Resources by Alexis Hamilton
| Title | Available As | Summary | Date | ID | Author |
|---|---|---|---|---|---|
| Hazards and Risks: What is the Difference and How to Evaluate for Your Operation, a Beginners Guide | Jul 12, 2022 | FST-428NP | |||
| 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 | |||
| 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 | |||
| Identifying Trends in Training Needs of Food Safety Professionals in Virginia | May 26, 2023 | FST-448NP | |||
| Effective Communication of Cider Sensory Quality: A White Paper | The purpose of this white paper is to convey findings of a large Hard Cider Sensory Project conducted from 2020-2022, with realistic applications for how best to communicate the sensory quality of cider. Recommendations made in this white paper are based on the most current research in the field initiated by researchers at Virginia Tech and Cornell University. These sensory-focused research projects were funded by the United States Department of Agriculture (USDA) and the National Institute of Food and Agriculture (NIFA) to support growth of the hard cider industry particularly in the Northeast and Mid-Atlantic United States. |
Sep 6, 2023 | FST-455NP |