The U.S. Food and Drug Administration on Tuesday finalized guidance for preparation and packaging of fresh produce, recommending measures such as sanitation control, supplier verification, and refrigeration to reduce the risk of foodborne illnesses.

The final guidance comes as ongoing outbreaks of salmonella and cyclosporiasis affecting lettuce and jalapenos have sickened thousands of people in the United States.

The recommendations, which the FDA said are not legally binding, are aimed at manufacturers and processors of products such as chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes, and fruit salads.

The agency has focused on contamination with pathogens like salmonella, cyclospora, E. Coli, and listeria, which have been associated with numerous foodborne illness outbreaks.

FDA recommended that fresh-cut produce processors assess whether any of these pathogens pose a potential hazard requiring preventive measures, including supply-chain controls.

The measures also include use of safe water, and washing fruits and vegetables with antimicrobial solutions, training of personnel, and recommendations on better designing of facilities.

Produce can be contaminated by pathogens during growing, harvesting, packing, or holding on farm facilities, the agency said.

These foods are considered higher risk because they are usually eaten raw and do not go through cooking or another “kill step” that would destroy harmful bacteria.

(Reporting by Puyaan Singh in Bengaluru; Editing by Tasim Zahid and Leroy Leo)