I. General Information

1. Course Title:
Vineyard and Winery Safety

2. Course Prefix & Number:
VITI 1290

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

An introduction to safety and procedures specific to the vineyard and winery. This course will include general history of food and beverage safety and health issues, ergonomics, OSHA safety rules and safety issues and concerns specific to the grape and wine industry.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

Missouri State University, VIN 290, 3 credits
Highland Community College, KS, VIN 290, 3 credits

2. Transfer - regional institutions with which this course has a written articulation agreement:

The Viticulture and Enology Science and Technology Alliance (VESTA)

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Wine Business and Entrepreneurship, AAS and Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Demonstrate an understanding of present agriculture safety issues, and production personnel safety issues.
Apply abstract ideas to concrete situations	Demonstrate an understanding of OSHA derived regulations at federal, state and local levels applicable to your business model.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Demonstrate an understanding of present agriculture safety issues, and production personnel safety issues;
• Demonstrate an understanding of OSHA derived regulations at federal, state and local levels applicable to your business model;
• Demonstrate an understanding of EPA derived regulations at federal, state and local levels applicable to your business model;
• Demonstrate an understanding of other derived regulations at federal, state and local levels applicable to your business model;
• Demonstrate and understanding of Standard Operating Procedures (SOPs) applicable to your business model;
• Demonstrate and understanding of Hazard Analysis and Critical Control Points (HACCP) applicable to your business model; and
• Build a General Safety Plan (GSP) applicable to your business model.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Agriculture safety issues, and production personnel safety issues
• Prepare a list of safety issues in agriculture
• Identify production personnel safety issues and procedures
2. OSHA derived regulations at federal, state and local levels applicable to your business model
• Identify local resources for First Aid and CPR Training
• Hazards Communications Plan
• Safety Data Sheets
• Confined Spaces
• Walking Surfaces
• Personal Protective Equipment
• Demonstrate an understanding of Injury and Illness Protection Programs (IIPP)
3. EPA derived regulations at federal, state and local levels applicable to your business model
4. Other derived regulations at federal, state and local levels applicable to your business model
• FDA
• DOT
• ADA
• USDA
• Dept. of Labor(s)
5. Standard Operating Procedures (SOPs) applicable to your business model
• Locate SOP’s for equipment, general safety, product recall plan applicable to your business model
6. Hazard Analysis and Critical Control Points (HACCP) applicable to your business model
• Locate and outline for HACCP’s applicable to your business model
7. General Safety Plan (GSP) applicable to your business model
• Research safety training opportunities
• Present and example GSP