GAP Food Safety & Sanitation Practices 2 — Questions and Answers
Question 1: What is the minimum temperature that water used for post-harvest washing of fresh produce must reach to be considered safe?
- 50°F (10°C)
- 70°F (21°C)
- Ambient temperature is acceptable if chlorinated (Correct answer)
- No minimum temperature is required for washing water
Correct answer: Ambient temperature is acceptable if chlorinated
There is no mandated minimum temperature for wash water itself, but it must be potable and, if chlorinated, maintained at proper sanitizer concentration levels.
Question 2: Which of the following best describes the concept of 'hygienic zoning' on a GAP-certified farm?
- Separating organic and conventional growing areas
- Designating areas by cleanliness risk level to prevent cross-contamination (Correct answer)
- Marking pesticide buffer zones around fields
- Allocating land based on crop rotation schedules
Correct answer: Designating areas by cleanliness risk level to prevent cross-contamination
Hygienic zoning separates high-risk areas (like packing areas) from lower-risk areas (like raw fields) to prevent cross-contamination of produce.
Question 3: A field worker has a cut on their hand that is bandaged. Under GAP guidelines, what additional precaution is required?
- The worker must leave the field immediately
- A brightly colored, detectable bandage must be worn under a glove (Correct answer)
- Only a supervisor must inspect the wound daily
- No additional precaution is needed if the bandage is secure
Correct answer: A brightly colored, detectable bandage must be worn under a glove
GAP requires that cuts be covered with a brightly colored bandage that is detectable if it falls into produce, plus a glove to prevent contamination.
Question 4: When sanitizing harvest bins with chlorine solution, which factor is MOST critical to monitor?
- Water hardness only
- pH and chlorine concentration together (Correct answer)
- Water temperature only
- Contact time only
Correct answer: pH and chlorine concentration together
Chlorine sanitizer effectiveness depends on both pH (ideally 6.0–7.5) and concentration (typically 50–200 ppm), so both must be monitored together.
Question 5: Which pathogen is most commonly associated with contamination from improperly composted manure applied to leafy greens?
- Listeria monocytogenes
- Salmonella spp.
- E. coli O157:H7 (Correct answer)
- Campylobacter jejuni
Correct answer: E. coli O157:H7
E. coli O157:H7 is the pathogen most frequently linked to raw manure contamination of leafy greens and is a primary concern in GAP programs.
Question 6: Under GAP standards, what is the recommended minimum distance between a portable toilet and a water source used for irrigation or washing?
- 25 feet
- 50 feet
- 100 feet (Correct answer)
- 200 feet
Correct answer: 100 feet
GAP guidelines typically require portable toilets to be placed at least 100 feet from water sources to reduce the risk of fecal contamination.
Question 7: What does 'potable water' mean in the context of GAP food safety requirements?
- Water that has been heated to at least 160°F
- Water free from pathogenic microorganisms and safe for human consumption (Correct answer)
- Water sourced exclusively from municipal supplies
- Water tested once per growing season
Correct answer: Water free from pathogenic microorganisms and safe for human consumption
Potable water is defined as water that is free of harmful levels of microorganisms and chemical contaminants and is safe for human consumption and food contact.
GAP Food Safety & Sanitation Practices 2
What is the minimum temperature that water used for post-harvest washing of fresh produce must reach to be considered safe?