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Article: Food Safety: Fresh Produce Guidelines Published.
- Article from:
- Restaurants & Institutions
- Article date:
- December 1, 1998
- Author:
CopyrightCOPYRIGHT 1998 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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RECOMMENDATIONS FOR REDUCING PATHOGENS IN FRUITS AND VEGETABLES ARE VOLUNTARY.
Guidelines aimed at reducing the risk of foodborne illness from fresh produce have been issued by the federal government, the latest in a series of initiatives to prevent contamination at the food source.
The recommendations center mainly on standards and practices of fruit and vegetable producers, with a particular focus on sanitation in the field and during packaging and transportation. They were proposed earlier this year after previous outbreaks of E. coli O157:H7, cyclospora and other illnesses were traced to fresh produce, including lettuce and berries.
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