Wholesale fresh produce management software
The complexities and subtleties underlying the concept of quality as applied to the agri-food sector, underlying its components, the implicit and explicit needs to which a product must conform and the implications of this new approach throughout the chain. Activity 1 will be used for this purpose, a simple definition of quality to which progressively new elements are incorporated to explain the complexity of the notion. The participants assembled in teams and with the support of reference materials, analyse the importance of processes for the quality of horticultural produce, considering relations between standardization, certification of quality attributes and accreditation of certification systems.
The importance of appropriate post-harvest handling of produce to preserve quality as a differentiating factor and as a market opening tool.
On the processes of respiration, transpiration and ethylene production, relating directly with the senescence of perishable produce. Using examples he will clearly identify the relations between primary causes of produce deterioration (biological/physiological/mechanical/physical) and other causes resulting from inadequate handling during harvest and post-harvest (transportation, packaging, storage, etc.). Briefly show some available technologies minimizing quality and safety losses and making the post-harvest handling of produce more efficient (reduced microbiological contamination, minimized water losses, reduced ethylene damage and insect control).
A case study, based on hazard analysis (damages) associated to quality losses, clarifies strategies to approach quality assurance programmes for fresh horticultural produce.
Discuss the limitations detected in post-harvest of fresh fruits and vegetables for each country from the standpoint of infrastructure, available information, research and training of the actors in the chain.
* understanding of the components of quality and the procedures involved to determine produce quality;
* opportunities provided by post-harvest technologies to profit from market openings, reduce inefficiencies in the chain and improve competiveness;
* identified the relations between quality standardization processes, quality certification processes and accreditation of certification systems required for the successful implementation of quality and safety assurance programs;
* critical procedures to maintain quality and safety of fresh fruits and vegetables, throughout the post-harvest handling chain; available post-harvest technologies that reduce risks associated with quality losses and safety of horticultural produce;
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory, food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are:
- Prevent contaminating food with pathogens spreading from people, pets, and pests.
- Separate raw and cooked foods to prevent contaminating the cooked foods.
- Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
- Store food at the proper temperature.
- Do use safe water and safe raw materials.