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Pickle and Pickle Product Problems

By: Judy Henderson, Rose Massey, Lillie Tunstall, Carrie Thompson For Safety's Sake

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.

Thawing Food Safely

By: Alice Pettitt For Safety's Sake

This factsheet describes how to safely thaw frozen foods.

HACCP in Your School

By: Angie Fraser, Benjamin Chapman, Audrey Kreske, Michael Waldvogel, Patricia Alder

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.