This Code covers general hygienic practices from primary production to consumption of fresh fruits and vegetables cultivated for human consumption in order to produce safe and wholesome products, in particular for those intended to be consumed raw. Specifically, this Code is applicable to fresh fruits and vegetables grown in open fields or in protected facilities (hydroponic systems, greenhouses/net houses, etc.). It concentrates on microbial hazards and addresses physical and chemical hazards only in so far as they relate to GAPs and GHPs. The Annexes for Ready-to-Eat, Fresh, Pre-cut Fruits and Vegetables (Annex I), Sprout Production (Annex II),Fresh Leafy Vegetables (Annex III), Melons (Annex IV) and Berries (Annex V) are supplements to this Code and include additional recommendations to cover hygienic practices specific to these commodities.