scholarly journals USING A BILINGUAL GAPS AND HAND-WASHING DVD TO TRAIN FRESH PRODUCE FIELD AND PACKINGHOUSE WORKERS

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 498D-498
Author(s):  
D. C. Sanders ◽  
L. M. Reyes ◽  
D. J. Osborne ◽  
D. R. Ward ◽  
D. E. Blackwelder
Keyword(s):  
Food Safety ◽  
English Language ◽  
Fresh Produce ◽  
Agricultural Practices ◽  
Sound Level ◽  
Team Work ◽  
Hand Washing ◽  
Extension Agents ◽  
Good Agricultural Practices ◽  
Original Language

The Southeastern Fresh Produce Food Safety Training Program has been training extension agents across the southeastern U.S. since 2000. This program has utilized a variety of methods including group case study to enhance learning and promote team work. Multistate trainings have fostered collaboration between states and institutions. One goal of the program was to produce a method for agents to provide training that was repeatable and easy to implement. As a result, two videos were produced for use in training field and packinghouse workers. These videos were an English language good agricultural practices (GAPs) video entitled Bridging the GAPs: From the Farm to the Table and a Spanish language hand-washing video entitled ¡Lave sus Manos: Por Los Niños! This program has been very effective, but has faced challenges due to language barriers. Many field and packinghouse crews were mixed in terms of language with some crew members speaking only English while others spoke only Spanish. As a result, Spanish speakers were unable to access the information in the good agricultural practices video while English speakers were unable to access information in the hand-washing video. The solution was to produce a bilingual training aid that included both sets of information and has been compiled into a DVD containing the footage of both of the original videos in both languages. For the Spanish version of the GAPs video and the English of the hand-washing video, the audio of the video's original language was left at a low sound level and the audio of the alternate language was added. These DVDs are currently being distributed to extension programs in all of the cooperating states with the aim of reaching growers who want to start a food safety plan.

A multi-stakeholder perspective on the adoption of good agricultural practices in the Thai fresh produce industry

2015 ◽  
Vol 117 (9) ◽  
pp. 2234-2249 ◽  
Author(s):  
Rungsaran Wongprawmas ◽  
Maurizio Canavari ◽  
Chutima Waisarayutt
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Fresh Produce ◽  
Agricultural Practices ◽  
Information Provision ◽  
Relevant Information ◽  
Structured Interviews ◽  
Urban Context ◽  
Good Agricultural Practices ◽  
Content Type

Purpose – The purpose of this paper is to explore the factors hindering the adoption of good agricultural practices (GAPs) in the Thai fresh fruit and vegetable industry from the perspectives of key stakeholders in different tiers of the supply chain up to consumers. Design/methodology/approach – Semi-structured interviews were carried out in Bangkok and nearby cities. The key informants were experts, governmental authorities, producers, distributors, exporters, and consumers. A qualitative content-summarising approach was used to analyse the interview transcripts. Findings – Stakeholders perceived the credibility of national GAP (Q-GAP) standards implemented in the Thai domestic market as low, due to a lack of reliable verification and traceability and because the system is managed by governmental bodies. Consumer demand could drive the market of safe produce, but retail stores are the main influencers of producers’ adoption of GAPs in domestic markets. Research limitations/implications – The findings are based on a small group of Thai fresh produce industry players and consumers who operate mainly in an urban context. Practical implications – The paper provides relevant information for policy makers and industrialists to find appropriate strategies to sustain GAPs in Thailand. Stakeholder awareness of food safety issues and information provision are crucial. Originality/value – This is the first in-depth study of stakeholders’ perceptions of GAP implementation in the Thai fresh produce supply chain as the industry is currently transitioning from a commodity market to a quality/safety-oriented market. The results raise important issues regarding GAP adoption, food safety certification, and labelling in Thailand.

