Subpart C sets specific training requirements for employees and supervisors that vary based on their assigned responsibilities. Subpart D defines general hygiene practices that must be followed, including proper handwashing, managing contamination from visitors, dealing with injured or sick employees and visitors, and setting policies related to glove and jewelry use, eating and smoking in production areas, etc.
The Produce Safety Rule
What is the FDA Produce Safety Rule?
The PSR requires farms to adopt safe handling practices that help to minimize the growth and spread of pathogens that cause foodborne illnesses and outbreaks. Common bacteria linked to produce include toxigenic Escherichia coli (E.coli), Salmonella and Listeria monocytogenes. Fresh produce is susceptible to contamination - because it does not receive a “kill step” like cooked or commercially processed foods and pathogens are hard to remove or wash from the surface of produce. That is why preventive measures are so critical.
The PSR is structured by subparts that are summarized briefly below: