Food Safety Guidelines

Approximately 25% of food borne illnesses come from fresh cut crops.

"The release of plant cellular fluids when produce is chopped or shredded provides a nutritive medium in which pathogens, if present, can survive or grow. Thus, if pathogens are present when the surface integrity of the fruit or vegetable is broken, pathogen growth can occur and contamination may spread.-FDA

Click Here for Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables

Click Here for Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption: What You Need to Know About the FDA Regulation: Guidance for Industry1 Small Entity Compliance Guide

Click Here for Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain

Click Here for FDA Rule on Produce Safety

Click Here for National Good Agricultural Practices Program

Please keep in mind that alternative approaches to remove food borne illnesses must follow applicable laws and regulations.