Guía para reducir al mínimo el riesgo microbiano en los alimentos, en le caso de frutas y vegetales frescos : direcciones para la industria.

Bibliographic Details
Uniform Title:	Guide to minimize microbial food safety hazards of fresh-cut fruits and vegetables : guidance for industry.
Corporate Author:	Center for Food Safety and Applied Nutrition (U.S.)
Format:	Government Document Book
Language:	English
Published:	[Rockville, Md.] : U.S. Dept. of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, [2003]
Subjects:	Farm produce > Sanitation > United States > Handbooks, manuals, etc. Food handling > United States > Handbooks, manuals, etc. Food > United States > Safety measures > Handbooks, manuals, etc. Food contamination > United States > Prevention > Handbooks, manuals, etc. Microbial contamination > United States > Prevention > Handbooks, manuals, etc.
Online Access:	https://purl.fdlp.gov/GPO/LPS110491

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