Good Agricultural Practices/Good Handling Practices

Good Agricultural Practices/Good Handling Practices
The Food Quality Assurance Program offers several Good Agricultural (GAP) and
Good Handling Practices (GHP) programs to improve food safety in the production
and packing of fruits and vegetables. Good Agricultural Practices refers to farming
methods that reduce the likelihood of contaminating produce. Implementation of
practices that address water quality, manure and compost use, worker health and
hygiene and contamination from wild life, domestic animals and livestock. Good
Handling Practices refers to post harvest handling of produce to minimize
contamination. Practices include water quality, sanitation of the packing house, pest
control programs, and sanitation of containers.
Fruit and vegetable producers implement GAP and GHP for many reasons. A
GAP/GHP food safety program reduces the risk of microbial contamination that can
cause consumer illness from consumption of fresh fruits and vegetables. As a result
of food borne illness outbreaks related to produce, many wholesale buyers of produce
now require farmers to be GAP/GHP certified. As part of the federal Food Safety
Modernization Act, the Food and Drug Administration has proposed rules for the
production and handling of fruits and vegetables that are similar to GAP/GHP
requirements. Implementation of a GAP/GHP program and certification that the
requirements are being met assists farmers in providing safe, wholesome produce to
consumers, meeting buyer requirements and meeting the requirements of FDA's
proposed rule.
In cooperation with the University of Maryland, MDA is providing GAP/GHP

training and one to one assistance in developing, writing and implementing food
safety programs. This assistance is available to any Maryland producer of fruits and
vegetables.
MDA has developed a State GAP/GHP certification program. The program consists
of basic food safety requirements and is intended for direct marketers and farmers
that have never had a GAP/GHP inspection or audit. Producers that pass the MDA
inspection are awarded a certificate.
MDA also conducts audits of fruit and vegetable producers and handlers to determine
compliance with USDA's Good Agricultural Practices and Good Handling Practices
standards and the Pre-Harvest and Post- Harvest Harmonized standards. The program
is conducted through a cooperative agreement with USDA/AMS. Conducting the
audits through USDA provides national recognition for producers and handlers to the
many buyers now requiring audits for compliance with the guidelines. Additional
information concerning the USDA Good Agricultural Practices and Good Handling
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Practices Audits and the Harmonized Audits can be found at the USDA/AMS
website. Maryland producers that are USDA certified can be found
at http://apps.ams.usda.gov. MDA currently has USDA Specialty Crop grant money
to assist Maryland producers in offsetting USDA audit costs.
The USDA and Harmonized audits are based on elements derived from FDA's
guidance document entitled "Guide to Minimize Food Safety Hazards for Fresh Fruits
and Vegetables' available at FDA.gov/Food/GuidanceRegulation. The FDA guidance
document identifies water, manure and municipal bio-solids, worker health and
hygiene, sanitary facilities, field sanitation, packing facility sanitation, transportation
and trace back as areas to be addressed to prevent microbial contamination of fresh
fruits and vegetables. FDA has also developed commodity specific guidance which is
also available on their website. Categories on the audit include personnel hygiene and
practices, farm review, field harvesting and field packing activities, packing house
facility, storage and transportation, food security and trace-back. Additional
information and materials that can assist producers in implementing a GAP/GHP
program are available at http://www.gaps.cornell.edu/. Producers can use this
information to implement or improve "Good Agricultural Practices" without
requesting an audit.
Contact:
Food Quality Assurance Program
(410) 841-5769 Fax: (410) 841-2750
Deanna.Baldwin@maryland.gov
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
(FDA)’s 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, have begun began requiring 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.
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Why are GAPs important for my farm?
Good Agricultural Practices can 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. All growers, regardless of their
products, can benefit from implementing a set of SOP 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.
Quality and shelf-life of your product is maintained and spoilage reduced

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

After the initial work of 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 have a GAP audit. If you wish to sell to this buyer, you must have follow
their requirements for certification.
What is a GAPs audit?

There are various GAP audits available. The most basic, and easiest to implement, is
the USDA GAP audit. The USDA GAP audit checklist consists of these sections:
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1. General farm review (includes worker health and hygiene, traceability, water
quality, manure and compost, animals and livestock)
2. Field harvesting and field packing activities
3. Packing house facility
4. Storage and transportation
5. Traceability (this section has been incorporated into other sections)
6. Wholesale distribution center (applies to distribution centers)
7. Preventative food defense procedures (applies to distribution centers or very
large farms)
Each section is a checklist related to food safety practices. Everyone must pass the
General Farm Review (section 1), but the other sections will vary by grower. Many
growers are audited only on 3 or 4 of the sections (e.g. 1, 2, 3 and 4; 1, 2 and 4).
Customers who require growers to get an audit will specify which sections are
needed.

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Good Agricultural Practices/Good Handling Practices

In cooperation with the University of Maryland, MDA is providing GAP/GHP

What are GAPs?

Lettuces, salad mix, green onions, tomatoes, sprouts, cantaloupes, carrots,

Quality and shelf-life of your product is maintained and spoilage reduced

Greater organization and efficiency of your operation

Your customer may require an audit

What is a GAPs audit?

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