frutas
durante o teste de desempenho).
Cabos extras devem estar disponveis
para substituir os defeituosos.

Balance for weighing mangos with

an operating range 0 to 1000 grams
and with accuracy of +/- 5%.

Balana para pesar mangas com

abrangncia de 0 a 1000 gramas e
grau de preciso de +/- 5%.

Automatic strip chart or similar

recording system with emergency
power source to register
temperatures and duration of each
immersion in the hot water.

Registro automtico em tiras, ou

sistema similar alternativo de
gravao, dotado de uma fonte de
energia de emergncia para registrar
a temperatura e a durao de cada
imerso em gua quente.

Stopwatch and tape mesure.

Cronmetro and trena (fita mtrica).

Water chlorine test kit. The kit must

be able to indicate chlorine
concentrations in the range of 50 to
200 ppm and must be used before
expiration date, which shold be
present on the package.

Kit para testar os nveis de cloro na

gua. O kit deve indicar
concentraes entre 50 e 200 ppm e
deve ser usado dentro do seu prazo
de validade, que deve constar na
embalagem.

12.5. Guidelines for certification.

12.5. Procedimentos para certificao.

Verify the water chlorine levels.

Verificar os nveis de cloro da gua.

12.5.1. Performing sensors calibration.

12.5.1. Calibrao dos sensores.

a. A certified thermometer with

demarcations readable to the nearest tenth of
a degree must be used as the standard for
sensor calibration. A certified thermometer
must have a certificate showing an annual
certification. The thermometer can not be
used if the certification has expired. The
correction factor on the certificate must be
used during all calibrations.

a. Um termmetro certificado com

demarcaes legveis at o mais prximo
dcimo de um grau dever ser usado como
padro para a calibrao dos sensores. O
termmetro de certificado dever ter um
documento que ateste a certificao anual. O
termmetro no poder ser usado se a
certificao estiver vencida. O fator de
correo presente no certificado deve ser
utilizado durante as certificaes

b. Thermometers must be certified by

companies approaved by APHIS. The list of
accredited companies is present on the
Appendix H of the Treatment Manual.

b. Os termmetros dever ser certificados por

empresas credenciadas ao APHIS. A lista de
empresas credenciadas encontra-se divulgada
no Apndice H do Manual de Tratamento

28

c. Readings can be performed in the hot

water tank with the water in motion.
Temperature range must be from 113oF118oF (45C - 47.8C).

c. As leituras podero ser feitas no tanque de

gua quente com a gua em movimento. A
escala de temperatura dever ser de 113oF a
118oF (45oC - 47,8oC).

12.5.1.1. Calibration of portable sensors.

12.5.1.1. Calibrao de sensores portteis.

a. Record on APHIS Form 205 or a separate

sheet (AnnexF) portable sensor calibration
results.

a. Os resultados da calibrao dos sensores

portteis devero ser registrados no
formulrio APHIS 205 ou uma folha
separada (Anexo F).

b. Assign each portable sensor a number

using a tag or a tape.

b. Designar um nmero para cada sensor

porttil, por meio de uma etiqueta ou fita
adesiva.

c. Submerge the wet end of the sensor into

the water close to the bulb of the standard
thermometer.

c. Submergir a ponta mida do sensor na

gua, prximo do bulbo do termmetro
padro.

d. Record the temperature obtained from

each portable sensor using a digital
thermometer and successively record the
temperature obtained on the standard
thermometer.

d. Registrar a temperatura lida em cada

sensor porttil usando para isso um
termmetro digital, registrando em seguida a
temperatura obtida com o termmetro
padro.

e. Compare the reading of each portable

sensor with the reading from the standard
thermometer and record any deviation.

e. Comparar a leitura de cada sensor porttil

com a leitura do termmetro padro e
registrar qualquer variao.

f. If the deviation is greater than +/- 0.5F

(+/- 0.3oC) the sensor cannot be used for
certification.

f. Se a variao for maior que +/- 0,5F (+/0,3C), o sensor no poder ser usado para
certificao.

g. Define the lowest portable sensor

temperature.

g. Definir a temperatura mais baixa do sensor

porttil.

12.5.1.2. Calibration of permanent

sensors.

12.5.1.2. Calibrao dos sensores

permanentes.

a. Permanent sensor calibration must be

recorded on APHIS Form 206 (Annex G).

a. A calibragem de sensores permanentes

dever ser registrada no formulrio APHIS
206 (Anexo G).

b. Select the portable sensor that showed the

least deviation during calibration.

b. Selecionar o sensor porttil que mostrar a

menor variao durante a calibragem.

c. Attach this sensor to a 6 foot rod using

duct tape. Make sure the wet end of the
portable sensor is located at one end of the
rod, and that the wire is taped at the middle

c. Prender esse sensor a uma haste de 180

cm, usando uma fita adesiva resistnte a
gua. Assegurar-se que o lado mido do
sensor porttil esteja localizado em uma

29

and at the other end of the rod. Be careful

not to cover the metal sensor tip with tape.

ponta da vara, e que o fio esteja preso no

centro e na outra ponta dessa haste. Cuidado
para no cobrir a ponta do sensor de metal
com a fita.

d. Dip the portable sensor into the hot water

until it is in proximity to the tanks sensor.

d. Mergulhar o sensor porttil dentro da gua

quente, bem prximo ao sensor do tanque.

e. Plug the portable sensor into a hand held

digital thermometer and register its reading
in column 8 of APHIS Form 205.

e. Conectar o sensor porttil a um

termmetro digital manual e registrar sua
leitura na coluna 8 do Formulrio APHIS
205.

f. Calculate the true reading by subtracting

the temperature from the portable sensor and
its correction factor, which was defined
during the calibration procedure and
recorded on APHIS Form 205.

f. Calcular a leitura real subtraindo a

temperatura fornecida pelo sensor porttil e
seu fator de correo, o qual foi definido
durante o procedimento de calibragem e
registrado no Formulrio APHIS.

g. Determine the lowest permanent sensor

temperature.

g. Definir a temperatura mais baixa do sensor

permanente.

h. Compare this number with the display on

the data logger or strip chart recorder in the
control room (PPQ Form 206 - column 11).

h. Comparar esse nmero com o exibido no

armazenador de dados ou no papel de grfico
na sala de controle (PPQ Form 206 - coluna
11).

i. If the deviation is greater than +/- 0.5oF

(+/- 0.3oC) the permanent sensor must be
repaired or replaced (PPQ Form 206 column 12).

i. Se a variao for maior do que +/- 0,5F

(+/- 0,3C), o sensor permanente dever ser
reparado ou substitudo (PPQ Form 206 coluna 12).

12.5.2. Calculation of the adjusted tank

sensor temperature.

12.5.2. Clculo da temperatura corrigida

com o uso do sensor do tanque.

a. The calculation of the adjusted tank

sensor temperature must be applied for
certification of facilities not capturing
interior probe temperatures with actual
sensors only. Facilities already using
temporary probes on the middle of the
baskets as a routine part of the commercial
testing do not need to follow this procedure.

a. O clculo da temperatura corrigida com o

uso do sensor do tanque deve ser feito para
a certificao de instalaes que no
capturem as temperaturas reais com sondas
no meio do tanque. Os estabelecimentos que
j usam rotineiramente sondas temporrias
posicionadas no meio das cestas em testes
comerciais no precisam seguir este
procedimento.

b. Values registered during the calculation

of the adjusted tank sensor temperature
must be documented on the PPQ Form 482
(Annex H). This form must be displayed in
a prominent location at the facility.

b. Os valores registrados durante o clculo da

temperatura corrigida com o uso do sensor
do tanque devem ser registrados no
formulrio PPQ 482 (Anexo H). Esse
formulrio dever ser mantido em local
visvel no estabelecimento.

30

c. Define and record the temperature set

points on column 4 of PPQ Form 482. After
that, record its corresponding lowest
temperature read on the tank sensors
(column 1) and on the portable sensors
(column 2).

c. Definir e registrar os valores de ajuste de

temperatura na coluna 4 do formulrio PPQ
482. Em seguida, registrar a menor
temperatura correspondente, lida nos
sensores do tanque (coluna 1) e nos sensores
portteis (coluna 2).

d. Subtract 115.0oF (46.1oC) from the lowest

portable sensor temperature (column 2).
Subtract this result from the lowest tank
sensor temperature (column 1) and register
it as the adjusted tank sensor temperature
in column 3.

d. Subtrair 115,0oF (46,1oC) da temperatura

mais baixa do sensor porttil (coluna 2).
Subtrair esse resultado da temperatura mais
baixa do sensor do tanque (coluna 1) e
registrar como temperatura corrigida com o
uso do sensor do tanque na coluna 3.

e. The adjusted tank sensor temperature

must be above 115.0oF (46.1oC).

e. A temperatura corrigida com o uso do

sensor do tanque dever ser superior a
115,0oF (46,1oC).

f. Use the adjusted tank sensor

temperature as the lowest treatment
temperature during commercial treatments.

f. Usar a temperatura corrigida com o uso

do sensor do tanque como a temperatura de
tratamento mais baixa durante tratamentos
comerciais.

g. The treatment fails if the tank temperature

registered on the chart/printout is below the
adjusted tank sensor temperature.

g. O tratamento ser ineficaz se a

temperatura do tanque registrada na planilha
impressa estiver abaixo da temperatura
corrigida com o uso do sensor do tanque.

12.5.3. Determination of minimal pulp

fruit temperature.

12.5.3. Determinao da temperatura

mnima da polpa da fruta.

a. To determine the minimum pulp

temperature during commercial treatment,
select five individual fruits of average-size
from the coldest portion of the load,
measure the pulp temperature one cm deep,
and calculate the average.

a. Para determinar a temperatura mnima da

polpa da fruta durante o tratamento
comercial, retirar 5 frutas individuais de
tamanho mdio da parte mais fria do lote,
medir a temperatura da polpa a 1 cm de
profundidade e calcular a mdia.

b. This average pulp temperature becomes

the minimum pre-treatment temperature
allowed for commercial treatments. Register
this value on the PPQ Form 482.

b. A temperatura mdia da polpa ser a

temperatura mnima pr-tratamento
permitida para tratamentos comerciais.
Registrar no formulrio PPQ 482.

c. Do not proceed with treatment unless pulp

temperatures are at or above 70oF (21.1oC).

c. No prossiga com o tratamento se a

temperatura da polpa no for igual ou
superior a 70F (21,1C).

31

12.5.4. Determination of average weight

of fruit.

12.5.4. Determinao do peso mdio da

fruta.

a. Rounded varieties can weigh up to 650

grams. Elongated varieties can weigh up to
570 grams.

a. Variedades arredondadas podem pesar at

650 gramas e variedades alongadas, at 570
gramas.

b. See approved treatments schedules in

Annex I

b. Consultar o Anexo I sobre os programas

de tratamentos aprovados

c. Randomly select ten fruits and weigh.

Record the individual weights and the
calculated average.

c. Selecionar 10 frutas ao acaso e pesar,

registrando os pesos individuais e sua mdia.

d. Select five fruits representing the largest

in the lot and weigh, again, recording
individual weights and the average.

d. Selecionar e pesar cinco frutas que

representem as maiores do lote, registrando
novamente os pesos individuais e sua mdia.

e. Measurements of fruit weight and pulp

temperature must be recorded on APHIS
Form 207 (Annex J).

e. O peso da fruta e a temperatura da polpa

devero ser registrados no formulrio APHIS
207 (Anexo J).

f. If there is any fruit exceeding the

maximum weight allowed for treatment, it
must be removed before loading the
treatment tank during commercial
operations.

f. Se uma fruta exceder o peso mximo

permitido para tratamento, ela dever ser
removida antes do carregamento do tanque
de tratamento durante operaes comerciais.

g. Treatment tanks certified with large fruit

(426 grams - 650 grams), or a mixture of
large and small fruit (350 grams - 425
grams), can not be used for 75-minute
commercial treatments. Tanks certified with
small fruit can be used for 75-minute and
90-minute commercial treatments.

g. A certificao dos tanques com frutas

grandes (426 gramas 650 gramas) ou frutas
grandes misturados com frutas pequenas
(350 gramas 425 gramas) no podem ser
usados para tratamentos comerciais de 75
minutos. Tanques certificados com frutas
pequenos podem ser usados para tratamentos
comerciais de 75 e 90 minutos.

12.5.5. Position of portable sensors.

12.5.5. Posio dos sensores portteis.

a. Select and identify a minimum of four

portable sensors to be defined as water
temperature sensors, and tape these to the
skin of four selected fruits in each basket.
Higher numbers of sensors can be used for
each basket for determination of cold spots.
This usually occurs in first time
certifications for new plants.

a. Selecionar e identificar no mnimo quatro

sensores portteis a serem definidos como
sensores de temperatura da gua e colar na
casca de quatro frutas selecionadas em cada
cesto. Um nmero maior de sensores poder
ser usado em cada cesto para determinar
pontos frios. Isso geralmente ocorre nas
primeiras certificaes de estabelecimentos
novos.

b. Do not cover the end of the sensor with

tape.

b. No cobrir a ponta do sensor com adesivo.

32

c. Identify one potable sensor with a number

and insert it about one centimeter deep into
the flesh of one fruit. This sensor will be
identified as the pulp temperature sensor.

c. Identificar um sensor porttil com um

nmero e inser-lo cerca de um centmetro na
polpa de uma fruta. Esse sensor ser
denominado sensor de temperature da
polpa.

d. It is not necessary to have a pulp

temperature sensor in each basket, but there
must be at least one per tank.

d. No necessrio manter um sensor de

polpa em cada cesto, mas pelo menos um
sensor de polpa por tanque.

e. The locations of portable sensors (both

water and pulp) must be indicated by
identification number on the diagram
present on APHIS Form 207 (Annex J).

e. A localizao dos sensores portteis (gua

e polpa) dever ser indicada pelo seu nmero
de identificao no diagrama constante do
Formulrio APHIS 207 (Anexo J).

12.5.6. Registration of temperatures

during performance test.

12.5.6. Registro de temperaturas durante

o teste de desempenho.

a. To initiate the performance test, lower the

baskets of fruits into the hot water
immersion tank and run the test for the full
duration of the treatment.

a. Para iniciar o teste de desempenho, baixar

os cestos de frutas no tanque de imerso de
gua quente e realizar o teste durante o
tempo de tratamento especificado.

b. Fruit must be held four inches or more

below the water surface during the entire
treatment.

b. As frutas devero ser mantidas a 10 cm ou

mais abaixo da superfcie da gua durante
todo o tratamento.

c. Record on APHIS form 208 (Annex

K).the time and temperature as taken from
the portable leads using the electronic
thermometer.

c. Registrar o tempo e a temperatura

marcados no termmetro eletrnico ligado
ao sensores portteis no Formulrio APHIS
208 (Anexo K).

d. Closely monitor the water temperature

sensors during the first five minutes of
treatment.

d. Monitorar rigorosamente os sensores de

temperatura de gua durante os primeiros
cinco minutos do tratamento.

12.6. Criteria to determinate if standards

for certification were met.

12.6. Critrios para determinar a

conformidade com os padres de
certificao.

a. Note that all observed temperatures must

be later adjusted to actual temperatures
based on calibration adjustments.

a. Observar que todas as temperaturas

registradas devem ser corrigidas para refletir
as temperaturas reais com base nos fatores
de calibragem.

b. Actual temperature reading must be

considered for approval of the performance
test.

b. A leitura da temperatura real dever ser

levada em conta para aprovao do teste de
desempenho.

c. All water temperature sensors must read

at least 115.0oF (46.1oC) within the first five

c. Todos os sensores de temperatura da gua

devero indicar no mnimo 115,0oF (46,1oC)

33

minutes of the treatment regardless of water

temperatures at the start of treatment (when
fruit is placed into tank).

nos primeiros cinco minutos do tratamento,

seja qual for a temperatura da gua no incio
do tratamento (quando a fruta colocada
dentro do tanque).

d. During the first five minutes of the

treatment, temperatures from each sensor
must be read at intervals of 1 minute. These
readings must be recorded on the APHIS
form 208

d. Durante os primeiros cinco minutos do

tratamento, as temperaturas de cada sensor
devero ser lidas a intervalos de 1 minuto.
Essas leituras devero ser registradas no
Formulrio APHIS 208.

e. After the first five minutes, and

continuing to the end of the test, all water
temperature sensors must read at least
115.0oF (46.10C).

e. Aps os primeiros cinco minutos e at o

trmino do teste, todos os sensores de
temperatura da gua devero marcar no
mnimo 115,0oF (46,10C).

Note: There is no tolerance for water

temperatures below 115oF (46.1oC) during a
performance test, after the first five minutes.

Nota: No h tolerncia para temperaturas

da gua inferiores a 1150F (46,1oC) durante
o teste de desempenho, aps os primeiros
cinco minutos.

f. The pulp temperature sensors must read at

least 1130F (450C) by the end of the test.

f. Os sensores de temperatura de polpa

devero marcar no mnimo 1130F (450C) ao
final do teste.

g. The adjusted tank sensor temperature

must be documented on the PPQ form 482
and the form with its attachment must be
displayed in the control room.

g. A temperatura corrigida com o uso do

sensor do tanque dever ser registrada no
Formulrio PPQ 482. Este formulrio e seu
anexo devem ser colocados a mostra na sala
de controle.

12.7. Certification (approval) of a

treatment facility.

