Produce

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Time and temperature are the two most important parameters that dictate the use of blanching as a process preventive control

Only one big thing matters most in the IQF vegetable world: cleaning. 

Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.  

How using the right vendors can reduce food safety risks in your operation.

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.

Industry must take it upon ourselves to ensure that our supply chain is sound. It’s the best defense against food fraud we could have.

The Center for Produce Safety answers crucial produce-specific food safety questions, providing science-proven results that are ready to use in the real world. It has successfully fostered a truly unique partnership, bringing together leaders from industry, government, and academia.

Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

 The Food Safety Modernization Act’s provisions on agricultural water require reevaluation.

While many in the leafy greens industry participated in the creation of the LGMA, it truly was a collaborative effort that united an entire farming community.