 To recap, we have reviewed good manufacturing practices, GMPs, which cover all aspects of food processing. Fresh cut produce processors should review the GMPs found in Title 21 of the CFR Part 110 and implement appropriate practices to ensure that fresh cut produce is not produced in violation of the Federal Food, Drug and Cosmetic Act. Poor health and hygienic practices by food workers can increase the risk of food becoming contaminated with pathogens. Conditions and equipment should be designed and maintained in a condition that will protect against contamination. It's important to remember that there are numerous points in the fresh cut produce production process where the food may potentially become contaminated with pathogens or other hazardous substances. There is no single fail-safe mechanism that will prevent the threat of illness. There are, however, techniques and practices as outlined in this program, which when implemented facility-wide will help ensure the safest possible conditions for producing and delivering fresh cut produce to the dinner table. On behalf of the California Department of Health Services, we hope that you've found this program to be informative and meaningful.