Keith R. Schneider

0000-0003-0145-3418

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

Guidance for Processing Fermented and Dried Sausage in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

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

Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations

Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley

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

Guidance for Processing Fresh Juices in Retail Operations

Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley

Guidance for Processing Fresh-cut Produce in Retail Operations

Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray Mobley

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

Guidance for Processing Cured and Smoked Ham and Pork Loins

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

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

Guidance for Processing Smoked Seafood in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

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

Guidance for Processing Beef Jerky in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

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

European Food Safety Certification—The GlobalG.A.P® Standard and Its Accredited Certification Scheme

Richard C. Yudin and Keith R. Schneider

Guidance for Processing Sushi in Retail Operations

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

This recommended guidance is for sushi and related products (raw or cooked) either in the form of individual slices or combined in rolls made with acidified rice, seafood and vegetables, or similar rolls with vegetables alone, prepared in the retail establishment by combining the necessary ingredients, and packaged for display in refrigerated cases for public sale.

Guidance for Processing Cured and Hot Smoked Sausage

W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray Mobley

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).

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.

Bacteriophages: A Potential Mitigation Strategy for Pathogenic Bacteria in Food

Siman Liu, Naim Montazeri, and Keith R. Schneider

This new 4-page fact sheet provides a brief introduction to bacteriophages and their potential for mitigating foodborne pathogens. It is intended for a general audience, including Extension agents. Written by Siman Liu, Naim Montazeri, and Keith R. Schneider, and published by the UF/IFAS Food Science and Human Nutrition Department.

Prevention of Cyclospora Contamination and Transmission on the Farm

Taylor L. O’Bannon, Michelle D. Danyluk, Keith R. Schneider, and Matthew D. Krug

This fact sheet is intended for fresh produce growers to provide education on preventing transmission and contamination of Cyclospora on the farm.

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

Food Safety at Tailgating

Soohyoun Ahn, Jessica A. Lepper, Amarat H. Simonne, and Keith R. Schneider

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

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

The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices

Alina Balaguero 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.

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: Yersiniosis

Christopher Pabst, Jaysankar De, Aswathy Sreedharan, Correy Jones, and Keith R. Schneider

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

Food Safety Tips for the Holiday Season

Soohyoun Ahn, Jessica A. Lepper, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

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

Federal Regulation of the Food Industry—Part 1: The Regulatory Process

Ronald H. Schmidt, Keith R. Schneider, Douglas L. Archer, and Michael T. Olexa

A UF/IFAS numbered Fact Sheet.

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).

Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis

Ronald H. Schmidt and Debby Newslow

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

Ronald H. Schmidt

This document explains the procedures for cleaning and sanitizing equipment in food-processing and handling operations. It emphasizes the importance of proper cleaning to remove food residues and prevent bacterial growth. The article details various cleaning methods, including mechanical, manual, and clean-out-of-place techniques, and discusses the types of soils and appropriate detergents for their removal. It also covers the use of thermal and chemical sanitizers, highlighting factors that affect their effectiveness. The document aims to ensure food safety by providing comprehensive guidelines for maintaining clean and sanitized equipment. Original publication date July 1997.

Hazard Analysis Critical Control Points (HACCP)—Principle 6: Establish Verification Procedures

Ronald H. Schmidt and Debby L. Newslow

A UF/IFAS numbered Fact Sheet.

Hazard Analysis Critical Control Points (HACCP)—Getting Started, Preliminary Steps

Ronald H. Schmidt and Debby Newslow

FSHN07-1, a 4-page factsheet by Ronald H. Schmidt and Debby Newslow, reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly. Published by the UF Department of Food Science and Human Nutrition, June 2007 and reviewed January 2017.

Hazard Analysis Critical Control Points (HACCP)—Prerequisite Programs

Ronald H. Schmidt and Debby L. Newslow

FSHN07-2, a 5-page fact sheet by Ronald H. Schmidt and Debby Newslow, discusses the prerequisite programs necessary for a HACCP program in detail and gives tips on making sure they are workable and effective. Published by the UF Department of Food Science and Human Nutrition, June 2007 and reviewed January 2017.

Hazard Analysis Critical Control Points (HACCP)—Principle 2: Determine Critical Control Points (CCPs)

Ronald H. Schmidt and Debby L. Newslow

A UF/IFAS numbered Fact Sheet.

Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions

Ronald H. Schmidt and Debby L. Newslow

A UF/IFAS numbered Fact Sheet.

Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)

Ronald H. Schmidt and Debby L. Newslow

A UF/IFAS numbered Fact Sheet.

Federal Regulation of the Food Industry—Part 2: Federal Regulatory Agencies

Ronald H. Schmidt, Douglas L. Archer, and Michael T. Olexa

A UF/IFAS numbered Fact Sheet.