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A calculator to help bakers evaluate the lethality of their salmonella kill step by based on time and temperature readings.
This website is a database of over 60,000 records of quantitative and predictive food microbiology. It allows you to both search microbial growth and survival curves and predict the growth or inactivation of microorganisms.
A brief step-by-step guide to create an ice bath for calibrating a thermometer, including photos.
A guide of useful terms and common practices for conducting and interpreting thermal processing studies.
An explainer of the role of validation in food safety, what processes should look like, and some examples of how to conduct an effective validation procedure on a safety process.
A detailed guide to processing nuts according PCFH guidelines
A series of short videos for appraising and controlling microbiological hazards. Topics covered include microbiological basics, testing for validation and verification, testing food lots, testing for processing control, anatomy of a sample plan, and analyzing results.
A guide through some common technical terms and symbols used in thermal processing and its research.
Non-thermal or Alternative Food Processing Methods to Enhance Microbial Safety and Quality: Frequently Asked Questions
A question and answer sheet guiding processors through different types of non-thermal and alternative food processing and compares pathogen reduction in various types of produce and shellfish to compare efficacy between methods.
A guide to purchasing, using, and maintaining a pH meter
A table that compiles references for surrogate organism treatments to kill pathogens with comparisons between process type, treatment, surrogate organism, target pathogens, matrix, and summary.
A lengthy guide examining the impact of salmonella and other pathogens on low-moisture foods, and demonstrating different methods to validate food safety plans targeted at controlling hazards associated with pathogens.
A brief article explaining the difference between verification and validation and their role in safe food processing.
Validation of Antimicrobial Interventions for Small and Very Small Processors: A How-to Guide to Develop and Conduct Validations
An article that explains the major component of conducting an antimicrobial intervention assessment and how small or very small processors could perform one at their facility. This includes a step-by-step list of activities to perform and formulas for statistical calculations of the data that processors can collect.