FDA finalizes guide to minimize hazards of fresh-cut fruits & vegetables.

FDA recently finalized, without any changes, the March 2007 "Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables," http://www.cfsan.fda.gov/~dms/prodgui3.html that provides food processors details on how to best apply mandatory Good Manufacturing Practices, specifically to fresh-cut fruits and vegetables.

The guide complements the FDA's regulations of good manufacturing practices and suggests fresh-cut processors use safety programs, such as the Hazard Analysis and Critical Control Points (HACCP), which are designed to prevent, eliminate or reduce microbial, chemical and physical hazards associated with food production. Recommendations are also provided on record keeping, recalls and tracebacks, personal health and equipment, and operations.