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)
Food Safety Infosheet: Be Ready for Storms Aug 24, 2011 3108-7021
Food Safety Infosheet: Recovering From a Storm– Flooding Sep 1, 2011 3108-7022
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
Pressure Canning Apr 20, 2016 348-585 (FST-222)
Boiling Water Bath Canning Jan 9, 2019 348-594
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)
Storage and Handling of Commercially Packaged Foods
Proper selection of foods at the grocery store and appropriate storage and handling practices at home are necessary to maintain the quality and safety of commercially processed foods and perishable foods. When foods are improperly handled or stored, bacteria can grow, causing the product to spoil quickly or be unsafe to eat — regardless of the expiration date on the package.
Jun 23, 2015 348-954(AREC-149P)
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.
May 4, 2016 348-585S (FST-233P)
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades Jan 9, 2019 348-965S
Marvelous Meat Oct 29, 2009 388-746
Electricity
Each Lesson contains both information for the teacher and copy-ready Activity Sheets and Youth Evaluation forms. The teacher section begins by identifying both a life-skill objective and the connection to the SOLs. An estimate of the time required to conduct the lesson and a supply list are provided. A Background Information section prepares the teacher to present the material. The Procedure section describes how to conduct the activity. This is followed by a Answers to the Youth Activity Sheet, which discusses the questions/answers presented to the students by the activity. The Evaluation section contains the questions presented to the students on the Student Evaluation form, along with the answers.
Mar 31, 2014 388-800 (4H-246NP)
Virginia 4-H School Enrichment, Scientific Inquiry
This curriculum includes six lessons intended for youth in grades three through six. These activities are experiential and contain aspects of problem-based and inquiry-based learning.
Mar 24, 2014 388-808 (4H-245NP)
Testing Bulk Tank Milk Samples May 1, 2009 404-405
Dry Curing Virginia-Style Ham Dec 18, 2012 458-223
Safe Processing of Meat and Poultry Jerky May 18, 2011 458-501
Demystifying Food Labels: General Labels for All Meat Products Feb 6, 2019 AAEC-167NP
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
Jan 15, 2016 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 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)
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers Feb 2, 2012 FST-11
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.
Nov 9, 2015 FST-155NP (FST-214NP)
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.
Jul 16, 2015 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.
Jul 16, 2015 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.
Jul 16, 2015 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.
Jul 8, 2015 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.
Jul 8, 2015 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.
Jul 14, 2015 FST-202NP
Safe Handling and Storing of Raw Fruits and Vegetables Aug 29, 2016 FST-234P
Quick Guide to Understanding Food Irradiation Sep 21, 2016 FST-241NP
Ozone Application in Aquaculture Apr 5, 2017 FST-244P
Waterless Shipment of Warm-Water Shrimp Mar 28, 2017 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 Mar 29, 2017 FST-270NP
Food Safety Modernization Act Produce Safety Rule: Agricultural Water Mar 29, 2017 FST-271NP
FSMA Produce Safety Rule: Wildlife and Domesticated Animals Mar 28, 2017 FST-272NP
Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training Jun 5, 2017 FST-278NP
Guide to Identifying Hazards in Packinghouse Environments Oct 2, 2017 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 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
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-386-21ANP
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 Jun 2, 2020 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
Enhancing The Safety of Locally Grown Produce: Water Use Aug 19, 2019 FST-38NP (FST-335NP)
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: Farmers Market Self-Help Form Jun 6, 2012 FST-45NP
Enhancing The Safety of Locally Grown Produce: At the Market Jun 6, 2012 FST-46NP
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jun 6, 2012 FST-47NP
Starting a Food Business: Before You Get Started as a Food Entrepreneur May 17, 2012 FST-48NP
Starting a Food Business: Insurance Coverage for Food Entrepreneurs Jun 19, 2012 FST-49NP
Starting a Food Business: Marketing Considerations for Small Food Processors Jun 19, 2012 FST-50NP
Starting a Food Business: Preparing a Food Processing Business Plan Jun 19, 2012 FST-51NP
Starting a Food Business: Registering and Licensing Your Food Business Jun 19, 2012 FST-52NP
Food Labeling: Know Your Way around a Food Label May 17, 2012 FST-53NP
Food Labeling: Making a Nutrient or Health Claim May 24, 2012 FST-54NP
Food Labeling: Required Food Labeling Information May 24, 2012 FST-55NP
Food Labeling: Universal Product Code (UPC) Bar Coding May 24, 2012 FST-56NP
Science Basics: How Microorganisms Affect Food Safety and Quality May 24, 2012 FST-57NP
Science Basics: Understanding the pH of Your Food May 31, 2012 FST-58NP
Science Basics: Understanding the Water Activity of Your Food May 31, 2012 FST-59NP
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)
Rules and Regulations: Acidified Foods: Definitions and Regulations Jun 8, 2012 FST-61NP
Rules and Regulations: Basic Regulations for All Food Processors Jun 8, 2012 FST-62NP
Rules and Regulations: Classifying Your Food as Acid, Low-Acid, or Acidified Jun 8, 2012 FST-63NP
Rules and Regulations: What Products are NOT Considered Acidified? Jun 6, 2012 FST-64NP
Direct Market Food Sales in Virginia Jun 25, 2012 FST-72NP
Master Food Volunteer Sep 24, 2015 FST-76NP(FST-215)
Master Food Volunteer Proposed Project Authorization Form Mar 1, 2017 FST-83 (FST-249)
Master Food Volunteer Waiver for Activity Participation Mar 2, 2017 FST-84
Master Food Volunteer Hours Report Mar 1, 2017 FST-85
Master Food Volunteer Application May 12, 2020 FST-89NP (FST-187NP)
How do you know if your food is safe to sell? Jan 5, 2012 FST-9
Registering Your Food Business with the FDA Nov 29, 2012 FST-94NP
What is a Scheduled Process? Nov 29, 2012 FST-95NP
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
2018 Virginia Hop Grower Survey: Results  Apr 10, 2019 SPES-131NP
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