Where to have your water tested in Ohio
Good Agricultural Practices Project
Produce Safety From Production to Consumption: FDA 2004 Action Plan to Minimize Foodborne Illness Associated with Fresh Produce Consumption
University of California Postharvest Technology
Tri-State Fruit and Vegetable Food Safety Consortium
Joint Institute for Food Safety and Applied Nutritution Good Agricultural Practices
United States Department of Agriculture Fresh Audit Verification Program
U.C. Davis Postharvest Technology Research & Information Center
FDA & USDA Guidance for Industry - Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
Bioterroism Act of 2002 (Registration of Food Facilities)
USDA Guide for Security Practices and Transporting Agricultural and Food Commodities 
Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain
Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain
Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables
Commodity Specific Food Safety Guidelines for the Melon Supply Chain
New England Extension Food Safety Consortium
Penn State University Food Safety Throughout the System
National Center for Food Safety and Technology
Ohio Department of Agriculture - Food Safety Laws, Rules and Guidance
Foodborne Illness Education Center
Special Section on Produce Food Safety
Food Marketing Institute
Food Safety and Inspection Service
On Farm Food Safety
Government Food Safety Information
Food and Drug Administration's Food Security Preventive Measures Guidance for Food Producers, Processors, Transporters and Retailers
Key Points of Control and Management for Microbial Food Safety: Edible Landscape Plants and Home Garden Produce
PrimusLabs.com
American Institutue of Baking
Scientific Certification Systems
Need help finding portable field sanitation equipment in your area? Contact the Portable Sanitation Association International
The Bad Bug Book by the U.S. Food and Drug Administration - This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
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