U.S. Fresh-Cut Produce Food Safety Management System (21 CFR 117 & 112)
U.S. Fresh-Cut Produce Food Safety Management System (21 CFR 117 & 112)
An editable food safety documentation system for U.S. businesses that wash, cut and pack fresh fruit and vegetables into ready-to-eat fresh-cut products.
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By document type
| Category | Files |
|---|---|
| Manuals | 4 |
| Policies | 1 |
| Procedures & SOPs | 15 |
| Plans & Programmes | 60 |
| Forms & Records | 77 |
| Checklists & Audit Tools | 30 |
| Registers, Logs & Matrices | 4 |
| Job Descriptions & Organisation | 2 |
| Training & Awareness | 26 |
| Guides & Work Instructions | 9 |
| Tools & Workbooks | 1 |
| Other Documents | 15 |
Key documents
| Reference | Document | Format |
|---|---|---|
| FCP-MAN-001 | Fresh Cut Produce Food Safety Manual | Word |
| FCP-HACCP-006 | Fresh Cut Produce HACCP Plan | Word |
| FCP-WASH-001 | Fresh Cut Wash Water Management Program | Word |
| FCP-LIS-001 | Fresh Cut Listeria Control Program | Word |
| FCP-FRM-031 | Wash Water Monitoring Record | Word |
| FCP-XLS-001 | Fresh Cut Produce Food Safety Master Workbook | Excel |
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Overview
Fresh-cut produce has no kill step. Washing can reduce contamination, but wash water can also spread it, and the water used on the farm is not the water used in the plant. The system is built on a short set of stated rules, among them that washing is not a kill step and that agricultural water is not process water.
It keeps the farm-level duties of the Produce Safety Rule (21 CFR Part 112) apart from the plant-level preventive controls of 21 CFR Part 117 throughout. The wash water material explains how contamination spreads and how to set, monitor and correct wash water parameters, including operating versus critical limits and where to monitor. Unit operations run from sorting, trimming and peeling to cutting, shredding, mixing and salad kits, with post-wash, post-cut and ready-to-eat controls. Cyclospora, leafy greens, melon and onion are treated as named risk areas.
The files reference 21 CFR Part 117 and Part 112, including subpart E on agricultural water, which has been subject to amendment and is marked for verification. The main guidance source is the FDA Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce (August 2026, final guidance). AGS is independent and is not affiliated with the FDA. Regulations are referenced by citation, and no regulation text is included.
What this system covers
- Manuals and applicability: food safety, HACCP, preventive controls and produce safety manuals, with Part 117 and Part 112 applicability assessments.
- Water: agricultural water risk assessment, process water, ice, washing, rinsing, sanitising, wash water management, antimicrobial intervention, and water quality monitoring and treatment.
- Unit operations: sorting, trimming, peeling, cutting, slicing, dicing, shredding, mixing, salads and salad kits.
- Hygiene and pathogens: hygienic zoning, environmental monitoring, and programmes for Listeria, Salmonella, STEC, norovirus and hepatitis A, and mould and yeast.
- HACCP and control programmes: HACCP core, prerequisite and control programmes, illustrative models including leafy greens, a scientific support register and a hazard library.
- Assurance: forms, checklists, training modules, an Excel workbook, an inspection readiness guide, an FSMA gap assessment, a compliance matrix, a reference library, an implementation guide and a final QA checklist to run before you declare the system implemented.
Who it's for
Fresh-cut and minimally processed produce businesses, including farms that pack or process produce. Food safety teams use the programmes and forms, and consultants who support fresh-cut operations can work from the same set.
For a Codex-based HACCP system for fruit and vegetables, see the HACCP Fruit & Vegetables Management System. Sites making salads and sandwiches with cooked components may also look at the U.S. Ready-to-Eat Foods Preventive Controls Management System (21 CFR 117).
Everything you get
Every toolkit gives you a full set of working documents for your standard, ready to edit and use.
Native Microsoft files. Add your logo and adapt every document to how you work.
Your full toolkit arrives as a ZIP the moment payment clears.
One purchase covers everyone in your organisation. No per-seat fees.
Built by people who run real audits, so the content matches what assessors check.
One payment, perpetual licence for your organisation. No subscriptions, no renewals.
Full refund if your files are faulty, incomplete or not as described and we can't put it right
Frequently asked questions
What exactly do I receive?
A downloadable ZIP containing the full set of ready-to-use documents for this toolkit — manuals, procedures, forms, records, checklists, guidance and training material, all in editable Word and Excel format. The exact document count is shown at the top of this page.
Are the documents really editable?
Yes. Every file is native Microsoft Word or Excel — no locked PDFs. Add your logo, change wording, and tailor the content to your organisation. The toolkit is yours to keep and reuse.
Does this certify my organisation?
No. These are documentation toolkits aligned to the relevant standard to help you prepare. Certification itself is issued by an accredited certification body after their audit. Our toolkits give you a strong, audit-ready starting point.
How is it delivered?
Instantly and digitally. There's no physical shipment — you download the files right after payment and receive a backup link by email.
Do I get updates?
Yes. If we revise this toolkit, you're entitled to the updated version at no extra cost — just contact us with your order details.
What is your refund policy?
These are digital products, so once a toolkit has been downloaded we cannot take it back. If you have not downloaded yet, contact us and we will cancel the order and refund you in full. We also refund in full if the files are damaged, incomplete, or not what the product page described.
Cannot find your standard?
Tell us which scheme you work to. We will point you to the right toolkit.
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