General Information

Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables   (pdf)
U.S. Department of Health and Human Services
Food and Drug Administration Center for
Food Safety and Applied Nutrition
March 2007

Reduce Microbial Contamination with Good Agricultural Practices (pdf)

         Pamphlet with basic information on GAP best practices from Cornell University

Key Points of Control and Management of Microbial Food Safety for Growers, Packers, and Handlers of Fresh-Consumed Horticultural Products   (pdf)
University of California - Davis

University of California - Davis Vegetable Information Research GAP Resource Page

Product Specific Publications (all publications are .pdf)

Tomatoes

Peaches

Melons

Sweet Potatoes, Carrots and Root Crops

Berries

Cabbage and Leafy Greens

Cucumbers, Eggplant, Squash, Peppers and Sweet Corn

Green Beans and Peas