Purdue Extension

Home & Family - Food Safety

alternate text here Product Code: FS-155-W
Canning is a primary food preservation technology that takes advantage of excess fruit production. In this publication, Purdue researchers explain how to make tropical fruit butter. Types of jars and sterilization proced  More...
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alternate text here Product Code: FS-154-W
The COVID pandemic has put additional focus and stress on the food supply chain, necessitating a focus on food preservation techniques to protect farmers and consumers. In this publication, Purdue University researchers  More...
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Cocoa-based products are rich in fat and sugar, which can have negative effects on health. In this publication, two Purdue University researchers explain the options available for replacing sugar in chocolate processing,  More...
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alternate text here Product Code: FS-153-W
Tempering plays a vital role in the production of chocolate. In this publication, researchers from Purdue University and Peru explain how tempering is done, how the process can work for small and artisanal operations, an  More...
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alternate text here Product Code: FS-151-W
Clean food contact surfaces are critical to preventing foodborne illnesses and more. Cleaning and sanitizing are commonly used interchangeably, but they are not the same. In this publication, Purdue researchers discuss w  More...
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alternate text here Product Code: SS-BOOK-SP
The ServSafe Manager Book is ideal for one- or -two day classroom instruction helping student prepare to take the ServSafe Food Protection Manager Certification Exam.

Based on the 2013 Food code, it covers criti  More...

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alternate text here Product Code: FS-44-W
Thinking about raising poultry in your backyard? You aren't alone. Interest in backyard chickens (and ducks and turkeys) is growing. From a food safety perspective, two Purdue University researchers offer advice (first,  More...
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alternate text here Product Code: FS-31-W
Foodborne illness is an economic burden to public health; one in six Americans are sickened annually from consuming contaminated food. Teenagers are increasingly involved in food handling. This curriculum, based on the  More...
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alternate text here Product Code: FS-71-W
This publication, by three Purdue researchers, is another in a series about Home-based Vendors. It focuses on major food-handling and sanitation practices, including personal hygiene, cleaning and sanitation, safe food s  More...
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alternate text here Product Code: FS-37-W
As the COVID-19 pandemic evolves, food safety is a growing concern. This publication, by a Purdue University professor, provides guidance to Purdue University Extension Educators as they help educate consumers about step  More...
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alternate text here Product Code: FS-37-W-CS
As the COVID-19 pandemic evolves, food safety is a growing concern. This publication, by a Purdue University professor, provides guidance to Purdue University Extension Educators as they help educate consumers about step  More...
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alternate text here Product Code: FS-37-W-CT
As the COVID-19 pandemic evolves, food safety is a growing concern. This publication, by a Purdue University professor, provides guidance to Purdue University Extension Educators as they help educate consumers about step  More...
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alternate text here Product Code: FS-37-W-S
As the COVID-19 pandemic evolves, food safety is a growing concern. This publication, by a Purdue University professor, provides guidance to Purdue University Extension Educators as they help educate consumers about step  More...
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alternate text here Product Code: FS-34-W

Cantaloupes are subject to bacterial contamination. To minimize contamination with salmonella and listeria, consumers are encouraged to clean cantaloupe before consumption. In this publication, Purdue University exper  More...

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Learn how to keep your food safe on the grill from Purdue Food Science.

** The "Free Download" button takes you to this video on YouTube.

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alternate text here Product Code: FS-32-WV

When Thanksgiving draws near, it's time to start preparing your turkey! Purdue Food Science shares some food safety tips for thawing, preparing, cooking, and storing this festive bird.

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alternate text here Product Code: FS-30-W

This article will help farmers and entrepreneurs who produce food products in their homes for sale at farmers markets and roadside stands to navigate h  More...

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alternate text here Product Code: FNR-558-W

This unit highlights the resources required to produce food and the food wasted along each step of the food production system. It contains two lessons: Producers, Consumers, and Natural Resources; and Food Waste from  More...

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alternate text here Product Code: EC-815-W

These student study guides leverage the book How to Feed the World to teach students about the causes and po  More...

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alternate text here Product Code: EC-816-W

This is a companion document to the How to Feed the World: Student Study Guide that is also available for download in the Education Store. The Teacher's Guide provides detailed instructions and suggestions for how to  More...

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alternate text here Product Code: FS-SS-BOOK
The ServSafe Manager Book helps students prepare to take the ServSafe Food Protection Manager Certification Exam The book covers critical principles including: personal hygiene, cross contamination, time and temperature  More...

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$88.00
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alternate text here Product Code: FNR-557-W

Food waste is a major issue in developed countries. This unit is designed to teach students about food waste and ways they can help reduce it. This section contains one unit with three lesson plans that will teach stu  More...

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alternate text here Product Code: 8-295
This is a promotional card to hand out to potential consumers to encourage them to use the FoodLink website.

The cost of this item is to cover additional shipping fees.  More...

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$5.00
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alternate text here Product Code: AIG-539
This is the most up to date canning guide currently available, and Purdue Extension is the only authorized retailer.

Introducing the USDA's New Complete Guide to Home Canning - a 196 page, full-color, spir  More...

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$25.50
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alternate text here Product Code: AIG-539-25
This is the most up to date canning guide currently available, and Purdue Extension is the only authorized retailer.

Introducing the USDA's New Complete Guide to Home Canning - a 196 page, full-color, spi  More...

