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Resources for Food Safety

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Common Foodborne Pathogens: E. coli O157:H7
Escherichia coli is a common bacterium found in the human intestinal tract and vital to the proper functioning of our digestive system. While most strains of E. coli are beneficial to humans, a few are pathogenic. The most infamous example is E. coli O157:H7.
Jun 17, 2020 2805-7002 (FST-204NP)
Common Foodborne Pathogens: E. coli O157:H7
Escherichia coli is a common bacterium found in the human intestinal tract and vital to the proper functioning of our digestive system. While most strains of E. coli are beneficial to humans, a few are pathogenic. The most infamous example is E. coli O157:H7.
Jun 17, 2020 2805-7002(FST-204NP)
Safe Brown Bag Lunches*
Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.
Jun 17, 2020 2806-7003 (FST-203NP)
Safe Brown Bag Lunches*
Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.
Jun 17, 2020 2806-7003 (FST-203NP)
Common Foodborne Pathogens: Salmonella
Salmonella species are common, naturally occurring bacteria found in the intestinal tracts of many animals and birds. When certain species of Salmonella are transferred from animals to humans – often through food contaminated with animal feces – humans experience symptoms of Salmonella poisoning.
Jun 17, 2020 2810-7005(FST-206NP)
Common Foodborne Pathogens: Salmonella
Salmonella species are common, naturally occurring bacteria found in the intestinal tracts of many animals and birds. When certain species of Salmonella are transferred from animals to humans – often through food contaminated with animal feces – humans experience symptoms of Salmonella poisoning.
Jun 17, 2020 2810-7005(FST-206NP)
Common Foodborne Pathogen: Staphylococcus aureus
Staphylococcus aureus is a bacterium found on the skin and in the nasal passages of up to 25% of healthy people and animals. S. aureus causes foodborne illness by growing in temperature abused food and producing a heat stable toxin. Consumption of this toxin (not the bacteria) can make you very sick, this is why foodborne illness caused by S. aureus is called a food intoxication.
Jun 17, 2020 2910-7032(FST-208NP)
Common Foodborne Pathogens: Listeria monocytogenes
Listeria monocytogenes is a bacterium commonly found in soil, water, sewage, and decaying plant material. L. monocytogenes is a particularly hardy pathogen, capable of surviving in damp areas, and on stainless steel and glass within the food processing environment. Once established, it is difficult to eliminate and may often be the cause of post-process food contamination.
Jun 17, 2020 2910-7033(FST-209NP)
Common Foodborne Pathogens: Clostridium botulinum
Clostridium botulinum is a spore forming bacterium. A spore is a phase that some cells enter when conditions become unfavorable. Spores are resistant to extreme temperatures, drying, and UV light and can be found in soil and water. Spore are found everywhere in the environment.
Jun 17, 2020 2911-7041(FST-210NP)
Pressure Canning Dec 5, 2019 348-585 (FST-222)
Boiling Water Bath Canning May 6, 2022 348-594 (FST-426P)
Understanding and Managing Food Allergies Jan 24, 2018 348-940 (FST-283)
Food Storage Guidelines For Consumers
Consumers get food in many ways. They can purchase their food from a convenience store, grocery store, or supermarket, grow or raise their own food, or receive food through a food pantry or other hunger relief program when needed. Often, an individual consumer will have access to more food than they can eat in a day and so it will need to be stored until it is used. This publication will address how you can safely store your food for optimal quality until you are ready to use and consume it.
Jul 18, 2023 348-960 (FST-453NP)
Wash Hands: Fight Disease-Causing Germs Feb 28, 2020 348-965 (FST-362P)
Elaboración de Conservas a Presión (Pressure Canning)
El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas.
Sep 1, 2021 348-585S (FST-233P)
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades (Wash Hands: Fight Disease-Causing Germs) Jan 9, 2019 348-965S
Dry Curing Virginia-Style Ham Dec 18, 2012 458-223
One Bite at a Time: Virginia and North Carolina Food as a Business Program Mar 18, 2019 AAEC-172NP
Market Ready Farm to Restaurant – Food and Food Product Packaging Considerations May 10, 2019 AAEC-179NP
Produce Safety, Perceived Risk, and Consumer Choice Jul 15, 2019 AAEC-187P
Balancing Life: Food Safety at Home, Stores, Restaurants, and Gardens Aug 14, 2020 ALCE-218NP
Seafood Safety Regulations and Requirements Apr 20, 2023 ALCE-312NP
Going To Market: A Guide to Selling Raw, Processed, and Prepared Food Products from Your Home, at Farmers’ Markets, Stores, and Roadside Stands
This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors.
Mar 14, 2024 ANR-46NP (FST-473NP)
Safe and Nutritious Seafood in Virginia
Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech
May 6, 2021 AREC-156P
Sanitation Monitoring for Seafood Processors
Seafood processors must practice strict sanitary procedures to reduce contamination sources, thus providing consumers with high quality, wholesome foods. A routine sanitation monitoring program in place demonstrates that processors are actively maintaining a sanitary environment during processing.
