Food Safety and Food Preservation
Produce Food Safety
This course is intended for fresh fruit and vegetable growers such as small farmers or community/school garden volunteers that are interested in learning more about safely growing produce. It will provide an introduction to best practices for the cultivation, harvesting, and transport of fresh produce. Topics covered include land, water, compost, hygiene, facilities, and equipment, and transportation of produce.
Upcoming Produce Food Safety class: Call (404) 613-4920 for more information.
As interest in home canning, freezing, and drying continues to grow, Extension offers information, you can trust to make your food preservation efforts safe and successful. Visit the National Center for Home Food Preservation for more information.
Interested in purchasing the 6th edition of UGA Extension's So Easy to Preserve book? Please visit http://setp.uga.edu/
Serv-Safe Manager Training
The ServSafe Managers Training is a food safety training program approved by DHR and includes 12 hours of instruction, a certificate from NRAEF issued upon successful completion of the exam. To register, please click on the link .
Developing a Recall Plan: A Guide for Small Food Processing Facilities (B 1509) 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. It serves a guide for the company to follow if a situation requiring a recall presents itself. 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.
So Easy To Preserve (B 989) The 6th edition of this popular book is available for purchase only. The 388-page book covers topics on Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. There are 10 new products and two revised product recommendations in this edition. It's suitable for both new and veteran food preservers. Information on how to purchase this for-sale publication is available at: http://setp.uga.edu
Quick Storage Guide for Vegetable Crops (C 1205) Vegetables require careful handling, storage, and monitoring to ensure the maximum postharvest life span. Because we are dealing with live organisms, the maximum attainable shelf life of vegetables can easily be affected depending on preharvest and postharvest factors that often manifest during storage. Following storage recommendations for each specific commodity helps to ensure the best quality and marketability of fresh produce. This circular contains basic guidance for the storage of most of Georgia-grown vegetables.