Avoiding Microbial Cross-Contamination Available in English and Spanish

Even the most comprehensive quality systems and HACCP plans can be put at risk by simple, everyday actions that cause microbial cross-contamination. Your employees need specific knowledge and practical training to aoid microbial cross-contamination in your plant.

This video takes a closer look at how harmful microorganism can be transferred to finished products. Employees see examples of how microbial cross-contamination can occur as a result of improper traffic patterns, poor personal hygiene, soiled clothing, unsanitized tools and equipment. Vivid illustrations remind employees of the importance of following GMP's. Available in English and Spanish, Free facilitator's guide included.