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HS 111C
Safe Home Canning Steps
Steps to follow before, during, and after home food preservation projects.
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FS 53
Sulfur Dioxide in Winemaking
Sulfur dioxide (SO2) is an essential additive in winemaking. This chemical largely is used as a food and wine preservative for its antimicrobial and antioxidant properties. It inhibits, and in some cases kills, some yeast and bacteria. SO2 also protects grape must and wine from oxidation by enzymatic and chemical reactions, and therefore from browning and off-odors. With proper additions, SO2 aids in preserving aromas and provides protection against incidental oxygen and microbial exposure. It must be used in conjunction with sound winemaking practices, which include stringent cleaning and sanitation protocols and use of inert gases.
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FS 52
Use of Inert Gases
“Inert” is the term used to describe substances that are not chemically reactive. However, reactivity is dependent on context. Historically, the noble gases (helium, neon, argon, krypton, xenon, and radon) were referred to as inert gases. Nitrogen (N2), argon (Ar), and carbon dioxide (CO2) are commonly used inert gases in the wine industry because these have little or no reactivity with wine. These can be used individually or as a mixture in varying proportions. Oxygen (O2) is reactive with many chemical compounds in wine and is therefore not inert.
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HS 164
Produce Safety on Fresh Produce Farms
Fact sheets for growers of fresh produce focused on managing food safety risks as regulated under the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR).

Complementary videos are available on the Produce Safety Playlist.
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Agricultural Water Standards and Quality (Production Water)
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Agricultural Water Quality Parameters (Postharvest Water)
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Agricultural Water Testing (Sample Collection and Procedures)
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Best Practices for Pest Management at Produce Farms
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How to Clean and Sanitize Inside Walk-in Cooler
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FS 45
Federal and State Regulations on Selling Fermented Foods
Fermented foods are low-acids foods (typically fruits and vegetables) subjected to the action of acid-producing microorganisms to reduce the pH of the food to 4.6 or below. Examples of fermented foods are sauerkraut, some pickles, kimchi, and kombucha.
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FS 46
Federal and State Regulations on Selling Frozen and Dehydrated Foods
Freezing and dehydrating produce commodities, including fruits, vegetables, and nuts, are ways to increase the shelf life of the produce. Freezing can preserve freshness and quality.

Freezing does not kill bacteria on the product but it does prevent microbes from growing. Once a food is thawed, bacteria begin to grow and can spoil the produce, or if pathogenic (harmful), can cause foodborne illness. Be sure to store the fruit or vegetable at 0°F or below for the duration of its frozen life.
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FS 47
Federal and State Regulations on Selling Jams and Jellies
Jams, jellies, fruit butters, and preserves are shelf-stable food products. They contain high amounts of sugar and acid which lower the water activity and pH, respectively, of the product to minimize the growth of bacteria. Moisture migration, mold growth, and oxidation are reduced by hermetically sealing the jar. Important to the safety of jams and jellies is ensuring the pH of the product is below 4.6. Below this pH, Clostridium botulinum, a very serious human pathogen, cannot produce its deadly toxin.
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FS 48
Federal and State Regulations on Selling Pickled Vegetables
Pickling is an ancient method of food preservation dating back to 3rd century BC China. Unfermented pickles are typically put into an airtight jar with acid and flavorings and heated to kill any potential bacteria on the fruit or vegetable that may cause illness or spoilage. After a few days, the pickles are ready for consumption. The biggest concern about pickled foods is Clostridium botulinum. Clostridium botulinum is a microorganism that produces a fatal toxin in anaerobic environments with a pH above 4.6. The toxin causes botulism, a serious paralytic illness that can be fatal and is considered a medical emergency.
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FFED 34B
Kuongeza UP: Zana ya Kusidika Mazao Maalum
Haya ni maelezo ya kijumla ya kukufunza vifaa vitakavyo kuwezesha kuongeza mazao Ya mimea maalumu ya biashara ya vyakula. Ina haja ya kutengeneza mimea maalumu kwa kuongeza thamani. Ni juu ya sababu zifuatazo: Maendeleo ya bidhaa, kuongeza ukubwa na kadhalika. Lengo la mradi huu inahusu wafanya biashara kushirikiana katika bishara ya mitaa. Biashara ya kusambaza bidhaa kufuatana na haja kubwa walizonazo. Kuhusiana na mradi huu ilihitajika: Utafiti na kutembelea sehemu kumi na tano (15) za biashara na vyama; kusaidia biashara nne (4) kiteknologia na vyama kadhaa kwa jimbo la Iowa; Kutengeneza chombo hiki, kueneza vitendo vinavyosaidia wanabiashara na mawakala wa kueneza kufaulu kuendeleza mazao maalumu ya thamani. Chombo hiki kina sehemu nne kufutana na sehemu za hamu na utafiti. Sehemu tatu za mbele zinahusu haja maalum za biashara: usalama wa vyakula, kuendelesha biashara, vifaa, na ya mwisho inahusu jinsi ya kuwezesha maendeleo ya jumuia ukitumia mipango ilio mkakati.

