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Resources by Renee Boyer

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Common Foodborne Pathogens: 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.
Jun 17, 2020 2805-7002 (FST-204NP)
Common Foodborne Pathogens: 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.
Jun 17, 2020 2805-7002(FST-204NP)
Safe Brown Bag Lunches*
Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.
Jun 17, 2020 2806-7003 (FST-203NP)
Safe Brown Bag Lunches*
Keep your brown bag lunch safe by using this information to see which foods in your lunch should be kept cold.
Jun 17, 2020 2806-7003 (FST-203NP)
Common Foodborne Pathogens: Salmonella
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.
Jun 17, 2020 2810-7005(FST-206NP)
Common Foodborne Pathogens: Salmonella
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.
Jun 17, 2020 2810-7005(FST-206NP)
Common Foodborne Pathogen: Staphylococcus aureus
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.
Jun 17, 2020 2910-7032(FST-208NP)
Common Foodborne Pathogens: Listeria monocytogenes
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.
Jun 17, 2020 2910-7033(FST-209NP)
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.
Jun 17, 2020 2911-7041(FST-210NP)
Pressure Canning Dec 5, 2019 348-585 (FST-222)
Boiling Water Bath Canning May 6, 2022 348-594 (FST-426P)
Freezing Fruits and Vegetables Jan 9, 2019 348-596
Using Dehydration to Preserve Fruits, Vegetables, and Meats Jan 9, 2019 348-597
Understanding and Managing Food Allergies Jan 24, 2018 348-940 (FST-283)
Food Storage Guidelines For Consumers
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.
Jul 18, 2023 348-960 (FST-453NP)
Wash Hands: Fight Disease-Causing Germs Feb 28, 2020 348-965 (FST-362P)
Elaboración de Conservas a Presión (Pressure Canning)
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.
Sep 1, 2021 348-585S (FST-233P)
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades (Wash Hands: Fight Disease-Causing Germs) Jan 9, 2019 348-965S
Balancing Life: Food Safety at Home, Stores, Restaurants, and Gardens Aug 14, 2020 ALCE-218NP
Going To Market: A Guide to Selling Raw, Processed, and Prepared Food Products from Your Home, at Farmers’ Markets, Stores, and Roadside Stands
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.
Mar 14, 2024 ANR-46NP (FST-473NP)
Master Food Volunteer Foods Demonstration Guide
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.
Feb 13, 2019 FST-100NP (FST-306NP)
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets
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.
Jan 16, 2019 FST-101NP (FST-305NP)
Can It Safely Feb 15, 2023 FST-114NP (FST-441NP)
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk
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.
Oct 1, 2019 FST-139P (FST-331P)
Safe Handling and Storing of Raw Fruits and Vegetables Aug 20, 2021 FST-234P
Overview of the Food Safety Modernization Act Produce Safety Rule Oct 26, 2023 FST-270NP
Is it safe to eat? Use a food thermometer to be SURE. Aug 26, 2019 FST-28NP-A
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. (Is it safe to eat? Use a food thermometer to be SURE.) Aug 26, 2019 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.) Aug 26, 2019 FST-28NP-D
Enhancing the Safety of Locally Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market? Jun 9, 2020 FST-280NP (FST-364P)
Visión General de la Ley de Modernización de la Inocuidad de los Alimentos; Norma de la Inocuidad de los Productos Agrícolas Frescos (Overview of the Food Safety Modernization Act Produce Safety Rule) Oct 26, 2023 FST-291NP