Sep 3, 2021 AREC-163NP (FST-391NP)
Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers
According to the Centers for Disease Control and Prevention, as many as 11 million Americans have food allergies. A food allergy can trigger symptoms ranging from a tingling mouth, swelling of the tongue and throat, hives, and abdominal cramps to anaphylaxis and — in severe cases — death (CDC 2012). Consumers with known allergies must read labels to identify allergenic foods or ingredients on packaged products so they can more easily avoid them.
Sep 11, 2019 AREC-55P(FST-330P)
The Socrates Project - Poisonous Plants in Virginia Jun 29, 2018 CNRE-13NP (CNRE-21NP)
Diagnosing Stink Bug Injury to Vegetables
In the mid-Atlantic U.S. vegetable crops are attacked by several different stink bug species (1). The primary pest species include: the invasive brown marmorated stink bug (BMSB), Halyomorpha halys, which has become the dominant species in most landscapes (2), brown stink bug, Euschistus servus Say, which is the most common species attacking tomatoes; green stink bug, Chinavia hilaris Say (3); and harlequin bug, Murgantia histrionica, which is primarilly a pest of brassica vegetables only (4). All stink bugs are piercing sucking feeders that insert their stylets into the fruit, pods, buds, leaves, and stems of plants.
May 25, 2021 ENTO-173NP (ENTO-449NP)
Master Food Volunteer Re-Enrollment Form Apr 18, 2022 FCS-121 (FST-408NP)
Master Food Volunteer Foods Demonstration Guide
When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease.
Feb 13, 2019 FST-100NP (FST-306NP)
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets
A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations. Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth.
Jan 16, 2019 FST-101NP (FST-305NP)
Can It Safely Feb 15, 2023 FST-114NP (FST-441NP)
Junior Master Food Volunteer Teen Mentor Hours Report
Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report
Jan 24, 2024 FST-115NP (FST-469NP)
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk
The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.
Oct 1, 2019 FST-139P (FST-331P)
Guidelines for Managing Food Allergies: Egg Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 2, 2021 FST-195NP
Guidelines for Managing Food Allergies: Fish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 2, 2021 FST-196NP
Guidelines for Managing Food Allergies: Milk Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 2, 2021 FST-197NP
Guidelines for Managing Food Allergies: Peanut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 3, 2021 FST-198NP
Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 3, 2021 FST-199NP
Guidelines for Managing Food Allergies: Soy Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 3, 2021 FST-200NP
Guidelines for Managing Food Allergies: Tree Nut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 3, 2021 FST-201NP
Guidelines for Managing Food Allergies: Wheat Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Feb 3, 2021 FST-202NP
Safe Handling and Storing of Raw Fruits and Vegetables Aug 20, 2021 FST-234P
The Basics of Knife Skills Feb 16, 2022 FST-268NP
Overview of the Food Safety Modernization Act Produce Safety Rule Oct 26, 2023 FST-270NP
Food Safety Modernization Act Produce Safety Rule: Agricultural Water Sep 29, 2022 FST-271NP
FSMA Produce Safety Rule: Wildlife and Domesticated Animals
The PSR standards (subpart I) addresses both wildlife and domesticated animals. Animals, both wild and domesticated, may carry bacteria, viruses, or parasites that can make people sick. While animals are common in many locations and hard to control, the PSR standards stress the importance of growers limiting animal access to fields and not harvesting contaminated produce.
Sep 29, 2022 FST-272NP
Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training Sep 23, 2022 FST-278NP
Is it safe to eat? Use a food thermometer to be SURE. Aug 26, 2019 FST-28NP-A
Is it safe to eat? Use a food thermometer to be SURE. Aug 26, 2019 FST-28NP-B
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. (Is it safe to eat? Use a food thermometer to be SURE.) Aug 26, 2019 FST-28NP-C
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. (Is it safe to eat? Use a food thermometer to be SURE.) Aug 26, 2019 FST-28NP-D
Enhancing the Safety of Locally Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market? Jun 9, 2020 FST-280NP (FST-364P)
Introduction to Environmental Monitoring Programs
Environmental monitoring programs (EMPs) are a proactive approach that operations may take to reduce microbial contamination events. EMPs are designed to assess the effectiveness of the hygiene and sanitation practices in a food environment and provide valuable information to avoid microbial contamination of food products. EMPs are specific to each operation and depend upon the food(s) that are handled, packed, and or processed; operation size; operation layout; among other factors. If EMPs are effective, operations will be alerted to possible pathogen harborage locations based on positive test results, and operations will be able to implement corrective actions to reduce contamination events. Corrective actions may include targeted cleaning and sanitation of locations/adjacent locations that test positive and implementation of new policies or practices to reduce cross-contamination (for example, new employee or equipment traffic patterns). This publication serves as an introductory guide.
