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Publications
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Publications Subject Category Search
Publications
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Results: 76 Publications found
for Food and Food Safety
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A Consumer Guide to Genetically Engineered Salmon
This 12-page publication describes how and why gentically engineered salmon is produced and outlines the possible impacts of producing genetically engineered salmon to sell as food. Note: Available in PDF only; not available in hard copy from the Publications Distribution Center.
Department:
Food Science
Catalog Number:
UK138
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Agricultural Water Use in the Allegheny/Monongahela/Ohio River Basins
2002 agricultural water use regulations in the Allegheny, Monongahela, and/or Ohio River basins. Note: Available in PDF only; not available in hard copy from the Publications Distribution Center.
Department:
Agricultural & Biological Engineering
Catalog Number:
F-201
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Biotechnology
This brochure explains what biotechnology is and provides the basics of genetic engineering. Note: Available in PDF only; not available in hard copy from the Publications Distribution Center.
Department:
Food Science
Catalog Number:
UK117
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Control of Listeria monocytogenes in Retail Establishments
This booklet, intended for retail establishments, food service, and restaurants, provides an overview of foodborne illness and the disease
caused by Listeria monocytogenes; identifies the general sources of foodborne hazards as well as the specific sources of Listeria monocytogenes in the
retail environment; explains factors that contribute to foodborne illness and
to Listeria monocytogenes in retail establishments; describes general food safety prevention and control techniques, specifically for Listeria monocytogenes in the retail environment; demonstrates methods to verify that control programs for Listeria monocytogenes are adequate; and provides suggestions for maintaining an effective food safety program for Listeria monocytogenes. (Note: PDF is 7.2 MB)
Department:
Food Science
Catalog Number:
UK137
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Control of Listeria monocytogenes in Retail Establishments
$35.00
This DVD, training session, and manual explain the sources and factors that contribute to Listeria monocytogenes in the retail environment and explores the design, implementation, and maintenance of a Listeria control program.(DVD--40:00). To order this video, call 814-863-2822; do not contact the Publications Distribution Center.
Department:
Food Science
Catalog Number:
L38558VH
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Control of Listeria monocytogenes in Small Meat and Poultry Establishments
$35.00
This video addresses a variety of issues facing meat processors, who must meet revised regulations concerning Listeria monocytogenes in ready-to-eat meats. The topics covered in the video and booklet include personal hygiene, sanitation, biofilms, cross contamination, in-plant sampling, and microbiological testing. Also available in Spanish. (VHS--26:00) To order this video, call 814-863-2822; do not contact the Publications Distribution Center.
Department:
Food Science
Catalog Number:
L38557VH
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Cooking for Crowds: A Volunteer's Guide to Safe Food Handling
$9.00
The Cooking for Crowds curriculum was designed to show nonprofit groups that cook large amounts of food for the public as part of fund-raising the food safety risks that develop when cooking large volumes of food. It also details how to reduce those risks so that the food the group prepares is both safe and delicious. This curriculum introduces food safety guidelines similar to those used by the commercial food industry but have been slightly altered to meet the needs of nonprofit audiences.
Department:
Food Science
Catalog Number:
AGRS-086
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El Control de Listeria monocytogenes en Establecimientos de Venta al Consumidor o al Detalle (Control of Listeria monocytogenes in Retail Establishments)
This 24-page publication is the Spanish version of "Control of Listeria monocytogenes in Retail Establishments." Note: Available in PDF only; not available in hard copy from the Publications Distribution Center.
Department:
Food Science
Catalog Number:
XK006
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Farm Economics: What the Public Knows and Wants to Know about Genetically Modified Foods
This article discusses the results and conclusions of a survey conducted with the public concerning genetically modified foods. Note: Not available in hard copy from the Publications Distribution Center.
Department:
Agricultural Economics & Rural Sociology
Catalog Number:
XA0007
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Farm Food Safety: Keep Fresh Produce Safe Using Good Agricultural Practices (GAPs)
Microbial food contamination can happen anywhere. This brochure discusses ways growers can minimize food safety risks by evaluating their farm practices and implementing Good Agricultural Practices into their operation.
Department:
Food Science
Catalog Number:
UK185
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Field Dressing Deer Pocket Guide
This 12-panel publication, designed and folded to fit into a shirt pocket, explains how to safely field dress a deer. Extensively illustrated in full color, it explains the process of field dressing and also covers important food safety information for hunters.
Department:
Food Science
Catalog Number:
UK100
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Fight Bac! Four Simple Steps to Food Safety
This six-panel publication uses the character "Bac" to represent the harmful bacteria that can contaminate food products and make us sick. It explains how we can "Fight Bac!" by using four simple steps to avoid bacterial contamination of food and minimize the risk of foodborne illness.
Department:
Food Science
Catalog Number:
UK050
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Food for Profit: Before You Start
Starting any business is no easy task, and becoming a food entrepreneur
is a special challenge. You’ll have to prepare yourself for the hard work and dedication it takes to succeed in the food business. You will need to learn and understand financial, marketing, and management issues. You will also need to learn about food regulations, processing and packaging technologies, and safe food-handling procedures. This fact sheet--the first in the Food for Profit series--provides some considerations in becoming a food entrepreneur.
Department:
Food Science
Catalog Number:
UK151
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Food for Profit: Business Planning
Before starting your new food business, you need a clear vision of how you want your business to operate; how it will be managed, marketed, and financed; and how you expect it to perform in the future. To achieve this goal, you need to write a business plan. This second fact sheet in the Food for Profit series walks you through the steps of preparing a business plan.
Department:
Food Science
Catalog Number:
UK152
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Food for Profit: Food Labels
Food labels allow consumers to compare one product to another; give instructions for safe handling and storage; identify the firm responsible for the product; and list ingredients to help consumers choose foods with ingredients they want or need to avoid. This third fact sheet in the Food for Profit series details how to properly prepare a food label.
Department:
Food Science
Catalog Number:
UK153
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