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CAFOs and Public Health: The Fate of Unabsorbed Antibiotics
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CAFOs and Public Health: The Fate of Unabsorbed Antibiotics

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 ...

Cocoa Processing: Sugar-free Chocolate
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Cocoa Processing: Sugar-free Chocolate

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,...

Cocoa Processing: Tempering
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Cocoa Processing: Tempering

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...

Considerations for Using a Sanitizer at Home
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Considerations for Using a Sanitizer at Home

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...

COVID-19: Food Safety Implications for Extension Educators
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COVID-19: Food Safety Implications for Extension Educators

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...

COVID-19: Food Safety Implications for Extension Educators - Chinese Simple
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COVID-19: Food Safety Implications for Extension Educators - Chinese Simple

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...

COVID-19: Food Safety Implications for Extension Educators - Chinese Traditional
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COVID-19: Food Safety Implications for Extension Educators - Chinese Traditional

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...

COVID-19: Food Safety Implications for Extension Educators - Spanish
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COVID-19: Food Safety Implications for Extension Educators - Spanish

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...

Emprendimientos alimentarios: Alimentos orgá nicos
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Emprendimientos alimentarios: Alimentos orgá nicos

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...

Emprendimientos alimentarios: Mé todos para la conservación de alimentos
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Emprendimientos alimentarios: Mé todos para la conservación de alimentos

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&...

Emprendimientos alimentarios: Regulaciones para el procesamiento de alimentos en Indiana
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Emprendimientos alimentarios: Regulaciones para el procesamiento de alimentos en Indiana

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...

Emprendimientos alimentarios: Uso de la cocina del hogar para preparar alimentos para vender
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Emprendimientos alimentarios: Uso de la cocina del hogar para preparar alimentos para vender

En 2009, Indiana estableció la excepción conocida como HBV (home-based vendor) para quienes quieren usar la cocina de su casa para preparar alimentos para la venta. Esta publicación explica qué alimen...

Emprendimientos alimentarios: Uso de una cocina aprobada para preparar alimentos para vender
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Emprendimientos alimentarios: Uso de una cocina aprobada para preparar alimentos para vender

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...

Environmental Hypermedia Programs, Vol. II
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Environmental Hypermedia Programs, Vol. II

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...

Fish4Health (iOS app)
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Fish4Health (iOS app)

This iOS app provides advice for pregnant or nursing women, women that may become pregnant, and young children in regards to healthful seafood consumption. Women can choose to eat commercial fish, which will minimize ...

Food Safety for Fruit and Vegetable Farms: BARDOT - A New, Fast Method for Identifying Microbes
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Food Safety for Fruit and Vegetable Farms: BARDOT - A New, Fast Method for Identifying Microbes

In food safety and other areas, it is important to quickly identify microbes that are present. Purdue researchers developed a technique that can identify many types of microorganisms three times faster than normal lab...

Food Safety for Fruit and Vegetable Farms: Good Agricultural Practices for Fruit and Vegetable Farms
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Food Safety for Fruit and Vegetable Farms: Good Agricultural Practices for Fruit and Vegetable Farms

Food safety is important on every farm, and growers have a responsibility to minimize food safety risks to produce food that is not only wholesome and nutritious, but also safe. This joint publication of Purdue Extension...

Food Safety for Fruit and Vegetable Farms: Good Agricultural Practices for Fruit and Vegetable Farms
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Food Safety for Fruit and Vegetable Farms: Good Agricultural Practices for Fruit and Vegetable Farms

Food safety is important on every farm, and growers have a responsibility to minimize food safety risks to produce food that is not only wholesome and nutritious, but also safe. This joint publication of Purdue Extension...

Food Safety for Outdoor Picnics
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Food Safety for Outdoor Picnics

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...

Food Safety Hazards in Foodservice and Food Retail Establishments
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Food Safety Hazards in Foodservice and Food Retail Establishments

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...

Food Safety Implications for Raising Backyard Poultry
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Food Safety Implications for Raising Backyard Poultry

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, ...

Food Safety Regulations for Farmers' Markets
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Food Safety Regulations for Farmers' Markets

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....

Food Waste and Natural Resources Lesson Plans
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Food Waste and Natural Resources Lesson Plans

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 ...

