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Mushroom Food Safety

This course focuses on the food safety risks associated with the production of whole and sliced mushrooms and control measures that prevent these risks.

Two 1/2 day seminars focusing on the food safety risks associated with the production of whole and sliced mushrooms and control measures that prevent these risks. It provides basic information on the pathogenic microorganisms associated with mushrooms, personnel and facility control measures, sanitation, and testing.

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