The Spanish translation was printed to provide best practice information for Spanish growers supplying the UK chilled food sector.
The guidelines targets suppliers and growers of fresh, frozen and dehydrated produce with information on main microbial food safety hazards and their controls relating to produce to be minimally processed or used raw. Key topics are discussed such as HACCP, traceability, harvesting and handling, and risks to water sources, irrigation techniques and crop types and uses.
CFA secretary general Kaarin Goodburn said: “ This new Spanish version of our microbiological guidance for growers is a new step forward for CFA and has been published in tome for planning for the new growing season. The original guide has been successful… We believe that the industry and its Spanish suppliers will benefit greatly from this latest CFA publication.”
The CFA acts as a centre of excellence for cooperation, help and expertise on chilled foods and works with trade, consumer bodies and government.
