Abigail Villalba
| Title | Summary | Date | ID | Author(s) | |
|---|---|---|---|---|---|
| HACCP Verification Procedures - Validation of Blue Crab Retort Processes |
Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation. |
May 1, 2009 | 600-070 | ||
| Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades |
La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas. |
May 1, 2009 | 348-965S | ||
| Pescados y Mariscos en Virginia - Inocuos y Nutritivos | Jan 12, 2010 | 348-961S | |||
| Safe and Nutritious Seafood in Virginia | May 1, 2009 | 348-961 | |||
| Storage and Handling of Commercially Packaged Foods | May 1, 2009 | 348-954 | |||
| Understanding and Managing Food Allergies | Aug 24, 2010 | 348-940 |