Industry Reference Guides for the Processing of
Fresh-Cut Fruits & Vegetables
As consumer demand for convenience food increases, cut fresh fruits and vegetables have become more popular among those who prefer ready-to-eat and ready-to-cook options. These fresh-cuts are usually partially and minimally processed (i.e. trimmed and cut) prior to being packaged for sale or consumption.
Being minimally processed, fresh-cuts are more susceptible to spoilage and would require proper handling and storage to ensure safety and freshness. AVA has been researching on the best practices that fresh-cut producers can adopt to deliver high quality products. These best practices have been shared with the industry via regular seminars and hands-on workshops conducted by AVA and invited experts.
- Handbook on Processing of Fresh-Cut Iceberg Lettuce
- Process Protocol of Ready-to-Cook Cut Leafy & Non-Leafy Vegetables
Mr Leonard Oh from Kitchenomics Pte Ltd has found these guides beneficial and implemented some of the best practices in his HACCP-certified food factory, which produces ready-to-eat and ready-to-cook products for the foodservice sector.