Fresh-cut (minimally processed) vegetables are products that contain living plant tissue, thus keeping their quality similar to those of fresh vegetables. Combining freshness with a convenience and a healthy image (fruit and vegetable rich diet), consumption of fresh-cut salads is rapidly increasing. The highest concern for fresh-cut processors is the food safety of their products. This thesis aimed at assessing the food safety and quality assurance aspects within the framework of the supply chain of minimally processed vegetables. Further, following HACCP approach, the potential hazards in the production process were identified and the critical control points were determined. Finally, a HACCP plan was proposed, thus developing a generic model to be applied in designing processor-specific food safety management systems for fresh-cut vegetables.
TEI of West Macedonia
