The fresh produce industry is continually confronted with new challenges.  As a result, all operators handling the product, i.e. producers, packhouses, transporters and processing plants must meet these demands/challenges to remain competitive in the market place. Retailers and consumers, not only demand a quality product in terms of flavour and cosmetic appearance, but they now also demand safe and healthy food, therefore it is essential that food safety programs are implemented to ensure that South African fresh produce maintains its competitiveness.

The best possible way to do this is to formalize Good Agricultural Practices (GAP's) and Good Manufacturing and handling practices (GMP's and GHP's), by applying the step by step procedures of HACCP to each of these hygiene-associated practices.

The basis of a good food safety program, is the implementation of pre-requisite programmes such as traceability-recall procedures and efficient management of chemical, physical and biological hazards.

Here the Department of Agriculture has appointed the PPECB to conduct these official food safety audits on their behalf.

Any queries on the PPECB Food Safety Programme,

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