Food Science and Human Nutrition

Publications

• Food Safety on the Farm – An Overview of Good Agricultural Practices
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Water
• Agroterrorism in the U.S.: An Overview
• Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
• Basic Elements of a Sanitation Program for Food Processing and Food Handling
• Boom Sprayer Nozzle Performance Test
• Broadcast Boom Sprayer Calibration
• Certification and Licensing Programs for the Worker Protection Standard (WPS) Crop Advisor Exemption
• Dealing with Food Allergies
• Dealing with Foodborne Illness: Typhoid Fever, Salmonella Typhi
• European Food Safety Certification - The “GlobalGAP” Standard and its Accredited Certification Program
• Facts About Citrus Fruits and Juices: Grapefruit
• Federal Regulation of the Food Industry: Part 1, The Regulatory Process
• Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies
• The Food Recall Manual
• Food Safety Issues in International Trade
• Frozen Concentrated Orange Juice From Florida Oranges
• General Overview of the Causative Agents of Foodborne Illness
• Genetically Modified Food
• Guidance for Processing Beef Jerky in Retail Operations
• Guidance for Processing Cured and Hot Smoked Sausage
• Guidance for Processing Cured and Smoked Ham and Pork Loins
• Guidance for Processing Fermented and Dried Sausage in Retail Operations
• Guidance for Processing Fresh-cut Produce in Retail Operations
• Guidance for Processing Fresh Juices in Retail Operations
• Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations
• Guidance for Processing Smoked Seafood in Retail Operations
• Guidance for Processing Sushi in Retail Operations
• HACCP: An Overview
• Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps
• Hazard Analysis Critical Control Points (HACCP) – Prerequisite Programs
• Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis
• Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs)
• Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)
• Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions
• Hazard Analysis Critical Control Points (HACCP) Principle 6: Establish Verification Procedures
• Homeowner's Guide to Pesticide Safety
• Immune Benefits of Consuming Red Muscadine Wine
• Impact of the Bioterrorism Threat on the Food Industries
• Interpreting PPE Statements on Pesticide Labels
• The Juice HACCP Program: An Overview
• Licensing of Lawn and Ornamental Pesticide Applicators in Florida
• Major By-Products of the Florida Citrus Processing Industry
• Management Practices to Protect Surface Water from Agricultural Pesticides
• A Method for Detecting Fungal Contamination in Paperboard Cartons
• Pesticide and Container Disposal for Homeowners
• Pesticide Container Rinsing
• Pesticide Recordkeeping
• Plant Identification and Information Service
• Posting of Lawn and Ornamental Pesticide Applications
• Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
• Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
• Preventing Foodborne Illness Associated with Clostridium perfringens
• Preventing Foodborne Illness: Bacillus cereus and Bacillus anthracis
• Preventing Foodborne Illness: Campylobacteriosis
• Preventing Foodborne Illness: Clostridium botulinum
• Preventing Foodborne Illness: Cyclospora cayetanensis
• Preventing Foodborne Illness: E. coli O157:H7
• Preventing Foodborne Illness: Listeriosis
• Preventing Foodborne Illness: Norovirus
• Preventing Foodborne Illness: Salmonellosis
• Preventing Foodborne Illness: Shigellosis
• A Reference Guide for Foodborne Pathogens
• Registry of Persons Requiring Prior Notification of the Application of Pesticides
• Safe Handling of Food and Water in a Hurricane or Related Disaster
• Sanitary Design and Construction of Food Equipment
• Sanitary Design and Construction of Food Processing and Handling Facilities
• Storm-Damaged Agrichemical Facilities
• Strawberry Pest Management Strategic Plan (PMSP)
• A Summary of Revisions to the Worker Protection Standard (WPS)
• Toxicity of Pesticides
• Tropical Fruit Pest Management Strategic Plan (PMSP)
• Using Medications Safely: Interactions Between Grapefruit Juice and Prescription Drugs
• What's in Your Tropical Fruit?

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