Summer 2018 Course Syllabi

Course Prefix/Number/Title: HORT 243 Good Agricultural Practices Number of credits: 1 Semester Credit Course Description: Good Agricultural Practices (GAP) prevents the public from illness and also protects farm businesses from the economic consequences of food contamination. Sanitary operational practices are necessary for the production of safe, wholesome vegetables. This course will discuss strategies that can be put in place to reduce the risk of microbial contamination on the farm. Objectives: 1. To learn the basic principles of Good Agricultural Practices. 2. Understand and recognize the risks involved wherever water comes into contact with fresh produce and how its quality dictates the potential for pathogen contamination . 3. Create conditions that prevent food safety hazards instead of corrective actions taken after a risk has been identified. 4. Develop a food safety plan. Pre-/Co-requisites: None Instructor: Keith Knudson Office: 519 Main Street, Suite 5; Bottineau, North Dakota 58318; Bottineau Tech. Center Office Hours: 11 AM 4:50 PM – MWF or by appointment Phone: 701-228-2160 Email: Keith A Knudson Lecture/Lab Schedule: Two Thursdays – 8 hours each Textbook(s): “Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables”. Office of Food Safety, Division of Plant and Dairy Food Safety (HFS-317), Center for Food Safety and Applied Nutrition (CFSAN), U.S. Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740;