IA 425 - Produce Safety Risk Management

Offered Fall: Yes Offered Winter: No Offered Summer: No Offered Other: No

4 Credits
Hours (Lecture - Discussion - Lab): 4-0-0
Prerequisites: IA 340.

This course engages students in identification and management of the primary pathogens of concern to human health in fresh produce production. Students will plan for and implement the core principles of fresh produce food safety. Students study fresh produce food safety standards and voluntary certifications, resulting in a written fresh produce food safety plan.