FDA releases ready-to-eat fresh-cut produce guidance

The International Fresh Produce Association BB #:378962 released this information August 11, 2026:

On August 11, 2026, the U.S. Food and Drug Administration issued its final guidance, “Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce.”

This guidance is aimed at manufacturers and processors of ready-to-eat fresh-cut items such as chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes, and fruit salads.

It finalizes a draft the agency first released in 2018 and follows recent foodborne illness outbreaks linked to lettuce and jalapenos.

The guidance covers recommendations in several areas, including:

• Stricter sanitation controls and supplier verification
• Enhanced refrigeration practices
• Safe water and antimicrobial solutions for washing produce
• Improved facility design and personnel training

Importantly, this guidance is not legally binding. However, it offers valuable insight into how FDA is currently thinking about biological hazard controls for fresh-cut produce operations, and it is worth close attention as the agency continues to shape its regulatory approach in this space.

IFPA staff are reviewing the guidance document in its totality and will be sending members a more detailed digest in the coming weeks that breaks down its provisions and what they may mean for your operations.

You can view the full guidance document here.