Safety and Standards
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USDA AMS Standards
USDA quality standards are based on measurable attributes that describe the value and utility of the product. For example, Beef quality standards are based on attributes such as marbling (the amount of fat interspersed with lean meat), color, firmness, texture, and age of the animal, for each grade. Standards for each product describe the entire range of quality for a product, and the number of grades varies by commodity. There are eight grades for beef, and three each for chickens, eggs, and turkeys. On the other hand, there are 38 grades for cotton, and more than 312 fruit, vegetable, and specialty product standards.
http://www.ams.usda.gov/AMSv1.0/standards
WSDA Good Agricultural and Good Handling Practices
The GAP/GHP Audit Verification Program is a voluntary program to demonstrate that the participating company has adhered to Food and Drug Administration's Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. A successful audit shows commitment by management and employees to follow and maintain the guidelines to help minimize the potential risk for microbial contamination of the product.