FDA prepares new produce safety guidelines.

The FDA has published draft guidelines advising processors of freshly cut produce how they can minimize microbial safety hazards common to the processing of most freshly cut fruits and vegetables. These are often sold to consumers as ready-to-eat products.

The guide suggests that fresh-cut processors consider implementing a food safety program, such as the Hazard Analysis and Critical Control Points (HACCP) system, which is designed to prevent, eliminate or reduce to acceptable levels the hazards associated with food production. Americans are eating more freshly cut produce, which is encouraged as part of a healthy diet. But freshly cut produce is one area in which the FDA sees foodborne illnesses occur. Offering clearer guidance to industry should aid in the reduction of health hazards that may be introduced or increased during the fresh-cut produce production process, according to FDA officials.

Processing produce into freshly cut product increases the risk of bacterial contamination and growth because it breaks the natural exterior barrier of the product by peeling, slicing, coring or trimming the produce. The produce may or may not be washed or receive another treatment before it is packaged for consumers. Examples of freshly cut products are shredded lettuce, sliced tomatoes and salad mixes (raw vegetable salads).

The guide complements the FDA's Current Good Manufacturing Practice regulations for food and provides a framework for identifying and implementing appropriate measures to minimize the risk of microbial contamination during the processing of freshly cut produce. Specifically, it discusses the production and harvesting of fresh produce and provides recommendations for fresh-cut processing regarding several elements: personnel health and hygiene, training, building and equipment, sanitation operations, and production and processing controls.The guide also provides recommendations on record-keeping, recalls and trace-backs.

In addition, the guide recommends that processors encourage the adoption of safe practices by their partners throughout the supply chain, including produce growers, packers, distributors, transporters, importers, exporters, retailers, food service operators and consumers.

Further information. FDA, Office of Plant and Dairy Foods, Division of Plant Product Safety (HFS-305), 5100 Paint Branch Parkway, College Park, MD 20740; phone: [phone]; URLs: www.cfsan.fda.gov/~dms/prodgui3.html; www.cfsan.fda.gov/guidance.html.