Market Access Certification and Inspection

Good Agricultural Pra​ctices (GAP) and Good Handling Practices (GHP) certification

  • Offered by the Oregon Department of Agriculture (ODA) under the USDA Federal-State Audit Program
  • Based on the Food and Drug Administration (FDA) guidelines to minimize microbial contamination for fresh fruits and vegetables
  • Performed on a voluntary basis, by request
  • Provided by USDA trained and licensed auditors in seven districts across Oregon
  • Assuring consumers that produce is best quality and has been handled in a manner to reduce the potential for microbial contamination

Good Agriculture Pract​ices (GAP)

GAP certification verifies that practices on the farm minimize microbial contamination in the production of fresh fruits, vegetables, and tree nuts. Audits are conducted during harvest when harvest crews are operating.

The audit consists of verifying compliance with three sections of the USDA federal/state audit checklist:

  • General questions
    • Verify the implementation of a basic food safety program
  • Farm review
    • Verify that hazards associated with land use and water are mitigated
  • Field harvest and field packing
    • Verify the implementation of precautions and practices that mitigate microbial contamination during harvest and field packing

Good Handling Practices (GHP)

GHP certification verifies practices in the handling and packing operation that minimize microbial contamination in the handling of fresh fruits, vegetables, and tree nuts. Audits are performed when the packing operation is running and workers are present.

The audit consists of verifying compliance with three sections of the USDA federal/state audit checklist

  • General questions
    • Verify the implementation of a basic food safety program
  • House packing facility
    • Verify hazards associated with receiving and packing product are mitigated
  • Storage and transportation
    • Verify the implementation of precautions and practices that mitigate microbial contamination during storage and transportation of fresh produce

Verification of food processors is provided by the ODA Food Safety Program​.​

​​Resources

Guide to Minimize Microbial Food Safety Hazards for Fresh Fruit and Vegetables

Industry guide Document

USDA Fresh Fruit and Vegetable Audit Programs

Website

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