Commercial Food Safety
Subtopics
- Hazard Analysis Critical Control Points (HACCP)
- Florida Cow-Calf and Stocker Beef Safety and Quality Assurance Handbook
- Food Safety (en espanol)
- Fresh Produce Handling Sanitation and Safety Measures
- Handwashing
- Small Farm Food Safety series
Publications
- 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
- The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
- European Food Safety Certification - The GlobalG.A.P® Standard and Its Accredited Certification Scheme
- The Food Recall Manual
- Food Safety on the Farm – An Overview of Good Agricultural Practices
- GAPs for the Florida Citrus Grower: Understanding the Principles of Good Agricultural Practices
- Good Agricultural Practices (GAPs)
- Growth, Reduction, and Survival of Bacteria on Melon Types
- Growth, Reduction, and Survival of Bacteria on Tomatoes
- The Herd Health Handbook for Goat Producers: Food Safety at the Farm Gate: A Holistic Approach to Food Safety and Herd Health
- Marketing Processed Agricultural Products in Florida: Steps to Take
- Principles and Practices of Food Safety for Vegetable Production in Florida
- Sanitary Design and Construction of Food Equipment
- Sanitary Design and Construction of Food Processing and Handling Facilities
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