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Food Safety for Producers and Packers

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Food Safety for Producers and Packers
Agricultural Biotechnology in California: Safety of Genetically Engineered Food
This publication answers some basic questions on the GE process and food safety.

Publication Number:: 8180
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Biosecurity for Poultry at Community Farms
Many people enjoy raising poultry but do not have the space for a home flock. One solution is a community farm where many people can work together to raise their poultry or other animals. Learn about special health and safety issues that may arise.

Publication Number:: 8280
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Footbaths for Animal Facilities: Easier Than You Think!
A simple, effective way to reduce livestock disease transmission is to get the people who work with the animals to clean their boots with a disinfectant footbath before they enter or leave a livestock area. Training and footbath placement are key.

Publication Number:: 8281
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Guidelines for Controlling Listeria monocytogenes in Packing Operations
New handling and packaging techniques can help keep this disease-causing bacterium out of refrigerated and ready-to-eat foods.

Publication Number:: 8015
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Key Points of Control & Management for Microbial Food Safety: Growers & Packers
Information for Growers, Packers, and Handlers of Horticultural Products

Most commercial produce that we eat is wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.


Publication Number:: 8102
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Key Points of Control and Management for Microbial Food Safety: Melons
Information for Producers, Handlers, and Processors of Melons

Most commercial melons that we eat are wholesome and disease-free, but it takes some work and attention to keep it that way. Here are some basic steps to remember.


Publication Number:: 8103
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Key Points of Control and Management of Microbial Food Safety
Information for Producers, Processors, and Handlers of Fresh Market Tomatoes
Most commercially produced tomatoes are wholesome and disease-free, but that result takes a lot of work. Here are some basic steps to remember.

Publication Number:: 8150
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Making Sense of Rules Governing Chlorine Contact in . . . Organic Produce
Basic explanation of potentially confusing rules on chlorine exposure for organically grown produce.

Publication Number:: 8198
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Oxidation-Reduction Potential (ORP) for Water Disinfection Monitoring
Large volumes of water are commonly used during postharvest handling of minimally processed fruits and vegetables. Water disinfection is a critical step in minimizing the potential transmission of pathogens from a water source to produce.

Publication Number:: 8149
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Postharvest Chlorination: Basic Properties & Key Points . . .
Chlorination of process water is one of the key elements of a properly managed postharvest sanitation program. When used in an overall safety management program, chlorination is effective, inexpensive, and may be used in operations of any size.

Publication Number:: 8003
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Producing Quality Almonds: Food Safety Starts on the Farm
The potential for contamination of almonds by harmful organisms increases during harvest when the nuts are dropped to the ground. Learn procedures that can reduce the potential for on-farm contamination of almonds.

Publication Number:: 8126
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Water Disinfection: A Practical Approach to Calculating Dose Values for Preharve
Water is used to irrigate, wash, and transport produce before and after harvest. This free publication tells how to keep that water clean and free of pathogens.

Publication Number:: 7256
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