Food Resources
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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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This resource provides some 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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C 1037-16
A Variety of Foods for Picky Eaters
Read tips for helping picky eaters try new foods, and play a food finder game with your child on your next grocery shopping trip.
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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. However, many of the containers used are not practical for consumers.
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C 717
Winemaking at Home
This publication provides essential material and detailed instructions for successfully making wine at home. The information is designed for beginners who do not know where to begin and for experienced amateurs who run into difficulties.
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