UC Good Agricultural Practices (GAP)

Information from UC (whole page below)

General Information

Edible Horticultural Crops

  • Key Points of Control and Management of Microbial Food Safety: Information for Growers, Packers, and Handlers of Fresh-Consumed Horticultural Products (UCANR, 2003) (PDF 74 KB) This publication provides a brief outline of the fundamental components of microbial food safety that should be part of any comprehensive management plan for growers, specialty crop producers, harvest service operators, distribution and wholesale handlers,direct marketers, and fresh cut processors. The diversity of environments, crop management practices, and handling practices makes the notion a single, universally applicable approach to food safety planning unrealistic. Instead, this quick reference guide focuses on the key guiding principles: prevention of contamination, reduction of survival, and prevention of cross-contamination for each step, up to consumer handling. These principles are the combined result of specific research and practical experience with diverse commodities and crop management systems.
  • Key Points of Control and Management for Microbial Food Safety: Edible Landscape Plants and Home Garden Produce (UCANR, 2003) (PDF 71 KB) This publication provides a brief outline of the important components of microbial food safety practices for home gardeners and edible landscape practitioners. The diversity and scale of home garden environments, gardening practices, and food handling practices make a single approach to food safety planning in the garden unrealistic. This publication, drawn from research and practical experience, focuses on the key guiding principles of preventing contamination, reducing the survival of pathogens, and preventing cross-contamination at each step.

Melons

Tomatoes

Other Publications

UC GAP Information Sites