• Farmers' Guide to GMOs – The National Agricultural Law Center -- For nearly a decade, US farmers have commercially grown genetically modified organisms, or GMOs.
  
• Reducing the Risk of Foodborne Illnesses – University of Kentucky Extension -- The most common cause of foodborne illness is improper handling of food, which allows harmful bacteria to grow.
  
• Food Safety: Residues in Animal-Derived Foods – University of Kentucky Extension -- Consumers are more concerned about residues in their diets than about color additives, irradiation, fat, cholesterol, sugar or salt.
  
• Frequently Asked Questions about Food Irradiation – University of California Extension -- How does food irradiation improve food safety? Is irradiated food safe to eat? This publication offers answers on basic concerns regarding this new technology.
  
• Food Safety Terms – Iowa State University.
  
• Food Safety for Farmer’s Market Vendors – University of Nebraska -- Vendors at Farmers' Markets are responsible for the safety of the products they offer for sale.
  
• Food Safety Education - Food Safety and Inspection Service, USDA -- Contact the USDA Meat And Poultry Hotline for food safety questions and answers obtained by phone or e-mail.
  
• The Food Safety Educator – Food Safety and Inspection Service, USDA -- This free quarterly newsletter reports on new food safety educational programs and materials as well as emerging science concerning food safety risks.
  
• Protecting a Healthy Food Supply – Animal Health Institute -- This site provides information on the role of antibiotics for ensuring safe food.
  
• USDA Food Safety and Inspection Service – This sector is devoted to protecting public health through food safety and security.
  
• Anatomy of the Government's Role in the Recall of Unsafe Food Products – The National Agricultural Law Center -- The government does not have the authority to mandate a recall of unsafe food. Recalls of unsafe food products are voluntarily conducted by food companies and are monitored by either the Food and Drug Administration (FDA) or the United States Department of Agriculture (USDA) through its branch agency, the Food Safety and Inspection Service (FSIS).

Food Safety Practices

• Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs – University of Florida Extension -- With increased consumption of fresh produce, the number of foodborne illnesses associated with fresh produce has also increased.
• Good Worker Health and Hygiene Practices: Training Manual for Produce Handlers – The Good Worker Health and Hygiene Practices: Training Manual for Produce Handlers is to provide owners, managers, and/or supervisors in the produce industry a training tool for their workers.
  
• Hand Hygiene and Hand Sanitizers – University of Florida Extension -- Hand hygiene is one of the primary methods used to reduce the fecal-oral transmission of infectious agents.
  
• Proper Handwashing for Produce Handlers – University of Florida Extension.
  
• Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations – University of Florida Extension -- This document explains the details of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.
  
• Basic Elements of a Sanitation Program for Food Processing and Food Handling – University of Florida Extension -- This document covers current definitions and practices of food handling and processing for institutions and commercial enterprises.
  
• Food Product Quality: It Isn't Just Food Safety That Counts – University of Florida Extension -- Case study: Food Contamination Issues and the Influence of Packaging.
  
• Sanitary Design and Construction of Food Equipment – University of Florida Extension -- To ensure safe food and adequate sanitation programs, the equipment used for processing and handling food products must be designed, fabricated, constructed and installed according to sound sanitary design principles.
  
• Sanitary Design and Construction of Food Processing and Handling Facilities – University of Florida Extension -- To ensure safe food and adequate sanitation programs, the facility and surroundings in which food processing and handling operations are conducted must be designed and constructed with sanitary design principles in mind.
  
• Country of Origin Labeling: A Legal and Economic Analysis – University of Florida Extension -- Country of Origin Labeling (COOL) requires retail sellers to inform customers of the country of origin of certain commodities.
  
• Field Automation and Information Management (FAIM) – Food Safety and Inspection Service, USDA – List of federal and state inspected plants.
  
• Starting a Food Business – Food and Drug Administration -- Offers information on food safety guidelines and regulations it has established that are required for informative labeling and the safe preparation, manufacture and distribution of food products.

Bio-terrorism

• Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance – U.S. Department of Health and Human Services -- This guidance represents the Agency's current thinking on the kinds of measures that food establishments may take to minimize the risk that food under their control will be subject to tampering or other malicious, criminal or terrorist actions.
  
• Retail Food Stores and Food Service Establishments: Food Security Preventive Measures Guidance – U.S. Department of Health and Human Services -- This draft guidance represents the Agency's current thinking on the kinds of measures that retail food store and food service establishment operators may take to minimize the risk that food under their control will be subject to tampering or other malicious, criminal or terrorist actions.

HAACP

• The Final Rule on Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) Systems – Food Safety and Inspection Service, USDA -- This government portal provides background to the HACCP system.
• Food Safety Information – International HACCP Alliance -- This is a portal to numerous HACCP and food safety links.
  
• HACCP – Center for Food Safety & Applied Nutrition -- This location highlights HACCP programs for juice and dairy.
  
• HACCP: A State-of-the-Art Approach to Food Safety – Food and Drug Administration -- This document reviews the seven principles of HACCP.
  
• HACCP Information Center – Iowa State University -- This site provides sample plans and resources for the development of your HACCP program.
• HACCP Training Programs and Resources Database – Foodborne Illness Education Information Center -- Food safety training and educational materials are listed here.
  
• Hazard Analysis Critical Control Points (HACCP) HACCP Demonstration Plans – Iowa State University Meat Laboratory -- These demonstration plans are available to guide plant and processing facilities with developing their own HACCP plans to comply with the Food Safety and Inspection Service.
  
• Pathogen Reduction/HACCP & HACCP Implementation – Food Safety and Inspection Service, USDA -- Generic HACCP models, guidance documents, HACCP-based inspection models project, small plant outreach and additional resources.
  
• USDA Pathogen Reduction and HACCP Guidance Documents – Food Safety and Inspection Service, USDA -- Documents outlining guidelines as well as lethality and stabilization performance standards.