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Sep 20, 2026
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GRHS 157 - Food Safety for Agriculture Producers
Credits: 2
An in-depth study of the food safety challenges faced by produce growers in both soil and soil-less commercial growing environments, whether outdoors or in controlled environments. Along with an overview of regulations and practices that apply to safe food production, harvesting, and post-harvest handling, the particular focus is on risk assessments in various growing environments and the methods used to mitigate, avoid, or control risk. Working in small teams, students develop a food safety plan for the production activities of the CEA program following Good Agriculture Practices (GAP) guidelines.
Offered: Spring.
One Lecture hour, two lab hours.
Max Class Size: 16
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