Fresh produce is one of the leading causes of foodborne illnesses in the United States and presents a significant financial threat to the producers. The potential introduction of foodborne pathogens during production necessitates that producers understand pathogen sources and pre-harvest risk factors in order to minimize the potential for produce contamination. This is especially important as many fresh produce retailers and food-service buyers now require third-party "GAP certification" and FDA now has the authority to enforce food safety law through Food Safety Modernization Act (FSMA). This web page will provide information on educational and training materials, programs and tools to assist growers in managing food safety risk and regulatory changes and guide you to implement Good Agricultural Practices (GAPs).

Innovate . Educate . Improve Lives

The LSU AgCenter and the LSU College of Agriculture