White Papers and Technical Resources
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 2010 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.
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.
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