Agronomy
Good Agricultural Practices: Food Safety for Fresh Produce
Description
Good Agricultural Practices: Food Safety for Fresh Produce presents the various aspects of the Good Agricultural Practices and certification of its product. Chapters cover information on issues and challenges of fresh fruits and vegetable export; contaminants and toxicants; and concept and requirements of good agricultural practices (GAP). It presents Global GAP, Asian GAP and India GAP a voluntary standard required by many supermarket chains in Europe, and the national and regional GAP standards currently operating in Asia. Standards for good manufacturing practices (GMP) also included for those who process agricultural products to produce foods. The chapter goes on to describe on-farm and microbial food safety for fresh produce; pathogen contamination during production and harvest; packaging of fresh fruits and vegetable for exports; GAP for production of fresh fruits and vegetables; and worker health, safety and welfare. These standards are relevant to fruits and vegetables growers, researchers, students and extension officers as they cover the agricultural production process, from inputs to the production.
Table of Contents
Fresh fruit and vegetable exports issues and challenges, Contaminants and natural toxicants, Food hygiene codes of practice and certification, Good agricultural practices concept and requirement, GAP standards and certification, On-farm food safety, Microbial food safety hazards, Quality hazards, GAP farm certification, Record keeping and documentation, Packaging of fresh produce, Technical regulations for importing, Export quality parameters for fruits and vegetables, Workers health safety and welfare.