Diagnostic of implementation degree to good management practice in fresh fruit and vegetables trading enterprise
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Abstract
In this paper it was conduced a diagnostic in two fruit and vegetables packaging house to Havana trading enterprise, when are use two postharvest technologies; conventional (P1) and fourth gamma or pre-cut vegetables (P2), in order to know the establish degree of the Good Manufacture Practice. It was used the GlobalG.A.P. and SENASICA checking list, related to the management of this produces. The results was expressed in order to compliment degree of Critical Control Points enclosed in both checking list, according to scale one to four. As a complement it was carry out microbiological water and vegetables analysis, as well as inquiry with the objective to identify the actors and deciders knowledge degree. It was found a great variability in the Critical Control Points compliment that establishes the employed checking list. It was elaborated a corrective measure plan the permeated to established of BPM in the packaging house.
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