LEADER 02034nam  2200469 a 450 
001 9910698033803321
005 20090220112415.0
035   $a(CKB)5470000002394667
035   $a(OCoLC)310101952
035   $a(EXLCZ)995470000002394667
100   $a20090220d2007      ua             0
101 0 $aeng
135   $aurbn||||a||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aGuide to minimize microbial food safety hazards of fresh-cut fruits and vegetables$b[electronic resource] $eguidance for industry : draft final guidance
210  1$aCollege Park, MD :$cU.S. Dept. of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition,$d[2007]
215   $a1 electronic text $cHTML file
300   $aTitle from title screen (viewed on Feb. 20, 2009).
300   $a"Guidance contains nonbinding recommendations."
300   $a"March 2007."
320   $aIncludes bibliographical references.
517   $aGuide to minimize microbial food safety hazards of fresh-cut fruits and vegetables 
606   $aFarm produce$xSanitation$zUnited States$vHandbooks, manuals, etc
606   $aFood handling$zUnited States$vHandbooks, manuals, etc
606   $aFood$zUnited States$xSafety measures$vHandbooks, manuals, etc
606   $aFood contamination$zUnited States$xPrevention$vHandbooks, manuals, etc
606   $aMicrobial contamination$zUnited States$xPrevention$vHandbooks, manuals, etc
608   $aHandbooks and manuals.$2lcgft
615  0$aFarm produce$xSanitation
615  0$aFood handling
615  0$aFood$xSafety measures
615  0$aFood contamination$xPrevention
615  0$aMicrobial contamination$xPrevention
712 02$aCenter for Food Safety and Applied Nutrition (U.S.)
801  0$bGPO
801  1$bGPO
906   $aBOOK
912   $a9910698033803321
996   $aGuide to minimize microbial food safety hazards of fresh-cut fruits and vegetables$93504113
997   $aUNINA