Mango Food Safety app with AI Food Safety:

Mango Food Safetys during production

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Foreign Supplier Verification Programs (FSVP) Webinar
The NMB hosted a free webinar to share with the industry an overview of the requirements of the Foreign Supplier Verification Programs (FSVP) for importers of Food for humans and animals regulation of the U.S. Food and Drug Administration. This rule is one of the seven primary rules included with the Food Safety Modernization Act (FSMA). The NMB enlisted food safety expert Dr. Sergio Nieto-Montenegro from Food Safety Consulting and Training Solutions, LLC to facilitate the webinar and hold a question and answer session following the presentation.

Click here for the previously recorded webinar.

FSMA Webinar Part I
The NMB hosted a free webinar to share with the industry key provisions of the new FSMA regulation and practical strategies and tips that will help businesses comply with the new changes. The NMB enlisted food safety expert Dr. Sergio Nieto-Montenegro from Food Safety Consulting and Training Solutions, LLC to facilitate the webinar and hold a question and answer session following the presentation.

Click here for the previously recorded webinar.

FSMA Webinar Part II
The NMB hosted part II of a series of free webinars to learn more about the Produce Safety Rule, which is part of the FDA’s Food Safety Modernization Act. This rule establishes science-based enforceable food safety standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for consumption. Part II of this free webinar series was presented only in Spanish.

Daily Mango packhouse hygiene checklist

Mangoes are a popular tropical fruit recognised for their delicious flavour and nutritional value. However, new food safety issues have prompted experts to caution consumers about the possible hazards connected with mango consumption. The purpose of this article is to give an in-depth investigation of the safety issues around mango eating, including risk identification, preventive measures, and recommendations for enjoying mangoes while minimising potential health problems.

Understanding Food Safety and Mangoes:
Food safety refers to the steps taken to avoid foodborne diseases and guarantee that food is safe to eat. While mangoes are usually regarded as harmless, it is critical to be aware of potential hazards in order to protect yourself and your family.

Microbial Contamination:
Microbial contamination, particularly the presence of germs such as Salmonella, Escherichia coli (E. coli), and Listeria monocytogenes, is one of the key problems with mangoes. When these bacteria are ingested, they can cause foodborne diseases. Contamination can occur at several phases, including cultivation, harvesting, transportation, and storage.

Mango Food safety & management

Ensuring that the quality and consistency of the fresh-cut mangos that are available to consumers in the United States are as good as they can possibly be is an important goal of the National Mango Board (NMB). The NMB-funded projects “Fresh-Cut Mangos as a Value-Added Product” and “Overcoming limitations for Processing Riper Mango Fruit for Fresh-Cut Mango” were conducted to identify impediments to successfully meeting that goal. The final deliverable of those projects is this best management practices manual for producing fresh-cut mangos marketed in the United States. The manual includes quality-control procedures to use when managing fresh-cut mango commercial operations.

Every step in the preparation of fresh-cut mangos contributes to delivery of good quality and shelf life to customers. Therefore, attention to detail is required at each step, from acquiring and selecting the whole fruit to processing and distribution of the fresh-cut product. This manual outlines the major steps involved in fresh-cut mango processing and distribution and addresses the common problems and recommended best practices that will ensure delivery of the best possible quality fresh-cut mango products to your customers.

Mango Supplier Food Safety & management

For the second straight year, the National Mango Board (NMB) will be hosting the Mango Food Safety Conference. According to the board, this year’s keynote speakers will focus on an overview of the Food Safety Modernization Act (FSMA) and how it affects the mango industry, produce standards, supplier verification, and how to create a food safety culture. Also being discussed by NMB will be mango food safety tools and resources, how to handle the media in a recall situation, product recall and product contamination insurance, and the Produce Traceability Initiative (PTI).

Mango consumption in the U.S. has been on the rise, increasing 32 percent since 2005 to 2.47 pounds per capita in 2012. The Mango Board attributes the rapid rise in consumption to the low calorie count and high amounts of fiber, vitamin A, and vitamin C prevalent in mangos. This rise in consumption has caused mango imports to reach 804 million pounds in 2012, and the need for increased oversight into product handling and traceability, with safety being the key to continued growth.