Los adultos mayores corren un mayor riesgo de contraer enfermedades transmitidas por alimentos. Para ayudar a reducir el riesgo, es importante tener prácticas de manipulación de alimentos sanas. Cómo se compara su cocina? Written by Jennifer Hillan and Linda B. Bobroff, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised January 2018.
http://edis.ifas.ufl.edu/fy1163
HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. Written by J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk and A. Sreedharan and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018.
http://edis.ifas.ufl.edu/fs122
This 7-page fact sheet is one in a series covering the different rules promulgated under the new Food Safety Modernization Act (FSMA), which was signed into law on January 4, 2011. It is intended to provide an overview of the final Preventive Controls for Human Food (PCHF) rule. Written by Jessica A. Lepper, Soohyoun Ahn, Keith R. Schneider, Michelle D. Danyluk, and Renee Goodrich-Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018.
http://edis.ifas.ufl.edu/fs301
The Food Safety on the Farm series is a collection that reviews the generally recognized principles of GAPs (good agricultural practices) as they relate to produce, primarily at the farm level and with a particular focus on fresh Florida crops and practices. This publication focuses on GAPs and GHPs (good handling practices) relating specifically to sanitary facilities. Written by Jessica A. Lepper, Aswathy Sreedharan, Renee M. Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department, January 2018.
http://edis.ifas.ufl.edu/fs159
This 7-page fact sheet is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It covers the characteristics of, and symptoms caused by, the bacterium E. coli (particularly the “big six” strains), and also details how to minimize the risk of spreading or contracting an E. coli infection. Written by Bruna Bertoldi, Susanna Richardson, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018.
http://edis.ifas.ufl.edu/fs233
This 4-page fact sheet is a major revision that discusses the background, availability, selection, ripening, storage, uses, yield, nutritive value, and basic, safe preparation of the avocado. The document also contains several avocado-based recipes. Written by Linda B. Bobroff and Amy Simonne, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised January 2018.
http://edis.ifas.ufl.edu/he606
The ‘Food Safety on the Farm’ series is a collection that reviews the generally recognized principles of GAPs (good agricultural practices) as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices. This 4-page publication focuses on GAPs and GHPs (good handling practices) relating specifically to worker health and hygiene. Written by Jessica A. Lepper, Keith R. Schneider, Renee M. Goodrich-Schneider, and Aswathy Sreedharan and published by the UF/IFAS Food Science and Human Nutrition Department, December 2017.
http://edis.ifas.ufl.edu/fs158
The ‘Food Safety on the Farm’ series is a collection that reviews the generally recognized principles of GAPs (good agricultural practices) as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices. This 4-page publication focuses on GAPs and GHPs (good handling practices) relating specifically to field sanitation. Written by Jessica A. Lepper, Aswathy Sreedharan, Renee M. Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, December 2017.
http://edis.ifas.ufl.edu/fs160
A food allergy is a specific immune system reaction that happens after a person consumes what is normally considered a safe food. Reactions can range in severity from minor to fatal. This 4-page document discusses the cause, symptoms, and management of food allergies in children and adults. Written by Keith R. Schneider, Renee Goodrich-Schneider, Soohyoun Ahn, Susie Richardson, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the UF/IFAS Department of Food Science and Human Nutrition, November 2017.
http://edis.ifas.ufl.edu/fs123
Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. This 7-page factsheet provides information about safe food practices for the holidays. Written by Soohyoun Ahn, Jessica A. Lepper, and Keith R. Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, November 2017.
http://edis.ifas.ufl.edu/fs260
The carambola or star fruit is native to Southeast Asia. It was introduced to Florida about 100 years ago. This 4-page fact sheet is a major revision that discusses availability, selection, uses, nutritive value, and food safety during preparation of carambola. This document also includes several recipes. Written by Amy Simonne and Linda B. Bobroff, and published by the UF Department of Family, Youth and Community Sciences, revised April 2017.
http://edis.ifas.ufl.edu/he613
Clostridium botulinum is the bacterium that causes botulism.This seven-page fact sheet describes the different types of botulism, the symptoms of botulism, the foods associated with botulism, and ways to prevent botulism. Written by Keith R. Schneider, Renée M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs104
If your child has been diagnosed with a wheat allergy, you may be wondering what you will feed him or her, because wheat is an ingredient in so many foods. Learning about ways to manage and treat your child’s allergy can help make this diagnosis less scary. This six-page publication is designed to provide you with information about wheat allergies and tips to help keep your child safe and reaction-free. Written by Pooja Tolani and Gail P.A. Kauwell and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs299
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. It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. This six-page fact sheet describes the bacterium, outbreaks associated with it, and how to prevent illness from this bacterium. Written by Keith R. Schnedier, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs101
Ingesting foods contaminated with Bacillus cereus bacteria can lead to nausea, vomiting, abdominal cramps, and diarrhea. Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. This 5-page fact sheet explains how B. cereus is transmitted, what foods it is commonly associated with, the methods used to prevent contamination, and good practices for receiving, handling, processing, and storing food. Written by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, and Bruna Bertoldi, and published by the Department of Food Science and Human Nutrition.
http://edis.ifas.ufl.edu/fs269
This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs097
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgate series, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h375
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the third publication in the Florida 4-H Tailgate series, and it discusses fire-building. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h374
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fifth publication in the Florida 4-H Tailgate series, and it discusses meat selection. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h376
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 3-page fact sheet is the second publication in the Florida 4-H Tailgate series, and it addresses cooking safety. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h373