How do you know if your food is safe to sell?

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dc.contributor.authorBoyer, Renee R.en
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2013-06-09en
dc.date.accessioned2014-11-05T17:21:23Zen
dc.date.available2014-11-05T17:21:23Zen
dc.date.issued2001-12-05en
dc.description.abstractWhen preparing foods at home to sell, you must still practice good sanitation and proper food safety techniques. Microbial growth is affected by the following six factors: Food, Acidity, Time, Temperature, Oxygen and Moisture, also known as FAT TOM. Controlling one or more FAT TOM factors prevents microorganisms from growing to dangerous levels that might make someone sick.en
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/50788en
dc.identifier.urlhttp://pubs.ext.vt.edu/FST/FST-9/Food_Safety_PDF.pdfen
dc.language.isoenen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-9en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subjectFood safetyen
dc.subject.cabtFood processingen
dc.subject.cabtFood safetyen
dc.subject.cabtfoodborne diseasesen
dc.titleHow do you know if your food is safe to sell?en
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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