12.7. Certificao (aprovao) de uma

instalao de tratamento.

a. Hot water treatment tanks can be given

temporary certification when two
consecutive treatment certification tests
indicate that treatment standards are met.

a. Tanques de tratamento por imerso em

gua quente podero receber certificao
temporria quando dois testes consecutivos
de certificao de tratamento indicarem que
os padres de tratamento foram cumpridos.

b. For annual recertification only one

successful performance test is required.

b. Para uma nova certificao anual,

exigido apenas um teste de desempenho.

c. The APHIS officer will issue the PPQ

Form 482 and its attachment for recertified
facilities.

c. O representante do APHIS emitir o

Formulrio PPQ 482, com o respectivo
anexo, para estabelecimentos recertificados.

d. The APHIS officer must submit PPQ

Form 482 and its attachment and all
supporting documents to the APHISTQAU.

d. O funcionrio do APHIS dever enviar o

Formulrio PPQ 482 com seu anexo e todos
os documentos de apoio ao escritrio do
APHIS-TQAU

34

e. Supporting documents are APHIS Forms

205, 206, 207 and 208.

e. Os documentos de apoio so os
Formulrios APHIS 205, 206, 207 e 208

f. If the hot water treatment standards are

not met during certification or recertification
testing, the APHIS approving officer will
record the test as not acceptable. A copy of
the data sheet with explanation as to why
test was not acceptable should be provided
to the facility operator for corrective action.

f. Se os padres de tratamento por imerso

em gua quente estiverem em desacordo
durante o teste de certificao ou
recertificao, o representante do APHIS que
concede a aprovao registrar o teste como
inaceitvel. Uma cpia da planilha de dados
com explicaes sobre a no aprovao do
teste dever ser fornecida ao operador das
instalaes para que seja feita uma ao
corretiva.

g. Treatment facility approval for operating

under the program will be granted only
when all requirements (treatment and nontreatment) of the work plan are met.

g. A aprovao para operao de instalaes

de tratamento de acordo com o programa
ser dada somente quando todas as
exigncias (tratamento e no-tratamento) do
plano de trabalho forem cumpridas.

13. CONDUCT OF HOT WATER

TREATMENTS

13. CONDUO DO TRATAMENTO

HIDROTRMICO

a. It is the responsibility of the operator of

the hot water treatment facility to conduct
treatments according to the standards
defined in this work plan.

a. de responsabilidade do operador do
tratamento hidrotrmico do estabalecimento
proceder o tratamento conforme as normas
definidas neste plano de trabalho.

b. The treatment must be supervised by an

APHIS officer or by a MAPA inspector to
verify if treatment is being conducted
according to the standards defined in this
work plan.

b. O tratamento dever ser supervisionado

por um inspetor do APHIS ou por um fiscal
do MAPA, o qual deve verificar se o
tratamento est sendo conduzido conforme
as normas definidas neste plano de trabalho.

c. It is a violation of the program

requirements for inadequately treated fruit
to be submitted for further processing for
export. Treatment plant operators are
responsible to ensure that improperly treated
fruit will be immediately removed from the
designated, screened, secured pack area, and
that untreated fruit does not enter this area.

c. violao s exigncias do programa

deixar que fruta inadequadamente tratada
seja submetida a processamento adicional
para exportao. Os operadores do
estabelecimento de tratamento so
responsveis por assegurar que fruta tratada
imprpriamente seja imediatamente
removida da rea segura, telada, destinada
para embalagem e que fruta no tratada no
entre nessa rea.

d. APHIS and MAPA inspectors must

maintain a logbook of all treatments,
interceptions, records of breakdown and
repairs, and changes or modifications.

d. Os inspetores do APHIS e fiscais do

MAPA devem manter um livro de registro
dos tratamentos, interceptaes, listagens de
avarias e consertos, e de alteraes ou
mudanas.

35

e. At least once a day, the APHIS officer or

MAPA inspector will check the calibration
of the temperature control and recorder
equipment. This will be done by comparing
controller/recorder displays and printouts
with certified thermometer readings taken
adjacent to the fixed temperature probes. A
certified mercury thermometer must be
used.

e. Ao menos uma vez no dia o inspetor do

APHIS ou o fiscal do MAPA deve conferir
se o sistema de controle e registro de
temperatura esta calibrado. Isto ser feito
por comparao dos mostradores
controlador/gravador e impressos com
leituras tomadas num termmetro certificado
prximo s sondas fixas. Um termmetro de
mercrio certificado deve ser utilizado.

13.1.2. Treatment chart required

information.

13.1.2. Informaes exigidas no grfico de

tratamento.

Date.

Data.

Time (start and finish each

treatment).

Hora (incio e fim de cada

tratamento).

Treatment tank number (if more

than one per facility).

Nmero do tanque de tratamento

(caso haja mais de um no
estabelecimento).

Treatment number (facility should

sequentially number its treatments).

Nmero do tratamento (o
estabelecimento dever numerar
sequencialmente seus tratamentos).

Correction factor (indicates

temperatures up to 0.5oF (0.27oC)
which must be either added to or
subtracted from recorded
temperatures to adjust record to
actual temperatures).

O fator de correo (indica uma

diferena na temperatura de at 0,5
o
F (0,27 oC) que devem ser
adicionadas ou subtradas das
temperaturas registradas a fim de
torn-las reais).

Total treatment time (minutes).*

Tempo de durao total do

tratamento (em minutos).*

Time (minutes) from start of

treatment for temperature to reach
115.0oF (46.1oC).*

Tempo (em minutos), a contar do

incio do tratamento, para que a
temperatura atinja 115oF (46,1oC).*

Total time (minutes/seconds) below

113.8oF (45,4oC) (actual).*

Tempo total (em minutos e

segundos) abaixo de 113,8oF
(45,4oC) (real).*

Time (minutes) between 113.8 115oF (45.4 - 46.1oC).*

Tempo(em minutos)entre 113,8 115oF (45,4 - 46,1oC).*

Time (minutes) at or above 115.0oF

(46.1oC).*

Tempo (em minutos) com

temperatura em 115oF (46,1oC) ou
acima.*

36

Attach to printout the temperature

records (temperature and time) for
any supplemental temperature
probes as required by the APHIS
TDY officer.

Afixar ao texto impresso os registros

de temperatura (temperatura e hora)
para cada sensor suplementar de
temperatura solicitado pelo inspetor
do APHIS.

Indicate if treatment is approved or

disapproved.

Indicar se o tratamento foi aprovado

ou reprovado.

Signature of operator and initials of

the APHIS officer or the inspector
from the Ministry of Agriculture.

Assinatura do operador e rubrica do

funcionrio do APHIS, ou do fiscal
do Ministrio de Agricultura.

* These figures are derived by

measurements or reading taken from charts.
Readings obtained from any portable probes
used must also be recorded and included.

13.1.3. The time and temperature

requirements for a certifiable treatment
are specified in APHIS regulations. The
following procedures will be used by
operators or inspectors to determine if
treatment standards are met.

* Esses nmeros resultam de medidas ou

leituras tomadas de tabelas. As leituras
obtidas de quaisquer sensores portteis
porventura usados tambm devem ser
registradas e anexadas.
13.1.3. Os requisitos de durao e
temperatura, para um tratamento de
certificao, esto indicados no
regulamento do APHIS. Os procedimentos
descritos a seguir devem ser utilizados
pelos operadores ou fiscais para
determinar se os padres de tratamento
foram atingidos.

Examine treatment record at

completion of treatment.

Examinar o registro do tratamento no

final do tratamento.

Adjust temperature records

according to calibration needs of the
equipment as determined by daily
temperature checks.

Ajustar os registros de temperatura

de acordo com as necessidades de
calibrao do equipamento, seguindo
os controles dirios de temperatura.

Calculate total length of treatment.

Calcular a durao total do

tratamento.

Check if actual temperatures during

treatment dropped to 113.8oF
(45.4oC) or below. Reject treatment
if any measurements are 113.8oF
(45.4oC) or below.

Verificar se as temperaturas reais

durante o tratamento diminuram
para 113,8oF (45,4oC) ou menos.
Rejeitar o tratamento se qualquer
leitura foi igual ou inferior a 113,8oF
(45,4oC).

Calculate total period during

treatment when temperatures were
between 113.8oF - 115oF (45.4oC 46.1oC). This includes sum of initial
recovery period and any subsequent
fluctuation into the 113.8oF - 115oF

Calcular o tempo total durante o

tratamento no qual as temperaturas
estiveram entre 113,8oF e 115oF
(45,4oC e 46,1oC). Deve-se incluir
neste clculo o perodo inicial de
recuperao e quaisquer flutuaes

37

(45.4oC - 46.1oC) range. For 75minute treatments, reject if total

period exceeds 10 minutes. For 90minute treatments, reject treatment if
total period exceeds 15 minutes.

subseqentes na faixa de 113,8oF 115oF (45,4oC e 46,1oC). Para

tratamentos de 75 minutos, rejeitar se
o perodo total exceder 10 minutos.
Para tratamentos de 90 minutos,
rejeitar o tratamento se o perodo
exceder 15 minutos.

If any treatment tank sensor reading

indicates temperature below 115.0oF
(46.1oC) actual, the maximum
temperature difference between
lowest and highest temperature
reading can not exceed 1.8oF (1oC).

Se a leitura de qualquer sensor do

tanque indicar temperaturas abaixo
de 115.0oF de (46.1oC) (efetivas), a
diferena mxima de temperatura
entre a temperatura mais baixa e
mais alta no pode exceder 1.8oF
(1,0oC).

If APHIS or MAPA inspectors are

not present to monitor the water
temperature during a power outage
which causes the temperature
recording device to stop, then any
power outage exceeding five
minutes will invalidate the
treatment.

Se o inspetor APHIS ou o fiscal do

MAPA no estiverem presentes para
monitorar a temperatura da gua
durante uma interrupo no
fornecimento de energia eltrica que
leve o aparelho de registro de
temperatura a desligar-se
automaticamente, qualquer
interrupo de energia superior a
cinco minutos anular o tratamento.

13.1.4. Other requirements for acceptable

treatment.

13.1.4. Outras exigncias para um

tratamento aceitvel.

a. For rounded varieties, fruit must weigh

425 grams or less for 75 minute treatments
and between 426-650 grams for 90 minute
treatments.

a. Para as variedades arredondadas, as frutas

devem pesar 425g ou menos, no caso de
tratamentos de 75 minutos; e entre 426g e
650g, para tratamentos de 90 minutos.

b. For elongated varieties, fruit must weigh

375g or less for 65 minutes treatments and
between 376g and 570g for 75 minutes
treatments.

b. Para as futas alongadas, as frutas devem

pesar 375g ou menos, no caso de tratamentos
de 65 minutos; e entre 376g e 570g, para
tratamentos de 75 minutos.

c. During treatments, all fruit must be

submerged 4 inches (10cm) or more below
the surface of the water.

c. Durante os tratamentos, todas as frutas

devem ficar submersas 4 polegadas
(10cm)ou mais abaixo da superfcie da gua.

d. Hydrocooling or other methods of rapidly

cooling treated fruit can be utilized as
outlined in Treatment Manual

d. Resfriamento com gua ou outros mtodos

de resfriamento rpido das frutas tratadas
podem ser utilizados como previsto Manual
de Tratamento

38

14. POST-TREATMENT
REQUIREMENTS

14. EXIGNCIAS PS TRATAMENTO

a. Approved treated fruit must be moved

immediately to a screened holding area,
known as the quarantine area.

a. Frutas tratadas eaprovadas devem ser

transportadas imediatamente para a rea
telada, denominada zona quarentenria.

b. Hydrocooling of treated fruit is NOT a

program requirement. However, operators
can choose to hydrocool treated fruits with
water at 70oF (21.1oC) or above, 30 minutes
after treatment.

b. Resfriamento com gua das frutas tratadas

no uma exigncia do programa.
Entretando, os operadores de tratamento
podem resfriar as frutas tratadas
mergulhando-as em gua a 70oF (21,1oC) ou
acima, 30 minutos aps o tratamento.

c. All fruit boxes must have a white, easily

visible area receive a stamp APHISUSDA-TREATED WITH HOT
WATER. Stamps will be controlled by the
APHIS officer or by the inspector from
MAPA.

c. As caixas de papelo devem ter uma rea

em branco visvel e acessvel para receber
um carimbo com a inscrio APHISUSDA-TREATED WITH HOT
WATER. Esses carimbos sero controlados
pelo inspetor do APHIS ou pelo fiscal do
MAPA.

d. Treated fruit will be safeguarded in a

screened holding room separed from
untreated or improperly treated fruit, until
loaded for shipment, except as noted below
in section 13 item e.

d. Frutas tratadas devem ser mantidas em

rea telada separadas de frutas no-tratadas
ou tratadas de modo inadequado, at serem
carregadas para o embarque, exceto na
situao prevista abaixo, na seo 13 item e.

e. Fruit not loaded and sealed in containers

can be palletized and completely enclosed
with screen of a mesh size of 25 strands per
linear inch. Once pallets have been screened
and sealed, they can be considered as
individual safeguarded units and moved
outside of cold storage or the screened room
if necessary.

e. Frutas que no forem carregadas e lacradas

em contineres podem ser paletizadas e
completamente protegidas por uma tela de 25
malhas por polegada linear. Uma vez telados
e lacrados, os paletes podem ser
considerados unidades preservadas e
transportados para fora da cmara fria e da
rea quarentenria se houver necessidade.

f. The screened holding room must be

secured at all times to prevent fruit fly
infestation and mixture of treated fruit with
untreated fruit. An APHIS-controlled seal is
required to prevent unauthorized entry
during all periods when an APHIS officer or
MAPA inspector is not present.

f. A rea telada deve ser protegido o tempo

todo, para evitar infestao com mosca-dasfrutas e a mistura de frutas tratadas com
frutas no-tratadas. Exige-se um lacre,
controlado pelo APHIS, para impedir a
entrada de pessoas no autorizadas durante
os perodos em que no esteja presente um
funcionrio do APHIS ou do MAPA.

g. Treated fruit will be moved from

treatment facility to point of export only in
clean containers or trucks. Empty pallets
should be carefully inspected for the

g. As frutas tratadas s podero ser

transferidas da unidade de tratamento para o
ponto de exportao se transportadas em
contineres ou caminhes limpos. Os paletes

39

presence of wood-boring and hitch-hiking

insects. It must be treated and marked as
required by ISPM 15. Insect-infested pallets
should be rejected. When the shipment
arrives at the U.S. port of entry, the presence
of quarantine significant pests (not limited
to fruit flies) shall be deemed as grounds for
rejecting the shipment.

vazios devem ser inspecionados

cuidadosamente para verificar a presena de
brocas e insetos oportunistas. Os mesmos
devem ser tratados e marcados como requer
a NIMF 15. Os paletes infestados por insetos
devem ser recusados. Quando o
carregamento chegar ao porto de entrada nos
Estados Unidos, a presena de pragas de
importncia quarentenria (sem limitao
mosca-das-frutas) ser considerada como
razo para recusar o carregamento.

h. Untreated fruit may not be moved from

the facility in the same conveyance with
treated fruit.

h. Frutas no tratadas no devem ser

transportadas utilizando o mesmo meio que
frutas tratadas.

i. Shipments of treated fruit will be certified

for export at the point of departure when the
APHIS officer verifies that all treatment
requirements and post-treatment security
requirements have been met and maintained.
The PPQ Form 203 will be completed and
signed by the APHIS officer. The original
will accompany the shipment to the United
States port of entry.

i. Os carregamentos de frutas tratadas sero

certificados para exportao, no ponto de
partida, quando o oficial do APHIS verificar
que todos os requisitos relativos ao
tratamento, bem como todas as exigncias de
segurana na fase de ps-tratamento, foram
satisfatrios. O formulrio PPQ 203 ser
ento preenchido e assinado pelo funcionrio
do APHIS. O original acompanhar o
carregamento at o porto de entrada nos
Estados Unidos.

j. Treatment records (treatment data sheets,

electronic recording printouts and other
records) will be filed with the appropriate
PPQ Form 203 which covers the fruit to
which the treatments were applied.

j. Os registros dos tratamentos (dados dos

tratamentos, impressos com registros
eletrnicos e outras anotaes) sero
arquivados com o formulrio PPQ 203
pertinente s frutas a que foram aplicados os
tratamentos e enviados ao escritrio local do
APHIS, no final da temporada.

k. If the USDA seal is broken or the screen

damaged while the container or pallet is en
route to the U.S., the entry status of the
shipment will be determined upon arrival.

k. Se o lacre do USDA (Departamento de

Agricultura dos Estados Unidos) no
continer for quebrado, ou se a tela for
danificada, enquanto a carga estiver em
trnsito para os Estados Unidos, a situao
de entrada do carregamento ser definida na
chegada

15. PORT OF ENTRY MONITORING

15. MONITORAMENTO NO PORTO DE

ENTRADA

Port of entry monitoring is carried out by

Customs and Border Protection (CBP)
Agricultural Specialists. Although APHISPPQ provides guidance on the frequency

O monitoramento no porto de entrada feito

por especialista em agricultura do Customs
and Border Protection (CBP). Contudo, a
determinao da frequncia e do nvel das

40

and levels of inspection and fruit cutting for

monitoring purposes. CBP retains the
authority to inspect any consignment based
on local port policies.

inspees, como o corte de frutos com fins

de monitoramento, definido pelo APHISPPQ. Inspetores do CBP possuem a
autoridade para inspecionar qualquer
carregamento com base em determinaes
feitas localmente em cada porto.

a. Paperwork verification - Verify that PPQ

Form 203 is properly completed, that the
description of the shipment (numbers/name,
etc.) agrees with the airway bill, bill of
lading, invoice, etc, and that the shipment is
as described in the above documents.

a. Verificao da documentao - Verificar a

documentao para certificar-se de que o
Formulrio PPQ 203 foi preenchido
corretamente, que a descrio do
carregamento (nmeros, nomes, etc.)
coincidem com a do Conhecimento Areo,
Manifesto de Embarque, Fatura, etc., e que o
carregamento se encontra em conformidade
com os documentos acima.

b. Integrity verification Verify that seal is

intact, and that cartons are stamped
appropriately with USDA approved hot
water treatment.

b. Verificao da Integridade - Verificar se o

lacre encontra-se intacto e se as caixas
possuem carimbo com a descrio de
tratamento com gua quente aprovado pelo
Departamento de Agricultura dos Estados
Unidos.

c. Physical Inspection for each

consignment selected for inspection, fruit
will be selected and cut from various boxes
and various pallets within the consignment.
When possible, ripe or blemished fruit
should be selected. Efforts will be made to
minimize operational impact and avoid
unnecessary delay. The number of fruit
selected for cutting may vary.

c. Inspeo fsica para cada carregamento

selecionado para inspeo, frutas devem ser
selecionadas de vrias caixas e de vrios
paletes dentro do carregamento para serem
cortadas. Quando possvel, devem ser
selecionadas frutas maduras e manchadas.
Devem ser feitos esforos para minizar os
impactos operacionais e evitar atrasos
desnecessrios. O nmero de frutos
selecionados para corte pode variar com o
tempo.

