An updated Food Code from the Food and Drug Administration includes a new standard for cut leafy greens handling by retail and foodservice establishments.
The FDA’s Food Code — the first full update in four years — is used as a model for regulators throughout the country, the agency said in a Nov. 9 news release. Specifically, the just-released 2009 version states that cut leafy greens are now included among the foods that require time and temperature control for safety.
Similar guidelines were previously added for cut melons and cut tomatoes in prior updates to the code, said David Gombas, senior vice president for food safety and technology of United Fresh Produce Association, Washington, D.C…[Read the Full Article Here]
