U.S. Regulatory Requirements for Sanitation and Safety of Processing Vegetables

All food processing establishments selling their products interstate must practice, as a minimal legal requirement, Good Manufacturing Practice (GMP), Sanitation Performance Standards (SPS), and Sanitation Standard Operation Procedure (SSOP) that form the core of an acceptable sanitation system in the processing of food products for public consumption. These three systems will not be presented in detail here. Interested parties can consult the websites of the FDA for full discussion. Instead of repeating the information here, we will provide only one question for each of the major components of the sanitation system. Your answer to each question serves as a reection of the whole picture or system.