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$375.00
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alternate text here Product Code: ACE-1-W

This six-page lesson is designed for use by educators when teaching food safety for fresh produce. Content includes how to choose, store, and clean fresh vegetables in order to minimize the risk of foodborne illness w  More...

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This one-page handout provides information about storing and cleaning fresh vegetables to minimize the risk of foodborne illness when eating fresh produce. This publication is a companion to  More...

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alternate text here Product Code: HHS-119-W
This publication provides information about preparing an emergency food and water supply as well as handling food during and after an emergency to prevent food poisoning.  More...
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alternate text here Product Code: AS-614-W
This publication outlines the problem of aflatoxin contamination of animal feed and provides management practices that can lower the risk of contamination.  More...
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This publication provides an overview of laws and proposed legislation applying to the sale and use of unpasteurized, or "raw," milk, and answers to 18 common questions about pasteurized and unpasteurized milk.  More...
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alternate text here Product Code: FS-17-S-W
La mayorí a de los productos elaborados por emprendedores alimentarios deben ser preparados en una cocina aprobada, tal como una cocina comercial, a fin de cumplir con las regulaciones estatales y federales sobre el  More...
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alternate text here Product Code: FS-16-S-W
Es necesario conocer y comprender las regulaciones alimentarias antes de iniciar un negocio de comida. Esto puede involucrar a varias agencias del gobierno, dependiendo del tipo de comida, de cómo sea elaborada o pr  More...
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alternate text here Product Code: FS-15-S-W
Esta publicación ofrece a quienes inicien un emprendimiento con alimentos un panorama básico de las diferentes técnicas de conservación de comida, que incluye refrigeración, secado, pasteurizaci&  More...
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alternate text here Product Code: FS-14-S-W
Esta publicación ofrece un panorama de los requisitos necesarios para producir y etiquetar un alimento como orgánico para la venta. Incluye información sobre el Programa Orgánico Nacional del Departam  More...
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alternate text here Product Code: E-37-W
Many kinds of cereal products and other foods stored in kitchen cabinets or elsewhere in the home may become infested with insects or other organisms commonly referred to as "pantry pests". This 4-page publication lists  More...
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alternate text here Product Code: FS-20-W
Federal regulations, phased in from 1998 until 2000, require all large, small, and very small meat and poultry processors to implement a HACCP plan. This fact sheet explains the benefits of HACCP, presents an overview t  More...
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alternate text here Product Code: FS-21-W
A small meat processor must understand the basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) and how to comply with them. For meat and poultry processors, S  More...
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alternate text here Product Code: FS-22-W
Basic pest control in the food processing plant is an essential prerequisite food safety program. Unfortunately, many processors have never estalished a systematic, organized approach toward a pest control program. Thi  More...
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alternate text here Product Code: FS-23-W
For the very small meat and/or poultry processor, verification procedures are one of the most difficult aspects of a HACCP plan, a sanitation program, or other required programs. This fact sheet explains the parts of ve  More...
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alternate text here Product Code: FS-24-W
Recall of an adulterated food product can be a very traumatic and trying experience for a small meat or poultry processor. Preparation beforehand can make the difference between a recall becoming a learning experience o  More...
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alternate text here Product Code: FS-25-W
Accurate temperature measurement is critical for ensuring production of a safe and high quality meat or poultry product. Many of the microorganisms that cause foodborne disease may be eliminated by proper temperature re  More...
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alternate text here Product Code: EC-740
Food Safety Regulations for Farmers' Markets 8-page publication that explains food safety regulations so that market masters and vendors can keep consumers safe at farmers' markets.  More...
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alternate text here Product Code: ID-348-W
This publication traces the life and activity of an antibiotic from administration to an animal, to excretion in feces or urine, to application to soil as fertilizer, and finally to possible entry into and contamination  More...
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alternate text here Product Code: FS-6-W
Softball games, a day at the beach, late night barbecues and all day picnics - that's what summertime is all about. Don't let food poisoning spoil the fun. Be prepared! This publication provides some tips to help keep fo  More...
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alternate text here Product Code: FS-13-W
Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing in-house food sa  More...
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alternate text here Product Code: CD-EPA-2
It features 11 programs, several of which are available only on CD-ROM: Chemical Contamination in Fish Update; Environmental Planning for Small Communities (TRILOGY); Environmental Assessment Case Study (ALASKA); Envi  More...

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$8.50
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alternate text here Product Code: PPP-22
This publication addresses the issue of pesticide use on the farm and the evaluation and regulation of pesticides. It also lists telephone numbers of food, health, and pesticide organizations as well as other national  More...
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alternate text here Product Code: FS-3-W
The main cause of foodborne illnesses is mishandling of foods. This publication for food retailers discusses the importance of proper food handling, proper hand washing, and proper guidelines for temperature controls of  More...
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alternate text here Product Code: FS-2-W
There are many areas within the food production chain, from the farm to the retail establishment, where foods may be contaminated. This 10-page publication is a thorough discussion of foodborne illnesses, how they happen  More...
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alternate text here Product Code: FS-4-W
This publication helps the reader understand the importance of record keeping, how to develop a HACCP plan, and how to take corrective action. The publication provides a list of reference materials for food handlers.  More...
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alternate text here Product Code: SS-BOOK-ONL
The ServSafe Manager Book helps students prepare to take the ServSafe Food Protection Manager Certification Exam The book covers critical principles including: personal hygiene, cross contamination, time and temperature,  More...

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$88.00
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