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Food Safety Publications and Factsheets

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Growing your Local Food Business in NC a guide to laws and regulations

Acidification of Garlic and Herbs for CONSUMER Preparation of Infused Oils

Kombucha

Selection of Food Containers Glass Jars

Juice Inspection Tool

Plumbing Device Summary

Fermentation_Vinegar Production

Cross-Connection Control Manual

Making Preserves Fact Sheet for Small Processors

acidified_formulating_dressings

Sell Retail Now What

acidified_haccp_considerations

acidified_recall_plan

entrepreneurs_copackers

entrepreneurs_recall_plan

entrepreneurs_FDA_exemptions_smbiz

foodsafety_cool_hot_foods_fss1

entreprenerus_scheduled_processes

foodsafety_tips_large_gatherings_fss11

foodsafety_extended_shelflife

foodsafety_microbiology_basics

entrepreneurs_refrigerated_food_rules

entrepreneurs_who_regulates_food_bus

foodsafety_meeting_press_fss3

foodsafety_pickle_problems

foodsafety_thermometers_fss5

foodsafety_irradiation

foodsafety_making_pickles_in_NC

foodsafety_listeria

foodsafety_keepcold_keephot_fss2

foodsafety_salvaging_flooded_crops

foodsafety_thawing_food_fss4

Written By

Nick Fragedakis, N.C. Cooperative ExtensionNick FragedakisProgram Director and Acidified Foods Process Authority Call Nick Email Nick Food, Bioprocessing & Nutrition Sciences
NC State Extension, NC State University
Page Last Updated: 2 years ago
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