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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Spring 1998 - Vol 2 / No. 3

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Good Agricultural Practices (GAPS) and Good Manufacturing Practices (GMPS) for Fruits and Vegetables

On April 10, 1998, the United States Department of Health and Human Services published a draft guide on the safe production and processing of fresh produce. The guide presents a set of voluntary guidelines describing good agricultural and manufacturing practices designed to minimize the risks of pathogen contamination of produce. Key areas where precautions should be taken include water quality, worker hygiene, field and facility sanitation, manure management and transportation. The plan is to have a finalized "guide" later this year. Written comments will be taken up through June 29 by the FDA, Dockets Management Branch (HFA - 305), 12420 Parklawn Drive, Room 1-23, Rockville, MD 20857. Comments should refer to docket number 97N-0451.

As most of us already know, the majority of one's calories, in a healthy diet, should come from fruits, vegetables, and grains. While the health benefits associated with the regular consumption of fresh fruits and vegetables have been clearly demonstrated, there is some data which suggests that the proportion of outbreaks associated with fresh produce compared to other foods may be increasing. The finalized "guide" will be of great value to both the producer and consumer.

You can review the guide at URL : http://www.cfsan.fda.gov/~dms/prodguid.html

Source: DHHS Release, April 10, 1998, and DHHS, Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (draft), April 13, 1998.

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Updated Monday, August 29, 2011