57 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…
- 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 1037-16-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 Food Safety Plan for Acid / Acidified Foods (B 1541) 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 (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 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: 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 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.
- Food Safety Tips for Preparing a Holiday Turkey (C 1226) 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…
- Georgia Grown Pomegranates: A Source of Powerful Phytonutrients (B 1548) Pomegranate is an emerging crop that has been experiencing a significant expansion in Georgia. Pomegranates are excellent sources of sugars, soluble fibers, vitamins, minerals, and phytochemicals, including polyphenols with strong antioxidant activity. Because of their nutritional content, pomegranates are considered functional foods (foods that provide health benefits in addition to basic nutriti…
- 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…
- Maximizing the Value of Georgia-Grown Satsumas Through Food Innovation (B 1561) Additional author: Emma Moore, Department of Food Science & Technology. Satsuma oranges are a fast-growing commodity in Georgia. Satsumas are natural and excellent sources of sugars, organic acids, soluble fibers, vitamins, minerals, phytochemicals, and essential oils. Because of their nutritional content, satsuma oranges are considered functional foods (foods that provide health benefits and esse…
- 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 …
- 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…
- Small Fruit Video Series Series: Cross-Contamination (C 1300-02) Cross-contamination, resulting in foodborne pathogen contamination of small fruits, can occur at any point throughout production and post-harvest handling. This video discusses techniques and best practices for growers and packers to ensure the production of safe, high-quality small fruits. This video was produced in collaboration with the Auburn Department of Horticulture.
- Small Fruit Video Series Series: Foodborne Illnesses (C 1300-01) Foodborne illnesses sicken approximately 48 million Americans a year and result in significant financial losses for the food industry. Outbreaks of foodborne illness have been linked to consumption of small fruit products, but growers and packers can take precautions to reduce food safety risks on their operations. This video discusses what foodborne illnesses are, what causes them, and basic step…
- 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…
- 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…