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.
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 ...
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.
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.
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.
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.
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.
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.