Nov 2, 2023 FST-290NP
Visión General de la Ley de Modernización de la Inocuidad de los Alimentos; Norma de la Inocuidad de los Productos Agrícolas Frescos (Overview of the Food Safety Modernization Act Produce Safety Rule) Oct 26, 2023 FST-291NP
Ley de Modernización de la Inocuidad de los Alimentos Norma de Inocuidad de los Productos Agrícolas Frescos: Salud Higiene y Capacitación de los Trabajadores (Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training) May 30, 2018 FST-293S
Does my Farm have to Comply with the Food Safety Modernization Act’s Produce Safety Rule? A Tool to Assist Producers May 30, 2018 FST-294NP
Types of Thermometers Used in the Seafood Industry Sep 21, 2018 FST-295P
What do I need to know to sell KOMBUCHA at the farmers market? Jun 2, 2020 FST-297P (FST-361P)
What do I need to know to sell REFRIGERATED DIPS, SPREADS, DRESSINGS and SALADS, at the farmers market? Jun 2, 2020 FST-300P (FST-363P)
What do I need to know to sell JAMS, PRESERVES, JELLIES, and FRUIT BUTTERS at the farmers market? Jun 2, 2020 FST-301P (FST-367P)
A Guide to the Aquaponics Food Safety Plan Development: Green Aquaponics LLC as a Model Feb 21, 2019 FST-302P
What do I need to know to sell Fermented Vegetables at the farmers market? Jun 2, 2020 FST-308NP (FST-365P)
What do I need to know to provide SAMPLES at the farmers market? Jun 8, 2023 FST-310P (FST-450NP)
What do I need to know to sell MAPLE SYRUP at the farmers market? Jul 22, 2019 FST-311NP
What do I need to know about LABELING my foods for sale? Feb 27, 2019 FST-312P
How is Cold Plasma Used to Process Food? Apr 24, 2019 FST-314P
How Is Pasteurization Used to Process Food? Jul 22, 2019 FST-315P
Food Safety Modernization Act Produce Safety Rule: Soil Amendments Jul 17, 2019 FST-316P
Packinghouse Best Practices To Support the FSMA Produce Safety Rule Jul 19, 2019 FST-317P
What do I need to know to sell DEHYDRATED FOODS at the farmers market? Jun 2, 2020 FST-319P (FST-360P)
Susceptibility of Produce to Infiltration: Risk Factors and Mitigations May 30, 2019 FST-320NP
What do I need to know to sell ACIDIFIED FOODS at the farmers market? Sep 24, 2019 FST-321NP
What do I need to know to sell PET FOODS or PET TREATS at the farmers market? Jul 1, 2020 FST-322NP (FST-366P)
How is High Pressure Processing Used to Process Foods? Sep 10, 2019 FST-323NP
How is Microwave Technology Used to Process Foods? Nov 4, 2019 FST-324P
How is Chlorine Dioxide Gas Used to Process Foods? Nov 15, 2019 FST-325NP
Why are Foods Processed? Jan 22, 2020 FST-326P
What do I need to know to sell MEAT AND POULTRY at the farmers market? Jun 9, 2023 FST-327NP (FST-451NP)
Vegetable Fermentation May 20, 2020 FST-328P
Making Your Own Sanitizing or Disinfecting Solution Jan 30, 2022 FST-339NP
Sprout Safety Aug 30, 2019 FST-344NP
What do I need to know to sell SHELL EGGS at the farmers market? Dec 16, 2019 FST-347NP
Microbial Quality of Water Used in Potato Packinghouse Operations Oct 15, 2019 FST-348P
On-Farm Readiness Review (OFRR): The Next Step in Preparing for FSMA’s Produce Safety Rule Sep 10, 2019 FST-349NP
Enhancing The Safety of Locally Grown Produce: Farm Self-Help Form Aug 14, 2019 FST-35NP (FST-332NP)
Demystifying Agricultural Production Water Testing under the FSMA Produce Safety Rule Sep 10, 2019 FST-350NP
Reduced Oxygen Packaging and Food Safety Concerns in Seafood Jan 21, 2020 FST-351NP (FST-358NP)
What do I need to know to sell HONEY at the farmers market? Dec 16, 2019 FST-352NP
What do I need to know to sell BAKED GOODS at the farmers market Mar 16, 2020 FST-353NP
How Is Ozone Gas Used To Process Foods? May 20, 2020 FST-356P
How Is Pulsed-Light Used To Process Foods? May 28, 2020 FST-357P
Enhancing The Safety of Locally Grown Produce: On the Farm Aug 14, 2019 FST-36NP (FST-333NP)
COVID-19 Preventative Measures: What To Do if You Are Sick Mar 16, 2020 FST-368-1NP
COVID-19 FAQ for Foodservice: Receiving and Food Packaging Mar 17, 2020 FST-368-10NP
Covid-19 Preguntas Frecuentes Para Servicios De Sus Empagues (COVID-19 FAQ for Foodservice: Receiving and Food Packaging) Apr 3, 2020 FST-368-10ANP
