NC State Extension

Commodity Specific Guidance

This section looks at reducing the risks of contamination through preventative on-farm measures for commodity specific crops. The groupings of either “Fruits” or “Vegetables” provide  recommended guidelines on food safety practices that are intended to minimize the microbiological hazards associated with the particular fresh fruit or vegetable.

Fruits: In this section guidance is given for commodity specific fruit crops along with general fruit crops for reducing the risks of contamination through preventative on-farm measures.

Vegetables: In this section recommended guidelines are given for commodity specific vegetables along with general vegetables that focus on minimizing the microbiological hazards associated with fresh vegetables.

Fresh Culinary Herbs: This document provides Commodity Specific Food Safety Guidelines for the Production, Harvest, Post-Harvest, and Processing Unit Operations of Fresh Culinary Herbs. For the purposes of this document, the term, fresh culinary herbs includes all varieties of basil, chervil, chives, cilantro, culantro, dill, lemon verbena, marjoram, mint, oregano, parsley, rosemary, sage, savory, sorrel, tarragon, and thyme.

Fungi: Recommended guidelines are given for commodity specific mushrooms that focus on minimizing the associated microbial hazards as well as the GAP audit specific questions.

Aquaponics: In this section, guidance is given for the aquaponics industry involved with food production.

Greenhouses: In this section, guidance is given on creating food safety plans for greenhouse producers.

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