76 publications were found
on Food
- A Simplified Guide to Creating Nutrition Facts Labels (B 1459) Companies and individuals who process and sell food must provide a Nutrition Facts label (NFL) on their food products. However, the technical aspects of creating an NFL and meeting federal and state regulatory requirements have always challenged small and very small processors. The FDA mandates that most packaged food products bear an NFL to inform consumers of the nutritional value of the product…
- Avian Academy Module: Poultry Nutrition (B 1471) This module describes the role of energy in the body, how much energy is contained in our foods, and how to correctly identify the key nutrient classes that our bodies require from the foods we eat. All of these components are related to the general makeup of a commercial poultry diet. The module is designed to be one in a series of publications to supply relevant educational content related to th…
- Basics of Sausage Making: Formulation, Processing and Safety (B 1437) This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt. The recipes listed in this publication collected from various sources and have been…
- Best Practices ATP and Protein Swabbing in Produce Packinghouses (C 1196) Many third-party audits, buyers, and standard operating procedures for produce packinghouses or other food facilities require regular adenosine triphosphate (ATP) or protein swabs to verify the effectiveness of the cleaning and sanitation protocols. This video demonstrates how to collect ATP and protein swabs, how to interpret swab results, and provides advice to help determine an acceptable basel…
- Best Practices for Growing, Harvesting, and Handling Produce in the Field and the Packinghouse (B 1515) Under the Food Safety Modernization Act's Produce Safety Rule, produce operations are mandated to provide training to their workers on the safe handling of produce in fields and in packing operations. Currently, there are few, if any, materials available for these operations to use. As we have conducted Produce Safety Alliance Grower Training across Georgia and throughout other areas, we have been…
- Biomapping: An Effective Tool for Pathogen Control During Poultry Processing (C 1200) U.S. poultry processors must meet regulatory requirements for Salmonella and Camplylobacter prevalence in all of the poultry products that they produce. Monitoring the efficacy of antimicrobial interventions (biomapping) during processing assists in meeting performance standards and improving microbiological quality of the products through better process control.
- Clean Labeling and the Real Food Movement (B 1476) "'Clean label' foods" generally refers to food products that are simple, natural, and minimally processed. Clean labeling is a food industry movement that caters to the consumer who wants food products to be as "real" and preservative-free as possible. Although "clean labeling" is becoming more ubiquitous among food companies, there is no formal definition for the term. It originates from consumer…
- Coma Saludable Mantengase Activo Series: ¿Cómo se siente estar lleno? (C 1037-12-SP) Para promover hábitos sanos, anime a su familia a dejar de comer cuando ya estén llenos.
- Coma Saludable Mantengase Activo Series: ¿Cuánta actividad física? (C 1037-22-SP) Para mantener a su familia en forma, anímelos a mantenerse físicamente activos.
- Coma Saludable Mantengase Activo Series: ¿Qué Comer en el Desayuno? (C 1037-08-SP) Desayunar ayuda a su familia a comenzar el día de manera sana.
- Coma Saludable Mantengase Activo Series: Comer una Variedad de Alimentos es Sano (C 1037-04-SP) Para incentivar a su familia a mantenerse sana, coman una dieta variada.
- Coma Saludable Mantengase Activo Series: Cómo Comer Sano Sin Gastar Mucho (C 1037-17-SP) Para incentivar a su familia a mantenerse sana, coman una dieta variada.
- Coma Saludable Mantengase Activo Series: Consejos para Servir Porciones Más Pequeñas (C 1037-14-SP) Promueva hábitos alimenticios saludables motivando a su familia a dejar de comer cuando se sientan llenos.
- Coma Saludable Mantengase Activo Series: Desayune (C 1037-09-SP) Desayunar ayuda a su familia a empezar el día de una manera saludable.
- Coma Saludable Mantengase Activo Series: El Desayuno es el Combustible para su Día (C 1037-06-SP) Desayunar ayuda a su familia a comenzar el día de manera sana.
