Food Safety Resource #956
Added by Andrew Chamberlin • Last updated January 4, 2022
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Food Safety Resource #955
Added by Andrew Chamberlin • Last updated January 4, 2022
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 December 17, 2021
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 December 10, 2021
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 December 9, 2021
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 December 9, 2021
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 December 9, 2021
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 December 9, 2021
This resource is intended to walk users through the process of setting up a spreadsheet to help convert volumetric recipes to weight-based formulas.
Food Safety Resource #946
Added by Chris Von Achen • Last updated December 9, 2021
A video that provides an overview of requirements for personal hygiene that are found within 21 CFR 117 Subpart B- Current Good Manufacturing Practices
Food Safety Resource #945
Added by Chris Von Achen • Last updated December 9, 2021
A video that provides an overview of requirements for plant design that are found within 21 CFR 117 Subpart B- Current Good Manufacturing Practices