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White Papers and Technical Resources

Papaya Best Practices

Following outbreaks in summer 2019, United Fresh and the Texas International Produce Association coordinated multiple meetings with the Mexican papaya industry, supply chain members, researchers, and representatives from FDA and the Mexican National Service of Agro-Food Health, Safety, and Quality (SENASICA) to address the food safety challenges associated with the production and handling of papaya. Commodity-specific measures were desired, similar to the approaches taken by the tomato and leafy greens industries, to align the entire growing and packing industry of papayas in Mexico under the same food safety protocols.

The first edition of the resulting food safety best practices, published in April 2020, may be downloaded here in both English and Spanish. The webinar discussing this document can be found here.

Download the Papaya Best Practices (English)
Download Las Mejores Prácticas de Papaya (Español)


Tomato Guidelines

United Fresh is pleased to share the release of the Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain (Third Edition).

Download the Guidelines


Microbiological Testing of Fresh Produce

In 2010 the United Fresh Food Safety Council developed a White Paper on considerations in developing and using microbiological sampling and testing procedures if used as part of a food safety program for fresh fruit and vegetable products.

Download the 2010 Micro White Paper
 
The 2010 paper discusses pros and cons of testing in different situations. The 2020 document is a guide food safety professionals can use as a reminder of the numerous factors that should be considered when developing a sampling and testing program to detect pathogens in finished product. This includes the “how-tos” of a testing program, as well as how to interpret, act upon, and communicate a positive finding. Further, consideration should be given to managing supplier and customer expectations, including situations in which they are also testing product.
 
Download the 2020 White Paper

Most recently, a subgroup of the council began discussing misconceptions, and opportunities, associated with field sampling. This document will be updated as it continues to evolve. 

Download the Draft Field Sampling Misconceptions & Considerations Paper


Time-Temp Control Resources

The fresh produce industry lacks a kill step and therefore must rely on multiple hurdles to reduce the risk of illness associated with these products. The reliance on temperature as a control is the subject of much debate, and new regulations and associated guidance documents trigger additional questions regarding the instances in which temperature control must be specified and monitored lest food safety be compromised.

United Fresh has developed following resources to help producers navigate this complex issue. For additional information, contact Dr. Jennifer McEntire or Dr. Emily Griep.

Download The Generation of Heat in Fresh Produce
Download Time Temperature Control for Produce Safety


Facts on Chlorpyrifos Use and Safety

This background paper is intended to provide information that may be helpful in responding to questions about the issue of Chlorpyrifos and the product’s use and safety.

Download the Backgrounder on Chlorpyrifos


For any questions on these resources or to report broken links, contact Katie McGowan, Food Safety Program Coordinator, via email at kmcgowan@unitedfresh.org or by phone at (202) 303-3402.