AGRI 212

Principles of hazard analysis and critical control points (HACCP) are explored in depth to demonstrate the development of third-party audit programs for on-farm food safety and other aspects of production. Implementation of these types of programs including record keeping tools, management practices, and HACCP training methods will be demonstrated and used by students in hands-on practice in the on-campus greenhouses and barn. Note: Field trips outside of class time will be required. Please check with the department for details. -- Prerequisite -- None. -- Corequisite -- None. -- Pre or Corequisite -- 6 credits of Agriculture.