Guide To Minimize Food Safety Hazards of Fresh-Cut Produce: Draft Guidance for Industry; Availability

The Food and Drug Administration (FDA, the Agency, or we) is announcing the availability of a draft guidance for industry entitled ``Guide to Minimize Food Safety Hazards of Fresh-cut Produce.'' The draft guidance, when finalized, will supersede a previous guidance, entitled ``Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,'' that we issued in 2008. The draft guidance is intended to explain our current thinking on how to comply with recently modernized requirements for current good manufacturing practice (CGMP) and with new requirements for hazard analysis and risk-based preventive controls under our regulation entitled ``Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food'' during the production of fresh-cut produce.