Growing and Direct Marketing Produce: Potential Hazards

Providing a safe food to the consumer requires a process that incorporates food safety from planting to harvesting. Fruit and vegetables growers that market locally are con¬fronted with the same food safety concerns as produce operations that distribute statewide, nationally, or even globally. Growers must first identify the potential food safety hazards related to their operation. Once the hazards are identified, a plan that addresses safe food handling must be implemented

Organic Production: Practices and Prevalence

In 1995, the United States Department of Agriculture is¬sued the following definition of organic production: Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biologi¬cal activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony

Serving Safe Barbeques for a Crowd

At many gatherings—such as athletic or church events, summer festivals, county fairs, and family reunions—large amounts of ground beef barbeque (BBQ) are prepared. For many volunteers, “cooking for a crowd” is not a common practice and their kitchens are not equipped to cook large amounts of food. If you are called upon to be in charge of the BBQ for a large group or concession, consider the following safe food-handling techniques

Food Preservation: Using a Boiling Water Bath Canner

Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years

Influence of STEM Education and Technology in Selecting Food and Agriculture Careers

Currently market forces identify a growing need for professionals in food safety related careers. The investigation studied influential factors guiding students to choose career paths. Careers connected to the safety of the food supply require professionals with undergraduate and graduate degrees related to science, technology, engineering or math (STEM). Preparing and attracting students to post-secondary institutions needs greater attention to meet the demands of the food and agriculture industry. The investigation focused on college students and high school teachers. Students in three colleges (Arts and Sciences, Agriculture and Biological Sciences, and Education and Human Sciences) offering STEM and non-STEM majors as well as food safety related majors were studied for the predictability of influential factors regarding the choice of a major. Additional insight of factors influencing students in a food safety related major and career path were gained through an online focus group discussion. The teacher focused investigation targeted high school teachers in Science and Math, Family Consumer Sciences, and Agriculture in middle school through introductory college courses. Information regarding use of technology by these teachers provided insight for curriculum development and interactive educational tools when incorporating food safety and STEM concepts. The predictability of students choosing a STEM major was identified through logistic regression analysis. Several influential factors (predictor variables) had significant odds ratios predicting students will choose a STEM related career path in the colleges that were studied. The correlations of self-perceived proficiency for using different technologies in the classroom were associated with subject taught, size of school, and computer accessibility in schools across South Dakota. Through an online focus group study incorporating Social Cognitive Career Theory, students majoring in a food safety related field identified job satisfaction, agriculture classes, FFA, high school science classes, and job experience as most influential in their career path decision. This same group identified their potential role in monitoring and maintaining the safety of the food supply. Career Technical Education programs such as FFA provide insight to the issues addressed by professionals in career paths related to Science, Technology, Engineering and Mathematics (STEM). Incorporating inquiry based STEM concepts with a real world food and agriculture issue into educational interactive technology tools that include a virtual experience potentially enhances the awareness of fields of study and careers related to the safety of the food supply

Home Canning Meat Poultry, Red Meats, Game and Seafood

Formerly published under the HE seriesFN-18

Home Canning of Fruit and Fruit Products

Formerly published under the HE seriesFN-17

Jellies, Jams and Spreads

Formerly published under the HE seriesFN-17