GAP Harvesting & Post-Harvest Handling 2

Question 1

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

Accepted Answer

32–55°F (0–13°C)

Answer

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

Question 2

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

Accepted Answer

Extend shelf life by slowing respiration and microbial activity

Answer

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

Question 3

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

Accepted Answer

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

Answer

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

Question 4

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

Accepted Answer

Separating ethylene-producing commodities from ethylene-sensitive ones

Answer

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

Question 5

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

Accepted Answer

Cleaned and inspected for contamination hazards before each use

Answer

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

(GAP) Good Agricultural Practices Certified Practice Test