- Coma Saludable Mantengase Activo Series: Es Importante Dejar de Comer Cuando Estamos Llenos (C 1037-11-SP) Para promover hábitos sanos, anime a su familia a dejar de comer cuando ya estén lleno.
- Coma Saludable Mantengase Activo Series: Hacer el Desayuno Puede ser Divertido (C 1037-10-SP) Desayunar ayuda a su familia a empezar el día de una manera saludable.
- Coma Saludable Mantengase Activo Series: La Actividad Física Enseña Nuevas Habilidades (C 1037-20-SP) Para mantener a su familia en forma, anímelos a mantenerse físicamente activos.
- Coma Saludable Mantengase Activo Series: Los Beneficios de Mantenerse Físicamente Activo (C 1037-19-SP) Mantenga a su familia en forma motivándolos a estar físicamente activos.
- Coma Saludable Mantengase Activo Series: Motive a Su Hijo a Ser Activo (C 1037-23-SP) Para mantener a su familia en forma, anímelos a mantenerse físicamente activos.
- Coma Saludable Mantengase Activo Series: Por Qué es Importante Dejar de Comer Cuando Estamos Llenos (C 1037-15-SP) Para promover hábitos sanos, anime a su familia a dejar de comer cuando ya estén lleno.
- Coma Saludable Mantengase Activo Series: Sea un Modelo de Conductas Alimenticias Sanas (C 1037-18-SP) Para incentivar a su familia a mantenerse sana, coman una dieta variada.
- Coma Saludable Mantengase Activo Series: Seguridad y Actividad Física (C 1037-21-SP) Para mantener a su familia en forma, anímelos a mantenerse físicamente activos.
- Coma Saludable Mantengase Activo Series: Tamaños Adecuados de las Porciones (C 1037-13-SP) Para promover hábitos sanos, anime a su familia a dejar de comer cuando ya estén llenos.
- Coma Saludable Mantengase Activo Series: Un Desayuno Sano Alimenta el Cerebro (C 1037-07-SP) Desayunar ayuda a su familia a comenzar el día de manera sana.
- Coma Saludable Mantengase Activo Series: Una Variedad de Alimentos para Niños Quisquillosos o Exigentes (C 1087-16-SP) Motive a su familia a mantenerse saludable comiendo una variedad de alimentos.
- Common Labels and Certifications Used to Market Sustainable Agriculture Products (C 1129) Label terms and certifications can be divided into those that are regulated and those that are unregulated. Regulated label terms and certifications are usually defined by the United States Department of Agriculture (USDA) or the Food and Drug Administration (FDA). Within the USDA, the Food Safety and Inspection Service (FSIS) is the agency responsible for the truthful labeling of meat and poultry…
- Country Cured Ham (B 1526) Country cured hams are considered a delicacy and are widely accepted by Georgians. Our forefathers cured country hams during the winter months in order to have a summer supply of meat. Country hams, properly cured, develop a distinct flavor during aging. Modern methods of curing and aging country hams are somewhat different from the methods used 50 to 100 years ago. The loss of meat due to spoilag…
- 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…
- Eat Healthy, Be Active Series: A Variety of Foods for Picky Eaters (C 1037-16) Read tips for helping picky eaters try new foods, and play a food finder game with your child on your next grocery shopping trip.
- Eat Healthy, Be Active Series: Appropriate Portion Sizes (C 1037-13) Learn quick ways to estimate appropriate portion sizes for common foods, and help your child practice measuring and comparing portions of cereal.
- Eat Healthy, Be Active Series: Breakfast Fuels Your Day (C 1037-06) Learn why breakfast is essential to good health, and encourage your children to make breakfast more interesting with healthy toppings for their hot or cold cereal.
- Eat Healthy, Be Active Series: Eat Breakfast Together (C 1037-09) Read tips for creating a quick breakfast your family can eat on the go, and make breakfast fun by inviting your family on a breakfast picnic.
- Eat Healthy, Be Active Series: Eating a Variety of Foods can be Fun! (C 1037-05) Find out how to make eating foods from all of the food groups more fun, and encourage your child to eat fruit by making silly fruit faces on a plate.
