The FDA Traceability Rule (FTR) introduces new requirements for tracking seafood products through the supply chain. This publication explains how the rule affects the seafood industry, with particular focus on products listed in FDA's Food Traceability List, including finfish, crustaceans, and most molluscan shellfish. It outlines key concepts such as Critical Tracking Events, Traceability Lot Codes, and Key Data Elements that seafood businesses must understand for compliance. Using the Virginia blue crab industry as an example, the publication demonstrates how to implement these requirements across the supply chain from harvest to final sale. Practical guidance is provided for record keeping, staff training, and selecting appropriate technology solutions. While implementing these new requirements requires careful planning, the resulting improvements in traceability systems offer substantial benefits beyond regulatory compliance, including enhanced food safety response, market differentiation, and operational efficiency.

Improperly prepared food can lead to the growth and survival of spoilage and pathogenic microorganisms. Spoilage microorganisms can affect food by causing undesirable changes in appearance, texture, taste, and smell. Pathogenic microorganisms, however, can cause foodborne illness in humans while also being undetected in food, as they do not cause physical changes in foods (like spoilage organisms do). Reducing the ability of pathogenic microorganisms to grow in the food is an important way to keep food safety risks low.

Effective education of food producers relies heavily on Extension efforts that emphasize tackling community and societal issues at the grassroots level. Educators across the Virginia Cooperative Extension (VCE) system work closely with food producers to improve learning outcomes; however, educators engaged in this work must first identify their stakeholder needs to provide these producers with effective education. Overcoming these barriers requires substantial effort in producing or translating training materials in multiple formats. Therefore, it is crucial to identify the most significant obstacles to acquiring food safety knowledge and changing behaviors before embarking on developing further educational programs.

This fact sheet is designed to aid the new backyard butcher in successful harvesting of a sheep or goat. It describes all steps of a slaughter, with a focus on animal welfare, food safety and human safety.

Food safety risks and responsibilities: Farmers markets are a great way for consumers to get fresh produce, to support the local economy, and for vendors to increase profits. Farmers markets are becoming more popular, but the safety of products sold is essential for their continued growth.

Minimizing the risk of foodborne illness from produce begins on the farm itself. Whether you are considering growing fruits or vegetables on a new piece of land or you have been growing produce for many years, it is worth thinking about the characteristics of the land you are using and how it has been used in the past.

Water is an essential part of life and an essential part of any farm. It is necessary for growing produce and often for cleaning produce before it is sold. Water may also be used to protect crops from frost or to apply fertilizers or pesticides. Ensuring that you have clean water on the farm for these uses is an important part of minimizing contamination by disease-causing microorganisms called pathogens.

Although manure is a valuable source of nutrients, it is also one of the greatest potential sources of pathogens that can cause foodborne illnesses. These pathogens can be found in the feces of humans, pets, farm animals and wild animals. Manure can contain harmful bacteria such as E. coli O157:H7, Salmonella spp., Campylobacter spp. and Listeria monocytogenes as well as viruses and parasites.

One of the ways that fruits and vegetables can become contaminated with illness-causing bacteria, viruses, or parasites is through contact by farm workers. If these workers are sick or not practicing good hygiene, then contamination of foods can occur. Promoting good worker hygiene is one of the most important steps a farmer can take to prevent contamination of their fruits and vegetables with foodborne pathogens.

Promoting good worker hygiene is one of the most important steps farmers can take to prevent contamination of their fruits and vegetables with foodborne disease-causing microorganisms referred to as pathogens. A key step in promoting good hygiene is ensuring that there are handwashing stations and toilet facilities available on the farm in close proximity (not more than one-quarter of a mile) to the workers.

Harvest time means that fruits and vegetables will soon be on a consumer’s table. Consequently, it is critical to handle produce in a way that minimizes potential contamination with pathogens. It is important to follow some simple guidelines to prevent contamination and to control the growth of bacteria that might be present. The following steps can help to reduce risk of foodborne illness.

Getting fresh produce from the field to the market is another step where care must be taken to keep the product safe. It is important to prevent contamination of the produce with microorganisms that could cause foodborne illness and also to hold the produce under conditions that minimize the growth of harmful bacteria.