For the English version of this publication, please see the Related Products section.
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HS 153
Produce Safety in Gardens
Take steps to ensure that your garden's produce is safe to eat! Produce Safety in Gardens includes facilitator guides and participant materials for three interactive lessons focused on raising safe garden produce.

Activities introduce basic safety principles for working or volunteering in a garden, including proper handwashing, volunteer hygiene, identifying food safety hazards, and preventing cross-contamination.
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FFED 34
Scaling Up Specialty Crop Processing Toolkit
The Scaling Up Specialty Crop Processing Toolkit provides an overview of criteria for food businesses interested in processing specialty crops through value-added processing opportunities such as product development, commercial kitchens, increasing scales, and more. The project focuses on locally owned businesses and intentionally collaborated with local businesses within the supply chain to determine critical needs. Project participation included: survey and site visits of 15 businesses and organizations; technical assistance with four businesses and organizations across the state of Iowa; and development of this toolkit to share best practices and considerations for businesses and extension agents in their efforts to develop value-added specialty crop products. This toolkit includes four areas of interest based on research. The first three focus on specific business needs: food safety, business development, and logistics, with the last focusing on community development process of visioning and strategic planning.
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FFED 34(S)
Ampliación: Juego de Herramientas para el Procesamiento de Cultivo Especializado
El juego de herramientas para el procesamiento del cultivo especializado a escala, provee una visión general del criterio para los negocios de alimentos interesados en el procesamiento del cultivo especializado, mediante las oportunidades del procedimiento del valor agregado, así como el desarrollo del producto, cocinas comerciales, ampliación a escala, etc. El proyecto se enfoca en negocios de propietarios locales y colaboró intencionalmente con negocios locales dentro de la cadena de suministros, para determinar necesidades críticas. La participación en el proyecto incluyó: encuesta y visita a sitios de quince (15) negocios y organizaciones; asesoría técnica con cuatro (4) negocios y organizaciones alrededor del estado de Iowa; y el desarrollo de este juego de herramientas, para compartir las buenas prácticas y consideraciones para negocios y agentes de extensión en su esfuerzo de desarrollar los productos del cultivo especializado de valor agregado. Este juego de herramientas incluye cuatro áreas de interés basado en la investigación. Los primeros tres se enfocan en necesidades de negocio específicas: inocuidad alimentaria, desarrollo de negocio, logística, y la última se enfoca en el proceso de desarrollo comunitario de la visión, y planeamiento estratégico.

