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dc.contributorVirginia Cooperative Extension
dc.contributor.authorEifert, Joell
dc.contributor.authorBoyer, Renee Raiden
dc.contributor.authorWells, Emily Pomfrey
dc.contributor.authorSaunders, Thomas
dc.contributor.authorYang, Lily
dc.date.accessioned2019-04-12T13:50:45Z
dc.date.available2019-04-12T13:50:45Z
dc.date.issued2019-02-27
dc.identifier.urihttp://hdl.handle.net/10919/88934
dc.description.abstractDiscusses food safety concerns in the processing and handling of food samples at farmers markets.
dc.format.extent3 pages
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherVirginia Cooperative Extension
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-310NP
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
dc.subjectFood Business
dc.subjectFood Safety
dc.titleWhat do I need to know to provide SAMPLES at the farmers market?
dc.title.alternativeEnhancing the Safety of Locally Prepared Foods
dc.typeExtension publication
dc.identifier.urlhttps://pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-310/FST-310.pdf
dc.date.accessed2019-02-27
dc.subject.cabtfarmers' markets
dc.subject.cabtfood safety
dc.type.dcmitypeText


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