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Food safety from a packaged fresh salad manufactures perspective?

Started by , Jul 29 2014 05:11 PM
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Can someone bring me up to speed on industry food safety standard related to washing (dwell times, chlorinated washes/acidic washes), packaging, storage (raw and finished), targeted log reduction ect...I've been out of the industry for a few years and I'm looking to refresh my memory on food safety from a salad manufactures perspective.

 

What is the lastest industry trend on pathogen prevention?

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Can someone bring me up to speed on industry food safety standard related to washing (dwell times, chlorinated washes/acidic washes), packaging, storage (raw and finished), targeted log reduction ect...I've been out of the industry for a few years and I'm looking to refresh my memory on food safety from a salad manufactures perspective.

 

What is the lastest industry trend on pathogen prevention?

 

Dear SCFS,

 

Frankly this is a book sized question from a scope POV.

 

The various general links in this parallel thread should give you a fair idea of current scenario as far as fruit/vegetables are concerned.(attachment in post #8 maybe the most current).

 

http://www.ifsqn.com...5605#entry75605

 

Rgds / Charles.C

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