Good Agricultural Practice (GAP)® is an applicable method and system to ensure food safety and food quality through economic, environmental and social sustainability measures. GAP is mainly aimed at the hazard control of microorganisms commonly found in the cultivation, harvesting, cleaning, placement, packaging and transportation of most fruits and vegetables sold to consumers and processing enterprises in the unprocessed and the simplest processing (raw) process. It is the production and packaging of fresh fruits and vegetables, but not limited to the farm, including all steps of the entire food chain from farm to table.

By standardizing the management of planting, breeding, harvesting, packaging, storage and transportation, GAP encourages the reduction of the use of chemicals and drugs, emphasizes solving agricultural products and food safety issues from the beginning of the food chain, and improving the quality management level of the entire process of agricultural production.

GAP certification originated in Europe. In 1997, the European Retailers Association Agricultural Products Working Group (EUREP) put forward its concept of Good Agricultural Practice (GAP) under the advocacy of retailers, namely EUREPGAP. EUREPGAP, as a standard system for evaluation, currently involves fruits and vegetables, ornamental plants, aquaculture, coffee production and the Integrated Farm Assurance System (IFA). In 2004, the National Certification and Accreditation Administration accelerated the research work of the "China Good Agricultural Practice (ChinaGAP)" certification project. In November 2005, the ChinaGAP certification series standards were approved and announced. In January 2006, the National Certification and Accreditation Administration announced the "Good Agricultural Practice Certification Implementation Rules (Trial)".