Food Safety and Technology, 2001

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Student and food safety: best practices for Hawai‘i school gardens

(University of Hawaii, 2011-07) Hollyer, James; Brooks, Fred; Nakamura-Tengan, Lynn; Castro, Luisa; Grzebik, Jayme; Sacarob, Maile; Troegner, Vanessa; Meyer, Donna; Radovich, Theodore; Bernal, Lydi Morgan; Kishida, Dexter

This publication contains checklists that teachers, volunteers, and students can use to reduce risks found in student gardens. The document is divided into advice about the students, the garden, and the food. It includes certain regulations of the Hawai‘i departments of health and agriculture.

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Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness

(University of Hawaii, 2012-11) Stevenson, Matthew; KIm, Yong Soo; Fukumoto, Glen

The objective of this study was to measure the effects of age at slaughter and of additional aging over standard practice on the tenderness of locally grass-finished beef ribeye steak.

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Good agricultural practices (GAPs): A consumer discovery tool for learning about risk-reducing behaviors on commercial farms and in school gardens

(University of Hawaii, 2012-05) Hollyer, James; Nakamura-Tengan, Lynn; Meyer, Donna; Troegner, Vanessa; Castro, Luisa

This is a guide to Good Agricultural Practices (GAPs), their history and purpose in the U.S. produce industry. It includes a basic list of GAPs, and a self-test for agricultural producers to find the appropriate GAPs for their organization.

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Some minimum physical requirements for a commercial-scale dried loose leaf tea-processing facility in Hawaii

(University of Hawaii, 2012-05) Hollyer, James; Fergerstrom, Marla; Hu, C.Y.

This is a step-by-step guide to acquiring the Food Establishment Permit from the Hawai‘i Department of Health reqired for commercial producers of dried loose tea. It also includes a guide to the physical requirements of a tea-processing facility.

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A Preliminary Study of Microbial Water Quality Related to Food Safety in Recirculating Aquaponic Fish and Vegetable Production Systems

(University of Hawaii, 2012-10) Fox, Bradley K; Tamaru, Clyde S; Hollyer, James; Castro, Luisa F; Fonseca, Jorge M; Jay-Russell, Michelle; Low, Todd

This study examines microbial water quality in recirculating aquaponic systems. The pathogens studied were E. coli and Salmonella, and the levels were compared with existing food safety standards.

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A Review of Mobile/Modular Slaughter and Processing Technology

(University of Hawaii, 2011-06) Stevenson, Matthew; Fukumoto, Glen

This report examines mobile and modular slaughter technology currently in use on the U.S. mainland as a potentially cost-effective alternative to brick-and-mortar facilities. The discussion is aided by the authors' firsthand experience touring units in New Mexico, Washington, and Nebraska. They also draw on their attendence of a mobile slaughter conference sponsored by the USDA Food Safety Inspection Service.

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Required and Optional Labeling for Loose Tea for Sale

(University of Hawaii, 2012-05) Hollyer, James R.; Fergerstrom, Marla; Hu, C.Y.

This is a guide to the content and format for labeling loose tea for sale as required by the U.S. Food and Drug Administration.

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Hawaii's Federally Subsidized Public School Lunch Program and the Hawaii Department of Education's Food Safety Requirements for It

(University of Hawaii, 2012-12) Hollyer, James R.; Owens, Glenna K.; Kishida, Dexter K.

This fact sheet provides general considerations of using Hawaii-grown produce in the public school lunch program. Items covered include freshness, self-sufficiency, sustainability, economic viabiity, and Department of Education requirements.

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Arsenic in Foods

(University of Hawaii, 2012-11) Saulo, Aurora A.

This article describes arsenic, the levels of arsenic in foods and beverages, and the risks of ingesting arsenic.

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Reusable Grocery Bags and Norovirus Transmission

(University of Hawaii, 2012-06) Saulo, Aurora A.

This article describes a case study of norovirus transmission through contact with reusable fabric grocery bags. The article provides tips to avoid norovirus transmission.

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On-farm Food Safety: Aquaponics

(University of Hawaii, 2009-07) Hollyer, Jim; Tamaru, Clyde; Riggs, Allen; Klinger-Bowen, RuthEllen; Howerton, Robert; Okimoto, Darren; Castro, Luisa; Ron, Tetsuzan 'Benny'; Fox, B.K. 'Kai'; Troegner, Vanessa; Martinez, Glenn

Aquaponics provides food-safety challenges because it combines use of fish waste water with prouction of edible vegetables. The publication gives guidelines for safe produce harvesting, safe fish handling, zoonoses prevention, human sanitation, and proper disposal of system waste water.

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On-farm Food Safety: Questions Growers Frequently Ask

(University of Hawaii, 2009-06) Nakamura-Tengan, Lynn; Hollyer, Jim; Castro, Luisa; Troegner, Vanessa

Food-safety considerations for growers producing salable produce are outlined, and information about a program to assist growers to adopt good agricultural practices in preparation for third-party audit and certification is given.

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What You Should Know about Untreated Juice

(University of Hawaii, 2001-11) Hodgson, Aurora Saulo

While about 98 percent of juices consumed in the US is pasteurized, consumers are advised about safety and precautions in consuming untreated juices.

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Using the Flexible Retort Pouch to Add Value to Agricultural Products

(University of Hawaii, 2006-06) Jun, Soojin; Cox, Linda J.; Huang, Alvin

Retort pouch technology for food storage is detailed. It is suggested that Hawaii beef producers can develop value-added products to make use of less saleable beef cuts.