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Food Safety Resource #958
Added by Andrew Chamberlin • Last updated Enero 4, 2022
Autor: Caitlin Tucker
Tipo: Hojas de datos
Tema: Manejo y saneamiento poscosecha, Norma de Inocuidad de Productos Agricolas Frescos (PSR)

A bubbler, or aerator, is a useful tool for efficiently and effectively washing produce that may accumulate soil, debris, or insects in hard to wash places. They are most often used to wash leafy greens. Spa or jacuzzi blowers are used in conjunction with a piping system (most commonly PVC) with small holes drilled through it. The blower agitates and circulates the water in a tank. As air...

Food Safety Resource #957
Added by Andrew Chamberlin • Last updated Enero 4, 2022
Autor: Angela Ferelli
Tipo: Videos
Tema: General (PSR), Norma de Inocuidad de Productos Agricolas Frescos (PSR), Salud, higiene y capacitación del empleado, Manejo y saneamiento poscosecha
State: MD

This is the second in the series on cleaning and sanitizing for produce safety. In this video we take a closer look what an effective cleaning and sanitizing strategy looks like for cold storage units, and what it means to have a complete sanitation program.

Food Safety Resource #956
Added by Andrew Chamberlin • Last updated Enero 4, 2022
Autor: Cornell CALS
Tipo: Material educativo agregado / suplementario, Hojas de datos
Tema: Plan de Seguridad Alimentaria, Controles Preventivos para Alimentos de Consumo Humano (PCHF), Manejo y saneamiento poscosecha, Norma de Inocuidad de Productos Agricolas Frescos (PSR)

Food Safety Resource #955
Added by Andrew Chamberlin • Last updated Enero 4, 2022
Autor: Aubrey Mendonca
Tipo: Material educativo agregado / suplementario, Hojas de datos
Tema: General (PSR), Norma de Inocuidad de Productos Agricolas Frescos (PSR), Salud, higiene y capacitación del empleado, Manejo y saneamiento poscosecha
State: IA

Cleaning and sanitizing are part of an overall food safety plan to provide the safest and best quality fresh fruits, vegetables, greens, and herbs to customers. Checklists, standard procedures, and schedules are typically the best ways to communicate information to employees and document that proper cleaning and sanitizing practices are followed.

Food Safety Resource #953
Added by Chris Callahan • Last updated Diciembre 17, 2021
Autor: C. Callahan
Tipo: Herramientas y calculadoras
Tema: Agua de agricultura (poscosecha), Norma de Inocuidad de Productos Agricolas Frescos (PSR), Manejo y saneamiento poscosecha

This calculator determines the amount of sanitizer to be added to a volume of water to provide the correct PPM of active ingredient for an intended use.

Food Safety Resource #951
Added by Claire Zabel • Last updated Diciembre 10, 2021
Autor: Iowa Valley RC&D
Tipo: Project, Herramientas y calculadoras
Tema: General (PSR), Norma de Inocuidad de Productos Agricolas Frescos (PSR), Manejo y saneamiento poscosecha, Planes de Inocuidad Alimentaria

This is an instructional building guide for a low cost, food safe, GAP certifiable, and efficient space for washing and packing produce. The space can accommodate small to medium-scale diversified produce farms.

Food Safety Resource #950
Added by Chris Von Achen • Last updated Diciembre 9, 2021
Autor: Kristen Buermeyer, Amanda Kinchla
Tipo: Videos
Tema:

This video teaches viewers a reliable format and strategy for calculating the cost of a recipe.

Food Safety Resource #949
Added by Chris Von Achen • Last updated Diciembre 9, 2021
Autor: Kristen Buermeyer, Amanda Kinchla
Tipo: Videos
Tema:

A video that covers the steps to convert a recipe to a percentage-based formula.

Food Safety Resource #948
Added by Chris Von Achen • Last updated Diciembre 9, 2021
Autor: Kristen Buermeyer, Amanda Kinchla
Tipo: Videos
Tema:

A video that demonstrates the technique for weighing raw materials on a scale, and covers the importance of using weight-based measurements for product consistency.

Food Safety Resource #947
Added by Chris Von Achen • Last updated Diciembre 9, 2021
Autor: Amanda Kinchla, Nicole Richards
Tipo: Material educativo agregado / suplementario, Hojas de datos, Herramientas y calculadoras
Tema:

This resource is intended to walk users through the process of setting up a spreadsheet to help convert volumetric recipes to weight-based formulas.

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