1. PROPER PRODUCT HANDLING, STORAGE & CERTIFICATION
Fitzroy Gordon
Certification & Compliance Manager

2. PURPOSE OF PQ/PI
To regulate the export and import of all agricultural fresh produce and other regulated articles

3. LEGAL FRAMEWORK The Plant Quarantine Act (1993) and its regulation
The Plant (Importation) Control (Amendments) Regulation, 2005
The Citrus Plant (Certification) Regulation, 1999 under the Plant Quarantine Act 1993
The Agricultural Produce Act (1926)

4. MANDATE
To ensure that only the highest quality produce is imported into the island and exported to our trading partners.
To ensure that no harmful exotic plant pests are introduced and become established in the island.

5. EXPORT COMPLEXES (ONE STOP)
There are two Agricultural Export Complexes operated by the Plant Quarantine Branch, they are located at the International Airports in Kingston and Montego Bay.

6. Function as one-stop facilities housing all relevant agencies, Airlines, Customs, USDA, MICAF Inspectorate; Fumigation and Accounting staff.
Provides the following services:
Inspection and certification of agricultural produce for exports
Cold and Ambient storage
Preclearance of agricultural produce to the USA
Fumigation of agricultural produce
Yam, Pepper, & Thyme

7. PACKING HOUSE REQUIREMENTS
Building must be separate from a dwelling house.
Building must be of sound construction.
Floor must be of concrete to facilitate washing, cleaning and sanitizing
Floor space should be a minimum of 1,000 sq. ft.

8. Packing house must be separate from any activity that could be considered incompatible with the handling of fresh produce.
Access to telephone is recommended.
There must be adequate space for loading and unloading of produce.

9. Building must be protected against the entry of insects, birds, rodents, any other vermin or anything likely to contaminate the produce.
There should be adequate provisions in the packing house to ensure proper inspection of produce by Plant Quarantine/Produce Inspectors.
All operations must take place under cover of the approved packing house.

10. Suitable fixtures and equipment for grading and handling of the produce must be in place, such as:
Tables for sorting and grading
Tanks for washing and chemical treatment
Drying racks and pallets.
Building should have:
Adequate lighting
Adequate running potable water
Adequate drainage
Adequate ventilation
Proper sanitary facilities
Adequate storage space (for boxes and chemicals)

11. PACKING HOUSE INSPECTION AND CERTIFICATION
When all the above requirements are met, call PQ/PI office, at least 24 hr prior to time of inspection to make appointment
Facility inspected against established specifications
Check list completed
If adequate; certified, if not, deficiencies identified and corrections recommended
Re-inspection
Certification; JAMPRO letter issued ($5000/$3000 recertification)

12. PACKING HOUSE OPERATIONS
Maintain unidirectional flow to prevent cross -contamination.
Use proper containers to transport and store produce.
Ensure separation and proper use of produce containers, e.g. bins and crates; clean containers for cleaned produce.
Do not overstack produce containers.
Do not toss, throw nor drop produce into containers, handle with care, it adds value to your market.

13. UNIDIRECTIONAL FLOW

14. PRODUCE BIN & CRATE

15. PRODUCE CRATES

16. HAND HYGIENE
Wash hands thoroughly with soap and water before handling or cutting fresh produce.
Rewash hands after breaks, visiting restrooms, sneezing, coughing, handling trash or money, or anytime hands become soiled or otherwise contaminated.
If gloves are used, wash hands before putting gloves on.
Hand wash station must be located at the entrance to work area.

17. HAND WASH FACILITY

18. PURCHASING & RECEIVING
Maintain clean and pest-free storage area and delivery vehicle.
Ensure vendors are getting produce from reputable sources.
Check storage and handling practices of vendors.
Establish procedures for inspecting and accepting or rejecting incoming produce (check condition of produce and transport).
Inspect produce for obvious and not so obvious signs of damage, either cut away the affected area or do not use the item.

19. PREPERATION & STORAGE
Produce should be appropriately cleaned, all foreign matter removed, (importantly; pests)
Produce should be allowed to dry adequately, if applicable.
Do not allow produce to stand in water.
Packed in appropriate containers.
Appropriately stored, (cold or ambient)

20. DRYING RACK

21. YAMS DRYING

22. YAMS DRYING

23. CORRECT PACKAGING

24. CORRECTLY STACKED

25. PACKAGING & STACKING

26. DO NOT

27. DO NOT

28. LABELING (minimum) Company Name Name of Produce Weight
“Produce of Jamaica”

29. USDA PRE-CLEARANCE PROGRAM
A collaboration between USDA/APHIS International Services and the Jamaica Ministry of Agriculture.

30. BENEFITS Expedites Trade Minimal Inspection on arrival at US ports
Facilitates open trade of high risk commodities.
Avoids rejection or delays upon arrival
Faster access to markets

31. APPROVED PRE-CLEARED PRODUCTS
52 Jamaican commodities are enterable into the United States under the Pre-Clearance program.
They include fruits, vegetables, root crops and flowers.

32. QUARANTINE TREATMENT
Mandatory fumigation is required for Peppers, Thyme and Yams as a condition of entry into the United States.
CAYMAN PROTOCOL

33. EXPORTING PROCESS Make appointment for inspection (24- 72hrs)
Documents required:
ASYCUDA
Commercial invoice
Letter from JAMPRO

34. PROCESSING OF DOCUMENTS
Jamaica Customs Department
Plant Quarantine/ Produce Inspection
Branch
Airline /Wharf

35. Main Office (Hope Gardens)
/6401
(fax)
Website
Export Complexes
Airport, Kingston ,
(fax)
Airport, Montego Bay
(fax)
USDA-APHIS – Kingston –

36. HELP US PROTECT AND BUILD OUR EXPORT MARKET.
THANK YOU