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CAFOs and Public Health: The Fate of Unabsorbed Antibiotics
ID-348-W

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 ...

Complete Guide to Home Canning from USDA
AIG-539

Complete Guide to Home Canning from USDA

Introducing the USDA's New Complete Guide to Home Canning - a 196 page, spiral-bound resource book for people who are canning for the first time or for experienced canners who want to improve their canning practices. ...

Complete Guide to Home Canning from USDA (30/pkg)
AIG-539-30

Complete Guide to Home Canning from USDA (30/pkg)

Introducing the USDA's New Complete Guide to Home Canning - a 196 page, spiral-bound resource book for people who are canning for the first time or for experienced canners who want to improve their canning practices. ...

Cooking up a Food Business in the Home Kitchen Webinar - Part 1
FS-27-WR

Cooking up a Food Business in the Home Kitchen Webinar - Part 1

In 2009, the Indiana General Assembly created a unique opportunity for individuals to produce products out of their home kitchens under the home-based vendor exemption. However, there are limitations to the rule that pro...

Cooking up a Food Business in the Home Kitchen Webinar - Part 2
FS-28-WR

Cooking up a Food Business in the Home Kitchen Webinar - Part 2

In 2009, the Indiana General Assembly created a unique opportunity for individuals to produce products out of their home kitchens under the home-based vendor exemption. However, there are limitations to the rule that pro...

Cooking up a Food Business in the Home Kitchen Webinar - Part 3
FS-29-WR

Cooking up a Food Business in the Home Kitchen Webinar - Part 3

In 2009, the Indiana General Assembly created a unique opportunity for individuals to produce products out of their home kitchens under the home-based vendor exemption. However, there are limitations to the rule that pro...

Eat Clean magnets 25/pkg
15-268

Eat Clean magnets 25/pkg

NEW! EAT CLEAN magnets: Nothing is better than a magnet reminder in the kitchen where food is prepared! These nifty 4" x 5" magnets have the same EAT CLEAN information as the posters and placemats, ju...

Eat Clean place mat 100/pkg
15-269

Eat Clean place mat 100/pkg

NEW! EAT CLEAN placemats: A fun way to remind families to follow the easy steps of the EAT CLEAN program, this full-color placemat features a vegetable identification game and an EAT CLEAN maze. This ...

Eat Clean posters 5/pk
15-267

Eat Clean posters 5/pk

NEW! EAT CLEAN wall poster: These colorful food safety reminders for public and classroom settings are 11" x 17" and available in packages of five (5). The English version is on one side, Spanish vers...

Emprendimientos alimentarios: Alimentos orgá nicos
FS-14-S-W

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
FS-15-S-W

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
FS-16-S-W

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
FS-18-S-W

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
FS-17-S-W

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
CD-EPA-2

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)
HHS-787-APP

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: Good Agricultural Practices for Fruit and Vegetable Farms
GP-1-W

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
GP-1-W

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
FS-6-W

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
FS-2-W

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 Regulations for Farmers' Markets
EC-740

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....

Fresh Vegetable Storage and Cleaning Guide
ACE-2-W

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 ...

Hazard Analysis Critical Control Point (HACCP) for Foodservice and Food Retail Operations
FS-4-W

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....

Insect Pests of Home Stored Foods
E-37-W

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
HHS-119-W

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
FS-3-W

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 ...

Pesticides and Food Safety
PPP-22

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...

Raw Milk FAQs
AS-612-W

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
AS-614-W

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. ...

Safe Food and You Curriculum Package
CFS-720

Safe Food and You Curriculum Package

This is a DVD/CD package about safe food handling and preparation for presentation to a single mother-to-be or a group of mothers-to-be; to a mother and her preschooler or a group of mothers and preschoolers; or to a gro...

Serve Up Safety: Food Safety Tips for Families
DVD-CFS-753

Serve Up Safety: Food Safety Tips for Families

You're invited to a backyard barbecue with food, fun, family, and friends! But did you check if the potato salad is fresh? Are the burgers cooked to the correct temperature? You don't want to go home with a stomachache. ...

Small Meat Processing Plants: A Pest Control Program
FS-22-W

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
FS-23-W

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)
FS-20-W

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
FS-25-W

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)
FS-21-W

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
FS-24-W

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...

Washing Fresh Vegetables to Enhance Food Safety
ACE-1-W

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's on MyPlate?
HHS-780-DVD

What's on MyPlate?

What's on MyPlate?, a video from Purdue University, provides practical, everyday examples of how to follow the United States Department of Agriculture's MyPlate nutritional guidelines.

The preview video below f...