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: 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 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 | 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) | 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 | Feb 15, 2023 | FST-114NP (FST-441NP) | |||
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. |
Feb 3, 2021 | 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. |
Feb 3, 2021 | 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 | Oct 26, 2023 | FST-270NP | |||
Food Safety Modernization Act Produce Safety Rule: Agricultural Water | Sep 29, 2022 | FST-271NP | |||
FSMA Produce Safety Rule: Wildlife and Domesticated Animals | The PSR standards (subpart I) addresses both wildlife and domesticated animals. Animals, both wild and domesticated, may carry bacteria, viruses, or parasites that can make people sick. While animals are common in many locations and hard to control, the PSR standards stress the importance of growers limiting animal access to fields and not harvesting contaminated produce. |
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 | Volunteer teachers are important to Virginia Cooperative Extension (VCE). Volunteers convey information on a variety of topics by teaching or assisting with programs. Although there are many methods for delivering content, this publication will focus on a selection of teaching techniques to foster dialogue. |
Jul 17, 2023 | FST-284NP (FST-452NP) | ||
Introduction to Environmental Monitoring Programs | Environmental monitoring programs (EMPs) are a proactive approach that operations may take to reduce microbial contamination events. EMPs are designed to assess the effectiveness of the hygiene and sanitation practices in a food environment and provide valuable information to avoid microbial contamination of food products. EMPs are specific to each operation and depend upon the food(s) that are handled, packed, and or processed; operation size; operation layout; among other factors. If EMPs are effective, operations will be alerted to possible pathogen harborage locations based on positive test results, and operations will be able to implement corrective actions to reduce contamination events. Corrective actions may include targeted cleaning and sanitation of locations/adjacent locations that test positive and implementation of new policies or practices to reduce cross-contamination (for example, new employee or equipment traffic patterns). This publication serves as an introductory guide. |
Nov 2, 2023 | FST-290NP | ||
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 | |||
Ley de Modernización de la Inocuidad de los Alimentos Norma de Inocuidad de los Productos Agrícolas Frescos: Salud Higiene y Capacitación de los Trabajadores (Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training) | 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? | 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? | 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 (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 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 | |||
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? ( How to Clean, Sanitize, and Disinfect Surfaces) | 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? ( Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels) | Jan 30, 2022 | FST-398NP | |||
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) | |||
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 | |||
使用消毒免洗洗手液 (Making Your Own Sanitizing) | Feb 11, 2022 | FST-414NP | |||
在购买前—阅读清洗剂、清洁剂和消毒剂上的 使用说明 (Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels) | Feb 9, 2022 | FST-415NP | |||
使用消毒免洗洗手液 (Using Hand Sanitizers) | Feb 14, 2022 | FST-416NP | |||
如何清洗,清洁和消毒表面 (How to Clean, Sanitize, and Disinfect Surfaces) | 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 | |||
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) | |||
Uso de Desinfectantes de Manos (Using Hand Sanitizers) | Mar 24, 2022 | FST-423NP | |||
Preparación de su Propia Solución de Sanitizante o Desinfectante (Making Your Own Sanitizing or Disinfecting Solution) | 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 | |||
Process Guide for Producing Amazing Food Demonstration Videos with a Purpose | Dec 8, 2022 | FST-429NP | |||
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 (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 | |||
The Emergence of Cyberbiosecurity Concerns in Food and Agriculture | Nov 1, 2022 | FST-440NP | |||
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 | |||
Organic Foods: A Guide for Consumers | Mar 14, 2023 | FST-444NP | |||
Food Safety in the Packinghouse | May 15, 2023 | FST-446NP | |||
Liability Exemptions When Donating Food to Hunger Relief Organizations in Virginia | May 4, 2023 | FST-447NP | |||
Identifying Trends in Training Needs of Food Safety Professionals in Virginia | May 26, 2023 | FST-448NP | |||
Guidelines for Managing Food Allergies: Sesame Allergies | This factsheet describes Sesame Allergies and how to manage them. This new allergen was added to the big FDA allergens list in 2023. |
May 31, 2023 | FST-449NP | ||
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 | ||
Best Food Safety Practices for Hunger Relief Organizations When Accepting, Sorting, and Storing Donated Foods | Aug 14, 2023 | FST-456NP | |||
Best Food Safety Practices for Hunger Relief Organizations When Distributing Foods | Aug 16, 2023 | FST-457NP | |||
Regulatory and Liability Exemptions for Organizations Distributing Donated Food in Virginia | To support hunger relief work, and to keep safe, quality food from ending up in a landfill, the Code of Virginia (§§ 3.2-5144 and 35.1-14.2) and U.S. Code (42 U.S.C. § 1791) provides certain regulatory exemptions and liability protections to organizations which distribute donated food to people who need it. This includes nonprofit organizations and qualified direct donors. This publication is meant to highlight the regulatory exemptions and liability protections which exist for organizations which distribute donated foods. This publication does not contain legal advice, and any legal questions should be directed to a qualified legal professional. |
Aug 30, 2023 | FST-458NP | ||
Assessing On-Farm Produce Safety Risks: Accessing Virginia Market Sectors - Module 1 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 18, 2023 | FST-460NP | ||
Assessing On-Farm Produce Safety Risks: Performing A Hazard Analysis - Module 2 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 18, 2023 | FST-461NP | ||
Assessing On-Farm Produce Safety Risks: General Practices - Module 3 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 18, 2023 | FST-462NP | ||
Assessing On-Farm Produce Safety Risks: Pre-Plant Stage - Module 4 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 18, 2023 | FST-463NP | ||
Assessing On-Farm Produce Safety Risks: Production Stage - Module 5 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 19, 2023 | FST-464NP | ||
Assessing On-Farm Produce Safety Risks: Harvest Stage - Module 6 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 19, 2023 | FST-465NP | ||
Assessing On-Farm Produce Safety Risks: Post-Harvest Handling - Module 7 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 19, 2023 | FST-466NP | ||
Assessing On-Farm Produce Safety Risks: The GAP Audit Process - Module 8 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 19, 2023 | FST-467NP | ||
Assessing On-Farm Produce Safety Risks: GAP Manual Preparation - Module 9 | Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors. |
Sep 19, 2023 | FST-468NP | ||
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: 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 |