Food Safety

Date marking on-site prepared ready-to-eat food or commercially prepared food after it is opened helps indicate when food is no longer safe to eat. Da... Learn More

New Hampshire producers can sell poultry and rabbits directly to NH restaurants without USDA inspection. NH producers can also sell rabbits to consume... Learn More

Fermentation of food and beverages has been around for centuries as a safe way to preserve food. Fermenting is the process by which beneficial bacteri... Learn More

Whether your facility is a restaurant, school, soup kitchen, food pantry or other feeding program, it is important that food be stored in such a way t... Learn More

Article describes UNH Extension work on farms to support growers reduce the potential for agriculture water becoming a source of produce contamination... Learn More

Freezing is one of the easiest, most convenient, and least time-consuming methods of preserving foods. Learn More

With the passage of New Hampshire House Bill (HB) 779 FN this past spring, the sale of uninspected, processed whole rabbits in New Hampshire has been ... Learn More

Safe processing methods are crucial steps in ensuring that home-canned jams, jellies and pickles are safe, shelf-stable, and of good quality. Boiling ... Learn More

“Dry Canning” is not canning. There are many issues that lead to safety concerns with this method of sealing jars of food. Learn More

Flour is a raw agricultural product that can become contaminated with Salmonella and pathogenic Escherichia coli (E. coli) while the grain is growing ... Learn More