UC Food Safety 

Challenge Studies

• National Advisory Committee on the Microbiological Criteria for Foods report:  Parameters for Determining Inoculated Pack/Challenge Study Protocols

From Kitchen to Market

• Manufacturing Options (Advice from UC Extension Specialist, Linda Harris)

• Food Entrepreneurs Assistance Training Program (University of Nebraska)

• HACCP Information

• Importing and Exporting Food Products

• Labeling Food Products

Regulations for Food Products

• Bioterrorism Act
   
• Food Regulations - Food Processing Facilities
   
• Food Regulations - Food Service Industry
   
• International Food Information Council's (IFIC) "Ensuring a Safe Food Supply: A Concise Guide to Food Regulation in the U.S." (231 KB)

Sanitation

•   Guidelines for the use of chlorine bleach as a sanitizer in food processing operations.  
  

 Specific Food Products: Labels and Regulations

• Acidified Foods

• Fruit and Vegetable Juices

• Jams, Jellies, and Preserves
  

• Refrigerated Foods

Training

• HACCP Training Programs

• General Training