{"product_id":"u-s-fresh-cut-produce-food-safety-management-system-21-cfr-117-112","title":"U.S. Fresh-Cut Produce Food Safety Management System (21 CFR 117 \u0026 112)","description":"\u003cp\u003e\u003cem\u003eAn 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eFresh-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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eManuals and applicability:\u003c\/strong\u003e food safety, HACCP, preventive controls and produce safety manuals, with Part 117 and Part 112 applicability assessments.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e agricultural water risk assessment, process water, ice, washing, rinsing, sanitising, wash water management, antimicrobial intervention, and water quality monitoring and treatment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnit operations:\u003c\/strong\u003e sorting, trimming, peeling, cutting, slicing, dicing, shredding, mixing, salads and salad kits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygiene and pathogens:\u003c\/strong\u003e hygienic zoning, environmental monitoring, and programmes for Listeria, Salmonella, STEC, norovirus and hepatitis A, and mould and yeast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP and control programmes:\u003c\/strong\u003e HACCP core, prerequisite and control programmes, illustrative models including leafy greens, a scientific support register and a hazard library.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssurance:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFresh-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.\u003c\/p\u003e\n\u003cp\u003eFor a Codex-based HACCP system for fruit and vegetables, see the HACCP Fruit \u0026amp; 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).\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395114934612,"sku":"AGS-16-042","price":990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-042.png?v=1790973646","url":"https:\/\/agskits.com\/products\/u-s-fresh-cut-produce-food-safety-management-system-21-cfr-117-112","provider":"Apex Global Solutions","version":"1.0","type":"link"}