Cleaning and Sanitizing Harvesting Equipment
Course Summary / Resumen de la Lección
In this course, attendees will acquire tools and tips for teaching crews to properly clean and sanitize harvesting equipment. The first section of the course introduces food safety programs and quickly surveys the LGMA Metrics. The second section covers background information and materials that can be used to train on cross-contamination and cleaning and sanitization practices.
Learning Objectives / Objetivos de Aprendizaje
By the end of this lesson, you should be able to:
- State the impact a foodborne outbreak can have on consumers and employees’ work.
- Define a food safety program and explain what the Metrics are.
- Identify the Metrics requirements related to Field Sanitation.
- Identify the Metrics requirements related to Equipment-Facilitated Cross Contamination.
Target Audience / Público Objetivo
Food safety professionals, harvest supervisors, and foremen who are responsible for training field workers.
Additional Information / Información Adicional
Check-in begins 30 minutes before the stated start time.
Duration (in days)1
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