15.1. Action.

15.1. Aes.

a. Shipments found with live larvae or

hitchhiking pests of quarantine
significance will be rejected for entry into
the United States.

a. Carregamentos encontrados com larvas

vivas ou pragas caroneiras de importncia
quarentenria sero rejeitadas para entrada
nos Estados Unidos.

b. The CBP Field Office should notify

PPQs Quarantine Policy Analysis and
Support (QPAS) Staff through their
headquarters in Washington, D.C. Upon
receipt of the notification, QPAS will
immediately notify APHIS International
Services Area Office, with copy to the
APHIS-IS Technical Director for

b. O inspetor do CBP deve notificar a diviso

de Suporte e Anlise de Politicas em
Quarentena (QPAS) do APHIS-PPQ atravs
do seu escritrio central em Washington,
DC. Ao receber a notificao o APHISQPAS deve notificar imediatamente o
escritorio do APHIS-IS no pas, com cpia
para o Diretor Tcnico para programas de

41

Preclearance, of the incident and provide

pertinent information about the specific
shipment(s).

pr-inspeo do APHIS-IS, sobre o incidente

contendo as informaes pertinentes sobre o
carregamento(s) especfico(s).

c. The Area Office will notify the MAPA

representatives and commence actions in
accordance with Work Plan requirements.

c. O Escritrio Regional notificar os

representantes do MAPA e tomar
providncias de acordo com os requisitos do
Plano de Trabalho.

d. CBP is required to submit port of entry

monitoring reports to APHIS-QPAS at the
end of each week. If dead larvae are found
in a shipment, APHIS-QPAS must notify
the Preclearance Staff and the IS Technical
Director for Preclearance Programs. Thoses
offices will notify the APHIS International
Services Area Office by email or fax. The
notification must provide pertinent
information about the specific shipment(s).
The Area Office will promptly notify
MAPA representatives.

d. O CBP deve apresentar relatrios sobre o

monitoramento realizado no porto de entrada
ao APHIS-QPAS no final de cada semana.
Se larvas mortas forem encontradas em um
carregamento, o APHIS-QPAS dever
notificar o PPQ-Preclerance e o Diretor
Tcnico para programas de pr-inspeo do
APHIS-IS, que por sua vez notificar o
escritrio local do APHIS-IS no pas via email ou FAX. A notificao dever conter
informaes especficas sobre o
carregamento(s). O escritrio local do
APHIS-IS no pas dever notificar o MAPA.

16. CORRECTIVE ACTIONS AND

PENALTIES

16. ACES CORRETIVAS E

PENALIDADES

a. If a treatment facility does not meet

standards for plant certification, do not
certify, or if presently certified, immediately
remove certification until deficiencies are
corrected and the plant can be recertified.

a. Se o estabelecimento de tratamento no
atingir os padres necessrios para a
certificao, no dever ser certificado. Caso
j esteja certificado, a certificao dever ser
suspensa at que as deficincias sejam
corrigidas e o estabelecimento possa ser recertificado.

b. If treatment is inadequate in any respect

relative to treatment specifications,
including treatment time, temperature
requirements, and fruit sizes, but fruit is not
rejected by exporter and is packed for
export, the following will occur:

b. Se o tratamento for inadequado sob

qualquer ponto de vista (com referncia s
especificaes de temperatura, tamanhos)
sem que as frutas tenham sido rejeitadas pelo
exportador antes da embalagem, e frutas
tratadas de modo inadequado forem
embaladas em caixas para exportao:

First incident - reject fruit; issue

letter of warning to exporter
advising of violation and
consequences for further noncompliance.

Primeiro incidente - as frutas sero

rejeitadas, uma carta de advertncia
ser enviada ao exportador,
notificando-o da violao e das
conseqncias que poder sofrer caso
o mesmo se repita.

Second incident within 1 season reject fruit, deny preclearance

Segundo incidente na mesma safra rejeitar as frutas, negar os servios de

42

services for a minimum of 3 months.

Depending on seriousness of
violation, APHIS officer may
impose a more severe penalty after
consultation with APHIS-IS Area
Office. Recertification required to
resume operations.

pr-inspeo por no mnimo 3 meses.

Dependendo da gravidade da
violao, o funcionrio do APHIS
poder impor uma penalidade mais
severa, aps consulta com o
escritrio local do APHIS-IS no pas.
Ser necessria re-certificao para
voltar a operar.

Subsequent incidents within one

season - reject fruit; deny
preclearance services for minimum
of 6 months. Depending on
seriousness of violation, Area Office
may impose more severe penalty.
Recertification required to resume
operations.

Incidentes posteriores dentro da

mesma safra - rejeitar as frutas, negar
os servios de pr-inspeo por no
mnimo 6 meses. Dependendo da
gravidade da violao, o escritrio
local do APHIS-IS pode impor uma
penalidade mais severa. Ser
necessria re-certificao para voltar
a operar.

All incidents shall be promptly

reported to APHIS-IS office in
country and MAPA.

Todos os incidentes devem ser

prontamente relatados ao escritrio
local do APHIS-IS no pas e ao
MAPA.

c. If there is substitution of fruit (placement

of untreated fruit in screened rooms or with
shipments of treated fruit), the following
will occur:

c. Caso haja substituio de frutas (colocao

de frutas no tratadas na rea telada junto de
carregamentos de frutas j tratadas):

First incident - reject fruit; shut

down facility for 60 days.
Recertification required to resume
operations.

Second incident within 1 season reject fruit, operations suspended for

1 year. Recertification required to
resume operations.

Segundo incidente dentro da mesma

safra as frutas sero rejeitas; as
operaes suspensas por 1 ano. Ser
necessria a re-certificao para a
reabertura.

All incidents shall be promptly

reported to APHIS-IS office in
country and MAPA.

d. If there are screened holding room

deficiencies (torn screens, etc.) that could
permit entry of native fruit flies, deny
preclearance services until deficiencies are
corrected. All of the fruit inside the holding
area at the time the deficiency is discovered

Primeiro incidente - as frutas sero

rejeitadas; as instalaes fechadas
por 60 dias. Ser necessria a recertificao para a reabertura.

Todos os incidentes devem ser

prontamente relatados ao escritrio
local do APHIS-IS no pas e ao
MAPA.

d. Caso haja deficincias no depsito

temporrio com telas (tela rasgada, etc.) que
possam permitir a entrada de moscas-dasfrutas nativas, negar os servios de prinspeo at que as deficincias tenham sido
corrigidas. Todas as frutas estocadas dentro
da rea telada no momento que a deficincia

43

will be rejected for export to the US.

for relatada devem ser rejeitas para

exportao aos Estados Unidos.

e. If there is failure to maintain intact seals

on screened areas and conveyances during
periods when APHIS or MAPA supervision
is not present, reject all fruit within screened
areas or conveyances.

e. Caso haja uma falha para manter os lacres

na rea telada e os meios de transporte
intactos, em perodos em que o inspetor do
APHIS ou do MAPA no estava presente,
rejeitar todas as frutas que estejam dentro da
rea telada e meios de transporte.

f. If live larva(e) are detected in certified

fruit shipment, the following will occur:

f. Caso haja a deteco de larva(s) viva(s) em

carregamento de frutas certificadas:

The permission to export fruit is to

be suspended until an investigation
is completed and corrective action
has been taken. If the treatment
facility has been cleared of any
wrongdoing, and APHIS and MAPA
are in agreement, the suspension
may be lifted.
If a second shipment is found
infested from the same treatment
facility, the authorization to export
fruit will be cancelled for the
remainder of the shipping season.
Review will be directed and
approved by the Area Director in
coordination with the International
Services Deputy Administrator.
MAPA shall be notified.

A autorizao para a exportao de

frutas dever ser suspensa at que se
tenha concludo uma investigao
sobre o incidente, e medidas
corretivas tenham sido tomadas.
Caso o estabelecimento seja
inocentado de qualquer procedimento
imprprio, e o APHIS e o MAPA
estiverem de acordo, a suspenso
poder ser cancelada.
Se for constatada a infestao de um
segundo carregamento originrio do
mesmo estabelecimento de
tratamento, a autorizao para
exportar frutas ser cancelada pelo
resto da temporada. A reviso ser
dirigida e aprovada pelo Diretor de
rea, em coordenao com o
Administrador do APHIS-IS. O
MAPA ser notificado.

g. If a live fruit fly is found in the packing

area or in the screened holding room, all
fruit within that area must be rejected.

g. Se uma mosca-das-frutas for encontrada

viva na rea de tratamento ou no depsito
temporrio telado, todas as frutas dentro
dessa rea devem ser rejeitadas.

17. PROGRAM REVIEW AND

EVALUATION

17. REVISO E AVALIAO DO

PROGRAMA

17.1 Annual operations reviews.

17.1 Revises anuais das operaes.

Mango hot water treatment activities and

operations may be reviewed and evaluated
annually by an APHIS technical review
team. Subsequently, a joint review will be
conducted by APHIS, MAPA, exporters and
technical support personnel.

As atividades e operaes de tratamento

podem ser revistas e avaliadas anualmente
por uma equipe do APHIS.Alm disso, uma
reviso conjunta poder ser feita pelo
APHIS, MAPA, exportadores e pessoal de
apoio tcnico, quando necessrio.

44

ANNEX A

COOPERATIVE SERVICE AGREEMENT

BETWEEN
VALEXPORT
AND THE
UNITED STATES DEPARTMENT OF AGRICULTURE
ANIMAL AND PLANT HEALTH INSPECTION SERVICE
This Agreement is made and entered into by and between Valexport, hereinafter referred to as the
Cooperator, and the United States Department of Agriculture, Animal and Plant Health Inspection
Service, hereinafter referred to as APHIS.
This Agreement terminated all previous editions, including amendments thereto, for this program.

ARTICLE 1 - PURPOSE
APHIS requires that certain agricultural produce imported from Brazil, be inspected and/or treated
by an APHIS Officer to ensure the risk of introducing pests into the United States is eliminated.
The purpose of this Agreement is to facilitate inspection of produce offered for import at
embarkation points outside the United States as requested by the Cooperator. This inspection
and/or treatment of the produce outside the United States will aid in keeping undesirable pests and
diseases from entering the United States, thus giving added protection to the agricultural areas of
the United States.
It is the intention of the parties hereto that such cooperation shall be for the mutual benefit and the
benefit of the people of the United States and Brazil.

ARTICLE 2 - AUTHORITIES
APHIS is authorized by the Plant Protection Act, as amended (7 USC 7701-7786), to cooperate
with other Federal agencies, the governments of foreign countries, international organizations,
states and their political subdivisions, farmers associations and similar organizations, and other
persons to detect, eradicate, suppress, control, and prevent or retard the spread of plant pests and
diseases.
Persons authorized to travel under this Agreement must travel in accordance with Federal Travel
Regulations, Agriculture Travel Regulations, and Marketing and Regulatory Program Travel
Supplements.
APHIS is required to adhere to the definition of full cost recovery given in OMB Circular A-25.
Full cost includes all direct and indirect costs to any part of the Federal Government for providing
a good, resource, or service.
Section 2509(a) of the Food, Agriculture, Conservation, and Trade Act of 1990 (21 U.S.C. 136(a),
referred to as the FACT Act, authorizes APHIS to collect user fees for agricultural quarantine and

46

inspection (AQI) services. The FACT Act was amended by section 504 of the Federal
Agricultural Improvement and Reform Act of 1996 (Public Law 104-127) on April 4, 1996. The
AQI services can be provided upon arrival at a port in the customs territory of the United States or
preclearance or preinspection at a site outside the customs territory of the United States.

ARTICLE 3 MUTUAL RESPONSIBILITIES AND UNDERSTANDINGS

The cooperating parties mutually understand and agree to/that:
a. Develop a mutually agreed upon Work Plan and Financial Plan which are incorporated
into this Agreement by reference. It is understood and agreed that any monies allocated for the
purpose of this Agreement shall be expended only towards the activities and related expenses
outlined therein. Commodity-specific work plans will be developed and signed by APHIS and the
Cooperator or its representative and updated annually.
b. Annual financial plans are to be developed by APHIS and approved by the Cooperator.
Financial plans are to be submitted and approved by APHIS, Plant Protection and Quarantine no
later than 90 days before the inspection program begins.
c. As a condition of this agreement, the cooperator, in signing this Agreement, ensures and
certifies that it is not currently debarred or suspended and is free of delinquent Federal debt.
d. This Cooperative Service Agreement is contingent upon the Cooperator depositing in
advance, with APHIS, funds needed to conduct covered activities or to provide goods within the
availability of APHIS resources.

ARTICLE 4 COOPERATOR RESPONSIBILITIES

The Cooperator agrees to/that:
a. Designate in writing, to APHIS, an authorized representative who shall be responsible
for administering the activities conducted under this Agreement.
b. Pay in advance, the full cost to the U.S. Government for providing this service.
c. An advance deposit of the amount agreed upon in the annual financial plan, must be
received via electronic funds transfer (EFT) with USDA, to be expended in accordance with
USDA regulations. Instructions for depositing funds via EFT can be found in Attachment 1.
Funds will be used to cover salary (including overtime), benefits, travel, subsistence, International
Cooperative Administrative Support Services (ICASS) and severance (if applicable), overhead,
and all other incidental expenses for APHIS Officers needed to perform the work herein described.
The advance deposit will be based on length of program and payment schedule set forth in the
negotiated financial plan. Should costs be higher than originally anticipated in this Agreement,
APHIS reserves the right to increase the required advance payment(s) to cover additional program
costs.
d. Obtain from the Government of Brazil any necessary permits or licenses required for
the APHIS Officers to have free access to locations necessary for the performance of the planned
work.

47

e. Furnish facilities in Brazil for APHIS officers to inspect and/or treat produce offered for
the import into the United States.
f. If any pests of economic significance to the United States are found, the infested
shipments will not be certified for shipment to United States markets.

ARTICLE 5 APHIS RESPONSIBILITES

APHIS agrees to/that:
a. Designate an authorized representative who shall be responsible for collaboratively
administering the activities conducted under this Agreement.
b. Delegate authority to the APHIS Regional Director with oversight responsibilities for
this program to sign annual work plans and financial plans.
c. At the time or times agreed upon by the parties insofar as availability of personnel will
permit, furnish as requested by the Cooperator necessary inspection personnel to:
1) review and certify their inspection and treatment facilities,
2) provide supervision of the treatments,
3) inspect and release the commodity for shipment to the United States when it
meets plant quarantine requirements, and
4) vessel certification for in-transit cold treatment, if applicable.
d. Make an accounting of the monies deposited by the Cooperator quarterly with a final
accounting upon termination or expiration of the Agreement. Any balance remaining unobligated
at the conclusion of any fiscal year may be utilized during the ensuing fiscal year if a continuation
of the inspection services is required. Any unobligated balance remaining upon termination or
expiration of this Agreement shall be returned to the Cooperator after a final accounting is made
by APHIS.
ARTICLE 6 CONTINGENCY STATEMENT
Provisions of services covered by the Agreement is contingent upon the receipt by APHIS of a
deposit from the Cooperator, in advance, in an amount sufficient to cover services to be rendered
and upon the availability of APHIS personnel to conduct services. APHIS reserves the right to
terminate this Agreement if advanced payments are not received as required or it funding is not
adequate to cover expenses. Any additional costs incurred by APHIS in the termination phase and
any additional cost to APHIS to reopen the program must be fully paid in advance by the
Cooperator prior to resumption of inspection services.
The Cooperator is liable for fees assessed for services performed under this agreement. APHIS
will assess a late payment penalty for failure to pay fees when due. In addition, the overdue fees
shall accrue interest as required by 31 U.S.C. 3717.

