Key Factors Influencing Fresh Produce Purchases

A survey on consumer preferences for fresh fruits and vegetables revealed that 96% of participants prioritize ripeness and freshness when selecting produce. An identical percentage also highlighted taste as a key factor. Additionally, 94% of consumers deemed the appearance and condition of the produce essential. Nutritional value influenced 66% of respondents, while 63% considered price in their decision-making process. These findings highlight two main factors that affect the purchase of fresh produce.

Firstly, the competition among various items on display shelves is crucial. Consumers tend to choose produce that excels in quality and presentation. Therefore, supermarkets and grocery stores must ensure their produce sections are filled with fresh, visually appealing items to draw buyers.

Secondly, the acceptability of specific items based on a consumer’s standards is vital. This acceptability is influenced by past experiences and expectations of quality and taste. Retailers must consistently meet these standards to maintain customer satisfaction and loyalty.

These insights underscore the need for high standards in freshness, taste, and presentation to attract and retain consumers in the competitive fresh produce market.
Key Factors Influencing Fresh Produce Purchases

What is the 10 point Safety Program?

What is the 10 point Safety Program?
10 point Safety Program is based on one actually in use by a major cereal food company

Point 1.Specifications
Specifications are the means of providing complete descriptions and requirements of ingredients, storage conditions, process and process parameters, packaging and its component, the label, storage, handling and distribution requirements, and instructions to the customer.

Point 2. Safety Analysis
This is the hazard analysis which is properly conducted will determine the hazards in the food system used to produce a particular product. This is the basis for establishing the control points.

Point 3. Purchasing Requirements
All ingredients and equipment should be bought to rigid specifications from approved supplier.

Point 4. Good Manufacturing Practice
The HACCP system incorporates GMPs. This area covers the basic minimum of hygiene, sanitation, and good housekeeping, in receiving, processing, packaging, and shipping areas as well as in employee and public facilities and in the condition of ground and building.

Point 5. Physical Systems Hazard Control
This is a schematic of the actual flow of the product in production which delineates the equipment used, the piping, and the interrelationship of accessory equipment such as storage tanks.

Point 6. Recall System
Products should be coded and invoices handled in such that all products can be traced through the distributor system. The lots of ingredients used in any production code should be recorded.

Point 7. Contract Manufacturing
Contract manufacturing must be adhere to the same requirements the contracting company requires of it’s plant, including implementation of HACCP.

Point 8. Facilities Auditing
All facilities must be audited on a periodic basis to ensure that they are operating to company standards and that all of the CCPs are being monitored as required, with all deviations and dispositions of deviations recorded.

Point 9. Customer Complaints
Customer complaint often relegated to a consumer response group must be monitored by the chairman of the review committee and the review committee and the QA managers of affected business on regular basis.

Point 10. Incident Reporting
All deviations from the normal operations must be reported on a prearranged plan to selected people. Incident may range from a plant inspection by the government to a deviation in a CCP. It is not always possible for plant people to appreciate the enormity of a problem that might occur. It also allows the review committee to have an overall view of how well the operations are functioning depending on the incident rate.
What is the 10 point Safety Program?