Fresh Vegetable Storage and Cleaning Guide
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Fresh Vegetable Storage and Cleaning Guide

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 ...

Grill Safety: Chicken and Pork
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Grill Safety: Chicken and Pork

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.

All videos and other publicati...

Hazard Analysis Critical Control Point (HACCP) for Foodservice and Food Retail Operations
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Hazard Analysis Critical Control Point (HACCP) for Foodservice and Food Retail Operations

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....

Home Food Safety: Use of Readily Available Sanitizers on Cantaloupes
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Home Food Safety: Use of Readily Available Sanitizers on Cantaloupes

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...

Home-based vendors: Handling and Sanitation
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Home-based vendors: Handling and Sanitation

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...

How to Feed the World - Teacher Guide and Answer Key
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How to Feed the World - Teacher Guide and Answer Key

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...

How to Feed the World: Student Study Guide
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How to Feed the World: Student Study Guide

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

Insect Pests of Home Stored Foods
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Insect Pests of Home Stored Foods

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 ...

Keeping Food Safe During Emergencies
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Keeping Food Safe During Emergencies

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....

Keeping Food Safe in Foodservice and Food Retail Establishments
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Keeping Food Safe in Foodservice and Food Retail Establishments

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 ...

Overview of Home-Based Vendor Law in Indiana
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Overview of Home-Based Vendor Law in Indiana

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...

Pesticides and Food Safety
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Pesticides and Food Safety

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...

Purdue Extension FoodLink Consumer Rack Card (Pack of 100)
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Purdue Extension FoodLink Consumer Rack Card (Pack of 100)

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. ...

Raw Milk FAQs
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Raw Milk FAQs

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....

Reducing the Impact of Aflatoxins in Livestock and Poultry
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Reducing the Impact of Aflatoxins in Livestock and Poultry

This publication outlines the problem of aflatoxin contamination of animal feed and provides management practices that can lower the risk of contamination. ...

Retort Processing Technology for Shelf-Stable Food Manufacturing
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Retort Processing Technology for Shelf-Stable Food Manufacturing

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 ...

Safe Food Handling Practices: Food Safety Curriculum for High School Students
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Safe Food Handling Practices: Food Safety Curriculum for High School Students

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 ...

Safe Turkey Preparation for the Holidays
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Safe Turkey Preparation for the Holidays

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.

*&...

ServSafe Manager 7th Ed Revised - with Bubble Sheet (English)
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ServSafe Manager 7th Ed Revised - with Bubble Sheet (English)

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...

ServSafe Manager 7th Ed Revised - with Online Code (English)
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ServSafe Manager 7th Ed Revised - with Online Code (English)

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,...

Servsafe Manager Book 7TH Edition, SPANISH, With Exam Answer Sheet
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Servsafe Manager Book 7TH Edition, SPANISH, With Exam Answer Sheet

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...

Small Meat Processing Plants: A Pest Control Program
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Small Meat Processing Plants: A Pest Control Program

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...

Small Meat Processing Plants: A Recall and Traceability Program
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Small Meat Processing Plants: A Recall and Traceability Program

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...

Small Meat Processing Plants: Overview of HACCP (Hazard Analysis Critical Control Point)
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Small Meat Processing Plants: Overview of HACCP (Hazard Analysis Critical Control Point)

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...

Small Meat Processing Plants: Selection and Maintenance of Temperature Measurement Devices
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Small Meat Processing Plants: Selection and Maintenance of Temperature Measurement Devices

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...

Small Meat Processing Plants: SSOP and GMP Practices and Programs (Sanitation Stand Operating Proc and Good Manf Pract)
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Small Meat Processing Plants: SSOP and GMP Practices and Programs (Sanitation Stand Operating Proc and Good Manf Pract)

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...

Small Meat Processing Plants: Verification Programs
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Small Meat Processing Plants: Verification Programs

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...

USDA Canning Guide, 2015
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USDA Canning Guide, 2015

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...

USDA Canning Guide, 2015 (25/pkg)
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USDA Canning Guide, 2015 (25/pkg)

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...

Washing Fresh Vegetables to Enhance Food Safety
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Washing Fresh Vegetables to Enhance Food Safety

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...

What a Waste of Food! Lesson Plans and PowerPoint
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What a Waste of Food! Lesson Plans and PowerPoint

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...