Guidance Note - Fresh Produce Safety in Processing and Retail in Ireland

摘要

All staff involved in directly handling fresh produce and those workers indirectly involved (e.g. truck drivers, pest control personnel, buyers, equipment operators, etc.) must be aware of basic hygienic practices. This guidance covers the application of good hygiene practices and good manufacturing practices in the processing and retail sale of fresh produce (i.e. fruit, vegetables, herbs, etc.) in Ireland. This guidance is applicable to fresh produce facilities, including packing and grading houses, storage facilities, secondary processing facilities (e.g. pre-prepared vegetable producers), central distribution/wholesale outlets and retail outlets.