Process of Preparing and Packaging Chopped Vegetables Sourcing Once our consumer places an order, the first task is to source fresh fruits and vegetables in adequate quantities. The produce of the most appropriate quantities is sourced from the farmer’s market at the most affordable rates to offer them to suit the consumer’s pockets.
Cleaning After the sourcing comes the cleaning of the produce. This is done in a way to reduce the exposure to environmental microbes in the processing facility. This depends on the use of appropriate disinfectants and sanitizers. The most commonly used are chlorine and ozone. However, the use is chlorine has sustainably reduced due to its environmental and health hazards. Ozone has been increasingly used as a cleaning agent in the present times. This is used to effectively clean the residue available on the surface of the produce. This ensures the availability of healthy produce to the consumers.
Cutting There are traditional processing procedures involved in obtaining fresh-cut products including various steps such as peeling, trimming, shredding, dicing, cutting, washing/disinfecting, drying, and packaging. Shelf life extension of the cut produce is therefore dependent on a combination of these unit operations as well as proper temperature management during storage and the use of anti-browning agents. Proper hygiene is maintained even during the cutting process ensuring thorough cleaning and sanitization of cutting equipment and wearing head nets, beard masks, aprons, and hand gloves while cutting.
Packing It is also made sure that the produce remains fresh even during the packaging. Thus, they are packed in modified atmosphere packaging which uses low oxygen and increased carbon dioxide for preservation of fresh-cut produce that protects it from the growth of pathogenic organisms. Additionally, fluctuations in storage temperatures should are also taken care of to maintain the safety of fresh-cut vegetables from microbial contamination. Also, different types of packaging are done as per the type of produce and type of cut such as airtight packing, vacuum packing, and container packing. The packaging is also sanitized to ensure that consumers receive the products without the fear of any contamination.
