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Curry & Company Oregon Food Safety

Good Manufacturing Practices (GMP) and Good Agriculture Practices (GAP)

are voluntary guidelines set forth by the FDA to minimize the risk of produce contamination through good agricultural and manufacturing practices in the areas of water quality, worker hygiene, field and facility sanitation, manure management and transportation. FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables


PrimusGFS is a Global Food Safety Initiative (GFSI) benchmarked and fully recognized audit scheme covering both GAP and GMP scopes as well as food safety management systems (FSMS).


Hazardous Analysis of Critical Control Points (HACCP), developed by the FDA is a set of seven principles utilized to prevent food contamination. Implementation of a HACCP program is currently on a voluntary basis for the fresh produce industry. The program involves analyzing potential food hazards and identifying how they can be prevented, eliminated and/or controlled throughout the supply chain. HACCP


Country of Origin labeling regulations recently adopted by the USDA indicate “Retailers are required to inform consumers at the point of retail sale of the country of origin of all covered commodities.” FMI Country of Origin Compliance Information


Produce Traceability Initiative is an industry wide effort made up of seven milestones  aimed at creating a traceability process that will  enable the quick and efficient electronic tracking and tracing of produce cases between supply chain members.  Milestone Document


Integrated Pest Management (IPM) programs and practices are intended to manage pests using methods that are economical and environmentally acceptable. USDA Pest Management Regional Centers Information System and National Science Foundation Center for Integrated Pest Management (NSF–CIPM)



Aaron Ensign, President
Curry & Company Oregon Food Safety
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