Part 1: Principles of Food Safety for Wash/Pack Facilities
Автор: CCE Cornell Vegetable Program
Загружено: 2020-07-28
Просмотров: 809
Food Safety practices are critical for ensuring that produce is safe for consumers, but it can be challenging to implement. Why is that?
Objectives for Part 1:
• Learn what three types of pathogens can contaminate produce
• Where does contamination occur in the field? And how does it contaminate the wash/pack line?
• We'll highlight the everyday health and hygiene practices that can reduce food safety risks
• Get a review of the proper handwashing process
• What are the signs and symptoms of illness?
• And we'll outline proper procedure for handling injuries
Video transcript: https://rvpadmin.cce.cornell.edu/uplo...
More information about the Cornell Vegetable Program can be found at https://cvp.cce.cornell.edu/
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