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FST 5034: Good Agricultural and Manufacturing Practices

Concentration: Food safety and Biosecurity
Credits: 3 graduate credit(s)


Principles of food safety management for food processing and food processing environments.  Emphasis on guidelines developed in Good Agricultural and Practices for plant-based food and Current Good Manufacturing Practices.


Learning Objectives

Upon completion of the course, students will be able to:

  • Sources and characteristics of food-borne pathogens.
  • Prevention and control of food-borne pathogens.
  • Prevention and control of physical and chemical hazards in foods.
  • Maintenance of food wholesomeness.
  • Compliance with food laws and regulations.

Prerequisites and Corequisites

Academic and/or professional background in food processing, quality assurance, fresh produce production, food product regulation, and/or food safety.


Laura Strawn