Improving the quality and safety of fresh fruits and vegetables: a practical approach

Manual for trainers

Prepared by:

Maya Piñeiro
Luz Berania Díaz Ríos
Food Quality and Standards Service
Food and Nutrition Division

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2004

 

Table of Contents



The designations employed and the presentation of materials in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

This manual contains materials to conduct workshops to improve the quality and safety of fresh fruits and vegetables

All rights reserved. Reproduction and dissemination of materials in this information product for educational or other non commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of materials in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division. FAO, Viale delle Teme di Caracalla, 00100 Rome, Italy or by e-mail to copyright@fao.org

© FAO 2004


CONTENTS

Introduction
Acknowledgements
Training materials - Word and Excel documents
Annexes
Presentations (Only for the CD-ROM)
Internet links
Documents (Only for the CD-ROM)
Definitions

GENERAL OUTLINE

Background information
Objectives
Users of the Manual
Outline of the Manual
Format
Guidelines to train the trainers

TECHNICAL CONTENT

Section I. Introduction to the workshop

General information
Activity 1. Demonstrate the use of the Manual for Trainers

Section II. Importance of the horticultural sector in Latin America & the Caribbean

General information
Activity 1. Presentation and discussion of results from the pre-workshop questionnaire

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

General information
Part I. The concept of quality as applied to fresh fruits and vegetables
Activity 1. The concept of quality as applied to fresh fruits and vegetables
Activity 2. Quality determination procedures
Part II. Applying the principles of post-harvest management to maintain the quality and safety of fresh fruits and vegetables
Activity 1. Importance of appropriate logistics and post-harvest handling for fresh fruits and vegetables
Activity 2. Guidelines for action plans to maintain the quality of fresh fruits and vegetables

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

General information
Part I. Introduction
Activity 1. Importance of safety in horticulture: implications for demand and trade
Activity 2. Codex Food Safety Standards
Part II. Programs for safety assurance of fresh fruits and vegetables
Activity 1. Hazard analysis in production and post-harvest handling of fresh fruits and vegetables
Activity 2. Hazard identification and control measures. Field visit

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

General information
Activity 1. Component parts of certifications
Activity 2. Implementing GAP in countries exporting fresh fruits and vegetables in response to market requirements
Activity 3. Country analysis of strengths and weaknesses to address certification and GAP as national priorities
Activity 4. Establishment of an action plan

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