The FPAA and its members are absolutely dedicated to providing consumers with safe, healthy, and flavorful fresh fruits and vegetables, every bite, every time.
Produce exported from Mexico is subject to the same strict standards as produce grown in the U.S. In fact, Mexican produce is tested for safety by the Food and Drug Administration at a rate 900% higher than that of U.S. produce.
Mexican growers hold some of the most stringent food safety certifications in the world, including those based in the U.S. The certification process involves on-site inspections of fields and packinghouses. Third-party auditors also educate managers and workers on improved handling and growing practices, and sample products to determine if there are any detected pesticide residues or microbial contamination before it is shipped to the U.S.
Setting New Standards in Sustainable Farming Technology
Mexican growers are increasingly using sophisticated growing methods and technologies to ensure that our produce is safe for consumers across North America. Many use computerized drip irrigation, delivering water and nutrients directly to the roots of the plant. This method is an efficient use of water and also helps protect fruits and vegetables from potential risks.
Mexican farms also adopt alternative farming practices such as crop rotation and Integrated Pest Management, a subsitute for some pesticides that uses beneficial insects to repel detrimental insect.
Maintaining Food Safety
Mishandling and cross contamination most often occurs in restaurants and homes. To prevent or minimize the risk of contamination, follow these simple guidelines.
Wash hands thoroughly in hot, soapy water before handling food and after handling raw meat, eggs or seafood.
Wash fruits and vegetables thoroughly under cool running water before eating. Use a vegetable brush to scrub peels and rinds.
Wash knives and utensils and wash cutting boards that have touched raw meat, eggs or seafood with hot soapy water before using them for produce.