GAP Food Safety & Sanitation Practices 2

Question 1

What is the minimum temperature that water used for post-harvest washing of fresh produce must reach to be considered safe?

Accepted Answer

Ambient temperature is acceptable if chlorinated

Answer

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?

Accepted Answer

Designating areas by cleanliness risk level to prevent cross-contamination

Answer

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?

Accepted Answer

A brightly colored, detectable bandage must be worn under a glove

Answer

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?

Accepted Answer

pH and chlorine concentration together

Answer

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?

Accepted Answer

E. coli O157:H7

Answer

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.

(GAP) Good Agricultural Practices Certified Practice Test

(GAP) Good Agricultural Practices Certified Practice Test

GAP Food Safety & Sanitation Practices 2