Food Safety

Seguridad Alimentaria

Commercial Food Safety

Game

Juegos

Home Food Safety

Seafoods

Productos del mar

Agribusiness

Agribusiness and Community Development

Agronegocios y Desarrollo de Comunidades

Agronegocios

Foods

Alimentos

Food Science

Safety

Seguridad 

Federal Regulation of the Food Industry series

<img src="http://edis.ifas.ufl.edu/images/topics/series_food_safety_on_the_farm.jpg" alt="Universty of Florida Extension Agent, Andy Andreasen, Chipley, Florida, farm, harvest, farmer, October, Washington County, watermelon. UF/IFAS Photo: Josh Wickham." align="right" width="100px" />Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures that growers, packers and processors of fresh fruits and vegetables should follow to ensure the food safety of their product. GAPs usually deal with preharvest practices, while GHPs cover postharvest practices, including packing and shipping.

Food Safety on the Farm series

Small Farm Food Safety series

[<a href="https://lod.nal.usda.gov/nalt/10482">NALT</a>] [<a href="http://aims.fao.org/aos/agrovoc/c_33995">AGROVOC</a>]

Schneider, Keith R.

Simonne, Amarat

Goodrich-Schneider, Renee M.

Food Safety Modernization Act (FSMA)

Ley de Modernización de la Seguridad Alimentaria (FSMA en inglés)

A systematic approach to be used in food processing as a means to assure food safety. [<a href="https://lod.nal.usda.gov/nalt/30070">NALT</a>]
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [<a href="http://aims.fao.org/aos/agrovoc/c_35137">AGROVOC</a>]

HACCP

Hazard Analysis Critical Control Points (HACCP)

Análisis de Peligros y Puntos Críticos de Control (HACCP)

Foodborne disease caused by consuming contaminated foods or beverages. [NALT]
A foodborne disease (FBD) can be defined as a disease commonly transmitted through ingested food. FBDs comprise a broad group of illnesses, and may be caused by microbial pathogens, parasites, chemical contaminants and biotoxins. [AGROVOC]

Foodborne Illness

The UF/IFAS Department of Food Science and Human Nutrition is among one of the world's largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department.&nbsp;

Food Science and Human Nutrition

<h3>Useful Links</h3>
<ul>
<li><a href="https://fycs.ifas.ufl.edu/">FYCS Department website</a></li>
<li><a href="https://edis.ifas.ufl.edu/topic_fy_authors">FYCSEDIS Author pages</a></li>
</ul>

Family Youth and Community Sciences

Ask IFAS Topic Types

Products

Productos

Crops

Food Plants

Food Crops

Cultivos alimenticios 

Agriculture

Agricultural Trade

Mercadeo Agrícola y Comercio

The science or practice of farming, including growing crops and raising animals for the production of food, fiber, fuel and other products. [NALT]
Agriculture or farming is the cultivation and breeding of animals, plants and fungi for food, fiber, biofuel, medicinal plants and other products used to sustain and enhance human life. [AGROVOC]

Agricultura

4-H Agricultural Science

Seguridad Alimentaria

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