After washing and grading (quality and size, size not to exceed 700 grams) the fruit is treated in a "hot water bath" for a period of 65,75 or 90 minutes depending on fruit size and shape at a minimum of 115o F. These hot water baths are actually large capacity tanks capable of holding from 1,600 - 4,000 pounds of fruit each. The tank is filled with water whose temperature is computer controlled to within 0.10o F (one tenth of one degree) for the length of time required for treatment. A computer printout, indicating water temperature and tank number is generated at 2 minute increments. Program personnel monitor the treatment process of each tank utilizing calibrated thermometers, as well as interpreting the information on the computer printout. If all treatment parameters are met (time and minimum temperature), the fruit is allowed to proceed into a screened or isolated quarantine area for cooling and packing into 4.5 Kg. net content boxes. Treatment facilities vary as to number of treatment tanks with many having up to 16 tanks per facility. This means that program personnel are expected to monitor and supervise up to 16 individual treatments at one time. When the treated fruit is packed, it is then either pre-cooled or moved directly into a refrigerated container for shipment to the U.S. Each container is filled with an average of 3,980 boxes of fruit.