Publications for Food Safety and Processing

Commercial Food Safety | Consumer Food Safety

Commercial Food Safety

Biotechnology

• Biotechnology and its Applications  (PDF version)
• Biotechnology: Answers to Common Questions (PDF version)

Commercial Processing

• General Resources

  • Choosing and Using a Copacker (PDF version)
  • Developing A Recall Plan (PDF version)
  • FDA Exemptions for Small Businesses (PDF version)
  • Refrigerated Foods: Some Rules for Processing (PDF file)
  • Scheduled Processes (PDF version)
  • Understanding Food Labeling
  • Who Will Regulate My Food Business? (PDF version)

• Processing Acidified Foods

  • Acidified Foods:  Formulating Dressings, Sauces and Marinades
  • Considerations for Developing a HACCP Plan for Acidified Foods (PDF version)
  • Developing A Recall Plan For Acidified Foods (PDF version)

• Processing Dairy

  • BST and Milk (PDF version)
  • Preventing Antibiotic Residues In Milk (PDF version)
  • Producing Safe, High Quality Dairy Products (PDF version)
  • Protecting the Safety of Milk (PDF version)
  • Using the Bulky Flavor Dilution (PDF file)

• Processing Fruits and Vegetables

  • Herbal Foods (PDF version )
  • Home Canning Fruits and Vegetables In North Carolina
  • Making Pickles in North Carolina  (PDF file)
  • Manufacturing Jelly & Preserve Products (PDF version )
  • Pickle and Pickle Product Problems  (PDF file)

• Processing Poultry

  • CD-22 Poultry Processors: You Can Reduce Waste Load and Cut Sewer Charges (PDF file)
  • Liquid Assets for your Poultry Plant (PDF file)
  • Poultry CEO's: You May Have a $168 Million Opportunity (PDF file)
  • Survey Shows that Poultry Processors Can Save Money by Conserving Water (PDF file)

Hazard Analysis and Critical Control Point (HACCP)

• Considerations for Developing a HACCP Plan for Acidified Foods ( PDF version)
• HACCP Principles ((PDF version)

Other Resources

• Basic Food Microbiology (PDF version)
• Extended Shelf Life Refrigerated Foods (PDF version)
• Formulating Dressings, Sauces and Marinades (PDF version)
• Irradiation (PDF file)
• Listeria (PDF version)
• The Questions on Salvaging Flooded Crops (PDF version)

Food Preservation and Safety for Consumers

Food Preservation

• Approved Home Food Preservation Instructions
• Brief Instructions for Freezing Fruit (PDF file)
• Celebrate with Salsa (PDF file)
• For Safety's Sake... Making Pickles in North Carolina (PDF file)
• For Safety's Sake... Pickle Problems (PDF file)
• Home Canning Fruits and Vegetables
• How Canning Preserves Foods (PDF file)
• Making Jams and Jellies (PDF file)

Food Safety

• General Resources

  • FoodSafetySite.com: Resources for Consumers
  • Guidelines for Assembling No Cook Food Bags
  • Increase the Shelf Life of Your Food- Check Your Refrigerator (PDF file)
  • Keeping Food Safe at Big Events (PDF file)
  • Keeping Food Safe to Eat at Home (PDF file)
  • Microbiological Safety of Fresh Fruits and Vegetables (PDF file)
  • Pesticide Residues on Fresh Fruits and Vegetables (PDF file)
  • Safe Handling of Ground Meat (PDF file)
  • Take Safety on your Picnic
  • Tips on Ordering and Sending Food Through the Mail (PDF file)
  • Washing and Sanitizing Kitchen Items (PDF version)

• Food Safety and Power Outages

  • Eliminating Odors from your Refrigerator (PDF version)
  • Foods that Require No Cooking (PDF Version)
  • Meal Preparation and Food Safety After a Power Failure (PDF Version)
  • When the Power Is Out — When to Refreeze Frozen Food and When to Throw It Out (PDF file)
  • When the Power Is Out — When to Save Refrigerated Food and When to Throw It Out (PDF file)

• Poisonous Plants

  • Wild Mushrooms and Poisoning
  • Poisonous Plants of North Carolina