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

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FST-48.pdf (336.28 KB)

Date

2012-05

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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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http://hdl.handle.net/10125/40971

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3 pages

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Food Safety and Technology, 2001 - present
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