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This presentation by Dr. Leslie Bourquin discusses the topic of cleaning and disinfection in the area of food safety. This presentation took place in Chennai, India in September 2009 as part of the Basic Level Requirements for Food Manufacture workshop. This event was organized by the Food Safety Knowledge Network through a partnership between Michigan State University and the Global Food Safety Initiative.
food safety, disinfection, food manufacture, cleaning, FSKN
Resources for Trainers include a series of materials which are based on the lessons from the distance learning course entitled “Enhancing participation in Codex activities”.