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RS CXC 53: 2003
Code of hygienic practice for fresh fruits and vegetables
Abstract

This Code covers general hygienic practices from primary production to consumption of fresh fruits and
vegetables cultivated for human consumption in order to produce safe and wholesome products, in particular
for those intended to be consumed raw. Specifically, this Code is applicable to fresh fruits and vegetables
grown in open fields or in protected facilities (hydroponic systems, greenhouses/net houses, etc.). It
concentrates on microbial hazards and addresses physical and chemical hazards only in so far as they relate
to GAPs and GHPs.
The Annexes for Ready-to-Eat, Fresh, Pre-cut Fruits and Vegetables (Annex I), Sprout Production (Annex II),
Fresh Leafy Vegetables (Annex III), Melons (Annex IV) and Berries (Annex V) are supplements to this Code
and include additional recommendations to cover hygienic practices specific to these commodities.

General Information

CodeClassificationThemePagesPublisherAvailability
RS CXC 53: 2003CODEX STANDARDSFood technology12023 Version
Jul 2026		Available

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