Food Safety Resources
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NewThis resource covers recommendations for pregnant women and food safety, which is particularly important during pregnancy when the mother-to-be and her baby have a weakened immune system. In addition to the basics (clean, separate, cook, chill), pregnant women should be mindful of specific risks in different categories of foods.
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B 1438
Is Your Label Gluten Free?
With the increased demand for gluten-free products in the marketplace, food processors and manufacturers have started to develop more and more better-tasting and nutritious food products that also are gluten-free. However, the federal food labeling regulations for gluten-free products can be very confusing for small food processors and new food product entrepreneurs.
The purpose of this bulletin is to assist small food processors and food entrepreneurs in their understanding of the FDA labeling requirements for putting “gluten-free” on the label of packaged food products. The authors do not claim interpretation or replacement of any other federal or state regulations about labeling requirements.
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El embarazo es una época de cambios, y las futuras mamás tienen mucho en qué pensar, tanto por ellas mismas como por sus bebés. La seguridad alimentaria y la prevención de enfermedades transmitidas por alimentos (enfermedades causadas por alimentos contaminados) son muy importantes durante este período. Hay cuatro pasos sencillos que las mujeres embarazadas y sus familias pueden seguir para protegerse a sí mismas y a sus bebés, y prevenir las enfermedades transmitidas por alimentos.
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This resource provides an overview of pectin, a key ingredient used to make jams and jellies. It explains how and why the different types of pectin work and why choosing the correct pectin is essential for safe, high-quality home-preserved products. Readers will find tips for use, common limitations, and science-based information to help them achieve consistent results using tested recipes.
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C 1344-02-SP
Uso de Envasadoras a Presión
La mayoría de las envasadoras a presión modernas son ollas ligeras de paredes delgadas; la mayoría tienen tapas de rosca con juntas. Cuentan con rejillas extraíbles, un cierre automático de ventilación/tapa, un tubo de ventilación y un fusible de seguridad. Utilice únicamente envasadoras con la marca de aprobación de Underwriter’s Laboratory (UL) para garantizar su seguridad. Esta publicación explica los pasos para una conservación exitosa de alimentos con envasadoras a presión.
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C 1344-02
Using Pressure Canners
Most modern pressure canners are lightweight, thin-walled kettles; most have screw-on lids fitted with gaskets. Modern pressure canners have removable racks, an automatic vent/cover lock, a vent pipe, and a safety fuse. Use only canners that have the Underwriter’s Laboratory (UL) approval mark to ensure their safety. This publication covers steps to successful food preservation using pressure canners.
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An acidified food is a low-acid food to which acids (such as vinegar, lemon juice, citric acid, etc.) or acid foods (such as fruits or tomatoes) have been added to bring the equilibrium pH of the food to 4.6 or less, with equilibrium water activity greater than 0.85.
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Using Hot-Fill-Hold: A Thermal Preservation Process. Processors of acidified foods are required to comply with federal, state, and local regulations (when applicable) for thermal processing to ensure the safety and shelf-stability of their products. The hot-fill-hold (HFH) process is a thermal processing technique used to inactivate pathogens and extend the shelf life of acidified products. Heating before filling allows for commercial sterilization of the product, and then filling the container with the hot product will sterilize the clean container.
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When processing acidified foods, the hot-fill-hold process involves heating the product to around 180–200 °F, then filling, inverting, and holding for 2–5 minutes to achieve commercial sterility. Higher temperatures will generally correlate with shorter hold times, and lower temperatures will generally correlate with longer hold times.
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