02034nam 2200469 a 450 991069803380332120090220112415.0(CKB)5470000002394667(OCoLC)310101952(EXLCZ)99547000000239466720090220d2007 ua 0engurbn||||a||||txtrdacontentcrdamediacrrdacarrierGuide to minimize microbial food safety hazards of fresh-cut fruits and vegetables[electronic resource] guidance for industry : draft final guidanceCollege Park, MD :U.S. Dept. of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition,[2007]1 electronic text HTML fileTitle from title screen (viewed on Feb. 20, 2009)."Guidance contains nonbinding recommendations.""March 2007."Includes bibliographical references.Guide to minimize microbial food safety hazards of fresh-cut fruits and vegetables Farm produceSanitationUnited StatesHandbooks, manuals, etcFood handlingUnited StatesHandbooks, manuals, etcFoodUnited StatesSafety measuresHandbooks, manuals, etcFood contaminationUnited StatesPreventionHandbooks, manuals, etcMicrobial contaminationUnited StatesPreventionHandbooks, manuals, etcHandbooks and manuals.lcgftFarm produceSanitationFood handlingFoodSafety measuresFood contaminationPreventionMicrobial contaminationPreventionCenter for Food Safety and Applied Nutrition (U.S.)GPOGPOBOOK9910698033803321Guide to minimize microbial food safety hazards of fresh-cut fruits and vegetables3504113UNINA