Food Safety

Amarat Simonne, Tim Wilson, Geralyn Sachs, Chris Hilliard, Steven von Bodungen, and Liz Felter

This publication provides guidelines and advice for Florida Extension personnel to use when determining the appropriate usage for their kitchen facilities, based on a situation in one Florida county. The publication covers utilization, roles and responsibilities, and potential liability issues relevant to the use of county kitchens, providing some potential solutions to conflicts for all parties.

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

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 them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing.

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.

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

Richard C. Yudin and Keith R. Schneider

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

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).

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.

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.

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.

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.

Jeffrey K. Brecht, Anne Plotto, Anna Marín-Gozalbo, andRenée Goodrich-Schneider

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.

Taylor O'Bannon, Angela M. Valadez, Matthew D. Krug, Matthew Krug, Benjamin Chapman, andMichelle D. Danyluk

This document is intended to highlight the importance of sanitation clean breaks in produce packing facilities and identify what is needed for a clean break to be established.

Matthew D. Krug, Matthew Krug, Jennifer Hagen, Sarah M. Ellis, andSarah M. Ellis
Other Contacts: Soohyoun Ahn

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.

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.

Claudia Peñuela andAmarat Simonne

A UF/IFAS numbered Fact Sheet.

Geralyn Sachs, M. Arick, Amarat Simonne, Geralyn Sachs, Amber Norris, Andrea M. Nikolai, Joshua K. Payne, Shane T. Michael, Rachel Pienta, Janine Heiney, John Ferguson, Nicole Crawson, andSamara Purvis

This publication is a supplement to the Florida 4-H Food Challenge guides. Its purpose is to mimic the current food industry standards regarding proper personal hygiene and food preparation. This guide also includes a helpful checklist.