Resources for Food Science and Technology
Title | Available As | Summary | Date | ID | Author |
---|---|---|---|---|---|
Water Sampling Guide for Shellfish Hatcheries and Growers | Sep 2, 2022 | FST-267P | |||
The Basics of Knife Skills | Feb 16, 2022 | FST-268NP | |||
Is it safe to eat? Use a food thermometer to be SURE. | Oct 16, 2024 | FST-28NP-B (FST-493NP-B) | |||
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. (Is it safe to eat? Use a food thermometer to be SURE.) | Oct 16, 2024 | FST-28NP-C | |||
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. (Is it safe to eat? Use a food thermometer to be SURE.) | Oct 16, 2024 | FST-28NP-D (FST-493NP-D) | |||
What do I need to know to sell ACIDIFIED FOODS at the farmers market? | 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. |
May 6, 2024 | FST-321NP (FST-475NP) | ||
How is Microwave Technology Used to Process Foods? | 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. |
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? | Jun 9, 2023 | FST-327NP (FST-451NP) | |||
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 | |||
Common Questions When Developing an Environmental Monitoring Program for a Food Facility | Mar 9, 2023 | FST-445NP | |||
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 |