Sanitation, Food Safety & Security

• Pesticide Residue Limits

UF/IFAS Publications

• 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
• Water Quality Monitoring Programs for Environmental Assessment of Citrus Groves
  

Other Sites and Publications

• Chlorine Disinfection of Produce Washwater--Michigan State University
• Emerging Foodborne Diseases--CDC
  
• Food Defense and Emergency Response--USDA FSIS
• Food Safety-- FL Department of Agriculture and Consumer Services
• Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables--FDA (98KB pdf)
• Pesticide Reregistration Status--EPA

Selected Sites

• GlobalG.A.P
• Primus Labs
  
• 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