Wednesday, 26 October 2016
GN 31 is applicable to the primary production of all fresh produce produced in Ireland.
This guidance note outlines covers the good hygiene practices (GHP) and good agricultural practices (GAP) involved in the production of fresh produce at the primary production level in Ireland.
It considers microbiological, chemical and physical hazards associated with fresh produce. Specific guidance relating to certain fresh produce identified by the European Food Safety Authority (EFSA) as being of particular risk is included in Appendices 2 and 3.