In order to extend the use of good practices in the handling of fresh vegetables at points of sale and thus provide greater guarantees of safety to consumers, the Ministry of Agriculture and Rural Development launched a pilot program aimed at establishments that handle vegetables in the Supply Center of Mexico City (Central de Abasto, CEDA, By its Spanish acronym).
The program aims to provide technical support to traders so that they can progressively implement actions to reduce the risk of physical, chemical and microbiological contamination of vegetables during post-harvest handling, selection, cleaning, disinfection, cold chain management, storage, packaging, distribution and display for sale.
These actions, in addition to having a positive impact on consumer health, also have benefits for workers and the environment, through the implementation of waste and residue management.
As a first step in the pilot program, officials from the National Agri-Food Health, Safety and Quality Service (Senasica) gave an informative talk at the CEDA facilities, which was attended by representatives of the General Coordination of the Central de Abasto, the Mexico City Plant Health Committee and the Fruit and Vegetable Merchants Union (Uncofyl,By its Spanish acronym).
The director of Agri-Food Safety and Organic Control of Senasica, José Luis Lara de la Cruz, presented to the traders the "Guide of good manufacturing practices in establishments for the handling of vegetables", which is the result of joint work between Senasica, the General Directorate of Added Value and Market of the Ministry of Agriculture, the General Coordination of the CEDA and the Federal Commission for Protection against Health Risks (Cofepris, By its Spanish acronym).
The document, he explained, explains the measures and recommendations that marketers should apply to avoid contamination of vegetables, among which is expected to strengthen cleaning schemes, disinfection of facilities, pest control, the implementation of health and safety provisions for staff working in the establishment and provide ongoing training to workers.
It also specifies that the adoption of these practices in the points of sale contribute to prevent the appearance of outbreaks of foodborne diseases that represent an important risk for the health of consumers, he explained.
He announced that vegetable product traders that comply with the requirements of the Guide will obtain official recognition in terms of good practices, which increases the competitiveness of the establishment.
The "Guide of good manufacturing practices in establishments for the handling of vegetables" is available in digital format and can be downloaded at: https://www.gob.mx/cms/uploads/attachment/file/674447/Guia_de_BP_CEDA.PDF
Senasica's Deputy Director of Vegetable Product Certification, Mónica Yazmín López Sánchez, explained that the CEDA is a point of reference for food supply in the Valley of Mexico and its surroundings, making it an ideal place to carry out the first pilot tests.
Yssel Jaimes Espinosa, coordinator of the Mexico City Plant Health Committee, indicated how the technicians of this Senasica coadjutant body will provide support during the process of implementing the Guide.
Also present at the event were CEDA's Executive Director of Innovation and Projects, Graciela de Paz Fuentes, and the President of the Union of Fruit, Vegetable, Grocery and Commercial Merchants of CEDA A.C. (Uncofyl), Miguel Ángel Farías Fernández.