How has anyone approached this? We are freshcut processing and the thought was to use the USDA guideline for produce items. Food additives, preservatives, and antimicrobial washes I'm not getting it. Product specs are requested from suppliers but in some cases... We also pack meal kits. Every week is a new menu. All ingredients and packaging is purchased by our customer and we basically provide labor and the facility. Can I leave these specs linked in with the supplier info? Will stating that we use the USDA guidelines for produce work for those items?