On-farm Food Safety: Guide to Good Agricultural Practices (GAPs)

Safe produce begins with the production and handling practices on the farm. Produce that is grown and sold with little biological contamination is less likely to result in health hazards caused by poor handling during later preparation stages. Producers and their employees have the critical job of minimizing product contamination by learning about potential sources of contamination and by using Good Agricultural Practices (GAPs).

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Good Agricultural Practices A Self-Audit for Growers and Handlers

The majority of fresh consumed fruits and vegetables in the United States are wholesome and free of microorganisms that could result in illness under common and sensible handling and food preparation practices. In addition, many fruits and vegetables have natural barriers that minimize the chance that any surface contamination could be transferred to the internal edible portions, up to the point of harvest.

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Phalaenopsis

Phalaenopsis, the moth orchid, is perhaps the best orchid for growing in the home, and is also a favorite with greenhouse growers. Well-grown plants can flower often, sometimes with a few flowers throughout the year, though the main season is late winter into spring.

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ORGANIC AGRICULTURE AND FOOD SECURITY

Organic agriculture offers insights towards a paradigm shift in food security which this paper
reviews, with a view to:
identify strengths and weaknesses of organic agriculture related to the food security dimensions of availability, access, stability and utilization; assess potential impacts of organic agriculture on sustainable food security, including hunger, poverty, the environment and food provisioning; highlight attributes of organic supply chains within the enabling framework of the Human Right to Adequate Food; and propose policy and research actions for improving the performance of organic food systems at national, international and FAO levels.

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