[农学]CommoditySpecificFoodSafetyGuidelinesfortheLettuceandLeafyGreensSupplyChain.pdf

Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain TM 2 5 A P R I L 2 0 0 6 COMMODITY SPECIFIC FOOD SAFETY GUIDELINES FOR THE LETTUCE AND LEAFY GREENS SUPPLY CHAIN • 1ST Edition This document was prepared by members of the lettuce/leafy greens industry from farm to table. For more information contact: International Fresh-cut Produce Association Attn: David Gombas, Ph.D., Vice President Technical Services 1600 Duke Street Suite 440 Alexandria, VA 22314 Tel: 703.299.6282 Email: DGombas@ Produce Marketing Association Attn: Kathy Means, CAE, Vice President, Government Relations PO Box 6036 Newark, DE 19714-6036 Tel: 302.738.7100 Email: KMeans@ United Fresh Fruit and Vegetable Association Attn: James Gorny, Ph.D., Vice President Quality Assurance Technology 1901 Pennsylvania Avenue, NW, Suite 1100 Washington, DC 20006 Tel: 202.303.3400 Email: JGorny@ Western Growers Attn: Hank Giclas, Vice President, Science and Technology P.O. Box 2130 Newport Beach, CA 92658 Tel: 949.885.2205 Email: HGiclas@ i Special thanks to all of the trade associations and individuals who helped in developing this guidance. Acknowledgements Greatest appreciation is expressed to the people who have contributed to this first edition. These guidelines in their 1st edition were developed under the coordination and leadership of: James R. Gorny, Ph.D., UFFVA , Editor-In-Chief 1st Edition Hank Giclas, WGA, Co-Editor 1st Edition David Gombas, Ph.D., IFPA, Co-Editor 1s