Fresh Produce Safety Emphasis
Offered in Yuma only
This path in our sustainable plant systems major teaches you how to establish Good Agricultural Practices (GAP) in the field and harvest, relating to the production of leafy green and fresh vegetable food safety.
You will learn about food safety issues and field risk assessments, as well as concerns in the manufacturing facility that include facility sanitation, recognizing potential hazards and analysis of problems in the production. You will also learn about harvest and processing chain that includes Analysis and Critical Control Point (HACCP) principles, employee training, and field, harvest and processing inspection process.