AG V37 Food Safety Management Practices: Field and Facility


 
Course Description:
This course covers the creation and documentation of key elements in a food safety program, including: evaluating current practices, creating and implementing key aspects of a food safety program, and recognizing and documenting pathogen behavior. This course also covers food safety issues and concerns in processing and manufacturing facilities, including: facility sanitation, recognizing potential hazards, analysis of problems in the cold chain, developing improved practices, HACCP (Hazard Analysis and Critical Control Point) principles, employee training, and the inspection process. Field trips may be required.
Meets General Ed Areas:
Course Corequisites:
NONE
Field trips
may be required.

Section Information as of 24-MAR-2026 11:03:30 PM

Meeting Time and Location
6.75 HRS/WK ONLINE Ventura Online (Canvas) 01/13/25 03/07/25
Seating Availability
Capacity Taken Available
40 3 37
Waitlist Availability
Capacity Taken Available
0 0 0
Critical Dates for this Course
Term: Spring 2025
Last day to add class: 21-JAN-2025
Last day to drop with a refund: 16-JAN-2025
Last day to drop without a "W": 21-JAN-2025
Last day to drop with a "W": 24-FEB-2025
Census Date: 22-JAN-2025
Crosslisted Sections
CRN Course Title
31324 AGN137 Food Safety Management (NC)
Seating Availablity
Capacity Taken Available
40 5 35