{"abstract":"The Food and Drug Administration (FDA or we) is announcing the availability of a final guidance for industry entitled \"Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce.\" This guidance supersedes a previous guidance, entitled \"Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables,\" issued in 2008, and is a final guidance to the draft guidance for industry entitled \"Guide to Minimize Food Safety Hazards of Fresh-Cut Produce\" issued in 2018. The guidance is intended to help manufacturers or processors of ready-to-eat fresh-cut produce that is not a low-moisture food comply with applicable requirements in our regulations on current good manufacturing practices for hazard analysis and risk-based preventive controls for human food.","action":"Notification of availability.","agencies":[{"raw_name":"DEPARTMENT OF HEALTH AND HUMAN SERVICES","name":"Health and Human Services Department","id":221,"url":"https://www.federalregister.gov/agencies/health-and-human-services-department","json_url":"https://www.federalregister.gov/api/v1/agencies/221","parent_id":null,"slug":"health-and-human-services-department"},{"raw_name":"Food and Drug Administration","name":"Food and Drug Administration","id":199,"url":"https://www.federalregister.gov/agencies/food-and-drug-administration","json_url":"https://www.federalregister.gov/api/v1/agencies/199","parent_id":221,"slug":"food-and-drug-administration"}],"body_html_url":"https://www.federalregister.gov/documents/full_text/html/2026/08/12/2026-16420.html","cfr_references":[{"chapter":null,"citation_url":null,"part":"117","title":21}],"citation":"91 FR 52011","comment_url":null,"comments_close_on":null,"correction_of":null,"corrections":[],"dates":"The announcement of the guidance is published in the Federal Register on August 12, 2026.","disposition_notes":null,"docket_ids":["Docket No. FDA-2018-D-3583"],"dockets":[{"supporting_documents":[{"title":"Reference 24_CDC_2018_Multistate Outbreak of Cyclosporiasis Linked to Fresh Express Salad Mix Sold at McDonald’s Restaurants — United States, 2018_Web","document_id":"FDA-2018-D-3583-0040"},{"title":"Reference 38_Schmidt_2005_Basic Elements of a Sanitation Program for Food Processing and Food Handling","document_id":"FDA-2018-D-3583-0039"},{"title":"Reference 37_Parker_2007_Effective Cleaning and Sanitizing Procedures_JIFSAN","document_id":"FDA-2018-D-3583-0038"},{"title":"Reference 36_Tompkin_1999_Guidelines to Prevent Post-processing Contamination from Listeria monocytogenes_DFES","document_id":"FDA-2018-D-3583-0037"},{"title":"Reference 35_Cox_1989_Listeria spp. in Food Processing, Non-food and Domestic Environments_FM","document_id":"FDA-2018-D-3583-0036"},{"title":"Reference 34_Carpentier_2011_Review - Persistence of Listeria monocytogenes in Food Industry Equipment and Premises_IJFM","document_id":"FDA-2018-D-3583-0035"},{"title":"Reference 33_Natishan_2014_Chloride Ion Interactions with Oxide-Covered Aluminum Leading to Pitting Corrosion A Review_JES","document_id":"FDA-2018-D-3583-0034"},{"title":"Reference 30_Gombas_2017_Guidelines to Validate Control of Cross-Contamination During Washing of Fresh-cut Leafy Vegetables_JFP","document_id":"FDA-2018-D-3583-0031"},{"title":"Reference 29_Luo_2011_Determination of Free Chlorine Concentrations Needed to Prevent Escherichia coli O157H7 Cross-contamination during Fresh-cut Produce Wash_JFP","document_id":"FDA-2018-D-3583-0030"},{"title":"Reference 28_FDA_1999_Guidance for Industry Antimicrobial Food