PPECB Board Members and Executive Team 2010
Careers
Temperature Logs
Cold Chain Handling Protocols
HP01 Amended HANDLING PROCEDURES FOR CITRUS FRUIT Rev 11
HP02 RESPONSIBILITIES AND ACTIONS TO ENSURE OPTIMUM COLD CHAIN OPERATIONS Rev.10.doc
HP03 PROTOCOL_HANDLING PROCEDURES FOR AVOCODOS.doc
HP07 Procedures for the handling of sweet potatoes for export Rev.02.doc
HP08 HANDLING PROCEDURES OF POTATOES FOR SEA FREIGHT Rev. 03.doc
HP09 Recommendations for loading and shipping temperatures of vegetables Rev.02.doc
HP10 Requirements for shipping perishable products in open door general purpose containers Rev.12.doc
HP13 Deepfrozen Cargo into Sea Containers Rev.08.doc
HP14 Handling procedures for sub-tropical leather leaf ferns for sea freight Rev.03.doc
HP15 Refrigerated Road Transport Rev.04.doc
HP16 Onions - Handling Procedures for sea exports Rev.03.doc
HP17 Compromise product mixes (West Africa) Rev.04.doc
HP18 SWEETCORN - HANDLING REQUIREMENTS FOR SEA EXPORT Rev.03.doc
HP19 Recommended Handling Procedures for all Ventilated Shipments Rev.03.doc
HP20 MINIMUM REQUIREMENTS FOR CONTAINER VESSELS AND EQUIPMENT FOR THE EXPORT OF PERISHABLE PRODUCTS Rev.04.doc
HP21 Recommended handling procedures for export of mangoes by sea Rev.11.doc
HP22 Carrying temperature regimes of perishable produce for sea export official PPECB instructions Rev 36
HP23 Recommended handling procedures for export of litchis by sea Rev.06.doc
HP24 PROTOCOL_HANDLING PROCEDURES FOR CHOCOLATE AND CHOCOLATE CONTAINING PRODUCTS REV.01.doc
HP27 HProtocol_Grapes Rev 04
HP28 Protocol_Pomefrt Rev 08
HP29 HP and optimum temp requirement for sea export of stone fruit Rev 06
HP30 Concentrates and juices Rev.03.doc
