USDA (Cropped from original)

Browse resources

Displaying 1 - 10 of 99 resources

Steam Canners: Use and Precautions (SP50-1005)

Research based canning information to use with a steam canner, including special precautions required.

Jan 2021 | Publication

High Speed Hand Washing Training for Teachers and Nurses

Teachers and nurses can train classrooms of students using the tips from this video from West Virginia University Extension Service.

Gwen Crum | Sep 2020 | Video

Preserving Mangoes - SP50-1006

Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.

Sep 2020 | Publication

Preserving Tomatoes - SP50-920

Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. Laboratory-tested methods must be used to destroy microorganisms that cause spoilage.

Aug 2020 | Publication

Pandemic leads to unprecedented burst of questions to Ask an Expert tool

Questions have ballooned to 6,625 in the first half of 2020, more than all of the questions answered in 2019.

Kym Pokorny | Jul 29, 2020 | News story

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 can be modeled during nutrition lessons before food is prepared or served. This lesson can be used indoors or outdoors with youth or adult groups. Adaptations for COVID-19 precautions are included.

Glenda Hyde, Beth Ann Wilson | Jul 2020 | Fact Sheet

Food Safety Activity Supplement - Win, Lose or Wash! skit and game

Students enjoy performing the Sneaky Germ Skit to review proper hand washing for the class. Then, the class enjoys a rousing game of Win, Lose or Wash! affirming key times that you should wash your hands.

Stephanie Russell, Dorian Oppenlander, Glenda Hyde | Jun 2020 | Fact Sheet

Higiene de los trabajadores: la importancia de lavarse las manos

Este video muestra los pasos y la técnica adecuados para lavarse las manos. Los espectadores podrán observar cómo y por qué lavarse las manos por solo un par de segundos no es eficiente. Se cubrirá una lista de cuándo...

Jun 2020 | Video

Introducción a la Seguridad de los alimentos y microorganismos quelos contaminan

Este video presenta el concepto de patógenos transmitidos por los alimentos y los tres grupos principales: bacterias, virus y parásitos. También se discuten las fuentes, la propagación y la reproducción de estos patógenos. ...

Jun 2020 | Video

Limpieza de los contenedores/recipientes para la cosecha

Este video se enfoca en los contenedores de cosecha y las mejores prácticas para evitar contaminar los productos agrícolas frescos. Se destaca el monitoreo, el almacenamiento, la limpieza y la desinfección de los contenedores de cosecha.

Jun 2020 | Video