COVID-19 FAQ for Food Banks: Receiving Food and Cleaning Mar 17, 2020 FST-368-11NP
Covid-19 Preguntas Frecuentes Para Bancos De Alimentos: Recepción De Alimentos Y Limpieza (COVID-19 FAQ for Food Banks: Receiving Food and Cleaning) Apr 3, 2020 FST-368-11ANP
COVID-19 FAQ for Food Banks: Best Practices and Communication Mar 17, 2020 FST-368-12NP
Covid-19 Preguntas Frecuentes Para Bancos De Alimentos: Mejores Prácticas Y Comunicación (COVID-19 FAQ for Food Banks: Best Practices and Communication) Apr 3, 2020 FST-368-12ANP
Handling COVID-19: Guidance for U-Pick Farms Mar 17, 2020 FST-368-13NP
Covid-19 Preguntas Frecuentes En Granjas De Recolección Directa De Producto: Pasos Para Los Encargados De Las Granjas (Handling COVID-19: Guidance for U-Pick Farms) Apr 3, 2020 FST-368-13ANP
Handling COVID-19: Guidance for Farmers Markets Mar 17, 2020 FST-368-14NP
Covid-19 Preguntas Frecuentes Para Mercados Locales Agrícolas (Handling COVID-19: Guidance for Farmers Markets) Apr 3, 2020 FST-368-14ANP
Covid-19 and Food Safety FAQ: Is Coronavirus A Food Safety Issue? Mar 18, 2020 FST-368-15NP
COVID-19 Seguridad De Alimentos: ¿Me Debo Preocupar Del Coronavirus En Las Frutas Y Verduras ? (Covid-19 and Food Safety FAQ: Is Coronavirus A Food Safety Issue?) Jun 3, 2020 FST-368-15ANP
Handling Covid-19: Guidance for Community Gardens Mar 18, 2020 FST-368-16NP
Covid-19 Preguntas Frecuentes Para Huertas Comunitarias (Handling Covid-19: Guidance for Community Gardens ) Apr 3, 2020 FST-368-16ANP
Covid-19 Seguridad De Alimentos: ¿Me Debo Preocupar Del Coronavirus Cuando Voy Al Supermercado (Covid-19 and Food Safety FAQ: Is Coronavirus a Concern at Grocery Stores?) Mar 31, 2020 FST-368-17ANP
Covid-19 Seguridad De Alimentos: ¿ Me Debo Preocupar Del Coronavirus Y La Comida Para Llevar? (Covid-19 and Food Safety FAQ: Is Coronavirus a Concern With Takeout) Mar 31, 2020 FST-368-18ANP
Covid-19 and Food Safety FAQ: Is Coronavirus an Issue in Produce Production? Mar 23, 2020 FST-368-19NP
COVID-19 Seguridad De Alimentos: ¿Puede Ser El Coronavirus Un Problema En La Producción De Frutas O Verduras? (Covid-19 and Food Safety FAQ: Is Coronavirus an Issue in Produce Production?) Jun 1, 2020 FST-368-19ANP
Covid-19 Medidas Preventivas: ¿Qué Hacer Si Está Enfermo? Mar 18, 2020 FST-368-1ANP
COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community - A Mar 17, 2020 FST-368-2NP
Covid-19 And Food Safety FAQ: Is Coronavirus a Concern on Fresh Produce? Mar 23, 2020 FST-368-20NP
Handling COVID-19: Guidance FAQ For Farm Stands Mar 31, 2020 FST-368-21NP
COVID-19 Puestos De Alimentos Agrícolas: Medidas Para Operadores De Puestos Agrícolas (Covid-19 FAQ For Farm Stands: Steps For Farm Stand Operators) Jun 2, 2020 FST-368-21ANP
Covid-19 Preventative Measures: Cleaning and Disinfecting Reusable Bags Mar 31, 2020 FST-368-22NP
COVID-19 Medidas Preventivas: Lavando Y Desinfectando Bolsas Reutilizables Jun 2, 2020 FST-368-22ANP
Handling Covid-19: Produce Farms and Packinghouses Apr 1, 2020 FST-368-23NP
Manejo Del COVID-19: Granjas De Frutas Y Verduras, Y Empacadoras (Handling Covid-19: Produce Farms and Packinghouses) Jun 1, 2020 FST-368-23ANP
Customizable Retail Signs - If You Feel Sick Mar 31, 2020 FST-368-24NP
Handling Covid-19: Best Practices For Agribusiness Apr 3, 2020 FST-368-25NP
Manejo De COVID-19: Mejores Prácticas Para Agronegocios (Handling Covid-19: Best Practices For Agribusiness) Jun 1, 2020 FST-368-25ANP
COVID-19 Preventative Measures: Bandanas As Cloth Face Coverings Apr 16, 2020 FST-368-26NP
COVID-19: Medidas Preventivas: Pañuelos Para Protegerse La Cara Jun 1, 2020 FST-368-26ANP
COVID-19 Preventative Measures: Cloth Face Coverings For Food Employees Apr 16, 2020 FST-368-27NP
COVID-19: Medidas Preventivas: Tapabocas De Tela Para Empleados Que Trabajan Con Alimentos May 29, 2020 FST-368-27ANP
COVID-19 Preventative Measures: Faces Masks and Cloth Coverings Apr 16, 2020 FST-368-28NP
COVID-19: Medidas Preventivas: Tapabocas Y Cubiertas Faciales De Tela May 29, 2020 FST-368-28ANP
COVID-19 Preventative Measures: How To Use Cloth Face Coverings Apr 16, 2020 FST-368-29NP
