Resources for Food Business
Title | Available As | Summary | Date | ID | Author |
---|---|---|---|---|---|
Demystifying Food Labels for Meat and Poultry Products Part II: Labels for Specific Products | This publication and an accompanying publication provide information to help consumers understand and interpret labels on meat and poultry products, and help producers understand how they may use labels to differentiate their products and increase their profit margins. The labels discussed in this publication are specific to certain types of meat (beef and lamb) and poultry. |
Feb 28, 2019 | AAEC-171NP (AAEC-330NP) | ||
Market Ready Farm to Restaurant – Product Liability Insurance Considerations | May 10, 2019 | AAEC-175NP | |||
Market Ready Farm to Restaurant – A Conversation about Pricing | May 6, 2019 | AAEC-176NP | |||
Market Ready Farm to Restaurant – Delivery Considerations | May 6, 2019 | AAEC-177NP | |||
Market Ready Farm to Restaurant – Product Supply Recommendation | There are many factors to consider before selling your farm products directly to restaurant owners, managers, and chefs. Marketing management is an important component in the startup and decision-making processes for new and beginning producers interested in direct sales. |
Apr 26, 2019 | AAEC-178NP | ||
Market Ready Farm to Restaurant – Food and Food Product Packaging Considerations | May 10, 2019 | AAEC-179NP | |||
Market Ready Farm to Restaurant – Storage Considerations | May 8, 2019 | AAEC-180NP | |||
Market Ready Farm to Restaurant – Invoicing Considerations | May 10, 2019 | AAEC-181NP | |||
Components of a Food Business Plan | May 8, 2019 | AAEC-182NP | |||
Produce Safety, Perceived Risk, and Consumer Choice | Jul 15, 2019 | AAEC-187P | |||
Grocery Store Layouts: Where is it Located and Why? | May 28, 2019 | AAEC-190NP | |||
Labels, Logos, and Brands - What's the Difference? | Aug 30, 2019 | AAEC-207NP | |||
Connecting to Economic Development Resources: A Guide for Virginia Entrepreneurs | Jan 22, 2020 | AAEC-210NP | |||
Virginia Market Maker – Your FREE Online Marketspace How to Register your Agribusiness(es) | Apr 2, 2020 | AAEC-217NP | |||
COVID-19 Social Distancing Signage for Use at Farmers Markets | May 18, 2020 | AAEC-226NP | |||
Implementing Pricing Strategies | Mar 1, 2021 | AAEC-281NP | |||
GMO, Bioengineered Labeling, and Non-GMO Food | Mar 1, 2021 | AAEC-283NP | |||
Marketing Farm and Food Products | Apr 12, 2021 | AAEC-284NP | |||
Economic Contributions of the Virginia Seafood Industry | Nov 4, 2022 | AAEC-301NP | |||
Economic Contributions of the Virginia Seafood Industry - Infographic | Nov 23, 2022 | AAEC-302NP | |||
Economic contributions of the Virginia seafood industry - Fact Sheet | Nov 7, 2022 | AAEC-303NP | |||
Economic contributions of the Virginia seafood industry | Jan 9, 2023 | AAEC-306NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Eastern Shore, MD results | Feb 20, 2023 | AAEC-307NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Montgomery County, MD results | Feb 20, 2023 | AAEC-308NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Prince George County, MD results | Feb 20, 2023 | AAEC-309NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Washington D.C. results | Feb 20, 2023 | AAEC-310NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Nassau County, NY results | Feb 20, 2023 | AAEC-311NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of New York City results | Feb 20, 2023 | AAEC-312NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Suffolk County, NY results | Feb 21, 2023 | AAEC-313NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Hampton Roads, VA results | Feb 21, 2023 | AAEC-314NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Northern Virginia (NOVA) results | Feb 21, 2023 | AAEC-315NP | |||
Changes in consumer preferences for seafood products due to the COVID-19 pandemic: Summary of Richmond, VA results | Feb 21, 2023 | AAEC-316NP | |||
Community, Local, and Regional Food Systems | Apr 22, 2022 | ALCE-155NP (ALCE-291NP) | |||
Community, Local, and Regional Food Systems (CLRFS) Forum Report | Oct 7, 2016 | ALCE-156NP | |||
Community, Local, and Regional Food Systems (CLRFS) Forum Executive Summary | Virginia’s food system directly impacts the survival and viability of farms and farmland; the economic development of rural and urban communities; the care, restoration, and resilience of ecological resources such as local waterways; and critical health issues. We use the language of community, local, and regional food systems to broadly define a complex and interconnected set of systems and pathways that comprise sustainable food production, processing, distribution, consumption, and waste management to bring about social, economic, and ecological change that benefits all residents. |
