Resources for Food Safety
Title | Available As | Summary | Date | ID | Author |
---|---|---|---|---|---|
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) | |||
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) | Feb 28, 2020 | 348-965S | |||
One Bite at a Time: Virginia and North Carolina Food as a Business Program | Mar 18, 2019 | AAEC-172NP | |||
Market Ready Farm to Restaurant – Food and Food Product Packaging Considerations | May 10, 2019 | AAEC-179NP | |||
Produce Safety, Perceived Risk, and Consumer Choice | Jul 15, 2019 | AAEC-187P | |||
Balancing Life: Food Safety at Home, Stores, Restaurants, and Gardens | Aug 14, 2020 | ALCE-218NP | |||
Seafood Safety Regulations and Requirements | Apr 20, 2023 | ALCE-312NP | |||
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. |
Jul 15, 2024 | ANR-46NP (FST-473NP) | ||
Safe and Nutritious Seafood in Virginia | Consumers enjoy eating a variety of seafood and can
find many choices of fresh as well as frozen seafood
in the refrigerated and freezer cases of grocery stores.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 |
May 6, 2021 | AREC-156P | ||
Sanitation Monitoring for Seafood Processors | Seafood processors must practice strict sanitary procedures to reduce contamination sources, thus providing consumers with high quality, wholesome foods. A routine sanitation monitoring program in place demonstrates that processors are actively maintaining a sanitary environment during processing. |
Sep 3, 2021 | AREC-163NP (FST-391NP) | ||
Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers | 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. |
Sep 11, 2019 | AREC-55P(FST-330P) | ||
The Socrates Project - Poisonous Plants in Virginia | Jun 29, 2018 | CNRE-13NP (CNRE-21NP) | |||
Diagnosing Stink Bug Injury to Vegetables | 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. |
May 25, 2021 | ENTO-173NP (ENTO-449NP) | ||
Master Food Volunteer Re-Enrollment Form | Apr 18, 2022 | FCS-121 (FST-408NP) | |||
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) | ||
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) | ||
Guidelines for Managing Food Allergies: Egg Allergies | 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. |
Feb 2, 2021 | FST-195NP | ||
Guidelines for Managing Food Allergies: Fish Allergies | 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. |
Feb 2, 2021 | FST-196NP | ||
Guidelines for Managing Food Allergies: Milk Allergies | 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. |
Feb 2, 2021 | FST-197NP | ||
Guidelines for Managing Food Allergies: Peanut Allergies | 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. |
Feb 3, 2021 | FST-198NP | ||
Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies | 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. |
Feb 3, 2021 | FST-199NP | ||
Guidelines for Managing Food Allergies: Soy Allergies | 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. |
Feb 3, 2021 | FST-200NP | ||
Guidelines for Managing Food Allergies: Tree Nut Allergies | 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. |
Feb 3, 2021 | FST-201NP | ||
Guidelines for Managing Food Allergies: Wheat Allergies | 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. |
Feb 3, 2021 | FST-202NP | ||
Safe Handling and Storing of Raw Fruits and Vegetables | Fruits and vegetables are essential for a healthy diet. Nutritious produce can be purchased at your local grocery store or farmers market, or even grown in your backyard. While produce is usually safe, it can become contaminated throughout the farm-to-fork continuum with harmful microorganisms, including bacteria, viruses, and parasites, that can cause illness (pathogens). A foodborne illness, often referred to as “food poisoning,” can occur through consumption of contaminated foods. |
Aug 20, 2021 | FST-234P | ||
The Basics of Knife Skills | Feb 16, 2022 | FST-268NP | |||
Overview of the Food Safety Modernization Act Produce Safety Rule | Oct 26, 2023 | FST-270NP | |||
Food Safety Modernization Act Produce Safety Rule: Agricultural Water | Sep 29, 2022 | FST-271NP | |||
FSMA Produce Safety Rule: Wildlife and Domesticated Animals | 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. |
Sep 29, 2022 | FST-272NP | ||
Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training | Sep 23, 2022 | FST-278NP | |||
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) | |||
Introduction to Environmental Monitoring Programs | 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. |
Nov 2, 2023 | FST-290NP | ||
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 | |||
Ley de Modernización de la Inocuidad de los Alimentos Norma de Inocuidad de los Productos Agrícolas Frescos: Salud Higiene y Capacitación de los Trabajadores (Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training) | May 30, 2018 | FST-293S | |||
Does my Farm have to Comply with the Food Safety Modernization Act’s Produce Safety Rule? A Tool to Assist Producers | May 30, 2018 | FST-294NP | |||