COVID-19 Preventative Measures: How To Use Cloth Face Coverings Apr 16, 2020 FST-368-29NP
COVID-19: Medidas Preventivas: Como Utilizar Cubiertas Faciales May 29, 2020 FST-368-29ANP
Covid-19 Medidas Preventivas: Como Prepararse Contra Un Brote En Su Comunidad Mar 18, 2020 FST-368-2A
COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community - B Mar 17, 2020 FST-368-3NP
COVID-19 Preventative Measures: Do-It-Yourself Cloth Face Coverings Apr 16, 2020 FST-368-30NP
COVID-19: Medidas Preventivas: Haciendo Tapabocas De Tela Jun 2, 2020 FST-368-30ANP
COVID-19: Medidas Preventivas: Como Prepararse Contra Un Brote En Su Comunidad (COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community) Jan 15, 2021 FST-368-3ANP
COVID-19 Preventative Measures: Clean Your Hands Often Mar 17, 2020 FST-368-4NP
Covid-19 Medidas Preventivas: Desinfectante De Manos Hecho En Casa (COVID-19 Preventative Measures: Clean Your Hands Often) Mar 18, 2020 FST-368-4ANP
Covid-19: Medidas Preventivas: Lávese Las Manos Frecuentemente Mar 20, 2020 FST-368-4BNP
COVID-19 FAQ for Foodservice: General Questions and Employee Health Mar 17, 2020 FST-368-5NP
Covid-19 Preguntas Frecuentes Para Servicios De Comida: Preguntas Generales Y Salud De Los Empleados (COVID-19 FAQ for Foodservice: General Questions and Employee Health) Apr 3, 2020 FST-368-5ANP
Covid-19 Preguntas Frecuentes Para Servicios De Comida: Preguntas Generales Y Salud De Los Empleados (COVID-19 FAQ for Foodservice: General Questions and Employee Health) Apr 3, 2020 FST-368-5ANP
COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection Mar 17, 2020 FST-368-6NP
Covid-19 Medidas Preventivas: Limpiando Y Desinfectando (COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection) Mar 18, 2020 FST-368-6ANP
COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging Mar 17, 2020 FST-368-7NP
Covid-19 Preguntas Frecuentes Para Tiendas De Alimentos: Recepción De Alimentos Y Sus Empaques (COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging) Apr 3, 2020 FST-368-7ANP
COVID-19 for Grocery Stores: General Questions and Employee Health Mar 17, 2020 FST-368-8NP
Covid-19 Preguntas Frecuentes Para Tiendas De Alimentos: Preguntas Generales Y Salud De Los Empleados (COVID-19 for Grocery Stores: General Questions and Employee Health) Apr 3, 2020 FST-368-8ANP
COVID-19 FAQ for Foodservice: Cleaning and Disinfection Mar 17, 2020 FST-368-9NP
Covid-19 Preguntas Frecuentes Para Servicios De Comida: Limpiando Y Desinfectando (COVID-19 FAQ for Foodservice: Cleaning and Disinfection) Apr 3, 2020 FST-368-9ANP
Covid-19 and Food Safety FAQ: Is Coronavirus a Concern at Grocery Stores? Mar 20, 2020 VCE-368-17NP
Covid-19 and Food Safety FAQ: Is Coronavirus a Concern With Takeout Mar 20, 2020 VCE-368-18NP
Enhancing The Safety of Locally Grown Produce: Land Use Aug 13, 2019 FST-37NP (FST-334NP)
Guidelines for Packinghouse Workstations TO PREVENT SPREAD of COVID-19 Jun 5, 2020 FST-372NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 May 28, 2020 FST-373NP
Strategies to control the spread of COVID at seafood processing plants: Shared Transportation and Housing
The purpose of this extension publication is to provide food processors with basic guidelines to follow and to use when discussing Coronavirus (COVID-19) controls during shared transportation and housing.
Jul 21, 2020 FST-375NP
Strategies to Control the Spread of COVID at Seafood Processing Plants: Hand Washing and Personal Protective Equipment Jul 15, 2020 FST-376NP
Strategies to Control the Spread of COVID at Seafood Processing Plants: Social Distancing and Physical Barriers Jul 15, 2020 FST-377NP
Strategies to Control the Spread of COVID at Seafood Processing Plants: Cleaning and Disinfection
This publication is part of a series of publications titled "Strategies to control the spread of COVID at seafood processing plants". The information in this publication provides seafood processors with strategies that can be implemented to minimize exposure of the workforce to the COVID virus by using cleaning and disinfection practices.
