Guidelines for the management of microbial food safety in fruit packing houses

Authors

Tony Portman
Elizabeth Frankish
Graham McAlpine

Files

Publication Date

11-2002

Series Number

4567

Abstract

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 SQF^CM 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

36

ISSN

1326-415X

Keywords

Microbial contamination, Quality controls, Food handling, Water quality management, Packhouses, Risk management, Fruit, Food safety, Sanitation, Food hygiene

Disciplines

Food Science | Toxicology

Recommended Citation

Portman, T, Frankish, E, and McAlpine, G. (2002), Guidelines for the management of microbial food safety in fruit packing houses. Department of Primary Industries and Regional Development, Western Australia, Perth. Bulletin 4567.
https://library.dpird.wa.gov.au/bulletins/69