FDA Issues Guidance For Processing Fresh Fruits & Vegetables
News Date March 20, 2007
The Food and Drug Administration (FDA) has published a draft final guidance document for processors of fresh-cut produce. The document is designed to minimize microbial food safety hazards common to the processing of most fresh-cut fruits and vegetables, which are often sold to consumers in a ready-to-eat form.
The guide complements FDA's current Good Manufacturing Practice regulations and provides a framework for identifying and implementing appropriate measures to minimize the risk of microbial contamination during the processing of fresh-cut produce. Specifically, it discusses the production and harvesting of fresh produce and provides recommendations for fresh-cut processing in several areas: (1) personnel health and hygiene, (2) training, (3) facilities and equipment, (4) sanitation operations, and (5) fresh-cut produce production and processing controls from product specification to packaging, storage and transport. The guide also provides recommendations on record keeping and on recalls and tracebacks. The document available on the FDA website at http://www.cfsan.fda.gov/~dms/prodgui3.html. (Contact: Charlie Ingram)