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Food Safety Management System in Vegetable and Fruit Production

Food Safety Management System in Vegetable and Fruit Production

ISO 22000 HACCP Food Safety Management System requires the control and surveillance of food production enterprises at all stages from manufacturing to the end of the supply chain. In this context, production in accordance with national and international standards and performing hazard analyzes at all stages of the food chain are among the requirements of the Food Safety Management System.

The Food Safety Management System in Vegetable and Fruit Production is a part and complement of the ISO 22000 HACCP Food Safety Management System. For this reason, it is necessary to implement HACCP standards in vegetable and fruit production works.

Objective and Scope of the Standard

The main objective of the standard is the production of vegetables and fruits in accordance with food safety standards, their storage, transportation and sale in accordance with hygiene rules.

Within the scope of the Food Safety standard in Vegetable and Fruit Production, there are product processing facilities, wholesale and retail outlets, especially vegetable and fruit production.

The Importance of the Standard

The importance of making production compatible with the standard is especially evident in the field of export. It is a known fact that the products are rejected for various reasons in the export of vegetables and fruits to both the European Union countries and the countries in the Eurasian Customs Union. Although the reasons for this situation can sometimes be political, they are generally encountered in the products to be exported and constitute non-compliance with standards such as HACCP and EAC.

It is possible to say that if all stages of the production chain of the products to be exported are carried out in accordance with the Food Safety Standard in Vegetable and Fruit Production, there will be no problem in their export. Because compliance with IFS and other food standards, especially the ISO 22000 HACCP standard, is ensured with this standard. In this case, fruit and vegetable exporters and producers will not face the risk of their products being turned down and will not suffer economic losses. Considering the contrary, vegetable and fruit products rejected from customs means losses in terms of exporters, producers, suppliers and the national economy.

Food Safety Management System Obligations

Businesses operating in the food industry and producing fresh fruit and vegetables for commercial purposes must apply HACCP food safety standards at every stage of the production chain.
Complete isolation of pesticide (pesticide) or fertilizer (nitrate) residues in vegetable and fruit products is one of the most important obligations of producers. Because, chemical residues in the products are one of the most common reasons for rejection in exports. Countries that import fruit and vegetables from Turkey control pesticides at their customs and return products that exceed the prescribed limit.

Chemical residues seen in vegetable and fruit products are not only from pesticides or fertilizers; It can also be caused by the soil and water in which the product is grown. For this reason, first of all, it is essential to make water and soil analysis in the field where the production will be made. Water and soil analysis is a requirement of the hazard analysis and critical control points principles in the HACCP food safety standard.

Many sources of contamination can be found in the processing plants of vegetables and fruits, raw materials and production processes, employees and external pollutants, which can contaminate vegetables and fruits. It is necessary to keep these resources under control and control. Hygiene and sanitation control should be carried out in the production processes, as contamination can occur on surfaces, on the hands of workers and in rinse water.

The most important point to be considered in the packaging process is to cut off the contact of the products with oxygen. Otherwise, it will cause a problem such as the rapid deterioration of food products after packaging. Packaging the products in an oxygen-free environment is important for the shelf life of the product.

Benefits of the Standard

All standards implemented in food safety (HACCP, IFS,) ensure that consumers can consume healthy and safe food. The Food Safety standard in Vegetable and Fruit Production provides benefits to producers, consumers and personnel working in this sector, such as the ISO 22000 HACCP standard of which it is a part. In this context;

• The risk of returning vegetables and fruit products is reduced.
• Ease of export is provided.
• Costs in the production process are reduced and unforeseen costs are avoided.
• Problems encountered in official and procedural audits are minimized.
•   Food Sources and sourced health problems are prevented.
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