Description:

Upon successful completion of this course, the student should be able to analyze and explain the basic legal compliance issues regarding food safety and the post-harvest handling of local food products. This course focuses on the legal compliance issues of market farming as well as the food safe handling principles necessary for an individual involved in market farming. It will provide students with practical methods of application involved with food safety and post-harvest marketing. 3 hrs. lecture/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Discuss various growers’ terminology with regard to market farming.
2. Describe various industry food safety guidelines.
3. Identify various risk hazards affecting market farming.
4. Discuss different management systems to prevent the risk hazards of market farming.
5. Identify good agriculture practices including HACCP standards.
6. Explain good agriculture practices in packaging, storage and transportation of market farming products.
7. Develop an on-farm safety program.
8. Develop a grower’s self assessment program.

Content Outline & Competencies:

I. The Various Language Associated with Market Farmers 
    A. Describe and review terminology associated with conventional
farming.
    B. Describe and review terminology associated with market farming.
    C. Describe and review terminology associated with organic farming.
 
II. Industry Food Safety Guidelines for Market Farmers
    A. Identify the USDA guidelines governing market farmers.
    B. Identify the USDA guidelines governing food safety and trade
information
    C. Identify the USDA guidelines governing food preparation and
handling.
    D. Identify the USDA guidelines governing food safety and inspection.
    E.  Identify Good Agricultural Practices (GAPs) for market farmers.
    F.  Identify U.S. Environmental Protection Agency (EPA) guidelines for
market farmers.
    G. Identify U.S. Food and Drug Administration (FDA) guidelines for
food safety and applied nutrition.
     
III. The Role of the Market Farmer Surrounding Various Risks
   A. Identify potential source of on-farm contaminates.
   B. Describe how to minimize risks prior to planting.
   C. Describe how to minimize specific site risks.
   D. Evaluate methods to minimize risks during production.
   E. Evaluate methods to minimize risks at harvest.
   F. Describe how to minimize risks associated with farm personnel.
       
IV. Good Agriculture Practices during Packaging, Storage and
Transportation of Market Farming Products
   A. Describe the guidelines on how to keep the packing house clean and
sanitary.
   B. Identify the guidelines on how to properly cool and cold store
product.	      
   C. Identify the proper methods for transporting product from farm to
market.
   D. Describe the basic elements of equipment cleaning and sanitation
during food processing and handling.
         
V.  On-Farm Safety Program
   A. Identify U.S. Food and Drug Administration (FDA) guidelines to
minimize microbial food safety hazards for fresh fruits and vegetables.
   B. Identify services available from the Center for Disease Control and
Prevention for market farmers.
   C. Describe the value of a Hazard Analysis and Critical Control Point
(HACCP) system for market farmers.
   D. Develop an on-farm safety program based on the good agriculture
guidelines.
        
VI. Grower’s Self Assessment Plan
   A. Develop a record keeping system based on good agriculture
guidelines.
   B. Develop a harvest and field sanitation action plan.
   C. Develop a worker hygiene appraisal plan. 
   D. Identify areas of concern with regard to farm biosecurity.
   E. Identify actions necessary for crisis management.     

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Examinations		 50% of grade
Projects/Assignments	 50% of grade
Total      	           100%

Grade Criteria:
  A = 90 – 100%  	 
  B = 80 –  89%		
  C = 70 –  79%		
  D = 60 -  69%		
  F =   0 –  59%	

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.