Value Added - Regulations -- [ Additional Resources ]

• Regulations for Value-Added Food (University of Missouri)
• Low Acid Foods (FDA)
• Approximate pH of Foods (FDA)
• Trans-Fatty Acids (FDA)
• Organic Food Processing Basics (Minnesota Department of Agriculture)
• Acid Foods (FDA)
• Practical Guidelines for Designing and Implementing HACCP (North Carolina State University)
• HACCP Principles (North Carolina State University)
• The Regulartory Jungle (University of Missouri)
• Federal Regulations (University of Massachusetts)
• Planning the Engineering Design of a Food Processing Facility (Oklahoma State University)
• Water Supply for Food and Beverage Processing Operations (Kansas State University)
• Current Good Manufacturing Practices (Kansas State University)
• Hazard Analysis and Critical Control Points for Foodservice and Food Retail Operations (Purdue University)