Handling Covid-19: Produce Farms and Packinghouses

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorBoyer, Renee R.en
dc.date.accessed2020-04-23en
dc.date.accessioned2020-05-14T16:55:42Zen
dc.date.available2020-05-14T16:55:42Zen
dc.date.issued2020en
dc.description.abstractThis document discusses handling COVID-19 in produce farms and packinghouses. They suggest clear communication to employees, disinfecting equipment tools and surfaces, hygiene and personal protective equipment, distancing and cohorting, and monitoring employee temperatures.en
dc.description.notesNPen
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/98322en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-368/FST-368-23.pdfen
dc.language.isoen_SPen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension)en
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.cabtpandemicsen
dc.subject.cabtSafetyen
dc.subject.cabtFarmsen
dc.titleHandling Covid-19: Produce Farms and Packinghousesen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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