Food Safety and Value-Added Products

Food Safety and Value-Added Products

Food Processing and Food Safety

Food processing Guides

VALUE-ADDED FOOD PRODUCT RECIPES

Food safety

The publications listed here are those most commonly downloaded. To search a complete database of publications by topic, visit the UOG Extension Publications module here.

Food Label Development

Utilizing software based on nutrition research from universities worldwide, UOG Cooperative Extension & Outreach will create a label from analysis of the product contents and serving size.

Drop-off location: Agriculture & Life Sciences Building, Room 113F
Drop-off hours: Monday-Friday 8:30 a.m.-3:30 p.m.
Sample turnaround time: Four to seven working days
Cost: $20 per nutrition label

Contact: Clarissa Barcinas, (671) 735-2029, csnbarcinas@triton.uog.edu

Consumer Food Safety Education Program

Foodborne illness is preventable. Our Food Safety Education Program provides food safety education to general consumers, focusing on 5 food safety principles:

Practice good personal hygiene
Cook food adequately
Avoid cross contamination
Keep food at safe temperatures
Avoid risky foods

To inquire about this class, please contact Dr. Jian Yang at (671) 735-2027 or jyang@triton.uog.edu.

Food Safety for Kelaguen Preparation

Kelaguen is a unique and delicious CHamoru dish, but unfortunately, it is identified by GPHSS as one of leading vehicles causing foodborne illness on Guam. The cases of foodborne illness associated with kelaguen are estimated to be over 1,000 per year. Chicken, fish, and shrimp kelaguen each accounted for about 30% of outbreaks and cases of kelaguen foodborne illnesses. Chicken kelaguen results in the number of foodborne illness about 4-6 times higher than that from shrimp and fish kelaguen. About 83 percent of kelaguen foodborne illness is from private homes.

This special food safety education training is for general consumers, food workers, and food safety educator. It focuses on pathogen control and recommendations for using lemon in kelaguen preparation.

To inquire about this class, please contact Dr. Jian Yang at (671) 735-2027 or jyang@triton.uog.edu.

Food Preservation Course

Home food preservation program is to provide various processing technology to farmers, gardeners, entrepreneurs, and general consumers to safely process food at home. This training teaches canning, pickling, drying, freezing, sausage making, and fruit juicing processing.

To inquire about this class, please contact Dr. Jian Yang at (671) 735-2027 or jyang@triton.uog.edu.

Food Safety During and After a Typhoon

To inquire about this class, please contact Dr. Jian Yang at (671) 735-2027 or jyang@triton.uog.edu.

Family & Consumer Sciences Office

Tel: (671) 735-2020
Office: Agriculture & Life Sciences Building, Room 113

Extension Agents

Yang Jian

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The work of UOG Land Grant is supported by the U.S. Department of Agriculture’s National Institute of Food & Agriculture and the government of Guam. USDA and UOG are equal-opportunity providers.