Local, small-scale farmers are proud of the fruits and vegetables they produce and strive to offer products that are inherently safe and healthy for consumers. However, although rare, foodborne illnesses have been associated with the production and handling of fresh produce. Fruits and vegetables that are eaten raw pose the greatest risk since cooking will kill pathogens.

Food safety risks and responsibilities: Farmers markets are a great way for consumers to get fresh produce, to support the local economy, and for vendors to increase profits. Farmers markets are becoming more popular, but the safety of products sold is essential for their continued growth. Understanding the causes of foodborne illness and the proper procedures to decrease the risk of contamination of the food products is the responsibility of the both the managers and the vendors. The safety of food products begins on the farm, but safe food handling strategies must be used at all times to ensure that a safe, high quality product gets to the consumer.

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors.

The Food Safety Modernization act (FSMA) Produce Safety Rule (PSR) covers packinghouse activities in several subparts of the regulation. These include subpart D - worker health and hygiene, subpart E - agricultural water, subpart K - growing, harvesting, packing, and holding activities, and subpart L - equipment, tools, buildings, and sanitation. Applying the practices required by the PSR to packing houses is an important element to ensure the safety of fruits and vegetables.

The Produce Safety Rule (PSR) is one of the seven major food safety regulations that are authorized by the Food Safety Modernization Act (FSMA). The PSR standards (subpart F) describe the minimum requirements for treated and untreated biological soil amendments of animal origin and human waste for reducing public health risk and the risk of contaminating covered produce. The PSR standards include requirements for determining if biological soil amendments of animal origin are treated or untreated and how to handle them. The standards also address the use of human waste, treatment of the biological soil amendments, application methods and intervals, and recordkeeping.

Postharvest handling of potatoes on the Eastern Shore of Virginia (ESV) regularly includes the use of flumes, dump tanks, and spray washers. Water used in flumes and dump tanks is often re-circulated to conserve water and energy. Soil, plant matter, and disease-causing pathogens can potentially accumulate in water during bin dumping and flume recirculation.

Failure to adequately wash hands is a major cause of infectious diseases. Individuals who practice poor personal hygiene while preparing food may spread diseases such as hepatitis A, salmonellosis, and shigellosis. Studies indicate that one-third (33%) of people do not wash their hands after using the restroom. This publication addresses the proper way to wash your hands.

La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

In Virginia, the Virginia Department of Agriculture and Consumer Services (VDACS) is enforcing the Food Safety Modernization Act (FSMA) Produce Safety Rule. The FSMA Produce Safety Rule is a regulatory rule by the Food and Drug Administration (FDA) that sets the science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables (FDA, 2015). All covered farms are subject to inspection. To help prepare for the regulation, operations can choose to have an On-Farm Readiness Review (OFRR). The OFRR is a program designed specifically to help produce operations align their food safety practices with the FSMA Produce Safety Rule and prepare them for an inspection by VDACS. A fully trained VCE agent conducts the OFRR, lasts no longer than 2 hours, is 100% confidential, and is entirely free.

This comprehensive website is intended to provide information about the efforts of the Virginia Fresh Produce Food Safety Team, as well as timely and science-based resources geared to reducing fresh produce contamination risks, beginning at the farm level, progressing through the marketplace to the final end-user, the consumer. The site also includes a blog that highlights our research and extension work on many fronts.

This comprehensive website is intended to provide information about the efforts of the Virginia Fresh Produce Food Safety Team, as well as timely and science-based resources geared to reducing fresh produce contamination risks, beginning at the farm level, progressing through the marketplace to the final end-user, the consumer. The site also includes a blog that highlights our research and extension work on many fronts.

Volunteers play a crucial role in hunger relief organizations. They assist with receiving orders, handling the foods, storing, and distributing the foods. Since volunteers might be involved in direct food contact, they are a key aspect of ensuring food safety practices in these organizations. Ensuring volunteer health and hygiene can reduce food safety risks in hunger relief organizations. This is because human can be a source of food safety hazards. This fact sheet provides recommended (not required) practices for hunger relief organizations on personal health and hygiene.

High pressure processing (HPP) is a technology in which foods are exposed to high pressure inside a chamber. The high pressure kills microorganisms and breaks down enzymes (molecules that speed up the rate of chemical reactions in food, like browning) without the use of extreme temperatures (Fellows 2009).

