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Purdue Extension

Health & Safety - Food Safety

alternate text here Product Code: GP-3-W

In food safety and other areas, it is important to quickly identify microbes that are present. Purdue researchers developed a technique that can identify many types of microorganisms three times faster than normal lab  More...

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alternate text here Product Code: AIG-539

Introducing the USDA's New Complete Guide to Home Canning - a 196 page, spiral-bound resource book for people who are canning for the first time or for experienced canners who want to improve their canning practices.  More...

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$19.00
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alternate text here Product Code: AIG-539-25

Introducing the USDA's New Complete Guide to Home Canning - a 196 page, spiral-bound resource book for people who are canning for the first time or for experienced canners who want to improve their canning practices.  More...

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$375.00
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alternate text here Product Code: ACE-1-W

This six-page lesson is designed for use by educators when teaching food safety for fresh produce. Content includes how to choose, store, and clean fresh vegetables in order to minimize the risk of foodborne illness w  More...

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alternate text here Product Code: ACE-2-W

This one-page handout provides information about storing and cleaning fresh vegetables to minimize the risk of foodborne illness when eating fresh produce. This publication is a companion to  More...

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alternate text here Product Code: GP-1-W
Food safety is important on every farm, and growers have a responsibility to minimize food safety risks to produce food that is not only wholesome and nutritious, but also safe. This joint publication of Purdue Extension  More...
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alternate text here Product Code: GP-1-W
Food safety is important on every farm, and growers have a responsibility to minimize food safety risks to produce food that is not only wholesome and nutritious, but also safe. This joint publication of Purdue Extension  More...
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alternate text here Product Code: HHS-787-APP

This iOS app provides advice for pregnant or nursing women, women that may become pregnant, and young children in regards to healthful seafood consumption. Women can choose to eat commercial fish, which will minimize  More...
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alternate text here Product Code: HHS-119-W
This publication provides information about preparing an emergency food and water supply as well as handling food during and after an emergency to prevent food poisoning.  More...
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alternate text here Product Code: 15-267

NEW! EAT CLEAN wall poster: These colorful food safety reminders for public and classroom settings are 11" x 17" and available in packages of five (5). The English version is on one side, Spanish vers  More...

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$9.95
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alternate text here Product Code: 15-268

NEW! EAT CLEAN magnets: Nothing is better than a magnet reminder in the kitchen where food is prepared! These nifty 4" x 5" magnets have the same EAT CLEAN information as the posters and placemats, ju  More...

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$17.00
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alternate text here Product Code: 15-269

NEW! EAT CLEAN placemats: A fun way to remind families to follow the easy steps of the EAT CLEAN program, this full-color placemat features a vegetable identification game and an EAT CLEAN maze. This  More...

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$24.95
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alternate text here Product Code: AS-614-W
This publication outlines the problem of aflatoxin contamination of animal feed and provides management practices that can lower the risk of contamination.  More...
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alternate text here Product Code: AS-612-W
This publication provides an overview of laws and proposed legislation applying to the sale and use of unpasteurized, or "raw," milk, and answers to 18 common questions about pasteurized and unpasteurized milk.  More...
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alternate text here Product Code: FS-27-WR
In 2009, the Indiana General Assembly created a unique opportunity for individuals to produce products out of their home kitchens under the home-based vendor exemption. However, there are limitations to the rule that pro  More...

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$8.00
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alternate text here Product Code: FS-28-WR
In 2009, the Indiana General Assembly created a unique opportunity for individuals to produce products out of their home kitchens under the home-based vendor exemption. However, there are limitations to the rule that pro  More...

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$8.00
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alternate text here Product Code: FS-29-WR
In 2009, the Indiana General Assembly created a unique opportunity for individuals to produce products out of their home kitchens under the home-based vendor exemption. However, there are limitations to the rule that pro  More...

