Good Agricultural Practices (GAPs)

1. Good Agricultural Practices (GAPs)

2. Objectives At the end of this session, participants will be able to: Be able to explain Good Agricultural Practices (GAPs) and why they are important to your school nutrition program. Understand how to apply GAPs when purchasing local produce.

3. GAPs Based on Food and Drug Administration’s (FDA) Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (1998 with a 2008 update)

4. Food Safety Modernization Act The Produce Safety Rule (effective January 26, 2016) Standards include requirements for: - agricultural water quality -employee health and hygiene -animals - biological soil amendments of animal origin (such as compost and manure) - equipment, tools, and buildings

5. GAPs Water Quality & Use Land Use Worker Health, Hygiene & Training Manure & Compost Wildlife & Animal Management Sanitation & Postharvest Handling Transportation Traceability

6. Water Quality Water quality must be appropriate for: • Crop • Type of irrigation method and/or application Water test frequency “Based on Risk”

7. Water Use Application spray or fertilizers Irrigation method Harvest Wash produce

8. Land Use History (prior flooding?) Current Nearby– animal operation or grazing

9. Worker Health, Hygiene & Training Train employees - How to properly wash hands - How to handle & report injuries & illnesses Provide clean, accessible, well-stocked restroom facilities and handwashing stations Designated areas for eating & smoking

10. Manure & Compost Raw manure application intervals based on USDA National Organic Program: - 2 weeks prior to planting - 120 days prior to harvest Composting is a “managed” process, grower must monitor: - turning - time - temperature

11. Wildlife & Animal Management Limit access to production area. Monitor for evidence of animal presence in production area. Train employees.

12. Sanitation & Postharvest Handling Glove & apron use during handling Clean & sanitize - Harvest containers - Equipment

13. Transportation Cleaned Covered Checked prior to loading/unloading Temperature controlled and monitored

14. Traceability Trace product one step, forward & backward - Date of harvest/pack date - Field identification - Worker identification - Maintain records Back Forward

15. Why Growers choose GAPs Audits Required by most buyers Enhances marketability Good business practice Continual improvement

16. How to Verify GAPs Ask if GAP audited Grower self-audit Visit farm, use checklists - Iowa State - Cornell - UC Davis - Penn State - USDA

17. GAPs Resources USDA GAP Audit Program http://www.ams.usda.gov/AMSv1.0/gapghp Iowa State University, Checklist for Retail Purchasing of Local Produce https://store.extension.iastate.edu/Product/Buying-Local-Foods-for-Retail-Foodservices Penn State University http://extension.psu.edu/food-safety/farm University of California Davis GAPS http://ucfoodsafety.ucdavis.edu/Preharvest/

18. GAPs Activity

19. GAPs Activity Well head is protected by bucket

20. GAPs Activity Cows in pond

21. GAPs Activity Cows grazing adjacent to crop fields

22. GAPs Activity Deer in corn field

23. GAPs Activity Flooded corn field

24. GAPs Activity Harvest tote directly on ground

25. GAPs Activity Flooded Potato Field Delivery of local peaches

26. GAPs Activity Workers taking break in field

27. GAPs Activity Workers harvesting romaine

28. Thank you for participating!