Pre-Plant:
Select Produce Fields Carefully-
Review land history for prior use and applications
of sludge or animal manure
Choose fields upstream from animal housing
Know upstream uses of surface water and test water quality as needed
Prevent runoff from animal operations from entering produce fields
Store Manure-
Store slurry in continuously loaded systems
for 60 days in summer or 90 in winter prior to field application
Consider satellite storage for slurry used on produce fields
Compost manure properly to kill pathogens
Time Applications and Incorporate Manure-
In fall – apply manure to all planned
vegetable ground, preferably when soils are warm (>50°F), non-saturated,
and cover cropped
In spring – incorporate manure two weeks prior to planting
Whenever possible, incorporate
manure
Do NOT harvest produce within 120 days after manure application
Keep records of application rates, source, and dates
Choose Crops Carefully-
Avoid root / leafy crops if manure is applied
in spring
Plant agronomic or perennial crops where manure is applied in spring
Production:
Do NOT Sidedress with Manure-
ABSOLUTELY DO NOT SIDEDRESS with fresh or slurry
manure or manure ‘tea’ or mulches containing fresh manure
OK to sidedress with manure composts or compost teas
Exclude Animals-
NO grazing of livestock near produce fields
Minimize wild and domestic animal traffic in produce fields
Promote Worker Hygiene in the Field-
Provide and maintain clean restrooms
Supply soap, clean water and single-use towels for hand washing and
enforce use
Test Irrigation Water Quality-
Identify water source for irrigation
· Municipal drinking water-low risk
· Potable well water-minimal risk if well casing is maintained
and livestock excluded from active recharge area
· Surface water-high risk
Test quarterly or during season (beginning, mid or high draw, and
at harvest) if water source passes near livestock or sewage treatment
Filter or use settling ponds to improve water quality
Use potable water for crop protection sprays
Maintain records of water test
Select Irrigation Method-
Where feasible, use drip irrigation to reduce crop wetting and minimize
risk
Apply overhead irrigation early in the day so leaves dry quickly
Harvest:
Clean Harvest Aids-
Check that bins are clean and in good repair
High-pressure wash and sanitize bins prior to harvest and clean bins
daily during harvest
Remove excess soil from bins in field
Ensure that packing containers are not over filled and protect produce
adequately from bruising and damage
Handle Produce Carefully During Harvest-
Avoid standing in bins during harvest to reduce pathogen spread by
shoes
Minimize bruising of produce during harvest
Remove excess soil from produce in the field
Promote Cleanliness at U-Pick-
Invite customers to wash their hands prior to entering fields
Provide clean and convenient restrooms
Supply soap, clean water, and single-use towels and encourage use
Post-Harvest Handling:
Promote Worker Hygiene and Health-
Teach workers about microbial risks and the importance of good hygiene
Provide clean restrooms with soap, clean water, and single-use towels
Post signs in restrooms and enforce hand washing
Provide non-food contact
jobs for sick employees
Monitor Wash Water Quality-
Use potable water for all washes
Maintain clean water in dump tanks by sanitiz- ing and changing water
regularly
Chlorinate wash water
· Monitor chlorine levels
· Maintain 150 ppm for leafy vegetables and up to 500 ppm for
other crops
· Maintain water pH at 6.0-7.0
· Provide final rinse if using > 100 ppm chlorine
Avoid tank water temperatures more than 10°F cooler than produce
temperature
Sanitize Packing House-
Clean and sanitize loading, staging, and all food contact surfaces
at end of each day
Exclude all animals, especially rodents and birds form the packing
house
No smoking or eating in packing area
Transportation and Refrigeration-
Check and clean trucks prior to loading
Sanitize if animals previously hauled
Pre-cool vehicles prior to loading
Ensure that refrigeration equipment is working properly
Keep Produce Cool-
Cool produce quickly to minimize growth of any potential pathogens
Use ice made from potable water
Store produce at appropriate temperatures to maintain good quality
Do not overload coolers
Funding
has been received from the USDA-CSREES and the US FDA to coordinate
a national training program on food safety assurance for fruit and
vegetable growers. The goal of the Good Agricultural Practices (GAPs)
Program is to reduce microbial risks in fresh fruits and vegetables
by developing a comprehensive education and extension program. While
the program is based at Cornell University, there are collaborators
from 16 states. The program objectives are to design educational materials
about GAPs and inform growers about the microbial risks that can occur
on the farm. If you would like additional information about how you
can reduce microbial risks on your farm, contact the Cornell GAPs
Team. We can help you locate team members in your area.
Elizabeth A. Bihn, M.S., Project Coordinator for GAPs Project
Department of Food Science
Phone: 607-254-5383
Email: eab38@cornell.edu
Robert B. Gravani, Ph.D., Project Leader for GAPs Project
Department of Food Science
Phone: 607-255-3262
Email: rbg2@cornell.edu
Janet E. Hawkes, Ph.D., Coordinator of NY Ag in the Classroom, Department
of Education
Phone: 607-255-8122
Email: jeh34@cornell.edu
Marvin P. Pritts, Ph.D., Berry Crops Specialist
Department of Horticulture
Phone: 607-255-1778
Email: mpp3@cornell.edu
Anusuya Rangarajan, Ph.D., Fresh Market Vegetables Specialist
Department of Horticulture
Phone: 607-255-1780
Email: ar47@cornell.edu
Donna L. Scott, M.S., Food Safety Specialist
Department of Food Science
Phone: 607-255-7922
Email: dls9@cornell.edu
This brochure was originally
written and compiled by Anu Rangarajan, Marvin Pritts, Steve Reiners
and Laura Pedersen, and updated (11/00) with assistance from Victoria
Zeppelin and the GAPs team.
For additional copies and other food safety information please contact
either:
Department of Horticulture
134 A Plant Science Bldg
Cornell University
Ithaca, NY 14853-5904
Phone: 607-255-4568
GAPs Program
11 Stocking Hall
Cornell University
Ithaca, NY 14853
Phone: 607-255-1428
www.gaps.cornell.edu
