Skip to main content

NC State Extension

Food Safety Publications and Factsheets

TitleCollectionDate
Packaging Requirements for Fresh Fruits and Vegetables09/01/1996
Forced-Air Cooling07/01/1989
Proper Postharvest Cooling and Handling Methods12/01/1989
Identifying and Responding to Factors That Can Affect Egg Quality and Appearance06/06/2017
Hydrocooling10/01/1992
Design of Room Cooling Facilities: Structural & Energy Requirements06/01/1991
Postharvest Cooling and Handling of Green Beans and Field Peas01/01/1994
Postharvest Cooling and Handling of Blueberries08/01/1993
Postharvest Cooling and Handling of Sweet Corn11/01/1990
Ideas for "No-Cook" Food Bags06/04/2014
Postharvest Cooling and Handling of Onions09/01/1992
Chlorination and Postharvest Disease Control08/01/1993
Managing the Impact of Floodwater Contaminants on Soil and Produce in Residential, Community, and School Vegetable Gardens09/24/2020
Postharvest Cooling and Handling of Strawberries07/01/1989
Crushed and Liquid Ice Cooling10/01/1992
Cool and Ship: A Low-Cost, Portable Forced-Air Cooling Unit06/01/1995
Shellfish Leases and Harvest Closures Along the North Carolina Coast04/12/2021
Safe Food After a Flood10/21/2016
Brief Instructions for Freezing Fruit08/01/1995
Venison Donation ProgramsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Best Practices for Utilizing Local Food in Nutrition Education and Cooking Classes10/29/2017
Master Gardener Volunteers and Community / Home GardensFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Insurance Coverage Options for Fresh Produce Growers01/07/2009
Suggested Good Agricultural and Collection Practices for North Carolina Medicinal Herbs03/02/2016
Meal Preparation and Food Safety After a Power Failure10/20/2016
Keeping Food Safe to Eat at Home10/01/2003
Introduction: Food Banks and Food PantriesFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
GleaningFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
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
Thawing Food Safely11/01/1998
COVID-19 and Other Viral Respiratory Illnesses: Preventative Measures03/18/2020
Acidified Foods: Formulating Dressings, Sauces and Marinades01/01/2009
Foods That Require No Cooking06/03/2014
Direct to Food Bank and Food Pantry DonationsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Food Safety Recall Plan Checklist01/16/2015
Pickle and Pickle Product Problems01/01/2001
Food Pantry Produce MarketsFarm 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
COVID-19 General Guidance for Retail Food Environments03/18/2020
HACCP in Your School01/01/2012

See Also

All Publications & Factsheets

Collections