Resources for Food Safety
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) | ||
Safe Brown Bag Lunches* | Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold. |
Jun 17, 2020 | 2806-7003 (FST-203NP) | ||
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) | |||
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) | |||
Safe and Nutritious Seafood in Virginia | May 1, 2009 | 348-961 | |||
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 | |||
Dry Curing Virginia-Style Ham | Dec 18, 2012 | 458-223 | |||
Safe Processing of Meat and Poultry Jerky | May 18, 2011 | 458-501 | |||
HACCP Verification Procedures - Validation of Blue Crab Retort Processes | Apr 24, 2015 | 600-070 (AREC-147) | |||
One Bite at a Time: Virginia and North Carolina Food as a Business Program | Mar 18, 2019 | AAEC-172NP | |||
Market Ready Farm to Restaurant – Food and Food Product Packaging Considerations | May 10, 2019 | AAEC-179NP | |||
Produce Safety, Perceived Risk, and Consumer Choice | Jul 15, 2019 | AAEC-187P | |||
Balancing Life: Food Safety at Home, Stores, Restaurants, and Gardens | Aug 14, 2020 | ALCE-218NP | |||
Going To Market | Jun 29, 2017 | ANR-46NP (FST-273NP) | |||
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 | ||
Sanitation Monitoring for Seafood Processors | Seafood processors must practice strict sanitary procedures to reduce contamination sources, thus providing consumers with high quality, wholesome foods. A routine sanitation monitoring program in place demonstrates that processors are actively maintaining a sanitary environment during processing. |
Jan 26, 2016 | AREC-163NP | ||
Monitoreo del Saneamiento para Procesadores de Pescados y Mariscos | Los procesadores de pescados y mariscos deben de seguir estrictos procedimientos sanitarios para reducir las fuentes de
contaminación y así, proveer a los clientes alimentos saludables y de alta calidad. Tener implementado un programa de
monitoreo de saneamiento rutinario demuestra que los procesadores mantienen activamente un ambiente sanitario
durante el procesamiento. |
Feb 25, 2016 | AREC-171SNP | ||
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) | ||
The Socrates Project - Poisonous Plants in Virginia | Jun 29, 2018 | CNRE-13NP (CNRE-21NP) | |||
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 | |||
The Basics of Knife Skills | Apr 27, 2017 | FST-268 | |||
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 | |||
Is it safe to eat? Use a food thermometer to be SURE. | Aug 26, 2019 | FST-28NP-A | |||
Is it safe to eat? Use a food thermometer to be SURE. | Aug 26, 2019 | FST-28NP-B | |||
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. | Aug 26, 2019 | FST-28NP-C | |||
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. | Aug 26, 2019 | FST-28NP-D | |||
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) | |||
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 ACIDIFIED FOODS at the farmers market? | Sep 24, 2019 | FST-321NP | |||
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 | |||
How is Microwave Technology Used to Process Foods? | Nov 4, 2019 | FST-324P | |||
How is Chlorine Dioxide Gas Used to Process Foods? | Nov 15, 2019 | FST-325NP | |||
Why are Foods Processed? | Jan 22, 2020 | FST-326P | |||
What do I need to know to sell MEAT AND POULTRY at the farmers market? | Mar 19, 2020 | FST-327NP | |||
Vegetable Fermentation | May 20, 2020 | FST-328P | |||
Sprout Safety | Aug 30, 2019 | FST-344NP | |||
What do I need to know to sell SHELL EGGS at the farmers market? | Dec 16, 2019 | FST-347NP | |||
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 HONEY at the farmers market? | Dec 16, 2019 | FST-352NP | |||
What do I need to know to sell BAKED GOODS at the farmers market | Mar 16, 2020 | FST-353NP | |||
How Is Ozone Gas Used To Process Foods? | May 20, 2020 | FST-356P | |||
How Is Pulsed-Light Used To Process Foods? | May 28, 2020 | FST-357P | |||
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 | |||
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: Hand Washing and Personal Protective Equipment | Jul 15, 2020 | FST-376NP | |||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Social Distancing and Physical Barriers | Jul 15, 2020 | FST-377NP | |||
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) | |||
Boil Water Advisory - Treating Water for Handwashing and Food Preparation | Sep 9, 2020 | FST-381-10NP | |||
Boil Water Advisory - Handwashing Station Requirements | Sep 9, 2020 | FST-381-2NP | |||
SARS-CoV-2 Virus Transmission | Sep 9, 2020 | FST-381-3NP | |||
La Transmisión del Coronavirus 2 del Síndrome Respiratorio Agudo Severo Siglas en Inglés: SARS-CoV-2 | Sep 9, 2020 | FST-381-3ANP | |||
