Soohyoun Ahn

0000-0002-0889-1413

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.

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: Shigellosis

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

Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections

Soohyoun Ahn and Amarat H. Simonne

Healthcare-associated infections are infections that patients can get while receiving medical treatment in a healthcare facility. One opportunistic pathogen, Clostridium difficile, has been getting more attention in recent years because of its association with antibiotic use and a high death rate among the elderly. This factsheet provides an overview of Clostridium difficile infection (CDI) with a focus on healthcare-associated infections.

How to Start a Food Business: Introduction

Soohyoun Ahn, Alison O'Donoughue, Renée Goodrich-Schneider, and Amarat H. Simonne

This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business—regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

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.

How to Start a Food Business: Writing a Business Plan

Soohyoun Ahn, Alison O'Donoughue, Lisa House, and Renée Goodrich-Schneider

This factsheet is one in a "Food Entrepreneurship in Florida" series that assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing. This series serves as a useful guide to help make a business plan and determine the feasibility of starting a food business.

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

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.

Best Practices for Shoppers at the Farmers' Market

Maria Portelos-Rometo, Brianna Haynes, andSoohyoun Ahn

This factsheet is one in a “Florida Farmers’ Markets” series that is designed to provide information to managers, vendors and shoppers of Florida farmers’ markets on topics highly relevant to starting and running a food business: regulations, best practices, and marketing. This series serves as a useful guide to help improve safety and marketability of Florida farmers’ markets.

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

Matthew D. Krug, Matthew Krug, andSoohyoun Ahn

Food businesses are subject to a wide range of regulatory requirements. Food entrepreneurs who want to produce and sell acidified foods or low-acid canned foods must abide by specific FDA regulations. This new 3-page document intends to clarify the initial steps food entrepreneurs must implement to comply with these regulations. This factsheet is one in a Food Entrepreneurship in Florida series, which assists beginning and established food entrepreneurs by providing with them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing.

How to Start a Food Business: Basic Food Technology—Food Acidity

Soohyoun Ahn and Matthew Krug

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

Finding and Using a Co-packer

Alison O'Donoughue, Wendi Jennings, and Soohyoun Ahn

A contract packager, commonly called a co-packer, is a manufacturer that will produce, package, and/or label a product for clients. This new 7-page factsheet provides a brief overview on the definition of co-packers, advantages and disadvantages of using a co-packer, and the list of things you need to consider when you hire and work with a co-packer. This factsheet is one in the Food Entrepreneurship in Florida series, which serves as a useful guide to help run a successful food-related business.

An Introduction to Shared-Use Commercial Kitchens

Matthew D. Krug, Sarah M. Ellis, Matthew Krug, Sarah M. Ellis, andSoohyoun Ahn

Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state-level food regulations and an extensive list of Shared-use Commercial Kitchens in Florida is included. 

Cottage Food in Florida

Sarah M. Ellis, Jennifer Hagen, Soohyoun Ahn, andMatthew Krug

Florida’s cottage food law allows individuals to prepare, package, store, and sell certain non-potentially hazardous foods from their primary residence without obtaining a food permit from the Florida Department of Agriculture and Consumer Services (FDACS). Cottage food operations can provide an affordable way to start a food business; however, operations are responsible for understanding and complying with applicable food safety, labeling, sales, recordkeeping, and local business requirements. This publication explains the key provisions of Florida’s cottage food law, including allowable and prohibited products, sales and labeling requirements, local compliance considerations, and frequently asked questions. The publication is intended to help current and prospective cottage food operators make informed business decisions and avoid common compliance issues.

Food Safety Regulatory Agencies and Steps to Opening a Food Business in Florida

Jennifer Hagen, Matthew Krug, Soohyoun Ahn, andSarah M. Ellis

Florida food entrepreneurs must comply with food safety regulations and licensing requirements that are administered by three state agencies. Determining which agency regulates a particular food business can be challenging because regulatory authority depends on the type of business. This publication provides an overview of the role of three main agencies, the Florida Department of Business and Professional Regulation, the Florida Department of Agriculture and Consumer Services, and the Florida Department of Health, and outlines the basic steps involved in opening and licensing a food business in Florida.

Artificial Food Dyes: A Simple Guide for Consumers

Mary T. Serviss andSoohyoun Ahn

Artificial food dyes are man-made color additives used to give foods and beverages a bright, consistent appearance. In the United States, these dyes are regulated by the Food and Drug Administration and must be listed by name on ingredient labels. Although these dyes do not add nutritional value, they remain widely used in processed foods. Differences in food dye regulations across countries and recent policy developments have increased public interest and concern. This fact sheet provides clear, accessible information about what artificial food dyes are, how they are regulated and labeled in the United States, how they differ from naturally derived colors, and how Florida families and educators can use ingredient labels to make informed food choices.