1. Topics
  2. Food

Commercial Food Processing

Photo Credit: Roman - Adobe Stock (Cropped from original)

Sanitizer Basics for the Food Industry

By David Stone Jovana Kovacevic and Stephanie Brown

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 sanitizing are invested in safety, adequately trained and supported in their work.

View publication
Photo Credit: Elizaveta - Adobe Stock (Cropped from original)

Latest Resources

High Speed Hand Washing Basic Lesson Plan

The High Speed Hand Washing Basic Lesson Plan is used to teach the basic technique where hands are lathered up longer and groups can wash hands quicker. It can be used as a pre-curriculum lesson so food safety practices ...

Glenda Hyde, Beth Ann Wilson | Jul 2020 | Article Peer reviewed (Gray level)

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

Browse All Resources

Meat and poultry processing regulations in Oregon: A short guide

By Lauren Gwin
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.

Read more
Photo Credit: agnormark - Adobe Stock (Cropped from original)

Latest News

OSU researchers patent new packaging material made from food waste

Yanyun Zhao and her team of researchers have developed and patented new packaging material formulated with fruit pomace, recycled cardboard and an edible coating.

Oct 2022 | Impact story

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

All News

Oregon’s Home Baking Bill

By Lauren Gwin

In 2016, the Oregon Legislature passed a law that allows people to produce certain baked goods in their home kitchens and sell them directly to consumers without having to obtain a food establishment license or undergo an inspection from the Oregon Department of Agriculture. Read to learn more about the Home Bakery Exemption.

View publication
Photo Credit: New Africa - Adobe Stock (Cropped from original)

More food processing resources

  • 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.
  • Food Safety and Environmental Stewardship Program (FSES): A research program at Oregon State University committed to providing the highest quality analytical laboratory research support for: chemical food quality assurance, environmental integrity preservation and enhancement of agricultural quality and production. This program developed wristbands to serve as passive samplers that quantitate chemical exposure from our environment.

Explore more resources

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
See All Commercial Food Processing Experts
Ask an Expert

Have a question? Ask an Expert!

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.

Ask us a question

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

See More Questions