HACCP Generic Model for Ready-To-Eat Fresh-Cut Vegetables
Definitions

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Ready-to-Eat Fresh-Cut Vegetables –
For the purposes of this document, Ready-to-Eat (RTE) fresh-cut vegetables means raw fresh vegetables that have been washed and then are peeled, sliced, chopped or shredded prior to being packaged for sale in Canada and are intended to be consumed raw and not intended for further processing (e.g., shredded bagged lettuce, dry coleslaw mix, peeled baby carrots, baby-cut carrots, shredded cabbage, mixed vegetable salads, cauliflower and broccoli florets, sliced tomatoes, sliced sweet peppers and sliced celery). With the possible exception of the addition of dressing or croutons by the end user, the products do not require further preparation (cooking, washing, etc.) before consumption.

Note: The definition does not include washed and trimmed whole leaf spinach, baby greens (lettuces and spinach) or salad preparations with nuts, croutons or salad dressing added to the package.

Pathogenic microorganisms
associated with Ready-to-Eat fresh-cut vegetables and referred to in the model may include Listeria monocytogenes, Salmonella spp., Shigella spp., Escherichia coli O157:H7, viruses (Hepatitis A virus, Norovirus, and Rota virus), and parasites (Cyclospora spp. and Cryptosporidium spp.).
Refrigerated Temperatures –
Ready-to-Eat fresh-cut vegetables are labelled with the statement Keep Refrigerated, meaning 4°C or less but not frozen.
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