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Guía para reducir al mínimo el riesgo microbiano en los alimentos, en le caso de frutas y vegetales frescos : direcciones para la industria.
- Format:
- Book
- Government document
- Standardized Title:
- Guide to minimize microbial food safety hazards of fresh-cut fruits and vegetables : guidance for industry. Spanish.
- Language:
- English
- Subjects (All):
- Farm produce--Sanitation--United States--Handbooks, manuals, etc.
- Farm produce.
- Food handling--United States--Handbooks, manuals, etc.
- Food handling.
- Food--United States--Safety measures--Handbooks, manuals, etc.
- Food.
- Food contamination--United States--Prevention--Handbooks, manuals, etc.
- Food contamination.
- Microbial contamination--United States--Prevention--Handbooks, manuals, etc.
- Microbial contamination.
- Food contamination--Prevention.
- Food--Safety measures.
- Microbial contamination--Prevention.
- United States.
- Genre:
- manuals (instructional materials)
- handbooks.
- Handbooks and manuals.
- Physical Description:
- 1 online resource
- Place of Publication:
- [Rockville, Md.?] : U.S. Dept. of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, [2003]
- Notes:
- Title from title screen (viewed on March 20, 2009).
- Last updated 2003-APR-01.
- Includes bibliographical references.
- OCLC:
- 316796590
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