Скачать или смотреть Safer Processing of Fresh-cut Produce | Introduction

The California Department of Public Health, Food and Drug Branch, and the U.S. Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition created this video with the Centers for Disease Control and Prevention (CDC) researchers and industry representatives to help produce safer products. This module highlights the importance of food safety in fresh-cut produce. It discusses the rising risks of foodborne illnesses from ready-to-eat products, including Salmonella, E. coli, and Shigella. The video covers regulations, employee hygiene, facility design, receiving and storage, processing, packaging safety, and sanitation. It emphasizes the impact of employee actions on product safety and the economic consequences of contamination.

Presenter/Affiliation: Multi-agency collaboration (California Department of Public Health, FDA, CDC, university researchers, industry representatives)

Keywords: fresh-cut produce safety, ready-to-eat vegetables, foodborne illness prevention, E. coli O157:H7 control, commercial produce processing, food safety training, produce contamination risks, fresh-cut industry standards, convenience food safety, raw produce hazards