NC State Extension Publications Numbered Publications, Factsheets, Hard Copy Documents, Authoritative Sources & more …

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Browse by Department: Food, Bioprocessing & Nutrition Sciences
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Vinegar Making

This factsheet describes the process of making vinegar.

Lactic Acid Fermentation

This factsheet describes the processes of creating fermented foods like yogurt, pickled vegetables, and sourdough bread.

Measuring the Heat

By: Sally McNeill R.D. , L.D.N. For Safety's Sake

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.

FDA Food Processing Facility Registration

By: Lynette Johnston, Nicholas Kate

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.

Scheduled Processes

By: John Rushing, H.P. Fleming

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.

Basic Food Microbiology

By: John Rushing, P.A. Curtis, A.M. Fraser, D.P. Green, D.H. Pilkington, D.R. Ward, L.G. Turner

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.

Food Labeling: FDA Exemptions for Small Business

By: John Rushing

This factsheet explains the nutrition labeling requirements small businesses are exempt from.

Considerations for Developing a HACCP Plan for Acidified Foods

By: John Rushing

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.

Extended Shelf-Life Refrigerated Foods

By: John Rushing

This factsheet describes the potential safety hazards of extended shelf life refrigerated foods and provides recommendations for safe production and packaging.

Who Will Regulate My Food Business?

By: John Rushing, P.A. Curtis, D.P. Green, A.M. Fraser, D.H. Pilkington, L.G. Turner, D.R. Ward

This factsheet gives an overview of the different federal, state, and county agencies that regulate food businesses.

I Want to Sell Food in a Retail Market...Now What?

By: Fletcher Arritt

This factsheet describes the regulatory requirements that must be met when starting a new food business.

Cool Hot Foods

By: Sandra Woodard For Safety's Sake

Instructions for safely handling cooled hot foods.

Food Safety Tips for Large Gatherings

For Safety's Sake

This factsheet provides guidance on how to ensure foods are safe when preparing large amounts for gatherings.

Meeting the Press: An Agent's Guide to Media Relations

By: Celia Beauchamp M.S., R.D., LDN For Safety's Sake

This factsheet provides guidance to Extension agents on best practices when dealing with media like newspapers, magazines, or local news.

Kombucha FAQs

This factsheet answers common questions about kombucha production.

To Zap or not to Zap? Food Irradiation

This factsheet describes the process of irradiating food


By: Patricia Curtis, John Rushing

This factsheet provides an overview of Listeria and provides guidance on the prevention of foodborne infections (listeriosis).

Juice Inspection Tool

This factsheet is a resource for the inspection of juice products.

The Questions on Salvaging Flooded Crops

By: John Rushing

This factsheet addresses the question of whether or not it is possible to salvage crops from flooded fields.

Training Videos Developed for Spanish-Speaking Employees of NC Seafood Processors

By: Alex Chouljenko

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.