By Stephanie Baker, Reneé Albers-Nelson and Justin McConaghy. Learn what is allowed and not allowed in a homemade food business according to the Homemade Food Freedom Act.

By Courtney Bir, Nathan Dethloff, Rodney Holcomb, JJ Jones and Josh Campbell. Learn about Kosher and halal, two distinct types of ritual slaughter observed by people practicing Jewish and Muslim religions, respectively. In this fact sheet we discuss the requirements for both kosher and halal, as well as considerations for meat producers interested in ritual slaughter.

By Claudina Padilla Quiñonez, Kevin Moore and R. Scott Frazier. Learn about how food product and process safety is regulated under the U.S. Food and Drug Administration Food Safety Modernization Act (FSMA). An important part of FSMA is food product traceability. This allows for the rapid determination of where contamination may have occurred and to enhance the general safety of the U.S. food supply. This fact sheet describes some the basics of food product traceability regulations that are now in place and others that are on the horizon.

By Nurhan Turgut Dunford. Learn about standard of identity definitions for various grades of butter, their physical and chemical properties and health effects.

By Nurhan Turgut Dunford. Learn about basic information on emulsifiers commonly used for formulating food products and tips for selecting a suitable one.

Producers will gain understanding into the regulations for egg production and egg-product marketing in Oklahoma.

A helpful guide that clarifies food business categories with their corresponding definitions and license fees.

Learn about the challenges of meeting Oklahoma's farmers' market regulations and various requirements such as fees, permits and certifications.