Resources by Renee Boyer
Title | Available As | Summary | Date | ID | Author |
---|---|---|---|---|---|
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.
|
Aug 30, 2024 | 2910-7033 (FST-489NP) | ||
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) | ||
Food Safety Infosheet: Be Ready for Storms – Refrigerated Foods | Sep 1, 2011 | 3108-7024 | |||
Pressure Canning | Dec 5, 2019 | 348-585 (FST-222) | |||
Boiling Water Bath Canning | May 6, 2022 | 348-594 (FST-426P) | |||
Freezing Fruits and Vegetables | Jan 9, 2019 | 348-596 | |||
Using Dehydration to Preserve Fruits, Vegetables, and Meats | Jan 9, 2019 | 348-597 | |||
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) | Feb 28, 2020 | 348-965S | |||
Balancing Life: Food Safety at Home, Stores, Restaurants, and Gardens | Aug 14, 2020 | ALCE-218NP | |||
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. |
Jul 15, 2024 | ANR-46NP (FST-473NP) | ||
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. |
Jul 8, 2024 | FST-100NP (FST-483NP) | ||
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. |
Jul 8, 2024 | FST-101NP (FST-482NP) | ||
Can It Safely | Feb 15, 2023 | FST-114NP (FST-441NP) | |||
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) | ||
Safe Handling and Storing of Raw Fruits and Vegetables | Aug 20, 2021 | FST-234P | |||
Overview of the Food Safety Modernization Act Produce Safety Rule | Oct 26, 2023 | FST-270NP | |||
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) | |||
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 | |||
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) | |||
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? | Cold plasma is a new food processing technology that can effectively reduce pathogens on a variety of food products. After conducting a nationwide survey with consumers, it was found that the term 'Cold Plasma' was perceived negatively by the consumer. |
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) | |||
What do I need to know to sell ACIDIFIED FOODS at the farmers market? | Often understanding the steps needed to prepare foods for sale in the direct market such as Farmers Markets can be complex. Regulations and steps for producing foods safely can vary greatly depending on the food produced. This fact sheet provides key details on how to safely prepare and sell dehydrated food products in the local market. Additionally, the publication includes the steps a food producer needs to take for approval through the Virginia Department of Agriculture and Consumer Services to sell these products. |
May 6, 2024 | FST-321NP (FST-475NP) | ||
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? | High pressure processing (HPP) is a technology in which foods are exposed to high pressure inside a chamber. The high pressure kills microorganisms and breaks down enzymes (molecules that speed up the rate of chemical reactions in food, like browning) without the use of extreme temperatures (Fellows 2009). |
Sep 12, 2024 | FST-323NP | ||
How is Microwave Technology Used to Process Foods? | Microwaves are one of the most common food processing technologies used. Most consumers are familiar with using a microwave in their home kitchen, however, do not realized that some of the food that they purchase has been processed using microwave technology. This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe. |
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 | |||
What do I need to know to sell SHELL EGGS at the farmers market? | Dec 16, 2019 | FST-347NP | |||
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 | Under the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), agricultural water is defined as “water used in covered activities on covered produce where water is intended to, or is likely to, contact the harvestable portion of the crop”. Production water is agricultural water used during produce growing activities prior to harvesting. Examples of production water include irrigation, fertigation, spray applications, dust abatement, frost protection, among others. Remember production water has to meet the definition of agricultural water to be regulated under the FSMA PSR. This document will cover why to test your production water, what to test your production water for, how to sample your production water, and most importantly how to interpret your production water test results. |