What do I need to know to sell KOMBUCHA at the farmers market? Jun 2, 2020 FST-297P (FST-361P)
What do I need to know to sell REFRIGERATED DIPS, SPREADS, DRESSINGS and SALADS, at the farmers market? Jun 2, 2020 FST-300P (FST-363P)
What do I need to know to sell JAMS, PRESERVES, JELLIES, and FRUIT BUTTERS at the farmers market? Jun 2, 2020 FST-301P (FST-367P)
What do I need to know to sell Fermented Vegetables at the farmers market? Jun 2, 2020 FST-308NP (FST-365P)
What do I need to know to provide SAMPLES at the farmers market? Jun 8, 2023 FST-310P (FST-450NP)
What do I need to know to sell MAPLE SYRUP at the farmers market? Jul 22, 2019 FST-311NP
What do I need to know about LABELING my foods for sale? Feb 27, 2019 FST-312P
How is Cold Plasma Used to Process Food? Apr 24, 2019 FST-314P
How Is Pasteurization Used to Process Food? Jul 22, 2019 FST-315P
Food Safety Modernization Act Produce Safety Rule: Soil Amendments Jul 17, 2019 FST-316P
Packinghouse Best Practices To Support the FSMA Produce Safety Rule Jul 19, 2019 FST-317P
What do I need to know to sell DEHYDRATED FOODS at the farmers market? Jun 2, 2020 FST-319P (FST-360P)
What do I need to know to sell ACIDIFIED FOODS at the farmers market? Sep 24, 2019 FST-321NP
What do I need to know to sell PET FOODS or PET TREATS at the farmers market? Jul 1, 2020 FST-322NP (FST-366P)
How is High Pressure Processing Used to Process Foods? Sep 10, 2019 FST-323NP
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? 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
Enhancing The Safety of Locally Grown Produce: Farm Self-Help Form Aug 14, 2019 FST-35NP (FST-332NP)
Demystifying Agricultural Production Water Testing under the FSMA Produce Safety Rule Sep 10, 2019 FST-350NP
What do I need to know to sell HONEY at the farmers market? Dec 16, 2019 FST-352NP
What do I need to know to sell BAKED GOODS at the farmers market Mar 16, 2020 FST-353NP
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
Enhancing The Safety of Locally Grown Produce: On the Farm Aug 14, 2019 FST-36NP (FST-333NP)
COVID-19 Preventative Measures: What To Do if You Are Sick Mar 16, 2020 FST-368-1NP
COVID-19 FAQ for Foodservice: Receiving and Food Packaging Mar 17, 2020 FST-368-10NP
Covid-19 Preguntas Frecuentes Para Servicios De Sus Empagues (COVID-19 FAQ for Foodservice: Receiving and Food Packaging) Apr 3, 2020 FST-368-10ANP
COVID-19 FAQ for Food Banks: Receiving Food and Cleaning Mar 17, 2020 FST-368-11NP
Covid-19 Preguntas Frecuentes Para Bancos De Alimentos: Recepción De Alimentos Y Limpieza (COVID-19 FAQ for Food Banks: Receiving Food and Cleaning) Apr 3, 2020 FST-368-11ANP
COVID-19 FAQ for Food Banks: Best Practices and Communication Mar 17, 2020 FST-368-12NP
Covid-19 Preguntas Frecuentes Para Bancos De Alimentos: Mejores Prácticas Y Comunicación (COVID-19 FAQ for Food Banks: Best Practices and Communication) Apr 3, 2020 FST-368-12ANP
Handling COVID-19: Guidance for U-Pick Farms Mar 17, 2020 FST-368-13NP
Covid-19 Preguntas Frecuentes En Granjas De Recolección Directa De Producto: Pasos Para Los Encargados De Las Granjas (Handling COVID-19: Guidance for U-Pick Farms) Apr 3, 2020 FST-368-13ANP
Handling COVID-19: Guidance for Farmers Markets Mar 17, 2020 FST-368-14NP
Covid-19 Preguntas Frecuentes Para Mercados Locales Agrícolas (Handling COVID-19: Guidance for Farmers Markets) Apr 3, 2020 FST-368-14ANP
Covid-19 and Food Safety FAQ: Is Coronavirus A Food Safety Issue? Mar 18, 2020 FST-368-15NP
