Keith R. Schneider, Ph.D.
Professor - Food Safety
Office: AFPL 216
Office: AFPL 216
The main focus of Dr. Schneider’s research has been on food safety, with particular emphasis on produce safety and food defense. The University of Florida is heavily involved in improving the quality and safety of fresh fruits and vegetables. Dr. Schneider’s program has been influenced by an increase in the number and frequency of foodborne illnesses associated with the consumption of raw fruits and vegetables. His on-going research program has examined etiologic factors, contamination mechanisms, and intervention strategies, as well as the production of educational materials.
The main focus of Dr. Schneider’s research is microbiological food science principles aimed at producing safer foods; with specific emphasis on food microbiology as it pertains to safety issues. In the past, his program focused heavily on the development of processing technique that results in a reduced risk of bacterial contamination and the development of applied microbiological techniques for detection of foodborne pathogens. Recently, his focus has shifted towards pathogen survival in the environment, especially related to produce production
It is Dr. Schneider’s goal to have students leave the class prepared to enter a professional setting with the knowledge to be successful. For a discipline such as food science, an understanding of how this information is to be used in the real world is paramount. Since many food science students are preparing themselves for a career in the food industry, Dr. Schneider also believes in a strong interaction with industry professionals who can impart a unique perspective to student.
Lead IFAS, Cohort IX. 2017. The LEAD IFAS program provides leadership training for IFAS faculty and staff who have assumed or are interested in assuming management and leadership positions.
Elmer Marth Educator of the Year Award, 2014. Present by the International Association for Food Protection (IAFP). The Elmer Marth Educator Award recognizes dedication and exceptional contributions to the profession of the educator in the field of food safety.
Laboratorian of the Year Award, 2009. Presented by the Florida Association for Food Protection (FAFP). The Laboratorian of the Year Award recognizes a FAFP Member for their contributions to the ideals of FAFP through their endeavors in the laboratory. It recognizes outstanding commitment in utilizing and developing innovative and practical laboratory techniques to support food safety.
The majority of Dr. Schneider’s extension efforts focus on the Food Safety Modernization Act (FSMA) with an emphasis on two of the seven major components: The Produce Safety Rule and the Preventive Control Rule. In addition to FSMA, he continues to train in the areas of Packinghouse and Juice HACCP.
Florida continues to be one of the lead intuitions training for FMSA and is currently the Lead Regional Coordination Center for the nation and the Southern Regional Center for Produce Safety.
Our team trains participants from around the country (academic, industry, and regulatory) who attend our workshops. During the pandemic, the team create and hosted a Virtual Office Hours series. Despite limitations, the extension training group continues to host over 40 training events annually.
FOOD SAFETY - PRODUCE SAFETY CENTER
The Southern Center for FSMA Training highlights various workshops and training programs offered by the Extension team. This site also contains commodity-specific information and links to valuable resources designed to help make food safety a top priority in the produce industry.
For additional information, please contact Dr. Keith Schneider