Tag: Renée Goodrich Schneider

La Seguridad en la Produccion de Alimentos en la Granja: Buenas Practicas Agricolas y Buenas Practicas de Manejo series

Universty of Florida Extension Agent, Andy Andreasen, Chipley, Florida, farm, harvest, farmer, October, Washington County, watermelon. UF/IFAS Photo: Josh Wickham.Las Buenas Prácticas Agrícolas (BPA) y las Buenas Prácticas de Manejo (BPM) abarcan los procedimientos generales que los productores, empacadores y procesadores de frutas y verduras frescas deben seguir para garantizar la seguridad de sus productos. Las BPA son usadas antes de la cosecha (es decir, en el campo), mientras que las BPM se utilizan luego de la cosecha, incluyendo el empaque y envío. Esta serie se centra en aspectos específicos del programa de BPA y cómo se relacionan con los cultivos y las prácticas de la Florida.
This series of fact sheets was written by Federico G. Caro, Alexandra Chang, Renée Goodrich-Schneider, y Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, February 2013.
http://edis.ifas.ufl.edu/topic_series_spa_food_safety_on_the_farm

Food Safety within the Household (FSHN12-10/FS195)

Figure 1. Food preparation area in the home kitchenAlthough food safety education is well established, people still become infected with foodborne illnesses by practicing unsafe behaviors in their kitchen. People who know the basics of home food safety may not always put theory into practice. Consumers must learn more about how food becomes unsafe to eat and modify their current beliefs and behaviors. This 5-page fact sheet was written by Lucianna Grasso, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2012.
http://edis.ifas.ufl.edu/fs195

Preventing Foodborne Illness: Shigellosis (FSHN0517/FS128)

Figure 1. HandwashingShigellosis occurs when virulent Shigella organisms are consumed and invade the intestinal mucosa, resulting in tissue destruction. Most Shigella infections are spread by stools or soiled fingers of an infected person to the mouth of another person when basic hygiene and handwashing are not properly done. This 5-page fact sheet was written by Keith R. Schneider, Soohyoun Ahn, and Renée M. Goodrich-Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012.
http://edis.ifas.ufl.edu/fs128

Preventing Foodborne Illness: Campylobacteriosis (FSHN032/FS098)

Figure 1. C. jejuni cells and related structures. Over 800,000 cases per year of diarrheal disease in the United States were linked to Campylobacter, being ranked No. 4 in the pathogens causing foodborne illnesses. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths. This 5-page fact sheet was written by Soohyoun Ahn, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012.
http://edis.ifas.ufl.edu/fs098

HACCP: An Overview (SHN0512/FS122)

Figure 1. Word cloud, or Wordle, illustrating many words associated with HACCPs, including GAPs, GMPs, traceback, and intervention. CC BY 2.0The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. Written by R. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and R. H. Schmidt, and published by the UF Department of Food Science and Human Nutrition, May 2012.
http://edis.ifas.ufl.edu/fs122

Food Safety on the Farm series

Universty of Florida Extension Agent, Andy Andreasen, Chipley, Florida, farm, harvest, farmer, October, Washington County, watermelon. UF/IFAS Photo: Josh Wickham.These brief fact sheets are part of a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices. Written by Keith R. Schneider, Renée M. Goodrich-Schneider, and Alexandra Chang, and published by the UF Department of Food Science and Human Nutrition, March 2012.

Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922 to 2010 (FSHN1204/FS188)

Salmonella species on X.L.D. agarThe FDA has recently mandated that all 100% fruit/vegetable juices sold wholesale be produced under a Hazard Analysis and Critical Control Point (HACCP) plan. As part of their HACCP plan, juice processors must identify and meet a target for reduction of the most resistant microorganism of public health significance that is likely to occur in the juice. This 7-page fact sheet aids juice processors in the identification of these “pertinent microorganisms,” and reviews the locations of juice preparations and severity of juice-associated outbreaks. Written by M. D. Danyluk, R. M. Goodrich-Schneider, K. R. Schneider, L. J. Harris, and R. W. Worobo, and published by the UF Department of Food Science and Human Nutrition, January 2012.
http://edis.ifas.ufl.edu/fs188

GAPs for the Florida Citrus Grower: Understanding the Principles of Good Agricultural Practices (FSHN1203/FS187)

Citrus groves, leaves, oranges, trees. UF/IFAS Photo: Thomas Wright.Growers are the first step in the farm-to-table food chain. Good Agricultural Practices (GAPs) refer to practices growers follow to prevent, minimize, or eliminate contamination and hazards to human health. Essential components of the GAPs process include careful planning, implementation, and documentation of required steps and procedures that together analyze and minimize risks imposed by biological, chemical, and physical hazards. The general guidelines presented in this document were developed by UF/IFAS for Florida citrus growers, in partnership with the citrus industry. This 8-page fact sheet was written by Michelle D. Danyluk, Renée M. Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, and Timothy M. Spann, and published by the UF Department of Food Science and Human Nutrition, February 2012.
http://edis.ifas.ufl.edu/fs187

The Effects of Huanglongbing on Florida Oranges (FSHN1108/FS169)

