Displaying 16 to 30 of 115 Publications
Approaches for Treating Ag Water for Postharvest Use
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
Food Safety Tips for Consumers: Meal Delivery Services
by Londa Nwadike Cheryl Barnes
MF3638
It’s important to keep food safety in mind when receiving meal deliveries or getting groceries delivered. Foodborne illnesses can occur when food isn’t handled properly. This brief fact sheet includes tips for keeping food delivered to your home safe. 2 pages, color.Published Date: Jul 2023
Vacuum and Reduced Oxygen Packaging
MF3639
Reduced Oxygen Packaging (ROP) of meats and food may offer some benefits to retail food establishments. However, it is important to understand the food safety concerns and know the regulations tied to this type of packaging. This fact sheet explains the type of packaging and food safety concerns and how to mitigate them. 2 pages, color.Published Date: Jul 2023
Shopping Safe at Farmers Markets, Fact Sheet, Spanish
MF3136S
Translated into Spanish. Farmers markets continue to grow in popularity, but it is important to pay attention to food safety when buying and using foods purchased in such venues. This fact sheet includes tips for food safety at the market, on the way home, and after you get home with your purchases. 4 pages, color.Published Date: Feb 2022
Storing Fresh Produce, Spanish
MF3594S
Translated into Spanish. Eating fresh local produce is always a treat and one of the best things about summer! This publication, translated into Spanish, includes a few tips on maintaining their quality and safety until you are ready to eat them. 2 pages, color.Published Date: Feb 2022
Food Safety Tips for Consumers: GMOs
by Londa Nwadike Cheryl Barnes
MF3636
Genetically Modified Organisms, or GMOs, are foods developed using genetic engineering. This brief fact sheet provides some basic information about labeling requirements and food safety. 2 pages, color.Published Date: Jul 2023
Food Safety Tips for Consumers: Kitchen Cleaning
by Londa Nwadike Cheryl Barnes
MF3637
It’s important to keep your kitchen clean, because germs can easily lurk on the surfaces you touch frequently. Maintaining a clean kitchen can help decrease your risk of contracting a foodborne illness. This brief fact sheet includes tips for kitchen cleaning. 2 pages, color.Published Date: Jul 2023
Selling Safe Canned Foods in Kansas
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, colorPublished Date: Jan 2021
Storing Fresh Produce
MF3594
Eating fresh local produce is always a treat and one of the best things about summer! This publication includes a few tips on maintaining their quality and safety until you are ready to eat them. 2 pages, color.Published Date: Dec 2021
Safe Food Storage: The Refrigerator and Freezer, Spanish
MF3130S
Translated into Spanish. Knowing how long to safely store food in your refrigerator and freezer will help you make the most of your food budget. This publication organizes the information by category of food and includes other helpful tips. 8 pages, color.Published Date: Feb 2022
Taking a New Look at Fermented Foods, Fact Sheet
by Donna Krug
MF3491
Today, there is a renewed interest in preparing fermented foods at home for several reasons. This fact sheet is designed to provide simple and safe instructions for fermenting foods in the home kitchen. FCE choice. 4 pages, color.Published Date: Apr 2020
Taking a New Look at Fermented Foods, Leader's Guide
by Donna Krug
MF3492
Today, there is a renewed interest in preparing fermented foods at home for several reasons. This leader's guide includes tips for presenting the lesson and an evaluation. FCE choice. 4 pages, b/w.Published Date: Apr 2020
Cooking Basics: Reducing a Recipe
by Lisa Martin
MF3531
The tips and charts in this fact sheet will help you adapt recipes for fewer servings. You’ll also find the kitchen tools substitution chart and the safe cooking temperatures chart helpful. Then practice your skills with the worksheet. 4 pages, color.Published Date: Jun 2020
Food Safety of Frostings and Fillings
by Karen Blakeslee et al.
MF3544
Outbreaks of foodborne illness from icings and frostings are rare but they do happen for a variety of reasons. This publication explains food safety risks related to frostings and fillings of baked goods and the factors that are associated with higher risks. It includes guidelines for what products are acceptable for Kansas fairs and exhibitions. 6 pages, color.Published Date: Dec 2020
Working Together to Reduce Food Waste, Leader's Guide
MF3483
When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This leader's guide gives suggestions for presenting the lesson and includes an evaluation. FCE choice. 4 pages, b/w.Published Date: Apr 2020
Displaying 16 to 30 of 115 Publications