- Eat Healthy, Be Active Series: Eating a Variety of Foods is Healthy! (C 1037-04) Learn about the five food groups that make up MyPlate, and help your child learn the groups by coloring in sections of a paper plate.
- Eat Healthy, Be Active Series: Healthy Breakfast Feeds the Brain (C 1037-07) Read about the connection between a healthy breakfast and children's learning, and work with your child to make a fruit smoothie for breakfast.
- Eat Healthy, Be Active Series: Healthy Eating on a Budget (C 1037-17) Learn how to help your family eat healthy on a budget, and help your child keep track of what he/she eats in each food group using a simple chart.
- Eat Healthy, Be Active Series: It's Important to Stop When You're Full (C 1037-11) Learn why it’s important to stop eating when you are full, and teach your child about “full” and “empty” using bowls of water.
- Eat Healthy, Be Active Series: Making Breakfast can be Fun (C 1037-10) Check out breakfast foods that your child can help make, and work together with your child to build a fruit and yogurt parfait.
- Eat Healthy, Be Active Series: Modeling Healthy Eating Behaviors (C 1037-18) Find out how to model healthy eating for your child, and work with your child to create a healthy trail mix for a snack.
- Eat Healthy, Be Active Series: Tips for Serving Smaller Portions (C 1037-14) Read tips for serving your family smaller food portions, and help your child practice healthy eating by self-serving food at the next meal.
- Eat Healthy, Be Active Series: What Does Full Feel Like? (C 1037-12) Find out how to help your child recognize what feeling full is like, and encourage your child to practice “full” by filling a plastic bag with flour or cornstarch.
- Eat Healthy, Be Active Series: What to Eat for Breakfast? (C 1037-08) Check out breakfast ideas that include foods from several food groups, and encourage your child to draw a favorite breakfast food.
- Eat Healthy, Be Active Series: Why It's Important to Stop When Full (C 1037-15) Learn why it is important not to force children to clean their plates, and read a story with your child about why stopping eating when full is important.
- Eating Healthier for Less (TP 113) The COVID-19 crisis is impacting food budgets as well as consumers' ability to safely visit the grocery store. Consumers need timely information on using their grocery budget wisely and safe ways to shop during the pandemic and beyond. This publication covers how to spend smarter at the grocery store, including tips for using grocery shopping pick-up and delivery services.
- Farm Fresh and Fast Series: Apples (TP 112-5) Although apples are available in the store year round, the growing season in Georgia begins in late July and continues through the fall. Apples can be served any time of the day in a variety of ways. Grab a farm fresh apple for a fast snack.
- Farm Fresh and Fast Series: Blackberries (TP 112-13) Blackberries are a healthy addition to any eating pattern. Enjoyed for their tart, sweet flavor, they can easily be served fresh, baked into a pie, or cooked into jam. Blackberries are high in anthocyanins, antioxidant compounds which may help protect against cancer, aging, inflammation, and neurological diseases.
- Farm Fresh and Fast Series: Blueberries (TP 112-1) Blueberries are a delicious, convenient and healthy treat. They are easy to grab for a quick snack or a great addition to any meal. Blueberries are ready when you are, so add them to your next dish and make it fresh, fast, and healthy!
- Farm Fresh and Fast Series: Cabbage (TP 112-4) Cabbage is an inexpensive and versatile food. This vegetable is a member of the cruciferous family which researchers are studying for possible anticancer effects! Try a new recipe and add some delicious farm fresh cabbage to your meal!
- Farm Fresh and Fast Series: Corn (TP 112-7) Corn has many uses from being a staple food that provides the basis for tortillas, burritos, or polenta. Popcorn and corn chips are used as snacks while corn is also devoured as a special summertime food that is popular at barbecues and cookouts. Corn can be purchased frozen, canned or fresh in many varieties such as white, yellow, red, blue, brown and purple.
- Farm Fresh and Fast Series: Figs (TP 112-8) Fresh figs are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.
