{"id":2253,"date":"2020-10-12T09:02:00","date_gmt":"2020-10-12T14:02:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=2253"},"modified":"2020-09-20T18:35:41","modified_gmt":"2020-09-20T23:35:41","slug":"how-strict-new-romaine-growing-standards-help-cfpms","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/how-strict-new-romaine-growing-standards-help-cfpms\/","title":{"rendered":"How Strict New Romaine Growing Standards Help CFPMs"},"content":{"rendered":"\n

Over the course of the past several years, we’ve seen numerous recalls on romaine lettuce and other leafy greens due to foodborne illness outbreaks. These recalls have caused headaches for Certified Food Protection Managers (CFPMs) as they’ve had to pull popular items like Caesar salads off of menus and scramble for replacement greens with every recall. The good news for CFPMs, the romaine lettuce growing industry is adapting and large growing regions in California and Arizona are adopting stricter regulations<\/a> to prevent contaminated greens from being shipped to restaurants and grocery stores around the country.<\/p>\n\n\n\n

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Image credits: PxHere<\/figcaption><\/figure>\n\n\n\n

CFPMs Benefit FromTougher Romaine Growing Standards<\/h3>\n\n\n\n

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CFPMs should be able to rely on the quality of produce they receive in order to keep their customers safe. When they receive romaine or other greens that are tainted with E.coli, salmonella, listeria or other bacteria, there is often little they can do to prevent this contamination from spreading to their guests. In many cases, even rinsed and cleaned lettuce still contains traces of contaminates that are only killed at high temperatures.<\/p>\n\n\n\n

The instability of the safety of the greens for major growing regions has forced CFPMs to reconsider where they source their produce. Some source it from outside California and Arizona, and others rely on indoor hydroponic farms<\/a> to ensure the safety of their fresh greens. This has put pressure on major growers to adopt new standards to keep their greens safe. Some new rules going into effect in Arizona and California growing regions include:<\/p>\n\n\n\n