U.S. FDA finalizes produce safety guidance for fresh-cut items

The U.S. Food and Drug Administration (FDA) has finalized new guidance outlining safety protocols for freshly cut produce, including fruits and vegetables that have been trimmed, peeled or otherwise altered from their original state.

The updated guidance, published on Friday, focuses on microbial controls to reduce contamination risks such as Listeria monocytogenes, Salmonella and E. coli. It applies to facilities involved in the processing, packaging and distribution of fresh-cut produce, which has been linked to multiple foodborne illness outbreaks in recent years.

The FDA said the recommendations are not legally enforceable but serve as best practices for industry compliance. Key provisions include enhanced sanitation measures, temperature controls during processing and storage, and improved traceability systems to identify contamination sources more rapidly.

Industry groups, including the International Fresh Produce Association, indicated they would review the guidance to assess its impact on current operations and compliance timelines. The FDA has not specified an implementation deadline, though it noted that adherence to the guidance could be considered in future regulatory actions.

The move follows a broader FDA initiative to modernize food safety regulations under the 2011 Food Safety Modernization Act (FSMA). Fresh-cut produce has been a recurring concern due to its perishable nature and higher risk of pathogen exposure compared to whole produce.

Food safety advocates welcomed the guidance, citing its potential to reduce outbreaks and improve public health outcomes. The FDA has invited public comment on the finalized guidance, though no major revisions are expected given prior stakeholder engagement during the drafting process.