This document discusses microbial food safety hazards and control in the fresh cut industry. It begins by defining fresh cut products as fruits and vegetables that have been trimmed, peeled, and/or cut for consumer convenience while maintaining freshness. The document then outlines safety as it relates to physical, chemical, and microbial hazards that can compromise produce safety. It further discusses contamination sources and potential pathogens at various stages of the fresh cut process from harvesting to transportation. Finally, the document provides suggestions for controlling contamination and ensuring safety throughout the fresh cut industry and consumption.