Oct 7, 2016 | ALCE-157NP | ||
Commercial Chinese Chestnut Production in Virginia | The mighty American chestnut tree (Castanea dentata [Marsh], Borkh.) was once a dominant figure in hardwood forests throughout the eastern United States. An iconic source of food, chestnuts were sold by the ton every year, until the chestnut blight nearly brought this tree crop to extinction in the early to mid-20th century. |
Feb 1, 2023 | ANR-279P | ||
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) | ||
Footpad Dermatitis in Poultry: A Common Issue in Commercial and Backyard Flocks | Footpad dermatitis refers to a lesion on the footpad and/or toes, characterized by black, necrotic skin and inflammation. This is a widespread condition that can occur in any poultry flock, from mini scale backyard birds to large-scale commercial settings. This publication covers information about the prevalence, causes, methods to keep track, and some potential remedies. |
Oct 2, 2023 | APSC-191P | ||
Direct Sales: Certifying Market Scales | Virginia farmers sell their produce through many venues including on-farm sales, farm stands, and farmers’ markets. Wherever the produce is sold, it must be sold by weight, count, head/bunch, or dry measure. If the produce is sold by weight, the produce will be weighed on scales that have been certified by the Virginia Department of Agriculture and Consumer Services Office of Weights and Measures. |
May 28, 2020 | CV-40NP | ||
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 JAMS, PRESERVES, JELLIES, and FRUIT BUTTERS at the farmers market? | Jun 2, 2020 | FST-301P (FST-367P) | |||
What do I need to know to sell Fermented Vegetables at the farmers market? | Jun 2, 2020 | FST-308NP (FST-365P) | |||
What do I need to know to provide SAMPLES at the farmers market? | Jun 8, 2023 | FST-310P (FST-450NP) | |||
What do I need to know to sell MAPLE SYRUP at the farmers market? | Jul 22, 2019 | FST-311NP | |||
What do I need to know about LABELING my foods for sale? | Feb 27, 2019 | FST-312P | |||
What do I need to know to sell DEHYDRATED FOODS at the farmers market? | Jun 2, 2020 | FST-319P (FST-360P) | |||
What do I need to know to sell ACIDIFIED FOODS at the farmers market? | 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) | |||
What do I need to know to sell MEAT AND POULTRY at the farmers market? | Jun 9, 2023 | FST-327NP (FST-451NP) | |||
What do I need to know to sell SHELL EGGS at the farmers market? | Dec 16, 2019 | FST-347NP | |||
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 | |||
Guidelines for Packinghouse Workstations TO PREVENT SPREAD of COVID-19 | Jun 5, 2020 | FST-372NP | |||
Cyber attacks in agriculture: protecting your farm and small business with cyberbiosecurity | Jul 14, 2021 | FST-387NP | |||
Process Guide for Producing Amazing Food Demonstration Videos with a Purpose | Dec 8, 2022 | FST-429NP | |||
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 | |||
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 | |||
Effective Communication of Cider Sensory Quality: A White Paper | The purpose of this white paper is to convey findings of a large Hard Cider Sensory Project conducted from 2020-2022, with realistic applications for how best to communicate the sensory quality of cider. Recommendations made in this white paper are based on the most current research in the field initiated by researchers at Virginia Tech and Cornell University. These sensory-focused research projects were funded by the United States Department of Agriculture (USDA) and the National Institute of Food and Agriculture (NIFA) to support growth of the hard cider industry particularly in the Northeast and Mid-Atlantic United States. |
Sep 6, 2023 | FST-455NP | ||
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 | ||
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 | |||
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 | ||
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 | ||
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 | |||
2019 - 2020 Shenandoah Valley Buy Fresh Buy Local Guide | May 2, 2019 | SPES-136NP | |||
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 | |||
A Virginia Producer-Buyer Networking Event Toolkit: Facilitating Value Chain Connections | Aug 19, 2020 | SPES-242NP | |||
Caring for Our Communities and Land: A Story of Healthy Relationships and Trust | Feb 15, 2022 | SPES-381NP | |||
For the Love of the Chip | Jan 23, 2020 | SPES-179NP | |||
The Story of the Food Value Chain | Jan 23, 2020 | SPES-188NP | |||
Bringing Apples to Life: A Story of Perseverance, Collaboration, and Innovation | Jun 8, 2022 | SPES-405NP | |||
Against the Grain, Beyond the Grind | Jul 7, 2022 | SPES-407NP |