This module lays the foundation for understanding how food safety and quality intersect in the fresh produce industry. You will explore the core principles of quality assurance and food safety, focusing on how they contribute to consumer protection, market access, and operational excellence across the supply chain.

Learners will gain insights into key quality attributes that define fresh produce, the role of national and international food standards, and how grading and inspection systems ensure consistency and compliance. The module also covers the science behind produce deterioration, spoilage, and post-harvest losses essential knowledge for minimizing waste and maintaining quality from farm to market.

By the end of this module, you will understand the critical components that drive quality and safety in fresh fruits and vegetables and be able to apply them in real-world contexts.

Key Lesson Concepts:

• Understand the relationship between quality assurance and food safety
• Identify key quality attributes used to assess fresh produce (appearance, texture, taste, etc.)
• Explore the role of food standards, certifications, and regulatory frameworks
• Learn how grading and inspection systems work to maintain product consistency and market value
• Analyze the causes and consequences of produce spoilage and deterioration
• Recognize common post-harvest losses and strategies to minimize them