Quick Guides for Fresh Produce Food Safety
The Quick Guides for Fresh Produce Food Safety (known as Quick Guides) provide user-friendly information on managing food safety risks in the fresh produce industry. They have been developed to support day to day use by growers and team members. The scope of the Quick Guides includes production, harvest and post-harvest handling of fresh produce (i.e. fruit, vegetables, herbs and mushrooms).
In these Quick Guides:
- Fresh produce – refers to fruit, vegetables, herbs and mushrooms.
- Food safety hazards – refers to physical, chemical (including allergen) and microbiological aspects that may impact consumer health if not effectively managed, minimised or eliminated
The Quick Guides have been developed by FPSC based on the Fundamental Guidelines for Fresh produce Food Safety (known as the Fundamental Guidelines). Both guidelines are voluntary and designed to reflect current good practice, scientific evidence and practical experience. Rather than a prescriptive standard, they provide a user-friendly framework for managing food safety risks based on the best available knowledge at the time of publication.
The Quick Guides are the second iteration of user-friendly guidelines formerly known as Grower Guides, developed in partnership with New South Wales Department of Primary Industries (NSW DPI) in 2022.
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The Fundamental Guidelines and Quick Guides review was funded by HN21000 through Hort Innovation Frontiers with co-investment from FPSC-ANZ, industry partners and contributions from the Australian Government.