1. Food Safety Training Videos
   Glades Crop Care, Inc. now has food safety training videos presented in both Spanish and English.

2. Wash Water Sanitation: How Do I Compare Different Systems?

   by Devon Zagory, Ph.D., Senior Vice President Food Safety & Quality Programs
   Davis Fresh Technologies, LLC

3. Recommendations for Degreening Florida Fresh Citrus Fruits
   by Mark A. Ritenour, William M. Miller, and Wilfred W. Wardowski

   "Early varieties of citrus fruit in Florida usually meet legal maturity standards before the peel attains the characteristic varietal color and therefore require degreening. Occasionally, later maturing varieties may similarly require degreening. The degreening process, which involves the use of ethylene gas in specially constructed degreening rooms, destroys the chlorophyll and allows the yellow or orange peel to predominate."

4. Guide to Identifying and Controlling Postharvest Tomato Diseases in Florida, University of Florida, Extension Service, Institute of Food and Agricultural Sciences, HS866

   This bulletin is designed to supplement field scouting and identification guides by 1) describing postharvest decay pathogens important to Florida tomato packers and shippers, and 2) presenting sanitation guidelines for minimizing the accumulation of pathogens during harvest and handling operations.

5. Pest Management Techniques. Rodent Management: Prevention, Surveillance, Trapping, and Baiting

   Most successful domestic rodent pest management programs us a combination of tools and techniques to reduce existing populations or prevent new infestations. Methods used combine habitat alteration and rodenticide application. The following components should be incorporated into an effective management program:

   1. Sanitation
   2. Rodent-proofing (Exclusion)
   3. Trapping
   4. Baiting

6. The Efficient Use of Chlorine and Other Sanitizers in Postharvest Fruit and Vegetable Operations, Prepared by the Center for Innovative Food Technology, a cooperating partner of the Ohio Specialty Crop Food Safety Initiative

   The use of sanitizers such as chlorine is an important part of postharvest handling and preparation of fresh fruits and vegetables. For reasons of product quality, cost, and worker safety, it is therefore important that the grower understand how to use sanitizers efficiently.

7. 21CFR110; Food and Drug Administration (FDA). Good Manufacturing Practices (GMPs)

8. Basic Elements of a Sanitation Program for Food Processing and Food Handling1 University of Florida, Cooperative Extenstion Service, Fact Sheet FS 15

   This document covers current definitions and practices of food handling and processing for institutions and commercial enterprises.

9. Chlorine Use In Produce Packing Lines, University of Florida Extension Institute of Food and Agricultural Sciences, HS761

10. Handling, Cooling and Sanitation Techniques for Maintaining Postharvest Quality, University of Florida Extension Institute of Food and Agricultural Sciences, HS719

11. Ripening Tomatoes With Ethylene, University of Florida Extension Institute of Food and Agricultural Sciences, VC29

12. Cooling Florida Sweet Corn, University of Florida Extension, Institute of Food and Agricultural Sciences, Circular 941

Food Safety Initiative Introduction
Work Plan