Produce and Plant Products

Guidance for Industry

Guidance documents contain nonbinding recommendations

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Produce

• Guide to Minimize Microbial Food Safety Hazards of Tomatoes (July 2009)
• Guide to Minimize Microbial Food Safety Hazards of Melons (July 2009)
• Guide to Minimize Microbial Food Safety Hazards of Leafy Greens (July 2009)
• Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (October 26, 1998)
  (Also available in French, Spanish, Portuguese and Arabic*)
• Final Guidance: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables (February 2008)
• Reducing Microbial Food Safety Hazards For Sprouted Seeds (October 1999)
• Sampling And Microbial Testing Of Spent Irrigation Water During Sprout Production (October 1999)

Nuts

• Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product As An Ingredient (June 2009)
• Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Peanut-Derived Product as an Ingredient (March 2009)

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* Available upon request