*Resources with an astrik indicate reccomendations by farmers in our region
Post Production
*CEFS - Wholesale and Retail Product Specifications: Guidance and Best Practices for Fresh Produce
Specifications for harvest and post-harvest, including packaging for 22 different fruits and vegetables.
CFSA - Harvest and Product Specifications
Several excellent guides on best post-harvest handling practices for organically produced fruits and vegetables available on the web.
NC Packaging Requirements for Fresh Fruits and Vegetables
Summarizes all the different options for properly packaging produce for sale in NC.
Specifications for harvest and post-harvest, including packaging for 22 different fruits and vegetables.
CFSA - Harvest and Product Specifications
Several excellent guides on best post-harvest handling practices for organically produced fruits and vegetables available on the web.
NC Packaging Requirements for Fresh Fruits and Vegetables
Summarizes all the different options for properly packaging produce for sale in NC.
Food Safety
*CFSA - Good Agricultural Practices (GAP) Tutorial Videos
Eight videos that help explain the ins and outs of GAP certification.
Eight videos that help explain the ins and outs of GAP certification.
Value Added
*Acidified Food Manufacturing School (online)
THe course includes instruction on acidified foods. It will qualify operators producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to meet the requirements of the umbrella GMP and the specific GMP for acidified foods (21 CFR Part 114). The Acidified Foods Manufacturing School provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more.
*Ball Blue Book
The Ball Blue Book has been published for several years and has various editions. It has important information for canning including recipes, food safety, and regulations.
THe course includes instruction on acidified foods. It will qualify operators producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to meet the requirements of the umbrella GMP and the specific GMP for acidified foods (21 CFR Part 114). The Acidified Foods Manufacturing School provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more.
*Ball Blue Book
The Ball Blue Book has been published for several years and has various editions. It has important information for canning including recipes, food safety, and regulations.
