See All Commercial Food Processing

This article describes federal regulations issued by the Food and Drug Administration (FDA) for processors of low-acid and acidified shelf-stable foods.

Este video y su hoja informativa complementaria de dos páginas, explican porque la salud y la higiene son importantes, trata sobre las fuentes de contaminación humana, proporciona las reglas básicas para prevenir la contaminación y detalla los componentes de la capacitación de los trabajadores.

This video explains why GAPs are important, discusses sources of contamination, and presents some of the challenges to maintaining food safety.

This video explains why are proper health and hygiene important, discusses the sources of human contamination, provides the basic rules to prevent contamination, and details the components of worker training.

Learn the details and find educational resources on the FSMA Animal Feed Rule, including videos and training opportunities that address requirements, exemptions, and deadlines of the rule.

Provides the credentials to meet FDA requirements for development and implementation of a preventive system for food safety as stated within the Food Safety Modernization Act (FSMA) regulations.

Learn how to register a small maple syrup business in Pennsylvania, meet PDA and FDA requirements, follow cGMPs, and ensure food safety from sap to syrup.

Este video y su hoja informativa complementaria de dos páginas, explican porque las Buenas Prácticas Agrícolas son importantes, tratan sobre las fuentes de contaminación y presentan algunos de los desafíos para mantener la inocuidad alimentaria.

This video explains why we should we prevent contamination before, during, and after harvest, and provides best practices.

Este video y su hoja informativa complementaria de dos páginas, explican porque debemos evitar la contaminación antes, durante y después de la cosecha, y proporciona las mejores prácticas

The Pennsylvania Department of Agriculture (PDA) Bureau of Food Safety and Laboratory Services is responsible for enforcing food regulations and inspecting food establishments.

Setting up a food-processing business in your home or a separate home-style kitchen facility has advantages and disadvantages. This article describes considerations for how to set up your food-processing business.

The FDA requires food manufacturers to register their facilities with some exemptions for small processors and retailers.

Many dairy foods have federal standards based on composition, manufacturing, and quality requirements that must be met for the legal labeling of a product.

The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 5 day short course.

Learn strategies for controlling Listeria monocytogenes in a food processing environment and current good manufacturing practices to meet industry regulations.

Learn about food packaging design and sustainability, manufacturing, innovation, and materials like plastic, glass, metal, paper, and pouches.

A Bean-to-Bar course for both craft and industrial chocolate manufacturers.

This article reviews the basics for Produce Safety and Preventive Controls and provides some information on how they may affect the mushroom industry.

Learn how to reduce the risk of Listeria monocytogenes in ready to eat meat and poultry products and in small meat and poultry establishments.

Poster detailing when to wash your hands.

Find information about regulations, ingredients, methods, and common problems when making fruit preserves.

The Penn State Extension Food Safety Plans for Small-Scale Cheesemakers helps cheesemakers conduct risk assessments of their processes and develop a Food Safety System for their facility.

The Butcher School Apprenticeship Program fast-tracks your path to a meat processing career. Click to learn more!

Full curriculum of Food Safety flip charts covering Food Defense, Cross Contamination, Personal Hygiene, ABC of Food Safety, Food Allergens, Handwashing, ABC of HACCP, and Sanitation