Consumer Food Safety Resources
United Fresh is a proud member of the Partnership for Food Safety Education, stewards of the “Fight BAC campaign.” Consumers can find food safety information on the four core practices: cook, clean, chill, and separate.
For more information visit: http://www.fightbac.org/
Recall Ready Resources and ServicesPlan. Prepare. Be Recall Ready
The United Fresh Recall Ready Services are an exclusive group of education and training services that leverages the expertise of the food industry’s leading professionals. This program is a partnership between United Fresh and the legal and communications experts at OFW Law and Watson Green, LLC, among the food industry’s leading crisis counseling firms.
The following documents are helpful resources and tips on how to become prepared if a recall is necessary!
- Recall Ready Resource Guide
- Is Your Company is Prepared for a Recall?
- Plan. Prepare. Be Recall Ready article from Produce Processing Magazine (November/December 2015).
Safe Food for Canadians Act
To protect Canadian families from potentially unsafe food, the Government of Canada tabled the Safe Food for Canadians Act on June 7, 2012. The Safe Food for Canadians Act, S-11, was adopted by the Senate on October 17, 2012 and passed by the House of Commons on November 20, 2012. On November 22, 2012, it received Royal Assent.
The new Safe Food for Canadians Act consolidates the authorities of the Fish Inspection Act, the Canada Agricultural Products Act, the Meat Inspection Act, and the food provisions of the Consumer Packaging and Labelling Act.
For more information click here.
Sanitation and Sanitary Design
Sanitation and Sanitary Design Information
The following IFPA Sanitary Design document was created in 2003 for use by processing members in evaluating processing equipment for use in fresh-cut processing facilities. It informs processors about equipment features and assists them in choosing products that best meet their needs for proper sanitation, worker safety and processing efficiency.
The following three resources were created by Commercial Food Sanitation and represent the next evolution to the IFPA Sanitary Design guide. They are downloadable spreadsheets that can be used when purchasing equipment or evaluating a facility. There is no “right” or “cutoff” score; these are communication tools to understand the risks associated with certain designs so that the risks can be managed.