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
Category: Food Safety
Food Safety: Cook It Safely! (FCS8633/FY187)
Do you know the minimum safe internal temperatures for foods? Refer to this 1-page fact sheet written by Jennifer Hillan and Linda B. Bobroff; published by the UF Department of Family Youth and Community Sciences, October 2011.
http://edis.ifas.ufl.edu/fy187
The Role of the Codex Alimentarius in Determining International Standards for Pesticides and Food (PI237)
People have the right to expect their food to be safe, of good quality, and suitable for consumption, and national governments must ensure that food imported from other countries is safe. But laws and regulations to minimize threats can create barriers to international food trade. The Codex Alimentarius aims to facilitate international trade by promoting definitions and requirements for foods. This 3-page fact sheet was written by F.M. Fishel, and published by the UF Department of Agronomy, August 2011. (image from usda.gov)
http://edis.ifas.ufl.edu/pi237
Alimentación Saludable: Crucigrama sobre meriendas nutritivas (FCS8905Span/FY1224)
Learn about smart snacking with this simple crossword puzzle activity. This 1-page fact sheet was written by Emily Minton, and published by the UF Department of Family Youth and Community Sciences, May 2011.
http://edis.ifas.ufl.edu/fy1224
Specialty Meat Marketing Claims: What’s the Difference? (AN191)
American consumers are confused about the differences between meat products with special marketing claims (i.e., organic, natural, naturally raised, and grass-fed) and regular or commodity meat products. This 5-page report discusses these claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality.Written by Chad Carr, Larry Eubanks, and Ryan Dijkhuis and published by the UF Department of Animal Science, April 2011.
http://edis.ifas.ufl.edu/an191
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
Manual de Prácticas para el Mejor Manejo Postcosecha del Mango (HS1190/HS1190)
This 78-page spanish-language manual includes quality-control procedures to use when monitoring the maturity and quality of mangos in commercial handling operations. It was written by Jeffrey K. Brecht, Steven A. Sargent, Adel A. Kader, Elizabeth J. Mitcham, Fernando Maul, Patrick E. Brecht, Octavio Menocal, and published by the UF Department of Horticultural Sciences, January 2011.
http://edis.ifas.ufl.edu/hs1190
Filling Up Your Pantry (FCS1074/HE978)
What is the best way to fill your pantry? It depends on what you like to eat and your style of cooking. Whatever your style, follow the suggestions in this 2-page fact sheet for filling up your pantry and freezer. It will help you be prepared, and save time and money. Written by Claudia Peñuela and Isabel Valentin-Oquendo. Published by the UF Department of Family Youth and Community Sciences, June 2010.
http://edis.ifas.ufl.edu/he978
HS1185 Mango Postharvest Best Management Practices Manual
HS1185, a 73-page illustrated monograph by Jeffrey K. Brecht, Steven A. Sargent, Adel A. Kader, Elizabeth J. Mitcham, Fernando Maul, Patrick E. Brecht, Octavio Menocal, is the best management practices manual for harvesting and handling mangos marketed in the U.S. The manual includes quality-control procedures to use when monitoring the maturity and quality of mangos in commercial handling operations. Includes references. Published by the UF Department of Horticultural Sciences, December 2010.
http://edis.ifas.ufl.edu/hs1185
FCS8707/FY379 Storing Fresh Fruits and Vegetables
Revised! FCS8707, a 1-page fact sheet by Jennifer Hillan and Claudia Peñuela, provides guidelines for storing fresh whole produce. Published by the UF Department of Family, Youth and Community Sciences, October 2010.
http://edis.ifas.ufl.edu/fy379
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
AN248 Custom Exempt Red Meat and/or Poultry Slaughter Facilities in Florida
AN248, a 3-page illustrated fact sheet by Chad Carr and Larry Eubanks, discusses custom exempt slaughter facilities in Florida, and how these facilities differ from other meat processing facilities. Includes references. Published by the UF Department of Animal Science, July 2010.
http://edis.ifas.ufl.edu/an248
AN247 Summary of Alternative Cooling Procedures for Large Bone-In Hams
AN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. Includes references. Published by the UF Department of Animal Science, July 2010.
http://edis.ifas.ufl.edu/an247
FSHN10-05/FS153 The Cause of Trichinosis and its Prevention Through Safe Food Handling Practices
FSHN10-05, a 5-page fact sheet by Alina Balaguero and Keith R. Schneider, discusses Trichinosis, an infection caused by the foodborne pathogen Trichinella, and provides information on preventing the infection, recognizing symptoms, and receiving treatment. Includes references. Published by the UF Department of Food Science and Human Nutrition, June 2010.
http://edis.ifas.ufl.edu/fs153
PI230 Is Our Food Safe from Pesticides?
PI230, a 5-page illustrated fact sheet by Frederick M. Fishel, describes the integrated pest management practices followed by growers of our food supply, how tolerances for pesticides in foods are determined by the EPA, and how annual testing of commodity samples for pesticides is conducted. Published by the UF Department of Agronomy, June 2010.
http://edis.ifas.ufl.edu/pi230
FCS8561Span/FY058 Alimentación Saludable: Calcio
FCS8561Span, a 1-page illustrated handout by Linda B. Bobroff, is the Spanish language version of FCS8561/FY057 Healthy Eating: Calcium. It uses a question-and-answer format to provide key information for elders about why calcium is important, what foods contain it, good sources of calcium, and how much older adults need. Published by the UF Department of Family Youth and Consumer Sciences, June 2010.
http://edis.ifas.ufl.edu/fy058
FCS8912-Span/FY1176 Seguridad Alimentaria: Restaurantes y comidas para llevar
FCS8912Span ,a 1-page handout by Jennifer Hillan and Amy Simonne, is the Spanish language version of FCS8912/FY1175 Food Safety: Restaurant and Take-out Foods. It highlights key things to know in order to keep restaurant and take-out foods safe to eat. Published by the UF Department of Family Youth and Community Sciences, June 2010.
http://edis.ifas.ufl.edu/fy1176
FCS8695-Span/FY700 Alimentación saludable: Guia de almacenamiento de alimentos
Revised! FCS8695-Span, a 1-page handout by Jennifer Hillan and Linda B. Bobroff, is the Spanish language version of FCS8695/FY699 Healthy Eating: Food Storage Guide. It provides charts with storage time guidelines for perishable fruits, vegetables, milk products, eggs, and deli meat. Published by the UF Department of Family Youth and Community Sciences, May 2010.
http://edis.ifas.ufl.edu/fy700
FCS8913-Span/FY1178 Seguridad Alimentaria: Busqueda de palabras sobre restaurantes y comidas para llevar
FCS8913-Span, a 1-page handout by Jennifer Hillan and Amarat Simonne, is the Spanish language version of FCS8913/FY1177 Food Safety: Restaurant and Take-out Foods Word Search. It provides a word search activity to learn more about keeping restaurant and take-out foods safe to eat. Published by the UF Department of Family Youth and Community Sciences, June 2010.
http://edis.ifas.ufl.edu/fy1178