Jul 21, 2020 FST-378NP
Strategies to Control the Spread of COVID at Seafood Processing Plants: Employee Health
This publication provides seafood processors with strategies to control and minimize the spread of COVID at seafood processing plants. The publication discusses steps that employers and employees must take to ensure the continuity of operations of essential functions when employees are returning to work after exposure to COVID.
Jul 17, 2020 FST-379NP
Enhancing The Safety of Locally Grown Produce: Water Use Aug 19, 2019 FST-38NP (FST-335NP)
Boil Water Advisory - Treating Water for Handwashing and Food Preparation Sep 9, 2020 FST-381-10NP
Boil Water Advisory - Handwashing Station Requirements Sep 9, 2020 FST-381-2NP
SARS-CoV-2 Virus Transmission Sep 9, 2020 FST-381-3NP
La Transmisión del Coronavirus 2 del Síndrome Respiratorio Agudo Severo Siglas en Inglés: SARS-CoV-2 Sep 9, 2020 FST-381-3ANP
COVID-19 Preventative Measures - Mass Food Distribution Checklist Sep 9, 2020 FST-381-4NP
COVID-19 Preventative Measures - Mass Food Distribution Checklist Sep 9, 2020 FST-381-5NP
COVID-19 Preventative Measures - Delivering for Mass Food Distribution Sep 9, 2020 FST-381-6NP
COVID-19 Preventative Measures - Mass Food Distribution Checklist Sep 9, 2020 FST-381-7NP
Guidance for Shelter Volunteers - Best Practices for Preventing Spread of COVID-19 Sep 9, 2020 FST-381-8NP
COVID-19 Preventative Measures - Planning a Mass Food Distribution Sep 9, 2020 FST-381-9NP
Nanobubbles as an Emerging Sanitation Technology Jan 27, 2021 FST-383NP
Icing Your Catch to Take Home Jul 27, 2021 FST-388NP
Cleaning, Sanitizing, Disinfecting, and Sterilizing. What's the Difference? - Chinese Aug 11, 2021 FST-389NP
Enhancing The Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin Aug 14, 2019 FST-39NP (FST-336NP)
Limpieza, Sanitización, Desinfección y Esterilización. ¿Cuál es la diferencia? (Cleaning, Sanitizing, Disinfecting, and Sterilizing. What's the Difference?) Aug 18, 2021 FST-390NP
Food Safety for Home Deliveries with Considerations for COVID-19 (Consumer Edition) Sep 16, 2021 FST-392NP
Food Safety for Home Deliveries with Considerations for COVID-19 (Industry Edition) Sep 16, 2021 FST-393NP
Practical Food Safety for COVID-19: Guidance for transitioning from Dine-In to Take-Out and Delivery Only Sep 16, 2021 FST-394NP
How to Clean, Sanitize, and Disinfect Surfaces Dec 21, 2021 FST-395NP
¿Cómo Limpiar, Sanitizar, y Desinfectar Superficies? ( How to Clean, Sanitize, and Disinfect Surfaces) Dec 21, 2021 FST-396NP
Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels Feb 4, 2022 FST-397NP
Antes de Comprar – ¿Qué Debe Buscar en las Etiquetas de Productos Domésticos de Limpieza, Sanitizantes y Desinfectantes? ( Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels) Jan 30, 2022 FST-398NP
Enhancing The Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin Aug 14, 2019 FST-39NP (FST-336NP)
Assessing On-Farm Produce Safety Risks: Performing a Hazard Analysis Jan 20, 2022 FST-400NP
Assessing On-Farm Produce Safety Risks: General Practices Jan 20, 2022 FST-401NP
Assessing On-Farm Produce Safety Risks: Pre-Plant Stage Jan 20, 2022 FST-402NP
Assessing On-Farm Produce Safety Risks: Production Stage Jan 31, 2022 FST-403NP
Assessing On-Farm Produce Safety Risks: Harvest Stage Jan 20, 2022 FST-404NP
Assessing On-Farm Produce Safety Risks: Post-Harvest Handling Stage Jan 20, 2022 FST-405NP
Assessing On-Farm Produce Safety Risks: Preparing for GAP Certification Jan 20, 2022 FST-406NP
Using Hand Sanitizers Feb 2, 2022 FST-407NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities Aug 13, 2019 FST-41NP (FST 338NP)
Making Your Own Sanitizer - Vietnamese Feb 11, 2022 FST-412NP
Cleaning, Sanitizing, Disinfecting, and Sterilizing - Vietnamese Feb 9, 2022 FST-413NP
使用消毒免洗洗手液 (Making Your Own Sanitizing) Feb 11, 2022 FST-414NP
在购买前—阅读清洗剂、清洁剂和消毒剂上的 使用说明 (Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels) Feb 9, 2022 FST-415NP
使用消毒免洗洗手液 (Using Hand Sanitizers) Feb 14, 2022 FST-416NP
如何清洗,清洁和消毒表面 (How to Clean, Sanitize, and Disinfect Surfaces) Feb 9, 2022 FST-417NP
How to Clean, Sanitize, and Disinfect Surfaces - Vietnamese Feb 23, 2022 FST-419NP
Enhancing The Safety of Locally Grown Produce: Harvesting and Storage Aug 19, 2019 FST-42NP (FST-343NP)
Before You Buy - What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels - Vietnamese Feb 25, 2022 FST-420NP
Using Hand Sanitizers - Vietnamese Feb 25, 2022 FST-421NP
Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely Aug 19, 2019 FST-43NP (FST-340NP)
Enhancing The Safety of Locally Grown Produce: Training and Certification Options Aug 21, 2019 FST-44NP (FST-341NP)
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jan 8, 2024 FST-47NP
Food Safety For School and Community Gardens: A Handbook for Beginning and Veteran Garden Organizers
Creating and maintaining community and school gardens has been identified as an effective strategy to increase healthy food awareness and consumption. Unfortunately, fresh fruits and vegetables have been linked to hundreds of outbreaks of foodborne illness in the U.S. since 1990. This document outlines the recommended agricultural practices for food safety in gardens.
