Which organization has a code of practice for sprout production to reduce contamination?

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Sprout production is a high-risk process because the warm, moist conditions can quickly support pathogen growth. A code of practice provides a formal, prescriptive set of steps that producers follow to minimize contamination at every stage—from seed handling and disinfection to irrigation, equipment sanitation, harvest, storage, and facility hygiene. The Canadian Food Inspection Agency has issued a Code of Practice for Sprout Production specifically to reduce contamination, making it the best fit for this question. Other organizations provide general food-safety guidance or risk assessments, but not a dedicated sprout-specific code of practice.