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    National Restaurant Association Pledges Produce Safety Support

    WASHINGTON, D.C. -- Calling its recent farm-to-table produce safety conference in Monterey, Calif. "a positive step for all companies involved in the farm-to-table continuum, the National Restaurant Association (NRA) and National Restaurant Association Educational Foundation (NRAEF) has pledged short-term support of the Good Agricultural Practices (GAP) metrics developed by the produce industry and the California Produce Marketing Agreement.

    WASHINGTON, D.C. -- Calling its recent farm-to-table produce safety conference in Monterey, Calif. "a positive step for all companies involved in the farm-to-table continuum, the National Restaurant Association (NRA) and National Restaurant Association Educational Foundation (NRAEF) has pledged short-term support of the Good Agricultural Practices (GAP) metrics developed by the produce industry and the California Produce Marketing Agreement.

    More than 175 restaurant and produce industry professionals attended the two-day conference aimed at developing and implementing enhanced effective produce safety management programs, Donna Garren, NRA's v.p./ health and safety regulatory affairs, said, "It is important to emphasize that our support and call for enhanced produce safety is broad and not limited to leafy greens or produce solely from California.

    "In the long term, we will rapidly move forward to further define and assure implementation of scientifically sound food safety management practices along the produce supply chain."

    The United Fresh Produce Association applauded NRA for "leading the efforts to actively engage restaurants, produce organizations and their members to support a collaborative, comprehensive set of produce safety recommendations," said Jim Gorny, the produce trade association's s.v.p./food safety and technology.

    "Food safety is a shared responsibility," Garren said, noting that NRA will continue to work with produce industry partners "to instill consumer confidence in produce items served in our nation's restaurants."

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