Demand by foodservice operators for local produce is growing fast, but so are questions about how to ensure its safety. To that end, PRO*ACT, America’s leading distributor of fresh produce to the foodservice industry, has published two new guidance documents to increase understanding and use of proper food-safety standards and procedures in this burgeoning business.
The two PRO*ACT documents are “Food Safety Requirements for Suppliers of Locally Grown Produce,” and “Food Safety Questionnaire for Locally Grown Produce.” The first, targeted at local farmers, covers requirements for conditions and procedures that govern food safety as it applies to produce grown for local consumption.
Demand by foodservice operators for local produce is growing fast, but so are questions about how to ensure its safety. To that end, PRO*ACT, America’s leading distributor of fresh produce to the foodservice industry, has published two new guidance documents to increase understanding and use of proper food-safety standards and procedures in this burgeoning business.
The two PRO*ACT documents are “Food Safety Requirements for Suppliers of Locally Grown Produce,” and “Food Safety Questionnaire for Locally Grown Produce.” The first, targeted at local farmers, covers requirements for conditions and procedures that govern food safety as it applies to produce grown for local consumption.
