ABSTRACT
Fruits and Vegetables ..........................................................................27 2.2.6 Commodity-Specific Annexes to the Code of Hygienic Practice
for Fresh Fruits and Vegetables ..........................................................27 2.2.7 The Codex Annex for Ready-to-Eat Fresh Precut Fruits and
Vegetables ...........................................................................................28 2.2.8 Codex Guidelines on Good Hygiene Practices to Control
Listeria monocytogenes in Ready-to-Eat Foods .................................29 2.2.9 Foodborne Viruses .............................................................................30