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

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2012-05
Authors
Hollyer, James
Fergerstrom, Marla
Hu, C.Y.
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University of Hawaii
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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.
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Department of Health, DOH, sanitation, door, window, doors, windows, certified kitchen, food establishment permit, FEP
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).
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3 pages
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