Improving the quality and safety of fresh fruits and vegetables: a practical approach Section III. Quality maintenance and enhancement throughout. GUIDELINES TO STUDY SECTION III General information. OBJECTIVESTo provide a clear. To provide practical guidance. TIME FRAME8 hours. METHODOLOGYTeams discuss the reading references, presentations and case.
Quality Assurance for the Food Industry A.
PLANIn Part I, the trainer explains the complexities and. The participants assembled in teams and with the support of. Part II considers the importance of appropriate post- harvest. The trainer will use Presentation 3. Using examples he will clearly identify. The trainer will briefly show some available technologies.
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A case study, based on hazard analysis (damages) associated to. Finally, teams discuss the limitations detected in. EXPECTED RESULTSBy the end of the session the participants will,From Part 1: have a clear. From Part 2, identify: opportunities. TRAINING MATERIALSPart 1: Material 3.
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The concept of quality from the standpoint of different actors. Material 3. 2. Reference reading. The concept of quality in the horticultural. Material 3. 3. Procedures for quality determination. Material 3. 4. Components of a quality standard for fresh fruits and. Part 2: Material 3.
- Optimum Egg Quality: A Practical Approach. The Optimum Egg Quality Handbook describes 15 shell defects and 9.
- A Practical Approach.Optimum Egg Quality: A. Reading EEGs A Practical Approach.pdf, Reading EEGs A Practical Approach free.Reading.
- Introduction to Process Optimization. From a practical standpoint.
- Be appropriate or practical for every transporter.
- This creates the opportunity to use K dyn as a new egg-shell quality parameter. New approach of testing the.
- Behaviors and Egglaying . Optimum Egg Quality: A Practical Approach for my.
- Home » A practical guide to vitamin D nutrition in poultry. This approach can bring considerable feed cost.
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Quality maintenance and enhancement throughout the fresh.
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Reference reading. Importance of appropriate handling and. Material 3. 6. National importance of post- harvest of fruits and. Material 3. 7. Reference reading. Guidelines for an action plan for quality. Material 3. 8. Case study. Action plan to assure the quality and improve the.
Physalis (Cape gooseberry). PRESENTATIONSPresentation 3. The concept of quality applied to fresh fruits and. Presentation 3. 2. Maintaining the quality and safety of fruits and vegetables.
Presentation 3. 3. Case study. Quality assurance program for export markets for.
Physalis (Cape gooseberry). The concept of quality as. Activity 1. The concept of quality as. GUIDELINES FOR TRAINERSParticipants will play the role of main actors in the.
Material 3. 1). During the brainstorming session the trainer will provide. Presentation 3. 1) and draw the relevant conclusions. Material 3. 2 is a reference reading. MATERIAL 3. 1 THE CONCEPT OF QUALITY FROM THE STANDPOINT OF. ACTORS IN THE CHAINProducers...................................................................................................................................................................................................................................................................................................
Conventional traders................................................................................................................................................................................................................................................................................................... Specialized traders................................................................................................................................................................................................................................................................................................... Consumers...................................................................................................................................................................................................................................................................................................
Supporting institutions................................................................................................................................................................................................................................................................................................... MATERIAL 3. 2. REFERENCE READING FOR TRAINERS. Schonberger claims that quality is like art. Objectively, quality is the aptitude of a good.
ISO Standard 8. 40. The five important words associated. Aptitude, Satisfaction, Need, User and Continuous. Improvement. It is therefore essential when producing quality products to.
For agrifood products, quality may be. Regional FAO Conference for Europe, Oporto. Quality components for foods are related to: Characteristics of the food: hygienic quality.
Use or service quality: convenience (easy. Psychosocial or subjective quality: These characteristics define the options to satisfy implicit. According to Pons and Sirvardi. Explicit needs are those conforming to the declared needs. Explicit need is the right of a consumer to choose the product. Quality attributes for a product that fulfils needs and.
The first include those relating to taste. All together. consumers may choose products not only by . Consumers may pay a. Some quality attributes may be grasped by the consumer through.
Organoleptics fall into. Consumers may judge the attributes of the product. Other quality attributes, such as microbiological and chemical. Likewise are. other process attributes, such as environmental impact, which can only be.
To conclude, in the agrifood sector the general concept of. The concept includes. A good quality product would. Process Attributes. Product Attributes. Extrinsic indicators.
