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The fresh produce industry has undergone significant change in recent years in the application of quality assurance to business operations. The quality assurance schemes implemented such as the SQFCM programs, have generally served to provide a focus on food quality and operational issues, as well as food safety. Improvements of all aspects of the operations are identified to provide consistent quality, safe produce.
Number of Pages
Microbial contamination, Quality controls, Food handling, Water quality management, Packhouses, Risk management, Fruit, Food safety, Sanitation, Food hygiene
Food Science | Toxicology
Portman, T, Frankish, E, and McAlpine, G. (2002), Guidelines for the management of microbial food safety in fruit packing houses. Department of Agriculture and Food, Western Australia, Perth. Bulletin 4567.