These brief fact sheets are part of a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices. Written by Keith R. Schneider, Renée M. Goodrich-Schneider, and Alexandra Chang, and published by the UF Department of Food Science and Human Nutrition, March 2012.
- Worker Health and Hygiene (FSHN1010/FS158)
http://edis.ifas.ufl.edu/fs158 - Sanitary Facilities (FSHN1011/FS159)
http://edis.ifas.ufl.edu/fs159 - Field Sanitation (FSHN1012/FS160)
http://edis.ifas.ufl.edu/fs160 - Packing Facility Sanitation (FSHN1205/FS189)
http://edis.ifas.ufl.edu/fs189