The U.S. Food and Drug Administration recently released for produce processors its “Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables.”Those nonbinding recommendations could go a long way in bringing backward processors up to speed on basic food safety issues and encouraging other involved players to adopt sophisticated Hazard Analysis and Critical Control Points, or HACCP, systems.Still, it is probably a good thing that the release of the FDA guide was not ...
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