Agricultural & Commercial Food Preparation & Handling
For information about consumer food safety, see Families & Consumers: Food Safety.
UF/IFAS Sites
UF/IFAS Publications
- AFDO Retail Processing Guides series
- Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
- Basic Elements of a Sanitation Program for Food Processing and Food Handling
- Chlorine Use In Produce Packing Lines
- Commercial Food Safety
- Dealing with Foodborne Illness: Typhoid Fever
- European Food Safety Certification - The "GlobalGAP" Standard and its Accredited Certification Program
- Federal Regulation of the Food Industry series
- Food Safety on the Farm: An Overview of Good Agricultural Practices
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices: Water
- Fresh Produce Handling, Sanitation, and Safety Measures series
- General Overview of the Causative Agents of Foodborne Illness
- Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs
- Good Worker Health and Hygiene Practices: Training Manual for Produce Handlers
- Handling, Cooling and Sanitation Techniques for Maintaining Postharvest Quality
- Handling Florida Vegetables series
- The Juice HACCP Program: An Overview
- A Model HACCP Plan for Small-Scale, Fresh-Squeezed (Not Pasteurized) Citrus Juice Operations
- Preventing Foodborne Illness Associated with Clostridium perfringens
- Preventing Foodborne Illness: Bacillus cereus and Bacillus anthracis
- Preventing Foodborne Illness: Campylobacteriosis
- Preventing Foodborne Illness: Clostridium botulinum
- Preventing Foodborne Illness: Cyclospora cayetanensis
- Preventing Foodborne Illness: Listeriosis
- Preventing Foodborne Illness: Norovirus
- Preventing Foodborne Illness: Shigellosis
- Proper Handwashing for Food Handlers
- Proper Handwashing for Produce Handlers
- Proper Handwashing for Produce Handlers (en español)
- Safe Handling of Food and Water in a Hurricane or Related Disaster
- Sanitary Design and Construction of Food Equipment
- Sanitary Design and Construction of Food Processing and Handling Facilities
Other Sites & Publications
- Food Manager Training and Certification--American Food Safety Institute
- Food Manager Certification Requirements--FDH
- Food Protection Manager Certification Information--FDACS (pdf)
- HACCP for Public Food Service Establishments--MyFlorida
- HACCP--USDA/FDA
- HACCP Training Activities--International HACCP Alliance
- Hazard Analysis and Critical Control Point--USDA/CFSAN
- National Certification: FSP Certificate--National Registry of Food Safety Professionals
- National Certification: ServSafe®
- National Certification: Thomson Prometric
- National Good Agricultural Practices Program--Cornell University
- Safe Food Handling Fact Sheets--USDA
- Return to Agricultural Safety
General Resources
UF/IFAS Sites
- Agricultural and Biological Engineering Department
- Department of Animal Sciences
- Farm Safety--Small Farms / Alternative Enterprises
- FAWN: Florida Automated Weather Network
- Florida AgSafe
- Florida State Agricultural Response Team
- Food Science and Human Nutrition Department
- Research Center for Food Distribution and Retailing
- Soil and Water Science Department
- Wedgworth Leadership Institute for Agriculture and Natural Resources
UF/IFAS Publications
- Agricultural Laws and Regulations
- Agricultural Safety
- Agricultural Safety and Children
- Safety Notes and News--Florida AgSafe
State & Federal Agencies
- Agricultural Safety and Health--National Institute for Occupational Safety and Health
- CDC
- FDACS
- National Ag Safety Database--CDC
- OSHA
- USDA
- U.S. Department of Labor
Other Sites & Publications
For-Sale Products
- HACCP: Hazard Analysis Critical Control Point Training Curriculum
- Introduction to Safe Pesticide Handling for Pest Control Technicians: Five Days to Pesticide Safety
- Rhythm of the Seasons
- Sanitation Control Procedures for Processing Fish and Fishery Products
- WPS (Worker Protection Standard) Training
- Worker Health and Hygiene Program for the Produce Industry
