FDA to issue fresh-cut food safety guide

WASHINGTON, March 13 (UPI) -- The U.S. Food and Drug Administration is issuing a guide to help food processors minimize safety hazards common to fresh-cut fruits and vegetables.

The document suggests that fresh-cut processors consider a food safety program such as the Hazard Analysis and Critical Control Points (HACCP) system, "which is designed to prevent, eliminate, or reduce to acceptable levels the microbial, chemical, and physical hazards associated with food production," the FDA said in a release.

"Ensuring the safety of the American food supply is one of this Agency's top priorities," said Commissioner Andrew C. von Eschenbach, M.D. "Americans are eating more fresh-cut produce, which we encourage as part of a healthy diet. But fresh cut-produce is one area in which we see food-borne illness occur."

The guide recommends that processors encourage the adoption of safe practices throughout the supply chain, including produce growers, packers, distributors, transporters, importers, exporters, retailers, food service operators and consumers.