Good Agricultural Practices (GAPs) are a voluntary program that outlines seven practices for fresh produce growers to minimize food safety hazards. The seven practices are: 1) Preventing microbial contamination, 2) Implementing a food safety program, 3) Avoiding contamination from human or animal feces, 4) Ensuring water quality, 5) Properly using animal manures and municipal wastes, 6) Maintaining worker hygiene and sanitation, and 7) Following all applicable laws and regulations. GAPs were created based on Hazard Analysis Critical Control Points (HACCP) principles to address contamination issues from production to distribution of fresh fruits and vegetables.

1. Good Agricultural Practices (GAP) Diane T. Ducharme Area Specialized Agent Henderson, Haywood, and Buncombe County (828) 697-4891

2. Good Agricultural Practices Definitions = GAP = GHP – Good Handling Practices = GMP – Good Manufacturing Practices A tool for addressing food safety (human pathogens) on the farm a Voluntary program (Now- 10/07) Seven (7) practices highlighted to be taken throughout an operation

3. What does HACCP got to do with it? HACCP stands for Hazard Analysis Critical Control Point a system in which points in a process are identified and controls are put in place to ensure that food safety hazards are eliminated Regulated for the Processed Food Industry not Fresh Produce!

4. HACCP and GAP GAPs are based on the foundation of the HACCP steps On the next slide you will see the similarities between the two

5. Processed vs Fresh HACCP – Hazard Analysis Critical Control Points Processed foods 7 basis principles Required (Regulated) GAP - Good Agricultural Practices Fresh produce 7 basis principles Voluntary Business to business

6. Starting at the Beginning… GAPs foundation is with the “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables” Created in 1998 by the FDA, USDA and CDC guidance document ("the guide") addresses microbial food safety hazards and good agricultural and management practices common to the growing, harvesting, washing, sorting, packing, and transporting of most fruits and vegetables

7. http://www.foodsafety.gov/~dms/prodguid.html#preface October, 1998

8. How this works The “Guide” gives us steps or areas of concern for possible contamination These steps will give the grower guidance in looking at their individual farms for possible areas where this food safety risk can be decreased or eliminated.

9. The “Skinny” on the GAP steps Prevent Microbial contamination Start program of GAPs Human/animal feces Water Animal manure (proximity and 120 days) Worker hygiene/sanitation Follow all applicable laws (pesticides, etc) Traceback/recordkeeping/ documentation

10. Preventing microbial contamination of fresh produce is favored over relying on corrective action once contamination occurs. GOOD AGRICULTURAL PRACTICE #1

11. GOOD AGRICULTURAL PRACTICE #2 To minimize microbial food safety hazards in fresh produce, growers, packers or shippers should use good agricultural or management practices in those areas over which they have control.

12. GOOD AGRICULTURAL PRACTICE #3 Fresh produce can become microbiologically contaminated at any point along the farm-to-table food chain. The major source of microbial contamination with fresh produce is associated with human or animal feces. (proximity)

13. Whenever water comes in contact with produce, water quality dictates the potential for produce contamination. Minimize the potential for microbial contamination from water used with fresh fruits and vegetables. GOOD AGRICULTURAL PRACTICE #4

14. Water Quality Irrigation Washing Cooling Icing Water is critical to all phases of produce handling! Cooling Courtesy of William C. Hurst, UGA

15. Water Contamination Sources Livestock in surface ponds Surface sources such as rivers, streams, irrigation ditches and canals Unprotected well head Courtesy of William C. Hurst, UGA

16. Practices using animal manure or municipal biosolid wastes should be managed closely to minimize the potential for microbial contamination for fresh produce. (120 days) GOOD AGRICULTURAL PRACTICE #5

17. Worker hygiene and sanitation practices during production, harvesting, sorting,packing and transport play a critical role in minimizing the potential for microbial contamination of fresh produce. GOOD AGRICULTURAL PRACTICE #6

18. Field Worker Hygiene Courtesy of Trevor Suslow Courtesy of Cornell GAPs Program Are gloves worn? Are facilities accessible? Are toilets well stocked? Courtesy of William C. Hurst, UGA

19. Handwashing Information Study of handwashing <2 times/day in restaurants, foodservice, healthcare settings 94 % say they wash their hands 68% of those observed wash their hands FDA estimates poor handwashing contributes to 80 million cases of illnesses in U.S

20. Hazard Identification in the Fresh Produce Industry At 21 of 24 farms surveyed, worker health and hygiene were the major hazards to produce safety. Inadequate hand washing was the most frequent hazard noted. Inadequate hygiene training ranked #2, followed by unsanitary worker facilities. J. Guzewich, Food Protection Mtg. 2003 Courtesy of William C. Hurst, UGA

21. Black light and Glowgerm is used to show incidence of bacteria

22. Field & Packing Shed Sanitation Sanitation is about attention to details. Employees Equipment Harvesting bins Transport Courtesy of William C. Hurst, UGA

23. Keep Grading Equipment Clean

24. Reduce chances of contamination from birds and other pests

25. Follow all applicable local, state, and Federal laws and regulations , or corresponding or similar laws, regulations, or standards for operators outside the U.S. for agricultural practices. GOOD AGRICULTURAL PRACTICE #7

26. Really about Documentation Maintaining adequate records can mean the difference staying in business or being sold and/or shut down. Records allows for tracking problems and corrective action effectiveness. Provide worker training for all workers including Hispanic workers Document worker training Post appropriate signage for workers and the general public

27. Workers document training

28. Signs posted and check list posted for restroom facilities

29. What Can Growers & Packers Do? Learn about the risks Who is the enemy? Develop a food safety plan Document activities Prevention is the key! Courtesy of William C. Hurst, UGA

30. In Summary GAPs is a voluntary program, industry moving this forward Food Safety is the Issue Make it simple, but write definitive statements of how and when and how documents Remember, don’t write anything in your SOPs that you don’t intend on doing and documenting!

31. Resources National Gap Resources http://www.gaps.cornell.edu/educationalmaterials.htm NCSU Food Safety Gaps www.extensionfoodsafety.com USDA Audit Matrix http://www.ams.usda.gov/fv/fpbgapghp.htm Third-Party Auditor NCDA PRIMUS Others

32. Keep Our Produce Safe Any Questions?