- Farm Fresh and Fast Series: Peaches (TP 112-2) Peaches have a great combination of flavor and nutrition. This fruit can be enjoyed alone or served in an array of other dishes such as appetizers, entrees, and desserts. Try a fresh Georgia peach today!
- Farm Fresh and Fast Series: Pears (TP 112-9) Pears are a savory treat that pack a healthy punch. They are easy to snag for a quick snack or perfect to use as a sweet addition to almost any meal. Next time you’re craving a full flavored crunch, grab a pear to satisfy your tastes!
- Farm Fresh and Fast Series: Snap Beans (TP 112-6) Don’t you wish you could snap your fingers and have dinner ready? Add a little “snap” into your meals with garden fresh beans. They are quick and easy to prepare. Adding herbs and spices are a great way to liven up your snap beans. Try basil, garlic, dill, lemon, rosemary, onions or mushrooms for a “snappy” dish.
- Farm Fresh and Fast Series: Spinach (TP 112-10) Spinach is a versatile vegetable that is available year round. Raw or cooked, it is packed with nutrients and can be easily added to many recipes. Be creative!
- Farm Fresh and Fast Series: Strawberries (TP 112-3) Strawberries are a sweet, delicious and versatile fruit. Strawberry shortcake, is just one of many dishes you can prepare with these delightful berries. They can also be used in salads, baked goods, and beverages or eaten plain. Try some farm fresh strawberries at your next meal!
- Farm Fresh and Fast Series: Tomatoes (TP 112-11) Tomatoes are good for you. They can be baked, stewed, juiced, pickled, or enjoyed just as they are! Include this fresh, fast and healthy vegetable to complement any meal.
- Farm Fresh and Fast Series: Watermelon (TP 112-12) Think beyond the wedge and add watermelon to your next meal. No matter which way you slice it, watermelon is fun to eat and very good for you! With it being such a versatile fruit, it can be used in many recipes and be a healthy snack. The whole watermelon is edible, even the rind.
- Is Your Label Gluten Free? (B 1438) With the increased demand for “gluten-free” products in the market place, food processors and manufacturers have started to develop more and more better-tasting and nutritious food products that are also gluten-free. However, the federal food labeling regulations for gluten-free products can be very confusing for small food processors and new food product entrepreneurs. The purpose of this bullet…
- Maintaining Good Egg Quality: A Guide for Small Producers (C 1230) The quality of an egg involves both the exterior and interior qualities of the egg. Egg quality includes the cleanliness of the shell, soundness of the shell, thickness of the albumen, and color of the yolk. Good egg quality is critical to maintaining the hatching potential of eggs, as improper handling or storage of eggs will reduce the ability of the eggs to hatch and produce good quality chicks…
- Packinghouse Environmental Monitoring Programs Series: Packinghouse Environmental Monitoring Programs: Identifying Packinghouse Zones (B 1524-1) Produce buyers are increasingly requiring their suppliers to establish environmental monitoring programs in their packinghouses to verify the sanitary conditions of handling facilities and equipment. The first step of a successful monitoring program requires accurate zone designation, whereby surfaces are identified according to their proximity to and likelihood of contaminating a food product. Th…
- Packinghouse Environmental Monitoring Programs Series: Using ATP, Protein, and Allergen Swabs (B 1524-3) As a part of a packinghouse environmental monitoring program, adenosine triphosphate (ATP), protein, and allergen swabbing is used to ensure that packinghouse equipment and surfaces have been properly cleaned and prepared for sanitation. ATP, protein, and allergen swabbing is frequently incorporated to complement microbial swabbing practices or as an independent program. These swab types indicate …
- Power of Electrolyzed Water: A New Antimicrobial Intervention for the Beef Industry (C 1086) Extensive research conducted at the University of Georgia has demonstrated that electrolyzed (EO) water is effective in inactivating a wide variety of pathogens from various foods and food contact surfaces. Controlled lab tests have shown that EO water is effective in reducing all of the "top 7" shiga toxin-producing Escherichia coli from beef trim.
