EnoCert 203: Winery Safety and Sanitation

Overview: EnoCert 203 now includes modules relating to the Food Safety Modernization Act (FSMA) and provides winery-specific training regarding the eight key sanitary practices and conditions as outlined in curent Good Manufacturing Practices (cGMPs).  Winery Safety and Sanitation is intended for all cellar personnel. Safety and sanitation are often overlooked in winemaking courses, but are essential to the production of high quality-and more importantly, LEGAL wines. In this digital learning course, participants will learn to identify and address safety hazards, the role of OSHA and other regulatory bodies, the difference between cleaning and sanitizing, and common areas of contamination in a winery setting.

Learning Objectives:

1. To understand the difference between 'cleaning' and 'sanitizing'

2. To know the most common microbial and chemical hazards in the winery, and how to address them.

3. To understand winery safety regulations and personal safety issues in the industry.