Under the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), agricultural water is defined as “water used in covered activities on covered produce where water is intended to, or is likely to, contact the harvestable portion of the crop”. Production water is agricultural water used during produce growing activities prior to harvesting. Examples of production water include irrigation, fertigation, spray applications, dust abatement, frost protection, among others. Remember production water has to meet the definition of agricultural water to be regulated under the FSMA PSR. This document will cover why to test your production water, what to test your production water for, how to sample your production water, and most importantly how to interpret your production water test results.

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.

Salmonella contamination in dry and low-moisture food processing environments is a food safety concern recognized by the FDA. For a microorganism to grow in a food processing environment, there must be enough available moisture for the organism to use. In a dry or low-moisture processing environment, there are typically not enough consistent sources of moisture for microorganisms to grow; however, Salmonella has shown the ability to adapt to this low-moisture stress and survive for long periods of time through accumulation of osmoprotectants, up-regulation of outer membrane porins, alteration of gene expression, rRNA degradation, entering a viable but not culturable state, filamentation, and biofilm formation.

The condition in which sprouts are produced is ideal for the growth of the foodborne pathogens, and if proper food safety practices and handling are not followed, sprouts can harbor pathogens when the seeds are sprouted. Many outbreaks of foodborne illness associated with consumption of raw sprouts have been reported in recent years, mainly by E. coli and Salmonella.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will discuss why it is important to share success stories with stakeholders, and will provide some examples of ways to do so.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will share about how they have navigated through the process of procuring local foods for local schools.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will look at the flow of food from farm to tray, associated food safety contamination risks, and helpful resources to consider.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we are joined by several panelists, who will highlight some tangible ways food is being delivered and distributed as part of the farm-to-school value chain in Virginia.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we will consider how school gardens play an integral part of farm to school programs. Our panelists will share how they have developed and worked with school gardens and farms, and will offer some tips that can help in farm to school efforts.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we will consider opportunities to extend classroom learning into early care settings, afterschool activities, and summer programs. Our panelists will share their stories of how they are doing so.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will share their stories about how they have sparked a love of local food and farming through classroom and afterschool programs.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we are joined by several panelists who will share their experiences and processes for obtaining funds for farm to school projects and how to evaluate them.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we are joined by several panelists who will share their experiences and processes for obtaining funds for farm to school projects and how to evaluate them.

This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we define “farm to school”, provide an overview of Farm to School initiatives in Virginia, highlight the content of the Virginia Farm to School Toolkit and webinar series.

You can help your community by hosting or donating to a share pantry. This guide offers best practices for providing safe and quality food to your neighbors who are experiencing hunger.

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.

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.

This is a fact sheet explaining water activity, how water activity is related to food safety/spoilage/shelf-life, defining water activity-controlled foods, determining if a product is classified as water activity-controlled, working with the Food Producer Technical Assistance Network to conduct and interpret water activity testing, and recommendations for the frequency of water activity testing.

Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.

Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.

Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.

Washing produce is an important step to keeping your family healthy. Since produce is grown in close contact with the ground, bacterial contamination may be introduced from animals, soil, and water. Produce may also be handled as it moves through the supply chain to the consumer. Washing produce can remove potential bacterial contamination or soil. It can be hard to know how and when to wash your produce, and there is a lot of information out there, so this publication provides important considerations to think about (a guide to help).

The Sanitary Transportation of Human and Animal Food Rule, often simply referred to as The Sanitary Transportation Rule, is enforced by the Food and Drug Administration (FDA) with the goal of protecting food during transport. This rule is one of the seven foundational rules of the FDA Food Safety Modernization Act. Contamination can occur at any point in the food supply chain, and actions must be implemented to mitigate these risks at all stages, including transport. Because of this, the Sanitary Transportation Rule contains transportation requirements to avoid potential food safety risks that may occur.

Reusable bags are commonly used for grocery shopping at a chain grocery store or the farmer’s market because they are sturdy and allow for carrying heavier loads, save money for users who live in areas where there is a fee for using plastic or paper bags, come in different designs and are made from different fabrics like canvas, nylon, among others, which allow the user creative expression, and are an environmentally friendly alternative to single-use plastic bags. This factsheet explores the food safety concerns about reuseable grocery bags.

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.

The Hazard Analysis Worksheet to go along with Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis (FST-474).

