Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
Small scale processors and manufacturers in the food industry and especially entrepreneurs can find both basic and specific information in the Food Processing for Entrepreneurs Series below.
For more help and information:
- Visit the Food Processing Center (FPC) pages
- See information on HACCP Training on the Meat Products pages
Check out the following publications in this series:
GMOs - learn about good manufacturing practices (PDF) which are regulations which require a quality approach to manufacturing.
Preservation, Safety and Shelf-life describes food processing terms, common preservation methods, and shelf-life determination.
Acidified Foods (also available in Spanish version), explains commercial food processing fundamentals including the relationship among microbiology, food characteristics, thermal processing, and the safety of food consumed.
Selecting a ph Meter talks about what to look for when choosing equipment to measure food acidity.
Small Scale Food Equipment covers equipment requirements, materials and design.
Maintenance in Manufacturing explains how to keep food safe when making equipment repairs.
Processing of specific foods:
- Meat fabrication (PDF)
- Meat fabrication (Spanish)
- Fruit juices
- Fruit jellies (Spanish)
- Fruit jellies
- Hydrocooling peaches
- Pickled peaches
- Sauces and dressings
- Sauces and dressings (Spanish)
* Printer-friendly, PDF documents require the Acrobat Reader for viewing or printing. Download Free from the Adobe Web site.