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This publication discusses certified beef programs and carcass quality specifications. Written by Tracy Scheffler, Jason Scheffler, and Chad Carr, and published by the UF/IFAS Department of Animal Sciences, October 2021.

This publication provides information for Florida residents who want to sell meat and poultry from their own livestock and poultry. Written by Chad Carr, Jason Scheffler, and Matthew Johansson, and published by the UF/IFAS Department of Animal Sciences, revised August 2021.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgateseries, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h375

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the third publication in the Florida 4-H Tailgateseries, and it discusses fire-building. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h374

La Ley de Modernización de la Seguridad Alimentaria (FSMA) se convirtió en ley en enero de 2011 y se considera la reforma más amplia de las normas de seguridad alimentaria en 70 años. Primero, se establecieron las regulaciones sobre alimentos para el consumo humano luego con la contribución de la industria, la academia, y los consumidores y otras agencias, se modificaron para adaptarse mejor a la producción de alimentos para animales. En Florida, estas nuevas regulaciones se aplican a las instalaciones que fabrican, procesan, empacan o almacenan alimentos o ingredientes para animales. El objetivo principal de estas regulaciones es garantizar alimentos seguros para los animales, las personas que manejan el alimento y las personas que consumen productos derivados de animales. This 4-page document is the Spanish version of The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food. Written by Francisco Rivera, Chad Carr, and Jason M. Scheffler, and published by the UF/IFAS Department of Animal Sciences, February 2019. http://edis.ifas.ufl.edu/an352

El decreto de Modernización de la Seguridad Alimentaria (FSMA por sus siglas en inglés) fue firmado en Enero del 2011. Dicho documento intenta cambiar el enfoque de la seguridad alimentaria hacia prevención en lugar de reacción ante eventos relacionados con alimentos. Determinar si un peligro requiere un control preventivo depende de la frecuencia y la gravedad del peligro, el cual varía de acuerdo a la instalación y la especie alimentada. This 5-page fact sheet is the Spanish version of EDIS document AN344, Common Hazards to Consider During Manufacturing of Feeds for Horses. Written by Ana Margarita Arias, Taylor N. Langford, Carissa Wickens, Lori Warren, and Jason M. Scheffler, and published by the UF/IFAS Department of Animal Sciences, July 2018. http://edis.ifas.ufl.edu/an345

The Food Safety Modernization Act (FSMA) was signed into law in January of 2011. This law requires complying facilities that process, pack, or hold animal feed to develop and implement a risked-based preventive controls food safety plan. This 5-page fact sheet assists personnel at facilities working with feed for horses conduct a thorough hazard analysis, a core component of the food safety plan. Written by Jason M. Scheffler, Taylor N. Langford, Carissa Wickens, and Lori Warren, and published by the UF/IFAS Department of Animal Sciences, June 2018. https://edis.ifas.ufl.edu/an344

This 6-page document provides a list of common hazards to consider in the manufacturing of cattle feeds. It discusses the importance of preventing hazards, methods of prevention, and common physical, biological, and chemical hazards. Written by Taylor Langford, Matthew Hersom, Luiz Ferraretto, Antonio Faciola, Chad Carr, and Jason Scheffler, and published by the UF/IFAS Department of Animal Sciences, March 2018. http://edis.ifas.ufl.edu/an343

The Food Safety Modernization Act (FSMA) was signed into law in January of 2011. This law requires complying facilities that process, pack, or hold animal feed to develop and implement a risked-based preventive controls food safety plan. This 5-page fact sheet assists personnel at facilities working with feed for horses conduct a thorough hazard analysis, a core component of the food safety plan. Written by Jason M. Scheffler, Taylor N. Langford, Carissa Wickens, and Lori Warren, and published by the UF/IFAS Department of Animal Sciences, June 2018. https://edis.ifas.ufl.edu/an344

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the first publication in the Florida 4-H Tailgate series, and it discusses cooking equipment. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, July 2016.­http://edis.ifas.ufl.edu/4h372

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fifth publication in the Florida 4-H Tailgateseries, and it discusses meat selection. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h376

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 3-page fact sheet is the second publication in the Florida 4-H Tailgate series, and it addresses cooking safety. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h373