Minimizing Food Safety Hazards for Organic Growers
FCS-8872, a 9-page fact sheet by Amy Simonne and Danielle Treadwell, integrates the key requirements of the Food and Drug Administration Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs) and the USDA National Organic Program (NOP) in order to emphasize the ar...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2008-10-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/117484 |
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| _version_ | 1823866995705118720 |
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| author | Amy Simonne Danielle Treadwell |
| author_facet | Amy Simonne Danielle Treadwell |
| author_sort | Amy Simonne |
| collection | DOAJ |
| description | FCS-8872, a 9-page fact sheet by Amy Simonne and Danielle Treadwell, integrates the key requirements of the Food and Drug Administration Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs) and the USDA National Organic Program (NOP) in order to emphasize the areas in which producers can most significantly reduce the food safety risk for their consumers. Includes references. Published by the Department of Family, Youth, and Community Sciences, September 2008.
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| format | Article |
| id | doaj-art-4b12e27e67d7445a89a18b8c609982aa |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2008-10-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-4b12e27e67d7445a89a18b8c609982aa2025-02-08T06:16:37ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092008-10-0120087Minimizing Food Safety Hazards for Organic GrowersAmy Simonne0Danielle Treadwell1University of FloridaUniversity of FloridaFCS-8872, a 9-page fact sheet by Amy Simonne and Danielle Treadwell, integrates the key requirements of the Food and Drug Administration Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs) and the USDA National Organic Program (NOP) in order to emphasize the areas in which producers can most significantly reduce the food safety risk for their consumers. Includes references. Published by the Department of Family, Youth, and Community Sciences, September 2008. https://journals.flvc.org/edis/article/view/117484FY1062 |
| spellingShingle | Amy Simonne Danielle Treadwell Minimizing Food Safety Hazards for Organic Growers EDIS FY1062 |
| title | Minimizing Food Safety Hazards for Organic Growers |
| title_full | Minimizing Food Safety Hazards for Organic Growers |
| title_fullStr | Minimizing Food Safety Hazards for Organic Growers |
| title_full_unstemmed | Minimizing Food Safety Hazards for Organic Growers |
| title_short | Minimizing Food Safety Hazards for Organic Growers |
| title_sort | minimizing food safety hazards for organic growers |
| topic | FY1062 |
| url | https://journals.flvc.org/edis/article/view/117484 |
| work_keys_str_mv | AT amysimonne minimizingfoodsafetyhazardsfororganicgrowers AT danielletreadwell minimizingfoodsafetyhazardsfororganicgrowers |