Florida Regulations 5G-6.003: Purpose and Definitions
Current as of: 2024 | Check for updates
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(1) This rule establishes inspection procedures and best management practices to enhance the safety of fresh tomatoes grown, harvested, packed, or repacked in Florida as provided by Chapters 500 and 570, F.S. The purpose of these procedures and practices is to:
(a) Enhance the safety of tomatoes to the consuming public by the implementation of safer handling, production and packing practices.
(b) Prevent or minimize contamination of tomatoes either in the natural environment in which they are grown or in the handling, packing, repacking or selling of tomatoes once harvested since, once contaminated, removing or killing pathogens is difficult.
(c) Provide the necessary education and training on food safety practices to workers at all levels.
(2) In addition to the definitions provided in Sections 500.03 and 500.70, F.S., the following definitions shall apply:
(a) “”Department”” means the Florida Department of Agriculture and Consumer Services;
(b) “”HACCP”” (Hazard Analysis Critical Control Point) means a preventive food safety program used to protect the food supply against biological, chemical and physical hazards;
(c) “”T-GAP”” means Tomato Good Agricultural Practices;
(d) “”T-BMP”” means Tomato Best Management Practices;
(e) “”Farmers Market”” means a market, usually held out-of-doors, in public spaces, where farmers can sell their produce to the public.
Rulemaking Authority 500.09(1)(b), (4), 500.70(7), 570.07(6), (10), (23) FS. Law Implemented 500.03(1), 500.09(1)(b), (4), 500.147(6), 500.70 FS. History-New 4-16-08, Amended 12-9-15.
(a) Enhance the safety of tomatoes to the consuming public by the implementation of safer handling, production and packing practices.
(b) Prevent or minimize contamination of tomatoes either in the natural environment in which they are grown or in the handling, packing, repacking or selling of tomatoes once harvested since, once contaminated, removing or killing pathogens is difficult.
(c) Provide the necessary education and training on food safety practices to workers at all levels.
(2) In addition to the definitions provided in Sections 500.03 and 500.70, F.S., the following definitions shall apply:
(a) “”Department”” means the Florida Department of Agriculture and Consumer Services;
(b) “”HACCP”” (Hazard Analysis Critical Control Point) means a preventive food safety program used to protect the food supply against biological, chemical and physical hazards;
(c) “”T-GAP”” means Tomato Good Agricultural Practices;
(d) “”T-BMP”” means Tomato Best Management Practices;
(e) “”Farmers Market”” means a market, usually held out-of-doors, in public spaces, where farmers can sell their produce to the public.
Rulemaking Authority 500.09(1)(b), (4), 500.70(7), 570.07(6), (10), (23) FS. Law Implemented 500.03(1), 500.09(1)(b), (4), 500.147(6), 500.70 FS. History-New 4-16-08, Amended 12-9-15.