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Agricultural Systems Management (A S M)

A S M 426 Management of Safety and Health Issues in Production Agriculture and Related Businesses (3) Management of safe workplaces and workers, hazard identification, employee training, legal responsibilities, and program development for farms and related businesses.

A S M 426 Management of Safety and Health Issues in Production Agriculture and Related Business (3)

A S M 426, Management of Safety and Health Issues in Production Agriculture and Related Businesses, is a 3-credit-hour course that explores the management aspects of farm and agricultural-related business safety and health. Topics to be covered include: orientation to farm and related business safety and health issues, legal and ethical responsibilities, how to approach and organize safety and health management plans, and safety and health education and training. Students will use a case-study approach to devise safety and health management plans for an existing farm or agricultural related business enterprises. Activities focus on the analyses of worksheet hazards, developing a hazard control plan, and employee training. Evaluation will be based on homework and class participation, quizzes, a final exam, and a final paper and class presentation. A S M 426 presents students with a systems approach to developing management strategies to counteract work hazards and methodology for preparing occupational safety and health management plans for production agriculture and related businesses that serve production agriculture. A S M 426 is an upper-level elective for the Industrial Safety and Health program in the Department of Energy & Geo-Environmental Engineering, College of Earth & Mineral Sciences, and would be in the selection list for a supporting/related course in the A S M Off-Road Equipment Minor.

Faculty MemberS Proposing Course: D. J. Murphy and J. W. Hilton


General Education: None
Diversity: None
Bachelor of Arts: None
Effective: Summer 2002
Prerequisite: A S M 326

Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.