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Packinghouse Best Practices To Support the FSMA Produce Safety Rule

FST-317P The Food Safety Modernization Act (FSMA) Produce Safety Rule covers packinghouse activities in several portions of the regulation. These include Subpart D – Health and Hygiene (of workers); Subpart E – Agricultural Water; Subpart K – Growing, Harvesting, Packing, and Holding Activities; and Subpart L – Equipment, Tools, Buildings, and Sanitation (U.S. FDA 2015). In addition, Subpart O; Records, describes required recordkeeping. Applying the practices required by the Produce Safety Rule to packinghouses is an important element to ensure the safety of fruits and vegetables. This publication provides an overview of packinghouse best practices to support the Produce Safety Rule.


8.5 x 11, 4 pages, DS, color, single staple upper-left, 24#