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Abstract
This is part of the Food Safety on the Farm series, a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices. This publication focuses on GAPs and GHPs relating specifically to worker health and hygiene. Written by Keith R. Schneider, Renée M. Goodrich-Schneider, and Alexandra Chang, and published by the UF Department of Food Science and Human Nutrition, March 2012.
References
Code of Federal Regulations. 2010a. Current good manufacturing practice in manufacturing, packing, or holding human food. Title 21, Part 110. Washington, D.C.: U.S. Food and Drug Administration, Office of the Federal Register.
Code of Federal Regulations. 2010b. Occupational health and safety standards: sanitation. Title 29, Part 1910.141, subpart J. Washington, D.C.: U.S. Food and Drug Administration, Office of the Federal Register.
Code of Federal Regulations. 2010c. Occupational safety and health standards for agriculture: field sanitation. Title 29, Part 1928.110. Washington, D.C.: U.S. Food and Drug Administration, Office of the Federal Register.
Food and Drug Administration. 1998. Guide to minimize microbial food safety hazards for fresh fruits and vegetables. Washington, D.C. U.S. Department of Health and Human Services, FDA. Available from: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/UCM064574. Accessed Mar 13, 2011.