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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 provides guidelines for safely processing refrigerated foods.
This factsheet provides guidance to Extension agents on best practices when dealing with media like newspapers, magazines, or local news.
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.
This factsheet addresses the question of whether or not it is possible to salvage crops from flooded fields.
This factsheet answers common questions about kombucha production.
This factsheet provides an overview of Listeria and provides guidance on the prevention of foodborne infections (listeriosis).
This factsheet describes the regulatory requirements that must be met when starting a new food business.
This factsheet provides guidance on how to ensure foods are safe when preparing large amounts for gatherings.
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.
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.
This factsheet describes the potential safety hazards of extended shelf life refrigerated foods and provides recommendations for safe production and packaging.
This factsheet is a resource for the inspection of juice products.
This factsheet describes the processes involved in creating fermented foods like yogurt, picked vegetables, and sourdough bread.
