The purpose, criteria, ethics and safety of using food-processing aids in food production.

Suggestions on preparations, required equipment and the proper procedures for slaughtering beef cattle.

A summary of eleven frequently asked questions/topics in relation to genetically modified organisms.

A summary of common questions and advice to aid an individual when considering purchasing beef.

An aid for food processors to reduce water usage by introducing concepts, methods and practical examples of water conservation.

A review of the causes of moisture condensation and present strategies to reduce moisture condensation in food processing facilities.

The three factors that have been identified and proven to reduce dehydration time without drastically affecting the final jerky product.

The following templates cover most of the documentation and record keeping that will occur as part of a typical fresh produce food safety program.