Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables

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The FDA and USDA are issuing "Guidance for Industry -- Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables." This guidance document ("the guide") addresses microbial food safety hazards and good agricultural and management practices common to the growing, harvesting, washing, sorting, packing, and transporting of most fruits and vegetables sold to consumers in an unprocessed or minimally processed (raw) form. This voluntary, science-based guidance can be used by both domestic and foreign fresh fruit and vegetable producers to help ensure the safety of their produce. Operators should use the general recommendations in this guide to tailor food safety practices appropriate to their particular operations.
Covers extensively the following topics:

  • Water
  • Manure and Municipal Biosolids
  • Worker Health and Hygiene
  • Sanitary Facilities
  • Field Sanitation
  • Packing Facility Sanitation
  • Transportation
Autores: 
FDA & USDA
Editora: 
FDA & USDA
Año: 
1998