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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
Guide to Understanding and Addressing PFAS in our Communities01/18/2024
Common Pantry Pests and their Management07/15/2022
Foods That Require No Cooking06/03/2014
Ideas for "No-Cook" Food Bags06/04/2014
Hydrocooling10/01/1992
Postharvest Cooling and Handling of Blueberries08/01/1993
Vinegar Making07/28/2022
Forced-Air Cooling07/01/1989
Proper Postharvest Cooling and Handling Methods12/01/1989
Design of Room Cooling Facilities: Structural & Energy Requirements06/01/1991
Postharvest Cooling and Handling of Green Beans and Field Peas01/01/1994
Crushed and Liquid Ice Cooling10/01/1992
Postharvest Cooling and Handling of Strawberries07/01/1989
Postharvest Cooling and Handling of Sweet Corn11/01/1990
Postharvest Cooling and Handling of Onions09/01/1992
Lactic Acid Fermentation08/08/2005
Let’s Talk About Risk: A Guide to Identifying, Assessing, Managing, and Communicating Risk05/22/2023
Pickle and Pickle Product Problems01/01/2001
Managing the Impact of Floodwater Contaminants on Soil and Produce in Residential, Community, and School Vegetable Gardens09/24/2020
Identifying and Responding to Factors That Can Affect Egg Quality and Appearance06/06/2017
Chlorination and Postharvest Disease Control08/01/1993
Measuring the Heat12/29/1998
Master Gardener Volunteers and Community / Home GardensFarm 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
Venison Donation ProgramsFarm 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
Scheduled Processes07/31/2022
Insurance Coverage Options for Fresh Produce Growers01/07/2009
Basic Food Microbiology07/31/2022
FDA Food Processing Facility Registration09/06/2022
Road Map to the Worker Protection Standard for Agricultural Pesticides10/04/2022
Introduction: Food Banks and Food PantriesFarm 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
Food Labeling: FDA Exemptions for Small Business07/31/2022
Postharvest Handling of Sweetpotatoes08/01/2008
Shellfish Leases and Harvest Closures Along the North Carolina Coast04/12/2021
Kitchen Cleanup After the Flood10/20/2016
Cool and Ship: A Low-Cost, Portable Forced-Air Cooling Unit06/01/1995
Meal Preparation and Food Safety After a Power Outage10/20/2016
Brief Instructions for Freezing Fruit08/01/1995
Food Pantry Produce MarketsFarm to Food Bank Resource Guide for North Carolina Cooperative Extension11/08/2017
Considerations for Developing a HACCP Plan for Acidified Foods07/28/2022
GleaningFarm 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
Choosing and Using a Copacker07/31/2022
Who Will Regulate My Food Business?07/31/2022
Thawing Food Safely11/01/1998
Safe Food After a Flood10/21/2016
Kombucha FAQs11/08/2012
Listeria07/31/2022
Keeping Food Safe to Eat at Home10/01/2003
Extended Shelf-Life Refrigerated Foods07/31/2022
COVID-19 General Guidance for Retail Food Environments03/18/2020
I Want to Sell Food in a Retail Market...Now What?11/28/2011
COVID-19 and Other Viral Respiratory Illnesses: Preventative Measures03/18/2020
Refrigerated Foods: Some Rules for Processing07/31/2022
Food Safety Recall Plan Checklist01/16/2015
Developing a Recall Plan07/31/2022
Cool Hot Foods12/29/1998
Food Safety Tips for Large Gatherings05/25/2000
Meeting the Press: An Agent's Guide to Media Relations12/29/1998
Mapa de la Ley de Protección al Trabajador para Pesticidias Agrícolas10/04/2022
HACCP in Your School01/01/2012
Juice Inspection Tool10/07/2015
To Zap or not to Zap? Food Irradiation05/14/2001