For the English version of this publication, please see the Related Products section.
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FS 49A
Grape Sampling for Maturity Analysis - Grape Maturity Series
Grape sampling is a way of monitoring the progress in the vineyard. The question of whether it is time to pick can’t be answered by sampling once, but by looking at multiple factors as they change over time. Typical measurements include Total Soluble Solids (TSS) measured as °Brix, pH, and titratable acidity, and should be supplemented by sensory analysis.
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FS 49B
Estimating Grape Maturity by Sensory Analysis - Grape Maturity Series
To estimate grape harvest maturity, technological parameters including total soluble solids or °Brix, pH and titratable acidity are commonly measured. In addition to the increase of °Brix and pH and the decrease of titratable acidity during berry ripening, qualitative parameters can be used to evaluate the right time to harvest. The qualitative parameters are skin tannins, seed color, berry detachment, and berry aroma and flavors. Evaluation of these parameters involve four senses: taste, visual, touch and smell.
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FS 49C
Estimating Grape Maturity by Total Soluble Solids - Grape Maturity Series
The harvest parameter of total soluble solids (TSS) is a measure of the density (mass/volume) of all soluble solids. A component in determining ripeness of the berries is the concentration of sugars. This determines the potential alcohol content achievable during fermentation through yeasts consumption of sugars.
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FS 49D
Estimating Grape Maturity with the Potential Power of Hydrogen (pH) - Grape Maturity Series
What is pH? pH or “pouvoir Hydrogène” in French, means hydrogen power and is related to the real acidity of must or wine. This publication goes through the steps to measure pH levels in wine.
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FS 49E
Estimating Grape Maturity by Titratable Acidity - Grape Maturity Series
This publication will show how to measure titratable acidity in wine samples. Titratable acidity is a measurement that approximates total acidity in must and wine, and is indicative of the sensory perception of tartness. TA measures both the dissociated and un-dissociated acids neutralized by a base.

A solid understanding of the organic acid composition of the must is very important for the winemaker to:
  • Determine the harvest time and wine style. 
  • Decide on any must treatments prior to fermentation. 
  • Monitor the stability of a wine, e.g. if malolactic fermentation is intended, or not.
  • Comply to minimum and maximum acid level regulations set by the TTB.
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FS 37
Stocking and Rotation of Produce: Best Practices for Retail Employees - Produce Manager Training Series
These training cards cover recommended practices for produce stocking and rotation, geared towards retail employees.
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FS 36A
Manager's Responsibility: Employees Reporting Foodborne Illness - Produce Manager Training Series
This reference publication for managers outlines how to handle illnesses and injuries among employees who handle produce.
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FS 36B
Employee Health and Personal Hygiene: Training for Employees - Produce Manager Training Series
These training cards cover employee health and hygiene for retail staff who work with produce.
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FS 37B
Display Case Cleaning - Produce Manager Training Series
These training cards illustrate general procedures and best practices to clean display cases for retail employees and managers.
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FS 38
Handwashing - Produce Manager Training Series
These training cards cover cross-contamination and handwashing and is designed for retail employees who handle produce.
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FS 41
Copper Sulfate Trial
Copper treatment of a wine may be helpful in removing unpleasant odors due to hydrogen sulfide and mercaptans.

If copper treatment fails to remove the off-odor, the problem may be a result of some other factor rather than sulfides. The first step in copper treatment is to experimentally determine the amount of copper needed for wine treatment, by performing a bench trial. This can be done using the following procedure.
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FS 42
Cleaning and Sanitation in the Winery
Like most winery operations, the main goal of proper cleaning and sanitation is to promote wine quality, and to keep quality consistently high. Consistent quality, in turn, contributes to the winery’s positive reputation and promotes sales. Improper sanitation can lead to unwanted sensory characteristics from spoilage yeast and spoilage bacteria, as well as unwanted fermentations, which may cause fizziness, haze, pushing corks, and even shattered bottles.
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FS 43
Sanitation Standard Operating Procedures
Written Standard Operating Procedures (SOPs) are important for quality assurance, worker training, and meeting legal requirements for regulations and recordkeeping, such as those established by the United States Food and Drug Administration (FDA) and the Alcohol and Tobacco Tax and Trade Bureau (TTB).

SOPs should be kept as records, as well as being easily accessible to workers.
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FS 40
Wine Faults Series
A top priority for winemakers is to produce high quality wine that does not contain any faults or defects. A wine fault is an unpleasant organoleptic characteristic including look, smell, or taste. Wine faults can come from a chemical or a microbial origin and some off-odors can be the result of multiple faults. It can be challenging to identify some of the common defects, as wine faults are not always straightforward. Factors such as the type or style of wine, the stage of production, the wine age, and the person smelling or tasting all contribute to the perception of a wine fault.
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Complete publication
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Series introduction
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Volatile Acidity
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Ethyl Acetate
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Brettanomyces
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Cork Taint
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Spoilage by Lactic Acid Bacteria
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Geranium Taint
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Hydrogen Sulfide and Volatile Sulfer
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Oxidation
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Excessive Sulfur Dioxide
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Tartrate Crystal Precipitation
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Protein Haze and Protein Stability
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Refermentation
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FS 44
FSMA Summary for Hops Growers
This publication reviews information hops growers need to be in compliance with the Food Safety Modernization Act (FSMA).
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HS 7
Leafy Green Safe Handling Posters
Set of nine full-color, 11" x 17" posters, downloadable in a high resolution, print-ready pdf.

