Document Type
Report
Publication Date
1-2024
Abstract
This report summarizes the rationale, process, and activities of the Community Accreditation for Produce Safety (CAPS) program created in 2015 to provide practical produce safety standards for small and medium-scale farms in response to passage of the Food Safety Modernization Act. CAPS helps commercial produce growers explain their food safety practices; reduce risk from food-borne pathogens on fresh produce, and build a community of practice where growers and service providers share information about best practices.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Recommended Citation
Grubinger, Vernon P., "History of the Community Accreditation for Produce Safety Program" (2024). UVM Extension Faculty Publications. 48.
https://scholarworks.uvm.edu/extfac/48
