Episode notes
University of Vermont Extension Associate Professor of Agricultural Engineering and Director of the Northeast Center to Advance Food Safety (NECAFS) Chris Callahan clarifies common questions and misconceptions around cleaning, sanitizing, disinfecting, and shares some simple methods to incorporate hygienic design practices into your operation to streamline your food safety management.
LINKS:
UVM Ag Engineering Site. http://go.uvm.edu/ageng
SCRUB Project Page. http://go.uvm.edu/scrub
A Guide to Cleaning, Sanitizing, and Disinfecting. http://go.uvm.edu/clean-sanitize-disinfect
Keywords
specialty cropscleaninghygienic designextensiondiversified produce