FOOD SAFETY INITIATIVE TOOL KIT
RESOURCES
TABLE OF CONTENTS

  1. 21CFR110; Food and Drug Administration (FDA). Good Manufacturing Practices (GMPs)

  2. ISO-9000: Generic Management System Standards (International Standards Organization)

  3. 29CFR1928; Occupational Health and Safety Administration (OSHA)

  4. "Guide to Minimize Microbial Food Safety Hazards For Fresh Fruits and Vegetables." US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN), October 1998

  5. "Best Management Practices for Agrochemical Handling and Farm equipment Maintenance." Florida Department of Agriculture and Consumer Services and Florida Department of Environmental Protection, May 1998

  6. "Food Safety Begins on the Farm: A Grower's Guide. Good Agricultural Practices (GAPs) for Fresh Fruits and Vegetables." Cornell University

  7. 40CFR503.32; Pathogens: Standards for Use or Disposal of Sewage Sludge

  8. "Composting Facility." Natural Resources Conservation Service, Conservation Practice Standards CPS Code 317

  9. 40CFR170; Environmental Protection Agency (EPA): Worker Protection Standards

  10. Public Law 107-188: Bio-Terrorism Act

  11. Public Law 107-171: Farm Security and Rural Investment Act of 2002
    NOTE: This URL provides the most complete listing of information regarding the impact of Public Law 107-171. "Subtitle D of Farm Bill," near the bottom provides the exact relevant text of the law.

  12. "Guidance for Industry: Food Producers, Processors, Transporters, and Retailers: Food Security Preventive Measures Guidance." US FDA, January 2002

  13. "Guidelines to Help Ensure a Secure Agribusiness," Agricultural Retailers Association, Crop Life America, and The Fertilizer Institute

  14. "Biosecurity Issues Affecting Agricultural Crops & Communities: Genomics, Biotechnology, & Infrastructure" American Phytopathological Society.

  15. Newly Added 2/4/03 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.

  16. Newly Added 2/4/03 Chlorine Use In Produce Packing Lines, University of Florida Extension Institute of Food and Agricultural Sciences, HS761

  17. Newly Added 2/4/03 Handling, Cooling and Sanitation Techniques for Maintaining Postharvest Quality, University of Florida Extension Institute of Food and Agricultural Sciences, HS719

  18. Newly Added 2/4/03 Ripening Tomatoes With Ethylene, University of Florida Extension Institute of Food and Agricultural Sciences, VC29

Food Safety Initiative Introduction
Work Plan