About fresh-cut produces
nice to meet you.I am a freshman to come here,now I need your help to finish my work.I saw a guide named "Food Safety Guidelines for the Fresh-cut Produce Industry, Fourth Edition"and"HACCP Plan for Fresh-cut Produce",but I didn't get them.If somebody has the informations about them,could you send them here? thank you very much.
Unfortunately, you have to be a member of IFPA to obtain those refs. Not sure about the most recent update but i can tell you from previous browsing that the HACCP plan probably used to essentially consist of 2 items - metal detection and chlorination of the designated washing / bacterial reduction step.
Many authorities consider that it is debatable whether a traditional HACCP plan is appropriate for most vegetables. Lot more information and useful links are available in the posts around this location- http://www.ifsqn.com...dpost__p__34777
Rgds / Charles.C
BTW, Welcome to the forum
hello everyone
nice to meet you.I am a freshman to come here,now I need your help to finish my work.I saw a guide named "Food Safety Guidelines for the Fresh-cut Produce Industry, Fourth Edition"and"HACCP Plan for Fresh-cut Produce",but I didn't get them.If somebody has the informations about them,could you send them here? thank you very much.
Hi Eric
Try this link:
http://www.fda.gov/F...ducts/UCM064458
There is a lot of useful information and guidance.
Regards,
Tony
Hi
I have worked in fresh produce and found the attached documents useful.Good luck
Rosie
thanks for your documents,Maybe I need your help about fresh produce in future.
Fresh_Produce_Code of Practice FSAI.pdf 327.23KB 47 downloadsTeagasc manual on ready to use fruit and vegetables.pdf 402.48KB 42 downloads
Hi
I have worked in fresh produce and found the attached documents useful.Good luck
Rosie
Great (accessible) references for practical usage IMO.
It's still a matter of debate however I think both documents have become rather out of date with respect to HACCP as generally applied in this area. GAP-type systems have more or less taken over for pre-harvesting stages and lack of kill-steps negated HACCP for post-harvesting. ISO 22000 has got a bit more of a chance by creating OPRPs to slot in the middle (for what it's worth).
Rgds / Charles.C
PS another aspect is the increasing resistance to use of any significant chlorination in various countries.
Dear Eric,hello everyone
nice to meet you.I am a freshman to come here,now I need your help to finish my work.I saw a guide named "Food Safety Guidelines for the Fresh-cut Produce Industry, Fourth Edition"and"HACCP Plan for Fresh-cut Produce",but I didn't get them.If somebody has the informations about them,could you send them here? thank you very much.
Regarding your post about fresh-cut guidelines, you may wish to contact enquiries@csiro.au to purchase the publication called:
Food Safety Guidelines for the Australian Fresh-cut Produce Industry, 2nd edition, December 1998. Cooperative Research Centre for International Food Manufacture & Packaging Science.
This may be of some assistance to you. It is however an Australian publication, not American but should still fundamentally address the same or similar food safety issues.
Kind regards,
Margaret Balfour
Dear Eric,
Regarding your post about fresh-cut guidelines, you may wish to contact enquiries@csiro.au to purchase the publication called:
Food Safety Guidelines for the Australian Fresh-cut Produce Industry, 2nd edition, December 1998. Cooperative Research Centre for International Food Manufacture & Packaging Science.
This may be of some assistance to you. It is however an Australian publication, not American but should still fundamentally address the same or similar food safety issues.
Kind regards,
Margaret Balfour
I can see why Australian Food Companies would buy this but can't really see why anyone else would want to when there is so much free guidance available that is more up to date (FDA Guidelines 2008).
Regards,
Tony