Guide to minimize microbial food safety hazards for fresh fruits and vegetables
By: U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition.
Contributors: Center for Food Safety and Applied Nutrition (U.S.)
Series: Guidance for industry
Publisher: The Center
Published: 1998
Place of publication: Washington, D.C
Language: eng
Number of pages: 40
Subjects: Farm produce.; Food contamination -- Handbooks, manuals, etc.; Microbial contamination -- Handbooks, manuals, etc.; Food -- Microbiology -- Handbooks, manuals, etc.
Genres: Handbooks, manuals, etc.
Notes: "October, 1998"--Cover.

Includes bibliographical references.