What is the difference between GMP and GAP?
Good Manufacturing Practices (GMPs) are regulated by the U.S. Food and Drug Administration and apply to processed fruits and vegetables, but not to fresh fruits and vegetables. GMPs regulate the production, for example, of acidified foods (such as pickles), fruit preserves (jams and jellies), baked goods, dressings and condiments, and frozen fruits and vegetables. GAPs are suggested guidance, not regulation, and they apply to the production of fresh produce.