Available in English, Spanish, and Mandarin Chinese. Posters serve as reminders of the proper care and handling of fresh leafy greens in retail foodservices.
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N 3503B
Wash Your Hands
11" x 8.5" color poster illustrates six steps to effectively wash your hands.

Available in English or Spanish.
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FS 35A
Reducing Food Safety Risks at Produce Farms - Agricultural Water
Reducing food safety risks is critical for growers. This poster highlights safety risks associated with agricultural water and is part of a series that can be displayed on produce farms to help remind workers of how to keep themselves and the produce they are growing safe.
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FS 35B
Reducing Food Safety Risks at Produce Farms - Cleaning and Sanitizing
Reducing food safety risks is critical for growers. This poster highlights safety risks associated cleaning and sanitizing and is part of a series that can be displayed on produce farms to help remind workers of how to keep themselves and the produce they are growing safe.
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FS 35C
Reducing Food Safety Risks at Produce Farms - Handwashing
Reducing food safety risks is critical for growers. This poster highlights safety risks associated with worker hygiene and health and is part of a series that can be displayed on produce farms to help remind workers of how to keep themselves and the produce they are growing safe.
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FS 35D
Reducing Food Safety Risks at Produce Farms - Worker Hygiene and Health
Reducing food safety risks is critical for growers. This poster highlights safety risks associated with worker hygiene and health and is part of a series that can be displayed on produce farms to help remind workers of how to keep themselves and the produce they are growing safe.
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FS 35E
Reducing Food Safety Risks at Produce Farms - Harvest and Post Harvesting Handling
Reducing food safety risks is critical for growers. This poster highlights safety risks associated with harvest and post harvest handling and is part of a series that can be displayed on produce farms to help remind workers of how to keep themselves and the produce they are growing safe.
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FS 35F
Reducing Food Safety Risks at Produce Farms - Biological Soil Amendments of Animal Origin (BSAAO)
Reducing food safety risks is critical for growers. This poster highlights safety risks associated with biological soil amendments of animal origin and is part of a series that can be displayed on produce farms to help remind workers of how to keep themselves and the produce they are growing safe.
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FS 34
Reducing Food Safety Risks at Produce Farms
Fresh fruits and vegetables contribute greatly to foodborne disease outbreaks, and are often implicated in multistate outbreaks. Contamination of produce at the farm has the potential to cause foodborne disease outbreaks and should therefore be prevented. This publication points out different ways to minimize contamination of fresh produce on the farm.
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PM 1813
Bottled Water: Know the Facts
Learn the pros and cons of drinking bottled water. Tips for buying and storing water are also included.
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FS 32
Ensuring Food Safety in the Vineyard: Table Grapes
The Food Safety Modernization Act (FSMA) focuses on the reduction and prevention of food safety risks.

This publication highlights the FSMA Produce Safety Rule and how those regulations relate to growing table grapes by focusing on worker training; pre-harvest, harvest, and post-harvest activities; records; and visitors and u-pick customers.
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FS 33
Ensuring Food Safety in the Vineyard: Wine Grapes
The Food Safety Modernization Act (FSMA) focuses on the reduction and prevention of food safety risks.

This publication highlights grapes grown for wine and the FSMA regulations that governs their growth and production.
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FS 31
Ensuring Food Safety: Wineries
Wineries in the United States must adhere to regulations when selling wine, including those regarding food safety.