Sep 9, 2024 | FST-350NP | ||
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 Preventable Measures: Homemade Hand Sanitizer | Apr 1, 2020 | FST-368-4CNP | |||
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 | |||
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 | |||
Enhancing The Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin | Aug 14, 2019 | FST-39NP (FST-336NP) | |||
Enhancing The Safety of Locally Grown Produce: Farm Worker Hygiene, Health and Training | Aug 13, 2019 | FST-40NP (FST-337NP) | |||
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities | Aug 13, 2019 | FST-41NP (FST 338NP) | |||
Enhancing The Safety of Locally Grown Produce: Harvesting and Storage | Aug 19, 2019 | FST-42NP (FST-343NP) | |||
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) | ||
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) | |||
Preserving High Acid Foods with a Steam Canner | May 10, 2022 | FST-427NP | |||
Donating Unused Food From Your Pantry | Sep 7, 2022 | FST-431NP | |||
Hosting a Food Drive | Sep 9, 2022 | FST-432NP | |||
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 | |||
Organic Foods: A Guide for Consumers | Mar 14, 2023 | FST-444NP | |||
Sanitizers for Vegetables in Harvest and Post-Harvest Water for Small Farmers | Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices. |
Jul 1, 2024 | FST-479NP | ||
Wash Stations and Vegetable Cleaning for the Small Vegetable Farmers | Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices. |
Jul 2, 2024 | FST-480NP | ||
Best Management Practices and Good Agriculture Practices for Small Vegetable Farms | Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability. |
Jul 3, 2024 | FST-481NP | ||
Eat Smart, Move More at Farmers Markets: Strawberries | Jul 24, 2020 | HNFE-314-1NP | |||
Eat Smart, Move More at Farmers Markets: Broccoli | Jul 24, 2020 | HNFE-314-10NP | |||
Eat Smart, Move More at Farmers Markets: Zucchini | Jan 1, 2020 | HNFE-314-2NP | |||
Eat Smart, Move More at Farmers Markets: Yellow Crookneck Squash (Summer Squash) | Jul 24, 2020 | HNFE-314-3NP | |||
Eat Smart, Move More at Farmers Markets: Green Beans | Jul 24, 2020 | HNFE-314-4NP | |||
Eat Smart, Move More at Farmers Markets: Apples | Jul 24, 2020 | HNFE-314-5NP | |||
Eat Smart, Move More at Farmers Markets: Corn on the Cob | Jul 24, 2020 | HNFE-314-6NP | |||
Eat Smart, Move More at Farmers Markets: Beets | Jul 24, 2020 | HNFE-314-7NP | |||
Eat Smart, Move More at Farmers Markets: Cabbage | Jul 24, 2020 | HNFE-314-8NP | |||
Eat Smart, Move More at Farmers Markets: Cauliflower | Jul 24, 2020 | HNFE-314-9NP | |||
Eat Smart, Move More at Farmers Market: Plums | Feb 8, 2021 | HNFE-320-1NP | |||
Eat Smart, Move More at Farmers Markets: Cucumbers | Feb 8, 2021 | HNFE-320-10NP | |||
Eat Smart, Move More at Farmers Markets: Black-eyed Peas | Feb 8, 2021 | HNFE-320-11NP | |||
Eat Smart, Move More at Farmers Markets: Black-eyed Peas | Feb 8, 2021 | HNFE-320-11NP | |||
Eat Smart, Move More at Farmers Markets: Blackberries | Feb 8, 2021 | HNFE-320-12NP | |||
Eat Smart, Move More at Farmers Markets: Blueberries | Feb 8, 2021 | HNFE-320-13NP | |||
Eat Smart, Move More at Farmers Markets: Cantaloupe | Feb 8, 2021 | HNFE-320-14NP | |||
Eat Smart, Move More at Farmers Markets: Watermelon | Feb 8, 2021 | HNFE-320-15NP | |||
Eat Smart, Move More at Farmers Markets: Pumpkins | Feb 8, 2021 | HNFE-320-16NP | |||
Eat Smart, Move More at Farmers Markets: Peppers | Feb 8, 2021 | HNFE-320-2NP | |||
Eat Smart, Move More at Farmers Markets: Potatoes | Feb 9, 2021 | HNFE-320-3NP | |||
Eat Smart, Move More at Farmers Markets: Turnips | Feb 8, 2021 | HNFE-320-4NP | |||
Eat Smart, Move More at Farmers Markets: Tomatoes | Feb 8, 2021 | HNFE-320-5NP | |||
Eat Smart, Move More at Farmers Markets: Sweet Potatoes | Feb 8, 2021 | HNFE-320-6NP | |||
Eat Smart, Move More at Farmers Markets: Peas | Feb 8, 2021 | HNFE-320-7NP (HNFE-945NP) | |||
Eat Smart, Move More at Farmers Markets: Peaches | Feb 8, 2021 | HNFE-320-8NP (HNFE-945NP) | |||
Eat Smart, Move More at Farmers Markets: Nectarines | Feb 8, 2021 | HNFE-320-9NP | |||
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 |