Food safety from a packaged fresh salad manufactures perspective?

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?

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