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Jesscia A. Lepper ◽  
Aswathy Sreedharan ◽  
Renée Goodrich Schneider ◽  
Keith R. Schneider
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Good Agricultural Practices ◽  
Produce Safety ◽  
Foreign Countries ◽  
Safety Rule ◽  
Handling Practices ◽  
Voluntary Program ◽  
Federal Guidelines

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing, storage and shipping. This factsheet covers GAPs relating to packing operation sanitation. There are seven other Florida Cooperative Extension factsheets in the ‘Food Safety on the Farm’ series that focus on specific aspects of the GAPs program and how they relate to Florida crops and practices. Under the new Food Safety Modernization Act (FSMA), GAPs are a foundation of the Produce Safety Rule (PSR). Other than for round tomatoes in Florida (T-GAPs regulation), GAPs have mainly been a voluntary program. Additionally the PSR mandates all non-exempt operations to follow these new FSMA federal guidelines (6), but all exempt commodities and for those producers exporting to foreign countries, GAPs may still be required. Both the mandatory PSR and GAPs aim to reduce the foodborne illness burden associated with produce.

scholarly journals Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
Author(s):  
Christopher R. Pabst ◽  
Jaysankar De ◽  
Alina Balaguero ◽  
Jessica Lepper ◽  
Renee M. Goodrich Schneider ◽  
...  
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Human Nutrition ◽  
Food Science ◽  
Good Agricultural Practices ◽  
Fact Sheet ◽  
Major Revision ◽  
Handling Practices

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually address preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This 3-page fact sheet covers the GAPs of transporting crops. This major revision is a part of the Food Safety on the Farm series and was written by Christopher R. Pabst, Jaysankar De, Alina Balaguero, Jessica Lepper, Renée Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs151

scholarly journals Agricultural practices for food safety threaten pest control services for fresh produce

2016 ◽  
Vol 53 (5) ◽  
pp. 1402-1412 ◽  
Author(s):  
Daniel S. Karp ◽  
Rebekah Moses ◽  
Sasha Gennet ◽  
Matthew S. Jones ◽  
Shimat Joseph ◽  
...  
Keyword(s):  
Food Safety ◽  
Pest Control ◽  
Fresh Produce ◽  
Agricultural Practices

Assessing the Status of Food Safety Management Systems for Fresh Produce Production in East Africa: Evidence from Certified Green Bean Farms in Kenya and Noncertified Hot Pepper Farms in Uganda

2015 ◽  
Vol 78 (6) ◽  
pp. 1081-1089 ◽  
Author(s):  
J. NANYUNJA ◽  
L. JACXSENS ◽  
K. KIREZIEVA ◽  
A. N. KAAYA ◽  
M. UYTTENDAELE ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Fresh Produce ◽  
Agricultural Practices ◽  
Green Bean ◽  
Management Systems ◽  
Hot Pepper ◽  
Safety Management Systems ◽  
Safety Standard ◽  
Insight Into

The farms of fresh produce farmers are major sources of food contamination by microbiological organisms and chemical pesticides. In view of their choice for farming practices, producers are influenced by food safety requirements. This study analyzes the role of food safety standard certification toward the maturity of food safety management systems (FSMS) in the primary production of fresh produce. Kenya and Uganda are two East African countries that export green beans and hot peppers, respectively, to the European Union but have contrasting features in terms of agricultural practices and certification status. In the fresh produce chain, a diagnostic instrument for primary production was used to assess context factors, core control and assurance activities, and system output to measure the performance of FSMS for certified green bean farms in Kenya and noncertified hot pepper farms in Uganda. Overall, our findings show that in Uganda, noncertified hot pepper farms revealed only a “basic level of control and assurance” activities in their FSMS, which was not satisfactory, because no insight into potential pesticide microbial contamination was presented by these farmers. On the other hand, certified green bean farms in Kenya had an “average level of control and assurance,” providing insight into the delivered food safety and quality by the farmers. Farm size did not impact the maturity level of FSMS. This study confirms the role played by food safety standard certification toward the maturity of FSMS implemented in developing countries and demonstrates the possibility of Ugandan farms to upgrade agricultural practices in the fresh produce sector.

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Jessica A. Lepper ◽  
Keith R. Schneider ◽  
Renée M. Goodrich Schneider ◽  
Aswathy Sreedharan
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Good Agricultural Practices ◽  
Produce Safety ◽  
Worker Health ◽  
Foreign Countries ◽  
Handling Practices ◽  
Voluntary Program ◽  
Federal Guidelines

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This factsheet covers GAPs and GHPs relating to worker health and hygiene. There are seven other Florida Cooperative Extension factsheets in the 'Food Safety on the Farm' series that focus on specific aspects of the GAPs program and how they relate to Florida crops and practices. Under the new Food Safety Modernization Act (FSMA), GAPs are a foundation of the Produce Safety Rule (PSR). Other than for round tomatoes in Florida (T-GAPs regulation), GAPs have mainly been a voluntary program. Additionally the PSR mandates all non-exempt operations to follow these new FSMA federal guidelines (8), but all exempt commodities and for those producers exporting to foreign countries, GAPs may still be required. Both the mandatory PSR and GAPs aim to reduce the foodborne illness burden associated with produce.

