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NC State Extension

GAPs Information

Eight basic principles for reducing the risk of microbial contamination in fresh produce provide the first steps under President Clinton’s initiative to enhance the safety of domestic and imported produce. By addressing common areas of concern in the growing, harvesting, sorting, packing and distribution of fresh produce, growers will be better prepared to recognize and address the principal elements known to give rise to microbial food safety concerns.

Developed by the Food and Drug Administration (FDA), the “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables” sets forth these principles and is a comprehensive resource for the foundation of the Good Agricultural Practices (GAPs). The Bioterrorism Act further provides FDA with sufficient and reliable information about domestic and foreign facilities which manufacture, process, pack or hold food for human or animal consumption in the U.S.

FREE Online GAP & Food Safety Plan Creation Course

Resources for Getting GAPs Certified

Page Last Updated: 5 years ago
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