Intrinsic indicators. Safety. Nutrition. Sensorial aspects.
Functional aspects. Animal welfare. Pathogens. Nutritional value. Taste. Convenience. Biotechnology. Residues.
Calories. Texture. Post- harvest life. Organic Production.
Growth promoters. Fiber. Consistency. Traceability. Additives.
Sodium. Juice content. Toxins. Vitamines. Physical contaminants. Minerals. Source: Changing Structure of Global Food Consumption and. Trade (USDA, 2. 00. WHY ARE NORMALIZATION AND QUALITY CERTIFICATION. NECESSARY? Given the complexities and subtleties mentioned, there is a.
These are public and voluntary documents (as opposed to. Standards or agreements (codes of practices, etc.) are. Codex Alimentarius is the international body for food. Agreement on the Application of Sanitary and. Phitosanitary Measures (SPS) of the World Trade Organization to protect human. Codex also covers issues belonging to the Agreement on.
Technical Barriers to Trade (TBT), in particular. These programs include inspection procedures ensuring. Quality assurance programmes can be either compulsory. ISO Standards 9. 00. Green Labels, ISO Standards 1. Basic. Code/Social Auditing 8.
Complying with these certifications, required by importing. This results in developing and. Likewise, the whole scheme of quality certification, employed.
Efforts are. also underway to implement the accreditation of quality certification. The potential for developing countrie’s economies. Quality and safety assurance systems must take into account both. Often emphasis is placed, during the implementation phase of. In an environment as dynamic as horticulture, just. Therefore, the. holistic approach to horticulture requires the satisfaction of the consumer. Quality determination.
GUIDELINES FOR TRAINERSThe trainer distributes to each team Material 3. Presentation 3. 1. Once participants have studied the. Under Suggested Questions, some questions and answers from the. Material 3. 4 is distributed to. Once the contents of the worksheet are fully understood, the. Identify the. institutions responsible in each country for standardization activities and for.
List the opportunities and. Show successful experiences. In the plenary session to follow, each team presents its. SUGGESTED QUESTIONS1. How can the quality attributes of a product be. A/ Product attributes and process attributes.
The. former relate to the product itself (smell, taste, consistency, convenience. What is the difference between an external indicator and. A/ Internal indicators are those used directly by the. External attributes cannot be directly judged by the. What are the basic characteristics of a. A/A public document. Voluntary, as opposed to.
Issued by a recognized institution. Standards evolve, and should.
A common frame, agreed upon by. Benefits the community as a. What are the benefits from. A/Promotes. cooperation among actors in the chain.
Allows for differentiation in. Provides a common language to. Supports the decision- making. What is the role of Codex Alimentarius in the. A/Multilaterally.
Codex is responsible for food standardization processes as specified in the. Agreement on the Application of Sanitary and Phitosanitary Measures (SPS) of the. World Trade Organization (WTO). At the national level, the.
National Committees of the Codex Alimentarius are responsible for the agreement. What are the main differences between private and public. A/ Private certification may conform to criteria and. Public certification, even. What standards become a mandatory regulation for trade. A/ Standards relating to the safety of produce. In many. countries, regulations aligned with Codex include the HACCP approach and.
Identify the essential components of. A/Assures quality by. Is usually issued by a third. The standardizing institution is not the certifying. Why are countries developing national codes of. A/ The need to comply with the requirements of some.
Point out some advantages of. A/Allows for. differentiation between product and/or service. Enhances the credibility of. Facilitates or makes possible. What is the main relation between standardization.
A/ Quality and safety assurance programmes are supported by standards. Accreditation. processes, on the other hand, assure that the certification schemes employed. MATERIAL 3. 3. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED. NATIONSIMPROVING THE QUALITY AND SAFETY OF FRESH FRUITS AND VEGETABLES: A. PRACTICAL APPROACHMATERIAL 3.
COMPONENTS OF A QUALITY STANDARD FOR FRESH. HORTICULTURAL PRODUCEGUIDING QUALITY FACTORSTRUCTURE OF THE STANDARDEXAMPLE1. PRODUCT DEFINITIONWhat is standardized? Varieties, species and use of produce (fresh/processed)This standard establishes the requirements to be met by common mango. Magnifier indices L.), to be consumed fresh. QUALITY REQUIREMENTSClarify the language of the standard (optional)Definitions.
This section clarifies the language and terms used in the standard to. General Requirements.