Register of National Guides to Good Hygiene Practice
Food
IE
Fresh Produce Safety in Primary Production in Ireland
EN
This document covers the good hygiene practices (GHP) and good agricultural practices (GAP) involved in the production of fresh produce i.e. fruit, vegetables, herbs etc at the primary production level in Ireland. This document is applicable to the primary production of all fresh produce produced in Ireland. Issues relating to fresh produce quality are not covered under the scope of this document.
Fresh Produce Safety in Primary Production in Ireland
2016
Food Safety Authority of Ireland
www.fsai.ie
978-1-910348-08-6
Food: Primary production
GHP/GMP
GHP (in general)
Food: fruit,herbs and spices,mushrooms,sprouted seeds,vegetables
Back to list