Have Confidence In The Produce You Use

G.A.P. stands for Good Agricultural Practice.  It describes responsible practices inside the farm gate.   It is the starting point in the supply chain for certified safe and sustainable fresh produce.   GAP certified producers are audited by independent certification bodies.

New Zealand GAP covers:

• Food safety – Management of pesticide residues, pathogens & physical contamination
• Traceability – The ability to easily and accurately track product back to the farm
• Worker welfare - Protecting the safety and welfare of workers
• Sustainable practices – Environmentally sound farming
• Quality – Produce is graded to a defined quality standard.

Buying NZGAP certified produce

New Zealand grown produce is recognised around the world for its quality and safety.  This reputation has been earned over a long period of time.

• New Zealand grown produce is recognised around the world for its quality and safety.  This reputation has been earned over a long period of time.

Over 90% of NZ grown fresh produce is certified to one or more GAP Standards.  This is among the highest level of certification in the world.

• Have confidence that you are buying from the best producers

Growers that hold the NZGAP certificate are audited against the NZGAP checklist.   These audits are carried out by independent, internationally recognised auditors.  If the producer fails to meet the required standard, corrective actions are put in place and the producer may have their certification withdrawn.

• Be sure that you are meeting your customers’ expectations

Surveys consistently show that consumers are concerned about how their food is produced and prepared.

NZGAP is a voluntary system, open to all NZ growers.  The low cost of certification enables even the smallest producers to participate.

Food Safety Tips for Preparing Fresh Vegetables

Buying

• Buy only from known suppliers and ensure that all produce is traceable back to the supplier.
• Purchase produce that is free from bruising, rots or damage.
• Ensure that fresh-cut produce – such as cut vegetables or bagged salads – are refrigerated.
• Fresh fruits and vegetables must be kept separate from animal products, such as meat, poultry and seafood.

Storage

• Store cut vegetables at a temperature of 4.5C or below.  
• Store separate from animal products

Preparation

• Wash your hands with warm water and soap, for at least 20 seconds, before and after preparing fresh produce.
• Prepare fresh produce separate from animal products.  Use separate knives, cutting boards and work areas.
• Trim any damaged or bruised areas.  Produce that looks rotten should be discarded.
• Produce should be thoroughly washed using clean, running water.
• Items, such as bagged salads, that have been pre washed can be used without further washing.
• Scrub firm items such as capsicums & cucumbers, with a clean produce brush.
• Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

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