Produce Safety Action Plan
FDA's 2004 Produce Safety Action Plan is designed to target microbial food safety hazards (such as bacteria, viruses, and parasites) in or on produce consumed in the U.S., whether produced in the U.S. or abroad. FDA believes that each entity involved in producing, packing, processing, transporting, distributing, or preparing fresh produce has a responsibility to conduct its activities so as to reduce, control, or eliminate microbial contamination of produce. Thus, the Action Plan extends to all parts of the food chain from farm through retail or consumer preparation and consumption and is intended to cover fresh fruits and vegetables, both in their unpeeled, natural form and raw products that have received some minimal processing (such as peeling, chopping, or trimming). The Action Plan is not intended to cover frozen fruits and vegetables, fruit and vegetable juices, or other commodities such as tree nuts that are neither fruits nor vegetables and not typically regarded as produce.
- Produce Safety From Production To Consumption: 2004 Action Plan To Minimize Foodborne Illness Associated With Fresh Produce Consumption October 2004
- Produce Safety From Production To Consumption: A Proposed Action Plan To Minimize Foodborne Illness Associated With Fresh Produce Consumption June 18, 2004
Leafy Greens Safety Initiative Continues (2nd year)[ARCHIVED] Lettuce Safety Initiative[ARCHIVED] Tomato Safety Initiative[ARCHIVED]