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NC State Extension

Food Safety Publications and Factsheets

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TitleCollectionDate
Packaging Requirements for Fresh Fruits and Vegetables09/01/1996
Phorid Flies11/17/2021
Ideas for "No-Cook" Food Bags06/04/2014
Kitchen Cleanup After the Flood10/20/2016
Postharvest Cooling and Handling of Green Beans and Field Peas01/01/1994
Hydrocooling10/01/1992
Design of Room Cooling Facilities: Structural & Energy Requirements06/01/1991
Forced-Air Cooling07/01/1989
Proper Postharvest Cooling and Handling Methods12/01/1989
Managing the Impact of Floodwater Contaminants on Soil and Produce in Residential, Community, and School Vegetable Gardens09/24/2020
Lactic Acid Fermentation08/08/2005
Postharvest Cooling and Handling of Sweet Corn11/01/1990
Postharvest Cooling and Handling of Blueberries08/01/1993
Postharvest Cooling and Handling of Strawberries07/01/1989
Meal Preparation and Food Safety After a Power Outage10/20/2016
Postharvest Cooling and Handling of Onions09/01/1992
GleaningFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Vinegar Making07/28/2022
Identifying and Responding to Factors That Can Affect Egg Quality and Appearance06/06/2017
Foods That Require No Cooking06/03/2014
Pickle and Pickle Product Problems01/01/2001
Introduction: Food Banks and Food PantriesFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Chlorination and Postharvest Disease Control08/01/1993
Cool and Ship: A Low-Cost, Portable Forced-Air Cooling Unit06/01/1995
COVID-19 and Other Viral Respiratory Illnesses: Preventative Measures03/18/2020
Common Pantry Pests and their Management07/15/2022
Kombucha FAQs11/08/2012
Choosing and Using a Copacker07/31/2022
Crushed and Liquid Ice Cooling10/01/1992
Shellfish Leases and Harvest Closures Along the North Carolina Coast04/12/2021
Extended Shelf-Life Refrigerated Foods07/31/2022
Basic Food Microbiology07/31/2022
Meeting the Press: An Agent's Guide to Media Relations12/29/1998
Insurance Coverage Options for Fresh Produce Growers01/07/2009
Venison Donation ProgramsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
I Want to Sell Food in a Retail Market...Now What?11/28/2011
Food Labeling: FDA Exemptions for Small Business07/31/2022
Listeria07/31/2022
Master Gardener Volunteers and Community / Home GardensFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Brief Instructions for Freezing Fruit08/01/1995
Direct to Food Bank and Food Pantry DonationsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Measuring the Heat12/29/1998
HACCP in Your School01/01/2012
Thawing Food Safely11/01/1998
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
4-H Chicken Donation: Embryology to HarvestingFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Considerations for Developing a HACCP Plan for Acidified Foods07/28/2022
Scheduled Processes07/31/2022
Food Safety Tips for Large Gatherings05/25/2000
Refrigerated Foods: Some Rules for Processing07/31/2022
Food Safety Recall Plan Checklist01/16/2015
Safe Food After a Flood10/21/2016
Food Pantry Produce MarketsFarm 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
Juice Inspection Tool10/07/2015
Developing a Recall Plan07/31/2022
COVID-19 General Guidance for Retail Food Environments03/18/2020
Cool Hot Foods12/29/1998
To Zap or not to Zap? Food Irradiation05/14/2001
Who Will Regulate My Food Business?07/31/2022
Keeping Food Safe to Eat at Home10/01/2003