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Abstract
Revised! FSHN06-02, a 5-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, and Douglas L. Archer, is part of the Food Safety on the Farm series. It focuses on GAPs and GHPs relating specifically to water use. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010.
References
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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 February 16, 2010). 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 website. http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/ucm064574.htm (accessed February 16, 2010).
United States Food and Drug Administration. 2009. Current good manufacturing practice in manufacturing, packing, or holding human food. Title 21 Code of Federal Regulations, Pt. 110.37(a) and Pt. 110.80(a)(1). http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr110_09.html (accessed February 16, 2010).
United States Food and Drug Administration. 2008. Guide to minimize microbial food safety hazards of fresh-cut fruits and vegetables. FDA/CFSAN website. http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/ucm064458.htm (accessed February 18, 2010).