With the support of tenants and traders of the Supply Center of Mexico City (Ceda, by its Spanish acronym), Senasica initiated a pilot program of good practices in the handling of fresh vegetables at points of sale, which will provide greater guarantees of safety to families in the Valley of Mexico and its surroundings.
Through this program, technical support will be provided to retailers to implement actions that reduce the risk of physical, chemical and microbiological contamination in the post-harvest processes, selection, cleaning, disinfection, cold chain management, storage, packaging, distribution and display of fresh produce.
This will be implemented based on the "Guide to Good Manufacturing Practices in Vegetable Handling Establishments," which is the result of a joint effort by producers, marketers, academics, researchers, and health authorities.
The implementation of these practices at points of sale will help prevent the occurrence of foodborne disease outbreaks, which represent a health risk to consumers.
For more information: Agriculture starts pilot food safety program at of the Supply Center