Georgia Good Agricultural Practice Food Safety Program

Established by the Georgia fresh produce industry to verify good agricultural practices were followed during production, packing and shipping.

• Requires that sanitary handling and packing
   practices are followed

• Promotes the use of food security precautions

• Requires the use of environmentally safe practices

• Requires the use of tested water

• Requires a safe and healthy environment for workers

GEORGIA GAP COMMITTEE:

Georgia Fruit and Vegetable Growers Association
Charles Hall, Exec Director
Beth Bland

Georgia Crop Improvement Association
Terry Hollifield, Exec Director
Terry Crane
Johnny Luke

Georgia Department of Agriculture
Tommy Irvin, Commissioner
Vernon Mullins
Oscar Garrison

The University Of Georgia Food Science and Horticulture Departments
Dr. Doug Bailey, Horticulture Department Head
Dr. Bill Hurst

The Georgia “Good Agricultural Practices” program follows The U.S. Department of Health and Human Services Food and Drug Administration Services “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables.”

GFVGA is committed to providing safe produce for consumers by educating and helping fruit and vegetable producers implement food safety programs on their farms and packing facilities.

Currently there is not a federally mandated food safety program required for producing, harvesting, handling, packing or shipping of fresh produce. In an effort to ensure the highest quality and safest produce to consumers, industry led food safety initiatives have begun with the focus to reduce the risk of microbial and pesticide contamination and improve worker safety, health and hygiene and protect of the environment.