- On August 11, 2026, the Food and Drug Administration (FDA) released “Guidance for Industry: Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce.”
- The final guidance document is intended to help manufacturers and processors of ready-to-eat (RTE) fresh-cut produce comply with the FSMA Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive Controls (PCHF) rule.
- The guidance highlights the association of RTE fresh-cut produce with numerous foodborne illness outbreaks.
- The 80-page document identifies requirements that are most relevant to fresh-cut processing establishments and aims to provide specific recommendations for each identified requirement.
- The final guidance reflects public comments received on the October 2018 draft guidance and replaces the 2008 FDA fresh-cut produce guidance.
- In light of recent produce recalls, during an interview the day the guidance was finalized, FDA Commissioner Kyle Diamantas stated, “Americans should feel confident in eating fresh produce, including leafy greens at this point. The FDA remains confident that all iceberg lettuce related to the cyclospora outbreak has been effectively removed from the market as of the July 17th recall.”
