14 publications were found
Basics of Sausage Making: Formulation, Processing and Safety
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
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
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
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.
Country Cured Ham
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 Food Safety Plan for Acid / Acidified Foods
This bulletin provides the scientific basis and food-safety framework for developing a food safety plan for acid/acidified foods. This includes practical food-safety examples for the acidified foods, including foundational support of a recordkeeping system and forms. Learning how to develop a process-flow diagram, developing recordkeeping forms, and applying food-safety principles during acid/acid…
Developing a Recall Plan: A Guide for Small Food Processing Facilities
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…
Food Safety Tips for Preparing a Holiday Turkey
This publication covers safe thawing, cooking, and storing a turkey, including current estimates of the time needed for safe thawing and cooking. The USDA recommends three ways to defrost turkeys: in the refrigerator, in cold water, or in the microwave. Because bacteria can multiply rapidly at room temperature, never defrost a turkey on the counter! The cold water and microwave methods may be used…
Is Your Label Gluten Free?
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
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
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
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 …
So Easy To Preserve
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…
Validating Antimicrobial Interventions in Poultry Processing
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…