Food Resources
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RenewedThe 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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Under the Food Safety Modernization Act’s Produce Safety Rule, produce operations are mandated to provide training to their workers on the safe handling of produce in fields and in packing operations. Currently, there are few, if any, materials available for these operations to use. As we have conducted Produce Safety Alliance Grower Training across Georgia and throughout other areas, we have been requested to develop these much-needed materials. These materials provide food safety information, consistent with the Produce Safety Rule, for training workers on produce farms and/or farmer/growers of fresh produce and can also be used with low literacy audiences and Spanish speaking audiences as well.
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This resource covers turmeric’s nutritional and functional properties, highlighting key components and their health benefits. It also discusses turmeric’s use in food coloring, packaging, and medicine, along with safety concerns such as adulteration. With rising demand for natural, functional ingredients, turmeric production presents a promising opportunity for Georgia farmers and food producers.
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Marketing fresh fruits and vegetables at farmers markets, roadside markets, and pick-your-own farms is an important and growing method of marketing. This resource covers the containers available for retail marketing, which come in a wide range of sizes and materials. In addition, it provides weights and approximate yields for the canning and freezing of fruits and vegetables based on some of the common retail container sizes.
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Produce buyers are increasingly requiring their suppliers to establish environmental monitoring programs in their packinghouses to verify the sanitary conditions of handling facilities and equipment. The first step of a successful monitoring program requires accurate zone designation, whereby surfaces are identified according to their proximity to and likelihood of contaminating a food product. This first publication in the “Packinghouse Environmental Monitoring Programs” series guides food safety managers as they determine how to prioritize food-contact and non-contact surfaces as they develop their monitoring programs.
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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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The USDA-Food Safety Inspection Service (FSIS) indicated that if water is to be reused in a poultry processing facility, then this reuse water must be accounted for in the plant’s HACCP program.
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Esta publicación ofrece una guía completa y accesible sobre cómo llevar una alimentación saludable para manejar la diabetes, comenzando con los principios básicos de una dieta equilibrada y presentando el Método del Plato para la Diabetes como una herramienta sencilla para organizar comidas balanceadas. Explica los distintos grupos de alimentos que componen un plato saludable—incluyendo verduras sin almidón, proteínas magras, alimentos con carbohidratos como frutas, verduras con almidón, pan, pasta y arroz—y añade información sobre la leche y el yogur, las grasas saludables, los suplementos cuando son necesarios y el uso de edulcorantes o endulzantes artificiales como sustitutos del azúcar. En conjunto, esta publicación brinda orientación clara y culturalmente relevante que ayuda a las personas con diabetes a planificar mejor sus comidas y favorecer un adecuado control de la glucosa en su vida diaria.
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Esta publicación ofrece una guía completa para mejorar la alimentación y el manejo nutricional en el contexto de la diabetes, comenzando por estrategias para reducir la sal (sodio) y consejos prácticos para hacerlo, así como recomendaciones para aumentar el consumo de fibra, la cantidad diaria sugerida y formas sencillas de incorporarla en las comidas. Además, incluye orientación para aprender a leer etiquetas nutricionales, explicando elementos clave como el número total de porciones del envase, el tamaño de la porción, las calorías por porción y la información sobre nutrientes relevantes: carbohidratos totales, azúcares y azúcares añadidos, alcoholes de azúcar, grasas totales, sodio, la lista de ingredientes y el porcentaje de valores diarios recomendados. En conjunto, este recurso ayuda a comprender mejor cómo los distintos componentes de los alimentos influyen en la salud y ofrece herramientas prácticas para mejorar la calidad de la dieta.
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