Part 3: Post-Harvest
Water Management
The source and quality of the water used for washing
produce is critical for food safety. In part 3, we’ll review the different
sources of water typically…
Part 1: Principles of
Food Safety for Wash-Pack Facilities.
For any subject,
it’s important to start with the basics. In Part 1 you’ll learn about the three
types of pathogens that can…
Heart disease and cancer are the two leading causes of death. While we haven’t learned how to live forever, nutritional science has taught us how and why improving our diet will reduce the…