Guidelines for the production of fresh cut fruits.

This paper provides guidelines for the implementation of a Hazard Analysis and Critical Control Point (HACCP) system for a fresh cut fruit processing according to the European regulation EC 852/2004. In the flow diagram for the fresh cut fruits production were individuated the critical control points (CCPs), than were established the critical limits and their monitoring, the corrective actions to undertake and the verification. As during the ready to eat fruits processing operation there is no definite kill step that can remove the risk associated to the presence of pathogenic microorganisms, it is necessary to apply a hurdle technology. This uses a combination of suboptimal growth conditions in which each factor alone is insufficient to prevent the growth of pathogens, but when combined in additive way give an effective control. As CCP were identified the following processing stages: storage of raw fruit, washing and storage of the final product. Both receiving and storage temperature of raw materials must be carried out under controlled conditions, e.g. temperature lower than 5°C. The washing process reduces the initial microbial load, minimises the presence of pathogenic microrganisms and remove the foreign matter. The water temperature and the possible addition of disinfectant solution are very important conditions especially for that fruits used unpeeled. To prevent the growth of microrganisms both storage and distribution of the final product must be conducted at temperature lower than 5°C.