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 ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.