Guidance for Processing Fresh-cut Produce in Retail Operations
The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as "any fresh-cut fruit or vegetable or any combination thereof that has been physically altered but remains in the fresh state. These products are items such as bagged salads, baby cut carrots and broccoli floret...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2005-04-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/114334 |
| _version_ | 1797195195381448704 |
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| author | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_facet | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
| description |
The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as "any fresh-cut fruit or vegetable or any combination thereof that has been physically altered but remains in the fresh state. These products are items such as bagged salads, baby cut carrots and broccoli florets." This definition covers a wide range of products which require vastly different handling practices. This definition is broadened to include the repacking of fresh-cut herbs and their use on packaged fresh-cut products manufactured in the retail setting and/or held for sale. This guidance will give general recommendations for fresh-cut produce, but is not intended to be applicable for all instances. This document is FSHN05-05, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005.
FSHN0505/FS113: Guidance for Processing Fresh-cut Produce in Retail Operations (ufl.edu)
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| first_indexed | 2024-04-24T06:08:19Z |
| format | Article |
| id | doaj.art-1b5ca6daf0f448ad8dac53d677823ab9 |
| institution | Directory Open Access Journal |
| issn | 2576-0009 |
| language | English |
| last_indexed | 2024-04-24T06:08:19Z |
| publishDate | 2005-04-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj.art-1b5ca6daf0f448ad8dac53d677823ab92024-04-23T05:07:59ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-04-0120053Guidance for Processing Fresh-cut Produce in Retail OperationsKeith R. Schneider0Victor Garrido1W. Steve Otwell2Ray Mobley3University of FloridaUniversity of FloridaUniversity of FloridaFlorida A&M University The International Fresh-cut Produce Association (IFPA) defines fresh-cut produce as "any fresh-cut fruit or vegetable or any combination thereof that has been physically altered but remains in the fresh state. These products are items such as bagged salads, baby cut carrots and broccoli florets." This definition covers a wide range of products which require vastly different handling practices. This definition is broadened to include the repacking of fresh-cut herbs and their use on packaged fresh-cut products manufactured in the retail setting and/or held for sale. This guidance will give general recommendations for fresh-cut produce, but is not intended to be applicable for all instances. This document is FSHN05-05, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005. FSHN0505/FS113: Guidance for Processing Fresh-cut Produce in Retail Operations (ufl.edu) https://journals.flvc.org/edis/article/view/114334FS113 |
| spellingShingle | Keith R. Schneider Victor Garrido W. Steve Otwell Ray Mobley Guidance for Processing Fresh-cut Produce in Retail Operations EDIS FS113 |
| title | Guidance for Processing Fresh-cut Produce in Retail Operations |
| title_full | Guidance for Processing Fresh-cut Produce in Retail Operations |
| title_fullStr | Guidance for Processing Fresh-cut Produce in Retail Operations |
| title_full_unstemmed | Guidance for Processing Fresh-cut Produce in Retail Operations |
| title_short | Guidance for Processing Fresh-cut Produce in Retail Operations |
| title_sort | guidance for processing fresh cut produce in retail operations |
| topic | FS113 |
| url | https://journals.flvc.org/edis/article/view/114334 |
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