Feb 20, 2024 FST-60P (FST-470)
Master Food Volunteer Oct 4, 2022 FST-76NP (FST-430NP)
Proposed Project Authorization Form Apr 18, 2022 FST-83 (FST-410NP)
Master Food Volunteer Waiver for Activity Participation Apr 18, 2022 FST-84 (FST-411NP)
Master Food Volunteer Hours Report Apr 18, 2022 FST-85 (FST-409NP)
Master Food Volunteer Application May 12, 2020 FST-89NP (FST-187NP)
Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish) Jul 16, 2018 FST-96NP
Increasing Your Confidence in Cooking High Quality, Safe Seafood (Fish and Shellfish): A Demonstration Tutorial Jul 16, 2018 FST-98NP
Understanding and Managing Food Allergies
Food allergies affect approximately 11 percent of adults and approximately 8 percent of children in the United States. Over the last decade, the number of young people with food allergies has increased. The Centers for Disease Control and Prevention (CDC) reported an increase in food allergies in children of 50% from 1997 to 2011. Food allergies can be serious and life-threatening; severe reactions kill 100 to 200 Americans per year (University of Nebraska-Lincoln, 2023). The risk of accidental exposure to foods can be reduced if physicians, parents, child care providers, and teachers work to minimize risks and provide a safe environment for children with food allergies. This publication provides general information and guidelines to manage food allergies at home, schools, day care centers, and camps.
Jul 10, 2023 FST-283NP (FST-454NP)
Understanding Dates on Labels of Donated Food Nov 21, 2022 FST-422P (FST-436NP)
Uso de Desinfectantes de Manos (Using Hand Sanitizers) Mar 24, 2022 FST-423NP
Preparación de su Propia Solución de Sanitizante o Desinfectante (Making Your Own Sanitizing or Disinfecting Solution) Apr 18, 2022 FST-425NP
Preserving High Acid Foods with a Steam Canner May 10, 2022 FST-427NP
Hazards and Risks: What is the Difference and How to Evaluate for Your Operation, a Beginners Guide Jul 12, 2022 FST-428NP
Process Guide for Producing Amazing Food Demonstration Videos with a Purpose Dec 8, 2022 FST-429NP
Donating Unused Food From Your Pantry Sep 7, 2022 FST-431NP
Hosting a Food Drive Sep 9, 2022 FST-432NP
A Consumer’s Guide: Ensuring the Safety of Pet Food Sep 12, 2022 FST-433NP
A Consumer's Guide: Overview of Pet Food Labels Oct 5, 2022 FST-434P
Making Safe Fermented Foods and Beverages Sep 21, 2022 FST-435NP
Entendiendo las Fechas en las Etiquetas de los Alimentos Donados (Understanding Dates on Labels of Donated Food) Nov 21, 2022 FST-437P
如何理解捐赠食品标签上的日期 (Understanding Dates of Labels on Donated Food) Nov 21, 2022 FST-438P
شرح التو ار یخ الموجودة بالأغ ذیة المع بأةال م تبرع بھ (Understanding Dates on Labels of Donated Food) Mar 20, 2023 FST-439P
Managing Salmonella Contamination Risk in Retail Food Facilities Jan 24, 2023 FST-442NP
A Beginner’s Guide to Developing a Food Recall Plan Feb 3, 2023 FST-443NP
Organic Foods: A Guide for Consumers Mar 14, 2023 FST-444NP
Common Questions When Developing an Environmental Monitoring Program for a Food Facility Mar 9, 2023 FST-445NP
Food Safety in the Packinghouse May 15, 2023 FST-446NP
Liability Exemptions When Donating Food to Hunger Relief Organizations in Virginia May 4, 2023 FST-447NP
Identifying Trends in Training Needs of Food Safety Professionals in Virginia May 26, 2023 FST-448NP
Guidelines for Managing Food Allergies: Sesame Allergies
This factsheet describes Sesame Allergies and how to manage them. This new allergen was added to the big FDA allergens list in 2023.
