Regulatory Considerations for Small-Scale Produce Drying Operations: A Multi-State Perspective Obtained through Inspector Interview
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EmailRising foodborne outbreaks implicating low-moisture foods highlighted the need to evaluate the food safety practices related to produce drying.
Introduction:Rising foodborne outbreaks implicating low-moisture foods highlighted the need to evaluate the food safety practices related to produce drying. The local and state regulations specific to dried produce production vary widely between states, which can complicate food safety regulatory compliance for small-scale processors in the US.
Purpose: To assess the impact of regional variability on dried fruit regulatory oversight and identify food safety training needs for small-scale produce drying operations.
Methods: Participant recruitment was conducted in four states – California, Indiana, Massachusetts and Rhode Island – through a local point of contact. We targeted 30 food safety inspectors. The interview script was reviewed by three university food safety specialists and pilot tested with three regulatory professionals. Two researchers in addition to the interviewer took notes during the interview (via Zoom). Areas of inquiry included food safety controls during drying process, regulation interpretation, processor interactions, and potential technical support from university extensions.
Results: From the participants interviewed, none had inspected small to very-small scale produce drying facilities. Participants were unsure whether dried fruits were considered a time-temperature control for safety (TCS) or non-TCS food. Drying produce that were peeled, ground, or sliced would require more inspection criteria, such as proper refrigeration, than whole-dried produce. Participants did not indicate any defined critical limits for process preventive controls of the drying process during inspection. All participants mentioned inspecting for “very basic” Good Manufacturing Practice compliance, such as availability of handwashing sinks, and receiving or storage temperatures. A common theme was participants viewing themselves as educators more than enforcement authorities thereby employing a strong inspector-processor relationship for effective communication and resolution of food safety violations. All participants agreed that more technical support on best practices and information for produce drying from University Extension can benefit both processors and inspectors.
Significance: Results from this work provide clarity on regulatory interpretation variation and identify a need for produce drying technical support and guidance for industry.
