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This publication covers a variety of foods that can be prepared even if there is no gas or electricity for cooking.
With the addition of new regulatory requirements and continually emerging pathogens, developing and designing a HACCP plan has become more and more complex. This publication compiles published research data to provide a step-by-step approach to designing and developing HACCP plans.
This guide lists the problems that can arise in making sweet gherkin pickles and describes how to prevent them by taking precautions during each step in the process, from preparing the cucumbers to making the brine and packing the pickles.
Fact sheet covering the Food & Drug Association’s (FDA) requirements for food facilities to register their food processing establishments, continuing biannual registration renewal, and obtaining unique facility identifier numbers.
In preparation for an emergency, keep the following food items that do not need refrigeration on hand or in an evacuation kit.
This publication discusses how floods can affect food gardens. In it, you'll find recommendations for preparing your garden before a flood, precautions to take after the storm, and how to safely clean up and replant after floodwaters recede.
Temperature control is essential to food safety, and a thermometer is integral to temperature control. Every food handler should know how to use and calibrate a thermometer. This fact sheet will help you select, use, and calibrate several food service thermometers.
This publication is intended for food processors who manufacture, pack, repack, hold, warehouse or distribute foods under the jurisdiction of the FDA. Topics include preparing a recall plan, implementing and communicating during an active recall and post-recall evaluation. Resources provided for mock templates, FDA websites, listservs and the Reportable Food Registry.
This factsheet describes the role microorganisms play in food production. Bacteria, viruses, yeasts, molds, and protozoans can serve useful functions in food production, but may also cause foods to spoil and lead to disease in humans and animals.
This factsheet explains the nutrition labeling requirements small businesses are exempt from.
This factsheet covers the guidelines and mitigation for aflatoxins in animal food in North Carolina.
The FDA considers Current Good Manufacturing Practices (CGMP) to be “Necessary to prevent animal food from containing filthy, putrid, or decomposed substances, being otherwise unfit for food, or being prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth or whereby it may have been rendered injurious to health.” (Preamble, II: Legal Authority). This factsheet covers the guidelines for meeting the regulatory requirements for personnel CGMP.
This factsheet answers common questions about kombucha production.
This factsheet explains the necessity of manufacturing acidified food products according to a scheduled process. A scheduled process is a process selected by a processor as adequate for use under the conditions of manufacture for a food in achieving and maintaining a food product that will not permit the growth of microorganisms having public health significance.
Hazard Analysis and Critical Control Point (HACCP) techniques are becoming the accepted norm for controlling the safety of foods. Each plant should have its own written plan to incorporate HACCP principles in the operation. This factsheet is assembled to provide some general guidance in developing a HACCP plan for use in an acidified foods operation.
After a power outage, you might not have heat, refrigeration, or water. This publication explains how to safely prepare food when you have no power.
This factsheet describes the process of irradiating food
This factsheet describes the regulatory requirements that must be met when starting a new food business.
This factsheet provides guidelines for safely processing refrigerated foods.
This factsheet describes the potential safety hazards of extended shelf life refrigerated foods and provides recommendations for safe production and packaging.
This factsheet provides guidance on how to ensure foods are safe when preparing large amounts for gatherings.
Though they can be a source of worry, the fact of the matter is that many animal food facilities often think about preparing for inspections as the inspectors walk through their doors. One of the reasons for this is because the "what if" questions can be large in number, and so facilities get frustrated with trying to come up with a plan. With this in mind, we asked some regulators what advice they have for facilities in order to be proactive and help make the process go more smoothly. This document presents a number of practices that are not required, but might be useful as facilities prepare for, are subjected to, and evaluate the results of inspections.
This factsheet provides an overview of Listeria and includes guidance on the prevention of foodborne infections (listeriosis).
This manual covers Hazard Analysis Critical Control Points (HACCP), a food safety plan for schools to reduce the likelihood of foodborne illness by handling food safely from the time it is received until the time it is served.
This document offers a set of steps for food producers to take when issuing a food safety recall.
This factsheet is a resource for the inspection of juice products.
Training Videos Developed for Spanish-speaking Employees of NC Seafood Processors North Carolina seafood processors have a new training tool to provide a better understanding of sanitation and safety requirements for Spanish-speaking employees. The NC State Seafood Laboratory received a grant through NC Sea Grant to develop eight Spanish language videos that explain and show the sanitation and safety regulations the Food and Drug Administration (FDA) requires for seafood processing plants.
