Fresh Produce Safety, Traceability

Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain - 2nd Edition

  The scope of this document pertains only to fresh and fresh-cut tomato products, and does not include cooked tomato products, tomato juice, or tomatoes intended to be cooked. This document does not include considerations for products commingled with non-produce ingredients (e.g. salad kits...
The North American Tomato Trade Work Group (NATTWG)
United Fresh Produce Association
NATTWG

Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables

This guidance is intended for all fresh-cut produce processing firms, both domestic firms and firms importing or offering fresh-cut product for import into the U.S., to enhance the safety of fresh-cut produce by minimizing the microbial food safety hazards. This guidance does not set binding...
Food and Drug Administration, USA
Food and Drug Administration, USA

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

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...
FDA & USDA
FDA & USDA

Commodity Specific Food Safety Guidelines for the Melon Supply Chain

  This document is diveded in the following sections: production and harvesting, postharvest handling, fresh-cut / value-added processing, distributionand end user handling (retail, foodservice and consumer). Experts from industry and academia were solicited to identify, in the unit operations...
Produce Marketing Association
United Fresh Fruit and Vegetable Association
PMA & UFFVA

Patógenos asociados a frutas frescas cortadas. Incidencia, supervivencia y crecimiento, brotes y control

    El proceso al que se les somete como pelado, cortado (trozos, rodajas, tiras, cubos, etc.), destruye la barrera natural de protección del vegetal, favoreciendo la salida de nutrientes (azúcares, etc.) y la contaminación con microorganismos alterantes o pató...
María S. Tapia
Rosa M. Raybaudi-Massilia
Olga Martín-Belloso
Simposium “Nuevas tecnologías de conservación y envasado de frutas y hortalizas. Vegetales frescos cortados” La Habana, Cuba.

Guía de inocuidad alimentaria y sus implicaciones para la producción y distribución del aguacate ‘hass’ Mexicano

Este trabajo se circunscribe en la necesidad de presentar un panorama general de las perspectivas que tiene el aguacate hass mexicano ante un nuevo requisito de calidad impuesto por el socio comercial más importante de nuestro país, los Estados Unidos de Norteamérica.
H. C. Salazar-Arriaga
R. F. González-Sánchez
Revista Chapingo Serie Horticultura

Manual para la preparación y venta de frutas y hortalizas

El manual contiene elementos fundamentales y útiles, con ejemplos prácticos relativos a la cosecha, la postcosecha y la preparación de los productos para el mercado, el almacenamiento, los aspectos higiénicos y sanitarios, el concepto de calidad y la venta propiamente...
Andrés F. López Camelo
FAO Agricultural Services Bulletin

Manual for the preparation and sale of fruits and vegetables

The manual contains basic and useful elements, with practical examples related to the harvesting, postharvest handling and marketing of fresh produce for the market including quality and safety aspects and produce storage. The annex includes formats of applicable regulations, based on the Codex...
Andrés F. López Camelo
FAO Agricultural Services Bulletin

The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh-Cut Produce

    Indicators and surrogate microorganisms are used for a variety of purposes in food systems including evaluating quality or safety of raw or processed food products and validating effectiveness of microbial control measures. Although frequently used on an informal basis within a...
F.F. Busta
T.V. Suslow
M.E. Parish
L.R. Beuchat
J.N. Farber
E.H. Garrett
L.J. Harris
FDA

Standardization of a Method to Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables

The efficacy of sanitizers in killing human pathogenic microorganisms on a wide range of whole and fresh-cut fruits and vegetables has been studied extensively. Numerous challenge studies to determine the effects of storage conditions on survival and growth of pathogens on raw produce have also...
L.R. Beuchat
J.N. Farber
E.H. Garrett
L.J. Harris
M.E. Parish
T.V. Suslow
F.F. Busta
Institute of Food Technologists