Enteric Viruses Control Specialist Certificate Program
Learn how to keep your products safe and prevent the spread of disease through water sources, sanitation, tools, and waste handling. The Enteric Viruses Control Specialist certificate program is designed for berry growers, frozen fruit processors, and re-packers who grow, harvest, and process produce.
Overview
The Enteric Viruses Control Specialist certificate program is designed for berry growers, frozen fruit processors, and re-packers working in the growing, harvesting, and processing produce. Participants who complete the 5-course certificate program will be formally recognized as experts, designated to control Enteric Viruses within their facilities.
Learn:
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How to prevent the spread of Norovirus and Hepatitis A
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How growers, producers, and processors can prevent the spread of enteric viruses among employees to food.
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The importance of water sources and water quality and how to assess water source risks.
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The importance of sanitation on tools, equipment, and storage.
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How to best handle waste in the field, farm, packing, processing, and disposal.
Agenda
Foodborne Enteric Viruses
- How Norovirus and Hepatitis A virus are transmitted
- The symptoms of Norovirus and Hepatitis A virus
- How to prevent the spread of Norovirus and Hepatitis A virus
Worker Health and Hygiene
- How employees can prevent the spread of Norovirus and Hepatitis A virus
- How to prevent employees from spreading enteric viruses to food
Controlled Use of Water
- How to assess the risk of the water source
- The importance of agricultural water source testing
- The significance of water quality for irrigation purposes, washing harvested produce, and processing
- The significance of water used in processing produce
Equipment and Tools
- The importance of cleaning and sanitizing tools and equipment. The importance of cleaning vehicles used to transport harvested produce
- The importance of hygienic conditions during storage
Waste Management
- The role that field and farm inspection plays concerning waste management and in identifying at-risk activities
- Harvesting criteria concerning waste management
- Maintain hygienic conditions in packing and processing areas
- Cleanup procedures for bodily fluids
- Procedures for the disposal of waste
Instructor
Registrar Corp is an authorized distributor of the Enteric Viruses Control Specialist program. Your training certificate will be signed by the American Frozen Food Institute, IFPTI, and Registrar Corp.