Content

Reference Materials

FOOD SAFETY

N.C. State University Department of Food, Bioprocessing and Nutrition Sciences Extension Programs
FBNS offers programs like the Entrepreneur Initiative for Food and Food Safety Certification for those in a food business, large or small. Learn about workshops and events, including online trainings.

Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
Comprehensive online resource from the Food and Drug Administration (FDA) outlining guidance on food safety and the current state of the industry.

FDA Center for Food Safety and Applied Nutrition
FDA’s food page provides recall information, industry tools and resources, and information about what the FDA is doing to protect the nation’s food supply.

USDA Food Safety & Inspection Service
Food safety and recall information from USDA.

NCDA&CS Food and Drug Protection (Spanish)
The North Carolina Department of Agriculture & Consumer Services Food and Drug Protection division website.

2011 Cantaloupe and Listeria Outbreak Case Study 
This power point showcases the events which lead to Jensen Farms, CO  being implicated in a listeria outbreak in 2011.  The power point also offers a summary of areas which lead to contamination being introduced to Jensen’s cantaloupe crop.

Human Noroviruses, Berries, and Resources
Two resources developed by the Norocore team about Hepatitis A and berry production. The resources were created for both berry farm management and berry farm harvesters.

PATHOGENS

A Reference Guide for Foodborne Pathogens
This guide from the University of Florida is a summary of the characteristics of common pathogens involved in foodborne illness. The pathogen information includes: general characteristics, potential food sources and disease characteristics.

Bad Bug Book
This FDA handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service and the National Institutes of Health.