SAFETY AND QUALITY OF FRESH FRUIT AND VEGETABLES
SAFETY AND QUALITY OFFRESH FRUIT ANDVEGETABLES:A TRAINING MANUALFOR TRAINERSUNITED NATIONSNew York and Geneva, 2007
UN CT AD /DI T C / CO M /2 0 0 6 /1 6ii
CONTENTSChapterPageBackground.About this Manual .Use of this Manual.Acknowledgements.Acronyms.Important Definitions.I.II.III.INTRODUCTION TO FOOD SAFETY AND QUALITY .Introduction .MODULE 1: Quality Assurance and Food Safety .MODULE 2: Quality Attributes, Food Standards, Gradingand Inspection.MODULE 3: Produce Deterioration, Spoilage andPost-harvest Losses .References .FOOD SAFETY OF FRESH FRUITS ANDVEGETABLES .Introduction .MODULE 1: Safety Hazards in Fresh Produce: Biological,Chemical and Physical .MODULE 2: Fresh Produce, Foodborne Diseases andConsumer Health .References .GOOD AGRICULTURAL PRACTICES .Introduction .MODULE 1: Soil and Water .MODULE 2: Organic and Inorganic Fertilizers.MODULE 3: Animal Exclusion and Pest Control .MODULE 4: Worker Health and 75361
ChapterPageMODULE 5: Field and Harvest Sanitation .References .6570IV.GOOD MANUFACTURING PRACTICES .Introduction .MODULE 1: Produce Cleaning and Treatment .MODULE 2: Cooling Procedures .MODULE 3: Packing, Storage and Transportation.MODULE 4: Waste Management, Cleaning and SanitationReferences .71717275788492V.PRINCIPLES AND PRACTICES OF FOOD SAFETYMANAGEMENT .Introduction .MODULE 1: Food Safety Management and Existing .Certification Programmes.MODULE 2: HACCP Principles.MODULE 3: ISO Standards for Quality and Food SafetyManagement: ISO 9000 and 22000 .MODULE 4: Private Industry and Retailer Standards .References .100104111FOOD LAWS AND FOOD SAFETY REGULATIONS .Introduction .MODULE 1: International Food Laws and Regulations.MODULE 2: EU Food Safety System .MODULE 3: US Food Safety System.References .113113113117119124VI.iv93939496
BACKGROUNDIn recent years, agricultural exports to developed country markets haveemerged as a potentially major source of export growth for manydeveloping countries. Exploiting this potential, however, poses manychallenges. The capacity of developing country exporters to enter thesemarkets depends critically on their ability to meet stringent food safetystandards imposed by developed countries. Not only are these standardsstringent, but they are increasingly demanding. They now go wellbeyond traditional quality standards, as suppliers must pay closeattention to the responsible use of agrochemicals, energy, water andwaste, as well as social and environmental impact. These standards aresignificantly higher than those prevailing in developing countries, theyare subject to frequent changes and are, ultimately, often difficult andcostly to meet.It is anticipated that improving the ability of developing countries tomeet food quality and safety standards for horticulture products willfacilitate greater international market access, reduce the impact of pricecompetition, stimulate investment and mitigate risk, leading to increasedexports. This increase in exports will stimulate commercial productionand thus encourage employment creation and increased productivity,benefiting the poor through higher incomes and more jobs.In July 2005, UNCTAD completed the first phase of a Sanitary andPhytosanitary (SPS) project in three selected African LDCs (Guinea,Mozambique and Tanzania). To enhance the gains of this project in thecountries selected, the Standards Trade Development Facility (STDF)provided funds to UNCTAD to design a technical assistance follow-upproject in Guinea based on the findings of UNCTAD's study onAgrifood Safety and SPS Compliance and on recommendationsstemming from the national workshop, which took place in July 2005 inGuinea. The overall objective of the project aims to develop a safetycontrol system for horticultural exports (fruit and vegetables) in Guinea.In particular, the project is intended to (i) improve the capacity ofv
Guinean producers' associations and export associations to comply withSPS and agri-food safety standards to facilitate exports; (ii) encouragethe application of internationally recognized standards by ensuringcapacity-building for public and private organizations and; (iii) developinformation sharing on standards. The overall strategy used is to workwith the horticultural value chain in Guinea (producers, exporters,traders, service providers, public and private technicians, etc.) and toseek EurepGap certification.In the context of the project, UNCTAD initiated plans to develop fournational training workshops for Guinean public and private stakeholderson quality assurance and safety of fresh produce. The participants atthese training workshops repeatedly emphasized the critical need formore training opportunities and greater availability of training materialson safety and quality of fresh fruits and vegetables.ABOUT THIS MANUALThe objective of this manual is to provide uniform, broad-basedscientific and practical information on the safe production, handling,storage and transport of fresh produce. This manual:(i)Provides a teaching tool to train trainers who will be conductingcourses to facilitate the safe production, handling, storage andtransport of horticultural exports produced in developing countriesexporting to developed country markets and elsewhere;(ii) Serves as a resource for trainers preparing and conducting coursesto assist those in the produce industry in identifying andimplementing appropriate measures to minimize the risk ofmicrobial contamination while reducing other hazards (chemicaland physical) and maintaining market quality.vi
