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U.S. Department of Health and Human Services

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Commodity Specific Food Safety Guidelines for the Production, Harvest, Post-Harvest, and Valued-Added Unit Operations of Green Onions

February 26, 2010

FDA is posting this industry information as a service to industry, consumers, the media, and other interested parties.

A field of green onions.
 
The document is available in PDF (1.96 MB).

 

This project was funded by the California Department of Food and Agriculture under the USDA Specialty Crop Block Grant Program.

Acknowledgements

Development of the Commodity Specific Food Safety Guidelines for the Production, Harvest, Post-Harvest, and Value-Added Unit Operations of Green Onions was made possible by the dedicated contribution of the following individuals:

CONTRIBUTORS AND REVIEWERS

Industry members:

Alejandro Corona, Agrícola Las Montañas

Belem Avendaño Ruiz, Unión Agrícola Regional de Productores de Hortalizas del Valle de Mexicali

Robert Whitaker, Produce Marketing Association

Brian Stepien, Growers Express, LLC

Dave Murphy, Boskovich Farms, Inc.

David Gombas, United Fresh Produce Association

Drew McDonald, Taylor Farms

Ed Morales, Fresh Innovations, LLC

Gustavo Beltran, International Farm Service

Jeff Lemmon, NewStar Fresh Foods, LLC

John Killeen, Muranaka Farm, Inc.

Lisa Fuentes-Intveld, The Nunes Company, Inc.

Marco A. Moreno, Agrícola Las Montañas

Miguel Morales, GN Productores Agrícolas. de r.l. de c.v, Agrícola Nueva Era, s.a. de c.v. & Nav Produces. de r.l. de c.v.

Sally Blackman, Canadian Produce Marketing Association

Susan Ajeska, NewStar Fresh Foods, LLC

Saul DelReal, NewStar Fresh Foods, LLC

Thea Eubanks, NewStar Fresh Foods, LLC
 

Governmental agency members:

Cecilia Crowley, U.S. Food and Drug Administration

Kathleen Staley, Agriculture Marketing Services, U.S. Department of Agriculture

Kenneth S. Petersen, Agriculture Marketing Services, U.S. Department of Agriculture

Michelle A. Smith, U.S. Food and Drug Administration

Michael Mahovic, U.S. Food and Drug Administration

Coordinated under the leadership of:

Hank Giclas, Western Growers Association
Sonia Salas, Western Growers Association
Michael Peterson, Intertox, Inc.
Susan Leaman, Intertox, Inc.

 

Layout and editing:

Ammon Gilbert, Intertox, Inc.

 

EXPERT REVIEW PANEL FOR SECTION I: PRODUCTION AND HARVEST  UNIT OPERATIONS:

Robert Buchanan, Ph.D., Professor and Director of the Center for Food Safety and Security Systems at the University of Maryland

Frank Busta, Ph.D., Director Emeritus and Senior Science Advisor for the National Center for Food Protection and Defense at the University of Minnesota

Larry Beuchat, Ph.D., Distinguished Research Professor, Center for Food Safety at the University of Georgia

Linda Harris, Ph.D., Associate Director of the Western Institute for Food Safety and Security at the University of California, Davis

Marion Aller, Ph.D., Director of the Division of Food Safety, Florida Department of Agriculture and Consumer Services

 

PREVIOUS WORK

The effort to develop commodity specific food safety guidelines for green onions began in the summer of 2006. Greatest appreciation is expressed to the people who contributed to the earlier draft guidance document entitled, Commodity Specific Food Safety Guidelines for the Green Onion / Herb Supply Chain (unpublished). Editors of this foundational document were:

David Gombas, United Fresh Produce Association

Hank Giclas, Western Growers Association

James R. Gorny, U.S. Food and Drug Administration

Kathy Means, Produce Marketing Association

Robert Whitaker, Produce Marketing Association