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The Georgia Peach

Food Safety Resources

General Information

The Federal Food Safety System: A Primer* (pdf)
Gateway to Government Food Safety Information The Comprehensive Food Safety Information Website

Government Agency Food Links

ARS - Agricultural Research Service
CDC - Center for Disease Control - Foodnet
CFSAN - Center for Food Safety and Applied Nutrition
EPA - Environmental Protection Agency
DHS - Department of Homeland Security
FDA - Food and Drug Administration
FSIS - Food Safety and Inspection Service
GAPP - Good Agricultural Practices Program
GDA - Georgia Department of Agriculture
HACCP - Hazard Analysis and Critical Control Point

HHS - Health and Human Services
USDA - United States Department of Agriculture

Developing SSOPs

Sanitation Standard Operating Procedures (SSOP) Reference Guide (pdf)
Six Areas of Sanitation & Their Relationship to the Requirements of The Food GMPS & PMO*

Inspection & Audit Information

FDA: Inspecting Incoming Food Materials*
USDA: 3rd Party Audit Verification Program* (pdf)

Manufacturing Practices/Regulations

Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food

Microbiology/Foodborne Illness

Escherichia coli O157:H7*
Foodborne Pathogenic Microorganisms and Natural Toxins Handbook - The "Bad Bug Book"
Guidelines for Controlling L. monocytogenes in Small to Medium-Scale Packing and Fresh-Cut Operations: The Opportunistic Bacterial Pathogen (pdf)
Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables*
Reducing Pathogens

Pest Control

Bait Stations for Controlling Rats and Mice (pdf)
Controlling Birds Around Farm Buildings (pdf)
Controlling Rats (pdf)
Managing Insect Pests in Food Storage Facilities (pdf)
Pests On or Near Food


A Practical Approach to Calculating Dose Values for Water Disinfection (pdf)
Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operation*
Basic Elements of a Sanitation Program for Food Processing and Food Handling*
Do Your Own Establishment Inspection: A Guide to Self Inspection for the Smaller Food Processor and Warehouse*
HACCP: What It Is and What It Isn't (pdf)
Postharvest Chlorination: Basic Properties and Key Points for Effective Disinfection (pdf)
Wash Water Sanitation: How Do I Compare Different Systems?*(pdf)

Selection/Design of Facilities & Equipment

Planning and Engineering Design of a Food Processing Facility* (pdf)
Selecting and Purchasing Food Processing Equipment* (pdf)

Water Safety

Cross Connections Can Create Health Hazards (pdf)
Current Drinking Water Standards
Drinking Water Contaminants
Water Quality Association

Worker Hygiene/Handwashing

Don't Get Caught Dirty Handed - Clean Hands Campaign (Posters & brochures)
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*
General/Food Handwashing Citations*
Proper Handwashing for Produce Handlers*
Why Gloves are Not The Solution to The Fingertip Washing Problemulianna Temple

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University of Georgia (UGA) College of Agricultural and Environmental Sciences (CAES)