fact sheets

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Publications and Fact Sheets
Part of the work of the FBNS Extension Program includes providing timely information and extending knowledge to the public. Many topics are available in the form of Fact Sheets which can be downloaded by clicking on the title. Adobe Acrobat Reader is needed to view the files. Click on the link to download the program.

Acidified FoodsBiotechnologyDairy ProcessingEntrepreneurs
Food SafetyFruit and Vegetable Processing • Good Agricultural PracticesHACCPPoultry ProcessingSeafood

If you don't find the information you need, please contact the department at 919.515.2956 or visit Our People in this web site to find a specialist to assist you.

Acidified Foods

Acidified Foods: Formulating Dressings, Sauces and Marinades
Considerations for Developing a HACCP Plan for Acidified Foods
Developing a Recall Plan for Acidified Foods


Biotechnology: Answers to Common Questions

Dairy Processing

BST and Milk
Preventing Antibiotic Residues in Milk
Producing Safe, High Quality Dairy Products
Protecting the Safety of Milk
Using the Bulky Flavor Dilution


Choosing and Using a Copacker
Developing a Recall Plan
FDA Exemptions for Small Businesses
Formulating Dressings, Sauces and Marinades
I Want to Sell Food in a Retail Market - Now What?
Refrigerated Foods: Some Rules for Processing
Scheduled Processes
Who Will Regulate My Food Business?

Related links:
Entrepreneur Assistance Program
Understanding Food Labeling

Food Safety

Basics of Microbiology
Cooling Hot Foods
Extended Shelf Life Refrigerated
Food Safety Tips for Large Gatherings
Keep Cold Foods COLD and Hot Foods HOT
Making Pickles in North Carolina
Measuring the Heat - Foodservice Thermometers & How to Use Them
Meeting the Press: An Agent's Guide to Media Relations
Pickle and Pickle Product Problems
Salvaging Flooded Crops
Thawing Food Safely

Fruit & Vegetable Processing

Herbal Foods
Making Pickles in North Carolina
Manufacturing Jelly and Preserve Products
Pickle and Pickle Product Problems

Good Agricultural Practices*

Cabbage and Leafy Greens
Citrus Fruit
Cucumbers, Eggplants, Squash, Peppers and Sweet Corn
Green Beans and Peas
Strawberry, Raspberry, Blackberry and Blueberry
Sweet Potato, Carrots and Root Crops

HACCP (Hazard Analysis and Critical Control Point)

Considerations for Developing a HACCP Plan for Acidified Foods
HACCP Principles

Poultry Processing

Liquid Assets for Your Poultry Plant (CD-20)
Poultry CEO's: You May Have a $168 Million Opportunity (CD-24)
Poultry Processors: You Can Reduce Waste Load and Cut Sewer Charges (CD-22)
Survey Shows That Poultry Processors Can Save Money by Conserving Water (CD-23)


Mercury in the Environment and Our Food
Seafood Safety - Questions and Answers

*ACKNOWLEDGEMENTS (1) Cornell University, Food Safety Begins on the Farm, A Grower's Guide. (2) United States Dept. of Health and Human Services - FDA and CFSAN, The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. Produced With Funding By USDA-CSREES Project Number 00-51110-972