Types of Thermometers Used in the Seafood Industry | Sep 21, 2018 | FST-295P | |||
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) | |||
A Guide to the Aquaponics Food Safety Plan Development: Green Aquaponics LLC as a Model | Feb 21, 2019 | FST-302P | |||
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? | 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. |
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) | |||
Susceptibility of Produce to Infiltration: Risk Factors and Mitigations | May 30, 2019 | FST-320NP | |||
What do I need to know to sell ACIDIFIED FOODS at the farmers market? | 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. |
May 6, 2024 | FST-321NP (FST-475NP) | ||
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 | |||
Making Your Own Sanitizing or Disinfecting Solution | Jan 30, 2022 | FST-339NP | |||
Sprout Safety | Aug 30, 2019 | FST-344NP | |||
What do I need to know to sell SHELL EGGS at the farmers market? | Dec 16, 2019 | FST-347NP | |||
Microbial Quality of Water Used in Potato Packinghouse Operations | Oct 15, 2019 | FST-348P | |||
On-Farm Readiness Review (OFRR): The Next Step in Preparing for FSMA’s Produce Safety Rule | Sep 10, 2019 | FST-349NP | |||
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 | |||
Reduced Oxygen Packaging and Food Safety Concerns in Seafood | Jan 21, 2020 | FST-351NP (FST-358NP) | |||
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 Preventable Measures: Homemade Hand Sanitizer | Apr 1, 2020 | FST-368-4CNP | |||
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 | |||
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 | May 28, 2020 | FST-373NP | |||
Strategies to control the spread of COVID at seafood processing plants: Shared Transportation and Housing | 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. |
Jul 21, 2020 | FST-375NP | ||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Hand Washing and Personal Protective Equipment | Jul 15, 2020 | FST-376NP | |||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Social Distancing and Physical Barriers | Jul 15, 2020 | FST-377NP | |||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Cleaning and Disinfection | 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. |
Jul 21, 2020 | FST-378NP | ||
Strategies to Control the Spread of COVID at Seafood Processing Plants: Employee Health | 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. |
Jul 17, 2020 | FST-379NP | ||
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 | |||
Nanobubbles as an Emerging Sanitation Technology | Jan 27, 2021 | FST-383NP | |||
Icing Your Catch to Take Home | Jul 27, 2021 | FST-388NP | |||
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 | Aug 14, 2019 | 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 | |||
Food Safety for Home Deliveries with Considerations for COVID-19 (Consumer Edition) | Sep 16, 2021 | FST-392NP | |||
Food Safety for Home Deliveries with Considerations for COVID-19 (Industry Edition) | Sep 16, 2021 | FST-393NP | |||
Practical Food Safety for COVID-19: Guidance for transitioning from Dine-In to Take-Out and Delivery Only | Sep 16, 2021 | FST-394NP | |||
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 | Aug 13, 2019 | FST-40NP (FST-337NP) | |||
Assessing On-Farm Produce Safety Risks: Performing a Hazard Analysis | Jan 20, 2022 | FST-400NP | |||
Assessing On-Farm Produce Safety Risks: General Practices | Jan 20, 2022 | FST-401NP | |||
Assessing On-Farm Produce Safety Risks: Pre-Plant Stage | Jan 20, 2022 | FST-402NP | |||
Assessing On-Farm Produce Safety Risks: Production Stage | Jan 31, 2022 | FST-403NP | |||
Assessing On-Farm Produce Safety Risks: Harvest Stage | Jan 20, 2022 | FST-404NP | |||
Assessing On-Farm Produce Safety Risks: Post-Harvest Handling Stage | Jan 20, 2022 | FST-405NP | |||
Assessing On-Farm Produce Safety Risks: Preparing for GAP Certification | Jan 20, 2022 | FST-406NP | |||
Using Hand Sanitizers | Feb 2, 2022 | FST-407NP | |||
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities | Aug 13, 2019 | 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 | Aug 19, 2019 | 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 | 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) | ||
Master Food Volunteer | Oct 4, 2022 | FST-76NP (FST-430NP) | |||
Proposed Project Authorization Form | Apr 18, 2022 | FST-83 (FST-410NP) | |||
Master Food Volunteer Waiver for Activity Participation | Apr 18, 2022 | FST-84 (FST-411NP) | |||
Master Food Volunteer Hours Report | Apr 18, 2022 | FST-85 (FST-409NP) | |||
Master Food Volunteer Application | May 12, 2020 | FST-89NP (FST-187NP) | |||
Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish) | Jul 16, 2018 | FST-96NP | |||
Increasing Your Confidence in Cooking High Quality, Safe Seafood (Fish and Shellfish): A Demonstration Tutorial | Jul 16, 2018 | FST-98NP | |||
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 | |||