May 31, 2023 FST-449NP
Best Food Safety Practices for Hunger Relief Organizations When Accepting, Sorting, and Storing Donated Foods Aug 14, 2023 FST-456NP
Best Food Safety Practices for Hunger Relief Organizations When Distributing Foods Aug 16, 2023 FST-457NP
Regulatory and Liability Exemptions for Organizations Distributing Donated Food in Virginia
To support hunger relief work, and to keep safe, quality food from ending up in a landfill, the Code of Virginia (§§ 3.2-5144 and 35.1-14.2) and U.S. Code (42 U.S.C. § 1791) provides certain regulatory exemptions and liability protections to organizations which distribute donated food to people who need it. This includes nonprofit organizations and qualified direct donors. This publication is meant to highlight the regulatory exemptions and liability protections which exist for organizations which distribute donated foods. This publication does not contain legal advice, and any legal questions should be directed to a qualified legal professional.
Aug 30, 2023 FST-458NP
Fasting During Ramadan: Nutrition and Health Impacts and Food Safety Recommendations Mar 18, 2022 HNFE-351P
Tips for keeping yourself infection free while shopping for groceries during the COVID-19 crisis Apr 9, 2020 HNFE-919NP
Buzz, Body & Bites - December 2021 Newsletter Dec 1, 2021 HNFE-1002NP
GAPs and FSMA – an Overview for Hop Growers in Virginia
Food safety is a hot topic for hop growers and brewers. With multiple acronyms for various practices, standards, and regulations: GAPs, FSMA, PSR, PCR, and more; the confusion is understandable. Let’s examine where the small-acreage hop grower fits in. This fact sheet serves as an orientation to these standards,regulations, and practices as they may apply to hops; it is in no way a complete set of guidelines or substitute for training.
Dec 20, 2016 HORT-237NP
A Guide to the Good Agricultural Practices (GAP) Certification Process Jan 24, 2018 HORT-252NP (HORT-285NP)
Guide to Identifying Food Safety Hazards in Greenhouse Systems
According to the United States Department of Agriculture 2012 Census of Agriculture, sales from greenhouse-grown food crops equaled around $800 million in the U.S. Crops grown included tomatoes, lettuce, cucumbers, peppers, and berries, with hydroponic production operations making up about 64% of the total production (cwt) (USDA Census of Agriculture, 2012). Demand for greenhouse-grown produce continues to increase, providing growers with unique opportunities to tap into this expanding market. Although greenhouse systems provide a more protected environment than field-grown systems, it is important to understand the unique food safety risks and possible sources of contamination when growing produce in these systems. Identifying food safety hazards are necessary to implementing practices that reduce the risk of contamination during the pre-plant, production, harvest, and post-harvest handling stages. Use the checklist below to guide you in asking important questions targeting possible risks at each of the greenhouse system stages.
Jul 10, 2017 HORT-254NP
Antimicrobial Resistance: What is it and What’s at Stake? Mar 29, 2023 HORT-257NP
How Do We Measure Antimicrobial Resistance? Mar 29, 2023 HORT-258NP
The Phenomenon of Antimicrobial Resistance: A One-Health Issue Mar 29, 2023 HORT-259NP
Understanding the Public Health Risks of Antimicrobial Resistance Mar 29, 2023 HORT-260NP
The Journey of Antibiotics from Farm to Fork Mar 29, 2023 HORT-261NP
Accessing Virginia’s Regional Wholesale Market Sector: Fresh Produce Food Safety Considerations Apr 24, 2023 HORT-271NP
Accessing Virginia’s Market Sectors: Fresh Produce Purchasing Considerations Apr 24, 2023 HORT-272NP
Accessing Virginia’s Retail Market Sector: Fresh Produce Food Safety Considerations Apr 24, 2023 HORT-273NP
Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-274NP
Accessing Virginia’s Public School (K-12) Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-275NP
Accessing Virginia’s Hospital Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-276NP
Accessing Virginia’s Direct-to-Consumer Market Sector: Fresh Produce Food Safety Considerations Apr 26, 2023 HORT-277NP
Accessing Virginia’s College & University Market Sector: Fresh Produce Food Safety Considerations Apr 26, 2023 HORT-278NP
Accessing Virginia Market Sectors: Establishing a Marketing Perspective Apr 26, 2023 HORT-279NP
Considerations for Producers Seeking Market Access to Schools Jun 11, 2019 SPES-145NP
Considerations for School Nutrition Directors Seeking to Increase Farm to School Purchases Jun 11, 2019 SPES-146NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 1 Apr 20, 2020 SPES-205NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 2 Apr 20, 2020 SPES-206NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 3 Apr 20, 2020 SPES-207NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19: Part 4 Apr 20, 2020 SPES-208NP
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 May 28, 2020 SPES-217NP
Edible Landscape Species – Trees Oct 21, 2021 SPES-316
Edible Landscape Species – Shrubs, Vines, and Groundcovers Oct 21, 2021 SPES-317
Assessing On-Farm Risks and Documenting Food Safety Practices to Meet Farm to School Requirements May 7, 2021 SPES-319NP