Good Agricultural Practices (GAP) In Crop And Animal Production

Implementing quality assurance measures starts at the farm with the application of good agricultural practices (GAPs) and good veterinary practices (GVPs). GAPs are those practices that enhance the production of food that is safe and of superior quality, that are environmentally sound and that ensure the appropriate handling, storage, shipping and management of the product. When GAPs are appropriately applied to the production of primary food crops, consumers can be assured that the food will meet quality and safety standards at the time of harvest. GAPs might include:

• Selecting the right land to be cultivated for food crop production.
• Planting the best-quality seeds of the most appropriate varieties.
• Use authorized and acceptable chemical inputs (fertilizers, pesticides) according to approved directions (e.g. concentration, frequency, the timing of use).
• Controlling the quality of irrigation water (if used).
• Using appropriate harvesting and on-farm storing and handling techniques.
• Using appropriate methods for shipping to markets or food processors.

In much the same way, GVPs have been established to assure consumers that foods derived from animals meet acceptable levels of quality and safety. These practices are the guiding principles in professional veterinary practice for the care and treatment of animals, including animals used for human food production. Some important GVP-related measures are those ensuring that:

• Only healthy animals are slaughtered for the purpose of human food.
• Any drugs used in the control of animal disease are safe for their intended use and used according to approved directions (i.e. appropriate amounts, frequency and timing), and residues of such drugs do not remain in the edible tissues at unsafe levels when the food is made available for consumption.
• Chemicals utilized in animal husbandry (e.g. dips for insect pest control) are safe for their intended uses and used according to instructions (i.e. appropriate levels, frequency and timing), and residues of such chemicals do not remain in the edible tissues at unsafe levels when the food is made available for humans.
• Live animal inspection and handling are properly conducted before slaughter, and carcass inspection and handling after slaughter.
• Appropriate temperature controls, storage conditions, handling and butchering techniques and sanitary conditions are maintained during processing and butchering to prevent post-slaughter contamination.
• Shipping and handling practices prevent any unnecessary exposure of the product to contamination.

When appropriately applied, GAPs and GVPs can protect food at the primary stage of production from contamination by extraneous materials (filth, putrid or decomposed materials, rocks, dirt and sand); toxic chemicals and contaminants from the environment (heavy metals, environmental pollution and industrial chemicals); excessive or unsafe levels of agricultural chemical residues (pesticides, fertilizers, veterinary drugs and other chemicals); contamination or damage by pests, insects and vermin; and biological contamination by mould, pathogenic bacteria or viruses – any of which can cause spoilage, crop damage and foodborne illness or chronic health consequences in humans. Increased human health risks may also result from the consumption of animal products if animals have been fed contaminated feedstuffs which carry over into edible meat products.

Click here to view a video that explains GAP.