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NC State Extension

Worker Resources

Properties and Recommended Conditions for Storage of Fresh Fruits and Vegetables (English)
Recommendations for maintaining postharvest quality, including storage temperatures, relative humidity, freezing temperatures, ethylene production and storage life information from UC Davis.

National GAPs Program at Cornell University
National GAPs educational materials from Cornell University include posters for the field, kitchen and hand-washing, as well as a food safety assessment and other resources in both English and Spanish.

Safe Food Handling: What You Need to Know (English)
Short guide for consumers about how to handle and prepare fresh fruits and vegetables in the kitchen.

Guide to Foodborne Illnesses (English)
The Centers for Disease Control and Prevention (CDC) guide to foodborne illnesses includes information organized in a detailed and comprehensive FAQ’s format to answer your questions about food safety.

Developing a HACCP Plan (English)
The application manual of the HACCP system regarding Mycotoxin prevention and control.

N.C. DENR Hand-washing Sign (English)
According to N.C. sanitation rules, legible signs which read that employees must wash their hands before returning to work shall be posted conspicuously in each employees’ toilet room.

Wash Your Hands! Poster
A 6-step illustrated guide to proper hand washing, developed by the University of Nebraska. In English and Spanish.

Hand-washing Brochure (English)
The Massachusetts Department of Public Health outlines why hand-washing is important, when hand-washing is recommended and how to effectively wash hands. Materials like brochures and posters are available for download.

Worker Resource Videos (English)

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