Transfers ToNot transferableDescriptionThis is an introductory course in food safety for those majoring in agriculture and/or working in food safety related careers or industries. The course covers conditions and practices that cause food borne illnesses, organisms responsible for food borne illnesses, elements of a food safety control system, and worker sanitation. The course focus is on establishing good agricultural practices (GAP) in food safety as they relate to the production of farm products, including specific guidelines for key agricultural commodities, state and federal regulations, and food safety monitoring. Students will learn to create standard operating procedures (SOP) associated with employee training and the safe production, transportation, and processing of food. Best practices in the retail and home kitchen environments will also be covered. 