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Fresh fruits and vegetables are increasingly being recognized as vectors for foodborne illness. In 1998, an on-farm food safety program was developed for the Ontario Greenhouse Vegetable Growers (OGVG)
in Ontario, Canada. This hazard analysis critical control point-based system was designed to reduce the potential of microbial contamination along the entire production and distribution process. A previous
report (D. A. Powell, M. Bobadilla-Ruiz, A. Whitfield, M. W. Griffiths, and A. Luedtke, J. Food Prot. 65:918-923) outlined the first 2 years of the program; the present report documents the third
year of the program's implementation. Through individual on-site grower visits and the microbiological testing of produce and water, the program's OGVG member requirements were determined, and the program's
success was assessed. Growers' knowledge, understanding, and awareness of microbial risks associated with fresh produce have increased, and improvements in practices used in greenhouses and packing sheds
Document Type: Miscellaneous
Food Safety Network, Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publication date: March 1, 2003
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