48

In addition, APHIS reserves the right to terminate this Agreement if the program fails to provide
appropriate phytosanitary protection.
ARTICLE 7 CONGRESSIONAL RESTRICTIONS
Pursuant to Section 22, Title 41, United States Code no member of or delegate to Congress acting
in an official capacity shall be admitted to any share or part of this Agreement or to any benefit to
arise thereof.
ARTICLE 8 NON-EXCLUSIVE SERVICE CLAUSE
Nothing in this Cooperative Service Agreement shall prevent any other country, State government
or its political subdivisions, local government, university, or college, organization, association, or
individual from entering into a separate Cooperative Service Agreement with APHIS for the same
or similar activities provided under the terms of this Agreement.
ARTICLE 9 DURATION, REVISIONS, EXTENSIONS, AND TERMINATIONS
This Agreement shall become effective upon date of final signature and shall remain in effect for 5
years. Further, this Agreement may be amended at any time by mutual agreement of the parties in
writing. The Cooperator must submit a written request to extend at least 30 days prior to
expiration of the agreement. It may be terminated by either party upon 60 days notice in writing to
the other party.

VALEXPORT

__________________________________________________
Date
UNITED STATES DEPARTMENT OF AGRICULTURE
ANIMAL AND PLANT HEALTH INSPECTION SERVICE
__________________________________________________
APHIS Administrator
Date

49

ANNEX B
305.2. Approved treatments.
(a) Certain commodities or articles require treatment, or are subject to treatment, prior to interstate
movement within the United States or importation or entry into the United States. Treatment is
required as indicated in parts 301, 318, and 319 of this chapter, on a permit, or by an inspector.
(b) Approved treatment schedules are set out in the PPQ Treatment Manual. Treatments may only
be administered in accordance with the treatment requirements of this part and in accordance with
treatment schedules found in the PPQ Treatment Manual.
(c) APHIS is not responsible for losses or damages incurred during treatment and recommends
that a sample be treated first before deciding whether to treat the entire shipment.
305.4. Monitoring and certification of treatments.
(a) All treatments approved under part 305 are subject to monitoring and verification by APHIS.
(b) Any treatment performed outside the United States must be monitored and certified by an
inspector or an official authorized by APHIS. During the entire interval between treatment and
export, the consignment must be stored and handled in a manner that prevents any infestation by
pests and noxious weeds.
305.8. Heat treatment requirements.
(a) Certified facility . The treatment facility must be certified by APHIS. Recertification is required
annually, or as often as APHIS directs, depending upon treatments performed, commodities
handled, and operations conducted at the facility. In order to be certified, a heat treatment facility
must:
(1) Have equipment that is capable of adequately circulating air or water (as relevant to the
treatment), changing the temperature, and maintaining the changed temperature sufficient to meet
the treatment schedule parameters in the PPQ Treatment Manual.
(2) Have equipment used to record, monitor, or sense temperature, maintained in proper working
order.
(3) Keep treated and untreated fruits, vegetables, or articles separate so as to prevent reinfestation
and spread of pests.
(b) Monitoring . Treatment must be monitored by an official authorized by APHIS to ensure
proper administration of the treatment. An official authorized by APHIS approves, adjusts, or
rejects the treatment.
(c) Compliance agreements . Facilities located in the United States must operate under a
compliance agreement with APHIS. The compliance agreement must be signed by a representative
of the heat treatment facilities located in the United States and APHIS. The compliance agreement
must contain requirements for equipment, temperature, water quality, circulation, and other

50

measures for performing heat treatments to ensure that treatments are administered properly.
Compliance agreements must allow officials of APHIS to inspect the facility to monitor
compliance with the regulations.
(d) Workplans . Facilities located outside the United States must operate in accordance with a
workplan. The workplan must be signed by a representative of the heat treatment facilities located
outside the United States, the national plant protection organization of the country of origin
(NPPO), and APHIS. The workplan must contain requirements for equipment, temperature, water
quality, circulation, and other measures to ensure that heat treatments are administered properly.
Workplans for facilities outside the United States must include trust fund agreement information
regarding payment of the salaries and expenses of APHIS employees on site. Workplans must
allow officials of the NPPO and APHIS to inspect the facility to monitor compliance with APHIS
regulations.
(e) Treatment procedures . (1) Before each treatment can begin, an official authorized by APHIS
must approve the loading of the commodity in the treatment container.
(2) Sensor equipment must be adequate to monitor the treatment, its type and placement must be
approved by an official authorized by APHIS, and the equipment must be tested by an official
authorized by APHIS prior to beginning the treatment. Sensor equipment must be locked before
each treatment to prevent tampering.
(3) Fruits, vegetables, or articles of substantially different sizes must be treated separately;
oversized fruit may be rejected by an official authorized by APHIS.
(4) The treatment period begins when the temperature specified by the treatment schedule has been
reached. An official authorized by APHIS may abort the treatment if the facility requires an
unreasonably long time to achieve the required temperature.

51

ANNEX C
319.56-6. Trust fund agreements.
If APHIS personnel need to be physically present in an exporting country or region to facilitate the
exportation of fruits or vegetables and APHIS services are to be funded by the national plant
protection organization (NPPO) of the exporting country or a private export group, then the NPPO
or the private export group must enter into a trust fund agreement with APHIS that is in effect at
the time the fruits or vegetables are exported. Under the agreement, the NPPO of the exporting
country or the private export group must pay in advance all estimated costs that APHIS expects to
incur in providing inspection services in the exporting country. These costs will include
administrative expenses incurred in conducting the services and all salaries (including overtime
and the Federal share of employee benefits), travel expenses (including per diem expenses), and
other incidental expenses incurred by the inspectors in performing services. The agreement must
require the NPPO of the exporting country or region or a private export group to deposit a certified
or cashier's check with APHIS for the amount of those costs, as estimated by APHIS. The
agreement must further specify that, if the deposit is not sufficient to meet all costs incurred by
APHIS, the NPPO of the exporting country or a private export group must deposit with APHIS,
before the services will be completed, a certified or cashier's check for the amount of the
remaining costs, as determined by APHIS. After a final audit at the conclusion of each shipping
season, any overpayment of funds would be returned to the NPPO of the exporting country or
region or a private export group, or held on account.

52

ANNEX D

53

Nonchemical Treatments 3
Heat, Hot Water Immersion Treatment

Treatment Manual

Contents
Hot Water Immersion Treatment (in General) 3-3-2
Principle 3-3-2
Schedules 3-3-2
Procedures 3-3-2
Checklist of USDA-APHIS Minimum Requirements for Hot Water Immersion
Treatment Facilities: General Requirements 3-3-3
Proposal Submission 3-3-3
On-Site Inspection Option 3-3-4
Facility Design 3-3-4
Electrical and Electronic Components 3-3-5
Wiring 3-3-5
Computers and Microprocessors 3-3-5
Commercial Line Conditioner (Surge Protector) 3-3-5
Electrical Generator 3-3-6
Fruit Sizing Equipment 3-3-6
Boilers and Thermostatic Controls 3-3-6
Adequate Water Heating Capacity 3-3-6
Thermostatic Controls (Set Point) 3-3-6
Multiple Set Point Option 3-3-6
Water Circulation 3-3-7
Temperature Sensors 3-3-7
Type of Sensor 3-3-7
Number of Sensors Required and Their Placement 3-3-7
Tank Access for Temporary Placement of Portable Sensors 3-3-8
Certified Glass-Mercury, Non-mercury, and Digital Thermometer 3-3-8
Temperature Recorder 3-3-8
Automatic Operation 3-3-8
Long-Term Recording 3-3-8
Recording Frequency 3-3-8
Accuracy 3-3-9
Repeatability 3-3-9
Calibration 3-3-9
Range 3-3-9
APHIS-Approved Recorder Models 3-3-9
Approved Strip Chart (Pen) Recorder Models 3-3-10
Approved Data Logger Recorder Models 3-3-10
Chart Paper Specifications 3-3-11
Alarm System 3-3-11

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Hot Water Immersion Treatment (in General)

Safeguarding the Treated Fruit 3-3-12

Layout and Flow Pattern 3-3-12
Garbage Disposal 3-3-12
Quarantine Area 3-3-12
Pretreatment Warming Options 3-3-13
Post-Treatment Cooling Options 3-3-13
Refrigerated Room 3-3-13
Fans 3-3-13
Hydrocooling 3-3-13
Facility Changes 3-3-14
Safety and Health Checklist 3-3-14
Work Plan 3-3-15
Address for Technical Contact 3-3-15

Hot Water Immersion Treatment (in General)

Principle
Hot water immersion treatment (also called hydrothermal treatment) uses
heated water to raise the temperature of the commodity to the required
temperature for a specified period of time. This is used primarily for certain
fruits that are hosts of fruit flies, but may also be used for nursery stock for a
variety of pests.

Schedules
Refer to the appropriate section in the Treatment Manual for Treatment
Schedules. The time/temperature relationship varies with the commodity and
pest. Typically, the pulp temperature is raised using water heated to between
115 F and 118 F for a prescribed period of time.

Procedures

3-3-2

Before the start of each treatment, examine the facility for proper
operation of the heating, circulation, and recording equipment. Examine
continuous flow equipment (submerged conveyor belt) at the start of
each day or run

Commodities subject to size restrictions require a preliminary culling

procedure to eliminate oversized items prior to treatment

Conduct all treatments in an approved tank

Entire treatment will be under the general monitoring of APHIS, and

may be further governed by a signed Work Plan (for foreign facilities) or
Compliance Agreement (for domestic facilities)

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Checklist of USDA-APHIS Minimum Requirements for Hot Water Immersion Treatment Facilities: General Requirements

Load immersion tanks in a manner approved by the U.S. Department of

Agriculture (USDA), usually using baskets with perforations that allow
adequate water circulation and heat exchange

Number each treatment container or lot before placing in the immersion

tank

Record the temperature and duration of each hot water dip with an
automatic temperature recording system

A responsible employee of the packing company must indicate on

the printed temperature record the starting time, lot number, duration
of each treatment, and initial each entry

An alternative recording system can be used only with prior APHIS

approval

During certification, the average pulp temperature becomes the

minimum commercial treatment pulp temperature

During commercial treatments, the Adjusted Tank Sensor

Temperature in is used as the lowest treatment temperature. Refer to
Figure 6-5-1 on page 6-5-3 for more information.

Stamp all boxes of hot water-treated fruit, Treated with Hot Water,
APHIS-USDA, together with the numerical designation APHIS has
assigned to the particular treatment facility

When treatment is complete, promptly move commodities treated at

origin to an insect-free enclosure

Maintain the insect-free commodities throughout the shipping

process, this can be accomplished by using insect-proof containers,
screened or enclosed rooms, doors with air-curtains, or some
combination of the above

Checklist of USDA-APHIS Minimum Requirements for Hot Water

Immersion Treatment Facilities: General Requirements
Proposal Submission
Follow the accepted protocol in the Commodity Preclearance Program
Management Guidelines when submitting proposals for new hot water
facilities.

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Checklist of USDA-APHIS Minimum Requirements for Hot Water Immersion Treatment Facilities: General Requirements

On-Site Inspection Option

When the construction is 75 percent complete, the firm can request APHIS to
make an on-site inspection. This interim inspection is optional. However, a
final inspection is required as well as performance tests of the equipment. All
costs involved must be prepaid by the requesting firm.

Facility Design
APHIS does not provide construction details, but only this list of minimum
requirements. Design and construction of the hot water facility is the
responsibility of the owner, in consultation with an engineering firm.
(Engineering firms and sources of supply are provided in Reference Guide to
Commercial Suppliers of Treatment and Related Safety Equipment on page
H-1-1.) To take into account variations in facility size, availability of materials,
economic feasibility, and individual preference, APHIS allows a wide range of
design flexibility.
Although each facility is somewhat unique, there are two basic designs for hot
water facilities. The two types are referred to as the batch system and the
continuous flow system.
Batch System
(Sometimes
Called Jacuzzi
System)

Most hot water immersion treatment facilities are the batch system type. In this
system, baskets of fruit are loaded onto a platform, which is then lowered into
the hot water immersion tank where the fruit remain at the prescribed
temperature for a certain length of time, then are taken out, usually by means
of an overhead hoist. In this system, the treatment chart must indicate (by an
identifiable marking) when a fruit basket is prematurely removed from the
tank. Other alternatives include a solenoid switch, sensor, or similar device that
disengages whenever a basket is removed from the treatment tank, or a locking
device to make it physically impossible to remove the fruit until the treatment
is fully complete.

Continuous Flow
System

In the continuous flow type of system, the fruit are submerged (either loosely
or in wire or plastic mesh baskets) on a conveyor belt, which moves slowly
from one end of the hot water tank to the other. Belt speed is set to ensure the
fruits are submerged for the required length of time. This system requires an
instrument to monitor the speed of the conveyor belt. This can be
accomplished by attaching a speed indicator (encoder) to the gear mechanism.
The belt speed is recorded on the same chart as the time and temperature, and
also indicates whether the belt is moving or stopped during the treatment cycle.
Smaller fruits require less treatment time than larger fruits. Therefore,
conveyor belt speed should be adjustable to accommodate treatments of
different lengths of time. As an alternative, the belt speed may remain constant,
but the length of the submerged portion of the belt is adjusted according to the
length of treatment time required for the particular size of fruit. The conveyor
must prohibit either forward or backward movement of the fruit during
treatment (due to flotation).

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Electrical and Electronic Components

Some operators believe that treating fruit while it passes through the system on
a conveyor belt is an advantage. Few new systems of this type were built after
1990, presumably because mechanical fruit damage (scratching of the peel)
often occurs if the fruit are not in baskets. The system also occupies much
more floor space in the plant than a batch system.
Water Quality

The water used for washing, dipping, hydrocooling or showering the fruit
should be chlorinated at a level not to exceed 200 parts per million (ppm). This
level is easier to maintain if the water is first filtered and run through a
flocculation process to remove organic material that would otherwise bind with
the chlorine.
The facility should check the water for microbial contamination on a regular
basis. To maintain sanitary conditions, change water as necessary. Implement
standard operating procedures to include water change schedules for all
processes that use water. To ensure the safety of the fruit, the facility must
clean and sanitize surfaces that come into contact with water, such as wash
tanks, hot water tanks, and hydrocooling tanks as often as necessary. To ensure
efficient operation, routinely inspect and maintain equipment designed to assist
in maintaining water quality, such as chlorine injectors, filtration systems, and
backflow devices.
Periodic monitoring by the facility is critical, because chlorine levels above
300 ppm can result in metal corrosion.

Electrical and Electronic Components

Wiring
Electrical wiring throughout the facility must meet both international as well as
local safety code requirements. To eliminate shock hazard, earth grounding is
required for all electrical wiring located in the vicinity of water. To prevent
damage, shield wires inside metal or PVC conduit.

Computers and Microprocessors

To maintain accuracy and reliability, place computers and microprocessors in a
climate-controlled (air-conditioned) room. This room should be above tank
level, provide a clear view of the treatment tank(s), and be lockable. This room
can also serve as an office for the inspector.

Commercial Line Conditioner (Surge Protector)

A commercial line conditioner is recommended for use with computers and
microprocessors to provide protection from voltage irregularity (power
surges), noise reduction, and harmonic distortion.

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Boilers and Thermostatic Controls

Electrical Generator
In the event of a power outage and to provide a secondary source of electricity
to enable continued plant operation, an electrical generator is recommended as
a backup power supply.

Fruit Sizing Equipment

In the Treatment Schedule, the duration of hot water immersion depends on the
particular weight class and variety of the fruit being processed. The inspector
must visually inspect and weigh the largest fruit until the inspector is satisfied
that all of the fruit is within the weight class, with no more than three fruit over
the weight class. The weight inspection must occur for each lot change
(orchard or variety) to ensure the accuracy of the sizing equipment. No
mangoes will be accepted that are over the weight class.
It is very important to have accurate sizing equipment that sorts the fruit into
groups, either by diameter or by weight. (Weight sorting is the preferred
method.) If the weight range is too broad, recalibrate the equipment.

Boilers and Thermostatic Controls

Adequate Water Heating Capacity
The hot water facility must have adequate water heating capacity (i.e., a
powerful enough boiler), and accurate enough thermostatic controls to hold the
water temperature at or above the temperatures prescribed in the Treatment
Schedule for the given length of time.

Thermostatic Controls (Set Point)

APHIS requires that the thermostatic controls be automatic. The temperature
set point(s) are determined and approved during the official performance test,
and must be high enough to ensure the water in the treatment tank will meet or
exceed the minimum treatment temperature prescribed for the fruit. Once
approved, do not tamper with the temperature set points. Temperature set
points must remain constant for the entire shipping season. However, if the
operator of the facility requests a change in set points, the inspector should
conduct a new performance test. If this test is unsuccessful, revert the tanks to
their prior set points.

Multiple Set Point Option

Managers of some facilities use multiple set points for each tank. The initial set
point is higher than the other set points. All set points will be selected by the
facility manager or systems engineer based on results of the preliminary
performance test.

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Water Circulation

Verify the set points during the official performance test, and the same
procedure must be repeated on each subsequent commercial treatment. This
system works only for tanks that treat only one cage (basket) of fruit at a time.
Tanks are not allowed to have any set point that is lower than the standard
treatment temperature for the commodity being treated (115 F in the case of
mangoes).
Important

Water Circulation
Install a water circulation system in the tank to provide uniform water
temperatures throughout the treatment process and to avoid the formation of
cool pockets during treatment. To guarantee that the equipment is not turned
off during the treatment process, the controls for the circulation pumps or
propellers must be tamper resistant. For the safety of personnel working in the
area, shield pulleys on all pumps located within six feet of the floor.
After the first five minutes of treatment (with the tank sensor at lowest
temperature permitted at that set point), differences in the lowest and highest
actual temperature sensor readings of more than 1.8 F may be accepted on a
case-by-case basis.
Using a flotation barrier, keep the fruit at least 4 inches (10.2cm) below the
water surface during the treatment.

