Waste Management in the Prevention and Control of Enteric Viruses in Food Production and Processing Environments
Learn how to properly handle waste to prevent the spread of enteric viruses in your food products.
After completing this course, you will be able to recognize:
The role of field/farm inspection in relation to waste management and evidence for at-risk activities.
Harvesting criteria in relation to waste management.
Maintain hygienic conditions in packing and processing areas.
Cleanup procedures for bodily fluids.
Procedures for the disposal of waste.
Course length: 1 hour
Learn how to properly handle waste to prevent the spread of enteric viruses in your food products.
After completing this course, you will be able to recognize:
The role of field/farm inspection in relation to waste management and evidence for at-risk activities.
Harvesting criteria in relation to waste management.
Maintain hygienic conditions in packing and processing areas.
Cleanup procedures for bodily fluids.
Procedures for the disposal of waste.
Course length: 1 hour
Learn how to properly handle waste to prevent the spread of enteric viruses in your food products.
After completing this course, you will be able to recognize:
The role of field/farm inspection in relation to waste management and evidence for at-risk activities.
Harvesting criteria in relation to waste management.
Maintain hygienic conditions in packing and processing areas.
Cleanup procedures for bodily fluids.
Procedures for the disposal of waste.
Course length: 1 hour
