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

Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables is a 49-page legal document that was released by the U.S. Department of Health and Human Services - U.S. Food and Drug Administration on October 1, 1998 and used nation-wide.

Form Details:

  • The latest edition currently provided by the U.S. Department of Health and Human Services - U.S. Food and Drug Administration;
  • Ready to use and print;
  • Easy to customize;
  • Compatible with most PDF-viewing applications;
  • Fill out the form in our online filing application.

Download a printable version of the form by clicking the link below or browse more legal forms and templates provided by the issuing department.

ADVERTISEMENT
ADVERTISEMENT

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

Download PDF

Fill PDF online

Rate (4.7 / 5) 19 votes
Guidance for Industry
Guide to Minimize Microbial
Food Safety Hazards for
Fresh Fruits and Vegetables
Additional copies are available from:
Food Safety Initiative Staff, HFS-32
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
200 C Street S.W.
Washington, DC 20204
(Tel) 202-260-8920
(Internet) http://www.fda.gov
U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition (CFSAN)
October, 1998
Guidance for Industry
Guide to Minimize Microbial
Food Safety Hazards for
Fresh Fruits and Vegetables
Additional copies are available from:
Food Safety Initiative Staff, HFS-32
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
200 C Street S.W.
Washington, DC 20204
(Tel) 202-260-8920
(Internet) http://www.fda.gov
U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition (CFSAN)
October, 1998
Guidance for Industry
Guide to Minimize Microbial Food Safety Hazards
For Fresh Fruits And Vegetables
Table of Contents
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
I. Definitions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
II. Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
A. Microbial Hazard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
B. Control of Potential Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1.0 Agricultural Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
1.1 General considerations
1.2 Microbial testing of agricultural water
2.0 Processing Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
2.1 General Considerations
2.2 Antimicrobial Chemicals
2.3 Wash Water
2.4 Cooling Operations
III. Manure And Municipal Biosolids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
A. Microbial Hazard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
B. Control of Potential Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
1.0 Municipal Biosolids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
2.0 Good Agricultural Practices for Manure Management . . . . . . . . . . . . . . . . . . . . . . 20
2.1 Treatments to Reduce Pathogen Levels
2.1.1 Passive treatments.
2.1.2 Active treatments.
2.2 Handling and Application
2.2.1 Untreated Manure
2.2.2 Treated Manure
3.0 Animal Feces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
IV. Worker Health and Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
A. Microbial Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
ii
B. Control of Potential Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
1.0 Personal Health and Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
2.0 Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
3.0 Customer-Pick Operations and Road-Side Produce Stands . . . . . . . . . . . . . . . . . . 29
V. Sanitary Facilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
A. Microbial Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
B. Control of Potential Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
1.0 Toilet Facilities and Handwashing Stations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
2.0 Sewage Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
VI. Field Sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
A. Microbial Hazards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
B. Control of Potential Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
1.0 General Harvest Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
2.0 Equipment Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
VII. Packing Facility Sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
A. Microbial Hazard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
B. Control of Potential Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
1.0 General Packing Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
2.0 General Considerations for Facility Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3.0 Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
VIII. Transportation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
A. Microbial Hazard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
B. Control of Potential Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
1.0 General Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 36
2.0 General Transport Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
IX. Traceback. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
X. Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..40
Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
iii
Guidance for Industry
Guide to Minimize Microbial
Food Safety Hazards for
Fresh Fruits and Vegetables
Additional copies are available from:
Food Safety Initiative Staff, HFS-32
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
200 C Street S.W.
Washington, DC 20204
(Tel) 202-260-8920
(Internet) http://www.fda.gov
U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition (CFSAN)
i
October, 1998
Guidance for Industry
Guide to Minimize Microbial Food Safety Hazards
For Fresh Fruits And Vegetables
Table of Contents
Preface
Introduction
Use of This Guide
Basic Principles
I. Definitions
II. Water
A. Microbial Hazard
B. Control of Potential Hazards
1.0 Agricultural Water
1.1 General considerations
1.2 Microbial testing of agricultural water
2.0 Processing Water
2.1 General Considerations
2.2 Antimicrobial Chemicals
2.3 Wash Water
2.4 Cooling Operations
III. Manure And Municipal Biosolids
A. Microbial Hazard
B. Control of Potential Hazards
1.0 Municipal Biosolids
2.0 Good Agricultural Practices for Manure Management
2.1 Treatments to Reduce Pathogen Levels
2.1.1 Passive treatments.
2.1.2 Active treatments.
2.2 Handling and Application
2.2.1 Untreated Manure
2.2.2 Treated Manure
3.0 Animal Feces
IV. Worker Health and Hygiene
A. Microbial Hazards
B. Control of Potential Hazards
1.0 Personal Health and Hygiene
2.0 Training
3.0 Customer-Pick Operations and Road-Side Produce Stands
ii