This tri-fold brochure offers commercial citrus growers and other stakeholders succinct details about the effects of HLB, and presents important facts of HLB’s history in Florida, illustrated descriptions, and details regarding HLB’s effects on fruit yield, appearance, and quality. Includes author contact information. Written by Michelle Danyluk, Timothy M. Spann, Russell Rouseff, Renée M. Goodrich-Schneider, and Charlie Sims, and published by the UF Department of Food Science and Human Nutrition, January 2011.
http://edis.ifas.ufl.edu/fs169

Marketing Processed Agricultural Products in Florida: Steps to Take (FCS8941/FY1225)

Fruits, vegetables, and other agricultural commodities that are processed, bottled, or packaged for human consumption must be prepared in accordance with statutes enacted by the Florida Legislature and rules administered by the Florida Department of Agriculture and Consumer Services (FDACS). This 6-page fact sheet helps producers understand the rules governing direct marketing in Florida. Written by Bradley J. Burbaugh, Elena Toro, Amarat H. Simonne, Keith R. Schneider, Renée M. Goodrich-Schneider, Allen F. Wysocki, Arthur A. Teixeira, and John T. Fruin, and published by the UF Department of Family Youth and Community Sciences, March 2011.
http://edis.ifas.ufl.edu/fy1225

FSHN10-03/FS151 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation

FSHN10-03, a 2-page fact sheet by Alexandra Chang, Alina Balaguero, Renée Goodrich-Schneider, and Keith R. Schneider, is part of the Food Safety on the Farm series and describes the best practices for transporting produce to avoid microbial infections, cross-contamination, and other possible hazards. Includes references. Published by the UF Department of Food Science and Human Nutrition, June 2010.
http://edis.ifas.ufl.edu/fs151

FSHN10-04/FS152 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Traceback

FSHN10-04, a 3-page fact sheet by Alexandra Chang, Alina Balaguero, Renée Goodrich-Schneider, and Keith R. Schneider, is part of the Food Safety on the Farm series and discusses the need for traceback requirements to identify and eliminate sources of microbial hazards, outbreaks, and food contamination. Includes references. Published by the UF Department of Food Science and Human Nutrition, June 2010.
http://edis.ifas.ufl.edu/fs152

FSHN03-5/FS101 Preventing Foodborne Illness Associated with Clostridium perfringens

Revised! FSHN03-5, a 3-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Dirk M. Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-postive bacterial pathogen that thrives in improperly stored meat and meat-products. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010.
http://edis.ifas.ufl.edu/fs101

FSHN10-02/FS150 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids

FSHN10-02, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, and Alexandra Chang, is part of the Food Safety on the Farm series. It focuses on GAPs and GHPs relating specifically to manure and municipal biosolids. Includes references. Published by the UF Department of Food Science and Human Nutrition, May 2010.
http://edis.ifas.ufl.edu/fs150

FSHN06-2/FS136 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water

Revised! FSHN06-2, a 5-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, and Douglas L. Archer, is part of the Food Safety on the Farm series. It focuses on GAPs and GHPs relating specifically to water use. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010.
http://edis.ifas.ufl.edu/fs136

FSHN0214/FS096 Preventing Foodborne Illness: Salmonellosis

Revised! FSHN0214, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Sarah Z. Waithe, provides the processing and retail sector with information about preventing this disease caused by bacteria that is widespread in the environment and associated with all animal species — what it is, symptoms, who is at risk, foods associated with Salmonella, as well as good practices for receiving, handling, processing, and storage. Includes references. Published by the UF Department of Food Science and Human Nutrition, September 2009.
http://edis.ifas.ufl.edu/fs096

FSHN031/FS097 Preventing Foodborne Illness: E. coli O157:H7

Revised! FSHN-03-1, a 5-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Alexandra Chang, discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Includes references. Published by the UF Department of Food Science and Human Nutrition, November 2009.
http://edis.ifas.ufl.edu/FS097

FSHN09-02/FS147 Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus

FSHN-09-02, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, answers questions about this illness associated with eating raw oysters, and describes how to receive and store seafood and shelfish, and how to prevent infection in high-risk individuals. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2009.
http://edis.ifas.ufl.edu/FS147

FSHN036/FS102 Preventing Foodborne Illness: Listeriosis

Revised! FHSN-03-6, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, Michael A.
Hubbard, and Dirk Sampath, is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It answers questions about the causes of Listeria-associated foodborne illness, characteristics of the bacterium, how it is spread, foods associated with it, symptoms, high-risk populations, and sanitation methods for plants and food establishments. Includes references. Published by the UF Department of Food Science and Human Nutrition, August 2009.
http://edis.ifas.ufl.edu/FS102

FSHN09-01/FS146 Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus

FSHN09-01, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, describes this bacterium that occurs naturally in coastal waters throughout the world and is linked to illnesses associated with consumption of raw or improperly cooked seafood — type of illness, who is at risk of infection, how common infections are, how they occur, how to receive and store seafood and shellfish, and methods to prevent infection in high-risk individuals. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2009.
http://edis.ifas.ufl.edu/FS146