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Storing Fresh Produce

by Londa Nwadike

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

by Karen Blakeslee

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

by Lisa Martin Londa Nwadike

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

Alternative Protein Sources

by Londa Nwadike

MF3476

This fact sheet is intended to provide some information about alternative protein sources to help inform consumers about these products. 4-page, color.

Published Date: Jan 2020

Working Together to Reduce Food Waste, Fact Sheet

by Londa Nwadike Rachel Werling

MF3482

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This fact sheet focuses on the benefits of food waste reduction and how consumers can reduce their own food waste. FCE choice. 4 pages, color.

Published Date: Apr 2020

Suddenly in Charge: Food Safety

by Aimee Baker

MF3515

Aimed at children who are suddenly responsible for younger people in their care, this publication includes tips for food safety. It also includes activity and snack suggestions. In English and Spanish. 2 pages, color.

Published Date: May 2020

Spanish: Food Safety Training for Produce Workers

by Cal Jamerson Londa Nwadike

MF3438S

Translated into Spanish. This brochure 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. 2 pages, color, trifold.

Published Date: Nov 2018

Food Safety Training for Produce Workers, Alternate Format

by Cal Jamerson Londa Nwadike

MF3438A

This handout 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: Jun 2019

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 Handling Guidelines for Exempt Food Vendors - Foods Sold for Immediate Consumption

by Londa Nwadike

MF3472

Foods and beverages such as sandwiches, pizza, nachos, grilled meats, and non-alcoholic drinks are often sold for immediate consumption at many Kansas events. Updated for current licensing requirements and best practices to protect against foodborne illnesses in such settings. 4 pages, b/w.

Revision Date: May 2021

Spanish: Sampling Safely at Kansas Farmers Markets, Farm Stands, and Related Events

by Londa Nwadike

MF3311S

Revised. New translation for 2024. Focuses on rules for offering samples at farmers markets and similar venues. Includes illustrations of hand washing and sanitizing stations. 2 pages, color.

Revision Date: Feb 2024