Food Safety Plans
Food safety is taking center stage in America. Consumers and retailers are demanding accountability when it comes to producing, buying and selling fresh produce. Developing and implementing a food safety plan is essential to a Good Agricultural Practices (GAPs) program and GAPs auditing, and it can reduce both health and business risks for consumers and growers.
The Good Agricultural Practices-Fresh Produce Safety Plan for Field Practices was developed in workshops with North Carolina growers to provide a framework for them to develop their own food safety plans. The fresh produce safety plan is comprised of information on land use, worker health and hygiene, restroom and sewage, water use, animals, manure, harvesting and packing equiment and containers, and traceability.
This document follows the USDA Good Agricultural Practices and Good Handling Practices Audit Verification Checklist categories of General Questions, Farm Review (Part 1) and Field Harvest and Field Packing Activities (Part 2).
As each grower’s conditions are different, the document can be downloaded and edited to include specific farm information and an introduction to the fresh produce safety plan.
- Worker Health and Hygiene
- Restroom and Sewage
- Harvesting and Packing Equipment and Containers
- Survey Results