Vida Saludable: La Diabetes by Linda B. Bobroff, Karla P. Shelnutt, Paulina Wittkowsky

“…Published as part of the Elder Nutrition and Food Safety (ENAFS) program by the UF Department of Family Youth and Community Sciences, August 2006. …”
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Prevención de Caídas: Soluciones Para su Casa by Leigh Ann Martin

“…Published as part of the Elder Nutrition and Food Safety (ENAFS) program by the UF Department of Family Youth and Community Sciences, May 2006. …”
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Prevención de Caídas: Seguridad en el Hogar by Leigh Ann Martin

“…Published as part of the Elder Nutrition and Food Safety (ENAFS) program by the UF Department of Family Youth and Community Sciences, May 2006. …”
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Vida Saludable: La Diabetes by Linda B. Bobroff, Karla P. Shelnutt, Paulina Wittkowsky

“…Published as part of the Elder Nutrition and Food Safety (ENAFS) program by the UF Department of Family Youth and Community Sciences, August 2006. …”
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Healthy Living: Reliable Websites by Linda B. Bobroff, Leigh Ann Martin

“…This 2-page fact sheet is a major revision that provides a list of trustworthy Internet sources related to nutrition, health, food safety, and general interest for older adults. …”
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Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“… AN-191, a 6-page illustrated report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses production/marketing claims defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Includes references. …”
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Preparation of sulfonic acid functionalized metal organic frameworks and their application in the online solid phase extraction of parabens and sulfonamides in pre-cooked foods by Min Fang, Jianyang Ke, Zhaojie Wang, Qing Fu, Qing Yang, Lin Xu, Yuepeng Lu, Yong Yang, Xiaoming Jiang, Yongning Wu, Zhiyong Gong, Xin Liu

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Analytical methods for nanomaterials investigation in food and food-related materials by Daniele Passeri, Pierfrancesco Atanasio, Anacleto Proietti, Chiara Mancini, Flavio Cognigni, Giancarlo La Penna, Luca Buccini, Marco Rossi, Anna Chiara Turco, Marilena D'Amato, Angela Sorbo, Simone Dinarelli, Giulia D'Ettorre, Federica Aureli

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Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions by Ronald H. Schmidt, Debby Newslow

“…Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. …”
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HACCP: An Overview by Renée Goodrich-Schneider, Keith R. Schneider, Michelle D. Danyluk, Ronald H. Schmidt

“…The 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. …”
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HACCP: An Overview by Renee M. Goodrich, Keith R. Schneider, R. H. Schmidt

“… HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. …”
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Healthy Living: Reliable Websites by Linda B. Bobroff, Leigh Ann Martin

“…This 2-page fact sheet is a major revision that provides a list of trustworthy Internet sources related to nutrition, health, food safety, and general interest for older adults. …”
Get full text

Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…This revised 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. …”
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HACCP: An Overview by Renee M. Goodrich, Keith R. Schneider, R. H. Schmidt

“… HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. …”
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General Overview of the Causative Agents of Foodborne Illness by Ronald H. Schmidt, Renée M. Goodrich, Douglas L. Archer, Keith R. Schneider

“… This is one in a series of facts sheets targeting the retail and processing sector of food safety. This document is FSHN033, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
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Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN191, a 5-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses production/marketing claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Includes USDA Organic, natural and naturally raised or produced, grass fed, and a discussion of the differences between specialty and commodity products. …”
Get full text

Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…This revised 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. …”
Get full text

Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN191, a 5-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses production/marketing claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Includes USDA Organic, natural and naturally raised or produced, grass fed, and a discussion of the differences between specialty and commodity products. …”
Get full text

Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions by Ronald H. Schmidt, Debby Newslow

“…Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. …”
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Impact of Combined Acidic and Hyperosmotic Shock Conditions on the Proteome of Listeria monocytogenes ATCC 19115 in a Time-Course Study by Dong Lai Zhang, Ya Long Bai, John P. Bowman

“…Consequently, it causes persistent food safety issues and requires vigilant sanitation processes to be in place, especially for the manufacture of high-risk food products. …”
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