Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities
Vol. 2020 No. 5, Food Science and Human Nutrition Department
Vol. 2020 No. 5

Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities: FSHN13-10/FS234, rev. 6/2020

Food Science and Human Nutrition Department
https://doi.org/10.32473/edis-fs234-2020
Published 2020-10-12
Matthew D. Krug
University of Florida
Benjamin Chapman
North Carolina State University
https://orcid.org/0000-0002-1686-700X
Michelle Danyluk
University of Florida
https://orcid.org/0000-0001-5780-7911
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How to Cite

Krug, Matthew D., Benjamin Chapman, and Michelle Danyluk. 2020. “Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities: FSHN13-10 FS234, Rev. 6 2020”. EDIS 2020 (5). Gainesville, FL. https://doi.org/10.32473/edis-fs234-2020.
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Abstract

This document is intended to highlight the importance of sanitation clean breaks in produce packing facilities and identify what is needed for a clean break to be established. This is an updated edition of the original 2013 document.
https://edis.ifas.ufl.edu/fs234

Previous version: Chapman, Benjamin, and Michelle Danyluk. 2013. “Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities”. EDIS 2013 (8). https://doi.org/10.32473/edis-fs234-2013.

https://doi.org/10.32473/edis-fs234-2020
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PDF-2020

Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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