1. Fresh Produce Handling, Sanitation, and Safety Measures: Beans, Cucumbers, Eggplants, Squash, Peppers, Sweetcorn

   M. Mahovic, J. Brecht, S. Sargent, M. Ritenour, K. Schneider, A. Simonne, J. Bartz

   "Maintaining good sanitation throughout handling is important. Human pathogens can be transmitted by direct contact (infected employees or animals) or through contaminated water or soil. Once a vegetable is infested, pathogens are difficult or impossible to remove. Only thorough cooking (or other similar treatment, such as pasteurization) will reliably neutralize pathogens infesting a vegetable. Vegetables that are field-packed without washing have a higher likelihood of reaching consumers with field contamination. Harvest crews for these commodities must be trained especially well to avoid suspect vegetables or practices. An extra benefit of good sanitation to growers and shippers is that sanitation also reduces infection by plant pathogens and reduces decay during shipping and storage. It is vitally important that growers, and in turn their employees, understand just how critical any food poisoning outbreak could be to their livelihoods.

   This document focuses on how to best reduce contamination possibilities to maintain a wholesome product, hopefully thus avoiding any food poisoning outbreaks."

2. Country of Origin Labeling (COOL)
   • Proposed Rule - Mandatory Country of Origin Labeling of Beef, Lamb, Pork, Fish, Perishable Agricultural Commodities, and Peanuts - October 30, 2003
     [PDF] (43p) / [Text]
          Public Comments

   • Other COOL Resources from USDA's Agricultural Marketing Service including News Releases, Overview of proposed rule and Farm Bill language.

   • October 2002 proposed guidelines -- Establishment of Guidelines for the Interim Voluntary Country of Origin Labeling of Beef, Lamb, Pork, Fish, Perishable Agricultural Commodities, and Peanuts Under the Authority of the Agricultural Marketing Act of 1946, Agricultural Marketing Service, USDA, [Docket Number LS-02-13]

3. ISO-9000: Generic Management System Standards (International Standards Organization)

4. 29CFR1928; Occupational Health and Safety Administration (OSHA)

5. "Guide to Minimize Microbial Food Safety Hazards For Fresh Fruits and Vegetables." US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN), October 1998

6. "Postharvest Handling for Organic Crops", Vegetable Research and Information Center, Organic Vegetable Production in Calfornia Series, U.C. Davis

7. 21CFR130.3 Part 130--FOOD STANDARDS: GENERAL--Table of Contents

8. The Food Quality Protection Act (FQPA) Background

Food Safety Initiative Introduction
Work Plan