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