Guide To Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce; Guidance for Industry; Availability

The record

Publisher

Federal Register

Agency

Health and Human Services Department; Food and Drug Administration

Source

Federal Register

Kind

Federal Register: final rule

Jurisdiction

United States

Topics

Health

Importance

Notable, the middle of three tiers Kresmion sets by fixed rules from the source's own fields

Published (source time)

2026-08-12 (the source gives a date only)

First seen on Kresmion

2026-10-26 18:24 UTC

The original

• PDF (Federal Register)

Link not checked yet: one check due 2026-11-25 (the source published this record more than 7 days before Kresmion first saw it).

Source: Federal Register (federalregister.gov). U.S. government work, public domain.

The publisher's summary

The Food and Drug Administration (FDA or we) is announcing the availability of a final guidance for industry entitled "Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce." This guidance supersedes a previous guidance, entitled "Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables," issued in 2008, and is a final guidance to the draft guidance for industry entitled "Guide to Minimize Food Safety Hazards of Fresh-Cut Produce" issued in 2018. The guidance is intended to help manufacturers or processors of ready-to-eat fresh-cut produce that is not a low-moisture food comply with applicable requirements in our regulations on current good manufacturing practices for hazard analysis and risk-based preventive controls for human food.

The publisher's words, as published.

Federal Register document

Document number

2026-16420

Document type

Rule

Status

Published