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  1. 1
    Guidance for Processing Smoked Seafood in Retail Operations

    Guidance for Processing Smoked Seafood in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

    Published 2005-04-01
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  2. 2
    2020–2021 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower

    2020–2021 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower by Travis K. Chapin, Michelle D. Danyluk, Renee M. Goodrich-Schneider, Keith R. Schneider, Matt Krug, Mark A. Ritenour, Tripti Vashisth

    Published 2020-08-01
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  3. 3
    Dealing with Food Allergies

    Dealing with Food Allergies by Keith R. Schneider, Renée M Goodrich, Michael J. Mahovic

    Published 2005-08-01
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  4. 4
    Marketing Processed Agricultural Products in Florida: Steps to Take

    Marketing Processed Agricultural Products in Florida: Steps to Take by Bradley J. Burbaugh, Elena Toro, Amarat H. Simonne, Keith R. Schneider, Renée M. Goodrich-Schneider, Allen F. Wysocki, Arthur A. Teixeira, John T. Fruin

    Published 2011-04-01
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  5. 5
    2019–2020 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower

    2019–2020 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower by Travis K. Chapin, Michelle D. Danyluk, Renée M. Goodrich-Schneider, Keith R. Schneider, Matt Krug, Mark A. Ritenour, Tripti Vashisth

    Published 2019-08-01
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  6. 6
    Preventing Foodborne Illness Associated with Clostridium perfringens

    Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Dirk M. Sampath

    Published 2010-05-01
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  7. 7
    Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Field Sanitation

    Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Field Sanitation by Alexandra Chang, Renée M. Goodrich-Schneider, Keith R. Schneider

    Published 2012-03-01
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  8. 8
    Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus

    Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus by Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, Keith R. Schneider

    Published 2016-04-01
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  9. 9
    Preventing Foodborne Illness: Listeriosis

    Preventing Foodborne Illness: Listeriosis by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Susanna Richardson

    Published 2013-04-01
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  10. 10
    Preventing Foodborne Illness: Norovirus

    Preventing Foodborne Illness: Norovirus by Rachael Silverberg, Melissa K. Jones, Renée Goodrich Schneider, Aswathy Sreedharan, Keith R. Schneider

    Published 2015-09-01
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  11. 11
    The Food Recall Manual

    The Food Recall Manual by Douglas L. Archer, Keith R. Schneider, W. Steve Otwell, Renee M. Goodrich, Chris Thomas

    Published 2004-12-01
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  12. 12
    Preventing Foodborne Illness: Campylobacteriosis

    Preventing Foodborne Illness: Campylobacteriosis by Keith R. Schneider, Renée M. Goodrich, Melissa A. Kirby

    Published 2003-02-01
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  13. 13
    The Food Safety Modernization Act and the FDA Facility Registration Program

    The Food Safety Modernization Act and the FDA Facility Registration Program by Susanna Richardson, Renée M. Goodrich-Schneider, Mark A. Ritenour, Michelle D. Danyluk, Keith R. Schneider

    Published 2013-07-01
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  14. 14
    HACCP: An Overview

    HACCP: An Overview by Renée Goodrich-Schneider, Keith R. Schneider, Michelle D. Danyluk, Ronald H. Schmidt

    Published 2012-06-01
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  15. 15
    Preventing Foodborne Illness: Norovirus

    Preventing Foodborne Illness: Norovirus by Keith R. Schneider, Renée M. Goodrich-Schneider, Mike Hubbard, Rajya Shukla

    Published 2009-06-01
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  16. 16
    The Cost of Food Safety

    The Cost of Food Safety by Annelys Hessing, Renée Goodrich Schneider, Alan Gutierrez, Rachael Silverberg, Michael S. Gutter, Keith R. Schneider

    Published 2016-02-01
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  17. 17
    Guidance for Processing Fresh-cut Produce in Retail Operations

    Guidance for Processing Fresh-cut Produce in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

    Published 2005-04-01
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  18. 18
    HACCP: An Overview

    HACCP: An Overview by Renée Goodrich-Schneider, Keith R. Schneider, Michelle D. Danyluk, Ronald H. Schmidt

    Published 2012-06-01
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  19. 19
    La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Sanidad en el Campo

    La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Sanidad en el Campo by Federico G. Caro, Alexandra Chang, Renée M. Goodrich-Schneider, Keith R. Schneider

    Published 2013-02-01
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  20. 20
    Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus

    Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus by Anita C. Wright, Renée M. Goodrich, Michael A. Hubbard, Keith R. Schneider

    Published 2016-04-01
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