COVID-19 Seguridad De Alimentos: ¿Me Debo Preocupar Del Coronavirus En Las Frutas Y Verduras ? (Covid-19 and Food Safety FAQ: Is Coronavirus A Food Safety Issue?) Jun 3, 2020 FST-368-15ANP
Handling Covid-19: Guidance for Community Gardens Mar 18, 2020 FST-368-16NP
Covid-19 Preguntas Frecuentes Para Huertas Comunitarias (Handling Covid-19: Guidance for Community Gardens ) Apr 3, 2020 FST-368-16ANP
Covid-19 Seguridad De Alimentos: ¿Me Debo Preocupar Del Coronavirus Cuando Voy Al Supermercado (Covid-19 and Food Safety FAQ: Is Coronavirus a Concern at Grocery Stores?) Mar 31, 2020 FST-368-17ANP
Covid-19 Seguridad De Alimentos: ¿ Me Debo Preocupar Del Coronavirus Y La Comida Para Llevar? (Covid-19 and Food Safety FAQ: Is Coronavirus a Concern With Takeout) Mar 31, 2020 FST-368-18ANP
Covid-19 and Food Safety FAQ: Is Coronavirus an Issue in Produce Production? Mar 23, 2020 FST-368-19NP
COVID-19 Seguridad De Alimentos: ¿Puede Ser El Coronavirus Un Problema En La Producción De Frutas O Verduras? (Covid-19 and Food Safety FAQ: Is Coronavirus an Issue in Produce Production?) Jun 1, 2020 FST-368-19ANP
Covid-19 Medidas Preventivas: ¿Qué Hacer Si Está Enfermo? Mar 18, 2020 FST-368-1ANP
COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community - A Mar 17, 2020 FST-368-2NP
Covid-19 And Food Safety FAQ: Is Coronavirus a Concern on Fresh Produce? Mar 23, 2020 FST-368-20NP
Handling COVID-19: Guidance FAQ For Farm Stands Mar 31, 2020 FST-368-21NP
COVID-19 Puestos De Alimentos Agrícolas: Medidas Para Operadores De Puestos Agrícolas (Covid-19 FAQ For Farm Stands: Steps For Farm Stand Operators) Jun 2, 2020 FST-368-21ANP
Covid-19 Preventative Measures: Cleaning and Disinfecting Reusable Bags Mar 31, 2020 FST-368-22NP
COVID-19 Medidas Preventivas: Lavando Y Desinfectando Bolsas Reutilizables Jun 2, 2020 FST-368-22ANP
Handling Covid-19: Produce Farms and Packinghouses Apr 1, 2020 FST-368-23NP
Manejo Del COVID-19: Granjas De Frutas Y Verduras, Y Empacadoras (Handling Covid-19: Produce Farms and Packinghouses) Jun 1, 2020 FST-368-23ANP
Customizable Retail Signs - If You Feel Sick Mar 31, 2020 FST-368-24NP
Handling Covid-19: Best Practices For Agribusiness Apr 3, 2020 FST-368-25NP
Manejo De COVID-19: Mejores Prácticas Para Agronegocios (Handling Covid-19: Best Practices For Agribusiness) Jun 1, 2020 FST-368-25ANP
COVID-19 Preventative Measures: Bandanas As Cloth Face Coverings Apr 16, 2020 FST-368-26NP
COVID-19: Medidas Preventivas: Pañuelos Para Protegerse La Cara Jun 1, 2020 FST-368-26ANP
COVID-19 Preventative Measures: Cloth Face Coverings For Food Employees Apr 16, 2020 FST-368-27NP
COVID-19: Medidas Preventivas: Tapabocas De Tela Para Empleados Que Trabajan Con Alimentos May 29, 2020 FST-368-27ANP
COVID-19 Preventative Measures: Faces Masks and Cloth Coverings Apr 16, 2020 FST-368-28NP
COVID-19: Medidas Preventivas: Tapabocas Y Cubiertas Faciales De Tela May 29, 2020 FST-368-28ANP
COVID-19 Preventative Measures: How To Use Cloth Face Coverings Apr 16, 2020 FST-368-29NP
COVID-19 Preventative Measures: How To Use Cloth Face Coverings Apr 16, 2020 FST-368-29NP
COVID-19: Medidas Preventivas: Como Utilizar Cubiertas Faciales May 29, 2020 FST-368-29ANP
Covid-19 Medidas Preventivas: Como Prepararse Contra Un Brote En Su Comunidad Mar 18, 2020 FST-368-2A
COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community - B Mar 17, 2020 FST-368-3NP
COVID-19 Preventative Measures: Do-It-Yourself Cloth Face Coverings Apr 16, 2020 FST-368-30NP
COVID-19: Medidas Preventivas: Haciendo Tapabocas De Tela Jun 2, 2020 FST-368-30ANP
