Reduction of Listeria within food production facilities are discussed in this video. Areas of control include hygiene, raw material receiving, raw to finished product contamination, maintenance tools, and shipping. Also discussed are proper cleaning strategies, reduction of water within the facility, environmental sampling and corrective actions.

• Reduction of Listeria in food production facilities
• Proper cleaning and disinfection of food contact tools and equipment
• Proper hygiene with frock and glove replacement