Resources for Food Science and Technology

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: 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)
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 Mar 23, 2018 348-960 (FST-286P)
Wash Hands: Fight Disease-Causing Germs Feb 28, 2020 348-965 (FST-362P)
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.
Sep 1, 2021 348-585S (FST-233P)
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades Jan 9, 2019 348-965S
Demystifying Food Labels: General Labels for All Meat Products Feb 6, 2019 AAEC-167NP
Balancing Life: Food Safety at Home, Stores, Restaurants, and Gardens Aug 14, 2020 ALCE-218NP
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
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)
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 Jul 7, 2017 FST-114NP (FST-275NP)
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 16, 2019 FST-115NP (FST-307NP)
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)
How to Write a Recipe
Whether sharing a recipe with family and friends or using it in a classroom setting or professional publication, knowing how to write a clear, concise, easy-to-follow recipe is an important skill. It takes creativity and practice to develop a delicious and wholesome dish. Writing a recipe so others can duplicate your results successfully, time after time, requires adhering to specific guidelines and a set of rules.
Apr 9, 2021 FST-155NP (FST-384NP)
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.
Jul 8, 2015 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.
Jul 14, 2015 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
Ozone Application in Aquaculture Apr 5, 2017 FST-244P
Waterless Shipment of Warm-Water Shrimp Aug 29, 2022 FST-245P
Understanding Fish Nutrition, Feeds, and Feeding Jul 5, 2017 420-256 (FST-269P)
Overview of the Food Safety Modernization Act Produce Safety Rule Sep 29, 2022 FST-270NP
Food Safety Modernization Act Produce Safety Rule: Agricultural Water Sep 29, 2022 FST-271NP
FSMA Produce Safety Rule: Wildlife and Domesticated Animals Sep 29, 2022 FST-272NP
Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training Sep 23, 2022 FST-278NP
Guide to Identifying Hazards in Packinghouse Environments Sep 29, 2022 FST-279NP
Is it safe to eat? Use a food thermometer to be SURE. Aug 26, 2019 FST-28NP-A
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)
Teaching Tips and Techniques: A Dialogue Learning Approach Jan 31, 2018 FST-284
Introduction to Environmental Monitoring Programs May 9, 2018 FST-290NP
Visión General de la Ley de Modernización de la Inocuidad de los Alimentos; Norma de la Inocuidad de los Productos Agrícolas Frescos May 9, 2018 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 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? Feb 27, 2019 FST-310P
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 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
Making Your Own Sanitizing or Disinfecting Solution Jan 30, 2022 FST-339NP
Sprout Safety Aug 30, 2019 FST-344NP
Application of Time-Temperature Indicators and Time Temperature Data Loggers in the Seafood Industry Sep 5, 2019 FST-345NP
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 BAKED GOODS at the farmers market Mar 16, 2020 FST-353NP
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 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 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 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 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 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 ? 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 Apr 3, 2020 FST-368-16ANP
Covid-19 Seguridad De Alimentos: ¿Me Debo Preocupar Del Coronavirus Cuando Voy Al Supermercado Mar 31, 2020 FST-368-17ANP
Covid-19 Seguridad De Alimentos: ¿ Me Debo Preocupar Del Coronavirus Y La Comida Para Llevar? 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? 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 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 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 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: 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 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 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 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 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 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 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 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: 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)
What Do I Need To Know To Sell SEAFOOD at the Farmers Market? Nov 17, 2020 FST-380NP
Nanobubbles as an Emerging Sanitation Technology Jan 27, 2021 FST-383NP
Cleaning, Sanitizing, Disinfecting, and Sterilizing. What's the difference? Jun 25, 2021 FST-386NP
Cyber attacks in agriculture: protecting your farm and small business with cyberbiosecurity Jul 14, 2021 FST-387NP
Icing Your Catch to Take Home Jul 27, 2021 FST-388NP
Enhancing The Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin Aug 14, 2019 FST-39NP (FST-336NP)
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? 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? Jan 30, 2022 FST-398NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Hygiene, Health and Training Aug 13, 2019 FST-40NP (FST-337NP)
Assessing On-Farm Produce Safety Risks: Production Stage Jan 31, 2022 FST-403NP
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
Making Your Own Sanitizing - Chinese Feb 11, 2022 FST-414NP
Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels (Chinese) Feb 9, 2022 FST-415NP
Using Hand Sanitizers - Chinese Feb 14, 2022 FST-416NP
How to Clean, Sanitize, and Disinfect Surfaces - Chinese 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: Farmers Market Self-Help Form Jun 6, 2012 FST-45NP
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jun 6, 2012 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 more than 450 outbreaks of foodborne illness in the U.S. since 1990. In commercial food production, employing a set of risk-reduction steps — known as good agricultural practices (GAPs) — has been pointed to by the U.S. Food and Drug Administration as the best prevention against foodborne, illness-causing pathogens.
May 29, 2013 FST-60P (FST-296)
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
Food Packaging Dates Nov 21, 2022 FST-436NP
Uso de Desinfectantes de Manos Mar 24, 2022 FST-423NP
Preparación de su Propia Solución de Sanitizante o Desinfectante 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
Donating Unused Food From Your Pantry Sep 7, 2022 FST-431NP
Hosting a Food Drive Sep 9, 2022 FST-432NP
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 Nov 21, 2022 FST-437P
如何理解捐赠食品标签上的日期 Nov 21, 2022 FST-438P
The Emergence of Cyberbiosecurity Concerns in Food and Agriculture Nov 1, 2022 FST-440NP
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
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