FDA has published a draft final guidance advising processors of fresh-cut produce how 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 document—“Guide to Minimize Microbia Food Safety Hazards of Fresh-cut Fruits and Vegetables” (see http://www.cfsan.fda.gov/~dms/prodgui3.html for the complete document)—suggests that fresh-cut processors consider a state-of-the-art food safety program such as HACCP, which is designed to prevent, eliminate or reduce to acceptable levels the microbial, chemical and physical hazards associated with food production.
The guidance complements FDA’s regulations of manufacturing practices and incorporates comments received in response to its draft issued in March 2006. The current version will not be final until the White House Office of Management and Budget completes an authorization step required by the Paperwork Reduction Act, and the agency announces that the guidance is final.
For complete details, see http://www.fda.gov/bbs/topics/NEWS/2007/NEW01584.html.
