Please review our list of publications below for the information you need. If you can't find what you are looking for, send your questions directly to our Extension Experts.
|Can It Safely||Aug 28, 2013||FST-114NP|
|Common Foodborne Pathogen: Staphylococcus aureus||May 20, 2015||2910-7032(FST-208NP)|
|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.
|May 20, 2015||2911-7041(FST-210NP)|
|Common Foodborne Pathogens: E. coli O157:H7||May 7, 2015||2805-7002(FST-204NP)|
|Common Foodborne Pathogens: Listeria monocytogenes||May 20, 2015||2910-7033(FST-209NP)|
|Common Foodborne Pathogens: Salmonella||May 20, 2015||2810-7005(FST-206NP)|
|Direct Market Food Sales in Virginia||Jun 25, 2012||FST-72NP|
|Dry Curing Virginia-Style Ham||
Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).
|Dec 18, 2012||458-223|
|EFNEP Salida||Jul 24, 2015||HNFE-103NP (HNFE-311NP)|
|Eat Well, Age Well: Fight Foodborne Illness||
You have been cooking and eating food your entire life, so why start worrying about food safety now? As you age, you gain wisdom of the mind, but changes also occur in the body. With age comes a decrease in the body’s natural defenses to fight bacteria. You may be more prone to getting sick from your food. Your sense of smell and taste may also decrease, so you may not always be able to tell if foods have gone bad. Understanding how to handle your food safely will keep you healthy and independent.
|Jul 14, 2015||2903-7025(HNFE-290NP)|
|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)|
|Enhancing The Safety of Locally Grown Produce: At the Market||Jun 6, 2012||FST-46NP|
|Enhancing The Safety of Locally Grown Produce: Farm Self-Help Form||Jun 6, 2012||FST-35NP|
|Enhancing The Safety of Locally Grown Produce: Farm Worker Hygiene||Jun 6, 2012||FST-40NP|
|Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities||Jun 6, 2012||FST-41NP|
|Enhancing The Safety of Locally Grown Produce: Farmers Market Self-Help Form||Jun 6, 2012||FST-45NP|
|Enhancing The Safety of Locally Grown Produce: Harvesting and Storage||Jun 6, 2012||FST-42NP|
|Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market||Jun 6, 2012||FST-47NP|
|Enhancing The Safety of Locally Grown Produce: Land Use||Jun 6, 2012||FST-37NP|
|Enhancing The Safety of Locally Grown Produce: Manure Use||Jun 6, 2012||FST-39NP|
|Enhancing The Safety of Locally Grown Produce: On the Farm||Jun 6, 2012||FST-36NP|
|Enhancing The Safety of Locally Grown Produce: Training and Certification Options||Jun 6, 2012||FST-44NP|
|Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely||Jun 6, 2012||FST-43NP|
|Enhancing The Safety of Locally Grown Produce: Water Use||Jun 6, 2012||FST-38NP|
|Fasting During Ramadan: Nutrition and Health Impacts and Food Safety Recommendations||
To fast is to “abstain from all or some kinds of food or
|Sep 26, 2016||HNFE-351P|
|Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers||Feb 6, 2014||AREC-55P|
|Food Safety For School and Community Gardens||May 29, 2013||FST-60P|
|Food Safety Infosheet: Be Ready for Storms||Aug 24, 2011||3108-7021|
|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|
|Food Safety Infosheet: Recovering From a Storm– Flooding||Sep 1, 2011||3108-7022|
|Food Storage Guidelines For Consumers||Jan 15, 2013||348-960 (FST-66P)|
|Going To Market||Feb 7, 2014||ANR-46NP (ANR-99NP)|
|Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies||Jul 8, 2015||FST-199NP|
|Guidelines for Managing Food Allergies: Egg Allergies||Jul 16, 2015||FST-195NP|
|Guidelines for Managing Food Allergies: Fish Allergies||Jul 16, 2015||FST-196NP|
|Guidelines for Managing Food Allergies: Milk Allergies||Jul 16, 2015||FST-197NP|
|Guidelines for Managing Food Allergies: Peanut Allergies||Jul 8, 2015||FST-198NP|
|Guidelines for Managing Food Allergies: Soy Allergies||Jul 8, 2015||FST-200NP|
|Guidelines for Managing Food Allergies: Tree Nut Allergies||Jul 14, 2015||FST-201NP|
|Guidelines for Managing Food Allergies: Wheat Allergies||Jul 14, 2015||FST-202NP|
|HACCP Verification Procedures - Validation of Blue Crab Retort Processes||
Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation.
