Commercial Food Safety | Consumer Food Safety
Information on more publications (including printed copies) can be obtained by searching the Communication Services’ Extension Resource Database or visiting your local NCCE county center.
Commercial Food Safety
Biotechnology
- Biotechnology and its Applications (PDF version)
- Biotechnology: Answers to Common Questions
(PDF version)
Commercial Processing
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General Resources
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Processing Acidified Foods
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Processing Dairy
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Processing Fruits and Vegetables
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Processing Poultry
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)
- Listeria (PDF version)
- The Questions on Salvaging Flooded Crops (PDF version)
Food Preservation and Safety for Consumers
Food Preservation
- Family & Consumer Sciences’ Home Food Preservation Web Page
- Reliable Home Food Preservation Instructions
- For Safety’s Sake… Making Pickles in North Carolina (PDF)
- For Safety’s Sake… Pickle Problems (PDF)
- How Canning Preserves Foods (PDF)
Food Safety
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General Resources
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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)
- When the Power Is Out — When to Save Refrigerated Food and When to Throw It Out (PDF)
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Poisonous Plants