This publication provides guidance to winery businesses about the Food Safety Modernization Act (FSMA) and other regulations that affect wine production facilities.
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PM 3026
What's for Lunch? It's in the Bag (Unit=25)
Menu ideas for kid-friendly, healthy lunches your child will want to eat and packing tips to keep foods at a safe temperature.
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HS 99
Understanding the Standard of Identity and Requirements for Fruit Jams, Fruit Jellies, and Fruit Butters - The Science Behind the Standards
Fruit jams/preserves, fruit jellies, and fruit butters can be prepared at home and sold directly to the consumer in the state of Iowa by home based food operators in certain situations. Learn about the Standard of Identity requirements products are subject to in the Food and Drug Administration Code of Federal Regulations and the definition of non-Temperature Control for Safety (non-TCS) food from the FDA Food Code.

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HS 66
Food Safety at the Farmers Market
Following safe practices while operating a farmers market booth is critical to the success of your business. This infographic provides best practices to follow to keep your products safe at the farmers market.
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HS 22
A Guide to Food Safety for Foodservice Employees
An introductory guide for school, retail, and assisted living foodservice employees focused on handwashing, temperature/time, and cleaning/sanitizing in the workplace.
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HS 22(S)
A Guide to Food Safety for Foodservice Employees - Spanish
An introductory guide in Spanish for school, retail, and assisted living foodservice employees focused on handwashing, temperature/time, and cleaning/sanitizing in the workplace.
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SSES 25
Food Waste at Home - Spend Smart. Eat Smart.
Food storage tips and strategies to help you adjust how to plan, shop, and cook in order to keep food waste to a minimum in your home.
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FS 15
Marketing Local Foods in Iowa - Red Meat
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling red meat. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 16
Marketing Local Foods in Iowa - Poultry
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling poultry. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 17
Marketing Local Foods in Iowa - Dairy
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling dairy products. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 18
Marketing Local Foods in Iowa - Seafood
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling seafood. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 19
Marketing Local Foods in Iowa - Eggs
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling eggs. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 20
Marketing Local Foods in Iowa - Low Acid or Fermented Foods
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling low acid or fermented foods. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 21
Marketing Local Foods in Iowa - Jams, Jellies, and Preserves
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling jams, jellies and preserves. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 22
Marketing Local Foods in Iowa - Fruit and Vegetable Juice
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling fruit and vegetable juice. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 23
Marketing Local Foods in Iowa - Cut Fruits and Vegetables
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling cut fruits and vegetables. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 24
Marketing Local Foods in Iowa - Whole Fruits and Vegetables
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling whole fruits and vegetables. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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FS 25
Marketing Local Foods in Iowa - Honey and Maple Syrup
As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling honey and maple syrup. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
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HS 81
Growing Together: Food Safety in Donation Gardens
Tips for keeping donation garden produce food safe during the stages of growing, harvest, and transport.
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HS 72
Regulations and Licensing - Home Food Operations and Home Bakeries
State of Iowa regulations and licensing information related to food prepared at home and distributed to consumers. Guidelines focus on licensed home bakeries and unlicensed/unregulated home food operations.

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LF 21
Make Food Safety a Priority in Your School Garden
Research shows that a nutritious diet helps children learn better, and that kids are more likely to try and enjoy fresh vegetables and fruits if they helped grow them. School garden programs provide a unique opportunity for students to grow fresh vegetables, eat healthy food, and share their harvest with the rest of their school district by donating or selling it to the school cafeteria. To assure the food safety of the vegetables harvested from school gardens by students, schools should implement food safety protocols for their school garden activities.

