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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.
This factsheet explains the nutrition labeling requirements small businesses are exempt from.
This publication provides information about how producers can prepare for selling produce to wholesale distributors. It includes tips and examples to help farmers expand their businesses.
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 gives an overview of the different federal, state, and county agencies that regulate food businesses.
This factsheet provides guidance to entrepreneurs on selecting a copacker to manufacture and package their food products.
This publication explains how microentrepreneurs can use emerging web-based marketplaces to sell services, goods, and experiences to untapped markets.
This factsheet provides guidelines for safely processing refrigerated foods.
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 describes the potential safety hazards of extended shelf life refrigerated foods and provides recommendations for safe production and packaging.
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.
This factsheet provides an overview of Listeria and includes guidance on the prevention of foodborne infections (listeriosis).
This factsheet answers common questions about kombucha production.
This factsheet describes the process of irradiating food
