Description

This standard establishes minimum requirements of good agricultural practices for fresh produce, inclusive of fresh fruits, vegetables, herbs, spices and root crops, at production, harvesting, post-harvest handling, packaging, storage, or transportation stages and where offered for sale or supply for direct consumption or further processing.

The requirements of this standard are generic and apply to all farms and packing facilities, for fresh produce, regardless of the production system, size or complexity of the operations.

Note: This standard does not apply to minimally processed produce such as cut fruits and vegetables.