- Preserving Food Series: Canning Fruit (FDNS-E-43-01) When fruits are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes that can spoil food quality. Because fruits have a high acid content, processing can be done in a boiling water bath canner or in a pressure canner. This publication provides information on equipment and materials needed for canning fruit …
- Preserving Food Series: Canning Relishes (FDNS-E-43-18) Relishes are the perfect complement to add interest to a meal or appetizer. Relishes are made from chopped fruits and/or vegetables cooked to a desired consistency in a spiced vinegar solution. The blending of these ingredients adds a slightly sweet and satisfyingly savory touch to special dishes or to simply top off a hotdog at a cookout! Either way, relishes are popular and come in many distinct…
- Preserving Food Series: Canning Tomatoes and Tomato Products (FDNS-E-43-02) When tomatoes are canned, they are heated hot enough and long enough to destroy organisms that can make people sick in addition to spoilage organisms. Tomatoes are treated as an acid food for canning purposes. Many tomato products may be safely canned in a boiling water canner. However, because some tomatoes can be slightly low-acid for canning purposes, added acid is required in the boiling water…
- Preserving Food Series: Canning Vegetables (FDNS-E-43-03) Pressure canning is the only safe method of canning all vegetables (except tomatoes). The Clostridium botulinum microorganism is the main reason pressure canning is necessary. This publication provides directions on how to safely preserve specific vegetables with a pressure canner. Information on equipment, preparation, and processing are given, as well as information on how to guard against spoil…
- Preserving Food Series: Freezing Prepared Foods (FDNS-E-43-14) Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and desserts in and out of your freezer, you can make good use of your freezer and good use of your time. This publication provides information on preparing to freeze, packaging, and storage. It also provide…
- Preserving Food Series: Jams and Jellies (FDNS-E-43-08) Sweet spreads—butters, jellies, jams, conserves, marmalades and preserves—add zest to meals. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. This publication deals with the basics of making jellie…
- Preserving Food Series: Pickled Products (FDNS-E-43-07) Pickled products add spice to meals and snacks. The skillful blending of spices, sugar and vinegar with fruits and vegetables gives crisp, firm texture and pungent, sweet-sour flavor. Various types of pickle products can be made depending on the ingredients used and the methods of preparation. This publication covers the ingredients, equipment and procedures necessary for proper pickling. Recipes…
- Preserving Food Series: Uncooked Jams and Jellies (FDNS-E-43-09) Uncooked jams and jellies are easy to prepare and have a fresh fruit taste. They can be made from most fresh or frozen fruits or fruit juices. The other ingredients needed are commercial pectin, sugar and in some cases, lemon juice. After the gel has formed, uncooked jams and jellies can be kept up to three weeks in a refrigerator or up to a year in a freezer. This publication provides instructio…
- 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 …
- Roasted Peanut Flavor (B 1478) Flavor is the major determinant for consumers' appreciation of roasted peanuts. Flavor development involves two important reactions: Maillard reaction and lipid oxidation. Maillard reaction mainly occurs during roasting to generate a pleasant "roasted" flavor. But during storage, lipid oxidation produces off-flavors and reduces roasted flavor, which is known as "flavor fade." In order to retard li…
- 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 avail…
- Using Non-Perishable Items to Build a Healthy Plate (TP 109) In the current COVID-19 crisis, we find ourselves wondering how to eat healthy while staying at home. Making fewer trips to the grocery store means that our food needs to last us longer. Some are at a loss for what items they should stock up on. Using MyPlate as a guide, you can make nutritious choices by adding some of these non-perishable (unrefrigerated) food items to your diet.
- Validating Antimicrobial Interventions in Poultry Processing (C 1204) Poultry processors have incorporated numerous antimicrobial interventions in the slaughter process to reduce the prevalence and/or concentrations of foodborne pathogens Salmonella and Campylobacter. The conventional process is to evaluate the efficacy of the incorporated antimicrobial interventions in reducing either indicator microorganisms or the foodborne pathogens immediately after the interve…