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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
Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis
This fact sheet describes what food safety hazards are, who is required to conduct a hazard analysis, the purpose of hazard analysis, why conducting a hazard analysis is important, the components of a hazard analysis, resources to help evaluate hazards, and a novel worksheet to guide a food producer through the hazard analysis process.
Apr 23, 2024 FST-747NP
Hazard Analysis Worksheet v1.2
The Hazard Analysis Worksheet to go along with Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis (FST-474).
Apr 24, 2024 FST-747-ANP