Keith R. Schneider

0000-0003-0145-3418

2026–2029 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower

Taylor O'Bannon, Taylor O'Bannon, Michelle D. Danyluk, Renée Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, andTripti Vashisth
Other Contacts: Lauren M. Diepenbrock

2026–2029 Florida Citrus Production Guide (Citrus Production Fundamentals).

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

Ronald H. Schmidt andRonald H. Schmidt
Other Contacts: Keith R. Schneider

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.

Genetically Modified Food

Keith R. Schneider, Renée Goodrich-Schneider, Susanna Richardson, andSusanna Richardson

Preventing Foodborne Illness: Salmonellosis

Susanna Richardson, Michael A. Hubbard, Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, Bruna Bertoldi, andSusanna Richardson

A UF/IFAS numbered Fact Sheet.

Preventing Foodborne Illness: E. coli O157:H7

Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Preventing Foodborne Illness: Campylobacteriosis

Soohyoun Ahn, Renée M. Goodrich-Schneider, Rachael Silverberg, 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.

General Overview of the Causative Agents of Foodborne Illness

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

Preventing Foodborne Illness Associated with Clostridium perfringens

Karuna Kharel, Kiara S. Bookman, Renée Goodrich-Schneider, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning (FDA 2012). It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. There are two forms of disease caused by C. perfringens: gastroenteritis and necrotizing enteritis. The latter disease, also known as pig-bel disease, is not common in the United States. It is often associated with contaminated pork and can be very severe (FDA 2012).

Preventing Foodborne Illness: Listeriosis

Michael A. Hubbard, Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, Susanna Richardson, andSusanna Richardson

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

Preventing Foodborne Illness: Clostridium botulinum

Keith R. Schneider, Renée M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

The Food Recall Manual (Version 2)

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

Federal Regulation of the Food Industry—Part 1: The Regulatory Process

Ronald H. Schmidt, Ronald H. Schmidt, Keith R. Schneider, Doug Archer, andMichael T. Olexa

A UF/IFAS numbered Fact Sheet.

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.

HACCP: An Overview

J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and A. Sreedharan

Food Allergies

Keith R. Schneider, Renée Goodrich-Schneider, Soohyoun Ahn, Susie Richardson, Ploy Kurdmongkoltham, and Bruna Bertoldi

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi

Keith R. Schneider, Renée Goodrich-Schneider, Rachael Silverberg, andRachael Silverberg

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Agroterrorism in the US: An Overview

K. R. Schneider, R. Goodrich Schneider, D. L. Archer, C. D. Webb, and A. Gutierrez

Preventing Foodborne Illness: Shigellosis

Keith R. Schneider, Soohyoun Ahn, and Renée M. Goodrich-Schneider

Preventing Foodborne Illness: Norovirus

Jaysankar De, Christopher R. Pabst, Naim Montazeri, Melissa K. Jones, Renée Goodrich Schneider, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Preventing Foodborne Illness: Cyclosporiasis

Christopher R. Pabst, Jaysankar De, Renée Goodrich Schneider, and Keith R. Schneider

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Food Systems

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

Keith R. Schneider, Amarat Simonne, and Renée M. Goodrich Schneider

A UF/IFAS numbered Fact Sheet.

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

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water

Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée Goodrich-Schneider, and Keith R. Schneider

Hazard Analysis Critical Control Points (HACCP)—Getting Started, Preliminary Steps

Ronald H. Schmidt, Ronald H. Schmidt, Debby L. Newslow, andDebby L. Newslow
Other Contacts: Keith R. Schneider

FSHN07-1 reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly.

Hazard Analysis Critical Control Points (HACCP)—Prerequisite Programs

Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider

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.

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 2: Determine Critical Control Points (CCPs)

Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider

A UF/IFAS numbered Fact Sheet.

Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)

Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider

A UF/IFAS numbered Fact Sheet.

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

Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider

A UF/IFAS numbered Fact Sheet.

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

Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider

A UF/IFAS numbered Fact Sheet.

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

Richard C. Yudin and Keith R. Schneider

Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus

Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, and Keith R. Schneider

Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus

Anita C. Wright, Anita C. Wright, Renée Goodrich-Schneider, Michael A. Hubbard, Michael A. Hubbard, andKeith R. Schneider

Answers questions about foodborne illness from Vibrio vulnificus, which is associated with eating raw oysters, describes how to receive and store seafood and shellfish, and explains how to prevent infection in high-risk individuals.

