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Publication #FCS8850

Small Farm Food Safety, Fresh Produce—Part 6: Additional Resources for Participants Bringing Food Safety Concepts to Farms1

Amy Simonne, M. E. Swisher, K. N. Moore, and Kaylene Sattanno2

General Information on Produce Safety

UF/IFAS Extension:

Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs):

Produce Safety from Production to Consumption: 2004 Action Plan to Minimize Foodborne Illness Associated with Fresh Produce Consumption:

FDA Survey of Imported Fresh Produce, 2001:

FDA Survey of Imported Fresh Produce, 2005:

Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs;

Ground water and drinking water information from the U.S. Environmental Protection Agency:

Institute of Food and Agricultural Sciences Extension Bookstore:

Ensuring Food Safety: Tracking and Resolving the E. coli Spinach Outbreak. Statement of Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration:

Retail Food Protection Storage and Handling of Tomatoes:

United States Department of Labor, Occupational Safety & Health Administration:

Juice HACCP for fresh-squeezed juice:

Commodity-Specific Food-Safety Guidelines

Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain:

Commodity Specific Food Safety Guidelines for the Melon Supply Chain:

Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain:

Organic Production/Organic Food: Information Access Tools:

Mushroom compost article:

Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce:

Produce Safety Rule (Food Safety Modernization Act):

EPA's Composting at Home:

Revised Chapter 62-709 Criteria for the production and use of compost made from solid waste:

Consumer Information

Produce: Selecting and Serving it Safely:

Gateway to food safety information from the federal government:

Department of Health and Human Services, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition:

Partnership for Food Safety Education:



This document is FCS8850, one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Original publication date October 2007. Revised June 2014 and July 2017. Visit the EDIS website at


Amy Simonne, professor; M. E. Swisher, professor; K.N. Moore, lecturer; and Kaylene Sattanno, program assistant, Florida SARE Program, Center for Sustainable and Organic Food Systems; Department of Family, Youth, and Community Sciences, UF/IFAS Extension, Gainesville, FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.