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Browse by Department: Food, Bioprocessing & Nutrition Sciences
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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.

Refrigerated Foods: Some Rules for Processing

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

This factsheet provides guidelines for safely processing refrigerated foods.

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.

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.

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.

Kombucha FAQs

This factsheet answers common questions about kombucha production.

Listeria

By: Patricia Curtis, John Rushing

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

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.

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.

Measuring the Heat

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

Temperature control is an important aspect of food safety and using a thermometer is an important part of temperature control. Knowing how to use and calibrate a thermometer is something every food handler should know. This fact sheet will help guide you through the basics of selecting, using, and calibrating several types of foodservice thermometers.

To Zap or not to Zap? Food Irradiation

This factsheet describes the process of irradiating food

Vinegar Making

This factsheet describes the process of making vinegar.

Cool Hot Foods

By: Sandra Woodard For Safety's Sake

Instructions for safely handling cooled hot foods.

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.

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.

Juice Inspection Tool

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

Lactic Acid Fermentation

This factsheet describes the processes involved in creating fermented foods like yogurt, picked vegetables, and sourdough bread.