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Abstract
Revised! FSHN-03-1, a 5-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Alexandra Chang, discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors, and retailers. Includes references. Published by the UF Department of Food Science and Human Nutrition, November 2009.
FSHN031/FS097: Preventing Foodborne Illness: E. coli O157:H7 (ufl.edu)
References
Food Marketing Institute. The major foodborne illnesses and how to control them. Arlington, VA: Food Marketing Institute. (accessed October 29, 2009), Available from: www.fmi.org/media/bg/Major_Foodborne_Illnesses.pdf.
United States Food and Drug Administration. 2005 Food Code. Washington, DC: U.S. Department of Health and Human Services, Food and Drug Administration, 2005. (accessed October 29, 2009). Available from: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2005/default.htm#at.
"Current good manufacturing practice in manufacturing, packing, or holding human food," Title 21 Code of Federal Regulations, Pt. 110. 2009 ed. (accessed October 29, 2009). Available from: http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr110_09.html.
"Regulation of trade, commerce, investments, and solicitations: lodging and food service establishments," Title 33 Florida Statutes, ch. 509. 2009. (accessed October 29, 2009). Available from: http://www.flsenate.gov/statutes/index.cfm?App_mode=Display_Statute&URL=Ch0509/part01.htm&StatuteYear=2009&Title=%2D%3E2009%2D%3EChapter%20509%2D%3EPart%20I.