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

dc.contributor.author	Hollyer, James
dc.contributor.author	Fergerstrom, Marla
dc.contributor.author	Hu, C.Y.
dc.date.accessioned	2016-06-02T21:26:12Z
dc.date.available	2016-06-02T21:26:12Z
dc.date.issued	2012-05
dc.description.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.
dc.format.extent	3 pages
dc.identifier.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).
dc.identifier.uri	http://hdl.handle.net/10125/40971
dc.language.iso	en-US
dc.publisher	University of Hawaii
dc.relation.ispartofseries	Food Safety and Technology-48
dc.subject	Department of Health
dc.subject	DOH
dc.subject	sanitation
dc.subject	door
dc.subject	window
dc.subject	doors
dc.subject	windows
dc.subject	certified kitchen
dc.subject	food establishment permit
dc.subject	FEP
dc.title	Some minimum physical requirements for a commercial-scale dried loose leaf tea-processing facility in Hawaii
dc.type	Other
dc.type.dcmi	Text

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