This fact sheet describes what food safety hazards are, who is required to conduct a hazard analysis, the purpose of hazard analysis, why conducting a hazard analysis is important, the components of a hazard analysis, resources to help evaluate hazards, and a novel worksheet to guide a food producer through the hazard analysis process.

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 hundreds of outbreaks of foodborne illness in the U.S. since 1990. This document outlines the recommended agricultural practices for food safety in gardens.

Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report

Environmental monitoring programs (EMPs) are a proactive approach that operations may take to reduce microbial contamination events. EMPs are designed to assess the effectiveness of the hygiene and sanitation practices in a food environment and provide valuable information to avoid microbial contamination of food products. EMPs are specific to each operation and depend upon the food(s) that are handled, packed, and or processed; operation size; operation layout; among other factors. If EMPs are effective, operations will be alerted to possible pathogen harborage locations based on positive test results, and operations will be able to implement corrective actions to reduce contamination events. Corrective actions may include targeted cleaning and sanitation of locations/adjacent locations that test positive and implementation of new policies or practices to reduce cross-contamination (for example, new employee or equipment traffic patterns). This publication serves as an introductory guide.

To support hunger relief work, and to keep safe, quality food from ending up in a landfill, the Code of Virginia (§§ 3.2-5144 and 35.1-14.2) and U.S. Code (42 U.S.C. § 1791) provides certain regulatory exemptions and liability protections to organizations which distribute donated food to people who need it. This includes nonprofit organizations and qualified direct donors. This publication is meant to highlight the regulatory exemptions and liability protections which exist for organizations which distribute donated foods. This publication does not contain legal advice, and any legal questions should be directed to a qualified legal professional.

Consumers get food in many ways. They can purchase their food from a convenience store, grocery store, or supermarket, grow or raise their own food, or receive food through a food pantry or other hunger relief program when needed. Often, an individual consumer will have access to more food than they can eat in a day and so it will need to be stored until it is used. This publication will address how you can safely store your food for optimal quality until you are ready to use and consume it.

Food allergies affect approximately 11 percent of adults and approximately 8 percent of children in the United States. Over the last decade, the number of young people with food allergies has increased. The Centers for Disease Control and Prevention (CDC) reported an increase in food allergies in children of 50% from 1997 to 2011. Food allergies can be serious and life-threatening; severe reactions kill 100 to 200 Americans per year (University of Nebraska-Lincoln, 2023). The risk of accidental exposure to foods can be reduced if physicians, parents, child care providers, and teachers work to minimize risks and provide a safe environment for children with food allergies. This publication provides general information and guidelines to manage food allergies at home, schools, day care centers, and camps.

This factsheet describes Sesame Allergies and how to manage them. This new allergen was added to the big FDA allergens list in 2023.

The PSR standards (subpart I) addresses both wildlife and domesticated animals. Animals, both wild and domesticated, may carry bacteria, viruses, or parasites that can make people sick. While animals are common in many locations and hard to control, the PSR standards stress the importance of growers limiting animal access to fields and not harvesting contaminated produce.

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.

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.

In the mid-Atlantic U.S. vegetable crops are attacked by several different stink bug species (1). The primary pest species include: the invasive brown marmorated stink bug (BMSB), Halyomorpha halys, which has become the dominant species in most landscapes (2), brown stink bug, Euschistus servus Say, which is the most common species attacking tomatoes; green stink bug, Chinavia hilaris Say (3); and harlequin bug, Murgantia histrionica, which is primarilly a pest of brassica vegetables only (4). All stink bugs are piercing sucking feeders that insert their stylets into the fruit, pods, buds, leaves, and stems of plants.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.

Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.

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.

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.

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.

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.

The need to purchase food has made going to the supermarket a necessity, even though they are not the safest places to be during the COVID-19 crisis. There are some practical steps that you can take, however, to avoid contracting the virus, or transmitting the virus if you are infected and do not yet know it.

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.

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.

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.

Cold plasma is a new food processing technology that can effectively reduce pathogens on a variety of food products. After conducting a nationwide survey with consumers, it was found that the term 'Cold Plasma' was perceived negatively by the consumer.

Cold plasma is a new food processing technology that can effectively reduce pathogens on a variety of food products. After conducting a nationwide survey with consumers, it was found that the term 'Cold Plasma' was perceived negatively by the consumer.

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.