Fresh fruits and vegetables have been increasingly associated with cases of foodborne illness. Direct links of these outbreaks to specific farms highlight the need to employ strategies to reduce microbial contamination of fresh produce at this stage of the food system. Our best option is to prevent contamination in the first place through Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs).
In response to new guidelines and changing food marketing patterns, Colorado producers need to have the flexibility to adopt programs that can help meet the demands of providing a safe supply of food. The Colorado Department of Agriculture and Colorado State University Extension collaborated to develop the following materials for growers and food producers.
Please visit any of our three Grower Resource pages:
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