Online short course: Controlling Listeria - A Team Approach

Reduction of Listeria within food production facilities are discussed in this video. Areas of control include hygiene, raw material receiving, raw to finished product contamination, maintenance tools, and shipping. Also discussed are proper cleaning strategies, reduction of water within the facility, environmental sampling and corrective actions.

• Reduction of Listeria in food production facilities
• Proper cleaning and disinfection of food contact tools and equipment
• Proper hygiene with frock and glove replacement

Also available in Spanish.

___

Price:
95,00 € + 21% IVA

If you don't want to pay with VISA, and instead require an invoice: Type in the discount coupon "POINVOICE" when processing your purchase, it will discount 100% of the price of the course. After that, an invoice will be sent to your corporate name (company).