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  1. Fresh Produce Traceability

    https://producesafety.osu.edu/traceability

    product from the market before more people get sick.  Identifying the source of contamination also allows ... regulations, for persons who manufacture, process, pack, or hold foods.  In this new rule, stages in production ...

  2. Agricultural Water

    https://producesafety.osu.edu/agricultural%20water

    AGRICULTURAL WATER The production of fruits and vegetables is water intensive.  Water is used for ...

  3. Multistate Outbreak of Hepatitis A Virus Infections Linked to Frozen Organic Strawberries

    https://foodsafety.osu.edu/news/multistate-outbreak-hepatitis-virus-infections-linked-frozen-organic-strawberries

    dispose of them or return them to the stores where they were purchased.  Do not eat these products ... Mexico, and sold at various retailers" (CDC, 2023). "Frozen organic strawberries may be sold to ... a variety of retailers under multiple brand labels. Traceback and epidemiological investigations show that ...

  4. GAPs & HGAPs Resources

    https://producesafety.osu.edu/resources-0/gaps-hgaps-resources

    Agricultural Practices for Hydroponic Production Systems (V.1.0) The Farmer’s Handbook for the USDA Harmonized ...

  5. Cottage Foods & Home Bakeries Resources

    https://foodsafety.osu.edu/cottage-foods-home-bakeries

    production operations, such as what foods are permitted to be manufactured for sale or distribution by ... a cottage food production operation, and where cottage food production operations may sell their food ... products, all according to Chapter 3715 of the Ohio Revised Code. External resources on Cottage Food ...

  6. Food Safety Modernization Act

    https://producesafety.osu.edu/fsma

    facilities to address vulnerable processes in their operations to prevent acts intended to cause large-scale ... the food OR a restaurant or retail food establishment that is located in the same State or the same ...

  7. Resources

    https://foodsafety.osu.edu/consumer-resources/children/resources

    HANDWASHING: CLEAN HANDS SAVE LIVES   (CDC) HOW TO CLEAN, SANITIZE AND STORE INFANT FEEDING ITEMS   (CDC) ...

  8. About

    https://foodsafety.osu.edu/about-0

    educators, retail food services, cottage food and home bakeries, and children. This food safety website is ...

  9. Retail Resources

    https://foodsafety.osu.edu/retail

    academic instructors with a specialty in food processing operations. More Info and Registration: ... processors of low-acid and acidified foods. These processors must operate with a certified individual on-site ... supervisors of thermal processing systems, acidified food operations, and container closure evaluation ...

  10. Growers  

    https://foodsafety.osu.edu/growers%C2%A0%C2%A0

    produce safety hazards and ensure that their product is safe. The  OSU Fruit and Vegetable Safety Team ... using hydroponics (GAPs Training for Hydroponic Production Systems).  More Info:  ... practices to reduce microbial food safety hazards in hydroponic vegetable and fruit operations. Hydroponic ...

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