Food safety guidelines for the production, harvest and processing of fresh culinary herbs has been released by Western Growers.
The food safety document was developed with the help of industry members, regulatory agencies and the academic community, according to a release from Irvine, Calif.-based Western Growers.
In April 2011, the Food and Drug Administration urged the industry to take action to improve the safety of fresh cilantro, according to the release. In response, Western Growers started an initiative to develop commodity-specific guidelines for all fresh herbs as opposed to cilantro only.
Western Growers led the effort, with support from the United Fresh Produce Association and the Produce Marketing Association, according to the release. For questions about the document, contact Sonia Salas at firstname.lastname@example.org or at 949-885-2251.