What do you need?

Use the search below to search the site or find your local unit office.

Return to Skip Menu

Main Content

Food Safety

Please review our list of publications below for the information you need. If you can't find what you are looking for, send your questions directly to our Extension Experts.

Ask an Expert

Title Summary Date ID Author(s)
Can It Safely Aug 28, 2013 FST-114NP
Common Foodborne Pathogen: Staphylococcus aureus May 20, 2015 2910-7032(FST-208NP)
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.
 

May 20, 2015 2911-7041(FST-210NP)
Common Foodborne Pathogens: E. coli O157:H7 May 7, 2015 2805-7002(FST-204NP)
Common Foodborne Pathogens: Listeria monocytogenes May 20, 2015 2910-7033(FST-209NP)
Common Foodborne Pathogens: Salmonella May 20, 2015 2810-7005(FST-206NP)
Direct Market Food Sales in Virginia Jun 25, 2012 FST-72NP
Dry Curing Virginia-Style Ham

Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).

Dec 18, 2012 458-223
EFNEP Salida Jul 24, 2015 HNFE-103NP (HNFE-311NP)
Eat Well, Age Well: Fight Foodborne Illness

You have been cooking and eating food your entire life, so why start worrying about food safety now? As you age, you gain wisdom of the mind, but changes also occur in the body. With age comes a decrease in the body’s natural defenses to fight bacteria. You may be more prone to getting sick from your food. Your sense of smell and taste may also decrease, so you may not always be able to tell if foods have gone bad. Understanding how to handle your food safely will keep you healthy and independent.

Jul 14, 2015 2903-7025(HNFE-290NP)
Elaboración de Conservas a Presión

 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. 

Jan 29, 2016 348-585S (FST-216S)
Enhancing The Safety of Locally Grown Produce: At the Market Jun 6, 2012 FST-46NP
Enhancing The Safety of Locally Grown Produce: Farm Self-Help Form Jun 6, 2012 FST-35NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Hygiene Jun 6, 2012 FST-40NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities Jun 6, 2012 FST-41NP
Enhancing The Safety of Locally Grown Produce: Farmers Market Self-Help Form Jun 6, 2012 FST-45NP
Enhancing The Safety of Locally Grown Produce: Harvesting and Storage Jun 6, 2012 FST-42NP
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jun 6, 2012 FST-47NP
Enhancing The Safety of Locally Grown Produce: Land Use Jun 6, 2012 FST-37NP
Enhancing The Safety of Locally Grown Produce: Manure Use Jun 6, 2012 FST-39NP
Enhancing The Safety of Locally Grown Produce: On the Farm Jun 6, 2012 FST-36NP
Enhancing The Safety of Locally Grown Produce: Training and Certification Options Jun 6, 2012 FST-44NP
Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely Jun 6, 2012 FST-43NP
Enhancing The Safety of Locally Grown Produce: Water Use Jun 6, 2012 FST-38NP
Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers Feb 6, 2014 AREC-55P
Food Safety For School and Community Gardens May 29, 2013 FST-60P
Food Safety Infosheet: Be Ready for Storms Aug 24, 2011 3108-7021
Food Safety Infosheet: Be Ready for Storms – Frozen Foods Sep 1, 2011 3108-7023
Food Safety Infosheet: Be Ready for Storms – Refrigerated Foods Sep 1, 2011 3108-7024
Food Safety Infosheet: Recovering From a Storm– Flooding Sep 1, 2011 3108-7022
Food Storage Guidelines For Consumers Jan 15, 2013 348-960 (FST-66P)
Going To Market Feb 7, 2014 ANR-46NP (ANR-99NP)
Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies Jul 8, 2015 FST-199NP
Guidelines for Managing Food Allergies: Egg Allergies Jul 16, 2015 FST-195NP
Guidelines for Managing Food Allergies: Fish Allergies Jul 16, 2015 FST-196NP
Guidelines for Managing Food Allergies: Milk Allergies Jul 16, 2015 FST-197NP
Guidelines for Managing Food Allergies: Peanut Allergies Jul 8, 2015 FST-198NP
Guidelines for Managing Food Allergies: Soy Allergies Jul 8, 2015 FST-200NP
Guidelines for Managing Food Allergies: Tree Nut Allergies Jul 14, 2015 FST-201NP
Guidelines for Managing Food Allergies: Wheat Allergies Jul 14, 2015 FST-202NP
HACCP Verification Procedures - Validation of Blue Crab Retort Processes

Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation.

Apr 24, 2015 600-070 (AREC-147)
How do you know if your food is safe to sell? Jan 5, 2012 FST-9
How to Write a Recipe Nov 9, 2015 FST-155NP (FST-214NP)
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk Jan 31, 2014 FST-139
Increasing Your Confidence in Cooking High Quality, Safe Seafood (Fish and Shellfish): A Demonstration Tutorial Jan 16, 2013 FST-98NP
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-B
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-A
Junior Master Food Volunteer Teen Mentor Hours Report Jun 28, 2013 FST-115NP
Kids Kitchen: Fight Bac!

