Webinar: Environmental Controls: Keeping Pathogens Out

Most food companies devote significant resources to testing their facilities for the presence of environmental pathogens – but don’t always focus their efforts on strategies to keep pathogens out of the environment to begin with.

Join TAG’s Director of Food Safety, Mary Hoffman, as she shares insights on where environmental pathogens come from, how they can get into a food manufacturing facility, and best practices for preventing products from coming into contact with these unwelcome visitors.

Register here