Good Handling Practices...

"Good Handling Practices" or GHP is a third party auditing system - audited by the USDA Federal-State Auditing Program - that verifies that facilities handling produce are following the "FDA Guide to Minimize Food Safety Hazards for Fresh Fruits and Vegetables". The program addresses a facilities ability to address food safety concerns of microbial contamination in a "preventative" manner through the following measures:

• Implementation of a Quality Assurance Manual that is documented and verifiable by auditors and Standard Operating Procedures are applied to assure the Quality System is consistent in reducing microbial contamination.
• Worker Health and Hygiene standards that reduce the risk of microbial contamination through worker contact.
• By monitoring and applying standards for the use of water, ice, additives, chemicals, lubricants, and temperatures.
• Pests are excluded through exclusion and a verifiable pest control program is implemented and monitored to reduce contamination from walking, crawling and airborne pests.
• The facility is maintained to reduce the risk of contamination from sluffing insulation, paint, and other contaminates that might be admitted to product from the structure.
• Lights are covered or shatter resistant bulbs are installed to protect product.