Temperature Sensors
Type of Sensor
Permanently install platinum 100-ohm resistive thermal detectors (RTD
sensors) in the lower third of the tank. The resistance of an RTD sensor linearly
changes with temperature, whereas thermistors and thermocouples are
nonlinear and less stable. Major advantages of RTD sensors include long-term
stability, high signal levels, and overall accuracy of the system. Place the
sensor unit within the distal 1 inch (2.54cm) of the sensor rod. The sensor must
have an outer sheath of 0.25 inch (6.4mm) or less in diameter.

Number of Sensors Required and Their Placement

For continuous flow systems, the minimum number of sensors required is at
least 10 per tank, which must be spaced throughout the length of the conveyor.
For batch systems, the requirement is at least 2 sensors per tank. However, in
tanks that treat multiple baskets (cages) of fruit, there must be at least 1 sensor

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Temperature Recorder

per basket position. (A tank with 4 basket positions, for example, would
require at least 4 sensors). In both the batch and continuous flow systems,
install sensors in the lower third of the tank.

Tank Access for Temporary Placement of Portable Sensors

The hot water tank must be designed to accommodate the temporary placement
of numerous portable sensors or probes to be used during the performance
testing procedure required for certification or recertification. During the testing
procedure and at the direction of the inspector who conducts the performance
test, position the temporary sensors throughout the load of fruit. The facility is
required to purchase and have available 24 portable thermistor or
thermocouple sensors (each with its own flexible cord at least 10 feet in
length), and a portable temperature monitor that reads to the nearest one-tenth
of a degree.

Certified Glass-Mercury, Non-mercury, and Digital

Thermometer
The treatment facility is required to have at least one high-accuracy,
water-immersible, certified mercury, non-mercury, or digital thermometer on
the premises at all times. This thermometer must be accurate to 0.1 F (or C)
and will cover the range between 113 F and 118 F (45 C to 47.8 C). It will
be used as the standard against which all sensors are calibrated.

Temperature Recorder
Use an automatic temperature recorder (strip chart or data logger) to record the
time and temperature during each treatment.

Automatic Operation
The instrument used for recording the time and temperature must be capable of
automatic operation whenever the hot water treatment system is activated.

Long-Term Recording
The recording equipment must be capable of nonstop recording for an
extended period of time. Continuous flow systems require recording
equipment capable of operating for up to 12 consecutive hours.

Recording Frequency
The time interval between prints will be no less than once every two minutes.
Alternatively, a strip chart system can be used that gives continuous color pen
lines. The numerical print or pen line representing each temperature channel

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Temperature Recorder

(sensor) must be uniquely identified by color, number, or symbol. It is not

necessary to record temperatures from sensors located in portions of the tank
not in use.

Accuracy
The accuracy of the temperature recording system (i.e., sensors and recorders)
must be within 0.5 F (0.3 C) of the true temperature (as verified by a certified
mercury, non-mercury, or digital thermometer). The temperature variation for
the control sensors should be as close to zero as possible.

Repeatability
When used under field conditions over an extended period of time, the
recording equipment must be capable of repeatability to within 0.l F (or C) of
the true calibrated readings. Failure to maintain reliability, accuracy, and
readability in a previously approved instrument will result in cancelling
approval. The design construction and materials must be such that the typical
environmental conditions (including vibration) will not affect performance.

Calibration
Individually calibrate channels (sensors) against a certified mercury,
non-mercury, or digital thermometer reading in tenths of a degree Fahrenheit
or Centigrade, within the range of 113 F to 118 F (45 C to 47.8 C). The
engineering firm that installs the recording equipment must also calibrate it.
(Calibration equipment often used for this purpose includes, for example, a
Decade instrument and relay range cards.) Calibrate the sensors at or near the
fruit treatment temperature (around 115 F), not at 32 F.

Range
The recorder must be programmed to cover the entire range between 113 F to
118 F (45 C to 47.8 C), with a resolution of one-tenth of a degree. The range
should not extend below 100 F (37.8 C) nor above 130 F (54.4 C). If the
range band of the recorder is wider than this, restrict it (narrowed) with proper
programming.

APHIS-Approved Recorder Models

Some recorder models currently on the market are not approved by APHIS for
various reasons. For example, if the recorder only displays the sensor numbers
and temperatures without making a printout on paper; or if it prints out the
temperature data only after the treatment has been completed it is not approved
by APHIS. (These are known as "memory loggers".) These two types of
recorder models do not provide an adequate level of monitoring during
treatment. Also, revolving circular charts are not acceptable because of the
difficulty in reading fractions of one degree.

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Temperature Recorder

Temperature recorder models presently approved by APHIS are listed below.

They can be either of the strip chart or data logger type. Some have adjustable
chart speeds. Additional temperature recorder models may be added to this list
upon petition to the TQAU. To seek APHIS approval for recorder models not
listed, submit the manufacturers technical brochure to the TQAU for
evaluation.

Approved Strip Chart (Pen) Recorder Models

Strip chart recorders are no longer approved for installation in new facilities or
used to replace any style of recorder.
Important

Chessel 346

Honeywell DPR 100A (3-channel capability)

Honeywell DPR 100B (6-channel capability)

Honeywell DPR 100C (3-channel capability)

Honeywell DPR 100D (6-channel capability)

Honeywell DPR 180 (36-channel capability)

Honeywell DPR 1000 (6-channel capability)

Honeywell DPR-3000, version D4 (32-channel capability)

Molytek 2702

Neuberger P1Y

Toshiba AR201

Tracor 3000

Approved Data Logger Recorder Models

ASICS Systems B & C

Chino AA Series

Cole Parmer (32-channel capability)

Contech (10- and 16-channel capability)

3-3-10

Model: Smart Seda

Flotek (must be attached to a printer)

HACCP Warrior PTR- 4 (4-channel capability)

HAACP Warrior PTR- 10 (10-channel capability)

Honeywell DPR I00B (6-channel capability)

Honeywell DPR-1500 (30-channel capability)

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Alarm System

Honeywell DPR-3000, version D4 (32-channel capability)

HyThsoft v2

IBM-PC (must be attached to a printer)

Koyo, Model Direct Logic DL 350, with Hidro Soft

Nanmac H30-1

National Instruments (hardware + software) (64-channel capability)

Omega OM-205

Omega OM-503

Ryan Data Mentor (12-channel capability)

Tracor Westronics DDR10

Chart Paper Specifications

Celsius or
Fahrenheit Scale

Temperature can be recorded either in Fahrenheit or Celsius, although

Fahrenheit is preferred by APHIS.

Scale Deflection

Scale deflection on the strip chart paper must be at least 0.10 inches for each
degree Fahrenheit, or at least 5mm for each degree Celsius. Greater width
between whole degrees, however, is preferred. Between each line representing
one degree, there must also be finer lines, each representing subdivisions of
one-tenth or two-tenths of a degree, in the range of 113 F to 118 F (45 C to
47.8 C).

Sample Required

Submit a sample of the strip chart or numerical printout made by the recording
equipment to TQAU. It should be in the exact format to be used at the facility
during the treatment cycle. Each symbol on the print wheel (or ink color, in the
case of strip charts) must correspond to and identify the particular sensor that it
represents.

Chart Speed

Chart speed for strip chart recorders must be no less than 1 inch for every 5
minutes of treatment time.

Chart Length

The chart paper must be long enough to display at least 1 entire treatment.
Continuous flow systems must contain enough chart paper to continuously
record temperatures for up to 12 consecutive hours.

Alarm System
An alarm is required for all batch (Jacuzzi) systems, in order to notify
packinghouse employees that a treatment has been completed for a particular
basket (cage). This system can be an audible noise (such as a horn, buzzer, or
bell) or a highly visible light attached to a timing device located on the

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Safeguarding the Treated Fruit

equipment that indicates time and temperature. Some facilities use both a noise
and a light. To avoid overcooking, the alarm system alerts the operator of the
hoist to remove a basket from the tank at the end of treatment.

Safeguarding the Treated Fruit

Layout and Flow Pattern
Design the flow pattern of the fruit moving through the hot water treatment
process to ensure that fruit waiting to be loaded into the hot water immersion
tank cannot become mixed with fruit that has already completed treatment.
Submit a drawing showing the proposed layout of the packinghouse to TQAU
for approval.

Garbage Disposal
In order not to attract fruit flies, place cut fruit, culled fruit, rotting fruit, and
miscellaneous garbage into covered containers and remove from the premises
daily.

Quarantine Area
Bring treated fruit to an insect-free enclosure immediately after treatment. The
treated fruit must remain there until loading into insect-proof shipping
containers. The designated enclosure is usually a screened room. Packing line
equipment, hydrocooling equipment, and a cool storage room (if any), should
be located in this area, but this equipment is not a requirement. To prevent the
movement of untreated fruit (accidentally or intentionally) into the insect-free
quarantine area enforce effective procedures.
Screening and
Other Materials

Ordinary window screen or mosquito netting (at least 100 mesh per square
inch) is sufficient to exclude fruit flies. Inspect it regularly and repair it as often
as needed. Solid glass, concrete, drywall, or wooden walls are also acceptable.

Air Curtain

Place on the wall or ceiling prior to entering any quarantine area an apparatus
that generates a high-velocity wind barrier or air curtain (such as fans or
blowers and associated air-directing chambers or enclosures such as baffles,
boxes, etc.). This device must exclude the possible entry of fruit flies into the
insect-free enclosure. (For facilities approved prior to July 1, 1997, vertically
hang clear plastic flaps, as minimally required, at the doors to the insect-free
enclosure.

Loading of
Treated Fruit

When not in use, close doors leading from the quarantine area to the loading
dock. When loading, truck vans and containers must form a fly-proof seal with
the exterior wall. Prior to loading, inspect and disinfect truck vans and

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Pretreatment Warming Options

containers. If wooden pallets are used, they must be completely free of

wood-infesting insects and bark. Apply a numbered APHIS seal to each
container before its departure.

Pretreatment Warming Options

Prewarming the fruit is sometimes desirable in order to meet the APHIS
requirement that all fruit pulp temperatures be at least 70 F before start of the
certification performance test. At the very least, the fruit pulp temperature
must reach the minimum pulp temperature stabilized during the certification
test for commercial treatment. After prewarming, take pulp temperatures from
the mangoes located at the coldest part of the crates and/or baskets. Do not
take the pulp temperatures from the mangoes that are located on the outside of
the basket or crate.

Post-Treatment Cooling Options

Cooling the fruit after hot water treatment is not an APHIS requirement.
However, from the standpoint of fruit quality, many facilities choose to install
a system to cool the fruit after removal from the hot water.
Hydrocooling of the treated mangoes is allowed after a waiting period of 30
minutes following treatment unless the original dip times indicated in the
treatment schedule are extended for 10 minutes. Allowing the fruit to simply
stand for at least 30 minutes after being removed from the hot water tank is
thought to be helpful in killing immature stages of fruit flies because the
mangoes complete their cooking process during that time.

Refrigerated Room
The recommended storage temperature for mangoes is between 55 F and 57
F (12.8 C and 13.9 C) at 85 percent to 90 percent relative humidity. These
temperatures delay softening and prolong storage life to approximately 2 to 3
weeks.

Fans
APHIS allows the use of fans in the screen room to blow air over the fruit as
soon as they are removed from the hot water tank (if desired). However, the
ambient air cannot be less than 70 F.

Hydrocooling
APHIS allows the use of a cool water tank or shower system, but with the
following provisions:

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Nonchemical Treatments Heat, Hot Water Immersion Treatment

Facility Changes

During the waiting period and hydrocooling period, safeguard the

mangoes in a room or tunnel, separate from the hot water tanks

Water temperature used during hydrocooling must be 70 F or above

Water used for hydrocooling should be chlorinated (not to exceed 200

ppm)

Any other chemicals, such as fungicides, are optional, but must be

approved in advance by the FDA

Facility Changes
Hot water immersion treatment facilities whose construction was approved
under earlier guidelines can continue to operate with APHIS approval. Newer
facilities, however, are required to meet the current requirements outlined in
this checklist, which in most cases are more strict.
Once TQAU has formally approved the plans and drawings for a hot water
immersion treatment facility, the facility can make no further changes in the
equipment without APHIS approval. Any proposed changes or improvements
must be described in writing (with accompanying drawings, if necessary) and
must be approved by APHIS in writing. Examples of proposed changes include
adding additional treatment tanks, adding a cold storage room, and changing
the model of the temperature recorder.

Safety and Health Checklist

Adequate lavatory

Admission of children or unauthorized persons into the treatment and

packing areas prohibited if not accompanied by a responsible employee

Approved safety ladders or walkways (catwalks, etc.) for observing

treatment tank operations

Electric power meets safety code requirements

3-3-14

Electrical wiring, including switches and other connections,

contained in metal or PVC conduit and grounded to prevent electrical
shock

Engines, pulleys, drive belts, and other hazardous moving parts, if

located within six feet of floor level, guarded with a safety shield or
barrier

Fire extinguisher located near the boiler

First-aid kit located near moving machinery

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Work Plan

Hard hats for workers and visitors in the treatment and loading areas
must wear (this is optional if not required by local regulations)

Steam and hot water pipes insulated or otherwise protected

Sufficient lighting provided in working areas

Work Plan
A Work Plan is a formal agreement signed by a representative of each
treatment facility in a particular country, the Agriculture Ministry of the host
government, and by USDA-APHIS. Work Plans govern the day-to-day
operations of each facility and can be improved from one year to the next.
Work Plans usually contain additional provisions not included in this checklist.
Fruit exporters are required to operate under general APHIS monitoring and to
be in full compliance with all APHIS regulations as outlined in detail in the
current Work Plan. The operator of the facility, as well as the inspector
assigned to the facility, should each keep a copy available to resolve any
disputes.

Address for Technical Contact

TQAU
Center for Plant Health Science & Technology
USDA, APHIS, PPQ, CHPST
Treatment Quality Assurance Unit
1730 Varsity Drive, Suite 400
Raleigh, NC 27606
Tel: 919-855-7450
Fax: 919-855-7493

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Address for Technical Contact

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ANNEX E

54

MINISTRIO DA SADE
PORTARIA N. 518, DE 25 DE MARO DE 2004
Estabelece os procedimentos e responsabilidades relativos ao controle e vigilncia da
qualidade da gua para consumo humano e seu padro de potabilidade, e d outras
providncias.
O MINISTRO DE ESTADO DA SADE, no uso de suas atribuies e considerando o disposto
no Art. 2 do Decreto n 79.367, de 9 de maro de 1977,
RESOLVE:
Art. 1 Aprovar a Norma de Qualidade da gua para Consumo Humano, na forma do Anexo desta
Portaria, de uso obrigatrio em todo territrio nacional.
Art. 2 Fica estabelecido o prazo mximo de 12 meses, contados a partir da publicao desta
Portaria, para que as instituies ou rgos aos quais esta Norma se aplica, promovam as adequaes
necessrias a seu cumprimento, no que se refere ao tratamento por filtrao de gua para consumo
humano suprida por manancial superficial e distribuda por meio de canalizao e da obrigao do
monitoramento de cianobactrias e cianotoxinas.
Art. 3 de responsabilidade da Unio, dos Estados, dos Municpios e do Distrito Federal a
adoo das medidas necessrias para o fiel cumprimento desta Portaria.
Art. 4 O Ministrio da Sade promover, por intermdio da Secretaria de Vigilncia em Sade
SVS, a reviso da Norma de Qualidade da gua para Consumo Humano estabelecida nesta Portaria, no
prazo de 5 anos ou a qualquer tempo, mediante solicitao devidamente justificada de rgos
governamentais ou no governamentais de reconhecida capacidade tcnica nos setores objeto desta
regulamentao.
Art. 5 Fica delegada competncia ao Secretrio de Vigilncia em Sade para editar, quando
necessrio, normas regulamentadoras desta Portaria.
Art. 6 Esta Portaria entra em vigor na data de sua publicao.

HUMBERTO COSTA

Anexo a Portaria n.

, de

de

de 2004.

