The Manual contents are presented in 5 sections, totalling at least 40 hours and allowing time for review by the trainers.

Each section contributes to defining the programme for quality assurance and food safety for fresh fruits and vegetables throughout the food chain. Figure 1 outlines the workshop flow diagram.

Contents are in two parts. Part 1, introduces the Manual with general considerations for country courses. The remaining contents of the Manual, in five sections, are contained in Part 2.

Section I. Introduction to the workshop

Contains the objectives, methodologies and scope of the workshop, pointing out to the trainers what is feasible and what is not feasible to achieve.

Section II. Importance of the horticultural sector in Latin America

Explores the trainer's role in the fresh fruit and vegetables quality and safety system, stressing the multidisciplinary approach and the need to join private and public efforts for a successful outcome.

Issues relating to the dynamics of the horticultural sector are addressed to show the potential offered for the economic and social improvement of developing countries. The importance of quality and safety to provide and sustain opportunities for market access is stressed.

Section III. Quality maintenance and enhancement throughout the fresh fruits and vegetables chain

Part I reviews the complexities and subtleties related to the concept of quality as applied to fresh fruits and vegetables, as well as the relationship among the actors involved and resulting in private and public standards and certification schemes (each one adding new and stricter quality requirements).

Part II illustrates critical processes associated with quality losses in post-harvest handling and provides examples of available technologies designed to extend post-harvest life and minimize losses. Guidelines for action plans to enhance quality in the post-harvest steps are presented. Specific attention is given to hazards associated with deterioration in quality attributes, particularly taste, smell, texture, consistence and post-harvest life.

Section IV. Applying food safety principles to the fresh fruits and vegetables chain

Part I provides a clear understanding of the safety concept as applied to demand and trade of fresh fruits and vegetables and the requirements of Codex Alimentarius regarding food safety.

Part II focuses on safety assurance programs, including prerequisite programs (GAP, GMP, GHP, SOPs) and HACCP. Practical exercises, case studies and field visits allow the trainers to develop safety assurance programs applied to primary production based on the HACCP approach.

Section V. Importance of certifications and other quality schemes for the horticultural sector

Reviews the impact of certification schemes enforced by dynamic import markets for fresh fruits and vegetables, with examples from Latin American experiences matching international regulations. These regulations cover quality attributes and safety requirements as well as others related to production methods, the environment and ethical matters. The last part deals with establishing action plans at all levels for food quality assurance and safety programs with responsibilities clearly attributed to participants.

Format

Each section of the Manual has the same format, including:

Objectives, time frame for the section, capacity building plan, expected results, materials required and activities to be followed.

Capacity building training materials include reference literature for trainers, case studies, guidelines for field visits and work sheets.

The methodology used involves the participation of trainers in team discussions, brainstorming, analysis of case studies, document research, drafting action plans, etc.

Bibliographic references, at the end of sections, allow the trainers to explore in more detail the subjects covered, enlarging their knowledge and clarifying doubts. Specialized references provide specific support to trainers. Power Point presentations introduce concepts and conclusions to be reached, facilitating the presentation of the technical components.

Trainers can expand or reduce the sections catering to the audience and their expectations, selecting and adjusting activities, training materials and presentations accordingly.

A photographic gallery for training in GAP, GHP and GMP is annexed to the Manual.

It is suggested to keep the sections in order. Should changes be required, care should be taken to follow a logical order that does not impair the general understanding.

Participation in all five sections is essential to achieve the objectives of the workshop, as well as an intensive activity requiring considerable effort from both participants and trainers.