Before you start creating meals and snacks in the kitchen, take a second to learn the basics to fight BAC (bacteria)!

Oct 19, 2010 348-485
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades

La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

May 1, 2009 348-965S
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets Jun 3, 2013 FST-101NP
Living Well Newsletter, Volume 1, Issue 1 Apr 24, 2013 281-535
Living Well Newsletter, Volume 4, Issue 1 Apr 24, 2013 370-103
Master Food Volunteer Sep 24, 2015 FST-76NP(FST-215)
Master Food Volunteer Application Feb 24, 2015 FST-89NP (FST-187NP)
Master Food Volunteer Foods Demonstration Guide Aug 9, 2013 FST-100NP
Master Food Volunteer Hours Report Oct 1, 2012 FST-85
Master Food Volunteer Program, "Developing the Lesson Plan" Template Jul 10, 2013 FST-103NP
Master Food Volunteer Proposed Project Authorization Form Oct 1, 2012 FST-83
Master Food Volunteer Waiver for Activity Participation Oct 1, 2012 FST-84
Monitoreo del Saneamiento para Procesadores de Pescados y Mariscos

Los procesadores de pescados y mariscos deben de seguir estrictos procedimientos sanitarios para reducir las fuentes de contaminaciпњљn y asпњљ, proveer a los clientes alimentos saludables y de alta calidad. Tener implementado un programa de monitoreo de saneamiento rutinario demuestra que los procesadores mantienen activamente un ambiente sanitario durante el procesamiento. La documentaciпњљn de los resultados de estas condiciones de saneamiento demuestra el cumplimiento de los requisitos federales, estatales y locales. Las siguientes son respuestas a las preguntas frecuentes relacionadas con el monitoreo de las 8 пњљreas clave del saneamiento necesarias para la venta de pescados y mariscos bajo la Reglamentaciпњљn de Pescados y Mariscos del HACCP.

Feb 25, 2016 AREC-171SNP
Pescados y Mariscos en Virginia - Inocuos y Nutritivos Jan 12, 2010 348-961S
Planning For Carried Meals

Even if foods can be heated at work on a burner, in an oven, or in a microwave, carried meals need cool temperatures until meal time.

May 1, 2009 348-014
Pressure Canning

The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.

Apr 20, 2016 348-585 (FST-222)
Safe Brown Bag Lunches* Apr 27, 2015 2806-7003 (FST-203NP)
Safe Handling and Storing of Raw Fruits and Vegetables

 Fruits and vegetables are essential for a healthy diet. Nutritious produce can be purchased at your local grocery store, farmers’ market or even grown in your backyard. While produce is usually safe, it can become contaminated throughout the farm to fork continuum with harmful microorganisms (pathogens), including bacteria, viruses, parasites, or other microbial organisms that can cause illness. A foodborne illness, often referred to as “food poisoning”, can occur by consumption of contaminated food products. There can be a higher risk of foodborne illness from consumption of fresh fruits and vegetables because they are eaten raw or minimally processed. Fresh produce frequently lacks a kill step (cooking for example) to destroy pathogens. The Center for Disease Control and Prevention (CDC) estimates that 1 in 6 people are affected by foodborne illnesses annually in the US (CDC, 2014). Therefore, when you purchase, prepare, store, and consume fresh fruits and vegetables, follow these best practices to protect yourself and others. 

Oct 29, 2015 FST-216NP
Safe Processing of Meat and Poultry Jerky May 18, 2011 458-501
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. Seafood tastes good, is low in saturated fat, is an excellent source of protein and omega-3 fatty acids, and helps in the prevention of heart disease. However, consumers want to feel confident that they are buying safe, high-quality seafood products. This publication provides the information you need to help ensure that the seafood you buy and consume is safe and nutritious. 

Jan 15, 2016 AREC-156P
Safe and Nutritious Seafood in Virginia May 1, 2009 348-961
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. Documenting the results of these sanitation conditions demonstrate compliance with existing federal, state and local requirements. The following are answers to frequently asked questions related to the monitoring of the 8 key sanitation areas required for the sale of seafood products under the Seafood HACCP regulation.

Jan 26, 2016 AREC-163NP
Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish) Jan 16, 2013 FST-96NP
Steps to Keeping Foods Safe in your Home

You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.

May 11, 2015 348-593(HNFE-296NP)
Storage and Handling of Commercially Packaged Foods Jun 23, 2015 348-954(AREC-149P)
The Effective Volunteer Teacher Jul 10, 2013 FST-102NP
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers Feb 2, 2012 FST-11
Understanding and Managing Food Allergies Aug 24, 2010 348-940
Wash Hands: Fight Disease-Causing Germs

Failure to adequately wash hands is a major cause of infectious diseases.

May 1, 2009 348-965
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. May 7, 2012 FST-28NP-D
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. May 7, 2012 FST-28NP-C