Fresh cut quality management: with A.I. powered quality control.

Fresh cut quality management solution manages entire fresh cut business including incoming QC, post cut and pack quality management and pre-shipping quality managements. Slash quality management costs. Eliminate waste, price negotiations, and QC mistakes. Maximize quality consistency. 

Fresh cut quality management: with A.I. powered quality control.

Fresh cut quality management solution manages entire fresh cut business including incoming QC, post cut and pack quality management and pre-shipping quality managements. Slash quality management costs. Eliminate waste, price negotiations, and QC mistakes. Maximize quality consistency.

Fresh cut quality management
Fresh cut  Quality managements during production
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Fresh-Cut Produce Quality: Implications for a Systems solutionroach
Fresh-cut fruit and vegetables represent an important food segment of interest to growers, processors, retailers and consumers. Fresh-cut products are more perishable than whole produce because they are physically altered from their original state during processing operations. Although they remain in a fresh state, fresh-cut products are living tissues characterized by an accelerated metabolism. Quality in fresh-cut product preparation and distribution is crucial in terms of food safety, quality and environmental impact. Cultivation is still a fundamental part of the supply chain, but the complex market dynamics require detailed knowledge of all stages in the supply chain.

Fresh cut quality management
Daily Fresh cut  packhouse hygiene checklist

In the last 20 years, the fruit and vegetable market has developed a rich array of new products. At the same time, consumers have become more concerned about health and a proper diet (see also Chapters 3 and 5Chapter 3Chapter 5) and have increased the demand for healthy fruit and vegetables and guaranteed products. Globalization has shown that production systems need a new solutionroach that should focus on safety and quality rather than quantity and has shown that a fully integrated and complex supply chain must be able to fulfill the consumers’ needs. This chapter has considered critical points concerning the safety and quality of produce which should be controlled by growers, who represent the first stage in the fresh-cut supply chain, and the technologies used by processors to maintain quality and guarantee safety. An optimal cultivation management on the farm, an efficient and rapid harvesting, proper postharvest handling and storage.

Fresh cut quality management
Fresh cut   Quality control & management

Key factors that favor the quality of the raw material. Quality raw material enhances processing and final product quality, leading to increased competitiveness in the market for the fresh-cut producer. This, in turn, leads to increased bargaining power of, in particular, processors and retailers.


Fresh-cut produce is one of the fastest growing food categories in the United States (U.S.) with annual sales of $12 billion in 2006 (PMA, 2006). solutionroximately 53 percent of the industry manufactures packaged salads and salad blends, making the quality and safety of lettuce of the utmost importance. Essential to consistent fresh-cut lettuce quality and safety is the function of the Quality Assurance program in the processing plant. Its role is provide the tools for quickly locating and correcting quality or safety issues that might arise during production. 

Fresh cut quality management
Fresh cut Supplier quality management & management

Tremendous effort and expense have gone into developing and implementing effective sanitation and safety programs in the produce supply chain, beginning at the farm level. Vendor-certified programs such as Good Agricultural Practices (GAPs) and Standard Operating Procedures (SOPs) are now required from all Fruit vegetable grower/shipper groups. Fresh-cut processors have developed and follow comprehensive food safety programs, including Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and Hazard Analysis Critical Control Point (HACCP) programs in their operations.

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry.