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Trust Management
by Catherine Admas, Ph.D. McDonald's Co.
Slide source from http://usda.gov
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Produce Safety - What is going on here?
by Shirley B. Bohm, RS, MPH, FDA/CFSAN/OFS NEHA
Slide source from www-nehc.med.navy.mil/
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Fresh Tomato Food Safety
by Dr. David E. Gombas, United Food Produce Association
Slide source from www.jifsan.umd.edu
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The National GAP Program
by Robert B. Gravani, Ph.D. & Elizabeth A Bihn, M.S.Cornell University
Slide source from research.ifas.ufl.edu
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Fruit and Vegetable Safety - Questions
Slide source from fruitandvegetablesafety.tamu.edu
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HACCP-based Programs for. Use on the Dairy Farm
by Dr. Bhushan Jayarao Extension Veterinarian
Slide source from www.psu.edu
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Spinach Outbreak as Part of Broader Concerns about Producer Safety - A FDA Perspective
by Dr. Robert Buchanan (FDA-CFSAN)
Slide source from www.foodprotection.org
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US Army - Food Safety Introduction (Sanitation)
US Army Center for Health Promotion and Preventive Medicine
chppm-www.apgea.army.mil
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Control of Employee Health Conditions - VIDEO
Doris Hicks
Delaware Sea Grant
from: Delaware Sea Grant
Cannot see? Click here to download the free Video Program
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Avian Flu: The Next Pandermic of the 21st century?
Lesilie Beale, Ed.D.
from: education.eastwestcenter.org
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A new technology for fish preservation using electrolyzed NaCl solutions
and essential oil compounds
Made by: BARAKAT S. M. MAHMOUD
Hokkaido University
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Microbiological Foodborne Threats
Dr. Micheal Doyle
Center for Food Safety
University of Georgia
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Protection of Food from Adulterants/Proper Labeling, Storage
- VIDEO
Dr. Lori Pivarnik
University of Rhode Island
Click here for Windows Media Streaming Versions

Prevention of Cross-Contamination
- VIDEO
Dr. Thomas Rippen
Seafood Technology Specialist with the Maryland Sea Grant Program
the University of Maryland Eastern Shore
Click here for Windows Media Streaming Versions (Recommended)
or click here for HTTP Server

Food Safety at Christmas
Dr. Deryck D. Pattron, Ph.D.
FDI, Ministry of Health
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Avian Influenza (Highly Pathogenic)
Souce from: The center for food security and public health
Iowa State University
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Significance of ISO 22000 to the Food Industry
Dr. Deryck D. Pattron, Ph.D.
FDI, Ministry of Health
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Food Allergies 101: A growing problem in the US
by Dr. Amy Simonne
source from University of Florida
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GMO and Food Safety
by Dr. Ted Labuza
source from University of Minnesota
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Food Safety General Principles - Where Do Fresh Fruits and Vegetables fit?
by Dr. Linda Harris
source from UC Davis
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Food Safety Matters
Queensland health
source from foodsafetymatters.gov.au
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HACCP and Food Safe Schools
by Steve Elmer
source from www.dpi.state.wi.us
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Foodborne Illness CSI: Cracking the Legal Code
by Marler Clark Attorneys at Law LLP
source from www.marlerclark.com
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The Story of Environmental Health: Food Security
by Minnesota Department of Health
source from www.health.state.mn.us/
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Hotel & Restaurant Sanitation and Safety
by Robert Palmer JD & Don St. Hilaire
source from www.csupomona.edu
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Effective Sanitation and Verification
by Rory Redemann
source from foodsafetyMagaine.com
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Cleaning and Sanitation of Processing Equipment
by Huub L.M. Lelieveld
source from foodsafetyMagaine.com
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Cross Contamination Prevention Training for Listeria Control Program
source from http://www.foodscience.cornell.edu/
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Plant Cleaning & Sanitizing Training Program for Listeria Control
source from http://www.foodscience.cornell.edu/
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Listeria Training Program for All Employees
source from http://www.foodscience.cornell.edu/
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Sanitation in the Food Industry
source from http://www.glenroseffa.org
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Shiga Toxin-producing E. coli (STEC), O157 and Non-O157
source from http://www.slh.wisc.edu
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Salmonella pathogenesis
source from http://microvet.arizona.edu
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ENTEROBACTERIACEAE, VIBRIO, CAMPYLOBACTER AND HELICOBACTER
Dr. Alvin Fox from med.sc.edu
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Prevention of Cross-Contamination of Food, Food-Packaging
Material and Other Food Contact Surfaces
source from http://foodsafety.cas.psu.edu/
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Product Recall Guidelines
by Dr. Dennis Burson
source from: http://foodsafety.unl.edu/
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Innovation in Food and Packaging
by Dr. Roger Edwards
source from: http://www.packcoun.com.au
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Defending food against biofilms
Virgina Deibel CEO Brain Wave Technologies, Inc
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HACCP Workshop
by Micheal Labmert
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Trends and Needs in Food Diagnostics
Larissa Kahr et al. -BIT Austlia
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BSE
Phillip Seitsinger
National Biotechnology Information Facility
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VIDEO: Consumer Trends in Food Safety; Interactive Workshop:
Planning the Future of Food Safety Education (Time:1:16.21).
Remarks by Dr. Sloan and Mr. Kornbluh; table summaries from Interactive Workshop.
source from: http://www.ocav.usda.gov
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Stay healthy with Food Safety
University of Georgia Cooperative Extension Service
http://www.fcs.uga.edu/
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HACCP Training Tips
by Ken Gall
NY Sea Grant and Cornell University
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Current Marketing and use of Powdered Infant Formula in the United States
Dr. Sue Ann Anderson, PhD, FDA
Dr. LE Chase Department of Animal Science Cornell University
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DNA-based assays used in food microbiology
source from:Source: http://foodsafety.cas.psu.edu, Speaker: Bhushan Jayarao, PSU
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Video- Conducting Food Allergen Inspections Part 1 - Allergen Sources
source from: FDA, Speaker: Kathy Gombas, Deputy Director Division of HACCP Programs
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Changes in Consumer Knowledge, Behavior, and Confidence
Since the 1996 PR/HACCP Final Rule
source from: Presented by - Sheryl Cates
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Genetically Modified Food: What we should know?
source from http://www.cfs.purdue.edu/
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Serving Safe Food (Hand Washing Basics)
source from http://www.cfs.purdue.edu/
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Spanish HACCP Video
Made by Dr. M. Brashears
file connected to University of Nebraska
Introduction to the Principles of HACCP (Spanish, 15:10)
Beginning: Introduction to HACCP (4:10)
Goal of HACCP and the Seven Principles (0:54)
Principles 1 & 2: Conducting a Hazard Analysis and Identifying Critical Control Points (0:47)
Principle 3: Establishing Critical Limits (0:19)
Principle 4: Establishing Monitoring Procedures (0:36)
Principle 5: Establishing Corrective Action (0:26)
Principle 6: Establishing Record Keeping (0:29)
Principle 7: Verification (0:53)
HACCP Example Plan (5:04)
Summary of HACCP (2:20) (Wait for 30-40 sec. after click)

Food Safety
Made by Patrick T. O’Shaughnessy
from http://www.uiowa.edu/
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HACCP Presentation
source from : University of Nebraska, Lincoln.NU-GPVEC
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Communicable Disease: Electronic Surveillance in the UK and EU (Salmonella)
by Dr. Mike Catchpole
CDSC, London, UK
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Ameria moves forward to protect public health
by Michelle Torno RD, LD. Director of Nutrition & Consumer Information
Ronald F. Eustice Executive Director Minnesota Beef Council
Source: http://foodsafety.cas.psu.edu
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General Food Preservation Information
source from: http://www.aces.edu/dept/family/foodsafe/
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General Food Safety Information
source from: http://www.aces.edu/dept/family/foodsafe/
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Prevalence of Non-O157 STEC in Live Animals and at Various Steps During Harvest
Terrance M. Arthur, USDA, ARS. Slides from meatscience.org
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Meat Packaging: Past, Present and Future
Aaron Brody, Packaging/Brody, Inc. from meatscience.org
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Food Security, Preventive Measures Guidance
Wendy Fanaselle, FDA
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Operational Risk Management: Ensuring Security for Food Systems
Scott W. Brooks, Taco Bell Corporation, from:http://www.meatscience.org
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Implementing A HACCP System in Your Food Service Operation
Source: http://www.cfs.purdue.edu (by Hospitality & Tourism Management)
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Science/Technology of Irradiation
Source: http://foodsafety.cas.psu.edu (by Dr. C. Cutter)
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Sanitation Training
Source: http://www.cfs.purdue.edu/RHIT/foodsafety/Presentation_SanitationTraining_files/frame.htm
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Preharvest water and Food Safety
obtained from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu (Trevor V. Suslow, Ph.D.)
Click here to see the slides (PDF file)

Food Safety and Sanitation for Fruit Packers workshop
obtained from PSU Food Safety website - http://foodsafety.cas.psu.edu
Presentations:
Introduction
Microorganisms of Concern in Agriculture
Food Safety Systems
Water
Cross Contamination
Handwashing Facilities, etc.
Postharvest Diseases
Federal-State Inspection Service

Mushroom Sanitation Workshop Review
obtained from PSU Food Safety website - http://foodsafety.cas.psu.edu
Presentations:
Cold Storage Sanitation - Trevor Suslow, UCDavis
Hand Sanitation - Trevor Suslow, UCDavis
ORP Basics Mushroom Workshop - Trevor Suslow, UCDavis
Basic Microbiology - Linda Harris, UCDavis
Pathogen Testing - Linda Harris, UCDavis
Food Safety Systems - Luke LaBorde, Penn State
Key Sanitation Areas - Luke LaBorde, Penn State
1. Safety of Water
2. Cleaning and Sanitizing Food Contact Surfaces
3. Cross-Contamination
4. Maintenance of Handwashing, Hand Sanitizing, and Toilet Facilities
5. Protection from Adulterants
6. Proper Labeling, Storage, and Use of Toxic Compounds
7. Employee Health Conditions
8. Pest Control

- Biosecurity Challenges: An Industry Perspective
obtained from Meatscience.org

- Prevalence of Escherichia coli O157:H7 in Cattle and During Processing
obtained from Meatscience.org

- HACCP for Food Service Employees

- HACCP Video

- Sanitation Control Procedure Course

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