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
A quiz packet is included with your purchase for documenting employee training and assessment.
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