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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.
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 provides guidance to Extension agents on best practices when dealing with media like newspapers, magazines, or local news.
This factsheet provides guidance on how to ensure foods are safe when preparing large amounts for gatherings.
