date:Oct 23, 2018
ltered (e.g., chopped, diced, peeled, shredded, sliced, etc.) after being harvested without additional processing, such as cooking, that could kill potentially dangerous bacteria. This draft guidance, when finalized, will replace the 2008 guidance, Guide to Minimize Microbial Food Hazards of Fresh-cut Fruits and Vegetables. The aim is to give producers more up-to-date guidance.
Stakeholder input and feedback has been a critical part of the FSMA implementation process. And were committed to hear