date:Jul 19, 2017
all foods involves various risks. These can be reduced by following good agricultural and hygienic practices to help control microbial, chemical and physical hazards. This, in turn, minimizes the likelihood of foodborne diseases affecting consumers or negatively impacting public health. Such risks apply equally to fresh fruits and vegetables.
The Codex Alimentarius Commission has adopted revisions updating its risk-based Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003