The Georgia Peach
Food Safety Resources
HACCP: What It Is and What It Isn't
HACCP: The Hazard Analysis Critical Control Point System
The Federal Food Safety System: A Primer (PDF)
Standardized Protocols: SPS Quarantine Pest Risk Management and Trade Facilitation
GAPP: Good Agricultural Practices Program
Handwashing for Produce Handlers
HACCP: Pathogen Reduction
USDA Agricultural Marketing Service: GAP/GHP Audit Verification Program - Peaches (PDF)
Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
USDA: 3rd Party Audit Verification Programs (PDF)
Online Food Safety and Sanitation Resources
Cleaning and Sanitizing / Disinfectants
Basic Elements of a Sanitation Program for Food Processing and Food Handling
Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operation
Do Your Own Establishment Inspection -
A Guide to Self Inspection for the Smaller Food Processor and Warehouse
Food and Equipment Cleaning and Sanitizing
Antimicrobials / Sanitizers / Disinfectants
Wash Water Sanitation: How Do I Compare Different Systems?
A Practical Approach to Calculating Dose Value for Water Disinfection (PDF)
Postharvest Chlorination - Basic Properties and Key Points for Effective Disinfection (PDF)
Introduction to Oxidation-Reduction-Potential as the Standard of Postharvest Water Disinfection Monitoring (PDF)
Receipt of Materials
Inspecting Incoming Food Materials
Facilities and Equipment Selection and Design
Selecting and Purchasing Food Processing Equipment (PDF)
Planning and Engineering Design of a Food Processing Facility (PDF)
Controlling Listeria in the Food Processing Environment
Water Safety
Current Drinking Water Standards
Cross Connections Can Create Health Hazards (PDF)
A Practical Approach to Caluculating Dose Values for Water Disinfection (PDF)
Water Quality Association
Introduction to Oxidation-Reduction-Potential as the Standard of Postharvest Water Disinfection Monitoring (PDF)
Drinking Water Contaminants (PDF)
Good Manufacturing Practices / Regulations
Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
Worker Hygiene / Handwashing
Why Gloves are Not the Solution to the Fingertip Washing Problem
Selected Handwashing Citations
Don't Get Caught Dirty Handed - Clean Hands Campaign
Evaluation of Risks Related to Microbiological Contamination of Ready-to-eat Food by Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks
Pest Control
Pests On or Near Food
Managing Insect Pests in Food Storage Facilities (PDF)
Controlling Birds Around Farm Buildings (PDF)
Controlling Rats
Bait Stations for Controlling Rats and Mice
Fate of Escherichia coli 0157:H7 on Fresh-Cut Apple Tissue and Its Potential for Transmission by fruit Flies
Developing SSOPs
Six Areas of Sanitation & Their Relationship to the Requirements of the Food GMPS & PMO
FSIS Pre-HACCP Sanitation Standard Operating Procedures Reference Guide (PDF)
Microbiology / Foodborne illness
Foodborne Pathogenic Microorganisms
and Natural Toxins Handbook - The "Bad Bug Book"
Escherichia coli O157:H7
Julianna Temple