GAP stands for "Good Agricultural Practices" that can be a certification requirement for selling to institutions such as schools or hospitals. Using "good agricultural practices" reduces microbial risks in fruits and vegetables to those consuming your produce.Producers develop a comprehensive food safety plan for harvesting and processing produce on their farm in order to reduce microbial risks in fruits and vegetables. The food safety plan may include procedures for allowing visitors to your site, whether to limit workers wearing certain clothing or jewelry, how to store chemicals, requirements for using manure based soil amendments, among many other things.
This work is supported by the Specialty Crop Block Grant Program grant AM22SCBPMO1152 from the USDA and Missouri Department of Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.