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UC Food Safety
University of California
UC Food Safety

UC Good Agricultural Practices (GAP)

General Information

Establishing Hedgerows on Farms (UC Pub PDF 839 KB)

Edible Horticultural Crops

Key Points of Control and Management of Microbial Food Safety: Information for Growers, Packers, and Handlers of Fresh-Consumed Horticultural Products (UC Pub 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 (UC Pub 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

Cantaloupe Brochure(UC Pub PDF 3.2 MB)
Key Points of Control and Management of Microbial Food Safety: Information for Producers, Handlers, and Processors of Melons (UC Pub PDF 76 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 melon producers, harvest service operators,distribution and wholesale handlers, and fresh cut processors. The diversity of environments, crop management practices, and handling practices make a single, universally applicable approach to food safety planning unrealistic. This quick reference guide focuses on the key guiding principles of prevention of contamination, reduction of survival, and prevention of cross contamination for each step in melon commerce up to consumer handling.

Tomatoes

Key Points of Control and Management of Microbial Food Safety: Information for Producers, Handlers, and Processors of Fresh Market Tomatoes (UC Pub PDF 182 KB)

UC GAP Information Sites

Site Creation date 6/1/2009
Webmaster for site:  Zann Gates

Webmaster Email: zgates@ucdavis.edu