Food Processing

Implementing a Food Safety System for Small-Scale and Raw Milk Cheese Plants

The purpose of this guide is to assist small-scale and raw milk cheesemakers in conducting Hazard Analyses of their processes to ensure they are producing the safest product possible and to meet the requirements of the Food Safety Modernization Act (FSMA). The author, Dr. Kerry E. Kaylegian of the Pennsylvania State University, created this resource […]

Vermont Food Education Every Day

Includes guides for farmers and food service personnel working to increase local food in schools.

Expanding Winter Harvest and Sales for New England Vegetable Crops

The Winter Production, Storage and Sales website is maintained through a partnership of the UMass Extension Vegetable Program, the University of New Hampshire Cooperative Extension and two local food organizations, Community Involved in Sustaining Agriculture (CISA) in western MA and Seacoast Eat Local (SEL) in eastern NH. This project addresses the need for expanding winter […]

Minimizing the risks of Vibrio bacteria in farm-raised oysters grown in intertidal elements of the Delaware Bay

New Jersey’s oyster farms are concentrated on the extensive intertidal sand flats of the lower Delaware Bay where they are exposed twice daily during low tide. Previous studies from the Pacific Northwest indicate that intertidal exposure accelerates the proliferation of Vibrios, increasing the risk to human health.

Log-Based Shiitake Cultivation

A 57-page guide to producing these gourmet mushrooms.

Understanding Food Safety

This document lays out permitting requirements and safe food handling practices at farmers markets.

Small-scale Oilseed Processing Guide

Oilseed crops present an opportunity for farmers in the Northeast to diversify with a crop typically grown in the Midwestern and Great Plains regions. Many of the crops are adaptable and have been grown in the Northeast--some for a number of years, and others only recently.