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Food Safety: Good Manufacturing Practices

by Karen Blakeslee

MF3201

Updated for 2026. Good manufacturing practices can help ensure the safety of processed and packaged food. Includes important considerations and suggestions for food producers and processors. 2 pages, color.

Revision Date: Jun 2026

Food Safety: Hazard Analysis and Critical Control Points Overview

by Karen Blakeslee

MF3202

Updated for 2026. An HACCP plan is a regulatory requirement for processing some food products, and helps prevent biological, chemical, and physical contaminants in food processing. This publication includes an outline of the steps to develop an HACCP plan and additional resources and considerations. 4 pages, color.

Revision Date: Jun 2026

Selling Safe Canned Foods in Kansas

by Karen Blakeslee

MF3555

Updated for 2026. Many small-scale food processors are making and selling canned, shelf-stable foods such as pickles, salsas, or jams and jellies. Such products must be prepared safely and be incompliance with food safety regulations. This fact sheet answers some frequently asked questions about selling safe canned foods. 4 pages, color.

Revision Date: Jun 2026

Food Labeling for Kansas Food Producers and Processors

by Karen Blakeslee

MF3385

Revised for 2026. State and federal food labeling requirements can be confusing. This fact sheet clarifies regulations for the food products most commonly sold by Kansas food producers and processors. 4 pages, b/w.

Revision Date: May 2026

Spanish: Food Labeling for Kansas Food Producers and Processors

by Karen Blakeslee

MF3385S

Revised for 2026 and translated into Spanish. State and federal food labeling requirements can be confusing. This fact sheet clarifies regulations for the food products most commonly sold by Kansas food producers and processors. 4 pages, b/w.

Revision Date: May 2026

Retail Readiness Checklist for Kansas Food Businesses

by Quinlan Carttar

MF3739

This resource, developed in partnership between K-State Extension Community Food Systems and the Kansas Department of Agriculture, helps food businesses navigate the procedures they need to follow to be able to sell their products in Kansas. 8 pages, color.

Published Date: May 2026

Working with a Process Authority

by Kelly Getty Rashmi Gaikwad

MF3731

If you are a food processor that intends to make shelf-stable acid/acidified products, such as sauces and pickles, you are required to contact a Process Authority to review the recipe/formulation, processing steps, and containers/closures for the product. The Process Authority will then ensure that the product you want to process achieves parameters to produce a safe and quality product. 4 pages, color.

Published Date: Mar 2026

Hot-Fill-Hold Process for Acid and Acidified Foods

by Kelly Getty Rashmi Gaikwad

MF3671

The Hot-Fill-Hold method is used specifically for acid and acidified foods. In this method there is no need to apply pressure because the natural acidity and/or addition of acids lowers the pH and inhibits the growth harmful bacteria. This fact sheet outlines the process and some of the factors involved. 4 pages, color.

Revision Date: Sep 2024

Water Activity of Foods

by Kelly Getty Rashmi Gaikwad

MF3674

Understanding and controlling water activity levels are integral components of ensuring the quality and safety of food items as related to regulatory compliance and the overall preservation of various food products. 4 pages, color.

Revision Date: Sep 2024

Kombucha Fermentation

by Kelly Getty Rashmi Gaikwad

MF3672

Kombucha is a fermented effervescent beverage made by the addition of tea leaves into boiled water and adding sugar for a sweet tea mixture. Once the sweet tea is cooled, then a symbiotic culture of bacteria and yeasts is added. This fact sheet outlines the process and some factors to consider. 2 pages, color.

Published Date: Sep 2024

Using a Digital Thermometer for Food Products

by Kelly Getty Rashmi Gaikwad

MF3673

In the food industry, digital thermometers play a vital role in ensuring food safety and quality by accurately monitoring cooking, storage, and processing temperatures. Usage of these thermometers helps in upholding food industry and regulatory standards. This fact sheet outlines the uses of digital thermometers and calibration tips. 2 pages, color.

Published Date: Sep 2024

Approaches for Treating Ag Water for Postharvest Use

by Londa Nwadike Durga Khadka

MF3641

The Food Safety Modernization Act (FSMA) Produce Safety Rule specifies that all agricultural water must be safe and of adequate sanitary quality for its intended use. This fact sheet outlines treatments methods to ensure safe agricultural water. 2 pages, color.

Revision Date: Apr 2024

New Modified FSMA PSR Agricultural Water Requirement Proposal

by Londa Nwadike Yeqi Zhao

MF3642

Fact sheet outlines proposed changes and steps producers may need to take to change pre-harvest agricultural water requirements for covered produce (fruit and vegetables other than sprouts) to comply with the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR). 2 pages, color.

Revision Date: Apr 2024

Produce Safety and Agricultural Water Quality

by Olivia Haley Yeqi Zhao Londa Nwadike

MF3643

The Food Safety Modernization Act (FSMA) Produce Safety Rule specifies that all agricultural water must be safe and of adequate sanitary quality for its intended use. This fact sheet outlines the basics of water quality and produce safety and includes a guide to interpret your water quality test. 2 pages, color.

Published Date: Dec 2023

Agricultural Water Contamination and Food Safety

by Londa Nwadike Durga Khadka

MF3645

Fresh produce is commonly associated with foodborne illnesses, and agricultural water is suspected as a major causative agent. This fact sheet outlines the food safety risks associated with agricultural water and how to address water contamination on the farm. 2 pages, color.

Published Date: Dec 2023