• Description of freshly cut ready-to-eat vegetables: Freshly cut ready-to-eat (RTE) vegetables are fresh, uncooked vegetables that are cleaned then peeled, diced, sliced ​​or grated before being wrapped . They are made so that they can be eaten raw without further cooking, washing or preparation. However, even though these croutons and/or dressing and/or nuts are not included in RTE vegetable packages, they could be added by the consumer. Some RTE vegetable products are peeled baby carrots, pre-washed shredded mixed lettuce in a bag, mixed vegetable salad, diced onions and peppers, and sliced ​​tomatoes (CFIA, 2013a). When delivering RTE vegetables, the trucks and containers that are used by the grower are created, maintained, cleaned, disinfected and used in a manner to avoid food contamination and reduce the growth of microbes. Throughout delivery, the trucks and containers used are intended for food use only. However, when trucks transport food and non-food products, several measures are taken to limit the type of non-food products to those that do not pose a risk to food products after proper cleaning of the truck. Before receiving raw vegetables from farmers, the manufacturer inspects the raw materials. The manufacturer also inspects the final products after being processed to ensure that they are free of contaminants and suitable for transportation to markets. There is a special cleaning and disinfection program for trucks and containers that is maintained by the manufacturer to ensure proper cleaning. Likewise, when unloading loaded trucks and containers, specific measures are taken to avoid damage and contamination...... middle of paper ......tamination of fresh cut RTE vegetables with metal fragments from pieces of equipment and utensils tearing. Inspect equipment configuration and ensure equipment is on a maintenance schedule. Examine equipment and utensils frequently. Contamination of fresh cut RTE vegetables with metal fragments caused by the inability of the metal detector to detect the metal. The metal detector must be calibrated regularly to ensure that it is functioning properly. The operation of the metal detector must be monitored and controlled by the manufacturer. The presence of unlabeled allergens caused by the inclusion of the wrong items in the package, such as croutons, salad dressing packets or nuts. Develop and implement an allergen control program that ensures the exact items are inserted into the exact package and if an allergen is added it must be labeled..