Content
3 modules
Course Length
18 mins
Instructor
Margaret Ciaccio
Price
$142.00
Description
This video discusses sources of bacteria in food facilities such as poultry, meat, agricultural products, and people. The importance of preventing the introduction of bacteria after the kill step is also addressed as well as proper traffic routes, frock and glove changes, hand washing, rework, and the importance of separate maintenance tools for finished product areas.
- Sources of cross contamination
- Protecting finished product from microbes
- Proper practices for avoiding cross contamination
Click here to watch a short preview of this video.
This video would be a good addition to your internal training program.
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Your purchase includes:
- English video
- Spanish video
- Quiz packet
- Unlimited views
1.
Printable Resources
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2.
Avoiding Microbial Cross-Contamination (English)
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3.
Avoiding Microbial Cross-Contamination (Spanish)
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