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Agricultural Water Contamination and Food Safety

by Londa Nwadike Durga Khadka

MF3645

Fresh produce is commonly associated with foodborne illnesses, and agricultural water is suspected as a major causative agent. This fact sheet outlines the food safety risks associated with agricultural water and how to address water contamination on the farm. 2 pages, color.

Published Date: Dec 2023

Backflush Water Fact Sheet Sheet

by Londa Nwadike Yeqi Zhao

MF3646

Fact sheet outlines the concerns associated with backflush water and how to mitigate risks. Water filtration systems are used on produce farms to remove particulate matter and some dissolved solids. A filtration system can yield “dirty” water, called backflush water. 2 pages, color.

Published Date: Dec 2023

Approaches for Treating Ag Water for Postharvest Use

by Londa Nwadike Durga Khadka

MF3641

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 treatments methods to ensure safe agricultural water. 2 pages, color.

Revision Date: Apr 2024

Food Safety Tips for Consumers: Meal Delivery Services

by Londa Nwadike Cheryl Barnes

MF3638

It’s important to keep food safety in mind when receiving meal deliveries or getting groceries delivered. Foodborne illnesses can occur when food isn’t handled properly. This brief fact sheet includes tips for keeping food delivered to your home safe. 2 pages, color.

Published Date: Jul 2023

Vacuum and Reduced Oxygen Packaging

by Londa Nwadike

MF3639

Reduced Oxygen Packaging (ROP) of meats and food may offer some benefits to retail food establishments. However, it is important to understand the food safety concerns and know the regulations tied to this type of packaging. This fact sheet explains the type of packaging and food safety concerns and how to mitigate them. 2 pages, color.

Published Date: Jul 2023

Shopping Safe at Farmers Markets, Fact Sheet, Spanish

by Londa Nwadike

MF3136S

Translated into Spanish. Farmers markets continue to grow in popularity, but it is important to pay attention to food safety when buying and using foods purchased in such venues. This fact sheet includes tips for food safety at the market, on the way home, and after you get home with your purchases. 4 pages, color.

Published Date: Feb 2022

Storing Fresh Produce, Spanish

by Londa Nwadike

MF3594S

Translated into Spanish. Eating fresh local produce is always a treat and one of the best things about summer! This publication, translated into Spanish, includes a few tips on maintaining their quality and safety until you are ready to eat them. 2 pages, color.

Published Date: Feb 2022

Food Safety Tips for Consumers: GMOs

by Cheryl Barnes Londa Nwadike

MF3636

Genetically Modified Organisms, or GMOs, are foods developed using genetic engineering. This brief fact sheet provides some basic information about labeling requirements and food safety. 2 pages, color.

Published Date: Jul 2023

Food Safety Tips for Consumers: Kitchen Cleaning

by Cheryl Barnes Londa Nwadike

MF3637

It’s important to keep your kitchen clean, because germs can easily lurk on the surfaces you touch frequently. Maintaining a clean kitchen can help decrease your risk of contracting a foodborne illness. This brief fact sheet includes tips for kitchen cleaning. 2 pages, color.

Published Date: Jul 2023

Storing Fresh Produce

by Londa Nwadike

MF3594

Eating fresh local produce is always a treat and one of the best things about summer! This publication includes a few tips on maintaining their quality and safety until you are ready to eat them. 2 pages, color.

Published Date: Dec 2021

Taking a New Look at Fermented Foods, Fact Sheet

by Donna Krug

MF3491

Today, there is a renewed interest in preparing fermented foods at home for several reasons. This fact sheet is designed to provide simple and safe instructions for fermenting foods in the home kitchen. FCE choice. 4 pages, color.

Published Date: Apr 2020

Taking a New Look at Fermented Foods, Leader's Guide

by Donna Krug

MF3492

Today, there is a renewed interest in preparing fermented foods at home for several reasons. This leader's guide includes tips for presenting the lesson and an evaluation. FCE choice. 4 pages, b/w.

Published Date: Apr 2020

Cooking Basics: Reducing a Recipe

by Lisa Martin

MF3531

The tips and charts in this fact sheet will help you adapt recipes for fewer servings. You’ll also find the kitchen tools substitution chart and the safe cooking temperatures chart helpful. Then practice your skills with the worksheet. 4 pages, color.

Published Date: Jun 2020

Food Safety of Frostings and Fillings

by Karen Blakeslee et al.

MF3544

Outbreaks of foodborne illness from icings and frostings are rare but they do happen for a variety of reasons. This publication explains food safety risks related to frostings and fillings of baked goods and the factors that are associated with higher risks. It includes guidelines for what products are acceptable for Kansas fairs and exhibitions. 6 pages, color.

Published Date: Dec 2020

Working Together to Reduce Food Waste, Leader's Guide

by Lisa Martin Londa Nwadike

MF3483

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This leader's guide gives suggestions for presenting the lesson and includes an evaluation. FCE choice. 4 pages, b/w.

Published Date: Apr 2020