GAPs Training at University Farms, Orchards, and Gardens

Introduction: Fruit and vegetable farmers are under pressure from buyers as well as impending produce safety regulation to understand and implement food safety practices such as Good Agricultural Practices (GAPs) on the farm to help insure fresh produce safety. Much of the training farmers receive is through university extension educators or researchers active in produce safety. Many universities have farms, orchards and garden plots where fresh produce is grown, harvested, and distributed for fresh consumption, but those involved in the production have not been trained or required to follow GAPs.

Purpose: Highlight and discuss approaches to correct the lack of GAPs training programs at universities that grow, harvest, and distribute fresh produce through multiple venues including commercial sale, student gardens, demonstration plots, and distribution of excess research crops.

Methods: A GAPs training program focused on worker training for university personnel was developed and delivered at Cornell University’s New York State Agricultural Experiment Station. A special 2-hour train-the-trainer course was developed to help individual laboratory groups develop training programs for summer employees directly involved in fresh produce production.

Results: Implementation of GAPs at universities will have to be a step-by-step sustained commitment. University farms, orchards, and gardens are controlled by many different faculty members and program leaders making the implementation process very difficult and non-uniform. Successful implementation will require interest and support from university administration through farm labor at university research farms and student gardens.

Significance: There are three significant outcomes that result from addressing the lack of GAPs in university environments; setting a good example for practices actively promoted through extension programs, reducing risks to fresh produce grown, harvested and distributed at universities, and begin to meet fresh produce industry standards.