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LATEST PERENNIA NEWS
Did you know that our Quality and Food Safety team has published a fantastic guide for primary producers, processors, and storage facilities? They've recently released Part Two which covers Safe Food for Canadians Regulations, Canadian Food Labelling Requirements, Food Safety Culture, and much more. You can check out the online version on our website now! ow.ly/6Qru50z2alB
We're excited to launch the latest webinar series at Perennia entitled 'Idea to Market'. Join Gary Morton of Morton Horticultural Associates as he breaks down his 'Idea to Market Success Map' in four different webinars. Don't miss out and sign up for these sessions today! ow.ly/m8aQ50z2aMY
On Tuesday April, 7 at 1:00 PM join us for a webinar focusing on pesticide re-evaluation updates for Fruit and Vegetables and the NS Weed survey results from strawberry, onion, and carrot. For more information and to register, visit: ow.ly/CDVZ50z3djI
Check out this webinar from Nova Scotia Federation of Agriculture about managing workers in agriculture during COVID-19. Happening Friday, April 3rd at 11:00 AM.
NSFA - Managing Workers During the COVID-19 Pandemic
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The Nova Scotia Federation of Agriculture (NSFA) has partnered with the Canadian Agricultural HR Council (CAHRC) to share information and answer your questions about managing workers in agriculture du...Join us for the next session in the 'Take Your Product to Market' webinar series on Thursday, April 2nd at noon. Peter Chapman of SKUFood is chatting about Sustainability in the Food Industry. Stay connected while staying safe at home. Register today! ow.ly/wtSf50z22Zz
Have questions about Food Safety during COVID-19? Visit Perennia's Quality and Food Safety website for information, resources and best practices. #nsperennia #foodsafety ow.ly/RPy750yWjXI
It's a great time to check out the #OrchardOutlook podcast. The latest episode is out today! Michelle discusses tech tools that are available to tree fruit growers with Jon Clements Extension Educator for commercial tree fruit growers with the University of Massachusetts Amherst. Listen now, wherever you get your podcasts. ow.ly/2U5V50yVDhN #nsperennia
Three sessions remain in our FREE “Take Your Product to Market” webinar series, with guest speaker Peter Chapman of SKUFood. Join us for the next webinar, Preparing for a Meeting with a Customer, on March, 26 at noon! Learn more and register today: ow.ly/Nakn50yT7On
Our Quality and Food Safety team wants to provide a few additional best practices food production operations can implement in the coming weeks. In addition to following provincial and federal guidelines, please consider the following.
• Train your team, make sure they can demonstrate how to wash their hands properly and can follow through on the newly implemented practices you have in place.
• Gloves are fine but not a substitute for dirty hands, wash and/or sanitize gloves as per hygiene policy.
• Contact your chemical provider to ensure you are using sanitation chemicals properly and allowing for the proper contact time to disinfect surfaces that may be contaminated with COVID 19.
• If you are working from home update your Crisis Management Plan with the steps you are taking for this Pandemic so you are prepared for the next one.
To date there have been no reports of COVID 19 transmission through food. Contact Public Health or CFIA if you have food safety concerns related to an outbreak at your facility or in the community. Visit the following for additional resources: ow.ly/PCDs50yObjQ
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Using disinfectants to control the COVID-19 virus
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This guidance is for the public and professionals to control the COVID-19 virus on surfaces. The coronavirus named "SARS-CoV-2" is the cause of "COVID-19" in people.These are unprecedented times. As community members, and as a team that cares about each other, our clients, our families and neighbours, we are taking steps to lessen the spread of coronavirus. To learn more about how Perennia is responding to the virus, please visit our website: ow.ly/rU4g50yNRui
