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Displaying 46 to 60 of 127 Publications
Spanish: Foods Sold Directly to Consumers in Kansas: Regulations and Food Safety Best Practices
by Karen Blakeslee et al.
MF3138S
Updated for 2026 and translated into Spanish. Want to sell products from your farm or garden at a farmer’s market? This guide to food safety can answer your questions about rules, permits, and best practices, and includes updates for 2026 farmers markets. 32 pages, b/w.
Revision Date: Jan 2026
Foods Sold Directly to Consumers in Kansas: Regulations and Food Safety Best Practices
by Karen Blakeslee et al.
MF3138
Updated for 2026. Want to sell products from your farm or garden at a farmer’s market? This guide to food safety can answer your questions about rules, permits, and best practices, and includes updates for 2026 farmers markets. 28 pages, b/w.
Revision Date: Jan 2026
Management of Sick Farm Workers
by Sagar Pokhrel Katelynn Stull Manreet Bhullar
MF3718
This poster provides guidelines and safety requirements for managing sick farm workers. 11 x 17" color poster.
Published Date: Oct 2025
Food Safety Zone, The
by Priscilla Brenes Malak Alsaati
MF3012
Updated for 2024. Safe food handling practices are important to a healthy home. Discussion questions and activities will help participants define food safety, discuss steps to preventing foodborne illnesses, identify when to wash hands, and identify actions to ensure food safety in the home. 4-page, color.
Revision Date: Dec 2024
Hot-Fill-Hold Process for Acid and Acidified Foods
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
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
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
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
Cooking for One or Two: Fact Sheet
by Christina Holmes Clara Misenhelter
MF3659
Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. Planning, preparing, and consuming balanced meals at home can help maintain weight, control chronic illness, and meet daily nutritional needs. Includes recipes and tips for cooking smaller meals. 8 pages, color.
Published Date: Jul 2024
Cooking for One or Two: Fact Sheet, Spanish
by Christina Holmes Clara Misenhelter
MF3659S
Translated into Spanish. Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. Planning, preparing, and consuming balanced meals at home can help maintain weight, control chronic illness, and meet daily nutritional needs. Includes recipes and tips for cooking smaller meals. 8 pages, color.
Published Date: Jul 2024
Assessing SPS Capacity in Bangladesh (Sanitary and Phytosanitary System)
by Mahbub Alam
SB666
The USDA studied the Bangladeshi Sanitary and Phytosanitary (SPS) Systems. The food safety risk chain in Bangladesh needs to be strengthened. Food safety risk is a detriment to food security, public health, and is an obstacle to an export program.
Published Date: Feb 2015
Frostings and Fillings Worksheet
4H1171
This worksheet can help 4-H exhibitors determine if their frostings or fillings are safe at room temperatures. 2 pages, b/w.
Revision Date: Jun 2024
Use of Sanitizers in Postharvest Water
MF3647
Postharvest water refers to water used for rinsing, cooling, or icing harvested produce. It also includes water used for handwashing and cleaning food contact surfaces. Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR) sets a standard for preventing contamination from agricultural water for post-harvest use. 4 pages, color.Published Date: Dec 2023
New Modified FSMA PSR Agricultural Water Requirement Proposal
MF3642
Fact sheet outlines proposed changes and steps producers may need to take to change pre-harvest agricultural water requirements for covered produce (fruit and vegetables other than sprouts) to comply with the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR). 2 pages, color.Revision Date: Apr 2024
Produce Safety and Agricultural Water Quality
by Olivia Haley Londa Nwadike Yeqi Zhao
MF3643
The Food Safety Modernization Act (FSMA) Produce Safety Rule specifies that all agricultural water must be safe and of adequate sanitary quality for its intended use. This fact sheet outlines the basics of water quality and produce safety and includes a guide to interpret your water quality test. 2 pages, color.Published Date: Dec 2023
Displaying 46 to 60 of 127 Publications
