Moe, J. 2021, For-Credit Internship: On-Farm Produce Safety, Experiment Station, Univerity of Nevada, Reno

The purpose of this On-Farm Produce Safety internship is to provide undergraduate students with specialized professional training and applied knowledge in a brief time frame. It is designed to offer students in the fields of agriculture, nutrition and food sciences with practical skills in preventing food-borne illnesses related to fresh produce at time when this academic area is progressing significantly. Included are required readings, a series of on-farm trainings, and implementation of practices throughout the DFI supply chain (in the field, at farmers markets/farm stands and during wholesale produce delivery).

This training is also available to members of the public and DFI employees as a certificate program on a volunteer basis.
Student Learning Outcomes:

General learning outcomes include:

  1. Articulate and demonstrate improvement in professional etiquette
  2. Demonstrate professionally relevant competencies and relationships in a professional setting
  3. Gain or expand on practical experience relating to academic curriculum including Core and within major classes, and industry engagement.
  4. Combine critical thinking and analytical skills related to workplace issues.

DFI On-Farm Produce Safety learning outcomes include:

  1. Understand the history, types and causes of food-borne illnesses as related to fresh produce and farming practices
  2. Understand how federal produce safety rules are applied in practice, from small to large farm operations
  3. Be able to describe and demonstrate the key elements of an on-farm food safety plan at various scales, including associated record-keeping and training

Course Credits and Registration:

2 credit units (approximately 90 hours total). This program is designed to be completed within one summer or fall semester, but can be extended under extenuating circumstances. Registration is completed via MyNEVADA. There are no course pre-requisites.

Student Learning Assessment and Requirements

The grading basis of this internship is S/U (Satisfactory or Unsatisfactory) only. If all eight program elements (described below) are successfully completed, a Certificate of Completion will be issued by DFI and a ‘Satisfactory’ grade will be awarded.

Interns are responsible for arranging a work schedule with their DFI Advisor, reporting to work as assigned and on time, and contacting their DFI Advisor if they will be absent. They are responsible for completing their assignments in a professional manner. Interns must be motivated, have a good attitude, and be able to follow directions.

Physical labor is required for portions of this internship; any anticipated limitations should be discussed with DFI and Academic Advisors before the internship begins. Any student with a disability needing academic adjustments or accommodations is requested to speak with the Disability Resource Center (Pennington Student Achievement Center, Suite 230) as soon as possible to arrange for appropriate accommodations.
Students are responsible for abiding by University of Nevada Rules and Disciplinary Procedures for Members of the University Community (see UNR Rules and Procedures below). Willful damage, theft, or misappropriation of equipment or property will result in disciplinary sanctions as stated under the UCCSN code.

For further information and the full course syllabus, contact Jill Moe at jmoe@unr.edu

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Associated Programs

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Food Safety Program

The Initiative's Food Safety Program provides services and resources for growers throughout the state of Nevada. The Initiative partners with the Nevada Department of Agriculture to demonstrate produce safety practices, share guidance and provide training.

 

Extension Director's Office | On the campus of University of Nevada, Reno