Food Safety

The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life

C. Chad Carr and Larry Eubanks

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

Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts

Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto

The Cost of Food Safety

Annelys Hessing, Renée Goodrich Schneider, Alan Gutierrez, Rachael Silverberg, Michael S. Gutter, and Keith R. Schneider

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.

Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities

Matthew D. Krug, Benjamin Chapman, and Michelle D. Danyluk

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

Matthew Krug and Soohyoun Ahn

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.

The Food Recall Manual (Version 2)

Keith R. Schneider, Renee Goodrich-Schneider, Douglas L. Archer, Michelle D. Danyluk, George L. Baker, and Chris Thomas

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

Richard C. Yudin and Keith R. Schneider

2024–2025 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

2024–2025 Florida Citrus Production Guide

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 new EDIS fact sheet is intended for fresh produce growers to provide education on preventing transmission and contamination of Cyclospora on the farm. Written by Taylor L. O’Bannon, Michelle D. Danyluk, Keith R. Schneider, and Matthew D. Krug, and published by the UF/IFAS Food Science and Human Nutrition Department; 2 pp.

Fresh-Cut Mango Best Management Practices Manual

Jeffrey K. Brecht, Anne Plotto, Anna Marín-Gozalbo, and Renee Goodrich

The National Mango Board (NMB), an instrumentality of the US Department of Agriculture, commissioned this work to assist the mango industry. Every effort has been made to ensure the accuracy and completeness of the information. However, NMB makes no warranties, expressed or implied, regarding errors or omissions and assumes no legal liability or responsibility for loss or damage resulting from the use of information contained in this document. Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the US Department of Agriculture. The US Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status.

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.

Properly Cleaning Portable Milking Units: A Step-by-Step Guide

Izabella Toledo and Chris Decubellis

This article aims to help small dairy producers learn how to properly clean portable milking machines so they can improve milk quality and prolong the life of milking equipment. This publication is accompanied by one brochure that aims to summarize the steps for proper cleaning of portable milking units. Written by Izabella Toledo and Chris Decubellis, and published by the UF/IFAS Department of Animal Sciences, April 2024.

Special Food Safety Issues during Pregnancy

Claudia Peñuela and Amy Simonne

A UF/IFAS numbered Fact Sheet.