A message regarding hand sanitizer production and FPC services from FPC Executive Director, Terry Howell

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Meat being cooked in a water bath
Special Processes for Food Service

This educational series focuses on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis is placed on sous vide, cook/chill, and acidification to prolong shelf life of products.

This series combines lectures, demonstrations and downloadable material prepared by experts in food safety and regulations.

Lectures

Lab Demonstrations

Farmer's market stand
Food Safety for Farmer's Markets

This educational series focuses on food safety related to Farmer’s Market products and necessary controls for the microbiological hazards associated with these foods. Particular emphasis will be placed on low water activity foods such as baked goods and jellies, acid and low acid foods, and sanitation. A special presentation on mushrooms and mushroom safety is included.

 This series combines lectures and downloadable material prepared by experts in food safety and regulations.

Lectures

Lab Demonstrations

Reduced oxygen package with steak
Reduced Oxygen Packaging

This educational series focuses on Reduced Oxygen Packaging (ROP), which are used by food processers to help extend the shelf life of products. These packaging technologies (e.g. vacuum packaging) offer many benefits; however not without serious food safety risks. Understanding how to control these risks and comply with the Nebraska Food Code are key to a safe product when using this type of packaging.

 This series combines lectures, demonstrations, and downloadable material prepared by experts in food safety and regulations.

Lectures

Questions? Please contact the Food Processing Center at fpc@unl.edu