{"id":434,"date":"2022-10-20T11:09:21","date_gmt":"2022-10-20T11:09:21","guid":{"rendered":"http:\/\/nham.in\/?p=434"},"modified":"2026-01-16T07:03:39","modified_gmt":"2026-01-16T07:03:39","slug":"good-handling-operating-practices","status":"publish","type":"post","link":"http:\/\/nham.in\/index.php\/2022\/10\/20\/good-handling-operating-practices\/","title":{"rendered":"GOOD HANDLING & OPERATING PRACTICES"},"content":{"rendered":"
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Description<\/strong><\/p>\n\n\n\n

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass management practices producers, growers and packers of fresh produce should follow to minimize contamination of their product. This publication covers those practices related to water use.<\/p>\n\n\n\n

Water is of special concern in maintaining produce safety due to the ability of pathogens to survive long periods in water, the ability of water to transport pathogens over a large area and the number of ways in which water can contact fresh produce pre- and post-harvest. The application of contaminated water in pre- or post-harvest management has a high likelihood of reaching the consumer.<\/p>\n\n\n\n

Assuring the safety of the products vendors sell at the farmers\u2019 market begins long before food is available for purchase. It is essential that growers work to reduce exposure to contaminants and minimize the potential for bacterial growth during production, harvest and handling steps. Manure management, water source and usage, and farm worker health and hygiene are the three major factors that can contribute to the risk of produce contamination on the farm. By addressing these components before planting, during production, and throughout harvest and post-harvest handling, the risk of contamination can be minimized. Risk for contamination after the farm may occur in retail stores, restaurants, or the home. In addition, fruit and vegetables are often consumed raw and do not include a cooking step that would otherwise kill harmful pathogens.<\/p>\n\n\n\n


Requirements<\/strong><\/p>\n\n\n\n

The attendees should learn in focussed way and while learning, care should be taken not get disturbed and if required, while learning, the attendee can take notes.<\/p>\n\n\n\n

Helping produce farmers, packers, and distributors meet buyers\u2019 food safety certification requirements<\/h2>\n\n\n\n

In the late 1990s, many schools, grocers, and wholesalers began to demand that producers undergo third party food safety audits. To provide a standard food safety audit system for producers, packers, and distributors, the U.S. Department of Agriculture (USDA) (in partnership with other inspection and standardization agencies) developed the Good Agricultural Practices (GAP) and Good Handling Practices (GHP) Audit Verification Program. The GAP and GHP program is a voluntary, user-fee funded independent audit program offered to the produce industry to verify that fresh fruits and vegetables are produced, packed, handled, and stored according to food safety practices that minimize the risks of microbial food safety hazards. The audits are based on recommendations from the U.S. Food and Drug Administration (FDA). GAP and GHP certifications can help to open new markets to producers, packers, and distributors seeking to sell to schools, grocers, wholesalers, and others that require third party food safety certifications.<\/p>\n\n\n\n

Learn More About GAP and GHP?<\/strong><\/p>\n\n\n\n

Program Basics<\/h3>\n\n\n\n