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          Draft Guidance for Industry: Guide to Minimize Food Safety Hazards of Fresh-cut ProduceSearch for FDA Guidance Documents GUIDANCE DOCUMENT
	Draft Guidance for Industry: Guide to Minimize Food Safety Hazards of Fresh-cut Produce
					
		
		October 2018


	Download the  Draft  Guidance Document
	    
      	      		Read the Federal Register Notice 

    Draft

	  	    Not for implementation. Contains non-binding recommendations.
	  
	  
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    PrintDocket Number:
		    FDA-2018-D-3583
	    	    		    Issued by:
		    Guidance Issuing Office
          Center for Food Safety and Applied Nutrition


This guidance is intended for those persons (“you”) who are subject to our regulation, in 21 CFR part 117 (part 117), entitled “Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food” and who manufacture, process, pack, or hold fresh-cut produce. In this guidance, “fresh-cut produce” means any fresh fruit or vegetable or combination thereof that has been physically altered from its whole state after being harvested from the field (e.g., by chopping, dicing, peeling, ricing, shredding, slicing, spiralizing, or tearing) without additional processing (such as blanching or cooking). Fresh-cut produce may or may not undergo a wash or other treatment before being packaged for use by the consumer or a retail food establishment. Fresh-cut produce can be a single commodity or two or more mixed in the same package, such as coleslaw or fruit salads, and sometimes called “ready to use,” “pre-cut,” or “value added” produce. Fresh-cut produce also does not include produce that has been processed by freezing, cooking, canning, or packing in a juice, syrup, or dressing.

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FSMA Final Rule for Preventive Controls for Human FoodSubmit Comments
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					You can submit online or written comments on any guidance at any time (see 21 CFR 10.115(g)(5))
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						All written comments should be identified with this document's docket number: FDA-2018-D-3583.

                                                                                  Content current as of:
      10/22/2018
         
                  
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