Delivering fresh agricultural products safely and fresh to consumers

 Simple packaging hygiene of fresh produce (fruit): Delivering it safely and fresh to consumers

Since fruits are often consumed raw without going through a heating process, hygiene management is the top priority for ensuring safety. 

Thorough hygiene management is necessary from the production stage to the consumer's table, and this is an important issue directly related to the health of consumers.

Fresh produce refers to produce grown in fields, mountains, and greenhouses, and is delivered to consumers after minimal processing. 

On the other hand, processed foods are those that have undergone physical and chemical processes to transform these fresh produce. 

Of course, the dictionary and legal definitions may differ, but generally, food encompasses all substances that people consume and play a physiological or functional role.

The scope of fresh produce is very broad. It includes a variety of items, from peppers and chives sold at stalls in traditional markets to cabbage for kimchi grown under contract with specialized distributors, and most of them are exempt from value-added tax. 

However, it should be noted that produce that has undergone simple processing such as washing and cutting (e.g., cut pineapple) may be classified as processed foods.

Recently, I visited a company that sells various domestic and imported fruits such as apples, pears, bananas, cherry tomatoes, apple mangoes, and avocados in small portions to conduct a quality audit. 

This audit, which was conducted at the request of a distributor, was aimed at checking the overall quality management system of the supplier and eliminating potential and actual threats that may occur at the final consumption stage in advance.

The workshop was located in an apartment-type factory, and it was simply going through a process of sorting the raw fruits that were received in paper boxes or P boxes, packaging them in PET containers or PP vinyl according to weight or quantity, and shipping them. 

The following are potential hazards that may occur during this simple packaging process:

Biological threats: Possibility of food poisoning due to microbial contamination

 1. Chemical threats: Possibility of contamination due to inappropriate use of residual pesticides, detergents, etc.

 2. Physical threats: Appearance damage and decline in commercial value due to bruising, crushing, bruising, etc.

 3. Quality decline: Spoilage due to excessive ripening, decline in freshness due to long-term storage, mold growth in tangerines, browning or black spots in bananas, etc.

 4. Others: Changes in taste due to decreased sugar content, decline in commercial value due to pests such as fruit flies

Fresh agricultural products are generally not classified as a type of product under the Food Sanitation Act, so they are not subject to HACCP (Hazard Analysis and Critical Control Points). 

However, they can be subject to certification systems related to agricultural product quality and safety, such as GAP (Good Agricultural Practices), eco-friendly agricultural product certification, and Global GAP. 

Therefore, it is more important to consider related laws and regulations, such as the Agricultural Product Quality Control Act and the Act on Promotion of Eco-friendly Agriculture and Fisheries and Management and Support of Organic Food, etc., rather than the Food Sanitation Act.

In particular, for organic or pesticide-free agricultural products, the validity period of the relevant performance certificate and certificate must be carefully checked. In the case of GAP-certified agricultural products, it is important to thoroughly understand whether the history tracking system is being properly operated.

The inspection criteria for fruit receipt are partially presented in the Rural Development Administration's GAP standards, and can be set by referring to the lower regulations of the Agricultural Products Quality Management Act or the standards held by agricultural cooperatives, etc. 

Systematic inspection criteria are essential for blocking the distribution of defective fruits from the initial stage and providing only high-quality fruits to consumers.

Furthermore, the following additional considerations are suggested to strengthen hygiene management during the simple packaging process.

Workplace environment management: Maintain workplace cleanliness, regular disinfection, and appropriate temperature and humidity management

 1. Worker hygiene education: Comply with personal hygiene rules (hand washing, wearing sanitary clothing, etc.), regularly conduct food safety education

 2. Packaging material management: Use and store sanitary packaging materials, prevent contamination during the packaging process

 3. Strengthen selection and quality inspection: Establish thorough selection criteria for blemishes, rot, pests, etc., and train quality inspection personnel

 4. Storage and transportation management: Maintain appropriate temperature and humidity, prevent shock during transportation

In conclusion, the simple packaging process of fresh produce, fruits, has a great impact on the safety and satisfaction of end consumers. 

In addition to complying with relevant laws and certification systems, hygiene management should be strengthened in various aspects such as the work environment, worker hygiene, and packaging material management. 

This will enable us to provide safer and fresher fruits to consumers.