FST-5034: Good Agricultural and Manufacturing Practices
Description: Principles of food safety management for food producing and food processing environments. Emphasis on guidelines developed in Good Agricultural Practices for plant-based foods and Current Good Manufacturing Practices. Pre: Academic and/or professional background in food processing, quality assurance, fresh produce production, food product regulation, and/or food safety. Graduate standing required.
Pathways: N/A
Course Hours: 3 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 11
Average GPA: 3.86 (A)
Strict A Rate (No A-) : 86.36%
Average Withdrawal Rate: 0.00%
| Robert C Williams | 2020 | 85.9% | 12.5% | 0.6% | 0.6% | 0.5% | 0.0% | 3.85 | 9 |
| Staff Strawn | 2024 | 88.6% | 11.3% | 0.0% | 0.0% | 0.0% | 0.0% | 3.92 | 2 |