This program is intended to assess a participant’s efforts to minimize the risk of contamination of fresh fruits, vegetables, nuts and miscellaneous commodities by microbial pathogens based on the U.S. Food and Drug Administration’s “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables,” and generally recognized good agricultural practices.

Are you ready to write a food safety plan? We are here to help!

Email daniellemarie.dr@gmail.com to schedule one on one consultation.

Additional Resources:

Sample Harmonized Food Safety Plan (psu.edu)

Microsoft Word – GAPGHP Users Guide FINAL 4-25-2011 (usda.gov)