Processing and Packaging Fresh-cut Produce
Fresh-cut fruit or vegetable processing involves trimming, peeling and/or cutting produce into product that is bagged or prepackaged to offer consumers highly nutritious and convenient fresh food.
Though they are altered from their original form by processing, these foods remain in a fresh state ready to eat or cook. Unlike many food products, fresh-cut produce is not subjected to thermal or heat treatments such as pasteurisation or sterilisation during processing. Prevention of or removal of existing contamination during processing is the only means of assuring production of a safe and wholesome product. Washing and trimming reduces but may not eliminate contamination. The goal of a food safety program is to prevent harmful microorganisms, physical contaminants and chemicals from being introduced into produce.
Contamination during fresh-cut processing can occur in numerous ways, some potential sources of contamination include;
People (employees)
Equipment
Process water
Industrial chemicals (sanitisers, pesticides and lubricants
Packaging
