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Thursday, 12 December 2013

Useful Information Links for the Handling and Processing of Produce and Leafy Green Salads:

The processing of fresh produce or salads may appear to be a simple operation. However, with the potential for contamination in the open agricultural fields and the usual minimal processing prior to consumption, strict measures must be followed to ensure the safety of consumers.

If you have just started with such an operation or thinking of going into a fresh produce or salads operation, the following information may be helpful. These food safety information links relate to the handling/processing of produce, leafy green salads and some Eastern Mediterranean traditional foods: PLUS AN ALL-IMPORTANT DOSE OF COMMITMENT TO CONSUMER SAFETY

Hazard analysis and critical control point generic models for some traditional foods: a manual for the Eastern Mediterranean Region (Out of print but available online):
Website Source: World Health Organization - Regional Office for the Eastern Mediterranean (EMRO) - See page 69/70

You may provide additional suggestions or comments in the space provided below:

Posted By Felix Amiri
Felix Amiri is the current Food Sector Chair of GCSE-Food & Health Protection


  1. Felix - is the "HACCP for some Traditional Foods – A Manual for the Eastern Mediterranean Region" an issue of copyright as it appears to be a scan (note the bits missing top and bottom of page) of an existing book. It is on the WHO web pages as follows

    - out of print unfortunately, but priced at $24

    1. The printed version is out of print but the published online PDF version is still available via the link to the WHO-Regional Office for the Eastern Mediterranean (EMRO). With this free limited access, the $24 is not charged. The Truncated sections may be deliberate to prevent unauthorized printing of the document.