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Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables

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Guidance for Industry – Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables – Draft Final Guidance
Contains Non-Binding Recommendations. U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, March 2007.

  • [Federal Register: March 13, 2007 (Volume 72, Number 48)][Notices]
    [Page 11364-11368]     DEPARTMENT OF HEALTH AND HUMAN SERVICES, Food and Drug Administration [Docket No. 2006D-0079] Draft Final Guidance for Industry: Guide to Minimize Food Safety Hazards for Fresh-Cut Fruits and Vegetables; Availability; Agency Information Collection Activities; Submission for Office of Management and Budget Review; ACTION: Notice.
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