The group visited growers in the Horowhenua region to discuss food safety practises. MPI staff wanted to discuss the practicalities of food safety requirements, harvesting, and packing of fresh fruit and vegetables within each unique business.

One key factor was regulators distinguishing between ‘fresh produce’ and ‘ready-to-serve produce’. The latter has a lot more food safety requirements, whereas consumers must still wash fresh produce before eating.

MPI staff said that they were impressed by what they saw, the robust systems growers have to keep their businesses running safely and efficiently.

HortNZ thanked John Clarke, Geoff Lewis and Hamish MacDougall for opening their gates for the visit.