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Machine Hazards, Spanish: Los peligros de la maquinaria

by Mitch Ricketts Pamela Riemenschneider

MF2758S

Spanish language booklet outlines safe operation of machines used in the foods manufacturing industry. Includes safety tips, with real accident reports.

Published Date: Feb 2008

Lift Truck Safety: Safety For the Fruit and Vegetable Preserving and Specialty Foods Manufacturing Industry

by Mitch Ricketts Pamela Riemenschneider

MF2759

Booklet teaches safety practices to follow when using a lift truck or forklift. Includes safety tips, along with real accident reports.

Published Date: Feb 2008

Use of Sanitizers in Postharvest Water

by Londa Nwadike Durga Khadka

MF3647

Postharvest water refers to water used for rinsing, cooling, or icing harvested produce. It also includes water used for handwashing and cleaning food contact surfaces. Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR) sets a standard for preventing contamination from agricultural water for post-harvest use. 4 pages, color.

Published Date: Dec 2023

New Modified FSMA PSR Agricultural Water Requirement Proposal

by Yeqi Zhao Londa Nwadike

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 Yeqi Zhao Olivia Haley 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

Backflush Water Fact Sheet Sheet

by Londa Nwadike Yeqi Zhao

MF3646

Fact sheet outlines the concerns associated with backflush water and how to mitigate risks. Water filtration systems are used on produce farms to remove particulate matter and some dissolved solids. A filtration system can yield “dirty” water, called backflush water. 2 pages, color.

Published Date: Dec 2023

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

Selling Safe Canned Foods in Kansas

by Londa Nwadike

MF3555

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 in compliance with food safety regulations. This fact sheet answers some frequently asked questions about selling safe canned foods. 4 pages, color

Published Date: Jan 2021

Food Safety Training for Produce Workers, Alternate Format, Spanish

by Cal Jamerson Londa Nwadike

MF3438AS

This handout, translated into Spanish, is designed to assist farms in complying with the worker training requirements outlined in the FDA Food Safety Modernization Act’s (FSMA) Produce Safety Rule. Revised for 2019-20. 2 pages, color.

Published Date: Nov 2019

Food Labeling for Kansas Food Producers and Processors

by Londa Nwadike

MF3385

Revised for 2024. 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: Feb 2024

Spanish: Food Labeling for Kansas Food Producers and Processors

by Londa Nwadike

MF3385S

Revised for 2024 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: Feb 2024

Food Safety: Good Manufacturing Practices

by Londa Nwadike

MF3201

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

Published Date: Apr 2015

Food Safety: Hazard Analysis and Critical Control Points Overview

by Londa Nwadike

MF3202

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-page, color.

Published Date: Apr 2015

Thermometer Calibration Guide

by Nancy C. Flores Elizabeth A. E. Boyle

MF2440

Temperature is a critical measurement for ensuring the safety and quality of many food products. This publication covers types of thermometers and proper calibration techniques.

Published Date: Jan 2000