Safety guidelines for green onions published

Three major produce groups are releasing new voluntary food safety guidance for green onions.

Called the “Commodity Specific Food Safety Guidelines for the Production, Harvest, Post-Harvest and Value-Added Operations of Green Onions,” the document was produced through a partnership of Western Growers, Produce Marketing Association and United Fresh Produce Association among other agencies and is based on work started in 2006 at the Food and Drug Administration, according to a new release.

The guidance is meant to augment green onion food safety efforts already under way in Mexico and Canada and presents best practices to be used by green onion suppliers by establishing the level of performance, programs and procedures to increase the level of food safety across the green onion supply chain, according to the release.

The document is available on the Western Growers Web site under the best practices section.

This project was funded through the California Department of Food and Agriculture under the U.S. Department of Agriculture specialty crop block grant program.

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