Federal Register #2026-16420

FDA Issues Final Guidance for Minimizing Biological Hazards in Fresh-Cut Produce

This notice announces the release of a final guidance document by the Food and Drug Administration (FDA) for the fresh-cut produce industry. - Government Buyer: - Department of Health and Human Services (HHS) - Food and Drug Administration (FDA) - No OEMs or vendors are named or solicited in this notice - No products or services are being procured or requested - Key details: - The guidance is titled "Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce" - Intended for manufacturers and processors of ready-to-eat fresh-cut produce (not low-moisture foods) - Provides recommendations for compliance with good manufacturing practices and hazard analysis/risk-based preventive controls - Supersedes previous guidance from 2008 and a 2018 draft - Updates include examples of antimicrobial substances, supply chain programs, and time/temperature controls - This is an informational notice only; no procurement action is involved

Description

The Food and Drug Administration (FDA) announces the availability of a final guidance for industry titled "Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce." This guidance supersedes previous guidance issued in 2008 and a draft guidance from 2018. It aims to assist manufacturers or processors of ready-to-eat fresh-cut produce that is not a low-moisture food in complying with regulations on good manufacturing practices and hazard analysis and risk-based preventive controls. The guidance provides recommendations to minimize biological hazards in produce and is a final guidance, not a draft or proposed document.

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