Sanitation, Food Safety & Security

• Pesticide Residue Limits

UF/IFAS Publications

• Personal Hygiene Training for Citrus Grove, Harvester, and Packinghouse Personnel (flash presentation): English                  Spanish
  To receive a certificate of training completion, participants must pass a short test of their knowledge based on the presentation. Contact Dr. Mark Ritenour to schedule exams
• The Food Recall Manual
• Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
• Basic Elements of a Sanitation Program for Food Processing and Food Handling
• Chlorine Use In Produce Packing Lines
• General Overview of the Causative Agents of Foodborne Illness
• Flu Resources (375KB pdf)
• Pesticide Recordkeeping
• Preventing Foodborne Illness: Campylobacteriosis
• Preventing Foodborne Illness: E. coli O157:H7
• Preventing Foodborne Illness: Listeriosis
• Preventing Foodborne Illness: Salmonellosis
• Preventing Foodborne Illness Associated with Clostridium perfringens
• Sanitation: OSHA Standard 1910.14
  This document is a condensation of Standard 1910.141 of the Occupational Safety and Health Act. It is not intended to be totally inclusive but rather to highlight the information and requirements in the complete OSHA standard that owners and managers of agricultural businesses should understand
• Water Quality Monitoring Programs for Environmental Assessment of Citrus Groves
  

Other Sites and Publications

• Are You Ready? An In-depth Guide to Citizen Preparedness--FEMA
• Chlorine Disinfection of Produce Washwater--Michigan State University
• Emerging Foodborne Diseases--CDC
  
• Food Defense and Emergency Response--FDA
• Food Defense and Emergency Response--USDA FSIS
• Food and Meat Inspection--FL Department of Agriculture and Consumer Services
• Food Safety Programs--FDA
• Food Security Guide-- FL Department of Agriculture and Consumer Services
• Food Supply and Water Purification Security--Counter-Terrorism Training and Resources for Law Enforcement
• Good Agricultural Practices Manual--JIFSAN, University of Maryland
• Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables--FDA (98KB pdf)
• Hazard Analysis and Critical Control Point (HACCP)--FDA
• Outbreak Response Team--CDC
• Pesticide Reregistration Status--EPA
• Produce Handling and Processing Practices--CDC
• Reducing Food Safety Risks in Apples--Washington State University

Selected Sites

• Chlorine Chemistry Division--American Chemistry Council
• Food Safety--Ecolab
  
• GlobalG.A.P
• Primus Labs
  
• Protect Yourself: Food Safety Tips--Labratorytechnician.org
• Terrorism Research Guide--Protect America
• Food Insight--International Food Information Council Foundation
  

Links to non-UF/IFAS sites are provided as a service and do not imply endorsement of information or products