The Food and Drug Administration (FDA or we) is announcing the availability of a final guidance for industry entitled "Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce." This guidance supersedes a previous guidance, entitled "Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables," issued in 2008, and is a final guidance to the draft guidance for industry entitled "Guide to Minimize Food Safety Hazards of Fresh-Cut Produce" issued in 2018. The guidance is intended to help manufacturers or processors of ready-to-eat fresh-cut produce that is not a low-moisture food comply with applicable requirements in our regulations on current good manufacturing practices for hazard analysis and risk-based preventive controls for human food.
US Federal Register - FDA Rules · August 12, 2026
Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce
Original title: Guide To Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce; Guidance for Industry; Availability
FDA issues final guidance on biological hazard controls for ready-to-eat fresh-cut produce manufacturers, superseding 2008 guidance.
Published by US Federal Register - FDA Rules. HealthSignal links to the original document; the summary above is extracted from the source text.