Fresh fruits and vegetables are increasingly recognized as vectors for foodborne illness. Consequently, an on-farm food safety program was developed, implemented, and analyzed for the Ontario Greenhouse Vegetable Growers in Ontario, Canada, during a 2½-year period. This hazard analysis critical control point–based system was designed to reduce the potential of microbial contamination along the entire production and distribution process. Through the use of microbiological testing, on-site visits, and producer surveys, it was determined that the program has increased grower knowledge, understanding, and awareness of microbial risks associated with fresh produce and caused improvements in practices used within the greenhouse and packing sheds.

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