Practice Test Geeks(GAP) Good Agricultural Practices Certified Practice Test
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Harvesting & Post-Harvest Handling Flashcards

7 cards from real GAP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Harvesting & Post-Harvest Handling flashcards as text

  1. Which temperature range is recommended for cooling most fresh fruits and vegetables immediately after harvest?

    Answer: 32–55°F (0–13°C)

    Most fresh produce should be cooled to 32–55°F promptly after harvest to slow respiration and microbial growth.

  2. What is the primary purpose of using field heat removal (pre-cooling) in post-harvest handling?

    Answer: Extend shelf life by slowing respiration and microbial activity

    Pre-cooling rapidly removes field heat to slow metabolic processes and microbial growth, significantly extending shelf life.

  3. A harvest worker has an open, infected wound on their hand. Under GAP guidelines, they should:

    Answer: Cover the wound with a waterproof bandage and glove before handling produce

    GAP requires that open wounds be covered with waterproof bandages and gloves to prevent microbial contamination of food.

  4. Which post-harvest practice is specifically associated with reducing ethylene-sensitive produce damage during cold storage?

    Answer: Separating ethylene-producing commodities from ethylene-sensitive ones

    Ethylene gas produced by commodities like apples and bananas can accelerate ripening and spoilage in sensitive crops stored nearby.

  5. Under GAP standards, harvest containers and bins used for fresh produce must be:

    Answer: Cleaned and inspected for contamination hazards before each use

    GAP requires that harvest containers be cleaned, sanitized, and inspected to prevent physical and microbial contamination.

  6. What does the term 'modified atmosphere packaging' (MAP) accomplish in post-harvest handling?

    Answer: Alters O2 and CO2 levels inside packaging to slow respiration and extend shelf life

    MAP modifies the gas composition around produce to reduce respiration rate and delay senescence, extending marketable shelf life.

  7. Which of the following is a key GAP requirement regarding the use of harvesting knives and cutting tools?

    Answer: Tools must be cleaned and sanitized regularly and inspected for rust or damage

    GAP requires regular cleaning, sanitizing, and inspection of all cutting tools to prevent cross-contamination between harvested items.