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Food Safety Magazine - June/July 2013

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PRODUCE<br />

By David E. Gombas, Ph.D.<br />

Produce GAPs Harmonization:<br />

The Goal Is in Sight<br />

O“One audit by any credible third party, acceptable<br />

to all buyers” was the goal of fresh<br />

produce growers and buyers alike in 2009,<br />

when the Produce Good Agricultural Practices<br />

(GAPs) Harmonization Initiative began. Led<br />

by a Steering Committee of over 30 major fresh produce buying<br />

companies, growers and produce trade association staff,<br />

the produce industry came together to reduce the audit burden<br />

that it had enabled by accepting and supporting a wide<br />

variety of food safety audit standards, many of which were the<br />

same, adding cost but not improving food safety, and some<br />

so contradictory that a grower could pass a food safety audit<br />

today and fail tomorrow.<br />

Where We Were<br />

For the initiative to be successful, the Steering Committee<br />

established that the “Harmonized Standards” should be focused<br />

on food safety and prefarm gate operations, consistent<br />

with the scope of the U.S. <strong>Food</strong> and Drug Administration<br />

(FDA) GAPs Guide, and identified the following parameters:<br />

• Clearly defined requirements that minimize opportunity<br />

Harmonized<br />

produce standards<br />

close to reality<br />

for misunderstanding, misinterpretation<br />

and “standards creep” by operations and<br />

auditors<br />

• A standard that is globally recognized, but<br />

specifically applicable to North American<br />

operations<br />

• Requirements that are risk-based, science-based, attainable,<br />

auditable and verifiable<br />

• Requirements that consider all microbiological, chemical<br />

and physical hazards reasonably likely to occur, consistent<br />

with potential hazards addressed in FDA regulatory<br />

guidances<br />

• A standard that is scalable to fresh produce operations of<br />

all sizes<br />

• Requirements that recognize and take into account<br />

regional- and commodity-specific food safety needs<br />

• A standard that is sufficiently nonprescriptive to accept<br />

equivalent food safety practices<br />

• Requirements that are acceptable to a critical mass of customers<br />

requiring general produce food safety audits<br />

• A standard that is freely accessible for nonproprietary use<br />

58 F o o d S a f e t y M a g a z i n e

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