Food Safety Resources
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The quality of an egg involves both the exterior and interior qualities of the egg. Egg quality includes the cleanliness of the shell, soundness of the shell, thickness of the albumen, and color of the yolk. Good egg quality is critical to maintaining the hatching potential of eggs, as improper handling or storage of eggs will reduce the ability of the eggs to hatch and produce good quality chicks. For table eggs, improper handling and storage of eggs will reduce the grade of the eggs and could pose a potential health hazard.
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B 989
So Easy To Preserve
Considered the authority on preserving food at home, So Easy to Preserve covers preserving, canning, pickled products, sweet spreads and syrups, freezing, and drying food at home. The latest edition has 10 new products and two revised product recommendations, and the book is suitable for both new and veteran food preservers.
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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.
This video is hosted on the UGA Extension YouTube channel: https://www.youtube.com/embed/MhwZa6Cv9sU
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The Food and Drug Administration (FDA) defines a recall as actions taken by a firm to remove a product from the market. A well-designed recall plan will help to effectively locate the recalled product, remove it from the market, and locate the source of error in the product. Recalls can be conducted on a firm’s own initiative, by FDA request, or by FDA order under statutory authority. If a situation requiring a recall does present itself, it is in the company’s best interest to recall a product before an outbreak occurs.
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The southeastern peach industry is known for the high quality of its fresh peaches. As a new peach season approaches, it is time to ready the packinghouse for output of the best peach product.
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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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This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt.
The recipes listed in this publication collected from various sources and have been prepared and tested. They are suitable for beginners and experts alike. Also included is information on the history of sausage making, sausage types and ingredients, sausage making equipment and procedures, and food safety concerns and procedures.
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