Resources by Lester Schonberger
Title | Available As | Summary | Date | ID | Author |
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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.
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Aug 30, 2024 | 2910-7033 (FST-489NP) | ||
Boiling Water Bath Canning | May 6, 2022 | 348-594 (FST-426P) | |||
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 | 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. |
Oct 25, 2024 | 348-965 (FST-497P) | ||
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades (Wash Hands: Fight Disease-Causing Germs) | La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas. |
Oct 25, 2024 | 348-965s (FST-497sP) | ||
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. |
Dec 13, 2024 | ANR-46NP (FST-502NP) | ||
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. |
Jul 8, 2024 | FST-100NP (FST-483NP) | ||
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. |
Jul 8, 2024 | FST-101NP (FST-482NP) | ||
Can It Safely | Feb 15, 2023 | FST-114NP (FST-441NP) | |||
Junior Master Food Volunteer Teen Mentor Hours Report | Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report |
Jan 24, 2024 | FST-115NP (FST-469NP) | ||
How to Write a Recipe | Whether sharing a recipe with family and friends or
using it in a classroom setting or professional publication,
knowing how to write a clear, concise, easy-to-follow
recipe is an important skill. It takes creativity and
practice to develop a delicious and wholesome dish.
Writing a recipe so others can duplicate your results
successfully, time after time, requires adhering to specific
guidelines and a set of rules. |
Apr 9, 2021 | FST-155NP (FST-384NP) | ||
Is it safe to eat? Use a food thermometer to be SURE. | Oct 16, 2024 | FST-28NP-A (FST-493NP-A) | |||
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) | |||
Teaching Tips and Techniques: A Dialogue Learning Approach | Volunteer teachers are important to Virginia Cooperative Extension (VCE). Volunteers convey information on a variety of topics by teaching or assisting with programs. Although there are many methods for delivering content, this publication will focus on a selection of teaching techniques to foster dialogue. |
Jul 17, 2023 | FST-284NP (FST-452NP) | ||
Food Safety Modernization Act Produce Safety Rule: Soil Amendments | 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. |
Dec 10, 2024 | FST-316P | ||
Packinghouse Best Practices To Support the FSMA Produce Safety Rule | 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. |
Dec 11, 2024 | FST-317P | ||
Making Your Own Sanitizing or Disinfecting Solution | Jan 30, 2022 | FST-339NP | |||
Enhancing The Safety of Locally Grown Produce: On the Farm | 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. |
Jan 15, 2025 | FST-36NP (FST-333NP) | ||
Enhancing The Safety of Locally Grown Produce: Land Use | 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. |
Jan 15, 2025 | FST-37NP (FST-334NP) | ||
Enhancing The Safety of Locally Grown Produce: Water Use | 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. |
Jan 15, 2025 | FST-38NP (FST-335NP) | ||
Cleaning, Sanitizing, Disinfecting, and Sterilizing. What's the difference? | Jun 25, 2021 | FST-386NP | |||
Cleaning, Sanitizing, Disinfecting, and Sterilizing. What's the Difference? - Chinese | Aug 11, 2021 | FST-389NP | |||
Enhancing The Safety of Locally Grown Produce: Use of Manure and Other Soil Amendments of Animal Origin | 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. |
Jan 15, 2025 | FST-39NP (FST-336NP) | ||
Limpieza, Sanitización, Desinfección y Esterilización. ¿Cuál es la diferencia? (Cleaning, Sanitizing, Disinfecting, and Sterilizing. What's the Difference?) | Aug 18, 2021 | FST-390NP | |||
How to Clean, Sanitize, and Disinfect Surfaces | Dec 21, 2021 | FST-395NP | |||
¿Cómo Limpiar, Sanitizar, y Desinfectar Superficies? ( How to Clean, Sanitize, and Disinfect Surfaces) | Dec 21, 2021 | FST-396NP | |||
Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels | Feb 4, 2022 | FST-397NP | |||
Antes de Comprar – ¿Qué Debe Buscar en las Etiquetas de Productos Domésticos de Limpieza, Sanitizantes y Desinfectantes? ( Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels) | Jan 30, 2022 | FST-398NP | |||
Enhancing The Safety of Locally Grown Produce: Farm Worker Hygiene, Health and Training | 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. |
Jan 15, 2025 | FST-40NP (FST-337NP) | ||
Using Hand Sanitizers | Feb 2, 2022 | FST-407NP | |||
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities | 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. |
Jan 15, 2025 | FST-41NP (FST 338NP) | ||
