Lecture 15 Week 10 - Postharvest Management of F & V

Question 1

How can we improve safety of harvested produce?

Answer 1

Identify CCPs using HACCP framework. From here we can then implement strategies.

Question 2

Postharvest washing of F&V is important. What are 3 reasons why?

Answer 2

1. Removal of dirt and dust (visually appealing)
2. Reduction of microbes causing post-harvest
   disease (food spoilage – increased shelf life)
3. Reduction in human pathogens (food safety)

Question 3

Sanitation = of F&V is important. What are 2 reasons why? What are 3 examples of sanitiser?

Answer 3

1. Stops bacteria on produce surface
2. Prevents cross-contamination
   e. g. Chlorine-based, peroxyacetic acid, eWater