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Washing fresh produce with potable water treated with a sanitizing agent can reduce microorganisms and pathogens that may be on the surface of the produce.
The shrimp product is convenient, has no preservatives, reduces waste and provides more sustainable food choices.
Dr. Wicker’s technical background as a food chemist propelled her to take a more holistic view of food science, nutrition, packaging and barriers
Celebrate National Nutrition Month with healthy tips and recommendations including food safety, videos and blog resources.
Learn tips on how to start and continue healthy lifestyle goals.
This recipe is very nutritious and delicious and helps with prevention of diseases.
Hot water conditioning can be regarded as a potential kill-step to minimize food safety risk associated with pecan.
Fact sheet series regarding food safety information.
(01/18/18) Wenqing Xu, LSU AgCenter food safety specialist, said following food safety practices can help to ensure you have an enjoyable carnival season.
Learn to make Salmon Patties with 6 ingredients. This recipe features a low fat protein with 110 Calories & 12 grams of protein per serving.
Keep food safe during taigating events.
Keep food safe after natural disasters.
This article describes the 5 groups from the MY PLATE: Fruits, Vegetables, Protein, Grains & Dairy/Calcium rich foods. A recipe for the MY PLATE WRAP is given.
One of the critical factors to control harmful bacteria in food is controlling temperature.
Meal time with the family can create a time for bonding and keeping in touch with what is going on with the family now that a new school year is here.
During pregnancy, your immune system is altered, which makes it harder for your body to fight off certain harmful foodborne pathogens.
Las mejores practicas para garantizer la inocuidad de lost alimentos en granjas.
If your land is prone to flooding, consider the risk present to the crop and water sources.
Fish and shellfish have been on restaurant menus for years. Now consumers are including more seafood on their menus at home.
Make sure you know which practices to follow even if you don't hire any workers.
This Vegetable Santa Claus will bring smiles to young and old and provide a serving of vegetables, also. This recipe is simple to construct and
Serving a Vegetable Platter that looks like a turkey is a delicious, nutritious way to incorporate more vegetables into your Thanksgiving feast.
When you return to your home, make sure you assess all food and food preparation areas and equipment carefully.
Floodwaters commonly contain microbial contaminants and can directly affect public health.
End of Worker Health, Hygiene and Training Decision Tree
All health and hygiene facilities maintenance should be recorded.
Records should be kept for all toilet and hand washing facility monitoring, cleaning and restocking.
Facilities should be checked daily for cleanliness and supplies.
Facilities must be cleaned and restocked on a regular basis.
Clean and conveniently located toilets and hand washing facilities are required.
Clean toilet and hand washing facilities for workers and visitors should be within a 5 minute or 1/4 mile walk of the fields.
Visitors should acknowledge they have read the farm food safety policies.
Visitors should be asked to sign in and read the farm food safety policies.
Records of all training programs should be kept.
Worker training is very important for food safety.
Signs should be posted in a language workers understand or with pictures that describe the appropriate actions.
Signs should be displayed to remind workers to follow the farm's food safety practices.
Workers are responsible for implementing food safety policies
Workers must wash their hands before handling produce.
Workers should have designated areas to take breaks
Workers and visitors should have access to a first aid kit in the event of a cut or other injury
A first aid kit must be available in a known and convenient location
Every farm should have an illness reporting policy
Understanding microbial risks associated with farm work and implementing practices that reduce these risks are essential to produce safety
Workers must receive safety training in a language they understand.
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Final page of the Land Use Decision Tree
Composted manure is at a much lower risk for contaminating crop and water sources than raw manure
Store compost as far away as possible from water sources and produce fields.
Raw manure storage areas should be at a safe distance away from surface water sources
Raw manure storage areas near surface water can result in water contamination, either by runoff or through leaching.
There are several factors to consider when assessing your fields risk of contamination when there are manure storage areas nearby
Manure storage areas can leach pathogens into the soil, wells, and other water sources.
Listeriosis is a rare but serious illness caused by eating food contaminated with the bacteria. About 1,600 people in the United States get sick from listeria each year. It is the third leading cause of death from food poisoning. (PDF Format Only)
Foodborne botulism is a rare but serious illness caused by eating foods that contain neurotoxins produced by the bacteria Clostridium botulinum. The botulinum toxin can affect the central nervous system and cause muscle weakness, paralysis and even death.
