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 ...
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...
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 |
Photo: Oregon State University
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.
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.
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.
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.