Making Your Own Sanitizer - Vietnamese | Feb 11, 2022 | FST-412NP | |||
Cleaning, Sanitizing, Disinfecting, and Sterilizing - Vietnamese | Feb 9, 2022 | FST-413NP | |||
使用消毒免洗洗手液 (Making Your Own Sanitizing) | Feb 11, 2022 | FST-414NP | |||
在购买前—阅读清洗剂、清洁剂和消毒剂上的 使用说明 (Before You Buy – What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels) | Feb 9, 2022 | FST-415NP | |||
使用消毒免洗洗手液 (Using Hand Sanitizers) | Feb 14, 2022 | FST-416NP | |||
如何清洗,清洁和消毒表面 (How to Clean, Sanitize, and Disinfect Surfaces) | Feb 9, 2022 | FST-417NP | |||
How to Clean, Sanitize, and Disinfect Surfaces - Vietnamese | Feb 23, 2022 | FST-419NP | |||
Enhancing The Safety of Locally Grown Produce: Harvesting and Storage | 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. |
Jan 15, 2025 | FST-42NP (FST-343NP) | ||
Before You Buy - What to Look for on Household Cleaner, Sanitizer, and Disinfectant Labels - Vietnamese | Feb 25, 2022 | FST-420NP | |||
Using Hand Sanitizers - Vietnamese | Feb 25, 2022 | FST-421NP | |||
Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely | 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. |
Jan 15, 2025 | FST-43NP (FST-340NP) | ||
Enhancing The Safety of Locally Grown Produce: Training and Certification Options | 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. |
Jan 15, 2025 | FST-44NP (FST-341NP) | ||
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market | 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. |
Jan 15, 2025 | 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) | ||
Master Food Volunteer | Oct 4, 2022 | FST-76NP (FST-430NP) | |||
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) | |||
Uso de Desinfectantes de Manos (Using Hand Sanitizers) | Mar 24, 2022 | FST-423NP | |||
Preparación de su Propia Solución de Sanitizante o Desinfectante (Making Your Own Sanitizing or Disinfecting Solution) | Apr 18, 2022 | FST-425NP | |||
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 التواریخ الموجودة بالأغذیة المعبأة المتبرع بھا (Understanding Dates on Labels of Donated Food) | Mar 20, 2023 | FST-439P | |||
Liability Exemptions When Donating Food to Hunger Relief Organizations in Virginia | May 4, 2023 | FST-447NP | |||
Guidelines for Managing Food Allergies: Sesame Allergies | This factsheet describes Sesame Allergies and how to manage them. This new allergen was added to the big FDA allergens list in 2023. |
May 31, 2023 | FST-449NP | ||
Best Food Safety Practices for Hunger Relief Organizations When Accepting, Sorting, and Storing Donated Foods | Aug 14, 2023 | FST-456NP | |||
Best Food Safety Practices for Hunger Relief Organizations When Distributing Foods | Aug 16, 2023 | FST-457NP | |||
Regulatory and Liability Exemptions for Organizations Distributing Donated Food in Virginia | 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. |
Aug 30, 2023 | FST-458NP | ||
Sanitizers for Vegetables in Harvest and Post-Harvest Water for Small Farmers | 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. |
Jul 1, 2024 | FST-479NP | ||
Wash Stations and Vegetable Cleaning for the Small Vegetable Farmers | 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. |
Jul 2, 2024 | FST-480NP | ||
Best Management Practices and Good Agriculture Practices for Small Vegetable Farms | 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. |
Jul 3, 2024 | FST-481NP | ||
Donating Food Through a Share Pantry | 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. |
Jul 11, 2024 | FST-484NP | ||
Best Food Safety Practices for Hunger Relief Organizations: Volunteer Health, Hygiene, and Training | 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. |
Oct 14, 2024 | FST-488NP | ||
آشنایی با تاریخ های روی برچس بهای غذای اهدایی (Understanding Dates on Labels of Donated Food) | 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.). |
Jan 13, 2025 | FST-498P | ||
د مرسته شوي خواړو په لیبلونو او نېټو پوهیدل (Understanding Dates on Labels of Donated Food) | 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.). |
Jan 14, 2025 | FST-499P | ||
آشنایی با تاری خ های روی برچسب های غذای اهدایی (Understanding Dates on Labels of Donated Food) | 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.). |
Jan 15, 2025 | FST-500P | ||
عطیہ کردہ خوراک کے لیبل پر تاریخوں کو سمجھنا (Understanding Dates on Labels of Donated Food) | 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.). |
Jan 15, 2025 | FST-501P | ||
Virginia Fresh Produce Food Safety Website | 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. |
Oct 18, 2024 | SPES-626NP | ||
Virginia Farm to School Toolkit Webinar Series: Procuring Safe Food, Assessing Risks, and Documenting Practices | 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. |
Jul 30, 2024 | SPES-599NP |