Guide for Washing and Crisping Whole, Raw Fruits and Guide for Washing and Crisping Whole, Raw Fruits and Vegetables at Retail Food Establishments
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Fresh fruit and vegetable risk control measures, such as those detailed in the Food Safety Modernization Act (FSMA), the Produce Safety Rule, Food and Drug Administration (FDA) Guidance Documents and industry best practices guides, have enhanced the implementation of preventive controls during growing, harvesting, packing, holding and processing. However, despite these efforts, since there is no kill step for pathogens on whole, raw fruits and vegetables they may be contaminated when they enter commerce. Food establishment operators should be aware of potential risks associated with fruits and vegetables that may be washed or crisped at retail and consider appropriate risk control steps when handling fresh produce. In food establishments, different methods are used to wash produce, including submersion, spray, rinsing, or a combination of these. Each method has advantages and risks that should be considered. This guide seeks to assist food establishments that wash or crisp whole, raw produce by providing risk control steps for each method when using water alone, chemical treatments, and/or antimicrobial treatments. This guide provides information that should be considered when selecting a method for washing or and crisping produce.
- Guide for Washing and Crisping Whole, Raw Fruits
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