Part of the work of our Extension Program includes providing timely information and extending knowledge to the public. Many topics are available in our Fact Sheets, provided below. Also, our applied research projects are available in peer-reviewed journals.
Acidified Foods: Formulating Dressings, Sauces and Marinades
Considerations for Developing a HACCP Plan for Acidified Foods
Developing a Recall Plan for Acidified Foods
Biotechnology and Its Applications
Biotechnology: Answers to Common Questions
BST and Milk
Preventing Antibiotic Residues in Milk
Producing Safe, High Quality Dairy Products
Protecting the Safety of Milk
Using the Bulky Flavor Dilution
Choosing and Using a Copacker
Developing a Recall Plan
FDA Exemptions for Small Businesses
Formulating Dressings, Sauces and Marinades
I Want to Sell Food in a Retail Market – Now What?
Refrigerated Foods: Some Rules for Processing
Scheduled Processes
Who Will Regulate My Food Business?
Related links:
Entrepreneur Assistance Program
Understanding Food Labeling
Basics of Microbiology
Cooling Hot Foods
Extended Shelf Life Refrigerated Foods
Food Safety Tips for Large Gatherings
Irradiation
Keep Cold Foods COLD and Hot Foods HOT
Listeria
Making Pickles in North Carolina
Measuring the Heat – Foodservice Thermometers & How to Use Them
Meeting the Press: An Agent’s Guide to Media Relations
Pickle and Pickle Product Problems
Salvaging Flooded Crops
Thawing Food Safely
Related links:
Take Safety on Your Picnic
What You Can’t See Can Hurt Your Kids and You!
NCSU Family and Consumer Sciences
Herbal Foods
Making Pickles in North Carolina
Manufacturing Jelly and Preserve Products
Pickle and Pickle Product Problems
Related links:
Home Canning Fruits and Vegetables In North Carolina
Cabbage and Leafy Greens
Citrus Fruit
Cucumbers, Eggplants, Squash, Peppers and Sweet Corn
Green Beans and Peas
Melons
Peaches
Strawberry, Raspberry, Blackberry and Blueberry
Sweet Potato, Carrots and Root Crops
Tomatoes
Related links:
Southeastern Training Program – Power Point slides
Considerations for Developing a HACCP Plan for Acidified Foods
HACCP Principles
Liquid Assets for Your Poultry Plant (CD-20)
Poultry CEO’s: You May Have a $168 Million Opportunity (CD-24)
Poultry Processors: You Can Reduce Waste Load and Cut Sewer Charges (CD-22)
Survey Shows That Poultry Processors Can Save Money by Conserving Water (CD-23)
Mercury in the Environment and Our Food
Seafood Safety – Questions and Answers
*ACKNOWLEDGEMENTS (1) Cornell University, Food Safety Begins on the Farm, A Grower’s Guide. (2) United States Dept. of Health and Human Services – FDA and CFSAN, The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. Produced With Funding By USDA-CSREES Project Number 00-51110-972