COVID-19: Medidas Preventivas: Como Prepararse Contra Un Brote En Su Comunidad (COVID-19 Preventative Measures: Preparing for an Outbreak in Your Community) Jan 15, 2021 FST-368-3ANP
COVID-19 Preventative Measures: Clean Your Hands Often Mar 17, 2020 FST-368-4NP
Covid-19 Medidas Preventivas: Desinfectante De Manos Hecho En Casa (COVID-19 Preventative Measures: Clean Your Hands Often) Mar 18, 2020 FST-368-4ANP
Covid-19: Medidas Preventivas: Lávese Las Manos Frecuentemente Mar 20, 2020 FST-368-4BNP
COVID-19 FAQ for Foodservice: General Questions and Employee Health Mar 17, 2020 FST-368-5NP
Covid-19 Preguntas Frecuentes Para Servicios De Comida: Preguntas Generales Y Salud De Los Empleados (COVID-19 FAQ for Foodservice: General Questions and Employee Health) Apr 3, 2020 FST-368-5ANP
Covid-19 Preguntas Frecuentes Para Servicios De Comida: Preguntas Generales Y Salud De Los Empleados (COVID-19 FAQ for Foodservice: General Questions and Employee Health) Apr 3, 2020 FST-368-5ANP
COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection Mar 17, 2020 FST-368-6NP
Covid-19 Medidas Preventivas: Limpiando Y Desinfectando (COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection) Mar 18, 2020 FST-368-6ANP
COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging Mar 17, 2020 FST-368-7NP
Covid-19 Preguntas Frecuentes Para Tiendas De Alimentos: Recepción De Alimentos Y Sus Empaques (COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging) Apr 3, 2020 FST-368-7ANP
COVID-19 for Grocery Stores: General Questions and Employee Health Mar 17, 2020 FST-368-8NP
Covid-19 Preguntas Frecuentes Para Tiendas De Alimentos: Preguntas Generales Y Salud De Los Empleados (COVID-19 for Grocery Stores: General Questions and Employee Health) Apr 3, 2020 FST-368-8ANP
COVID-19 FAQ for Foodservice: Cleaning and Disinfection Mar 17, 2020 FST-368-9NP
Covid-19 Preguntas Frecuentes Para Servicios De Comida: Limpiando Y Desinfectando (COVID-19 FAQ for Foodservice: Cleaning and Disinfection) Apr 3, 2020 FST-368-9ANP
Covid-19 and Food Safety FAQ: Is Coronavirus a Concern at Grocery Stores? Mar 20, 2020 VCE-368-17NP
Covid-19 and Food Safety FAQ: Is Coronavirus a Concern With Takeout Mar 20, 2020 VCE-368-18NP
Enhancing The Safety of Locally Grown Produce: Land Use Aug 13, 2019 FST-37NP (FST-334NP)
Guidelines for Packinghouse Workstations TO PREVENT SPREAD of COVID-19 Jun 5, 2020 FST-372NP
Enhancing The Safety of Locally Grown Produce: Water Use Aug 19, 2019 FST-38NP (FST-335NP)
Boil Water Advisory - Treating Water for Handwashing and Food Preparation Sep 9, 2020 FST-381-10NP
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
Enhancing The Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin Aug 14, 2019 FST-39NP (FST-336NP)
Enhancing The Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin Aug 14, 2019 FST-39NP (FST-336NP)
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities Aug 13, 2019 FST-41NP (FST 338NP)
Enhancing The Safety of Locally Grown Produce: Harvesting and Storage Aug 19, 2019 FST-42NP (FST-343NP)
Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely Aug 19, 2019 FST-43NP (FST-340NP)
Enhancing The Safety of Locally Grown Produce: Training and Certification Options Aug 21, 2019 FST-44NP (FST-341NP)
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jan 8, 2024 FST-47NP
Food Safety For School and Community Gardens: A Handbook for Beginning and Veteran Garden Organizers
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.
Feb 20, 2024 FST-60P (FST-470)
Understanding and Managing Food Allergies
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.
