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

摘要

This guide is intended to assist the U.S. and foreign produce industry in enhancing the safety of domestic and imported produce by addressing common areas of concern in the growing, harvesting, sorting, packing, and distribution of fresh produce. The guide identifies the broad microbial hazards associated with each area of concern, the scientific basis of that concern, and good agricultural and management practices for reducing the risk of microbial contamination in fresh produce.