What steps are taken by the fresh-cut industry to provide a safe product?
The fresh-cut industry is following recommendations of FDA and USDA to enhance food safety through implementation of HACCP (Hazard Analysis & Critical Control Point), which is promoted by the FDA and the USDA to enhance food safety. HAACP is a proactive approach that prevents contamination, rather than testing for it after contamination may have occurred. The use of HACCP establishes control measures to eliminate or minimize these hazards and requires monitoring and documentation showing that the program is effective. The fresh-cut industry also conducts food safety audits in the growing and harvesting production areas as well as the processing facilities. These audits are conducted by third party experts and may be unannounced. The industry is committed to food safety and the production of a wholesome product. In fact, the IFPA considers food safety the #1 focus for its Technical Committee and their support programs.
