Following a statement from the FDA and CDC on November 20, 2018 to pull all romaine lettuce and products containing romaine from the supply chain due to an E. coli O157:H7 outbreak, the industry, working with these government agencies has moved forward to return romaine products to the marketplace. Resources have been gathered for your use as reference materials and to answer your questions about voluntary labeling.
Following outbreaks in summer 2019, we worked with the Texas International Produce Association to coordinate multiple meetings with the Mexican papaya industry, supply chain members, researchers, and representatives from FDA and the Mexican National Service of Agro-Food Health, Safety, and Quality (SENASICA) to address the food safety challenges associated with the production and handling of papaya.
Commodity-specific measures were desired, similar to the approaches taken by the tomato and leafy greens industries, to align the entire growing and packing industry of papayas in Mexico under the same food safety protocols.
Orientación a la industria: Consejos para el proceso de la lista verde de la papaya // Industry Guidance: Tips For Papaya Green List Submissions La siguiente guía de la industria es proporcionada por la Asociación Internacional de Productos Frescos (IFPA), ProExport Papaya y la Asociación Internacional de Productos Agrícolas de Texas (TIPA) basada en nuestra comprensión actual del proceso de la Lista Verde asociado con la Alerta de Importación 21-17 de la Administración de Alimentos y Medicamentos de los Estados Unidos (FDA). // The following industry guidance is provided by the International Fresh Produce Association, ProExport Papaya, and the Texas International Produce Association based on our current understanding of the Green List process associated with U.S. Food & Drug Administration’s (FDA) Import Alert 21-17.
In 2021 and 2022, IFPA collaborated with members of the National Onion Association, regulators and educators to update the existing 2010 food safety practices for the dry bulb onion industry. The new best practices incorporate additional background information about dry bulb onion production and handling for use as an educational tool by all individuals working within the industry. These commodity-specific measures will help align the dry bulb onion industry under the same food safety protocols.