Georgia Fruit, Vegetable Growers Association rebrands food safety program

Georgia Fruit, Vegetable Growers Association rebrands food safety program

What was formerly known as the Georgia Good Agricultural Practices Food Safety Program, or GA GAPP, has been rebranded as Produce Food Safety Services to more clearly state the program’s mission and primary purpose.

First introduced in 2001 by the Georgia Fruit & Vegetable Growers Association, what was formerly known as the Georgia Good Agricultural Practices Food Safety Program, or GA GAPP, has been rebranded as Produce Food Safety Services to more clearly state the program’s mission and primary purpose. The rebranding includes the new name, accompanying logo and an enhanced range of services.

“Food safety is increasingly critical to the growth and success of our industry.  With the increased focus on food safety, the time seemed right to reinforce GFVGA’s commitment to being the leading resource for the information, programs and other services that growers need to ensure they provide consumers with fresh, safe, high quality produce,” said Charles Hall, executive director of GFVGA.

Under Produce Food Safety Services, growers, packers, shippers and processors will continue to receive a range of professional services designed to improve food safety in the fields, as well as in packing, storage, cooling and processing operations. While GFVGA members are provided services at a discounted rate, all services are available to anyone across the nation.

“The newly named Produce Food Safety Services program provides participating operations with the expertise, professional resources and assurances that will give them peace of mind,” said Beth Bland Oleson, director of education and food safety for GFVGA and director of Produce Food Safety Services.

The services offered through this program provide clients with economically affordable options for developing all aspects of a customized food safety program. Examples include SOPs, logs, risk assessments, HACCP plans and microbiological plans as well as mock audits and audit escorts. The goal is to work with each client to develop best practices for their operation to ensure food safety standards comply with requirements as well as help to develop and implement pro-active tools and programs to better safeguard customers.

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