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IFPTI
NCS
Training
Available Resources
Training Videos
PCQI Human Food
Listeria Control Specialist Program
Enteric Viruses Control Specialist Program
Instructor Skills Training
Specialty Crop Block Grants
Regulatory Foundations for the Food Protection Professional
Sanitation Control Practitioner Program (SCPP)
RLTS
Alliances
FSPCA
Sprout Safety Alliance
Projects
NCS
Folder: Training
Back
Available Resources
Training Videos
PCQI Human Food
Listeria Control Specialist Program
Enteric Viruses Control Specialist Program
Instructor Skills Training
Specialty Crop Block Grants
Regulatory Foundations for the Food Protection Professional
Sanitation Control Practitioner Program (SCPP)
RLTS
Folder: Alliances
Back
FSPCA
Sprout Safety Alliance
Projects
Learning Resource Portal
Available Resources Controlled Use of Water in the Prevention and Control of Enteric Viruses in Food Production and Processing Environments
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Controlled Use of Water in the Prevention and Control of Enteric Viruses in Food Production and Processing Environments

$175.00

Controlling the use of water and water sources can help prevent your products from transmitting enteric illness. This includes risk assessments, testing, irrigation, and washing of produce. Learn how to apply this to your organization.

After completing this course, you will be able to recognize:

  • The water source risk assessment process.

  • The importance of agricultural water source testing.

  • The significance of water quality for irrigation purposes, washing harvested produce, and processing.

  • The significance of water used in processing produce.

Course length: 1 hour

Add To Cart

Controlling the use of water and water sources can help prevent your products from transmitting enteric illness. This includes risk assessments, testing, irrigation, and washing of produce. Learn how to apply this to your organization.

After completing this course, you will be able to recognize:

  • The water source risk assessment process.

  • The importance of agricultural water source testing.

  • The significance of water quality for irrigation purposes, washing harvested produce, and processing.

  • The significance of water used in processing produce.

Course length: 1 hour

Controlling the use of water and water sources can help prevent your products from transmitting enteric illness. This includes risk assessments, testing, irrigation, and washing of produce. Learn how to apply this to your organization.

After completing this course, you will be able to recognize:

  • The water source risk assessment process.

  • The importance of agricultural water source testing.

  • The significance of water quality for irrigation purposes, washing harvested produce, and processing.

  • The significance of water used in processing produce.

Course length: 1 hour

Learn more about the program

Enroll now

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International Food Protection Training Institute

5220 Lovers Lane LL-130 Portage, MI 49002

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