The Food and Drug Administration has estimated that the 280 fresh-cut produce operations in the U.S. will need a combined 47,000 hours (an average of about 4 work weeks) every year to comply with the agency’s new food safety guidance. The FDA made this revelation in a notice published on January 27th, a notice that estimated the record-keeping burden on the fresh-cut industry to follow the agency’s “Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,” which is designed to help processors avoid contamination from pathogens.
Two general recommendations call for fresh-cut operators to develop and implement a Standard Operating Procedures Plan and Sanitary Standard Operation Procedures, according to the notice. The FDA estimates that 40% of existing processors, up to 112 firms do not have these plans in place, and estimated more than 27,000 hours will be required to maintain the plans.
The FDA estimated the annual burden to maintain traceback data for 290 fresh-cut processors will be nearly 12,000 hours per year. Implementation and review of preventive control programs will total nearly 6,000 hours per year for fresh-cut firms, according to the notice.
Comments on the notice will be accepted through February 26th. To read more, click HERE.