Produce Safety
Florida citrus growers are committed to delivering safe, high-quality fruit by implementing science-based practices that reduce contamination risks throughout production and handling. Good Agricultural Practices (GAP), aligned with the FDA’s Food Safety Modernization Act (FSMA) Produce Safety Rule, guide the industry in maintaining compliance and consumer trust. Core priorities include worker training in health and hygiene, pre- and postharvest water management, harvest and postharvest cleaning and sanitation, best practices for handling biological soil amendments of animal origin, and managing risks from wildlife and domesticated animals.
The UF/IFAS Produce Safety Team provides statewide leadership through applied research, extension programming, and specialized training. Faculty such as Dr. Michelle Danyluk, Dr. Renée Goodrich-Schneider, and Dr. Keith Schneider lead food safety and microbiology research with direct applications to citrus and other fresh produce systems. Extension experts including Stephanie Brown, State Specialized Extension Agent for Food Science, and specialists Billy Mitchell and Peggy Geren Reyes deliver education, technical assistance, and outreach programs that help growers and packers strengthen food safety practices across the state.
In addition to Produce Safety Alliance Grower Trainings, UF/IFAS offers Packinghouse HACCP, Juice HACCP, and Preventive Controls for Human Food (PCQI) courses, providing industry professionals with the tools and credentials needed to meet federal regulations and adopt best practices.
Together, UF/IFAS faculty and specialists integrate research, extension, and industry collaboration to ensure Florida’s citrus industry remains proactive, resilient, and consumer-focused.
Learn more at the UF/IFAS Produce Safety website.
