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

9.1Wastewater quantity
9.2Wastewater quality
9.3Disposal of wastewater and stormwater
9.4Salmon-Safe/LIVE Winery Protocols

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Chapter 9 Summary

You have completed 0 out of 7 items in Chapter 9.

Control Point Total Items Completed Red/Yellow Items Passed Green Items Passed Passed?
9.10/20/2(N/A)-
9.20/10/1(N/A)-
9.30/30/3(N/A)-
9.40/10/1(N/A)-
Total0/70/70/0