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Health, Food, & Nutrition

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  Document ANSI-9411 Putting an Edge on Knives
This fact sheet is intended to rpovide basic information about knives which will be useful when purchasing, caring, and storing knives. 		hiner 05/22/07 422 KB
  Document FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations
Dilute mixtures of chlorine bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations. 		hiner 12/17/04 901 KB
  Document FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations
Dilute mixtures of chlorine bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations. 		hiner 07/20/07 901 KB
  Document FAPC-117 Choosing and Using a pH Meter for Food Products
Monitoring the pH of foods during production may be a vital step in producing a safe, high quality food. Proper pH range is often essential in many of the physical and chemical reactions that take place during food processing. 		hiner 07/20/07 2 MB
  Document FAPC-117 Choosing and Using a pH Meter for Food Products
Monitoring the pH of foods during production may be a vital step in producing a safe, high quality food. Proper pH range is often essential in many of the physical and chemical reactions that take place during food processing. 		hiner 12/17/04 2 MB
  Document FAPC-118 The Importance of Food pH in Commercial Canning Operations
The information discussed in this fact sheet is about canning procedures and the correct pH level for the different foods. 		hiner 12/17/04 478 KB
  Document FAPC-118 The Importance of Food pH in Commercial Canning Operations
The information discussed in this fact sheet is about canning procedures and the correct pH level for the different foods. 		hiner 07/20/07 981 KB
  Document FAPC-121 Process and Facility Sanitation
A general understanding of process and facility sanitation is important of the successful manufacturing of food products. 		hiner 07/20/07 2 MB
  Document FAPC-121 Process and Facility Sanitation
A general understanding of process and facility sanitation is important of the successful manufacturing of food products. 		hiner 12/17/04 2 MB
  Document FAPC-125 The American Diet: How Fats and Grains Affect Your Health and Weight
This fact sheet discusses fats, carbohydrates, and fibers and the problem many Americans have with being overweight. 		hiner 07/20/07 896 KB
  Document FAPC-125 The American Diet: How Fats and Grains Affect Your Health and Weight
This fact sheet discusses fats, carbohydrates, and fibers and the problem many Americans have with being overweight. 		hiner 12/17/04 898 KB
  Document FAPC-132 Fiber: Bulk of Life
Research has linked a high-fiber diet with reduced risk of certain chronic and life-threatening diseases. A diet rich in fiber also provides important, natural, chemical compunds, antioxidants, vitamins, and micronutrients that aid in good digestion and overall good health. 		gross 08/09/07 2 MB
  Document FAPC-133 Trans Fats, Health, and Nutritional Labeling of Foods
According to the new trans fat labeling regulation, food manufacturers have until January 1, 1996 to add the trans fat content of foods to the label on a separate line immediately beneath the saturated fat on the nutrition label. 		gross 08/09/07 389 KB
  Document FAPC-134 Formulating Food Products with Low Trans Fats
This fact sheet focuses on the alternatives to trans fat for food applications. 		gross 05/13/05 771 KB
  Document FAPC-135 Foods, Health and Omega-3 Oils
Fats and oils are part of a healthful and balanced diet. The type and amount of fat/oil consumed are very important for maintenance of health and disease prevention. 		gross 06/02/05 786 KB
  Document FAPC-136 Food Pathogens of Concern: Listeria monocytogenes
Listeria monocytogenes is a ubiquitous, Gram-positive, non-spore forming, facultative, non-acid fast, rod-shaped intracellular pathogen, which has been identified since the early 1980s as the causative organism in various outbreaks of foodborne disease. 		gross 08/19/05 942 KB
  Document FAPC-140 Food Product Labeling Basics
The purpose of the fact sheet is to provide the necessary information to enable the reader to develop their own food packaging labels that meet current legal requirements. 		gross 08/09/07 2 MB
  Document FAPC-152 Market Research Study: Organic Fruit, Vegetable and Herb Production
This fact sheet summarizes a market research study on organic fruit, vegetable and herb production. 		gross 04/24/08 401 KB
  Document FAPC-153 Market Research Study: Organic, Free-Range and Pasture Poultry
This fact sheet summarizes a market research study of organic, free-range and pasture poultry. 		gross 04/24/08 398 KB
  Document P-1006 Impacts of Consumer Characteristics and Perceptions on Willingness to Pay for Natural Beef in the Southern Plains
Changes in beef demand have prompted some producers to develop programs for marketing "natural beef products. At the request of a group of Oklahoma natural beef producers, a consumer survey and subsequent data analyses were undertaken to provide marketing recommendations to those interested in producing and promoting natural beef in the Southern Plains. 		hiner 12/17/04 1 MB