GAP Checklists and Guidance by Commodity

These commodity specific resources have been compiled by United Fresh for your convenience. Related United Fresh resources can be found on our Harmonized Standard webpage.

Aquaponics

• Aquaponics Association Provisional GAPs Standards (Aquaponics Association, February 2015)
• UMN Aquaponics Resources (University of MN)

Avocados

• California Avocado Commission Food Safety Manual (CA Avocado Commission, May 2019)

Blueberries

• Good Agricultural Practices for Food Safety in Blueberry Production (Michigan State University Extension, 2012)

Cantaloupes

• National Commodity Specific Food Safety Guidelines for Cantaloupes and Netted Melons (Western Growers, March 2013)
• California Commodity Specific Food Safety Guidelines for the Production, Harvest, Cooling, Packing Storage, and Transporting of Cantaloupes and Other Netted Melons (CA Cantaloupes, April 2013)
• USDA Food Safety Audit –California Cantaloupe Advisory Board Audit Verification Checklist-Field & Harvesting (CA Cantaloupes, April 2014)
• USDA Food Safety Audit – California Cantaloupe Advisory Board Audit Verification Checklist-Packinghouse/Cooler (CA Cantaloupes, May 2015)

Green Onions

• Commodity Specific Food Safety Guidelines for The Production, Harvest, Post-Harvest, and Valued-Added Unit Operations of Green Onions (Western Growers, February 2010)

Herbs

• Commodity Specific Food Safety Guidelines for the Production, Harvest, Post-Harvest, and Processing Unit Operations of Fresh Culinary Herbs (Western Growers, January 2013)

Lettuce and Leafy Greens

• Commodity Specific Food Safety Guidelines for the Production and Harvest of Lettuce and Leafy Greens (AZ LGMA, August 2020)
• Commodity Specific Food Safety Guidelines for the Production and Harvest of Lettuce and Leafy Greens (CA LGMA, August 2020)

Mushrooms

• MGAPs Program: Industry-Wide Food Safety Standards for Fresh Mushroom Growing, Harvesting, and Shipping (American Mushroom Institute and Penn State University, 2016)

Onions (dry bulb)                  

• Commodity Specific Food Safety Guidelines for the Dry Bulb Onion Supply Chain (National Onion Association, December 2010

Papaya

Following outbreaks in summer 2019, United Fresh and the Texas International Produce Association coordinated multiple meetings with the Mexican papaya industry, supply chain members, researchers, and representatives from FDA and the Mexican National Service of Agro-Food Health, Safety, and Quality (SENASICA) to address the food safety challenges associated with the production and handling of papaya. Commodity-specific measures were desired, similar to the approaches taken by the tomato and leafy greens industries, to align the entire growing and packing industry of papayas in Mexico under the same food safety protocols.

The first edition of the resulting food safety best practices, published in April 2020, may be downloaded below in both English and Spanish. The webinar discussing this document can be found below.

Download the Papaya Best Practices (English)
Download Las Mejores Prácticas de Papaya (Español)
Watch Papaya Best Practices Webinar (English)

In November 2020, the USDA-ARS developed a paper called “Salmonella inactivation and sponge/microfiber mediated cross-contamination during papaya wash with chlorine or peracetic acid as sanitizer”. This research supports the best practices contained in the guidelines. That document can be found here.

Continuing in the 2020 efforts, a papaya safety checklist was developed in May 2021 to supplement the Best Practices Guide and to serve as a self-audit that growers may use to assess their existing practices. This checklist may be adapted for use as a 3rd party audit addendum accompanying holistic GAP programs such as the Produce GAPs Harmonized Standard.

Download the Papaya Safety Checklist (English)
Download la lista de verificación de inocuidad de la papaya (Español)
Watch Papaya Safety Checklist Webinar (English)
Watch la lista de verificación de inocuidad de la papaya (Español)

Potatoes

• Commodity Specific Food Safety Guidelines for the Production, Harvest, Storage, and Packing of Potatoes (National Potato Council, May 2015)

Tomatoes

• Key Points of Control and Management of Microbial Food Safety: Information for Processors, Handlers and Processors of Fresh Market Tomatoes (UC Davis, 2004 )
• Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain 3rd Edition (United Fresh Produce Association, September 2018)
• Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, Greenhouse (United Fresh Produce Association, May 2019)
• Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, Open Field Harvest and Packing (United Fresh Produce Association, May 2019)
• Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, Packinghouse (United Fresh Produce Association, May 2019)
• Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain, Repacking and Distribution (United Fresh Produce Association, May 2019)

For any questions on these resources or to report broken links, contact Katie McGowan, Manager, Food Safety Programs, via email or by phone at (202) 303-3402.