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids

Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée M. Goodrich-Schneider, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Transportation

Christopher R. Pabst, Jaysankar De, Alina Balaguero, Jessica Lepper, Renée M. Goodrich-Schneider, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Traceback

Jaysankar De, Christopher R. Pabst, Alexandra S. Chang, Renée Goodrich-Schneider, 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.

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene

J. A. Lepper, K. R. Schneider, R. M. Goodrich-Schneider, and A. Sreedharan

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Sanitary Facilities

J. A. Lepper, R. M. Goodrich-Schneider, A. Sreedharan, and K. R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Field Sanitation

J. A. Lepper, J. De, C. R. Pabst, A. Sreedharan, R. M. Goodrich-Schneider, and K. R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation

J. A. Lepper, A. Sreedharan, R. M. Goodrich-Schneider, and K. R. Schneider

Preventing Foodborne Illness: Yersiniosis

Christopher Pabst, Jaysankar De, Aswathy Sreedharan, Correy Jones, andKeith R. Schneider

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Food Systems

Food Safety within the Household: Risk Reduction

Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

The Food Safety Modernization Act and the FDA Facility Registration Program

Susanna Richardson, Susanna Richardson, Renée Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, andMichelle D. Danyluk

A UF/IFAS numbered Fact Sheet. Published by Sustainability of production systems and alternatives

Preventing Foodborne Illness: E. coli “The Big Six”

Karuna Kharel, Kiara S. Bookman, Bruna Bertoldi, Susanna Richardson, Renée Goodrich-Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Food Safety at Tailgating

Soohyoun Ahn, Jessica A. Lepper, Amarat H. Simonne, and Keith R. Schneider

While tailgating can be a great fun for family and friends, you need to make plans and take on-site precautions to keep your food safe during these events. Since refrigerators and running water are not always available for the events, you should familiarize yourself with the safe food handling practices for these outdoor events and plan ahead so you will be prepared with enough coolers/ice and all the tools you need to keep and cook your food safely. This fact sheet provides information on safe food practices for tailgating and other outdoor sporting events.

Food Safety Tips for the Holiday Season

Soohyoun Ahn, Jessica A. Lepper, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Preventing Foodborne Illness: Bacillus cereus

Karuna Kharel, Kaitlyn Koviack, Rachael Silverberg, Bruna Bertoldi, Rachael Silverberg, andKeith R. Schneider

Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food products of both plant and animal origin.

The Cost of Food Safety

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

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

The Food Safety Modernization Act of 2011—Final Rule for Preventive Controls for Human Food

Jessica A. Lepper, Soohyoun Ahn, Keith R. Schneider, Michelle D. Danyluk, and Renée Goodrich-Schneider

This fact sheet is one in a series covering the different rules promulgated under the new Food Safety Modernization Act (FSMA). It is intended to provide an overview of the final Preventive Controls for Human Food (PCHF) rule.

Bacteriophages: A Potential Mitigation Strategy for Pathogenic Bacteria in Food

Siman Liu, Naim Montazeri, andKeith 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 O'Bannon, Taylor O'Bannon, Michelle D. Danyluk, Keith R. Schneider, Matthew D. Krug, andMatthew Krug

This fact sheet is intended for fresh produce growers to provide education on preventing transmission and contamination of Cyclospora on the farm.

Biofilms and Their Impact on the Food Industry

Nikita Bhusal, Keith R. Schneider, Tingting Gu, Zhifeng Gao, Renée Goodrich-Schneider, andBoce Zhang

Biofilms pose significant challenges in various industries due to their resistance to cleaning and sanitation. This publication explores the formation and implications of biofilms in food and agriculture settings. Biofilms play critical roles in microbial survival and have been linked to foodborne illness outbreaks, resulting in significant economic burdens. Factors contributing to biofilm formation include environmental conditions, material surfaces, agricultural practices, and processing conditions. Measures to prevent and control biofilms and their persistence in food processing environments include standard cleaning and sanitation procedures, as well as more innovative technologies. Understanding and addressing biofilm challenges are critical for ensuring food safety and minimizing economic losses throughout the food industry.