NORMA DE QUALIDADE DA GUA PARA CONSUMO HUMANO

CAPTULO I
DAS DISPOSIES PRELIMINARES
Art. 1 Esta Norma dispe sobre procedimentos e responsabilidades inerentes ao controle e
vigilncia da qualidade da gua para consumo humano, estabelece seu padro de potabilidade e d
outras providncias.
Art. 2 Toda a gua destinada ao consumo humano deve obedecer ao padro de potabilidade e est
sujeita vigilncia da qualidade da gua.
Art. 3 Esta Norma no se aplica s guas envasadas e a outras, cujos usos e padres de qualidade
so estabelecidos em legislao especfica.
CAPTULO II
DAS DEFINIES
Art. 4 Para os fins a que se destina esta Norma, so adotadas as seguintes definies:
I. gua potvel gua para consumo humano cujos parmetros microbiolgicos, fsicos, qumicos
e radioativos atendam ao padro de potabilidade e que no oferea riscos sade;
II. sistema de abastecimento de gua para consumo humano instalao composta por conjunto de
obras civis, materiais e equipamentos, destinada produo e distribuio canalizada de gua potvel
para populaes, sob a responsabilidade do poder pblico, mesmo que administrada em regime de
concesso ou permisso;
III. soluo alternativa de abastecimento de gua para consumo humano toda modalidade de
abastecimento coletivo de gua distinta do sistema de abastecimento de gua, incluindo, entre outras,
fonte, poo comunitrio, distribuio por veculo transportador, instalaes condominiais horizontal e
vertical;
IV. controle da qualidade da gua para consumo humano conjunto de atividades exercidas de
forma contnua pelo(s) responsvel(is) pela operao de sistema ou soluo alternativa de abastecimento
de gua, destinadas a verificar se a gua fornecida populao potvel, assegurando a manuteno
desta condio;
V. vigilncia da qualidade da gua para consumo humano conjunto de aes adotadas
continuamente pela autoridade de sade pblica, para verificar se a gua consumida pela populao
atende esta Norma e para avaliar os riscos que os sistemas e as solues alternativas de abastecimento
de gua representam para a sade humana;
VI. coliformes totais (bactrias do grupo coliforme) - bacilos gram-negativos, aerbios ou
anaerbios facultativos, no formadores de esporos, oxidase-negativos, capazes de desenvolver na
presena de sais biliares ou agentes tensoativos que fermentam a lactose com produo de cido, gs e
aldedo a 35,0 0,5 oC em 24-48 horas, e que podem apresentar atividade da enzima -galactosidase. A
maioria das bactrias do grupo coliforme pertence aos gneros Escherichia, Citrobacter, Klebsiella e
Enterobacter, embora vrios outros gneros e espcies pertenam ao grupo;
VII. coliformes termotolerantes - subgrupo das bactrias do grupo coliforme que fermentam a
lactose a 44,5 0,2oC em 24 horas; tendo como principal representante a Escherichia coli, de origem
exclusivamente fecal;
VIII. Escherichia Coli - bactria do grupo coliforme que fermenta a lactose e manitol, com

produo de cido e gs a 44,5 0,2oC em 24 horas, produz indol a partir do triptofano, oxidase
negativa, no hidroliza a uria e apresenta atividade das enzimas galactosidase e glucoronidase,
sendo considerada o mais especfico indicador de contaminao fecal recente e de eventual presena de
organismos patognicos;
IX. contagem de bactrias heterotrficas - determinao da densidade de bactrias que so capazes
de produzir unidades formadoras de colnias (UFC), na presena de compostos orgnicos contidos em
meio de cultura apropriada, sob condies pr-estabelecidas de incubao: 35,0, 0,5oC por 48 horas;
X. cianobactrias - microorganismos procariticos autotrficos, tambm denominados como
cianofceas (algas azuis), capazes de ocorrer em qualquer manancial superficial especialmente naqueles
com elevados nveis de nutrientes (nitrognio e fsforo), podendo produzir toxinas com efeitos adversos
sade; e
XI. cianotoxinas - toxinas produzidas por cianobactrias que apresentam efeitos adversos sade
por ingesto oral, incluindo:
a) microcistinas - hepatotoxinas heptapeptdicas cclicas produzidas por cianobactrias, com efeito
potente de inibio de protenas fosfatases dos tipos 1 e 2A e promotoras de tumores;
b) cilindrospermopsina - alcalide guanidnico cclico produzido por cianobactrias, inibidor de
sntese protica, predominantemente hepatotxico, apresentando tambm efeitos citotxicos nos rins,
bao, corao e outros rgos; e
c) saxitoxinas - grupo de alcalides carbamatos neurotxicos produzido por cianobactrias, no
sulfatados (saxitoxinas) ou sulfatados (goniautoxinas e C-toxinas) e derivados decarbamil, apresentando
efeitos de inibio da conduo nervosa por bloqueio dos canais de sdio.
CAPTULO III
DOS DEVERES E DAS RESPONSABILIDADES
Seo I
Do Nvel Federal
Art. 5 So deveres e obrigaes do Ministrio da Sade, por intermdio da Secretaria de
Vigilncia em Sade - SVS:
I. promover e acompanhar a vigilncia da qualidade da gua, em articulao com as Secretarias de
Sade dos Estados e do Distrito Federal e com os responsveis pelo controle de qualidade da gua, nos
termos da legislao que regulamenta o SUS;
II. estabelecer as referncias laboratoriais nacionais e regionais, para dar suporte s aes de maior
complexidade na vigilncia da qualidade da gua para consumo humano;
III. aprovar e registrar as metodologias no contempladas nas referncias citadas no artigo 17
deste Anexo;
III. definir diretrizes especficas para o estabelecimento de um plano de amostragem a ser
implementado pelos Estados, Distrito Federal ou Municpios, no exerccio das atividades de vigilncia
da qualidade da gua, no mbito do Sistema nico de Sade SUS; e
IV. executar aes de vigilncia da qualidade da gua, de forma complementar, em carter
excepcional, quando constatada, tecnicamente, insuficincia da ao estadual, nos termos da
regulamentao do SUS.
Seo II
Do Nvel Estadual e Distrito Federal
Art. 6 So deveres e obrigaes das Secretarias de Sade dos Estados e do Distrito Federal:
I. promover e acompanhar a vigilncia da qualidade da gua em sua rea de competncia, em
articulao com o nvel municipal e os responsveis pelo controle de qualidade da gua, nos termos da
legislao que regulamenta o SUS;

II. garantir, nas atividades de vigilncia da qualidade da gua, a implementao de um plano de

amostragem pelos municpios, observadas as diretrizes especficas a serem elaboradas pela SVS/MS;
III. estabelecer as referncias laboratoriais estaduais e do Distrito Federal para dar suporte s aes
de vigilncia da qualidade da gua para consumo humano; e
IV. executar aes de vigilncia da qualidade da gua, de forma complementar, em carter
excepcional, quando constatada, tecnicamente, insuficincia da ao municipal, nos termos da
regulamentao do SUS.
Seo III
Do Nvel Municipal
Art. 7 So deveres e obrigaes das Secretarias Municipais de Sade:
I. exercer a vigilncia da qualidade da gua em sua rea de competncia, em articulao com os
responsveis pelo controle de qualidade da gua, de acordo com as diretrizes do SUS;
II. sistematizar e interpretar os dados gerados pelo responsvel pela operao do sistema ou
soluo alternativa de abastecimento de gua, assim como, pelos rgos ambientais e gestores de
recursos hdricos, em relao s caractersticas da gua nos mananciais, sob a perspectiva da
vulnerabilidade do abastecimento de gua quanto aos riscos sade da populao;
III. estabelecer as referncias laboratoriais municipais para dar suporte s aes de vigilncia da
qualidade da gua para consumo humano;
IV. efetuar, sistemtica e permanentemente, avaliao de risco sade humana de cada sistema de
abastecimento ou soluo alternativa, por meio de informaes sobre:
a) a ocupao da bacia contribuinte ao manancial e o histrico das caractersticas de suas guas;
b) as caractersticas fsicas dos sistemas, prticas operacionais e de controle da qualidade da gua;
c) o histrico da qualidade da gua produzida e distribuda; e
d) a associao entre agravos sade e situaes de vulnerabilidade do sistema.
V. auditar o controle da qualidade da gua produzida e distribuda e as prticas operacionais
adotadas;
VI. garantir populao informaes sobre a qualidade da gua e riscos sade associados, nos
termos do inciso VI do artigo 9 deste Anexo;
VII. manter registros atualizados sobre as caractersticas da gua distribuda, sistematizados de
forma compreensvel populao e disponibilizados para pronto acesso e consulta pblica;
VIII. manter mecanismos para recebimento de queixas referentes s caractersticas da gua e para
a adoo das providncias pertinentes;
IX. informar ao responsvel pelo fornecimento de gua para consumo humano sobre anomalias e
no conformidades detectadas, exigindo as providncias para as correes que se fizerem necessrias;
X. aprovar o plano de amostragem apresentado pelos responsveis pelo controle da qualidade da
gua de sistema ou soluo alternativa de abastecimento de gua, que deve respeitar os planos mnimos
de amostragem expressos nas Tabelas 6, 7, 8 e 9;
XI. implementar um plano prprio de amostragem de vigilncia da qualidade da gua, consoante
diretrizes especficas elaboradas pela SVS; e
XII. definir o responsvel pelo controle da qualidade da gua de soluo alternativa.
Seo IV
Do Responsvel pela Operao de Sistema e/ou Soluo Alternativa
Art. 8 Cabe ao(s) responsvel(is) pela operao de sistema ou soluo alternativa de
abastecimento de gua, exercer o controle da qualidade da gua.
Pargrafo nico. Em caso de administrao, em regime de concesso ou permisso do sistema de
abastecimento de gua, a concessionria ou a permissionria a responsvel pelo controle da qualidade
da gua.

Art. 9 Ao(s) responsvel(is) pela operao de sistema de abastecimento de gua incumbe:

I. operar e manter sistema de abastecimento de gua potvel para a populao consumidora, em
conformidade com as normas tcnicas aplicveis publicadas pela ABNT - Associao Brasileira de
Normas Tcnicas e com outras normas e legislaes pertinentes;
II. manter e controlar a qualidade da gua produzida e distribuda, por meio de:
a) controle operacional das unidades de captao, aduo, tratamento, reservao e distribuio;
b) exigncia do controle de qualidade, por parte dos fabricantes de produtos qumicos utilizados
no tratamento da gua e de materiais empregados na produo e distribuio que tenham contato com a
gua;
c) capacitao e atualizao tcnica dos profissionais encarregados da operao do sistema e do
controle da qualidade da gua; e
d) anlises laboratoriais da gua, em amostras provenientes das diversas partes que compem o
sistema de abastecimento.
III. manter avaliao sistemtica do sistema de abastecimento de gua, sob a perspectiva dos riscos
sade, com base na ocupao da bacia contribuinte ao manancial, no histrico das caractersticas de
suas guas, nas caractersticas fsicas do sistema, nas prticas operacionais e na qualidade da gua
distribuda;
IV. encaminhar autoridade de sade pblica, para fins de comprovao do atendimento a esta
Norma, relatrios mensais com informaes sobre o controle da qualidade da gua, segundo modelo
estabelecido pela referida autoridade;
V. promover, em conjunto com os rgos ambientais e gestores de recursos hdricos, as aes
cabveis para a proteo do manancial de abastecimento e de sua bacia contribuinte, assim como efetuar
controle das caractersticas das suas guas, nos termos do artigo 19 deste Anexo, notificando
imediatamente a autoridade de sade pblica sempre que houver indcios de risco sade ou sempre
que amostras coletadas apresentarem resultados em desacordo com os limites ou condies da
respectiva classe de enquadramento, conforme definido na legislao especfica vigente;
VI. fornecer a todos os consumidores, nos termos do Cdigo de Defesa do Consumidor,
informaes sobre a qualidade da gua distribuda, mediante envio de relatrio, dentre outros
mecanismos, com periodicidade mnima anual e contendo, no mnimo, as seguintes informaes:
a) descrio dos mananciais de abastecimento, incluindo informaes sobre sua proteo,
disponibilidade e qualidade da gua;
b) estatstica descritiva dos valores de parmetros de qualidade detectados na gua, seu
significado, origem e efeitos sobre a sade; e
c) ocorrncia de no conformidades com o padro de potabilidade e as medidas corretivas
providenciadas.
VII. manter registros atualizados sobre as caractersticas da gua distribuda, sistematizados de
forma compreensvel aos consumidores e disponibilizados para pronto acesso e consulta pblica;
VIII. comunicar, imediatamente, autoridade de sade pblica e informar, adequadamente,
populao a deteco de qualquer anomalia operacional no sistema ou no conformidade na qualidade
da gua tratada, identificada como de risco sade, adotando-se as medidas previstas no artigo 29 deste
Anexo; e
IX. manter mecanismos para recebimento de queixas referentes s caractersticas da gua e para a
adoo das providncias pertinentes.
Art. 10. Ao responsvel por soluo alternativa de abastecimento de gua, nos termos do inciso
XII do artigo 7 deste Anexo, incumbe:
I. requerer, junto autoridade de sade pblica, autorizao para o fornecimento de gua
apresentando laudo sobre a anlise da gua a ser fornecida, incluindo os parmetros de qualidade
previstos nesta Portaria, definidos por critrio da referida autoridade;
II. operar e manter soluo alternativa que fornea gua potvel em conformidade com as normas
tcnicas aplicveis, publicadas pela ABNT - Associao Brasileira de Normas Tcnicas, e com outras

normas e legislaes pertinentes;

III. manter e controlar a qualidade da gua produzida e distribuda, por meio de anlises
laboratoriais, nos termos desta Portaria e, a critrio da autoridade de sade pblica, de outras medidas
conforme inciso II do artigo anterior;
IV. encaminhar autoridade de sade pblica, para fins de comprovao, relatrios com
informaes sobre o controle da qualidade da gua, segundo modelo e periodicidade estabelecidos pela
referida autoridade, sendo no mnimo trimestral;
V. efetuar controle das caractersticas da gua da fonte de abastecimento, nos termos do artigo 19
deste Anexo, notificando, imediatamente, autoridade de sade pblica sempre que houver indcios de
risco sade ou sempre que amostras coletadas apresentarem resultados em desacordo com os limites
ou condies da respectiva classe de enquadramento, conforme definido na legislao especfica
vigente;
VI. manter registros atualizados sobre as caractersticas da gua distribuda, sistematizados de
forma compreensvel aos consumidores e disponibilizados para pronto acesso e consulta pblica;
VII. comunicar, imediatamente, autoridade de sade pblica competente e informar,
adequadamente, populao a deteco de qualquer anomalia identificada como de risco sade,
adotando-se as medidas previstas no artigo 29; e
VIII. manter mecanismos para recebimento de queixas referentes s caractersticas da gua e para
a adoo das providncias pertinentes.
CAPTULO IV
DO PADRO DE POTABILIDADE
Art.11. A gua potvel deve estar em conformidade com o padro microbiolgico conforme
Tabela 1, a seguir:
Tabela 1

- Padro microbiolgico de potabilidade da gua para consumo humano

VMP(1)

PARMETRO
gua para consumo humano(2)
Escherichia coli ou
coliformes
termotolerantes(3)

Ausncia em 100ml

gua na sada do tratamento

Coliformes totais

Ausncia em 100ml

gua tratada no sistema de distribuio (reservatrios e rede)

Escherichia coli ou
coliformes
termotolerantes(3)

Ausncia em 100ml

Coliformes totais

Sistemas que analisam 40 ou mais amostras por ms:

Ausncia em 100ml em 95% das amostras examinadas no ms;

Sistemas que analisam menos de 40 amostras por ms:

Apenas uma amostra poder apresentar mensalmente resultado positivo em 100ml
NOTAS: (1) Valor Mximo Permitido.
(2) gua para consumo humano em toda e qualquer situao, incluindo fontes individuais como poos, minas,
nascentes, dentre outras.
(3) a deteco de Escherichia coli deve ser preferencialmente adotada.

1 No controle da qualidade da gua, quando forem detectadas amostras com resultado positivo
para coliformes totais, mesmo em ensaios presuntivos, novas amostras devem ser coletadas em dias
imediatamente sucessivos at que as novas amostras revelem resultado satisfatrio.
2 Nos sistemas de distribuio, a recoleta deve incluir, no mnimo, trs amostras simultneas,
sendo uma no mesmo ponto e duas outras localizadas a montante e a jusante.
3 Amostras com resultados positivos para coliformes totais devem ser analisadas para
Escherichia coli e, ou, coliformes termotolerantes, devendo, neste caso, ser efetuada a verificao e
confirmao dos resultados positivos.
4 O percentual de amostras com resultado positivo de coliformes totais em relao ao total de
amostras coletadas nos sistemas de distribuio deve ser calculado mensalmente, excluindo as amostras
extras (recoleta).
5 O resultado negativo para coliformes totais das amostras extras (recoletas) no anula o
resultado originalmente positivo no clculo dos percentuais de amostras com resultado positivo.
6 Na proporo de amostras com resultado positivo admitidas mensalmente para coliformes
totais no sistema de distribuio, expressa na Tabela 1, no so tolerados resultados positivos que
ocorram em recoleta, nos termos do 1 deste artigo.
7 Em 20% das amostras mensais para anlise de coliformes totais nos sistemas de distribuio,
deve ser efetuada a contagem de bactrias heterotrficas e, uma vez excedidas 500 unidades formadoras
de colnia (UFC) por ml, devem ser providenciadas imediata recoleta, inspeo local e, se constatada
irregularidade, outras providncias cabveis.
8 Em complementao, recomenda-se a incluso de pesquisa de organismos patognicos, com o
objetivo de atingir, como meta, um padro de ausncia, dentre outros, de enterovrus, cistos de Giardia
spp e oocistos de Cryptosporidium sp.
9 Em amostras individuais procedentes de poos, fontes, nascentes e outras formas de
abastecimento sem distribuio canalizada, tolera-se a presena de coliformes totais, na ausncia de
Escherichia coli e, ou, coliformes termotolerantes, nesta situao devendo ser investigada a origem da
ocorrncia, tomadas providncias imediatas de carter corretivo e preventivo e realizada nova anlise de
coliformes.
Art. 12. Para a garantia da qualidade microbiolgica da gua, em complementao s exigncias
relativas aos indicadores microbiolgicos, deve ser observado o padro de turbidez expresso na Tabela
2, abaixo:
Tabela 2 - Padro de turbidez para gua ps-filtrao ou pr-desinfeco
TRATAMENTO DA GUA

VMP(1)
1,0 UT(2) em 95% das amostras

Desinfeco (gua subterrnea)

1,0 UT(2)
Filtrao rpida (tratamento completo ou filtrao direta)
2,0 UT(2) em 95% das amostras

Filtrao lenta

NOTAS: (1) Valor mximo permitido.

