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en Español

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Bridging the GAPs from the Farm to the Table

Food safety is everybody’s business. These videos are available as an English/Spanish DVD which is presented in two parts. The first part gives an overview of fresh produce safety handling guidelines called Good Agricultural Practices (GAPs), highlighting some N.C. production areas.

The second part, Wash Your Hands: For the Kids, educates farm workers and children on the importance of hand-washing hygiene and gives guidance on proper hand-washing techniques.

N.C. Fresh Produce Safety Good Agricultural Practices (GAPs) Training Curriculum
This tiered educational program will help growers address and minimize commodity-specific risks, adapt to a changing marketplace and improve profitability. The first two tiers focus on Good Agricultural Practices (GAPs), including what it takes to obtain GAPs certification and managing risks from field to market. Cooperative Extension agents can use the curriculum to train growers to minimize fresh produce safety risks. Unity ID login required.

Good Worker Health and Hygiene Practices: Training Manual for Produce Handlers
Intended for use by growers in designing training for their employees who handle fresh produce. Includes suggestions for points to stress during training and what growers can do to help their employees stay safe and hygienic.

Improving the Safety and Quality of Fresh Fruit and Vegetables: A Training Manual for Trainers
A comprehensive manual for trainers in food safety, including an in-depth introduction to GAPs, methods for explaining and teaching, resources, glossary.

Small Farm Food Safety, Fresh Produce: Instructions for Trainer
This training is not intended to be a comprehensive review of GAPs, but it does provide an introduction to food safety concepts that are important for small farmers. The training is intended to encourage small farm operators and their employees to “think food safety” as they work and to look for appropriate resources so that they can create food safety plans for these operations. The training is presented in six parts:

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