Additives_Web","document_id":"FDA-2018-D-3583-0029"}],"agency_name":"FDA","documents":[{"comment_count":0,"comment_start_date":"2026-08-12","updated_at":"2026-08-12T12:56:05.833-04:00","comment_url":"https://www.regulations.gov/commenton/FDA-2018-D-3583-0074","allow_late_comments":false,"id":"FDA-2018-D-3583-0074","comment_end_date":null,"regulations_dot_gov_open_for_comment":false}],"supporting_documents_count":39,"id":"FDA-2018-D-3583","title":"Guide to Minimize Food Safety Hazards of Fresh-cut Produce: Draft Guidance for Industry; Availability"}],"document_number":"2026-16420","effective_on":null,"end_page":52013,"executive_order_notes":null,"executive_order_number":null,"full_text_xml_url":"https://www.federalregister.gov/documents/full_text/xml/2026/08/12/2026-16420.xml","html_url":"https://www.federalregister.gov/documents/2026/08/12/2026-16420/guide-to-minimize-biological-hazards-in-ready-to-eat-fresh-cut-produce-guidance-for-industry","images":{},"images_metadata":{},"json_url":"https://www.federalregister.gov/api/v1/documents/2026-16420?publication_date=2026-08-12","mods_url":"https://www.govinfo.gov/metadata/granule/FR-2026-08-12/2026-16420/mods.xml","not_received_for_publication":null,"page_length":3,"page_views":{"count":938,"last_updated":"2026-09-22 08:15:09 -0400"},"pdf_url":"https://www.govinfo.gov/content/pkg/FR-2026-08-12/pdf/2026-16420.pdf","presidential_document_number":null,"proclamation_number":null,"public_inspection_pdf_url":"https://public-inspection.federalregister.gov/2026-16420.pdf?1786452316","publication_date":"2026-08-12","raw_text_url":"https://www.federalregister.gov/documents/full_text/text/2026/08/12/2026-16420.txt","regulation_id_number_info":{},"regulation_id_numbers":[],"regulations_dot_gov_info":{"supporting_documents":[{"title":"Reference 24_CDC_2018_Multistate Outbreak of Cyclosporiasis Linked to Fresh Express Salad Mix Sold at McDonald’s Restaurants — United States, 2018_Web","document_id":"FDA-2018-D-3583-0040"},{"title":"Reference 38_Schmidt_2005_Basic Elements of a Sanitation Program for Food Processing and Food Handling","document_id":"FDA-2018-D-3583-0039"},{"title":"Reference 37_Parker_2007_Effective Cleaning and Sanitizing Procedures_JIFSAN","document_id":"FDA-2018-D-3583-0038"},{"title":"Reference 36_Tompkin_1999_Guidelines to Prevent Post-processing Contamination from Listeria monocytogenes_DFES","document_id":"FDA-2018-D-3583-0037"},{"title":"Reference 35_Cox_1989_Listeria spp. in Food Processing, Non-food and Domestic Environments_FM","document_id":"FDA-2018-D-3583-0036"},{"title":"Reference 34_Carpentier_2011_Review - Persistence of Listeria monocytogenes in Food Industry Equipment and Premises_IJFM","document_id":"FDA-2018-D-3583-0035"},{"title":"Reference 33_Natishan_2014_Chloride Ion Interactions with Oxide-Covered Aluminum Leading to Pitting Corrosion A Review_JES","document_id":"FDA-2018-D-3583-0034"},{"title":"Reference 30_Gombas_2017_Guidelines to Validate Control of Cross-Contamination During Washing of Fresh-cut Leafy Vegetables_JFP","document_id":"FDA-2018-D-3583-0031"},{"title":"Reference 29_Luo_2011_Determination of Free Chlorine Concentrations Needed to Prevent Escherichia coli O157H7 Cross-contamination during Fresh-cut Produce Wash_JFP","document_id":"FDA-2018-D-3583-0030"},{"title":"Reference 28_FDA_1999_Guidance for Industry Antimicrobial Food Additives_Web","document_id":"FDA-2018-D-3583-0029"}],"comments_count":0,"agency_id":"FDA","comments_url":"https://www.regulations.gov/docketBrowser?rpp=50&so=DESC&sb=postedDate&po=0&dct=PS&D=FDA-2018-D-3583","supporting_documents_count":39,"docket_id":"FDA-2018-D-3583","document_id":"FDA-2018-D-3583-0074","regulation_id_number":null,"title":"Guide to Minimize Food Safety Hazards of Fresh-cut Produce: Draft Guidance for Industry; 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