FDA Finalizes Guidance for Minimizing Biological Hazards in Ready-to-Eat Fresh-Cut Produce
The Food and Drug Administration (FDA) has released its final guidance, "Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce," marking the first significant update in nearly two decades for companies processing fresh produce. This 80-page document, which supersedes 2008 guidance and finalizes a 2018 draft, outlines the agency's recommendations for sanitation, produce washing, antimicrobial solutions, time and temperature control, safe water practices, facility design, employee training, and supply chain controls. The guidance specifically targets ready-to-eat fresh-cut items with a water activity above 0.85, including products like chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes, and fruit salads. It addresses biological hazards such as Salmonella, Cyclospora, E. coli, and Listeria, which are significant causes of foodborne illnesses. Notably, the guidance acknowledges that no suitable antimicrobial is known to prevent Cyclospora cross-contamination in ... 
