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Course Prefix/Number/Title:
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 days – 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;