Resources for Food Science and Technology

Title Available As Summary Date ID Author
Water Sampling Guide for Shellfish Hatcheries and Growers May 8, 2017 FST-267P
The Basics of Knife Skills Apr 27, 2017 FST-268
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
What do I need to know to sell ACIDIFIED FOODS at the farmers market? Sep 24, 2019 FST-321NP
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
What do I need to know to sell SHELL EGGS at the farmers market? Dec 16, 2019 FST-347NP
What do I need to know to sell HONEY at the farmers market? Dec 16, 2019 FST-352NP
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
Edamame Processing: What Do I Need to Know? Jun 30, 2020 FST-371P
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
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
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