|Apr 24, 2015||600-070 (AREC-147)|
|How do you know if your food is safe to sell?||Jan 5, 2012||FST-9|
|How to Write a Recipe||Nov 9, 2015||FST-155NP (FST-214NP)|
|IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk||Jan 31, 2014||FST-139|
|Increasing Your Confidence in Cooking High Quality, Safe Seafood (Fish and Shellfish): A Demonstration Tutorial||Jan 16, 2013||FST-98NP|
|Is it safe to eat? Use a food thermometer to be SURE.||May 7, 2012||FST-28NP-B|
|Is it safe to eat? Use a food thermometer to be SURE.||May 7, 2012||FST-28NP-A|
|Junior Master Food Volunteer Teen Mentor Hours Report||Jun 28, 2013||FST-115NP|
|Kids Kitchen: Fight Bac!||
Before you start creating meals and snacks in the kitchen, take a second to learn the basics to fight BAC (bacteria)!
|Oct 19, 2010||348-485|
|Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades||
La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.
|May 1, 2009||348-965S|
|Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets||Jun 3, 2013||FST-101NP|
|Living Well Newsletter, Volume 1, Issue 1||Apr 24, 2013||281-535|
|Living Well Newsletter, Volume 4, Issue 1||Apr 24, 2013||370-103|
|Master Food Volunteer||Sep 24, 2015||FST-76NP(FST-215)|
|Master Food Volunteer Application||Feb 24, 2015||FST-89NP (FST-187NP)||
|Master Food Volunteer Foods Demonstration Guide||Aug 9, 2013||FST-100NP|
|Master Food Volunteer Hours Report||Oct 1, 2012||FST-85||
|Master Food Volunteer Program, "Developing the Lesson Plan" Template||Jul 10, 2013||FST-103NP|
|Master Food Volunteer Proposed Project Authorization Form||Oct 1, 2012||FST-83|
|Master Food Volunteer Waiver for Activity Participation||Oct 1, 2012||FST-84||
|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 contaminaciпњљn y asпњљ, 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. La documentaciпњљn de los resultados de estas condiciones de saneamiento demuestra el cumplimiento de los requisitos federales, estatales y locales. Las siguientes son respuestas a las preguntas frecuentes relacionadas con el monitoreo de las 8 пњљreas clave del saneamiento necesarias para la venta de pescados y mariscos bajo la Reglamentaciпњљn de Pescados y Mariscos del HACCP.
|Feb 25, 2016||AREC-171SNP|
|Pescados y Mariscos en Virginia - Inocuos y Nutritivos||Jan 12, 2010||348-961S|
|Planning For Carried Meals||
Even if foods can be heated at work on a burner, in an oven, or in a microwave, carried meals need cool temperatures until meal time.
|May 1, 2009||348-014|
The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.
|Apr 20, 2016||348-585 (FST-222)|
|Safe Brown Bag Lunches*||Apr 27, 2015||2806-7003 (FST-203NP)|
|Safe Handling and Storing of Raw Fruits and Vegetables||
Fruits and vegetables are essential for a healthy diet.
|Aug 29, 2016||FST-234P|
|Safe Processing of Meat and Poultry Jerky||May 18, 2011||458-501|
|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. Seafood tastes good, is low in saturated fat, is an excellent source of protein and omega-3 fatty acids, and helps in the prevention of heart disease. However, consumers want to feel confident that they are buying safe, high-quality seafood products. This publication provides the information you need to help ensure that the seafood you buy and consume is safe and nutritious.
|Jan 15, 2016||AREC-156P|
|Safe and Nutritious Seafood in Virginia||May 1, 2009||348-961|
|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. Documenting the results of these sanitation conditions demonstrate compliance with existing federal, state and local requirements. The following are answers to frequently asked questions related to the monitoring of the 8 key sanitation areas required for the sale of seafood products under the Seafood HACCP regulation.
|Jan 26, 2016||AREC-163NP|
|Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish)||Jan 16, 2013||FST-96NP|
|Steps to Keeping Foods Safe in your Home||
You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.
|May 11, 2015||348-593(HNFE-296NP)|
|Storage and Handling of Commercially Packaged Foods||Jun 23, 2015||348-954(AREC-149P)|
|The Effective Volunteer Teacher||Jul 10, 2013||FST-102NP|
|The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers||Feb 2, 2012||FST-11|
|Understanding and Managing Food Allergies||Aug 24, 2010||348-940|
|Wash Hands: Fight Disease-Causing Germs||
Failure to adequately wash hands is a major cause of infectious diseases.
|May 1, 2009||348-965|
|¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO.||May 7, 2012||FST-28NP-D|
|¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO.||May 7, 2012||FST-28NP-C|