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Food Safety & Processing

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Pressure Canner

Pressure Canner Testing

Time to test your canner! It’s very important that the method you use to preserve your food, especially canned foods, …

Cover photo for Clay County Hosts ServSafe Class

Clay County Hosts ServSafe Class

Kim Terrell, Family and Consumer Science Agent, recently taught a ServSafe certification class for local food service establishments. ServSafe …

Cover photo for Edible Weeds Series

Edible Weeds Series

Join North Carolina Cooperative Extension Clay County Center for a two-part program on Edible Weeds. This will begin with an introductory …

Jams, Jellis and Butter

Jams, Jellies and Butter, Oh My!

Kim Terrell, Clay County FCS agent, recently provided hands-on food preservation classes at the Brasstown Community Center. Brasstown’s own, Carolyn …

African Swine Fever

African Swine Fever Closer to US Borders

Dominican Republic Confirmed Positive for African Swine Fever WASHINGTON, D.C., July 28, 2021 – The U.S. Department of Agriculture (USDA) announced today …

Cover photo for Food Preservation Class Offered!

Food Preservation Class Offered!

Canning, freezing, and drying are the three main methods of preserving food. The method you choose is very important …

Recent Publications related to Food Safety & Processing

Identifying and Responding to Factors That Can Affect Egg Quality and Appearance

This publication is a useful resource that shell egg producers can use to identify egg …

5/10/22

Producing and Marketing Strawberries for Direct Market Operations

This booklet provides an overview of production costs and marketing strategies that growers should consider …

5/9/22

Insurance Coverage Options for Fresh Produce Growers

This publication provides information to help produce growers understand the variety of insurance coverage or …

4/12/22Food Safety
blue over cows eating with series title

Aflatoxins and Animal Food Safety

This factsheet covers the guidelines and mitigation for aflatoxins in animal food in North Carolina.

Figure 1. Room cooling.

Proper Postharvest Cooling and Handling Methods

This publication provides information on cooling basics, common produce cooling methods and other steps for …

Packaging Requirements for Fresh Fruits and Vegetables

This publication describes types of packaging for fresh fruits and vegetables, including each packaging's functions, …

HACCP in Your School

This manual covers Hazard Analysis Critical Control Points (HACCP), a food safety plan for schools …

10/6/21

Safe Food After a Flood

This factsheet offers information on how to deal with food that may have come into …