Farm food safety begins with Good Agricultural Practices (GAPs): the basic environmental and operational conditions that are necessary for the production of safe fruits and vegetables.
Farmers need to take steps to minimize pathogen contamination during production and harvest of their fresh produce. They should avoid side-dressing with manure, exclude animals near fields, promote proper worker hygiene in the field, test irrigation water quality, select irrigation methods that minimize crop wetting or allows for leaves to dry quickly, clean and sanitize harvest bins, promote cleanliness at U-Pick, and keep produce cool.
As consumers demand safer food, a growing number of retailers are requiring farmers to have independent, 3rd-party inspections of farms, certifying that their fruits and vegetables are being grown, harvested and packaged using Good Agricultural Practices.
Links for Page:
Cornell Cooperative Extension Vegetable Program Food Safety: https://cvp.cce.cornell.edu/food_safety.php
Food Safety Plan Template:
Food Safety Modernization Act:
Good Agricultural Practices:
Produce Safety Alliance:
Last updated January 15, 2020