Worker Health and Hygiene in the Prevention and Control of Enteric Viruses in Food Production and Processing Environments
Employee Health and Hygiene is a key factor in keeping your product safe. Learn how your organization can stop the spread of enteric illness from employees to food.
After completing this course, you will be able to recognize:
How employees can prevent the spread of Norovirus and Hepatitis A virus
The steps growers, producers, and processors can take to prevent the spread of enteric viruses among employees to food
Course length: 35 minutes
Employee Health and Hygiene is a key factor in keeping your product safe. Learn how your organization can stop the spread of enteric illness from employees to food.
After completing this course, you will be able to recognize:
How employees can prevent the spread of Norovirus and Hepatitis A virus
The steps growers, producers, and processors can take to prevent the spread of enteric viruses among employees to food
Course length: 35 minutes
Employee Health and Hygiene is a key factor in keeping your product safe. Learn how your organization can stop the spread of enteric illness from employees to food.
After completing this course, you will be able to recognize:
How employees can prevent the spread of Norovirus and Hepatitis A virus
The steps growers, producers, and processors can take to prevent the spread of enteric viruses among employees to food
Course length: 35 minutes
