Guía para reducir al mínimo el riesgo microbiano en los alimentos, en el caso de frutas y vegetales frescos.
Contributors: Center for Food Safety and Applied Nutrition (U.S.)
Publisher: U.S. Dept. of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition
Published: 1999
Place of publication: Washington, D.C
Language: spa
Number of pages: 48
Subjects: Food handling -- United States -- Handbooks, manuals, etc; Farm produce -- United States -- Sanitation -- Handbooks, manuals, etc; Farm produce -- Microbiology -- United States -- Handbooks, manuals, etc; Microbial contamination -- United States -- Prevention -- Handbooks, manuals, etc; Food contamination -- United States -- Safety measures -- Handbooks, manuals, etc; Food contamination -- United States -- Prevention -- Handbooks, manuals, etc
Genres: Handbooks, manuals, etc.
Other titles: Direcciones para la industria.
Work titles: Guide to minimize microbial food safety hazards for fresh fruits and vegetables. Spanish.
Notes: Shipping list no.: 99-0321-P.

"June, 1999"--Cover.

Includes bibliographical references (p. 46-48).

Also available via Internet from the CSFAN web site. Address as of 8/30/99: http://vm.cfsan.fda.gov/m̃ow/sprodgui.html ; current access is available via PURL.