Standard 4.2.6 – Standard for seed sprouts
- This standard aims to reduce the incidence of foodborne illness associated with seed sprouts (e.g. of alfalfa, onion, radish, mung bean).
- The standard requires sprout primary processors to identify and control food safety hazards associated with sprouts, and to notify regulators of their activities.
- The standard was developed through Proposal P1004.
Standard 4.2.7 – Standard for berries
- This standard aims to reduce the incidence of foodborne illness associated with berries.
- The standard requires growers and primary processors (e.g. pack-house) to identify and control food safety hazards associated with berry growing and primary processing, and to notify regulators of their activities.
- The standard was developed through Proposal P1052.
- Berries are defined in the standard as fresh berries and includes berries such as strawberries, blueberries and berries from the genus Rubus. Examples of berries included are, but not limited to those listed and raspberries, blackberries, boysenberry, loganberry, silvanberry and youngberry
Standard 4.2.8 – Standards for leafy vegetables
- This standard aims to reduce the incidence of foodborne illness associated with fresh leafy vegetables.
- The standard requires growers and primary processors (e.g. pack-house) to identify and control food safety hazards associated with growing and primary processing of leafy vegetables. An approved food safety management statement, which includes notifying regulators, is required.
- The standard was developed through Proposal P1052.
- Leafy vegetables have been defined in the standard as vegetables of a leafy nature where the leaf is consumed raw; and includes baby leaves, lettuce, and leafy herbs; and does not include seed sprouts (covered in Std 4.2.6).
- Examples of leafy vegetables include but are not limited to all lettuces (iceberg (crisphead), rocket, romaine (cos), red leaf, butterhead, endive, oak leaf, watercress, raddachio, baby leaf, battavia, all other loose-leaf lettuces), kale, chicory, watercress, swiss chard, Asian leafy greens (e.g. bok choy), all leafy herbs consumed raw (e.g. parsley, basil, coriander, dill, fennel leaves, mint, thyme, rosemary, oregano, marjoram, chives), spring onions, microgreens, spinach leaves, silverbeet and cabbage.
- Examples of vegetables that are not considered leafy vegetables include broccoli, broccolini, cauliflower, asparagus, artichoke, root and tuber vegetables, bulb vegetables, brussel sprouts, kohlrabi, cucumbers, peppers, eggplant, rhubarb, squash, celery and leek.
Standard 4.2.9 – Standard for melons
- This standard aims to reduce the incidence of foodborne illness associated with melons.
- The standard requires growers and primary processors (e.g. pack-house) to identify and control food safety hazards associated with growing and primary processing of melons. An approved food safety management statement, which includes notifying regulators, is required.
- The standard was developed through Proposal P1052.
- Melons have been defined in the standard as fresh melons and includes watermelon, rockmelon, honeydew melon and piel de sapo. Examples of melons include, but are not limited to, those listed above and galia melon, charentais melon, Korean melon, hami melon.