Facts about the 2009 FDA Food Code – Cut Leafy Greens – February 2010

Our goal for writing these articles is to give you, the operator a better understanding of the current 2009 FDA Food Code. Each month we’ll continue to explore the content of the food code and how it relates to the operation of your facilities.

Question

I see that “cut leafy greens” are now included under definitions, can you explain why this term was added and what it means?

Answer: Purpose & Definitions: Chapter 1

"Cut leafy greens" means fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn. The term "leafy greens" includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce (i.e., immature lettuce or leafy greens), escarole, endive, spring mix, spinach, cabbage, kale, arugula and chard. The term "leafy greens" does not include herbs such as cilantro or parsley.

Annex 2:

Following 24 multi-state outbreaks between 1998 and 2008, cut leafy greens was added to the definition of potentially hazardous food requiring time-temperature control for safety (TCS). The term used in the definition includes a variety of cut lettuces and leafy greens. Raw agricultural commodities (RACs) that are not processed or cut on-site are excluded from the definition of cut leafy greens. Herbs such as cilantro or parsley are also not considered cut leafy greens. The pH, water activity, available moisture and nutrients of cut leafy greens supports the growth of foodborne pathogens and refrigeration at 41ºF (5ºC) or less inhibits growth and promotes general die off in some pathogens such as E. coli O157:H7. Salmonella, E. coli O157:H7 and Listeria monocytogenes, once attached to the surface or internalized into cut surfaces of leafy greens, are only marginally affected by chemical sanitizers. Recommended handling instructions for leafy greens during purchasing and receiving, storage, food employee handling fresh produce, washing fresh produce, preparation for sale or service and display for sale or service are attached to the document.

Guide to Minimize Microbial Food Safety Hazards of Leafy Greens (July 31, 2009)

So Long Till Next Month,

DorisRittenmeyer, CP - FS

Director – Safety Management Services

d.rittenmeyer@foodhandler.com

This information is provided as a general guideline and is not intended to be, nor does it, constitute legal or regulatory advice. Additional Federal regulations may apply to your particular circumstances. State, regional and local laws, ordinances and regulations may also apply.