Guide To Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce; Guidance for Industry; Availability

What it does

• •The FDA announces availability of a final guidance document titled 'Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce' to help manufacturers and processors comply with federal food safety regulations.
• •The guidance supersedes the 2008 guidance on microbial food safety hazards in fresh-cut produce and finalizes a draft guidance from 2018.
• •The guidance applies to ready-to-eat fresh-cut produce with water activity above 0.85 and provides recommendations on antimicrobial substances, supply chain controls, and time/temperature controls.

Why it matters

• •The guidance helps industry comply with FDA regulations on current good manufacturing practices and hazard analysis and risk-based preventive controls for human food.
• •Updated guidance incorporates FDA's current thinking on biological hazard minimization in fresh-cut produce and reflects comments received during the 2018-2019 draft comment period.

Who is affected

• •Manufacturers and processors of ready-to-eat fresh-cut produce that is not a low-moisture food.
• •Entities subject to FDA food safety regulations under 21 CFR Part 117.

What happens next

The guidance is now final and available for use; interested parties may submit comments on the guidance at any time through the Federal eRulemaking Portal or in writing to the Dockets Management Staff.