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Webinar: UFP GAP Harmonization

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All about the United Fresh Produce GAP Harmonization initiative, direct from United Fresh.

Description

Guest Presenter: David Gombas, United Fresh Produce Association

United Fresh has a vision of creating a GAP standard that is "scale appropriate," and is accepted by all buyers. They have set out to make this vision a reality.

The United Fresh Produce GAP Harmonization Initiative has a draft of a standard they believe provides a comprehensive tool to verify pre-farmgate operations’ food safety practices, and this single standard is appropriate for use by farms of all sizes. And they have the support of many large buyers that they will use a fully harmonized standard if the Technical Working Group is able to create one.

Agenda:

David Gombas gives a ~30 minute overview of the (nearly completed) United Fresh GAP Harmonization efforts.

  • What is in the standard?

  • What was the process used to create the standard?

  • What does "scale-appropriate" mean?

  • How does this affect you?

He then opens the floor for another ~30 min to answer attendee questions about the standard, the process and other Harmonization questions, moderated by Steve Warshawer, NGFN Food Safety Coordinator.

Archived Recording

 

Presenter Slides

 

Presenter Bio

David Gombas, Ph.D.

David Gombas 2David is Senior Vice President, Food Safety and Technology for United Fresh Produce Association.  In that position, David provides food safety, microbiology, regulatory and public policy assistance for the fresh and fresh-cut produce industry. He has numerous publications on food safety, and recently served as co-editor of the Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain, and the Food Safety Programs and Auditing Protocol for the Fresh Tomato Supply Chain.  David is currently serving as coordinator of the North America Produce GAPs Harmonization Initiative. David received his Bachelor and Master degrees in Food Science from Rutgers University and Massachusetts Institute of Technology, respectively, and his Ph.D. in Food Microbiology from University of Massachusetts.  Previously, David has held food safety and microbiology positions with the National Food Processors Association, Campbell Soup Company, Kraft Foods and the National Center for Food Safety and Technology, where he worked with the U.S. Food and Drug Administration to develop HACCP training courses for FDA investigators.

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