Food Safety in the Pickled Vegetable Industry
The pickling industry is proud of its excellent food safety record and is committed to assuring that consumers enjoy safe and delicious pickled products. The ingredients used in pickled vegetables are the same ingredients that have been used safely in the pickling process for thousands of years.
The U.S. Food and Drug Administration (FDA) regulates all pickled vegetable products sold in the United States and assures their safety. Our industry has effective quality control measures throughout each of the produce handling steps between harvest and retail, such as multiple cleaning and pasteurization processes to ensure a safe and delicious product.
Good Agricultural Practices
Pickle Packers International, Inc. (PPI) takes the issue of food safety very seriously and funds ongoing research in food processing and agricultural practices. As consumer interest in food safety also increases, Good Agricultural Practices (GAP) and audit programs are becoming more widely used within the fresh produce market. While the pickling process already provides higher levels of food safety, pickle and pepper growers are being asked by customers to follow GAP standards and become GAP certified.
PPI has taken a proactive approach toward establishing a model GAP food safety program that applies specifically to processed pickles and peppers, recognizing the 5-log pathogen kill step inherent in the pickling process. It eases grower compliance and helps maintain their competitiveness in marketplace.
GAP Manuals & Educational Workshops – free!
PPI has secured funding through the U.S. Dept. of Agriculture to develop a GAP program specific to cucumbers and peppers that are grown for pickling. GAP manuals, educational workshops, and other valuable food safety resources are being offered free to all growers and operators of grading stations of pickles and peppers destined for further processing. See the link below for the workshop schedule and locations. Unless noted, all workshops will begin at 10 am and end by 2 pm. Lunch is included.
Valuable Resource Links
For additional information, please contact PPI.