(2) Unidade de turbidez.

1 Entre os 5% dos valores permitidos de turbidez superiores aos VMP estabelecidos na Tabela
2, o limite mximo para qualquer amostra pontual deve ser de 5,0 UT, assegurado, simultaneamente, o
atendimento ao VMP de 5,0 UT em qualquer ponto da rede no sistema de distribuio.
2 Com vistas a assegurar a adequada eficincia de remoo de enterovrus, cistos de Giardia
spp e oocistos de Cryptosporidium sp., recomenda-se, enfaticamente, que, para a filtrao rpida, se
estabelea como meta a obteno de efluente filtrado com valores de turbidez inferiores a 0,5 UT em
95% dos dados mensais e nunca superiores a 5,0 UT.
3 O atendimento ao percentual de aceitao do limite de turbidez, expresso na Tabela 2, deve
ser verificado, mensalmente, com base em amostras no mnimo dirias para desinfeco ou filtrao
lenta e a cada quatro horas para filtrao rpida, preferivelmente, em qualquer caso, no efluente
individual de cada unidade de filtrao.
Art. 13. Aps a desinfeco, a gua deve conter um teor mnimo de cloro residual livre de 0,5
mg/L, sendo obrigatria a manuteno de, no mnimo, 0,2 mg/L em qualquer ponto da rede de
distribuio, recomendando-se que a clorao seja realizada em pH inferior a 8,0 e tempo de contato
mnimo de 30 minutos.
Pargrafo nico. Admite-se a utilizao de outro agente desinfetante ou outra condio de
operao do processo de desinfeco, desde que fique demonstrado pelo responsvel pelo sistema de
tratamento uma eficincia de inativao microbiolgica equivalente obtida com a condio definida
neste artigo.
Art.14. A gua potvel deve estar em conformidade com o padro de substncias qumicas que
representam risco para a sade expresso na Tabela 3, a seguir:
Tabela 3 - Padro de potabilidade para substncias qumicas que representam risco sade
PARMETRO

UNIDADE

VMP(1)

INORGNICAS
Antimnio
Arsnio
Brio
Cdmio
Cianeto
Chumbo
Cobre
Cromo
Fluoreto(2)
Mercrio
Nitrato (como N)
Nitrito (como N)
Selnio

mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
ORGNICAS

0,005
0,01
0,7
0,005
0,07
0,01
2
0,05
1,5
0,001
10
1
0,01

Acrilamida
Benzeno
Benzo[a]pireno
Cloreto de Vinila
1,2 Dicloroetano
1,1 Dicloroeteno
Diclorometano
Estireno
Tetracloreto de Carbono
Tetracloroeteno
Triclorobenzenos
Tricloroeteno

g/L
g/L
g/L
g/L
g/L
g/L
g/L
g/L
g/L
g/L
g/L
g/L
AGROTXICOS
Alaclor
g/L
Aldrin e Dieldrin
g/L
g/L
Atrazina
Bentazona
g/L
Clordano (ismeros)
g/L
g/L
2,4 D
DDT (ismeros)
g/L
g/L
Endossulfan
Endrin
g/L
Glifosato
g/L
g/L
Heptacloro e Heptacloro epxido
Hexaclorobenzeno
g/L
g/L
Lindano (-BHC)
g/L
Metolacloro
g/L
Metoxicloro
Molinato
g/L
Pendimetalina
g/L
g/L
Pentaclorofenol
Permetrina
g/L
Propanil
g/L
g/L
Simazina
Trifluralina
g/L
CIANOTOXINAS
g/L
Microcistinas(3)
DESINFETANTES E PRODUTOS SECUNDRIOS DA DESINFECO
Bromato
mg/L
Clorito
mg/L
mg/L
Cloro livre (4)
mg/L
Monocloramina
2,4,6 Triclorofenol
mg/L
Trihalometanos Total
mg/L

0,5
5
0,7
5
10
30
20
20
2
40
20
70
20,0
0,03
2
300
0,2
30
2
20
0,6
500
0,03
1
2
10
20
6
20
9
20
20
2
20
1,0
0,025
0,2
5
3
0,2
0,1

NOTAS: (1) Valor Mximo Permitido.

(2) Os valores recomendados para a concentrao de on fluoreto devem observar legislao especfica
vigente relativa fluoretao da gua, em qualquer caso devendo ser respeitado o VMP desta Tabela.
(3) aceitvel a concentrao de at 10 g/L de microcistinas em at 3 (trs) amostras, consecutivas ou no,
nas anlises realizadas nos ltimos 12 (doze) meses.
(4) Anlise exigida de acordo com o desinfetante utilizado.

1 Recomenda-se que as anlises para cianotoxinas incluam a determinao de

cilindrospermopsina e saxitoxinas (STX), observando, respectivamente, os valores limites de 15,0 g/L
e 3,0 g/L de equivalentes STX/L.
2 Para avaliar a presena dos inseticidas organofosforados e carbamatos na gua, recomenda-se
a determinao da atividade da enzima acetilcolinesterase, observando os limites mximos de 15% ou
20% de inibio enzimtica, quando a enzima utilizada for proveniente de insetos ou mamferos,
respectivamente.

Art. 15. A gua potvel deve estar em conformidade com o padro de radioatividade expresso na
Tabela 4, a seguir:
Tabela 4 - Padro de radioatividade para gua potvel
PARMETRO
Radioatividade alfa global
Radioatividade beta global

UNIDADE
BQ/L
BQ/L

VMP(1)
0,1(2)
1,0(2)

NOTAS: (1) Valor mximo permitido.

(2) Se os valores encontrados forem superiores aos VMP, dever ser feita a identificao dos radionucldeos
presentes e a medida das concentraes respectivas. Nesses casos, devero ser aplicados, para os radionucldeos encontrados,
os valores estabelecidos pela legislao pertinente da Comisso Nacional de Energia Nuclear - CNEN, para se concluir sobre
a potabilidade da gua.

Art. 16. A gua potvel deve estar em conformidade com o padro de aceitao de consumo
expresso na Tabela 5, a seguir:
Tabela 5 - Padro de aceitao para consumo humano
PARMETRO
Alumnio
Amnia (como NH3)
Cloreto
Cor Aparente
Dureza
Etilbenzeno
Ferro
Mangans
Monoclorobenzeno
Odor
Gosto
Sdio
Slidos dissolvidos totais
Sulfato
Sulfeto de Hidrognio
Surfactantes
Tolueno
Turbidez
Zinco
Xileno

UNIDADE
mg/L
mg/L
mg/L
uH(2)
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
UT(4)
mg/L
mg/L

VMP(1)
0,2
1,5
250
15
500
0,2
0,3
0,1
0,12
No objetvel(3)
No objetvel(3)
200
1.000
250
0,05
0,5
0,17
5
5
0,3

NOTAS: (1) Valor mximo permitido.

(2) Unidade Hazen (mg PtCo/L).
(3) critrio de referncia
(4) Unidade de turbidez.

1 Recomenda-se que, no sistema de distribuio, o pH da gua seja mantido na faixa de 6,0 a

9,5.

2 Recomenda-se que o teor mximo de cloro residual livre, em qualquer ponto do sistema de
abastecimento, seja de 2,0 mg/L.
3 Recomenda-se a realizao de testes para deteco de odor e gosto em amostras de gua

coletadas na sada do tratamento e na rede de distribuio de acordo com o plano mnimo de

amostragem estabelecido para cor e turbidez nas Tabelas 6 e 7.
Art. 17. As metodologias analticas para determinao dos parmetros fsicos, qumicos,
microbiolgicos e de radioatividade devem atender s especificaes das normas nacionais que
disciplinem a matria, da edio mais recente da publicao Standard Methods for the Examination of
Water and Wastewater, de autoria das instituies American Public Health Association (APHA),
American Water Works Association (AWWA) e Water Environment Federation (WEF), ou das normas
publicadas pela ISO (International Standartization Organization).
1 Para anlise de cianobactrias e cianotoxinas e comprovao de toxicidade por bioensaios em
camundongos, at o estabelecimento de especificaes em normas nacionais ou internacionais que
disciplinem a matria, devem ser adotadas as metodologias propostas pela Organizao Mundial da
Sade (OMS) em sua publicao Toxic cyanobacteria in water: a guide to their public health
consequences, monitoring and management.
2 Metodologias no contempladas nas referncias citadas no 1 e caput deste artigo,
aplicveis aos parmetros estabelecidos nesta Norma, devem, para ter validade, receber aprovao e
registro pelo Ministrio da Sade.
3 As anlises laboratoriais para o controle e a vigilncia da qualidade da gua podem ser
realizadas em laboratrio prprio ou no que, em qualquer caso, deve manter programa de controle de
qualidade interna ou externa ou ainda ser acreditado ou certificado por rgos competentes para esse
fim.
CAPTULO V
DOS PLANOS DE AMOSTRAGEM
Art. 18. Os responsveis pelo controle da qualidade da gua de sistema ou soluo alternativa de
abastecimento de gua devem elaborar e aprovar, junto autoridade de sade pblica, o plano de
amostragem de cada sistema, respeitando os planos mnimos de amostragem expressos nas Tabelas 6, 7,
8 e 9.
Tabela 6
Nmero mnimo de amostras para o controle da qualidade da gua de sistema de abastecimento,
para fins de anlises fsicas, qumicas e de radioatividade, em funo do ponto de amostragem, da
populao abastecida e do tipo de manancial
PARMETRO

TIPO DE
MANANCIAL

Superficial

SADA DO
TRATAMENTO
(NMERO DE
AMOSTRAS POR
UNIDADE DE
TRATAMENTO)
1

Cor, Turbidez

SISTEMA DE DISTRIBUIO
(RESERVATRIOS E REDE)
Populao abastecida
< <50.000
hab.

50.000 a
250.000 hab.

> 250.000 hab.

10

1 para cada
5.000 hab.

40 + (1 para cada
25.000 hab.)

1 para cada

20 + (1 para cada

pH
Subterrneo

10.000 hab.

50.000 hab.)

5
CRL(1)

Superficial

Subterrneo

Superficial ou
Subterrneo

Superficial

Superficial

1
(Cf. 5 do art.18)
1

Subterrneo

Superficial ou
Subterrneo

(Conforme 3 do artigo 18).

Fluoreto

Cianotoxinas
Trihalometanos

Demais

1 para cada
10.000 hab.

20 + (1 para cada
50.000 hab.)

1(2)

4(2)

1(2)

1(2)

1(4)

1(4)

4(2)
1(2)
1(4)

parmetros(3)
NOTAS:

(1) Cloro residual livre.

(2) As amostras devem ser coletadas, preferencialmente, em pontos de maior tempo de deteno da gua no sistema de

distribuio.
(3) Apenas ser exigida obrigatoriedade de investigao dos parmetros radioativos quando da evidncia de causas de
radiao natural ou artificial.
(4) Dispensada anlise na rede de distribuio quando o parmetro no for detectado na sada do tratamento e, ou, no
manancial, exceo de substncias que potencialmente possam ser introduzidas no sistema ao longo da distribuio.

Tabela 7 - Freqncia mnima de amostragem para o controle da qualidade da gua de sistema de

abastecimento, para fins de anlises fsicas, qumicas e de radioatividade, em funo do ponto de
amostragem, da populao abastecida e do tipo de manancial.
PARMETRO

Cor, Turbidez,
pH, Fluoreto

CRL(1)
Cianotoxinas

TIPO DE
MANANCIAL

SADA DO
TRATAMENTO
(FREQNCIA
POR UNIDADE DE
TRATAMENTO)

Superficial

A cada 2 horas

Subterrneo

Diria

Superficial
Subterrneo
Superficial

A cada 2 horas
Diria
Semanal
(Cf. 5 do art. 18)
Trimestral

SISTEMA DE DISTRIBUIO
(RSERVATRIOS E REDE)
Populao abastecida
> 250.000 hab.
<50.000 hab. 50.000 a 250.000
hab.
Mensal

Superficial
Trihalometanos

Mensal

Mensal
(Conforme 3 do artigo 18).
-

Trimestral

Trimestral

Semestral

Semestral

Trimestral
Subterrneo

Anual
Demais
parmetros(2)

Superficial ou
Subterrneo

Semestral

Semestral(3)

Semestral(3)

Semestral(3)

NOTAS: (1) Cloro residual livre.

(2) Apenas ser exigida obrigatoriedade de investigao dos parmetros radioativos quando da evidncia de causas de
radiao natural ou artificial.
(3) Dispensada anlise na rede de distribuio quando o parmetro no for detectado na sada do tratamento e, ou, no
manancial, exceo de substncias que potencialmente possam ser introduzidas no sistema ao longo da distribuio.

Tabela 8 - Nmero mnimo de amostras mensais para o controle da qualidade da gua de sistema
de abastecimento, para fins de anlises microbiolgicas, em funo da populao abastecida.
PARMETRO

SISTEMA DE DISTRIBUIO (RESERVATRIOS E REDE)

Populao abastecida
< 5.000 hab. 5.000 a 20.000 hab.
20.000 a 250.000 hab.
> 250.000 hab.

Coliformes totais
10

1 para cada 500 hab.

30 +
(1 para cada 2.000 hab.)

105 +
(1 para cada 5.000 hab.)
Mximo de 1.000

NOTA: na sada de cada unidade de tratamento devem ser coletadas, no mnimo, 2 (duas) amostras semanais,
recomendando-se a coleta de, pelo menos, 4 (quatro) amostras semanais.

Tabela 9 - Nmero mnimo de amostras e freqncia mnima de amostragem para o controle da

qualidade da gua de soluo alternativa, para fins de anlises fsicas, qumicas e microbiolgicas, em
funo do tipo de manancial e do ponto de amostragem.

PARMETRO

Cor, turbidez, pH e
coliformes totais(2)

CRL(2) (3)

TIPO DE
MANANCIAL

SADA DO
TRATAMENTO
(para gua
canalizada)

NMERO DE AMOSTRAS
RETIRADAS NO PONTO
DE CONSUMO(1)
(para cada 500 hab.)

FREQNCIA DE
AMOSTRAGEM

Superficial

Semanal

Subterrneo

Mensal

Superficial ou
Subterrneo

Dirio

NOTAS: (1) Devem ser retiradas amostras em, no mnimo, 3 pontos de consumo de gua.
(2) Para veculos transportadores de gua para consumo humano, deve ser realizada 1 (uma) anlise de CRL
em cada carga e 1 (uma) anlise, na fonte de fornecimento, de cor, turbidez, PH e coliformes totais com freqncia mensal,
ou outra amostragem determinada pela autoridade de sade pblica.
(3) Cloro residual livre.