scholarly journals La Seguridad en la Producción de Alimentos en la Granja - Resumen de Buenas Prácticas Agrícolas

EDIS ◽  
2013 ◽  
Vol 2013 (5) ◽  
Author(s):  
Federico G. Caro ◽  
Renée M. Goodrich-Schneider ◽  
Keith R. Schneider ◽  
Douglas L. Archer
Keyword(s):  
Food Safety ◽  
Agricultural Practices ◽  
Human Nutrition ◽  
Food Science ◽  
English Version ◽  
Good Agricultural Practices ◽  
Fact Sheet ◽  
La Florida ◽  
Sobre Todo ◽  
Buenas Prácticas

Las Buenas Prácticas Agrícolas (BPA) y Buenas Prácticas de Manejo (BPM) cubren los procedimientos generales que los productores, empacadores y procesadores de frutas y verduras frescas deben seguir para garantizar la seguridad de sus productos. Las BPA son usadas antes de la cosecha (es decir, en el campo), mientras que las BPM se utilizan luego de la cosecha, incluyendo el embalaje y envío. El objetivo de este panfleto es revisar los principios generalmente reconocidos como BPA en la producción de frutas y verduras frescas, sobre todo a nivel de fincas o granjas. Otros panfletos de la Extensián Cooperativa de la Florida sobre la Inocuidad de los Alimentos cubren los principios individuales en detalle, con énfasis especial en los cultivos y el manejo apropiado de los mismos en la Florida. [English version: FSHN06-01/FS135:  Food Safety on the Farm – An Overview of Good Agricultural Practices] This 3-page fact sheet was written by Federico G. Caro, Renee Goodrich Schneider, Keith R. Schneider, and Douglas L. Archer, and published by the UF Department of Food Science and Human Nutrition, May 2013. http://edis.ifas.ufl.edu/fs230

scholarly journals 381 Food Safety Starts on the Farm: A Comprehensive Food Safety Curriculum for Fruit and Vegetable Extension Agents

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 458C-458
Author(s):  
Robert B. Gravani ◽  
Anusuya Rangarajan ◽  
Elizabeth Bihn
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Food Microbiology ◽  
Fruit And Vegetable ◽  
Good Agricultural Practices ◽  
Cd Rom ◽  
Extension Educators ◽  
Other Information ◽  
History Of

The 1998 Fresh Trends Survey, conducted by “The Packer,” indicated that about 60% of consumers are more concerned today, than 1 year ago, about Salmonella, E. coli 0157:H7, and other bacteria on fresh produce. Since 1987, the number of produce-associated outbreaks has doubled, affecting twice as many people, and involving a variety of fruits and vegetables. Three quarters of these outbreaks (75%) were associated with domestically grown produce. In recent months, as several large grocery chains have informed their produce suppliers that growers must have a certified plan for the farm that focuses on reducing risks for microbial contamination, to continue supplying fruits and vegetables. These actions have caused extreme concern among fruit and vegetable producers. A comprehensive educational curriculum has been developed for growers and shippers focused on recommended “Good Agricultural Practices.” This effort is the result of an extensive collaborative project, involving researchers, extension educators, and grower organizations nationwide. The curriculum sections include the history of foodborne illness associated with produce, the basic principles of food microbiology, recommended good agricultural practices to reduce risks of contamination due to irrigation water, wild and domestic animals, manure, and farm workers hygiene, resources for training employees, farm assessment worksheets, and other information resources. These educational materials and visuals will be made available on CD-ROM in the near future.

scholarly journals Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Water

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
Author(s):  
Jaysankar De ◽  
Christopher R Pabst ◽  
Jessica Lepper ◽  
Renee M. Goodrich Schneider ◽  
Keith R. Schneider
Keyword(s):  
Food Safety ◽  
Water Use ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Human Nutrition ◽  
Food Science ◽  
Good Agricultural Practices ◽  
Fact Sheet ◽  
Major Revision ◽  
Handling Practices

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually address preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This 7-page fact sheet covers GAPs and GHPs relating to water use. This major revision is a part of the Food Safety on the Farm series and was written by Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs136

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