The Food and Drug Administration published a draft final guidance document aimed at preventing microbial contamination during the processing of fresh-cut fruits and vegetables. The action comes as state and federal agencies seek to tighten food safety practices for fresh, ready-to-eat products as the result of E. coli cases.

The guidance document suggests that fresh-cut processors “consider a Hazard Analysis and Critical Control Points system.” HACCP systems have been mandatory for the meat industry for many years. The guide also recommends that processors encourage the adoption of safe practices by others throughout the supply chain.