Produce encounters many opportunities to become contaminated as it makes its way from field to market. Such risks are inherent to every farming operation. Regardless of whether or not your farm participates in a 3rd-party-certified food safety program, such as Commonwealth Quality or USDA Harmonized GAP, or will be required to comply with the Food Safety Modernization Act (FSMA), it is essential that good agricultural practices be followed to ensure that any risk of microbial contamination is minimized.