Hazards and Risks: What is the Difference and How to Evaluate for Your Operation, a Beginners Guide | Jul 12, 2022 | FST-428NP | |||
Process Guide for Producing Amazing Food Demonstration Videos with a Purpose | Dec 8, 2022 | FST-429NP | |||
Donating Unused Food From Your Pantry | Sep 7, 2022 | FST-431NP | |||
Hosting a Food Drive | Sep 9, 2022 | FST-432NP | |||
A Consumer’s Guide: Ensuring the Safety of Pet Food | Sep 12, 2022 | FST-433NP | |||
A Consumer's Guide: Overview of Pet Food Labels | Oct 5, 2022 | FST-434P | |||
Making Safe Fermented Foods and Beverages | Sep 21, 2022 | FST-435NP | |||
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 | |||
Managing Salmonella Contamination Risk in Retail Food Facilities | Jan 24, 2023 | FST-442NP | |||
A Beginner’s Guide to Developing a Food Recall Plan | Feb 3, 2023 | FST-443NP | |||
Organic Foods: A Guide for Consumers | Mar 14, 2023 | FST-444NP | |||
Common Questions When Developing an Environmental Monitoring Program for a Food Facility | Mar 9, 2023 | FST-445NP | |||
Food Safety in the Packinghouse | May 15, 2023 | FST-446NP | |||
Liability Exemptions When Donating Food to Hunger Relief Organizations in Virginia | May 4, 2023 | FST-447NP | |||
Identifying Trends in Training Needs of Food Safety Professionals in Virginia | May 26, 2023 | FST-448NP | |||
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 | ||
Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis | 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. |
Apr 23, 2024 | FST-747NP | ||
Hazard Analysis Worksheet v1.2 | The Hazard Analysis Worksheet to go along with Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis (FST-474). |
Apr 24, 2024 | FST-747-ANP | ||
Best Practices for Reusable Grocery Bags | 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. |
May 23, 2024 | FST-476NP | ||
FSMA Sanitary Transportation Rule: A Guide for Industry | 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. |
FST-477NP | |||
Do I Really Need to Wash That? A Guide to Handling Fresh Produce at Home | 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). |
Jun 5, 2024 | FST-478NP | ||
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. |
FST-484NP | |||
Interpreting Water Activity Lab Results for Food Producers | 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. |
Jul 5, 2024 | FST-485NP | ||
Fasting During Ramadan: Nutrition and Health Impacts and Food Safety Recommendations | Mar 18, 2022 | HNFE-351P | |||
Tips for keeping yourself infection free while shopping for groceries during the COVID-19 crisis | 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. |
Apr 9, 2020 | HNFE-919NP | ||
Buzz, Body & Bites - December 2021 Newsletter | Dec 1, 2021 | HNFE-1002NP | |||
GAPs and FSMA – an Overview for Hop Growers in Virginia | Food safety is a hot topic for hop growers and brewers. With multiple
acronyms for various practices, standards, and regulations: GAPs,
FSMA, PSR, PCR, and more; the confusion is understandable. Let’s
examine where the small-acreage hop grower fits in. This fact sheet serves as
an orientation to these standards,regulations, and practices as they may
apply to hops; it is in no way a complete set of guidelines or substitute for training. |
Dec 20, 2016 | HORT-237NP | ||
A Guide to the Good Agricultural Practices (GAP) Certification Process | Jan 24, 2018 | HORT-252NP (HORT-285NP) | |||
Guide to Identifying Food Safety Hazards in Greenhouse Systems | 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. |
Jul 10, 2017 | HORT-254NP | ||
Antimicrobial Resistance: What is it and What’s at Stake? | Mar 29, 2023 | HORT-257NP | |||
How Do We Measure Antimicrobial Resistance? | Mar 29, 2023 | HORT-258NP | |||
The Phenomenon of Antimicrobial Resistance: A One-Health Issue | Mar 29, 2023 | HORT-259NP | |||
Understanding the Public Health Risks of Antimicrobial Resistance | Mar 29, 2023 | HORT-260NP | |||
The Journey of Antibiotics from Farm to Fork | Mar 29, 2023 | HORT-261NP | |||
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 | |||
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 1 | Apr 20, 2020 | SPES-205NP | |||
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 2 | Apr 20, 2020 | SPES-206NP | |||
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 3 | Apr 20, 2020 | SPES-207NP | |||
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19: Part 4 | Apr 20, 2020 | SPES-208NP | |||
Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 | May 28, 2020 | SPES-217NP | |||
Edible Landscape Species – Trees | Oct 21, 2021 | SPES-316 | |||
Edible Landscape Species – Shrubs, Vines, and Groundcovers | Oct 21, 2021 | SPES-317 | |||
Assessing On-Farm Risks and Documenting Food Safety Practices to Meet Farm to School Requirements | May 7, 2021 | SPES-319NP | |||
Virginia Farm to School Toolkit Webinar Series: Introduction and overview | 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. |
Jul 24, 2024 | SPES-594NP |