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INDUSTRY ISSUES GUIDELINES FOR LETTUCE
WASHINGTON - The produce industry last week released voluntary guidelines aimed at improving the safety of lettuce and leafy green vegetables.The guidelines are specific to the commodities, which have been linked to outbreaks of foodborne illness. The document applies to commodities and ready-to-eat items, and covers sanitation, handling and hygiene issues relevant to all supply chain partners."A
Lynne Miller
May 1, 2006
1 Min Read
LYNNE MILLER
WASHINGTON - The produce industry last week released voluntary guidelines aimed at improving the safety of lettuce and leafy green vegetables.
The guidelines are specific to the commodities, which have been linked to outbreaks of foodborne illness. The document applies to commodities and ready-to-eat items, and covers sanitation, handling and hygiene issues relevant to all supply chain partners.
"A decision was made early on that everyone along the supply chain bears responsibility for ensuring the safety of the product," said David Gombas, vice president of technical services at the International Fresh-cut Produce Association.
The industry is hopeful the document will have an impact on reducing illnesses. Last year, a hepatitis A outbreak in California was associated with mixed baby greens. Also, an outbreak of E. coli 0157:H7 in the Minneapolis-St. Paul area was linked to packaged salads.
"The industry is constantly and continually working to reduce the risk of any contamination," said Amy Philpott, spokeswoman for the United Fresh Fruit & Vegetable Association. "This is one of the tools the industry is going to use."
United, IFPA, the Produce Marketing Association and Western Growers issued the document, which was written with input from 50 retailers, restaurant chains, government agencies and public health authorities.
