Food Safety Focus (241st Issue, August 2026) – Article 4

Ensuring Food Safety in Pre-Cut Fruits

Pre-cut fruits are a popular summer choice, but manual handling and lack of heat treatment make it vulnerable to pathogens like Listeria monocytogenes, Salmonella spp. and Shiga toxin-producing Escherichia coli. Ensuring safety requires shared responsibility.

Food business operators (FBOs) must comply with the requirements and conditions of the restricted permit for cut fruits set by the Food and Environmental Hygiene Department, which focus on structural and equipment standards, such as installing dedicated knife sterilisation apparatuses and keeping products cold (below 10°C, ideally between 0°C and 4°C). To assist FBOs in their daily operations, the Centre for Food Safety has issued trade guidelines for preparing pre-cut fruits, focusing on personal cleanliness, environmental sanitation, and food safety.

Consumers must remain vigilant, purchasing only from reputable vendors. Ideally, pre-cut fruits should be kept in refrigerators and consumed the same day it is prepared or bought. Consistently practicing these safety measures is key to enjoying pre-cut fruits with confidence.