Project team members from the USDA-ARS identified key factors, including sanitizer concentrations and operational conditions, that affect bacteria survival and transference during produce washing. Their findings were used by an industry and multi-agency taskforce to develop “Guidelines to Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables,” which was published in the Journal of Food Protection in 2017. These guidelines can help the produce industry to implement science- and risk-based food safety practices in their operations.