skip to main content
Virginia Tech® home
Title Available As Summary Date ID Author
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.
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