Center for Food Safety Resources
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This resource debunks common food safety myths related to grilling, food preparation, and food preservation. Readers will learn research-based steps to reduce foodborne illness risk. Topics include washing poultry, thawing meat, using food thermometers, safe outdoor food service, cross-contamination, dangerous social media trends, and misconceptions about freeze-drying and dehydration.
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This brief video shows examples of damage on vegetables caused by diamondback moths and pepper weevils. It discusses some of the challenges associated with the control of these pests in Georgia.
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Whiteflies are a concern for Georgia’s vegetable industry, both as a direct pest and a vector for viruses. This brief video discusses at risk crops, shows plant damage, and describes what conditions increase the likelihood of whitefly damage.
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Many third-party audits, buyers, and standard operating procedures for produce packinghouses or other food facilities require regular adenosine triphosphate (ATP) or protein swabs to verify the effectiveness of the cleaning and sanitation protocols. This video demonstrates how to collect ATP and protein swabs, how to interpret swab results, and provides advice to help determine an acceptable baseline when implementing a new swabbing program.
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