Jul 10, 2023 FST-283NP (FST-454NP)
Understanding Dates on Labels of Donated Food Nov 21, 2022 FST-422P (FST-436NP)
Preserving High Acid Foods with a Steam Canner May 10, 2022 FST-427NP
Donating Unused Food From Your Pantry Sep 7, 2022 FST-431NP
Hosting a Food Drive Sep 9, 2022 FST-432NP
Entendiendo las Fechas en las Etiquetas de los Alimentos Donados (Understanding Dates on Labels of Donated Food) Nov 21, 2022 FST-437P
如何理解捐赠食品标签上的日期 (Understanding Dates of Labels on Donated Food) Nov 21, 2022 FST-438P
شرح التو ار یخ الموجودة بالأغ ذیة المع بأةال م تبرع بھ (Understanding Dates on Labels of Donated Food) Mar 20, 2023 FST-439P
Organic Foods: A Guide for Consumers Mar 14, 2023 FST-444NP
Eat Smart, Move More at Farmers Markets: Strawberries Jul 24, 2020 HNFE-314-1NP
Eat Smart, Move More at Farmers Markets: Broccoli Jul 24, 2020 HNFE-314-10NP
Eat Smart, Move More at Farmers Markets: Yellow Crookneck Squash (Summer Squash) Jul 24, 2020 HNFE-314-3NP
Eat Smart, Move More at Farmers Markets: Green Beans Jul 24, 2020 HNFE-314-4NP
Eat Smart, Move More at Farmers Markets: Apples Jul 24, 2020 HNFE-314-5NP
Eat Smart, Move More at Farmers Markets: Corn on the Cob Jul 24, 2020 HNFE-314-6NP
Eat Smart, Move More at Farmers Markets: Beets Jul 24, 2020 HNFE-314-7NP
Eat Smart, Move More at Farmers Markets: Cabbage Jul 24, 2020 HNFE-314-8NP
Eat Smart, Move More at Farmers Markets: Cauliflower Jul 24, 2020 HNFE-314-9NP
Eat Smart, Move More at Farmers Markets: Cucumbers Feb 8, 2021 HNFE-320-10NP
Eat Smart, Move More at Farmers Markets: Black-eyed Peas Feb 8, 2021 HNFE-320-11NP
Eat Smart, Move More at Farmers Markets: Black-eyed Peas Feb 8, 2021 HNFE-320-11NP
Eat Smart, Move More at Farmers Markets: Blackberries Feb 8, 2021 HNFE-320-12NP
Eat Smart, Move More at Farmers Markets: Blueberries Feb 8, 2021 HNFE-320-13NP
Eat Smart, Move More at Farmers Markets: Cantaloupe Feb 8, 2021 HNFE-320-14NP
Eat Smart, Move More at Farmers Markets: Watermelon Feb 8, 2021 HNFE-320-15NP
Eat Smart, Move More at Farmers Markets: Pumpkins Feb 8, 2021 HNFE-320-16NP
Eat Smart, Move More at Farmers Markets: Peppers Feb 8, 2021 HNFE-320-2NP
Eat Smart, Move More at Farmers Markets: Potatoes Feb 9, 2021 HNFE-320-3NP
Eat Smart, Move More at Farmers Markets: Turnips Feb 8, 2021 HNFE-320-4NP
Eat Smart, Move More at Farmers Markets: Tomatoes Feb 8, 2021 HNFE-320-5NP
Eat Smart, Move More at Farmers Markets: Sweet Potatoes Feb 8, 2021 HNFE-320-6NP
Eat Smart, Move More at Farmers Markets: Peas Feb 8, 2021 HNFE-320-7NP (HNFE-945NP)
Eat Smart, Move More at Farmers Markets: Peaches Feb 8, 2021 HNFE-320-8NP (HNFE-945NP)
Eat Smart, Move More at Farmers Markets: Nectarines Feb 8, 2021 HNFE-320-9NP
Eat Smart, Move More at Farmers Market: Plums Feb 8, 2021 HNFE-320-1NP
Accessing Virginia’s Regional Wholesale Market Sector: Fresh Produce Food Safety Considerations Apr 24, 2023 HORT-271NP
Accessing Virginia’s Market Sectors: Fresh Produce Purchasing Considerations Apr 24, 2023 HORT-272NP
Accessing Virginia’s Retail Market Sector: Fresh Produce Food Safety Considerations Apr 24, 2023 HORT-273NP
Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-274NP
Accessing Virginia’s Public School (K-12) Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-275NP
Accessing Virginia’s Hospital Market Sector: Fresh Produce Food Safety Considerations Apr 25, 2023 HORT-276NP
Accessing Virginia’s Direct-to-Consumer Market Sector: Fresh Produce Food Safety Considerations Apr 26, 2023 HORT-277NP
Accessing Virginia’s College & University Market Sector: Fresh Produce Food Safety Considerations Apr 26, 2023 HORT-278NP
Accessing Virginia Market Sectors: Establishing a Marketing Perspective Apr 26, 2023 HORT-279NP
Considerations for Producers Seeking Market Access to Schools Jun 11, 2019 SPES-145NP
Considerations for School Nutrition Directors Seeking to Increase Farm to School Purchases Jun 11, 2019 SPES-146NP