HLSM 1500 - Produce Safety, Handling and Packaging

3 Credits

Students will evaluate Good Agricultural Practices (GAP), the Food Safety and Modernization Act (FSMA) and other similar programs used to protect produce from contamination. Students will investigate routes of contamination and develop best management practices that will produce a safe product for consumers. Students will practice safe handling techniques, monitor outcomes, analyze results, evaluate current business practices and recommend ways to reduce contamination.

Lecture Hours: 2.5
Lab Hours: 1.5
Internship Hours:
Clinical or Practicum Hours:

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