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Commercial Food Processing

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Featured Resources

Oregon’s Home Baking Bill: Residential kitchen exemption for baked goods and confectionary items

In 2016, the Oregon Legislature passed a law that allows people to produce certain baked goods and confectionary items in their home kitchens and sell them directly to consumers without having to obtain a food establishment ...

Spanish: Oregon's Home Baking Bill: Excepción de cocina residencial para productos de panadería y confitería

Lauren Gwin | Apr 2018 | OSU Extension Catalog Peer reviewed (Orange level)

Sanitizer Basics for the Food Industry

Cleaning and sanitation are critical to maintaining quality and safety in your food industry operation. Make cleaning and sanitizing programs part of your food safety culture. Here's how to make sure those doing your cleaning and...

Dave Stone, Jovana Kovacevic, Stephanie Brown | Oct 2020 | OSU Extension Catalog Peer reviewed (Orange level)

Meat and Poultry Processing Regulations in Oregon: A Short Guide

Farmers and ranchers around Oregon raise and sell livestock and poultry for a variety of local and regional markets. Processing is a necessary but often complex link in the chain connecting farms to end consumers. Here are ...

Lauren Gwin | Dec 2016 | Article

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OSU Food Innovation Center

The Food Innovation Center offers one stop access to important services for food producers, processors, marketers, and entrepreneurs. Services include a commercial kitchen, marketing support, processing and packing technology, product development, export services and sensory and consumer analysis. It operates through a partnership between Oregon State University and the Oregon Department of Agriculture.

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Latest Resources

High Speed Hand Washing Adult Workplace Training Video (COVID-19)

Keep your workplace safe! Save time, water, energy and prevent the spread of disease.

Lauren Kraemer, Ann Marie Murphy, Glenda Hyde, Emily Whittier, Robbie Denning | Jun 2021 | Video Peer reviewed (Gray level)

High Speed Hand Washing adult workplace/COVID-19 training guide

This training guide can be used by farmer, food production and packing plant managers and supervisors. Employees can get their hands washed quickly and thoroughly at the beginning of shifts or after breaks. Precautions for COVID-19 are included.

Spanish: Lavado de Manos de Alta Velocidad Guía de entrenamiento para adultos en el lugar de trabajo

Glenda Hyde, Lauren Kraemer, Beth Ann Wilson | May 2021 | Publication

Impacts of COVID-19 on the Oregon Seafood Industry

This report documents survey results complied to help understand the impacts of COVID-19 on seafood harvesters, processors, retailers and integrated businesses.

Nov 2020 | OSU Sea Grant Publication Peer reviewed (Gray level)

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Latest News

OSU study finds that using cold water to make 'sprouted' foods lowers the risk of salmonella growth

An Oregon State University study published in 2021 found that soaking raw ingredients – usually grains, nuts or seeds – to make "sprouted" foods lowers the risk of salmonella growth on these increasingly popular healthy snack foods.

Joy Waite-Cusic | Nov 2021 | Impact story

A cold soak lowers the risk of salmonella growth on ‘sprouted’ foods

If the soaking phase happens at ambient temperature, there is a significant food safety problem, study finds.

Chris Branam | May 3, 2021 | News story

Sea Grant Extension engages chefs and retailers on quality, benefits and hurdles of frozen seafood

Oregon Sea Grant Extension staff conducted a pilot project to inform seafood buyers about the quality and benefits of frozen seafood and to identify research and outreach needs.

Jamie Doyle | Mar 2021 | Impact story

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Meet Our Experts

Jovana Kovacevic
Assistant Professor, Food Safety Specialist
Jung Kwon
Assistant Professor of Food Science & Technology
Yanyun Zhao
Value Added Foods
Lauren Gwin
Community Food Systems Specialist
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Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

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Are BPA-lined cans safe?

Q: About the canned food we buy in stores, especially tomatoes: does the lining of the can impart some toxic or otherwise dangerous substance to the food?

A: View answer | View all featured questions

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