What measures are taken to ensure food safety and quality in fruit processing?
In the fruit processing industry, maintaining food safety at all times with the production of all products, is vital. This is not only essential for consumer health, but also for maintaining product quality and trust with clients.
A number of measures can be taken to ensure food safety and quality of product in producing fresh fruit ingredients, with a number of those we use listed below.
Good Agricultural Practices
Beginning with the sourcing of raw materials, good agricultural practices includes proper soil management, watering and pest control, throughout the growing stage up until harvesting. Sanitary harvesting methods and correct storage until the fruit is processed also plays a part, making sure the raw products are of highest quality as they enter the transformation process.
Hazard Analysis and Critical Control Points
Hazard Analysis and Critical Control Points, known as HACCP is a systematic approach to food safety that aims to identify, assess and control hazards throughout the food production process. With the production of fruit ingredients, identifying points where contamination could occur, and implementing controls to prevent it, is key.
Sanitation and Hygiene
Regular cleaning and disinfection of equipment and work areas is essential in food production. All production staff are trained to follow strict personal hygiene practices, and have the responsibility to wear and replace frequently gloves and hair nets. The importance of eliminating contamination at every point of the transformation process is taken seriously at Avondale, and this contributes to the quality of the final products.
Temperature Control
Maintaining the correct temperature of fruit, before, during and after the processing phase ensures microbial growth is prevented. Refrigerated transport is always used with the final product so not to spoil the product, and to maintain its quality.
Quality Control testing
Regular microbiologicl testing and physical sampling must be done to make sure the product is consistent, and of high quality. At Avondale, an hourly sample is collected and tested for defects just as calyx, carpel and seed, and a two-hourly sample is collected for chemical testing. On top of this, samples are collected daily of both blanched and fresh apple products and sent to a professional laboratory for microbial testing.
Packaging and Storage Protocols
Safe packaging is critical to preserving the product after it is processed. Correct packaging will also prevent contamination, and should be secure, kept away from humidity and light, and kept in controlled and consistent storage conditions.
These measures all contribute to creating a thorough food safe and quality product, reducing contamination risks and making sure we deliver a high-quality product to our clients, every time.
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