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Flowers have traditionally been used in many types of cooking: European, Asian, East Indian, Victorian English, and Middle Eastern. Early American settlers also used flowers as food. Today, there is a renewed interest in edible flowers for their taste, color, and fragrance. Many herbal flowers have the same flavor as their leaves, though others, such as chamomile and lavender blossoms, have a subtler flavor.
This publication covers a variety of foods that can be prepared even if there is no gas or electricity for cooking.
With the addition of new regulatory requirements and continually emerging pathogens, developing and designing a HACCP plan has become more and more complex. This publication compiles published research data to provide a step-by-step approach to designing and developing HACCP plans.
In preparation for an emergency, keep the following food items that do not need refrigeration on hand or in an evacuation kit.
This publication is intended for food processors who manufacture, pack, repack, hold, warehouse or distribute foods under the jurisdiction of the FDA. Topics include preparing a recall plan, implementing and communicating during an active recall and post-recall evaluation. Resources provided for mock templates, FDA websites, listservs and the Reportable Food Registry.
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 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.
This publication discusses how floods can affect food gardens. In it, you'll find recommendations for preparing your garden before a flood, precautions to take after the storm, and how to safely clean up and replant after floodwaters recede.
This factsheet explains the nutrition labeling requirements small businesses are exempt from.
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.
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.
This factsheet gives an overview of the different federal, state, and county agencies that regulate food businesses.
This factsheet provides guidelines for safely processing refrigerated foods.
After a power outage, you might not have heat, refrigeration, or water. This publication explains how to safely prepare food when you have no power.
The FDA considers Current Good Manufacturing Practices (CGMP) to be “Necessary to prevent animal food from containing filthy, putrid, or decomposed substances, being otherwise unfit for food, or being prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth or whereby it may have been rendered injurious to health.” (Preamble, II: Legal Authority). This factsheet covers the guidelines for meeting the regulatory requirements for personnel CGMP.
This factsheet covers the guidelines and mitigation for aflatoxins in animal food in North Carolina.
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.
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 how to safely thaw frozen foods.
This factsheet describes the regulatory requirements that must be met when starting a new food business.
This publication, chapter 10 of Collard Greens and Common Ground: A North Carolina Community Food Gardening Handbook, discusses food safety when growing crops in a community garden, including pesticides, sanitation, and irrigation.
Foodborne illness is nearly 100 percent preventable if food is handled safely from the time it is purchased until the time it is served. Read this publication to find out what you can do to keep food safe to eat at home.
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 publication, chapter 4 of the North Carolina Soybean Production Guide, discusses how to choose a variety of soybean to plant.
Though they can be a source of worry, the fact of the matter is that many animal food facilities often think about preparing for inspections as the inspectors walk through their doors. One of the reasons for this is because the "what if" questions can be large in number, and so facilities get frustrated with trying to come up with a plan. With this in mind, we asked some regulators what advice they have for facilities in order to be proactive and help make the process go more smoothly. This document presents a number of practices that are not required, but might be useful as facilities prepare for, are subjected to, and evaluate the results of inspections.
This factsheet answers common questions about kombucha production.
This factsheet describes the process of irradiating food
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.
This publication, chapter 14 of the 2023 Southeast Regional Caneberry Production Guide, offers resources for Good Agricultural Practices (GAPs) in blackberry and raspberry production.
This factsheet is a resource for the inspection of juice products.
This manual covers Hazard Analysis Critical Control Points (HACCP), a food safety plan for schools to reduce the likelihood of foodborne illness by handling food safely from the time it is received until the time it is served.
This document offers a set of steps for food producers to take when issuing a food safety recall.
This survey was conducted online from June 30, 2019 to July 15, 2019 to ask muscadine fresh-market growers about heir largest issues of concern. Marketing and consumer education as well as the development of extended seasons through new breeding material were among the highest ranked priorities for muscadine growers in NC.
