Innovations in Management Tools, Food Safety and Technology
Application of process control for every aspect of a citrus operation,
rapid access to information and networking, and access to technical
support via the Internet is common today in the industry. Information
and communication systems are enabling the industry to stay competitive
and to achieve total quality management, cost effectiveness and better
business management.

Hazard Analysis Critical Control Point (HACCP) procedures are required
by the U. S. Food and Drug Administration to help producers achieve
their quality and food safety and protection goals. The European ISO
9000 series certification has become a standard for the industry.
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