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
