Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and
Vegetable
http://www.foodsafety.gov/~dms/prodguid.html
Here's the title page and table of contents:
Food and Drug Administration
U. S. Department of Agriculture
Centers for Disease Control and Prevention
October 26, 1998
Guidance for Industry
Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and
Vegetables
Additional copies are available from:
Food Safety Initiative Staff, HFS-32
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
200 C Street S.W.
Washington, DC 20204
(Tel) 202-260-8920
(Internet) http://www.fda.gov
U.S. Department of Health and
Human Services
Food and Drug
Administration
Center for Food Safety and Applied
Nutrition (CFSAN)
October 26, 1998
GUIDANCE FOR INDUSTRY
GUIDE TO MINIMIZE
MICROBIAL FOOD SAFETY HAZARDS
FOR FRESH FRUITS AND VEGETABLES
Table of Contents
Preface
Introduction
Use of This Guide
Basic Principles
I.
Definitions
II.
Water
A.
Microbial Hazard
B.
Control of Potential Hazards
1.0
Agricultural Water
1.1
General considerations
1.2
Microbial testing of agricultural water
2.0
Processing Water
2.1
General Considerations
2.2
Antimicrobial Chemicals
2.3
Wash Water
2.4
Cooling Operations
III.
Manure And Municipal Biosolids
A.
Microbial Hazard
B.
Control of Potential Hazards
1.0
Municipal Biosolids
2.0
Good Agricultural Practices for Manure Management
2.1
Treatments to Reduce Pathogen Levels
2.1.1
Passive treatments.
2.1.2
Active treatments.
2.2
Handling and Application
2.2.1
Untreated Manure
2.2.2
Treated Manure
3.0
Animal Feces
IV.
Worker Health and Hygiene
A.
Microbial Hazards
B.
Control of Potential Hazards
1.0
Personal Health and Hygiene
2.0
Training
3.0
Customer-Pick Operations and Road-Side Produce Stands
V.
Sanitary Facilities
A.
Microbial Hazards
B.
Control of Potential Hazards
1.0
Toilet Facilities and Handwashing Stations
2.0
Sewage Disposal
VI.
Field Sanitation
A.
Microbial Hazards
B.
Control of Potential Hazards
1.0
General Harvest Considerations
2.0
Equipment Maintenance
VII.
Packing Facility Sanitation
A.
Microbial Hazard
B.
Control of Potential Hazards
1.0
General Packing Considerations
2.0
General Considerations for Facility Maintenance
3.0
Pest Control
VIII.
Transportation
A.
Microbial Hazard
B.
Control of Potential Hazards
1.0
General Considerations
2.0
General Transport Considerations
IX.
Traceback
X.
Conclusion
References
Appendix
_____________________________
Andy Clark, Ph.D.
SAN Coordinator
c/o AFSIC, Room 304
National Agricultural Library
10301 Baltimore Ave.
Beltsville, MD 20705-2351
PH: 301-504-6425
FAX: 301-504-6409
san@nal.usda.gov
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