Chapters

  1. LIVE Records and Training
  2. Grapes
  3. Energy Use and Carbon Emissions
  4. Equipment
  5. SO2 Levels
  6. Enology
  7. Fermentation
  8. Cooling
  9. Management of Wastewater and Stormwater
  10. Management of Solid Waste
  11. Packaging and Closures
  12. Worker Health and Safety
  13. Facility
  14. Tasting Room

Control Points

14.1Tasting room paper use
14.2Tasting room solid waste management
14.3Tasting room shipping materials

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Chapter 14 Summary

You have completed 0 out of 9 items in Chapter 14.

Control Point Total Items Completed Red/Yellow Items Passed Green Items Passed Passed?
14.10/40/20/2-
14.20/30/20/1-
14.30/20/2(N/A)-
Total0/90/60/3