HACCP implementation in the production of fresh-cut fruits and vegetables

 

 

 

María S Tapia, Vicente M Gómez-López and Cristina Olaizola

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela

 

 

 

Abstract

Purpose of the review: This review focuses on the complex task of the final implementation of HACCP by fresh-cut processors. In the face of recent episodes involving safety of produce and fresh-cut products, HACCP has been highly demanded for this industry by regulators, politicians, consumers and the market.

Findings: The incidence of illnesses caused by foodborne pathogens associated with produce and fresh-cut fruits and vegetables has increased. A great amount of research continues to be done on interventions and on a hurdle approach to prevent contamination by microbial and other hazards. In the literature the importance of the prerequisite programs: GAPs, GMPs and SSOPs, as part of any quality and safety integrated system wherein HACCP may be the last step, is continuously stressed.

Limitations/implications: The adoption of integrated safety systems by the fresh-cut industry is very important. Apart from GMPs (mandatory), specific legislation and guidance for these products is necessary (microbiological criteria, guides for GAPs, SSOPs, HACCP). This may be a problem since the market exerts a lot of pressure on produce and fresh-cut processors, and the system may act functionally as a trade barrier for small and medium size businesses and for developing countries. Implementation of HACCP system should occur in later stages.

Directions for future research: The dynamic of the fresh-cut market and the severe safety requirements imposed especially by consumers, will lead and it is already observed in recent literature, to reflections and analysis on food safety management systems and safety strategies using new approaches and philosophies.

 

Keywords: Hazard Analysis Critical Control Points (HACCP); fresh-cut; produce; Good Manufacturing Practices; Good Agricultural Practices; Sanitation Standard Operating Procedures

 

Stewart Postharvest Review 2009, 4:6

Published online 01 August 2009

doi: 10.2212/spr.2009.4.6