See All Commercial Food Processing

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

The Better Process Control School (BPCS), presented virtually online via Zoom, is a program designed for manufacturers of shelf stable, acidified and low acid foods (including pet foods.)

The short course is a comprehensive two-and-one-half day lecture and hands-on lab/demonstration program on the essentials of sanitation practices that prevent food contamination in commercial food facilities.

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

This informative Countertop Food Training Flip Chart is offered in both English and Spanish and assists USDA employees understand the importance of personal hygiene.

Geared toward educating USDA employees about the dangers of cross-contamination, this Countertop Food Training Flip Chart is offered in both English and Spanish.

This comprehensive guide spells out the specifics of HACCP, the primary reasons for adopting HACCP, and more.

Offered in English and Spanish, this in-depth Countertop Food Training Flip Chart details proper handwashing techniques for employees inspecting USDA egg, poultry, and meat establishments.

This informative Countertop Food Training Flip Chart features crucial information about the importance of proper sanitation practices that employees of USDA-inspected egg, meat, and poultry establishments must adhere to.

This comprehensive flip chart educates USDA employees on the serious dangers that food allergens pose, written in both Spanish and English.

Featuring both Spanish and English, this comprehensive Food Defense Flip Chart outlines case studies, documenting food safety training, and much more.

Offered in both English and Spanish, this informative Countertop Food Training Flip Chart is geared toward educating USDA employees engaged in inspecting egg, meat, and poultry establishments.

This article summarizes a "state of the industry" survey on enterprise level production, business, and marketing practices being utilized by Pennsylvania small-scale and farmstead value-added dairy processors. The survey was conducted in early 2020.

All businesses need to comply with local, state, and federal registration procedures in order to legally operate. Food-processing businesses are no exception.

There is a difference between price and pricing. Each method has own advantages and disadvantages.

This worksheet is a supplement to the Food for Profit: Price and Pricing article.

Marketing is more than advertising. It is everything you do to promote your business and your food products from the moment you conceive of a product to the point at which customers buy it.

Food business owners are held responsible for any harm that comes to employees, visitors who come to your establishment, and consumers who eat your products.

Food label regulations dictate the type of information that must be on the label and where it can be placed on the package.

Before starting your new food business, you need a clear vision of how you want your business to operate, such as how it will be managed, marketed, and financed, and how you expect it to perform in the future.

Starting any business is no easy task, and becoming a food entrepreneur is a special challenge.

This article provides a broad overview of ice cream consumption trends and consumer preferences.

This article provides a broad overview of cheese consumption trends and consumer preferences.