Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus by Anita C. Wright, Renée M. Goodrich Schneider, Michael A. Hubbard, Keith R. Schneider

“…Published by the UF Department of Food Science and Human Nutrition, July 2009. FSHN09-02/FS147: Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus (ufl.edu) …”
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COVID-19 Preventative Measures: Do-It-Yourself Cloth Face Coverings (Mandarin Chinese) by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman, and published by the UF/IFAS Food Science and Human Nutrition Department, May 2020. …”
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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 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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The Food Recall Manual by Douglas L. Archer, Keith R. Schneider, W. Steve Otwell, Renee M. Goodrich, Chris Thomas

“… The Food Science and Human Nutrition Department of the University of Florida has assembled this manual to assist food businesses, at all parts of the food chain, in learning to conduct rapid and effective product recalls. …”
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Hazard Analysis Critical Control Points (HACCP) Principle 6: Establish Verification Procedures by Ronald H. Schmidt, Debby L. Newslow

“…Published by the UF Department of Food Science and Human Nutrition, August 2007. FSHN07-07/FS143: Hazard Analysis Critical Control Points (HACCP)—Principle 6: Establish Verification Procedures (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu) …”
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Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“…This document is FSHN05-08, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. …”
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COVID-19 and Food Safety FAQ: Is Coronavirus a Concern with Takeout? by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. …”
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COVID-19 medidas preventivas: ¿Qué hacer si está enfermo? by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. …”
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Obtaining Microcellulose from Solid Agro-Waste by Ball Mill Assisted by Light Acid Hydrolysis Process by Priscila S. Souza, Cristiani V. B. Grisi, Érica C. Monção, Marcus V. S. da Silva, Antonia L. de Souza

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Preventing Foodborne Illness: Shigellosis by Keith R. Schneider, Soohyoun Ahn, Renée M. Goodrich-Schneider

“…Goodrich-Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012. FSHN0517/FS128: Preventing Foodborne Illness: Shigellosis (ufl.edu) …”
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Clostridium difficile – an Important Opportunistic Pathogen in Healthcare-Associated Infections by Soohyoun Ahn, Amarat H. Simonne

“…Simonne, and published by the UF Department of Food Science and Human Nutrition, September 2014. …”
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MyPlate for Dysphagia by Jamila R. Lepore, Nancy J. Gal, Wendy J. Dahl

“…Dahl, and published by the UF Department of Food Science and Human Nutrition, December 2012. http://edis.ifas.ufl.edu/fs207 …”
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COVID-19 Preventative Measures: What to Do If You Are Sick by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. …”
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Los alimentos hechos en puré, las bebidas espesadas y las necesidades de agua by Wendy J. Dahl

“…Dahl and published by the UF Department of Food Science and Human Nutrition, January 2014. …”
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Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies by Ronald H. Schmidt, Douglas L. Archer, Michael T. Olexa

“…This document is FSHN05-11, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. …”
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COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. …”
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Puréed Foods, Thickened Beverages, and Water Needs by Wendy J. Dahl

“…Dahl and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs218 …”
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A Guide to Probiotics and Health by Wendy J. Dahl

“…Dahl and published by the Food Science and Human Nutrition department, November 2016. …”
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Facts about Fructose by Wendy J. Dahl, Lauren Foster, Russell J. Owen

“…This revised 2-page fact sheet was written by Wendy Dahl, Lauren Foster, and Russel Owen, and published by the UF Department of Food Science and Human Nutrition, June 2013. FSHN10-01/FS148: Facts about Fructose (ufl.edu) …”
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Guidance for Processing Fermented and Dried Sausage in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“…This document is FSHN05-01, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. …”
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