scholarly journals Guidance for Processing Beef Jerky in Retail Operations

EDIS ◽  
1969 ◽  
Vol 2005 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Victor Garrido ◽  
W. Steve Otwell ◽  
Ray Mobley
Keyword(s):  
Cooperative Extension ◽  
Meat Products ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Retail Operations ◽  
University Of Florida ◽  
Beef Jerky

This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-02, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005.  FSHN0502/FS110: Guidance for Processing Beef Jerky in Retail Operations (ufl.edu)

scholarly journals Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations

EDIS ◽  
1969 ◽  
Vol 2005 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Victor Garrido ◽  
W. Steve Otwell ◽  
Ray Mobley
Keyword(s):  
Cooperative Extension ◽  
Meat Products ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Retail Operations ◽  
University Of Florida

This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. 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. Published: February 2005. FSHN0508/FS116: Guidance for Processing Cured and Hot Smoked Sausage (ufl.edu)

scholarly journals Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations

EDIS ◽  
1969 ◽  
Vol 2005 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Victor Garrido ◽  
W. Steve Otwell ◽  
Ray Mobley
Keyword(s):  
Cooperative Extension ◽  
Meat Products ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Retail Operations ◽  
University Of Florida

This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. This document is FSHN05-07, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005. FSHN0507/FS115: Guidance for Processing Cured and Smoked Ham and Pork Loins (ufl.edu)

scholarly journals Guidance for Processing Fermented and Dried Sausage in Retail Operations

EDIS ◽  
1969 ◽  
Vol 2005 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Victor Garrido ◽  
W. Steve Otwell ◽  
Ray Mobley
Keyword(s):  
Cooperative Extension ◽  
Meat Products ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Retail Operations ◽  
University Of Florida

This recommended guidance is for specialty meat products processed at retail, for display and distribution atretail. 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. Published: February 2005.  FSHN0501/FS109: Guidance for Processing Fermented and Dried Sausage in Retail Operations (ufl.edu)

scholarly journals Guidance for Processing Fresh Juices in Retail Operations

EDIS ◽  
1969 ◽  
Vol 2005 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Victor Garrido ◽  
W. Steve Otwell ◽  
Ray Mobley
Keyword(s):  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Retail Operations ◽  
University Of Florida

Juice is defined in 21 CFR 120.1; "juice"' refers both to beverages that are composed exclusively of an aqueous liquid or liquids extracted from one or more fruits or vegetables and to the juice ingredient in those beverages that contain other ingredients in addition to juice. In this guidance, the term "juice product" refers both to beverages that contain only juice and to the juice ingredient of beverages that are composed of juice and other ingredients. Fresh juice is defined as a juice product that has not been subjected to a process, such as pasteurization, to prevent, reduce or eliminate microbiological hazards. This document is FSHN05-06, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005. FSHN0506/FS114: Guidance for Processing Fresh Juices in Retail Operations (ufl.edu)

scholarly journals Guidance for Processing Sushi in Retail Operations

EDIS ◽  
1969 ◽  
Vol 2005 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Victor Garrido ◽  
W. Steve Otwell ◽  
Ray Mobley
Keyword(s):  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Retail Operations ◽  
University Of Florida ◽  
Retail Establishment

This recommended guidance is for sushi and related products (raw or cooked) either in the form of individual slices or combined in rolls made with acidified rice, seafood and vegetables, or similar rolls with vegetables alone, prepared in the retail establishment by combining the necessary ingredients, and packaged for display in refrigerated cases for public sale. This document is FSHN05-09, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005.  FSHN0509/FS117: Guidance for Processing Sushi in Retail Operations (ufl.edu)

scholarly journals Guidance for Processing Smoked Seafood in Retail Operations

EDIS ◽  
1969 ◽  
Vol 2005 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Victor Garrido ◽  
W. Steve Otwell ◽  
Ray Mobley
Keyword(s):  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Retail Operations ◽  
University Of Florida

This recommended guidance is for processing smoked seafood (hot or cold smoked) either as a whole item orin portions, and packaged for display in refrigerated cases for public sale. This document is FSHN05-03, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. Published: February 2005.  FSHN0503/FS111: Guidance for Processing Smoked Seafood in Retail Operations (ufl.edu)

scholarly journals Florida Crop/Pest Management Profile: Atemoya and Sugar Apple

EDIS ◽  
1969 ◽  
Vol 2002 (5) ◽  
Author(s):  
Mark A. Mossler ◽  
Olaf Norman Nesheim
Keyword(s):  
Pest Management ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
University Of Florida ◽  
Crop Pest ◽  
Agricultural Sciences

This document is CIR 417 one of a series of the Pesticide Information Office, Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published: September 2002.

scholarly journals Impact of the Bioterrorism Threat on the Food Industries

EDIS ◽  
1969 ◽  
Vol 2002 (6) ◽  
Author(s):  
Douglas L. Archer ◽  
Fred H. Degnan
Keyword(s):  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
University Of Florida ◽  
Food Industries ◽  
Agricultural Sciences

This document is FSHN02-8, 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. Publication: September 2002. https://edis.ifas.ufl.edu/fs091

scholarly journals Fresh Produce Handling, Sanitation, and Safety Measures: Citrus

EDIS ◽  
1969 ◽  
Vol 2003 (2) ◽  
Author(s):  
M. Mahovic ◽  
Jeffrey Brecht ◽  
Steven Sargent ◽  
Mark Ritenour ◽  
Keith Schneider ◽  
...  
Keyword(s):  
Cooperative Extension ◽  
Fresh Produce ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Safety Measures ◽  
University Of Florida ◽  
Agricultural Sciences

This document is FSHN0211, 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. Publication: October 2002. https://edis.ifas.ufl.edu/fs092

scholarly journals Preventing Foodborne Illness:Listeriosis

EDIS ◽  
1969 ◽  
Vol 2003 (11) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich ◽  
Dirk Sampath
Keyword(s):  
Foodborne Pathogens ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Publication Date ◽  
Food Handlers ◽  
University Of Florida

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN03-6, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication date: June 2003.  FSHN03-6/FS102: Preventing Foodborne Illness: Listeriosis (ufl.edu)

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