An Overview for Grower's and Packers
Fruit and vegetable consumption is increasing, as is the incidence of foodborne illness associated with produce. This section introduces reasons for and implications of the problem, and provides a brief guide to reducing risks and assuring food safety through good agricultural practice.

The National GAPS Program
The education and extension program is designed to provide food safety information to everyone involved in the production and distribution of fruits and vegetables, including farm owners, packing house operators, extension educators, and agricultural organizations. Program materials include a grower's guide, resource manual, farm assessment, farm worker education materials, and a CD-ROM.

Fruit and Vegetable Microbial Safety Issues
Produce related outbreaks of foodborne disease more than doubled from 1973-87 to 1988-98. In addition to causing illness, outbreaks lead to loss of consumer confidence and business, lawsuits, and tougher regulations. Growers and packers can significantly reduce risks of contamination on their end by staying informed of these risks, developing food safety plans, and implementing strong GAPs.

Microorganisms of Concern in Production Agriculture
A disease-causing organism can easily go undetected, because it may not affect the appearance or odor of food. Pathogens causing food contamination and disease include bacteria, viruses, and parasites. This section briefly describes the biology of such pathogens, how they are spread, possible symptoms of disease, and how they can be controlled.

Reduce Risks of Microbial Contamination During Production
Good agricultural practices, as described in this section, can reduce food safety risks, and can also reduce plant disease and post-harvest loss. Proper management and handling of water and manure are essential to GAPs. Animal exclusion, worker hygiene, and equipment sanitation are other important considerations. Developing a plan and documenting your actions are important steps toward reducing risks.

Reducing Microbial Risks During Harvest and Post Harvest
This section covers issues of sanitation at harvest, in the packing house, and during transportation. Educating farm workers on food safety and their role in preventing contamination is crucial; they are often the last or only people to handle the produce before the consumer. Keeping good records, including lot identification, and worker training, can aid in tracing any problems that do develop.

Teaching Adult Learners
Effective training and learning foster good performance and improved communication. Understanding the needs of adult learners and providing the proper motivation are necessary for successful training. This section provides a brief overview of adult learning, and offers practical tips for planning and conducting outstanding training programs.