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GAP, GMP, EUREPGAP, GLOBALGAP and Sweet Potato Producers
GAP

Food safety has always been a concern and is an important issue with respect to both domestic and international food supplies. This brochure introduces the concepts of Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) as they relate to food safety and sweet potato production. (PDF format only)

Food Safety: Power Outages and Flooding
Follow these food safety recommendations to avoid becoming ill when you lose power or suffer flooding in your home.
Surviving Thanksgiving: Keep Food Safe
Thanksgiving dinner

You can fry it, brine it, grill it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Learn ways to keep food safe and how to avoid overindulging.

Build Food Safety Into Tailgating Game Plan
(Distributed 09/06/07) Tailgating in Louisiana gets in full swing with the kickoff of football season. To prevent food-borne illness, build your game plan around the U.S. Department of Agriculture’s Partnership for Food Safety Education’s food safety steps, says Dr. Beth Reames, LSU AgCenter food safety specialist. The four steps in the plan are clean, separate, cook and chill.
 more articles...
Make Mardi Gras Season More Fun By Following Food Safety Practices
Mardi Gras float with crowd in background
(Distributed 02/12/07) LSU AgCenter nutritionist Dr. Beth Reames says following food safety practices can help to ensure you don’t suffer the consequences of foodborne illnesses this Mardi Gras season. Reames says many people often think they have the flu or a 24-hour virus when they actually are suffering from food poisoning.
No Raw Eggs
Make sure your lemon ice box pie or key lime pie is safe for the Easter holidays, warns LSU AgCenter nutritionist Dr. Beth Reames. "Eating raw or undercooked eggs is a risk for foodborne illness."
Debate on Safety of Browning Food
In the past few months, research has focused on the formation of a cancer-causing chemical acrylamide in foods. "There’s no agreement on whether the chemical poses a threat to humans or only to lab animals," says LSU AgCenter nutritionist Dr. Heli Roy.
Don’t Risk Illness from Raw or Undercooked Eggs
Eating raw or undercooked eggs is an invitation for foodborne illness. The same is true for lightly cooked eggs and egg dishes, according to LSU AgCenter nutritionist Dr. Beth Reames.
Food Safety During Mardi Gras
By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses.
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