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White Papers and Technical Resources

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

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.
 

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.

The Generation of Heat in Fresh Produce

Time Temperature Control for Produce Safety- Tension between Science and Regulation 

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