Typical Program Content

The U. S. Food Safety System

Food Safety Concerns for Exporting to the U.S.

Good Agricultural Practices

Soil and Site Selection

Water Use During Production and Postharvest

Cleaning and Sanitation

Worker Health and Hygiene

Good Manufacturing Practices

Product Adulteration

International Transport

Pesticide Concerns

Regulating Spices and Botanical Ingredients in the U.S.

Product Traceability

Developing an Effective Training Program

Meeting the Needs of Limited Resource Farmers