COVID-19 Preventative Measures - Mass Food Distribution Checklist | Sep 9, 2020 | FST-381-4NP | |||
COVID-19 Preventative Measures - Mass Food Distribution Checklist | Sep 9, 2020 | FST-381-5NP | |||
COVID-19 Preventative Measures - Delivering for Mass Food Distribution | Sep 9, 2020 | FST-381-6NP | |||
COVID-19 Preventative Measures - Mass Food Distribution Checklist | Sep 9, 2020 | FST-381-7NP | |||
Guidance for Shelter Volunteers - Best Practices for Preventing Spread of COVID-19 | Sep 9, 2020 | FST-381-8NP | |||
COVID-19 Preventative Measures - Planning a Mass Food Distribution | Sep 9, 2020 | FST-381-9NP | |||
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 | |||
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) | ||
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 | |||
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 | |||
Fasting During Ramadan: Nutrition and Health Impacts and Food Safety Recommendations | Sep 26, 2016 | HNFE-351P | |||
Tips for keeping yourself infection free while shopping for groceries during the COVID-19 crisis | Apr 9, 2020 | HNFE-919NP | |||
GAPs and FSMA – an Overview for Hop Growers in Virginia | Food safety is a hot topic for hop growers and brewers. With multiple
acronyms for various practices, standards, and regulations: GAPs,
FSMA, PSR, PCR, and more; the confusion is understandable. Let’s
examine where the small-acreage hop grower fits in. This fact sheet serves as
an orientation to these standards,regulations, and practices as they may
apply to hops; it is in no way a complete set of guidelines or substitute for training. |
Dec 20, 2016 | HORT-237NP | ||
A Guide to the Good Agricultural Practices (GAP) Certification Process | Jan 24, 2018 | HORT-252NP (HORT-285NP) | |||
Guide to Identifying Food Safety Hazards in Greenhouse Systems | According to the United States Department of Agriculture 2012 Census of Agriculture, sales from greenhouse-grown food crops equaled around $800 million in the U.S. Crops grown included tomatoes, lettuce, cucumbers, peppers, and berries, with hydroponic production operations making up about 64% of the total production (cwt) (USDA Census of Agriculture, 2012). Demand for greenhouse-grown produce continues to increase, providing growers with unique opportunities to tap into this expanding market. Although greenhouse systems provide a more protected environment than field-grown systems, it is important to understand the unique food safety risks and possible sources of contamination when growing produce in these systems. Identifying food safety hazards are necessary to implementing practices that reduce the risk of contamination during the pre-plant, production, harvest, and post-harvest handling stages. Use the checklist below to guide you in asking important questions targeting possible risks at each of the greenhouse system stages. |
Jul 10, 2017 | HORT-254NP | ||
Antimicrobial Resistance: What is it and What’s at Stake? | Oct 25, 2017 | HORT-257NP | |||
How Do We Measure Antimicrobial Resistance? | Oct 25, 2017 | HORT-258NP | |||
The Phenomenon of Antimicrobial Resistance: A One-Health Issue | Oct 25, 2017 | HORT-259NP | |||
Understanding the Public Health Risks of Antimicrobial Resistance | Oct 26, 2017 | HORT-260NP | |||
The Journey of Antibiotics from Farm to Fork | Oct 26, 2017 | HORT-261NP | |||
Accessing Virginia’s Regional Wholesale Market Sector: Fresh Produce Food Safety Considerations | Nov 17, 2017 | HORT-271NP | |||
Accessing Virginia’s Market Sectors: Fresh Produce Purchasing Considerations | Nov 17, 2017 | HORT-272NP | |||
Accessing Virginia’s Retail Market Sector: Fresh Produce Food Safety Considerations | Nov 27, 2017 | HORT-273NP | |||
Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations | Nov 17, 2017 | HORT-274NP | |||
Accessing Virginia’s Public School (K-12) Market Sector: Fresh Produce Food Safety Considerations | Nov 27, 2017 | HORT-275NP | |||
Accessing Virginia’s Hospital Market Sector: Fresh Produce Food Safety Considerations | Nov 27, 2017 | HORT-276NP | |||
Accessing Virginia’s Direct-to-Consumer Market Sector: Fresh Produce Food Safety Considerations | Nov 27, 2017 | HORT-277NP | |||
Accessing Virginia’s College & University Market Sector: Fresh Produce Food Safety Considerations | Nov 27, 2017 | HORT-278NP | |||
Accessing Virginia Market Sectors: Establishing a Marketing Perspective | Nov 27, 2017 | HORT-279NP | |||
Considerations for Producers Seeking Market Access to Schools | Jun 11, 2019 | SPES-145NP | |||
Considerations for School Nutrition Directors Seeking to Increase Farm to School Purchases | Jun 11, 2019 | SPES-146NP | |||
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 | |||
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 | May 28, 2020 | SPES-217NP |