WASHINGTON -- The Food and Drug Administration has suggested, in a draft final guidance, that fresh-cut produce processors should consider a Hazard Analysis and Critical Control Points (HACCP) system or similar safety program to eliminate or minimize microbial contamination. The voluntary guidelines were formally announced yesterday in a news teleconference. FDA officials said the draft, which complements the agency's existing Good Manufacturing Practice regulations, offers guidance specific to the fresh-cut produce processing industry, and incorporates comments in response to a March 2006 draft. The agency also announced public meetings to gather more information on the subject: March 20 in Oakland, Calif., and April 13 in College Park, Md.
