05:04

Dicas de Como Fermentar Frutas e Vegetais

23:33

Tools for Quality Control and Quality Assurance

05:31

Sampling Plans

10:10

Microbial Limits and Criteria

07:27

Target Microorganisms

07:08

Microorganisms in Food

14:30

Establishing a Pathogen Environmental Monitoring Program

07:25

Preliminary Steps for Pathogen Environmental Monitoring Programs

19:02

Overview of Quality Assurance

06:28

Introduction to Pathogen Environmental Monitoring Programs

39:12

Water quality publication special section

21:07

Agricultural water - sampling and research in action

33:24

A brief history of water quality metrics

36:57

Production agricultural water treatment options

23:19

Operational considerations for production agricultural water quality

23:50

CDFA approach to production water treatments in Produce Safety Rule inspections

26:12

An introduction to options for treating production agricultural water

28:20

Agricultural production water risk assessment

42:43

CDFA approach to agricultural water in farm inspections

23:37

FSMA Produce Safety Rule and pre-harvest agricultural water

13:57

Introduction - Production Agricultural Water

15:15

Compost production and troubleshooting (Session 2)

20:51

BSAAO impact on soil health (Session 2)

21:37

Untreated and treated manure (Session 2)

25:00

BSAAO impacts on soil fertility (Session 3)

14:43

Rotational grazing and food safety risks (Session 3)

19:01

Agricultural teas and associated risks (Session 3)

28:52

BSAAO risks (Session 3)

18:34

BSAAO risks (Session 1)

12:55

Composting organic materials in California (Session 2)

35:52

The Produce Safety Rule and BSAAO (Session 1)

20:15

Introduction to the BSAAO series (Session 1)

33:03

Produce safety inspection observations and Q&A (Session 1)

01:03:51

The safety of fermented food

05:29

Troubleshooting fruit and vegetable fermentations

01:00:23

Benefits of fermenting food

06:27

Tips for making sauerkraut

59:41

“What is a fermented food?” EATLAC webinar series: The science of fermentation

04:04

Tips for fermenting fruits and vegetables

15:11

MFP Fermentation Project Overview

07:25

What is a virus?

08:07

Foodborne viruses compared to SARS-CoV-2

03:42

Clostridium botulinum

03:02

Foodborne Intoxications

04:10

Foodborne Infections

05:25

Types of Foodborne Hazards

03:27

Food Preservation

08:10

Water Activity

07:06

Acidity

04:32

Temperature and Time

02:22

Food and Oxygen

09:59

Microorganisms in Food

02:36

Food Spoilage