The material in this manual is guidance and not regulation and should beapplied as appropriate and feasible to individual fruit and vegetableoperations.USE OF THIS MANUALThe information presented includes:Principles – science-based information regarding elements of producesafety and quality.Topics included are:¾¾¾¾¾¾Introduction to food safety and qualityFood safety of fresh fruits and vegetablesGood agricultural practices (GAPs)Good manufacturing practices (GMPs)Principles and practices of food safety managementFood laws and food safety regulationsAdditional Resources – include relevant reference documents and webinformation on issues addressed by this manual.Users of this manual are reminded of the following importantconsiderations in applying its recommendations:(i)The manual focuses on risk reduction, not risk elimination. Currenttechnologies cannot eliminate all potential food safety hazardsassociated with fresh produce that will be eaten raw;(ii) This training manual provides broad, scientifically basedprinciples. Trainers should encourage operators to use theinformation to help assess microbiological advances that expandunderstanding of those factors associated with identifying andvii
reducing microbial food safety hazards. Awareness of theseadvances will allow updating of the recommendations andinformation contained in this manual as appropriate to keep thecontent current.viii
ACKNOWLEDGEMENTSThe Project Manager responsible for the publication of this book wasDjidiack Faye, who benefited from substantive input from RenéBenguerel and Mathias Krebs of Blueyou. Special thanks go toMs. Aïké Aka, Expert, who assisted with the book at various stages.This manual could not have been prepared without the SPS project inGuinea financed by the Standards Trade Development Facility (STDF)and, above all, without the tireless effort of the many people involved inits production.We would like to thank all those who very obligingly reviewed themodules of this manual.ix
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ACRONYMSBRCBritish Retail ConsortiumCACCodex Alimentarius CommissionCCPCritical Control PointCCvD-HACCPDutch HACCP Code (Dutch National Board of Expertsof HACCP)CIESGlobal Food Business ForumEFSAEuropean Food Safety AuthorityEUEuropean UnionEUREPGAPEuro-Retailer Produce Working Group on GoodAgricultural PracticesFAOFood and Agriculture Organization of the UnitedNationsFCDFédération des Enterprises du Commerce et de laDistribution (French retail association)FDAFood and Drug Administration (USA)FMIFood Marketing Institute (American retail association)FSISUnited States Food Safety and Inspection ServiceGAPGood Agricultural PracticesGATTGeneral Agreement on Tariffs and TradeGFSIGlobal Food Safety InitiativeGHPGood Hygiene PracticesGMPGood Manufacturing PracticesHACCPHazard Analysis of Critical Control PointHDEHauptverband des Deutschen Einzelhandels (Germanretail association)ICMIntegrated Crop ManagementIFSInternational Food StandardIPMIntegrated Pest Managementxi
IPPCInternational Plant Protection ConventionISOInternational Organization for StandardizationMAQMinimum Acceptable QualityMRLMaximum Residue on for Animal Health)QAQuality AssuranceQMSQuality Management SystemQMSQuality Management SystemsRASFFRapid Alert System for Food and Feed (by EuropeanUnion)(WorldSOPStandard Operating ProceduresSPSAgreement on Sanitary and Phytosanitary MeasuresSQFSafe Quality Food StandardSQFISafe Quality Food InstituteSSOPStandardized Sanitary Operation ProceduresTBTAgreement on Technical Barriers to TradeUKUnited KingdomUNCTADUnited Nations Conference on Trade and DevelopmentUSAUnited States of AmericaUSDAUS Department of AgricultureWHOWorld Health Organization of the United NationsWTOWorld Trade Organization of the United Nationsxii
IMPORTANT DEFINITIONSThe following definitions are applicable to this manual:AccreditationAuthoritative process by which a certification body isassessed in its skills and capacities by the accreditationbody to carry out certification in compliance with therelevant guidelinesAccreditationbodyAuthoritative body that evaluates and officially accreditsthe certification (and inspection) bodyAgriculturalwaterWater used in the growing environment for agronomicpurposes, including irrigation, transpiration control, frostprotection, and as a carrying agent for pesticides andfertilizersBiologicalhazardThreat posed by living organismsCertificateWritten approval for a product or production processshowing compliance with underlying standards. Certificatesare usually used only in business-to-business relations (e.g.seller and buyer) and not with end consumer (label). Mostfood safety certification programmes are of this type.CertificationProcedure by which a third party gives written assurancesthat a product or a process is in conformity with acorresponding standard. With certification, a product orprocess may be labelled as certified.xiii