1 A amostragem deve obedecer aos seguintes requisitos:

I. distribuio uniforme das coletas ao longo do perodo; e
II. representatividade dos pontos de coleta no sistema de distribuio (reservatrios e rede),

combinando critrios de abrangncia espacial e pontos estratgicos, entendidos como aqueles

prximos a grande circulao de pessoas (terminais rodovirios, terminais ferrovirios, etc.) ou edifcios
que alberguem grupos populacionais de risco (hospitais, creches, asilos, etc.), aqueles localizados em
trechos vulnerveis do sistema de distribuio (pontas de rede, pontos de queda de presso, locais
afetados por manobras, sujeitos intermitncia de abastecimento, reservatrios, etc.) e locais com
sistemticas notificaes de agravos sade tendo como possveis causas agentes de veiculao hdrica.
2 No nmero mnimo de amostras coletadas na rede de distribuio, previsto na Tabela 8, no
se incluem as amostras extras (recoletas).
3 Em todas as amostras coletadas para anlises microbiolgicas deve ser efetuada, no momento
da coleta, medio de cloro residual livre ou de outro composto residual ativo, caso o agente
desinfetante utilizado no seja o cloro.
4 Para uma melhor avaliao da qualidade da gua distribuda, recomenda-se que, em todas as
amostras referidas no 3 deste artigo, seja efetuada a determinao de turbidez.
5 Sempre que o nmero de cianobactrias na gua do manancial, no ponto de captao, exceder
20.000 clulas/ml (2mm3/L de biovolume), durante o monitoramento que trata o 1 do artigo 19, ser
exigida a anlise semanal de cianotoxinas na gua na sada do tratamento e nas entradas (hidrmetros)
das clnicas de hemodilise e indstrias de injetveis, sendo que esta anlise pode ser dispensada quando
no houver comprovao de toxicidade na gua bruta por meio da realizao semanal de bioensaios em
camundongos.
Art. 19. Os responsveis pelo controle da qualidade da gua de sistemas e de solues alternativas
de abastecimento supridos por manancial superficial devem coletar amostras semestrais da gua bruta,
junto do ponto de captao, para anlise de acordo com os parmetros exigidos na legislao vigente de
classificao e enquadramento de guas superficiais, avaliando a compatibilidade entre as caractersticas
da gua bruta e o tipo de tratamento existente.
1 O monitoramento de cianobactrias na gua do manancial, no ponto de captao, deve
obedecer freqncia mensal, quando o nmero de cianobactrias no exceder 10.000 clulas/ml (ou
1mm3/L de biovolume), e semanal, quando o nmero de cianobactrias exceder este valor.
2 vedado o uso de algicidas para o controle do crescimento de cianobactrias ou qualquer
interveno no manancial que provoque a lise das clulas desses microrganismos, quando a densidade
das cianobactrias exceder 20.000 clulas/ml (ou 2mm3/L de biovolume), sob pena de
comprometimento da avaliao de riscos sade associados s cianotoxinas.
Art. 20. A autoridade de sade pblica, no exerccio das atividades de vigilncia da qualidade da
gua, deve implementar um plano prprio de amostragem, consoante diretrizes especficas elaboradas no
mbito do Sistema nico de Sade - SUS.
CAPTULO VI
DAS EXIGNCIAS APLICVEIS AOS SISTEMAS E SOLUES ALTERNATIVAS DE
ABASTECIMENTO DE GUA
Art. 21. O sistema de abastecimento de gua deve contar com responsvel tcnico,
profissionalmente habilitado.
Art. 22. Toda gua fornecida coletivamente deve ser submetida a processo de desinfeco,
concebido e operado de forma a garantir o atendimento ao padro microbiolgico desta Norma.
Art. 23. Toda gua para consumo humano suprida por manancial superficial e distribuda por meio
de canalizao deve incluir tratamento por filtrao.
Art. 24. Em todos os momentos e em toda sua extenso, a rede de distribuio de gua deve ser
operada com presso superior atmosfrica.
1 Caso esta situao no seja observada, fica o responsvel pela operao do servio de

abastecimento de gua obrigado a notificar a autoridade de sade pblica e informar populao,

identificando perodos e locais de ocorrncia de presso inferior atmosfrica.
2 Excepcionalmente, caso o servio de abastecimento de gua necessite realizar programa de
manobras na rede de distribuio, que possa submeter trechos a presso inferior atmosfrica, o referido
programa deve ser previamente comunicado autoridade de sade pblica.
Art. 25. O responsvel pelo fornecimento de gua por meio de veculos deve:
I. garantir o uso exclusivo do veculo para este fim;
II. manter registro com dados atualizados sobre o fornecedor e, ou, sobre a fonte de gua; e
III. manter registro atualizado das anlises de controle da qualidade da gua.
1 A gua fornecida para consumo humano por meio de veculos deve conter um teor mnimo de
cloro residual livre de 0,5 mg/L.
2 O veculo utilizado para fornecimento de gua deve conter, de forma visvel, em sua
carroceria, a inscrio: GUA POTVEL.
CAPTULO VII
DAS PENALIDADES
Art. 26. Sero aplicadas as sanes administrativas cabveis, aos responsveis pela operao dos
sistemas ou solues alternativas de abastecimento de gua, que no observarem as determinaes
constantes desta Portaria.
Art. 27. As Secretarias de Sade dos Estados, do Distrito Federal e dos municpios estaro sujeitas
a suspenso de repasse de recursos do Ministrio da Sade e rgos ligados, diante da inobservncia do
contido nesta Portaria.
Art. 28. Cabe ao Ministrio da Sade, por intermdio da SVS/MS, e s autoridades de sade
pblica dos Estados, do Distrito Federal e dos Municpios, representadas pelas respectivas Secretarias de
Sade ou rgos equivalentes, fazer observar o fiel cumprimento desta Norma, nos termos da legislao
que regulamenta o Sistema nico de Sade SUS.
CAPTULO VIII
DAS DISPOSIES FINAIS
Art. 29. Sempre que forem identificadas situaes de risco sade, o responsvel pela operao do
sistema ou soluo alternativa de abastecimento de gua e as autoridades de sade pblica devem
estabelecer entendimentos para a elaborao de um plano de ao e tomada das medidas cabveis,
incluindo a eficaz comunicao populao, sem prejuzo das providncias imediatas para a correo da
anormalidade.
Art. 30. O responsvel pela operao do sistema ou soluo alternativa de abastecimento de gua
pode solicitar autoridade de sade pblica a alterao na freqncia mnima de amostragem de
determinados parmetros estabelecidos nesta Norma.
Pargrafo nico. Aps avaliao criteriosa, fundamentada em inspees sanitrias e, ou, em
histrico mnimo de dois anos do controle e da vigilncia da qualidade da gua, a autoridade de sade
pblica decidir quanto ao deferimento da solicitao, mediante emisso de documento especfico.
Art. 31. Em funo de caractersticas no conformes com o padro de potabilidade da gua ou de
outros fatores de risco, a autoridade de sade pblica competente, com fundamento em relatrio tcnico,
determinar ao responsvel pela operao do sistema ou soluo alternativa de abastecimento de gua
que amplie o nmero mnimo de amostras, aumente a freqncia de amostragem ou realize anlises
laboratoriais de parmetros adicionais ao estabelecido na presente Norma.
Art. 32. Quando no existir na estrutura administrativa do estado a unidade da Secretaria de Sade,
os deveres e responsabilidades previstos no artigo 6 deste Anexo sero cumpridos pelo rgo
equivalente.

ANNEX F

55

USDA - APHIS

1. DATE

INSTRUCTIONS AND WORKSHEET FOR CALIBRATINGPORTABLE

TEMPERATURE SENSORS
2. NAME OF FACILITY

3. SIGNATURE OF PERSON TESTING SENSORS

4. NAME OF PERSON TESTING SENSORS

(Type or print)

INSTRUCTIONS

These instructions are for calibrating the portable temperature sensors that will be used in performance test of hot waters tanks
(A) Assign each portable sensor a number. (Write sensor numbers on pieces of duct tape or tag, and attach them near
the dry end of each sensor.)
(B) Submerge the wet end of the sensors into a circulating hot water bath in a temperature range of 115 to 120 F
(46.1 to 18.9 F), in close proximity to the bulb of a submersible certified glass mercury thermometer. Both must be
submerged to the same depth. The mercury thermometer (with demarcations readable to the nearest tenth of a
degree) shall be used as the standard against which the portable sensors are to be compared.
(C) Record the temperatures obtained from each portable sensor and the mercury thermometer, in succession.
Compute the difference in the two temperatures, if any, and record this also.
(D) If the temperature shown by the portable sensor falls within five-tenths of a degree (F) (or +/- 0.3 C) of the true
temperature shown on the certified mercury thermometer, then this sensor is considered to be within the tolerance,
and may be used in the performance test. Any sensors reading outside of this range do not meet APHIS standards
for accuracy, and should not be used. Recommend that they be destroyed.

TEMPERATURE (Specify C
5. PORTABLE SENSOR NO.

6. SENSOR
READING

7. MERCURY
READING

or F)
8. DIFFERENCE
(Add/Subtract)

RETURN COMPLETED FORM TO THE METHODS DEBELOPEMENT CENTER THAT WILL ISSUE A CERTIFICATE.
APHIS FORM 205-R
(NOV 93)

9. REMARKS

ANNEX G

56

USDA - APHIS

TEST OF THE ACCURACY OF THE PERMANENT RTD SENSORS

INSTALLED IN HOT WATER TANKS
2. NAME OF FACILITY

1. DATE

BRAZIL

3. SIGNATURE OF PERSON TESTING SENSORS

4. NAME OF PERSON TESTING SENSORS

(Type or print)

INSTRUCTIONS
These instructions describe the procedure for testing the accuracy of the permanent RTD temperature sensors installed in the hot water tanks, which are
Wired to a recorder located in the Control Room.
(A) First, calibrate all available portable sensors against the certified glass mercury thermometer standard. (See separate instructions and worksheet for
Performing this procedure APHIS FORM 205.)
(B) Select the portable sensor that shows the least deviation from the certified mercury standard. This particular sensor will now be used as a tool for
testing the accuracy of each of the permanent RTD sensors installed on the tanks.
(C) Using a 6-foot rod (such as a broom handle or PVC pipe) and duct tape, fasten the wet end of the portable sensor wire to one end of the rod, being
careful not to cover the metal sensor tip with the tape. ( The use of a metal rod should be avoided because if it comes in direct contact with the
portable sensor, it may cause false readings.) Tape the sensor wire also to the center, and to the opposite end of the rod, to remove the slack.
(D) Raise the water temperature in the tanks to 115F to 120F (46.1C to 48.9C), and run the pump to ensure uniform distribution to heat. Inspect the
sides of the tank to locate the exact position of each permanent RTD sensor. Using the portable sensor and rod assembly, dip it into the hot water
until the portable sensor comes in close proximity to the tanks sensor. (NOTE. Each basket position should have its own sensor.) Plug the portable
sensor into a hand-held digital thermometer, and read the display. Compare this number with the display on the data logger or strip chart recorder in
the control room. (You may need an assistant for this purpose.) Record the results from the chart on this form. Repeat the procedure for each
permanent sensor in the tank.
(E) Decision: If the temperature shown on the display in the control room matches the temperature shown on the hand-held digital thermometer (as
calibrated), then the permanent sensor in the tank is acceptable. if the two temperatures do not match exactly, but are within five-tenths of a degree
of each other (+/- 0.3C), then this small amount of deviation is considered to be within tolerance. Any permanent sensors that fail this standard
must be repaired or replaced.
5. HAND-HELD DIGITAL THERMOMETER USED FOR THE STANDARD
(Portable Sensor Number Use
7.

8.
TANK NO. AND
PERMANENT RTD
SENSOR NO.
(Basket Position)

READING
OBTAINED
(F or C)
(Hand-Held)

9.
CORRECTION
FACTOR
(Determined
Pre viously) (+/-)

6. MAKE & MODEL OF RECORDER USED IN CONTROL ROOM FOR TEMPERATURE DISPLAY

PC
10.

11.

12.

TRUE
READING

READING
OBTAINED

(F or C)

(F or C)

13.
DIFFERENCE BETWEEN
COLUMN 10. AND
COLUMN 11. (F or C)

1{
2{
3{
4{
5{
6{
7{
8{

RETURN COMPLETED FORM TO THE METHODS DEVELOPMENT CENTER THAT WILL ISSUE A CERTIFICATE.
APHIS FORM 206-R
(NOV 93)

REMARKS

TIME

ANNEX H

57

Certificate of Approval
For :
United States
Department of
Agriculture

Animal and
Plant Health
Inspection
Service

HOT WATER TREATMENT PLANT

Type of Facility

This treatment facility and associated equipment have been examined and found acceptable for use in
the treatment of articles regulated under the provisions of quarantines and regulations administered by
Plant Protection and Quarantine.

Name of Facility

Operator
Location

Plant Protection
And Quarantine

* Thermostatic controls

Conditions of Approval:

Date Approved

Certifying Official
PROGRAM COORDINATOR

Title

Expiration Date

ATTACHMENT TO FORM 482 WITH ADDITIONAL REQUIREMENTS

INTERIOR PROBE MINIMUM CHARTED

TEMPERATURE TEMPERATURE AT
( F )
THAT SET POINT
( F )

SET POINT
( F )

MINIMUM
TEMPERATURE
PERMITTED
( F )

TREATMENT
INTERVAL
(Minutes)

MINIMUM PULP
TEMPERATURE
BEFORE TREATMENT
( F )

TREATMENT
INTERVAL
(Minutes)

MINIMUM PULP
TEMPERATURE
BEFORE TREATMENT
( F )

Treatment tank # 2
INTERIOR PROBE MINIMUM CHARTED
TEMPERATURE TEMPERATURE AT
( F )
THAT SET POINT
( F )

SET POINT
( F )

MINIMUM
TEMPERATURE
PERMITTED
( F )

_____________________________
Program Coordinator

ATTACHMENT TO FORM 482 WITH ADDITIONAL REQUIREMENTS

INTERIOR PROBE MINIMUM CHARTED

TEMPERATURE TEMPERATURE AT
( F )
THAT SET POINT
( F )

SET POINT
( F )

MINIMUM
TEMPERATURE
PERMITTED
( F )

TREATMENT
INTERVAL
(Minutes)

MINIMUM PULP
TEMPERATURE
BEFORE TREATMENT
( F )

TREATMENT
INTERVAL
(Minutes)

MINIMUM PULP
TEMPERATURE
BEFORE TREATMENT
( F )

Treatment tank # 4
INTERIOR PROBE MINIMUM CHARTED
TEMPERATURE TEMPERATURE AT
( F )
THAT SET POINT
( F )

SET POINT
( F )

MINIMUM
TEMPERATURE
PERMITTED
( F )

_____________________________
Program Coordinator

ATTACHMENT TO FORM 482 WITH ADDITIONAL REQUIREMENTS

INTERIOR PROBE MINIMUM CHARTED

TEMPERATURE TEMPERATURE AT
( F )
THAT SET POINT
( F )

SET POINT
( F )

MINIMUM
TEMPERATURE
PERMITTED
( F )

TREATMENT
INTERVAL
(Minutes)

MINIMUM PULP
TEMPERATURE
BEFORE TREATMENT
( F )

TREATMENT
INTERVAL
(Minutes)

MINIMUM PULP
TEMPERATURE
BEFORE TREATMENT
( F )

Treatment tank # 6
INTERIOR PROBE MINIMUM CHARTED
TEMPERATURE TEMPERATURE AT
( F )
THAT SET POINT
( F )

SET POINT
( F )

MINIMUM
TEMPERATURE
PERMITTED
( F )

_____________________________
Program Coordinator

ANNEX I

58

Annex I
Table with dip time for mangoes produced in South America1.
If the origin of the
fruit is
Panama, South
America, West
Indies Islands of
Aruba, Bonaire,
Curacao, Margarita,
Tortuga, or Trinidad
and Tobago

Shape of the fruit

Weight of fruits

Dip Time

Flat, elongated
varieties2

Up to 375 grams

65 minutes

376 to 570 grams

75 minutes

Rounded varieties3

Up to 425 grams

75 minutes

426 to 650 grams

90 minutes

Valid if the fruit is not hydrocooled within 30 minutes of removal from the hot water immersion
tank.
2
Such as France, Carrot, Zill, Ataulfo, Carabao, Irwin and Manila.
3
Such as Tommy Atkins, Kent, Hayden and Keitt

Anexo I
Tabela com os tempos de imerso para mangas produzidas na Amrica do Sul1.
Origem dos Frutos
Panama, Amrica
do Sul, Caribe ,
Aruba, Bonaire,
Curacao, Margarita,
Tortuga, Trindad e
Tobago
1

Formato dos frutos

Variedades
elongados

Peso dos frutos

At 375 gramas

Tempo
65 minutos

376 a 570 gramas

75 minutos

Variedades
arredondadas

At 425 gramas

75 minutos

426 a 650 gramas

90 minutos

Vlido somente para frutos que no so resfriados em gua fria (hydrocooling) dentre os 30
minutos aps a remoo da imerso em gua fria.
2
Variedades como France, Carrot, Zill, Ataulfo, Carabao, Irwin and Manila.
3
Variedades como Tommy Atkins, Kent, Hayden and Keitt.

ANNEX J

59

USDA - APHIS

SENSOR LOCATION DIAGRAM FRUIT WEIGHTS AND

PULP TEMPERATURES
2. NAME OF FACILITY

3. TANK NUMBER

4. TEST NUMBER

INSTRUCTIONS

Show sensor numbers, and their approximate location within each basket. (Use three or four sensor per basket) Place an asterisk (*) beside fruit pulp sensors.
(Use one or two per test.) Indicate, by arrow, the direction of water flow in the tank. (If the tank is an unusual shape (e.g. round) please use the reverse side of
this form to draw a diagram, showing position of baskets and sensors.)

BASKET No. 1

BASKET No. 2

BASKET No. 3

BASKET No. 4

BASKET No. 5

See
Attached
Diagram

5.

7.

6.
WEIGHT (g) OF FRUITS

WEIGHT (g) OF 5

SELECTED AT RANDOM

LARGEST FRUITS

8. NET WEIGHT OF A TYPICAL FIELD CRATE OF MANGOES

FRUIT PULP
TEMPERATURES
(Taken at random)

9. NUMBER OF FIELD CRATES PER LOADED BASKET

MEAN WT

(g)

10. REMARKS

APHIS FORM 207-R (0CT 95) (Previous edition is obsolete)

MEAN WT.

MEAN TEMP.

ANNEX K

60

USDA-APHIS

1. DATE OF TEST

PERFORMANCE TEST FOR MANGO HOT WATER IMMERSION TANK

2. NAME OF FACILITY

3. LOCATION

4. NAME OF FACILITY MANAGER (Type or print)

5. TELEPHONE NUMBER

6. FAX NUMBER

7. FRUIT VARIETY

8. STAGE OF RIPENESS

9A. THERMOSTATIC SET POINT

9. TEMPERATURES AT START OF TEST

9B. WATER IN THE TANK
9C. FRUIT PULP (Average)

10. SIGNATURE OF INSPECTOR

9D. AMBIENT AIR

11. NAME OF INSPECTOR (Type or print)

12. NOTES

START:_________________ BASKET No.:_________ TANK No.:__________ TEST No.:_______________ FINISH:__________________

Readings taken at specific times (minutes) before calibration adjustment (if any). Use 1 or 2 pulp sensors per tank. Indicate pulp sensors with an asterisk (*)
PORTABLE
SENSOR NO.

(Use at least 3)

CALIBRATION
ADJUSTMENT

0-1

1-2

2-3

TIME
TEMP.
TIME

TEMP.
TIME
TEMP.
TIME

TEMP.

APHIS FORM 208 (SEPT-04)

(Previous edition is obsolete)

3-4

30

60

75

90