WASHINGTON -- The Food and Drug Administration has suggested, in a draft final guidance, that fresh-cut produce processors should consider a Hazard Analysis and Critical Control Points (HACCP) system or similar safety program to eliminate or minimize microbial contamination. The voluntary guidelines were formally announced yesterday in a news teleconference. FDA officials said the draft, which complements the agency's existing Good Manufacturing Practice regulations, offers
FDA Issues Guidelines for Fresh-Cut Produce Processors
WASHINGTON -- The Food and Drug Administration has suggested, in a draft final guidance, that fresh-cut produce processors should consider a Hazard Analysis and Critical Control Points (HACCP) system or similar safety program to eliminate or minimize microbial contamination.
