| Potential Hazards associated with handling and | | | | completely covered by a suitable waterproof |
| processing vegetables | | | | dressing. Reporting of sickness and diarrhoea, |
| Fresh Vegetables | | | | coughs, colds, eye and ear infections is necessary. |
| Vegetables and herbs are grown close to the soil. | | | | Smoking and eating must be prohibited in food |
| Food spoilage is often caused by micro-organisms | | | | handling areas. Tasting of foods should be carried |
| native to that environment, i.e. moulds and yeasts, | | | | out using a clean spoon which should then be |
| but bacteria such as the lactic acid types are also | | | | washed. |
| often involved. | | | | Fresh vegetables and herbs must be stored |
| Vegetables can also be contaminated by human | | | | separated from other kind of raw materials such |
| handlers (most common type of organism is | | | | meat, poultry, fish, eggs. They should be |
| staphylococcus aureus). | | | | thoroughly washed (preferably with chlorinated |
| Vegetables have a very large number of bacteria | | | | water) before using, to minimise microbial load. |
| (500,000/g) naturally present on their skins. If the | | | | Freshly harvested vegetables and herbs are alive |
| protective skin is damaged during harvesting or | | | | when harvested. They continue to ripen or |
| subsequent handling then the passage of | | | | deteriorate very quickly due to their active |
| micro-organisms from the skin into tissues is | | | | enzyme systems. As they respire they take in |
| facilitated. Breakdown of the inner tissues is due | | | | oxygen and give off carbon dioxide. |
| to enzymes secreted by the micro-organisms | | | | The rate of this respiration is temperature |
| which affects structure and flavour of vegetables. | | | | dependent so in theory the shelf life such |
| Organisms which possess pectinase can soften | | | | products can be extended by lowering the |
| plant tissue and cause them to rot. Many moulds | | | | temperature as this would slow down respiration. |
| can cause rotting/softening of vegetables. The | | | | They can be stored in refrigerator between 1°C |
| main causative species of these rots are | | | | and 4°C (short term storage) to inhibit the |
| Penicillium Rhizopus and Mucor. | | | | growth of mesophilic pathogenic organisms and |
| It must be remembered that any organic object | | | | many spoilage organisms. However this is not |
| left in the atmosphere will be covered in fungal | | | | always preferrable as cold temperature itself can |
| spores, therefore vegetables and herbs will | | | | have undesirable effect on the stored foods. |
| inevitably be contaminated at the time of harvest. | | | | General shelf life testing of finished product |
| If the skin is intact through this will prevent | | | | Shelf life test should be implemented using |
| germination but even the smallest abrasion will | | | | organoleptic evaluation (taste, odour, appearance, |
| allow the spores to enter the moist inner tissues | | | | colour and texture). Organoleptic quality |
| and find ideal conditions for germination and cause | | | | undesirably changes after a certain time since the |
| spoilage. | | | | existing micro-organisms grow and metabolise |
| Determination of the critical control points (CCPs) | | | | available nutrients in the food. |
| Good personal hygiene is essential. Hand washing | | | | Primarily the sensory changes are due to the |
| must be carried out regularly e.g. after breaks, | | | | microbiological, physical (e.g. freezer burn) or |
| after using the toilet, after handling raw foods, | | | | chemical (e.g. rancidity) reactions. |
| after handling refuse, after cleaning to prevent | | | | Furthermore the finished product should be |
| contamination of foods by pathogens. Protective | | | | sampled and periodically examined for potentially |
| clothing must be worn properly to cover all | | | | chemical changes that may occur in flavour, |
| outdoor wear and also hair. All cuts must be | | | | appearance, smell, texture and colour. |