Renée Goodrich-Schneider

0000-0003-0596-2826

Preventing Foodborne Illness: E. coli O157:H7

Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—an Overview

Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée Goodrich Schneider, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Sanitary Facilities

J. A. Lepper, R. M. Goodrich-Schneider, A. Sreedharan, and K. R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water

Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée Goodrich-Schneider, and Keith R. Schneider

Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus

Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Field Sanitation

J. A. Lepper, J. De, C. R. Pabst, A. Sreedharan, R. M. Goodrich-Schneider, and K. R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids

Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée M. Goodrich-Schneider, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Traceback

Jaysankar De, Christopher R. Pabst, Alexandra S. Chang, Renée Goodrich-Schneider, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation

J. A. Lepper, A. Sreedharan, R. M. Goodrich-Schneider, and K. R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Transportation

Christopher R. Pabst, Jaysankar De, Alina Balaguero, Jessica Lepper, Renée M. Goodrich-Schneider, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene

J. A. Lepper, K. R. Schneider, R. M. Goodrich-Schneider, and A. Sreedharan

Agroterrorism in the US: An Overview

K. R. Schneider, R. Goodrich Schneider, D. L. Archer, C. D. Webb, and A. Gutierrez

Genetically Modified Food

Keith R. Schneider, Renée Goodrich Schneider, and Susanna Richardson

Preventing Foodborne Illness: Shigellosis

Keith R. Schneider, Soohyoun Ahn, and Renée M. Goodrich-Schneider

HACCP: An Overview

J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and A. Sreedharan

The Food Recall Manual (Version 2)

Keith R. Schneider, Renee Goodrich-Schneider, Douglas L. Archer, Michelle D. Danyluk, George L. Baker, and Chris Thomas

General Overview of the Causative Agents of Foodborne Illness

Ronald H. Schmidt, Renée M. Goodrich, Douglas L. Archer, and Keith R. Schneider

Preventing Foodborne Illness: Cyclosporiasis

Christopher R. Pabst, Jaysankar De, Renée Goodrich Schneider, and Keith R. Schneider

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Food Systems

Preventing Foodborne Illness: Bacillus cereus

Karuna Kharel, Kiara S. Bookman, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food products of both plant and animal origin. B. cereus grows best in a temperature range of 39ºF (4ºC) to 118ºF (48ºC). Optimal growth occurs within the narrower temperature range of 82ºF (28ºC) to 95ºF (35ºC) and a pH range of 4.9 to 9.3 (FDA 2012).

How to Start a Food Business: Introduction

Soohyoun Ahn, Alison O'Donoughue, Renée Goodrich-Schneider, and Amarat H. Simonne

This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business—regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

The Cost of Food Safety

Annelys Hessing, Renée Goodrich Schneider, Alan Gutierrez, Rachael Silverberg, Michael S. Gutter, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Preventing Foodborne Illness: Campylobacteriosis

Soohyoun Ahn, Renée M. Goodrich-Schneider, Rachael Silverberg, and Keith R. Schneider

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Preventing Foodborne Illness: Salmonellosis

Keith R. Schneider, Renée Goodrich-Schneider, Michael Hubbard, Bruna Bertoldi, and Susanna Richardson

A UF/IFAS numbered Fact Sheet.

Preventing Foodborne Illness: Clostridium botulinum

Keith R. Schneider, Renée M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi

Keith R. Schneider, Renée Goodrich Schneider, and Rachael Silverberg

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Food Safety within the Household: Risk Reduction

Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Fresh-Cut Mango Best Management Practices Manual

Jeffrey K. Brecht, Anne Plotto, Anna Marín-Gozalbo, and Renee Goodrich

The National Mango Board (NMB), an instrumentality of the US Department of Agriculture, commissioned this work to assist the mango industry. Every effort has been made to ensure the accuracy and completeness of the information. However, NMB makes no warranties, expressed or implied, regarding errors or omissions and assumes no legal liability or responsibility for loss or damage resulting from the use of information contained in this document. Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the US Department of Agriculture. The US Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status.

The Food Safety Modernization Act and the FDA Facility Registration Program

Susanna Richardson, Renée Goodrich Schneider, Keith R. Schneider, Mark A. Ritenour, and Michelle D. Danyluk

A UF/IFAS numbered Fact Sheet. Published by Sustainability of production systems and alternatives

How to Start a Food Business: Writing a Business Plan

Soohyoun Ahn, Alison O'Donoughue, Lisa House, and Renée Goodrich-Schneider

This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

Safe Handling of Food and Water in a Hurricane or Related Disaster

Keith R. Schneider, Amarat Simonne, and Renée M. Goodrich Schneider

A UF/IFAS numbered Fact Sheet.

Food Allergies

Keith R. Schneider, Renée Goodrich-Schneider, Soohyoun Ahn, Susie Richardson, Ploy Kurdmongkoltham, and Bruna Bertoldi

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

The Food Safety Modernization Act of 2011—Final Rule for Preventive Controls for Human Food

Jessica A. Lepper, Soohyoun Ahn, Keith R. Schneider, Michelle D. Danyluk, and Renée Goodrich-Schneider

This fact sheet is one in a series covering the different rules promulgated under the new Food Safety Modernization Act (FSMA). It is intended to provide an overview of the final Preventive Controls for Human Food (PCHF) rule.

Preventing Foodborne Illness: Listeriosis

Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Susanna Richardson

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus

Anita C. Wright, Renée M. Goodrich-Schneider, Michael A. Hubbard, and Keith R. Schneider

Answers questions about foodborne illness from Vibrio vulnificus, which is associated with eating raw oysters, describes how to receive and store seafood and shellfish, and explains how to prevent infection in high-risk individuals.

Preventing Foodborne Illness: Norovirus

Jaysankar De, Christopher R. Pabst, Naim Montazeri, Melissa K. Jones, Renée Goodrich Schneider, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

2025–2026 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower

Taylor O'Bannon, Michelle D. Danyluk, Renée M. Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, and Tripti Vashisth

2025–2026 Florida Citrus Production Guide

Preventing Foodborne Illness: E. coli “The Big Six”

Karuna Kharel, Kiara S. Bookman, Bruna Bertoldi, Susanna Richardson, Renée Goodrich-Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Preventing Foodborne Illness Associated with Clostridium perfringens

Karuna Kharel, Kiara S. Bookman, Renée Goodrich-Schneider, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning (FDA 2012). It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. There are two forms of disease caused by C. perfringens: gastroenteritis and necrotizing enteritis. The latter disease, also known as pig-bel disease, is not common in the United States. It is often associated with contaminated pork and can be very severe (FDA 2012).