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Abstract
Buyer´s requirements oblige private and public agents to take quality control
measures, in order to be competitive in the export markets. Labor performance and final
product quality require introduction of control methods, particularly among temporary
workers who require training to become highly productive in short time. Evidence compiled
in this research show the existence of significant differences in knowledge of variables related
to hygienic food manipulation, before and after training; and, differences between firms that
explicitly apply regulations and others that do not. Mc Nemar´s statistical methods and
attribute graphics are utilized for determining failures in standard control process. Both tests
are applied to temporary fruit export packing workers. The conclusions have practical
consequences leading to adoption of control practices related to quality.