Schneider, Keith R

associate professor, Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0370. (bio)

Publications

• Agroterrorism in the U.S.: An Overview
• The Cause of Trichinosis and its Prevention Through Safe Food Handling Practices
• Dealing with Foodborne Illness: Typhoid Fever, Salmonella Typhi
• European Food Safety Certification - The GlobalG.A.P® Standard and Its Accredited Certification Scheme
• Food Processing: The Meat We Eat
• The Food Recall Manual
• Food Safety on the Farm – An Overview of Good Agricultural Practices
• 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 – Traceback
• 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 – Transportation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene
• Food Safety Within the Household
• 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
• Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs
• Growth, Reduction, and Survival of Bacteria on Melon Types
• Growth, Reduction, and Survival of Bacteria on Tomatoes
• 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 Juices in Retail Operations
• Guidance for Processing Fresh-cut Produce 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
• Lavado Correcto de las Manos para Manipuladores de Productos Frescos
• Marketing Processed Agricultural Products in Florida: Steps to Take
• Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2010
• Outbreaks of Foodborne Diseases Associated with Tomatoes
• 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: Campylobacteriosis
• Preventing Foodborne Illness: Clostridium botulinum
• Preventing Foodborne Illness: E. coli O157:H7
• Preventing Foodborne Illness: Norovirus
• Preventing Foodborne Illness: Salmonellosis
• Preventing Foodborne Illness: Shigellosis
• Preventing Foodborne Illness: Listeriosis
• Preventing Foodborne Illness: Yersiniosis
• Proper Handwashing for Produce Handlers
• Safe Handling of Food and Water in a Hurricane or Related Disaster
• Salmonella and tomatoes: Q & A for consumers
• Salmonella y tomates: preguntas y respuestas para los consumidores

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