Strategies to Control the Spread of COVID at Seafood Processing Plants: Cleaning and Disinfection

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorVillalba, Abigailen
dc.coverage.countryUnited Statesen
dc.date.accessed2020-07-21en
dc.date.accessioned2020-08-10T18:26:45Zen
dc.date.available2020-08-10T18:26:45Zen
dc.date.issued2020-07-02en
dc.description.abstractHow to control the spread of COVID at seafood processing plants including cleaning and disinfection, increasing staffing and cleaning frequency, the difference between cleaning, sanitizing, and disinfecting, and how to prepare a solution using bleach and wateren
dc.description.notesNPen
dc.description.notesVSG-20-05en
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/99652en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-378/FST-378.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension); FST-378; VSG-20-5en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subjectCoronavirusen
dc.subjectCovid-19en
dc.subjectSARS-CoV-2en
dc.subject.cabtcleaning and sterilizingen
dc.subject.cabtdisinfectionen
dc.subject.cabtpandemicsen
dc.titleStrategies to Control the Spread of COVID at Seafood Processing Plants: Cleaning and Disinfectionen
dc.title.alternativeCleaning and Disinfectionen
dc.title.serialStrategies to Control the Spread of COVID at Seafood Processing Plantsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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