Content
2 modules
Difficulty
Basic
Course Length
18 mins
Instructor
Margaret Ciaccio
Released
31 Mar 2023
Description
While Salmonella is known to be associated with meat based operations, it is also a hazard in dry food facilities as well. It can enter through raw ingredients, ventilation, and pests, and be spread through the plant by shoes, forklift and cart wheels, and contaminated clothing.
Objectives
In this video, students will learn...
- how to reduce Salmonella by reducing water in food processing facilities
- how to properly clean and dry of equipment
- dry cleaning techniques.
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion
1.
Controlling Salmonella
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2.
Controlling Salmonella Quiz
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