Schneider, Keith R.
Biography
professor, UF/IFAS Food Science and Human Nutrition Department, Gainesville, FL
Publications
- Food Processing: The Meat We Eat
- 2024–2025 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower
- Genetically Modified Food
- Preventing Foodborne Illness: Salmonellosis
- Preventing Foodborne Illness: E. coli O157:H7
- Preventing Foodborne Illness: Campylobacteriosis
- General Overview of the Causative Agents of Foodborne Illness
- Preventing Foodborne Illness Associated with Clostridium perfringens
- Preventing Foodborne Illness: Listeriosis
- Preventing Foodborne Illness: Clostridium botulinum
- The Food Recall Manual (Version 2)
- Guidance for Processing Fermented and Dried Sausage in Retail Operations
- Guidance for Processing Beef Jerky in Retail Operations
- Guidance for Processing Smoked Seafood in Retail Operations
- Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations
- Guidance for Processing Fresh-cut Produce in Retail Operations
- Guidance for Processing Fresh Juices in Retail Operations
- Guidance for Processing Cured and Smoked Ham and Pork Loins
- Guidance for Processing Cured and Hot Smoked Sausage
- Guidance for Processing Sushi in Retail Operations
- HACCP: An Overview
- Food Allergies
- Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi
- Agroterrorism in the US: An Overview
- Preventing Foodborne Illness: Shigellosis
- Preventing Foodborne Illness: Norovirus
- Preventing Foodborne Illness: Cyclosporiasis
- Safe Handling of Food and Water in a Hurricane or Related Disaster
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—an Overview
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water
- European Food Safety Certification—The GlobalG.A.P® Standard and Its Accredited Certification Scheme
- Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
- Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
- 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—Transportation
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Traceback
- The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene
- 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—Field Sanitation
- Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation
- Preventing Foodborne Illness: Yersiniosis
- Food Safety within the Household: Risk Reduction
- The Food Safety Modernization Act and the FDA Facility Registration Program
- Preventing Foodborne Illness: E. coli “The Big Six”
- Food Safety at Tailgating
- Outbreaks of Foodborne Illness Associated with Melons
- Food Safety Tips for the Holiday Season
- Preventing Foodborne Illness: Bacillus cereus
- The Cost of Food Safety
- The Food Safety Modernization Act of 2011—Final Rule for Preventive Controls for Human Food
- Bacteriophages: A Potential Mitigation Strategy for Pathogenic Bacteria in Food
- Prevention of Cyclospora Contamination and Transmission on the Farm
- Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
- Federal Regulation of the Food Industry—Part 1: The Regulatory Process
- Federal Regulation of the Food Industry—Part 2: Federal Regulatory Agencies
- 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
