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NC State Extension

Food Safety Publications and Factsheets

TitleCollectionDate
Packaging Requirements for Fresh Fruits and Vegetables09/01/1996
Hydrocooling10/01/1992
Proper Postharvest Cooling and Handling Methods12/01/1989
Postharvest Cooling and Handling of Green Beans and Field Peas01/01/1994
Forced-Air Cooling07/01/1989
Design of Room Cooling Facilities: Structural & Energy Requirements06/01/1991
Postharvest Cooling and Handling of Blueberries08/01/1993
Postharvest Cooling and Handling of Sweet Corn11/01/1990
Identifying and Responding to Factors That Can Affect Egg Quality and Appearance06/06/2017
Best Practices for Utilizing Local Food in Nutrition Education and Cooking Classes10/29/2017
Cool and Ship: A Low-Cost, Portable Forced-Air Cooling Unit06/01/1995
Postharvest Cooling and Handling of Strawberries07/01/1989
Postharvest Cooling and Handling of Onions09/01/1992
Ideas for "No-Cook" Food Bags06/04/2014
Farm to Food Bank Resource Guide for North Carolina Cooperative Extension MAIN DOCUMENTFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Chlorination and Postharvest Disease Control08/01/1993
Suggested Good Agricultural and Collection Practices for North Carolina Medicinal Herbs03/02/2016
Venison Donation ProgramsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Crushed and Liquid Ice Cooling10/01/1992
Foods That Require No Cooking06/03/2014
Introduction: Food Banks and Food PantriesFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Direct to Food Bank and Food Pantry DonationsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Meal Preparation and Food Safety After a Power Failure10/20/2016
Food Safety Recall Plan Checklist01/16/2015
Keeping Food Safe to Eat at Home10/01/2003
Brief Instructions for Freezing Fruit08/01/1995
Insurance Coverage Options for Fresh Produce Growers01/07/2009
Master Gardener Volunteers and Community / Home GardensFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
4-H Chicken Donation: Embryology to HarvestingFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Safe Food After a Flood10/21/2016
HACCP in Your School01/01/2012
Food Pantry Produce MarketsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
A Model Recall Program for the Fresh Produce Industry06/30/2005
Acidified Foods: Formulating Dressings, Sauces and Marinades01/01/2009
GleaningFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017

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