Wednesday, 14 March 2018
Fresh Produce Safety in Processing and Retail
This guidance note covers the application of good hygiene practices and good manufacturing practices in the processing and retail sale of fresh produce (i.e. fruit, vegetables, herbs, etc.).
It is applicable to fresh produce facilities, including packing and grading houses, storage facilities, secondary processing facilities (e.g. pre-prepared vegetable producers), central distribution/wholesale outlets and retail outlets.
The first section deals with general aspects of hygiene and manufacturing applicable to both processing and retail. The second and third sections deal with more sector-specific issues in relation to good hygiene practices and good manufacturing practices for processing and retail.
