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How to Cite
Abstract
(also in FYCS Descriptions). FSHN06-02, a 4–page factsheet by Keith R. Schneider, Renee Goodrich Schneider, and Douglas L. Archer, provides detailed guidelines to commercial producers and packers of fresh fruits and vegetables on how to use water in production and handling in order to produce a clean, safe product. Published by the UF Department of Food Science and Human Nutrition, November 2006.
References
Ritenour, M.A., S.A. Sargent, and J.A. Bartz. 2002. Chlorine use in produce packing lines. University of Florida Document HS-761. http://edis.ifas.ufl.edu/CH160 (accessed October 12, 2006). https://doi.org/10.32473/edis-ch160-2002
United States Food and Drug Administration. 1998. Guide to minimize microbial food safety hazards for fresh fruits and vegetables. FDA/CFSAN Web site. http://www.cfsan.fda.gov/~dms/prodglan.html (accessed October 12, 2006).
United States Department of Agriculture. 2000. U.S. national standards on organic agricultural production and handling. USDA NOP Web site. http://www.ams.usda.gov/nop/indexIE.htm (accessed October 12, 2006)