Schmidt, Ronald

Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures

Larry Eubanks, Chad Carr, and Ronald H. Schmidt

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

Ronald H. Schmidt and Debby Newslow

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

Ronald H. Schmidt and Debby Newslow

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

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

Ronald H. Schmidt and Debby L. 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.

General Overview of the Causative Agents of Foodborne Illness

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

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

Ronald H. Schmidt and Debby L. Newslow

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.

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.

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

Keith R. Schneider, Amarat Simonne and Renée Goodrich Schneider

A UF/IFAS numbered Fact Sheet.

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.

Hazard Analysis Critical Control Points (HACCP)—Prerequisite Programs

Ronald H. Schmidt and Debby 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.