Title: Explain Good Agricultural Practices (GAP) and Good Handling Practices (GHP).
Course: Operating the Farm Business (18301-III) > Section: Using Plant and Environmental Science in Agricultural Production

Explanation should include discussing audit and accreditation programs provided by the Agricultural Marketing Service (AMS) based on International Organization for Standardization (ISO) Standards and/or Hazard Analysis and Critical Control Point (HACCP) Principles and Guidelines. These programs provide producers and suppliers of agricultural products the opportunity to assure customers of their ability to provide consistency in the quality of products or services.

Process/Skill Questions:

- How are fruits and vegetables produced, handled, packed, and stored as safely as possible to minimize risks of microbial food safety hazards?
- How does the AMS create domestic and international marketing opportunities for U.S. producers of food, fiber, and specialty crops?
- What services are provided by AMS to ensure the quality and availability of wholesome food for the nation’s consumers?