The Food and Drug Administration announced in their press release that they have published a draft guidance document for producers of fresh-cut produce entitled "Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables."

This draft guidance discusses the production and harvesting of fresh produce and provides recommendations for fresh-cut processing in several areas:

• Personnel health and hygiene

• Training

• Building and equipment

• Santitation operations

• Fresh-cut produce production and processing controls, including:

o Product specification

o Packaging

o Storage

o transport