Information
for Consumers & Interested Growers:
What does GAP mean?
GAP means Good Agricultural Practices. These
practices are part of a voluntary food safety program developed
by FDA and USDA for fruit and vegetable growers. The goal is
to help reduce foodborne illness. The GAP program describes
key steps that growers can use to help reduce or minimize contamination
of produce by disease-causing organisms. Food safety is everyone’s
responsibility from the farmers to consumers.
What is the RI GAP program?
The voluntary Rhode Island GAP Grower Certification
Program is a joint effort of the Division of Agriculture, RI
Department of Environmental Management, the University of Rhode
Island Cooperative Extension Food Safety Education Program,
and RI growers.
The program begins with training for growers and their workers on the application
of GAP food safety principles to the growing, harvesting, processing and
transporting of fresh fruits and vegetables.
Once a grower feels that they have met the RI GAP guidelines, a staff person
from the RI Division of Agriculture visits the farm for a review of GAP practices.
This audit confirms that the grower has successfully applied required GAP
practices during growing, harvesting, processing and transporting of fresh
fruits and vegetables.
After a successful audit, the grower will be certified as a RI GAP grower.
The grower must be audited once every year in order to maintain
the GAP Grower Certification.
What does this mean to a consumer?
The GAP certified grower has reviewed their
on-farm food safety practices during growing harvesting, processing
and transporting of fresh produce in relation to:
• Application of manure
• Irrigation water
• Worker hygiene practices
• Sanitation practices
The GAP certified grower has taken the key steps necessary to help control
contamination of produce by harmful microorganisms.
These farmers are doing the best job they can to include preventive steps
that help produce safe fruits and vegetables. However, food safety is still
everyone’s responsibility. There is no way to guarantee that produce
is always free from contamination.
