Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/40971

Some minimum physical requirements for a commercial-scale dried loose leaf tea-processing facility in Hawaii

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Item Summary

Title:Some minimum physical requirements for a commercial-scale dried loose leaf tea-processing facility in Hawaii
Authors:Hollyer, James
Fergerstrom, Marla
Hu, C.Y.
Keywords:Department of Health
DOH
sanitation
door
window
show 5 moredoors
windows
certified kitchen
food establishment permit
FEP
show less
Date Issued:May 2012
Publisher:University of Hawaii
Citation:Hollyer J, Fergerstrom M, Hu CY. 2012. Some minimum physical requirements for a commercial-scale dried loose leaf tea-processing facility in Hawaii. Honolulu (HI): University of Hawaii. 3 p. (Food Safety and Technology Series; FST-48).
Series:Food Safety and Technology-48
Abstract:This is a step-by-step guide to acquiring the Food Establishment Permit from the Hawai‘i Department of Health reqired for commercial producers of dried loose tea. It also includes a guide to the physical requirements of a tea-processing facility.
Pages/Duration:3 pages
URI/DOI:http://hdl.handle.net/10125/40971
Appears in Collections: Food Safety and Technology, 2001 - present


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