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Food Safety & Processing

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open jar of sauerkraut

Fermentation in the Fall

What exactly is fermentation and how does it work? In these classes, we will explore the science behind fermenting …

Recent Publications related to Food Safety & Processing

blue over cows eating with series title

Aflatoxins and Animal Food Safety

This factsheet covers the guidelines and mitigation for aflatoxins in animal food in North Carolina.

Forage Economics

This 8-page publication will help producers make decisions about growing or buying forage, and about …

12/15/21
Figure 1. Properly identify plant material by genus and species.

Suggested Good Agricultural and Collection Practices for North Carolina Medicinal Herbs

This publication provides introductory information about growing and wild-harvesting medicinal herbs in North Carolina. The …

12/15/21
Figure 1. Room cooling.

Proper Postharvest Cooling and Handling Methods

This publication provides information on cooling basics, common produce cooling methods and other steps for …

Packaging Requirements for Fresh Fruits and Vegetables

This publication describes types of packaging for fresh fruits and vegetables, including each packaging's functions, …

Producing and Marketing Strawberries for Direct Market Operations

This booklet provides an overview of production costs and marketing strategies that growers should consider …

10/27/21

HACCP in Your School

This manual covers Hazard Analysis Critical Control Points (HACCP), a food safety plan for schools …

10/6/21

Safe Food After a Flood

This factsheet offers information on how to deal with food that may have come into …