This publication contains sample protocols for schools to use as they design best practices for their school gardens. These protocols are adapted from federal and state guidelines for Good Agricultural Practices (GAP) and Good Handling Practices (GHP).
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HORT 3068
Top 13 vegetables to donate to food pantries
Many gardeners produce excess vegetables during the growing season. Some preserve their surplus vegetables for later use, while others give friends and neighbors the extras. Another option for using this excess produce could be a local food pantry. This publication discusses 13 vegetables that can be donated to food pantries and tips for growing and harvesting those vegetables.
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FS 10
Make Food Safety a Priority at Your Farmers Market Booth
Keeping food safe while operating a booth during a farmers market is critical to the success of a commercial operation. This publication discusses the ways to keep food clean and safe as it moves from farm to farmers market.
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FS 11
Make Food Safety a Priority for Your CSA
As more consumers use Community Supported Agriculture (CSA) farms for their fresh produce, keeping that food safe during harvest and storage is at the forefront of producer’s minds. This publication discusses how to keep food safe before, during and after delivery.
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PM 2065
Food Allergy Alert - What Restaurant Managers Need to Know to Train Staff
Allergic reactions to menu items are a growing concern for restaurant managers. This guide will help managers develop in-house training sessions for all staff members.
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N 3503A
5 Myths of Handwashing
Find out the truth behind five myths of effective handwashing.
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SP 452
Food Safety Tips for Food Event Volunteers
Foodborne illness outbreaks can happen anywhere and can affect a large number of people. Follow these tips to avoid a foodborne illness outbreak.
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N 3285
Food Stand Operations - What You Need to Know - Safe Food
Selling a variety of food and beverages can be an effective fundraising activity, but only if no one gets sick. Find out what organizers and workers need to know before the event regarding regulations and food safety.
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PM 1419
Safe Food Is YOUR Job - Health and Hygiene Tips for Food Handlers
Outlines three actions for food handlers to take related to hand washing, staying home when sick, and wearing proper work attire.
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HS 21
Preserve the Taste of Summer - Canning: Salsa
Salsa is a great addition to any party, snack or meal. Because of its many uses, it is a very popular canned product. Follow these tips to ensure a safe canned salsa.
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PM 3015
Stop! Did You Wash Your Hands?
Washing your hands is a very important habit to develop.

This poster demonstrates its importance by showing the many diseases that can be prevented simply by washing your hands.
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8-1/2" x 11" - Poster
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11" x 14" - Poster
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PM 1974D
Guide to Liquid Sanitizer Washes with Fruit and Vegetables
This publication is for growers looking for information about the best post-harvest sanitizing practices for fresh fruits and vegetables. It includes a comprehensive chart of five commonly used liquid sanitizers.
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PM 1974E
Food Pantry Produce Donations - Grower Information
Donations from local fruit and vegetable growers are important to food pantries. This publication provides information to growers about safe on-farm food practices and information to food pantry workers about how to keep donated produce safe.
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SP 444
I'm Gloving It!
Learn the basics of proper glove use in foodservice establishments.
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PM 1974C
On-farm Food Safety: Cleaning and Sanitizing Guide
Suggested checklists, standard procedures, and schedules to document proper on-farm cleaning and sanitizing practices.
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PM 1367
When the Home Freezer Stops
Find tips for handling food when your home freezer stops. Includes tips on which foods are safe to refreeze and which foods are not.
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PM 3021
Preserve the Taste of Summer - Canning: Meat, Poultry, Wild Game and Fish
A jar of home preserved meat is a delicious and convenient way to start a quick and easy meal. Canning meat, poultry, wild game, and fish must be done correctly to assure that food is safe to eat. Find guidelines and recipes to follow to achieve the best product.
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PM 2069B(S)
Nos Preparamos para el Día de la Carrera -- El Club Misterio
See what Captain Overalls, the safety crusader, suggests you do to safely and nutritiously fuel your engines for your best performance at school, at home, or anywhere. Find out how to calculate the calories you need to fuel your daily activities.
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PM 2070
Glove Use in Retail Foodservice Establishments -- What Managers Need to Know
Provides guidelines for using five types of gloves in a retail foodservice operation. Also includes teaching tips and an outline for a 30-minute in-service for staff.
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PM 2083
Thermometer Use in Retail Foodservice Establishments -- What Managers Need to Know
Provides detailed descriptions of common temperature-sensing tools plus tips on using them to help foodservice managers ensure food safety and quality.
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PM 3005
Maintaining Food Safety Through Quality
Food safety is a worldwide issue affecting millions of people who suffer from diseases caused by contaminated food. Policy makers are looking to enhanced quality management systems for tracing food back to its source. This report will give producers, researchers and consumers a summary of efforts by Iowa State University Extension in food safety, quality management systems and traceability of grain and livestock products.
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