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Good Agricultural Practices basics

What are GAPs?

Good Agricultural Practices, or GAPs, are voluntary guidelines for produce farmers to reduce the risk of microbial contamination related to food-borne illnesses on their farms. The guidelines are based on the Food and Drug Administration's (FDA) Guide to Minimizing Microbial Food Safety Hazards for Fresh Produce.

Why GAPs?

As consumption of fresh produce has increased, the number of foodborne illness outbreaks associated with fresh produce also has steadily increased. Bacteria such as Salmonella and E. coli 0157:H7 are most often linked to these illnesses, as are parasites such as Cryptosporidium and Cyclospora. As a result, some larger buyers, especially supermarkets and produce distributors, require their vendors to be audited by a third party to certify that they follow Good Agricultural Practices to minimize the risk of microbial contamination on their produce.

Reduce the risk of harmful contamination of your produce

Following best practices for reducing microbial contamination ensures that the food that you sell to the public will not cause harm or illness for consumers. Reducing the risk of contamination before it occurs is the best way to minimize the risk of illness in the public.

Lettuces, salad mix, green onions, tomatoes, sprouts, cantaloupes, carrots, raspberries, and herbs are most often associated with foodborne illness outbreaks because of how they are grown and consumed. Regardless of their products, all growers can benefit from implementing a set of SOPs to reduce microbial contamination.

GAPs are not intended to sanitize fresh produce or completely eliminate the risk of contamination: this is impossible. GAPs are intended to guide growers to reduce the risk of contamination where possible.

Maintain the quality and shelf-life of your product and reduce spoilage

GAPs focus on post-harvest handling and proper cooling, handling and storing of products. This can reduce spoilage, improve quality and ensure that you have the best produce for your customers.

Greater organization and efficiency of your operation

After developing a food safety plan, many growers report improved efficiency and streamlined inventory control and management of their products.

Your customer may require an audit

Many produce distributors and supermarkets require, or will soon require all their vendors to have a GAP audit. If you wish to sell to this buyer, you must follow their requirements for certification.

What if I have more questions?

To get started, we suggest you attend a GAPs workshop to learn how to create your own food safety plan. You can begin creating your food safety plan using these templates and guidelines.

For more information about GAP audits, please visit Navigating the GAP audit process.

Reviewed in 2024

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