The role of good manufacturing practice and hazard analysis and critical control point systems in maintaining the safety of minimally processed fresh produce

Description

Minimally-processed fresh produce items have been implicated in multiple foodborne disease outbreaks. This reiterates the important role of Good Manufacturing Practices and Hazard Analysis and Critical Control Point (HACCP) to ensure the safety of minimally processed fresh produce. The main elements of GMP include personnel, premises, products & processes and procedures. The implementation of GMP requires a collective effort from staff and management to ensure all elements are applied effectively and provides a solid foundation for HACCP. Within a minimally-processed produce setting, the combination of effective GMP and control measures can provide a hurdle technology effect. The application of HACCP principles facilitates the identification and understanding of likely hazards, their significance and options for control measures. This chapter considers the key hazards and lessons from previous outbreaks and discusses the current best practices in the application of GMP and HACCP to assure the safety of minimally-processed fresh produce.

Table of contents

• 1 Introduction
• 2 Key hazards in minimally processed fresh produce and lessons from previous outbreaks and incidents
• 3 Developments in good manufacturing practices for minimally processed fresh produce
• 4 The hazard analysis and critical control point system and minimally processed fresh produce
• 5 Conclusion and future trends
• 6 Where to look for further information
• 7 References