Good Agricultural Practices are Actions or procedures used to reduce the potential for microbial food safety hazards in growing, harvesting, sorting, packing, and storing fresh fruits and vegetables on farms.

Maintaining “clean soil” reduces the risk of contaminating produce with illness-causing microorganisms found in soil during stages of growth and harvesting. 

Water used for irrigation, cooling, processing, or for cleaning equipment and facilities should be free of microbial contaminants. Water quality and safety can be dependent on the water source.

Having “clean hands” refers to the human element involved in food safety during production  and processing. 

Produce items will have physical contact with many surfaces during harvest and processing.

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