Often understanding the steps needed to prepare foods for sale in the direct market such as Farmers Markets can be complex. Regulations and steps for producing foods safely can vary greatly depending on the food produced. This fact sheet provides key details on how to safely prepare and sell dehydrated food products in the local market. Additionally, the publication includes the steps a food producer needs to take for approval through the Virginia Department of Agriculture and Consumer Services to sell these products.

Microwaves are one of the most common food processing technologies used. Most consumers are familiar with using a microwave in their home kitchen, however, do not realized that some of the food that they purchase has been processed using microwave technology. This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe.

Chlorine dioxide is a new food processing technology used. This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe.

Food processing is essential to provide safe, high quality food for the public. This publication was created to provide simple, easy to understand science based information on food processing and how it can make foods safer. The goal is for the public to be more aware and accepting of food processing technologies that are used to make our food supply safe.

Increasingly, producers want to sell meat at farmers markets. This is a great venue to sell you product at a premium, but there are specific and strict regulations that need to be adhered to. This document will provide information on how to meet the regulatory guidelines associated with selling meat and poultry at your local farmers market.

This publication introduces the reader to vegetable fermentation and describes the steps on how to ferment vegetables safely at home.

Food processing is essential to provide safe , high quality food for the public. This publication was created to provide simple, easy to understand science based information on how ozone gas is used to process foods and how it can make foods safer. The goal is for the public to be more aware and accepting of food processing technologies that are used to make our food supply safe.

The use of pulsed light is a new novel food processing technology developed to provide safe, high quality food for the public. This publication was created to provide simple, easy to understand science based information on food processing and how it can make foods safer. The goal is for the public to be more aware and accepting of food processing technologies that are used to make our food supply safe.

Edamame, also known as vegetable soybean, is a high-value and nutritious specialty crop whose consumption has been increasing in the United States. In Virginia, edamame has been suggested as an alternative crop to replace tobacco production, which has decreased over the past decades.

This publication is the second one of a series of publications titled "Strategies to control the spread of COVID at seafood processing plants". The information in each pub will have the same- title but dedicated to different areas of control. This one is about handwashing and PPE's.

This publication is the third one of a series of publications titled "Strategies to control the spread of COVID at seafood processing plants". The information in each pub will have the same title but dedicated to different areas of control. This one is about social distancing and physical barriers.

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.