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Spanish: Food Labeling for Kansas Food Producers and Processors

by Karen Blakeslee

MF3385S

Revised for 2026 and translated into Spanish. State and federal food labeling requirements can be confusing. This fact sheet clarifies regulations for the food products most commonly sold by Kansas food producers and processors. 4 pages, b/w.

Revision Date: May 2026

Food Labeling for Kansas Food Producers and Processors

by Karen Blakeslee

MF3385

Revised for 2026. State and federal food labeling requirements can be confusing. This fact sheet clarifies regulations for the food products most commonly sold by Kansas food producers and processors. 4 pages, b/w.

Revision Date: May 2026

Food Safety: Hazard Analysis and Critical Control Points Overview

by Karen Blakeslee

MF3202

Updated for 2026. An HACCP plan is a regulatory requirement for processing some food products, and helps prevent biological, chemical, and physical contaminants in food processing. This publication includes an outline of the steps to develop an HACCP plan and additional resources and considerations. 4 pages, color.

Revision Date: Jun 2026

Food Safety: Hazard Analysis and Critical Points Overview

by Karen Blakeslee

MF3201

Updated for 2026. An HACCP plan is a regulatory requirement for processing some food products, and helps prevent biological, chemical, and physical contaminants in food processing. This publication includes an outline of the steps to develop an HACCP plan and additional resources and considerations. 4 pages, color.

Revision Date: Jun 2026

Working with a Process Authority

by Kelly Getty Rashmi Gaikwad

MF3731

If you are a food processor that intends to make shelf-stable acid/acidified products, such as sauces and pickles, you are required to contact a Process Authority to review the recipe/formulation, processing steps, and containers/closures for the product. The Process Authority will then ensure that the product you want to process achieves parameters to produce a safe and quality product. 4 pages, color.

Published Date: Mar 2026

Hot-Fill-Hold Process for Acid and Acidified Foods

by Kelly Getty Rashmi Gaikwad

MF3671

The Hot-Fill-Hold method is used specifically for acid and acidified foods. In this method there is no need to apply pressure because the natural acidity and/or addition of acids lowers the pH and inhibits the growth harmful bacteria. This fact sheet outlines the process and some of the factors involved. 4 pages, color.

Revision Date: Sep 2024

Water Activity of Foods

by Kelly Getty Rashmi Gaikwad

MF3674

Understanding and controlling water activity levels are integral components of ensuring the quality and safety of food items as related to regulatory compliance and the overall preservation of various food products. 4 pages, color.

Revision Date: Sep 2024

Using a Digital Thermometer for Food Products

by Kelly Getty Rashmi Gaikwad

MF3673

In the food industry, digital thermometers play a vital role in ensuring food safety and quality by accurately monitoring cooking, storage, and processing temperatures. Usage of these thermometers helps in upholding food industry and regulatory standards. This fact sheet outlines the uses of digital thermometers and calibration tips. 2 pages, color.

Published Date: Sep 2024

Kombucha Fermentation

by Kelly Getty Rashmi Gaikwad

MF3672

Kombucha is a fermented effervescent beverage made by the addition of tea leaves into boiled water and adding sugar for a sweet tea mixture. Once the sweet tea is cooled, then a symbiotic culture of bacteria and yeasts is added. This fact sheet outlines the process and some factors to consider. 2 pages, color.

Published Date: Sep 2024

Wheat Tempering: Mixer Alternatives

by Mark Fowler

MF3076

To maximize extraction of flour, millers mix water into wheat as part of its preparation for the milling process. Tempering wheat to the optimal milling moisture softens endosperm while toughening bran. Tempering mixers add five to seven percent water in a single stage. 2 p.

Published Date: Mar 2013

Meat Product Labeling and Marketing: What Do All Those Words Really Mean?

by Travis O'Quinn Londa Nwadike

MF3209

Meat product labels include terms that may be confusing to consumers. This publication explains terms such as "natural," "organic," or "grass-fed," as well as explaining the USDA meat grading system and other product claims. 8-page, color.

Published Date: May 2015

Guide to Managing Safety for Employers and Supervisors, Spanish: Guía para el manejode la seguridad Para empleados y supervisores

by Mitch Ricketts Kristy Wieland

MF2763S

Spanish booklet on preventing injuries in a workplace. Information on effective safety plans, government regulations, training employees with limited English or reading skills.

Published Date: Feb 2008

Instructor Guide (Safety, Food Industry)

by Mitch Ricketts Kristy Wieland

MF2764

Manual for instructors of training courses: machine hazards, lift truck safety, back injury prevention, fall prevention and working safely around hazardous substances.

Published Date: Feb 2008

Instructor Guide, Spanish: Guía del instructor: Safety, Fruit and Vegetable Preserving Industry

by Mitch Ricketts Kristy Wieland

MF2764S

Spanish manual for instructors of training courses: machine hazards, lift truck safety, back injury prevention, fall prevention and working safely around hazardous substances.

Published Date: Feb 2008

Stored Products Pest Control, 7B

by F. Robert Henderson Randall Higgins John R. Pederson

S16

Pests in stored grain and food products (stored product insects, cockroaches, rodents and birds), includes fumigation. 63 pages, B/W.

Revision Date: Oct 1996