Good Agricultural Practices

An important component of Good Agricultural Practices is keeping a traceable record trail of all the activities related to the production, processing and shipping of produce from your farm. The GAP notebook uses lot numbers to track crops as they move through each stage of production. 

The GAP section is similar to the crops section, and accesses your data that applies to both, such as the farm information, crops and harvests.  GAP standards require additional data, so it is best to use the GAP version of these sections to make sure that you are entering all the necessary information.

General Information: Basic data about your farm, safety plan, facilities and equipment.
Training: Logs for recording the various training sessions required to ensure proper food handling on the farm, such as employee hand washing and food safety awareness.
Worker Health & Hygiene:  Logs for recording maintenance of sanitary facilities for your workers and noting worker illnesses.
Farm Conditions: Detail the conditions in the growing environment that may be a source of contamination to your produce. Document water tests, applications of fertilizers, manures, ag chemicals, etc., and efforts to control animals and manure in the field.
Harvesting:  Log the sanitation of harvest equipment, note harvest conditions and list the harvest crew, creating a traceable record of the harvest.
Processing & Packing:  Record the sanitary conditions surrounding your produce as it is prepared for sale, including equipment, wash water, ice products, facilities, and the crew.
Sales & Shipping:  Establish a continuous record of your produce as it moves from farm to customer.  Record sales and buyers, monitor the vehicles transporting your produce, and maintain a trace back system for product recalls.

To get started, please select the General Information tab and enter some basic information about your food safety plan and facilities. Then begin documenting your Good Agricultural Practices.