§ 305.21 - Hot water dip treatment schedule for mangoes.  

Mangoes may be treated using schedule T102-a:

(a) Fruit must be presorted by weight class. Treatment of mixed loads is not allowed.

(b) The mangoes must be treated in the country of origin at a certified facility under the monitoring of an official authorized by APHIS. Prior to each use, an official authorized by APHIS must test and determine that the treatment tank, temperature recording device, and other monitoring equipment of the tank are adequate to conduct the treatment.

(c) Water in the treatment tank must be treated or changed regularly to prevent microbial contamination. Chlorinated water must be used.

(d) Pulp temperature must be 70 °F or above before starting the treatment.

(e) Fruit must be submerged at least 4 inches below the water's surface.

(f) Water must circulate constantly and be kept at 115 °F or above throughout the treatment with the following tolerances:

(1) During the first 5 minutes of a treatment, temperatures below 113.7 °F are allowed if the temperature is at least 115 °F at the end of the 5-minute period.

(2) For treatments lasting 65-75 minutes, temperatures may fall no lower than 113.7 °F for no more than 10 minutes under emergency conditions.

(3) For treatments lasting 90-110 minutes, temperatures may fall no lower than 113.7 °F for no more than 15 minutes under emergency conditions.

(g) Dip time is as follows:

(1)