Certificationbody (certifier)Third party institution that carries out the certificationprogramme and issues and delivers the certificate.Certification bodies may execute several differentcertification programmes.CertificationprogrammeA system of rules, procedures and management for carryingout certification, including the standards against which it isbeing certifiedChemical hazardThreat posed by chemical substances / agentsFacilityBuilding or other physical structures used for or inconnection with handling of fresh produceFoodbornediseaseDiseases, usually either infectious or toxic in nature, causedby agents that enter the body through the ingestion of foodFood contactsurface(1) Surfaces in direct contact with fresh produce;(2) surfaces from which drainage onto the produce mayoccur; or (3) surfaces from which drainage that contacts theproduce may occurFood hazardA biological, chemical or physical agent in, or condition of,food with the potential to cause an adverse health effect onthe consumerFood qualityThe totality of features and characteristics of a product thatbear on its ability to satisfy stated or implied needsxiv
Food safetyAssurance that food will not cause harm to the consumerwhen it is prepared and/or consumed according to itsintended useFresh fruits andvegetablesFresh produce that is likely to be sold to consumers in anunprocessed or minimally processed form; fresh producemay be sold as intact produce (e.g. berries) or as cutproduce (e.g. broccoli).Inspection body(inspector)(1) Third party entity that inspects the product or processaccording to the standard(s) which it is to be certifiedagainst and issues the inspection report to the certificationbody for approval (certification) and issuing of certificate;(2) Official body or authority that inspects governmentalregulations (not private standards).LabelSymbol or label that can be put on a product indicating thatthe product or the process to make the product complieswith given standards and that this compliance has beencertified. Use of label is usually owned by the standardsetting body. A label is usually used in communication withthe end consumer.Micro-organismIncludes bacteria, viruses, fungi (yeast and moulds),protozoa (single celled animals) and helminths (worms).Also referred to as microbes.MunicipalbiosolidsBy-products of human waste treatment that may be used asorganic fertilizerxv
OperatorPerson or persons responsible for daily procedures andmanagement within a farm or facilityPathogenMicro-organism capable of causing disease or injury inhumans, animals or plantsPestRefers to any animal of public health importance including,but not limited to, birds, rodents, cockroaches, flies, insectlarvae, that may carry pathogens that can contaminate foodPhysical hazardThreat posed by materials / mechanical impactProcessing waterWater used for post-harvest treatment of produce, such aswashing, cooling, waxing or transportSanitizingTreatment process by which the number of microorganisms present in a clean produce or physical surface iseffectively reduced without affecting produce quality orsafety for the consumerStandardProduct standard: Specification and criteria forcharacteristics of productsProcess standard: Criteria for the way and method productsare madeStandard-settingbodyGovernmental or private bodies that establish standardswhich may be the subject of a certification programmeTraceabilityAbility to follow the movement of a food product throughspecific stages of production, processing and distributionalong the supply chainxvi
CHAPTER IINTRODUCTION TO FOOD SAFETY AND QUALITYIntroductionDue to progress in science and technology and the growingglobalization of production and trade of food – and the increasinglystringent national and international legislation that has resulted – today'sagri-foodstuffs sector must respect ever stricter standards andincreasingly rigorous quality control and monitoring procedures.Product quality is a prime criterion in gaining access to competitivemarkets. Most marketers will agree that, apart from everything else,commercial markets require a stable supply and consistent quality.1 Yetparadoxically, over the past decade there has also been an increasingnumber of food alerts worldwide – BSE (Bovine SpongiformEncephalopathy),dioxin contamination,listeria,salmonella,camphylobacter – creating a genuine crisis of confidence amongconsumers. This crisis has led to multiple countermeasures, regulationsand monitoring programmes for food safety and quality from both thepublic and the private sector. This chapter introduces the concepts offood safety and quality assurance that have been developed in recentyears, and presents an overview of market-relevant quality aspectsspecifically concerning fresh fruits and vegetables.1FAO, 2001.
