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.
This project was funded by the California Department of Food and Agriculture under the USDA Specialty Crop Block Grant Program.
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
Alejandro Corona, Agrícola Las Montañas
Governmental agency members:
Cecilia Crowley, U.S. Food and Drug Administration
Coordinated under the leadership of:
Hank Giclas, Western Growers Association
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
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 Greatest appreciation is expressed to the people who contributed to the earlier draft guidance document entitled, Commodity Specific Food Safety Guidelines for the Green Onion / Herb Supply Chain (unpublished).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