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$8.00
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alternate text here Product Code: FS-18-S-W
En 2009, Indiana estableció la excepción conocida como HBV (home-based vendor) para quienes quieren usar la cocina de su casa para preparar alimentos para la venta. Esta publicación explica qué alimen  More...
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alternate text here Product Code: FS-17-S-W
La mayorí a de los productos elaborados por emprendedores alimentarios deben ser preparados en una cocina aprobada, tal como una cocina comercial, a fin de cumplir con las regulaciones estatales y federales sobre el  More...
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alternate text here Product Code: FS-16-S-W
Es necesario conocer y comprender las regulaciones alimentarias antes de iniciar un negocio de comida. Esto puede involucrar a varias agencias del gobierno, dependiendo del tipo de comida, de cómo sea elaborada o pr  More...
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alternate text here Product Code: FS-15-S-W
Esta publicación ofrece a quienes inicien un emprendimiento con alimentos un panorama básico de las diferentes técnicas de conservación de comida, que incluye refrigeración, secado, pasteurizaci&  More...
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alternate text here Product Code: FS-14-S-W
Esta publicación ofrece un panorama de los requisitos necesarios para producir y etiquetar un alimento como orgánico para la venta. Incluye información sobre el Programa Orgánico Nacional del Departam  More...
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alternate text here Product Code: HHS-780-DVD
What's on MyPlate?, a video from Purdue University, provides practical, everyday examples of how to follow the United States Department of Agriculture's MyPlate nutritional guidelines.

The preview video below f  More...

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$35.00
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alternate text here Product Code: E-37-W
Many kinds of cereal products and other foods stored in kitchen cabinets or elsewhere in the home may become infested with insects or other organisms commonly referred to as "pantry pests". This 4-page publication lists  More...
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alternate text here Product Code: CFS-720
This is a DVD/CD package about safe food handling and preparation for presentation to a single mother-to-be or a group of mothers-to-be; to a mother and her preschooler or a group of mothers and preschoolers; or to a gro  More...

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$12.00
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alternate text here Product Code: DVD-CFS-753
You're invited to a backyard barbecue with food, fun, family, and friends! But did you check if the potato salad is fresh? Are the burgers cooked to the correct temperature? You don't want to go home with a stomachache.  More...

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$15.00
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alternate text here Product Code: FS-20-W
Federal regulations, phased in from 1998 until 2000, require all large, small, and very small meat and poultry processors to implement a HACCP plan. This fact sheet explains the benefits of HACCP, presents an overview t  More...
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alternate text here Product Code: FS-21-W
A small meat processor must understand the basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) and how to comply with them. For meat and poultry processors, S  More...
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alternate text here Product Code: FS-22-W
Basic pest control in the food processing plant is an essential prerequisite food safety program. Unfortunately, many processors have never estalished a systematic, organized approach toward a pest control program. Thi  More...
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alternate text here Product Code: FS-23-W
For the very small meat and/or poultry processor, verification procedures are one of the most difficult aspects of a HACCP plan, a sanitation program, or other required programs. This fact sheet explains the parts of ve  More...
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alternate text here Product Code: FS-24-W
Recall of an adulterated food product can be a very traumatic and trying experience for a small meat or poultry processor. Preparation beforehand can make the difference between a recall becoming a learning experience o  More...
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alternate text here Product Code: FS-25-W
Accurate temperature measurement is critical for ensuring production of a safe and high quality meat or poultry product. Many of the microorganisms that cause foodborne disease may be eliminated by proper temperature re  More...
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alternate text here Product Code: EC-740
Food Safety Regulations for Farmers' Markets 8-page publication that explains food safety regulations so that market masters and vendors can keep consumers safe at farmers' markets.  More...
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alternate text here Product Code: ID-348-W
This publication traces the life and activity of an antibiotic from administration to an animal, to excretion in feces or urine, to application to soil as fertilizer, and finally to possible entry into and contamination  More...
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alternate text here Product Code: FS-6-W
Softball games, a day at the beach, late night barbecues and all day picnics - that's what summertime is all about. Don't let food poisoning spoil the fun. Be prepared! This publication provides some tips to help keep fo  More...
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alternate text here Product Code: CD-EPA-2
It features 11 programs, several of which are available only on CD-ROM: Chemical Contamination in Fish Update; Environmental Planning for Small Communities (TRILOGY); Environmental Assessment Case Study (ALASKA); Envi  More...

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$8.50
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alternate text here Product Code: FS-3-W
The main cause of foodborne illnesses is mishandling of foods. This publication for food retailers discusses the importance of proper food handling, proper hand washing, and proper guidelines for temperature controls of  More...
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alternate text here Product Code: FS-2-W
There are many areas within the food production chain, from the farm to the retail establishment, where foods may be contaminated. This 10-page publication is a thorough discussion of foodborne illnesses, how they happen  More...
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alternate text here Product Code: FS-4-W
This publication helps the reader understand the importance of record keeping, how to develop a HACCP plan, and how to take corrective action. The publication provides a list of reference materials for food handlers.  More...
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