Need guidance on the agricultural practices of Global GAP standard?
Started by HJD1272, Mar 02 2012 09:05 PM
I noticed these forums deal with the manufacturing portion of food safety, Is there some place I could get guidance on the
agricutural practices of Global GAP standard?
agricutural practices of Global GAP standard?
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Microbiological Test Standard
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
Warehouse Storage Practices
Ice cream standard
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I moved your topic into this forum, which is used for some of the less popular standards such as Global Aquaculture Alliance BAP, Global Red Meat Standard, Synergy 22000, PrimusGFS, CanadaGAP, GlobalGAP AIB, FDA, EFSIS.
If we find a lot of interest in any of the above standards I'm happy to make a new dedicated forum.
Regards,
Simon
If we find a lot of interest in any of the above standards I'm happy to make a new dedicated forum.
Regards,
Simon
The GlobalGAP website has a lot of information including the standard and guidelines for free.
For instance for the Integrated Farm Assurance Version 4, Fruit and Vegetables there is info at:
http://www.globalgap....php?idart=1440
Gail
For instance for the Integrated Farm Assurance Version 4, Fruit and Vegetables there is info at:
http://www.globalgap....php?idart=1440
Gail
1 Thank
I noticed these forums deal with the manufacturing portion of food safety, Is there some place I could get guidance on the
agricutural practices of Global GAP standard?
Did you have a question?
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Microbiological Test Standard
Elevating Performance: Achieving Continuous Improvement through Internal Auditing Practices
Warehouse Storage Practices
Ice cream standard
Environmental Monitoring guidance Seafood facility
SQF 2.4.2. Good Manufacturing Practices
HACCP Guidance Plant Based Protein Meat Alternatives.
Standard Bread Baking Method
Best Practices for Managing Equipment Not in Use