Ahn, Soohyoun

0000-0002-0889-1413

Budget Template for Home Canning

Kevin R. Athearn, Amarat Simonne, and Soohyoun Ahn

Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections

Soohyoun Ahn and Amarat H. Simonne

Healthcare-associated infections are infections that patients can get while receiving medical treatment in a healthcare facility. One opportunistic pathogen, Clostridium difficile, has been getting more attention in recent years because of its association with antibiotic use and a high death rate among the elderly. This factsheet provides an overview of Clostridium difficile infection (CDI) with a focus on healthcare-associated infections.

Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida

Matthew Krug and Soohyoun Ahn

Preventing Foodborne Illness: Shigellosis

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

Best Practices for Shoppers at the Farmers' Market

Maria Portelos-Rometo, Jamie Sapijaszko, and Soohyoun Ahn

This factsheet is one in a “Florida Farmers’ Markets” series that is designed to provide information to managers, vendors and shoppers of Florida farmers’ markets on topics highly relevant to starting and running a food business: regulations, best practices, and marketing. This series serves as a useful guide to help improve safety and marketability of Florida farmers’ markets.

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

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.

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.

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.

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

Finding and Using a Co-packer

Alison O'Donoughue, Wendi Jennings, and Soohyoun Ahn

A contract packager, commonly called a co-packer, is a manufacturer that will produce, package, and/or label a product for clients. This new 7-page factsheet provides a brief overview on the definition of co-packers, advantages and disadvantages of using a co-packer, and the list of things you need to consider when you hire and work with a co-packer. This factsheet is one in the Food Entrepreneurship in Florida series, which serves as a useful guide to help run a successful food-related business.

How to Start a Food Business: Basic Food Technology—Food Acidity

Soohyoun Ahn and Matthew Krug

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

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

How to Start a Food Business: Introduction

Soohyoun Ahn, Alison O'Donoughue, Renee 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.

An Introduction to Shared-Use Commercial Kitchens

Matthew Krug and Sarah Ellis

Cottage Food in Florida

Sarah M. Ellis, Jennifer Hagen, and Matthew D. Krug

This document is one in a “Florida Food Entrepreneur” series, which seeks to assist new and established food entrepreneurs by providing information on topics relevant to food-based businesses.

Food Safety Regulatory Agencies and Steps to Opening a Food Business in Florida

Matthew D. Krug, Jennifer Hagen, and Sarah M. Ellis

In Florida, three main agencies enforce food safety regulations and license food businesses. Each agency enforces regulations pertaining to a different sector of food businesses. With three agencies enforcing similar rules, food entrepreneurs often struggle to find the correct information needed to obtain a license to open a food business. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department intends to introduce food entrepreneurs to the various agencies in Florida that regulate food businesses and provide a brief overview of the steps to open a food business in Florida. Written by Matthew D. Krug, Jennifer Hagen, and Sarah M. Ellis.