General Overview of the Causative Agents of Foodborne Illness by Ronald H. Schmidt, Renée M. Goodrich, Douglas L. Archer, Keith R. Schneider

“… This is one in a series of facts sheets targeting the retail and processing sector of food safety. This document is FSHN033, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich, Dirk M. Sampath

“… This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN035, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
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Preventing Foodborne Illness:Listeriosis by Keith R. Schneider, Renée M. Goodrich, Dirk Sampath

“… This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN03-6, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
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The importance of transportation networks and urban services in assessing the functional balance of human settlements: The case of the Makkah region in Saudi Arabia by Amani Derbali, Salma Dwidar, Amal Abdelsattar, Donia Abdelgawad, Abdallah Farhi

“…The investigation is then enhanced by additional factors such as the functional weight, retail services, and services related to pilgrims’ rituals. …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, Susanna Richardson

“… This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. This revised 5-page fact sheet was written by Keith R. …”
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Anthropomorphic service recovery: the panacea following service failure of automated CSAs by Nobukhosi Dlodlo

“…Consequently, shoppers are more willing to forgive the online retailer. Practical/managerial implications: The findings of this study could shape customers’ response mechanisms during failed interactions with automated CSAs, offering salient insights to adequately address service failures while tapping into the judicious utilisation of human-robot collaboration opportunities. …”
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The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life by Chad Carr, Larry Eubanks

“…Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. …”
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Pest Strips—You Have to Read the Fine Print by Frederick Fishel

“… Pest strips are commonly sold at many retail outlets and are available to anyone for purchase. …”
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Marketing Florida-Friendly Landscapes to Florida Homeowners by Hayk Khachatryan, Alicia Rihn, Caroline R. Warwick

“… Useful to retail and landscape firms who are interested in encouraging FFL-related purchases and installations, this 3-page fact sheet written by Hayk Khachatryan, Alicia Rihn, and Caroline R. …”
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Preventing Foodborne Illness: Clostridium botulinum by Keith R. Schneider, Mickey E. Parish, Renée M. Goodrich, Taylor Cookingham

“…This document is FSHN04-06, one of a series of the Food Science and Human Nutrition Department discussing common foodborne pathogens of interest to food handlers, processors, and retailers; Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. …”
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Preventing Foodborne Illness: E. coli O157:H7 by Keith R. Schneider, Renée M. Goodrich Schneider, Michael A. Hubbard, Alexandra Chang

“…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. …”
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Preventing Foodborne Illness: E. coli O157:H7 by Keith R. Schneider, Renée M. Goodrich, Melissa A. Kirby

“… This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.  For related publications, visit http://edis.ifas.ufl.edu/topic_foodborne_illness. …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Dirk M. Sampath

“…Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-positive bacterial pathogen that thrives in improperly stored meat and meat-products. …”
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Florida Citrus Outlook 2013/14 Season by Matthew J. Salois

“…Projections are for Florida orange juice and grapefruit juice pack, movement, and ending inventory, along with estimates of US consumption and retail sales of OJ and GJ, preliminary on-tree price estimates, and Brazil’s OJ outlook (given its bearing on Florida’s OJ situation). …”
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An Overview of US Blueberry Production, Trade, and Consumption, with Special Reference to Florida by Edward A. Evans, Fredy H. Ballen

“…Also, the national average retail prices for conventional and organic blueberries are presented. …”
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A Container Production of Palms by Alan W. Meerow, Timothy K. Broschat

“…Container-grown palms are raised for essentially three markets: liners for field production wholesale or mass market retail sales for landscapes, and interior specimens, both mass market houseplants and interiorscape use. …”
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Preventing Foodborne Illness: Salmonellosis by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Sarah Z. Waithe

“…Waithe, provides the processing and retail sector with information about preventing this disease caused by bacteria that is widespread in the environment and associated with all animal species — what it is, symptoms, who is at risk, foods associated with Salmonella, as well as good practices for receiving, handling, processing, and storage. …”
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Preventing Foodborne Illness: Cyclosporiasis by Christopher Pabst, Jaysankar De, Renée Goodrich Schneider, Keith R. Schneider

“…This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. …”
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Preventing Foodborne Illness: Salmonellosis by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Susanna Richardson

“…Food handlers, processors, and retailers can minimize the risk of salmonellosis by using good food handling practices. …”
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How to Effectively Reduce Sales Call Reluctance by Kathryn Thornhill, Allen F. Wysocki, Riley Thompson

“… This document is intended for salespeople who must seek out potential customers, as opposed to waiting for prospects to enter a retail establishment. For these sales professionals, the sales process begins with the salesperson contacting the potential client to schedule an appointment. …”
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