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
• The Cause of Trichinosis and its Prevention Through Safe Food Handling Practices
• Comidas en puré para problemas al tragar
• Constipation Myths
• De compras para la salud: Vitamina D
• Dealing with Food Allergies
• Dealing with Foodborne Illness: Typhoid Fever, Salmonella Typhi
• Nutriente energía y densidad
• ¿Dondé está al agua?
• The Effects of Huanglongbing on Florida Oranges
• European Food Safety Certification - The GlobalG.A.P® Standard and Its Accredited Certification Scheme
• 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 on the Farm: Good Agricultural Practices and Good Handling Practices – Field Sanitation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Facility Sanitation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Sanitary Facilities
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Traceback
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene
• GAPs for the Florida Citrus Grower: Understanding the Principles of Good Agricultural Practices
• General Overview of the Causative Agents of Foodborne Illness
• Genetically Modified Food
• Go With Your Gut: Understanding Microbiota and Prebiotics
• Go With Your Gut: Understanding Probiotics
• Guía para los suplementos de fibra
• 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
• Guide to Fiber Supplements
• 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
• Los hechos acerca de la fructosa
• Immune Benefits of Consuming Red Muscadine Wine
• Interpreting PPE Statements on Pesticide Labels
• The Juice HACCP Program: An Overview
• Malnutrition and the Older Adult
• Malnutrición y los adultos mayores
• Mitos sobre el estreñimiento
• Modificación de la textura de alimentos para los adultos mayores
• Modifying Food Texture for the Older Adult
• Energy and Nutrient Density
• Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2010
• Plant Identification and Information Service
• 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
• Problemas para tragar y el adulto mayor
• Puréed Foods for Swallowing Problems
• A Reference Guide for Foodborne Pathogens
• 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
• Shopping for Health: Beans, Peas, and Lentils
• Shopping for Health: Guide to Frozen Meals
• Shopping for Health: Milk
• Shopping for Health: Sodium
• Shopping for Health: Vegetables
• Shopping for Health: Vegetarian Diets
• Shopping for Health: Vitamin D
• Shopping for Health: Whole Grains
• Shopping for Health: Yogurt
• Swallowing Problems and the Older Adult
• Using Medications Safely: Interactions Between Grapefruit Juice and Prescription Drugs
• What's in Your Tropical Fruit?
• Where's the Water?

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