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Learning Resource Portal
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 Equipment and Tools in the Management and Prevention of Enteric Viruses
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Equipment and Tools in the Management and Prevention of Enteric Viruses

$115.00

Learn how to handle tools and equipment in a manner that prevents your food from transmitting enteric viruses. Learn best practices for cleaning, storage, and product transport.

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

  • The importance of cleaning and sanitizing tools and equipment.

  • The importance of cleaning vehicles used to transport harvested produce.

  • The importance of hygienic conditions during storage.

Course length: 40 minutes

Add To Cart

Learn how to handle tools and equipment in a manner that prevents your food from transmitting enteric viruses. Learn best practices for cleaning, storage, and product transport.

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

  • The importance of cleaning and sanitizing tools and equipment.

  • The importance of cleaning vehicles used to transport harvested produce.

  • The importance of hygienic conditions during storage.

Course length: 40 minutes

Learn how to handle tools and equipment in a manner that prevents your food from transmitting enteric viruses. Learn best practices for cleaning, storage, and product transport.

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

  • The importance of cleaning and sanitizing tools and equipment.

  • The importance of cleaning vehicles used to transport harvested produce.

  • The importance of hygienic conditions during storage.

Course length: 40 minutes

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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