In addition to Good Agricultural Practices (GAPs), processors need to be aware of Good Manufacturing Practices (GMPs) and Hazardous Analysis Critical Control Points (HACCP). Processors range from large, integrated, commercial operations to small-scale kitchen production for direct market sales. No matter the size of the operation, knowing and following food safety practices ensures the integrity of a given product. While producers are encouraged to adhere to GAPs, processors are often regulated by government or industry standards.