Food Resources
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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 bulletin provides the scientific basis and food-safety framework for developing a food safety plan for acid/acidified foods. This includes practical food-safety examples for the acidified foods, including foundational support of a recordkeeping system and forms. Learning how to develop a process-flow diagram, developing recordkeeping forms, and applying food-safety principles during acid/acidified-food production will provide a processor with a better understanding of how a systematic approach to food-safety principles should be applied during the production, processing, packaging, storage, and distribution of acid/acidified foods. This publication contains information on how to develop a plan, including FDA requirements for developing a food safety plan, and sample recordkeeping forms to guide an acid/acidified food processor to safely process, package, and distribute acidified foods in commerce.
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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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Companies and individuals who process and sell food must provide a Nutrition Facts label on their food products. The FDA website provides comprehensive detail on federal regulations, but the wealth of regulatory information appears complex and overwhelming to owners of small and very small companies.
This resource provides a simplified guide to understanding Nutrition Facts label components, formatting, regulatory exemptions to labeling requirements, and answers to general questions on creating a complete and accurate label.
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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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