Safety and Quality of Fresh Fruit and Vegetables:MODULE 1:Quality Assurance and Food SafetyLearningoutcomes:Trainers know the difference between food safety andquality.Trainers are aware of systems for food safetymanagement and quality assurance and know aboutscope of use and limitations for such programmes.Definitions:Food safetyAssurance that food will not causeharm to the consumer when it isprepared and/or consumed accordingto its intended use2Food qualityThe totality of features andcharacteristics of a product that bearon its ability to satisfy stated orimplied needs3People have the right to expect food they eat to be safe and suitable forconsumption. Foodborne illness or injury is at best unpleasant; at worst,it can be fatal.4 Using the above definitions, food safety is a componentof food quality. In fact, it may be argued that safety is the mostimportant component of quality, since a lack of product safety can resultin serious injury, illness or even death for the consumer of the respectiveproduct.5 Quality might be defined differently since it is a term definedby consumers, buyers, food handlers or any other client based onsubjective and objective measurement of the product. The ideal ofproper product quality therefore also differs between countries andcultures and is difficult to define on an international level.2CAC, 2003.ISO, 2006.4CAC, 2003.5University of Maryland, 2002.32
A Training Manual for TrainersSafety differs from many other quality attributes like size or coloursince it is a quality attribute that is difficult to observe. A product mightbe of high quality since it appears attractive and yet be unsafe because itis contaminated with pathogens that are hard to detect straight away.* GUIDING PRINCIPLES *Food safety versus food qualityDefects and improper food quality may result in consumer rejection and lowersales, while food safety hazards may be hidden and go undetected until theproduct has been consumed. If detected, serious food safety hazards mayresult in market access exclusion and major economic loss and costs. Sincefood safety hazards directly affect public health and economies, achievingproper food safety must always take precedence over achieving high levels ofother quality attributes.Food safety and quality assurance in fresh produce should be ongoingprocesses that incorporate activities from the selection and preparationof the soil in
stemming from the national workshop, which took place in July 2005 in Guinea. The overall objective of the project aims to develop a safety control system for horticultural exports (fruit and vegetables) in Guinea. In particular, the project is intended to (i) improve the capacity of . vi
fresh cut romaine with grilled steak, caramelized onions, bleu cheese, tomatoes, and ranch dressing 6.53 per person caprese salad fresh cut roma tomatoes, fresh mozzarella, and basil with a balsamic reduction 6.46 per person basic side salad fresh cut romaine with assorted vegetables and two dressings 1.35 per person caesar side salad
HR150, 200, 205; ER150, 200 PERFECT WINDOW FRESH AIR VENTILATION SYSTEMS 5 68-0171-8 PLANNING THE INSTALLATION Application The Fresh Air Ventilation System is designed to supply fresh air and exhaust stale air. The system draws fresh outdoor air thro
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Consequently, the United Fresh Food Safety & Technology Council undertook to update this guidance document for the fresh and fresh-cut produce industry. Fresh-cut operations have long had environmental monitoring procedures for L. monocytogenes, although perhaps without targeting the pathoge
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GUIDELINES FOR FRESH PRODUCE FOOD SAFETY 2019 3 2.1. Scope of the guidelines These guidelines are designed to assist growers, packers, transporters, wholesalers, retailers and others involved in the fresh produce supply chain to identify and assess potential food safety hazards. Causes and sources of different hazards, and the types of
